[Latin Name] Vaccinium myrtillus l.

[Plant Source] Wild bilberry fruit cultivated from Sweden & Finland

[Specifications]

1) Anthocyanidins 25% UV (Glycosyl removed)

2) Anthocyanins 25% HPLC

3) Anthocyanins 36% HPLC

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[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% extracted from European bilberry fruit, approved ID test from ChromaDex andAlkemist Lab;

2.Without any adultery of other relative species of Berries,such as Blueberry,  Mulberry,Cranberry,etc;

3. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA

4. Directly import the frozen fruit from North Europe;

5. Perfect water solubility,water insolubles<1.0%
6. Chromatographic fingerprint match EP6 requirement

[What is bilberry fruit]

Bilberry (Vaccinium Myrtillus L.) is a kind of perennial deciduous or evergreen fruit shrubs, mainly found in subarctic regions of the world as in Sweden, Finland and Ukraine, etc. Bilberries contain dense levels of anthocyanin pigments, which was said popularly to have been used by World War II RAF pilots to sharpen night vision. In fork medicine, Europeans have been taking bilberry for a hundred years. Bilberry extracts entered the healthcare market as a kind of dietary supplement for effects on vision enhancement and visual fatigue relief.

[Function]

Protect and regenerate rhodopsin and cure the eye diseases;

Prevent the cardiovascular diseases

Antioxidant and anti-aging

Softening blood capillary, enhancing the heart function and resisting cancer

⭐️PLANT-BASED 45+ RECIPE E-BOOK

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RECIPES:

// CHIA SEED AND OAT POTS //

(measurements are for each individual pot)
1/2 oats
2 tbsp chia seeds
1 cup nut milk
(Extras of choice)
desiccated coconut
cranberries
raisins
sultanas
pumpkin seeds
cacao nibs

*add more milk in the morning if you desire a thinner consistency

// QUINOA AND CHICKPEA ONE POT //

2 cups cooked quinoa
1 ½ cup cooked or 1 tin chickpeas
1-2 tbsp. coconut oil
3-4 tomatoes
2 medium red onions
12 cloves garlic
red chilli (to taste/optional)
1 tbsp. cumin seeds
1 tbsp. coriander seed powder
¾ tbsp. turmeric
1 tbsp. garam masala
pink salt (to taste)
150g baby spinach
handful fresh coriander (optional)

SWEET POTATO, CANELLINI BEAN SALAD W/ SPICY ALMOND BUTTER DRESSING

5 x medium sweet potatoes

Salad:
3 cups cooked or 2 tin cannellini beans
1 ½ peppers
3 spring onions
50g parsley
200-250g rocket (arugula)
black pepper (to taste)

Dressing:
120g smooth almond butter
3 cloves garlic (finely grated or chopped)
red chilli (to taste)
2 tbsp. tamari
1 tbsp. maple syrup or agave
1 lime (juice)
1 tsp. sesame oil (optional)
60-80ml water

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