[Latin Name] Polygonum Cuspidatum Sieb. et Zucc

[Plant Source] China

[Specifications] Resveratrol 50%, 95%, 98% by HPLC

[Appearance]Brown or white fine powder

[Plant Part Used] Rhizome&Root

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[General feature]

1.100% natural source. Our resveratrol is 100% extracted from natural herb, very safe and more bioactive, which is rich with both CIS-resveratrol and trans-resveratrol.

2.Our resveratrol almost have no unpleasant taste compare to other resveratrols and it can be easier to take by oral.

3.We offer resveratrol at a very competitive price with superb quality.

4.We have a very large output and could manufacturer as customer particular requirement.

[Function]

Resveratrol is an active component extracted from Huzhang (Polygonum cuspidatum) in China.

It is an antioxidant phenol and a potent vasodilator that inhibits serum triglyceride synthesis, lipid peroxidation, and platelet aggregation.

It is extensively used for treatment of blood vessel disease such as atherosclerosis and hyperlipidemia. In addition, it has anti-virus and anti inflammatory activity, can treat acute microbial infections and viral hepatitis.

https://www.brainshark.com/sial/vu?pi=zGnzX27p1z2elxz0 -

Homemade Hershey’s chocolate syrup without HFCS, preservatives, chemicals and extra crap. Tastes just like the real deal, maybe even better. Just plain ole cocoa powder, sugar, water, some vanilla and salt. It really is that easy!

What you’ll need:
1 cup water
1-1/2 cups sugar
1/2 cup Hershey’s cocoa powder (unsweetened)
a pinch of salt
1/2 tsp vanilla extract

In a medium saucepan, heat water to boiling. Whisk in sugar, cocoa powder and salt until everything is incorporated and sugar is dissolved. Bring back to a boil over medium-high heat. Continue whisking on the heat for 3 more minutes**. Remove from stovetop and stir in vanilla extract. Let cool and bottle or jar. Makes about 2 cups of syrup. Keeps in the refrigerator for 3-4 months. Enjoy!

**for a thinner syrup, cook one less minute. For a thicker sauce, cook a minute longer.