A seed of a woman

The seeds of Purslane's original homeland (in English: Purslane) go back to India and Persia, and it spreads throughout the world, and it is common to use it as a herb or as edible plants, and it is used in many civilizations as food, and it is worth noting that purslane can be cooked in different ways including frying, or by steaming, in addition to that it can be eaten mashed, or as other leafy vegetables, but once it is overcooked it tends to become slightly sticky in texture, and it can also be used instead of spinach in many recipes. [1] Purslane seeds are also edible, eaten either raw or cooked, and ground into a powder that is later added to bread, pies, porridge, pancakes, and others. It is worth noting that every 100 grams of the seed contains 21 grams of protein, 18.9 grams of fats, in addition to 3.4 grams of ash or organic residue used as a salt substitute, and others. [1][2] Studies on the benefits of purslane seeds indicated that a study published in the Journal of Research in Medical Sciences in 2015 showed that consuming purslane seeds for five weeks by people with type 2 diabetes may improve their condition as it slightly reduced fasting blood sugar levels, but it did not significantly affect blood insulin levels. It was also observed that it lowered their weight, blood triglyceride levels, and blood pressure, and more studies are still needed to determine the appropriate dosage of purslane seeds for diabetics. [3] A study published in the journal Phytotherapy Research in 2009 indicated that consuming purslane seed powder from the start of menstruation for 3 days can reduce heavy bleeding during the period either by decreasing its amount or duration, which may improve the condition of women with abnormal uterine bleeding, but it did not affect women with endometrial hyperplasia or fibroids. [4] An initial study conducted on mice with hypercholesterolemia and published in the North American Journal of Medical Sciences in 2011 indicated that consuming a mixture of purslane seeds with another type of seeds is associated with reducing fat levels including bad cholesterol compared to good cholesterol, which reduces the risk of atherosclerosis. Additionally, the content of these seeds from unsaturated fatty acids including alpha-linolenic acid found in these seeds increases immunoglobulin G and immunoglobulin M, which enhances the body's immunity. [5] A study published in Sport Sciences for Health in 2019 indicated that taking purslane seed supplements after high-intensity interval training helps maintain muscle health as it reduces oxidative stress, inflammatory cytokines, and muscle damage also in athletes. [6] You can refer to the article on the benefits of Purslane plant to read about the full benefits of this plant. Purslane seeds for weight loss The benefits of purslane seeds for weight loss are related to reducing fat levels, such as triglycerides, total cholesterol, and bad cholesterol in obese people. This effect is due to their content of polyphenol compounds and antioxidants, according to a study published in Medical Archives in 2014. [7] Also, diabetic patients consuming purslane seeds may improve body measurements and reduce weight and BMI according to the above-mentioned study published in the Journal of Research in Medical Sciences in 2015. [3] It is worth noting that successful weight loss depends on following a healthy, calorie-specific diet, in addition to increasing physical activity. [8] How to use purslane seeds for weight loss There is no specific method available for using purslane seeds for weight loss, but generally, as previously mentioned at the beginning of the article, the seeds can be consumed in different ways either raw or cooked, and the seeds can be ground into a powder that is later added to bread, pies, porridge, and others. [2] Moreover, the leaves of the purslane plant can also be eaten either raw or cooked, where they can be added to some salads or sandwiches, in addition to the possibility of adding them to pickles, and they can also be prepared by quick frying. [9][10]