The Benefit Of Katuk Leaves For Our Health

Katuk is a kind of leafy vegetables. Plants with the Latin name Sauropus adrogynus including family Euphorbiaceae. So popular, every region has a term for pecking leaves - spy (Malay), simani (Minangkabau), cinnamon (Sunda), kebing and katukan (Java), and kerakur (Madura). Katuk plant is grown in various parts of India, Malaysia, and Indonesia. In Indonesia, it grows in the plains with an altitude of 2,100 meters above sea level (masl). Shape shrub and can reach a height of 2-3 meters, with branches soft enough.

Katuk leaves arranged alternately on the stem, oval to round shape with a length of 2.5 cm and a width of 1.25 to 3 cm. Katuk single leaf-shaped flowers in groups of three. Long-stemmed fruit 1.25 cm. This plant can be propagated by cuttings of woody stems. Substances and compounds contained therein include protein, fat, calcium, phosphorus, iron, vitamins (A, B, C), pirolidinon, and methyl p-dodesilfenol piroglutamat as well as a minor component. In addition it also contained energy, carbohydrate, fiber, ash, calcium, carotene, and water.

In Indonesia, the leaves are generally used to smooth katuk breast milk. This leaf is produced as a preparation for a nutritious fitofarmaka smooth milk. At least ten facilitator milk products that contain cinnamon leaf has been in Indonesia since 2000. In addition, consumption katuk by nursing mothers may increase the time breastfeeding women and for babies real men only increases the frequency and duration of breastfeeding. However, research on the side effects of cinnamon leaf as a facilitator milk still has not been done in Indonesia, so that 100 percent security is untested.

In America, fried cinnamon leaf, salad and cinnamon, and a beverage consumed by many people as an antiobesity drug (slimming).

Since cinnamon is the only local plants that have a high chlorophyll content, then it contains large amounts of antioxidants that are beneficial to prevent free radicals and prevent premature aging. He is also efficacious to overcome disease anemia (anemia), improving the efficiency of gastrointestinal absorption, mengecegah fatigue, and prevent the occurrence of chronic diseases of blood vessels.

Some other benefits of cinnamon leaf among them:

• Cure boils, ulcers, eliminate dirty blood, and cure fever and influenza, because it contains a lot of vitamin C (higher than oranges and guava) that is needed by the body, including to increase the resistance of the body, forming collagen, fat transport, regulate cholesterol levels , wound healing, and improve brain function in order to work optimally.
• Prevent eye disease, promote cell growth, and maintain healthy skin, because it contains a lot of vitamin A.
• Arouse sexual vitality and enhance the quality and quantity of sperm, because the rich phytochemical compounds.
• Prevent osteoporosis, because it contains a lot of calcium that the body needs to maintain bone density.
• It is recommended to boil and stir-fry cinnamon leaf before consumption. This is mainly to eliminate the toxic properties (antiprotozoa) on cinnamon leaf. To note, consuming leaves and cinnamon in large quantities in the raw state can lead to various side effects that are bad for the body. Besides interfere with the absorption of calcium and phosphorus, can even lead to symptoms of sleeplessness, bad eating, and shortness of breath.