Ingredient analysis studies show that crab greens contain many polyphenols, flavonoids, tannins and terpenoids - compounds with strong antioxidant activity.
According to a study published in the Journal of Microbiology and Biotechnology, extracts from pennywort contain high levels of phenolic and flavonoid, which help neutralize free radicals and protect cells from oxidative damage.
Clams also provide vitamin C, beta-carotene, potassium and a small amount of plant protein. These nutrients contribute to maintaining the immune system, balancing electrolytes and supporting the activity of detoxifying enzymes in the liver.
The liver is an organ easily damaged by alcohol, drugs, high-fat foods and environmental pollution. Oxygenated stress and prolonged inflammatory reactions are the two main mechanisms causing hepatitis and fatty liver.
The kidney is the organ responsible for blood filtration and excretion of waste. Some preclinical studies have noted that crab greens extract has the ability to inhibit the angiotensin-converting enzyme (ACE) - a mechanism commonly used in antihypertensive drugs and to protect kidney function.
When blood pressure is well controlled, pressure on the kidney's filter system decreases, helping to limit the risk of chronic kidney failure.
This is one of the reasons why crab greens are used in folk medicine to support issues related to the kidneys and urinary tract.
In cuisine, water spinach is often eaten raw, mixed with salad or cooked in soup. This use method is quite suitable for the goal of preserving nutrients, because many vitamins and polyphenols are easily decomposed when cooked at high temperatures. Some common cooking methods include:
Clams mixed with vinegar oil or beef, helps increase the absorption of antioxidants thanks to healthy fats.
Crab claw soup cooked with shrimp or minced meat provides more protein and minerals.
Pureed water spinach smoothie with low-sugar fruit, suitable for people who need to supplement fiber and micronutrients.
Using water spinach in your daily diet in moderation (about 50-100g of fresh vegetables each time) is considered safe for healthy people.
