My first-ever guest blog post is about the medical properties of Chrysanthemum, written by Doug Crawford. This post originated from an online discussion about how beneficial properties of herbs, especially tisanes, herbal teas, are never clearly discussed in online references, and that when claims are made there is never substantial background for them.
In one other blog post I'd started into research about such properties related to mulberry leaf tea / tisane, but Doug goes a couple steps further in adding Eastern traditional use description and current Western research of nutritional content and health benefits. A bit more on him first:
Living in Bangkok, Doug Crawford is an American-trained and -licensed practitioner of acupuncture and Chinese herbal medicine. Inspired to help people heal, you can learn more about him at 68meridians.com, or on Facebook at www.facebook.com/wellspringheali….
On to the article then:
When
most of us think of chrysanthemums, we probably don't think of something we
would voluntarily eat. Also known as mums, chrysanthemums are flowering plants
of the Aster family. Native to China, they were first cultivated as a flowering
herb as far back as 1500 BC. They arrived in Japan in the eighth century AD, at
which point the Emperor adopted the chrysanthemum flower as his official seal.
By the mid-1600s over 500 varieties had been recorded. They were brought to
north America in the late-1700s.
With
their many petals and countless colors, chrysanthemums can now be found in
gardens worldwide. They have been
depicted in art for centuries, and are renowned as one of the Four Gentlemen in
Chinese and East Asian art. They're not only pretty to look at, chrysanthemums
are indeed edible, and they have been used as both food and medicine for at
least 2000 years.
Uses In The Kitchen
Chrysanthemum
greens, meaning leaves, are quite popular in Asian cuisines—Chinese, Japanese,
Korean, and Southeast Asian—during the spring to autumn seasons. The young
leaves are eaten raw or used in salads, while the older leaves can be steamed,
boiled, or wok fried with the addition of various flavorings.
For
those of us in the West, though we may occasionally see chrysanthemum flowers
used in salads, they're usually consumed as tea. Made from dried yellow or
white flowers of either Chrysanthemum morifolium or Chrysanthemum indicum, the
flavor is mild and flowery, similar to chamomile. Tea made from yellow flowers
has a distinct golden hue, while that made from white flowers has very little
color.
Nutritional Content
In
Asia, particularly Southeast Asia, chrysanthemum tea is consumed for its
cooling properties. Chrysanthemum
flowers contains no caffeine, so if you're looking for a stimulant buzz,
they're probably not for you. But if you're sensitive to the effects of
caffeine, or you're just not into the anxiety, tension, or irritability that
list among its side-effects, chrysanthemum tea may be just the ticket. And if
you don't add any sugar, there are essentially zero calories.
Chrysanthemums
are notable for their content of vitamin K,
beta carotene, and Folate. Just under an ounce of chrysanthemum flowers,
way more than you would use for tea, contain over 100% of the daily requirement
of Vitamin K. Vitamin K is important for blood clotting, and for binding
calcium to bones and other tissues. They also contain about 10% of the daily
requirement of beta carotene, and Folate. Beta carotene is the red-orange plant
pigment, seen in carrots and the like, that is converted to vitamin A in the
liver. It's important for vision, healthy skin, immune function, longevity, and
growth. Folate is a B vitamin, sometimes called B9. It's important for the
production of healthy red blood cells, the prevention of anemia, and for DNA
synthesis.
As
for minerals, chrysanthemums are a significant source of the manganese, a
mineral absolutely necessary for development, metabolism, and the antioxidant
system in humans. They also contain small amounts of calcium, iron, magnesium,
and potassium. Calcium is important for the development of teeth and bones,
iron for the transport of oxygen in the blood, and over 300 enzymes require the
presence of magnesium for their catalytic action. Potassium, one of the most
common elements in the human body, is an electrolyte we need to build proteins,
break down and use carbohydrates, build muscle, maintain normal body growth,
and control the electrical activity of the heart.
In
spite of the many articles that claim chrysanthemum is a significant source of
B and C vitamins, this simply is not true. One would have to consume an entire
handful of dried flowers to get just two percent of the recommended daily
requirement for these vitamins.
Use In Traditional Chinese Medicine
In Chinese
medicine, the chrysanthemum flower is called Ju Hua. The earliest written
record of its use comes from the Shen Nong Ben Cao
Jing, a book of agricultural and medicinal plants dating from around 225AD,
where it is listed in the upper, or noble, class of herbs. Noble herbs are
considered the safest in the Chinese materia medica. In fact, many of the noble
herbs are foods.
Chinese medicine ascribes to each herb, and food, an energetic
flavor, an energetic temperature, and an affinity for specific internal organs.
The flavors, each of which has a predictable effect when ingested, include
spicy, sweet, bitter, sour, salty, bland, and astringent. Temperatures range from very cold to hot.
Chrysanthemum is spicy, sweet, and bitter. Its temperature is cool to slightly
cold. And it has an affinity for the Lung and Liver, although some sources also
include an affinity for the Spleen and Kidneys.
Another way Chinese medicine classifies herbs is by function,
meaning how they effect the body. An herb's functions and its flavor and
temperature properties are closely related. Four primary functions are
attributed to Chrysanthemum:
• Dispels Wind-Heat – Wind-Heat means febrile disorders, including
colds and flu, with symptoms such as headache, fever, painful eyes, dry or sore
mouth and throat.
• Clears Liver and benefits eyes – In Chinese medicine, pathology of
the Liver can manifest in the eyes. This herb clears heat from the Liver and
relieves redness, swelling & pain in eyes.
• Calms Liver Yang – Chinese medicine looks at the balance of Yin
(water) and Yang (metabolic heat) within a person. Yang has a natural tendency
to rise upward. Pathological symptoms can include hypertension, or dizziness.
Chrysanthemum calms rising Yang.
• Clears heat, eliminates toxins – Pathological heat and/or toxins
in the body, whether acquired from food, alcohol or drugs, or the environment,
can express through the skin with various types of inflammation, sores or swellings. Chrysanthemum treats various dermatological
conditions, abscesses and ulcerations.
As
you can see from both its energetic properties, and its functions,
chrysanthemum is definitely a cooling herb. As such, its helpful in clearing
heat and cooling the body, as well as calming nerves. And while all of the
benefits ascribed to chrysanthemum from the Chinese medicine perspective have
yet to be demonstrated by contemporary scientific research, the empirical
evidence is extensive. As mentioned previously, the herb has been in use for at
least 2000 years. Three varieties are used clinically. They include:
• Ye Ju
Hua – Wild grown. Best for clearing heat and eliminating toxins.
• Huang Ju
Hua – Yellow flowers. Best for febrile illness.
• Bai Ju
Hua – White chrysanthemum. Best for eye problems.
Western
Research
Countless
medicines have come from plants. The study of chemicals that are derived from
plants, called phytochemistry, looks at two basic types of compounds contained
in plants. These are volatiles and flavonoids..
Volatiles
are responsible for a plant's perfume and flavor. They serve to attract
pollinators and seed dispersers, and play a vital role in a plants healthcare
system and protection. In a medical context, volatiles have demonstrated anti-microbial
and anti-mycobacterial activity, free radical scavenging and anti-oxidant
activity, and possible anti-cancer effects.
Favonoids
are the pigments responsible for producing a plant's colors. Some of their
functions include attracting pollinating insects, participating in UV
filtration, nitrogen fixation, and as chemical messengers. As for their
benefits to humans, flavonoids are important as anti-oxidants, and have
demonstrated anti-viral, anti-cancer, anti-inflammatory, anti-allergic capabilities.
The
Western scientific community has only just begun to research chrysanthemums. In
spite of the lack of a large number of studies, numerous individual compounds
have been isolated from them, including at least 63 volatiles, and ten
flavonoids. So what else have scientists discovered? Let's take a look.
Notable Studies
• Cardiovascular:
A 1987 study concluded that a water extract of Chrysanthemum Indicum directly
and uniformly produced coronary and systemic vascular dilation in anesthetized
dogs. Vascular dilation reduces blood pressure and improves blood flow. (1)
• Anti-Microbial:
A study from 2005 demonstrated significant anti-microbial potential of the
essential oils of Chrysanthemum Indicum. (2)
• Anti-Oxidant
& Anti-Cancer: A 2010 chemical analysis of Chrysanthemum Indicum concluded
that the flowers are “a rich source of bioactive phytochemicals.” Among the
isolates were types which are known to exhibit anti-microbial and anti-oxidant
activity, as well as those which induce the body's natural defense against
cancer. (3)
• Anti-Biotic:
In a 2012 study, chrysanthemum demonstrated excellent antibiotic effects on E.
coli. (4)
• Anti-Inflammatory:
The results of a study published in 2013 showed a positive anti-inflammatory
effectiveness of an extract from the flowers and buds of Chrysanthemum Indicum
in four separate animal studies. (5)
While
none of these results are definitive, they do align to some degree with the
empirical evidence gained from centuries of use in Chinese medicine. It's
important to note when using relatively safe herbs such as chrysanthemum as tea
that the quantities of active compounds are relatively small and thus
relatively slow-acting. As such, unless taken in large quantities, which is
definitely not recommended unless under the supervision of a skilled
practitioner of Chinese herbal medicine, they need to be used long-term to
experience their positive effects.
How To Prepare Chrysanthemum Tea
Chrysanthemum
tea is best when prepared from dried flowers, as many of the prepackaged products
contain sugars or other additives. Dried chrysanthemum flowers can be found in
Asian or health food markets, or Chinese herbal pharmacies.
To
prepare chrysanthemum tea, five to eight dried chrysanthemum flowers
(approximately one gram) per individual serving are steeped in hot water (90 to
95 degrees Celsius/200 degrees Fahrenheit after cooling from a boil) in either
a teapot, cup, or glass for about five minutes. If you want a bit of sweetness,
you may add a little honey. Another way to slightly sweeten it is to add three
or four goji berries when steeping.
In
Chinese tradition, once a pot of chrysanthemum tea has been drunk, hot water is
typically added again to the flowers in the pot (producing a tea that is
slightly less strong). This process is often repeated several times.
Cautions
& Contra-Indications
People
who are allergic to ragweed or other plants may want to explore drinking
chrysanthemum tea with caution. If you notice any skin irritation or
respiratory issues while using, discontinue immediately. When consumed in large
quantities, chrysanthemum can interact with various prescription medicines. If
you're concerned about interactions, consult with your physician before using.
Also, chrysanthemum is cooling, so individuals with digestive weakness, loose
stools, lack of appetite, or particularly low energy, as well as individuals
who tend to often feel cold should be cautious when considering consuming
chrysanthemum.
References:
(2)http://science.naturalnews.com/2005/6213117_Chemical_composition_and_antimicrobial_activity_of_the_essential_oils_of.html
(3)http://www.researchgate.net/publication/228500486_Analysis_of_chemical_composition_of_Chrysanthemum_indicum_flowers_by_GCMS_and_HPLC
Hi John,
ReplyDeleteI'm nominating you for an 'Infinity Dreams Award" because I like your blog. If you don't want to do this kind of thing, I'm sorry to bother you. If you want to check it out, you can follow the link here.
https://teawithpolly.wordpress.com/blog-awards/
In any case, I think your blog is great. Very thoughtful and informative.
Happy Tea-time!
teawithpolly
Thanks much; I'll try to get to it. I had a couple other blog posts finishing up but I've done that, so maybe can complete in the next week. I really do appreciate that, even given how informal those awards are, like a nice mention from someone in a form like a chain letter.
ReplyDeleteHi John,
ReplyDeleteThank you for getting Doug to contribute. I research western ancient medicine and occasionally look to eastern medicine for comparable material. Doug’s description of how chrysanthemum is classified in the Chinese tradition was really informative to me, as ancient Greco-Roman materia medica use similar classifications, especially in relation to heat. I hadn’t come across such a clear explanation of the Chinese system before.
Nice, and interesting. I'm not really that familiar with Chinese medicine and had no idea that it connected with ancient Greek and Roman traditions. It must all make a lot more sense than it seems to when only encountering a little of it, about internal heat and wind? I've always wondered why it doesn't come up to see explanations try to decode that, or transfer it to other terminology. But it's probably just that I'm not really looking into it enough to see any interpretations that do exist.
Delete