[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.

Perfect for the holidays, these bite-sized pavlovas are topped with cream and cranberry compote.

RECIPE

INGREDIENTS

Meringue:
4 egg whites
1 ¼ cups white sugar
1 tsp vanilla extract
1 tsp fresh lemon juice
2 tsp cornstarch
1 cup freshly whipped cream
Cranberry Compote:
2 cups fresh cranberries
1 cup sugar
3 tbsp orange juice
zest of ½ orange
½ tsp vanilla extract

LET’S GET COOKING…

1. Make the meringues: Beat the egg whites until stiff peaks form. Gradually add the sugar 1 tablespoon at a time, beating well with each addition. Once the mixture becomes glossy, fold in the vanilla extract, lemon juice and cornstarch. Drop dollops of the meringue onto 2 baking sheets lined with parchment paper, slightly building the edges of the dollops. Bake at 300F for 25 minutes, until lightly browned sound hollow when you tap them. Cool them for 10 minutes on the baking sheet, then transfer to a wire rack and cool completely.
2. Cranberry Compote: Place the cranberries, sugar, orange juice, orange zest and vanilla extract in a small pot and bring to a boil. Simmer until the cranberries start to blister, then remove from the heat and cool completely.
3. To serve, dollop some freshly whipped cream onto each meringue and top with some cranberry compote. Enjoy!

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