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Diabazac Syrup - Ayurvedic blood sugar control Medicine | Promote insulin sensitivity

Diabazac is an Ayurvedic syrup that is used to manage diabetes. It is made with a blend of seven herbs, including neem, karela, jamun, gudmar, chirayta, tulsi, and bel patta. These herbs have been shown to support healthy blood sugar levels, promote insulin sensitivity, and aid in weight management. Diabazac is also easy to incorporate into your daily routine, as it comes in a liquid form. Diabazac Syrup also helps with digestion and liver function. It is also easy to incorporate into your daily routine, as it comes in a liquid form. Key features of Diabazac: Made with a blend of seven Ayurvedic herbs Supports healthy blood sugar levels Promotes insulin sensitivity Aids in weight management Easy to incorporate into your daily routine Benefits of Diabazac: Supports healthy blood sugar levels Promotes insulin sensitivity Aids in weight management Enhances digestion and liver function Easy to incorporate into your daily routine List of the seven herbs and their purported benefits: Neem: B

The Amazing Kiwi: A Nutritious Fruit with Health Benefits and Platelet-Boosting Properties


Kiwi (Actinidia deliciosa) is a fruit that is enjoyed all around the world for its unique flavor and nutritional benefits. Originally from China, Kiwi is now grown in many countries, including New Zealand, Italy, and Chile, among others. In this article, we will explore the various aspects of Kiwi, including its taxonomy, cultivation, nutritional value, culinary uses, and more. By the end of this article, readers will have a comprehensive understanding of this delicious and versatile fruit and its importance in the global fruit market.

Taxonomy and Description:

Kiwi (Actinidia deliciosa) is a species of woody vine in the family Actinidiaceae, which includes about 60 other species of vines and shrubs. The Actinidiaceae family is part of the larger order Ericales, which includes other economically important plant families such as the Ericaceae (blueberries, cranberries), Primulaceae (primroses), and Theaceae (tea).

The Kiwi fruit is typically oval or oblong-shaped and measures about 5-8 centimeters in length and 4-6 centimeters in diameter. The skin is fuzzy and brown with a hint of green, and the flesh inside is bright green with a ring of small black seeds in the center. The texture of the flesh is soft and juicy, with a slightly tart and sweet taste that is often compared to a mix of strawberry, banana, and pineapple.

There are several other species of Actinidia that are also commonly referred to as "kiwifruit," including Actinidia chinensis (also known as the "golden kiwi"), Actinidia arguta (also known as the "hardy kiwi"), and Actinidia kolomikta (also known as the "variegated kiwi"). While they may differ in their physical characteristics, all of these species are part of the same Actinidia genus.

Distribution and Habitat:

Kiwi is native to the Yangtze River valley in China, where it grows in forest understory habitats. Today, Kiwi is cultivated in many regions around the world, including New Zealand, Italy, Chile, France, Greece, and the United States.

In New Zealand, Kiwi has become an important crop, and the country is one of the world's largest exporters of the fruit. In the United States, California is the main producer of Kiwi, followed by Oregon and Washington.

Kiwi plants grow best in temperate climates with mild winters and warm summers. They prefer well-draining soils that are rich in organic matter and slightly acidic (pH 5.0-6.5). The plants are sensitive to frost and require protection during cold weather. They also require regular watering and fertilization to thrive.

While Kiwi is typically grown in commercial orchards, it can also be found growing wild in some areas where it has been introduced, such as parts of Australia, Europe, and North America. However, in these regions, Kiwi is often considered an invasive species that can outcompete native plants and disrupt local ecosystems.

Cultivation and Harvesting:

Kiwi is a commercially important crop that is grown in many parts of the world. There are several different varieties of Kiwi, including the most common one, which is the fuzzy Kiwi or the Actinidia deliciosa variety. Other varieties include the golden Kiwi or Actinidia chinensis and the hardy Kiwi or Actinidia arguta.

Kiwi plants are typically propagated from cuttings or by grafting onto rootstock. They are dioecious, which means that male and female flowers grow on separate plants, and both male and female plants are required for fruit production. For commercial orchards, it is common to plant one male plant for every six to eight female plants.

Kiwi plants are usually trained onto trellises or support structures to help them grow upward, and they require regular pruning to maintain their shape and promote fruit production. The plants are also susceptible to several diseases and pests, including bacterial canker, powdery mildew, and root rot, which require careful monitoring and management.

Kiwi fruit is harvested when it is fully ripe, which is typically in late fall or early winter. Ripe fruit can be easily identified by its soft texture and sweet fragrance. The fruit is harvested by hand or with the help of specialized machinery that gently removes the fruit from the vines without damaging it. Once harvested, Kiwi fruit can be stored for several weeks under the right conditions, such as in a cool, dry place with good ventilation.

Nutritional Value and Health Benefits:

Kiwi is a highly nutritious fruit that is rich in vitamins, minerals, and other important nutrients. One medium-sized Kiwi fruit (about 69 grams) provides the following nutrients:

·        Calories: 61

·        Carbohydrates: 15 grams

·        Fiber: 2.1 grams

·        Protein: 1.2 grams

·        Fat: 0.4 grams

·        Vitamin C: 64 milligrams (71% of the daily value)

·        Vitamin K: 31.3 micrograms (26% of the daily value)

·        Vitamin E: 1.1 milligrams (7% of the daily value)

·        Potassium: 237 milligrams (5% of the daily value)

·        Folate: 23.3 micrograms (6% of the daily value)

Kiwi also contains other important nutrients such as calcium, iron, magnesium, and phosphorus.

The high levels of vitamin C in Kiwi make it an excellent source of this important antioxidant vitamin. Vitamin C is essential for the proper functioning of the immune system and has been shown to help reduce the risk of chronic diseases such as heart disease, stroke, and cancer.

In addition to vitamin C, Kiwi also contains a unique enzyme called actinidin, which has been shown to help improve digestion by breaking down proteins in the stomach. This can be especially beneficial for people who have digestive problems such as bloating, gas, or constipation.

Other potential health benefits of eating Kiwi include reducing inflammation, improving skin health, and helping to lower cholesterol levels. Some studies have also suggested that Kiwi may have anticancer properties and could help to reduce the risk of certain types of cancer.

Kiwi-based Products:

Plat Pill Syrup:

In addition to eating Kiwi as a fruit, Kiwi-based supplements are also available in the form of pills or syrups. These products contain Kiwi as an active ingredient and are marketed for their platelet-boosting properties.

The active compounds in Kiwi, including vitamin C, folate, and polyphenols, are believed to stimulate the production of platelets and improve platelet function. While more research is needed to fully understand the effects of Kiwi on platelets, some studies have shown promising results.

Kiwi supplements are typically taken daily and are available in various dosages. Kiwi-based supplement i.e. plat pill syrup offer a convenient way to boost platelet production and function. It's important to choose a high-quality product and to follow the recommended dosage to ensure safety and efficacy.

Check out herbal manufacturer in India making kiwi-based supplements.

Culinary Uses:

Kiwi is a versatile fruit that can be used in a variety of culinary preparations. Here are some ways Kiwi can be consumed:

·        Raw: Kiwi can be eaten raw, either by itself or as part of a fruit salad. Simply cut the fruit in half and scoop out the flesh with a spoon.

·        Topping: Kiwi can be sliced and used as a topping for desserts such as ice cream, yogurt, or cakes.

·        Smoothies: Kiwi can be blended with other fruits and vegetables to make a delicious and nutritious smoothie.

·        Sauces: Kiwi can be pureed and used as a base for sauces and marinades.

·        Salsa: Kiwi can be diced and mixed with other fruits and vegetables to make a refreshing and flavorful salsa.

·        Preserves: Kiwi can be made into jam or jelly.

In addition to its culinary uses, Kiwi has some traditional or cultural uses as well. In Chinese medicine, Kiwi fruit is believed to have cooling properties and is often used to alleviate symptoms of heat-related illnesses. In Maori culture, the Kiwi bird is considered a sacred symbol and is often depicted in art and jewelry.


In conclusion, Kiwi is a delicious and highly nutritious fruit that offers a wide range of health benefits. From its high levels of vitamin C and other important nutrients to its unique digestive enzyme and potential anticancer properties, Kiwi is a fruit that should be a part of any healthy diet.

Kiwi can be consumed in a variety of ways, from eating it raw to using it as a topping for desserts or in smoothies. Its versatility and unique flavor make it a great addition to any dish.

Overall, Kiwi is a fruit that deserves more attention and recognition for its health benefits and culinary uses. So why not try incorporating some Kiwi into your diet today and enjoy the delicious taste and numerous health benefits that it has to offer?

Herbs Alphabetical List

Adraka (Zingiber Officinale), Agar Agar (Gelidium Amansii), Ajamoda (Carum Roxburghianum), Ajwain (Trachyspermum Ammi), Aloevera (Aloe Barbadensis), Alsi (Linum Usitatissimum), Amaltaas (Cassia Fistula), Amla (Emblica Officinalis), Amrapandhi haridra (Curcuma Amada) , Ananthamoola (Hemidesmus Indicus), Apamarg (Achyranthes Aspera), Arand Beej (Ricinus Communis), Arjun (Terminalia Arjuna), Ashoka (Saraca Indica), Ashwagandha (Withania Somnifera), Atibala         (Abutilon Indicum), Babool Gond (Acaia Arabica), Bael / Belpatre (Aegle Marmelos), Bahera (Terminalia Bellirica), Bansa (Adhatoda Vasica), Bavding (Embelia Ribes), Bharangi (Clerodendrum Serratum), Bhringaraj (Eclipta Alba), Bhuiamla (Phyllanthus Niruri), Bhutrina (Cymbopogon Citrastus), Bola (Commiphora Myrrha), Brahmi (Herpestis Monniera), Chandrashoor (Lepidium Sativum), Chameli (Jasminum Officinale), Chirayta (Swertia Chirata), Chirongi Oil (Buchanania Latifolia), Chitra (Plumbago Zeylanica), Dadima Beej (Punica Granatum), Dalchini  (Cinnamomum Zeylanicum), Daruhaldi (Berberis Aristate), Devdaru (Cedrus Deodara), Dhataki (Woodfordia Fruticosa), Draksha (Vitis Vinifera), Gairik (Ochre), Gajar (Daucus Carota), Gali Pan / Paan (Betel Pepper), Gandhpura Oil (Gaultheria Fragrantissima), Garlic Shuddha (Allium Sativum), Goat Milk, Wheat Grass Oil (Triticum Sativum), Gokharu (Tribulus Terrestris), Gorakhganja (Aerva Lanata), Gudmar (Gymnema Sylvestre), Guduchi (Tinosora Cordifolia), Gulab (Rosa Centifolia), Gular (Ficus Glomerata Roxb.), Hadjod (Cissus Quadranglaris), Haldi (Curcuma Longa), Hansraj  (Adiantum Lunulatum), Harad (Terminalia Chebula), Harshingar (Nyctanthes Arbor-Tristis), Hingu (Ferula Ashafoetida), Honey, Indrajaw (Holarrhena Antidysenterica), Ispaghul Husk (Plantago Ovata), Jaiphal (Myristica Fragrans), Jamun (Eugenia Jambolana), Jarul (Lagerstroemia Flos-Reginae Retz), Jatamansi (Nardostachys Jatamansi), Java Kushum (Hibiscus Rosasinensis), Jeera (Cuminum Cyminum), Jyotishmati (Celastrus Paniculatus), Kakarsingi (Pistacia Integerrima), Kali Mirach (Piper Nigrum), Kallaungi (Nigella Sativa), Kalmegh (Andrographis Peniculata), Kantkari (Solanum Xanthocarpum), Kapoor (Cinnamomum Camphora), Kapoor Tulsi (Ocimum Americanum), Karanja (Pongamia Glabra), Karela (Momordica Charantia), Kasni (Cichorium Intybus), Kaunch Beej (Mucuna Pruriens), Khadir (Acacia Catechu), Khatmi (Althaea Officinalis), Kiwi (Actinidia Deliciosa), Kulattha (Dolichos Biflorus), Kumkum/Kesar (Crocus Sativas), Kuth (Saussurea Costus), Kutki (Picrorhiza Kurroa), Lajjalu Mool (Mimosa Pudica), Laksha (Laccifer Lacca), Lal Chandan (Pterocarpus Santalinus), Lata Karanj (Caesalpinia Bonducella Fleming), Lavang (Caryophyllus Aromaticus), Lodhra (Symplocos Racemosa), Makoy (Solanum Nigrum), Manjishtha (Rubia Cordifolia), Mehandi Pan (Lawsonia Alba), Methi (Trigonella Foenum-Graecum), Mooli (Raphanus Sativus), Mulethi (Glycyrrhiza Glabra), Mundi (Sphaeranthus Indicus), Mustaka (Cyperus Rotundus), Nagar Moth (Cyperus Scariosus), Nagbala (Sida Veronicaefolia), Nagkesar (Mesua Ferrea), Naryan/Coconut Oil (Cocos Nucifera) , Neem (Azadirachta Indica), Nilgiri Oil (Eucalyptus Glabulus), Nimbu (Citrus Limon), Nirgundi (Vitex Negundo), Nisoth (Ipomoea Turpethum), Oyester Shell, Padmaka (Prunus Puddum), Palash (Butea Frondosa), Papaya (Carica Papaya), Pashanh Bedh (Coleus Aromaticus), Pipal (Ficus Religiosa), Pipli (Piper Longum), Pitpara (Fumaria Officinalis), Pudina (Mentha Piperata), Punarnava (Boerhaavia Diffusa), Pushkar Mool (Inula Racemosa), Rama Tulsi (Ocimum Gratissimum), Rasana (Pluchea Lanceolata), Revand Chini (Rheum Emodi), Roheda (Tecomella Undulata), Rosary Tulsi (Ocimum Canum), Saindhav Lavan (Chloride of Sodium), Salaki (Boswellia Serrata), Sanay (Cassia Angustifolia), Saunf (Foeniculum Vulgare), Sevam (Pyrus Malus), Shankpushpi (Convolvulus Pluricaulis), Sharpunkha (Tephrosia Purpurea), Shatavari (Asparagus Racemosus), Shetal Chini (Piper Cubeba), Shigru (Moringa Pterygosperma), Shudh Kuchla (Strychnos Nux Vomica Linn), Shyama Tulsi (Ocimum Tenuiflorum), Shyonak (Oroxylum Indicum), Siras (Albizzia Lebbeck Benth), Somlata (Ephedra Vulgaris), Soya Been Oil (Glycine Max), St John's Wort Ext. (Hypericum Perforatum), Sudh Guggul (Balsamodendron Mukul), Sudh Shilajeet (Asphaltum Punjabinum),  Sukshmela (Elettaria Cardamomum), Suranjan Siri (Colchicum Luteum), Svet Chandan (Santalum Album), Svet Moosali (Asparagus Adscenden), Tagar (Valeriana Wallichii), Tejpatra (Cinnamomum Tamala), Terpentine Oil (Pinus Palustris), Til Oil (Sesamum Indicum), Tulsi (Ocimum Sanctum), Ulathkamal (Ambroma Augusta), Vach (Acorus Calamus), Vidari (Pueraria Tuberosa), Van Tulsi (Ocimum Basilicum), Varuna (Crataeva Nurvala), Vijaysaar (Pterocarpus Marsupium), Zoofa (Hyssopus Officinalis)



The information provided here is for informational purposes only and should not replace professional medical advice. Always consult a qualified healthcare practitioner for personalized guidance.

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