According to the National Institutes of Health (NIH), corn silk contains flavonoids, polyphenols, saponins and especially natural potassium in moderation. These compounds have antioxidant, anti-inflammatory effects and help increase physiological urine excretion, helping the kidneys excrete waste more effectively without causing strong stimulation like diuretic drugs.
This mechanism is especially suitable for people with normal kidney function but often have internal heat, small urine, and dark urine, a sign that the filtering and excretion process is under pressure.
A study published in the Journal of Ethnopharmacology showed that corn silk water helps increase urine flow and reduce the accumulation of urea and creatinine in the blood in people with mild kidney disease.
Unlike synthetic diuretic, the effect of corn silk occurs slowly, not causing an imbalance of sodium - potassium, thereby reducing the burden on the kidney gland.
This explains why in folk medicine and modern nutrition, corn silk water is often recommended as a supportive drink, not a replacement for medical treatment.
According to the WHO, high blood pressure is the leading cause of chronic kidney failure. Flavonoids in corn silk have been shown to improve vascular endothelial function and support mild blood pressure regulation, thereby indirectly protecting the kidneys from long-term damage.
This is an important advantage of corn silk water compared to many other soft drinks that contain high sugar or sodium, which are harmful to the kidneys.
Nutritionists recommend:
Use fresh or dried corn silk, wash
Boil for 10-15 minutes, drink 200-300 ml/day
Do not drink completely replace filtered water
Do not use it continuously for many weeks if you are suffering from severe kidney failure or are monitoring potassium in the blood
Medical News Today also notes that even though it is herbal, corn silk water still has biological effects; people with chronic kidney disease, pregnant women or are taking diuretic drugs should consult a doctor before regular use.
