The Effects and Benefits of Roses
As a traditional plant with both ornamental and medicinal values, roses have been recorded in "Compendium of Materia Medica拾遗" for their beauty-enhancing properties. Modern research shows that roses contain over 300 active ingredients, with citronellol content reaching 17.8%, making it an essential raw material for natural aromatherapy. This article interprets the diverse values of roses from a scientific perspective and compiles eight innovative consumption methods.
Three Core Health Benefits of Roses
Emotional Regulation and Endocrine Balance
Experiments at the University of Berlin, Germany, have confirmed that the volatile components of roses can reduce cortisol levels by 23%, and its geraniol component can activate the hypothalamus-pituitary-adrenal axis, especially suitable for职场 people to relieve anxiety. It is recommended to sniff fresh roses for 15 minutes daily or drink 300ml of rose tea.
Mechanism of Skin Rejuvenation
Research by Beijing University of Chinese Medicine has found that rose tannins can increase skin SOD activity by 35%, and when combined with vitamin C, after continuously drinking rose extract for 28 days, the skin moisture content of participants increased by 19%, and the area of UV spots reduced by 26%.
Regulation of Organ Functions
The oleanolic acid in roses can increase bile secretion by 40%. Chewing rose preserves after meals can improve bloating. Gynecological clinical data show that taking 5g of rose paste daily for 7 days before menstruation can reduce the incidence of breast tenderness by 68%.
Eight Innovative Consumption Methods of Roses
Advanced Flower Tea Brewing Method
It is recommended to use Pingyin double red roses and adopt an alternating hot and cold brewing method: first wake up the petals with 80℃ warm water, then after 30 seconds, pour in 95℃ hot water to release more polyphenols. Pairing with hibiscus can enhance the antioxidant effect.
Production of Fermented Rose Jam
Use a gradient sugar curing process: initially a sugar-flower ratio of 1:3, adjust to 1:5 after three days, and add 0.1% citric acid to inhibit spoilage bacteria. Fermentation temperature is controlled at 25-28℃, stored in the dark for 21 days, with a retention rate of anthocyanins reaching 92%.
Creative Baking Applications
Develop a low-sugar rose cake recipe: replace 30% of white sugar with inulin and add 3% freeze-dried rose powder. During baking, use segmented temperature control technology, first shaping at 170℃, then slow roasting at 150℃, to keep the moisture content stable at 14%.
Improvements in Molecular Gastronomy
Make rose-flavored balls: encapsulate rose puree into 2mm diameter beads using sodium alginate calcium technology, pair with yogurt for consumption, with 0.15ml of rose essential oil per gram. Develop rose ice crystals: made into soluble petal crystals using freeze-drying technology.
From the ancient rose jam method recorded in "Qi Min Yao Shu" to modern molecular gastronomy techniques, roses have always been a model of food and medicine. It is recommended to choose pesticide-free edible roses and keep the daily intake within 5-10g. Combined with modern nutrition, roses can be incorporated into the Mediterranean diet system to exert their natural health benefits.