[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.

Pumpkin Seed Nog

1/2 cup raw, organic pumpkin seeds, soaked overnight
1/2 cup pitted medjool dates, soaked in 2 1/2 cups water
pinch of vanilla or 1 vanilla bean (soaked with dates)
pinch of pink himalayan salt
2 teaspoons organic cinnamon powder
pinch of organic nutmeg
2 additional cups of water

Directions:
Strain and rinse the pumpkin seeds.
In a blender (I use a Vitamix) add all the ingredients (including the date soak water) and blend well until smooth and frothy.

This Nog is also great as a milk substitute for lattes and anything else you would normally use milk.

Thanks to Liz Forrest of JuicyLiving.ca for this recipe.