Mac kham is a type of fruit that is characteristic of mountain forests, also known as wild plum, mountain grape, or wild date plum. This fruit is round with juicy skin, contains seeds, and is green in color. When ripe, it turns slightly yellow and has a slightly sour and bitter taste.
In Traditional Indian Medicine, the entire tree – including the fruit, leaves, and seeds of mac kham – is valued for its medicinal properties and is highly regarded in the selection of research drugs with minimal side effects.
Mac kham fruit is rich in vitamin C, vitamin A, fiber, calcium, phosphorus, iron, and other nutrients. It is known as a “moisturizing and cough-reducing” food. Mac kham seeds also have expectorant and respiratory support properties.
In winter, many people suffer from discomfort due to dry throat. Consuming mac kham can effectively alleviate this problem and provide sufficient moisture to the throat.
In addition, mac kham fruit is rich in vitamin C, accounting for 600-800% of the daily recommended intake. Therefore, it has many benefits for the immune system, such as reducing cellular damage and inflammation, especially chronic inflammation related to increased risk of diseases such as type 2 diabetes, heart disease, and autoimmune disorders.
Vitamin C is also an antioxidant, so consuming mac kham also has anti-aging effects, helping to prevent cellular damage and slow down the natural aging process of the body.
Mac kham fruit extract can promote hair growth and inhibit the enzyme that causes hair loss. In addition, laboratory studies have shown that mac kham fruit extract can help protect and counteract age-related macular degeneration by improving retinal cell health.
In laboratory studies and animal experiments, extracts from mac kham fruit have shown potential in killing certain cancer cells, such as lung cancer, ovarian cancer, cervical cancer, and breast cancer.
In addition, this extract may also play a role in preventing cancer effectively due to the high antioxidant effects of phytochemicals such as tannins, flavonoids, and vitamin C.
People with cardiovascular disease who consume mac kham have the effect of reducing the accumulation of bad cholesterol in the blood due to its high chromium content.
This helps reduce the risk of atherosclerosis or plaque buildup in the arteries. From there, it can counteract angina and stroke. Furthermore, the high iron content in mac kham also supports the production of new blood and promotes blood circulation.
According to Traditional Medicine, mac kham fruit has a sweet and slightly bitter taste, a cool nature, and functions to relieve thirst, promote diuresis, reduce heat, relieve inflammation, and transform phlegm. Mac kham leaves have a pungent taste, a balanced nature, and a diuretic effect. Mac kham roots have a bitter and astringent taste, a balanced nature, and a hypotensive effect. Mac kham flowers have a cooling effect on the body, reduce heat, and promote intestinal movement.
In India, fermented mac kham fruit juice is used as a treatment for jaundice, indigestion, or cough. In Thailand, mac kham fruit extract is used to produce expectorants and urinary tract medicines.
In addition to consuming fresh, mac kham can be processed in various ways such as juicing, sugaring, salted chili, soaking in alcohol, and more. Mac kham pickled with vinegar is most loved by many people because it combines harmoniously four flavors of sourness, bitterness, saltiness, and sweetness to stimulate taste buds.
However, you should not abuse mac kham for treatment without consulting a doctor.
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