Everything About Manna

People use the dried sap of manna as a laxative for constipation.

What Is Manna?

Manna is a plant. Its dried sap is used to make medicine.

People use the dried sap of manna as a laxative for constipation. They also use it as a stool softener to relieve pain during bowel movements caused by cracks around the anus (anal fissures), hemorrhoids, and rectal surgery.

Manna consists of the dried sap collected from the splits in branches and trunk of Fraxinus ornus. The manna bark contains coumarins which can inactivate the serum complement, a component in the host defense system. Manna contains 40-90% mannitol, which acts as an osmotic laxative.

How Does Manna Work?

Manna contains the chemical mannitol, which might work as a laxative to help stool move through the intestine.

Manna Safety

Manna appears safe for most people when used short-term. In some people, manna might cause nausea or gas.

Special Precautions & Warnings:

Pregnancy and breast-feeding: Not enough is known about the use of manna during pregnancy and breast-feeding. Stay on the safe side and avoid use.

Bowel obstruction (ileus): Don’t use manna if you have this condition.

Are there any interactions with Herbs and Supplements?

Horsetail

Horsetail increases the production of urine (acts as a diuretic) and this can cause the body to lose potassium.

Manna can also cause the body to lose potassium because it is a laxative. Laxatives speed up the bowels. As a result, food may not remain in the intestine long enough for the body to absorb minerals such as potassium. This can lead to lower than ideal potassium levels.

If potassium levels drop too low, the heart may be damaged. There is a concern that using horsetail with manna increases the risk of losing too much potassium and increases the risk of heart damage. Avoid using manna with horsetail.

Licorice

Licorice causes the body to lose potassium.

Manna can also cause the body to lose potassium because it is a laxative. Laxatives speed up the bowels. As a result, food may not remain in the intestine long enough for the body to absorb minerals such as potassium. This can lead to lower than ideal potassium levels.

If potassium levels drop too low, the heart may be damaged. There is a concern that using licorice, along with manna increases the risk of losing too much potassium and increases the risk of heart damage. Avoid using manna with licorice.

Stimulant laxative herbs

Manna is a laxative. Laxatives speed up the bowels. As a result, food may not remain in the intestine long enough for the body to absorb minerals such as potassium. This can lead to lower than ideal potassium levels.

There is a concern that taking manna along with other stimulant laxatives herbs can make potassium levels drop too low, and this can harm the heart. Stimulant laxative herbs are aloe, alder buckthorn, black root, blue flag, butternut bark, colocynth, European buckthorn, fo-ti, gamboge, gossypol, greater bindweed, jalap, Mexican scammony root, rhubarb, senna, and yellow dock. Avoid using manna with any of these.

Are there interactions with Foods?

There are no known interactions with foods.

Appropriate Doses

The appropriate dose of manna depends on several factors, such as the user’s age, health, and several other conditions. At this time, there is not enough scientific information to determine an appropriate range of doses for manna. Keep in mind that natural products are not always necessarily safe and dosages can be significant. Be sure to follow relevant directions on product labels and consult your pharmacist or physician or other healthcare professional before using.

What Other Names Is The Product Known By?

Flake Manna, Flowering Ash, Fraxinus ornus, Frêne à Fleurs, Frêne à Manne, Frêne Orne, Maná, Manna Ash, Manne.

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In 2014, she discuss her Ph.D. thesis in Food Science and Biotechnology entitled “Use of Biotechnology to increase the content of bioactive compounds in Fermented Foods of Plant Origin” at the University of Bologna in Italy. She has been a Postdoctoral Fellow in Food science and Biotechnology for more than 2 years, working on development of new bakery products, study of the impact of cereal based diet on health and the effect of processing on bioactive compounds. She collaborated on various national and international research projects.

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