Autumn fruits that help the immune system and eliminate toxins from the body

The bunches are harvested in October-November. The fruits are eaten fresh, especially after the first frosts, when they acquire a sweeter and more pleasant taste.

Mountain sorrel (Sorbus aucuparia L.) is a tree (often a shrub) with a stem reaching up to 10-15 m, with a wide, but poor crown.

The fruits are fleshy, globose, red, arranged in clusters. The pulp is hard, bitter, sour and astringent at first, then becomes soft like dough, sweet and aromatic when ripe for consumption. It flowers during the months of May-June.

In the spontaneous flora, mountain hawthorn is found everywhere, almost everywhere in Europe, in the Caucasus, Siberia, Altai. It grows on the edges of coniferous and mixed forests, on the sites of cut forests.

There are varieties with sweet and edible fruits. The fruit clusters are harvested in October-November. Drying is usually done artificially, in special dryers or ovens. Sorrel fruits are eaten fresh, especially after the first frosts, when they lose their astringency under the action of frost and acquire a sweeter and more pleasant taste.

The therapeutic properties of sorghum have been known since ancient times

Sorrel fruits are rich in vitamins C, P, K, carotene, organic acids, pectins and coloring substances (pigments). Sugars are mainly represented by the sorbitus. Among the mineral salts, it contains potassium, phosphorus, iodine, calcium, iron, magnesium, zinc and molybdenum, which participate in the process of hematopoiesis and other processes in the body . The seeds contain a lot of fatty oil.

The therapeutic properties of sorghum have been known since ancient times. In humans, the fruits were used as a diuretic, cholagogue and haemostatic. Dysentery was treated with fresh juice. Dried fruits were used in cases of rheumatism, liver and gallbladder diseases. Sorrel increases immunity, calms cough and vomiting, stops diarrhea.

The fruits serve as protection for the body against Roentgen rays. The main component of the fruit is pectins in complex with organic acids and carbohydrates that bind the toxins formed in the intestines and remove them from the body. Sorrel enriches the diet of diabetics and obese people.

The rare combination of vitamins C and P makes it possible to use sorghum for the prevention and treatment of arteriosclerosis and hypertension. It is recommended in case of chronic constipation, accompanied by diseases of the bile ducts. For this, it is better to use powder or fruit paste.

Fruit infusion is used to rinse the oral cavity in case of gum disease. The infusion of flowers soothes acute toothache.

Sorrel is the main raw material from which preparations for avitaminosis are produced. Sorrel fruits are used in the composition of syrups and various vitamin teas, according to cotidianulagricol.ro.

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