Mulberry Leaf according to an article published in the "International Journal of Food Sciences and Nutrition" in 2006, mulberry leaves contain calcium, iron and zinc. Mulberry also contains many antioxidants including ascorbic acid and beta carotene. Antioxidants inhibit cellular damage caused by free radicals, which get created during food digestion and smoke and radiation exposure. Regularly consuming foods and drinks rich in beta carotene may reduce your risk of cancer, according to PubMed Health.
Lowers Blood Glucose Levels Type 2 diabetes is characterised by increased blood glucose levels. According to a study published within "The American Journal of Chinese Medicine" in 2012, mulberry lowers blood glucose due to its gallic acid content. In a study published in "Diabetes Care" in 2007, this effect was shown in Type 2 diabetes patients. In the study, everyone in a diabetes and a healthy control group received a sucrose drink, but some also got mulberry extract, while the others got a placebo. Blood glucose was tested beforehand and two, three and four hours after sucrose consumption. The results showed that taking mulberry significantly curbed glucose spikes in the first two hours after consumption. The scientists concluded that mulberry could be useful both in the treatment of diabetes and in its prevention.
Reduces Bad Cholesterol A study published in 2013 in "BioMed Research International," triglyceride and LDL cholesterol levels were lowered significantly in patients given 280 grams of mulberry leaf powder three times daily for three months. A study published in 2010 in the "Journal of Clinical Biochemistry and Nutrition" found similar results after giving participants 12 milligrams of mulberry leaf extract three times daily for three months. Both studies suggest that regular heavy doses of this herb may be required to see significant results in lowering cholesterol and triglycerides. However, sipping some mulberry leaf tea regularly may help prevent high cholesterol.
Has Anti-Inflammatory Effects A study published in 2013 in the "Journal of Functional Foods," mulberry leaf has been traditionally used to treat inflammation caused by chronic diseases, and the results of the study verify its anti-inflammatory effects. In vitro, scientists found mulberry leaf inhibits inflammatory agents in the body, cutting off the body's inflammatory response. This effect was shown in rats in a study published in 2010 in "Phytotherapy Research." Rats with induced paw edema were introduced to mulberry, which inhibited the formation of inflamed paw tissue. These studies suggest mulberry leaf tea could be used to help ease pain by reducing inflammation.
Mulberry leaves are cold, sweet and bitter, and belong to the lung and liver meridians. When picking, you must choose leaves that are complete, large and thick, yellow-green in color, crisp, free of impurities, and those who are old and frosted. It is also called frost mulberry leaf or winter mulberry leaf.
According to "The Divine Husbandman's Herbal Foundation Canon mulberry leaves have the functions of - removing cold and heat, sweating, clearing the lungs moistening, dispersing wind-heat, clearing the liver, improving eyesight.
It is often used in combination with chrysanthemum to treat exogenous wind-heat, cold, cough, Eye disease and so on.
Caution: Be sure to refrigerate for at least 2 hours before opening. When opening, open slowly as it is naturally carbonated!!!
Other sources of journal papers:
1. Suresh G. Killedar and Aarti V. Pawar. 2017. "Preparation of herbal tea from mulberry leaves". Journal of Medicinal Plants
2. Yoshihiro Kojima, Toshiyuki Kimura, Kiyotaka Nakagawa, Akira Asai, Keiji Hasumi, Shinichi Oikawa, Teruo Miyazawa. 2010. "Effects of Mulberry Leaf Extract Rich in 1-Deoxynojirimycin on Blood Lipid Profiles in Humans". Journal of Clinical Biochemistry and Nutrition
3. Lee, W. J., & Choi, S. W. (2012). Quantitative Changes of Polyphenolic Compounds in Mulberry (Morus alba L.) Leaves in Relation to Varieties, Harvest Period, and Heat Processing. Preventive nutrition and food science, 17(4), 280–285.
Ginger is high in gingerol, a substance with powerful anti-inflammatory and antioxidant properties. Under 2 grams of ginger can help prevent various types of nausea. This applies to sea sickness, chemotherapy-related nausea, nausea after surgery and morning sickness. Ginger has been shown to lower blood sugar levels and improve various heart disease risk factors in patients with type 2 diabetes. Ginger occurs to speed up emptying of the stomach, which can be beneficial for people with indigestion and related stomach discomfort, it appears to be very effective against menstrual pain when taken at the beginning of the menstrual period, it contains a substance called 6-gingerol, which may have protective effects against cancer.