[Latin Name] Salix alba L.

[Plant Source] from China

[Specifications] Salicin 15-98%

[Appearance] Yellow Brown to White powder

Plant Part Used: Bark

[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.

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

Brief Introduction

Salicin is a naturally occurring compound found in the bark of several species of trees, primarily North American in origin, that are from the willow, poplar, and aspen families. White willow, from whose Latin name, Salix alba, the term salicin is derived, is the most well known source of this compound, but it is found in a number of other trees, shrubs, and herbaceous plants as well being synthesized commercially. It is a member of the glucoside family of chemicals and is used as an analgesic and antipyretic. Salicin is used as a precursor for the synthesis of salicylic acid and acetylsalicylic acid, commonly known as aspirin.

A colorless, crystalline solid in its pure form, salicin has the chemical formula C13H18O7. Part of its chemical structure is equivalent to the sugar glucose, meaning it is classified as a glucoside. It is soluble, but not strongly so, in water and alcolhol. Salicin has a bitter taste and is a natural analgesic and antipyretic, or fever reducer. In large quantities, it can be toxic, and overdoses may lead to liver and kidney damage. In its raw form, it may be mildly irritating to skin, respiratory organs, and eyes.

Function

1. Salicin is used to ease pain and reduce inflammation.

2. Relieve acute and chronic pain, including headache, back and neck pain, muscle aches, and menstrual cramps; Control arthritis discomforts.

3. Relieve acute and chronic pain.

4. It has the same effect on the body as aspirin without any of the side effects.

5. It is an anti-inflammatory, a fever reducer, an analgesic, an anti-rheumatic, and an astringent. Specifically, it helps to relieve headaches.

Application

1.Anti-inflammatory, anti-rheumatic,

2.Reduce a fever,

3.Use as an analgesic and astringent,

4.Relieve headache,

5.Ease pain caused by rheumatism, arthritis, and carpal tunnel syndrome.

Why You Must Never Throw Away Sprouted Garlic!
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A bright green shoot on a garlic and we just show dustbin to it. But have you ever thought that you can use sprouted garlic? Yes, it is true the sprouted garlic is actually more medicinal and nutritional than the normal garlic bulb.

Amazing Benefits of Garlic!

Garlic is a medicinal gem and there is no doubt in it. It consists of antiviral, antibacterial and antifungal properties which make it a prime ingredient in alternative treatments for various diseases.

It is mainly used to reduce blood pressure, maintain right cholesterol level and prevent heart diseases. It is also helpful to fight cancer and boosts the immune system. It is used as a key treatment to treat non-poisonous snake bites and viral infections.

The medicinal properties of garlic are due to the active compound allicin present in it. It helps to lower down the level of tumor necrosis factor-α (TNF-α). It also fights high levels of insulin, triglyceride, glucose and uric acid in the blood. It plays the main role in the improvement of insulin sensitivity in diabetics.

How Sprouting Makes It Better!

It is common among many restaurants that they use sprouted nuts, seeds, grains and beans to enhance the taste of the dishes. It is true that sporting improved the texture and taste of some ingredients. Additionally sprouting foods increases the antioxidant activities and phenolic content.

When the seeds or grains are sprouting it is very susceptible to viral, bacterial and insect attacks. This causes it to produce a variety of chemicals which are known as phytoalexins. These chemicals help the food to defend themselves and prevent the microbial growth.

The extracts from a sprouted garlic has tested and found to protect the cells from various kind of damaging substances. Thus, the study concluded that sprouting is a useful way to improve the antioxidant properties of garlic.

Therefore, a sprouted garlic in a soup can be very beneficial for your health. You can still enjoy the benefits of the fresh garlic and when it get sprouted then use that piece also.

As you are aware now, next time if you found a sprouted garlic then don’t throw it away. Use it for your well being and stay healthy always!

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