[Latin Name] Valerian Officinalis I.

[Specification] Velerenic acid 0.8% HPLC

[Appearance] Brown powder

Plant Part Used: Root

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

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

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

[What is Valerian?]

Valerian root (valeriana officinalis) is derived from a plant native to Europe and Asia. The root of this plant has been used for thousands of years as a remedy for various ailments including sleep problems, digestive problems, and disorders of the nervous system, headaches, and arthritis. It is believed that valerian root has an impact on the availability of the neurotransmitter GABA in the brain.

[Function]

1. Beneficial for insomnia
2. FOR ANXIETY
3. AS A SEDATIVE
4. FOR OBSESSIVE COMPULSIVE DISORDER (OCD)
5. FOR DIGESTIVE PROBLEMS
6. FOR MIGRAINE FEADACHES
7. FOR HYPERACTIVITY AND FOCUS IN CHILDREN

Fayed, A.E.
Detection of Domiati cheese adultration with palm oil.
Identification of palm oil in some fatty products.
Influence of insecticide residues on growth and activity of Streptococcus diacetilactis and Leuconostoc cremoris.
Presistence of Fenvalerate pyrethroid in milk in relation to lactic acid bacteria.
Susceptibility of some lactic acid bacteria to different insecticides.
Ultrafiltration of reconstituted skimmilk powder in relation to the rennet ability and casein fractions.
Application of ultrafiltration technique for production of low calorie recombined butter rich in protein.
Ultrafiltration whey protein concentrate as a substitute for egg white in pie topping meringue.
Production of aromatic recombined butter by using different milk solids not fat ingredients.
Distribution of some insecticides in milk fat globule materials.
Keeping quality of market butter oil in comparison with samna.
Ultrafiltration whey concentrate as protein fortifier in macaroni manufacture from wheat flour.
Fiber fortification of ice milk by means of cooked wheat.
Enhancement of milk fat quality by conversion into recombined butter in relation to some properties of skimmilk powder used.
Incidence of some environmental pollutants in milk and its products at great Cairo markets.
Substitution of non fat milk solids in ice cream with ultrafiltration whey protein concentrate.
Milk preparedness for bacterial growing in relation to environmental contaminants.
Quality evaluation of imported skimmilk prowder.
Effect of milk fat quality on the properties of recombined butter.
Utilization of some food industry wastes prepared as milk fat antioxidants.
Effect of microwave treatment on bacteriological and keeping quality of buffaloes milk.
Monitoring some contaminants during the manufacture of some conventional dairy products.
Ultrafiltration membrance permeability of some milk contaminants.
Physical and organoleptic properties of yoghurt made from standardized buffalo’s milk fortified with total milk proteinate.
Production and characterization of bacterial coagulants as calf rennet replacer for Egyptian cheesemaking.
The profile of market Domiati cheese with emphasis on biogenic amines occurrence.
Production of bacteriocin using ultrafiltrated milk permeate.
The use of ultrafiltration technique for recovery of nisin-like bacteriocin.
Comparative supplementation of ice cream mixes by ultrafiltrated skimmilk retentate or whey proteins concentrate.
Production of low calorie ice cream.
Comparative acylation methods of ultrafiltrated whey proteins concentrate with emphasis on the functional properties.
Effect of using alternative combination of glucono delta lactone with lactic starter culture on the properties of UF-white soft cheese during cold storage.
Brevibacterium linens as an adjunct starter culture in low fat Ras cheese.
Influence of some preservatives on cast UF-white soft cheese properties during cold storage.
Antifungal efficiency of a starter culture containing Lactobacillus reutrei during Ras cheese ripening.
Influence of formaldehyde and hydrogen peroxide as preservatives on the properties of buffalo’s milk proteins.
Comparative evaluation between Selandid and Maltodextrin as fat mimetic in low fat Ras cheesemaking.
Production of probiotic low calorie sour cream.
Production of light calorie whipped cream using mimetic fats and stevioside.
Effect of Transglutaminase on the quality of yoghurt made with different milk protein sources.
Biological evaluation of cow’s milk yoghurt fortified with different source of milk proteins.
Antifungal efficiency of a starter culture containing some Lactobacillus species during Ras cheese ripening.
Utilization of ultrafiltrated whey protein concentrate in the manufacture of reduced fat processed cheese spread.
Biological Attributes of bio-yoghurt versus the conventional one fed in spray dried form.
Effect of cow’s milk treatment with transglutaminase on the composition and quality of yoghurt with particular reference to its biological value.
Performance of transglutaminase as body stabilizer in Tallaga cheese made from ultrafiltrated cow’s milk retentate.
Utilization of mushroom powder for substituting dried skimmilk in the manufacture of processed cheese spread.
Glycoprotein fortification of bioyoghurt.
Improvement of yoghurt efficiency as functional food by glycoprotein fortification.
Application of ultrafiltration technique in the manufacture of reduced-calorie frozen bioyoghurt in synbiotic form.
Healthy multifunctional spectra of milk glycoproteins and their fragments.
Production of carbonated stirred yoghurt fortified with some physiological active ingredients.
Physiologically Active Ingredients as Yoghurt Fortifiers.
Rheological, microstructural and biological characteristics of probiotic ultrafiltrated skimmed milk cheese in comparison with the conventional Kariesh cheese.
Economics scale for processing of white soft cheese in Egypt.

Hypertension or high blood pressure is considered as a “silent killer” disease. In its first stage, hypertension may not present any symptom. A person may start having symptoms when there is already a complication that can lead to different serious health conditions. Nevertheless this critical health status can be prevented in numerous ways. Adjustment in diet and compliance with medication regimen are just some of the important activities in minimizing the dangerous outcome for people with hypertension. Notwithstanding antihypertensive medications can treat hypertension, just like any other medication, these can cause several side effects such as difficulty of breathing, insomnia, feelings of depression, hypotension and a decrease in sexual desire. According to the Food and Drug Administration, severe side effects associated with antihypertensive medications which require immediate medical attention include irregular heartbeat, fainting, chest pain and rash. Allergic reactions to antihypertensive medications are potentially fatal if not immediately treated (Goldsworthy, 2011).

These are some of the reasons why some people often seek for natural alternatives with preventive and curative effects, not devastating effects. It is the aspiration of the researcher to commence the wonders of the natural yields highlighting grapes and grape-seed extract as alternative medications in lowering blood pressure.

Grape seed extract is a natural plant substance that has a concentrated source of oligomeric proanthocyanidins (OPC). These anti-oxidants help protect cells from free radical damage and also promotes healthy circulation. Grape Seed Extract is rich in polyphenols, a compound that’s high in antioxidants. Studies have shown OPC to be more powerful antioxidants than vitamin C, E, and beta-carotene.

Before Grape seed extract was discovered, the best sources of antioxidants came from vitamin C, E, and beta-carotene; however, these sources were not powerful enough to fight the free radicals and are also excreted by the body within a short time of ingestion. Grape seed extract, on the other hand, has been shown to remain in the body for as long as 3 full days, and is 20 times more potent than vitamin C, and 50 times more stronger than Vitamin E.

The research done on Grape Seed Extract first came about in late 20th century from the “french paradox”, where the French had very low rates of heart disease, while some of their diet and other factors would contribute to higher incidence of heart diseases. Scientists believed the secret was in their red wine, and further research demonstrated that OPC present in their red wine promotes cardiovascular health, and now, grape seed extract has been found to contain the richest sources of OPCs. It can be said that grape seed extract is one of the most powerful antioxidants available.

Grape Seed Extract Benefits

There are countless studies that demonstrates the many health benefits of grape seed extract. It has been extensively research across the globe. In the research of Dr. Jacques Masquelier et al., the Pasteur & Huntington Institutes and 7 other leading Universities in Europe, Grape Seed Extract has been shown exceptionally effective fighting against free radicals in the body.

Many research publications have reported on the health benefits of grape seed extracts including antioxidant activity, improving cardiovascular health, and gastric health. There are also extensive research done on ActiVin grape seed extract (ActiVin is a well known brand of grape seed extract).

Below are some health benefits of grape seed extract:

Grape seed extract is one of the most powerful antioxidants that fights free radicals

Grape seed extract is 20 times more potent than Vitamin C and 50 times stronger than Vitamin E

Grape seed extract helps improve cardiovascular health

It also helps promote brain, skin and eye health

Grape seed extract is also anti-bacterial, anti-viral, and anti-inflammatory

Grape seed extract is one of the few antioxidants that can penetrate the blood brain barrier to help protect the brain and nerve tissue

Some studies have also shown grape seed extract to prevent the formation of plaque in the arteries

It can also improve mental alertness and help prevent senility.

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