Loquat leaf, Shashen, Fuling and lean meat soup, clearing heat and moistening lung recipe-Chinese Food-best chinese food recipes-cooking food

Loquat leaf, Shashen, Fuling and lean meat soup, clearing heat and moistening lung

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Loquat leaf efficacy - loquat leaf. It is the leaf of loquat in Rosaceae. It is cultivated in most parts of China. It contains essential oil, amygdalin, ursolic acid, oleanolic acid, tartaric acid, citric acid, malic acid, tannin, vitamin B and vitamin C, etc. it has the functions of clearing lung and relieving cough, diuresis and thirst. 1. Qingfei Huatan is used for lung hot cough. Loquat leaves taste bitter and can reduce. Cold can clear. It can reduce lung qi and stop cough. It is often used with mulberry leaves and beard. For the treatment of dry heat, cough and asthma, with mulberry white skin, Anemarrhena, ginseng and so on. If the lung is deficient and cough for a long time, it should be used together with drugs for nourishing yin and moistening the lung such as donkey hide gelatin and Lily. &The hydrocyanic acid produced by the hydrolysis of Amygdalin in loquat leaves can relieve cough. Water decoction or ethyl acetate extract has expectorant and antiasthmatic effects. The volatile oil contained in its leaves has a mild expectorant effect. 3. Antidepressant and antiemetic for gastric fever and vomiting. Jui. Loquat