The efficacy and function of elephant meat

Elephant meat is a common Chinese medicine. It can be used for medicinal purposes as well as for food. The effects and functions of elephant meat are quite comprehensive. Let’s take a look at it below.

[Source] The meat of the Asian elephant, a member of the family Elephantidae.

【Original form】 The animal form is detailed in the "elephant skin" entry.

[Chemical composition] It mainly contains protein, as well as fat, carbohydrates (such as glycogen), organic acids, non-protein nitrogen-containing substances (such as creatine) and inorganic salts. The triglycerides in adipose tissue are extremely high in palmitic acid. The main proteins are myosin, actin, tropomyosin, actomyosin, albumin, myoglobin, and hemoglobin. The vitamins it contains are much richer than the meat of general temperate zone animals.

【Nature and flavor】 Sweet, mild, neutral.

【Function】 "Kaibao Materia Medica": "It is used to treat baldness, mix ash with oil and apply it."

【Excerpt】 《*Dictionary》

【Source】 From "Supplement to Compendium of Materia Medica"

In general, the effect of elephant meat is quite significant. Precisely because elephant meat has relatively good health-preserving effects, it can be said that the application of elephant meat in health preservation in daily life is quite high.