Hidde Health Dictionary

This is an abbreviation for ‘acute life-threatening event’. It applies to infants, usually under one year of age, who suddenly and unexpectedly become pale or blue and appear to stop breathing. They generally recover spontaneously, although a parent or bystander often administers mouth-to-mouth resuscitation. By the time the baby reaches hospital he or she is usually well. Investigations show that the most common cause of ALTE is GASTRO-OESOPHAGEAL REFLUX, causing stomach acid to be regurgitated into the throat and provoking re?ex closure of the GLOTTIS. Other causes may be brief epileptic seizures, identi?ed by ELECTROENCEPHALOGRAPHY (EEG); a heart ARRHYTHMIA; or a respiratory infection. In many cases the cause remains unknown, even though the events may be repeated, and the large majority of babies ‘grow out’ of the condition. Much controversy surrounds the suggestion – con?rmed by hidden video-recording in hospitals – that a small minority of these babies have been subjected to repeated brief deliberate su?ocation (see under MUNCHAUSEN’S SYNDROME).

Treatment is that of the underlying cause, if discovered. Parents may also be o?ered an APNOEA monitor, a device attached to the child

– especially when asleep – which sounds an alarm if breathing stops for more than 20 seconds.... alte

Nutritional Profile Energy value (calories per serving): Low Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Low Sodium: Moderate to high Major vitamin contribution: Vitamin C Major mineral contribution: Potassium

About the Nutrients in This Food Globe artichokes are prickly plants with partly edible leaves enclosing a tasty “heart.” Their most important nutrients are vitamin C and iron. One medium boiled artichoke has 10.3 g dietary fiber, 8.9 mg vita- min C (12 percent of the R DA for a woman, 10 percent of the R DA for a man), and 0.7 mg iron (4 percent of the R DA for a woman, 9 percent of the R DA for a man). One-half cup artichoke hearts has 7.2 g dietary fiber, 6.2 mg vitamin C (8 percent of the R DA for a woman, 7 percent of the R DA for a man), and 0.5 mg iron (3 percent of the R DA for a woman, 6 percent of the R DA for a man). Raw globe artichokes contain an enzyme that interferes with protein digestion; cooking inactivates the enzyme.

The Most Nutritious Way to Serve This Food Cooked.

Diets That May Restrict or Exclude This Food * * *

Buying This Food Look for: Compact vegetables, heavy for their size. The leaves should be tightly closed, but the color changes with the season—bright green in the spring, olive green or bronze in the winter if they have been exposed to frost. Avoid: Artichokes with yellowed leaves, which indicate the artichoke is aging (the chloro- phyll in its leaves has faded so the yellow carotenes underneath show through).

Storing This Food Do refrigerate fresh globe artichokes in plastic bags. Do refrigerate cooked globe artichokes in a covered container if you plan to hold them longer than a day or two.

Preparing This Food Cut off the stem. Trim the tough outer leaves. Then plunge the artichoke, upside down, into a bowl of cold water to flush out debris. To remove the core, put the artichoke upside down on a cutting board and cut out the center. Slicing into the base of the artichoke rips cell walls and releases polyphenoloxidase, an enzyme that converts phenols in the vegetable to brown compounds that darken the “heart” of the globe. To slow the reaction, paint the cut surface with a solution of lemon juice or vinegar and water.

What Happens When You Cook This Food Chlorophyll, the green plant pigment, is sensitive to acids. When you heat a globe artichoke, the chlorophyll in its green leaves reacts with acids in the artichoke or in the cooking water, forming brown pheophytin. The pheophytin, plus yellow carotenes in the leaves, can turn a cooked artichoke’s leaves bronze. To prevent this reaction, cook the artichoke very quickly so there is no time for the chlorophyll to react with the acid, or cook it in lots of water to dilute the acids, or cook it with the lid off the pot so that the volatile acids can float off into the air.

How Other Kinds of Processing Affect This Food Canning. Globe artichoke hearts packed in brine are higher in sodium than fresh arti- chokes. Artichoke hearts packed in oil are much higher in fat. Freezing. Frozen artichoke hearts are comparable in nutritional value to fresh ones.

Medical Uses and/or Benefits Anti-inflammatory action. In 2006, a report in the Journal of the Pharmaceutical Society of Japan suggested that cynarin might be beneficial in lowering blood levels of cholesterol and that cynaropicrin, a form of cynarin found in artichoke leaves, might act as an anti-inflamma- tory agent, protecting the skin from sun damage, improving liver function, and reducing the effects of stress-related gastritis. Reduced levels of cholesterol. In 2008, researchers at the University of Reading (United King- dom) published a report in the journal Phytomedicine detailing the results of a 150-person study suggesting that an over-the-counter herbal supplement containing extract of globe arti- choke leaf lowers cholesterol in healthy people with moderately raised cholesterol readings. In the study, 75 volunteers were given 1,280 mg of the herbal supplement each day for 12 weeks; a control group got a placebo (a look-alike pill without the herbal supplement). At the end of the trial, those who took the artichoke leaf extract experienced an average 4.2 percent decrease in cholesterol levels, a result the researchers deemed “modest but significant.”

Adverse Effects Associated with This Food Contact dermatitis. Globe artichokes contain essential oils that may cause contact dermati- tis in sensitive people. Alterations in the sense of taste. Globe artichokes contain cynarin, a sweet tasting chemical that dissolves in water (including the saliva in your mouth) to sweeten the flavor of anything you eat next.

Food/Drug Interactions False-positive test for occult blood in the stool. The guaiac slide test for hidden blood in feces relies on alphaguaiaconic acid, a chemical that turns blue in the presence of blood. Arti- chokes contain peroxidase, a natural chemical that also turns alphaguaiaconic acid blue and may produce a positive test in people who do not have blood in the stool.... artichoke, globe

Nutritional Profile Energy value (calories per serving): Low Protein: High Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: Moderate Fiber: Very high Sodium: Low Major vitamin contribution: Vitamin A, folate, vitamin C Major mineral contribution: Calcium

About the Nutrients in This Food Broccoli is very high-fiber food, an excellent source of vitamin A, the B vitamin folate, and vitamin C. It also has some vitamin E and vitamin K, the blood-clotting vitamin manufactured primarily by bacteria living in our intestinal tract. One cooked, fresh broccoli spear has five grams of dietary fiber, 2,500 IU vitamin A (108 percent of the R DA for a woman, 85 percent of the R DA for a man), 90 mcg folate (23 percent of the R DA), and 130 mg vitamin C (178 percent of the R DA for a woman, 149 percent of the R DA for a man).

The Most Nutritious Way to Serve This Food Raw. Studies at the USDA Agricultural Research Center in Beltsville, Maryland, show that raw broccoli has up to 40 percent more vitamin C than broccoli that has been cooked or frozen.

Diets That May Restrict or Exclude This Food Antiflatulence diet Low-fiber diet

Buying This Food Look for: Broccoli with tightly closed buds. The stalk, leaves, and florets should be fresh, firm, and brightly colored. Broccoli is usually green; some varieties are tinged with purple. Avoid: Broccoli with woody stalk or florets that are open or turning yellow. When the green chlorophyll pigments fade enough to let the yellow carotenoids underneath show through, the buds are about to bloom and the broccoli is past its prime.

Storing This Food Pack broccoli in a plastic bag and store it in the refrigerator or in the vegetable crisper to protect its vitamin C. At 32°F, fresh broccoli can hold onto its vitamin C for as long as two weeks. Keep broccoli out of the light; like heat, light destroys vitamin C.

Preparing This Food First, rinse the broccoli under cool running water to wash off any dirt and debris clinging to the florets. Then put the broccoli, florets down, into a pan of salt water (1 tsp. salt to 1 qt. water) and soak for 15 to 30 minutes to drive out insects hiding in the florets. Then cut off the leaves and trim away woody section of stalks. For fast cooking, divide the broccoli up into small florets and cut the stalk into thin slices.

What Happens When You Cook This Food The broccoli stem contains a lot of cellulose and will stay firm for a long time even through the most vigorous cooking, but the cell walls of the florets are not so strongly fortified and will soften, eventually turning to mush if you cook the broccoli long enough. Like other cruciferous vegetables, broccoli contains mustard oils (isothiocyanates), natural chemicals that break down into a variety of smelly sulfur compounds (including hydrogen sulfide and ammonia) when the broccoli is heated. The reaction is more intense in aluminum pots. The longer you cook broccoli, the more smelly compounds there will be, although broccoli will never be as odorous as cabbage or cauliflower. Keeping a lid on the pot will stop the smelly molecules from floating off into the air but will also accelerate the chemical reaction that turns green broccoli olive-drab. Chlorophyll, the pigment that makes green vegetables green, is sensitive to acids. When you heat broccoli, the chlorophyll in its florets and stalk reacts chemically with acids in the broccoli or in the cooking water to form pheophytin, which is brown. The pheophytin turns cooked broccoli olive-drab or (since broccoli contains some yellow carotenes) bronze. To keep broccoli green, you must reduce the interaction between the chlorophyll and the acids. One way to do this is to cook the broccoli in a large quantity of water, so the acids will be diluted, but this increases the loss of vitamin C.* Another alternative is to leave the lid off the pot so that the hydrogen atoms can float off into the air, but this allows the smelly sulfur compounds to escape, too. The best way is probably to steam the broccoli quickly with very little water, so it holds onto its vitamin C and cooks before there is time for reac- tion between chlorophyll and hydrogen atoms to occur.

How Other Kinds of Processing Affect This Food Freezing. Frozen broccoli usually contains less vitamin C than fresh broccoli. The vitamin is lost when the broccoli is blanched to inactivate catalase and peroxidase, enzymes that would otherwise continue to ripen the broccoli in the freezer. On the other hand, according to researchers at Cornell University, blanching broccoli in a microwave oven—two cups of broccoli in three tablespoons of water for three minutes at 600 –700 watts—nearly doubles the amount of vitamin C retained. In experiments at Cornell, frozen broccoli blanched in a microwave kept 90 percent of its vitamin C, compared to 56 percent for broccoli blanched in a pot of boiling water on top of a stove.

Medical Uses and/or Benefits Protection against some cancers. Naturally occurring chemicals (indoles, isothiocyanates, glucosinolates, dithiolethiones, and phenols) in Brussels sprouts, broccoli, cabbage, cauli- flower, and other cruciferous vegetables appear to reduce the risk of some forms of cancer, perhaps by preventing the formation of carcinogens in your body or by blocking cancer- causing substances from reaching or reacting with sensitive body tissues or by inhibiting the transformation of healthy cells to malignant ones. All cruciferous vegetables contain sulforaphane, a member of a family of chemicals known as isothiocyanates. In experiments with laboratory rats, sulforaphane appears to increase the body’s production of phase-2 enzymes, naturally occurring substances that inacti- vate and help eliminate carcinogens. At the Johns Hopkins University in Baltimore, Maryland, 69 percent of the rats injected with a chemical known to cause mammary cancer developed tumors vs. only 26 percent of the rats given the carcinogenic chemical plus sulforaphane. To get a protective amount of sulforaphane from broccoli you would have to eat about two pounds a week. But in 1997, Johns Hopkins researchers discovered that broccoli seeds and three-day-old broccoli sprouts contain a compound converted to sulforaphane when the seed and sprout cells are crushed. Five grams of three-day-old sprouts contain as much sulphoraphane as 150 grams of mature broccoli. * Broccoli will lose large amounts of vitamin C if you cook it in water t hat is cold when you start. As it boils, water releases ox ygen t hat would ot her wise dest roy vitamin C, so you can cut t he vitamin loss dramat ically simply by lett ing t he water boil for 60 seconds before adding t he broccoli. Vision protection. In 2004, the Johns Hopkins researchers updated their findings on sulfora- phane to suggest that it may also protect cells in the eyes from damage due to ultraviolet light, thus reducing the risk of macular degeneration, the most common cause of age-related vision loss. Lower risk of some birth defects. Up to two or every 1,000 babies born in the United States each year may have cleft palate or a neural tube (spinal cord) defect due to their mothers’ not having gotten adequate amounts of folate during pregnancy. The current R DA for folate is 180 mcg for a woman, 200 mcg for a man, but the FDA now recommends 400 mcg for a woman who is or may become pregnant. Taking a folate supplement before becoming pregnant and continuing through the first two months of pregnancy reduces the risk of cleft palate; taking folate through the entire pregnancy reduces the risk of neural tube defects. Broccoli is a good source of folate. One raw broccoli spear has 107 mcg folate, more than 50 percent of the R DA for an adult. Possible lower risk of heart attack. In the spring of 1998, an analysis of data from the records for more than 80,000 women enrolled in the long-running Nurses’ Health Study at Harvard School of Public Health/Brigham and Women’s Hospital, in Boston, demonstrated that a diet providing more than 400 mcg folate and 3 mg vitamin B6 daily, either from food or supple- ments, might reduce a woman’s risk of heart attack by almost 50 percent. Although men were not included in the study, the results were assumed to apply to them as well. However, data from a meta-analysis published in the Journal of the American Medical Association in December 2006 called this theory into question. Researchers at Tulane Univer- sity examined the results of 12 controlled studies in which 16,958 patients with preexisting cardiovascular disease were given either folic acid supplements or placebos (“look-alike” pills with no folic acid) for at least six months. The scientists, who found no reduction in the risk of further heart disease or overall death rates among those taking folic acid, concluded that further studies will be required to ascertain whether taking folic acid supplements reduces the risk of cardiovascular disease. Possible inhibition of the herpes virus. Indoles, another group of chemicals in broccoli, may inhibit the growth of some herpes viruses. In 2003, at the 43rd annual Interscience Confer- ence on Antimicrobial Agents and Chemotherapy, in Chicago, researchers from Stockholm’s Huddinge University Hospital, the University of Virginia, and Northeastern Ohio University reported that indole-3-carbinol (I3C) in broccoli stops cells, including those of the herpes sim- plex virus, from reproducing. In tests on monkey and human cells, I3C was nearly 100 percent effective in blocking reproduction of the HSV-1 (oral and genital herpes) and HSV-2 (genital herpes), including one strain known to be resistant to the antiviral drug acyclovir (Zovirax).

Adverse Effects Associated with This Food Enlarged thyroid gland. Cruciferous vegetables, including broccoli, contain goitrin, thio- cyanate, and isothiocyanate, chemical compounds that inhibit the formation of thyroid hormones and cause the thyroid to enlarge in an attempt to produce more. These chemicals, known collectively as goitrogens, are not hazardous for healthy people who eat moderate amounts of cruciferous vegetables, but they may pose problems for people who have thyroid problems or are taking thyroid medication. False-positive test for occult blood in the stool. The guaiac slide test for hidden blood in feces relies on alphaguaiaconic acid, a chemical that turns blue in the presence of blood. Broccoli contains peroxidase, a natural chemical that also turns alphaguaiaconic acid blue and may produce a positive test in people who do not actually have blood in the stool.

Food/Drug Interactions Anticoagulants Broccoli is rich in vitamin K, the blood-clotting vitamin produced natu- rally by bacteria in the intestines. Consuming large quantities of this food may reduce the effectiveness of anticoagulants (blood thinners) such as warfarin (Coumadin). One cup of drained, boiled broccoli contains 220 mcg vitamin K, nearly four times the R DA for a healthy adult.... broccoli

(German) A secretive woman; one who is hidden Holde... holda

Bed bug, or Cimex lectularius, is a wingless, blood-sucking insect, parasitic on humans. It is a ?at, rusty-brown insect, 5 mm long and 3 mm wide, which has an o?ensive, never-forgotten smell and cannot ?y. The average life is 3–6 months, but it can live for a year without food. The bed bug remains hidden during the day in cracks in walls and ?oors, and in beds. It does not transmit any known disease. Eggs hatch out into larvae in 6–10 days, which become adult within about 12 weeks. A temperature of 44 °C kills the adult in an hour. Various agents have been used to disinfect premises, such as sulphur dioxide, ethylene oxide mixed with carbon dioxide, hydrogen cyanide and heavy naphtha, but insecticide is the most e?ective disinfecting agent.... bed bug

Nutritional Profile Energy value (calories per serving): Low Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: High Sodium: Moderate Major vitamin contribution: Vitamin A Major mineral contribution: Potassium

About the Nutrients in This Food Carrots are high-fiber food, roots whose crispness comes from cell walls stiffened with the insoluble dietary fibers cellulose and lignin. Carrots also contain soluble pectins, plus appreciable amounts of sugar (mostly sucrose) and a little starch. They are an extraordinary source of vitamin A derived from deep yellow carotenoids (including beta-carotene). One raw carrot, about seven inches long, has two grams of dietary fiber and 20,250 IU vitamin A (nine times the R DA for a woman, seven times the R DA for a man).

The Most Nutritious Way to Serve This Food Cooked, so that the cellulose- and hemicellulose-stiffened cell walls of the carrot have partially dissolved and the nutrients inside are more readily available.

Diets That May Restrict or Exclude This Food Disaccharide-intolerance diet (for people who are sucrase- and /or invertase-deficient) Low-fiber diet Low-sodium diet (fresh and canned carrots)

Buying This Food Look for: Firm, bright orange yellow carrots with fresh, crisp green tops. Avoid: Wilted or shriveled carrots, pale carrots, or carrots with brown spots on the skin.

Storing This Food Trim off the green tops before you store carrots. The leaf y tops will wilt and rot long before the sturdy root. Keep carrots cool. They will actually gain vitamin A during their first five months in storage. Protected from heat and light, they can hold to their vitamins at least another two and a half months. Store carrots in perforated plastic bags or containers. Circulating air prevents the for- mation of the terpenoids that make the carrots taste bitter. Do not store carrots near apples or other fruits that manufacture ethylene gas as they continue to ripen; this gas encourages the development of terpenoids. Store peeled carrots in ice water in the refrigerator to keep them crisp for as long as 48 hours.

Preparing This Food Scrape the carrots. Ver y young, tender carrots can be cleaned by scrubbing with a veg- etable brush. Soak carrots that are slightly limp in ice water to firm them up. Don’t discard slightly wilted intact carrots; use them in soups or stews where texture doesn’t matter.

What Happens When You Cook This Food Since carotenes do not dissolve in water and are not affected by the normal heat of cooking, carrots stay yellow and retain their vitamin A when you heat them. But cooking will dissolve some of the hemicellulose in the carrot’s stiff cell walls, changing the vegetable’s texture and making it easier for digestive juices to penetrate the cells and reach the nutrients inside.

How Other Kinds of Processing Affect This Food Freezing. The characteristic crunchy texture of fresh carrots depends on the integrity of its cellulose- and hemicellulose-stiffened cell walls. Freezing cooked carrots creates ice crystals that rupture these membranes so that the carrots usually seem mushy when defrosted. If possible, remove the carrots before freezing a soup or stew and add fresh or canned carrots when you defrost the dish.

Medical Uses and/or Benefits A reduced risk of some kinds of cancer. According to the American Cancer Society, carrots and other foods rich in beta-carotene, a deep yellow pigment that your body converts to a form of vitamin A, may lower the risk of cancers of the larynx, esophagus and lungs. There is no such benefit from beta-carotene supplements; indeed, one controversial study actually showed a higher rate of lung cancer among smokers taking the supplement. Protection against vitamin A-deficiency blindness. In the body, the vitamin A from carrots becomes 11-cis retinol, the essential element in rhodopsin, a protein found in the rods (the cells inside your eyes that let you see in dim light). R hodopsin absorbs light, triggering the chain of chemical reactions known as vision. One raw carrot a day provides more than enough vitamin A to maintain vision in a normal healthy adult.

Adverse Effects Associated with This Food Oddly pigmented skin. The carotenoids in carrots are fat-soluble. If you eat large amounts of carrots day after day, these carotenoids will be stored in your fatty tissues, including the fat just under your skin, and eventually your skin will look yellow. If you eat large amounts of carrots and large amounts of tomatoes (which contain the red pigment lycopene), your skin may be tinted orange. This effect has been seen in people who ate two cups of carrots and two tomatoes a day for several months; when the excessive amounts of these vegetables were eliminated from the diet, skin color returned to normal. False-positive test for occult blood in the stool. The active ingredient in the guaiac slide test for hidden blood in feces is alphaguaiaconic acid, a chemical that turns blue in the presence of blood. Carrots contain peroxidase, a natural chemical that also turns alphaguaiaconic acid blue and may produce a positive test in people who do not actually have blood in the stool.... carrots

Holostemma ada-kodien

Asclepiadaceae

San: Jivanti;

Hin: Chirvel, Charivel;

Mal: Atapathiyan, Atapotiyan, Atakotiyan;

Tam: Palaikkirai;

Tel: Palagurugu; Mar: Dudurli, Shidodi;

Guj: Kharner, Khiravel

Importance: Holostemma is a twining shrub with large flowers. The roots of Holostemma are useful in ophthalmopathy, orchitis, cough, burning sensation, stomachalgia, constipation, fever and tridoshas. The leaves, flowers and fruits are eaten as vegetable. The root is also used in spermatorrhoea. It is used in preparations of Vidaryadiganam, Dhanwandharam thaila, Manasamithravatakam, Balarishta and Anuthaila. It is also useful in eye diseases and it imparts resistance to diseases.

Distribution: The plant occurs in tropical countries. In India, it is found in Himalayas, Dehradun, Konkan, Bombay, Deccan, Karnataka, Kerala and Tamilnadu. It grows over hedges and in open forests especially on the lower slopes of the hills. It is also distributed in Sri Lanka, Burma and W. China.

Botany: Holostemma ada-kodien Schult. syn. Holostemma annulare (Roxb.) K. Schum.

Holostemma rheedii Wall. belongs to the family Asclepiadaceae. It is a laticiferous twining shrub with large conspicuous flowers. Leaves are simple, opposite and cordate. Flowers are purple, arranged in axillary umbellate cymes. Fruits are thick follicles, 9 cm long, cylindrical and bluntly pointed. The roots are long upto 1 m or more, irregularly twisted, thick and cylindrical. When dry it is yellowish brown to brown black in colour with nearly smooth surface bearing white scars and small depressions. A mature root is about 1-2 cm thick when extracted for use (Warrier et al, 1995).

Agrotechnology: Holostemma prefers a tropical climate. The plant is propagated vegetatively by stem cuttings, but mainly by seeds. The seeds are collected from the plant in November-December before being dispersed. Seeds are cleaned, dried and stored for sowing. The stored seeds after soaking in water for 4-5 hours are sown in the seedbeds. About one month old seedlings are then planted in polybags of size 14x10cm which are filled with soil, sand and dried cowdung in 1:1:1 ratio, respectively. Polybags should be kept in shade and irrigated. About 1-1.5 month old seedlings are ready for transplanting. Pits of 30cm cube size are taken at 1-1.2m distance and filled with 10kg dried cowdung and sand. This is covered with surface soil and formed into a mound. Seedlings are transplanted on to the mounds from the polybags carefully. Regular irrigation is to be given till flowering. To aid in trailing, staking is given one month after planting. Flowering and fruiting occurs in November-December. Harvesting can be done at the end of second year when the vines start drying up. Harvesting is done by digging up the tubers. The tubers are cut into pieces of 10cm length and dried in sun before sale (Prasad et al, 1997).

Properties and activity: Holostemma tubers give -amyrin, lupeol and -sitosterol. Alanine, aspartic acid, glycine, serine, threonine and valine were detected chromatographically (Hussain et al, 1992). The root is antidiabetic, antigonorrhoeic, bechic, alterative, tonic, lactative, ophthalmic, emollient, stimulant, aphrodisiac, expectorant and galactagogue.

BLACH MUSALE Curculigo orchioides Amaryllidaceae

San: Musali;

Hin: Kalimusali, Mushali;

Ben: Talamuli;

Mal: Nilappana;

Guj: Musalikand

Tam: Nilapanai;

Tel: Nelatadi Kelangu;

Kan: Neladali

Importance: Musali is a small, geophilous herb, the tuberous rootstock of which is used as a rejuvenating and aphrodisiac drug. It cures morbid vata and pitta, improves complexion and is useful in general debility, deafness, cough, asthma, piles, skin diseases, impotence, jaundice, urinary disorders, leucorrhoea and menorrhagia (Nadkarni, 1954; Aiyer and Kolammal, 1963; Mooss, 1978). Rootstock is the officinal part and it enters into the Ayurvedic formulations like Vidaryadighrta, Vidaryadi lehya, Marmagulika, Musalyadi churna etc. The Pharmacognosy of C. orchioides has been discussed by Aiyer, Kolamma l (1963), Raghunathan, and Mitra (1982). A bibliographical study on C. orchioides has been done by Pandey et al (1983).

Distribution: The plant is found in all districts of India from near sea level to 2300m altitude, especially in rock crevices and laterite soil. It has been recorded to occur in the sub tropical Himalayas from Kumaon eastwards ascending to 1800m, the Khasia hills, Bengal, Asssam, Konkan, Kanara, the western peninsula and Madras extending south as far as a Cape Comerin. It is also distributed in Sri Lanka, Japan, Malaysia and Australia.

Botany: Curculigo orchioides Gaertn. syn. C. malabarica Wight, C. brevifolia Dryand, Hypoxis dulcis Stand belongs to the family Amaryllidaceae. Musali is a small herbaceous plant with cylindrical rootstock. Leaves are simple, sessile, crowded on the short stem with sheathing leaf bases. Flowers are bright yellow. Seeds are black, deeply grooved in wavy lines.

A detailed description of the plant is as follows (Victoria, 1998). Rootstock is straight, cylindrical, tuberous, 5-22cm long, 0.5-0.8 cm thick, brownish surfaces marked with closely spaced prominent transverse wrinkles in the upper or basal half. It bears a few stout lateral roots of 5 or more cm long. Lateral roots are dull white in colour and spongy externally. The fresh cut surfaces of the rootstock has a starch white colour and mucilaginous. A few fibrous roots also occur. Leaves are sessile or short petiolate with sheathing bases, 15-45x1.2-2.5 cm size, linear or linear lanceolate, membranous, glabrouus or sparsely sofly hairy and plicate in bud. The leaf tips when contacts the soil, develops roots and produce adventitious buds. Inflorescence is axillary, scapose racemose, the scape very short and hidden among the bases of leaves underground, clavte, flattened with the pedicels, bracts and the ovary concealed in the leaf sheaths. The lower big flowers on the scape are mostly bisexual and the upper small ones staminate. Flowers are epigynous bright yellow, bisexual or unisxual with lanceolate, memb ranous bract.. Perianth gamophyllous, rotate & six lobed, locate at the top of a slender sterile long extension of the ovary by means of which the perianth is exposed above the ground. Perianth lobes similar, elliptic oblong 1.2-1.6 cm long, 0.2-0.3 cm broad, outer lobes hairy on the back, inner ones sparsely hairy along nerves. Stamens 6 in number, filamentous filiform, short 2mm long, adnate to the base of the perianth lobes, Anthers linear or linear lanceolate, basifixed and sagittate,.Ovary inferior, hidden among the leaves usually below the ground, tricarpellary syncarpous, lanceolate and trilocular with a fairly long slender beak or extension -the stipe. Ovules many in each cell attached by a distinct long funicle. Style short columnar, 2mm with a 3 lobed stigma. Lobes elongate, erect and appressed. Fruit is a capsule about 1.5-2cm long, 8mm broad, oblong, glabrescent with a slender beak and spongy septa. Seeds 1-many, oblong, black, shiny with crustaceous testa grooved deeply in wavy lines.

Properties and activity: Rao and Beri (1951) have identified glucose, mannose, xylose and glucuronic acid from the rootstock of C. orchioides. The rootstock is also reported to contain glycoside, polysaccharides (hemicellulose and other polysaccharides), starch, resin, tannin, mucilage, fat and calcium oxalate. The hexane extract contains an alkaloid-lycorine, sterols including -sitosterols and sapogenin identified as yuccagenin (Rao et al, 1978). The flavone glycoside from the rootstock has been identified as 5,7- dimethoxy glucopyranoside (Yadav et al, 1974; Sharma et al 1975). Mehta et al (1980) have isolated a number of fatty acids from C. orchioides root oil by GLC techniques. They are palmitic, oleic, linolenic linoleic, arachidic and behenic acid. Kubo et al (1983) isolated a new phenolic glycoside namely, curculigoside from the rhizomes and its structure has been elucidated as 5- hydroxy-2-0- -d-glucopyranosyl benzl 1,2,6-dimethoxy benzoate. Yamasaki et al (1994) developed HPLC method for estimating the curculigoside content in curculigo rhizome.

Two new aliphatic hydroxy ketone 27-hydroxy tricontan-6-one (M. P. 84-85o C) and 23- hydroxy tricontan-2-one (M. P. 109-110 o C) were isolated from the rhizome by Misra et al (1984). They also isolated 21-hydroxy tetracontan-20-one and 4-methyl heptade canoic acid from the root stock. Porwal et al (1988) have isolated and identified three new compounds from the rhizome as N- acetyl-N-hydroxy-2-carbamic acid methyl ester, 3-acetyl-5-carbomethoxy-2H-3,4,5,6-tetrahydro-1,2,3,5,6-oxatetrazine and N, N, N’, N’-tetra methyl succinamide. The rhizomes of C. orchioides yielded a new phenolic glycoside corchioside a, characterised as orcinol-3- -D-xylopyranosyl- (1 6)- -D-glucopyranoside and hentriacontanol (Garg et al, 1989).

A new aliphatic compound has been isolated from the rhizomes and characterised as 25- dihydroxy-33-methyl pentatricontan-one (Mehta et al, 1990). Misra et al (1990) isolated a new natural triterpene alcohol-Curculigol charactrised as 24-methy cycloart-7-en-3-beta-20-diol. A novel pentacyclic triterpene has been isolated from the rhizomes of C.orchioides and characterised as 31- methyl-3-oxo-20-ursen-28-oic acid (Metha and Gawarikar,1991). Xu and Xu (1992) and Xu et al (1992 a, b) have isolated 13 cycloartane type. Triterpene glycosides from C. orchioides rhizome and characterised them as curculigo saponin A-M.

The root stock are mucilaginous, sweet, cooling, bitter, emollient, diuretic, aphrodisiac, depurative, alternative, appetiser, carminative, viriligenic, antipyretic and tonic (Sivarajan and Indira, 1994; Warrier et al, 1994).

The uterine stimulant activity of the flavone glycoside extracted from C. orchioides has been studied by Dhawan and Saxena (1958), Sharma et al (1975) and Dhar et al (1979).

The plant extract of C. orchioides showed hypoglycaemic, spasmolytic and anticancer properties (Dhar et al,1968). Phagocytic activity (Kubo et al, 1983) and immunoadjuvant activity (Oru et al, 1982) of phenolic glycosides, curculigoside isolated from the rhizome of the plant have been reported. Porwal and Mehta (1985) discussed the medicinal importance of the plant and its use in indigenous system of medicine as a tonic. Sharma et al (1991) reported the influence of MAK an ayurvedic food supplement constituting C. orchioides against Dimethyl benz anthracene induced mammary tumours in rats. Samanta (1992) reported the modulation of male infertility by Ayurvedic drug, which constitutes C. orchioides. Immunostimulant activity of C. orchioides has been demonstrated by Saxena (1992). Immunological activites of curculigo saponin G were assayed in mice and the results showed that it promoted proliferation of spleen lymphocyctes very significantly and increased the weight of the thymus in vivo in mice (Xu et al,1992).

Pharmacological studies in China, on the alcoholic extract obtained from the plant showed several active effects such as adaptogenic, anti-inflammatory, anticonvulsant, sedative, androgenic and immunopromoting activities (Xu et al, 1992).

Curculigo orchioides is distributed widely throughout the country. The demand of the raw materials and derivatives of the plant for the indigenous drug industries are satisfied mainly from the wild source, depleting the natural population and thus the species have become extinct or endangered. Ansari (1993) have reported C. orchioides as a threatened plant from Madhulia forest of Garakhpur. Augustin and Souza (1995) also considered the plant as an endangered species. As the information on the cultivation of C.orchioides is scanty, it is very necessary to develop suitable agrotechniques for the domestication and large-scale cultivation of the plant.... holostemma

Hidden or obscure, such as occult blood in a sample of faeces.... occult

A technique that is used in plastic surgery to change the direction of a pre-existing scar so that it can be hidden in natural skin creases, or to relieve skin tension caused by the contracture of a scar.

Z-plasty is especially useful for revising unsightly scars on the face and for releasing scarring across those joints, such as on the fingers or in the armpits, that may restrict normal movement or cause deformity.... z-plasty

(Pickles)

Nutritional Profile Energy value (calories per serving): Low Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Low Sodium: Low Major vitamin contribution: Vitamin C Major mineral contribution: Iron, potassium

About the Nutrients in This Food Cucumbers are mostly (96 percent) water. Their dietary fiber is unique in that it can hold up to 30 times its weight in water compared to the fiber in wheat bran, which holds only four to six times its weight in water. But cucumbers have so much water that there is little room for anything else. Two ounces of fresh cucumber slices has less than one gram dietary fiber—and no significant amounts of vitamins or minerals.

The Most Nutritious Way to Serve This Food Raw, fresh-sliced, with the unwaxed skin.

Diets That May Restrict or Exclude This Food Antiflatulence diet Low-fiber diet

Buying This Food Look for: Firm cucumbers with a green, unwaxed skin. In the natural state, the skin of the cucumber is neither shiny nor deep green, characteristics it picks up when the cucumber is waxed to keep it from losing moisture during shipping and storage. The wax is edible, but some people prefer not to eat it, which means missing out on fiber. To get your cucumbers without wax, ask for pickling cucumbers, and note the difference in color and texture. Choose cucumbers with a clean break at the stem end; a torn, uneven stem end means that the cucumber was pulled off the vine before it was ready. Technically, all the cucum- bers we buy are immature; truly ripe cucumbers have very large, hard seeds that make the vegetable unpalatable. Avoid: Cucumbers with yellowing skin; the vegetable is so old that its chlorophyll pigments have faded and the carotenes underneath are showing through. Puff y, soft cucumbers are also past their prime.

Storing This Food Store cucumbers in the refrigerator and use them as soon as possible. The cucumber has no starch to convert to sugar as it ages, so it won’t get sweeter off the vine, but it will get softer as the pectins in its cell wall absorb water. You can make a soft cucumber crisp again by slic- ing it and soaking the slices in salted water. By osmotic action, the unsalted, lower-density water in the cucumber’s cells will flow out across the cell walls out into the higher-density salted water and the cucumber will feel snappier.

Preparing This Food R inse the cucumber under cold, running water. Check to see if the cucumber has been waxed by scraping the skin gently with the tip of your fingernail and then looking for waxy resi- due under the nail. If the skin is waxed, you can peel it off—but not until you are ready to use it, since slicing the cucumber tears its cell walls, releasing an enzyme that oxidizes and destroys vitamin C.

How Other Kinds of Processing Affect This Food Pickling. Cucumbers are not a good source of iron, but pickles may be. If processed in iron vats, the pickles have picked up iron and will give you about 1 mg per pickle. Pickles made in stainless steel vats have no iron, nor do pickles made at home in glass or earthenware.

Adverse Effects Associated with This Food Intestinal gas. Some sensitive people find cucumbers “gassy.” Pickling, marinating, and heating, which inactivate enzymes in the cucumber, may reduce this gassiness for certain people—although others find pickles even more upsetting than fresh cucumbers.

Food/Drug Interactions False-positive test for occult blood in the stool. The active ingredient in the guaiac slide test for hidden blood in feces is alphaguaiaconic acid, a chemical that turns blue in the presence of blood. Alphaguaiaconic acid also turns blue in the presence of peroxidase, a chemical that occurs naturally in cucumbers. Eating cucumbers in the 72 hours before taking the guaiac test may produce a false-positive result in people who not actually have any blood in their stool. Monoamine oxidase (MAO) inhibitors. Monoamine oxidase inhibitors are drugs used to treat depression. They inactivate naturally occurring enzymes in your body that metabolize tyramine, a substance found in many fermented or aged foods. Tyramine constricts blood vessels and increases blood pressure. If you eat a food, such as pickles, containing tyramine while you are taking an M AO inhibitor, you cannot effectively eliminate the tyramine from your body. The result may be a hypertensive crisis.... cucumbers

Ehrh.

Habitat: Native to Europe. Now cultivated mainly in Kashmir (Yarikhah), also occurs wild.

English: Grecian Foxglove.

Ayurvedic: Hritpatri, Tilapushpi (non-classical). (Yellow var.)

Action: See D. purpurea.

Earlier, the herb was used to treat ulcers, boils, abscesses, headaches and paralysis. William Withering, an 18th century English country doctor, explored the plant's hidden properties. His work led to the production of digoxin, a life-saving medicine.

Safety of the herb cannot be established due to variable amounts of cardiac glycosides. The powder is toxic at 520 mg.... digitalis lanata

Inula helenium. N.O. Compositae.

Synonym: Aunee, Scabwort.

Habitat: Moist meadows and pasture land.

Features ? The stem. growing up to three feet, is branched, furrowed, and downy above; egg-shaped, serrate leaves embrace the stem. The calyx is also egg-shaped and leafy, and the flowers, blooming in July and August, are large, solitary and terminal, brilliantly yellow in colour. The root is light grey, hard, horny and cylindrical. The whole plant is similar in appearance to the horseradish, its taste is bitter and acrid, and the odour reminiscent of camphor.

Part used ? Root.

Action: Diaphoretic, expectorant and diuretic.

In combination with other remedies it is made up into cough medicines, and can be of service in pulmonary disorders generally. Skillfully compounded, slight alterative and tonic qualities are noticed. Wineglass doses are taken of a 1 ounce to 1 pint (reduced) decoction.

These modest present-day claims for Elecampane are far exceeded by Culpeper's exuberance. In his view, the root "warms a cold and windy stomach or the pricking therein, and stitches in the side caused by the spleen; helps the cough, shortness of the breath, and wheezing of the lungs. . . . Profitable for those that have their urine stopped. . . . Resisteth poison, and stayeth the venom of serpents, as also of putrid and pestilential fevers, and the plague itself." When we are also told by the same author that it kills and expels worms, fastens loose teeth, arrests dental decay, cleanses the skin from morphew, spots and blemishes, we realize in what esteem Elecampane was held in the seventeenth century! But here again germs of truth are hidden among manifold exaggerations.... elecampane

A newborn baby needs to be taken care of properly. Parents have to be careful with what they give their baby to drink, as well, among other things. There are a few restrictions even when it comes to tea. Find out which are the proper types of tea for babies. When to give tea to babies Although herbal teas bring adults (and even children) many health benefits, this doesn’t apply to babies, as well. Even if mothers often prepare teas for babies, doctors recommend that this should happen only after the baby is 6 months old. The only thing babies should have until they are over 6 months old is the mother’s milk. The mother’s milk contains everything a newborn baby needs. Forbidden teas for babies While babies who are older than 6 motnhs can drink tea, there are still many types of tea which are forbidden to them. Babies shouldn’t be given teas that contain caffeine. This can lead to harmful side effects, which include an upset stomach or sleeping problems; it might also make the baby easily irritable. Besides caffeine, make sure the tea you give to your baby doesn’t contain polyphenols (it hinders the body’s absorption of iron, which can later cause learning problems), or star anise (Chinese star anise is sometimes contaminated with the Japanese one, which can be poisonous). Don’t give your baby sweetened tea, either. Check for “hidden” sugars, which are used to sweeten a usually bitter tea. Such teas can harm your baby’s developing teeth, and it might also make him refuse breast milk. Teas for babies Herbal teas which are considered safe to be given to children older than 6 months include chamomile, caraway, lemonbalm, fennel, catnip, and dill. All these teas for babies come with health benefits. Fennel, dill, caraway, and catnip tea helps your baby when he’s got stomach aches, trapped wind and colic. You can give lemonbalm and chamomile tea to calm your baby and help him relax. Also, babies don’t need to drink a full cup of tea. Either add a bit to your baby’s sipping cup, or offer your baby a few spoons of tea. Also, the herbs should be added to almost-boiling water, and steeping time shouldn’t last more than 5 minutes. If you choose the right type, tea can be a healthy beverage for your baby. Make sure it doesn’t contain any forbidden substances and only give it to your baby when he’s at least 6 months old.... find out more about teas for babies

Viscum album. N.O. Loranthaceae.

Synonym: European Mistletoe, Birdlime Mistletoe.

Habitat: Parasitic on the Oak, Hawthorn, Apple and many other trees.

Features ? This familiar evergreen is a true parasite, receiving no nourishment from the soil, nor even from the decaying bark. The leaves are obtuse lance-shaped, broader towards the end, sessile, and grow from a smooth-jointed stem about a foot high. The flower-heads are yellowish and the berries white. The plant is tasteless and without odour.

Part used ? Leaves.

Action: Highly valued as a nervine and antispasmodic.

Mistletoe leaves are given in hysteria, epilepsy, chorea and other diseases of the nervous system. As an anti-spasmodic and tonic it is used in cardiac dropsy.

Culpeper is at his most "Culpeperish" in discussing this plant, as witness:

"The birdlime doth mollify hard knots, tumours and imposthumes, ripeneth and discuteth them; and draweth thick as well as thin humours from remote parts of the body, digesting and separating them. And being mixed with equal parts of resin and wax, doth mollify the hardness of the spleen, and healeth old ulcers and sores. Being mixed with Sandarack and Orpiment, it helpeth to draw off foul nails; and if quicklime and wine lees be added thereunto it worketh the stronger. Both the leaves and berries of Mistletoe do heat and dry, and are of subtle parts."

While some truth may be hidden behind all this quaint terminology, it is feared that the modern herbal consultant would encounter serious difficulties if he attempted to follow the Culpeperian procedure too literally—although certain people still believe, or affect to believe, that he does so!

The birdlime mentioned in the quotation and also in the synonyms is the resin viscin, from the Latin viscum, birdlime.

MOUNTAIN FLAX.

Linum cartharticum. N.O. Linaceae

Synonym: Purging Flax.

Habitat: Heaths, moorlands; occasionally meadows and pastures.

Features ? Stem simple, up to eight inches high. Leaves opposite, small, lower obovate, higher lanceolate, entire. Flowers small, white (June to September), five-parted with serrate sepals, pointed petals. Taste, bitter and acrid.

Part used ? Herb.

Action: Laxative, cathartic.

In constipation, action similar to Senna, and sometimes preferred to the latter; rarely gripes. Occasionally prescribed with diuretics, etc., for gravel and dropsy. Combined with tonics and stomachics such as Gentian and Calumba root, makes a first-rate family medicine. Dose, wineglass of the ounce to pint infusion.... mistletoe

An estimated 15 per cent of the female population suffers from this form of anaemia. A deficiency of nutritional iron is responsible for oxygen starvation of the blood due to insufficient haemoglobin. Number of red cells is reduced.

Aetiology: heavy menstrual loss, feeble constitution from hereditary weakness, poor diet, hidden or known blood loss from gastric ulcer, pregnancy, bleeding piles or insufficient food minerals: iron, copper, calcium, etc, chronic liver or kidney disease, worms, anorexia nervosa, rheumatoid arthritis, tuberculosis. Symptoms. Tiredness, dizziness, breathlessness, palpitations, pale face and mucous membranes. White of eyes may be blue. Enlarged flabby tongue often bears impression of teeth marks. Hair lifeless, fingernails brittle and ridged. There may be angina, tinnitus and general reduced efficiency.

Treatment. The object is to achieve absorption of iron to raise normal haemoglobin levels and increase red cells. Echinacea has a reputation for regeneration of red cells. Herbs used with success: Echinacea, Gentian, Motherwort, Mugwort, Barberry, Hops, Nettles, Saw Palmetto, Chaparral, Red Clover, Dandelion.

Bitter herbs stimulate absorption of vital nutrients from the stomach, toning liver and pancreas, increasing the appetite; usually given half hour before meals. See: BITTERS.

Gentian. 1 teaspoon fine-cut chips to 2 cups cold water steeped 8 hours (overnight). Dose: Half-1 cup thrice daily before meals.

Tea. Formula. Combine: Agrimony 1; Barberry bark 1; Nettles 2; White Poplar bark half. Place 1oz (30g) in 1 pint (500ml) cold water and bring to boil. Simmer 10 minutes. Drink cold: Half-1 cup thrice daily, before meals.

Powders. Formula. Echinacea 2; Gentian 1; Kelp 1; pinch Red Pepper. Dose: 500mg (two 00 capsules or one-third teaspoon) thrice daily, before meals.

Liquid extracts. Formula: Echinacea 1; Queen’s Delight 1; Ginseng 1; Ginger quarter. Dose: 30-60 drops in water, thrice daily, before meals.

Infusion Gentian Co Conc BP (1949). Dose: 30-60 drops.

Diet. Dandelion coffee, as desired. Molasses. Desiccated liver.

Floradix. A pre-digested iron preparation. Readily assimilable by the body. Compounded by Dr Otto Greither (Salus Haus). Iron is fed onto yeast which breaks down the metal and absorbs its cells. Other tonic ingredients include extracts of nettles, carrots, spinach, fennel, Vitamin C plus supplements;

Angelica root, Mallow, Horsetail, Yarrow, Juniper and Rosehips. Not chemically preserved.

Avoid chocolate, egg yolk, tea, coffee, wheat bran.

Supplements. Daily. Vitamin C (1g morning and evening). Vitamin B12, Folic acid 400mcg. Vitamin C is the most potent enhancer of iron absorption. Multivitamin containing iron.

Note: Iron absorption is decreased by antacids, tetracyclines, phosphates, phytates (phytic acid from excessive intake of wholewheat bread), and excessive calcium supplements. Lack of stomach hydrochloric acid impairs iron absorption, especially in the elderly. ... anaemia: iron deficiency

A persistent change of mood deeper than superficial sadness. Of symptoms, headache is the commonest presenting complaint (Feverfew, Skullcap). Release from symptoms may be obtained from teas, powders or liquid extracts of the following.

Liver causation: Dandelion (Coffee), Wild Yam, Goldenseal.

In the elderly: Skullcap, Sage.

With restlessness: Lemon balm, Californian Poppy.

With palpitations: Hawthorn, Motherwort.

From abuse of coffee: German Chamomile.

Unable to relax: Passion Flower.

Epileptic: Mistletoe. Vervain.

Parkinsonian: St John’s Wort, broad beans.

To correct hormone imbalance: Helonias, Raspberry leaves.

Pre-menstrual tension: Evening Primrose, St John’s Wort, Rosemary.

With painful menstruation: Black Cohosh.

Associated with glaucoma: Rutin tea.

The hidden alcoholic: Ginseng.

Pregnant depressive: Raspberry leaves.

Obese depressive: Cider vinegar.

Enuresis schoolchild: Liquorice.

With swollen prostate gland: Pulsatilla.

In heart cases, and to counter side effects of beta blockers: Hawthorn, Lily of the Valley.

Drug-induced: St John’s Wort, Californian Poppy, Ginseng.

General anti-depressives: Lemon balm, Celery, Chamomile, Borage, Ginkgo, Damiana, Kola, Mistletoe, Mugwort, Oats, Rosemary, Skullcap, Southernwood, Valerian, Vervain, Wormwood, St John’s Wort, Peppermint.

BHP (1983) combination: Kola nuts, Skullcap, Oats, Damiana.

Evening Primrose: 4 × 500mg capsules daily.

Temporary depression from physical and mental exhaustion: Life Drops (see entry). Pinch of Cayenne in cup of tea.

Old men. Low cholesterol levels are linked to depression among older men.

Practitioner: Persistent depression from shock: Tincture Arnica, 2-5 drops in water, thrice daily.

(Practice among German physicians.)

Aromatherapy. Inhalant: any one oil: Rose, Tangerine, Geranium.

Diet. Low caffeine. Oats: good for depression (oatmeal porridge, oatcakes, etc). Spinach for iron and calcium.

Supplementation. Vitamins: B-complex, B6, B12, C. Thiamine, Niacin. Minerals: Dolomite, Iron, Chromium, Iodine, Zinc.

Note: Depression may trigger mechanisms that introduce chronic disease by lowering immune response, hence need for conscientious patient compliance. ... depression