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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.
Oxalis tuberosa
Andean root vegetable cultivated since pre-Inca times used medicinally in traditional Andean medicine for digestive conditions and as a nutritive food.
Oxalis tuberosa (Oca) is an Andean root vegetable traditionally used for digestive conditions and as a nutritive food. Modern research indicates antioxidant and anti-inflammatory properties attributed to anthocyanins and phenolic compounds, though clinical evidence remains limited (Level C). Key active constituents include oxalic acid, vitamin C, potassium, and anthocyanins.
The antioxidant activity of Oxalis tuberosa is primarily due to anthocyanins and phenolic compounds that scavenge free radicals and upregulate endogenous antioxidant enzymes such as superoxide dismutase and catalase. Anti-inflammatory effects may involve inhibition of cyclooxygenase-2 (COX-2) and nuclear factor-kappa B (NF-κB) pathways, reducing pro-inflammatory cytokines. The high oxalic acid content can bind calcium in the gastrointestinal tract, potentially reducing calcium absorption and increasing risk of kidney stone formation in susceptible individuals. Nutritive benefits stem from its potassium and vitamin C content, supporting electrolyte balance and immune function.
Andean root vegetable cultivated since pre-Inca times used medicinally in traditional Andean medicine for digestive conditions and as a nutritive food.
Oxalis tuberosa (Oca) is an Andean root vegetable traditionally used for digestive conditions and as a nutritive food. Modern research indicates antioxidant and anti-inflammatory properties attributed to anthocyanins and phenolic compounds, though clinical evidence remains limited (Level C). Key active constituents include oxalic acid, vitamin C, potassium, and anthocyanins.
The antioxidant activity of Oxalis tuberosa is primarily due to anthocyanins and phenolic compounds that scavenge free radicals and upregulate endogenous antioxidant enzymes such as superoxide dismutase and catalase. Anti-inflammatory effects may involve inhibition of cyclooxygenase-2 (COX-2) and nuclear factor-kappa B (NF-κB) pathways, reducing pro-inflammatory cytokines. The high oxalic acid content can bind calcium in the gastrointestinal tract, potentially reducing calcium absorption and increasing risk of kidney stone formation in susceptible individuals. Nutritive benefits stem from its potassium and vitamin C content, supporting electrolyte balance and immune function.