Properties
What is it?
Name - Fructus Rosae - Rosehip Rosehip is a natural vitamin concentrate. The pulp contains ascorbic acid (vitamin C), riboflavin (vitamin B2), beta-carotene (provitamin A), phylloquinone (vitamin K), bioflavonoids (vitamin P), and the seeds contain tocopherols (vitamin E), carotene, and various acids. In folk medicine, rosehip is used for scurvy, stomach, kidney, liver, and gallbladder diseases. A decoction of the seeds is drunk for kidney and bladder stones. In medical practice, rosehip is used for avitaminosis, as a choleretic, and recently for sclerosis. The high amount of ascorbic acid in the fruit helps reduce cholesterol levels in the blood; rosehip is also used for cholecystitis, hepatitis, and gastrointestinal diseases. It should be remembered that prolonged use of rosehip decoctions or tinctures is not allowed for those with thrombophlebitis. To prepare rosehip tincture, place 1 tablespoon (20 g) of crushed fruit in an enameled dish, pour 2 tea glasses of boiling water, cover, and place in a boiling water bath for 15 minutes. Remove and let stand for 24 hours, then strain. Drink 1/4-1/2 glass 2 times a day. To prepare rosehip seed decoction, pour 1 tea glass of boiling water over 1 teaspoon of crushed seeds. Boil for 15 minutes over low heat, let cool for 2 hours, and strain. Take 1/4 glass daily, before meals, for kidney and bladder stones. A decoction of the roots is used for bladder inflammation, it is an appetite stimulant and a good astringent for gastrointestinal upset. Pour 1 tea glass of boiling water (in an enameled dish) over 2 tablespoons of crushed roots, boil for 15 minutes over low heat, let cool for 2 hours, and strain. Drink 1/2 glass 4 times a day before meals. Rosehip is used in combination with various medicinal plants in complexes to treat diseases such as anemia, avitaminosis, and various types of bleeding.