What are the effects and functions of Momordica charantia leaves?

Some people think that Momordica charantia is a fruit because its appearance is so similar to a fruit, just like a red apple with thorns on it. In fact, from a scientific point of view, Momordica charantia is a plant and also a Chinese medicinal material. Especially in Hubei and Guangxi regions, it can be often seen. Its nature is relatively mild, so it will not have too many side effects on the human body. So, what are the effects and functions of Momordica leaf?

1. Function

It can attack toxins, treat sores, reduce swelling and disperse lumps.

II. Indications

1. Sores, swelling, scrofula, mastitis, hemorrhoidal swelling and pain, psoriasis, and baldness: This product can disperse the nodules and reduce swelling, attack the toxins and treat sores, and has the effects of promoting tissue regeneration and relieving pain, so it can treat the above-mentioned diseases.

2. Spasm of tendons and veins: This product can also dredge the meridians and treat arthralgia and paralysis.

3. Properties of medicinal materials

1. The seeds are flat, disc-shaped or slightly triangular, more or less asymmetrical on both sides, slightly raised or concave in the middle, 2-4cm long, 1.5-3.5cm wide, and about 5mm thick.

2. The surface is gray-brown to brown-black, rough, with a sunken reticular pattern or only fine wrinkles. There are dozens of irregularly arranged coarse teeth around it, sometimes wavy, and the hilum end is slightly narrowed and nearly rectangular at the end.

3. The outer shell is hard and brittle, and the inner seed coat is very thin, containing two enlarged cotyledons that are yellow-white and rich in oil. It has a special greasy smell and tastes bitter. The best ones are plump, with no cracks in the shell and yellow mountain color kernels.

Preparation method

1. Momordica cochinchinensis: Take the original medicinal material, remove impurities, and sieve out the ash. When using, remove the shell, take out the kernel and mash it.

2. Momordica cochinchinensis frost: Take clean Momordica cochinchinensis, remove the shell and take out the kernel, fry it, grind it into powder, wrap it with several layers of straw paper, and wrap it tightly with linen cloth, squeeze it to remove the oil, repeat several times until there is no oil stain on the straw paper, the color changes from yellow to grayish white, and it becomes loose, then grind it into powder.

3. Stir-fried Momordica charantia: Take clean Momordica charantia, remove the shell and take out the kernel, stir-fry until the green smoke dissipates and white smoke just starts to appear, take out and let cool. Crush when using.

4. Stir-fried Momordica charantia with sand: Take the clean Momordica charantia kernels, put them into the hot sand made with oil, heat them over low heat, stir-fry until they turn into old yellow, take them out, sieve out the river sand, let them cool, and grind them into fine powder.

5. Stewed Momordica charantia: Heat up clean wood ash, add clean Momordica charantia, and heat over low heat (100-150℃), stirring appropriately, until the shell is dry and cracks with a sound, and the skin is brown. Then take it out, sift out the ash, remove the hard shell and take out the kernel, let it cool, and mash it.