MEDICAL VALUE OF THE PLANT SORREL
Sorrel food and herb. In ancient medicine considered that leaves also treat jaundice, strengthen a hot liver, calm heat of a stomach and thirst, improve appetite, remove poison of a scorpion. The boiled leaves of a sorrel soften nature if to eat them with a poison ivy, treat an intestines ulcer. Broth of leaves of a sorrel treats jaundice. If at first to boil sorrel leaves, and then to fry them in olive oil with fennel, ziry and juice of pomegranate and to eat, will stop a diarrhea. Seeds of a sorrel remove poisons, treat heartbeat owing to increase in blood or bile, calm heat of a stomach, neutralize poison of a scorpion, help at a blood spitting, fix, are useful at jaundice. Fried seeds of a sorrel stop a diarrhea and strongly fix. In traditional medicine broth of the dried-up seeds of a sorrel is drunk at gastritises, stomach ulcer and intestines. Broths of leaves of a sorrel use for medical bathtubs at various skin diseases. In modern scientific medicine use all parts of a plant. Leaves of a sorrel, fresh, in the form of broths, infusions is a source of vitamins, minerals. Researches have revealed gepatoprotective, anti-inflammatory, anti-virus, anti-diabetic, antineoplastic properties of extracts of a sorrel. Juice of a plant works as good bile-expelling and diuretic. Extracts of leaves of a sorrel have antikholinesteraz activity, are perspective for treatment and prevention of neurodegenerate diseases. Extracts of roots of a sorrel stimulate process of differentiation of osteoklast, makes antiosteoporotic impact.