Quail meat and eggs can be used as adjuvant treatments for diseases such as edema, diabetes, anemia, liver cirrhosis, ascites, and others.
Quail meat and eggs are rich in lecithin and cephalin, which are essential nutrients for high-level neural activities and have the effect of nourishing the brain.
According to traditional Chinese medicine, quail meat can nourish the five internal organs, strengthen tendons and bones, stop diarrhea, eliminate abdominal distension, nourish the liver, and clear the lungs.
Benefits and Functions of Quail:
1. Weight Loss and Blood Pressure Control: Quail meat is a typical high-protein, low-fat, low-cholesterol food, suitable for middle-aged and elderly people as well as patients with hypertension and obesity.
2. Brain Health: It is suitable for those with malnutrition, weakness, anemia-induced dizziness, nephritis-induced edema, diarrhea, hypertension, obesity, and arteriosclerosis. It contains rich lecithin, which can produce lysophospholipids, inhibit platelet aggregation, prevent thrombosis, protect blood vessel walls, and prevent arteriosclerosis. Phospholipids are essential nutrients for high-level neural activities and have the effect of nourishing the brain.
3. Qi Boosting and Center Nourishing: Quail eggs contain phenylalanine, tyrosine, and arginine, which have important effects on the synthesis of thyroid hormones, epinephrine, tissue proteins, and pancreatic activity. According to traditional Chinese medicine, quail eggs have a sweet, mild, and non-toxic nature, entering the lungs and spleen, and have the effect of detumescence, diuresis, and nourishing the middle and qi.
In medical treatment, they are often used to treat diseases such as diabetes, anemia, hepatitis, and malnutrition.
