Jujube

About Jujube

---

It is a small deciduous tree or shrub reaching a height of 5–10 metres (16–33 ft), usually with thorny branches. The leaves are shiny-green, ovate-acute, 2–7 centimetres (0.79–2.8 in) wide and 1–3 centimetres (0.39–1.2 in) broad, with three conspicuous veins at the base, and a finely toothed margin. The flowers are small, 5 millimetres (0.20 in) wide, with five inconspicuous yellowish-green petals. The fruit is an edible oval drupe 1.5–3 centimetres (0.59–1.2 in) deep; when immature it is smooth-green, with the consistency and taste of an apple, maturing brown to purplish-black and eventually wrinkled, looking like a small date. There is a single hard stone similar to an olive stone.

Its precise natural distribution is uncertain due to extensive cultivation, but is thought to be in southern Asia, between Lebanon, Iran, Pakistan, India, Bangladesh, Nepal (called as Bayar), the Korean peninsula, and southern and central China, and also southeastern Europe though more likely introduced there. This plant has been introduced in Madagascar and grows as an invasive species in the western part of this island.

The species has a curious nomenclatural history, due to a combination of botanical naming regulations, and variations in spelling. It was first described scientifically by Carolus Linnaeus as Rhamnus zizyphus, in Species Plantarum in 1753. Later, in 1768, Philip Miller concluded it was sufficiently distinct from Rhamnus to merit separation into a new genus, in which he named it Ziziphus jujube, using Linnaeus' species name for the genus but with a probably accidental single letter spelling difference, 'i' for 'y'; for the species name he used a different name, as tautonyms (repetition of exactly the same name in the genus and species) are not permitted in botanical naming. However, because of Miller's slightly different spelling, the combination correctly using the earliest species name (from Linnaeus) with the new genus, Ziziphus zizyphus, is not a tautonym, and was therefore permitted as a botanical name; this combination was made by Hermann Karsten in 1882. In 2006, a proposal was made to suppress the name Ziziphus zizyphus in favor of Zizyphus jujuba, and this proposal was accepted in 2011. Ziziphus jujuba is thus the correct scientific name for this species.

Jujube was domesticated in South Asia by 9000 BC. Over 400 cultivars have been selected.

The tree tolerates a wide range of temperatures and rainfall, though it requires hot summers and sufficient water for acceptable fruiting. Unlike most of the other species in the genus, it tolerates fairly cold winters, surviving temperatures down to about −15 °C (5 °F). This enables the jujube to grow in mountain or desert habitats, provided there is access to underground water through the summer. The species Ziziphus jujuba grows in cooler regions of Asia. Five or more other species of Ziziphus are widely distributed in milder climates to hot deserts of Asia and Africa.

In Madagascar, jujube trees grow everywhere in the western part of the island, from the north all the way to the south. It is widely eaten by free ranging zebus, and its seeds grow easily in zebu's feces. It is an invasive species, threatening mostly protected areas.

The freshly harvested as well as the candied dried fruits are often eaten as a snack, or with coffee. They are available in either red or black (called hóng zǎo or hēi zǎo, respectively, in Chinese), the latter being smoked to enhance their flavor. In China and Korea, a sweetened tea syrup containing jujube fruits is available in glass jars, and canned jujube tea or jujube tea in the form of teabags is also available. Although not widely available, jujube juice and jujube vinegar (called 枣醋 or 红枣醋 in Chinese) are also produced; they are used for making pickles (কুলের আচার) in West Bengal and Bangladesh.

In China, a wine made from jujubes, called hong zao jiu (红枣酒) is also produced. Jujubes are sometimes preserved by storing in a jar filled with baijiu (Chinese liquor), which allows them to be kept fresh for a long time, especially through the winter. Such jujubes are called jiu zao (酒枣; literally "spirited jujube"). These fruits, often stoned, are also a significant ingredient in a wide variety of Chinese delicacies. In Korea, jujubes are called daechu (대추) and are used in Daechucha teas and samgyetang.

In Lebanon, Jordan and other middle eastren countries the fruit is eaten as snacks or alongside a dessert after a meal.

In Persian cuisine, the dried drupes are known as annab, while in neighboring Azerbaijan it is commonly eaten as a snack, and are known as innab. Ziziphus jujuba grows in northern Pakistan and is known as Innab, commonly used in the Tibb Unani system of medicine. There seems to be quite a widespread confusion in the common name. The Innab is Z. jujuba: the local name Ber is not used for Innab. Rather Ber is used for three other cultivated or wild species i.e. Z. spina-christi, Z. mauritiana and Z. nummularia in Pakistan and parts of India and is eaten both fresh and dried. Often the dry fruit (Ber) was used as a padding in leather horse-saddles in parts of Baluchistan in Pakistan. The Arabic names Sidr is used for Ziziphus species other than Z. jujuba.

Jujube fruit is called ilanthappazham (ഇലന്തപ്പഴം) or badari (ബദരി) in Malayalam, ilanthai pazham (இலந்தை பழம்) in Tamil-speaking regions, "Yelchi Hannu" in Kannada and "Regi pandu" in Telugu. Traditionally, the fruits are dried in the sun and the hard nuts are removed. Then, it is pounded with tamarind, red chillies, salt, and jaggery. Small dishes are made from this dough and again dried in the sun, and are referred to as ilanthai vadai. In some parts of the Indian state of Tamil Nadu, fresh whole ripe fruit is crushed with the above ingredients and dried under the sun to make delicious cakes called ilanthai vadai or "Regi Vadiyalu" (Telugu).

In Madagascar, jujube fruits are eaten fresh or dried. People also use those fruits to make jam.

Advantage of Jujube 

---

The fruits and seeds are used in Chinese and Korean traditional medicine, where they are believed to alleviate stress, and traditionally for antifungal, antibacterial, antiulcer, anti-inflammatory, sedative, antispastic, antifertility/contraception, hypotensive and antinephritic, cardiotonic, antioxidant, immunostimulant, and wound healing properties.The jujube-based Australian drink 1-bil avoids making specific stress-related claims, but does suggest drinking 1-bil "when you feel yourself becoming distressed".

A controlled clinical trial found the fruits helpful for chronic constipation. In another clinical trial, Zizyphus jujuba was proved to be effective against neonatal jaundice.In Persian traditional medicine it is used in combination with other herbal medicines to treat colds, flu and coughing.Research implies jujube fruit has nootropic and neuroprotective properties.Ziziphin, a compound in the leaves of the jujube, suppresses the ability to perceive sweet taste. The fruit, being mucilaginous, is very soothing to the throat and decoctions of jujube have often been used in pharmacy to treat sore throats.

Jujube fruit benefits are mainly offered by the nutrients present in it.

The unripe fruit increases thirst, lessens expectoration and biliousness. Because of mucilaginous property of the fruit, it acts as herbal medicine to treat sore throat. 3. As this fruit is high in vitamin A, C and potassium, it strengthens the immune system of the body. Thus it helps in prevention of common colds and cough. It helps in the formation and maintenance of the blood stream, body hormones, bones, muscles, skin, hair, body enzymes and neurotransmitters. It is also loaded with 18 out of the 24 important amino acids. It helps in the formation of more than 50,000 proteins of the body. All this, actually triggers the wound healing process. It has soothing effect on the nervous system and acts as a natural sedative. It relieves stress and anxiety. Jujube fruit helps lower blood pressure. Jujube fruit boosts your immune system. Jujube helps cure some of the liver diseases. It is found that the jujube offers protection against liver injury by acting as an antioxidant. Jujube fruit is used to treat anemia and purpura. It has anti-oxidant properties. So it helps in delaying the process of skin aging. One of the most important jujube fruit benefits is that it inhibits the growth and movement of free radicals. Vitamin C is a good antioxidant and helps to control the growth of the tumor causing cells and cells that can lead to cancers. The berries are blood purifier and an aid to digestion. The ripe fruit is sweet, sour, and has flavor, not good for digestion; causes diarrhea in large doses. When jujube extract is combined with certain herbs like ginger, licorice, and mint, it soothes achy throat muscles. The jujube extract is useful in control of cold and flu (fever). It has anti-carcinogenic properties. According to the recent study, water extract of the jujube fruit was found effective for inhibiting the tumor causing cells and cells that can lead to leukemia. Jujube extracts are also used to manufacture skin care products to reduce wrinkles, dryness, redness, swelling and for relief from sunburn.

 

The dried ripe fruit is a mild laxative and expectorant. The fruit seed is astringent; tonic to the heart and brain; allays thirst. The seed is an aid to digestion. The alkaloids and other chemicals present in the jujube seed can help you get rid of anxiety and provide antioxidant protection to cells. The seeds are also reported to have a sedative effect and recommended as a soporific. An ointment made of the seeds with some bland oil is locally used as a liniment in rheumatism. The plant is considered to have anti tubercular properties. They are also prescribed to stop nausea and vomiting and for relief from abdominal pain in pregnancy. They are also given as an antidote to aconite poisoning, and used in poultices and other applications for wounds. The seeds are also used for the treatment of diarrhea. For its fresh and sweet smell, many people like keeping jujube leaves and flowers in their houses in order to keep the bugs and other insects away. Jujube fruits are also found useful in the treatment of itching, which is caused by several skin disorders, hysteria. It acts as energy booster in cases of fatigue, loss of energy and lack of appetite.

Listed below are 5 Medicinal Benefits of the Jujube Fruit:

Cancer Treatment

According to the National Center for Biotechnology, juice from the jujube fruit has been shown to have cytotoxic activity on different tumor lines. A study showed that the number of viable cells had been decreased after treatment. These benefits have been attributed to, among other things, the jujube's high content of bioactive compounds.Studies conducted over a 20 year period have shown bioactive compounds to play an important role in the prevention of chronic diseases.

Antioxidant Properties

Jujube fruit is also an antioxidant with rejuvenating properties. It has the ability to help clear up the skin.

Blood Purification

The dried fruits of the jujube contain saponin, alkaloids and triterpenoids. These three compounds are all beneficial in purifying the blood, and as an aid to digestion.

Relief From Stress

The jujube fruit also has stress alleviating properties. Used in a powdered form, the jujube fruit helps calm nerves and reduce anxiety.

Many More Benefits

In China jujube is used to treat diarrhea, fatigue and loss of appetite. In Japan, research has shown the jujube to increase immunity.

Additionally, jujube fruit is used to improve muscular strength, increase stamina, and as a tonic to strengthen liver function. One popular use is to make it as a tea to treat sore throats. Consuming the fruit will help treat chronic fatigue, bronchitis, and anemia.