Wu Xie Teng, as a traditional Chinese medicine herb, has many medicinal properties. Let's explore the Wu Xie Teng pictures and the pharmacological effects of Wu Xie Teng.
[Plant Morphology] Wu Xie Teng is a vine that can grow up to 4 meters long. The branches and inflorescences are covered with soft hairs. The leaves are opposite, ovate, obovate, or rectangular-oval, 2.5-3 cm long, 1.5-4 cm wide, with blunt or short-pointed tips, and narrow or rounded bases. Both sides of the leaves are smooth or only hairy on the veins. The petioles are 6-8 mm long, hairy, with clustered glands at the apex. The umbel inflorescences are axillary, about 1.5 cm long. The calyx is 5-lobed, and the lobes are ovate. The corolla is bell-shaped, yellow, 5-lobed, with a diameter of about 4 mm. There are 5 fleshy scales alternating with the corolla lobes. The stamens are 5, with fused filaments forming a tubular structure. The style is broad, blunt, concave-conical, protruding from the stamens. The fruit is hard, about 5 cm long, with a broad base. The seeds are ovate, thin and concave, with radial, white, silky hairs. Blooms in July. It grows in forests or shrubs. Distributed in Guangdong, Guangxi, Fujian, and other places.
[Pharmacological Effects of Wu Xie Teng]
1. Hypoglycemic effect
Experts observed the hypoglycemic effect of Wu Xie Teng compound on experimental diabetic mice induced by streptozotocin.
The results showed that the high and low doses of Wu Xie Teng compound could significantly counteract the diabetic effect induced by streptozotocin.
This indicates that its main mechanism for lowering blood sugar is through the protective effect on pancreatic cells and the promotion of recovery and regeneration of pancreatic beta cells.
2. Hypolipidemic effect
The high and low doses of Wu Xie Teng compound could significantly reduce the serum total cholesterol and triglyceride levels in rats fed with high-fat diet-induced hyperlipidemia.
The hypercholesterolemia formed by feeding animals with saturated fatty acid feed is an endogenous hypercholesterolemia, and this preparation is effective against this model.
3. Inhibitory effect on sweetness
The potassium salt of Wu Xie Teng acid can inhibit the sensitivity of humans or animals to the sweetness of sucrose and sodium saccharin, but the glycoside of its hydrolysis product does not have an inhibitory effect on sweetness.
Gurmarin in Wu Xie Teng leaf extract can inhibit the sweetness of sucrose, glucose, gum, and saccharin, but does not affect the taste of salty, sour, and bitter.
[Wu Xie Teng Pictures]
Wu Xie Teng Pictures
Wu Xie Teng Pictures
