Specialist Doctor 2 Huynh Tan Vu, Head of the Day Treatment Unit, University of Medicine and Pharmacy Hospital, Ho Chi Minh City, Campus 3, said that sương sâm (tiliacora triandra) is a climbing herb originating from Southeast Asia, widely used as medicine and food for thousands of years.
"According to Oriental medicine, sương sâm leaves have a bitter taste and cool properties, and have the effect of clearing heat, detoxifying, cooling the liver, laxative, treating constipation, dysentery, frequent urination, heat, etc. According to modern medical research, sương sâm leaves contain a lot of vitamin A, beta carotene, phosphorus, polyphenols, flavonoids, alkaloids and minerals such as calcium and iron, etc., bringing many health benefits," Dr. Vu shared.
Prevent wrinkles, restore youthful appearance
According to research in the US, topical preparations extracted from jelly leaf, used daily, have the effect of stimulating the proliferation of fibroblasts and keratinocytes, increasing collagen expression and inhibiting collagenase activity. Thereby helping to prevent and fight skin aging effectively, improve and reduce signs of skin aging over time or due to hormones, UV rays from sunlight, reduce facial lines, wrinkles and sagging skin.
Grass jelly dish with many health benefits
Lower blood sugar, protect liver
Jelly leaf water can effectively support the treatment of diabetes by inhibiting the process of creating sugar in the liver, stimulating the production of insulin in the body. Jelly leaf water has the potential to develop into a nutritional product to prevent the overproduction of glucose in patients with obesity, insulin resistance and diabetes.
The leaves of the jelly leaf are also a medicinal herb with antioxidant, anti-cancer, antibacterial, anti-inflammatory and immunoregulatory effects, supporting blood pressure stabilization. In addition, it also reduces oxidative stress, improves memory loss, and brain dysfunction in alcoholism has been studied.
Fresh jelly leaf
Doctor Vu noted that when using sương sâm leaves to make jelly, you should not overuse this refreshing snack, because it can lead to diarrhea, you should not use more than 2 glasses per day, and children should only eat half a glass per day. If you love the refreshing taste of sương sâm jelly made from sương sâm leaves, you can make it at home to ensure food hygiene and safety.
In the Northeast of Thailand, people call the jelly grass plant "a thousand years old" because it helps prevent wrinkles and restore youthfulness. The jelly grass plant is also perennial, grows strongly and allows users to harvest it all year round.
In Vietnam, there are two common types of sương sâm: smooth sương sâm and hairy sương sâm. They are distinguished by the characteristics of the leaves and the vine of sương sâm with or without a layer of hair covering the surface. The ripe fruit of the smooth sương sâm plant is purple, the ripe fruit of the hairy sương sâm plant is red. After harvesting, the fresh sương sâm leaves and vines are washed, then kneaded with cold filtered water, filtered, and left for 1-2 hours to thicken into sương sâm jelly. Or the sương sâm leaves are dried in the sun or oven and stored to avoid mold for later use.
According to the experience of people who often make jelly, you should choose old, dark green jelly leaves to give more jelly than young leaves, and choose hairy jelly leaves to give smoother and tastier jelly than smooth jelly leaves. Jelly leaves harvested in the dry season will give more jelly than those harvested in the rainy season.
Grass jelly is a very popular cooling dish, especially on hot summer days like today.
Source link
Comment (0)