TRNG I HC S PHM K THUT TP.

HCM
KHOA CNG NGH HO HC THC PHM
MN HC: CNG NGH CH BIN RAU QU V NC GII KHT

ti:
Tm hiu v cc loi rau qu c tnh dc
tho v cc sn phm c ch bin t
chng
Ging vin hng dn: Th.s ng Th Ngc Dung

Nhm thc hin:

STT

H tn sinh vin

MSSV

ng Thanh Bnh

12116006

Phm Th Minh Hin

12116028

Trn Th Minh Chu

12116009

Hong Th Hng

12116031

TP. H Ch Minh
1

MC LC

1.

GII THIU....................................................................................................3
1.1 Gii thiu chung v rau qu.......................................................................3
1.2 Phn loi rau qu........................................................................................3
1.3 Phn bit rau qu........................................................................................3
1.4 Tm quan trng ca rau qu.....................................................................4

2. Cc Loi Rau C Hot Tnh Tho Dc...........................................................5

2.1 Cc loi rau gip iu tr cc bnh v tim mch, tiu ng:................5
2.1.1

Rau ngt...............................................................................................5

2.1.2 Rau cng cua............................................................................................7

2.1.3

u bp...............................................................................................9

2.2 Cc loi rau gip iu tr v h tr iu tr cc bnh v ng tiu

ha, bi tit.........................................................................................................11
2.2.1

Rau dn..............................................................................................11

2.2.2

Rau mung.........................................................................................13

2.2.3

Bu.....................................................................................................16

2.2.4

Bp ci...............................................................................................17

2.3 Nhm rau cha bnh v h hp...............................................................20

2.3.1

Rau m...............................................................................................20

2.3.2

Kh qua(Mp ng)........................................................................22

3. Cc Loi Qu C Hot Tnh Tho Dc.........................................................26

3.1 Nhm qu cha cc bnh v thn kinh.....................................................26
3.1.1 To ta......................................................................................................26
3.1.2 Nhn.......................................................................................................28
3.2 Nhm qu gip bi b.................................................................................29
3.2.1

c ch................................................................................................29
2

3.2.2 Qut........................................................................................................32
3.3 Nhm qu bi b v tim mch....................................................................36
3.3.1 Su ring.................................................................................................36
3.3.2 V sa.....................................................................................................37
3.4 Nhm qu cha bnh v ng tiu ha...................................................39
3.4.1 Mng ct................................................................................................39
3.4.2 Na..........................................................................................................40
3.4.3 i............................................................................................................42
3.4.4 Xoi.........................................................................................................45
4. Cc Loi Rau Qu Gia V C Hot Tnh Tho Dc....................................47
4.1 Nhm rau qu gia v cha bnh v ng h hp.................................47
4.1.1 Ta t:.....................................................................................................47
4.1.2 Dip c....................................................................................................48
4.1.3 t............................................................................................................50
4.1.4 H...........................................................................................................51
4.2 Nhm rau qu gia v gip iu tr cc bnh v kinh nguyt ph n....52
4.2.1 Ngh xanh...............................................................................................53
4.2.2 Mi ty....................................................................................................54
4.3 Rau qu gia v gip iu tr cc bnh v thn Bi tit........................56
4.3.1 Hnh tm................................................................................................56
4.3.2 Rau ng...................................................................................................58
4.4 Nhm rau qu gia v gip iu tr cc bnh v ng tiu ha............60
4.4.1 Mi tu....................................................................................................60
4.4.2 Tha l.....................................................................................................61
4.4.3 Rau rm..................................................................................................63
5.Cc Loi C C Hot Tnh Tho Dc............................................................66
5.1 C dn........................................................................................................66
3

5.2 C rt.........................................................................................................68
5.3 C t..........................................................................................................70
5.4 Khoai lang.................................................................................................71
5.5 Khoai s.....................................................................................................72

TI LIU THAM KHO

Cy v ng vt lm thuc Vit Nam NXB khoa hc v k thut.
Ykhoa.net.
Wikipedia.com

1. GII THIU
1.1 Gii thiu chung v rau qu
Rau qu l nhm nng sn thc phm dng n ti hay qua ch bin phc
v cho nhu cu i sng ca con ngi.
Rau qu thng cha nhiu nc, cht dinh dng nh vitamin, khong, xv
cung cp 10-15% nng lng cho con ngi.
Rau qu rt d b dp v b cc vi sinh vt t bn ngoi xm nhp.

1.2 Phn loi rau qu

rau c
rau thn
tho
rau n tri
rau lng
thc

RA
U

QU

theo m in
kh hu
theo thi
v

1.3 Phn bit rau qu

Qa
Hm lng glucid cao.
Ch s dng c qu.
Dng cho n ph.

Rau
Hm lng cht x cao.
S dng cc b phn ca cy.
Dng cho ba chnh.

1.4 Tm quan trng ca rau qu

Nm trong khu vc nhit i gi ma, Vit Nam l mt trong nhng nc c ngun rau
qu phong ph v a dng nht th gii. Rau qu Vit Nam khng nhng ngon, tng
tnh cm quan cho ngi dng m cn c rt nhiu li ch n sc khe con ngi. Hng
ngy, chng ta phi thng xuyn tip xc vi cc tc hi t mi trng bn ngoi nh
nng, gi, bi ,kh c, thc phm km cht lng.cng nh p lc t cuc sng.
Chnh nhng iu s dn dn ph hoi sc khe ca chng ta theo thi gian. n rau
qu mi ngy s gip bn vui v hn. l kt qu nghin cu ca cc nh khoa hc

Trng i hc Queensland (Australia). Tht vy rau qu l thc phm k diu m con

ngi lun cn b sung c th sng hnh phc mi ngy Vic s dng rau qu thng
xuyn, hp l trong cc ba n trong ngy s gip ci thin sc khe, bi chng cha
nhng hp cht thn k chng oxy ha, gim mt mi, tng sc khng

2. Cc Loi Rau C Hot Tnh Tho Dc

2.1

Cc loi rau gip iu tr cc bnh v tim mch, tiu ng:

2.1.1 Rau ngt
Gii thiu:

Rau ngt hay cn gi l b ngt, b ngt, tn khoa hc l Sauropus

androgynus (L.) Merr., thuc h thu du (Euphorbiaceae). Cy nh cao c 1,5 m
phn cnh nhiu, mi cnh mang 10 - 12 l hnh trng di hoc bu dc, mc so le,
xp thnh hai dy. Hoa n tnh cng gc mc nch l. Qu nang hnh cu dp
mang i hoa mu . Ht hnh ba gc, c vn nh.

Rau ngt c nhiu nc. Vit Nam, n mc hoang v c trng khp

ni. Ngi ta thng dng t rau ngt hoc cc l bnh t nu canh vi tm,
tp hoc c lc, c r, tht heo nc. Canh rau ngt n mt v c v ngt rt c bit.
6

 Thnh phn ha hc:

Ngi ta bit trong l rau ngt c cc thnh phn tnh theo g%: nc
86,4, protid 5,3, glucid 3,4, cellulose 2,5, khong ton phn 2,4. Theo mg%:
calcium 169, phosphor 64,5, st 2,7, natrium 25, kalium 457, vitamin B1 0,07 v
vitamin C 185. Cc acid amin thng gp rau ngt l: lysin (0,16), triptophan
(1,8), phenilalanin (0,25), treonin (0,35), metionin (0,13), leucin (0,24), isoleucin
(0,13), valin (0,17). Vi 100 g rau ngt cung cp cho c th 36 calori.
Vi cht lng m thc vt cao nn rau ngt c khuyn dng thay th
m ng vt hn ch nhng ri lon chuyn ha canxi gy long xng v si
thn. Rau ngt c khuyn dng cho ngi gim cn v ngi bnh c ng
huyt cao.

Tnh cht tho dc:

Theo ng y, rau ngt tnh mt lnh (nu chn s bt lnh), v ngt. C cng
nng thanh nhit, gii c, li tiu, tng tit nc bt, hot huyt ho , b huyt,
cm huyt, nhun trng, st khun, tiu vim, sinh c, c nhiu tc dng cha
bnh.
Ngi bnh i tho ng ch c n t cm glucoz huyt khng tng
nhiu sau ba n. Rau ngt c inulin gip lm chm qu trnh hp th ng
(ng v cm l ng nhanh). Mt khc, kh nng sinh nhit ca inulin ch bng
1/9 ca cht bo. Ngoi tc dng h ng huyt, rau ngt cn dc dng :

Thanh nhit: Rau ngt c dng thanh nhit, h st, tr ho do ph nhit.

Dng l rau ngt ti di dng nc p l hoc nu canh rau ngt.
Tr cm nhit gy ho suyn: Rau ngt v mt, c tnh thanh nhit, li cha
cht ephedrin rt tt cho nhng ngi b cm gy ho suyn.
Gim thn trng: Rau ny c kh nng sinh nhit thp (100g ch c 36
lalori), t gluxit v lipit nhng nhiu protein do rt ph hp vi thc n

ngi mun gim thn trng nh mp ph, bnh tim mch v tiu ng.
Nn nu canh rau ngt vi tht heo nc, u h.
Tr to bn: Rau ngt b m, sinh tn dch, nhiu cht x nn ngn nga
c to bn. Ph n sau sinh nn dng rau ngt va b m, sinh tn
dch, b li m v tn dch mt cng mu khi sinh.
Tr st rau sau , sau no ht thai: Cho sn ph ung mt bt nc rau ngt
ti hoc dng mt nm l rau ngt ra sch, gi nhuyn v cho vo mt t
nc un si ngui, vt ly chng 100ml. Chia lm 2 phn ung hai
ln (mi ln cch nhau 10 pht); Sau chng 15 30 pht, rau s ra ht v
sn ph ht au bng. cha st rau, c ngi cn dng rau ngt gi
nhuyn ri p vo gan bn chn, song cn lu l khi rau ht th cn
tho ming bng thuc ra ngay.
Chy mu cam: Gi rau ngt thm nc, t ng ung, b gi vo vi
t ln mi.
Ch bin lm thc phm:
Cch nu canh rau ngt cng ging nh cc loi rau khc, ngha l un nc
cho tht si, cho tm c vo ni, un si chn ri mi cho rau vo, n khi rau chn
th nm nm li bng bt ngt v nc mm chng (mm c lc hoc mm sc),
hng v ni canh s rt m . Canh rau ngt c nhiu ngi a thch v v
ngt du.
2.1.2 Rau cng cua
Gii thiu:
Rau cng cua (danh php hai phn: Peperomia pellucida) l mt
loi rau thuc h H tiu (Piperaceae). y l loi rau hoang di, mc nhiu ni,
sng trong vng mt nm, phn b nhng khu vc c kh hu nhit i. Rau khi
n sng hi chua gin ngon, c gi tr v dinh dng. Rau cng cua c bit n
vi nhiu tn gi nh rau tiu hay cn c tn l n kim, n but, cc o, qu
chm tho, thch chm tho, tiu qu chm, cng hoa tho.

Rau cng cua thuc loi tho, phn nhnh cao khong 20 40 cm, thn cha
nhiu nc hi nht, nh v nhn, l hnh tri tim nhn c mu xanh trong. Rau c
mu xanh nht, ton thn nht, nhn, l mc so le, c cung, phin dng mng,
trong sut, hnh tam gic - tri xoan, hnh tim gc, hi t v nhn chp, di 1520mm, rng gn bng i.
Thnh phn ha hc:
Rau c v mn, ngt, chua, ln gin, dai. Rau cng cua l loi rau giu dinh
dng, c bit beta-caroten (tin vitamin A), rau cha nhiu
cht st, kali, magi... cn cha nhiu cht vitamin C, carotenoid. Trong 100g rau
cng
cua
cha
92%
nc, phosphor 34 mg, kali 277 mg, canxi 224 mg, magi 62 mg,
st
3,2 mg
carotenoid 4.166 UI, vitamin C 5,2 mg, cung cp cho c th 24 calori.
Tnh cht tho dc:
Theo ng y, rau cng cua c tc dng b m huyt, thanh nhit, gii c,
thng , ch thng,li tiu tin, l mn n bi thuc rt thch hp cha tr chng
ph nhit ming kh kht, chng huyt nhit sinh mn nht l nga, chng v nhit
sinh to bn, chng thn h m h, bng quang nhit tiu but gt, v cha chng
au mi c khp do phong nhit. Cc cht kali, magi trong rau tt cho tim mch
v huyt p cng nh gp phn trong vic cha bnh i tho ng, to bn, cao
huyt p, Ngoi ra, cn c mt tc dng khc:
9

- Cha ph nhit, vim hng kh c khan ting: rau cng cua ra sch nhai ngm,
hoc xay nc ung ngy 50 - 100g.
- Cha chng tiu kht (i tho ng) c km chng ming kh kht, to bn:
rau cng cua ra sch 100g bp gim, chanh, tht ch chin bt 100g n tun vi
ln.
- Cha thiu mu: rau cng cua 100g ra sch bp gim, tht b, cho gia v va
xo chn ti trn u n vi ln.
- Cha tiu gt, tiu kh: rau cng cua n sng hoc nu nc ung ngy 150 200g.
- Cha au lng c co rt (nhit c nhp kinh thn): rau cng cua sc ung mi
ngy 50 - 100g.
- Cha nhim trng u ngn tay (chn m): rau cng cua 100 - 150g sc ung
trong, b p ngoi.
- Cha ngoi da kh sn, mn nht l nga, vt thng lu lnh: rau cng cua n
sng, hoc xay nc ung, gi p ngoi.
C ngi cn cho rng, n rau cng cua lm ngi mt, bt to bn, i tiu d
dng, ngi khe, tim bt hi hp, c th v rau ny c tnh nhun trng v giu
vitamin C, kali. Rau cng cua l rau ngon gin, b mt, l ming, l ngun b sung
nhiu vitamin vi lng cn thit cho c th. Tuy nhin, rau c tnh hn, ngi t v
h hn ang tiu chy khng nn dng.
2.1.3 u bp

Gii thiu

10

u bp cn c cc tn khc nh mp ty v gm (danh php hai

phn: Abelmoschus esculentus) l mt loi thc vt c hoa c gi tr v qu
non n c. Loi ny l cy mt nm hoc nhiu nm, cao ti 2,5 m. L di
v rng khong 1020 cm, x thy chn vt vi 57 thy. Hoa ng knh
48 cm, vi 5 cnh hoa mu trng hay vng, thng c cc m hay ta
ti phn gc mi cnh hoa. Qu l dng qu nang di ti 20 cm, cha nhiu
ht.

Thnh phn ha hc

Trong 100g qu u bp c 660 UI vitamin A (13% nhu cu hng

ngy), 0,2mg vitamin B1 (10%), vitamin C 21mg (35%), canxi 81mg(l0%),
folacin 88mcg (44%), magi 57mg (16%), thiamin 0,2mg (13%), ngoi ra
cn c kali v mangan.
Tnh cht tho dc

Thanh nhit gii kht: lao ng di tri nng gt, m hi ra nhiu nn

kht nc v d b cm nng. u bp thanh nhit v sinh tn dch, v
vy, dng u bp nu va n va ung nc nu rt thch hp.
To bn: u bp rt di do cht x, c cht x ha tan v cht x khng
ha tan. 1/2 chn u bp nu chn c th cung cp khong 2g cht x, u
bp cn ti nguyn cung cp nhiu hn, 1 chn khong 3,2g, v cht nhy.
Cht nhy rt tt i vi vic lm mm phn, cht x kch thch nhu ng
rut... cho nn nhun trng. Do cha hm lng nc cao, u bp cn gip
11

c th trnh khi tnh trng to bn, y hi. Ngoi ra, u bp gip i cu

t nhin, khng gy au bng nh cc thuc tr to bn khc, v vy, nhng
ngi thng b to bn, nn dng u bp nu ly nc ung v n c qu
u bp luc.
H tr tiu ha: khi vo h tiu ha u bp s cht nhy v cht x ca
u bp tr thnh mi trng tt cho nhng vi khun c li, c th snh vi
sa chua (yaourt), gip tng hp cc vitamin nhm B. u bp c tnh
nhun trng, dng tr hi chng kch ng rut, lm lnh cc vt lot trong
ng tiu ha, ng thi lm du nhng cn au tht trong rut.
H tr gim thn trng: u bp sinh t nhit lng - calori (khong 25
calo vi chn u bp nu chn), v vy u bp l thc n l tng cho
nhng ngi ang mun gim cn. Cht bo phi nh cholesterol nh ha
mi vo mu, cht nhy ca u bp kha hot tnh ca cholesterol nn cht
bo khng vo mu; c th khng c tip t nn s dng m tn ng v
tiu m khin cho thn trng gim. a s ngi mp ph b to bn, v vy
n u bp va gim cholesterol va chng to bn, ng l mn n - v
thuc.
Bnh tim mch: cht nhy ca u bp ngoi hp cholesterol ca thc
phm v ca mui mt. N gi cholesterol li trong rut, gip c th ti hp
thu nc, hp thu nhng phn t cholesterol vt ch tiu ri bi thi theo
phn ra ngoi, do gim c cholesterol huyt. Nhng ngi cholesterol
huyt cao, cao huyt p, au tht ngc v cc bnh tim mch khc nn n
u bp, va gim cholesterol li thng tiu, rt thun li cho bnh cao
huyt p. Tuy nhin, nn lu l khng n u bp cng lc vi ung thuc,
hy ung thuc trc ba n 1 gi hoc sau 2 gi.
H tr thai ph: u bp cha nhiu acid folic. 1/2 chn u bp nu chn
tng ng vi 36,5mg acid folic. Mt chn u bp sng cha n
87,8mg acid folic.y l cht dinh dng cn thit cho nhiu chc nng ca
c th, c bit i vi nhng ph n mang thai, acid folic rt quan trng v
gip phng nga khuyt tt ng thn kinh v cc d tt bm sinh khc thai
nhi.

Gn y, nhng th nghim ti khoa Y hc c truyn, i hc Y dc

TP.HCM,cho thy cao lng c ch t thn v l cy u bp c tc dng h
ng huyt trn chut th nghim. Vi liu 10g - 40g/kg th trng c tc dng h
ng huyt trn chut th nghim. Liu c tc dng h ng huyt n nh nht
l 30g/kg th trng. liu ny, cao lng u bp h ng huyt c ngha thng
12

k t thi im 40 pht v ko di n 90 pht. Sau 90 pht, u bp lm h

47,34% nng ng huyt so vi nhm i chng khng iu tr. Qua so snh
vi insulin, tc dng ca u bp khng mnh bng insulin, khng gy h t ngt
nh insulin nhng n nh hn v khng c nguy c gy tt huyt p xung di
mc bnh thng
2.2

Cc loi rau gip iu tr v h tr iu tr cc bnh v ng

tiu ha, bi tit
2.2.1 Rau dn
Gii thiu:

Rau dn, l tn gi chung ch cc loi trong Chi Dn (danh php khoa

hc: Amaranthus,
bao
gm
c
cc
danh
php
lin
quan
ti Acanthochiton, Acnida, Montelia) do Vit Nam thng c s dng lm
rau. Chi Dn gm nhng loi u c hoa khng tn, mt s mc hoang di nhng
nhiu loi c s dng lm lng thc, rau, cy cnh cc vng khc nhau trn
th gii. Tnnting Anh (amaranth) cng nh tn khoa hc ca cc loi dn u c
ngun gc t ting Hy lp "amarantos" ( hoc ) c ngha
l (hoa) khng bao gi tn. Chi Dn c cho l c ngun gc Trung
M v Nam M nhng khong 60 loi vi khong 400 ging ca n hin din
khp th gii, c vng c kh hu n i ln nhit i. Vit Nam, rau dn thng
thy ldn (dn ta - Amaranthus tricolor), dn cm (dn trng - Amaranthus
viridis) lm rau n; dn gai (Amaranthus spinosus) mc hoang di.
13

 Thnh phn ha hc:

Thnh phn trung bnh c trong 100g l Nc 86,9 g; Protein 3,5 g; Cht bo0,5 g;
Tinh bt 6,5 g; cht x, 1.3g; Calo 36.
Tnh cht dc tho:
Rau dn c 2 loi: trng v . Ngoi tc dng lm mn n, c 2 loi
rau ny u l nhng v thuc hay. Rau dn v ngt, tnh lnh, khng c,
gip d sinh, tr l mi, l lot do sn n v st trng, kh c nc ong, rn.
Trong ng y, rau dn c th dng trong cc trng hp sau:
Tr chng mu nng sinh kit l, l lot: Bnh ny xut hin do bn trong
qu nng m sinh ra b kit l, l lot hoc b c 2 bnh trong cng mt thi
gian. Dng rau dn luc chn ti, n c nc ln ci. Mi ngy n khong
15-20 g, n trong vi ngy l khi. Nu mc chng ho lu ngy, dai dng
khng khi th bi thuc ny cng tr c.
Tr rn cn: Ly rau dn gi nt, vt ly khong 1 bt nc cho ung, cn
b p ln vt thng. Khi b rn cn, phi lp tc bng cht (bng dy chun
hoc dy vi) pha trn vt cn (pha gn vi tim hn) ri mi dng thuc.
Sau , phi a ngay n bnh vin gn nht.
Cha vt ong t: Nu b ong t (nht l ging ong to c c) th ly rau
dn v nt, xt c vo vt t l khi.
Lu : Khng nn n tht ba ba cng vi rau dn v theo ng y, vic
2 th ny kt hp vi nhau c th gy c. Gp trng hp ny, cn ung
nc rau mung gi hoc n rau mung sng gii c.
2.2.2 Rau mung
Gii thiu
Rau mung (danh php hai phn: Ipomoea aquatica) l mt loi thc
vt nhit i bn thy sinh thuc h Bm bm(Convolvulaceae), l mt loi rau n
14

l. Phn b t nhin chnh xc ca loi ny hin cha r do c trng ph bin

khp cc vng nhit i v cn nhit i trn th gii. Ti Vit Nam, n l mt
loi rau rt ph thng v rt c a chung.

Thnh phn ha hc:

Rau mung c 92% nc, 3,2% protit, 2,5% gluxit, 1% xenluloza, 1,3% tro.
Hm lng mui khong cao: canxi, phtpho, st. Vitamin c caroten, vitamin
C, vitamin B1, vitamin PP, vitamin B2.
Tnh cht tho dc:
Cng dng ca rau mung theo y hc c truyn
Theo y hc c truyn phng ng, rau mung c v ngt, tnh hi lnh
(nu chn th gim lnh). Vo cc kinh can, tm, i trng, tiu trng. Cng
dng thanh nhit, lng huyt, ch huyt, thng i tiu tin, gii tt c cc cht
c xm nhp vo c th (nm c, sn c, c tht c, l ngn, thch tn (?),
khun c hoc do cn trng, rn rt cn. Tn ch Hn l ng thi, Khng tm
15

thi, Thng thi... Tn khoa hc Ipomoea aquatica Forsk, thuc h Khoai lang
Convolvulaceae.
Mt s cch dng c th:
Rau mung c nhiu tnh nng v tc dng trong vic phng v cha bnh.
Xin gii thiu mt s cng dng c th sau:
Thanh nhit gii c ma h: Luc rau mung ng cch (nc si cho t
mui, si li mi cho rau vo o u), bm cung thy mm, vt ra r
tha, ri ri cho ro nc. Chm tng hoc nc mm chanh t n vi c
pho mui nn. Nc luc ngui vt chanh. y l mt mn n bi thuc
dng cho b m c thai thiu st, b m ang trong thi k cho con b,
ngi to bn, tiu c, huyt p cao, nhp tim nhanh, phng ci xng cho
tr (ly nc luc rau mung nu bt).
Thanh nhit, lng huyt, cm mu, cha tm phin, chy mu mi, li
ru vng, kht nc mt, tai chng mt: Rau mung 150g, Cc hoa 12g,
nc va dng, un si la to 20 pht. Lc ly nc ung. C th cho thm
cht ng.
au u trong trng hp huyt p cao: Khi luc rau mung cho thm t
gim (tuy nhin khng th dng thng xuyn, lu di cha bnh cao
huyt p thay thuc c hiu).
Chng kit l thng xy ra vo ma h thu, ban u b tiu chy do thp
nhit, sau chuyn sang kit l - phn c cht nhy, mu trng, au tht
bng. Ly 400g cng rau mung ti, thm mt t v qut kh lu (trn
b) nu vi nhiu nc, la nh trong vi gi ri ung.
au d dy, nng rut, chua, ming kh ng: Rau mung 20g, rau m
20g, rau sam 16g, c mc 20g, v qut kh 12g. Tt c sao qua, cho vo m,
500ml nc, sc cn 250ml, chia 2 ln ung lc i.
Say sn, ng c sn (khoai m): Dng mt nm rau mung ra sch, gi
nt, vt ly nc ung. Hoc ly 100g rau mung ct on, cm go t 50g,
trn vo gi nhuyn, thm nc cho long ung.
Gii cc cht c trong thc n (ng c thc n) do khng m bo v sinh
an ton thc phm v ng c l ngn, thch tn (?). Gi rau mung ti ly
nc ct ung ngay. y l kinh nghim dn gian c ghi li trong
nhiu sch thuc. Ngy nay, ta ch nn dng phng php ny s cu tc
thi nhm hn ch c tnh, sau phi a bnh nhn n bnh vin cp
cu tch cc v nhng cht ni trn rt c v d gy t vong.
16

 Cc chng bnh chy mu nh chy mu cam, ho nn ra mu; Tiu tiu ra

mu, tr, l ra mu... Gi rau mung, ung nc ct hoc thm ng hay
mt ong.
Sn ph kh sinh: Gi rau mung ly nc ct ha t ru cho ung.
Kh h bch i: Rau mung c r 500g; Hoa dm bt trng 250g hm vi
tht heo hoc tht g, n tht ung nc.
Ph thng ton thn do thn, b tiu tin: Rau mung 1 nm, ru ng 12g, r
tranh 12g; Sc nc ung mt ln. Hoc rau mung 1 b, ra sch, thi nh.
G vng (lng vng, chn vng, da vng) mt con lm sch, b lng, nhi
rau mung vo, hm nh, thm t ru. Khi chn b rau n tht g. n 3
con. Trong sch c dn c gng lm sch nhng hn ch ra nhiu nc.
i tho ng: Rau mung 60g, ru ng 30g. Nu nc ung (Dng rau
mung ta tt hn rau mung trng).
Quai b: Rau mung 200-400g luc k, n c rau ln nc. C th pha
ng vo nc rau.
Chng n trong ming hoc l khe ming tr em: Rau mung ti 100g,
c hnh l 50g, nu canh, nm mui va n.
L nga, lot ngoi da, zona (gii leo): Ngn rau mung v l cy vi voi
ra tht sch vi t nc mui, gi nhuyn p ln vt thng.
Rn giun (loi rn ch bng con giun t), ong cn: Ly rau mung ta 7 ci
(?) gi nhuyn, vt nc ung, b p vo vt cn.
Rm sy, mn nga; Si, thy u tr em: Dng nc nu rau mung xoa,
ra, tm.
C mt ti liu cn cp n cng dng phng cha lit dng ca rau mung.
Phi chng l do vai tr ca cc acid amin trong rau mung to ra, chng hn
Arginine vi tc dng tng NO ni sinh?
Lin h Ty y, v rau mung giu caroten, vitamin C, st v calci nn ta c th
dng rau mung khi b thiu cc cht ny.
Nhng trng hp dng rau mung phi thn trng
Huyt p thp; Huyt p cao, nhp tim chm.
Suy nhc nng, h hn.
Vi vt thng, mn nht ang trong qu trnh lnh, rau mung c th lm
so li xu.
17

 ang ung thuc ng y, nu n rau mung s lm gi thuc, nht l khi

trong thuc c v c cn thit cha bnh (c tr c) v s lm gim
hiu qu iu tr.
2.2.3 Bu
Gii thiu:
Cy bu cn gi l bu nm, bu t, bu canh, tn khoa hc Lagenaria
siceraria (Molina) Standl, thuc h bu b (Cururbitaceae). L loi cy dy leo thn
tho, c trng vng nhit i, cy c tua cun phn nhnh v ph nhiu lng
mm mu trng.

Thnh phn ha hc:

Qu ti cha 95% nc, 0,5% protid, 2,9% glucid, 1% cellulos, 21 mg%
calcium, 25% phosphor, 0,2 mg% st v cc vitamin: caroten 0,02 mg%, vitamin
B1: 0,02 mg%, vitamin B2 0,03 mg%, vitamin PP 0,40 mg% v vitamin C 12 mg
%. Trong qu cn c saponin. Qu bu l ngun tt v vitamin B v vitamin C.
Nhn ht gi cha ti 45% du bo.
Tch cht tho dc:
18

Theo ng y, bu v hi nht, tnh mt (c ti liu li cho l v ngt, tnh

lnh), c cng hiu gii nhit, gii c, li tiu, nhun phi, tr nga; ch tr cc
chng nh trng bng, ph thng, tiu tin t, phi nng, ho
C th l tht qu bu v ngt, tnh hn, c tc dng gii nhit, tr c, c
dng tr chng i rt, ph n, i tho, mn l,V bu v ngt, tnh bnh, li
tiu, tiu thng nn cng c dng cho cc chng bnh ph thng, bng trng.
Ht bu un ly nc sc ming cha bnh sng mng rng li rng lung lay, tt
li. L bu c v ngt, tnh bnh c th lm thc n chng i. Tua cun v hoa bu
c tc dng gii thi nhit c, nu tm cho tr em phng nga u, si, l nga.
Qu bu gi sc ly nc ung c tc dng li tiu,
Di y xin gii thiu bi thuc cha bnh:
Bi 1: Qu bu 50 100g nu thnh canh n hng ngy. Dng cho bnh nhn mc
bnh i tho ng hay b tiu rt hay mu nng.
Bi 2: Qu bu 50g un ly nc ung thay tr trong ngy. Dng cho bnh nhn b
ho nng phi.
Bi 3: Ht bu 20g, ngu tt 20g, nu ly nc ngm v sc ming ngy 3 4 ln.
Dng cho nhng bnh nhn b rng lung lay, vim tt li. sc ming ngy 3 4
ln.
Bi 4: Qu bu ti 500g, ra sch vt ly nc ct v trn u vi 250ml mt ong
ri ung ngy 2 ln, mi ln 30 50ml dng cha si ng niu, tng huyt
p. Mi liu trnh t 5-7 ngy. Tuy nhin khng s dng bu cho nhng ngi b
phong hn, n khng tiu v bu c tnh mt nn s gy au bng nu n nhiu.
2.2.4 Bp ci
Gii thiu:
Bp ci hay ci bp (Brassica oleracea nhm Capitata) l mt loi rau ch
lc trong h Ci (cn gi l h Thp t - Brassicaceae/Cruciferae), pht sinh t
vng a Trung Hi. N l cy thn tho, sng hai nm, v l mt thc vt c
hoa thuc nhm hai l mm vi cc l to thnh mt cm c hnh gn nh hnh
cu c trng.

19

N c bit ti t thi Hy Lp v La M c i; Cato Gi nh gi cao loi

cy ny v cc tnh cht y hc ca n, ng tuyn b rng "n l loi rau th nht".
Ting Anh gi n l cabbage v t ny c ngun gc t NormannoPicard caboche ("u"). Ci bp c pht trin t la chn nhn to din ra lin
tc ngn chn chiu di cc ging.
Ci bp c ch s din tch l cao, h s s dng nc rt ln nhng c b r chm
pht trin nn chu hn v chu nc hn su ho v sp l.
Ci bp ngoi l mn n ngon ra cn c tc dng cha c nhiu bnh nh:
phng bnh ung th v ph n,nc ci bp ti cha bnh lot da.

Thnh phn ha hc:

Ngi ta bit thnh phn ca Ci bp: nc 95%, protid 1,8%, glucid
5,4%, cellulose 1,6%, tro 1,2%, phosphor 31mg%, calcium 4,8mg%, st 1,1mg%,
magnesium 30mg%. Lng vitamin C trong Ci bp ch thua C Chua, cn nhiu
gp 4,5 ln so vi c rt, gp 3,6 ln so vi Khoai ty, Hnh ty. 100g ci bp cung
cp cho c th 50 calo.
Tnh cht dc tho
20

Theo ng y, ci bp v ngt tnh hn, khng c, c tc dng hot huyt, cm

mu, li tiu, lm mt phi, thanh nhit, tr m thp, gii c, sinh tn dch,
chng kht, mt d dy, b t v. Ngi to bn, tiu t khng nn n bp ci sng
hoc da bp ci mui m phi nu chn.
Sau y l mt s tc dng cha bnh t bp ci:
Cha lot d dy hnh t trng: T thp nin 40 th k trc, cc thy thuc
M cng nhn tc dng cha lot d dy ca bp ci v sau c kim
chng trn thc nghim. Kt qu cho thy, phn ln ngi b lot d dy
hnh t trng ung 1/2 lt nc bp ci mi ngy trong 3 tun. Qua ni
soi, cc chuyn gia n chng minh c s hnh thnh mt lp mng
nhy c 2 chc nng va che ch, va ti to nim mc d dy di tc
dng ca bp ci. Ngoi ra, h xc nh c mt hot cht c tc dng
bo v nim mc d dy. Hot cht ny ch c trong bp ci ti; hm lng
cao khi cn ti xanh v thu hi vo ma xun hay ma h, hu nh mt tc
dng vo ma ng Theo kinh nghim dn gian, tc dng nc p bp ci
s c gia tng gp bi nu dng ha chung vi nc p rau cn ty.
Phng chng ung th: Mt s cng trnh nghin cu ca Vin i hc New
York cho thy, tp qun n bp ci thng xuyn gip t b ung th ng
tiu ha. Tt c cc loi ci u c tc dng phng chng ung th, nhng r
rt nht c xc nh l bp ci. Nu n mi tun, nguy c ung th rut
gim 70%, n 2 tun/ln th gim 40%.
Vin i hc Minnesota chit xut c t bp ci nhm hot cht indol,
gip gim t l ung th v ng vt thc nghim. Theo nghin cu, hm
lng vitamin A v vitamin P trong bp ci kt hp vi nhau lm thnh
mch mu bn vng hn. Trong bp ci cn cha cc cht chng ung th
nh: Sulforaphane, phenethyl isothiocyanate v Indol -33 carbinol.
Gim au nhc: p ci bp ly nc ung, cn b p vo ch au nhc do
thp khp, gout, au dy thn kinh ta.
Cha au khp, nhc tay chn, ni hch: Ly l bp ci cn dp gn l, h
nng ri p ln ch au. Mi ch au p 3-4 ming l ci bp, bn ngoi
dng vi dy p ln ri buc li.
21

 Cha ho nhiu m: Dng 80-100g ci bp, na lt nc, sc cn 1/3, cho

thm mt ong ung trong ngy, kt hp n bp ci sng.
i tho ng: Ci bp c tc dng lm gim qu trnh ng ha glucid v
gim ng huyt. Dng 100g hng ngy gip phng v tr bnh i tho
ng type 2.
Cch lm nc p bp ci nh sau: Bc tng l bp ci (ly c l xanh bn
ngoi), ra sch, dc i tng l theo sng l. Chn qua vi nc si. Vt ra
ro nc. Cho vo ci sch, gi nt, ly vi mn lc ly nc. 1kg bp ci
c th p c khong 500ml nc.
2.3

Nhm rau cha bnh v h hp

2.3.1 Rau m
Gii thiu:
Tn khoa hc: Centella asiatica, h Hoa tn Apiaceae

Cy mc hoang ni m mt. Thn mc b, mi mu ra nhiu r. L c cung

di, phin l hnh thn, hi trn. Cm hoa hnh tn gm 1-5 hoa khng cung, mu
xanh hoc pht .
Tnh cht dc tho
22

Rau m khng ch l mt loi rau quen thuc vi ngi dn t Vit, c bit

l vi nhng ngi nng dn, m n cn l mt dc tho. Trong dn gian Rau m
c dng cha mt s chng bnh thng thng rt hiu nghim. Theo cc
sch thuc c nh: Bn tho cng mc, Dc tnh lun, Nam dc thn hiu th
Rau m c v ng, tnh hn, vo 3 kinh can, t v thn, c cng dng thanh nhit,
li thp, tiu thng gii c, dng cha cc chng tit t ma h, bnh l, vng da
do thp nhit, si ng tit niu, bng, khi huyt, th huyt au mt d ng
mn nga Rau m v hi ng ngt, tnh mt, thanh nhit, gii c, ch thng,
sinh tn, li tiu. C th n sng, ung nc p.
Dc l hc hin i nghin cu cho thy: Rau m c cha glucorit nh
asiaticoside cenlelloside cc saponin nh Brahmic axit, madasiatic axit v mt s
cht khc nh carotrnoids, meso insositol. Nghin cu thc nghim trn chut
bch, chut cng, cc nh khoa hc nhn thy Rau m c tc dng trn tnh, an
thn thng qua c ch tc ng trc tip ln h thng thn kinh trung ng. Rau
m c tc dng iu tr cc vt da v nim mc l do cc saponin cha trong dch
chit c tc dng kch thch qu trnh sinh trng ca t bo da, lm tng sinh
mng li huyt qun ca t chc lin kt gip cho cc m ti to nhanh chng
khin vt thng mau lnh. Kt qu ny thu c t nhng nghin cu dng dch
Rau m tim (chch) bp hoc di da cho cc ng vt th nghim nh chut, th.
Mt khc, Rau m cn c tc dng khng khun r rt, lm gim trng lc c
trn rut (chng co tht), hng phn nh h hp v h huyt p. Trn lm sng,
cc nh nghin cu cng nhn thy bt Rau m kh ung vi liu 3 ln trong mt
ngy, mi ln 5 7g c tc dng gim au kh tt.

Ch tr:
Cc chng chy mu chn rng, chy mu cam: 30g rau m, 15g c nh ni,
15g l trc bch ip, sc ung.
Kh h, bch i: Rau m kh tn bt, mi bui sng ung 2 tha c ph.
au lng, au bng, km n, u oi: 30g rau m, 8g ch mu, 12g hng
ph, 10g hu phc, 600ml nc sc cn, chia ung 2 ln trong ngy.
Vim amidan: p nc ct rau m ti ha dm ung t t.
23

Ho: i but, i rt: p nc ct 30g rau m ti hay sc ung.

Vin ty, mn nga: p nc ct rau m pha ng ung
Li sa: n rau m ti hay luc n c ci v nc.
To bn, kit l: 30-40g rau m ti sc ung.
Kinh nguyt khng u, au bng kinh: 300g rau m, 3g phn chua gi nh,
p ly nc ct pha vi nc da ung.
Mn nht; ng, chn thng hay bong gn: Gi rau m p.

2.3.2 Kh qua(Mp ng)

Gii thiu:
Mp ng (kh qua c dng thng dng min Nam Vit Nam) danh
php hai phn: Momordica charantia) l mt cy leo mc vng nhit i v cn
nhit i thuc h Bu b, c qu n c, thuc loi ng nht trong cc
loi rau qu. Mp ng l cy bn a ca vng nhit i nhng khng r c
ngun gc nc no. Cy mp ng c trng rng ri n , Nam
Phi,ng Nam , Trung Quc, chu Phi v vng Caribe.
Ch bin lm thc phm: Hu nh mi ngi u bit n mp ng: mp ng
nu vi tm, tht heo nc, mp ng ninh xng, hp vi tht bm, mui da, lm
nm, xo, kho, n sng lm mn n b mt, chng vim nhit. Ngoi ra mp
ng cn c ch thnh tr (tr kh qua) dng ung thay tr mn rt tt.
Thnh phn ha hc:
Ngi ta bit thnh phn dinh dng tnh theo g%: protid 0,9, glucid 3,
cellulose 1,1 v theo mg%: calcium 18, phosphor 29, st 0,6, - caroten 40, vitamin
B1 0,07 v vitamin C 22. Trong qu mp ng c mt glycosid ng gi l
momordicin v cc vitamin B1, C, cc acid amin nh adenin, betain, Ht cha
mt cht du v mt cht ng.
Tnh cht dc tho:
Khi cn xanh, n c tnh cht gii nhit, tiu m, sng mt, mt tim, nhun
24

trng, b thn, nui can huyt, bt mt mi, tr nhit c, li tiu, lm bt au

nhc xng. Khi chn, n c tnh cht b thn, kin t, dng huyt. Ni chung,
qu mp ng l thuc b mu, gii nhit, gim ho, tr giun, nhun trng, st
trng v h i ng. Dng tm th nht si, xt ngoi da cho tr em th tr
rm sy v tr chc u.
Trung Quc, ngi ta cng dng mp ng tr t qu tim, bnh st,
kh ming, vim hu, bnh ecpet mng trn; liu dng l 15 - 30 g, dng thuc
sc. Ht mp ng c tnh b dng, trng kh, dng cha ho, vim hng (nhai
ht mp ng nut nc hoc mi ra cho c, ly nc chng hoc hp cm
ung, hoc nhai ngm vi mui). cha tr em u kh si vy trng, chc u,
ngi ta dng l o nu nc gi sch, ri gi qu v ht mp ng xoa hoc bi
ln da. Tr em ln cn kinh git ho st cao hoc cn kinh phong, dng ht mp
ng mi vi nc cho ung. Hoa, l v r mp ng cng c s dng. Chng
u c tc dng tr l, nht l bnh l amip; ngi ta dng r nu nc ung; mi
ln dng 30 g r sc ung vi ng trng; cng dng tr tiu chy.
Trong trng hp inh nht v bnh vim m da, ngi ta dng 5 - 10 g l ti
(hoc dng qu) nghin ra, thm nc lm thuc p ngoi. ng thi dng qu
ti n nh thc n.
3.3 X lch:
Gii thiu:
Tn khc ca X Lch: Lactuca sativa L. var. capitata L., thuc h Cc
Asteraceae.
Miu t cy X Lch: Cy tho hng nm c r tr v c x. Thn hnh tr v
thng, cao ti 60cm, phn nhnh phn trn. L gc xp hnh hoa th; th
trng ny, l to thnh bp dy c hnh cu; cc l thn mc so le; l c mu lc
sng, gn trn hay thun, hnh xoan ngc, ln sng, di 6-20cm, rng 3-7cm,
mp c rng khng u. Cm hoa chy dng ng ngn gm nhiu u hoa, mi
u c 20 hoa, hnh mi mu vng. Qu b nh, dp, c kha mu xm vi mo
lng trng.
25

 Thnh phn ha hc:

C lactucarium, lactucorin, lactucin, acid lactucic, asparagin, hyoscyamin,
chlorophylle, vitamin A, B, C, D, E; cc cht khong Fe, Ca, P, I, Mn, Zn, Cu, Na,
Cl, K, Co, As, phosphat, sulfat, sterol, caroten.
Tnh cht dc tho:
C v ngt ng, tnh mt; c tc dng gii nhit, lc mu, khai v (vo u
ba n, n kch thch cc tuyn tiu ha), cung cp cht khong, gim au,
gy ng, lm du, chng ho, chng i ng, lm mm, li sa, dn mt,
chng thi. X lch c ch nh dng lm thuc trong cc trng hp thn
kinh d b kch thch, suy nhc tm thn, nh trng ngc, co git ni tng,
chng au d dy, di mng tinh, kch thch sinh l, au do lu, Mt ng,
thiu cht khong, ho, ho g, ho thn kinh, suyn, i ng, thng phong,
tng khp, bnh si, vim thn, hnh kinh au bng, vng da, sung huyt
gan, to bn.
Nga ung th: Do c cha nhiu beta-carotene nn x lch c cc nh y
hc xem l mt ng c vin tim nng trong vic ngn nga ung th, l cy
26

cao bng c trong vic ngn nga cc bnh tim mch, thp khp, c thy
tinh th Mt nghin cu c thc hin ti H Y khoa Utah (M) cho
thy x lch c th lm gim tn sut ri ro b ung th rut kt c nam ln
n, do trong ci x lch c cha mt tc nhn khng ung th l lutein. Ph
n trong thi gian mang thai v cho con b nu n thng xuyn ci x lch
s rt c li cho thai nhi v tr s sinh do trong x lch cha rt nhiu axit
folic. X lch cng l bn tt ca gii my ru v c th can thip, gim ni
au ca n ng do c tc dng ngn chn xut tinh sm. Hn hp dch p
x lch vi rau dn (spinach hay cn gi l rau bina) gip n ng ci
thin tnh trng rng tc. Nhng ph n mun gim cn chn x lch l
mt gii php v c tc dng lm y bao t nn khng c cm gic i. Do
hm lng nc cao v cc vitamin nn n x lch cn gip thc khch c
mt ln da ti mt.
Bi
thuc
t
X
Lch:
iu tr hiu qu bnh thp khp, thng phong, ho hen v cc ri lon thn kinh:
Vi liu dng tha c ph chit xut t thn v l x lch ti (hoc dng dch
ca cy kh) trong ngy u, ngy th hai l 1 tha c ph, ngy th 3 l tha,
nhng ngy sau liu dng 5 tha, ri gim dn tr li l tha.
Tr vt thng mn nht, p xe, bng: X lch p vt thng.

Tr
bnh
nm:
sc
nc
ra
vng
b
nm.
tr ho: p l lin tip vo ngc, vo lng.

3. Cc Loi Qu C Hot Tnh Tho Dc

3.1 Nhm qu cha cc bnh v thn kinh

3.1.1 To ta
Tn khc: To chua, to nhc, mc to (Ty)
Tn nc ngoi: Jujube tree (Anh), jujubier (Php)
H: To ta (Rhamnaceae)

27

 B phn dng
Ht to. Khi dng, p v v ht, ly nhn (toan to nhn) phi kh.
Theo ti liu nc ngoi, toan to nhn l ht chn c phi hay sy kh ca
th Zizyphus jujube Mill. Var. spinosa ( Dc in Trung Quc 1997, bn in ting
Anh).
Vit Nam, mt s ni dng ht to ta t nhiu ngun gc khc nhau thay th
toan to nhn.
Thnh phn ha hc:
Trong nhn ht to Z.jujuba c s c mt ca flavon C glycoside ( swertisin,
spinosin v acylspinosin).
Tc dng dc l:
Ht to c nhng tc dng dc l sau:
Tc dng an thn khi ng: nc sc ht to th nghim trn chut nhc
trng bng ng ung hoc tim xoang bng vi liu 2.5g/kg v 5
g/kg u biu hin r rt tc dng an thn gy ng. Bt k th nghim
vo ban ngy hay ban m, chut trng thi bnh thng hay b kch
thch do dng cafein, ht to cng th hin tc dng trn.Vi cc thuc
ng barbitura, ht to c tc dng hip ng. dng ht to lin tc trong
nhiu ngy c tc dng quen thuc, nhng ch ngng thuc sau 1 tun
l, hin tng quen thuc bin mt. Ht to dng qua ng ung c
tc dng lm gim s ln hnh thnh phn x c iu kin, m rng
28

phm vi ni c ch trong i no, trn mo c tc dng c ch hin

tng thao cung do morphine gy nn. Ht to dng sng hoc sao
u c tc dng an thn, nhng dng sng th c tc dng yu hn, nu
sao qu lu, thnh phn du trong nhn b kh th li mt tc dng.Do
, cc tc gi cho rng tc dng an thn ca ht to c lin quan n
thnh phn du trong nhn, li c tc gi cho rng tc dng an thn c
lin quan n cc thnh phn tan trong nc. Mt s ti liu cho thy
flavon C. glycoside nh swertisin, spinosin v acylspinosin chit tch t
nhn ht to trn ng vt th nghim, c tc dng an thn thuc loi
va. Trong swertisin c tc dng mnh nht.
Ngoi ra, theo ti liu Nht Bn, cc dng chit bng nc, cn v
thnh phn acid bo chit c t ht to u c tc dng an thn. Th
nghim trn chut nht trng, thuc c tc dng ko di thi gian gy
ng ca hexobarbital, c ch hot ng t nhin ca chut. Trn m
hnh gy qun au bng cch tim xoang bng acid acetic, ht to c tc
dng lm gim s ln xut hin cc cn qun au.
Tnh v cng nng: Toan to nhn c v chua , ngt, tnh bnh, vo cc kinh
tm, t, can, c tc dng dng can , ninh tm, an thn, lim hn.
Cng dng
Trong y hc c truyn , toan to nhn c dng iu tr chng h phin
kh ng, hi hp, nh trng ngc, phin kht, m hi trm. dng ring nghin
thnh bt ung hoc phi hp vi cc v thuc khc. Liu dng hng ngy: 0.8
1,2g tng ng vi khong 15 hoc 20 ht. nu dng liu cao ( khong 6-10g)
phi sao en ( c l y l mt hnh thc gim c).
3.1.2 Nhn
Tn khc: L chi n, my ngn, mc nhan (Ty),
Tn nc ngoi: Longan (Anh), longanier (Php)
H: B hn (Sapindaceae)

29

 B phn dng
o ht cn gi l ci, tn thuc l long nhn nhc.
Thnh phn ha hc.
Phn ci nhn chim 58% trng lng qu ti. Ci qu c 82.39% nc,
1.42% protein, 0.45% cht bo, 5.99% ng kh, 2.35% sucrose v si 0.64%.
Theo Tt Li ( Nhng cy thuc v v thuc Vit Nam 1999.791) ci nhn
khi ti c 77.15% l nc, tro 0.01%, cht bo 0.13%, protid 1.47%, hp cht
c nit tan trong nc 20.55%, ng sacchsarose 12.25%, vitamin A v B. Ci
kh cha 0.85% nc, cht tan trong nc 79.77%, cht khng tan trong nc
19.39%, tro 3.36%, trong phn tan trong nc c glucose 26.91%, saccharose
0.22%, acid tartric 1.26% v cht c nit 6.309%
Cc acid hu c trong qu nhn l acid succinic, acid malic v acid citric vi t l
10:5:1 (CA.108,1988,36428 w)
Trong cht bo c cc acid cyclopropanoid v acid dihydrosterculic khong 17%
(CA.1969, 71, 103424 m)
Tc dng dc l
Dch chit nc t long nhn th nghim trn ng knh, c tc dng c ch s
pht trin ca nha bo mt s nm gy bnh.
Tnh v , cng nng
30

Long nhn c v ngt, tnh n, vo 2 kinh tm, t, c tc dng ch tm t, b

huyt, an thn tr.
Cng dng
Nhn l mt loi qu qu, c v thm ngon c mi ngi a chung. Ngoi
cng dng lm thc phm, ci nhn c ch bin thnh long nhn l mt v thuc
b, cha cc bnh suy nhc thn kinh, tim p hi hp, km ng, hay qun, i
tin ra mu.
Liu dng ngy 6 15g, sc nc ung hoc ch thnh cao, ngm ru, vin
hon.

3.2 Nhm qu gip bi b

3.2.1 c ch
Tn khc: H o, hnh o, lc ty.
Tn nc ngoi: Walnut tree (Anh), noyer (Php)
H: c ch (Juglandaceae)

B phn dng
Ht ly qu chnh b v ngoi, phi hay sy kh, ri p b v ht
ly nhn (H o nhn). L thu hi quanh nm, phi hay sy kh. V qu
31

phi hay sy kh ( thanh long y). Mng ngn cch trong nhn, phi hay sy
kh (phn tm mc).
Thnh phn ha hc
Nhn h o chim chng mt na ca qu. Nhn qu thu thp
California cha protein 14.3 20.4%, du m 60 67%.
Ngoi ra cn c lecithin.
Nhn cn c globulin, trong c cystin 2.18%, tryptophan 2.84%.
Du bo trong nhn vi t l 60 70% (trung dc t hi II, 1996 ghi 58
74%), c mu xanh nht hoc khng mu, mi d chu. Cc acid bo c
trong du l acid palmitic 3 7%, acid stearic 0.5 3%, acid oleic 9 30%,
acid linoleic 57 76%, acid linolenic 2 16%. Du c dng lm du n,
lm x phng v trong mt s ngnh khc.
L cha nhiu acid ascorbic ( 800 1300 mg/100g l xanh) c dng ch
dch m c giu acid ascorbic, carotene (30mg/100g l xanh) v tinh du.
V qu, v thn v l cha nhiu tanin ( v qu 12.23%, v thn 7.51%, l
trng thnh 9 11%) v juglon.
Tc dng dc l.
Qu c ch cn xanh giu vitamin C, v l ti cng cha nhiu
vitamin C v carotene nn c tc dng b. Cao nc l ti c tc dng
khng khun mnh vi: Bacillus antharacis, corynebacterium diphtrichiae,
c tc dng yu vi Vibrio comma, Bacillus subtilis, ph cu, lin cu, t
cu vng, Proteus, Escherichia coli, Salmonella typhosa, S.typhimurium v
Shigelladysenteriae. Cao khng c vi chut nht trng. Cn cn 50 ca
l c tc dng c ch virus bnh u b, c tc dng an thn v gim thn
nhit. Cao cn 50 ca v thn c tc dng chng co tht c trn.
Tinh v , cng nng.
c ch c v ngt, hi cht, tnh m, vo 2 kinh ph, thn, c tc dng
b gan thn, mnh lung gi, thu lim phi, h suyn, c thn, sp tinh.
Cng dng.
Nhn c ch c dng lm thuc bi dng c th , tr m cha ho
dng cho ngi lao lc sinh ho hen, suyn, lng au mi, chn yu, thuc
dng da, en tc, li tiu tin, cha tr. L c ch l thuc sn da, st
trng, kh lc mu. Nu khng c l, c th dng v qu.
32

Ngy ung 10 20g nhn, dng thuc sc hoc vin. Du c ch bi ngoi

cha bng, l chm v nhum tc en.
Y hc hin i dng l c ch lm thuc lm se da, st trng, b v lc mu,
20g l hm trong 1 lt nc ung. Nc sc l sc ming, tht m o
cha kh h. Cht juglon di dng thuc bi do c dng cha bnh
ngoi da nh choc l, vy nn, eczema, nga.
n , l c ch c tc dng lm sn, b, tr giun. L v v c tc dng
hi phc chc nng v st trng, dc dng tr herpes, eczema, lao hch v
giang mai.Qu l thuc hi phc chc nng trong thp khp. V qu xanh
c dng tri giang mai v giun. Du p t qu nhun trng, tr sn dy.
Malaysia, nhn ht cha au bng v l. Nepal, dch p l non ung mi
ngy 2 ln, mt ln 3 tha c ph trong 2 ngy tr giun. Italia, nhn dn
a phng dng v qu c ch ngm ru ung lm d tiu. Angieria, v
qu c ch c nhn dn dng ngoi cha bnh v rng, vt n v st
khun. Nhn ht c ch di dng ung cha au kinh, v lm thc b,
kch dc.

33

3.2.2 Qut
Tn khc: Qut thc
Tn nc ngoi: Tangerine (Anh), mandarinier (Php)
H : Cam (Rutaceae)

B phn dng
V qu chin (trn b)
V qu xanh ( thanh b)
V ngoi ca qu (qut hng)
L qut (qut dip)
Ht qut (qut hch)
Qu thu hi khi chin, bc ly v phi kh lm trn b. Theo y hc c
truyn v y hc dn gian, trn b cng lu nm cng tt. Nu hi qu
lc cn xanh, ly v phi kh th c thanh b.
Ht ly qu chin phi kh lm qut hch, c qut hng, ngi ta
ly v ngoi ca qu qut chn, cao b phn trong, phi kh.
Thnh phn ha hc
34

Theo ti liu n , v qut cha tinh du vi thnh phn ch yu l

d. lomonen 91% v cc terpen. Caren linalool, anthranilat methyl lng nh
hn.
Tnh du qut c t trng 15o0.8476; [D] : +78o45, n(D) 1.745.
Qu qut cha 87.8% nc, 0.9% protein, 10.6% hydrat carbon, 0.3% cht
bo (cao chit bng ether), 0.4% cht v c gm: Ca 0.05mg%; P 0.02mg%,
Fe 0.01%, carotene 350 UI%, vitamin B1 40 UI% v vitamin C 68mg%.
Nc p qu qut cha 48% nc, 10.1% cht cn, 6.63% acid ton phn
( tnh theo acid citric), 7.3% ng ton phn, 3.5% ng kh, 3.8%
sucrose v 43 mg% vitamin C.
Ht qut c 60 62% nc, 12 31% protein, 0.05% cht bo v 0.84% tro.
Matsulara, Yoshiharu. Swabe Akiyoshi phn tch trong v qu qut thy
c 27 hp cht gm cc loi cht phenyl propanoid glucosid, terpenoid
glucosid, limonoid glucosid v adenosine, trong cht citrusin A c tc
dng lm h p (CA. 108. 1988 .124458y)
Saxena V. K; Shrivastava, preeti tm thy trong qu qut cc cht kampferid
trimethyl ether v quercetin 3,7,3,4 tetramethyl ether. Cc cht 3
methoxyflavon c tc dng khng virus (CA.122.1995.128669 e)
Mizumo, Mizuo chit t l qut kh c 2 cht flavon l 7 hydroxy 3, 4,
5, 6 tetramathoxyflavon v 3 hydro 4, 5, 6, 7 8 penta methoxyflavon.
Yayaprakasha S.K, Sing R. P tch c t ht qut 3 limonoid l
lumonin, nomilin v obakinon ( CA.129.1997.264502u)
Tc dng dc l
Tc dng vi tim mch: nc sc trn b trn tim ch c lp v tim ch
ti ch u c tc dng tng cng sc co bp tim, tng lng mu do
tim y ra, nh hng khng ln n nhp tim. Vi liu lng cao,
nc sc c ch sc co bp tim v lm gin mch vnh, trn tiu bn
tim th c lp. Nc sc trn b th nghim trn ch tim tnh mch, c
tc dng gy co bp mch mu thn, gim lng nc tiu, trn ch v
th li c tc dng tng huyt p v khi huyt p tr li bnh thng th
tip theo c hin tng h huyt p trong thi gian ngn, tc dng ging
nh adrenalin.
Dch tim ch t thanh b vi liu 1g/kg, tim tnh mch i vi mo,
th, chut cng trng u c tc dng tng p r rt i khng vi tc dng
h huyt p do thuc hoc do mt mu gy nn. Cn hesperidin ca trn b
35

trn tiu bn tai th c lp, c tc dng gy gin mch: methylhesperidin c

tc dng gim tnh thm thu thnh mch. Methylhesperidin vi liu lng
0.5 1mg trn tiu bn tim th c lp, gy gin mch vnh bng - tc
dng ca theophylline, nhng thi gian tc dng ko di: nu tng liu
lng th tc dng gy gin mch vnh cng tng v vn khng nh hng
n sc co bp v nhp tim. Trn th mo gy m, thuc tim bng dng
tnh mchc tc dng h huyt t t vi c ch tc dng l do thuc tc dng
trc tip ln h c trn ca mch mu.
Tc dng i vi c trn: nc sc trn b trn tiu bn rut c lp ca
th v chut nht trng c tc dng c ch co bp rut;
methylhesperidin i vi rut c lp v kh qun chut lang, gii ng
mch ch chut cng trng u c tc dng ucs ch co bp, nhng
tng i yu, ch bng 1/100 tc dng ca papaverin.
Tc dng chng vim, chng lot, li mt: hesperidin khng c tc
dng lm gim ph chn chut do formaldehyde gy nn, cn
ciscoumarin c trong cam qut c tc dng chng vim.
Methylhesperidin c tc dng c ch lot d dy gy nn do tht mn v
trn chut cng trng: tim xoang bng cho chut cng trng c tc
dng li mt r rt.
Cc tc dng khc: trn chut cng trng c nui dng bng ch
n gy x va ng mch v hnh thnh huyt khi, hesperidin c tc
dng ko di thi gian sng ca sc vt th nghim. Trong th nghim
gy ng lnh tai th bng cch phun chlorethan, hesperidin lm gim
c cc triu chng ng lnh. Trn chut cng trng gt tc nghn
mch huyt khi thc nghim, cc flavonoid ca qa qut nh
nobiletin, tangeretin c tc dng c ch hot ng men thrombogen,
nhng khng nh hng n thi gian ng mu. Nobiletin c tc dng
c ch tc huyt trm ca hng cu ngi vi t l c ch l 78.8%.
N cn c tc dng c ch ngng tp tiu cu v c ch hot tnh men
phosphodiesteraza.
Sinephrin c nhng tnh cht ging giao cm, trn nhng ngi tnh nguyn
tim truyn tnh mch vi liu 4mg/pht c tc dng lm tng huyt p tm
36

thu v huyt p trung bnh nhng khng nh hng n huyt p tm

trng.
Limonen c tc dng c ch thn kinh trung ng, th nghim trn chut
nht v chut cng trng bng ng ung lm gim hot ng t nhin ca
chut, h thn nhit, ko di tc dng ca cc thuc gy m. Ngoi ra
limonene cn c tc dng gii co tht chng vim, khng d ng
Tnh v cng nng
Qu qut c v ngt, chua, tnh n, c tc dng nhun ph, tiu kht,
khai v
Trn b c v cay, ng, tnh n vo 2 kinh t v ph, c tc dng l kh,
to thp, ha m, hnh kh.
Thanh b c v cay, ng, tnh n vo 2 kinh can v m, c tc dng s
can, ph kh, tn kt ( s tn can kh ut kt), tiu m.
Ht qut c v ng, tnh bnh, vo 2 kinh can v thn, c tc dng l
kh, tn kt, ch thng.
L qut, c v cay, ng, tnh bnh, vo 2 kinh can v ph, c tc dng
s can, hnh kh, ha m.
Cng dng
Qu qut c dng n khi chn. Dch p t mi qut pha vi nc
v sir l mt loi gii kht thng dng, mt b, d tiu.
Trong y hc c truyn, trn b l mt v thuc thng dng i vi nam
gii, nn c cu nam bt ngoi trn b, n bt ly hng ph ngha l
cha bnh cho n ng khng th thiu trn b, cho ph n khng th
thiu hng ph. Theo kinh nghim dn gian, trn b cha n khng
tiu, au bng, nn ma, ho tc ngc, nhiu m. Liu dng hang ngy
4 12g di dng thuc sc hay thuc bt. c th dng phi hp vi
cc v thuc khc.
Thanh b cha au gan tc ngc, au mng sn, st rt vi liu dng 3
9g/ngy
37

 Ht qut cha sa rut, bu sng au, vim tuyn v, y lung vi liu

dng 3 9g/ngy
L qut cha ngc au tc, ho, sng v, sa rut vi liu dng 10- 20
l/ngy.

38

3.3 Nhm qu bi b v tim mch

3.3.1 Su ring
Tn nc ngoi: Civet fruit (Anh), durion (Php)
H: Go (Bombacaceae)

B phn dng: V qu, l v r, phi kh.

Thnh phn ha hc
Weenen, hungo, Koolhaos, Wim E phn tch 3 loi qu su tin
Innesia bng GC.MS thy c 43 pic. Mt trong nhng cht c mi mnh nht
trong su ring c xc nh l 3,5 dimethyl 1,2,4 trithiolan cn cht Et 2
methyl butanoat l hp cht mi khng c sulfur trong su ring.
Wong. KC; Tie DY. Phn tch thnh phn bay hi ca mt s loi su ring
khc nha, trong tng s 63 thnh phn c xc inh c 30 ester, 16 hp cht
c sulfur, 5 hp cht ceton, 8 hp cht alcol v 4 cht cha hn hp nhiu nhm
chc; mt s cht t gp trong cy l cis v trans dimethyl, 1,2,4 trihiolan v
S.alkyl ester ca cc axit alkylthiocarboxylic
Mohamad Suhaila chit v xc nh c cc cht pectin t qu su
ring. Con Charboneau Mac. R, Brown Michael J li xc nh c protein
trong ht t tn l zibethinin.
Cng dng

39

- Su ring l mt loi qu ngon, c mi c bit. n qu su ring c tc dng

kch thch sinh dc.
- L v r su ring c nhn dn lm thuc cha cm st, vim gan, vng da.
Ngy dng 10 20g di dng thuc sc ,dung ring hoc phi hp vi l v r
cy a. L su ring cn nu nc tm cho ngi vng da, bnh gan.
- Ht su ring c cht bt, rang nng hay luc n nh ht mt, hoc c th
dung lm mt ko.
- Malaysia, nc sc ca r su ring c dng lm thuc h st: l p ti
ch hoc dng nc sc tm cha vng da. Indonesia, than t v qu dt
ra c dng lm thuc iu kinh v gy sy thai. o Sunda, nhng th dn
dng nc p ca qu su ring lm thuc kch dc. n , qu su ring
c coi l c tc dng lm tr li.
3.3.2 V sa
Tn nc ngoi: Common star apple (Anh), cainitier (Php)
H: Hng xim (Sapotaceae)

B phn dng.
Qu, r v l.
Thnh phn ha hc.

40

Qa v sa cha cht kh 11.47%, protein 2.34%, cht bo 1.39%, acid hu

c 0.17%, ng ton phn 4.4%, cht x 0.86%.
Ht cha cht ng lucumin, du bo 6.6%, saponin 0.19%, dextrose 2.4%
L c t nha, acid resinic, mt alkaloid v mt cht ng v nh hnh.
(The Wealth India II, 1950)
Tnh v cng nng
Qu v sa xanh c v cht, c tc dng gy sn se. R v l c tc dng lm
tan mu , hot huyt, tiu sng, gim au. V thn c tc dng kch thch
v b.
Cng dng
Qu v sa c tht ngt, thm ngon khi tht chn, c dng lm thc n b,
trng ming. r v l cha cc chng au nhc, sng ty. ngi ta cn dng
l sc ly nc cha bnh au d dy. Liu thng dng 6 10g/ngy.

41

3.4 Nhm qu cha bnh v ng tiu ha

3.4.1 Mng ct
Tn khc: Sn trc t, ging chu.
Tn nc ngoi: Mangosteen (Anh), garcinie mangoustan (Php)
H : mng ct (Guttiferae)

B phn dng
V qu ly nhng qu gi chn, dng ti hoc phi kh.
Thnh phn ha hc
V qu cha 7 - 14% tannn (catechin) (The Wealth of India, vol IV,
1956), mangostin (=1,3,6 tri hydroxyl 7 methoxy 2,8 bis (3- methyl
2 butenyl) 9H xanthen 9 on), mangostin, mangostin, mangostin (=1,3,6,7 tetrahydroxy 2,8 bis (3 metyl 2 butenyl) -9H
xanthen 9 on, 6 deoxy mangostin, garcunon E [= 1,3,6,7
tetrahydroxy 2,5,8 tri (3 methyl 2 butenyl) xanthin], garcinon B;
1,5,8 trihydroxy 3 methoxy - 2 (3 methyl 2 butenyl) xanthan,
egonol, mangostinon; 1,5 dihydroxy 2 (3 methylbut 2 enyl) 3
mrthoxyxanthon, mangostanol [=3,5,9 trihydroxy 2,2 dimethyl 8
methoxy 7 (3 methylbut 2- enyl) 2H, 6H 3,4 dihydropyranol
(3,2 b) xanthen 6 on].Junsart Wanida v cs, 1992 (CA, 118, 18387w);
Katsura Mikiko v cs, 1992 (CA, 119. 270896b); Asai Fujio v cs, 1995
(CA, 123, 107815e); Chairunggarilerd Nattaya v cs, 1996
(CA,126,29136e).
Tc dng dc l
42

V qu mng ct c tc dng lm sn, gy ng tinh dch, nn gi

tinh trng bn trong tinh dch b ng lm nh hng n kh nng di ng
v th tinh ca tinh trng. Trong th nghim in vitro, dch chit v mng ct
c tc dng c ch yu s sinh trng ca Entamoeba histolytica.
Cng dng
V qu mng ct c v chat c dng lm thuc cha tiu chy, ly
mn tnh vi liu dng l 10 20g, sc ung.
cc nc Malaysia, Campuchia, Philippin, cha au bng, i lng, kit
l, i khi bnh vng da, nhn dn ly chng 10 qu mng ct cho vo ni
t hay ni ng (trnh ni st hay ni tn), thm nc vo cho ngp ri un
si chng 15. ngui, ngy ung 3 -4 chn to.
Indonesia, ngi ta dng nc sc v qu mng ct vi v Lansium
domesticum iu tr bnh tiu chy ra mu. n , v qu mng ct
cha bnh tiu chy mn tnh v l.

3.4.2 Na
Tn khc: Mng cu dai, sa l, mc kip (Ty), phan l chi
Tn nc ngoi: Custard apple (Anh), attire(Php)
H: Na (Annonaceae)

43

B phn dng
L qu thu hi vo ma h, thu. Ht ly qu chn. Dng ti hay phi kh.

Thnh phn ha hc
Thn v l c anonain, romerin, glaucin, corydin, isocory, noriorydin,
norlaurin (Trung dc t hi III, 1997)
L cha tinh du trong c germacren D 17,5%, -elemen 12%, - v pinen 8,1%, sabinen 8,8%, bicyclogermacren 6%, T-cadinol 5,5% v Tmuurolol 4,4% ( Pelissier Yves v cs, 1993, CA, 121, 153 278).
Ngoi ra, l cn c 16 hentriacontanon, hexacosanol, octacosanol,
triacontanol, sitosterol, campesterol, stigmasterol

Tc dung dc l
Cao chit th l na c tc dng c ch s pht trin ca vi khun v nm.
cao chit vi methanol c tc dng c ch vi c vi khun gram dng v
gram m. Cao chit vi ether du ha c tc dng vi Curcularia lunata v
Alternaria alternate. L na l thuc c ph khng khun rng.
Cao l na c hot tnh c ch yu k sinh trng st rt Plasmodium
falciparum trong th nghim nui cy in vitro.

Tnh v cng nng

Qu na v ngt, hi chua, tnh m, c tc dng h kh, tiu m, lm sn, tit
tinh, tiu kht.

Cng dng
L na (10 20g) ra sch,gi nt, thm nc, vt ly nc em phi sng
1 m, ri thm t ru, ung trc khi ln cn st khong 2h cha st rt.
Dng 5 7 ngy. Qu na ng ( chn na chng) thi nh, b ht, sc ung
cha kit l.

44

3.4.3 i
Tn nc ngoi: Common guava ( Anh), goyavier (Php)
H : Sim (Mytaceae)

B phn dng: Bp non, l, qu, v rp v i khi c v r

Thnh phn ha hc
Tanin vi hm lng cao khi qu cn xanh v thp nht khi qu chin.
Pectin ca i gm acid galacturonic (72%) d.galactose(12%) v l arabinose
(4.4%).
Carotenoid i thng l carotene v xanthophyll vi hm lng thp
(0.2g/g). Loi i mu hng c nhiu carotene, nhng nhiu loi li ch c
lycopen.
Leucocyanin v acid ellagic l nhng hp cht phenolic c hm lng cao
trong qu i chin.
Loi i c mu c cc cht cyaniding, diglucosid, mecocyanin,
quercetin, dn cht 3 arabino guaijaveriu, acid gallic v arabino ester ca
acid ellagic. Qu i xanh c leuco cyaniding. Ht i chim 6 12% trng
lng qu v c khong 14% mt cht du bo mi thm. Ht i trong
Philippin c cc thnh phn nh nc (10.3%); protein (15.2%), cht bo
(14.3%). Tannin(1.4%), glucose (0.1%), tinh bt (13.2%), si (42%) v tro
(3%). Phn tch du bo ca mt loi i thy c cc hng s sau d200.9365,
45

nD35 1.4687, ch s x phng 198.7 ch s acid 6.4, ch s iod 96.4, phn

khng x phng ha 0.68%. Cc acid bo gm acid bo no 16%, oleic
55.8%, linoleic 27.8% v linelenic 0.4%. Cc acid bo no l acid myristic,
palmitic v stearic.
L i cha catechol, tannin loi pyrrogalol (8 15%), mt loi tinh du mu
vng xanh hoc vng c mi d chu. Ty theo tng loi i, hm lng
tinh du trong l t 0.2 0.31%.
Thnh phn tinh du l i gm d v dl limonene, caryophylen,
sesquiterpen alcol 2 vng v sesquiterpen alcol bc 4.
L i cn cha sp nha, ng, carotene, cc vitamin B 1, B2, B, niacin v
vitamin C, sitosterol, quercetin, cc arabiosid ca guaijaverin v
avicularin, mt s cc acid triterpen nh acid ursolic, oleanolic, cratagolic v
guaijavolic, acid ellagic v glucosid 4. Gentiobiosid ca acid ellagic l
amritosid.
V thn i cha 11 27% tannin c dng trong k ngh sn xut tanin v
k ngh nhum vi.
V cnh c leucoanthocyanidin, acid lutelic, acid ellagic v amritosid (The
Wealth of India VIII 1969, 291, 293)
Tc dng dc l
Cao, l, hoa v qu i c tc dng c ch cc vi khun t cu vng v
Escherichia coli. Cao qu c tc dng c ch mc va vi khun gy bnh
ng rut nh Salmonella typhosa v Shigella dysenteriae. Tinh du t l
i c ch s pht trin ca E.coli, Bacillus subtilis, t cu vng. Cao cha
tanin catechin chit t l i vi hiu sut 5.2%, c nng c ch ti thiu
i vi cc vi khun nh sau, E.coli 113g/ml; E.piracoli 100g/ml;
Citrobacter diversus 58g/ml; klebsiella pneumoniae: 82g/ml; Salmonella
enteritidis 98g/ml; Shigella flexneri 90g/ml; Staphylococcus aureus
85g/ml. Hot tnh khong khun ca cao tanin thp hn so vi tetracylin v
cloramphenicol dung so snh
Tnh v cng nng: i c v chat, hi chua, tnh mt, sp trng, ch t.
Cng dng

46

 Indonesia, i c dng cha au d dy v tiu chy. R phi hp

vi t tn cu v dc liu khc cha tiu chy ra mu. V cy c trong
thnh phn mt s bi thuc cha au bng., tiu chy thng v tiu chy
ra mu. Nepal nhn dn ung dch p t v thn cy i cha l v tiu
chy ra mu v ung dch p r cy i cha l. V thn ca 3 cy : i,
ban, vi rng c trn ln vi t l bng nhau v nghin nt ly dch ung
tr tiu chy ra nc v l. Bp i non sao vng, sc ung tr tiu chy.
Haiti, nhn dn cng dng dch p qu hoc nc sc l ung tr tiu chy.
Meehico, cao nc l i tr tiu chy khng nhim khun. Brazil, bp i
cha tiu chy, vim li. B Bin Ng, nc sc l i c dng ung c
tc dng thng mt v tr tiu chy.

47

3.4.4 Xoi
Tn khc: Mng qu, mc moang (Ty)
Tn nc ngoi: Mango tree (Anh), manguier (Php)
H: o ln ht (Anacardiaceae)

B phn dng
Nhn ht xoi
Thnh phn ha hc
Ht xoi em chit xut bng dung mi thu c mt cht bo
n c vi hm lng 6 12% (gi l du ht xoi hoc b xoi).
l mt cht c mu trng xm, mi d chu d= 0.9139, n 40 =
1.4604; ch s acid 0.28; ch s x phng 194.8, ch s iod 39.2, phn
khng x phng ha: 2.89%. thnh phn acid bo ca b xoi gm cc
acid myristic 0.69%, palmitic 8.83%, stearic 33.96%, arachidic 6.74%
v oleic 49.98%.
Gofur M.A; Toregord B nghin cu thnh phn cc glycerid
ca cht bo chit t ht xoi bng phng php sc k v tch c
cc phn glycerid nh sau: cc glycerid bo ha 1.2%; cc
monoglycerid cha no 51.7% cc diglycerid cha no 29.8%, cc
triglyceride cha no 12.3%, cc tetraglycerid cha no 3.7% v 1.3%
cc acid bo khc ( CA.108.1988.207.19t)
48

Theo ti liu Trung Quc , ht xoi c cha cht bo gm acid

myristic; phosphotidic,
Phosphatidylinositol; phosphatidyl glycerol, phosphatidy
ethanolamine; lysophosphattiplyl ethanolamine, mesoimositol v
mangiferol (TDTH II. 170)
Tc dng dc l
Tc dng khng khun: dng nhn ht ca qu cn xanh, thi
nh, phi kh, tn thnh bt th. Ly mi mu 250g chit bng
ethanol lnh, ri c chn khng c 25g bt cao kh (a). Ha 25g
cao vo 100ml nc ri chit ln lt bng ether du, dch lometan,
ether ethylic v ethyl acetat. Dch chit thu c, c chn khng
c bt. Phn on 1 v 2 c rt t, khng ng k, nn b i.
Phn on vi ether ethylic c 20g (b) vi ethy acetat c 5g (c).
th 3 chit phm (a) (b) (c) trn mt s loi vi khun. kt qu
xc nh c nng ti thiu c ch (mg/ml) i vi Escherichia
coli ln lt l 3.0; 2.0; 1.0; Aerobacterium tumefaciens l 1.5; 1.5 v
1.25; Pseudomonas aerudinosa l 4.0; 2.0 v 2.0; Proteus vulgaris l
3.0; 2.0 v 1.25; Staphylococus aureus l 2.0; 2.0; v 1.25; Sarcina
lutea l 2.0; 1.25 v 1.25; Bacillus firmis l 3.0; 2.0 v 1.25 mg/ml.
Cao l xoi chit cn cng c tc dng khng khun. Nng ti
thiu c ch
(MIC) Staphylococcus aureus l 6,25 mg/ml,
Escherichia coli l 50mg/ml v Bacillus pyocyaneus l 100 mg/ml.
Tnh v cng nng
Hch qu c tc dng ch khi, kin v.
Cng dng
Thng thng ngi ta trng xoi ly qu n, ng hp xut
khu. Qu xoi ngon, b dng, c tc dng nhun trng, li tiu, ra
m hi, gii nhit, tr bnh hoi huyt v lon c, tiu ha km. V
xoi chn dng cm mu, chng xut huyt, rong kinh, bch i.
Ngy 20-40g, sc ung. Hch qu c dng tr giun, kit l, tr, xut
huyt. Ngy 5 10g, sc ung.

49

4. Cc Loi Rau Qu Gia V C Hot Tnh Tho Dc

4.1Nhm rau qu gia v cha bnh v ng h hp

4.1.1 Ta t:
Tn khc:Ta t, T t
Tn nc ngoi: Perilla frulescens (L.) Britton.
H: Bc h (Lamiaceae).

B phn dng:
L Folium Perillae, thng gi T t dip; Qu - Fructus Perillae, thng gi l T t t; Thn Caulis Perillae, thng gi l T t ngnh.
Thnh phn ha hc:
Trong cy c tinh du (0,5%) m thnh phn ch yu l perilladehyd, l-perilla-alcohol, limoneli,
a-pinen, dihydrocumin; cn c elsholtziaketone. Ht c du bo gm cc acid oleic v linolenic;
cc acid amin: arginin, histidin, leucin, lysin, valin.
Thnh phn tinh du ta t ch yu l penllaldehyd. L.perilla alcohol; limonen; -pinen;
hydrocumin; cn c clsholtziaceton (V Vn Chi TDVN 1999).
Loi hoa trng, thn xanh c thnh phn ch yu l penllaceton .
Loi hoa , thn c thnh phn ch yu l penllaldehyd.
Tc dng dc l:

50

Tinh du ta t c tc dng khng khun in vitro i vi cc vi sinh vt sau y: t cu vng,

trc khun l Flexner, trc khun lao, lin cu tan mu, Bacillus subtilis, Bacillus mycoides, trc
khun coli, ph cu.
ng thi n c tc dng dit amid l vi nng c ch thp nht l 1/1.280.
Ta t c tc dng gy trn tnh, h nhit, lm tot m hi, c ch co tht c trn rut gy bi
histamin v acetylcholin, v gy cm ng i vi interferon. Ht ta t cha cht c hot tnh
chng oxy ha.
Tnh v, cng nng:
Ta t c v cay, mi thm, tnh m. L c tc dng lm ra m hi, cm mo,phong hn, ngt
mi, nhc u,tiu ha km, li tiu ho, nn ma, au bng,tr cm lnh. Thn cnh c tc
dng nh l nhng km hn. Ht tr hen, tr ho, lm long m, t thp.

Cng dng, ch nh v phi hp:

L dng tr s mi, au u, ho; au tc ngc, bun nn, nn ma; gii c cua c. Thn cnh
dng tr au tc ngc, y bng; nn ma khi c thai, c thai au bng ra huyt, thai tri ln. Ht
dng tr ho, th kh kh. Thng dng 5-10g, dng thuc sc

4.1.2 Dip c
Tn khc: Rau dip c, Rau gip, Cy l gip.
Tn nc ngoi: Houttuynia cordata Thunb.,
H: L gip (Saururaceae).

51

 B phn dng: Ton cy - Herba Houttuyniae, thng gi l Ng tinh tho.

Thnh phn ho hc:
Thnh phn tnh theo g% nh sau: Nc 91,5; protid 2,9; glucid 2,7, lipit 0,5, cellulose 1,8, dn
xut khng protein 2,2, khong ton phn 1,1 v theo mg%: calcium 0,3, kali 0,1, caroten 1,26,
vitamin C 68. Trong cy c tinh du m thnh phn ch yu l methylnonylketon,
decanonylacetaldehyde v mt t alcaloid l cordalin, mt hp cht sterol v.v... Trong l c
quercitrin (0,2%); trong hoa v qu c isoquercitrin.
Tnh v, cng nng:
Dip c c v cay chua, mi tanh, tnh mt, c tc dng thanh nhit gii c, li tiu tiu thng,
st trng; cn c tc dng c ch thn kinh v chng vim lot. Ngi ta bit l cordalin c
tc dng kch thch gy phng, quercitrin c tc dng li tiu mnh.
Cng dng:
Dip c l loi rau rt quen thuc trong cc ba n hng ngy ca cc gia nh Vit Nam, nht l
cc tnh pha Nam. Thng dng lm rau n sng, lm gia v cng cc loi rau khc. Dip c
cng c s dng lm thuc tr: to bn, li dom; tr em ln si, my ay; vim v, vim m t
bo, vim tai gia; mt au nhm , hoc nhim trng gy m xanh; vim m mng phi; vim
rut, l, vim nhim ng tit niu, vim thn ph thng; ph n kinh nguyt khng u.
Cn dng cha st rt, si git tr em, au rng, tru b b rn cn. Liu dng 6-12g kh, hoc
20-40g ti dng thuc sc hoc gi nt ly nc ung. Dng ngoi ly l ti gi nh p.

52

 Thi Lan, ngi ta dng l ti tr bnh hoa liu v tr cc bnh ngoi da. Ton cy c
dng lm thuc li tiu st khun ng tit niu sinh dc.
Trung Quc ngi ta cng s dng Dip c trong cc trng hp:
- Vim m mng phi, dng 30g l Dip c, 15 g r Ct cnh, sc ly nc ung.
- Th nghim iu tr ung th phi, dng Dip c 18g, ht ng qu 30g, r Th phc linh 30g,
C nh ni v Dng x mc, mi v 18g v r Cam tho bc 5g, sc nc ung.
- Cy ti dng gi p ngoi cha d ng mn nga my ay.

4.1.3 t
Tn nc ngoi: Capsicum frutescens L. (C. annum L.).
H: C (Solanaceae).

B phn dng:
Qu, r, thn, cnh - Fructus, Radix, Caulis et Ramulus Capsici Frutescentis.
Thnh phn ho hc:
V qu cha alcaloid chnh l capsaicine (0,2%) v sc t carotenoid l capsanthine (0,4),
adenine, betaine v cholien. Qu chn cha mt lng ln vitamin C ln ti 200-400mg%.
Qa t cha nc 8 -10%, cht v c 5-8%, acid hu c(acid malic, acid citric), glucid
(pentosan), tinh du 1.5%. Lipid 15-18% c nhiu ht v gm ch yu l glycerid ca acid
oleic.
t cha nhiu flavonoid, ch yu l quercetin v luteolin [Lee Y v cs.1995].
Tc dng dc l:

53

Tc dng gim tng trng, tc dng gim tch ly lipid gan, tc dng bo v peroxy ha phi,
tc dng gim au, tc dng chuyn ha progesteron, tc dng kch ng da v nim mc, tc
dng sinh t bin, tc dng gy ung th.
Tnh v, cng nng:
Qu t c v cay, tnh nng; c tc dng n trung tn hn, kin v tiu thc. Qu dng trong c
tnh cht kch thch d dy, kch thch chung v li tiu; dng ngoi lm thuc chuyn mu v
gy xung huyt. R hot huyt tn thng. L t c v ng, tnh mt, c tc dng thanh nhit gii
c, st trng, li tiu.

Cng dng:
Qu t dng tr a chy hc lon, tch tr, st rt. L t dng tr st, trng phong bt tnh v ph
thng.
Thi Lan, qu c dng lm thuc long m tr giun k sinh cho tr em v lm thuc h
nhit.
Trung Quc, qu dng tr t v h lnh, d dy v rut trng kh, n ung khng tiu. R
dng ngoi tr n da. L tr thy thng. Ht tr phong thp.
Trong Ty y, thng c ch nh dng trong chng kh tiu do mt trng lc, ln men rut,
a chy, kit l, nn ma khng cm c, xut huyt t cung, thp khp, thng phong, thy
thng, vim thanh qun. Dng ngoi cha ho co cng, mt s chng bi lit, au dy thn kinh
do khp, au lng, thng phong.

4.1.4 H
Tn nc ngoi: Allium tuberosum Rotller ex Spreng.
H: Hnh (Alliaceae).

54

B phn dng:
Ht - Semen Alli Tuberosi, thng gi l Cu thi t. Ton cy cng c dng.
Thnh phn ha hc:
Trong cy h c hp cht sulfur, saponin, cht ng v hot cht adorin c tc dng khng khun
v vitamin C.
Tnh v, cng nng:
Ht c v cay, ngt, tnh m, c tc dng n trung, tr v kh, iu ho tng ph, h nghch kh, c
thn tinh, tn huyt. Rau H c v cay ng chua m st, li mnh cho kh v thm cho dng
s, li cm mu, vt tinh.
Cng dng, ch nh v phi hp:
Ht H dng cha chng mng tinh, di tinh, i ra huyt, lng gi mi, t v chng n b bch
i v a chy. Cn dng cha vim tin lit tuyn. Liu dng 6-12g. Cy H dng tr cn hen
suyn nng, m chn kh th, chng ra m hi trm, sng c hng kh nut, mu cam, l ra
mu, vim mi, vim tin lit tuyn. Ngy dng 20-30g gi nt, thm nc, gn ung. Dng
ngoi, ly nc H nh tai tr vim tai gia. R H l v thuc ty giun kim rt nh nhng v hiu
nghim.

4.2 Nhm rau qu gia v gip iu tr cc bnh v kinh nguyt ph n

55

4.2.1 Ngh xanh

Tn khc: ngh en, ngh tm, ngh en ng.
H: gng

B phn dng: Thn r.

Thnh phn ha hc:
Trong thn r ngh xanh c cha tinh du, curenon, curzerenon, curcumenon, curcumol, curdion,
epicurzerenon aerugidiol, difrucurmenon, guain, sesquiterrpen-lacton, isodifrucurmen,
furanodienon, dyhydrogermacron, 13-hydroxygerlacron [Phm Hong H,2006,Cy c v thuc
Vit Nam]

Curcumol

Curdion

Tc dng dc l.
a)

Tc dng c ch yu t hot ha tiu cu.

49 cao methanol ca 37 loi thuc Malaysia c nghin cu tc dng c ch trn yu t

hot ha tiu cu lin kt vi tiu cu th, dng PAF c nh du phng x(3H-PAF). Kt qu

56

cho thy ch c 9 loi cao c tc dng c ch ngha vi nng ti thiu c ch 50% (IC50) t
1,2 n 18,4 g/ml, trong c cao methanol chit t thn r cy ngh xanh(Jantan et.al,.2005).
b)

Tc dng khng khun, khng nm.

Tc dng khng khun v khng nm ca cc cao thn r ngh xanh chit bng n-hexan (I), ethyl
acetat(II) v n-butanol(III), cng hai hot cht l curdion(IV), v zederon(V) c nghin cu
trn phin vi lng 96 ging c so snh vi ampicillin, tetracyclin v nistatin. Kt qu cho thy
c 5 chit phm th u khng c tc dng trn E.coli, P.aeruginosa, B.subtilis v S.cerevisiae.
[Phan Minh Giang et.al.,2007].
c)

Hot tnh chng oxy ha in vitro

Hot tnh chng oxy ha c nh gi qua tc dng dn gc t doDPPH trong dung dch
ethanol bo ha dng acid ascorbic l cht tham chiu chng oxy ha. Kt qu cho thy acid
ascorbic vi nng 50/ml, kh nng dn gc t do so vi l i chng l 86%, cn curdion v
zederon cng vi nng 50/ml khng c tc dng.
d)

Tc dng gy c t bo.

Tc dng gy c t bo c nghin cu trong 3 dng t bo ung th ngi l Hep-G2, FI

v RD. Kt qu cho thy , curdion zedeon khng c tc dng c t bo, s t bo sng st l
86,9-99,1% so vi l i chng.
Tnh v v cng nng.
Ngh xanh v dng, cay, tnh m , vo kinh can, c cng nng ph huyt, hnh kh, tiu tch,
thng kinh, ch thng. Cng tng t nh Vit Nam, ti liu Trung Quc cho rng thn r ngh
xanh v ng, cay, tnh n, c cng nng ph huyt, hnh kh, tiu tch, thng kinh, ch
thng[TDTH,1996,II:1939].
Cng dng.
Thn r ngh xanh c dng lm tch huyt sinh au bng, kinh nguyt b tc, n khng tiu
tch t li, gan lch sng to. Ngy dng 3-10gsawcs nc ung hoc tn bt ung.
C th dng thn r ti lm thuc nhum xanh [De Padua et al]
Malysia thn r ngh xanh c dng tr hen, ho, dng ngoi tr gu, vy da; cn c dng tr
ri lon tm thn[De Padua et al,1999].

4.2.2 Mi ty
Tn khc: Rau mi ty.
Tn nc ngoi: Pareley(Anh), persil (Php).

57

H: Hoa tn (Apiaccae).

B phn dng c: l, r v ht.

Thnh phn ha hc:
Ht mi ty cha 2-7% tunh du, 13-22% du bo gm acid petroselinic (=acid cis-6octodecenoic) l ch yu, cc acid palmitic, acid myristic, acid stearic, acid oleic, acid linoleic,
acid myristolic, acid 7-actodecenoic, cc flavonoid apiin,bergapten, cc apiosid.
L mi ty cha 0.05-0.3% tinh du, furocoumarin gm ch yu bergapten 0.02%, xanthotoxin
0.003% v isopimpinellin, flavonoid, 2-22% protein, 4% cht bo, nhiu vitamin(ch yu l A v
C), ng. Oxypeucedanin l furocoumatin chnh. Tuy nhin c ti liu ni l khng c.
Mi ca cy l do cht 1,3,8-p-menthatrien.
Tc dng dc l:
a)

Tc dng li tiu:

Apiosid l mt heterozid flavonic trong qu mi ty c tc dng li tiu mnh. Paris v Gueguen

(1953) chng minh l apiosid khng c n mc nh mt s ngi nu.
b)

Tc dng trn c trn t cung:

Apiol, cng l mt cht c trong qu mi ty, c tc dng kch thch c trn,nht l c trn ca
t cung, ch vi liu nh. Do , apiol c nh hng n kinh nguyt ph n.

58

 Tnh v, cng nng.

Mi ty c vih hi ng, cht, mi thm, c tc dng kch thch chung, kch thch h thn kinh,
gip khai v, d tiu ha, li tiu, gii c, lc mu.
Cng dng.
Mi ty c dng l cha thiu mu, suy nhc thn kinh, ri lon dinh dng, n khng ngon,
kh tiu, y hi,bnh gan mt,au bng kinh, ri lon kinh nguyt, mt kinh. R c tc dng tt
cho thn, cha tht khp, thng phong. Ht kh c tc dng kch thch chung v li tiu. Liu
dng hng ngy ca ton cy hoc l :25-50g, un si 5 pht. Hm 15 pht, ri ung, ht hoc r
4-6g, sc ung.
Dng ngoi, l mi ty ra sch,gi nt, p hoc nu ly nc ra cha cng sa, sng v, vt
t su b. chng kh mt ly l mi ty ti, ra sch, gi nt, p ln mt.
Trong nhn dn, l mi ty c dng lm gia v v l ngun vitamin A.

4.3 Rau qu gia v gip iu tr cc bnh v thn Bi tit

4.3.1 Hnh tm
Tn khc: Hnh trng, c nn.
H: Hnh(Alliaceae).

B phn dng: Ton cy ti.

59

 Thnh phn ha hc:

Ht cha cc hp cht khi thy phn bng men cho acid glutamic v cc amino acid S, cystein
,cystein nulfoxrd mt cht tan trong nc tng t cht abscimic acid t cn hnh. Cc hp
cht thiosulphinat: MeS(O)Sme; MeS(O)Se; Pr(O)SPr.cis v trans 2,3 dimethyl 5-6dithiobicyclic
2-1-1 hexan -5 diosyd.
Trong cc loi allium hu ht cha cc cystein sulphosid: methiin, alliin, isoalliin v propiin.

Hm lng cc cht trn ph thuc theo loi , ging v vng trng.

Tc dng dc l.

Cc amin acid N-p-coumaroyltyramin v N-trans-feruloyltyramin, acid lunuloric

v acid p-coumaric, tt c cc hp cht khng cha lu hunh phn lp t phn
on trong ethyl acetat ca c hnh tm, c chng minh c tc dng c ch
prostaglandin v thromboxan synthetea. So snh vi aspirin, cc hp cht t hnh
tm c tc dng mnh hn. Adenosid phn lp t phn a tan trong n-butanol ca
c hnh tm th hin hot tnh c ch i vi s kt tp tiu cu ngi in vitro.
Ngoi ra, cc saponin chimenosid t hnh tm c ch s kt tp tiu cu ngi gy
bi ADP, tc dng ny c th so snh c vi aspirin [de Padua L.S et
al.,1999:93-98]
Tinh du v cao chit ethanol hnh tm c tc dng c ch nm Candida albicans vi nng c
ch thp nht l >2mg/ml, chng t hnh tm c hot tnh ny yu (Duarate M.C.T et al.,2007).
Cao chit ethanol 95% l hnh tm c hot tnh c ch trc khun lao in vitro (Gautam R et
al.,2007).
Hnh tm (phn trn mt t) c tc dng chng oxy ha vi nng c ch 50% (IC50) thp
hn nng ny ca dl--tocopherol , nhng cao hn nng ca quercetin (Souri E et
al.,2004).

60

Cc kt qu nghin cu cho thy cao chit t tt c cc b phn ca cy th hin hot tnh chng
oxy ha. Hot tnh chng oxy ha cao nht trong l ( Stafner D et al.,2004).
Cc kt qu cho thy l hnh tm c tc dng chng oxy ha mnh do cha hm lng cao
flavonoid ton phn, carotenoid , clorophyl v lng rt thp cc gc oxy c ( Stajner D et
al.,2006).
Hnh tm c tc dng tr giun sn, tng dc, gim chng bng, lm d tiu, li tiu, long m,
h huyt p v kch thch (Duke J.A et al.,2002).
Tnh v v cng nng
Hnh tm c v ng cay, mi hng nng, tnh m. C tc dng gii cm, ra m hi, hnh kh, h
m, li ti, gii c, st trng.
Cng dng
Hnh tm thng c dng lm gia v , c mi v tng t nh hnh hoa. Thng lm thuc
gii cm trng phong., thp nhit, bnh thi kh, n dch, nng rt , nhc u, ngt mi, ho tc
ngc, cha y bnh, , b i tiu tin v dng lm thuc an thai. Cng dng cha rn c cn.
Ngy dng 12-24 g.[V Vn Chi,1997].
Nhn dn n dng hnh tm lm thuc long m, tr hen v vim ph qun (Gautam R et
al.,2007).
C hnh tm c dng d phng chng huyt khi v iu tr suy tim [ de Padua L.S et
al.,2007].
Dch p thn hnh tm c dng trong y hc dn gianItalia tr cc bnh ng h hp, lm
thuc tr cao huyt p lm n ngon ming, lm d tiu (Lokar L.C et al.,1988).
Brasil, dch p hnh tm ti c dng lm cht chng vim, khng khun v kch thch tiu
ha (Duarte M.C.T et al.,2007).
mt s ni khc, hnh tm c dng tr nc, nht, ung th, bnh da, l, tng huyt p, tng
lipid mu, nhim khun, bo ph, bnh do k sinh trng, gi nc, vim mt, nghe sai lc, ung
nang b, nhim giun [Duke J.A et al.,2002].

4.3.2 Rau ng
Tn khc: ng n, ng 3 l, rau om.
H: Hoa mm ch(Scrophulariaceae)

61

 B phn dng c:
Phn trn mt t cn non, thu hi vo u ma h dng ti.
Thnh phn ha hc.
Rau ng cha 0.13% tinh du,flavonoid v tanin. Trong tinh du,ch yu l d-limonen v dperilaldehyl.

Perilaldehyl(C10H14O)
Tc dng dc l
Da vo nhng kt qu iu tr t c Hp tc x Y hc dn tc Hi Thng- Cn Th, cc
tc gi Thu Cc v Ph c Thun tin hnh nghin cu c l v rau ng v c nhng
nhn xt sau: rau ng c c tnh rt thp, khng ng k, c tc dng li tiu, gin c, gii co
tht c trn,dn mch mu,tng lc cu thn,do tng lng nc tiu,to iu kin cho si
thn b tng ra ngoi.
Tnh nng, cng v:
Rau ng c v cay, tnh mt, c tc dng thanh nhit, gii c, tiu thng, ch dng.
Cng dng.
Rau c lm gia v nu canh chua. V mt thuc theo kinh nghim lng y L Quang Tt, rau
ng cha si thn t kt qu tt bng cnh ly (50g) gi nh, vt t nc pha thm t mui,

62

uonngs ngy 2 ln. Dng ring hoc phi trn vi mt s v thuc li tiu nh m , ru ng.
Sau khi dng thuc 1 thi gian, bnh nhn i thng, cc cn au gim hoc mt hn.
Trung Quc rau ng c dng cha rn c cn,mn nht, u inh, mn nga, vi liu dng
15-30g rau ti hoc 3-15g rau kh di dng nc sc hoc ngm ru ung. Kt hp dng
ngoi gi nt l p, vt ly nc bi hoc dng nc sc ra. i Loan, rau ng cha ri
lon kinh nguyt, ng c. Malaysia, nc sc t r v l rau ng l thuc h st hoc long
m.

4.4Nhm rau qu gia v gip iu tr cc bnh v ng tiu ha

4.4.1 Mi tu
Tn khc: Ng gai, ng tu, h tuy.
Tn nc ngoi: Eryngo, spirit weed, feedweed(Anh).
H: Hoa tn( Apiaceae)

B phn dng:
Ton cy thu hi vo ma h dng ti hay phi kh.
Thnh phn ha hc:
100g phn n c ca cy mi tu cha 84.5 g nc, protein 2.9g, cht bo 0.1g,carbohydrat
9.2g, cht x 2g, tro 1.4g( Ca 99mg, P 98mg, Fe 13mg). (PROSEA 13,1999).
Ton cy cha tinh du trong thnh phn chnh l 2-dodecen-1-al( The Wealth of India
III,1952). Theo cun trung dc t hi II,1996,tinh du cha alcol fenchylic.
Hoa, l cha acid lauric 4.8%, acid capric 0.17%, acid 3-4-dimethylbenzoic 2.09%, acid cha
xc nh 1%,.pinen 2.59%, p.cymen 2.26%,decanal 1.88%, hn hp 2,4,5trimethylbenzaldehyd, 5-dodecanon v 4-hydroxyl-3.5-dimethylacetophenol 72.73%,
sesquiterpen lacton10%, thnh phn khc 1.32%(Yeh Ling Hsien v cs,1974,CA 82,34950).

63

Alkanl v alkenal c nhiu trong tinh du l v nhng cht to ra mi c trng ca mi tu.

Cc thnh phn chnh l 2-dodecenal; 2,3,6 trimethyl benzaldehyd v dodecanal (PROSEA
13,1999).
Ht cha tinh du gm carotol 19%, (E)- farnesen 10%, (E)-anethol 7% v -pinen 8%
(PROSEA 13,1999).
Tinh du cy mi tu Vit Nam cha cc vt -pinen, -pinen, -phelandren, octanal 0.1%,
p.cymen 0.3%, nonanal 0.4%, decanal 0.7%,undecanal 0.5%; 2,4,5 hoc 2,4,6-trimethyl
benzaldehyd 1.4% , acid decanoic 3.5%, oecnl 1%, (z)-2-dodecenal 0.9%, (E)-2-dodecenal
45.5%, acid undecanoid 1.5%, 1-dodecenoic 15.5%, (Z)-2-tetradecenal 0.4%, (E )-2-tetradecanal
5.3%, cc cht cha xc nh 13.9% (Piet A.Le clercq v cs 1992).
Tnh v, cng nng
Mi tu c v cay, ng tnh n, c tc dng hnh kh,kin v, kch thch tiu ha, s phong, gii
biu.
Cng dng
Mi tu l mt loi rau gia v thng dng lm mt mi tanh v tng v thm ngon ca thc
n. C th n sng hoc nu chn. Ngoi ra mi tu cn c dng lm thuc cha tiu ha km,
au bng, nn ma, tiu chy, vim rut. Liu dng hng ngy 10-20g, sc nc ung. Ph n
thng dng cy mi tu kt hp vi qu b kt lm nc gi u, lm sch gu v thm tc.
Trung Quc mi tu c dng cha bng y hi, tiu ha km, vim rut, tiu chy, st
cm mo. Malaysia, r mi tu kt hp vi cam tho nam cha bnh au d dy. n r
mi tu cng c dng lm thuc kin v.

4.4.2 Tha l
Tn khc: th l
H: hoa tn
Tn nc ngoi: Dill, anet, fennel (Anh)

64

 B phn dng c: Qa thu hi khi chn phi kh, thn, l.

Thnh phn ha hc:
Phn n c ca cy tha l cha nc 20 g%, carbohydrat 44g%,, cht bo 4 g%, cht x 12g
%, acid ascorbic 60 mg%. Hm lng tinh du chim 0.1 -1.5%.
Phn n c ca qu tha l cha nc 8g%, protein 16g%, cht bo 14g%, carbohydrat 34g%,
cht x 31g%. Hm lng tinh du 2-6%.
Thnh phn chnh ca tinh du t phn trn mt t l phelandren 35% v 3,9-epoxy-p.menth-1en 25%.
Thnh phn chnh ca qu l limonen c th n 70% v carvon 60%. Hai cht ny mt thit lin
quan n nhau v chim 95% tinh du. Hm lng carvon c th t 50-60% Hoa K v 3560% Chu u.
Mt s tc gi nghin cu t m hn thnh phn ha hc ca tinh du qu. Theo Lauwence,1980,
tinh du tha l Chu u c carvon 45%, limonen 35%, -phellandren 7%, cis-dihydrocarvon
2%, trans-dihydrocarvon 1.5%, -pinen 0.5%, p-cymen 0.5%, myrcen 0.2%, iso-dihydrocarvon
0.2%, neo-dihydrocarvon 0.2%, camphen 0.1%, sabinen 0.1%, -pinen 0.1%, -3-caren 0.1%,
(E)-anethon 0.1%, cis-carveol 0.1%, trans-carveol 0.1%, dihydrocarveol 0.1%,
neodihydrocarveol 0.1%.
Sau khi ct tinh du, qu cn cha khong 15% protein, 16% cht bo v c dng lm thc n
cho gia sc (PROSEA 13, 1999).
Tc dng dc l:

65

Cc thnh phn ca qu tha l l glycan, anameran A, B,C v D c tc dng h ng mu trong

th nghim trn ng vt bnh thng v ng vt gy i tho ng thc nghim vi aloxan.
Tnh v, cng nng:
Th l c v cay, tnh m, c tc dng m t v , gii c thc n, li tiu ha.
Cng dng:
Tha l c dng trong y hc c truyn thay tiu hi gii c thc n tanh hi, gip tiu ha,
cha nn y m tr. Qa tha l c dng lm thuc kch thch trung tin, li sa. Cn dng
cha au bng ca tr em. gip s tiu ha , mi ngy dng 50-100g qu, di dng nc
ct; hoc 4-8g hm trong 1 lt nc si. Nu dng tinh du , mi ngy dng 250 mg -1g, nh vo
ng hay nc ng m ung. Trong cng nghip hng liu, qu tha l kt hp vi mt s
qu thm khc nh qu mi lm thm ch.
n , tinh du tha l c dng lm thuc gy trung tin, iu tr bnh y hi ca tr em.
Cng dng sn xut x phng thm.

4.4.3 Rau rm
Tn khc: Thy liu , lo liu,phc pho(Ty).
Tn nc ngoi: Fragrant knotweed, smart weed(Anh).
H: Rau rm(Polygonaceae)

B phn dng: Cnh v l.

Thnh phn ha hc:

66

Rau rm cha tinh du mu vng nht vi thnh phn ch yu l cc alkan aldehyd (Prosea
13,1999).
Theo Nguyn Vn Dng v cng s, tinh du rau rm cha 50 cht, trong 28 cht c
nhn dng, 3 cht ch yu l -caryophylen 36.5%, dodecanal 11.4% v caryophylen oxyd 8.2%
(CA 123:79.573d).
Tc dng dc l:

Tc dng gy xy thai, tiu thai.

Th nghim trn th: th ci trng lng trn 2.2kg, cho ghp vi th c. Sau khi giao
phi, bt th ci nht ring. Sau 3 ngy cho th ung nc p rau rm ti vi liu 15g/kg, trong
5 ngy lin. Kt qu l hai th ra huyt, 7 th m ra bo thai tiu ht, ch cn li nhng vt ngn
ngn cc , 1 th thai vn cn.
Th nghim trn chut cng trng: chut ci 120g, 3 con ghp vi chut c. Hng ngy, xt
nghim t bo m o xc nh chut c cha. Sau 2 ngy, cho chut ung nc p rau
rm ti vi liu 20 g/kg trong 5 ngy lin. Kt qu: l i chng, chut 100%(5/5), l
thuc, chut 33%(2/6), chut khng 66.7%(4/6). Mt th nghim khc, cng nghin cu
trn chut cng trng c thai li khng thy c tc dng.

Th tc dng n th h sau:

Nhng chut ung thuc m vn . Nui chut con ti ln, ri li ghp i cho chut sinh
sn. Kt qu chut bnh thng v chut con ra cng bnh thng.

Tc dng khng estrogen.

Da vo tnh cht ca estrogen v gy sng ha t bo m o. Dng chut nht trng ci ct

b bung trng ri chia lm 3 l. L i chng khng dng gh,l chun dng
diethylstylboestrol, l thuc dng nc p rau rm ti liu dng 5g/kg ngy. Trong 2 ngy sau
dng diethylstylboestrol, ri xt nghim t bo m o. Kt qu: l i chng, khng c t
bo sng. iu chng minh rau rm khng cos tc dng chng estrogen r rt.

Tc dng gii c nc rn.

Trn chut nht trng, tim 1 liu thch hp nc rn h mang chut cht t 4 n 8 con trong
10 con th nghim (40-80% chut cht). Sau sng lc cc thuc dn gian cha rn cn thy
dch p rau rm cho chut ung trc khi tim liu nc rn gy c, l ko di thi gian cm c
trc khi chut cht v lm tn t l chut sng.

Tc dng khng nm in vitro:

67

Dng dch rau rm 30% chit cn th trn 1 s nm da c so snh vi cn iot 1% v thuc chng
nm thy rau rm c tc dng dit nm yu, ch ngn cn s tng trng ca nm, tc dng km
cn iot 1%.

Th lm sn gy sy thai:

Dng rau rm ti loi thn hi ng tm(loi thn xanh tm khng c tc dng) 500g, b r, l
gi ra sch, vy ht nc, gi nt p ly nc khong 250ml; ung lm 1 ln vo bui ti trc
khi i ng. Nu c kt qu th ngay ti hm hoc sang hm sau phi thai s ra, t t l 6080% nhng ngi chm kinh 5 ngy. Nhng trng hp khng c kt qu, phi p dng bin
php ht iu ha tinh nguyt.
Tnh v, cng nng:
Rau rm c v , nng mi thm, tnh m, c tac dng tn hn, ch tr,minh mc, tiu thut, st
trng. n rau rm sng th m bng mnh chn gi, sng mt, n nhiu sinh nng rt, thng tn
n ty, lm gim tinh kh, gim tnh dc. Ph n hnh kinh m n rau rm hoc ti d sinh rong
huyt.
Cng dng:
Rau rm cha d dy lnh, y hi, au bng, km n, nn ma, cn dng cha say ng, kht
nc, dng ngoi cha hc lo, sau qun, rn cn. Ngy 20-40g rau ti gi ly nc ung hoc
sc ung.

5.Cc Loi C C Hot Tnh Tho Dc

5.1 C dn
Tn khc: C ci ng.
Tn nc ngoi: Red beet, sugar beet, beetroot(Anh).
H: Rau mui(Chenopodiaceae).

68

 B phn dng : c, ht v l.
Thnh phn ha hc
Trong c cha 12-20% ng ( Stephan Nicolov, 2006). sn xut ng ngi
ta ch cn thi c thnh lt, em ngm vi nc nng, khi ngui dch chit,
ng kt tinh [ The wealth of raw materialin India, 1984]
Theo Phm Hng H (2006), Vit Nam, ging trng Lt c tn khoa hc l
Beta vulgaris vas. Rubra (L.). Mog. Cha cht mu l betanidin.
Cc tc gi Trung Quc ( Trung dc i t in, 1975) li ghi nhn trong c dn
cha cc cht betain, cholin, vulgaxanthin. Acid, ferulic, cateol v men
transglutaminase.
Theo Andrew Chevallier (Dc tho ton th, 2006) ngoi saponin, tanin trong c
dn cn c flavonoid v tinh du m thnh phn chnh l methyl salicylat.
Cn Nadkarnis M ( 1976) li ghi nhn trong c dn cha alcaloid co ten l betin.
Ngoi ra, cn tm thy trong c dn cn cha cc hormon sinh dc n, phytosterol,
cht bo v cc acid amin [ Cy thuc ng Nam , 1980].
Tc dng dc l
a)

Tc dng chng oxy ha

69

Stress oxy ha v vim c lin quan n s pht trin bo ph. C dn l mt

thnh phn trong thc n cha cc sc t betalanin c hot tnh chng oxy ha. Tc
dng in vitro ca c dn v lt ct mng c nghin cu trn chuyn ha oxy
ha v s cht t bo theo chng trnh bch cu trung tnh t ngi bo ph.
C dn c dng Th Nh K lm thuc chng y tho ng trong y hc c
truyn. Hot tnh chng oxy ha v kh nng c ch acetylcholinesterase ca c
dn c nghin cu. Ngoi ra, cng xc nh hm lng ca prolin. Hot tnh
chng oxy ha c nh gi bng cc th nghim chng oxy ha khc nhau. Cc
kt qu c so sanh vi cc cht chng oxy ha thin nhin v tng hp. Cc kt
qu cho thy c dn c th cung cp mt ngun thin nhin cc hot tnh chng
oxy ha v khng acetylcholinesterase v l ngun cung cp prolin (Sacan O. et
al.,2010).
b)

Tc dng bo v gan

Cc hp cht vitexin 7 O beta D glucopyranosid v vitexin 2 O beta

D glucopyranosid c phn lp t phn trn mt t ca c dn c hot tnh bo
v gan vi hot tnh ca silibinin (69,8%) c dng lm i chng dng tnh
(Kim I. et al., 2004)
Cao ethanol r c dn cho ung c hot tnh bo v gan i vi tc dng c hi
gan gy bi carbon tetraclorid chut cng trng. Tnh c hi gan v tc dng d
phng c nh gi bng cc thng s trong huyt thanh l cholesterol,
triglycerid, alanin amoni transferase v phosphatase ( Agarwal M et al., 2006).
c)

Tc dng chng ung th.

Trong cc chng minh trc xc minh cao c dn, c tn thng mi l betanin,

l mt thuc ha d phng ung th mch trong c th nghim hot ha sm khng
nguyn Epstein barr in vitro v trong th nghim ung th da v ung th phi chut
nht trng hai giai on in vivo. Tc dng ha d phng ung th th hi mt liu
rt thp dng trong nghin cu(Kapadia G.J.et.al.,2003).
Tc dng c ch in vitro ca cao r c dn trn s cm ng chng khng nguyn
ca virus Epstein Barr(EBV-EA) vi vic dng t bo Raji cho thy c dn c hot
tnh cao hn capsanthin. Th nghim in vivo nh gi hot tnh chng thc y
70

pht trin khi u da v phi chut nht trng cho thy tac dng c ch khi u c
ngha.(Kapadia G.J.et.al.,1996).
Tnh v, cng nng.
C ca cy cue dn v ngt, hi ng, tnh hn, c cng nng thng tm, khai v,
mnh t, h kh , b ni tng, lm mt mu, thng huyt mch, chng au u,
Ht c dn v ng, c cng nng thanh nhit, lng huyt, lm ra m hi. L c
cng nng tiu sng vim, li tiu.
Cng dng.
C dn l loi rau b dng v to nng lng, kch thch n ngon ming, gii
nhit, li tiu, cha kit l v i tin ra mu. C tc dng cho ngi thiu ng,
ngi b bnh thn kinh, lao, ung th,rt c ch khi dch cm cm. cha bnh
n nhit st cao, cha nht c sng ty.
Ht lm mt v ra m hi [Srivastava,1989:18]. Dng c dn c li cho sc khe
v c nhiu vitamin nh A,B,C,PP, c nhiu cht khong, c bit l hm lng Fe
v Zn(2mg/kg) kh cao [Chopra et al.,46].
5.2 C rt
Tn nc ngoi: Daucus carota
H: Hoa tn (Apiaceae)

B phn dng: C v qu.

71

 Thnh phn ha hc:

C rt l mt trong nhng loi rau qu nht c cc cc thy thuc trn th gii

nh gi cao v gi tr dinh dng v cha bnh i vi con ngi. C rt giu v
lng ng v cc loi vitamin cng nh nng lng. Cc dng ng tp trung
lp v v tht nc ca c; phn li rt t. V vy c c rt c lp v dy, li nh
mi l c tt. Trong 100g n c ca C rt, theo t l % c: nc 88,5% ; protid
1,5% ; glucid 8,8% ; cellulose 1,2% ; cht tro 0,8%.
Mui khong c trong c rt nh kalium, calcium, st, phosphor, ng, bor, brom,
mangan, magnesium, molipden...
ng trong C rt ch yu l ng n (nh fructose, glucose) chim ti 50%
tng lng ng c trong c, l loi ng d b oxy ho di tc dng ca cc
enzym trong c th; cc loi ng nh levulose v dextrose c hp th trc
tip.
Trong C rt c rt nhiu vitamin C, D, E v cc vitamin nhm B; ngoi ra, n cn
cha nhiu cht caroten (cao hn C chua); sau khi vo c th, cht ny s
chuyn ho dn thnh vitamin A, vitamin ca s sinh trng v pht trin.
T ht C rt, ngi ta chit xut c cht Docarin (cn gi l cao ht C rt).
Tnh v, cng nng:
C C rt v ngt cay, tnh hi m, c tc dng h kh b trung, yn ng tng, tng
tiu ho, lm khoan khoi trong bng. Ht c v ng cay, tnh bnh, c tc dng
st trng, tiu tch. C rt c cc tnh cht: b, tip thm cht khong, tr thiu mu
(n lm tng lng hng cu v huyt cu t) lm tng s min dch t nhin, l
yu t sinh trng kch thch s tit sa, lm cho cc m v da tr li. N cn gip
iu ho rut (chng a chy v ng thi nhun trng), chng thi v hn vt
thng rut, lc mu, lm long mt, tr ho, li tiu, tr giun v hn lin so.

Tc dng:
72

Cng dng, ch nh v phi hp: C C rt c dng lm thuc ung trong tr

suy nhc (ri lon sinh trng, thiu cht khong, ci xng, su rng), tr thiu
mu (mt s trng hp thiu th lc) a chy tr em v ngi ln, bnh trc trng
coli, vim rut non kt, bnh ng rut, to bn, lot d dy t trng, xut huyt
d dy rut, bnh phi (ho lao, ho g mn tnh, hen) lao hch, thp khp, thng
phong, si, vng da, x va ng mch, suy gan mt, gim sa nui con, bnh
ngoi da, k sinh trng ng rut (sn x mt), d phng cc bnh nhim trng v
thoi ho, phng s lo ho v cc vt nhn... Dng ngoi cha vt thng, lot,
bng, inh nht, cc, nt n, bnh ngoi da (eczema, nm, chc l ti ch) dng
p apxe v ung th v, ung th biu m. Ht dng tr giun a, giun kim, bnh
sn dy, au bng giun, tr em cam tch.
5.3 C t
Tn khc: Khoai t, Khoai bu .
Tn nc ngoi: Discorea esculenta (Lour.) Burk.,
H: C nu (Diosoreaceae).

B phn dng: C .
Thnh phn ho hc:
C t cha nc 70,5%, protid 14%, lipid 0,1%, glucid 26,1%, cellulose 1,1%,
cht khong 0,6%. C cha sapogenin.
Tnh v, cng nng:

73

C t to bng c khoai ty trung bnh, c v ngoi bong ra, trc thnh khoanh vng
u. Tht trng, ngon hn v khng c v nht v nhy nh khoai vc. C t c v
ngt, the, tnh hn, nu dng sng th hi c.
Cng dng, ch nh v phi hp:
Dng nu n th ngt ngon, khng c, b trng v, dng thay lng thc, khi
i. Ngi h nhit n th khi bnh. C t cng c kh nng gii cc loi thuc
c; gi sng vt ly nc ung th nn ra ht cht c m khi. Thng dng lm
thuc tiu c, tiu huyt, tr ho, kh c hng. Cn dng nu nc ung cha t
thp, cc bnh v thn, lm cho nc tiu tt hn, v dng cha ph. n ,
ngi ta dng c t mi ra p tr sng ty
5.4 Khoai lang
Tn khc: Lang
Tn nc ngoi: Ipomoea batatas (L.) Lant
H: Khoai lang (Convolvulaceae)

B phn dng: C v l.
Thnh phn ho hc:
C Khoai lang cha 24,6% tinh bt, 4,17% glucose. Khi cn ti, c cha 1,3%
protein 0,1% cht bo, cc diastase, tro c Mn, Ca, Cu, cc vitamin A, B,C,
74

4,24% tanin, 1,375% pentosan. Khi phi ch thong mt, trong c c

inosit, gm, dextrin, acid chlorogenic, phytosterol, carotin, adenin, betain,
cholin. Dy khoai lang cng cha adenin, betain, cholin. Ngn dy Khoai lang
c mt cht gn ging insulin. L cha cht nha ty (1,95-1,97%).
Tnh v, cng nng:
Khoai lang c v ngt, tnh bnh, c tc dng nhun trng, b h tn, ch kh lc,
mnh t thn.
Cng dng:
Thng dng tr l mi pht; i tin to bn; di tinh, i c; ph n kinh nguyt
khng u, lon k, mu xu; cm ma h, st nng li b, thn th au mi. C tc
gi cn cho rng Khoai lang c th gip con ngi phng nga chng x cng
ng mch, h huyt p, gim bo ph v chng gi yu. N cng c kh nng
chng ung th v v ung th i trng.
5.5 Khoai s
Tn khc: Khoai mn
Tn nc ngoi: Colocasia antiquorum Schott (C. esculenta Schott, var.
antiquorum (Schott) Hubb.)
H: Ry (Araceae).

B phn dng: C v l .
Thnh phn ho hc:
75

Trong 100g c khoai s ti c cha nc 60g, protid 1,8, lipid 0,1, glucid 26,5,
cellulose 1,2, tro 1,4 v 64mg calcium, 75mg phosphor, 1,5mg st, 0,02mg caroten,
0,06mg vitamin B1, 0,03mg vitamin B2, 0,1mg vitamin PP, 4mg vitamin C. Trong
100g c Khoai s kh c 15g nc, 3,1g protid, 2,2g lipid, 73g glucid, 3,1g
cellulose, 3,6g cht khong ton phn.
Tnh v, cng nng:
C Khoai s mc di thng c mu tm, n th ph kh, khng b. C Khoai trng
c bt mu trng dnh, c v ngt hi the, trn, tnh bnh, iu ho ni tng, h kh
y, b h tn. L Khoai s v cay, tnh lnh, trn; c tc dng tr phin, cm a.
Cng dng:
C dng n cha c h lao yu sc. Ta thng luc n chng i, nu canh
vi rau Rt, cua ng hoc nu vi c qu, c dic. Dng ngoi cha phong nga,
mn m. L sc ung dng cha ph n c mang tm phin m man, thai ng
khng yn. Liu dng 20-30g, dng ring hay phi hp vi cc v thuc khc.
Dng ngoi gi l ti p cha rn cn, ong t hay mn nht. Ngoi ra, dc l c
th mui da n hay lm thc n xanh cho ln.
Cc sn phm ng dng:
a) Cc sn phm t chanh.

76

b) Cc sn phm t t.

77

c) Cc sn phm t gng.

78

d) Cc sn phm t ngh:

79

e) Cc sn phm t rau, c gia v:

80

81