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Ce produit n'est pas destiné à diagnostiquer, traiter, guérir ou prévenir toute maladie. Ces déclarations n'ont pas été évaluées par la Food and Drug Administration.
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Ces informations sont fournies à titre éducatif uniquement et ne remplacent pas un avis médical professionnel, un diagnostic ou un traitement. Consultez toujours votre professionnel de santé avant d'utiliser des plantes, surtout si vous êtes enceinte, allaitez, prenez des médicaments ou avez une condition médicale.
Nelumbo nucifera rhizoma
Edible rhizome eaten across Asia; used in TCM to clear heat, cool blood, and stop bleeding when raw; warm tonic when cooked.
Lotus root (Nelumbo nucifera rhizoma) is a widely consumed vegetable in Asian cuisine and a traditional remedy in Chinese medicine, valued for its hemostatic, anti-inflammatory, and antioxidant properties. Its active compounds include pyrocatechol, asparagine, vitamin C, tannins, and catechins, which contribute to its therapeutic effects. The herb is used raw to clear heat and cool blood, or cooked to warm the spleen and stop diarrhea.
The hemostatic effect of lotus root is primarily due to pyrocatechol and tannins, which promote platelet aggregation and vasoconstriction. Anti-inflammatory actions involve inhibition of pro-inflammatory cytokines (e.g., TNF-α, IL-6) and modulation of the NF-κB pathway. Antioxidant activity is mediated by catechins and vitamin C, which scavenge free radicals and reduce oxidative stress. Additionally, the high fiber content supports digestive health when cooked.
Edible rhizome eaten across Asia; used in TCM to clear heat, cool blood, and stop bleeding when raw; warm tonic when cooked.
Lotus root (Nelumbo nucifera rhizoma) is a widely consumed vegetable in Asian cuisine and a traditional remedy in Chinese medicine, valued for its hemostatic, anti-inflammatory, and antioxidant properties. Its active compounds include pyrocatechol, asparagine, vitamin C, tannins, and catechins, which contribute to its therapeutic effects. The herb is used raw to clear heat and cool blood, or cooked to warm the spleen and stop diarrhea.
The hemostatic effect of lotus root is primarily due to pyrocatechol and tannins, which promote platelet aggregation and vasoconstriction. Anti-inflammatory actions involve inhibition of pro-inflammatory cytokines (e.g., TNF-α, IL-6) and modulation of the NF-κB pathway. Antioxidant activity is mediated by catechins and vitamin C, which scavenge free radicals and reduce oxidative stress. Additionally, the high fiber content supports digestive health when cooked.