Product name:Boldo leaf extract 10:1
Description: Boldo leaves (Peumus boldus Molina; Syn. Boldu boldus, Boldea fragrans; Monimiaceae) are known and used only in South America. Boldo leaves are strongly aromatic, similar to cinnamon or bay leaves and, when used, impart a very agreeable aroma to dishes. They are most useful in fish dishes, and can also enrich the taste and flavour of sauces, mushroom dishes, pickled vegetables and gravies. Boldo leaves contain about 2 % essential oil, which contributes to the flavour and aroma of this leaf. The main component of the essential oil is ascaridol, a monoterpene peroxide with a disagreeable smell and found only very rarely in plants. The flavour-contributing compounds are p-cymene, 1,8-cineol and linalool. The leaves also contain alkaloids such as boldine, isoboldine and N-methyllaurotetanine. They are used in herbal teas, and were part of traditional Mayan medicine. Research has verified the various indigenous uses of boldo leaves: in animal studies, they have been shown to stimulate digestion and to have anti-inflammatory, antioxidant and bile-producing and diuretic properties which are attributed largely to the plant chemical boldine. A US monograph reports that boldo can increase urine output by 50 %, which again validates the plants traditional use as a diuretic (Taylor, 2004; Katzer, 1998a). An ethanol extract of the leaf administered to mice was shown to have a liver protective effect, preventing damage from chemical exposure. The extract also relaxes smooth muscle tissue and prolongs intestinal transit.