The efficacy and effects of mulberry leaves

Mulberry leaves have important medicinal and economic value in China's sericulture has a very long history. Mulberry leaf is the dried leaves of the mulberry plant, usually harvested after the first frost, remove impurities, sun-dried and obtained, is a commonly used to disperse wind-heat medicine, its cold nature, taste sweet, bitter, into the liver, lung meridian, the efficacy and side effects of mulberry leaf are as follows.

Dispersing wind-heat

Mulberry leaf is sweet cold and light, can lightly clear and disperse, although the effect of dispersing wind-heat is more moderate, but can clear lung heat, moisten lung dryness, so it can be commonly used for wind-heat colds, or warmth of the early stage of warmth affected lung, fever, itchy throat, cough and other symptoms.

Clearing the lung and moistening dryness

Mulberry leaf is bitter-cold to clear lung heat, and sweet-cold to moisten lung dryness, so it can be used for lung heat or dry heat injury to the lung, cough with little phlegm, yellow and sticky, or dry cough with little phlegm, itchy throat and other symptoms.

Calming Liver Yang

Mulberry leaf is bitter-cold and enters the liver meridian, so it has the effect of calming liver yang and can be used to treat symptoms such as headache and dizziness caused by hyperactivity of liver yang, heavy head and light feet, irritability and irritability.

Clearing the liver and improving eyesight

Mulberry leaf can not only dispel wind-heat, but also clear liver-heat, and it is sweet and moist to benefit yin to brighten the eyes, so it can be used to treat symptoms such as redness and dizziness of the eyes.

Beauty

Mulberry leaves have good cosmetic effects on the skin, especially on acne and brown spots. For example, pounding fresh mulberry leaves and putting them on the seat sores and washing them off after half an hour can effectively treat acne, and it can also play a certain therapeutic effect on chloasma.

Lowering blood sugar

The total polysaccharide of mulberry leaf extracted from mulberry leaf has a significant hypoglycemic effect, and can also improve the glucose tolerance of diabetic mice, increase the content of liver glycogen and reduce the level of liver glucose.

Antibacterial and anti-inflammatory

Mulberry leaf juice has a strong inhibitory effect on the growth of most gram-positive and gram-negative bacteria and some yeasts, and has the characteristics of heat stability, low inhibition concentration and wide inhibition pH range. In addition, mulberry leaves have anti-inflammatory and anti-swelling effects.

Increase immunity

Mulberry leaves can also significantly improve the phagocytosis of mononuclear macrophages in mice, and can increase the level of serum hemolysin, which has the effect of improving immunity.

Anti-coagulation

Mulberry leaf extract significantly prolonged the whole blood clotting time in mice and significantly increased the partial thromboplastin time, prothrombin time and prothrombin time in rabbit plasma. It has a more obvious anticoagulant effect.

Edible methods of mulberry leaves

Mulberry leaf tea

Among the many ways to consume mulberry leaves the most common is to use mulberry leaves to infuse tea, regular consumption, can brighten the eyes and moisten the liver, anti-inflammatory and pain relief, there is a diuretic and some other effects. When using mulberry leaves to make tea, care should be taken to select the best leaves of the mulberry tree in late autumn that are free of pollution, pests and diseases and frost.

Mulberry leaf carp soup

The fresh fragrance of mulberry leaves and its effect of lowering blood sugar and relieving fever, together with the thirst-quenching effect of crucian carp, make a delicious mulberry leaf crucian carp soup. To make mulberry leaf carp soup, you only need to wash the fresh mulberry leaves in advance and then blanch them in boiling water, then stew the carp soup as usual and add the right amount of mulberry leaves when the soup is cooked for a few moments.

Cold mulberry leaves

Pick fresh mulberry leaves, shred them and blanch them in boiling water, then run them through cold water. Add some seasonings (salt, monosodium glutamate, garlic paste, sesame oil) and stir and it is ready to eat.