According to Japanese reports, the bark and roots of thorn buds have the functions of invigorating stomach and astringing. Japanese folk use it to treat diabetes and gastrointestinal diseases, especially gastric cancer. Some experts in the former Soviet Union have found that the root bark of thorn buds has a cardiotonic effect, which is better than that of ginseng, and it has similar curative effect on senile dementia, spider web inflammation and impotence.
Saponins are contained in leaves and roots, and triterpenoid saponins, Aralia elata saponins and aglycones in roots are all oleanolic acid. In addition, the roots also contain aldehydes, alkaloids and volatile oil. Take 50mg of total saponin tablets twice or three times a day, which has the best curative effect on fatigue-induced weakness-depression, and also has a significant effect on neurasthenia and weakness symptoms after infection.
In the 1960s, thorn bud preparation was used to treat mental and physical fatigue in clinic, and it was also used as a central nervous system stimulant. The main component of thorn buds is lignan. The content of total saponins in the root bark of thorn buds is about 3 times that of ginseng roots. In addition, its roots, stems, leaves, flowers and fruits also contain flavonoids, lignin, alkaloids, polysaccharides, volatile oil and tannins, etc. Similar to ginsenoside, lignan is a trisaccharide soap of oleanolic acid. Oleanolic acid has anti-inflammatory, sedative, diuretic, cardiotonic, immune and anti-cancer effects, especially for the treatment of jaundice hepatitis and persistent chronic hepatitis.
Aralia elata Seem is a small deciduous tree with perennial names: Aralia elata, Aralia elata, Aralia elata, Aralia elata, Magpie Buta, etc.
The tender thorn bud contains protein, fat, carbohydrate, dietary fiber, vitamin B2, vitamin B 1, niacin, vitamin C, sodium, calcium, magnesium, iron, manganese, zinc, barium, lead, copper, phosphorus, cobalt, chromium, nickel, boron, strontium and peptide.
In spring, tender buds and leaves are picked, fresh-used, salted and canned for preservation. Blanch the tender buds with boiling water, soak them in clean water for 2 hours, stir-fry, cold-mix, dip in sauce, wrap in batter and fry them.
As the king of wild vegetables in the mountains, the thorn buds are the most valued by people and have high economic value. Therefore, every spring when the thorn buds germinate, people go up the mountain to pick them, and the market supply is also the largest at this time. But after this harvest season, people can only taste its pickled products, especially in winter, and the demand for fresh thorn buds is increasing day by day. Therefore, the off-season production of thorn buds comes into being, and its supporting technology is becoming more and more mature.
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