Rosehip fruits are whole, peeled from sepals and pedicels, false berries of various shapes: from spherical, ovoid or oval to strongly elongated fusiform; fruit length 0.7 — 3 cm, size 0.6 -1.7 cm. The color ranges from orange-red to brownish-red. There is no smell. The taste is sour-sweet, slightly astringent.
Vitamin composition
- Vitamin C;
- Vitamins: A, E, K, P, B;
- Pectins;
- Organic acids;
- Tannins;
- Carotenoids;
- Phytoncides;
- Flavonoids.
Effect
Rosehip fruits have a restorative effect, stimulate nonspecific resistance of the body, enhance tissue regeneration, reduce vascular permeability, take part in carbohydrate and mineral metabolism, have anti-inflammatory properties. Fruits also have an immunostimulating (with respect to humoral and cellular immunity) and choleretic effect (due to the presence of organic acids and flavonoids).
Cooking method
About 10 g (1 tablespoon) of fruit is placed in an enameled dish, 200 ml (1 cup) of hot boiled water is poured, covered with a lid and heated in a boiling water bath for 15 minutes, cooled at room temperature for 45 minutes, filtered. The remaining raw materials are squeezed out, the volume of the resulting infusion is brought to 200 ml with boiled water.
Taken orally in a warm form: adults and children over 12 years — 1/2 cup 2 times a day after meals; children from 6 to 12 years — 1/4 cup 2 times a day; from 3 to 5 years — 2 tablespoons 2 times a day; from 1 to 2 years — 1 tablespoon 2 times a day; children from 6 months to 1 year — 1-2 teaspoons 2 times a day. It is recommended to shake the infusion before use.
Side effect
Allergic reactions are possible.
Contraindications to use
Hypersensitivity, cholelithiasis.
Consult a specialist before use.