Mulberry contains 19 amino acids, which is 4.0 ~ 6.5 times higher than drupe, and is rich in minerals, among which the calcium content is 0/.5 ~ 3.0 times that of citrus and strawberry, and 4 ~ 5 times that of grape and apricot. Mulberry is nutritious, both as food and medicine, and contains many functional components, such as polyphenols and resveratrol. It is a good agricultural product resource and a good raw material for processing mulberry juice, mulberry wine, mulberry vinegar and mulberry black tea.
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Mulberry was first used as medicine in the Tang Dynasty. Chinese medicine believes that mulberry is sweet and cold, can nourish yin and replenish blood, and can treat yin deficiency, body fluid deficiency, insomnia and other diseases.
According to many classic documents of traditional Chinese medicine, it has the functions of benefiting five zang-organs joints, promoting blood circulation, calming nerves, lowering blood pressure and quenching thirst, making people look bright, turning white and not aging, and relieving alcoholism. Modern medical clinic has proved that mulberry has good effects of nourishing heart, liver and kidney, nourishing blood and expelling wind. It has obvious curative effect on reducing blood fat and relieving neurasthenia, arteriosclerosis, impotence, deafness, dizziness, premature aging, thirst due to internal heat, constipation due to blood deficiency and rheumatic joint pain.
The research team led by John Peuto in the United States found that mulberry contains resveratrol, an anti-tumor substance, which has anti-cancer effect. Pharmacological research shows that mulberry can supplement the deficiency of gastric juice, promote the digestion of gastric juice, and the human intestine can promote the secretion of intestinal juice and gastrointestinal peristalsis, so it has the function of tonifying and strengthening.
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