How to use nocchi leaves to treat arthritis

Nocchi leaves are called by many names all over the world. It is popularly called by the name, Chinese chastetree. This herb is grown in many parts of Asia, Eastern and Southern Africa. Since this herb is available in plenty, it can be used for many ailments. The medicinal properties in it has made this herb a popular one in Ayurveda and Sidha medicines.

The anti-inflammatory property in Nocchi leaves are used to treat general body pain, joint pain, inflammation, swelling and arthritis. It also treats head ache and sinusitis. When this herb is consumed internally, it nourishes the body and relaxes the muscles. When applied externally, it reduces swelling and inflammation.

The essential oil extracted from nocchi leaves can also be of use when it comes to treating pain caused by arthritis. This herb can be applied on the swelling caused by rheumatism, glandular swelling and general pain areas.

This DIY explains how to use nocchi leaves to treat arthritis. Other ingredients used in this recipe are ghee and black pepper powder. Let us look into the health benefits of ghee and pepper powder.

Health benefits of ghee: Ghee is prepared by melting un-salted butter. Ghee is rich in Vitamin A and E, it contains  saturated fat, linoleic acid in it. It is a natural anti-viral agent and helps to maintain a healthy immune system. It also helps to build good cholesterol. Ghee is also anti-inflammatory by nature. It also treats digestive disorders and improves appetite.

Health benefits of pepper powder: Pepper powder is made by blending black pepper corns. It has many medicinal properties in it and that is why it has a prominent place in day to day food. It can relax muscular strains, treat indigestion, cure nausea, relieve constipation, cure common cold and respiratory disorders. Pepper corns are anti-bacterial by nature, rich source of manganese, iron, potassium and Vitamin C and K. It is also anti-inflammatory by nature.

Research evidence(s)

Evidence 1

The ethno medical use of V. negundo (Nochi leaves)  as a useful remedy in infl ammatory and arthritic disorders could possibly be because of its excellent antiinfl ammatory and antioxidant potential. The present investigations have demonstrated a strong correlation between antiinfl ammatory and antioxidant activities of V. negundo.

Reference

Kulkarni, R., Virkar, A., & D’Mello, P. (2008). Antioxidant and Antiinflammatory Activity of Vitex negundo. Indian Journal of Pharmaceutical Sciences, 838-840.

Evidence 2

Vitex negundo (Nochi leaves) contains alkaloids, flavonoids, tannins and a phenolic acid are known to promote antiarthritic activity.

Reference

Khanna, D., Sethi, G., Ahn, K.S., Pandey, M.K., Kunnumakkara, A.B., Sung, B., Aggarwal, A., Aggarwal, B.B. 2007. Natural products as a gold mine for arthritis treatment. Curr. Opin. Pharmacol., 7: 344 351.

Evidence 3

The results indicate that aqueous extract of Vitex negundo Linn. leaves (Nochi leaves) had significant anti-arthritic property when compared with the standard and untreated control.

Reference

Ahirrao, R., & Patel, M. (2012). Anti-arthritic Activity of Vitex negundo Linn. Leaves. Asian Journal of Research In Chemistry, 5(7), 843-845.

Follow the simple instructions in this recipe to prepare nocchi leaves to treat arthritis.

How to use Nocchi leaves (Chinese chastetree) to treat arthritis – DIY

  • 10 Nocchi leaves ((Chinese chastetree))
  • 1 teaspoon Ghee
  • 1/2 teaspoon Black pepper powder
  • Few drops Water
  1. To treat arthritis, you need nocchi leaves, ghee and black pepper powder.
  2. First, place clean leaves in a mortar.
  3. Add few drops of water and crush it.
  4. Add ghee to the crushed leaves.
  5. Add black pepper powder to the leaves.
  6. Mix well and consume it.

Directions to use:

Consume this mix everyday to treat arthritis.

Kripa Sivasubramanian, MBA, earned her Master’s degree in Business. After a long stint in the Technology sector, she took up courses in natural medicine and yoga. Ms. Kripa is certified in Ayurvedic yoga for Dosha. She is also certified by Stanford University School of Medicine in Introduction to Food and Health.