Ulam raja contains 3% protein, 0.4% fat and carbohydrate and it is rich in calcium and vitamin A. “Ulam raja” has been traditionally used to improve blood circulation and blood cleansing, as well as to strengthen the bones. The ulam has a very high antioxidant capability (AEAC), each fresh 100 gram ulam has the same antioxidant capacity with 2,400 milligrams of L-ascorbic acid. Over twenty types of antioxidants have been identified in this ulam. The main antioxidant substances caused by the presence of a number of proanthocyanidins existed as dimers, through hexamer, quercetin glycosides, chlorogenic acid, neoclaborogenic acid, crypto-chlorogenic acid, and catcher (+) -. The ability of the Ulam raja is to reduce oxidative pressure may be due to its high antioxidant content.
I am a Cambridge PhD and UPM educated Management Consultant with 25 years experience of strategic planning, business process re-engineering, project management and implementation of business, banking and IT projects and managing operation of businesses, banks and government. Successfully founded, developed and managed a biotechnology company specialising in producing health and beauty products.A successful scientific career at Cambridge’s leading Institute of Biotechnology was followed by rapid advance within Business and IT Consultancies, government, founding a biotechnology company based on a proven record to achieve high quality innovative solutions in record time.Incredible drive and determination backed by a sharp analytical mind has resulted in a long record of successes within IT and Business Consultancies and government. Major projects included developing a Bond trading system, centralization of back office functions, business evaluation of technology for government funding and acquisition, e-commerce including mortgages, travel, retail and property businesses including branding, marketing and advertising. Assessment of government linked companies and agencies on deliverables and corporatization.EDUCATIONUniversity of Cambridge, PhD (Oct 1992 – June 1996) Cornell University, Visiting Scholar (Summer 1994) UPM, BSc (hons), CGPA 3.56 (July 1988 – Aug 1992)
Semasa berpantang selepas bersalin, lada hitam terasa sangat nikmat apabila kita makan dengan nasi panas kan? Memang menaikkan selera. Tambahan pula, lada hitam membantu menurunkan…Continue reading