Which part of deer antler is best?

Deer antler is a very common medicinal ingredient in prescriptions. Many friends may have seen it but have never actually taken it. The best place for antler is actually the tip, the higher it is, the better. Deer antlers contain nutrients such as phospholipids, glycolipids, and gelatin, which have a good conditioning effect on patients who are weak or have been ill for a long time.

The more pointed the antler is, the better. From top to bottom they are: wax flakes, white powder flakes, yellow powder flakes, red powder flakes, sand flakes, blood flakes, and bone flakes. Original deer antler: The best ones are those that are full, round, tender, fine-haired, reddish-brown in color, light in weight, and have no edges or corners on the bottom. Those that are thin, lean, have strings on the bottom, have rough hair, and are heavy are inferior goods.

What part of a deer is velvet antler?

Deer antlers are the young antlers that are densely covered with velvety hair and have not yet ossified, found in male deer of the Cervidae family, such as the sika deer and red deer. The former is commonly known as "flowered deer antler" and the latter is commonly known as "red deer antler".

The antlers of Sika deer have cylindrical branches, with blunt and slightly curved tips. The outer skin is reddish brown or brown, mostly smooth, densely covered with reddish yellow or brownish yellow fine hairs, and the skin is tightly attached. The saw cut surface is white with dense honeycomb-like pores. It is light in weight, has a slightly fishy smell and a slightly salty taste. The second crop of velvet is heavy, the outer edge of the saw cut is mostly ossified, and there is no abdominal gas. The antler of red deer is relatively thick and has many branches. The outer skin is gray-brown or gray-black, and the hairs are blue-gray or gray-yellow. The outer skin on the sawn surface is thicker and gray-black, with dense pores in the middle and tender texture. It has a fishy smell and a salty taste.

When the young antlers of male deer have not yet grown into hard bones, they are covered with hair and contain blood, and are called velvet antlers. It is a precious Chinese medicine used as a tonic and strengthening agent, and is effective for weakness, neurasthenia, etc. It is a commonly used Chinese medicine and is listed as a medium-grade medicine in "Shennong's Herbal Classic".

Deer antler contains phospholipids, glycolipids, gum lipids, hormones, fatty acids, amino acids, proteins, calcium, phosphorus, magnesium, sodium and other ingredients, of which amino acids account for more than half of the total ingredients. Deer antler is warm but not dry, has the effect of invigorating and improving body functions, and has a good strengthening effect on patients with general weakness or long-term illness.

How to choose deer antler?

When selecting a whole antler, you should see how many "forks" it has. The best ones are those with "two forks" and the third "fork" just about to grow, because the antlers cut at this time are the most nutritious and have the best medicinal effects. If the third "fork" has grown out, the root of the antler has become hard and old, and its medicinal value has been greatly reduced.

If it is deer antler slices, the above method is no longer applicable. However, experts also provide a simple method for selecting deer antler slices:

1. Smell: Real deer antler slices must have an animal smell. If not, they are fake.

2. Look: Deer antler slices that are too white or too dark are abnormal or of poor quality. Deer antler slices with beeswax color are the best.

3. Count: Count the number of circles on the antler slices. Good antler slices should have at least 2 to 3 circles. Antler slices with only 1 circle are of poor quality.