Research shows that jujube is rich in nutrients, and moderate consumption can have antioxidant, blood pressure-lowering, cholesterol-lowering, liver protection, immune enhancement, prevention and treatment of insufficient cerebral blood supply, and anti-allergy effects, which are deeply loved by everyone. However, there are also certain taboos in the process of consumption. Do not eat the skin when raw, as it is difficult to digest. But when making soup, the skin should be cooked together with the jujube to maximize its nutritional value.

1. Antioxidant

The abundant vitamin C in jujube has strong antioxidant activity and promotes the synthesis of collagen, which can participate in the oxidation-reduction reaction of tissue cells and is related to the metabolism of many substances in the body. Sufficient vitamin C can promote growth and development, enhance physical strength, and alleviate fatigue.

2. Lower blood pressure and cholesterol

The content of vitamin P in jujube is the highest among all fruits and vegetables. It has the effect of maintaining the permeability of capillaries, improving microcirculation, and thus preventing atherosclerosis. It can also promote the accumulation of vitamin C in the human body. In addition, the saponins contained in jujube have the functions of regulating human metabolism, enhancing immunity, anti-inflammatory, anti-allergic reaction, reducing blood sugar and cholesterol content, etc.; rutin has the function of protecting capillary通畅, preventing the increase of vascular wall fragility, and has a therapeutic effect on hypertension, atherosclerosis, and other diseases; the flavonoids contained in it can be used for the treatment and prevention of hypertension and atherosclerosis.

3. Protect and nourish the liver

Fructose, glucose, oligosaccharides, and acidic polysaccharides in jujube participate in the protection of the liver. Jujube can significantly increase the total serum protein and albumin in the serum of rabbits with carbon tetrachloride-induced liver injury. At the same time, jujube can improve the phagocytic function of mononuclear cells in the body, has the effect of protecting the liver and enhancing physical strength; vitamin C and cAMP in jujube can reduce the damage to the liver caused by chemical drugs and promote protein synthesis, increasing the content of serum total protein. In clinical practice, jujube can be used as an adjuvant treatment for chronic hepatitis and early liver cirrhosis.

4. Enhance immunity

Jujube polysaccharides are important active substances in jujube, which have obvious complement activity and promote the proliferation of lymphocytes, thereby enhancing the body’s immunity.

5. Prevent and treat cerebral ischemia

The flavonoids in jujube can prevent and treat cerebral ischemia and protect the ultrastructure of brain tissue damaged by cerebral ischemia.

6. Antiallergic

Eating jujube can treat allergic purpura. This is mainly because after the body takes in an adequate amount of cAMP, the content of cAMP in immune cells also increases, thereby inhibiting immune reactions to achieve an anti-allergic effect; the ethyl-D-furan glucose derivative in jujube has an antagonistic effect on serotonin and histamine, so it can be used to prevent allergies.

6. When eaten raw, the skin of jujube is easy to get stuck in the intestines and not be excreted easily, so the jujube should be chewed slowly when eating.

5. The skin of jujube contains a wealth of nutrients, and it should be cooked with the skin on when making soup.

4. Although jujubes can be eaten regularly, it is best not to eat more than 20 at a time. Overeating can damage digestive function and cause constipation. Excessive consumption of jujube can cause excessive stomach acid and abdominal distension.

3. Rotten jujubes produce malic acid and methanol under the action of microorganisms. Eating rotten jujubes can cause dizziness, visual impairment, and other toxic reactions, and in severe cases, it can be life-threatening, so special attention should be paid to this.

5. Jujube has the effect of enriching the blood, and it is generally believed to be most suitable for women to eat, but in some cases, it is not necessarily so.