Hermetica Superfood Encyclopedia
Legacy index-continuity record: the score and narrative are provisional and must not be represented as validated or human-approved.
Review flags: AWAITING_SEMANTIC_VALIDATION
Da Zao (Ziziphus jujuba) contains polysaccharides and triterpenic acids that enhance immune function by stimulating macrophage activity and increasing white blood cell production. Its prebiotic fibers support digestive health by promoting beneficial gut bacteria growth and reducing gastrointestinal inflammation.
Reported Benefits (Provisional)
Origin & History
Da Zao, or jujube, is the fruit of Ziziphus jujuba, a small deciduous tree native to China. The fruit is dried and used in various medicinal preparations.
Research Narrative (Provisional)
Studies suggest Da Zao may have antioxidant and immune-boosting properties, but more clinical trials are needed to confirm its health benefits.
Preparation & Dosage
Dosage guidance is withheld because the publication gate has not recorded adequate support for this profile.
Nutritional Profile
Da Zao (dried jujube, per 100g): Macronutrients - Carbohydrates 73-79g (predominantly fructose and glucose), Protein 3.7-4.5g, Fat 0.4-1.1g, Dietary Fiber 6.5-9.5g (including prebiotic inulin-type fructans and pectin). Calories approximately 287-320 kcal. Micronutrients - Vitamin C 13-20mg in dried form (significantly reduced from fresh jujube's 500-900mg due to drying process), Potassium 531-650mg, Magnesium 37-50mg, Calcium 64-79mg, Iron 1.7-2.3mg, Phosphorus 80-100mg, Zinc 0.45-0.55mg, Manganese 0.30-0.40mg, B-vitamins including Thiamine (B1) 0.05-0.08mg, Riboflavin (B2) 0.16-0.20mg, Niacin (B3) 0.9-1.2mg. Bioactive Compounds - Polysaccharides (jujube polysaccharides, ZSP) 5-10g per 100g dry weight, serving as primary immunomodulatory agents; Triterpenic acids including betulinic acid, oleanolic acid, and ursolic acid at approximately 0.3-0.8% dry weight; Flavonoids including spinosin, swertish, and isovitexin totaling 0.5-1.2% dry weight, with spinosin being the primary sedative compound at approximately 0.1-0.3%; Saponins (jujubosides A and B) at 0.2-0.5% dry weight acting as adaptogenic compounds; Cyclic AMP (cAMP) at notably high concentrations of 100-500 nmol/g, rare among plant foods; Phenolic acids including chlorogenic acid and caffeic acid at 50-200mg per 100g. Bioavailability Notes - Iron absorption is non-heme type (2-20% bioavailability), enhanced by residual Vitamin C content; polysaccharides are partially digested in the colon, contributing to prebiotic effects; fat-soluble triterpenic acids show improved bioavailability when consumed with dietary fats; spinosin crosses the blood-brain barrier with moderate efficiency, supporting its documented sedative effects.
Reported Mechanism (Provisional)
Da Zao's polysaccharides activate toll-like receptors on immune cells, triggering NF-κB signaling pathways that increase cytokine production and macrophage phagocytic activity. The triterpenic acids betulinic acid and oleanolic acid modulate T-cell differentiation and reduce inflammatory markers like TNF-α. Prebiotic oligosaccharides selectively promote Bifidobacterium and Lactobacillus growth in the gut microbiome.
Clinical Narrative (Provisional)
Human studies on Da Zao are limited, with most research conducted in animal models and in vitro studies. One small clinical trial (n=60) showed 23% improvement in immune markers after 4 weeks of jujube extract supplementation. Animal studies demonstrate significant increases in natural killer cell activity and reduced gastric inflammation, but human efficacy data remains preliminary. More robust clinical trials are needed to confirm therapeutic benefits.
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