[Latin Name] Cinnamomun camphcra

[Plant Source] It is extracted from Ginkgo Biloba Leaf.

[Specifications]

1, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

2, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

Ginkgolic acid 5ppm

3,CP2005

Total Ginkgo flavone glycosides 24%

Quercatin: kaemperol 0.8–1.5

Total terpene lactones 6%

Ginkgolic acid <5ppm

4.Germany Standard

Total Ginkgo Flavone Glycosides 22.0%-27%

Total Terpene Lactones 5.0%-7.0%

Bilobalides 2.6%-3.2%

Ginkgolic acid <1ppm

5.Water-Soluble Ginkgo Biloba Extract 24/6

Water Solubility: 5g Ginkgo Biloba Extract will be dissolved completely in 100g water

Total Ginkgo Flavone Glycosides 24.0%

Total Terpene Lactones 6.0%

Ginkgolic acid <5.0ppm

[Appearance] Light yellow fine powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

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

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

[Function]

Expanding blood vessel, resisting insufficient blood and oxygen deficit, increasing blood flow, improving cerebral arteries and distal

blood flow. Promoting cerebral circulation metabolism, improving memory function, resisting depression, resisting lipidic overoxidation,

protecting liver damage.

In clinic, curing high blood pressure, hyperlipoidemia, coronary heart disease, angina pectoris, arterial sclerosis, cerebral embolism,

senile dementia, primary and periodic dropsy, acute drumming in the ears, epicophosis, a variety of body function in disorder, dizziness

and so on.

Discussion with Dr. Fred Pescatore on Pycnogenol’s remarkable health properties and research including its inclusion as a bioflavonoid, the next class of antioxidants.

I love donuts. They make me so happy. I’m going to show you my updated healthy donut recipe which utilizes ingredients you probably already have in your pantry! Super easy to make. Here are the ingredients:
Dough:
3/4 cup oat flour
1/2 ripe banana, mashed
2 eggs
2 tablespoons honey
1 tablespoon coconut oil, melted
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon sea salt
Pinch of stevia

Frosting:
3 tablespoons vanilla Greek yogurt
1/2 ripe banana, mashed
2 teaspoons powdered zero-calorie sweetener (or a pinch of stevia)
1 teaspoon beet powder

Method:
- Preheat oven to 325°F.
- Coat a regular 6-serving doughnut pan with cooking spray.
- In a bowl, using beaters, add the oat flour, banana, eggs, honey and oil and mix until well incorporated. Add the vanilla, baking soda, salt and stevia and mix briefly to incorporate.
- Spoon into doughnut pan and bake for about 9 minutes, or until an inserted toothpick comes out clean. Don’t overbake or they’ll dry out. Let cool.
- Using a whisk and bowl or a mini blender, add the frosting ingredients and stir/process until completely smooth.
- Frost doughnuts with frosting, and serve. Top with coconut, sprinkles, goji berries, dried fruit or mini chocolate chips, if desired.

Nutrition Info per donut:
Calories: 147 | Protein: 5g | Fat: 5g | Net Carbs: 18.5g | Fiber: 2g

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Cassey Ho is an award-winning fitness instructor, entrepreneur and online personality. She is the creator of Blogilates, the #1 female fitness channel on Youtube. In a revolutionary partnership, Cassey’s unique format, POP Pilates© which launched on Youtube in 2009, has become a live class that can be taken at every 24 Hr Fitness gym in the US. She’s the author of the best-selling book, Hot Body Year Round and is the designer of her own activewear line, POPFLEX.

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