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The arbutus plant stands with the bear in Madrid’s shield, the capital of Spain: this is the city’s symbol. Dioscorides already knew about the plant in the 1st century A.D. and also by the Roman naturalist Plinius, who said about it, “Unum edo” (I eat one), from which the species Latin name, undo, was born.
The fruits of the arbutus plant can ferment when still on the tree and then contain up to 0.5 percent alcohol. This fact gave birth to a curious Hispanic name for this tree: “borrachin,” which means “drunkard.”
The fruit of the arbutus plant contains sugar, organic acids, pectin, and tannin. It has astringent properties, and it is not recommended to abuse it. The leaves and the tree’s bark contain up to 36 percent tannin, which gives them strong astringent properties, and arbutin, a glycoside with antiseptic and anti-inflammatory properties on the urinary system. They are used for urinary infections, cystitis, renal calculi, colic, diarrhea, and dysentery.
WARNING! The ripe fruit of arbutus can achieve a level of alcoholic content since the fermentation process can start even while they are still hanging from the tree. Because of this fact, and given their astringent properties, not more than a handful of berries per day should be eaten.
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