Zuma na daga cikin abubuwan da mutane suka fi darajawa tun zamanin da. Ana amfani da ita ba kawai wajen abinci ba, har ma a matsayin magani a cikin al’adun gargajiya da kuma a matsayin hanyar waraka ga cututtuka da dama kama daga warkar da raunuka har zuwa maganin cutar daji. A al’ada, ana amfani da zuma wajen warkar da cututtuka kamar ciwon ido, asma, ciwon makogwaro, tarin fuka, kishirwa, tari mai tsanani, kasala, jiri, hawan hanta, kumburin ciki, cizon ƙwari a jiki, basir, kuraje, ciwon fatar jiki, warkar da gyambon ciki da raunuka, tare da ƙara ƙarfi ga jiki. An tabbatar da cewa sinadarai da ke cikin zuma suna da ikon ƙara kuzari ga jiki, kashe ƙwayoyin cuta, rage kumburi, daƙile yawaitar kwayoyin cutar jiki, da kuma hana yaduwar cutar daji.
Bincike da dama sun nuna amfanin zuma wajen kula da raunuka, ciwon suga (diabetes mellitus), cutar daji, asma, da kuma cututtukan zuciya, jijiyoyi da na hanji. Zuma tana da tasiri wajen warkar da cuta ta hanyar sinadaran tsirrai, rage kumburi, kashe ƙwayoyin cuta, da kuma kare jiki daga lalacewa dalilin wasu sinadarai masu haɗari. Flavonoids da polyphenols, waɗanda ke aiki a matsayin antioxidants, su ne manyan sinadarai masu fa’ida a cikin zuma.
Ma’anar zuma
Zuma wani sinadari ne nau’in ruwa-ruwa da ake kira nectar a turance, da Hausa kuma ana kiran shi darɓa, wanda ke wanzuwa bisa tsarin ɗabi’a (natural) da ƙudan zuma ke samarwa daga ruwan furanni. An fara amfani da ita tun kusan shekaru 5500 da suka wuce. Al’ummomi da dama na zamanin da, irin su Helenawa, Sinawa, Masarawa, Romawa, Mayan, da Babila, sun yi amfani da ita a matsayin abinci da kuma magani. Zuma ita ce abin da ke wanzuwa ta dabi’a guda ɗaya da dabba (ƙudan zuma) ke samarwa da ake amfani da shi sosai wajen abinci, kayan kwalliya, magani, da kuma masana’antu.
Ana ɗaukar zuma a matsayin abinci mai muhimmanci wanda yake da amfani ga maza da mata a kowane zamani. Abin sha’awa shi ne, zuma ba ta buƙatar a saka ta a cikin firiji, kuma ba ta taɓa lalacewa muddin an adana ta a busasshen wuri. Matsakaicin ruwan da ke cikin zuma yana tsakanin 0.56 zuwa 0.62, kuma pH nata na kusan 3.9. Tun zamanin da ake amfani da zuma a matsayin sinadarin sukari na ɗabi’a, saboda tana da yawan fructose har ma tana da zaƙi da kashi 25% fiye da sukari (tablet sugar).
Tarihin amfanin zuma
Amfani da zuma a matsayin abinci da kuma magani ya samo asali tun zamanin da. A tsohuwar ƙasar Masar kafin shekara ta 2500 kafin haihuwar Annabi Isa, zuma ta kasance wani muhimmin ɓangare a abinci da kuma fannin jiyya. A lokacin, ana amfani da ita wajen warkar da raunuka, ƙuraje, ciwon ido da kuma ciwon ciki. A kasar Sin, a tsarin magunguna na gargajiya, wato Traditional Chinese Medicine (TCM), ana amfani da zuma wajen magance matsaloli kamar ciwon maƙogwaro, tari, zazzaɓi da kuma matsalolin hanji.
A zamanin Girkawa da Romawa, fitattun likitoci irin su Hippocrates da Dioscorides sun rubuta littattafai game da amfanin zuma wajen warkar da raunuka, rage zafi a maƙogwaro da kuma taimaka wa lafiyar fata. A ƙasashen Afirka kuma, musamman a yankunan Sahara da Arewacin Afirka, ana amfani da zuma wajen warkar da rauni, cututtukan ciki da kuma ƙara kuzarin jiki. A ƙasar Amurka ta arewa da sauran al’adun gargajiya na duniya, zuma ta kasance wani muhimmin ɓangare na magungunan da ake ɗora wa majinyata. Wannan ya tabbatar da cewa tsawon ƙarni-ƙarni, zuma ta kasance tana da matsayi na musamman wajen magani a al’ummomi daban-daban.
Sinadaran da ke cikin zuma
Zuma na ɗauke da sinadarai masu yawa waɗanda suka ba ta ƙimar zama abinci da na magani. Mafi yawanci zuma tana ƙunshe da carbohydrates da suka kai kashi tamanin zuwa tamanin da biyar cikin ɗari, inda fructose da glucose suka fi yawa. Ruwa yana da kashi goma sha biyar zuwa goma sha bakwai cikin ɗari, yayin da sauran ɓangaren ya ƙunshi ƙaramin kaso na furotin da enzymes. Har ila yau, zuma tana ɗauke da muhimman sinadarai masu amfani ga jiki irin su riboflavin, niacin, pantothenic acid da sinadarin Vitamin C. Akwai kuma minerals kamar su calcium, magnesium, potassium, sodium, phosphorus, iron da zinc.
Enzymes da ke cikin zuma suna da muhimmanci domin suna taimaka wajen kare jiki da kuma aiwatar da sinadarai a cikin abinci. Misali invertase na taimakawa wajen raba sukari zuwa glucose da fructose, yayin da glucose oxidase ke samar da hydrogen peroxide wanda yake aiki a matsayin mai kashe ƙwayoyin cuta. Haka kuma akwai catalase da diastase waɗanda ke taimaka wa jiki ta fuskar narkewar abinci da kariya daga cututtuka.
Bugu da ƙari, zuma tana da sinadarai na tsirrai kamar flavonoids da phenolic acids waɗanda ke taka muhimmiyar rawa a matsayin antioxidants, wato kariya daga lalacewar ƙwayoyin halitta da cututtuka masu haɗari. Wannan haɗin sinadarai ya sa zuma ta kasance wani abu mai muhimmanci ba kawai wajen abinci ba har ma wajen magani da inganta lafiyar ɗan’adam.
Amfanin zuma a magunguna
Warkar da raunuka
Ɗaya daga cikin muhimman abubuwan da suka shahara game da zuma shi ne taimakawa wajen warkar da raunuka. Binciken kimiyya ya tabbatar da cewa zuma tana hana girma da yawaitar ƙwayoyin cuta saboda kasancewar hydrogen peroxide da wasu sinadarai masu kashe ƙwayoyin cuta. Wannan ya sa a lokuta da dama ake amfani da ita wajen shafawa a raunuka, domin tana rage kumburi, tana tsabtace wurin, sannan tana hanzarta fitar sabuwar tsoka. A asibitoci na zamani ma, musamman a ƙasashen Turai da Asiya, ana amfani da man shafawa da aka yi daga zuma wajen kula da raunuka da kuma raunukan da suka samo asali daga tiyata ko ƙonewa.
Matsalolin numfashi
Haka kuma, zuma tana da tasiri wajen magance matsalolin numfashi da makogwaro. A gargajiyance, an shahara da amfani da zuma wajen rage tari, maganin ciwon maƙogwaro da kuma sauƙaƙa tari mai tsanani musamman ga yara. Wannan tasirin ya samo asali daga danƙon da zuma ke da shi wanda ke rufe maƙogwaro ya rage zafi, tare da sinadarai da ke kashe ƙwayoyin cuta. Hukumar Lafiya ta Duniya (WHO) ta amince da zuma a matsayin ɗaya daga cikin magungunan gargajiya da za a iya amfani da su wajen rage tari a ƙananan yara.
Inganta lafiyar hanji
Zuma kuma tana taka muhimmiyar rawa wajen inganta lafiyar hanji. Sinadarai da ke cikinta suna taimakawa wajen daidaita yawan ƙwayoyin halitta masu amfani a cikin hanji, wanda hakan ke hana matsalolin kumburin ciki da gudawa. A wasu bincike, an gano cewa tana iya rage alamomin cutar olsa.
Inganta garkuwar jiki
Bugu da ƙari, zuma tana da tasiri a matsayin antioxidant da anti-inflammatory. Wannan yana nufin tana kare jiki daga lalacewar ƙwayoyin halitta saboda radicals masu cutarwa, sannan tana rage kumburi a jiki wanda ke da alaƙa da cututtuka kamar ciwon sukari, hawan jini da cututtukan zuciya. Haka kuma, akwai rahotannin da suka nuna cewa zuma tana iya taimakawa wajen rage matakan cholesterol mara kyau a jini, wanda hakan ke taimakawa wajen kiyaye lafiyar zuciya da jijiyoyin jini.
Inganta lafiyar fata
A fannin lafiyar fata, zuma tana aiki wajen tsabtace fata da kuma rage matsalolin ƙuraje. Danƙonta da kuma sinadarai masu kashe ƙwayoyin cuta suna sa ta zama sinadarin haɗi a cikin kayan shafawa da sabulan magani. Ana kuma amfani da ita a matsayin abin shafawa ga fata mai rauni, domin tana hana yaɗuwar ƙwayoyin cuta tare da hanzarta warkarwa.
A taƙaice, amfanin zuma a magunguna ya ƙunshi fannoni da dama – daga warkar da raunuka, magance cututtukan numfashi, inganta lafiyar hanji, kare jiki daga kumburi da cututtukan zuciya, har zuwa tsabtace fata. Wannan ya sa ta kasance abin amincewa ga al’ummomi tun zamanin da har zuwa yau, tare da ci gaba da samun karɓuwa a fannin likitancin zamani.
Tarihin amfani da zuma a Nijeriya da Afrika
A nahiyar Afirka, musamman a Nijeriya, zuma ta daɗe tana taka muhimmiyar rawa a rayuwar al’umma. Tun kafin zuwan Turawa da ci gaban masana’antu, mutane suna sarrafa zuma ta hanyar sana’ar ƙudan zuma da ke cikin daji. Al’adu daban-daban suna amfani da ita ba kawai a matsayin abinci ba, har ma a matsayin magani, kayan ado da kuma wajen bauta ga addinan gargajiya.
A al’ummar Hausa, Fulani, Yoruba da Igbo, an samu shaidar cewa zuma tana daga cikin kayayyakin al’ada tun ƙarni aru-aru. A cikin Hausawa, ana amfani da zuma wajen haɗa magungunan gargajiya domin ta sa magani ya yi daɗin sha, tare da ƙara masa ƙarfi. A wuraren karkara, musamman a Arewa, maharba da manoma suna neman ƙudan zuma a cikin daji inda suke ɗebo ta da itatuwa, sannan a raba tsakanin iyalai ko kuma a sayar da ita a kasuwa.
A yankin Kudu maso Yamma na Nijeriya, musamman a al’ummar Yoruba, zuma ta kasance muhimmin ɓangare na al’adun gargajiya da addini. A lokuta da dama, ana amfani da ita wajen yin hadaya, magungunan gargajiya, da kuma tsarkakewa a wuraren bauta. Ana kuma amfani da ita wajen haɗa magungunan da suka shafi aure da soyayya, inda ake ganin tana kawo zaman lafiya da jituwa.
A al’ummar Igbo kuwa, zuma tana da alaƙa da bukukuwa da liyafar gargajiya. A wasu lokuta, ana haɗa ta da abinci ko giya ta gargajiya (palm wine) domin ƙara masa zaƙi da ɗanɗano. Haka kuma, ana amfani da ita wajen magani, musamman wajen rage zafi ko kumburi.
Amfanin zuma a al’adu da addini
Al’adu da addinan gargajiya
A al’adu da addinai daban-daban, zuma ta kasance tana da ma’ana mai zurfi wadda ta zarce kasancewarta kawai abinci. A al’ummar gargajiya, ana ganin zuma a matsayin alamar tsabta, tsarki da kuma wadata. Wannan shi ya sa ake amfani da ita wajen bukukuwa, liyafa da kuma lokutan da ake buƙatar nuna haɗin kai da farinciki.
Addinin Musulunci
A addinin Musulunci, Alƙur’ani Mai girma ya ambaci zuma a suratul An-Nahl inda aka bayyana cewa tana ɗauke da magani ga mutane. Wannan ya sa malamai da masu neman lafiya suke yawan amfani da ita a matsayin wani nau’in magani da kuma abin sha mai albarka. Haka kuma, a cikin hadisan Annabi Muhammad (SAW), an bayyana cewa zuma tana magani ga cututtuka daban-daban, don haka Musulmai da dama suna amfani da ita a matsayin kariya da magani na halal.
Addinin Kiristanci
A addinin Kirista kuwa, Littafi Mai Tsarki ya ambaci zuma a lokuta daban-daban. An nuna ta a matsayin abin da ke wakiltar ƙauna, albarka da arziki. A wasu wurare kuma an kwatanta kalmar Allah da zaƙin zuma, alamar yadda take ba da daɗi da nutsuwa ga zuciya. Wannan ya nuna cewa tun fil azal addinan sama biyu sun haɗu wajen fahimtar muhimmancin zuma ga rayuwar ɗan adam.
Amfanin zuma a kimiyya da magungunan zamani
A ilimin kimiyya da magungunan zamani, an tabbatar da cewa zuma tana ɗauke da sinadarai masu matuƙar amfani ga lafiyar ɗan’adam. Masana kimiyya sun gudanar da bincike daban-daban, kuma sakamakon ya nuna cewa zuma ba wai kawai abinci ba ce mai daɗi, har ila yau tana da amfani wajen kare jiki daga cututtuka da kuma taimakawa wajen warkar da su.
Zuma tana da kaddarorin kashe ƙwayoyin cuta. A asibitoci da cibiyoyin bincike, an tabbatar da cewa wasu nau’ikan zuma – musamman manuka honey daga New Zealand – suna da ƙarfi wajen kashe ƙwayoyin cuta da ke jawo cututtuka kamar su staphylococcus da salmonella. Wannan ya sa ake amfani da ita wajen maganin raunuka da kuma cututtukan fata.
Baya ga haka, zuma tana da sinadarai masu rage kumburi. Wannan yana nufin idan mutum yana fama da ciwon gabobi ko ciwon ciki saboda kumburi, shan zuma ko amfani da ita a matsayin magani na iya sauƙaƙa wannan matsala.
Haka kuma, an gano cewa zuma tana da antioxidants, wato sinadarai masu kare jiki daga illar cutar da ake kira oxidative stress wanda ke da alaƙa da tsufa da kuma cututtuka masu tsanani kamar ciwon zuciya da cutar daji. Saboda haka, shan zuma akai-akai yana taimakawa wajen ƙara ƙarfin garkuwar jiki da kuma kare lafiyar zuciya.
Manazarta
Ahmed, J., Prabhu, S. T., Raghavan, G. S. V., & Ngadi, M. (2007). Physico-chemical, rheological, calorimetric and dielectric behavior of Indian honey. Journal of Food Engineering, 79(4), 1207–1213.
Al-Waili, N., Salom, K., Al-Ghamdi, A., & Ansari, M. J. (2012). Antibiotic, pesticide, and microbial contaminants of honey: Human health hazards. The Scientific World Journal, 2012, 930849.
Bogdanov, S., Jurendic, T., Sieber, R., & Gallmann, P. (2008). Honey for nutrition and health: A review. Journal of the American College of Nutrition, 27(6), 677–689.
Eteraf-Oskouei, T., & Najafi, M. (2013). Traditional and modern uses of natural honey in human diseases: A review. Iranian Journal of Basic Medical Sciences, 16(6), 731–742.
Mandal, M. D., & Mandal, S. (2011). Honey: Its medicinal property and antibacterial activity. Asian Pacific Journal of Tropical Biomedicine, 1(2), 154–160.
Saxena, S., Gautam, S., & Sharma, A. (2010). Physical, biochemical and antioxidant properties of some Indian honeys. Food Chemistry, 118(2), 391–397.
*** Tarihin Wallafa Maƙalar ***
An wallafa maƙalar 25 August, 2021
An kuma sabunta ta 1 September, 2025
*** Sharuɗɗan Editoci ***
Duk maƙalun da kuka karanta a wannan taska ta Bakandamiya, marubuta da editocinmu ne suka rubuta. Kuma kowace maƙala da aka buga ta bi muhimman matakai na tantancewa don ganin cewa bayanan dake cikinta sun inganta.
Idan kuma an ga wani kuskure a cikin kowace maƙalarmu, a sanar da mu. Za mu yi bincike sannan mu gyara gwargwadon fahimtarmu.