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In traditional and folk medicine, mulberry fruit is believed to have medicinal properties and is used for making jam, wine, and other food products. Mulberry can be used as a source of anthocyanins for functional foods or food colorants. Anthocyanins are pigments which hold potential use as dietary modulators of mechanisms for various diseases and as natural food colorants.
Mulberry fruit is classified in the modern Chinese Materia Medica as a blood tonic. Traditionally, mulberry fruit has been used as a medicinal agent to nourish the yin and blood, benefit the kidneys, and treat weakness, fatigue, anemia, and premature graying of hair. It is also used utilized to treat urinary incontinence, tinnitus, dizziness, and constipation in the elderly and the anemic.
Functional Food and food additive