What Can Ashitaba Do For You?

STORY AT-A-GLANCE 

  • Both the leaves and stalks of a Japanese herb called ashitaba, aka Angelica keiskei (AK), can be eaten raw, dried, boiled or ground to make supplements or juice, and the roots can be pickled
  • Ashitaba has been shown to have regenerative abilities, positively affecting numerous diseases due to the presence of powerful compounds, including chlorophyll, quercetin, lutein, coumarins, flavones and chalcones
  • A natural substance known as 4,4′-dimethoxychalcone (DMC) in ashitaba can clean out “cellular garbage” that accumulates in aging cells and causes disease
  • When tested on worms and fruit flies — common test subjects — researchers found that DMC treatment increased their lifespans by about 20 percent
  • Studies show ashitaba may protect liver cells from damage, decrease blood clotting, prevent tumor growth and metastasis, decrease blood clotting, kill harmful bacteria, reduce waist circumference and more

Read more on Mercola.com

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