Usable part of the herb – rosehip fruit - Frutus Rosae (Fructus Cynosbati).
Description. Rosehip is a shrub with long, straight or curved stems, reaching a length of four meters, covered with numerous hard, prickly spikes. The leaves are 5-7 ovate, sharply serrated edge notes, hairy bottom in the median nerve and fused with handle. Colours typically are single or are arranged on several branches of the tops are pink and less white. Corolla five-leaf, five-leaf cup, not fallen, the stamens are numerous. The fruit is fleshy, bright red, full inside with bristly hairs and yellowish and very hard seeds. The plant blooms in May – June
Distribution. Rosehip occurs near the fields, through meadows and along roads in the forests near the bushes and mountain areas with an altitude of 1500 meters across the country.
Rose hips harvested a few days before their full ripeness, when they become bright red and firm, in September-October. Quickly dried in an oven at temperatures up to 100 ° C. This keeps the vitamin C content and remove the harmful effects of enzymes. Drying can be done in the shade, but lost part of vitamins. The dried herb has orange-red or dark red and sour-astringent taste. No smell. Store in a shady, well-ventilated, dry place.
Chemical composition. Rose hips contain tannins (2-3%), invert sugar (10-14%), sucrose (about 2.5%), pectin (approximately 11%), citric and malic acid, vanillin (traces), essential oil, flavonoids (kaempferol, quercetin, izokvertsitin, rutin), nicotinic acid, vitamin C (0.5%), vitamin V¹, V², K, P, carotene, lycopene, phosphorus, potassium, calcium, etc. magnieziy.
Action and use. Because of the rich content of vitamins and flavonoids rosehip fruit has a diverse action. Has diuretic, astringent and browning effect. Lowers blood cholesterol, slowing the deposition of atheromatous plaques in blood vessels. In the fruit of the rosehip contains almost all vitamins - C, P, B, E, K and carotene. They inhibit the enzyme systems, enhance tissue regeneration, the synthesis of hormones and favorably affect carbohydrate exchange and permeability of the vessels. The content of vitamin P helps to reduce brittleness of capillaries, promotes the use of ascorbic acid in the body. Vitamin K participates in the formation of prothrombin and affects normal blood clotting. Other vitamins have important physiological functions. Herb act favorably on vitamin deficiency and proppant in convalescent period. Used in the stagnation of fluids in the body, sand and stones in the urinary tract, gallstones, amfodontozi, uterine bleeding, anemia, fatigue the body, in atherosclerosis, as a means of increasing the body's resistance in its fight against local or general infections intoxications (scarlet fever, diphtheria, pneumonia, whooping cough and the like.) with slow-healing wounds, for normal healing of bone in a fracture at a reduced secretory activity of the stomach, for improving the hematopoietic function of the bone marrow and the metabolism in the body.
Rosehip‘s fruits are used for the treatment of bronchial asthma due to reduced fibrinogen and glubulinite whose amount is increased by entering the body of foreign proteins. In cataract reduce the content of vitamin C in the sclera, making use of rosehip tea especially useful. The same effect is also seen with some other eye diseases - hemorrhagic retinitis, vitreous haemorrhage and the like.
Folk medicine recommends fruit of rosehip (Rosehip flour - 1 teaspoon after eating) and albumin, diabetes, whooping cough, difficult urination, fatigue, dysentery, erysipelas, haemoptysis, abundant menstruation, gone hindgut in watery eyes (lavage decoction) and others.
Usage. Internal rosehip applied in the form of decoction. Two tablespoons hip flakes pour 400 g of boiling water. Pre soak for 6-7 hours. Boil 3 minutes. After percolation of decoction is taken 3 times daily after meals 120g.
Browning effect of the herb is achieved with a decoction of the whole fruit with seeds. Treatment with hip tea is administered for 2-3 months several times a year depending on the severity of the disease. To keep the vitamin C from degradation, preferably a tea to drink hot immediately after its preparation.
Useful dosage form is Rosehip wine. Prepare 500 g chopped dried rosehip or 1 kg of fresh fruit, 500 g of sugar and 5 liters of water. Allow to warm for 6 days. The resulting liquid to drink instead of water.