Ashitaba, a plant recognized for its traditional applications, offers a range of health benefits. This article explores Ashitaba’s properties, practical methods for preparing it as a tea, and important safety considerations.
What is Ashitaba
Ashitaba, scientifically known as Angelica keiskei, is a perennial herb belonging to the Apiaceae family, which also includes celery and parsley. This plant is native to the coastal regions of Japan, particularly the volcanic Hachijo Island, where it has been used in traditional medicine for centuries. Its name, “Tomorrow’s Leaf,” reflects its notable ability to quickly regenerate leaves after being harvested.
A distinctive characteristic of the Ashitaba plant is the yellow sap that exudes from its cut stems and leaves. This yellow pigment contains unique bioactive compounds, notably chalcones, which are believed to contribute to the plant’s health-promoting attributes.
Health Benefits of Ashitaba Tea
Ashitaba tea offers several potential health benefits, largely attributed to its rich composition of bioactive compounds such as chalcones, flavonoids, and coumarins. These natural substances work through various mechanisms within the body.
The plant exhibits notable antioxidant properties, primarily due to the presence of chalcones and other flavonoids. These compounds help to neutralize free radicals, which are unstable molecules that can cause oxidative stress and cellular damage. Reducing oxidative stress may contribute to a decreased risk of chronic diseases. Ashitaba also demonstrates anti-inflammatory effects, with its compounds inhibiting enzymes that trigger inflammation and reducing inflammatory proteins. This can be beneficial for alleviating inflammation in various bodily systems.
Ashitaba supports digestive health through its dietary fiber content, which aids in promoting regular bowel movements and reducing constipation. The chalcones present in the plant also possess antibacterial properties, which may help in balancing the gut microbiome by combating harmful bacteria. Traditional use suggests Ashitaba can help soothe gastrointestinal discomfort and relieve indigestion.
Regarding cardiovascular health, Ashitaba’s chalcones are recognized for their potential to improve blood flow and reduce the risk of blood clots. The plant’s potassium content also contributes to regulating blood pressure, which may lower the risk of hypertension. Some research indicates that Ashitaba may also help manage cholesterol levels by increasing beneficial cholesterol and decreasing triglycerides.
Ashitaba has also shown promise in regulating blood sugar levels. Its active components, including chalcones, may improve insulin sensitivity and glucose metabolism, potentially reducing blood sugar spikes. Studies suggest that these compounds can enhance glucose uptake in cells and increase the production of adiponectin, a hormone that helps lower blood sugar.
The plant supports the immune system through its antioxidants, such as flavonoids and chlorophyll, which strengthen the body’s defense mechanisms. These compounds protect immune cells from oxidative damage, supporting a robust response against infections. Additionally, Ashitaba’s chalcones have demonstrated neuroprotective effects, potentially protecting neurons from oxidative stress and inflammation. This may contribute to improved cognitive function and could play a role in delaying the onset of neurodegenerative conditions.
Preparing Ashitaba Tea
Preparing Ashitaba tea is a straightforward process, whether using fresh or dried forms of the plant. The flavor of Ashitaba tea is often described as similar to green tea with a subtle hint of celery, and it is naturally caffeine-free.
To brew tea from dried Ashitaba leaves, steep one to two teaspoons of the dried leaves in a cup of hot water. Allow the mixture to steep for approximately 5 to 10 minutes to extract the beneficial compounds and flavor. For those using fresh Ashitaba, about two tablespoons of chopped fresh leaves, stems, or even flowers can be steeped in one cup of boiling water. After steeping, the tea can be strained and enjoyed warm, with honey added for taste if desired.
Important Safety Information
While Ashitaba is generally considered safe for consumption, it is important to be aware of potential precautions and side effects. Some individuals may experience mild gastrointestinal discomfort, such as bloating or diarrhea, particularly when consumed in large quantities. Allergic reactions, though rare, can also occur in sensitive individuals, manifesting as skin irritation or itching.
Ashitaba may interact with certain medications. For instance, it could potentially affect the metabolism of drugs processed by the liver, such as some blood thinners or diabetes medications, by altering how quickly the liver breaks them down. Therefore, consulting a healthcare professional before incorporating Ashitaba tea into your routine is advisable, especially if you are taking any prescription medications.
There is limited research on the safety of Ashitaba during pregnancy and breastfeeding, so it is generally recommended to avoid its use during these periods. Individuals with existing health conditions like low blood pressure or diabetes should also seek medical advice before regular consumption. As with any herbal remedy, moderation is key, as there is not yet a universally established safe dosage for long-term therapeutic use.