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For centuries, the woodruff plant has been used in Northern European countries to make Maiwein (or May wine). This alcoholic beverage is made with the cold extract of woodruff in white wine. Fortunately, people are drinking less and less of this liquor, which, when taken regularly, provokes violent headaches, memory loss, and nervous system disorders.
The active component of the woodruff plant is asperuloside, a glycoside that becomes coumarin; then, the plant is dried. Many properties have been ascribed to woodruff:
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