The efficacy and function of green persimmon wine

Green persimmons are those that are not fully ripe. Because of their green appearance, they are called green persimmons. Such persimmons taste sour and cannot be eaten directly. In some areas, people like to use these green persimmons to make wine. So what are the effects and functions of making wine with green persimmons?

The efficacy and function of green persimmon wine

1. Anti-inflammatory and sterilizing

The most important effect of soaking green persimmon in wine is to reduce inflammation, kill bacteria and enhance the body's antiviral ability. This is because green persimmons themselves contain some medicinal ingredients, which have obvious anti-inflammatory and bactericidal effects, and white wine also has strong bactericidal ability. Taking them together will make the antibacterial and anti-inflammatory effects more outstanding, can prevent inflammation and disease from breeding in the human body, and can prevent the occurrence of some viral diseases.

2. Relieve cough and reduce phlegm

Relieving cough and reducing phlegm is also an important effect of green persimmon wine, because green persimmon wine can eliminate inflammation in the lungs and trachea, prevent lung heat and dryness, and accelerate the dilution of phlegm in the body, allowing them to be excreted as soon as possible through the body's metabolism. It has a particularly obvious therapeutic effect on common human symptoms such as cough, asthma, and excessive sputum. Regular consumption can maintain the health of the human respiratory system.

3. Improve brain function

People can improve brain function by drinking green persimmon wine, because the green persimmon wine can allow the human body to absorb a variety of active ingredients, nourish the brain nerves, and increase the activity of brain cells. It can promote intellectual development and prevent memory loss. Regular consumption can improve brain function and prevent the occurrence of Alzheimer's disease.

4. Nutritional supplement

People can make wine with green persimmons to supplement the body with rich nutrients. Although green persimmons taste bad, they have high nutritional value. When people soak them in white wine and eat them, the nutrients they contain will be absorbed by the human body as soon as possible, allowing them to have better edible effects, maintain normal metabolism of the body and prevent the accumulation of harmful substances in the human body.

The above introduces the effects and functions of green persimmons soaked in wine, which can let everyone know that green persimmons soaked in wine has certain benefits to the human body. However, green persimmons soaked in wine is only a folk remedy, and there is no written record of people using it. It is best to consult a professional Chinese medicine practitioner or health care professional before taking it to avoid adverse effects on the body after taking it.