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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.
Tetragonia tetragonioides
Spreading succulent plant of New Zealand and Australia, used as spinach substitute and bush medicine.
Tetragonia tetragonioides, commonly known as New Zealand spinach, is a succulent plant traditionally used as a food source by the Maori and introduced to Europe by Captain Cook. It is valued for its nutritional content, including carotenoids, flavonoids, and vitamins, and exhibits antioxidant properties. The plant contains oxalic acid, which requires blanching to reduce potential toxicity.
The antioxidant activity of Tetragonia tetragonioides is attributed to its flavonoid and carotenoid content, which scavenge free radicals and reduce oxidative stress. The plant's mucilaginous polysaccharides may contribute to gastrointestinal soothing effects. Oxalic acid in the leaves can bind calcium, potentially reducing bioavailability but also contributing to the plant's tart flavor. Traditional use as a nutritive tonic likely involves general micronutrient support.
Spreading succulent plant of New Zealand and Australia, used as spinach substitute and bush medicine.
Tetragonia tetragonioides, commonly known as New Zealand spinach, is a succulent plant traditionally used as a food source by the Maori and introduced to Europe by Captain Cook. It is valued for its nutritional content, including carotenoids, flavonoids, and vitamins, and exhibits antioxidant properties. The plant contains oxalic acid, which requires blanching to reduce potential toxicity.
The antioxidant activity of Tetragonia tetragonioides is attributed to its flavonoid and carotenoid content, which scavenge free radicals and reduce oxidative stress. The plant's mucilaginous polysaccharides may contribute to gastrointestinal soothing effects. Oxalic acid in the leaves can bind calcium, potentially reducing bioavailability but also contributing to the plant's tart flavor. Traditional use as a nutritive tonic likely involves general micronutrient support.