7 Milk Thistle Uses to Improve Your Health | The Sleuth Journal

Herbs and Helpers

7 Milk Thistle Uses to Improve Your Health

Milk thistle (Silybum marianum), a member of the Asteraceae family, is a therapeutic herb with a 2000-year history of use in traditional Chinese, European, and Ayurvedic medicine. Originally native to Southern Europe, Asia Minor, and the Mediterranean region, the plant now grows wild throughout the world. In addition to being one of the most commonly used supplements for supporting liver health, milk thistle also offers specialized nutrition for the cardiovascular system, prostate, and gallbladder. High-quality, organic milk thistle is inexpensive, readily available, and should be on your list. Let’s take a look at seven exciting ways milk thistle supports good health.

1. Assists Antioxidant Activity

The health benefits of milk thistle lie in its seeds, the extract of which is called silymarin. Silymarin is a potent antioxidant. The extract contains natural compounds called flavonolignans, which are phytochemicals that are part flavonoid and part lignan. Silibinin is the most active flavonolignan in silymarin. While silibinin itself is a strong antioxidant, silymarin is 8-10 times more potent than silibinin alone in scavenging free radicals.[1]

2. Nutritional Support for the Liver and Gallbladder

Milk thistle’s foremost role in traditional medicine is to support liver and gallbladder health. The liver is one of your body’s primary organs for detoxification. Maintaining its proper function is critically important to overall wellness. Milk thistle is one of the best herbs you can use to promote liver health. Silymarin helps the liver grow new cells by boosting protein synthesis.[1] Animal testing has revealed that silymarin may counteract some toxin-induced liver ailments.[2]

3. Encourages Normal Lipid Profiles

Milk thistle may support normal lipid profiles. Early research suggests that silymarin, combined with other flavonoids, may promote ideal lipid absorption and synthesis in the body. The exact mechanism behind these properties is unknown, although it may relate to the herb’s strong antioxidant properties.[1]

4. Promotes Healthy Skin

Topical preparations of milk thistle extract may offer beneficial effects for the skin. Animal studies have found that silymarin encourages normal skin cell development in mice.[3] One purely observational study concluded that a topically-applied, silymarin-based skin cream effectively encourages healthy skin.[4] Preliminary investigations have even begun to examine the potential of silymarin as a natural replacement for conventional sunscreen.[5]

5. Touts Potential Blood Sugar Properties

Recent studies have focused on milk thistle’s potential to encourage normal blood sugar. In both animal and human testing, daily administration of silymarin was found to promote normal blood sugar levels. Silibinin has also demonstrated beneficial effects on problems that may result from imbalanced blood sugar.[6] Again, more research is required to fully understand the relationship between milk thistle and blood sugar.

6. Counteracts Mushroom Poisoning

Amanita phalloides, more commonly known as the death cap, is a deadly mushroom commonly mistaken for edible varieties. The appropriately-named death cap is one of the most poisonous mushrooms on Earth and the most frequent cause of fatal mushroom poisonings worldwide. Milk thistle can not only help prevent this, intravenous administration of silymarin is the only thing that works. Silymarin stabilizes cell membranes and inhibits the absorption of the toxin.[1]

7. Supports Prostate Health

The prostate is a small organ in the male reproductive system. It produces prostatic fluid, which nourishes and protects sperm. Unfortunately, the prostate can also be the point of development for threatening conditions. Fortunately, milk thistle may support normal prostate health. Silymarin has demonstrated numerous benefits to prostate health both in vitro and in vivo, including normal cell development and the development of new blood vessels.[7] A related milk thistle compound, isosilybin B, was found to be particularly effective.[8] More research is necessary, but studies like these provide strong support for the use of silibinin to support prostate health.

The Side Effects of Milk Thistle

Milk thistle is safe for most people, but those with a ragweed allergy should avoid it. As a member of the ragweed family, the plant can upset the condition.[9] Due to its effects on blood sugar, those who already suffer from low blood sugar should exercise caution. While safe for humans, milk thistle is toxic to cows and sheep when eaten in large amounts over a period of days or weeks.

Best Tips for Growing Milk Thistle

You can buy organic milk thistle seeds online, but if you want them fresh, you may have to grow your own. Fortunately, the plant is extremely easy to grow. Maybe even a little too easy. There’s a reason it’s often thought of as a highly invasive weed.

In fact, be sure to check your local laws before planting. Because of its prolific nature, some jurisdictions restrict milk thistle. For example, the state of Washington recognizes the plant as a “Class A Noxious Weed” that must be eradicated when found. You could face a stiff fine for growing it intentionally.

Once you’ve checked your local laws, you’ll need to obtain viable milk thistle seeds. These can be ordered online or harvested from an existing plant. You can start the seeds indoors, but the plant is hardy enough that you can probably plant directly outside.

In mid to late summer the flowers will dry and transform into a white puff that’s similar to a dandelion. This is when it’s time to harvest your seeds. Beneficial aspects aside, remember that the plant is still a thistle. It has little, spiky barbs, so wear thick gardening gloves and be careful. Remove all the puffy white flower heads and put them in a paper bag. Keep the flowers in the bag for about a week to dry. At the end of the week, shake the bag vigorously to separate the seed from the fluff.

Easy Milk Thistle Tea Recipe

Milk thistle tea is an easy way to access the health benefits of milk thistle seed. Using a mortar, grind one tablespoon of milk thistle seeds into a powder. Steep in 3 cups of boiling water for about 15 minutes and strain. Enjoy a cup 30 minutes before meals or bedtime. Some cultures even enjoy roasted, crushed milk thistle seeds as an alternative to coffee.

Have you tried milk thistle? Have you tried growing it? Tell us about your experience in the comments!

References (9)

• Coates, Paul M, and Coates Paul. Encyclopedia of Dietary Supplements. New York, Marcel Dekker, 10 Dec. 2004.

• Abenavoli, L, et al. “Milk Thistle in Liver Diseases: Past, Present, Future.” Phytotherapy Research : PTR., vol. 24, no. 10, 22 June 2010, pp. 1423-32. Accessed 18 Jan. 2017.

• Singh, RP, and R Agarwal. “Flavonoid Antioxidant Silymarin and Skin Cancer.” Antioxidants & Redox Signaling., vol. 4, no. 4, 17 Sept. 2002, pp. 655-63. Accessed 18 Jan. 2017.

• Becker-Schiebe, M, et al. “Topical Use of a Silymarin-Based Preparation to Prevent Radiodermatitis: Results of a Prospective Study in Breast Cancer Patients.” Strahlentherapie Und Onkologie : Organ der Deutschen Rontgengesellschaft …[et Al]., vol. 187, no. 8, 26 July 2011, pp. 485-91. Accessed 18 Jan. 2017.

• Katiyar, SK. “Silymarin and Skin Cancer Prevention: Anti-Inflammatory, Antioxidant and Immunomodulatory Effects (review).” International Journal of Oncology., vol. 26, no. 1, 9 Dec. 2004, pp. 169-76. Accessed 18 Jan. 2017.

• Kazazis, Christos E. et al. “The Therapeutic Potential of Milk Thistle in Diabetes.” The Review of Diabetic Studies : RDS 11.2 (2014): 167-174. PMC. Web. 18 Jan. 2017.

• Ting, Harold, Gagan Deep, and Rajesh Agarwal. “Molecular Mechanisms of Silibinin-Mediated Cancer Chemoprevention with Major Emphasis on Prostate Cancer.” The AAPS Journal 15.3 (2013): 707-716. PMC. Web. 18 Jan. 2017.

• Davis-Searles, PR, et al. “Milk Thistle and Prostate Cancer: Differential Effects of Pure Flavonolignans from Silybum Marianum on Antiproliferative End Points in Human Prostate Carcinoma Cells.” Cancer Research., vol. 65, no. 10, 19 May 2005, pp. 4448-57. Accessed 18 Jan. 2017.

• “Milk Thistle.” National Center for Integrative and Complementary Health, U.S. Department of Health and Human Services, Sept. 2016. Accessed 18 Jan. 2017.

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Fruit and veg: For a longer life eat 10-a-day

Herbs and Helpers

Eating loads of fruit and vegetables – 10 portions a day – may give us longer lives, say researchers.

The study, by Imperial College London, calculated such eating habits could prevent 7.8 million premature deaths each year.

The team also identified specific fruit and veg that reduced the risk of cancer and heart disease.

The analysis showed even small amounts had a health boon, but more is even better.

A portion counts as 80g (3oz) of fruit or veg – the equivalent of a small banana, a pear or three heaped tablespoons of spinach or peas.

What counts as five-a-day?

The conclusions were made by pooling data on 95 separate studies, involving two million people’s eating habits.

Lower risks of cancer were linked to eating:

green veg (eg spinach)
yellow veg (eg peppers)
cruciferous vegetables (eg cauliflower).
Lower risks of heart disease and strokes were linked to eating:

citrus fruits
green leafy vegetables (eg lettuce)
cruciferous veg

Harriet is a big fan of spinach
Harriet Micallef, from Chippenham, says she often manages eight to 10 portions a day and has multiple portions of spinach every day.

She told the BBC: “I have a lot, I don’t ever have a meal without veg or salad so eight to 10 portions is a regular thing.”

She starts her day with a veg-packed omelette containing spinach and sometimes avocado or tomatoes.

Harriet’s salad-based lunch is also packed with a mix of veg and her evening meals tend to be stir fries or stews.

Snacks during the day include blended fruit smoothies or peppers dipped in hummus.

She added: “It’s definitely healthy, if you’ve got loads of colours on your plate then you’re pretty much okay.”

The results, published in the International Journal of Epidemiology, also assessed the risk of dying before your time.

Compared with eating no fruit or veg a day, it showed:

200g cut the risk of cardiovascular disease by 13% while 800g cut the risk by 28%
200g cut the risk of cancer by 4%, while 800g cut the risk by 13%
200g cut the risk of a premature death by 15%, while 800g cut the risk by 31%

Graph showing risk reduction
The researchers do not know if eating even more fruit and veg would have even greater health benefits as there is little evidence out there to review.

Dr Dagfinn Aune, one of the researchers, said: “Fruit and vegetables have been shown to reduce cholesterol levels, blood pressure, and to boost the health of our blood vessels and immune system.

“This may be due to the complex network of nutrients they hold.

“For instance, they contain many antioxidants, which may reduce DNA damage and lead to a reduction in cancer risk.”

However, many people struggle to even eat the five a day (400g) recommended by the World Health Organization.

In the UK, only about one in three people eats enough.
Heather is a vegan who loves sweet potato curry
Heather Saunders, 24 and from Oxford, routinely manages nine or 10 portions a day since becoming vegan.

She has two pieces of fruit with breakfast, a “massive pot” of roasted vegetables at lunch and then at least four vegetables in curries or chillies in the evening.

She told the BBC: “It is about making a conscious decision, I feel fuelling myself with plant-based foods is a more healthy way to sustain myself.”

Her tips for anyone trying to eat more is to do it gently: “Maybe decide to have one or two meat-free days a week and phase more veg in, I quite like a sweet potato curry with spinach and chickpeas.”

Dr Aune said the findings did not mean the five-a-day message needed to change.

He told the BBC: “There are many different considerations if changing policy, it’s not just the health effects – is it feasible?

“But our findings are quite clear in that they do support five a day, but there are even some further benefits for higher intakes.”
Dr Alison Tedstone, chief nutritionist at Public Health England, said: “The five-a-day target is the foundation of a healthy balanced diet and is an achievable way to help prevent a number of diseases.

“Whilst consuming more than five portions of fruit and vegetables a day may be desirable… adding pressure to consume more fruit and vegetables creates an unrealistic expectation.”

Your questions answered

Jonathan Shorney asked: “I eat a lot of apples, but that amounts to a lot of sugar. Could that amount of sugar be harmful?”

Sugar seems to have become public enemy number one in the past few years. But it is important to remember the “war on sugar” is actually a “war on free sugar”.

This includes sugars added to food as well as honey or those liberated in making fruit juices.

However, this does not include any naturally occurring sugars in fresh fruit and vegetables and the World Health Organization says “there is no reported evidence of adverse effects of consuming these sugars”.

Mike asked: “Do pulses contribute to the 10?

Yes they do. All kinds of beans from kidney to cannellini as well as lentils count as a single portion according to Public Health England.

Gary Kruger asked: “Should fruit and vegetables be heavily subsidised by the government to encourage further consumption?

This is not being seriously considered, but something kind of similar is happening.

Rather than making the healthy stuff cheaper, a sugar tax will make sugar-sweetened beverages more expensive with the aim of shifting buying habits.

There is no VAT on fruit and veg, but the British Medical Association has called for the government to go further and use the proceeds of a sugar tax to discount fruit and veg.

However, it is not clear how big a health impact there could be without knowing who it would be for (everyone or just the poor), how big the discount would be and then how that would change shopping habits.

Harriet, who started cooking family meals at the age of 12, thinks more should be done to get children eating more.

“I think it comes from schooling and the traditional British meat and two veg.

“I think if you teach children to always have something green on their plate in addition then they’ll naturally start having more.

“There’s just so many different veg that people don’t have like bean sprouts and chard.”

Not all of the 95 studies that were analysed fully accounted for other aspects of lifestyle, such as exercise levels, that could also play a role in prolonging lives.

However, Dr Aune said the conclusions were “quite robust”.

Source: BBC

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Herbal supplements all too often ignore underlying principles, experts say

Herbs and Helpers

Fitting ingredients that come out of traditional medical systems into the modern marketplace can be a fraught exercise, experts say.

The increasing uptake of ingredients with roots in Chinese, Ayurvedic and other systems highlights the difficulty of fitting the square peg of traditional herbal knowledge into the round hole of modern product development. All too often, formulators pay only lip service to the principles that underlie these ingredients, these experts told NutraIngredients-USA.

Traditional herbal systems typically assign qualities to certain plants. Cooling or warming, moistening or astringent and so forth. These qualities can determine where that plant fits into the formulation scheme, which in the case of Traditional Chinese Medicine runs into thousands of formulas with thousands of possible constituents that amounts to hundreds of thousands of possible perturbations.

History spanning hundreds of years

TCM has been formally codified for hundreds of years. Roy Upton, founder of the American Herbal Pharmacopoeia, just returned from a turn as a presenter at an event in Hong Kong presaging the upcoming 500th anniversary of the birth of Li Shizhen, a towering figure in the history of TCM. In the mid 1500s Li put together a reference work on TCM, which is still ranks as one of the most comprehensive tombs of herbal knowledge ever assembled.

“He is considered the greatest compiler of Chinese herbal knowledge in Chinese history. He cited more than 850 different previous herbal authors. In most historical materia medica in the West they cite three people, or five,” Upton said.

Traditional herbal systems tend to be rooted in an ‘energetic’ view of the human organism. According to the Academy of Classical Oriental Sciences, disability or disease in this system is seen as an imbalance in the energy flow in an individual, and formulas are put together to address these concerns individually, for that particular patient. Plants are assigned qualities according to how they affect these energy imbalances in the body.

“Virtually all traditions of herbal medicine, Western herbal medicine included, describes herbs according to their ‘nature.’ That is where descriptors of actions such as hot and cold, moistening or drying, ascending or descending come in. Such actions are based on the inherent qualities of the herb itself, which are then applied to address the constitutional or pathological symptoms expressed by a patient,” Upton said.

“Some of the traditional herbal knowledge in many parts of North America, Central America and South America is similar in the sense of giving some qualities to plants. These systems tend to share some of that same classification,” said Ezra Bejar, an expert in Latin American herbs who is a member of the scientific advisory board for the American Botanical Council.

Looking toward the disease

In the West, as the understanding of chemistry advanced along with the understanding of the nature of communicable diseases, researchers began to look away from the nature of the patient toward the nature of the disease itself. Cure the disease, attack the way it propagates in the body or is transmitted from one infected person to the next, and all will be well.

There is no denying the vast improvements in public health wrought by modern drugs and sanitary practices. But something was lost or at least overlooked, too, Upton said. Traditional systems looked at the whole person individually; Western medicine, which by extension has informed how many dietary supplements in Western markets are formulated, takes a one size fits all approach. You’ve got X problem, here is Y solution.

Along with the turn toward looking at disease processes as opposed to a holistic view of the person, Western medical ideas started to take a reductionist approach, Upton said. Herbal ingredients began to be plugged into a drug-like system according to how they could affect, ameliorate or interrupt these disease processes. It’s a long step away from their roots in traditional systems, in which herbal preparations were akin to food, both of which could affect the human organism in positive ways.

“A lot of these ingredients could be equally used in a nourishing soup or syrup as well as in a medicinal extract. For many botanicals, there was not a lot of distinction between food and medicine,” he said.

Tension between individual and mass market

Practicing herbalists in the West still use these traditional ideas. Formulas will be put together based both on the patient’s particular issue and his or her particular nature. For the same complaint, an upper respiratory infection, for example, a thin patient tending toward dry skin, hair and mucous membranes would need a different type of formulation than one who is fleshy, flushed and exhibits oily skin.
“The body type will drive the kind of herbs that one would use,” said Beth Lambert, CEO of Herbalist and Alchemist, a company that puts out a line of tinctures and other products formulated along traditional lines.

But those kinds of ideas don’t marry well with the way dietary supplements are marketed and consumed in the West, Upton admitted.

“When you are selling products over the counter you have to do the best you can. What’s the most common cause for fatigue, for blood sugar control issues, for blood pressure problems? Then you try to mix and match the herbs to hit the middle of those ideas,” Upton said.

Shotgun approach

But all too often, in that process, the underlying concepts are jumbled or ignored altogether. Lambert said David Winston, the master herbalist who is her company’s principal formulator, often is taken aback by what he sees when he walks the aisles of trade shows.

“The formulas sometimes look like people just picked up a book, opened it up and found a list of herbs,” she said.

It’s a shotgun approach that Upton said is still all too common in dietary supplement formulation.

“There are some companies that don’t have a clue. I like to call it the ‘everything in the kitchen sink and then some more’ approach. There is no rhyme or reason to some of these formulas,” he said.

“Over the years those companies don’t tend to last but they do tend to have excellent graphics and some exciting marketing concepts,” Lambert said.

Upton said he’s not optimistic that the picture will change in terms of the market’s adherence to traditional ideas of formulation.

“I do not see the magic bullet style of formulation changing. Yes, there are some companies who apply traditional principles, but most do not. Often just the opposite, I see greater and greater levels of reductionism such as making herbal products with nano technology,” Upton said.

And the consumers are becoming better informed and more often understand what to look for, Lambert said. And this is partially driven by the higher profile herbal ingredients and their effects have among health care practitioners.

“Every week I’m asking people how they heard about us and why they came to us,” Lambert said. “I get answers like I heard about from you my practitioner, my homeopath, my doctor. I think these practitioners are seeing what herbs can do and see things that work, over and over again.”

Traditional opportunity

Bejar said as overall herbal knowledge increases in the marketplace there is more and more interest in ingredients from traditional systems like those of South America. But there is still a long way to go before modern herbal dietary supplements more closely resemble their traditional forebears.

“There is still very little formulation know how. I have attempted to bring this knowledge and these ingredients to more companies because there is a huge opportunity,” he said.

Source: Nutraingredients

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Licorice during pregnancy linked to health issues for kids

Herbs and Helpers

(Reuters Health) – Women who consume licorice during pregnancy might be more likely to have children with cognitive or behavioral problems than mothers who don’t eat a lot of this candy while they’re pregnant, a small Finnish study suggests.

Some previous lab experiments have linked glycyrrhizin, a natural sweetener in licorice root, to changes in the placenta that may make it easier for the stress hormone cortisol to travel from mothers to their developing babies, said lead study author Katri Raikkonen of the University of Helsinki. Some cortisol aids fetal development, but too much may alter neurodevelopmental processes and contribute to cognitive or behavior issues later in life, Raikkonen said by email.

For the current study, researchers examined data on 378 children born in Helsinki in 1998 and their mothers, quizzing the women on licorice consumption after they gave birth and then assessing children for developmental issues when they were about 13 years old.

Girls and boys born to mothers who ate a lot of licorice during pregnancy – which researchers defined as an amount containing at least 500 milligrams (0.02 ounces) of glycyrrhizin a week – scored lower on intelligence tests, had poorer memory and higher odds of attention deficit hyperactivity disorder than children whose mothers consumed little or no licorice during pregnancy, the study found.

Girls also appeared to start puberty sooner when mothers ate a lot of licorice during pregnancy.

“Our findings therefore suggest that it would be sensible to avoid licorice and other food products that contain glycyrrhizin during the 40 weeks of pregnancy,” Raikkonen said.

Because licorice extracts are used extensively as sweeteners in food, drinks and some herbal products, one 2006 study estimated average glycyrrhizin consumption in the U.S. at anywhere from 1.85 mg to 205 mg per day for a 150-pound person.

In the current study, 327 of the children were exposed to no licorice at all in utero or no more than 249 milligrams of glycyrrhizin a week, researchers report in the American Journal of Epidemiology. Mothers of these kids consumed 47 mg of glycyrrhizin a week on average while they were pregnant.

Another 51 kids had mothers who consumed at least 500 mg of glycyrrhizin a week during pregnancy, or about 845 mg a week on average.

When compared to the children exposed to little or no licorice in utero, kids exposed to a lot of licorice scored more than 7 age-standardized points lower for estimated general, verbal and performance IQ and also did worse on tests measuring verbal productivity and memory.

Kids with high glycyrrhizin exposure also had more than three-fold higher odds of attention deficit hyperactivity disorder, the study found.

Girls with higher glycyrrhizin exposure in the womb appeared to weigh more and start breast development sooner than girls whose mothers consumed little or no licorice.

Beyond its small size, another limitation of the study is that it’s not a controlled experiment designed to prove that licorice consumption during pregnancy directly causes developmental problems in children, researchers note. They also lacked data on the amount of glycyrrhizin in any licorice women ate during pregnancy or other food or drink they might have consumed with glycyrrhizin in it.

Not all licorice contains a lot of glycyrrhizin, Katherine Keyes, a public health researcher at Columbia University Medical Center in New York said in a phone interview.

“If you are going to avoid something in pregnancy, there is much more evidence for avoiding alcohol or smoking,” said Keyes, who wasn’t involved in the study. “With licorice consumption the science is still not clear.”

“Women are bombarded during pregnancy with so many things they can’t do and not listen because it’s too much,” Keyes added. “Focusing on alcohol and tobacco is the most important, and focusing on other things like licorice is less important.”

SOURCE: bit.ly/2m5zXep American Journal of Epidemiology, online February 3, 2017.

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Mulberry leaf extract could reduce the risk of type 2 diabetes

Herbs and Helpers

Consuming refined carbohydrates is linked to a heightened risk of developing type 2 diabetes, not to mention heart disease. But what if a supplement could decrease the breakdown of carbohydrates into simple sugars? That might reduce a person’s risk of developing type 2 diabetes. Our latest study, published in PLOS ONE, shows that an extract made from mulberry leaves might do just that.

Previous research shows that herbal medicines could be effective in regulating blood glucose levels. Indeed, the history of the commonly used diabetic drug metformin can be traced back to the use of a herbal medicine, Galega officinalis (goat’s rue or French lilac) in medieval Europe. G. officinalis was found to be rich in guanidine, a substance with blood glucose-lowering activity that formed the chemical basis of metformin (biguanide). This insulin sensitising drug was introduced in 1957.
Metformin, the first-line drug used to treat diabetes was also developed from a herb. Thinglass/Shutterstock.com
Mulberry leaves have been used in traditional Chinese medicine for several millennia and its use was first recorded in around 500AD. In the Grand Materia Medica, it states that “if the juice (of the herb) is decocted and used as a tea substitute it can stop wasting and thirsting disorder”. Wasting (weight loss) and excessive thirst along with increased urination and tiredness are symptoms associated with diabetes. We aimed to investigate the effects of mulberry extract on blood glucose and insulin responses in healthy volunteers with a randomised, double-blind, placebo-controlled clinical trial – the gold standard for a clinical trial.

Promising results

We took blood samples from 37 healthy volunteers after they had consumed a carbohydrate rich drink (containing maltodextrin, a dietary starch with a high glycaemic index that is commonly added to many foods and beverages). Each participant took either a placebo or one of three doses of the extract along with the drink on four separate days. We measured each person’s glucose and insulin levels over the following two hours.

Our analysis showed that the standard strength mulberry extract (250mg) reduced the total glucose and insulin rises by 22% and 24% respectively compared to a placebo. These results were both statistically significant (unlikely to be due to chance) and clinically significant, and thus could have meaningful health benefits. The extract effectively reduced the total amount of sugar being absorbed into the bloodstream by over 20%.

The extract didn’t cause any side effects in the volunteers, such as nausea and flatulence – side effects which are common with many diabetic medications. An active component in the extract, 1-deoxynojirimycin (DNJ), blocks the breakdown of carbohydrates into simple sugars, preventing the absorption of sugar, lowering blood-glucose rises. Although mulberry leaves can be used to make tea, the particular extract we used had undergone strict quality control processes in order to guarantee consistency of its DNJ content.

In order to draw definitive conclusions about the long-term health benefits of mulberry leaf extract, longer, more pragmatic trials reflecting real-life dietary habits are needed to show if this herbal supplement could prevent the development of type 2 diabetes. The initial results are certainly promising.

Source: The Conversation

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