Grape Seed Extract - 95% Polyphenols by UV Beta-smith method
Grape seed extract, which is made from the seeds of wine grapes, is promoted as a dietary supplement for various conditions, including venous insufficiency (when veins have problems sending blood from the legs back to the heart), promoting wound healing, and reducing inflammation.
1. Rare ingredients, the source of excellence
Anthocyanins derived from high-quality grape seeds are like a "treasure of youth" gifted by nature. Every grape seed undergoes careful screening and advanced green extraction technology to extract high-purity and highly active anthocyanins from the layers of seed kernels, fully retaining their powerful antioxidant energy, ensuring that every intake is closely intertwined with the natural repairing power.
2. Super antioxidant, resistant to free radical invasion
Grape seed anthocyanins have amazing antioxidant power, with antioxidant activity far exceeding common antioxidants such as vitamin C and vitamin E by several times or even tens of times. It is like a loyal 'free radical cleaner', capable of accurately capturing and neutralizing excessive free radicals generated in the body due to factors such as ultraviolet radiation, environmental pollution, and life stress. It blocks the oxidative chain reaction caused by free radicals from the root, puts a strong 'protective armor' on cells, effectively delays cell aging, and protects the youthful vitality of the skin and body organs.
For the skin, free radicals are one of the "culprits" that cause signs of aging such as wrinkles, sagging, and dullness. The intervention of grape seed anthocyanins is like pressing the "pause button" of time, reducing the loss of collagen, promoting collagen synthesis, keeping the skin tight and elastic at all times, and regaining a smooth and delicate texture. Long term use makes the skin age as if it is growing backwards.
3. Comprehensive health protection
Cardiovascular Guard: It helps to reduce blood lipids, especially low density lipoprotein (commonly known as "bad cholesterol"). It can reduce the deposition of cholesterol in the vascular wall and prevent the formation of atherosclerotic plaque. It is like hiring a "professional bodyguard" for the cardiovascular system to reduce the risk of cardiovascular diseases such as heart disease and stroke, and ensure smooth blood circulation.
Eye Protection Elf: Proanthocyanins can penetrate the eye tissue, directly reach the retina, nourish retinal cells, enhance the toughness of eye microvessels, improve retinal blood circulation, effectively combat eye fatigue, dryness, visual impairment and other problems caused by long-term eye use, electronic device blue light radiation, etc., injecting clear and bright vitality into your eyes, making your vision worry free from now on.
Immune enhancer: By regulating the activity of immune system cells and stimulating the body's own immune defense mechanism, grape seed anthocyanins help enhance your immune system. During periods of easy illness such as seasonal changes and flu outbreaks, they build a strong defense line for your body, keeping you away from bacterial invasion and maintaining a healthy and energetic state.
4. Widely applicable, caring for everyone with thoughtful care
Mace
Botanical: Myristica fragrans
Family: N.O. Myristicaceae
Hindi Name: Mace - Javitri
General Description: Nutmeg, spice consisting of the seed of the Myristica fragrans, a tropical, dioecious evergreen tree native to the Moluccas or Spice Islands of Indonesia.
Geographical Sources
The nutmeg tree, Myristica fragrans, is indigenous to the Moluccas in Indonesia but has been successfully grown in other Asian countries and in the Caribbean, namely Grenada. Banda Islands, Malayan Archipelago, Molucca Islands, and cultivated in Sumatra, French Guiana
Composition -> Nutmeg and mace contain 7 to 14 percent essential oil, the principal components of which are pinene, camphene, and dipentene. Nutmeg on expression yields about 24 to 30 percent fixed oil called nutmeg butter, or oil of mace. Dried kernel of the seed.
Varieties -> Whole nutmegs are grouped under three broad quality classifications:
1. Sound: nutmegs which are mainly used for grinding and to a lesser extent for oleoresin extraction. High quality or sound whole nutmegs are traded in grades which refer to their size in numbers of nutmegs per pound: 80s, 110s and 130s (110 to 287 nuts per kg), or 'ABCD' which is an assortment of various sizes.
2. Substandard: nutmegs which are used for grinding, oleoresin extraction and essential oil distillation. Substandard nutmegs are traded as 'sound, shrivelled' which in general have a higher volatile oil content than mature sound nutmegs and are used for grinding, oleoresin extraction and oil distillation; and 'BWP' (broken, wormy and punky) which are mainly used for grinding as volatile oil content generally does not exceed 8%.
3. Distilling: poor quality nutmegs used for essential oil distillation.Distilling grades of nutmegs are of poorer quality: 'BIA' or 'ETEZ' with a volatile oil content of 8% to 10%; and 'BSL' or 'AZWI' which has less shell material and a volatile oil content of 12% to 13%.
Method of Processing -> When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny, brown seed, the nutmeg. The pulp of the fruit may be eaten locally. After collection, the aril-enveloped nutmegs are conveyed to curing areas where the mace is removed, flattened out, and dried. The nutmegs are dried gradually in the sun and turned twice daily over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden truncheon and the nutmegs are picked out. Dried nutmegs are grayish-brown ovals with furrowed surfaces. Large ones may be about 1.2 inches long and 0.8 inch in diameter.
Taste and Aroma: Nutmeg has a characteristic, pleasant fragrance and slightly warm taste
Lovage-, Levisticum officinale, is a perennial herb that looks like parsley and is in the parsley, or Apiaceae, family, like anise, dill, caraway, cumin, and fennel. Lovage is native to mountainous areas of southern Europe and Asia Minor. It is sometimes called sea parsley.
Lovage (Levisticum officinale) is a plant, the leaves and seeds or fruit of which are used to flavor food, especially in South European cuisine. It is a tall (3 to 9 ft) perennial that vaguely resembles its cousin celery in appearance and in flavor. Lovage also sometimes gets referred to as smallage, but this is more properly used for celery.
Herb (Levisticum officinale) of the parsley family, native to southern Europe. It is cultivated for its stalks and foliage, which are used for tea, as a vegetable, and to flavour foods. Its rhizomes are used as a carminative, and the seeds are used for flavouring desserts. Oil obtained from the flowers is used in perfumery.
The French call lovage céleri bâtard, "false celery," because of its strong resemblance to that plant. Lovage has been used since Greek and Roman times for everything from a seasoning, to a curative for maladies ranging from indigestion to freckles, to a love potion. It grows up to 7 feet high and has large, dark green, celerylike leaves. The flavor of the pale stalks is that of very strong celery. The leaves, seeds and stalks can be used (in small amounts because of their potent flavor) in salads, stews and other dishes such as fowl and game. The stalks can be cooked as a vegetable. Dried lovage leaves and chopped or powdered stalks can be found in natural food stores and gourmet markets. The seeds are commonly called celery seed. Lovage is also called smallage and smellage.
lovage, tall perennial herb (Levisticum officinale) of the family Umbelliferae (parsley family), native to the mountains of S Europe and cultivated elsewhere. Its aromatic fruits are used in soups and as a flavoring for confectionery and for some liqueurs. An aromatic oil extracted from the roots has been used medicinally and also for flavoring. The edible leaves are usually used like celery. Lovage is classified in the division Magnoliophyta, class Magnoliopsida, order Apiales, family Umbelliferae.
