[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.

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Just in time for Thanksgiving comes the perfect breakfast!
Your wish just might come true with Cinderella’s dreamy pumpkin waffles. Making this recipe from Disney’s Magic of Healthy Living is as easy as saying bibbidi-bobbidi boo!

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Cinderella’s Dreamy Pumpkin Waffles Recipe
Ingredients:
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1 ¾ cup pumpkin purée
• 1 ¾ cup light coconut milk
• 2 tbsp vegetable oil
• 2 eggs
• 1/3 cup brown sugar
• 1 ½ tsp cinnamon
• 1/2 tsp nutmeg
• 1 ¼ tsp baking powder
• ¼ tsp salt
• cooking spray
• 2 tbsp pumpkin seeds

Cooking Instructions:
1. Preheat waffle iron.
2. In a large bowl, combine your flours, baking powder, cinnamon, nutmeg and salt.
3. Next, make a well in the center of your dry ingredients and add the brown sugar, vegetable oil, light coconut milk, pumpkin purée and eggs. Mix to combine being careful not to over mix.
4. Spray your preheated waffle iron with non-stick cooking spray and spread half a cup of batter onto the iron. Cook for 5-8 minutes or until golden brown.
5. Garnish your waffles with pumpkin seeds and enjoy!
6. Make extra waffles with the batter and freeze. Reheat for a quick breakfast during your busy week!

Servings: 4 — 6