Rosehip is a plant growing from one to two meters high, whose berries are rich in vitamins C, B1, B2, PP, K, P, and E, as well as micro- and macrominerals (potassium, copper, boron, cobalt, zinc, selenium). When harvested at the end of September, the berries are dried at 80–90 °C until a brown-red color appears, which preserves their nutritional properties. The result is a powder suitable for making tea, infusions, smoothies, porridge, and desserts.
Rosehip powder contains about five percent vitamin C, as well as flavonoids, pectin, and ascorbic acid, which have antioxidant properties. Regular consumption helps to strengthen immunity, reduce cholesterol levels, and improve digestion. Studies have noted a 4% reduction in blood pressure and a 5.5% reduction in cholesterol levels. Rosehip is also used in cosmetics and pharmaceuticals as an adaptogen and anti-inflammatory agent.
To make a drink, just mix 1–2 teaspoons of powder with honey and warm water, or add it to porridge and smoothies. If desired, it can be used as a stand-alone tea. Contraindications include gastric ulcer and duodenal ulcer in an acute phase, gastritis with high acidity, and a possible allergy to vitamin C. Long-term use can affect blood coagulation and cause an exacerbation of gallstone disease. It is recommended to observe dosage and consult a doctor if necessary.
