Benefits of Hawthorne Berry
Hawthorn (Crataegus species) has been used to treat heart disease as far back as the 1st century. By the early 1800s, American doctors were using it to treat circulatory disorders and respiratory illnesses. Traditionally, the berries were used to treat heart problems ranging from irregular heartbeat, high blood pressure, chest pain, hardening of the arteries, and heart failure. Today, the leaves and flowers are used medicinally. There is even research to suggest that hawthorn might be effective when used in the treatment of mild-to-moderate heart failure. Hawthorn is often called “the heart herb” for its various cardio-protective abilities. Prized for its ability to uplift and strengthen the heart both emotionally and physically, the hawthorn berry has been used for centuries as a natural remedy for all kinds of serious heart concerns. These include angina, high blood pressure, hardening of the arteries, irregular heart beat and even congestive heart failure.
Native American tribes enjoyed eating them and they also used hawthorn to treat heart troubles, as well as gastrointestinal complaints.
Hawthorn is used to help protect against heart disease and help control high blood pressure and high cholesterol. Both animal and human studies suggest hawthorn increases coronary artery blood flow, improves circulation, and lowers blood pressure. It has also been used on the skin to treat boils and skin sores.
Hawthorn has been studied in people with heart failure (a condition in which the heart is unable to pump enough blood to other organs in the body). More studies are needed to understand how effective it may be. A number of studies conclude that hawthorn significantly improved heart function. Studies also suggest that the herb can enhance a person’s ability to exercise following heart failure. Participants in studies have reported that hawthorn significantly improved symptoms of the disease (such as shortness of breath and fatigue).
Hawthorn Berries stimulate bile and gastric secretions, aiding in the digestion of stagnant food in the GI tract, especially that which is rich in fats or protein. They also contain various organic compounds that interact with gut flora to improve the digestion of nutrients.