Product All Ingredients Organic Ingredients % of Each Total

Total Page:16

File Type:pdf, Size:1020Kb

Product All Ingredients Organic Ingredients % of Each Total % of Total Certificate Product All Ingredients Organic Ingredients Key each Organic % # Caprylic/Capric Certificate Caprylic/Capric Triglycerides Orchis Mascula 42 5 PDF File Extract, Camellia Oleifera Seed Oil, Triglycerides # Simmondsia Chinensis (Jojoba) Seed Oil, Camellia Oleifera Seed Oil 14 1 1 Jedwards International ORCHID Facial Oil 69 Squalane, Tocopherol, Jasminum Sambac (Jasmine) Flower Extract Simmondsia Chinensis 13 4 2 IL Health Seed Oil Onset Worldwide 3 Organic Simmondsia Chinensis Simmondsia Chinensis (Jojoba) Seed Oil, 36 4 4 MRH NOP Organic Rosa Canina Seed Extract, Limnanthes Alba Seed Oil (Meadowfoam) Seed Oil, Salvia Hispanica Rosa Canina Seed Extract 26 4 5 OTCO Certificate Seed Oil, Ubiquinone, Hippophae PHOENIX Facial Oil 77.51 Rhamnoides Oil, Tocopherol, Rosa Centifolia Salvia Hispanica Seed Oil 12.5 3 Flower Extract, Citrus Aurantium Dulcis Hippophae Rhamnoides (Orange) Flower Oil 3 4 Oil Citrus Aurantium Flower 0.01 2 Oil Simmondsia Chinensis 34 4 Squalane, Simmondsia Chinensis (Jojoba) Seed Oil Seed Oil, Caprylic/Capric Triglyceride, Caprylic/Capric Aleurites Moluccanus Seed Oil, Tocopherol, 12 5 LAPIS Facial Oil Triglycerides 54 Tanacetum Annuum Flower Oil, Jasminum Sambac (Jasmine) Flower Extract, Rosa Aleurites Moluccana Seed 8 1 Centifolia Flower Extract Oil Rosa Damascena Flower Aloe Barbadensis Leaf Water, 24 4 Aqua/Water/Eau, Rosa Damascena Flower Water Water, Leuconostoc/Radish Root Ferment Glycerin 0.3 4 Filtrate, Glycerin, Sodium Hyaluronate, ROSE HIBISCUS Sodium Phytate, Cocos Nucifera (Coconut) 24.38 Hydrating Face Mist Fruit Powder, Hibiscus Sabdariffa Flower Hibiscus Sabdariffa Flower Extract, Melia Azadirachta Leaf Extract, Melia 0.08 4 Extract Azadirachta Flower Extract, Coccinia Indica Fruit Extract Jasminum Officnum Jasminum Officinale (Jasmine) Flower Water, 56 4 Flower Water Aloe Barbadensis Leaf Water, Hamamelis Virginiana (Witch Hazel) Extract, Salix Alba Bark Extract, Zingiber Officinale (Ginger) Root Extract, Leuconostoc/Radish Root Ferment JASMINE GREEN TEA Filtrate, Jasminum Grandiflorum Flower 56.02 BALANCING TONER Extract, Citrus Aurantium Bergamia Citrus Aurantium 0.02 2 (Bergamot) Leaf Oil, Camellia Sinensis Leaf Bergamia Leaf Oil Extract, Avena Sativa (Oat) Kernel Extract, Potassium Sorbate, Melia Azadirachta Leaf Extract (and) Melia Azadirachta Flower Extract (and) Aqua (Water) Caprylic/Capric 49 5 Caprylic/Capric Triglycerides, Prunus Triglycerides Armeniaca Kernel Oil, Vitis Vinifera Seed Oil, Prunus Armeniaca Kernel Camellia Oleifera Seed Oill, Simmondsia 15 1 JASMINE Body Oil Oil 99 Chinensis Seed Oil, Tocopherol, Citrus Aurantium Bergamia Leaf Oil, Jasminum Vitis Vinifera Seed Oil 13 1 Sambac Flower Extract Camellia Oleifera Seed Oil 11 1 Simmondsia Chinensis 11 4 Seed Oil Caprylic/Capric 50 5 Caprylic/Capric Triglycerides, Prunus Triglycerides Armeniaca Kernel Oil, Limnanthes Alba Prunus Armeniaca Kernel 26 1 (Meadowfoam) Seed Oil, Simmondsia Oil CITRINE Body Oil Chinensis (Jojoba) Seed Oil, Tocopherol, Simmondsia Chinensis 84.02 8 4 Prunus Persica Nectarina Fruit Extract, Citrus Seed Oil Aurantium Dulcis (Orange) Flower Oil, Rosa Citrus Aurantium Flower Centifolia Flower Extract 0.02 2 Oil Capric Triglycerides 38.7 5 Caprylic/Capric Triglycerides, Orchid Root (Fractionated Coconut Oil) Extract, Camellia Oleifera Seed Oil, Camellia Oleifera Simmondsia Chinensis (Jojoba) Seed Oil, 14.5 1 COCONUT BODY OIL (Camellia) Seed Oil 66.2 Squalane, Vanilla Planifolia, Tocopherol, Cocos Nucifera (Coconut) Fruit Extract, Simmondsia Chinensis 13 4 Jasminum Sambac (Jasmine) Flower Extract (Jojoba) Seed Oil Butyrospermum Parkii Hydrogenated Soybean Oil, Limnanthes Alba 18.7 (Meadowfoam) Seed Oil, Butyrospermum Butter COCO ROSE Lip Parkii (Shea) Butter, Cocos Nucifera Oil, 21.4 Conditioner Cymbidium Grandiflorum (Orchid) Flower Extract, Rosa Damascena Flower Oil, Cocos Nucifera Oil 2.7 5 Tocopherol, Red Iron Oxide Aloe Barbadensis Leaf 48 4 Aloe Barbadensis Leaf Juice, Hydroxyethyl Juice Ethylcellulose, Glycerin, Carica Papaya Glycerin 17 4 (Papaya) Fruit Extract, Ananas Sativus BRIGHTEN WET MASK Carica Papaya Fruit 77 (Pineapple) Fruit Extract, Tourmaline Powder, 6 4 Oryza Sativa (Rice) Extract, Extract Leuconostoc/Radish Root Ferment Filtrate Ananas Sativus Fruit 6 5 diheptyl succinate 10 1 Aloe Barbadensis (aloe vera) Leaf Juice, Helianthus annuus (sunflower) Seed Oil, Cetearyl Alcohol 10 4 diheptyl succinate, Cetearyl Alcohol, Glyceryl Stearate Citrate, Populus Tremuloides Glyceryl Stearate Citrate 3 4 (aspen) Bark Extract, Rosa Damascena (rose) Flower Water, Aleurites Moluccana (kukui) Nut Oil, Glycerin, Cetyl Palmitate, Cocos Nucifera (coconut) Extract, Oryza Sativa (rice) Seed Extract, Butyrospermum Parkii (shea) PINK CLOUD 35 Nut Butter, Glyceryl Caprylate, Propanediol, Capryloyl Glycerin/ Sebacic Acid Copolymer, Xanthan Gam, Sodium Anisate, Rosmarinus Officinalis (rosemary) Leaf Extract, Camellia Sinensis (white tea) Leaf Extract, Eclipta prostrata extract,Rosa Damascena (rose) Flower Oil, Melia Azadirrachta Leaf Extract, Moringa Pterygosperma Seed Oil, Sodium Phytate, Sodium Anisate, Alcohol, Citric Acid Aloe Barbadensis (aloe vera) Leaf Juice, Helianthus annuus (sunflower) Seed Oil, diheptyl succinate, Cetearyl Alcohol, Glyceryl Stearate Citrate, Populus Tremuloides (aspen) Bark Extract, Rosa Damascena (rose) Populus Tremuloides 3 1 Flower Water, Aleurites Moluccana (kukui) (aspen) Bark Extract Nut Oil, Glycerin, Cetyl Palmitate, Cocos Rosa Damascena (rose) Nucifera (coconut) Extract, Oryza Sativa (rice) 3 4 Flower Water Seed Extract, Butyrospermum Parkii (shea) PINK CLOUD Aleurites Moluccana 35 Nut Butter, Glyceryl Caprylate, Propanediol, 3 1 (kukui) Nut Oil Capryloyl Glycerin/ Sebacic Acid Copolymer, Xanthan Gam, Sodium Anisate, Rosmarinus Officinalis (rosemary) Leaf Extract, Camellia Sinensis (white tea) Leaf Extract, Eclipta prostrata extract,Rosa Damascena (rose) Glycerin 3 4 Flower Oil, Melia Azadirrachta Leaf Extract, Moringa Pterygosperma Seed Oil, Sodium Phytate, Sodium Anisate, Alcohol, Citric Acid Cannabis Sativa Seed Oil 20 1 Caprylic/ Capric Squalane, Limnanthes Alba (Meadowfoam) Triglycerides 8 5 Seed Oil, Cannabis Sativa Seed Oil, Caprylic/ (MCT/Fractionated Capric Triglycerides (MCT/Fractionated Coconut Oil) Coconut Oil), Withania Somnifera Helianthus Annuus (Ashwagandha) Root Extract (and) Helianthus (Sunflower) Seed Oil & 7 1 Annuus (Sunflower) Seed Oil, Helianthus Lentinus Edodes Annuus (Sunflower) Seed Oil & Lentinus (Shiitake) Extract Edodes (Shiitake) Extract, Borago Officinalis, Tocopheryl, Helichrysum Stoechas Flower EMERALD Extract, Melia Azadirachta Leaf Extract, Melia 37 Azadirachta Flower Extract, Amino Esters-1 (ex Mimosa Tenuiflora), Coccinia Indica Fruit Extract, Solanum Melongena (Eggplant) Fruit Extract, Aloe Barbadensis Flower Extract, Simmondsia Chinensis (Jojoba) Seed Oil, Borago Officinalis 2 1 Ocimum Sanctum Leaf Extract, Ocimum Basilicum (Basil) Flower/Leaf Extract, Curcuma Longa (Turmeric) Root Extract, Corallina Officinalis Extract Certification Acknowledgement This is to certify that Mountain Rose Herbs PO Box 50220 Eugene, OR 97405 United States is Certified Organic by Oregon Tilth under the US National Organic Program 7 CFR Part 205 Scope: NOP-Handling Client Identification Number: OT-006943 Certified Organic Products: Per attached System Plan Summary Certified by OTCO since: 10/11/2002 NOP effective date: 10/11/2002 NOP ID: 8150001085 Anniversary Date: 01/01/2020 Once certified, a production or handling operation's organic certification continues in effect until surrendered, suspended or revoked. Certificate Issue Date: 11/18/2019 Authorized by: Connie Karr, Certification Director Certificate Number: Z-47908-2008 Doc - Certificate | Rev. 07/03/2019 Oregon Tilth, Inc. 2525 SE 3rd Street, Corvallis, OR 97333, USA ● PH: 1-503-378-0690 ● FX: 1-541-753-4924 ● www.tilth.org ● [email protected] Certification Acknowledgement This is to certify that Mountain Rose Herbs PO Box 50220 Eugene, OR 97405 United States is declared by Oregon Tilth to be in compliance with the following standards / programs: Standard / Program Certification Period US/Canada Equivalence-Handling Compliant Since: 01/19/2012 Products on the attached Organic System Plan Summary identified with compliance marks for US-Canada Equivalency are certified to the terms of the US-Canda Equivalency Arrangement Client Identification Number: OT-006943 Authorized by: NOP ID: 8150001085 Certificate Issue Date: 11/18/2019 Connie Karr, Certification Director Certified by OTCO since: 10/11/2002 Certificate Number: Z-47908-2008 Doc - Certificate | Rev. 07/03/2019 Oregon Tilth, Inc. 2525 SE 3rd Street, Corvallis, OR 97333, USA ● PH: 1-503-378-0690 ● FX: 1-541-753-4924 ● www.tilth.org ● [email protected] System Plan Summary Mountain Rose Herbs Client Identification Number: OT-006943 PO Box 50220 NOP ID: 8150001085 Eugene, OR 97405 Certificate Issue Date: 11/18/2019 United States Certified by OTCO since: 10/11/2002 Location(s) and Facilities Inspected: Location/Facility Name Address Phoenix Warehouse 106 Cleveland Street, Eugene, OR 97402 Tyinn Street 1010 Tyinn Street #5, #6, & #23, Eugene, OR 97402 Phoenix Mill 116 Cleveland Street, Eugene, OR 97402 Stewart Rd 3888 Stewart Rd, Eugene, OR 97402 Mountain Rose Herbs 4020/4060 Stewart Rd., Eugene, OR 97402 Certified Product (100% Organic) Product Brands Compliance Aquatic Products: Algae > Chlorella NOP-Handling Powder, Indian Misc > Bladderwrack NOP-Handling Powder Misc > Dulse NOP-Handling Flakes Misc > Dulse NOP-Handling
Recommended publications
  • Technical Developments in the Use of Spices Dr David Baines Baines Food Consultancy Ltd
    EUROPEAN SPICE ASSOCIATION GENERAL ASSEMBLY 2013 Technical Developments in the Use of Spices Dr David Baines Baines Food Consultancy Ltd Co-editor: Flavour Horizons TECHNICAL DEVELOPMENTS IN THE USE OF SPICES TOPICS: Recent health claims submitted to the EU for the use of spices Compounds in selected spices that have beneficial effects on health The use of spices to inhibit of carcinogen formation in cooked meats The growing use of spices in animal feeds Salt reduction using spices Interesting culinary herbs from Vietnam Recent Health Claims Submitted to the EU EU REGULATION OF HEALTH CLAIMS • The Nutrition and Health Claims Regulation, 1924/2006/EC is designed to ensure a high level of protection for consumers and legal clarity and fair competition for food business operators. • Claims must not mislead consumers; they must be, accurate, truthful, understandable and substantiated by science. • Implementation of this Regulation requires the adoption of a list of permitted health claims, based on an assessment by the European Food Safety Authority (EFSA) of the science substantiating the claimed effect and compliance with the other general and specific requirements of the Regulation. • This list of permitted health claims was adopted in May 2012 by the Commission and became binding on 14th December 2012. Food companies must comply from this date or face prosecution for misleading marketing. APPROVAL OF CLAIMS EU REGULATION OF HEALTH CLAIMS CLAIMS BY COMPONENT CLAIMS BY FUNCTION CLAIMS FOR SPICES – NOT APPROVED/ON HOLD SPICE CLAIM(S) Anise / Star Anise Respiratory Health, Digestive Health, Immune Health, Lactation Caraway Digestive Health, Immune Health, Lactation Cardamon Respiratory Health, Digestive Health, Immune Health, Kidney Health, Nervous System Health, Cardiovascular Health, Capsicum Thermogenesis, Increasing Energy Expenditure, Enhancing Loss of Calories, Body Weight Loss, Stomach Health, Reduction of Oxidative Stress, promotion of Hair Growth.
    [Show full text]
  • Peumus Boldus Mol.) Rescate De Un Patrimonio Forestal Chileno Manejo Sustentable Y Valorización De Sus Productos
    Boldo(Peumus boldus Mol.) Rescate de un Patrimonio Forestal Chileno Manejo Sustentable y Valorización de sus Productos EDITORES Susana Benedetti Ruiz1 Santiago Barros Asenjo2 1 Ingeniera Forestal. Investigadora Sede Metropolitana INFOR. Jefa Proyecto Innovación Silvícola e Industrial del Boldo en la Zona Central de Chile. [email protected] 2 Ingeniero Forestal. Relaciones Internacionales y Transferencia Tecnológica INFOR [email protected] Boldo (Peumus boldus Mol.) - Rescate de un patrimonio forestal chileno. Prólogo MANEJO SUSTENTABLE Y VALORIZACIÓN DE SUS PRODUCTOS PRÓLOGO El boldo (Peumus boldus Mol.) es una especie nativa y endémica de Chile presente en formaciones naturales de amplia distribución en la zona central y sur del país, entre las Regiones de Coquimbo y Los Lagos. El uso de su madera, sus hojas y sus frutos es de larga data; los pueblos originarios antes de la llegada de los españoles ya usaban sus hojas para infusiones con fines digestivos y medicinales lo que sigue siendo una arraigada costumbre nacional. Su valor medicinal radica en principios activos contenidos tanto en sus hojas como en su corteza. El principal de ellos es el alcaloide conocido como boldina, producto que ya en el siglo XIX despertaba el interés en otros países, como Francia, donde en 1872 ya se realizaban investigaciones sobre sus propiedades. Desde principios del siglo XX las hojas de boldo han trascendido el mercado nacional y se han ex- portado a distintos países con la consecuente presión sobre el recurso, el cual se ha visto reducido en superficie y degradado en los bosques existentes debido a prácticas extractivas que no aseguran su sustentabilidad.
    [Show full text]
  • Old Fashioned Chicken and Dumpling Old Fashioned Chicken and Dumpling
    OLD FASHIONED CHICKEN AND DUMPLING OLD FASHIONED CHICKEN AND DUMPLING Chicken stock (water, chicken bones, carrots, celery, onions, garlic, black peppercorns, Chicken stock (water, chicken bones, carrots, celery, onions, garlic, black peppercorns, bay leaf), chicken tenders, potato dumplings (mashed potatoes, potato starch, granular bay leaf), chicken tenders, potato dumplings (mashed potatoes, potato starch, granular wheat flour, rice flour, salt, spices, lactic acid, potassium sorbate), onions, carrots, celery, wheat flour, rice flour, salt, spices, lactic acid, potassium sorbate), onions, carrots, celery, potatoes, parsnips, turnips, leeks, sour cream (cultured milk, cream, skim milk, modified potatoes, parsnips, turnips, leeks, sour cream (cultured milk, cream, skim milk, modified corn starch, guar gum, carrageenan, locust bean gum), horseradish (grated horseradish, corn starch, guar gum, carrageenan, locust bean gum), horseradish (grated horseradish, vinegar, salt, sodium bisulfite), corn starch, butter, salt, parsley, dill, black pepper. vinegar, salt, sodium bisulfite), corn starch, butter, salt, parsley, dill, black pepper. Contains: Milk, Wheat Contains: Milk, Wheat Calories: 180 Fat: 6g Sat. Fat: 3g Chol: 35mgs Calories: 180 Fat: 6g Sat. Fat: 3g Chol: 35mgs Sodium: 780mgs Carbohydrates: 21g Fiber: 3g Sugar: 5g Protein: 10g Sodium: 780mgs Carbohydrates: 21g Fiber: 3g Sugar: 5g Protein: 10g Cals from Fat: 50 Cals from Fat: 50 *all nutritional information is based on an 8oz serving *all nutritional information is based on an 8oz
    [Show full text]
  • Tips to Roast Vegetables Spice Guide
    Tips to Roast Vegetables • Roast at a high oven temp- 400 to 450 degrees F • Chop vegetables in uniform size so they cook evenly • Don’t over crowd the pan, otherwise they will become soft • Roasting veggies with some oil will help them become crispier • To get the most flavor/crispier roast them on the top rack • Seasoning before putting them in the oven will add flavor • Flip veggies halfway through to ensure even cooking • When roasting multiple types of veggies, ensure they have similar cooking times. Good pairs include: Cauliflower and Broccoli cc Carrots and Broccoli Baby potatoes and Butternut Squash Onions and Bell Peppers Zucchini and Yellow Squash Asparagus and Leeks Spice Guide Table of Contents Spices by Cuisine Herbs and Spices 1 Mexican Coriander, Cumin, oregano, garlic powder, cinnamon, chili powder Herbs and Spices that Pair well with Proteins 2 Caribbean Chicken Fajita Bowl Recipe 3 All spice, nutmeg, garlic powder, cloves, cinnamon, ginger Shelf life of Herbs and Spices 4 French Nutmeg, thyme, garlic powder, rosemary, oregano, Herbs de Provence Spices by Cuisine 5 North African Tips to Roast Vegetables BP Cardamum, cinnamon, cumin, paprika, turmeric, ginger Cajun Cayenne, oregano, paprika, thyme, rosemary, bay leaves, Cajun seasoning Thai Basil, cumin, garlic, ginger, turmeric, cardamum, curry powder Mediterranean Oregano, rosemary, thyme, bay leaves, cardamum, cinnamon, cloves, coriander, basil, ginger Indian Bay leaves, cardamum, cayenne, cinnamon, coriander, cumin, ginger, nutmeg, paprika, turmeric, garam masala, curry powder Middle Eastern Bay leaves, cardamum, cinnamon, cloves, cumin, ginger, coriander, oregano, za’atar, garlic powder 5 Shelf Life of Herbs and Herbs and Spices Spices Herbs Herbs are plants that’s leaves can be used to add flavor to foods.
    [Show full text]
  • Download PDF (English)
    Revista Brasileira de Farmacognosia 26 (2016) 619–626 ww w.elsevier.com/locate/bjp Original Article Evaluation of mechanism for antihypertensive and vasorelaxant effects of hexanic and hydroalcoholic extracts of celery seed in normotensive and hypertensive rats a b c Faezeh Tashakori-Sabzevar , Bibi Marjan Razavi , Mohsen Imenshahidi , a a a Mohammadreza Daneshmandi , Hamidreza Fatehi , Yaser Entezari Sarkarizi , c,∗ Seyed Ahmad Mohajeri a Student Research Committee, Mashhad University of Medical Sciences, Mashhad, Iran b Targeted Drug Delivery Research Center, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran c Pharmaceutical Research Center, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran a b s t r a c t a r t i c l e i n f o Article history: Celery (Apium graveolens L., Apiaceae) is one of the popular aromatic vegetables and part of the daily diet Received 26 December 2015 around the world. In this study, aqueous-ethanolic and hexane extracts of celery seed were prepared and Accepted 23 May 2016 the amount of n-butylphthalide, as an active component, was determined in each extract. Then the effects Available online 26 June 2016 of hexanic extract on systolic, diastolic, mean arterial blood pressure and heart rate were evaluated in an invasive rat model. The vasodilatory effect and possible mechanisms of above mentioned extracts on aorta Keywords: ring were also measured. High performance liquid chromatography analysis revealed that hexanic extract Celery seed contains significantly higher amounts of n-butylphthalide, compared to aqueous-ethanolic extract. The Heart rate results indicated that hexanic extract significantly decreased the systolic, diastolic, mean arterial blood Hypotensive effects pressure and heart rate in normotensive and hypertensive rats.
    [Show full text]
  • Love Spices, Kitchen Bingo Myfreebingocards.Com
    Love Spices, Kitchen Bingo myfreebingocards.com Safety First! Before you print all your bingo cards, please print a test page to check they come out the right size and color. Your bingo cards start on Page 3 of this PDF. If your bingo cards have words then please check the spelling carefully. If you need to make any changes go to mfbc.us/e/zctn5 Play Once you've checked they are printing correctly, print off your bingo cards and start playing! On the next page you will find the "Bingo Caller's Card" - this is used to call the bingo and keep track of which words have been called. Your bingo cards start on Page 3. Virtual Bingo Please do not try to split this PDF into individual bingo cards to send out to players. We have tools on our site to send out links to individual bingo cards. For help go to myfreebingocards.com/virtual-bingo. Help If you're having trouble printing your bingo cards or using the bingo card generator then please go to https://myfreebingocards.com/faq where you will find solutions to most common problems. Share Pin these bingo cards on Pinterest, share on Facebook, or post this link: mfbc.us/s/zctn5 Edit and Create To add more words or make changes to this set of bingo cards go to mfbc.us/e/zctn5 Go to myfreebingocards.com/bingo-card-generator to create a new set of bingo cards. Legal The terms of use for these printable bingo cards can be found at myfreebingocards.com/terms.
    [Show full text]
  • Effect of Angelica Archangelica L. Extract on Growth Performance
    232 Bulgarian Journal of Agricultural Science, 26 (No 1) 2020, 232–237 Effect ofAngelica archangelica L. extract on growth performance, meat quality and biochemical blood parameters of rainbow trout (Oncorhynchus mykiss W.), cultivated in a recirculating system Radoslav Koshinski, Katya Velichkova*, Ivaylo Sirakov and Stefka Stoyanova Trakia University, Department of Biology and Aquaculture, Faculty of Agriculture, 6014 Stara Zagora, Bulgaria *Corresponding author: [email protected] Abstract Koshinski, R., Velichkova, K., Sirakov, I. & Stoyanova, St. (2020). Effect of Angelica archangelica L. extract on growth performance, meat quality and biochemical blood parameters of rainbow trout (Oncorhynchus mykiss W.), cultivated in a recirculating system. Bulg. J. Agric. Sci., 26 (1), 232–237 The medicinal herbs as natural products can be use like not expensive additives in artificial diets for aquatic animals which are safe for fish and the environment. The purpose of this study is to determine the effect of the Angelica archangelica L. extract on the growth performance, meat quality and biochemical blood parameters (glucose, urea, creatinine, total protein, albumin, ASAT, ALAT, ALP, Ca, P, Mg, triglycerides, cholesterol) of rainbow trout (Oncorhynchus mykiss). Thirty specimens from the rainbow trout with anaverage weight of 42.55±7.48 g (control, C) and 42.51±6.02 g (experimental, Ang.a.) in good health condition were placed in each tank and cultivated for 60 days. A control group (no added) and an experimental (with added 433 mg.kg-1 of angelica extract) option, each with a two repetition, were set in a recirculating system in the Aquaculture Base of the Faculty of Agriculture at the Trakia University.
    [Show full text]
  • Handbook of Herbs and Spices
    Handbook of herbs and spices Edited by K. V. Peter Published by Woodhead Publishing Limited Abington Hall, Abington Cambridge CB1 6AH England www.woodhead-publishing.com Published in North and South America by CRC Press LLC 2000 Corporate Blvd, NW Boca Raton FL 33431 USA First published 2001, Woodhead Publishing Limited and CRC Press LLC ß 2001, Woodhead Publishing Limited The authors have asserted their moral rights. This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials. Neither the authors nor the publishers, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage or retrieval system, without prior permission in writing from the publishers. The consent of Woodhead Publishing Limited and CRC Press LLC does not extend to copying for general distribution, for promotion, for creating new works, or for resale. Specific permission must be obtained in writing from Woodhead Publishing Limited or CRC Press LLC for such copying. Trademark notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe. British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library.
    [Show full text]
  • Understanding and Managing the Transition Using Essential Oils Vs
    MENOPAUSE: UNDERSTANDING AND MANAGING THE TRANSITION USING ESSENTIAL OILS VS. TRADITIONAL ALLOPATHIC MEDICINE by Melissa A. Clanton A thesis submitted in partial fulfillment of the requirements for the Diploma of Aromatherapy 401 Australasian College of Health Sciences Instructors: Dorene Petersen, Erica Petersen, E. Joy Bowles, Marcangelo Puccio, Janet Bennion, Judika Illes, and Julie Gatti TABLE OF CONTENTS List of Tables and Figures............................................................................ iv Acknowledgments........................................................................................ v Introduction.................................................................................................. 1 Chapter 1 – Female Reproduction 1a – The Female Reproductive System............................................. 4 1b - The Female Hormones.............................................................. 9 1c – The Menstrual Cycle and Pregnancy....................................... 12 Chapter 2 – Physiology of Menopause 2a – What is Menopause? .............................................................. 16 2b - Physiological Changes of Menopause ..................................... 20 2c – Symptoms of Menopause ....................................................... 23 Chapter 3 – Allopathic Approaches To Menopausal Symptoms 3a –Diagnosis and Common Medical Treatments........................... 27 3b – Side Effects and Risks of Hormone Replacement Therapy ...... 32 3c – Retail Cost of Common Hormone Replacement
    [Show full text]
  • Ginger-Garlic Chicken by Mary Anne Mohanraj, Featured in a Feast of Serendib: ​ Recipes from Sri Lanka
    Ginger-Garlic Chicken by Mary Anne Mohanraj, featured in A Feast of Serendib: ​ Recipes from Sri Lanka This is my daughter’s favorite chicken dish, and one she always greets with delight; she started eating it when she was about five, with no added chili powder. Over time, I’ve added a little more chili powder when feeding it to both kids, serving with milk to help them along; you can also use black pepper if you’d prefer. The timing on this is variable because you can either do it the long way described below, the way my mother recommends, which is definitely a bit tastier—or you can do a much faster version, where you mix the spices with the chicken, skip the marinating, and then sauté the chicken in the pan on medium-high until cooked through, then serve. I use both methods, mostly depending on how much of a hurry I’m in. Regardless of which method you use, this dish is best served fresh; if it sits, the chicken will tend to get dry and not be as tasty. Preparation time: 30-90 minutes Ingredients • 1 heaping teaspoon ginger powder • 1 heaping teaspoon garlic powder • 1 heaping teaspoon turmeric • 1 teaspoon salt • 12 chicken thighs, about 2 pounds, deboned and cut bite-sized • Vegetable oil for frying • ½ to 2 heaping teaspoons red chili powder (to taste, optional) Process 1. Mix ginger powder, garlic powder, turmeric, and salt in a large bowl; add chicken pieces and rub with your hands until well coated. Marinate for 30 minutes.
    [Show full text]
  • The Secrets of Spices and Herbs Gillian Schultz, Mhsc, RDN, CD
    6/28/2020 The Secrets of Spices and Herbs Gillian Schultz, MHSc, RDN, CD 1 What’s the difference between herbs and spices? Herbs are the leaves of the plant, such as rosemary, sage, thyme, oregano, or cilantro. Spices come from the non-leafy parts, including roots, bark, berries, flowers, seeds etc. Example: Cilantro leaves are an herb while the seeds, coriander, are a spice. 2 1 6/28/2020 Cinnamon Active Ingredient: Cinnamaldehyde Potent antioxidant activity Can help to lower blood sugar Studies have shown that cinnamon can lower fasting blood sugars but not impact HbA1c averages. Dose: 0.5-2 teaspoons of cinnamon per day, or 1-6 grams Citations 1-10 3 Sage Salvere, which means "to save." Known for healing properties during the middle ages Current research indicates that sage may be able to improve brain function and memory, especially in people with Alzheimer's disease. Other studies also showed improvement in brain function in young and old Citations 11-13 4 2 6/28/2020 Peppermint Historically used in folk medicine and aromatherapy. Oily component contains the agents responsible for the health effects. Improves pain management in irritable bowel syndrome. Helps to reduce abdominal bloating. Peppermint in aromatherapy can help fight nausea. Citations 14-22 5 Turmeric Gives curry its yellow color. Most active ingredient: Curcumin Remarkably powerful antioxidant, helping to fight oxidative damage and boosting the body's own antioxidant enzymes Strongly anti-inflammatory Combine with black pepper. Citations 23-34 6 3 6/28/2020 Holy Basil Considered a sacred herb in India.
    [Show full text]
  • Overview on Annatto and Other Colours, Colour Removal, Analysis
    1 Journal 2 Comprehensive Reviews in Food Science and Food Safety 3 Title 4 Colorants in cheese manufacture: Production, Chemistry, Interactions and Regulation 5 6 7 Authors 8 9 Sharma, P.1,2, Segat, A.1,2, Kelly, A. L.3, and Sheehan, J.J.1 10 11 1 Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland 12 2Dairy Processing Technology Centre (DPTC), Ireland 13 3School of Food and Nutritional Sciences, University College, Cork, Ireland 14 15 16 17 18 1 19 ABSTRACT 20 Colored Cheddar cheeses are prepared by adding an aqueous annatto extract (norbixin) to 21 cheese milk; however, a considerable proportion (~20%) of such colorant is transferred to 22 whey, which can limit the end use applications of whey products. Different geographical 23 regions have adopted various strategies for handling whey derived from colored cheeses 24 production. For example, in the USA, whey products are treated with oxidizing agents such 25 as hydrogen peroxide and benzoyl peroxide to obtain white and colorless spray-dried 26 products; however, chemical bleaching of whey is prohibited in Europe and China. 27 Fundamental studies have focused on understanding the interactions between colorants 28 molecules and various components of cheese. In addition, the selective delivery of colorants 29 to the cheese curd through approaches such as encapsulated norbixin and micro-capsules of 30 bixin or use of alternative colorants, including fat- soluble/emulsified versions of annatto or 31 beta-carotene, have been studied. This review provides a critical analysis of pertinent 32 scientific and patent literature pertaining to colorant delivery in cheese and various types of 33 colorant products on the market for cheese manufacture, and also considers interactions 34 between colorant molecules and cheese components; various strategies for elimination of 35 color transfer to whey during cheese manufacture are also discussed.
    [Show full text]