Edible honeysuckle has unusually rich set of nutrients, the champion among the berry bushes on the content of magnesium.
Furthermore, it contains vitamins B, P - active compound, copper, iodine, iron.
Culture is also interesting in that, depending on climate change chemical composition. In the cool and wet conditions increases the vitamin C content and acidity in hot and dry areas increases the amount of sugar, coloring and tanning substances, and moderate - continental climate characterized by a high content of ascorbic acid and monosaharinov.
Edible honeysuckle is useful in anemia, hypertension, atherosclerosis, cardio - vascular diseases.
Fresh berries of honeysuckle have the ability to lower blood pressure, accompanied by headaches, help with bleeding from the nose, improve the functioning of the stomach and liver are useful for malaria.
The juice of fresh berries of honeysuckle is used in the treatment of skin diseases.
But honeysuckle berries are not only useful, but also flowers and leaves.
They are used to treat diseases of the kidneys, bladder, diarrhea, edema. as anti-inflammatory and disinfectant, flowers and leaves are used for diseases of angina, in diseases of the eye (applied compresses).
Honeysuckle bark is useful for colitis, the puffiness, it is applied to wounds and burns.
Decoctions of twigs and bark are used as a strong diuretic used in the treatment of hydrocephalus.
Honeysuckle is edible and is widely used in cooking from her prepared juices, fruit drinks, pie fillings, syrups, wines, a variety of desserts.
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Site is not a guide to self-medication. Before using certain recipes require mandatory consultation of the doctor!
Over creation of a site worked: Odilia Choiniere, Carri Madruga, Lorrie Lowndes, Kimberly Grimard, Santina Trifone, Garfield Shaddox, Margie Ruhstorfer, Geralyn Estorga, Tereasa Linton.
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