Mulberry leaf, the name of traditional Chinese medicine, is the dry leaves of mulberry and the main food of silkworm, as well as the famous mulberry, Jingsang and mulberry yellow leaves. Mulberry leaves are widely planted all over China, and the yield of mulberry leaves is high.

Mulberry leaves, what do you think of first? Is it silkworm baby's food? Or has it cultivated the "hero" of China's silk industry?

Yes, these are really eye-catching labels of mulberry leaves. But you know what? Mulberry leaves are also multifunctional plants with the same origin of medicine and food ~

As a kind of food, mulberry leaves often appear in our folk recipes, such as mulberry leaf chicken soup, mulberry leaf tea and so on. As a medicinal material, it has been used since ancient times to reduce qi, dispel cold and heat, and treat "diabetes" (that is, diabetes symptoms such as hyperglycemia).

So, what are the "advantages" of mulberry leaves? Teacher Xiao n will talk to you slowly.

Clearing the liver and moistening the lungs and lowering the three highs, mulberry leaves have many benefits.

Mulberry leaves are generally harvested after the first frost, impurities are removed and dried, which can be taken orally or used externally.

Chinese medicine believes that bitter and cold taste can disperse wind and heat, clear lung and moisten dryness, clear liver and improve eyesight. It is often used to treat wind-heat cold, lung-heat dry cough, dizziness and headache, and blurred vision.

In Compendium of Materia Medica, Li Shizhen called "Mulberry" as "Oriental Natural Shenmu" and "Mulberry Leaves" picked after autumn frost as "immortal leaves". It is recorded in the book: "Mulberry leaves are the medicine for hand, foot and Yangming, which can cure fatigue cough, improve eyesight and long hair, and decoct juice instead of tea to quench thirst." The "thirst quenching" mentioned here is the symptom of diabetes now. It can be seen that people have long realized the medicinal value of mulberry leaves.

Nowadays, more and more modern studies have confirmed the nutritional and functional value of mulberry leaves.

Simply put, the function of mulberry leaves mainly includes the following aspects:

(1) clearing away lung-heat, moistening dryness, relieving cough and resolving phlegm, and is often used to treat lung-heat cough, especially dry cough and dry cough;

(2) Clearing heat and cooling blood, dispelling wind-heat is often used for wind-heat colds;

(3) Clearing liver and improving eyesight can improve dizziness, eye fatigue and other symptoms;

(4) Improve insomnia, eliminate headache and stop night sweats;

(5) benefiting the large intestine, treating dysentery and abdominal pain, and helping to lose weight;

(6) Effect of lowering blood pressure and blood lipid: Rutin, quercetin, quercitrin and other nutrients in mulberry leaves can promote blood circulation, help to lower blood pressure, enhance vascular function and prevent myocardial infarction and cerebral hemorrhage.

(7) Hypoglycemic effect: 1- deoxynojirimycin DNJ, an alkaloid component in mulberry leaves, is an α-glucosidase, which can inhibit the decomposition of polysaccharide into glucose in the small intestine, thus inhibiting the rise of blood sugar. Mulberry leaf polysaccharide is helpful to lower blood sugar and has certain preventive and alleviating effects on diabetes.

So much for today's little knowledge. Did you remember everything?

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