TRNG I HC S PHM K THUT TP.HCMKHOA CNG NGH HO HC THC PHMMN 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 chngGing vin hng dn: Th.s ng Th Ngc DungNhm thc hin:STTH tn sinh vinMSSV

1ng Thanh Bnh12116006

2Phm Th Minh Hin12116028

3Trn Th Minh Chu12116009

4Hong Th Hng12116031

TP. H Ch Minh

MC LC

1.GII THIU31.1Gii thiu chung v rau qu31.2Phn loi rau qu31.3Phn bit rau qu31.4Tm quan trng ca rau qu42. Cc Loi Rau C Hot Tnh Tho Dc52.1Cc loi rau gip iu tr cc bnh v tim mch, tiu ng:52.1.1Rau ngt52.1.2 Rau cng cua72.1.3u bp92.2Cc loi rau gip iu tr v h tr iu tr cc bnh v ng tiu ha, bi tit112.2.1Rau dn112.2.2Rau mung132.2.3Bu162.2.4Bp ci172.3Nhm rau cha bnh v h hp202.3.1Rau m202.3.2Kh qua(Mp ng)223. Cc Loi Qu C Hot Tnh Tho Dc263.1 Nhm qu cha cc bnh v thn kinh263.1.1 To ta263.1.2 Nhn283.2 Nhm qu gip bi b293.2.1c ch293.2.2 Qut323.3 Nhm qu bi b v tim mch363.3.1 Su ring363.3.2 V sa373.4 Nhm qu cha bnh v ng tiu ha393.4.1 Mng ct393.4.2 Na403.4.3 i423.4.4 Xoi454. Cc Loi Rau Qu Gia V C Hot Tnh Tho Dc474.1Nhm rau qu gia v cha bnh v ng h hp474.1.1 Ta t:474.1.2 Dip c484.1.3 t504.1.4 H514.2Nhm rau qu gia v gip iu tr cc bnh v kinh nguyt ph n524.2.1 Ngh xanh534.2.2 Mi ty544.3Rau qu gia v gip iu tr cc bnh v thn Bi tit564.3.1 Hnh tm564.3.2 Rau ng584.4Nhm rau qu gia v gip iu tr cc bnh v ng tiu ha604.4.1 Mi tu604.4.2 Tha l614.4.3 Rau rm635.Cc Loi C C Hot Tnh Tho Dc665.1 C dn665.2 C rt685.3 C t705.4 Khoai lang715.5 Khoai s72

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

1. GII THIU1.1 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

1.3 Phn bit rau quQaRau

Hm lng glucid cao. Ch s dng c qu. Dng cho n ph. 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. 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 loirauthuch H tiu(Piperaceae). y l loi rau hoang di, mc nhiu ni, sng trong vng mt nm, phn b nhng khu vc c kh hunhit i. Rau khi n sng hi chua gin ngon, c gi tr vdinh dng. Rau cng cua c bit n vi nhiu tn gi nhrau tiuhay cn c tn ln 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 40cm, thn cha nhiunchi nht, nh v nhn, l hnhtri tim nhn c mu xanh trong. Rau c muxanhnht, ton thn nht, nhn, l mcso le, c cung, phin dng mng, trong sut,hnh tam gic-tri xoan, hnh tim gc, hi t v nhn chp, di 15-20mm, rng gn bng i. Thnh phn ha hc:Rau c vmn,ngt,chua, ln gin, dai. Rau cng cua l loi rau giu dinh dng, c bit beta-caroten (tinvitamin A), rau cha nhiu chtst,kali,magi... cn cha nhiu chtvitamin C,carotenoid. Trong 100g rau cng cua cha 92% nc,phosphor34mg,kali277mg,canxi224mg,magi62mg, st 3,2mg carotenoid 4.166 UI, vitamin C 5,2mg, 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:- 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 thiuu bpcn c cc tn khc nhmp tyvgm(danh php hai phn:Abelmoschus esculentus) l mt loithc vt c hoac 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 1020cm, x thy chn vt vi 57 thy. Hoa ng knh 48cm, 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 20cm, cha nhiu ht.

Thnh phn ha hcTrong 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 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 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 thng2.2 Cc loi rau gip iu tr v h tr iu tr cc bnh v ng tiu ha, bi tit2.2.1 Rau dn Gii thiu:Rau dn, l tn gi chung ch cc loi trongChi Dn(danh php khoa hc:Amaranthus, bao gm c cc danh php lin quan tiAcanthochiton,Acnida,Montelia) do Vit Namthng 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 lmlng 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 tingHy lp"amarantos" ( hoc ) c ngha l(hoa) khng bao gi tn. Chi Dn c cho l c ngun gc Trung MvNam Mnhng khong 60 loi vi khong 400 ging ca n hin din khp th gii, c vng ckh hun ilnnhit 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.

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 thiuRau mung(danh php hai phn:Ipomoea aquatica) l mt loi thc vtnhit ibn thy sinhthuch Bm bm(Convolvulaceae), l mt loirau n 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. TiVit Nam, n l mt loiraurt 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 ccaroten,vitamin C,vitamin B1,vitamin PP,vitamin B2. Tnh cht tho dc:Cng dng ca rau mung theo y hc c truynTheo 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 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. 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. 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, 21mg% calcium, 25% phosphor, 0,2mg% st v cc vitamin: caroten 0,02mg%, vitamin B1: 0,02mg%, vitamin B2 0,03mg%, vitamin PP 0,40mg% v vitamin C 12mg%. 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: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, hoC 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 cihayci bp(Brassica oleraceanhm Capitata) l mt loi rau ch lc trongh Ci(cn gi l h Thp t - Brassicaceae/Cruciferae), pht sinh t vnga Trung Hi. N l cy thn tho, sng hai nm, v l mtthc vt c hoathuc nhmhai l mmvi cc l to thnh mt cm c hnh gn nh hnh cu c trng.N c bit ti t thiHy LpvLa Mc i;Cato Ginh 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 lcabbagev t ny c ngun gc tNormanno-Picardcaboche("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 hnsu hovsp 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 thoTheo 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. 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 hp2.3.1 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 thoRau 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. 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 quac dng thng dng min Nam Vit Nam) danh php hai phn:Momordica charantia) l mt cy leo mc vngnhit ivcn nhit ithuch Bu b, c qu n c, thuc loi ng nht trong cc loirauqu. 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 Phiv vngCaribe.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, nhuntrng, b thn, nui can huyt, bt mt mi, tr nhit c, li tiu, lm bt aunhc 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 thucsc. Ht mp ng c tnh b dng, trng kh, dng cha ho, vim hng (nhaiht mp ng nut nc hoc mi ra cho c, ly nc chng hoc hp cmung, 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.

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 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 kinh3.1.1 To taTn khc: To chua, to nhc, mc to (Ty)Tn nc ngoi: Jujube tree (Anh), jujubier (Php)H: To ta (Rhamnaceae)

B phn dngHt 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 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 dngTrong 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 NhnTn khc: L chi n, my ngn, mc nhan (Ty),Tn nc ngoi: Longan (Anh), longanier (Php)H: B hn (Sapindaceae)

B phn dngo 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 lDch 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 nngLong nhn c v ngt, tnh n, vo 2 kinh tm, t, c tc dng ch tm t, b huyt, an thn tr. Cng dngNhn 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 b3.2.1c chTn khc: H o, hnh o, lc ty.Tn nc ngoi: Walnut tree (Anh), noyer (Php)H: c ch (Juglandaceae)

B phn dngHt 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 phi hay sy kh ( thanh long y). Mng ngn cch trong nhn, phi hay sy kh (phn tm mc). Thnh phn ha hcNhn 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.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.

3.2.2 QutTn khc: Qut thcTn 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 hcTheo 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 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 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 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.

3.3 Nhm qu bi b v tim mch3.3.1 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 hcWeenen, 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 alkylthiocarboxylicMohamad 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- 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 saTn nc ngoi: Common star apple (Anh), cainitier (Php)H: Hng xim (Sapotaceae)

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

3.4 Nhm qu cha bnh v ng tiu ha3.4.1 Mng ct Tn khc: Sn trc t, ging chu.Tn nc ngoi: Mangosteen (Anh), garcinie mangoustan (Php)H : mng ct (Guttiferae)

B phn dngV qu ly nhng qu gi chn, dng ti hoc phi kh. Thnh phn ha hcV 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 lV 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 dngV 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 chiTn nc ngoi: Custard apple (Anh), attire(Php)H: Na (Annonaceae)

B phn dngL qu thu hi vo ma h, thu. Ht ly qu chn. Dng ti hay phi kh. Thnh phn ha hcThn 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 T-muurolol 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 lCao 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 nngQu na v ngt, hi chua, tnh m, c tc dng h kh, tiu m, lm sn, tit tinh, tiu kht. Cng dngL 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.

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 hcTanin 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, 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 B1, 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 lCao, 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 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.

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

B phn dngNhn ht xoi Thnh phn ha hcHt 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, n40 = 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)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 lTc 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 nngHch qu c tc dng ch khi, kin v. Cng dngThng 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.

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

4.1 Nhm rau qu gia v cha bnh v ng h hp4.1.1 Ta t:Tn khc:Ta t, T tTn 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: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 sc4.1.2 Dip cTn khc: Raudip c, Rau gip, Cy l gip.Tn nc ngoi: Houttuynia cordataThunb.,H: L gip (Saururaceae).

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. 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 tTn 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: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 HTn nc ngoi: Allium tuberosum Rotller ex Spreng. H: Hnh (Alliaceae).

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 n4.2.1 Ngh xanhTn 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] CurcumolCurdion 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 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 vitroHot 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 tyTn khc: Rau mi ty.Tn nc ngoi: Pareley(Anh), persil (Php).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-6-octodecenoic) 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. 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 tit4.3.1 Hnh tmTn khc: Hnh trng, c nn.H: Hnh(Alliaceae).

B phn dng: Ton cy ti. 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).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 nngHnh 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 dngHnh 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 ngTn khc: ng n, ng 3 l, rau om.H: Hoa mm ch(Scrophulariaceae)

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 d-perilaldehyl.

Perilaldehyl(C10H14O) Tc dng dc lDa 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, 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.4.4 Nhm rau qu gia v gip iu tr cc bnh v ng tiu ha4.4.1 Mi tuTn 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 2,4,5-trimethylbenzaldehyd, 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).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 nngMi tu c v cay, ng tnh n, c tc dng hnh kh,kin v, kch thch tiu ha, s phong, gii biu. Cng dngMi 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 lTn khc: th lH: hoa tnTn nc ngoi: Dill, anet, fennel (Anh)

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-1-en 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 35-60% 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: 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 rmTn 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: 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: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 60-80% 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 Dc5.1 C dnTn khc: C ci ng.Tn nc ngoi: Red beet, sugar beet, beetroot(Anh).H: Rau mui(Chenopodiaceae).

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 la) Tc dng chng oxy haStress 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 ganCc 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 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 rtTn nc ngoi: Daucus carotaH: Hoa tn (Apiaceae)

B phn dng: C v qu.

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: 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 tTn 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: 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 ty5.4 Khoai lang

Tn khc: Lang Tn nc ngoi: Ipomoea batatas (L.) LantH: 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, 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 sTn 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: 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.

b) Cc sn phm t t.

c) Cc sn phm t gng.

d) Cc sn phm t ngh:

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

2