Jiaogulan History

Jiaogulan (latin: Gynostemma Pentaphyllum) is low growing five-leafed vine in the same family as cucumber plants and a variety of gourds. The leaves of the jiaogulan plant have been consumed as a tea in southern China for centuries. Residents in the Guangxi and Shicuan provinces called the herb Xiancao which translates as, "the immortality herb" and it was well known for its many beneficial properties. However, jiaogulan did not come to the attention of the medcial reseacrh community until 1972 when Japanese researcher Dr. Mashiro Nagai investigated using jiaogulan as an alternative to artificial sweeteners. While there is a sweet variety of jiaogulan, it did not prove to be a viable sugar substitute. However, Dr. Nagai's research did identify several intiguing properties in jiaogulan, most notably an unprecedented number of natural saponins.

Researchers again noticed jiaogulan as a result of the Chinese census in the 1970's. Demographers noted an unusual concdntration of centenarians (people of age greater than 100) in Guangxi and Shicuan provinces. Dr, Jialiu Liu was sent to these provinces to investigate. His research found that the only common factor amongst the centenarians was high daily consumption of tea made from jiaogulan. The Chinese launched an extensive multi-year study of jiaogulan resulting in most of the information we have today regarding the beneficial effect of jiaogulan.

Japanese researchers took up the subject again in 1981 when the previous Japanese research caught the attention of Dr. Tsunematsu Takemoto. His research confirmed many of the Chinese findings and provided much of the detailed biochemical analysis available regarding jiaogulan.

Jiagulan Uses

Jiaogulan is first and foremost a delicious tea and is widely consumed purely for the taste. However, research suggests that is may also be beneficial for: high blood pressure, cancer therapy, impoved athletic performance, reducing stroke and heart attack risk, erectile disfunction, diabetes, insomnia, fatigue and reducing cholesterol. See the individual health links below for more information.

Jiaogulan Preparation: Jioagulan is consumed as a tea, as capsules or simply raw or dried. Opinions vary on the method of preparation as a tea and seem to be a mater of personal preference. Some experts recommend treating jiaogulan similarly to a high quality green tea, i.e. brewing temperatures between 140 deg and 160 deg and brewing times under 2 minutes. Other's prefer a much longer brewing time to maximize the extraction of the beneficial saponins.

Key Definitions

Jiaogulan: Gynostemma pentaphyllum, also called jiaogulan (Chinese: 绞股蓝; pinyin: jiǎogǔlán, literally "twisting-vine-orchid") is an herbaceous vine of the family Cucurbitaceae (cucumber or gourd family) indigenous to the southern reaches of China, southern Korea and Japan. Jiaogulan is best known as an herbal medicine reputed to have powerful antioxidant and adaptogenic effects that increase longevity.(from Wikipedia)

Saponin: a class of chemical compounds, one of very many secondary metabolites found in natural sources, with saponins found in particular abundance in various plant species. Specifically, they are amphipathic glycosides grouped phenomenologically by the soap-like foaming they produce when shaken in aqueous solutions, and structurally by their being composed of one or more hydrophilic glycoside moieties combined with a lipophilic triterpene derivative (see Hostettmann & Marston 1995[1], and Cornell 2008[2]) (from Wikipedia)

Adaptogen: a natural herb product that is proposed to increase the body's resistance to stress, trauma, anxiety and fatigue. In the past, they have been called rejuvenating herbs, qi tonics, rasayanas, or restoratives. All adaptogens contain antioxidants, but antioxidants are not necessarily adaptogens and that is not proposed to be their primary mode of action.[1] (from Wikipedia)

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Jiaogulan and Your Health