Barberry (Berberis L.) It is a thorny, deciduous shrub of the barberry family, usually reaching 1.5 to 3 meters high. His shoots are armed with acute, trigensuage thorns that protect him with herbivores. The leaves, small and vice versa, take the color of intense greenery in the summer to go into shades of gold, orange and red in autumn. In May, the shrub is sprinkled with small, yellow flowers gathered in clusters. Characteristic, longitudinal, crimson berries ripen in autumn. The natural range of the barberry covers a significant part of Europe, North Africa and West and Central Asia.
Barberry arrived in Poland in prehistoric times, and its presence was recorded in numerous wild -growing positions, especially on dry, limestone slopes and in the visible forests. In the past, he was eagerly planted in gardens and at home, both as a decorative plant and a natural protective barrier.
In Poland, an ordinary barberry is sometimes called “kwaśnica” or “lemon of the north”, which perfectly reflects the intensively sour taste of its fruit. However, the history of this plant dates back much further – Already in ancient Egypt, barberry berries were mixed with a fennel, creating a drink used in soothing fever. Nowadays, the largest producer of dried barberry fruit is Iran, where this bush occupies a special place in culture and kitchen, and its meaning can be compared to the role that olive plays in the Mediterranean.
In 28 g of dried barberry we will find only 89 kcal, 3 g fiberand a solid dose of microelements. They belong to them vitamin C, vitamin A, potassium, Calcium and ironand also anthocyanins and flavonoids – Natural antioxidants supporting cell protection against oxidative stress. The most important bioactive ingredient is berberyna – Alkaloid with a wide spectrum of action, present in fruit, bark and roots of the plant. Research conducted in 2008 by the Mashhad University of Medical Sciences confirmed its hepatoprotective properties, i.e. the ability to protect the liver against damage caused, among others fatty and oxidative stress.
On the other hand, in a clinical trial from 2009, conducted by Chinese Academy of Medical Sciences, demonstrated, that supplementation of 1.5 g Berberin per day reduced blood glucose in patients with type 2 diabetes comparable to metformin for three months – one of the most commonly used anti -diabetic drugs. Meta-Analis from 2012 carried out at the University of Bologna also confirmed that Barberry reduces an empty stomach by an average of 14.52 mg/dl, reduces HBA1C by 0.3 percent. and improves the HOMA-IR indicatorwhich indicates better insulin sensitivity. Regular consumption of dried fruit can also support the lipid profile, reducing LDL cholesterol by up to 24 percent. and reducing blood pressure by 5-11 mmHg.
The list of potential benefits is long: from anti -inflammatory and antioxidant effects, through supporting the health of the gums, to relieving diarrhea thanks to antibacterial properties. Laboratory analyzes carried out at the University of Alexandria in 2013 They also suggest possible anti -cancer effect, resulting from braking of cancer cells.
Dried barberry, known in Iran as zereshkthis is one of the most characteristic ingredients of the Middle East. In the culinary tradition there is added For rice and meatsand his sour and vegetable note breaks the taste of fatty dishes. The most famous dish is Zereshk Polo – Aromatic pilaf with chicken, saffron and ruby barberry berries. Barberry also goes to desserts and refreshing drinks.
After a short soaking of barberry fruit in hot water, it can use them as an addition to pilafs, groats or salads, replacing cranberries. Will enrich the taste Homemade granola, bread, stuffed poultry or piesas well as fruit preserves – jam and jellies. In the sweet version, they can be slightly sweetened to alleviate natural thoughness, and in desserts combine with nuts and honey.
Barberry is also perfect for preparation warming infusions and teas. Just pour two tablespoons of dried fruit with boiling water, add slices of orange, cloves and a little honey, and then brew under cover for about 20 minutes. Such a drink has an intense sour taste with a citrus note and can support immunity. The recommended daily portion is about two teaspoons of fruit or 3-4 cups of infusion of 150 ml. However, it should be remembered that excess berberin can cause stomach ailments, in the case of pregnancy, breastfeeding or the use of diabetes, hypertension or blood clotting – the use of barberry should be consulted with a doctor.
Sources: Teragota.pl, Pubmed
