[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.

Spot publicitar

Recipes courtesy Shin Kim of Banchan Story: https://www.banchanstory.com/

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Kimchi-Style Cucumber Salad

Ingredients:
6-7 Persian Cucumbers
2 tablespoons coarse sea salt
1 tbsp Korean red pepper flakes (gochu garu)
2 scallions (trimmed and finely chopped)
3 cloves garlic (peeled and grated)
2 tbsp rice vinegar
2 tsp sugar
1 tbsp toasted sesame seeds

Directions:
1. Slice cucumbers thinly, sprinkle sea salt over cucumber slices and mix, and let rest for 5-10 min
2. Mix rice vinegar, red pepper flakes, toasted sesame seeds, scallion, garlic and sugar for the dressing.
3. Was off salt from cucumbers in cold water and gently squeeze to remove excess water.
4. Mix cucumbers in dressing and serve chilled

Scallion Pancakes

Ingredients:
2 cups scallions (about 10 stalks)
1/4 cup cooking oil (canola or sunflower seed)
1/2 cup all-purpose flour
1/2 cup brown rice flour
1 tsp bake powder
2 cloves of garlic (peeled and grated)
1 egg replacer (we used 1 tbsp golden flax meal and 2.5 tbsp water)
1/2 tsp salt
pinch of black pepper
3/4 cup water

Simple dipping sauce:
1 tbsp soy sauce
1 tbsp rice vinegar
sesame oil
pinch of red pepper flakes
pinch of sesame seeds

Directions:
1. Combing all-purpose flour, brown rice flower, baking powder, garlic, egg replacer, black pepper, and water and whisk to a consistency of smooth pancake batter.
2. Trim scallions and cut into 2 inch sticks. Right before cooking the pancakes, fold the scallions in the batter.
3. Heat skillet over medium heat and drizzle enough oil to generously coat the bottom of the skillet.
4. When oil is shimmering, spread 1/4 cup of the batter into a thin round on the skillet. When the bottom has turned gold brown, flip the pancakes. Once cooked on both sides drain excess oil on paper towels.
5. Mix together ingredients for dipping sauce and serve warm
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Created by Liz Pierotti & Duncan Skiles

Music by Matt Veligdan

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