Lapacho: a food supplement with numerous benefits
Lapacho, also known as Pau d'Arco, is a tree native to South America, mainly Paraguay, Brazil and Argentina. Its bark has been used for centuries by indigenous peoples for its medicinal properties and health benefits. Today, lapacho is also used as a food supplement for its many beneficial properties. In this article, we'll explore the benefits of lapacho, its origin and its use as a food supplement.
The health benefits of lapacho
Lapacho is rich in phytochemicals such as quinones, flavonoids and naphthoquinones, which have antioxidant and anti-inflammatory properties. This combination of compounds makes it a powerful natural remedy with numerous health benefits.
- Boosts the immune system: Lapacho contains polysaccharides, particularly iproxide, which stimulate the immune system by strengthening immune cells. This makes it an ally in preventing infection and disease.
- Fights free radicals: The antioxidants in lapacho help neutralise free radicals, reducing oxidative stress in the body. This can also help prevent chronic diseases such as cancer and cardiovascular disease.
- Anti-inflammatory: The chemical compounds in lapacho have effective anti-inflammatory properties, making it a natural choice for relieving the pain and symptoms associated with arthritis, colitis and other inflammatory conditions.
- Antimicrobial and antifungal: Lapacho has antimicrobial and antifungal properties, making it a natural remedy for bacterial and fungal infections. It can also help stimulate the immune system to fight these infections.
- Digestive benefits: Lapacho has traditionally been used to treat gastrointestinal disorders such as yeast infections, parasites and ulcers. Its anti-inflammatory effect can also relieve symptoms caused by inflammation in the gastrointestinal system.
- Reduces stress and improves sleep: Lapacho's calming properties can help reduce stress and improve sleep quality. Some studies have shown that lapacho can also help reduce anxiety and depression.
Origin and history of lapacho
Lapacho is a large evergreen tree native to South America, found mainly in tropical and subtropical regions. Its scientific name is Handroanthus impetiginosus, but it is also known by other names such as Pau d'Arco, Taheebo or Ipe Roxo.
The use of lapacho for its medicinal properties dates back centuries. The indigenous peoples of South America were already aware of its benefits and used it to treat a variety of illnesses. The Incas used it for its antifungal and antiparasitic properties, while the Indian tribes of Amazonia still use it today to boost the immune system and treat infections.
Over the centuries, lapacho has been used to treat a variety of illnesses, from fever to Lyme disease and cancer. Today, it is mainly used as a dietary supplement for its antioxidant, anti-inflammatory and immunostimulant properties.
Using lapacho as a food supplement
Lapacho can be consumed in various forms, such as infusions, capsules or tinctures. However, it is important to note that lapacho should not be confused with lapacho tincture, which is an alcoholic extract that can be toxic in large quantities.
Capsules are often preferred for their convenience and precise dosage. They can be taken daily, in the doses recommended by the manufacturer.
Lapacho infusions are prepared by boiling the bark of the tree in water and leaving it to steep for a few minutes. This is the form traditionally used by South Americans. However, it should be noted that lapacho infusion can have a bitter, woody taste, which may not be to everyone's taste.
Lapacho can be used as a dietary supplement to support general health, but it is also indicated for relieving specific problems such as infections, inflammation or digestive disorders. As with any dietary supplement, it is important always to follow the dosage recommendations and not to exceed the recommended dose.
Precautions to be taken when using lapacho
Although lapacho is considered safe for most people, it is important to take certain precautions when using it:
- Pregnant or breast-feeding women: As with any dietary supplement, pregnant or breast-feeding women are advised to consult their doctor before using lapacho.
- Drug interactions: Lapacho may interact with certain medicines, so it is advisable to consult a doctor or pharmacist before using it if you are taking other medicines.
- Allergic reactions: People allergic to plants in the Bignoniaceae family, which also includes plants such as jasmine and honeysuckle, may also be allergic to lapacho.
Conclusion
In short, lapacho is a natural food supplement with numerous health benefits. Its use dates back centuries, and today it is mainly used for its anti-inflammatory, antioxidant and immunostimulant properties. However, it is important to take precautions when using it, and always follow the dosage recommendations. If you are considering using lapacho as a dietary supplement, it is always advisable to consult a health professional to ensure that it is suitable for your needs and state of health.
Sources
– Anti-inflammatory, antioxidant and anti-LPS activities of phenolic compounds from green propolis.
– Lapachol ameliorates Colitis by inhibiting Toll-like receptor 4 signaling in dendritic cells.
