Terpenoids in Ginkgo biloba mainly exist in the form of ginkgolides, including ginkgolides A, B, C, M, J, K and so on.
Its main function is to prevent platelet aggregation and inhibit thrombosis, so it is helpful to arteriosclerosis and protect cardiovascular and cerebrovascular health.
On the other hand, terpenoids also contribute to anti-inflammatory, anti-allergic and inhibition of nerve cell apoptosis.
2. Flavonoids
Ginkgo biloba leaves and ginkgo biloba fruits are rich in flavonoids, mainly catechins, biflavonoids, flavonoids and flavonoid glycosides.
Ginkgo flavone is helpful to promote fat metabolism, especially to restore liver fat metabolism; At the same time, it can also promote cardiovascular and cerebrovascular health, resist oxidation and enhance immunity.
3. Ginkgo biloba polysaccharide
Mannose is the main polysaccharide in Ginkgo biloba, which has a strong antiviral effect.
4. Ginkgo protein
Ginkgo biloba is also rich in protein, mainly albumin and albumin. These two kinds of protein have certain antioxidant and antibacterial effects.
Generally speaking, Ginkgo biloba can promote the regulation of blood pressure, blood lipid, anti-oxidation, anti-aging and enhance immunity.
Although ginkgo biloba has many effects on human body, it is worth noting that ginkgo biloba also contains certain toxicity and sensitization. Besides terpenoids, flavonoids and polysaccharides, Ginkgo biloba also contains some toxic components, such as ginkgolic acid, cyanide and methyl pyridoxine.
If the human body ingests too many of these harmful ingredients, it will cause toxic reactions, which may occur:
Nausea, vomiting, loss of appetite, abdominal pain, dyspnea, headache, irritability, unresponsiveness, convulsions, severe limb stiffness and even coma. Therefore, when eating ginkgo, we must pay attention to the consumption. It is suggested that adults should not eat more than 10 at a time, and even cooked ginkgo should be controlled at around 15~30.
Finally, share some recipes with ginkgo biloba for reference only. 1, roasted ginkgo with salt and pepper
Ingredients: ginkgo 200g, crude sea salt 150g, 2 fragrant leaves, and pepper 10~20.
Exercise:
Ginkgo biloba is slightly opened with dried fruit pliers; Put it in a baking tray, sprinkle all the ingredients and spray a little water on the surface; Stir well and bake in oven 2 10 for 20 minutes. Remarks: Ginkgo must be cooked. If you don't have an oven at home, you can also use a wok to heat and stir fry. Just pay attention to the heat, stir fry evenly, and avoid some places being burnt and some places not cooked.
2. Stewed chicken with ginkgo biloba
Materials: Sanhuang chicken or old hen 1 hen, 2-3 codonopsis pilosula, 6-7 red dates, Ginkgo biloba about 10, onion and ginger.
Exercise:
Remove the greasy part of the chicken and wash it thoroughly to ensure that the chicken has no blood stains; Blanch the chicken in boiling water, then put it in a soup pot and add a proper amount of boiling water; Add shallots, ginger slices, Radix Codonopsis, Fructus Jujubae and Semen Ginkgo, boil over high fire and simmer for about 1 hour; Finally, add some salt to taste and sprinkle with chopped green onion. 3. Ginkgo Tremella Decoction
Materials: ginkgo biloba 10~20 slices, sliced dried lily, 50g tremella, rock sugar.
Exercise:
Soak tremella (according to different varieties of soaking time, the organic tremella I use usually takes 10 minutes to soak), wash, remove roots and tear into small pieces; Peel the ginkgo and remove the brown inner membrane from the pulp (it is best to heat the peeled ginkgo in water so that the inner membrane can be easily removed); The dried lily is also soaked for a while; Put all the ingredients into the pot, add appropriate amount of water, and turn to low heat after the fire is boiled, about 45 minutes, until the tremella is soft and waxy; Add appropriate amount of rock sugar and cook until it melts. Note: You must add enough water to the tremella soup at one time, and remember not to add cold water in the middle, so it is difficult for tremella to cook a soft and glutinous taste.
4, scallops, ginkgo, yuba porridge
Ingredients: ginkgo 10~20 capsules, scallop, rice, yuba about 30g, white pepper and salt.
Exercise:
Peel the ginkgo and remove the brown inner membrane from the pulp for later use (it is best to heat the peeled ginkgo in water so that the inner membrane can be easily removed); Scallops and yuba are also soaked in water in advance; Prepare the soaked yuba, ginkgo biloba and scallops, and tear the yuba into the length you like; Boil the bottom of rice porridge in advance, then add all the soaked materials and cook until the yuba is soft and rotten; Finally, add some salt and pepper.