Yuganzi, a medicinal and edible herb with the same origin

July 04, 2024

01
According to the pharmacopoeia

This product is a commonly used Tibetan medicinal herb. The dried and ripe fruit of Phylanthus emblica L., a plant in the Euphorbiaceae family. Harvest the fruits from winter to the next spring when they are ripe, remove impurities, and dry them.
[ Description ] This product is spherical or flattened, with a diameter of 1.2-2cm. The surface is brownish brown or dark green, with light yellow granular protrusions, wrinkles, and indistinct 6 edges. The fruit stem is about 1mm long. The outer fruit skin is 1-4mm thick, hard and brittle in texture. The inner skin of the fruit is yellow white, hard core like, with slightly 6 edges on the surface. There are several veins on the upper part of the back suture, which can be split into 6 petals after drying. The seeds are 6, nearly triangular in shape, brown in color. Mild qi, sour and astringent taste, with a sweet aftertaste.
Taste and Meridian: Sweet, sour, astringent, cool. Return to the lung and stomach meridians.
[ Function and Indications ] Clearing heat and cooling blood, promoting digestion and strengthening the stomach, promoting fluid production and relieving cough. Used for blood heat and stasis, indigestion, bloating, cough, sore throat, dry mouth.
[ Usage and Dosage ] 3-9g, take as many pills as possible.

[ Storage ] Store in a cool and dry place.

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02
Nutrient components in the fruit of Yuganzi

Yuganzi fruit contains 12 vitamins, 16 trace elements, 18 amino acids, organic acids, proteins, and sugars.

Among them, the content of Vitamin C is very high and relatively stable, with an average content of 100 times that of citrus, 160 times that of apple, and 5 times that of kiwifruit. It can tolerate higher temperatures and longer drying times. In addition, it also contains rich tannins, with a content of 30% to 35% in immature fruits, 22% to 31% in bark, and 23% to 48% in tender leaves. The taste is slightly sweet, sour, astringent, and cool.

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03
Current Status of Processing and Utilization of Yuganzi

3.1 Fruit Juice Beverages

The fresh fruit juice drinks processed with Yuganzi are mostly liquid and solid beverages, which maintain the original flavor and nutritional value of Yuganzi, especially the content of VC and VPP. Sweet and delicious, with a unique flavor, it has the effect of cooling and relieving heat. The tannin content in Yuganzi is high, and if the juice of Yuganzi is left for too long, it will precipitate. If not processed properly, it will cause a large amount of VC loss, which is the main reason why Yuganzi has not achieved industrial production.

3.2 Yuganzi Candied Fruit

Candied fruit is one of the main products of Yuganzi fruit. Candied Yuganzi basically maintains the color, flavor, and taste of Yuganzi, containing a lot of VC and other nutrients, which well preserves its medicinal function.

3.3 Yuganzi Fruit Wine

The fruit wine brewed from Yuganzi is clear and transparent, with a light green and slightly yellow color. It is sweet, sour and refreshing, mellow and rich, with a unique flavor and health benefits.

3.4 Yuganzi Fruit powder

Fruit powder basically maintains over 70% of the vitamin C content of Yuganzi, and is easy to store and transport. It can also be added to various types of pastries. Yuganzi fruit powder is used as the main ingredient to prepare nutritional or therapeutic powder, suitable for long-term consumption by the elderly. It has the functions of clearing blood and heat, lowering blood pressure

The health benefits of preventing and treating liver and gallbladder diseases, as well as promoting health and longevity through long-term use.

Shaanxi Huike Botanical Development Co., Ltd. a integrated enterprise which is focus on natural products, Plant extract related products and services.We mainly focus on pharmaceutical, functional food, Freeze-dried powder,Natural Pigment,Homology of medicine and food,beverages and other business services.
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2024-07-04

Shaanxi Huike Botanical Development Co., Ltd.

Author:

Ms. Anne

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