First, Ginkgo biloba leaves have antibacterial and bactericidal effects. We know that ginkgolic acid and ginkgolic acid contained in Ginkgo biloba leaves have been proved by experiments to have antibacterial and bactericidal effects and can be used to treat respiratory tract infectious diseases. Ginkgo biloba extract can inhibit various fungi to varying degrees, and can relieve itching and treat tinea.
Secondly, Ginkgo biloba can cure diseases and relieve cough. Ginkgo biloba is sweet and bitter, and has the effects of astringing lung qi, relieving asthma and relieving cough. It has an auxiliary dietotherapy effect on cough caused by lung diseases, asthma with weak constitution in the elderly and asthma with various phlegm types.
Third, Ginkgo biloba has the function of resisting waterlogging and insects. In fact, ginkgolic acid and ginkgol contained in the testa of Ginkgo biloba have anti-tuberculosis effects. Ginkgo biloba leaves soaked in oil have a strong inhibitory effect on mycobacterium tuberculosis, and fresh fruits soaked in raw vegetable oil have a certain effect on improving symptoms such as fever, night sweats, cough, hemoptysis and loss of appetite caused by tuberculosis. Therefore, Ginkgo biloba leaves can be used to treat pulmonary tuberculosis.
Fourth, Ginkgo biloba leaves can stop turbidity and reduce stool. Through medical research, it is found that Ginkgo biloba leaves can contract the bladder sphincter. It can be used for the adjuvant treatment of infantile enuresis, frequent micturition due to qi deficiency, excessive leucorrhea and unconsolidated nocturnal emission.
Fifth, Ginkgo biloba leaves can lower cholesterol. Ginkgo biloba leaves contain shikimic acid, isoflavones and sterols, which have been used to treat hypertension, coronary heart disease, angina pectoris, cerebral vasospasm and hypercholesterolemia in recent years.
Then, ginkgo biloba has so many functions, how should it be eaten? In fact, there are mainly the following ways to eat ginkgo:
The first is cooking. We can cook ginkgo with skin and fry it without oil. Of course, we can also use frying, steaming, stewing, stewing, stewing, roasting, frying and other methods to match cattle, sheep, pork or eggs.
The second method is to roast and eat. We can roast it like a peanut with a shell, peel off the shell and remove the bitter buds.
The third method is to make tea. We can use it as tea and brew it with boiling water.
The fourth method is noodle mixing. Ginkgo nuts can be used as pastry ingredients to increase the waxy taste and edible value of cakes.
In a word, the above methods are all very good, so try them.