Himalayan Knotweed

root extract and leaves contain compounds responsible for antibiotic, antiseptic, antifungal, antinociceptive, antirheumatic, diuretic, and astringent activities.

protects the pancreatic cells (that produce insulin) from being destroyed, while also reducing blood sugar levels. the quercetin compounds are the primary active agents.

the leaf extract scavenges five different types of damaging free radicals in a dose-dependent manner. the more you take, the more antioxidant protection you get.

traditionally used to treat indigestion, diarrhea, dysentery, and superficial infections including sores, ulcers, and dermatoses.

antinociceptive and antirheumatic properties documented from root extract and leaves.
Himalayan knotweed reduces pain and joint inflammation through its quercetin-dominant flavonol content.

young shoots are eaten like asparagus. the sour taste comes from oxalic acid content — the same organic acid in spinach and rhubarb.