The Mulberry Leaf
Mulberry leaves are hoped to become a super food in the near future with material properties perhaps with preventative effects against childhood and adult diseases such as diabetes.
Experiments Demonstrating the Benefits of the Mulberry Leaf
See previously published article this author: The Origin and Health Benefits of the Mulberry Leaf
Control Blood Pressure An experiment was performed using rats that were predisposed or dietetically enhanced making them susceptible to high blood pressure. The results showed after they were fed formulated food with 2.5% and 5% Mulberry leaves their blood pressure was reduced. A similar experiment with rats having the same propensity was conducted simultaneously using other vegetables; however, their blood pressure was not reduced.
Reduce Cholesterol When cholesterol rich food was given to rabbits, they easily became hyperlipidemic, (a form of premature coronary atherosclerosis). The level of cholesterol reached 2500 mg/dl (milligrams per deciliter, a measurement taken with reference to the blood) in 10 weeks. Then, food formulated with 2.5% Mulberry leaves was given to a partitioned group of rabbits for the following 10 weeks; the level of cholesterol went down to 1200 mg/dl.
In the same experiment the livers of autopsied rabbits not having been fed Mulberry leaves were found to be yellowish and swollen denoting excess fatty deposits in those samples. However in rabbits fed formulated food containing Mulberry leaves signs and the symptoms leading up to potentially similar liver failure mostly disappeared. The results suggest Mulberry leaves may be effective in preventing arteriosclerosis in human being. Based on the experiment a person weighing 50kg or approximately 110lbs, calculating the amount of Mulberry leaves they should take to experience the same benefits, the dosage would be 20g per day.
Stabilize Blood Glucose Another experiment was performed using rats predisposed to diabetes and rats exposed to the disease due to poor dietary conditions. Food formulated with 2.5% and 5% Mulberry leaves was given or withheld depending on the sets of conditions. Extra sugar was given to all the groups except one. Then after 40 days insulin levels were measured.
The rats predisposed to diabetes that were given extra sugar having eaten food with no Mulberry leaves showed blood glucose level of 370g/dl, indicating a serious diabetic state existed. Rats having the same condition that ate the Mulberry mixed food during the 40 day period but no extra sugar showed normal levels of 115-153mg/dl, acceptable sugar content essentially preventing diabetic symptoms.
In addition extra sugar was fed to rats that were exposed to the disease due to poor dietary conditions. The blood glucose level for these rats, the ones fed normal food without Mulberry reached 724mg/dl at the highest, while the rats fed food with 2.5% Mulberry leaves reached 370mg/dl and the one with 5% reached 307mg/dl. This would indicate that Mulberry leaves have some properties that help reduce the level of blood glucose.
The pancreas of these rats were pathologically examined and the result showed the number of cells that secrete insulin significantly dropped in the rats with the normal food extra sugar criteria, while the levels did not decrease significantly in the rat that were fed Mulberry leaf formula and extra sugar. From these results it would appear Mulberry leaves enhance the pancreas’ ability to produce or secrete insulin and/or prevent the ability from dropping.
For the rats placed on a typical diet over a 16 week period their blood glucose stayed normal, on average 130mg/dl. After 16 weeks when additional sugar was added, the ones fed a diet absent the Mulberry their sugar levels reached 300mg/dl while the ones with the 2.5% Mulberry formulated food additive reached only 220mg/dl.
As the study for a substance to control blood glucose was carried out the chemically makeup of Mulberry also revealed it has proven flavonoid characteristics. Flavonoids are known for having low toxicity in animals and because of their ability as a biological modifier medicinally show some promise as an anti carcinogen and having enhance antioxidant. As a low-molecular substance it has excellent water solubility making it easily absorb by the body.
Conclusion: Through these experiments, Mulberry leaves were found to be effective on animals which became diabetic by simulating an adult onset process or child onset process, in both cases preventing blood glucose from increasing. It is felt these result will be transitive and are expected to apply in follow on experiments with human beings. For this reason and the high source of mineral content Mulberry leaves are hoped to become a super food in the near future with material properties perhaps with preventative effects against childhood and adult diseases such as diabetes.
◎ Mulberry leaves prevent formation of blood clots which is a cause of high blood pressure and infarction.
◎ Helps relieve constipation due to the great amount of fiber the leaves contain.
◎ The leaves are believed to control stored fat.
◎ The leaves prevent harmful bacterium from increasing without effecting good bacterium.
◎ Through experiments carried out with cultured cells of humans and Chinese hamsters, Mulberry leaf extract did not show chromosome abnormality or mutation induction and confirmed to be a safe food.
◎ The Mulberry leaves contain no caffeine.