Habitat: Waste places, roadsides.
Features ? Stem weak, straggling, freely branched; line of white hairs along one side only, changing direction at each pair of leaves. Leaves small, ovate, sessile above, flat stalks lower. Flowers white, very small, petals deeply cleft, singly on axils of upper leaves. Taste slightly salty.Part used ? Herb.Action: Demulcent, emollient, pectoral.
Inflammation of the respiratory organs and internal membranes generally. One ounce of herb in 1 1/2 pints of water simmered down to 1 pint. Dose, wineglassful every two or three hours. Used externally as a poultice for inflamed surfaces, boils, burns and skin eruptions.... chickweedHabitat: The temperate Himalayas from Nepal to Bhutan and Khasi Hills.
Folk: BasakAction: Febrifuge, antipyretic, antiparasitic (used for malarial fever). Dried roots, known as Chang Shan, dried leafy tops, known as Shu Chi, in Chinese medicine, are used for malarial fever. Dried roots (Chang Shan) contain the alkaloid dichroine A and B, dichrin A and B.
The active principle febrifugine compared to quinine was estimated to be 16 to 64 times more efficacious against Plasmodium gallinaceum in chicks, about 100 times against Plasmodium lophurae in ducks also against Plasmodium relictum in canaries. The aqueous extract of the plant inhibited the infecting rate of the parasite Plasmodium berghei up to 10 days and increased the mean survival time to twice that of untreated control at 2.5 g/kg dose.Clinical trials with febrifugine indicated that the drug given in four oral doses totalling 2-5 mg/day reduces the parasite count.... dichroa febrifugaHabitat: Native to tropical South America; naturalized all over India.
English: Water-Hyacinth, Bengal Terror, Blue Devil, The Million Dollar Weed.Ayurvedic: Wrongly equated with Jalakumbhi (Pistia stratiotes Linn., Tropical Duckweed.)Siddha/Tamil: Akasa thammarai.Action: Flower—antifungal. Used in skin diseases.
The plant gave stigmasterol, roots gibberellins, flowers delphinidin glu- coside.The leaves contain a good amount of protein (18% on dry wt basis). The content of water soluble pectins in leaf, petiole and root is: 1.3-5.8,1.5-7.2 and 1.0-2.5% respectively.Research shows that Water-Hyacinth can be used as a source to remove minerals, organic substances and even heavy metals like Cd, Cr, Cu, Zn and Ni present as pollutants from domestic or industrial effluents. It can also remove... eichhornia crassipesHabitat: Cultivated in the Himalayas, especially in the colder parts of Ladakh, Zaskar and Western Tibet.
English: Tatary Duckwheat.Ayurvedic: Ukhal.Folk: Kutu (var.).Action: See F. esculentum. Duck- wheat is a better source of rutin than the common Buckwheat. It contains 45-80% more rutin than the latter, and maintains its high rutin content for a longer period.
Family: Cruciferae; Brassicaceae.Habitat: Mediterranean region, eastwards to India and southwards to tropical Africa.
Folk: Farid-booti (Punjab).Action: Antirheumatic.
Farsetia species contain a volatile oil which gave glucosinolates. Allylglu- cosinolate is the major constituent.... farsetia hamiltoniiStaphylococcal food poisoning occurs after food such as meat products, cold meats, milk, custard and egg products becomes contaminated before or after cooking, usually through incorrect handling by humans who carry S. aureus. The bacteria produce an ENTEROTOXIN which causes the symptoms of food poisoning 1–8 hours after ingestion. The toxin can withstand heat; thus, subsequent cooking of contaminated food will not prevent illness.
Heat-resistant strains of Cl. perfringens cause food poisoning associated with meat dishes, soups or gravy when dishes cooked in bulk are left unrefrigerated for long periods before consumption. The bacteria are anaerobes (see ANAEROBE) and form spores; the anaerobic conditions in these cooked foods allow the germinated spores to multiply rapidly during cooling, resulting in heavy contamination. Once ingested the bacteria produce enterotoxin in the intestine, causing symptoms within 8–24 hours.
Many di?erent types of Salmonella (about 2,000) cause food poisoning or ENTERITIS, from eight hours to three days after ingestion of food in which they have multiplied. S. brendeny, S. enteritidis, S. heidelberg, S. newport and S. thompson are among those commonly causing enteritis. Salmonella infections are common in domesticated animals such as cows, pigs and poultry whose meat and milk may be infected, although the animals may show no symptoms. Duck eggs may harbour Salmonella (usually S. typhimurium), arising from surface contamination with the bird’s faeces, and foods containing uncooked or lightly cooked hen’s eggs, such as mayonnaise, have been associated with enteritis. The incidence of human S. enteritidis infection has been increasing, by more than 15-fold in England and Wales annually, from around 1,100 a year in the early 1980s to more than 32,000 at the end of the 1990s, but has since fallen to about 10,000. A serious source of infection seems to be poultry meat and hen’s eggs.
Although Salmonella are mostly killed by heating at 60 °C for 15 minutes, contaminated food requires considerably longer cooking and, if frozen, must be completely thawed beforehand, to allow even cooking at a su?cient temperature.
Enteritis caused by Campylobacter jejuni is usually self-limiting, lasting 1–3 days. Since reporting of the disease began in 1977, in England and Wales its incidence has increased from around 1,400 cases initially to nearly 13,000 in 1982 and to over 42,000 in 2004. Outbreaks have been associated with unpasteurised milk: the main source seems to be infected poultry.
ESCHERICHIA COLI O157 was ?rst identi?ed as a cause of food poisoning in the early 1980s, but its incidence has increased sharply since, with more than 1,000 cases annually in the United Kingdom in the late 1990s. The illness can be severe, with bloody diarrhoea and life-threatening renal complications. The reservoir for this pathogen is thought to be cattle, and transmission results from consumption of raw or undercooked meat products and raw dairy products. Cross-infection of cooked meat by raw meat is a common cause of outbreaks of Escherichia coli O157 food poisoning. Water and other foods can be contaminated by manure from cattle, and person-to-person spread can occur, especially in children.
Food poisoning associated with fried or boiled rice is caused by Bacillus cereus, whose heat-resistant spores survive cooking. An enterotoxin is responsible for the symptoms, which occur 2–8 hours after ingestion and resolve after 8–24 hours.
Viruses are emerging as an increasing cause of some outbreaks of food poisoning from shell?sh (cockles, mussels and oysters).
The incidence of food poisoning in the UK rose from under 60,000 cases in 1991 to nearly 79,000 in 2004. Public health measures to control this rise include agricultural aspects of food production, implementing standards of hygiene in abattoirs, and regulating the environment and process of industrial food production, handling, transportation and storage.... food poisoning
Habitat: Tropical and sub-tropical Asia, Africa and America.
English: Water Lettuce, Tropical Duckweed.Ayurvedic: Jalakumbhi, Vaariparni, Vaarimuuli.Siddha/Tamil: Agasatamarai.Action: Whole plant and root— diuretic, used for dysuria. Leaf—an- titussive, demulcent, antidysenteric, externally applied to haemorrhoids, ulcers, skin diseases. Ash—applied to ringworm of the scalp.
The plant gave 2-di-C-glycosylfla- vones of vicenin and lucenin type, anthocyanin-cyanidin-3-glucoside, lu- teolin-7-glycoside and mono-C-glyco- sylflavones— vitexin and orientin.Dosage: Plant—10-20 ml juice. (CCRAS.)... pistia stratiotes
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