[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.

Now that we know about simple sugars, we need to know about how these polymerize to form long polysaccharide chains, like cellulose, starch, and glycogen. Check it out!

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Paleo vegan pumpkin protein brownies. These brownies are gluten-free and low in sugar. They are healthy and delicious. Share this recipe with your friends.

Get printable of recipe here https://bit.ly/proteinpumpkinbrownies

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Brownie recipe:
3/4 cup nut or seed butter (6 3/4 oz)
2 tablespoons maple syrup (1 1/2 oz)
2 tablespoons coconut butter (1 1/4 oz) See how to make it homemade here https://bit.ly/nutseedcoconutbutter
4 tablespoons coconut oil, liquid (2 oz)
6 tablespoons pumpkin puree
8 tablespoons cocoa powder or chocolate protein powder ( 2 1/2 oz)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon pumpkin pie spice
Directions:
Preheat oven to 350 degrees.
Place all wet ingredients into a Vitamix blender.
Blend together.
Next add in dry ingredients and blend.
*The batter will be different than most brownie recipes. It is thick not runny.
Grease well with coconut oil a 9×5 bread loaf or 6 in or 8 in circle pan.
Spread batter into pan.
Bake for 10-12 minutes.
Let cool completely before removing from pan.
Once cooled flip the pan.
Cut and enjoy.

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