[Latin Name] Sophora Japonica L

[Plant Source] from China

[Specifications] 90%-99%

[Appearance] Yellow crystalline powder

Plant Part Used:Bud

[Particle size] 80 Mesh

[Loss on drying] ≤12.0%

[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

Brief Introduction

Quercetin is a plant pigment (flavonoid). It is found in many plants and foods, such as red wine, onions, green tea, apples, berries, Ginkgo biloba, St. John’s wort, American elder, and others. Buckwheat tea has a large amount of quercetin. People use quercetin as a medicine.

Quercetin is used for treating conditions of the heart and blood vessels including “hardening of the arteries” (atherosclerosis), high cholesterol, heart disease, and circulation problems. It is also used for diabetes, cataracts, hay fever, peptic ulcer, schizophrenia, inflammation, asthma, gout, viral infections, chronic fatigue syndrome (CFS), preventing cancer, and for treating chronic infections of the prostate. Quercetin is also used to increase endurance and improve athletic performance.

Main Function

1.Quercetin may expel phlegm and arrest coughing, it can also be used as anti-asthmatic.

2. Quercetin has anticancer activity, inhibits PI3-kinase activity and slightly inhibits PIP Kinase activity, reduces cancer cell growth via type II estrogen receptors.

3.Quercetin may inhibit histamine release from basophils and mast cells.

4. Quercetin may control the spread of certain viruses within the body.

5, Quercetin may help reduce tissue destruction.

6.Quercetin may also be beneficial in the treatment of dysentery, gout, and psoriasis

The health benefits of apricot kernel are so many, you can click here to know more: https://www.nfextracts.com/department/natural-ingredients/.

My recipe:

For the jelly:

4 sheets leaf gelatin
600 ml whole milk
50 g (1.75 oz) caster sugar
2 tsp vanilla extract

Soak the leaf gelatin for ten minutes in enough cold water to cover the sheets. Add the whole milk to a pan with the caster sugar and gently cook until the sugar has dissolved. Remove the mixture from the heat and transfer to a measuring jug. In the measuring jug, add the vanilla extract and stir until combined. Remove the leaf gelatin from the cold water and squeeze out the water before adding to the jelly mixture. Pour the mixture into four pudding moulds and add any excess mixture to an empty bowl. After the mixture has cooled, leave them for three hours in the fridge to set.

For the compote:

4 apricots
3 tbsp apple juice
2 tbsp caster sugar
100 g (3.5 oz) raspberries

Halve and stone the apricots, then cut each half into four. Add the apricots to a pan with the apple juice and simmer for approximately five minutes or until the apricot is tender, but not pulpy. Once the apricots have finished cooking, transfer to a measuring jug then combine with the raspberries. Leave to cool until serving.