Bird cherry – Padus avium Mill.

Tree or shrub up 10 m, families rozotsvetnыh (Rosaceae). Widely distributed in the middle part of the European climate zone, the Caucasus, in Western Siberia and Central Asia. Cultivated as an ornamental and medicinal plant. For medical purposes harvested cherry fruit.

Bird cherry – chemical composition

Cherry fruit contain tannins, organic acid (apple, Citric), fixed oils, glikozidy (amigdonitrilglikozid, prunasine), sugar, volatile, ascorbic acid, flavonoidы.

Bird cherry – Pharmacological properties

Broth cherry fruit due to the presence in them of tannins and organic acids has a strong astringent and anti-inflammatory effect.

Volatile cherry fruit have antimicrobial properties and detrimental effect on mold fungi, flies, mosquitoes, horseflies. Phytoncidal properties of the plant have been successfully used in the treatment of experimental trihomonadnyh obesity and fungal skin lesions.

Bird cherry – medical applications

Preparations bird cherry administered orally as a binding agent for enteritis, dyspepsia of various etiologies; infectious colitis, dysentery prescribed as an adjunct.

Often in disorders of bowel function is used solid cherry fruit, brewing their, as tea, mixed with dried blueberries. When brewed from fruit pulp plant extracted tannins. Bones cherry fruit should remain undivided, they are removed from the tea, to avoid the possible extraction of amygdalin. Phytoncide properties have only fresh cherry fruit. So far not found a way to stabilize their therapeutic action fitontsidnymi. In this regard, wild cherry fruit have not found any widespread practical application in medicine as antibacterial and antifungal agents. However, detailed investigations on the use of cherry fruit like fitontsidnymi agent for Trichomonas coleitis and deep forms of Trichophyton and Microsporum continues.

Cherry fruit is widely used in medical fees and teas complex (eg, in gastric assembly).

Bird cherry – Dosage Forms, Dosing and Administration

Broth cherry fruit (10,0:200,0): tablespoon cherry fruit brewed cup of boiling water, boiled for 20 m, then filter.

Infusion cherry fruit: 10 g (1 tablespoon) the fruit is placed in an enamel bowl, Pour 200 ml (1 glass) hot boiled water, capped and heated in a boiling water bath 15 m, cooled at room temperature 45 m, filter, wring, topped up with water to 200 ml. The prepared infusion stored in a cool place no more than 2 d.

Take 1/2 cups a day 30 minutes before a meal as an astringent.

The raw material stored in a dry, cool place.