In traditional Ayurvedic medicine, Clitoria Ternatea has been consumed for centuries as a memory enhancer, brain booster, anti-stress and calmative agent.
Butterfly Pea is jam-packed full of health promoting antioxidants, flavonoids and peptides and has shown considerable promise as a natural remedy for a range of health complaints.
Butterfly Pea has been shown to enhance cognitive function and boost brain function.
Butterfly Pea has a calming effect on the body, reducing stress and anxiety.
Flavonoids, anthocyanins and phenolic compounds in Butterfly Pea flowers activate antioxidant activity.
Butterfly Pea promotes normal urination, which in turn lowers blood pressure.
Clitoria Ternatea contains an antioxidant called proanthocyanidin, which increases blood flow to the capillaries of the eyes, useful in treatment of glaucoma, blurred vision, retinal damage or tired eyes.
IMPROVES HAIR GROWTH
Rich in bioflavonoids, Butterfly Pea can promote hair growth and reduce greying of hair.
Butterfly Pea’s antioxidants stimulate collagen and elastin synthesis, which helps rejuvenate the skin and lessen wrinkles and other signs of ageing.
Butterfly Pea has been traditionally used as an aphrodisiac particularly for women and used to treat menstruation problems or white vaginal discharge (leucorrhoea).
The deep indigo flowers contain flavonoids. Found in almost all fruits and vegetables, flavonoids are powerful antioxidants with anti-inflammatory and immune system benefits.
It is used in common cold, cough & asthma as it acts as an expectorant and reduces the irritation of respiratory organs.
ANTI-ANXIETY AND DEPRESSION
Indications are that high doses of Butterfly Pea may be adaptogenic – helping the body deal with stressors.
Butterfly Pea has shown to inhibit glucose intake from the diet.
In several Indian studies, Butterfly Pea exhibited significant anti-microbial effects against Staphylococcus Aureus.
To make tea from Butterfly Pea flowers:
Simply steep 8-12 flowers, fresh or dried, in a cup of hot water, let sit 5-10 minutes.
When there is no color left in the petal, strain the liquid and discard the flowers. You will be left with an amazing indigo coloured broth.
The tea can also be consumed with some drops of lime juice to create a sweet ‘n’ sour flavor and turn the luminous indigo tea a deeper purple color.
Add honey to sweeten and enjoy!