We all know that loquat is a good fruit for cough relief, but did you know that loquat leaves also have great medicinal benefits? Loquat leaves are commonly used to make tea. So what are the benefits of boiling loquat leaves?
Cough Relief and Phlegm Expulsion
Loquat leaves contain amygdalin, which produces hydrogen cyanide in the body and has a cough-suppressing effect. The water decoction or ethyl acetate extract of loquat leaves have expectorant and anti-asthmatic effects. In addition, the volatile oil contained in loquat leaves has a mild expectorant effect. Drinking loquat leaf tea can effectively relieve cough and expel phlegm.
Heat-clearing and Heatstroke Prevention
Loquat leaves contain tannins, saponins, amygdalin, ursolic acid, chlorogenic acid, vitamin C, vitamin B1, and other components, which can clear heat, relieve heatstroke, moisten the stomach, nourish the lungs, dissolve phlegm, and relieve cough. They are often used to treat pertussis in children, fever with chills, diphtheria, and stubborn coughs.
Nausea and Vomiting Relief
Boiling loquat leaves in water has the ability to dispel heat, reduce bitterness, and relieve vomiting. When experiencing nausea or vomiting, take an appropriate amount of loquat leaves and boil them with water. Drinking the juice can quickly relieve vomiting symptoms.
Antibacterial Effects
Experimental studies have shown that the water decoction or ethyl acetate extract of loquat leaves have antibacterial effects against white or golden Staphylococcus aureus, pneumococcus, and Shigella flexneri.
Method for Boiling Loquat Leaves
Ingredients: 5 loquat leaves, 1 piece of rock sugar.
Procedure: Take fresh loquat leaves and rinse off any dirt. Use a brush to clean off all the fuzz on the back. Place the leaves in a bowl, cover with water, and soak for 15 minutes. Rinse them again with water. It is preferable to cut the leaves into small pieces and put them in a pot. Pour in about 800 milliliters of water and bring to a boil over high heat. After the leaves have boiled, stir them with chopsticks to remove any floating leaves, then continue to simmer over medium-low heat. Add a piece of rock sugar and simmer for 20 minutes before turning off the heat. Do not immediately uncover the pot after it is done. Let it sit for a while until the loquat leaf tea turns reddish-brown before consuming.
