Proven: white mozote reduces cholesterol and triglycerides

Comprobado: el mozote blanco reduce el colesterol y los triglicérdos

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The young stems and leaves are consumed as quelites in stews or prepared in water as a medicinal remedy.

Photo: Trương Hoàng Huy Ngân / Pixabay

Popularly known as white olive or mozote (Bidens odorata) is a very common plant with small white flowers that many consider undergrowth. Researchers have found that this fragile herb has extraordinary biological properties, able to lower cholesterol and triglycerides.

The white mozote grows as a weed in the mountains, plots or the edges of roads after the rainy or irrigation season, it reaches between 30 and 60 cm in height, its leaves are toothed or split. Is a edible plant in the Mexican highlands in different stews or as Refreshing drink and medicinal remedy; some people use it as cattle feed.

A study in rodents carried out at the National Polytechnic Institute (Mexico) found that extracts of olive oil or white mozote are effective in reducing cholesterol and triglyceride concentrations and also increased high-density lipoproteins (HDL), known colloquially as good cholesterol. .

Karla Mariela Hernández Sánchez, researcher at the National School of Biological Sciences (ENCB) said that to evaluate the properties of mozote, the previous preparation used by people before consuming it was simulated and the effects of the extract were evaluated, which in addition to being effective did not show any symptoms of toxicity.

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Traditional remedy

  1. Cut, crush or grind the bark or tender stems of the mozote.
  2. Soak 2 tablespoons of mozote in a liter of water for 8 hours and without boiling.

A thick, viscous drink is produced that is optionally sweetened. You can drink 2 to 3 cups a day, according to the School for All Almanac Book.

Stews with white mozote

The white mozote whose name comes from the Nahuatl motzotl (hold on tight) is usually consumed in various dishes in some places in the Sierra Norte and Sierra Madre de México.

Young stems and leaves are eaten as quelites, are generally prepared steamed or sautéed in oil.

Mozote en caldo, simple soup of mozotes cooked in salted water; it is served hot and accompanied with corn tortillas.

The Tarahumara consume the white mozote Tender, because that’s when It tastes better, they cook it with water and salt and accompany it with Eskimo, esquites and tortillas, explains the Larousse Gastronomic Dictionary.

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