What is Pei Pa Koa made of?

Nin Jiom Pei Pa Koa is made up of a blend of herbal ingredients including Sichuan Fritillary, Loquat, Adenophora, Poria, Pummelo Peel, Platycodon, Pinellia, Schisandra, Trichosanthes, Polygala, Ginger, Chinese Licorice, Menthol and Honey.

What is NIN JIOM Pei Pa Koa good for?

Nin Jiom Pei Pa Koa’s centuries-old proprietary blend contains 15 natural herbs, loquat and honey extracts to help dissolve phlegm, relieve coughs and soothe sore throats. It acts as a throat demulcent (think of it like a lozenge), and helps loosen phlegm so you can cough it up and clear your airways.

What is loquat syrup?

Loquat Respiratory Syrup Traditional Chinese herbalists have used the leaves of the loquat tree to support respiratory health since at least 500 A.D. Planetary Herbals Loquat Respiratory Syrup combines loquat leaves with other key botanicals including the inner barks of slippery elm and wild cherry, two botanicals long …

Is loquat good for lungs?

Loquat fruit is especially high in vitamin A and beta carotene, an antioxidant. These nutrients lower the risk of colorectal, lung, and other cancers.

Is loquat good for high blood pressure?

Loquats may bolster heart health due to their concentration of vitamins, minerals, and antioxidants. In particular, their potassium and magnesium are essential for blood pressure regulation and the proper functioning of your arteries ( 16 , 17 ).

What is loquat called in English?

The loquat (Eriobotrya japonica) is a large evergreen shrub or tree, grown commercially for its orange fruit and for its leaves, which are used to make herbal tea. It is also cultivated as an ornamental plant. (Thunb.) Lindl….Eriobotrya japonica.

Simplified Chinese 芦橘

Can diabetics eat loquat fruit?

Many studies show that loquat leaf extract can help prevent and control both type 1and type 2 diabetes. This happens because loquats can lower blood sugar and increase insulin levels.

What happens if you eat too many loquats?

They contain tiny amounts of cyanogenic glycosides (including amygdalin) which release cyanide if eaten. The concentration is so low that along with the bitter taste of the seeds, poisoning is rare or unheard of.