What are the effects and functions of mulberry leaves?
Mulberry leaves are the dry leaves of mulberry, also known as Huang Sang, Jiasang, Jingsang and Iron Fan. Chinese medicine believes that mulberry leaves are bitter, sweet and cold, and belong to lung and liver meridians. It has the effects of dispelling pathogenic wind, clearing away heat, clearing away lung-heat, moistening dryness, clearing liver-fire and improving eyesight, and is suitable for exogenous wind-heat, fever, headache, cough, dry throat, red eyes, swelling and pain, shame and tears.
Mulberry leaves contain plant fibers, phenols, flavonoids, alkaloids, polysaccharides and steroids, amino acids, fats, carbohydrates, vitamins and minerals (such as calcium, iron, manganese and zinc). Modern pharmacological research shows that mulberry leaves have the functions of assisting in lowering blood sugar, reducing blood fat, scavenging oxygen free radicals, resisting bacteria, viruses and aging. Mulberry leaves are rich in plant cellulose, which has the functions of catharsis, laxative, intestinal mucosa protection and weight loss. In addition, drinking mulberry leaf tea for a long time can reduce the radiation hazard, which is beneficial to people who work in front of computers or are exposed to radiation for a long time. You can try.
When is the best season to pick mulberry leaves?
Many people like to make mulberry leaves into tea. Generally speaking, mulberry leaves can be picked three to six times a year. So, in which season is it better to pick mulberry leaf tea?
Modern research shows that the quality of mulberry leaf tea is directly related to its picking time, and the best picking time is before May and after 10. Mulberry leaves are picked in early April or early May, and the best time is 5:00-8:00 every morning. The quality of crude protein and pure protein in mulberry leaves picked at this time is the highest. Mulberry leaves picked on June 5438+00-February 10 are rich in carbohydrates and protein, with more soluble solids and less tannin, and also contain some theophylline analogues. The produced mulberry leaf tea is bright in color and fragrant in taste.
It is worth noting that when picking mulberry leaves, remember to remove the petiole, and it is better to pick only 1 leaf to 2 leaves per branch. When the weather is dry, clean water should be sprayed for dust removal before picking. Mulberry leaves should be intact and crack-free, and the leaves should be tender.
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