Who does not know the plant is also called Gnetum gnemon melinjo or Gnemon L, leaves and seeds of plants that we usually encounter in vegetables and vegetable lodeh asem, whose seeds are also processed into delicious chips, has always blamed as the cause of uric acid due to the high content of Purin .
Though based on research in Japan lately, it is known that Melinjo (Gnetum gnemon Genemon L) is included in the evolution of ancient plant close to the plant Ginkgo biloba in Japan. Ginkgo is the oldest living tree species, which has grown over 150-200 million years and is trusted as a brain tonic for strengthening the memory. Ginkgo leaves also have strong antioxidant properties and plays an important role in the oxidation of free radicals cause premature aging and senile dementia.
The results of research in Japan also showed that Melinjo contain high levels of antioxidants, which are needed to counteract the free radicals cause premature aging and disease. In addition melinjo is also a natural antimicrobial. That means melinjo protein can also be used as a natural food preservative as well as new drugs for diseases caused by bacterial peptide isolated from the seeds of a potential active melinjo indicated inhibit some types of gram-positive and negative.
So many positive side of the fruit Melinjo, what a pity if avoided for fear of being exposed to uric acid. Whereas factors supporting rising levels of uric acid in the blood than by food with high levels of Purines are also supported by many factors, such as excessive consumption of sugar and fat.
Cooking oil used for frying empinglah that increase uric acid levels. If the fruit Melinjo consumed without the fat and sugar, of course, will give positive effects to the health of our bodies. In Japan is now able to obtain the results of steeping tea leaves melinjo, how interested to try it?
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