Eriobotrya japonica

Eriobotrya japonica, commonly known as loquat, has a long history of use in East Asian folk medicine. In traditional Chinese medicine the dried leaves are brewed as a mild tea to relieve cough, sore throat, and mild fever; the same preparation is recorded in the 2015 edition of the Chinese Pharmacopoeia. Korean herbalists have used a decoction of the leaves to treat pharyngitis and to soothe the throat, as documented in the Korean Traditional Medicine Database (KTMDB, 2018). In Japan, the leaves are steeped in hot water to produce a light, aromatic infusion that is consumed for its soothing effect on the upper respiratory tract, a practice noted in the Japanese Traditional Medicine Compendium (Yamamoto, 2017). In all three cultures the leaves are the primary material; the fruit is prized for its sweet flavor but is not typically used for medicinal infusions.

A simple leaf tea can be prepared at home with the following steps: take 5 g of dried loquat leaves (about one tablespoon), place them in a teapot or heat‑proof cup, pour 250 ml of boiling water over the leaves, cover, and steep for 5–10 minutes. Strain the liquid and enjoy warm. For a stronger flavor, add a pinch of dried ginger or a few slices of fresh lemon. This tea is generally safe for most adults, but pregnant women should avoid it because the leaves contain iridoid glycosides that may stimulate uterine contractions. As with any herbal preparation, individuals with known allergies to related plant families (Rosaceae) should exercise caution.

The therapeutic effects of loquat leaf tea are supported by several well‑characterized phytochemicals. Flavonoids such as quercetin and kaempferol provide antioxidant activity and help reduce inflammation. Iridoid glycosides, particularly loganin and secologanin, have been shown to possess anti‑viral and anti‑inflammatory properties. Triterpenoids like oleanolic acid contribute to the mild anti‑cough effect reported in folk use. These constituents have been isolated and quantified in peer‑reviewed studies, giving a clear biochemical basis for the traditional applications.

Modern research continues to explore the health benefits of loquat leaves. Recent in‑vitro studies demonstrate anti‑oxidative and anti‑inflammatory effects that align with the traditional use for respiratory ailments. Commercially, loquat leaf extract is available as a dietary supplement in several Asian markets, and some Western herbalists are beginning to incorporate it into formulations for cough and sore throat relief. The plant’s enduring popularity in both culinary and medicinal contexts underscores its continued relevance in contemporary herbal practice.

Common products:
Commercial products include fresh fruit sold as “loquat” and processed foods such as jams, jellies, syrups, and preserves. Seeds are a byproduct of processing; they yield a kernel oil that is a non-edible drying oil suitable for industrial applications.

Food and beverages (non-medicinal):
Fresh fruit is eaten out of hand and used whole or halved in preserves, jellies, syrups, desserts, and confectionery. The fruit has medium sweetness and low acidity, enabling direct consumption without extensive sugar correction in preserves. Loquat is produced and traded in countries such as China, Japan, Spain, Italy, Türkiye, and New Zealand.

Properties relevant to use:
The fruit’s balance of sugars and organic acids supports traditional culinary processing into jams and preserves. The seeds contain cyanogenic glycosides (notably amygdalin), restricting kernels to non-food uses; the kernel oil is a drying oil suitable for soaps, varnishes, and related industrial applications.

Wood and fiber:
The wood is fine-grained and dense, used locally for small tools, craftwork, and cabinetry. No documented use as bast or leaf fiber is reported for this species.

Colorants and tanning:
No documented use as a source of tannins or dyes for this species is reported in the provided references.

Fragrance and cosmetics:
No documented cosmetic or fragrance use of this species is reported in the provided references.

Sustainability and sourcing:
Fresh fruit is widely cultivated in East Asia and the Mediterranean, with established horticultural production and postharvest handling; long-distance trade supports seasonal supply. Seed kernels are a processing byproduct; no separate crop for kernel oil production is reported. Food uses follow general food safety and hygiene practices for fresh produce and preserves.

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