Mulberry Leaves 100 g, 50 g, 25 g

Mulberry Leaves – 100 g ($14.99), 50 g ($9.99), 25 g ($6.99)

Benefits:
Nutrients and Compounds  Mulberry leaves are often called “plant insulin” due to their ability to slow down the breakdown of carbohydrates in the gut, which reduces post-meal blood sugar spikes. Studies suggest they may improve insulin sensitivity and support long-term glucose control.

They are packed with essential nutrients, including iron, calcium, zinc, phosphorus, magnesium, and vitamin C. Mulberry leaves are abundant in magnesium, a vital mineral essential for nerve and muscle function, as well as maintaining a healthy heart. Magnesium boosts energy metabolism, strengthens bones, supports the immune system, regulates blood sugar levels, and helps maintain normal blood pressure.

Additionally, mulberry leaves are rich in vitamin B2. This vitamin aids in red blood cell production, supports reproduction and growth, enhances energy production, regulates thyroid activity, prevents acne, protects the nervous system, promotes eye health, aids in mineral absorption, safeguards the digestive system, and supports a healthy pregnancy.

Mulberry juice contains antioxidants, vitamins, minerals, and also possesses medicinal properties. It enhances blood circulation and lowers blood pressure, reducing the risk of blood clots and strokes. Moreover, symptoms of anemia can be alleviated by consuming mulberry juice.

Chemical composition of mulberry leaves.

Chemical compositions	Content
Crude protein	13.4–19.4%
	18.41–24.63%
	21.24–21.66%
Total carbohydrate	47.27–56.42%
Crude fat	4.24–6.57%
	5.31–8.02%
Vitamin
Ascorbic acid (Vitamin C)	0.97–1.49 mg/g
Minerals
Nitrogen	2.1–3.1 g/100 g
Phosphorus	0.1–0.2 g/100 g
Potassium	1.2–3.9 g/100 g
Calcium	1.7–3.9 g/100 g
Sodium	0.01 g/100 g
Magnesium	0.5–1.4 g/100 g
Sulphur	0.2–0.3 g/100 g
Iron	119.3–241.8 mg/kg
Zinc	23.9–39.5 mg/kg
Manganese	35.8–90.5 mg/kg
Boron	253.5–825.3 mg/kg
Copper	4.2–5.9 mg/kg
Molybdenum	0.8–2.3 mg/kg
Nickel	1.7–5.4 mg/kg
Lead	0.3–0.8 mg/kg
Carbon	37.4–41.4 g/100 g
Lithium	1.9–17.2 mg/kg
Titanium	5.4–10.8 mg/kg
Organic acids
Citric acid	32.2–105.5 mg/100 g
Malic acid	43.7–72.6 mg/100 g

Blood Sugar, Regulate Insulin  Mulberry leaves contain various compounds that may aid in combating diabetes, including 1-deoxynojirimycin (DNJ), which blocks the absorption of carbohydrates in the gut. Specifically, these leaves can lower high blood sugar and insulin levels, the hormone responsible for regulating blood sugar.

In a recent study, 37 adults consumed maltodextrin, a starchy powder that rapidly raises blood sugar levels. They were then given mulberry leaf containing 5% DNJ. Those who consumed 250 or 500 mg of the extract experienced significantly lower blood sugar and insulin spikes compared to the placebo group.

Additionally, in a 3-month study from 2017, individuals with type 2 diabetes who took 1,000 mg of mulberry leaf three times daily with meals saw a significant reduction in post-meal blood sugar levels compared to the placebo group.

Mulberry leaves are effective in reducing blood sugar levels

Heart  Several studies suggest that mulberry leaf extract may enhance heart health by lowering cholesterol levels, reducing blood pressure, decreasing inflammation, and preventing atherosclerosis — the buildup of plaque in the arteries that can lead to heart disease. In one study, 23 individuals with high cholesterol were given 280 mg of mulberry leaf supplements three times daily. After 12 weeks, their LDL cholesterol (bad cholesterol) levels decreased by 5.6%, while their HDL cholesterol (good cholesterol) levels increased by 19.7%.

Another 12-week study observed that 10 individuals with high triglycerides who took mulberry leaf supplements containing 36 mg of DNJ daily reduced their triglyceride levels by an average of 50 mg/dL.

Additionally, animal studies indicate that mulberry leaves may prevent atherosclerosis, reduce cellular damage, and lower high blood pressure — all of which are risk factors for heart disease.

Some research suggests that mulberry leaf may improve heart health by reducing cholesterol and blood pressure levels, decreasing inflammation, and preventing atherosclerosis — a buildup of plaque in your arteries that can lead to heart disease.

For example, a 2018 review reports that compounds found in the mulberry leaf may have several different positive effects, including:

• aiding blood sugar management
• managing cholesterol levels
• reducing oxidative stress
• reducing inflammation
• lowering blood pressure

However, it is important to note that many of the studies cited in the review are older and may include test tube and animal studies rather than controlled human trials. As a result, while this potential therapy area may be promising, there is a current lack of high-quality clinical evidence supporting the use of mulberry leaf and its compounds for these means.

For example, animal studies indicate that this leaf may prevent atherosclerosis, reduce cellular damage, and lower blood pressure, all of which are risk factors for heart disease. However, these effects have not been appropriately replicated in controlled human studies.

Anti-Inflammatory  Mulberry leaves contain numerous anti-inflammatory compounds, including flavonoid antioxidants. Some research suggests that mulberry leaf may combat inflammation and oxidative stress, both of which are linked to chronic disease.

For example, a 2018 study demonstrated that supplements from this leaf reduced inflammatory markers like C-reactive protein, as well as oxidative stress markers like superoxide dismutase.

Additionally, an in-vitro study on human white blood cells found that mulberry leaf extracts and its tea not only reduced inflammatory proteins, but also significantly decreased DNA damage caused by oxidative stress. Although these results are promising, most of them have only been conducted on animals, so further human research is needed to confirm the effects of mulberry leaves on health.

Common Cold  Mulberry tea is used to treat liver diseases and various ailments, including headaches, cough, eye pain, fever, and sore throat. The development of restricted bacterial strains helps prevent granular pharyngitis (nodular throat inflammation). Drinking mulberry tea can help alleviate cold symptoms by inhibiting bacterial growth.

Cancer: Some test-tube research links this leaf to anticancer activity against human cervical and liver cancer cells, showing highly promising results.

Liver: In vitro and animal studies have identified that mulberry leaf extract may protect liver cells from damage and reduce liver inflammation.

Weight loss: Studies on rodents have reported that these leaves may enhance fat burning and promote weight loss. Components in mulberry leaves can interfere with the absorption of carbohydrates and fats, potentially aiding in weight loss efforts.

Skin Test-tube research from 2016 suggests that mulberry leaf extract may prevent hyperpigmentation — or patches of dark skin — and naturally lighten skin tone and brighten the complexion. Compounds may reduce acne by inhibiting sebum production and reducing inflammation.

Immune Antibacterial and antioxidant properties may help strengthen the immune system.

Botanical Name Morus alba
English: Chinese White-Mulberry
Also, known as: Bai Mon, Sang zhi
Origin: Bulgaria
Harvested: Wild
Parts Used: Leaves

General Information:
Records of 3,000 years of mulberry cultivation have been found in China. The mulberry tree was utilized by ancient Chinese for food, paper production, silkworm farming, and medicinal purposes. Mulberry leaves (Morus) belong to the Moraceae plant family and include several species, such as black mulberry (M. nigra), red mulberry (M. rubra), and white mulberry (M. alba).
Originally native to China, the mulberry tree is now cultivated in many regions, including the United States, Europe, Asia, and Africa. Mulberry leaves have a wide range of applications in cuisine, medicine, and industry.

The leaves and other parts of the tree contain a milky white sap known as latex, which is mildly toxic to humans and can cause symptoms like abdominal (belly) pain if ingested or skin irritation upon contact. However, many people consume mulberry leaves without experiencing any side effects. The leaves are considered quite flavorful and are often used to make tinctures and herbal teas — a popular healthy drink in many Asian countries. The young leaves are edible after cooking.

Morus alba, known as white mulberry, is a fast-growing, small to medium-sized mulberry tree that grows to 10-20 m tall. It is generally a short-lived tree with a lifespan comparable to that of humans, although there are some specimens known to be over 250 years old. The species is native to northern China and is widely cultivated and naturalized elsewhere United States, Mexico, Australia, Kyrgyzstan, Argentina. Trees were introduced into North America in colonial times in an effort to establish a silk industry. Although the industry never took hold, the trees did take hold and have over time escaped cultivation and naturalized in fields, waste areas, forest margins and along roads throughout much of the U.S. This tree has also been planted in various areas for erosion control and windbreaks. White mulberry is usually dioecious but sometimes is monoecious. Small yellowish-green flowers in drooping catkins bloom in spring. Fertilized flowers on female trees are followed by sweet, edible blackberry-like fruits that mature in June. Fruits ripen to white or pink, but sometimes to darker reds or purple-blacks. Fruits are loved by birds. Glossy, rounded, usually 3-4 lobed, dark green leaves have serrate margins and uneven bases. Glossy leaf surfaces distinguish this tree from red mulberry. Fall color is an unattractive yellow as well sometimes green, yellow and brown.

 

How to use:
We make these suggestions to help you get the best benefit from the herbs that you’re choosing to improve your health. Also we make these ideas and recommendations so that consuming them easier and better fit into your lifestyle by adding them to the food that you already eat.
For the full health benefit, it is best to consume (or use the whole herb in poultices) the whole herb. All of the compounds in the herb act best together, as nature intends. Extracts draw out the most prominent beneficial compounds and may concentrate them. What is not extracted can be helpful in ways that we do not yet understand.

Cut Pieces or Powdered Herb:
There are different ways to use cut pieces or powdered herb.
Food Preparation: You can add powdered or pieces of herb (if the pieces you buy are bigger than you like, a coffee or herb grinder will quickly reduce) to any yogurt, smoothie, apple or other sauces, spreads, salads or other foods more familiar to you that don’t use heat. Heat can be damaging to the beneficial compounds in the herb. Other options like oatmeal, scrambled eggs, pasta sauce, soup, cookies and anything else that fits your lifestyle, but minimizing (by adding near the end of cooking) the heat is helpful.
Also, for children, you can mix powdered herb with honey or glycerin to make paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help medicine go down. The resulting liquid is called an electuary.
For seeds in general, but especially small seeds, it’s best to grind these to break the protective hulls a short time before consumption. This makes all the benefits available, rather than some remaining locked inside the hulls that are unbroken by insufficient chewing.
To make adding herbs even easier, you could add a week’s worth of your chosen herb(s) to an amount of, for example, yogurt that you would eat in a week. Mix thoroughly and eat this each day of the week. So you make once /week and just eat each other day.
Hot Infusion: The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. The heat from making tea can degrade some of the beneficial compounds in the herb. This method minimizes this effect. For the full health benefit, it is recommended to consume what is left over after making tea.
Decoctions: Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water, Bring the water to boil, reduce heat and simmer for 30-60 minutes with the pot covered. Squeeze out as much as liquid as possible. Best practice is to drink the liquid and also consume the solid material that remains. Herb pieces can also be used.
Powdered Herb:
There are different ways to use powdered herb.
Capsules: HerbsCrafters makes capsules guaranteed to be filled with the pure herb with no filler or any other products. You can also use powdered herb to make your own capsules at home. These capsules are best taken with liquid to aid in digestion and absorption and to ensure it doesn’t stick in your throat.
Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.
Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot.

Tips:
You can sweeten your herbal decoctions with bit of honey, natural fruit juice, stevia leaves powder or licorice root powder.

Precautions:
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
All information on this website is for educational purpose ONLY.
This information has not been evaluated by Health Canada.
This information is not intended to diagnose, treat, cure, or prevent any disease.

How Much To Use
It is common that 10g of a fresh herb = 1g when dehydrated.
Recommended daily amount: 1 tsp mulberry leaves (2-3 g)/use, up to 3 times/day. This can be eaten directly as a snack, added to food or to make tea.