[Latin Name] Rhodiola Rosea

[Plant Source] China

[Specifications] Salidrosides:1%-5%

Rosavin:3% HPLC

[Appearance] Brown fine powder

[Plant Part Used] 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.

[What is Rhodiola Rosea]

Rhodiola Rosea (also known as Arctic root or golden root) is a member of the family Crassulaceae, a family of plants native to the arctic regions of Eastern Siberia. Rhodiola rosea is widely distributed  in Arctic and mountainous regions throughout Europe and Asia. It grows at altitudes of 11,000 to 18,000 feet above sea level.

There are numerous animal and test tube studies showing that rhodiola has both a stimulating and a sedating effect on the central nervous system; enhance physical endurance; improves thyroid, thymus, and adrenal function; protects the nervous system, heart and liver; and has antioxidant and anticancer properties.

[Function]

1 Enhancing immunity and delaying aging;

2 Resisting radiation and tumor;

3 Regulating nervous system and metabolism, effectively limiting melancholy feeling and mood, and promoting mental status;

4 Protecting cardiovascular, dilating coronary artery,preventing coronary arteriosclerosis and arrhythmia.

This video demonstrates a procedure for extracting, isolating, and purifying a(2,8) linked polysialic acid (PSA) from E. coli K1 cells.

A classic American food favorite from the 1950′s…TUNA CASSEROLE!! Made with egg noodles, cream of mushroom soup, tuna and buttery crushed crackers for the topping!! Fast & easy to make yet delicious to eat. Add a little food history on your table tonight…you’ll be glad you did!! Click on “SHOW MORE” below for recipe…

CLASSIC TUNA CASSEROLE

Preheat oven to 375 degrees F.
Lightly butter a 1-1/2 quart baking dish. Set aside.

2 (5 oz.) cans TUNA packed in water
1 (10 oz.) can Cream of Mushroom Soup
1/2 cup milk
2 tablespoon sour cream
1/4 teaspoon garlic powder
1/2 teaspoon freshly chopped basil, optional
4 oz. (2-1/2 cups) egg noodles
1 cup frozen peas
3/4 cup buttery crackers (add crackers to plastic bag & crush with fingers)

1. Cook noodles according to package directions. Add frozen peas to noodles during the last 2 minutes of cooking. Drain.

2. As noodles cook. In a medium mixing bowl add tuna, milk, mushroom soup, garlic powder and basil. Mix well.

3. Add drained noodles and peas to mushroom mixture. Stir. Pour into prepared baking dish.

4. Add crushed buttery crackers evenly to the top.

5. Bake for 35-40 minutes or until bubbly around the edges.

Serves 4-6

ENJOY!!

-Deronda