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Boldo, hoja

Tax included

boldo-arbol-leaf-green (Scientific name: Peumus Boldus)

Boldo is an evergreen tree, originally from Chile, being consumed since ancient times in traditional medicine. Its properties as a liver protector have been proven experimentally, these being the most outstanding:

Reduction of oxidative stress

Boldo (and its active component, boldin) is a potent antioxidant, free radical neutralizer. Several studies have proven its effectiveness in the treatment of conditions related to oxidative stress, such as inflammatory liver diseases.

Protects the liver and promotes liver function

Boldo, in different tests carried out, has shown interesting scholarly properties and colagogas . That is, it increases bile secretion (bile production), thereby improving the functioning of the body.

Prevents the onset of colic

Another very important advantage of boldo tea is that favoring the expulsion of retained bile in the gallbladder reduces the risk of colic.

In addition, boldo is also frequently used in the case of urinary system infections.

If you want to know much more about boldo, we recommend these links:

Physical-analysis- Boldo-chemical-and-its-properties

How to consume the boldo

The most common way to consume the boldo is in the form of an infusion, after the meal. If we also substitute coffee that has known harmful effects on the liver, the effect will be doubly beneficial.

Cinnamon and boldo

A good idea to make an infusion is to combine Boldo with Ceylon cinnamon. In this way we will take advantage of the soothing and muscle relaxant properties of both products, also regulating the intestinal rhythm and relieving flu and fever symptoms.

If you want to know more, you can also check this link: Boldo properties

Information on allergens (Directive 2003/89 / EC and Regulation EU 1169/2011):

Allergen Does it contain?
1.- Cereals containing gluten and derived products (wheat, rye, barley , oats, spelled, kamut or their hybrid varieties) N
2.- Shellfish or shellfish-based products N
3.- Eggs and egg-based products N
4.- Fish and fish-based products N
5.- Peanuts and peanut-based products N
6.- Soy and soy products N
7.- Milk and its derivatives, including lactose < / td> N
8.- Nuts (almonds, hazelnuts, walnut nuts, cashews , pecans, para chestnuts, pistachios, pine nuts, macadamia nuts, Australian walnuts or derived products) N
9.- Celery and derived products N
10.- Mustard and derived products N
11.- Sesame seeds and products based on sesame seeds N
12.- Sulphurous anhydride and sulphites in concentrations greater than 10 mg / kg or 10mg / L expressed as SO₂. N
13.- Lupins and lupine-based products N
14.- Mollusks and shellfish products N
* S: Contains as an ingredient. C: It may contain traces. N: Does not contain.
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