Myrica rubra has the effect of detoxifying and dispelling cold, comparable to watermelon. Li Shizhen, a famous medical scientist, introduced in Compendium of Materia Medica that Myrica rubra has astringent and anti-inflammatory effects, inhibits bacteria such as Escherichia coli and Shigella dysenteriae, and can treat dysentery, abdominal pain and diarrhea. In addition, the cellulose in Myrica rubra pulp can stimulate intestinal peristalsis, which is beneficial to the excretion of harmful substances in the body. The fruit acid contained in it can prevent the sugar in the body from being converted into fat, which is helpful for detoxification, beauty and weight loss.
Nutritionally speaking, Myrica rubra contains vitamins B and C, which has a positive effect on cancer prevention. Melamine and fatty oil contained in Myrica rubra nuts also have the effect of inhibiting cancer cells. Most people can eat it, and it is advisable to take 5 capsules (about 40 grams) each time.
Myrica rubra is rich in vitamin C, glucose, fructose, citric acid and so on. It's sour and sweet. In addition, Myrica rubra is rich in potassium, which can supplement potassium for people who sweat a lot in summer. In terms of food taste, Myrica rubra is warm, sweet and sour, enters the lung and stomach meridians, and has the effects of promoting fluid production to quench thirst, harmonizing stomach and digestion, and stopping vomiting and dysentery.
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