Полезные свойства моркови и способы ее применения для лечения болезней

Морковь посевная

птичье гнездо, желтая репа

Двулетнее растение, корнеплоды которого наиболее широко применяются в кулинарии. Богато каротиноидами, которыми обусловлены практически все воздействия на организм: антиоксидантное, общеукрепляющее, витаминизирующее, регенерирующее. Применяется в народной медицине для лечения упадка сил при тяжелых болезнях – туберкулезе и онкологии. Используется вместо иммуностимулятора.

Название на латыни: Daucus Sativus
Название по-английски: Carrot
Семейство: Зонтичные - Apiaceae
Полезные свойства моркови и способы ее применения для лечения болезней

Польза моркови известна взрослым и детям. Любящие мамы трут корнеплод на мелкую терку, сдабривают его яблоком и медом. Все не зря. Это источник витамина роста и полезнейший продукт для детей. Нельзя им пренебрегать и взрослым – морковка на долгие годы сохранит зрение острым, защитит организм от вторжения вредных бактерий, поддержит красоту кожи и эластичность суставов. Ходит слава о кулинарной ценности морковки – ее активно добавляют в пищу для цвета, вкуса, аромата, а в некоторых блюдах она выступает основным и неотъемлемым ингредиентом.

Описание растения

Мало кто знает, что прародич современной оранжевой моркови имел фиолетовый окрас. Оранжевой она стала незадолго до вторжения в Европу – в Х веке. Прежде же растение заготовляли, собирая его в дикой природе. Ценностью считалось все – от кончика корешка до верхних листиков ботвы. Это в нынешнее время для хозяек надземная часть моркови не представляет особой ценности. Раньше ботву берегли и заготавливали на зиму. В Египте до сих пор ценят белую разновидность моркови, которую используют в кулинарии, магических обрядах, и конечно же, в народной медицине.

Морковь распространена абсолютно везде на земном шаре. Даже в тех климатических условиях, где ее рост ограничен или невозможен (тропики, субтропики), растение хорошо известно благодаря системе ввоза товара из-за рубежа.

Внешние характеристики

В кулинарии основную ценность представляет корнеплод моркови. Он отлично растет и развивается за один сезон, позволяя собрать с одной грядки внушительный урожай. Главное условие – достаточное количество света и влаги, а также умеренная температура. В противном случае корнеплоды развиваются хуже и увядают еще в почве. Основные характеристики всех частей растения следующие.

  • Корневая система. Стержневого типа. Представлена центральным мясистым корнеплодом веретеновидной формы, от которого отходит множество тонких корешков, активно притягивающих влагу к растению. Длина корнеплода может достигать 30 см, а вес – около 300 г. В целом корневая система углубляется до метра, позволяя поглощать воду из глубинных слоев почвы. Больше всего корешков расположено до глубины 60 см. Интересной является структура корнеплода. Его кора, толстая и довольно сочная, покрыта очень тонкой кожицей, через которую легко проникает вода. Центральная часть представлена сердцевиной, по фактуре, напоминающей древесину. Она более плотная, структурированная и волокнистая, хотя также вмещает довольно много сока. Зачастую сердцевина имеет более бледный окрас, чем кора.
  • Листья. Окрашены в темно-зеленый. По строению сложноперситые, отличаются многократным рассечением, образующим небольшие, почти треугольные доли в большом количестве. На первом году жизни развивается прикорневая розетка, из которой выходят длинные черешки листьев. На втором году вегетации, листья моркови находятся уже на стебле, крепятся с помощью коротких расширенных черешков. Характерной особенностью моркови является неравномерное опушение листов – в некоторых частях они голые, а в некоторых –слегка опушены.
  • Цветки. Имеют белый, бежевый, розоватый, а иногда и сиреневый окрас. Собраны в объемные зонтики, состоящие из множества разных по длине лучей. Когда морковь зацветает, соцветия становятся плоскими, выпуклыми только слегка. По мере отцветания зонтик становится все более изогнутым. Краевые цветки имеют венчики, превышающие по размерам центральные.
  • Плоды. Представлены двусемянками сплюснутой или овальной формы, поверхность которых имеет два основных ребра и второстепенных. Края основных ребер покрыты мелкими выростами, вторичных – шиловидными отростками.
Огородники знают, что засеянная морковь всходит неравномерно, иногда на грядке образуются просветы из-за отсутствия всходов. Причина тому – разное качество семян. Наиболее способными к накапливанию ценных веществ и благополучно восходящими считаются семена, собранные с центральной части соцветия. Крайние зачастую оказываются пустыми.

Заготовка корнеплодов

К заготовке моркови приступают в конце лета – начале осени. Время сбора урожая зависит от сорта растения. Для того чтобы сохранить морковь на зиму, лучше сажать позднеспелые сорта, отечественного производства. Как правило, они не только хорошо растут и дают отличный урожай, но и прекрасно переносят условия подвала и непредсказуемого климата. Зарубежные гибриды, созревающие в июле, не долежат даже до конца осени, поскольку просто не приспособлены к длительному хранению.

Собирать морковь начинают после того, как нижние листья растений стали желтыми. Заготовка проходит так.

  • Сбор. Морковь выкапывают, отодвигая лопату подальше от прикорневой розетки, чтобы как можно меньше травмировать поверхность корнеплода.
  • Подготовка. После вытягивания их земли следует слегка потрясти корнеплод. Чтобы отпали крупные комки почвы. Категорически нельзя бить корнеплоды о землю, соскребать почву щеткой, вытирать тряпкой. Это повредит тонкую кожицу, провоцируя загнивание корнеплодов и их скорую порчу. Отрубают ботву, не задевая основание корнеплода. Оставляют урожай просыхать на два-три дня в тени, при хорошем проветривании.
  • Хранение. Корнеплоды пакуют в мешки из полиэтилена, стараясь расположить их местом прикрепления ботвы вверх. Мешок нужно ставить вертикально. Не допускается подвешивание или складывание мешков один на другой. Закрывать тару не следует – это обеспечит корнеплоды доступом воздуха.

Для некоторых целей морковь можно высушить. Процесс сушки можно назвать кропотливым. Выход готового продукта из 10 кг корнеплодов, составляет 1 кг.

  • Подготовка. Собранные и просушенные корнеплоды моют от остатков грунта, используя металлическую щетку. Это позволяет умеренно очистить корень, не нарушая в нем баланс полезных веществ. Вымытую морковь нарезают брусьями, длиной до 3 см, толщиной до 5 мм, или кольцами, соблюдая толщину 3 мм. Нарезанный корнеплод бланшируют в кипятке на протяжении двух минут. Удобно использовать для этой цели дуршлаг. Выкладывают на бумажное полотенце, чтобы удалить излишнюю влагу.
  • Сушка. Подготовленную морковь выкладывают тонким слоем на пергамент. Ставят в духовку, разогретую до 70 градусов. Оставляют дверцу открытой и сушат на протяжении шести часов.
  • Хранение. Сухую морковь лучше сложить в полиэтиленовые пакеты с зип-застежкой, или в стеклянную тару с плотно притертой крышкой. Это защитит заготовку от вторжения вредителей и плесени.
Заготовки моркови лучше не хранить дольше года. После этого срока количество полезных веществ в них уменьшается с геометрической прогрессией, теряются вкусовые качества, внешний вид корнеплода становится неаппетитным.

Что содержит

Оранжевые корнеплоды не зря относят к перечню полезных продуктов – богатый биологически активными веществами, минералами и нутриентами состав, способен укрепить здоровье во всех сферах. Действие начинается со зрительных органов и заканчивается репродуктивной системой. Его обеспечивают следующие компоненты.

  • Флавоноиды. Улучшают реологические свойства крови, создают профилактику тромбоза. Стимулируют защитные силы организма. Облегчают работу желчного пузыря, почек, пищеварительной системы. Обладают вазопротекторными свойствами.
  • Антоцианы. Они же – красящие вещества. Ценны благодаря своим свойствам антиоксидантов. Предупреждают преждевременное старение клеток организма, нормализуют протекание окислительно-восстановительных реакций, блокируют и выводят свободные радикалы.
  • Органические кислоты. Необходимы для нормальной работы иммунитета, печени, почек. Нормализуют кислотность желудка. Обладают противомикробным действием. Стимулируют внутренние процессы регенерации.
  • Пектины. Действуют по принципу «губки», впитывая токсины, продукты жизнедеятельности. Это способствует устранению гнилостных процессов в кишечнике и нормализации состояния организма, претерпевающего хроническое негативное влияние избытка токсинов.
  • Аминокислоты. Очень важные структурные элементы тканей человеческого организма, а также участники ферментативных реакций в нем. Необходимы для поддержки стабильности физиологических процессов, своевременного высвобождения энергии, полноты и нормальной скорости метаболизма.

Витамины содержатся в моркови в сбалансированном соотношении и внушительных дозировках. Это залог поддержки человеческого здоровья на должном уровне. Все нутриенты являются необходимыми для нормального функционирования организма, среди них:

  • альфа-, гамма-, бета-каротин;
  • аскорбиновая кислота;
  • никотиновая кислота;
  • тиамин;
  • рибофлавин;
  • фолиевая кислота.

Также морковь относят к лидерам по содержанию минеральных веществ. В корнеплодах содержится:

  • большое количество железа, калия, марганца и цинка;
  • умеренное количество фосфора, меди, кальция;
  • немного молибдена, йода, натрия, магния.
Химический состав моркови лишен опасных и потенциально опасных веществ, поэтому продукт вводят в прикорм детей с пятимесячного возраста. Полезные свойства моркови подходят для укрепления здоровья взрослых, пожилых и маленьких пациентов.

Польза моркови: прием внутрь…

Главный повод для лечения с помощью моркови – профилактика и устранение дефицита витамина А. Проявления патологического состояния бывают такими:

  • ухудшение остроты сумеречного зрения;
  • сухость и трещины кожных покровов;
  • ломкость ногтей, волос;
  • необоснованная тошнота;
  • вздутие;
  • изжога;
  • внезапные поносы;
  • гнойничковые высыпания на коже тела и лица.

С помощью моркови можно лечиться от простудных заболеваний, сопровождающихся охриплостью и кашлем. Средство повышает иммунитет. Также существуют рецепты использования моркови для мужчин. С ее помощью лечат импотенцию.

Морковь в земле

Для кишечника, почек и обмена веществ

Морковь оказывает мягкое слабительное действие, благодаря содержанию пектинов и пищевых волокон. Антоцианы обуславливают противопаразитарную активность корнеплода. Нередко его используют в составе комплексной терапии онкологий желудочно-кишечного тракта (ЖКТ), поскольку для антоцианов свойственна противоопухолевая активность. Плоды моркови оказывают:

  • спазмолитическое;
  • ветрогонное;
  • мягкое желчегонное действие.

Они же стимулируют диурез, устраняют запоры, лечат дисбактериоз.

Препаратами из ботвы лечат геморрой, молочницу, нарушения обмена веществ. Особая роль отводится продукту в составе диетического питания. Морковь не просто поддерживает похудение, но и обеспечивает организм полезными веществами на время борьбы с лишним весом, что позволяет сохранить здоровый внешний вид, даже при длительных ограничениях в питании.

Для глаз

Самым популярным и известным действием моркови считается ее польза для глаз. Это абсолютно обоснованное утверждение. Провитамины А в составе корнеплода обеспечивают:

  • нормальное состояние сосудов зрительных органов и головного мозга;
  • активную работу зрительного нерва;
  • предупреждают помутнение хрусталика и роговой оболочки.
Отмечена особая польза моркови при беременности. Кроме снабжения организма будущей мамы важными витаминами, корнеплод устраняет токсикоз, улучшает аппетит и пищеварение, обеспечивая для женщин возможность нормально питаться. Также морковь отлично насыщает, обеспечивая тело беременной дамы быстроусвояемыми источниками энергии, что значительно улучшает психоэмоциональный фон.

… и наружное использование

Морковь годится не только для использования в пищу. Корнеплод проявляет лечебные свойства и при наружном использовании. Оно актуально при:

  • онкологиях кожи;
  • травмах;
  • порезах;
  • ссадинах;
  • царапинах;
  • ожогах;
  • прыщах;
  • дерматитах;
  • стоматите;
  • ангине.

Среди народных показаний к применению встречается и конъюнктивит.

Когда нельзя употреблять в пищу

Несмотря на глобальную пользу корнеплода, питание им разрешено не всем. Применение сырой моркови требует осторожности при следующих состояниях:

  • панкреатит;
  • язва желудка;
  • гастрит;
  • воспаление тонкого кишечника.

Осторожность необходима из-за раздражающего действия пищевых волокон и органических кислот, которыми богата морковь. Умеренное употребление необходимо при грудном вскармливании. Ведь антоцианы, способны проникать в грудное молоко и провоцировать развитие пищевой аллергии у младенца.

Если морковь употребляется в больших количествах или составляет основу рациона, повышается риск развития гипервитаминоза А. Первые побочные эффекты переизбытка каротиноидов заключаются в диспепсических расстройствах, которые сопровождаются болезненными спазмами в животе. Об этом стоит помнить людям, решившим подкорректировать фигуру на моркови – диета подразумевает четыре дня употребления только этого корнеплода.

Морковный сок

Терапия корнеплодом: особенности и рецепты

Лечение морковью в домашних условиях по праву можно назвать одним из самых простых.

В сыром виде

Для приготовления лечебных смесей из корнеплода, может потребоваться всего лишь измельчить его с помощью терки, выдавить сок, сварить в воде или молоке.
Кашицу из тертой моркови прикладывают к повреждениям кожи, что заметно ускоряет их заживление, а также к злокачественным поражениям эпидермиса. Сто грамм корнеплода рекомендуют съедать по утрам при:

  • авитаминозе;
  • снижении иммунитета;
  • подагре;
  • сахарном диабете;
  • снижении зрения;
  • поражении организма глистами.

Для повышения эффективности такого средства, необходимо заправлять морковку ложкой растительного масла, жирной сметаны или сливок. Для улучшения вкусовых качеств – добавлять ложку мёда.

Если сварить

Вареная морковь полезна в чистом виде, как средство, улучшающее пищеварение, повышающее кислотность и нормализующее стул. Натертая на терке, она хорошо усваивается организмом. Кроме того, при непродолжительной температурной обработке концентрация устойчивых провитаминов А в составе моркови увеличивается в разы, повышая основную ценность продукта. Всего 100 г отваренной в молоке моркови способны вернуть мужчине потенцию, как в молодости.

Сок из моркови используют для полоскания горла и полости рта при воспалительных процессах. Его смешивают с молоком для эффективного лечения лающего кашля, сопровождающего коклюш и ларингит. Такое же средство помогает при тяжелых состояниях:

  • острой фазе туберкулеза;
  • раке гортани;
  • онкологических образованиях в желудке.
Свежий сок дают маленьким детям. По 50 мл с утра – для улучшения стула, по 100 мл натощак – для лечения гельминтоза. Если у человека отсутствуют противопоказания моркови, то корнеплод можно включать в ежедневный рацион – это продлит молодость и подарит свежий внешний вид.

Морковный салат

Чай от почечнокаменной болезни

Особенности. Кроме почек, положительно сказывается на состоянии желчного пузыря, слизистой желудка, устраняет повышенное газообразование и улучшает пищеварение в целом.

Приготовление и применение

  1. Столовую ложку семян моркови заливают стаканом кипятка в термосе.
  2. После настаивания на протяжении ночи, средство процеживают.
  3. Употребляют по половине стакана до шести раз за сутки.

Настой при цистите

Особенности. Применяется при любых воспалительных заболеваниях почек и мочевыводящих протоков, в том числе грибковой и бактериальной природы.

Приготовление и применение

  1. Горсть высушенной морковной ботвы заливают половиной литра кипятка.
  2. Ставят настаиваться на час.
  3. После процеживания пьют мелкими глотками весь объем на протяжении дня.
При условии правильного и умеренного применения корнеплода для здоровья и бодрости духа, вред моркови не проявится. Наоборот, дар природы улучшит самочувствие, внешний вид и настроение.

Лечебные свойства моркови поражают своим разнообразием. Корнеплод, который все привыкли использовать в качестве вкусовой или красящей добавки, может излечить серьезные недуги. Естественно, не морковью единой нужно лечиться. Любые рецепты народной медицины нужно согласовать с лечащим врачом.

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