Another name for CARBOLIC ACID.
Habitat: Throughout the drier parts of India.
English: Babul, Black Babul, Indian Gum arabic tree.Ayurvedic: Babbuula, Babbuuri, Baavari, Aabhaa, Shuulikaa, Shitaka, Kinkiraata, Yugmakantaka, Sukshmapatra, Pitapushpaka.Unani: Aqaaqia, Babuul, Kikar, Mughilaan, Samur.Siddha/Tamil: Karu-velamaram, Karuvelei. Velampisin (gum).Action: Stembark—astringent, spasmolytic, hypoglycaemic. Gum—demulcent (soothing agent for inflammatory conditions of the respiratory, digestive and urinary tracts). Pods—used in urogenital disorders. Seeds—hypoglycaemic in normal rats; no such effect in diabetic rats. Seed oil—antifungal. Flowers, pods and gum resin—used in diarrhoea and dysentery.
Along with other therapeutic applications, The Ayurvedic Pharmacopoeia of India indicates the use of stembark in acute diarrhoea and helminthiasis.Tannin contents of the bark varies considerably (12-20%). Several poly- phenolic compounds have been reported in the bark, also in the pods. The whole pod contains 12-19% tannins and 18-27% after the removal of seeds.The seeds of A. benthamii, A. nilotica ssp. subulata, probably same as ssp. indica, are considered hypoglycaemic. Some seed components stimulate insulin secretion by beta cells.The gum contains galactose; l-ara- binose, l-rhamnose and aldobiouronic acids, also arabinobioses.The flowers contain flavonoids— kaempferol-3-glucoside, iso-quercitrin and leucocyanidin.Dosage: Stembark—20-30 g for decoction. (API Vol. I.)... acacia arabicaHabitat: Assam, West Bengal, Bihar, Orissa, Andhra Pradesh and Tamil Nadu; often cultivated in Indian gardens.
Ayurvedic: Madhumaalati.Action: Antiseptic; anodyne (an ingredient in massage oils for paraplegia, neuralgia, sciatica); also anthelmintic and emetic.
The leaves contain quercetin, kaem- pferol and phenolic acids. Shoot tips and flower buds contain tannin.Aganosma calycina A. DC. is also equated with Madhumaalati.... aganosma dichotomaHabitat: Cultivated as an annual all over the country. The most important onion-growing states are Maharashtra, Tamil Nadu, Andhra Pradesh., Karnataka and Madhya Pradesh.
English: Onion.Ayurvedic: Palaandu, Durgandh.Unani: Piyaaz.Siddha/Tamil: Venkaayam.Action: Antibiotic, antibacterial, antisclerotic, anticoagulant, anti-inflammatory, antiasthmatic, expectorant, carminative, anti- spasmodic, diuretic, hypotensive, antidiabetic.
Key application: For the prevention of atherosclerosis (German Commission E) and age-dependent changes in the blood vessels, and loss of appetite (WHO).The official onion bulb of the Pharmacopoeia of the People's Republic of China is a different species, Allium macrostemon Bge., than that of the German Commission E monographs, A. cepa. Chinese onion is used for cough, dyspnoea, angina pectoris and dysentery.Scallions or Spring Onion of Chinese medicine are equated with Allium fistulosum.Onion bulbs contain a volatile oil with sulphurous constituents, including allylpropyldisulphide; sulphur- containing compounds, including al- licin, alliin; flavonoids; phenolic acids and sterols.Hypoglycaemic activity of the onion is attributed to the allylpropyldisul- phide and allicin. Diphenylamine, isolated from mature bulbs, also exhibits potent antihyperglycaemic activity.Alliin and allicin have an inhibitory effect on platelet aggregation. Antibiotic activity is due mainly to alli-cin.Regular use of onion (50 g/day) reduces insulin requirement of a diabetic patient from 40 to 20 units a day.Thiosulphinates, isolated from onion juice, exhibited antiasthmatic activity in vivo.Dosage: Juice of bulb—10-20 ml. (CCRAS.)... allium cepaNutritional Profile Energy value (calories per serving): Moderate Protein: Low Fat: High Saturated fat: High Cholesterol: None Carbohydrates: Moderate Fiber: High to very high Sodium: Low Major vitamin contribution: Vitamins A, folate, vitamin C Major mineral contribution: Potassium
About the Nutrients in This Food The avocado is an unusual fruit because about 16 percent of its total weight is fat, primarily monounsaturated fatty acids. Like many other fruits, avo- cados are high in fiber (the Florida avocado is very high in fiber), a good source of the B vitamin folate, vitamin C, and potassium. The edible part of half of one average size avocado (100 g/3.5 ounces) provides 6.7 g dietary fiber, 15 g fat (2.1 g saturated fat, 9.7 g monoun- saturated fat, 1.8 g polyunsaturated fat), 81 mcg folate (20 percent of the R DA), 20 mg vitamin C (26 percent of the R DA for a woman, 22 percent for a man), and 485 mg potassium (the equivalent of one eight-ounce cup of fresh orange juice). The edible part of one-half a Florida avocado (a.k.a. alligator pear) has eight grams dietary fiber, 13.5 g fat (2.65 g saturated fat), 81 mcg folate (41 percent of the R DA for a man, 45 percent of the R DA for a woman), 12 mg vitamin C (20 percent of the R DA), and 741 mg potassium, 50 percent more than one cup fresh orange juice.
Diets That May Exclude or Restrict This Food Controlled-potassium diet Low-fat diet
Buying This Food Look for: Fruit that feels heavy for its size. The avocados most commonly sold in the U.S. are the Hass—a purple-black bumpy fruit that accounts for 85 percent of the avocados shipped from California—and the smooth-skinned Florida avocado (“alligator pear”). The oval, midwinter Bacon; the pear-shaped, late-fall Fuerte; the Gwen, a slightly larger Hass; Pinkerton, pear-shaped with a smaller seed; the round summer Reed; and the yellow-green, pear-shaped Zutano. Avoid: Avocados with soft dark spots on the skin that indicate damage underneath.
Storing This Food Store hard, unripened avocados in a warm place; a bowl on top of the refrigerator will do. Avocados are shipped before they ripen, when the flesh is hard enough to resist bruising in transit, but they ripen off the tree and will soften nicely at home. Store soft, ripe avocados in the refrigerator to slow the natural enzyme action that turns their flesh brown as they mature even when the fruit has not been cut.
Preparing This Food When you peel or slice an avocado, you tear its cell walls, releasing polyphenoloxidase, an enzyme that converts phenols in the avocado to brownish compounds that darken the avocado’s naturally pale green flesh. You can slow this reaction (but not stop it completely) by brushing the exposed surface of the avocado with an acid (lemon juice or vinegar). To store a cut avocado, brush it with lemon juice or vinegar, wrap it tightly in plastic, and keep it in the refrigerator—where it will eventually turn brown. Or you can store the avocado as guacamole; mixing it with lemon juice, tomatoes, onions, and mayonnaise (all of which are acidic) is an efficient way to protect the color of the fruit.
Medical Uses and/or Benefits Lower risk of some birth defects. As many as two of 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 moth- ers’ not having gotten adequate amounts of folate during pregnancy. The current R DA for folate is 180 mcg for a healthy woman and 200 mcg for a healthy man, but the FDA now recommends 400 mcg for a woman who is or may become pregnant. Taking folate supple- ments before becoming pregnant and 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. 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 Woman’s Hospital, in Boston, demonstrated that a diet providing more than 400 mcg folate and 3 mg vitamin B6 daily, from either food or supplements, more than twice the current R DA for each, may reduce a woman’s risk of heart attack by almost 50 percent. Although men were not included in the analysis, the results are 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. Lower levels of cholesterol. Avocados are rich in oleic acid, a monounsaturated fat believed to reduce cholesterol levels. Potassium benefits. Because potassium is excreted in urine, potassium-rich foods are often recommended for people taking diuretics. In addition, a diet rich in potassium (from food) is associated with a lower risk of stroke. A 1998 Harvard School of Public Health analysis of data from the long-running Health Professionals Study shows 38 percent fewer strokes among men who ate nine servings of high potassium foods a day vs. those who ate less than four servings. Among men with high blood pressure, taking a daily 1,000 mg potas- sium supplement—about the amount of potassium in one avocado—reduced the incidence of stroke by 60 percent.
Adverse Effects Associated with This Food Latex-fruit syndrome. Latex is a milky fluid obtained from the rubber tree and used to make medical and surgical products such as condoms and protective latex gloves, as well as rubber bands, balloons, and toys; elastic used in clothing; pacifiers and baby-bottle nipples; chewing gum; and various adhesives. Some of the proteins in latex are allergenic, known to cause reactions ranging from mild to potentially life-threatening. Some of the pro- teins found naturally in latex also occur naturally in foods from plants such as avocados, bananas, chestnuts, kiwi fruit, tomatoes, and food and diet sodas sweetened with aspar- tame. Persons sensitive to these foods are likely to be sensitive to latex as well. NOT E : The National Institute of Health Sciences, in Japan, also lists the following foods as suspect: A lmonds, apples, apricots, bamboo shoots, bell peppers, buckwheat, cantaloupe, carrots, celer y, cherries, chestnuts, coconut, figs, grapefruit, lettuce, loquat, mangoes, mushrooms, mustard, nectarines, oranges, passion fruit, papaya, peaches, peanuts, peppermint, pine- apples, potatoes, soybeans, strawberries, walnuts, and watermelon.
Food/Drug Interactions MAO inhibitors. Monoamine oxidase (M AO) inhibitors are drugs used as antidepressants or antihypertensives. They inhibit the action of enzymes that break down the amino acid tyramine so it can be eliminated from the body. Tyramine is a pressor amine, a chemical that constricts blood vessels and raises blood pressure. If you eat a food such as avocado that contains tyramine while you are taking an M AO inhibitor you cannot eliminate the pressor amine, and the result may be abnormally high blood pressure or a hypertensive crisis (sus- tained elevated blood pressure). False-positive test for tumors. Carcinoid tumors (which may arise from tissues in the endo- crine system, the intestines, or the lungs) secrete serotonin, a natural chemical that makes blood vessels expand or contract. Because serotonin is excreted in urine, these tumors are diagnosed by measuring the levels of serotonin by-products in the urine. Avocados contain large amounts of serotonin; eating them in the three days before a test for an endocrine tumor might produce a false-positive result, suggesting that you have the tumor when in fact you don’t. (Other foods high in serotonin are bananas, eggplant, pineapples, plums, tomatoes, and walnuts.)... avocados
Habitat: The Himalayas from Kashmir to Sikkim and Darjeeling at altitudes of 1,800-3,400 m
Ayurvedic: Chavya (tentative synonym).Action: Astringent. Used in piles, also in rheumatism.
A related species, B.polyandra Griff., found in Nagaland, Manipur, West Bengal, Bihar, Orissa and Andhra Pradesh at 2,000 m, gave a phenolic gly- coside, coniferin. The plant is used as an antiasthmatic.... balanophora involucrataNutritional Profile Energy value (calories per serving): Moderate Protein: Low Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Moderate Sodium: Low Major vitamin contribution: B vitamins, vitamin C Major mineral contribution: Potassium, magnesium
About the Nutrients in This Food A banana begins life with more starch than sugar, but as the fruit ripens its starches turn to sugar, which is why ripe bananas taste so much better than unripe ones.* The color of a banana’s skin is a fair guide to its starch/ sugar ratio. When the skin is yellow-green, 40 percent of its carbohydrates are starch; when the skin is fully yellow and the banana is ripe, only 8 per- cent of the carbohydrates are still starch. The rest (91 percent) have broken down into sugars—glucose, fructose, sucrose, the most plentiful sugar in the fruit. Its high sugar content makes the banana, in its self-contained packet, a handy energy source. Bananas are a high-fiber food with insoluble cellulose and lignin in the tiny seeds and soluble pectins in the flesh. They are also a good source of vitamin C and potassium. One small (six-inch) banana or a half-cup of sliced banana has 2.6 g dietary fiber and 8.8 mg vitamin C (12 percent of the R DA for a woman, 10 percent of the R DA for a man), plus 363 mg potassium.
The Most Nutritious Way to Serve This Food Fresh and ripe. Green bananas contain antinutrients, proteins that inhibit the actions of amylase, an enzyme that makes it possible for us to digest * They are also more healt hful. Green bananas contain proteins t hat inhibit amy- lase, an enzyme t hat makes it possible for us to digest complex carbohydrates. starch and other complex carbohydrates. Raw bananas are richer in potassium than cooked bananas; heating depletes potassium.
Buying This Food Look for: Bananas that will be good when you plan to eat them. Bananas with brown specks on the skin are ripe enough to eat immediately. Bananas with creamy yellow skin will be ready in a day or two. Bananas with mostly yellow skin and a touch of green at either end can be ripened at home and used in two or three days. Avoid: Overripe bananas whose skin has turned brown or split open. A grayish yellow skin means that the fruit has been damaged by cold storage. Bananas with soft spots under the skin may be rotten.
Storing This Food Store bananas that aren’t fully ripe at room temperature for a day or two. Like avocados, bananas are picked green, shipped hard to protect them from damage en route and then sprayed with ethylene gas to ripen them quickly. Untreated bananas release ethylene natu- rally to ripen the fruit and turn its starches to sugar, but natural ripening takes time. Artificial ripening happens so quickly that there is no time for the starches to turn into sugar. The bananas look ripe but they may taste bland and starchy. A few days at room temperature will give the starches a chance to change into sugars. Store ripe bananas in the refrigerator. The cold air will slow (but not stop) the natural enzyme action that ripens and eventually rots the fruit if you leave it at room temperature. Cold storage will darken the banana’s skin, since the chill damages cells in the peel and releases polyphenoloxidase, an enzyme that converts phenols in the banana peel to dark brown compounds, but the fruit inside will remain pale and tasty for several days.
Preparing This Food Do not slice or peel bananas until you are ready to use them. When you cut into the fruit, you tear its cell walls, releasing polyphenoloxidase, an enzyme that hastens the oxidation of phenols in the banana, producing brown pigments that darken the fruit. (Chilling a banana produces the same reaction because the cold damages cells in the banana peel.) You can slow the browning (but not stop it completely) by dipping raw sliced or peeled bananas into a solution of lemon juice or vinegar and water or by mixing the slices with citrus fruits in a fruit salad. Overripe, discolored bananas can be used in baking, where the color doesn’t matter and their intense sweetness is an asset.
What Happens When You Cook This Food When bananas are broiled or fried, they are cooked so quickly that there is very little change in color or texture. Even so, they will probably taste sweeter and have a more intense aroma than uncooked bananas. Heat liberates the volatile molecules that make the fruit taste and smell good.
How Other Kinds of Processing Affect This Food Drying. Drying removes water and concentrates the nutrients and calories in bananas. Bananas may be treated with compounds such as sulfur dioxide to inhibit polyphenoloxi- dase and keep the bananas from browning as they dry. People who are sensitive to sulfites may suffer severe allergic reactions, including anaphylactic shock, if they eat these treated bananas. Freezing. Fresh bananas freeze well but will brown if you try to thaw them at room tem- perature. To protect the creamy color, thaw frozen bananas in the refrigerator and use as quickly as possible.
Medical Uses and/or Benefits Lower risk of stroke. Various nutrition studies have attested to the power of adequate potassium to keep blood pressure within safe levels. For example, in the 1990s, data from the long-running Harvard School of Public Health/Health Professionals Follow-Up Study of male doctors showed that a diet rich in high-potassium foods such as bananas, oranges, and plantain may reduce the risk of stroke. In the study, the men who ate the higher number of potassium-rich foods (an average of nine servings a day) had a risk of stroke 38 percent lower than that of men who consumed fewer than four servings a day. In 2008, a similar survey at the Queen’s Medical Center (Honolulu) showed a similar protective effect among men and women using diuretic drugs (medicines that increase urination and thus the loss of potassium). Improved mood. Bananas and plantains are both rich in serotonin, dopamine, and other natural mood-elevating neurotransmitters—natural chemicals that facilitate the transmis- sion of impulses along nerve cells. Potassium benefits. Because potassium is excreted in urine, potassium-rich foods are often recommended for people taking diuretics. In addition, a diet rich in potassium (from food) is associated with a lower risk of stroke. A 1998 Harvard School of Public Health analysis of data from the long-running Health Professionals Study shows 38 percent fewer strokes among men who ate nine servings of high potassium foods a day vs. those who ate less than four servings. Among men with high blood pressure, taking a daily 1,000 mg potas- sium supplement—about the amount of potassium in one banana—reduced the incidence of stroke by 60 percent.
Adverse Effects Associated with This Food Digestive Problems. Unripe bananas contain proteins that inhibit the actions of amylase, an enzyme required to digest starch and other complex carbohydrates. Sulfite allergies. See How other kinds of processing affect this food. Latex-fruit syndrome. Latex is a milky fluid obtained from the rubber tree and used to make medical and surgical products such as condoms and protective latex gloves, as well as rub- ber bands, balloons, and toys; elastic used in clothing; pacifiers and baby bottle-nipples; chewing gum; and various adhesives. Some of the proteins in latex are allergenic, known to cause reactions ranging from mild to potentially life-threatening. Some of the proteins found naturally in latex also occur naturally in foods from plants such as avocados, bananas, chestnuts, kiwi fruit, tomatoes, and food and diet sodas sweetened with aspartame. Persons sensitive to these foods are likely to be sensitive to latex as well. NOTE : The National Insti- tute of Health Sciences, in Japan, also lists the following foods as suspect: Almonds, apples, apricots, bamboo shoots, bell peppers, buckwheat, cantaloupe, carrots, celery, cherries, chestnuts, coconut, figs, grapefruit, lettuce, loquat, mangoes, mushrooms, mustard, nectar- ines, oranges, passion fruit, papaya, peaches, peanuts, peppermint, pineapples, potatoes, soybeans, strawberries, walnuts, and watermelon.
Food/Drug Interactions Monoamine oxidase (MAO) inhibitors. Monoamine oxidase inhibitors are drugs used to treat depression. They inactivate naturally occurring enzymes in your body that metabolize tyra- mine, a substance found in many fermented or aged foods. Tyramine constricts blood vessels and increases blood pressure. If you eat a food 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. There have been some reports in the past of such reactions in people who have eaten rotten bananas or bananas stewed with the peel. False-positive test for tumors. Carcinoid tumors—which may arise from tissues of the endo- crine system, the intestines, or the lungs—secrete serotonin, a natural chemical that makes blood vessels expand or contract. Because serotonin is excreted in urine, these tumors are diagnosed by measuring the levels of serotonin by-products in the urine. Bananas contain large amounts of serotonin; eating them in the three days before a test for an endocrine tumor might produce a false-positive result, suggesting that you have the tumor when in fact you don’t. (Other foods high in serotonin are avocados, eggplant, pineapple, plums, tomatoes, and walnuts.)... bananas
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
Nutritional Profile Energy value (calories per serving): Low Protein: High Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: High Sodium: Low Major vitamin contribution: Vitamin A, folate, vitamin C Major mineral contribution: Potassium, iron
About the Nutrients in This Food Brussels sprouts are high in dietary fiber, especially insoluble cellulose and lignan in the leaf ribs. They are also a good source of vitamin A and vitamin C. One-half cup cooked fresh brussels sprouts has three grams of dietary fiber, 1,110 IU vitamin A (48 percent of the R DA for a woman, 37 percent of the R DA for a man), 47 mcg folate (16 percent of the R DA), and 48 mg vitamin C (64 percent of the R DA for a woman, 53 percent of the R DA for a man). Brussels sprouts also contain an antinutrient, a natural chemical that splits the thiamin (vitamin B1) molecule so that it is no longer nutritionally useful. This thiamin inhibitor is inactivated by cooking.
The Most Nutritious Way to Serve This Food Fresh, lightly steamed to preserve the vitamin C and inactivate the antinutrient.
Diets That May Restrict or Exclude This Food Antiflatulence diet Low-fiber diet
Buying This Food Look for: Firm, compact heads with bright, dark-green leaves, sold loose so that you can choose the sprouts one at a time. Brussels sprouts are available all year round. Avoid: Puff y, soft sprouts with yellow or wilted leaves. The yellow carotenes in the leaves show through only when the leaves age and their green chlorophyll pigments fade. Wilting leaves and puff y, soft heads are also signs of aging. Avoid sprouts with tiny holes in the leaves through which insects have burrowed.
Storing This Food Store the brussels sprouts in the refrigerator. While they are most nutritious if used soon after harvesting, sprouts will keep their vitamins (including their heat-sensitive vitamin C) for several weeks in the refrigerator. Store the sprouts in a plastic bag or covered bowl to protect them from moisture loss.
Preparing This Food First, drop the sprouts into salted ice water to flush out any small bugs hiding inside. Next, trim them. Remove yellow leaves and leaves with dark spots or tiny holes, but keep as many of the darker, vitamin A–rich outer leaves as possible. Then, cut an X into the stem end of the sprouts to allow heat and water in so that the sprouts cook faster.
What Happens When You Cook This Food Brussels sprouts contain mustard oils (isothiocyanates), natural chemicals that break down into a variety of smelly sulfur compounds (including hydrogen sulfide and ammonia) when the sprouts are heated, a reaction that is intensified in aluminum pots. The longer you cook the sprouts, the more smelly compounds there will be. Adding a slice of bread to the cook- ing water may lessen the odor; keeping a lid on the pot will stop the smelly molecules from floating off into the air. But keeping the pot covered will also increase the chemical reaction that turns cooked brussels sprouts drab. Chlorophyll, the pigment that makes green vegetables green, is sensi- tive to acids. When you heat brussels sprouts, the chlorophyll in their green leaves reacts chemically with acids in the sprouts or in the cooking water to form pheophytin, which is brown. The pheophytin turns cooked brussels sprouts olive or, since they also contain yel- low carotenes, bronze. To keep cooked brussels sprouts green, you have to reduce the interaction between chlorophyll and acids. One way to do this is to cook the sprouts in a lot 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 solution is to steam the sprouts quickly in very little water, so they retain their vitamin C and cook before there is time for reaction between chlorophyll and hydrogen atoms to occur.
How Other Kinds of Processing Affect This Food Freezing. Frozen brussels sprouts contain virtually the same amounts of vitamins as fresh boiled sprouts.
Medical Uses and/or Benefits Protection against cancer. Naturally occurring chemicals (indoles, isothiocyanates, gluco- sinolates, dithiolethiones, and phenols) in brussels sprouts, broccoli, cabbage, cauliflower and other cruciferous vegetables appear to reduce the risk of some cancers, perhaps by pre- venting 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 inac- tivate and help eliminate carcinogens. At 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. In 1997, the 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 broccoli sprouts contain as much sulforaphane as 150 grams of mature broccoli. The sulforaphane levels in other cruciferous vegetables have not yet been calculated. 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. NOTE : The current R DA for folate is 180 mcg for a woman and 200 mcg for a man, but the FDA now recommends * Brussels sprouts will lose as much as 25 percent of their vitamin C if you cook them in water that is cold when you start. As it boils, water releases oxygen that would otherwise destroy vitamin C. You can cut the vitamin loss dramatically simply by letting the water boil for 60 seconds before adding the sprouts. 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. 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 verif y whether taking folic acid supplements reduces the risk of cardiovascular disease. 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.
Adverse Effects Associated with This Food Enlarged thyroid gland (goiter). Cruciferous vegetables, including brussels sprouts, contain goitrin, thiocyanate, and isothiocyanate. These chemicals, known collectively as goitrogens, inhibit the formation of thyroid hormones and cause the thyroid to enlarge in an attempt to produce more. Goitrogens are not hazardous for healthy people who eat moderate amounts of cruciferous vegetables, but they may pose problems for people who have a thyroid condi- tion or are taking thyroid medication. Intestinal gas. Bacteria that live naturally in the gut degrade the indigestible carbohydrates (food fiber) in brussels sprouts and produce gas that some people find distressing.
Food/Drug Interactions Anticoagulants Brussels sprouts are rich in vitamin K, the blood-clotting vitamin produced naturally 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 brussels sprouts contains 219 mcg vitamin K, nearly three times the R DA for a healthy adult.... brussels sprouts
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 A, folate, vitamin C Major mineral contribution: Calcium (moderate)
About the Nutrients in This Food All cabbage has some dietary fiber food: insoluble cellulose and lignin in the ribs and structure of the leaves. Depending on the variety, it has a little vitamin A, moderate amounts of the B vitamin folate and vitamin C. One-half cup shredded raw bok choy has 0.1 g dietary fiber, 1,041 IU vitamin A (45 percent of the R DA for a woman, 35 percent of the R DA for a man), and 15.5 mg vitamin C (21 percent of the R DA for a woman, 17 percent of the R DA for a man). One-half cup shredded raw green cabbage has 0.5 g dietary fiber, 45 IU vitamin A (1.9 percent of the R DA for a woman, 1.5 percent of the R DA for a man), 15 mcg folate (4 percent of the R DA), and 11 mg vitamin C (15 percent of the R DA for a woman, 12 percent of the R DA for a man). One-half cup chopped raw red cabbage has 0.5 g dietary fiber, 7 mcg folate (2 percent of the R DA), and 20 mg vitamin C (27 percent of the R DA for a woman, 22 percent of the R DA for a man). One-half cup chopped raw savoy cabbage has one gram dietary fiber, 322 IU vitamin A (14 percent of the R DA for a woman, 11 percent of the R DA for a man), and 11 mg vitamin C (15 percent of the R DA for a woman, 12 percent of the R DA for a man). Raw red cabbage contains an antinutrient enzyme that splits the thiamin molecule so that the vitamin is no longer nutritionally useful. This thiamin in hibitor is inactivated by cooking.
The Most Nutritious Way to Serve This Food Raw or lightly steamed to protect the vitamin C.
Diets That May Restrict or Exclude This Food Antiflatulence diet Low-fiber diet
Buying This Food Look for: Cabbages that feel heavy for their size. The leaves should be tightly closed and attached tightly at the stem end. The outer leaves on a savoy cabbage may curl back from the head, but the center leaves should still be relatively tightly closed. Also look for green cabbages that still have their dark-green, vitamin-rich outer leaves. Avoid: Green and savoy cabbage with yellow or wilted leaves. The yellow carotene pig- ments show through only when the cabbage has aged and its green chlorophyll pigments have faded. Wilted leaves mean a loss of moisture and vitamins.
Storing This Food Handle cabbage gently; bruising tears cells and activates ascorbic acid oxidase, an enzyme in the leaves that hastens the destruction of vitamin C. Store cabbage in a cool, dark place, preferably a refrigerator. In cold storage, cabbage can retain as much as 75 percent of its vitamin C for as long as six months. Cover the cabbage to keep it from drying out and losing vitamin A.
Preparing This Food Do not slice the cabbage until you are ready to use it; slicing tears cabbage cells and releases the enzyme that hastens the oxidation and destruction of vitamin C. If you plan to serve cooked green or red cabbage in wedges, don’t cut out the inner core that hold the leaves together. To separate the leaves for stuffing, immerse the entire head in boiling water for a few minutes, then lift it out and let it drain until it is cool enough to handle comfortably. The leaves should pull away easily. If not, put the cabbage back into the hot water for a few minutes.
What Happens When You Cook This Food Cabbage contains mustard oils (isothiocyanates) that break down into a variet y of smelly sulfur compounds (including hydrogen sulfide and ammon ia) when the cabbage is heated, a reaction that occurs more strongly in aluminum pots. The longer you cook the cabbage, the more smelly the compounds will be. Adding a slice of bread to the cooking water may lessen the odor. Keeping a lid on the pot will stop the smelly molecules from floating off into the air, but it will also accelerate the chemical reaction that turns cooked green cabbage drab. Chlorophyll, the pigment that makes green vegetables green, is sensitive to acids. When you heat green cabbage, the chlorophyll in its leaves reacts chemically with acids in the cabbage or in the cooking water to form pheophytin, which is brown. The pheophytin gives the cooked cabbage its olive color. To keep cooked green cabbage green, you have to reduce the interaction between the chlorophyll and the acids. One way to do this is to cook the cabbage 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 volatile acids can float off into the air, but this allows the smelly sulfur compounds to escape too. The best way may be to steam the cabbage ver y quickly in ver y little water so that it keeps its vitamin C and cooks before there is time for the chlorophyll/acid reaction to occur. Red cabbage is colored with red anthocyanins, pigments that turn redder in acids (lemon juice, vinegar) and blue purple in bases (alkaline chemicals such as baking soda). To keep the cabbage red, make sweet-and-sour cabbage. But be careful not to make it in an iron or aluminum pot, since vinegar (which contains tannins) will react with these metals to create dark pigments that discolor both the pot and the vegetable. Glass, stainless-steel, or enameled pots do not produce this reaction.
How Other Kinds of Processing Affect This Food Pickling. Sauerkraut is a fermented and pickled produce made by immersing cabbage in a salt solution strong enough to kill off pathological bacteria but allow beneficial ones to sur- vive, breaking down proteins in the cabbage and producing the acid that gives sauerkraut its distinctive flavor. Sauerkraut contains more than 37 times as much sodium as fresh cabbage (661 mg sodium/100 grams canned sauerkraut with liquid) but only one third the vitamin C and one-seventh the vitamin A. * According to USDA, if you cook t hree cups of cabbage in one cup of water you will lose only 10 percent of t he vitamin C; reverse t he rat io to four t imes as much water as cabbage and you will lose about 50 percent of t he vitamin C. Cabbage will lose as much as 25 percent of its 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 cabbage.
Medical Uses and/or Benefits Protection against certain cancers. Naturally occurring chemicals (indoles, isothiocyanates, glucosinolates, dithiolethiones, and phenols) in cabbage, brussels sprouts, broccoli, cauli- flower, and other cruciferous vegetables appear to reduce the risk of some cancers, 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 trans- formation 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 inac- tivate and help eliminate carcinogens. At 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. 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 broccoli sprouts contain as much sulforaphane as 150 grams of mature broccoli. The sulforaphane levels in other cruciferous vegetables have not yet been calculated. 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. As many as two of 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 moth- ers’ not having gotten adequate amounts of folate during pregnancy. The current R DA for folate is 180 mcg for a woman and 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 becom- ing pregnant and 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. 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 verif y whether taking folic acid supplements reduces the risk of cardiovascular disease.
Adverse Effects Associated with This Food Enlarged thyroid gland (goiter). Cruciferous vegetables, including cabbage, contain goitrin, thiocyanate, and isothiocyanate. These chemicals, known collectively as goitrogens, inhibit the formation of thyroid hormones and cause the thyroid to enlarge in an attempt to pro- duce more. Goitrogens are not hazardous for healthy people who eat moderate amounts of cruciferous vegetables, but they may pose problems for people who have a thyroid condition or are taking thyroid medication. Intestinal gas. Bacteria that live naturally in the gut degrade the indigestible carbohydrates (food fiber) in cabbage, producing gas that some people find distressing.
Food/Drug Interactions Anticoagulants Cabbage contains 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 shredded common green cabbage contains 163 mcg vitamin K, nearly three times the R DA for a healthy adult; one cup of drained boiled common green cabbage contains 73 mcg vita- min K, slightly more than the R DA for a healthy adult. Monoamine oxidase (MAO) inhibitors. Monoamine oxidase inhibitors are drugs used to treat depression. They inactivate naturally occurring enzymes in your body that metabolize tyra- mine, a substance found in many fermented or aged foods. Tyramine constricts blood vessels and increases blood pressure. If you eat a food such as sauerkraut which is high in 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.... cabbage
Habitat: Native to eastern Europe; found in Kashmir and Himachal Pradesh.
English: Marshmallow, Hollyhock.Unani: Khatmi, Gul-Khairu (also equated with Althaea rosea Linn.).Siddha/Tamil: Shemai-tutti.Action: Demulcent, emollient, antitussive (used for cough, bronchitis, gastritis, enteritis and cystitis), antilithic, diuretic.
Key application: (leaf and root) In irritation ofthe oral and pharyngeal mucosa and associated dry cough; in mild inflammation of the gastric mucosa. (German Commission E, ESCOP.) As demulcent. (The British Herbal Pharmacopoeia.) In gastroenteritis, peptic and duodenal ulceration, common and ulcerative colitis. (The British Herbal Compendium.) Topically for varicose veins, skin ulcers, abscesses, cuts, burns.Althaea rosea (L.) Cav., synonym Al- cea rosea L., Hollyhock flower, is used as mucilage for prophylaxis and therapy of diseases and discomforts of the respiratory and gastrointestinal tract and for urinary complaints. (It is included among unapproved herbs by German Commission E.)The root contains starch, mucilage, pectin, flavonoids, phenolic acids, sucrose, tannins and asparagines. Mucilage (18-35%) consists of a number of polysaccharides. Flavonoids include kaempferol, quercetin and diosmetin glucosides. Polyphenolic acids include syringic, caffeic, salcyclic, vanillic and p-coumaric acids.The mucilages have proven biological activity including stimulation of phagocytosis in vitro.The root counters excess stomach acid, peptic ulceration and gastritis.... althaea officinalisHabitat: Native to tropical America, from Mexico to Peru and Brazil. Cultivated largely in Malabar, Kerala, Karnataka, Tamil Nadu and Andhra Pradesh, and to some extent in Maharashtra, Goa, Orissa and West Bengal.
English: Cashew Nut.Unani: Kaaju.Siddha/Tamil: Mindiri.Action: Leaves and bark—fungi- cidal, vermicidal, protozoicidal, antimicrobial (used for toothache, sore gums). Karnel—eaten for its high protein content. Cashew apple—antiscorbutic. Resinous juice contained in the seeds—used in cases of mental derangement, memory disturbances, palpitation of heart, rheumatic pericarditis, sexual debility.
The nut contains 45% fat and 20% protein. Leaves contain flavonoids, mainly glycosides of quercetin and kaempferol, and hydroxybenzoic acid. The bark contains a balsam-containing anacardic acid, anacardol, cardol and ginkgol. The caustic liquid in the shell contains about 39% anacardic acid, a mixture of alkyl salicylic acid derivatives. The leaves are febrifuge. Anacardic acid is bactericidal, fungici- dal, vermicidal and protozoicidal. The leaves and bark exhibited hypotensive activity in rats.The phenolics of the cashew-nut shell oil have inhibited the enzymic activity of alpha-glucosidase, invertase and aldose reductase (anacardic acids being the most potent). Cardols have also shown antifilarial activity in vitro. Anacardic acids, cardols and methyl cardols have been found to exhibit moderate cytotoxic activity.... anacardium occidentaleHabitat: Native to Syria; now grown in Kashmir at 1,000-3,900 m.
Ayurvedic: Chandaa, Chandaam- shuka, Kathachoraa.Action: Expectorant, carminative, digestant, cholagogue, antispas- modic, diaphoretic, diuretic, anti-inflammatory, smooth muscle relaxant, antifungal, antibacterial.
Key application: In flatulence and peptic discomforts. The root is a component in numerous gastrointestinal, cholagogue and biliary remedies in Germany. (Angelica root is an approved herb, whereas the seed and above-ground parts have been included among unapproved herbs by German Commission E.)Chinese angelica root, Dong Quai, is equated with Angelica sinensis. It is prescribed internally for menstrual irregularity, lack of menstruation and painful menstruation.The roots from Kashmir yield furo- coumarins, phenol compounds and flavonoids.Xanthotoxol exhibited antihista- mintic and antinicotinic activities on guinea-pig ileum. The dry extract has been shown to have anti-inflammatory activityThe root is reported to inhibit bacterial and fungal growth.Furocoumarins, especially psoralen and 8-methoxypsoralen, are used in the photochemotherapy of psoriasis and vitiligo. The biological activity is due to covalent linkage formed with DNA by irradiation with long- wavelength UV light.Most of the coumarins have shown significant calcium antagonistic activity in vitro.Angelicin, a resin, is stimulating to the lungs and skin. contraindicated in bleeding disorders, peptic ulcers and pregnancy. (Sharon M. Herr.)Dosage: Root—1-3 g powder. (CCRAS.)... angelica archangelicaTreatment This is urgent. If the skin has been contaminated with the lysol, it must be washed with water, and any lysol-contaminated clothing must be taken o?. Do not make the victim vomit if he or she has swallowed a corrosive substance such as lysol or phenol. Call an ambulance and say what the victim has taken. See APPENDIX 1: BASIC FIRST AID.... lysol poisoning
Nutritional Profile Energy value (calories per serving): Low Protein: Low Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: High Sodium: Low (fresh or dried fruit) High (dried fruit treated with sodium sulfur compounds) Major vitamin contribution: Vitamin C Major mineral contribution: Potassium
About the Nutrients in This Food Apples are a high-fiber fruit with insoluble cellulose and lignin in the peel and soluble pectins in the flesh. Their most important vitamin is vitamin C. One fresh apple, 2.5 inches in diameter, has 2.4 g dietary fiber and 4.6 mg vitamin C (6 percent of the R DA for a woman, 5 percent of the R DA for a man). The sour taste of all immature apples (and some varieties, even when ripe) comes from malic acid. As an apple ripens, the amount of malic acid declines and the apple becomes sweeter. Apple seeds contain amygdalin, a naturally occurring cyanide/sugar compound that degrades into hydrogen cyanide. While accidentally swal- lowing an apple seed once in a while is not a serious hazard for an adult, cases of human poisoning after eating apple seeds have been reported, and swallowing only a few seeds may be lethal for a child.
The Most Nutritious Way to Serve This Food Fresh and unpared, to take advantage of the fiber in the peel and preserve the vitamin C, which is destroyed by the heat of cooking.
Diets That May Restrict or Exclude This Food Antiflatulence diet (raw apples) Low-fiber diet
Buying This Food Look for: Apples that are firm and brightly colored: shiny red Macintosh, Rome, and red Delicious; clear green Granny Smith; golden yellow Delicious. Avoid: Bruised apples. When an apple is damaged the injured cells release polyphenoloxi- dase, an enzyme that hastens the oxidation of phenols in the apple, producing brownish pigments that darken the fruit. It’s easy to check loose apples; if you buy them packed in a plastic bag, turn the bag upside down and examine the fruit.
Storing This Food Store apples in the refrigerator. Cool storage keeps them from losing the natural moisture that makes them crisp. It also keeps them from turning brown inside, near the core, a phe- nomenon that occurs when apples are stored at warm temperatures. Apples can be stored in a cool, dark cabinet with plenty of circulating air. Check the apples from time to time. They store well, but the longer the storage, the greater the natural loss of moisture and the more likely the chance that even the crispest apple will begin to taste mealy.
Preparing This Food Don’t peel or slice an apple until you are ready to use it. When you cut into the apple, you tear its cells, releasing polyphenoloxidase, an enzyme that darkens the fruit. Acid inactivates polyphenoloxidase, so you can slow the browning (but not stop it completely) by dipping raw sliced and/or peeled apples into a solution of lemon juice and water or vinegar and water or by mixing them with citrus fruits in a fruit salad. Polyphenoloxidase also works more slowly in the cold, but storing peeled apples in the refrigerator is much less effective than immersing them in an acid bath.
What Happens When You Cook This Food When you cook an unpeeled apple, insoluble cellulose and lignin will hold the peel intact through all normal cooking. The flesh of the apple, though, will fall apart as the pectin in its cell walls dissolves and the water inside its cells swells, rupturing the cell walls and turning the apples into applesauce. Commercial bakers keep the apples in their apple pies firm by treating them with calcium; home bakers have to rely on careful timing. To prevent baked apples from melting into mush, core the apple and fill the center with sugar or raisins to absorb the moisture released as the apple cooks. Cutting away a circle of peel at the top will allow the fruit to swell without splitting the skin. Red apple skins are colored with red anthocyanin pigments. When an apple is cooked, the anthocyanins combine with sugars to form irreversible brownish compounds.
How Other Kinds of Processing Affect This Food Juice. Apple juice comes in two versions: “cloudy” (unfiltered) and “clear” (filtered). Cloudy apple juice is made simply by chopping or shredding apples and then pressing out and straining the juice. Clear apple juice is cloudy juice filtered to remove solid particles and then treated with enzymes to eliminate starches and the soluble fiber pectin. Since 2000, follow- ing several deaths attributed to unpasteurized apple juice contaminated with E. coli O157: H7, the FDA has required that all juices sold in the United States be pasteurized to inactivate harmful organisms such as bacteria and mold. Note: “Hard cider” is a mildly alcoholic bever- age created when natural enzyme action converts the sugars in apple juice to alcohol; “non- alcohol cider” is another name for plain apple juice. Drying. To keep apple slices from turning brown as they dry, apples may be treated with sulfur compounds that may cause serious allergic reactions in people allergic to sulfites.
Medical Uses and/or Benefits As an antidiarrheal. The pectin in apple is a natural antidiarrheal that helps solidif y stool. Shaved raw apple is sometimes used as a folk remedy for diarrhea, and purified pectin is an ingredient in many over-the-counter antidiarrheals. Lower cholesterol levels. Soluble fiber (pectin) may interfere with the absorption of dietary fats, including cholesterol. The exact mechanism by which this occurs is still unknown, but one theory is that the pectins in the apple may form a gel in your stomach that sops up fats and cholesterol, carrying them out of your body as waste. Potential anticarcinogenic effects. A report in the April 2008 issue of the journal Nutrition from a team of researchers at the Universit y of Kaiserslautern, in Germany, suggests that several natural chemicals in apples, including but yrate (produced naturally when the pectin in apples and apple juice is metabolized) reduce the risk of cancer of the colon by nourishing and protecting the mucosa (lining) of the colon.
Adverse Effects Associated with This Food Intestinal gas. For some children, drinking excess amounts of apple juice produces intestinal discomfort (gas or diarrhea) when bacteria living naturally in the stomach ferment the sugars in the juice. To reduce this problem, the American Academy of Pediatrics recommends that children ages one to six consume no more than four to six ounces of fruit juice a day; for children ages seven to 18, the recommended serving is eight to 12 ounces a day. Cyanide poisoning. See About the nutrients in this food. Sulfite allergies (dried apples). See How other kinds of processing affect this food.
Food/Drug Interactions Digoxin (Lanoxicaps, Lanoxin). Pectins may bind to the heart medication digoxin, so eating apples at the same time you take the drug may reduce the drug’s effectiveness.... apples
Nutritional Profile Energy value (calories per serving): Low Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: High Sodium: Low (fresh or dried fruit) High (dried fruit treated with sodium sulfur compounds) Major vitamin contribution: Vitamin A Major mineral contribution: Iron
About the Nutrients in This Food Apricots are a good source of dietary fiber with insoluble cellulose and lignin in the skin and soluble pectins in the flesh. The apricot’s creamy golden color comes from deep yellow carotenes (including beta-carotene) that make the fruit a good source of vitamin A. Apricots also have vitamin C and iron. One apricot has 0.7 g dietary fiber, 674 IU vitamin A (21 percent of the R DA for a woman, 23 percent of the R DA for a man), and 3.5 mg vitamin C (5 percent of the R DA for a woman, 4 percent of the R DA for a man). Two dried apricot halves provide 0.6 g dietary fiber, 252 IU vitamin A (11 percent of the R DA for a woman, 8 percent of the R DA for a man), no vitamin C, and 2 mg iron (11 percent of the R DA for a woman, 25 percent of the R DA for a man). The bark, leaves, and inner stony pit of the apricot all contain amyg- dalin, a naturally occurring compound that degrades to release hydrogen cyanide (prussic acid) in your stomach. Apricot oil, treated during processing to remove the cyanide, is marked FFPA to show that it is “free from prussic acid.” Cases of fatal poisoning from apricot pits have been reported, including one in a three-year-old girl who ate 15 apricot kernels (the seed inside the pit). Extract of apricot pits, known medically as Laetrile, has been used by some alternative practitioners to treat cancer on the theory that the cyanide in amygdalin is released only when it comes in contact with beta-glucuronidase, an enzyme common to tumor cells. Scientifically designed tests of amygdalin have not shown this to be true. Laetrile is illegal in the United States.
The Most Nutritious Way to Serve This Food Ounce for ounce, dried apricots are richer in nutrients and fiber than fresh ones.
Diets That May Restrict or Exclude This Food Low-fiber diet Low-potassium diet Low-sodium diet (dried apricots containing sodium sulfide)
Buying This Food Look for: Firm, plump orange fruit that gives slightly when you press with your thumb. Avoid: Bruised apricots. Like apples and potatoes, apricots contain polyphenoloxidase, an enzyme that combines with phenols in the apricots to produce brownish pigments that discolor the fruit. When apricots are bruised, cells are broken, releasing the enzyme so that brown spots form under the bruise. Avoid apricots that are hard or mushy or withered; all are less flavorsome than ripe, firm apricots, and the withered ones will decay quickly. Avoid greenish apricots; they are low in carotenes and will never ripen satisfactorily at home.
Storing This Food Store ripe apricots in the refrigerator and use them within a few days. Apricots do not lose their vitamin A in storage, but they are very perishable and rot fairly quickly.
Preparing This Food When you peel or slice an apricot, you tear its cells walls, releasing polyphenoloxidase, an enzyme that reacts with phenols in the apricots, producing brown compounds that darken the fruit. Acids inactivate polyphenoloxidase, so you can slow down this reaction (but not stop it completely) by dipping raw sliced and/or peeled apricots into a solution of lemon juice or vinegar and water or by mixing them with citrus fruits in a fruit salad. Polyphenoloxidase also works more slowly in the cold, but storing peeled apricots in the refrigerator is much less effective than an acid bath. To peel apricots easily, drop them into boiling water for a minute or two, then lift them out with a slotted spoon and plunge them into cold water. As with tomatoes, this works because the change in temperature damages a layer of cells under the skin so the skin slips off easily.
What Happens When You Cook This Food Cooking dissolves pectin, the primary fiber in apricots, and softens the fruit. But it does not change the color or lower the vitamin A content because carotenes are impervious to the heat of normal cooking.
How Other Kinds of Processing Affect This Food Juice. Since 2000, following several deaths attributed to unpasteurized apple juice contami- nated with E. coli O157:H7, the FDA has required that all juices sold in the United States be pasteurized to inactivate harmful organisms such as bacteria and mold. Drying. Five pounds of fresh apricots produce only a pound of dried ones. Drying removes water, not nutrients; ounce for ounce, dried apricots have 12 times the iron, seven times the fiber, and five times the vitamin A of the fresh fruit. Three and a half ounces of dried apricots provide 12,700 IU vitamin A, two and a half times the full daily requirement for a healthy adult man, and 6.3 mg of iron, one-third the daily requirement for an adult woman. In some studies with laboratory animals, dried apricots have been as effective as liver, kidneys, and eggs in treating iron-deficiency anemia. To keep them from turning brown as they dry, apricots may be treated with sulfur dioxide. This chemical may cause serious allergic reactions, including anaphylactic shock, in people who are sensitive to sulfites.
Medical Uses and/or Benefits * * *
Adverse Effects Associated with This Food Sulfite allergies. See How other kinds of processing affect this food.
Food/Drug Interactions * * *... apricots
Habitat: Native to northern Europe; now found in western Himalayas, Kashmir and Simla.
English: Common or Great Burdock.Folk: Phaggarmuul (Kashmir).Action: Hypoglycaemic (plant extract caused reduction of blood sugar with an increase in carbohydrate tolerance). Roots—inhibitory of tumour growth, cardiac stimulant, diuretic, spasmolytic. Leaves and seeds—anticutaneous (used in psoriasis, seborrhoic eczema).
Key application: As dermatolog- ical agent. (The British Herbal Pharmacopoeia.)Important constituents of Burdock roots are fatty acids, organic acids, phenolic acids, lignans, sesquiterpenes, tannin, inulin and mucilage.Extracts of the fruit are reported to have hypoglycaemic activity in rats. Arctigenin (lignan) is a weak inhibitor of experimental tumour growth. The antimicrobial properties are due to polyacetylenes (of the root). The root exhibits antibiotic activity against Staphylococcus, and is used for fungal and bacterial infections. A flavonoid, arctiin, shows smooth muscle relaxant properties.... arctium lappaHabitat: Kashmir at altitudes of 1500-2100 m.
English: Wormwood, Maderwood.Unani: Afsanteen, Vilaayati Afsan- teen.Siddha/Tamil: Machipatri.Folk: Mastiyaaraa (Punjab), Titween (Kashmir).Action: Choleretic (bile and gastric juice stimulant), anthelmintic, stomachic, carminative, antispasmodic, anti-inflammatory, emme- nagogue, mild antidepressant; used in chronic fevers.
Key application: In loss of appetite, dyspepsia, biliary dyskinesia. (German Commission E.) In anorexia, for example, after illness, and dyspeptic complaints. (ESCOP.) It is contraindicated in gastric and duodenal ulcers. Excessive doses may cause vomiting, severe diarrhoea, retention of urine or dazed feeling and central nervous system disturbances. (ESCOP.)The herb contains a volatile oil of variable composition, with alpha- and beta-thujone as the major component, up to about 35%; sesquiterpene lactones (artabasin, absinthin, anab- sinthin); azulenes; flavonoids; phenolic acids; lignans.Thujone is a toxic constituent which shows hallucinogenic and addictive activity found in Indian hemp. It stimulates the brain; safe in small doses, toxic in excess. The azulenes are anti- inflammatory. The sesquiterpene lac- tones exhibit an antitumour effect and are insecticidal and anthelmintic.Essential oil from leaves—antibacterial, antifungal. The oil is toxic at 10 ml.... artemisia absinthiumNutritional 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: Folate, vitamin C Major mineral contribution: Potassium
About the Nutrients in This Food Jerusalem artichokes are the edible roots of a plant related to the American sunflower. They store carbohydrates as inulin, a complex carbohydrate (starch) made of units of fruit sugar (fructose). Right after the Jerusalem artichoke is dug up, it tastes bland and starchy. After it has been stored for a while, the starches turn to sugars, so the artichoke tastes sweet. Jerusalem artichokes are high in fiber with the B vitamin folate, vitamin C, and iron. One-half cup raw sliced Jerusalem artichoke has one gram dietary fiber, 10 mcg folate (2.5 percent of the adult R DA), 3 mcg vitamin C (4 percent of the R DA for a woman, 3 percent of the R DA for a man), and 2.5 mg iron (14 percent of the R DA for a woman, 32 percent of the R DA for a man).
The Most Nutritious Way to Serve This Food Sliced and served raw in salads or cooked as a vegetable side dish.
Diets That May Restrict or Exclude This Food Low-sodium diet
Buying This Food Look for: Firm clean roots with no soft or bruised patches.
Storing This Food Refrigerate Jerusalem artichokes in plastic bags, covered containers or the vegetable crisper to protect their moisture and keep them fresh.
Preparing This Food When you slice a Jerusalem artichoke, you tear cell walls, releasing polyphenoloxidase, an enzyme that converts phenols to brown compounds that darken the flesh. You can slow the reaction (but not stop it completely) by painting the cut surface with a solution of lemon juice or vinegar and water.
What Happens When You Cook This Food In cooking, the starch granules in the Jerusalem artichoke absorb water, swell, and eventu- ally rupture, softening the root and releasing the nutrients inside.
Adverse Effects Associated with This Food Some people are unable to properly digest inulin, the carbohydrate in the Jerusalem arti- choke. For them, eating this tuber raw may cause painful gas. Cooking breaks down inulin and improves digestibility.... artichoke, jerusalem
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
Habitat: Bengal, Assam and Andamans up to 1,000 m.
English: Teri Pods.Ayurvedic: Vaakeri.Siddha/Tamil: Nunigatcha.Action: Root—astringent and antipyretic, used in phthisis and scrofulous affections.
The roots gave a phenolic compound vakerin, identical with bergenin. The ethanol-water extract of roots inhibits the growth of Mycobacterium tuberculosis.The pods contain 28% tannin (without seeds, more than 54%). The bark contains 28% tannin (without seeds, more than 54%). The tannin is pure gallo-tannin and gallic acid.Dosage: Root—3-5 g powder. (CCRAS.)... caesalpinia digynySevere and extensive burns are most frequently produced by the clothes – for example, of a child – catching ?re. This applies especially to cotton garments, which blaze up quickly. It should be remembered that such a ?ame can immediately be extinguished by making the individual lie on the ?oor so that the ?ames are uppermost, and wrapping him or her in a rug, mat or blanket. As prevention is always better than cure, particular care should always be exercised with electric ?res and kettles or pots of boiling water in houses where there are young children or old people. Children’s clothes, and especially night-clothes, should be made of non-in?ammable material: pyjamas are also much safer than nightdresses.
Severe scalds are usually produced by escape of steam in boiler explosions. Cigarettes are a common cause of ?res and therefore of burns; people who have fallen asleep in bed or in a chair while smoking may set ?re to the bed or chair. Discarded, unextinguished cigarettes are another cause.
Degrees of burns Burns are referred to as either super?cial (or partial-thickness) burns, when there is su?cient skin tissue left to ensure regrowth of skin over the burned site; and deep (or full-thickness) burns, when the skin is totally destroyed and grafting will be necessary.
Symptoms Whilst many domestic burns are minor and insigni?cant, more severe burns and scalds can prove to be very dangerous to life. The main danger is due to SHOCK, which arises as a result of loss of ?uid from the circulating blood at the site of a serious burn. This loss of ?uid leads to a fall in the volume of the circulating blood. As the maintenance of an adequate blood volume is essential to life, the body attempts to compensate for this loss by withdrawing ?uid from the uninjured areas of the body into the circulation. If carried too far, however, this in turn begins to affect the viability of the body cells. As a sequel, essential body cells, such as those of the liver and kidneys, begin to suffer, and the liver and kidneys cease to function properly. This will show itself by the development of JAUNDICE and the appearance of albumin in the urine (see PROTEINURIA). In addition, the circulation begins to fail with a resultant lack of oxygen (see ANOXIA) in the tissues, and the victim becomes cyanosed (see CYANOSIS), restless and collapsed: in some cases, death ensues. In addition, there is a strong risk of infection occurring. This is the case with severe burns in particular, which leave a large raw surface exposed and very vulnerable to any micro-organisms. The combination of shock and infection can all too often be life-threatening unless expert treatment is immediately available.
The immediate outcome of a burn is largely determined by its extent. This is of more signi?cance than the depth of the burn. To assess the extent of a burn in relation to the surface of the body, what is known as the Rule of Nine has been evolved. The head and each arm cover 9 per cent of the body surface, whilst the front of the body, the back of the body, and each leg each cover 18 per cent, with the perineum (or crutch) accounting for the remaining 1 per cent. The greater the extent of the burn, the more seriously ill will the victim become from loss of ?uid from his or her circulation, and therefore the more prompt should be his or her removal to hospital for expert treatment. The depth of the burn, unless this is very great, is mainly of import when the question arises as to how much surgical treatment, including skin grafting, will be required.
Treatment This depends upon the severity of the burn. In the case of quite minor burns or scalds, all that may be necessary if they are seen immediately is to hold the part under cold running water until the pain is relieved. Cooling is one of the most e?ective ways of relieving the pain of a burn. If the burn involves the distal part of a limb – for example, the hand and forearm – one of the most e?ective ways of relieving pain is to immerse the burned part in lukewarm water and add cold water until the pain disappears. As the water warms and pain returns, more cold water is added. After some three to four hours, pain will not reappear on warming, and the burn may be dressed in the usual way. Thereafter a simple dressing (e.g. a piece of sterile gauze covered by cotton-wool, and on top of this a bandage or adhesive dressing) should be applied. The part should be kept at rest and the dressing kept quite dry until healing takes place. Blisters should be pierced with a sterile needle, but the skin should not be cut away. No ointment or oil should be applied, and an antiseptic is not usually necessary.
In slightly more severe burns or scalds, it is probably advisable to use some antiseptic dressing. These are the cases which should be taken to a doctor – whether a general practitioner, a factory doctor, or to a hospital Accident & Emergency department. There is still no general consensus of expert opinion as to the best ‘antiseptic’ to use. Among those recommended are CHLORHEXIDINE, and antibiotics such as BACITRACIN, NEOMYCIN and polymixin. An alternative is to use a Tulle Gras dressing which has been impregnated with a suitable antibiotic.
In the case of severe burns and scalds, the only sound rule is immediate removal to hospital. Unless there is any need for immediate resuscitation, such as arti?cial respiration, or attention to other injuries there may be, such as fractures or haemorrhage, nothing should be done on the spot to the patient except to make sure that s/he is as comfortable as possible and to keep them warm, and to cover the burn with a sterile (or clean) cloth such as a sheet, pillowcases, or towels wrung out in cold water. If pain is severe, morphine should be given – usually intravenously. Once the victim is in hospital, the primary decision is as to the extent of the burn, and whether or not a transfusion is necessary. If the burn is more than 9 per cent of the body surface in extent, a transfusion is called for. The precise treatment of the burn varies, but the essential is to prevent infection if this has not already occurred, or, if it has, to bring it under control as quickly as possible. The treatment of severe burns has made great advances, with quick transport to specialised burns units, modern resuscitative measures, the use of skin grafting and other arti?cial covering techniques and active rehabilitation programmes, o?ering victims a good chance of returning to normal life.
CHEMICAL BURNS Phenol or lysol can be washed o? promptly before they do much damage. Acid or alkali burns should be neutralised by washing them repeatedly with sodium bicarbonate or 1 per cent acetic acid, respectively. Alternatively, the following bu?er solution may be used for either acid or alkali burns: monobasic potassium phosphate (70 grams), dibasic sodium phosphate (70 grams) in 850 millilitres of water. (See also PHOSPHORUS BURNS.)... burns and scalds
Nutritional Profile Energy value (calories per serving): Low Protein: High Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: High Sodium: Low Major vitamin contribution: B vitamins, vitamin C Major mineral contribution: Potassium
About the Nutrients in This Food Cauliflower is an excellent source of vitamin C and a moderately good source of folate, a member of the B vitamin family. One-half cup cooked fresh cauliflower florets (the top of the plant) has one gram dietary fiber, 13.5 mcg folate (3 percent of the R DA), and 35 mg vitamin C (50 percent of the R DA for a woman, 39 percent of the R DA for a man).
The Most Nutritious Way to Serve This Food Raw or lightly steamed to protect the vitamin C. Cooked or frozen cauli-flower may have up to 50 percent less vitamin C than raw cauliflower.
Diets That May Restrict or Exclude This Food Antiflatulence diet Low-fiber diet
Buying This Food Look for: Creamy white heads with tight, compact florets and fresh green leaves. The size of the cauliflower has no bearing on its nutritional value or its taste. Avoid: Cauliflower with brown spots or patches.
Storing This Food Keep cauliflower in a cool, humid place to safeguard its vitamin C content.
Preparing This Food Pull off and discard any green leaves still attached to the cauliflower and slice off the woody stem and core. Then plunge the cauliflower, head down, into a bowl of salted ice water to flush out any insects hiding in the head. To keep the cauliflower crisp when cooked, add a teaspoon of vinegar to the water. You can steam or bake the cauliflower head whole or break it up into florets for faster cooking.
What Happens When You Cook This Food Cauliflower contains mustard oils (isothiocyanates), natural chemicals that give the vegeta- ble its taste but break down into a variety of smelly sulfur compounds (including hydrogen sulfide and ammonia) when the cauliflower is heated. The longer you cook the cauliflower, the better it will taste but the worse it will smell. Adding a slice of bread to the cooking water may lessen the odor; keeping a lid on the pot will stop the smelly molecules from floating off into the air. Cooking cauliflower in an aluminum pot will intensif y its odor and turn its creamy white anthoxanthin pigments yellow; iron pots will turn anthoxanthins blue green or brown. Like red and blue anthocyanin pigments (see beets, black ber r ies, blueber r ies), antho- xanthins hold their color best in acids. To keep cauliflower white, add a tablespoon of lemon juice, lime juice, vinegar, or milk to the cooking water. Steaming or stir-frying cauliflower preserves the vitamin C that would be lost if the vegetable were cooked for a long time or in a lot of water.
How Other Kinds of Processing Affect This Food Freezing. Before it is frozen, cauliflower must be blanched to inactivate catalase and per- oxidase, enzymes that would otherwise continue to ripen and eventually deteriorate the vegetable. According to researchers at Cornell University, cauliflower will lose less vitamin C if it is blanched in very little water (two cups cauliflower in two tbsp. water) in a microwave- safe plastic bag in a microwave oven for four minutes at 600 –700 watts. Leave the bag open an inch at the top so steam can escape and the bag does not explode.
Medical Uses and/or Benefits Protection against certain cancers. Naturally occurring chemicals (indoles, isothiocyanates, glucosinolates, dithiolethiones, and phenols) in cauliflower, Brussels sprouts, broccoli, cab- bage, and other cruciferous vegetables appear to reduce the risk of some cancers, 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 trans- formation 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. 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 broccoli sprouts contain as much sulforaphane as 150 grams of mature broccoli. The sulforaphane levels in other cruciferous vegetables have not yet been calculated. Vision protection. In 2004, the Johns Hopkins researchers updated their findings on sul- foraphane to suggest that it may also protect cells in the eyes from damage due to UV (ultraviolet) light, thus reducing the risk of macular degeneration, the most common cause of age-related vision loss.
Adverse Effects Associated with This Food Enlarged thyroid gland (goiter). Cruciferous vegetables, including cauliflower, contain goi- trin, thiocyanate, and isothiocyanate. These chemicals, known collectively as goitrogens, inhibit the formation of thyroid hormones and cause the thyroid to enlarge in an attempt to produce more. Goitrogens are not hazardous for healthy people who eat moderate amounts of cruciferous vegetables, but they may pose problems for people who have a thyroid condi- tion or are taking thyroid medication. Intestinal gas. Bacteria that live naturally in the gut degrade the indigestible carbohydrates (food fiber) in cauliflower, producing intestinal gas that some people find distressing.
Food/Drug Interactions Anticoagulants (blood thinners). All cruciferous vegetables (broccoli, brussels sprouts, cab- bages, cauliflower, greens, radishes, and turnips) are high in vitamin K, a nutrient that decreases the anticoagulant effect of medicine such as warfarin (Coumadin). Multiple serv- ings of this vegetable, i.e., several days a week, may interfere with the anticoagulant effect of the drug. False-positive test for occult blood in the stool. The active ingredient in the guaiac slide test for hid- den blood in feces is alphaguaiaconic acid, a chemical that turns blue in the presence of blood. Cauliflower 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.... cauliflower
Habitat: Cultivated in Punjab. English: Locust Bean; St. John's Bread, Carob tree.
Unani: Kharnub Shaami.Action: Pod and husk from seed— antidiarrhoeal (stools in gastroenteritis and colitis are known to solidify within 48 h).
The pods contain tannin from 0.88 to 4.09%.Pulp of the pod contains 30-70% sugars, fats, starch, protein, amino acids, gallic acid; leucoanthocyanins and related phenolics. Leaves contain catechols.... ceratonia siliquaHabitat: A shrub distributed throughout the country, especially common in Assam and Bengal.
English: Blue-flowered Glory tree, Beetle Killer.Ayurvedic: Bhaargi, Bhaaran- gi, Angaarvalli, Phanji, Braah- manyashtikaa, Kharshaak, Padma, Bhragubhavaa, Brahmayashtikaa.Siddha/Tamil: Kandoorbarangi (root), cherutekku.Action: Root—Antiasthmatic, antihistaminic, antispasmodic, antitussive carminative, febrifuge. Leaf—febrifuge.
The Ayurvedic Pharmacopoeia of India indicated the use of the dried roots in cough, bronchitis, dyspnoea, chest diseases and sinusitis.The bark contains triterpenoids— serratagenic, oleanolic and queretaric acids; leaves contain alpha-spinasterol and flavonoids, including luteolin, api- genin, baicalein, scutellarein, phenolic acids—caffeic and ferulic acids.EtOH (50%) extract of the plant exhibited hypotensive and spasmolytic activity. Polyhydric property on isolated guinea pig ileum. Antiasthmatic effect was also observed pharmacologically.Dosage: Root—3-6 g powder; 1020 g for decoction. (API Vol. III.)... clerodendrum serratumNutritional Profile Energy value (calories per serving): Low Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Moderate Sodium: Low Major vitamin contribution: Vitamin A (sour cherries), vitamin C Major mineral contribution: Potassium
About the Nutrients in This Food Cherries have moderate amounts of fiber, insoluble cellulose and lignin in the skin and soluble pectins in the flesh, plus vitamin C. One cup fresh red sweet cherries (two ounces, without pits) has 3.2 g dietary fiber, 64 IU vitamin A (.2 percent of the R DA) and 10.8 mg vitamin C (14 percent of the R DA for a woman, 12 percent of the R DA for a man). One-half cup canned water-packed sour/tart cherries has 0.5 g dietary fiber and 1.5 mg vitamin C, and 377 IU vitamin A (16 percent of the R DA for a woman, 13 percent of the R DA for a man). Like apple seeds and apricot, peach, or plum pits, cherry pits contain amygdalin, a naturally occurring cyanide/sugar compound that breaks down into hydrogen cyanide in the stomach. While accidentally swallow- ing a cherry pit once in a while is not a serious hazard, cases of human poisoning after eating apple seeds have been reported (see apples). NOTE : Some wild cherries are poisonous.
The Most Nutritious Way to Serve This Food Sweet cherries can be eaten raw to protect their vitamin C; sour (“cook- ing”) cherries are more palatable when cooked. * Except for maraschino cherries, which are high in sodium.
Diets That May Restrict or Exclude This Food Low-sodium diet (maraschino cherries)
Buying This Food Look for: Plump, firm, brightly colored cherries with glossy skin whose color may range from pale golden yellow to deep red to almost black, depending on the variety. The stems should be green and fresh, bending easily and snapping back when released. Avoid: Sticky cherries (they’ve been damaged and are leaking), red cherries with very pale skin (they’re not fully ripe), and bruised cherries whose flesh will be discolored under the bruise.
Storing This Food Store cherries in the refrigerator to keep them cold and humid, conserving their nutrient and flavor. Cherries are highly perishable; use them as quickly as possible.
Preparing This Food Handle cherries with care. When you bruise, peel, or slice a cherry you tear its cell walls, releasing polyphenoloxidase—an enzyme that converts phenols in the cherry into brown compounds that darken the fruit. You can slow this reaction (but not stop it completely) by dipping raw sliced or peeled cherries into an acid solution (lemon juice and water or vinegar and water) or by mixing them with citrus fruits in a fruit salad. Polyphenoloxidase also works more slowly in the cold, but storing sliced or peeled cherries in the refrigerator is much less effective than bathing them in an acid solution.
What Happens When You Cook This Food Depending on the variety, cherries get their color from either red anthocyanin pigments or yellow to orange to red carotenoids. The anthocyanins dissolve in water, turn redder in acids and bluish in bases (alkalis). The carotenoids are not affected by heat and do not dissolve in water, which is why cherries do not lose vitamin A when you cook them. Vitamin C, how- ever, is vulnerable to heat.
How Other Kinds of Processing Affect This Food Canning and freezing. Canned and frozen cherries contain less vitamin C and vitamin A than fresh cherries. Sweetened canned or frozen cherries contain more sugar than fresh cherries. Candying. Candied cherries are much higher in calories and sugar than fresh cherries. Maraschino cherries contain about twice as many calories per serving as fresh cherries and are high in sodium.
Medical Uses and/or Benefits Anti-inflammatory effects. In a series of laboratory studies conducted from 1998 through 2001, researchers at the Bioactive Natural Products Laboratory in the Department of Horti- culture and National Food Safety and Toxicology Center at Michigan State University dis- covered that the anthocyanins (red pigments) in tart cherries effectively block the activity of two enzymes, COX-1 and COX-2, essential for the production of prostaglandins, which are natural chemicals involved in the inflammatory response (which includes redness, heat, swelling, and pain). In other words, the anthocyanins appeared to behave like aspirin and other traditional nonsteroidal anti-inflammatory drugs, such as ibuprofen and naproxen. In 2004, scientists at the USDA Human Nutrition Research Center in Davis, California, released data from a study showing that women who ate 45 bing (sweet) cherries at breakfast each morning had markedly lower blood levels of uric acid, a by-product of protein metabolism linked to pain and inflammation, during an acute episode of gout (a form of arthritis). The women in the study also had lower blood levels of C-reactive protein and nitric acid, two other chemicals linked to inflammation. These effects are yet to be proven in larger studies with a more diverse group of subjects.... cherries
Habitat: Cultivated chiefly in Madhya Pradesh, Maharashtra, Rajasthan, Andhra Pradesh, Tamil Nadu, Karnataka and Bihar.
English: Coriander.Ayurvedic: Dhaanyaka, Kustum- buru, Dhaanyeyaka, Dhanika, Dhanikaa, Dhaanaa, Dhaanya, Dhaniyaa, Kunati, Chhatraa, Vitunnaka.Unani: Kishneez.Siddha/Tamil: Kotthamalli.Action: Stimulant, stomachic, carminative, antispasmodic, diuretic; also hypoglycaemic and anti-inflammatory. Oil—bactericidal and larvicidal. Used in China as a remedy for measles, diabetes, aerophagy and gastroenteritis.
Key application: In dyspeptic complaints, loss of appetite. (German Commission E, British Herbal Pharmacopoeia, Indian Herbal Pharmacopoeia.)Coriander contains 0.5-1% volatile oil, consisting mainly of delta-linalool (55-74%), alpha-pinene and terpinine. It also contains flavonoids, coumarins, phthalides and phenolic acids (including caffeic and chlorogenic).Aqueous extract of the roasted seeds contains large amounts of acetylcho- line and its precursor choline. (Choline is found useful in preventing and curing certain liver disorders.) The extract shows cholinomimetic effects experimentally.Coriandrin, an antiviral agent, has been synthesized from the aerial parts. The plant forms an ingredient of a Pakistani herbal drug (Intellan) which is considered to be a neuro-energizer.In Unani medicine, an infusion of fruits is also used in bleeding piles, neuralgia, cephalalgia and spermatorrhoea.Dosage: Fruit—1-3 g powder. (API Vol. I.)... coriandrum sativumHabitat: Sub-tropical Himalayas from Kumaon eastwards; Western Ghats from Konkan Southwards.
Ayurvedic: Taalmuuli, Taalpatri, Krishna Mushali, Bhuumitaala.Unani: Musli Siyaah.Siddha/Tamil: Nilappanan kizhangu.Action: Nervine, adaptogenic, sedative, anticonvulsive, androgenic, anti-inflammatory and diuretic. Used in Jaundice, urinary disorders, skin diseases and asthma. Mucilaginous.
The rhizome contains saponins (cur- culigosaponin C and F promoted proliferation of spleen lymphocytes very significantly; F and G increased the weight of the thymus in vitro in mice); sapogenins; phenolic glycosides, a tri- terpene alcohol; a pentacyclic triter- pene, an aliphatic compound, hen- triacontanol, sitosterol, stigmasterol, cycloartenol and sucrose. A pep- tide, Curculin C, containing 114 amino acids, has been isolated from the fruit.In traditional Chinese medicine, dried rhizome, containing curculigo- side is used as a tonic for its immuno- logical and protective property.In Indian medicine, powdered rhizomes with milk are taken as a restorative tonic, also for sexual debility.EtOH (50%) of the plant exhibited hypoglycaemic property.Dosage: Dried rhizome—3-6 g powder. (API Vol. IV.)... curculigo orchioidesHabitat: Throughout India up to 3,000 m.
English: Bermuda Grass, Bahama Grass, Couch Grass.Ayurvedic: Duurvaa, Bhaargavi, Shatvalli, Shatparvaa, Tiktaparvaa, Shatviryaa, Sahastravirya, Shitaa, Anantaa, Golomi.Unani: Duub.Siddha/Tamil: Arugampallu.Action: The grass is a reputed as a remedy in epitaxis, haematuria, inflammed tumours, whitlows fleshy excrescences, cuts, wounds, bleeding piles, cystitis, nephritis and in scabies and other skin diseases. It is credited with astringent, diuretic, antidiarrhoeal, anticatarrhal, styptic and antiseptic properties. The Ayurvedic Pharmacopoeia ofIn- dia recommended the dried fibrous root in menorrhagia, metrorrhagia and burning micturation.
Phenolic phytotoxins—ferulic, sy- ringic, p-coumaric, vanillic, p-hydro- xybenzoic and O-hydroxyphenyl acetic acids, are reported from the plant. The leaves contain tricin, flavone C- glycosides and a flavonoid sulphate.Dosage: Whole plant—10-20 ml juice (API Vol. IV.); root—5-10 ml juice (API Vol. III.)... cynodon dactylonHabitat: Cultivated all over India, particularly in West Bengal, Tamil Nadu and Maharashtra.
English: Turmeric.Ayurvedic: Haridraa, Priyaka, Haridruma, Kshanda, Gauri, Kaanchani, Krimighna, Varavarni- ni, Yoshitapriyaa, Hattavilaasini, Naktaahvaa, Sharvari.Unani: Zard Chob.Action: Anti-inflammatory, cholagogue, hepatoprotective, blood-purifier, antioxidant, detoxi- fier and regenerator of liver tissue, antiasthmatic, anti-tumour, anticu- taneous, antiprotozoal, stomachic, carminative. Reduces high plasma cholesterol. Antiplatelet activity offers protection to heart and vessels. Also protects against DNA damage in lymphocytes.
Key application: In dyspeptic conditions. (German Commission E, ESCOP, WHO.) As antiinflammatory, stomachic. (Indian Herbal Pharmacopoeia.)The rhizomes gave curcuminoids, the mixture known as curcumin, consisting of atleast four phenolic diaryl- heptanoids, including curcumin and monodesmethoxycurcumin; volatile oil (3-5%), containing about 60% of turmerones which are sesquiterpene ketones, and bitter principles, sugars, starch, resin.Curcumin related phenolics possess antioxidant, anti-inflammatory, gastroprotective and hepatoprotective activities. The antioxidant activity of curcumin is comparable to standard antioxidants—vitamin C and E, BHA and BHT.The volatile oil, also curcumin, exhibited anti-inflammatory activity in a variety of experimental models (the effects were comparable to those of cortisone and phenylbutazone). Used orally, curcumin prevents the release of inflammatory mediators. It depletes nerve endings of substance P, the neu- rotransmitter of pain receptors.Curcumin's cholesterol-lowering actions include interfering with intestinal cholesterol uptake, increasing the conversion of cholesterol into bile acids and increasing the excretion of bile acids via its choleretic effects.Curcuminoids prevent the increases in liver enzymes, SGOT and SGPT; this validates the use of turmeric as a he- patoprotective drug in liver disorders. Curlone, obtained from the dried rhizome, is used against hepatitis.Turmeric and curcumin increase the mucin content of the stomach and exert gastroprotective effects against stress, alcohol, drug-induced ulcer formation. (Curcumin at doses of 100 mg/kg weight exhibited ulcerogenic activity in rats.)The ethanolic extract of the rhizome exhibited blood sugar lowering activity in alloxan-induced diabetic rats.Piperine (a constituent of black and long pepper) enhances absorption and bioavailability of curcumin.Dosage: Cured rhizome—1-3 g powder. (API Vol. I.)... curcuma longaHabitat: Native to China; now grown in Himachal Pradesh, Kumaon, the Nilgiris and West Bengal for edible fruits.
English: Japanese Persimmon.Ayurvedic: Tinduka (var.).Action: Hypotensive, hepatopro- tective, antidote to poisons and bacterial toxins. Calyx and peduncle of fruit—used in the treatment of cough and dyspnoea. Roasted seeds—used as a substitute for coffee.
The fruit, in addition to sugars, glucose, fructose, ascorbic acid, citric acid, contains (% of fresh weight) 0.20-1.41 tannins, 0.21-10.07 total pectins, 0.67 pentosans and 0.16-0.25 polyphenols. The fruit also contains 2.4 mg/100 g carotenoids; carotene expressed as vitamin A 2200-2600 IU. The carote- noids identified in the pulp include cryptoxanthine, zeaxanthin, antherax- anthin, lycopene and beta-carotene. (Many carotenoids originally present in the fruit decompose during ripening.The fruit pulp is an antidote to bacterial toxins and is used in the preparation of a vaccine for pertussis.Condensed tannins from the fruits effectively inhibited 2-nitrofluorene mutagen.The immature leaves contain a ster- oidal saponin, lignin and phenolic compounds. Eugenol and dihydroac- tinidiolide are reported from fresh leaves.The leaves are reported to exhibit hepatoprotective activity. Leaves also contain hypotensive principles. Astra- galin and isoquercitrin have been isolated from leaves.... diospyros kakiNutritional Profile Energy value (calories per serving): High Protein: Low Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Very high Sodium: Low (fresh or dried fruit) High (dried fruit treated with sodium sulfur compounds) Major vitamin contribution: B vitamins Major mineral contribution: Iron, potassium
About the Nutrients in This Food Dates are a high-carbohydrate food, rich in fiber and packed with sugar (as much as 70 percent of the total weight of the fruit). Dates are also a good source of nonheme iron, the inorganic iron found in plant foods, plus potassium, niacin, thiamin, and riboflavin, but they are an unusual fruit because they have no vitamin C at all. A serving of 10 whole pitted Medjool dates has 16 g dietary fiber and 2.2 mg iron (12 percent of the R DA for a woman, 27 percent of the R DA for a man).
The Most Nutritious Way to Serve This Food With meat or with a vitamin C- rich food. Both enhance your body’s ability to use the nonheme iron in plants (which is ordinarily much less useful than heme iron, the organic iron in foods of animal origin).
Diets That May Restrict or Exclude This Food Low-carbohydrate diet Low-fiber/low-residue diet Low-potassium diet Low-sodium diet (dried dates, if treated with sodium sulfite)
Buying This Food Look for: Soft, shiny brown dates in tightly sealed packages.
Storing This Food Store opened packages of dates in the refrigerator, tightly wrapped to keep the fruit from drying out. (The dates sold in American markets are partly dried; they retain sufficient mois- ture to keep them soft and tasty.) Properly stored dates will stay fresh for several weeks.
Preparing This Food To slice dates neatly, chill them in the refrigerator or freezer for an hour. The colder they are, the easier it will be to slice them. If you’re adding dates to a cake or bread batter, coat them first with flour to keep them from dropping through the batter.
What Happens When You Cook This Food The dates will absorb moisture from a cake or bread batter and soften.
Medical Uses and/or Benefits Potassium benefits. Because potassium is excreted in urine, potassium-rich foods are often recommended for people taking diuretics. In addition, a diet rich in potassium (from food) is associated with a lower risk of stroke. A 1998 Harvard School of Public Health analysis of data from the long-running Health Professionals Study shows 38 percent fewer strokes among men who ate nine servings of high potassium foods a day vs. those who ate less than four servings. Among men with high blood pressure, taking a daily 1,000 mg potassium supplement—about the amount of potassium in ¾ cup pitted dates—reduced the incidence of stroke 60 percent.
Adverse Effects Associated with This Food Sulfite sensitivity. Dates contain polyphenoloxidase, an enzyme that oxidizes phenols in the fruit to brown compounds that turn its flesh dark in the presence of air. To keep dates from darkening when they are dried, they may be treated with sulfur compounds called sulfites (sulfur dioxide, sodium bisulfite, or sodium metabisulfite). Treated dates may trigger serious allergic reactions, including potentially fatal anaphylactic shock, in people sensitive to sulfites.... dates
Habitat: Throughout India, also grown along roadsides.
Ayurvedic: Charmi-vrksha.Siddha/Tamil: Addula.Folk: Chamror (Punjab). Kuptaa, Datarangi (Maharashtra.)Action: Root—used in venereal diseases. A decoction of bark is used internally and as gargle in throat infections.
The plant contains tannins, saponins and allantoin, and monomethyl ethers of cyclitols. Leaves yielded a pyrrolizidine alkaloid, creatinine. arsenic effectively. It can be used in purification of silver-containing waste water, also for the treatment of low- level liquid radioactive wastes and mercurial waste water. The plant has a strong capacity for removing phenol. Biomass of non-living dried water Hyacinth roots showed high absorption of copper from aqueous solutions.The plant exhibits antifungal activity against Candida albicans.... ehretia laevisHabitat: West Bengal, Madhya Pradesh, Maharashtra, Orissa, Andhra Pradesh, Western Ghats.
English: Utrasum Bead tree.Ayurvedic: Rudraaksha, Panch- mukhi.Siddha/Tamil: Rudraaksham.Action: Fruit—used for epileptic fits and headache. Powdered fruits (0.5 g) mixed with warm water are given two/three times daily in asthma. Stem bark— hypoglycaemic.
The Ayurvedic Pharmacopoeia of India indicated the use of the seed in hypertension, insomnia, psychoneurosis and mental diseases.The fruits contain palmitic, iso- palmitic, linoleic and myristic acids. Leaves gave alkaloids—rudrakine, (+)- elacocarpine and (+)-iso-elacocarpine; phenolics—quercetin, gallic acid and ellagic acid. EtOH (50%) extract of stem bark—hypoglycaemic. Aqueous extract of fruits—sedative, hy- potensive, spasmolytic, anticonvul- sant, choleretic, bronchodilatory and cardiostimulant.The fruit of E. oblongus Mast. non- Gaertn., synonym E. glandulosus Wall. ex Merrill (Western Ghats) is used in mental disorders and tetanus.Dosage: Seed—1-2 g. (API Vol. IV.)Siddha/Tamil: Ruthracham, Pagumbar.Folk: Rudirak, Bhutali.Action: Bark—stomachic, antibil- ious. Used in haematemesis. Nut— antiepileptic, antirheumatic.
The leaves gave quercetin, kaempfer- ol, gallic acid and ethylgallate.... elaeocarpus ganitrusHabitat: The temperate Himalayas up to 3,600 m and in Khasi Hills between 1,000 and 2,000 m.
English: Hemp Agrimony, Water Hemp, Hemp Eupatorium.Folk: Bundaar (Maharashtra), Tongollati (Assam).Action: Diuretic, cathartic, anti-tumoral. Used under strict medical supervision for blood impurities and tumours. Internal administration is not advised unless the hepatotoxic alkaloids are shown to be absent from the sample.
The herb contains volatile oil (about 0.5%); sesqiterpene lactones, the major one being eupatoriopicrin; flavonoids, pyrrolizidine alkaloids; immunoactive polysaccharides.Eupatoriopicrin has shown to be cy- tostatic as well as cytotoxic; it delayed transplanted tumour growth in mice in a dose-dependent manner.An aqueous extract of the plant exhibited anti-necrotic activity against carbon tetrachloride-induced hepato- toxicity in rats. The effect is attributed to the presence of flavonoids, rutoside, hyperoside and quercetin; phenolic acids, caffeic and chlorogenic; and not due to the presence of eupatoriopicrin.Acrylic acid and the lactic, malic and citric acids, present in the plant, also exhibited protective effect against acute toxicity induced by ethanol in mice.The polysaccharides have immuno- stimulatory activity and enhance phagocytosis in a number of immunolog- ical tests. The leaf oil is reported to exhibit fungicidal effect.A related species, Eupatorium odorum Linn., is known as Gondri in Ori- ssa.... eupatorium cannabinumNutritional Profile Energy value (calories per serving): Low Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: High Sodium: Low Major vitamin contribution: Vitamin C (low) Major mineral contribution: Potassium (low)
About the Nutrients in This Food Eggplant is a high-fiber food with only minimum amounts of vitamins and minerals. One cup (100 g/3.5 ounces) boiled eggplant has 2.5 mg dietary fiber and 1.3 mg vitamin C (2 percent of the R DA for a woman, 1 percent of the R DA for a man). In 1992, food scientists at the Autonomous University of Madrid studying the chemistry of the eggplant discovered that the vegetable’s sugar content rises through the end of the sixth week of growth and then falls dramatically over the next 10 days. The same thing happens with other flavor chemicals in the vegetable and with vitamin C, so the researchers concluded that eggplants taste best and are most nutritious after 42 days of growth. NOTE : Eggplants are members of the nightshade family, Solanacea. Other members of this family are potatoes, tomatoes, and red and green peppers. These plants produce natural neurotoxins (nerve poisons) called glycoalkaloids. It is estimated that an adult would have to eat 4.5 pounds of eggplant at one sitting to get a toxic amount of solanine, the glycoalkaloid in eggplant.
The Most Nutritious Way to Serve This Food The eggplant’s two culinary virtues are its meaty texture and its ability to assume the flavor of sauces in which it is cooked. As a result, it is often used as a vegetarian, no-cholesterol substitute for veal or chicken in Italian cuisine, specifically dishes ala parmigiana and spaghetti sauces. However, in cooking, the egg- plant absorbs very large amounts of oil. To keep eggplant parmigiana low in fat, use non-fat cheese and ration the olive oil.
Buying This Food Look for: Firm, purple to purple-black or umblemished white eggplants that are heavy for their size. Avoid: Withered, soft, bruised, or damaged eggplants. Withered eggplants will be bitter; damaged ones will be dark inside.
Storing This Food Handle eggplants carefully. If you bruise an eggplant, its damaged cells will release polyphe- noloxidase, an enzyme that hastens the oxidation of phenols in the eggplant’s flesh, produc- ing brown compounds that darken the vegetable. Refrigerate fresh eggplant to keep it from losing moisture and wilting.
Preparing This Food Do not slice or peel an eggplant until you are ready to use it, since the polyphenoloxidase in the eggplant will begin to convert phenols to brown compounds as soon as you tear the vegetable’s cells. You can slow this chemical reaction (but not stop it completely) by soaking sliced egg- plant in ice water—which will reduce the eggplant’s already slim supply of water-soluble vita- min C and B vitamins—or by painting the slices with a solution of lemon juice or vinegar. To remove the liquid that can make a cooked eggplant taste bitter, slice the eggplant, salt the slices, pile them on a plate, and put a second plate on top to weight the slices down. Discard the liquid that results.
What Happens When You Cook This Food A fresh eggplant’s cells are full of air that escapes when you heat the vegetable. If you cook an eggplant with oil, the empty cells will soak it up. Eventually, however, the cell walls will collapse and the oil will leak out, which is why eggplant parmigiana often seems to be served in a pool of olive oil. Eggplant should never be cooked in an aluminum pot, which will discolor the eggplant. If you cook the eggplant in its skin, adding lemon juice or vinegar to the dish will turn the skin, which is colored with red anthocyanin pigments, a deeper red-purple. Red anthocyanin pigments get redder in acids and turn bluish in basic (alkaline) solutions. Cooking reduces the eggplant’s supply of water-soluble vitamins, but you can save the Bs if you serve the eggplant with its juices.
Adverse Effects Associated with This Food Nitrate/nitrite reactions. Eggplant—like beets, celery, lettuce, radish, spinach, and collard and turnip greens—contains nitrates that convert naturally into nitrites in your stomach, and then react with the amino acids in proteins to form nitrosamines. Although some nitrosamines are known or suspected carcinogens, this natural chemical conversion presents no known problems for a healthy adult. However, when these nitrate-rich vegetables are cooked and left to stand at room temperature, bacterial enzyme action (and perhaps some enzymes in the plants) convert the nitrates to nitrites at a much faster rate than normal. These higer-nitrite foods may be hazardous for infants; several cases of “spinach poisoning” have been reported among children who ate cooked spinach that had been left standing at room temperature.
Food/Drug Interactions MAO inhibitors. Monoamine oxidase (M AO) inhibitors are drugs used as antidepressants or antihypertensives. They inhibit the action of enzymes that break down tyramine, a natu- ral by-product of protein metabolism, so that it can be eliminated from the body. Tyramine is a pressor amine, a chemical that constricts blood vessels and raises blood pressure. If you eat a food rich in tyramine while you are taking an M AO inhibitor, the pressor amine can- not be eliminated from your body, and the result may be a hypertensive crisis (sustained elevated blood pressure). Eggplants contain small amounts of tyramine. False-positive urine test for carcinoid tumors. Carcinoid tumors (tumors that may arise in tis- sues of the endocrine and gastrointestinal systems) secrete serotonin, which is excreted in urine. The test for these tumors measures the level of serotonin in your urine. Eating egg- plant, which is rich in serotonin, in the 72 hours before a test for a carcinoid tumor might raise the serotonin levels in your urine high enough to cause a false-positive test result. (Other fruits and vegetables rich in serotonin are bananas, tomatoes, plums, pineapple, avo- cados, and walnuts.)... eggplant
Habitat: The Temperate Himalaya from Kashmir to Sikkim, from 1,350 to 4,000 m.
English: Eyebright.Action: Plant—astringent, antiallergic, bechic, anticatarrhal.
Key application: Externally as lotions, eye-baths, poultices, for eye complaints associated with inflammatory conditions, and as a preventive measure against mucus of the eyes, "glued" and inflammed eyes. (Traditional uses mentioned by German Comission E.)Orally, Eyebright is used to treat allergies, common cold, bronchial conditions and sinusitis. Ophthalmic application is not recommended. Eye- bright has been used in a British herbal tobacco product, which was smoked for cold and chronic bronchial conditions.Aerial parts showed presence of phenol, carboxylic acid, flavones and methyl flavone derivatives. Plant gave quercetin glucoside, diosmetin, kaem- pferol, caffeic and ferulic acids, stig- masterol and beta-sitosterol. Iridoid glycosides, including aucubin, are also present. Tannins include both condensed and hydrolysable gallic acid type.... euphrasia simplexHabitat: Upper Gangetic plains and tropical Himalaya, also in South India.
Ayurvedic: Ava-chiraayataa (bigger var. of chiraayataa).Folk: Titakhana, Uudakiraayita (Maharashtra).Action: Stomachic,febrifuge, antifungal, bitter tonic.
The leaves gave apigenin, luteolin, vanillic, p-hydroxybenzoic, protocate- chuic and p-coumaric acids.A related species. Exacum pedun- culatum L., found throughout India, ascending up to 1,000 m, is also used as a substitute for Swertia chirayita and Gentiana lutea. Pounded plant is applied externally in rheumatism and gout. It also gave luteolin, diosmetin and phenolic acids.... exacum bicolorHabitat: Cultivated in Assam, Maharashtra and Bengal.
English: Ramontchi, Madagascar Plum, Mauritius Plum, Governor's Plum.Ayurvedic: Vikankata, Yajnya- vrksha, Gopakantaa, Sruva-vrksha.Siddha/Tamil: Sottai-kala, Katukala.Folk: Poniol (Assam), Kataaya, Kakaiyaa.Action: Gum—anticholerin. Used as a gargle. Applied to eczema and skin diseases. Bark—antidysenteric, astringent, diuretic. Seed— antirheumatic. Fruit—stomachic. Root—applied externally in skin diseases. Leaves and young shoots— astringent and stomachic.
The Ayurvedic Pharmacopoeia of India recommends the use of the leaf and stem bark in jaundice, oedema and diseases due to vitiated blood.The bark contains a phenolic gluco- side ester, (-)-flacourtin. The heart- wood contains the steroid, ramonto- side, beta-sitosterol and its beta-D- glucopyranoside.The fruits contain 3.9-7.2% protein, vitamin C and mineral matter 0.39%; calcium 24.1 and phosphorus 12.5 mg/100 g. Fruits are given in jaundice and enlarged spleen.Dosage: Leaf—50-100 g for decoction. (API Vol. IV.) (Also bark—CCRAS.)... flacourita indicaHabitat: Arunachal Pradesh (Mishmi Hills).
Action: Toxic to CNS.
The extract of the bark and leaves are used as an adulterant of illegal opium and are sold in the black market in certain areas in Indonesia.The bark contains an iridoid glu- coside, ligstroside, and the phenolic glucosides, syringin and sinapaldehyde glucoside.Family: Oleaceae.Habitat: F. excelsior Linn.—Great Britain, Europe and North America. F. hookery—Western Himalaya at 2,700-3,350 m.
English: European Ash, Weeping Ash.Folk: Kum, Sum, Hum, Sinnun (Punjab, Kashmir).Action: F. excelsior—laxative, antiinflammatory, febrifuge. The bark and leaves are used for arthritis and rheumatism.
The herb gave coumarin derivatives, including fraxin, fraxetin and fraxinol; flavonoids based on aesculetin, including aescin, also rutin and quercetin. A coumarin derivative is actively diuretic.A saccharine exudate, manna, consisting principally of mannitol, is obtained by incising the stem barks of some Fraxinus sp. found in India. The manna of commerce is derived from F. ornus. F. hookery (bark)—astringent, febrifuge, bitter tonic. Leaves—cathartic.Ash Bark is used, in decoction, in the treatment of intermittent fever and ague, as a substitute for Peruvian bark. Also used for treating obstructions of the liver and spleen and in rheumatism and arthritic affections.Preparations of European Ash Bark showed an analgesic, anti-exudative and antiphlogistic action. (German Commission E.)Habitat: Indigenous to the coasts of the Mediterranean from Spain to Smyrna.
English: Flake Manna.Unani: Turanjeen.Action: A children's laxative. Usually prescribed with other purgatives. (Not to be used in the presence of ileus.)
Key application: In constipation where an easier elimination and a soft stool are desirable; in animents such as anal fissures, haemorrhoids and post-rectal and surgery. (German Commission E.)The exudation contains 40-90% mannitol, 10-15% stachyose and man- notriose, glucose, fructose.... fraxinus griffithiiNutritional Profile Energy value (calories per serving): Moderate (fresh figs) High (dried figs) Protein: Low Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Very high Sodium: Low (fresh or dried fruit) High (dried fruit treated with sodium sulfur compounds) Major vitamin contribution: B vitamins Major mineral contribution: Iron (dried figs)
About the Nutrients in This Food Figs, whether fresh or dried, are high-carbohydrate food, an extraordinarily good source of dietary fiber, natural sugars, iron, calcium, and potassium. Ninety-two percent of the carbohydrates in dried figs are sugars (42 percent glucose, 31 percent fructose, 0.1 percent sucrose). The rest is dietary fiber, insoluble cellulose in the skin, soluble pectins in fruit. The most important mineral in dried figs is iron. Gram for gram, figs have about 50 percent as much iron as beef liver (0.8 mg/gram vs. 1.9 mg/gram). One medium fresh fig has 1.4 g dietary fiber, six grams sugars, and 0.18 mg iron (1 percent of the R DA for a woman, 2 percent of the R DA for a man). A similar size dried, uncooked fig has 0.8 g fiber, four grams sugars and the same amount of iron as a fresh fig.
The Most Nutritious Way to Serve This Food Dried (but see How other kinds of processing affect this food, below).
Diets That May Restrict or Exclude This Food Low-fiber, low-residue diets Low-sodium (dried figs treated with sulfites)
Buying This Food Look for: Plump, soft fresh figs whose skin may be green, brown, or purple, depending on the variety. As figs ripen, the pectin in their cell walls dissolves and the figs grow softer to the touch. The largest, best-tasting figs are generally the ones harvested and shipped in late spring and early summer, during June and July. Choose dried figs in tightly sealed airtight packages. Avoid: Fresh figs that smell sour. The odor indicates that the sugars in the fig have fer- mented; such fruit is spoiled.
Storing This Food Refrigerate fresh figs. Dried figs can be stored in the refrigerator or at room temperature; either way, wrap them tightly in an air- and moistureproof container to keep them from los- ing moisture and becoming hard. Dried figs may keep for several months.
Preparing This Food Wash fresh figs under cool water; use dried figs right out of the package. If you want to slice the dried figs, chill them first in the refrigerator or freezer: cold figs slice clean.
What Happens When You Cook This Food Fresh figs contain ficin, a proteolytic (protein-breaking) enzyme similar to papain in papayas and bromelin in fresh pineapple. Proteolytic enzymes split long-chain protein molecules into smaller units, which is why they help tenderize meat. Ficin is most effective at about 140 –160°F, the temperature at which stews simmer, and it will continue to work after you take the stew off the stove until the food cools down. Temperatures higher than 160°F inac- tivate ficin; canned figs—which have been exposed to very high heat in processing—will not tenderize meat. Both fresh and dried figs contain pectin, which dissolves when you cook the figs, mak- ing them softer. Dried figs also absorb water and swell.
How Other Kinds of Processing Affect This Food Drying. Figs contain polyphenoloxidase, an enzyme that hastens the oxidation of phenols in the fig, creating brownish compounds that darken its flesh. To prevent this reaction, figs may be treated with a sulfur compound such as sulfur dioxide or sodium sulfite. People who are sensitive to sulfites may suffer serious allergic reactions, including potentially fatal ana- phylactic shock, if they eat figs that have been treated with one of these compounds. Canning. Canned figs contain slightly less vitamin C, thiamin, riboflavin, and niacin than fresh figs, and no active ficin.
Medical Uses and/or Benefits Iron supplementation. Dried figs are an excellent source of iron. As a laxative. Figs are a good source of the indigestible food fiber lignin. Cells whose walls are highly lignified retain water and, since they are impossible to digest, help bulk up the stool. In addition, ficin has some laxative effects. Together, the lignin and the ficin make figs (particularly dried figs) an efficient laxative food. Lower risk of stroke. Potassium lowers blood pressure. According to new data from the Harvard University Health Professionals Study, a long-running survey of male doctors, a diet rich in high-potassium foods such as bananas may also reduce the risk of stroke. The men who ate the most potassium-rich foods (an average nine servings a day) had 38 percent fewer strokes than men who ate the least (less than four servings a day).
Adverse Effects Associated with This Food Sulfite allergies. See How other kinds of processing affect this food.
Food/Drug Interactions MAO inhibitors. Monoamine oxidase (M AO) inhibitors are drugs used as antidepressants or antihypertensives. They inhibit the action of natural enzymes that break down tyramine, a nitrogen compound formed when proteins are metabolized, so it can be eliminated from the body. Tyramine is a pressor amine, a chemical that constricts blood vessels and raises blood pressure. If you eat a food rich in one of these chemicals while you are taking an M AO inhibitor, the pressor amines cannot be eliminated from your body, and the result may be a hypertensive crisis (sustained elevated blood pressure). There has been one report of such a reaction in a patient who ate canned figs while taking an M AO inhibitor.... figs
Habitat: Evergreen forests of Western Ghats from Konkan southwards and in Goa. Also cultivated in southern districts of Maharashtra and on lower slopes of Nilgiris.
English: Kokam Butter tree, Mangosteen Oil tree.Ayurvedic: Vrkshaamla, Tintidika, Chukra, Amlavrkshak, Kokam, Amsula.Siddha/Tamil: Murgal.Folk: Kokam.Action: Fruit—antiscorbutic, cholagogue, cooling, antibilious, emollient and demulcent. A syrup from the fruit juice is given in bilious affections. Bark—astringent, Oil or Kokam Butter—used for dysentery and diarrhoea with mucus. Applied externally to ulcerations, fissures of lips, chapped skin and skin diseases.
The fruit rind contain a polyiso- prenylated phenolic pigment, garci- nol and its isomer isogarcinol, along with (-)-hydroxycitric acid, cyanidin- 3-glucoside and cyanidin-3-sambubio- side. L-leucine and DNP-L-leucine hy- drochloride have been reported from the leaves.EtOH (50%) extract of aerial parts exhibited semen coagulant and CNS depressant activity.Kokum butter contains fatty acids— palmtic 2.0, stearic 57.5, oleic 39.0, linoleic 1.3 and others 0.2%.Dosage: Fruit—10-20 ml juice; root bark—40-80 ml decoction. (CCRAS.)... garcinia indicaHabitat: The temperate Himalayas from Kashmir to Kumaon at 3,0003,700 m Grows wild in Europe and Great Britain.
English: Avens Root, Herb Bennet, Wood Avens.Action: Astringent, styptic, stomachic, febrifuge.
The herb and root was used in Europe in chronic dysentery, diarrhoea and intermittent fevers. In India, an infusion of the rootstock is used as sudorific in fevers, ague, chills and catarrh.Eugenol is present in the root stock in combination with vacianose as phenolic glycoside gein. The rootstock contains tannins (30-40%).A related species, G. elatum Wall., is found in the Himalayas from Kashmir to Sikkim It is used for dysentery and diarrhoea.... geum urbanumHabitat: Native to tropical America and the West Indies. Grown in Indian gardens.
English: Logwood, Peachwood, Compeachy tree.Ayurvedic: Pattanga, Patraanga, Bakam (substitute). (Caesalpinia sappan is also equated with Pattanga.)Unani: Buqqam, Bakam-Hindi.Action: Astringent. Used for atonic dyspepsia, diarrhoea, summer diarrhoea, dysentery, internal haemorrhages, menorrhagia, leucorrhoea. (It imparts red colour to urine and stool. Incompatible with chalk or lime-water.)
The wood contains about 10% hae- matoxylon, a red-brown phenolic dye, tannins, resin and volatile oil.Haematoxylin exhibited significant anti-inflammatory activity in the carra- geenan-induced oedema test.The seed contains crude protein 29.1, pentosan 6.6, and water-soluble gum 3.2%.... haematoxylon campechianumHabitat: Dry forests of Deccan Peninsula, Central India and parts of Uttar Pradesh and Bihar.
Ayurvedic: Anjana.Siddha/Tamil: Katudugu, Kodapalai.Action: Balsam—used for sexually transmitted diseases. The balsam is similar to Copaiba balsam (Copaifera langsdorffii Desf., Leguminosae) of Brasil and is used in leucorrhoea, chronic cystitis, gonorrhoea, combined with cubebs and sandal. The resin (not the oleo-resin) is used as diuretic.
The essential oil of H. binata is not a substitute for Copaiba oil.The methanolic extract of the heart- wood yields beta-sitosterol, (+)-taxifo- lin, eriodictyol, (+)-catechin, (+)-epi- catechin and (+)-mopanol. The phenolic compounds are said to impart antibacterial and antifungal property to the herb.The bark has a good absorption capacity for mercury from water.... hardwickia binataIf you’re looking for a special herbal tea, you can try pipsissewa tea. It has a pleasant taste, slightly bitter, like most herbal teas, but also a bit sweet. Also, it comes with many health benefits. Read to find out more!
About Pipsissewa Tea
Pipsissewa tea is made from the pipsissewa plant, also known as Umbellate Wintergreen or Prince’s pine. It is a small, evergreen perennial plant, usually found in the dry woodlands or sandy soils of Southern Canada and northern United States.
The plant can grow up to 30cm tall. It usually has 4 evergreen, shiny leaves with a toothed margin; they’re arranged one opposite the other on the stem. It has 4-8 flowers, either pink or white, which bloom during summer.
The pipsissewa plant is used to make root beer. It can also be used to flavor candies and soft drinks.
How to prepare Pipsissewa Tea
You only need a few minutes to prepare a cup of pipsissewa tea. Put a tablespoon of herbs in the cup, then pour freshly boiled water over it. Let it steep for 2-4 minutes; then, strain the drink. Sweeten it with milk or honey, if you wish.
Pipsissewa Tea Benefits
Pipsisewa, as a plant, contains many important constituents which are also transferred to the pipsissewa tea. Some of them are hydroquinones (for example, arbutin), flavonoids, triterpenes, methyl salicylate, phenols, essential oils, and tannins. They have many health benefits.
Pipsissewa teais often recommended in the treatment for infections of the urinary tract, such as cystitis, painful urination, bladder and kidney stones, kidney inflammation, prostatitis, gonorrhea, and urethritis. It can also be used to treat arthritis, gout and rheumatism.
Drinking pipsissewa tea will help your body expel various infectious microorganisms. It can increase sweating in order to treat fever diseases. It is also often included in the treatment for ailments of the respiratory tract, such as colds, whooping cough, and bronchitis.
Pipsissewa tea can be used topically, as well. It can be used with blisters, tumors, and swellings. Also, you can use it as an eye wash if you’ve got sore eyes.
Pipsissewa Tea Side Effects
It is not well-known if pipsissewa tea can affect women during pregnancy or breast feeding. However, it’s considered safe not to drink it, just in case it might affect the baby.
It is best not to drink pipsissewa tea if you’re taking medication for the intestine, or if you’ve got iron deficiency.
Drinking a large amount of pipsissewa tea can also lead to a few side effects. The symptoms you might get are: diarrhea, nausea, vomiting, headaches, and loss of appetite.
You’ll definitely enjoy drinking pipsissewa tea, both for its pleasant taste and because of the health benefits it has.
... have a cup of pipsissewa teaHabitat: Cultivated in plains throughout India.
English: Garden Balsam. (Balsam Apple is not related to Impatiens. It is the fruit of Momordica balsamina.)Ayurvedic: Tarini (provisional synonym).Unani: Gul-menhdi.Siddha/Tamil: Kasittumbai.Action: Cathartic, diuretic, antirheumatic. Flowers—used in burns and scalds.
The plant is reported to contain cyanochroic constituents, antibacterial substances and an alkaloid. The seeds contain the triterpenoid hosenkol A, the first baccharance triterpenoid from natural source. The seeds also contain a protein-associated amyloid, galac- toxyloglucan and beta-sitosterol.In China, the aerial parts are used for the treatment of articular rheumatism. In Korea, the plant is used for treating tuberculosis. In Brunei, a decoction of the root is given in irregular menstruation. In Japan, the juice, obtained from the white petals, is applied topically to treat several types of dermatitis, including urticaria.The flowers contain flavonols, flavo- noid pigments, phenolic compounds and quinones.An ethanolic extract (35%) of flowers shows significant anti-anaphylactic activity in mice.The methanolic extract of the whole plant exhibited strong antibacterial activity against Bacillus subtilis and Salmonella typhimurium; antibacterial and antifungal activity has been attributed to a naphthoquinone derivative.... impatiens balsaminaHabitat: Temperate Northwestern Himalaya at 1,500-2,700 m. and from Kashmir to Himachal Pradesh. Often grown in gardens.
Ayurvedic: Paarseeka Vachaa, Haimavati, Shveta Vachaa, Baalbach.Unani: Irsaa, Sosan, Iris.Folk: Marjal, Unarjal (Kashmir).Action: Used in diseases of the liver.
Aerial parts contain xanthone gly- cosides; C-glycoside of apigenin and phenolic acids. Roots contain ceryl alcohol.Natural irones, the main constituent of Orris oil, are obtained from different species of Iris. The laccases, obtained from Iris species and other plants are used in hair cosmetic preparations, as an oxidizing agent in oxidative hair dyes and permanent hair wave-setting compositions. The root extracts of Iris species are used in cosmetic preparations for the prevention of skin roughness and ageing.... iris ensataHabitat: Eastern Himalayas and Khasi Hills.
English: Rush, Matting Rush.Action: Pith—antilithic, discutient, diuretic, depurative, pectoral. Root—diuretic, especially in strangury.
The leaves gave flavonoids, lutcoline- 7-glucoside, diosmin and hesperidin; aerial parts gave phenolic constituents, effusol and juncusol. Juncusol is antimicrobial. A dihydrodibenzoxepin, isolated from the plant, showed cyto- toxic activity.... juncus effususHabitat: Throughout India, ascending up to 2,100 m in the hills. (Native to tropical Africa and Madagascar.)
Folk: Amadok (Garhwal).Action: Disinfectant.
The plant is one of the major ingredients of an ointment used in the treatment of skin tumours in Chinese medicine. In Ivory Coast, Burkina Faso, Gabon and Tanganyika, different parts of the plant are used for the treatment of intercostal pain, rheumatic pain and fever. The leaf and root decoctions are used to treat pneumonia.The plant from Nigeria was found rich in phenolic ethers (45%), followed by monoterpenes (22%) and sesquiterpenes (12%). The major component of the oil was dimethyl thy- moquinone (44%). It showed activity against Gram-positive microorganisms. Dried powder of the plant contained artemisetin (artemetin).... laggera alataHabitat: Kashmir and Kumaon, at altitudes of 1,500-2,700 m.
Folk: Lubis firmun.Action: Leaves—sedative. Seeds— diuretic, lithotriptic. A decoction of roots and twigs is given in the form of syrup in eruptive diseases, such as smallpox and measles.
The aerial parts contain pyrrolizi- dine alkaloids.Saline extracts of the aerial parts and roots, administered to experimental animals by injection, inhibit oestrus and the functioning of ovaries and testes; the activity of the thyroid gland is also reduced. The active principle is formed from phenolic precursors like caffeic, chlorogenic, rosmarinic acid as well as luteolin-7 beta-glucuronide by an oxidation step. Other constituents are lithospermic acid and shikonin.Shikonin and acetyl-shikonin, the pigments of the root, exhibit anti- inflammatory activity comparable to phenylbutazone.An infusion of leaves is used in Spain as sedative.... lithospermum officinanleHabitat: Cultivated in many parts of India.
English: Tomato, Love Apple.Unani: Tamaatar.Action: Mild aperient, blood purifier, cholagogue, digestive. Used in homoeopathy for treating rheumatic conditions, colds, chills, digestive disorders, diabetes, obesity, leucorrhoea, metrorrhagia.
Tomato is a powerful deobstruent. It promotes flow of bile; mildly laxative, especially when taken raw. Tomato stimulates torpid liver and kidneys and helps to wash away toxins. Tomato is recommended for diabetics. It is a major dietary source of carotenoid lycopene.Tomato juice inhibits carcinogenic N-nitrosocompound formation chiefly in the stomach. Most of the inhibition of formation of N-nitrosomorpholine by phenolic fraction of tomato juice was due to chlorogenic acids. The ascorbate fraction of the juice also contains compounds that inhibit ni- trosation.Consumption of tomato juice can significantly increase serum lycopene levels. (Decreased serum lycopene concentrations are associated with an increase risk of prostate cancer.) (Natural Medicines Comprehensive Database, 2007.)The alcoholic extract of tomato possesses CNS depressant and analgesic properties.... lycopersicon esculentumHabitat: Western Himalayas in Jammu and Kashmir, and Himachal Pradesh.
English: Gipsywort, Bugleweed.Folk: Gandam-gundu, Jalneem.Action: Cardioactive, diuretic, peripheral vasoconstrictor, sedative, narcotic, antihaemorrhagic, antitussive, thyrostatic.
Key application: In mild thyroid hyperfunction (contraindicated in thyroid hypofunction, enlargement of thyroid) with disturbances of vegetative nervous system; masto- dynia (tension and pain in breast). No simultaneous administration of thyroid preparations. Administration of Bugleweed preparations interferes with the administration of diagnostic procedures using radioactive isotopes. (German Commission E.)The leaves contain lithospermic acid. Plant contains luteolin-7-glucoside; ur- solic acid, caffeic acid, chlorogenic acid, sinapic acid, ellagic acid and other derivatives of phenolic acid. The antioxidant activity of the plant is partially attributed to rosmarinic acid. Antigonadotropic activity of the leaf extract is attributed to phenolic precursors.Ethanol extract of the plant showed diverse effects on the pituitary, thyroid and gonadal glands of rats.A closely related species, Lycopus virginicus of Europe, exhibits anti- thyrotropic activity. It induces TSH repletion in hypothyroid rats and reduction of TSH levels in euthyroid rats. Antigonadotropic activity has been demonstrated in rats.... lycopus europaeusHabitat: Native to North America; found in the Himalayas and the Nilgiri hills up to 2,100 m.
English: Bull Bay, Great Laurel Magnolia, Southern Magnolia.Ayurvedic: Him-Champaa.Action: Bark—anti-inflammatory, stimulant, diaphoretic. Wood— toxic. Plant is used against cold, headache and stomach-ache. Leaf extract—fungitoxic.
The leaves gave germacanolide lactones, a guaianolide (magnograndio- lide, melampomagnolide A and B); the wood, quaternary aporphine alkaloids; bark, cyclocolorenone; root bark, eudesmanolides; seeds, phenolic constituents.The sesquiterpene ketone, cyclocol- orenone, also found in leaves, shows antifungal activity.Magnolia pterocarpa Roxb., synonym M. sphenocarpa Roxb. (Vana- Champaa), Dhulichampaa) bark contains sesamin, eudesmin, fargesin, imperatorin, dimethyl-terephthalate and beta-sitosterol. Powdered bark is used for fevers and cough.... magnolia grandifloraHabitat: Uttar Pradesh., Punjab, Maharashtra, Andhra Pradesh, West Bengal and Tamil Nadu.
English: Mango.Ayurvedic: Aamra, Amb, Rasaal, Sa- hakaar, Pikavallabha, Madhudoot, Atisaurabha, Maakanda.Unani: Aam, Ambaj.Siddha/Tamil: Manga, Mau, Mamaram (bark), Mangottai Paruppu (seed).Action: Unripe fruit—astringent, antiscorbutic. Ripe fruit—invigorating and refrigerant in heat apoplexy. Leaves—anti-inflammatory, antibacterial, chloretic, diuretic. Used in diabetes, externally in burns and scalds. Kernel—astringent, anti-inflammatory, antibacterial, antifungal, anthelmintic, antispas- modic, antiscorbutic; given in diarrhoea, diabetes and menstrual disorders. Stem bark—astringent; used for haemorrhages, diarrhoea, rheumatism.
The Ayurvedic Pharmacopoeia ofIn- dia recommends the dried seed in diarrhoea and dysentery; and the dried stem bark in genitourinary disorders.Ripe mango contains sugars (9.518.6%), citric acid (0.12-0.34%), ascorbic acid (10.8-225.0 mg/100 g), carote- noids as beta-carotene (2,00017,000 mcg/100 g). The fruit gave phenolic compounds (m-digallic acid, gal- lotannin, phloroglucinol, protocate- chuic acid); flavonoids (1,2,3,4-tetrahy- droxy benzene, kaempferol and myri- cetin).The seed kernel contains alpha-and beta-amyrins, gallotannin, glucogallin and several sterols.The leaves contain a pentacyclic tri- terpene alcohol, indicol, besides tarax- one, taraxerol, friedelin, lupeol and beta-sitosterol. Leaves contain several sugars, free malic and citric acids and amino acids. Some esters of ben- zophenone C-glucosides and kinic and shikmic acids have also been reported. Mangiferin is present predominantly in the leaves and twigs.The bark contains phenolic compounds (gallocatechin, protocatechuic acid), xanthones (homomangiferin), several triterpenoids and sterols.All parts gave phenolic acids (el- lagic acid, gallic acid, ethyl gallate); flavonoids (catechin), and xanthones (mangiferin).Dosage: Dried seed—1-2 g powder (API, Vol. I); stem bark—3-6 g powder, 25-50 g for decoction. (API, Vol. III.)... mangifera indicaHabitat: Native to Europe and Asia; cultivated in Kashmir, Maharashtra, Uttar Pradesh and Punjab.
English: English Horsemint.Unani: Pudinaa-Barri, Jangali Pudinaa.Action: Leaf and flowering top— carminative, stimulant, antiseptic, febrifuge. Used for digestive disorders and headaches. Essential oil—antibacterial.
Chief components of the volatile oil are 1,8-cineole 28.8, piperitone 13.9, cis- piperitone oxide 15.4 and piperitenone 13.8%. The aerial parts contain flavonoids—3'-hydroxy-4',5,6,7-tetra- methoxyflavone, hesperetin-7-rutino- side, luteolin, ursolic acid and beta- sitosterol. The essential oil acts as a CNS depressant and has somnifacient properties. Phenolic extract showed stimulative effect on CNS of mice. Administration of the oil leads to a drop in body temperature.American Horsemint is equated with Monarda punctata L. The major component of the volatile oil is thymol. The leaves and tops are used as stimulant, carminative and emmenagogue.... mentha longifoliaHabitat: Temperate and alpine Himalaya, from Garhwal to Bhutan and in Darjeeling and Aka, Mishmi and Khasi hills at l,000-3,600 m.
Unani: Billilotan.Action: Carminative, diaphoretic, febrifuge in cases of catarrh and 406 Melissa officinalis Linn. influenza. The fruit is considered a brain tonic and useful in hypochondriac conditions.
The aerial parts of the plant yield 2% essential oil which is a good source of monoterpenic alcohols and aldehydes. It contains d-camphene 2.5, dl-alpha- pinene 2.3, 1-beta-pinene 2.13, delta- carene 2.05, d-limonene 12.95, azulene 1.26, linalool 13.36,1,8-cineole 9.33, cit- ronellal 4.0, citronellol 8.2, citral 13.0, geraniol 21.01, neptalactone 1.91, thymol 4.0 and citronellic acid 2.0%.The herb is used as a substitute for Melissa officinalis Linn.MJHabitat: Indigenous to the east Mediterranean region; introduced in India.
English: Mountain Balm, Sweet or Lemon Balm.Unani: Baadranjboyaa, Billilotan. (Nepeta cataria Linn. and Nepeta hindostana Haines are also known as Billilotan.)Action: Antidepressant, antispasmodic, antihistaminic, antiviral. Used in anxiety neurosis and nervous excitability, palpitation and headache. Also in hyperthyroidism.
Key application: In nervous sleeping disorders and functional gastrointestinal complaints. (German Commission E, ESCOP.) Externally for Herpes labialis (cold sores). (ESCOP.) As sedative and topi- cal antiviral. (The British Herbal Pharmacopoeia.)Only fresh (herb within 6 months after collection) is usable as a sedative, because of low volatile oil content and its high volatility.The volatile oil of the herb (0.100.2%) consists mainly of geranial and neral, with caryophyllene oxide and smaller quantities of terpenes; glycosides of the alcoholic or phenolic components of the volatile oil (including eugenol glucoside); caf- feic acid derivatives (rosmaric acid); flavonoids (including cymaroside, cos- mosiin, rhamnocitrin, isoquercitrin); triterpene acids (including ursolic acid).Hot water extracts exhibit antiviral properties, mainly due to rosmaric acid and other polyphenols. (A cream containing the extracts of Balm is used for the treatment of cutaneous lesions of Herpes simplex virus.) Aqueous extracts inhibit tumour cell dividing.Freeze-dried aqueous extracts inhibit many of the effects of exogenous and endogenous thyroid stimulating hormones (TSH) on bovine thyroid gland by interfering with the binding of TSH to plasma membranes and by inhibiting the enzyme iodothyronine deiodinase in vitro.The anti-hormonal, mainly anti- thyroid effects of Balm are well documented. (Potter's New Cyclopedia, Sharon.M. Herr.)For mild to moderate Alzheimer disease, 60 drops per day of standardized Lemon Balm extract (1 : 11 45% alcohol) was prescribed daily. Results were encouraging. (J Neurol Neurosurg Memecylon edule Roxb. 407 Psychiatry, 74, 2003; Natural Medicines Comprehensive Database, 2007.) (For cholinergic activity, BMJ, 325, 2002, 1312-1233.)... melissa axillarisHabitat: Native to Britain and Europe; found in Kashmir.
English: Bogbean, Buckbean, Goat's bean, Marsh Trefoil.Folk: Buckbean.Action: Bitter tonic, deobstruent. Laxative in large doses. Used for diseases of liver and gallbladder, and rheumatism. (Contraindicated in diarrhoea, dysentery and colitis.)
Key application: Leaf—in loss of appetite, peptic discomforts. (German Commission E.) As a bitter tonic. (The British Herbal Pharmacopoeia.) The drug stimulates saliva and gastric juice secretion. (German Commission E.)The herb contains iridoid glyco- sides, foliamenthin, dihydrofoliamen- thin, menthiafolin and loganin; pyri- dine alkaloids including gentianine; coumarins (scopoletin); phenolic acids (caffeic, with protocatechuic, ferulic, sinapic, vanillic including others; fla- vonoids including rutin, hyperoside.Choleretic action of the herb is attributed to the synergistic action of caffeic and ferulic acids and iridoid glycosides.Scoparone and scopoletin (cou- marins isolated from the aerial parts) exhibit antihepatotoxic, choleretic and cholagogue properties.The rhizomes contain dihydrofolia- menthin, loganin, menthiafolin and a triterpenoid saponin menyantho- side. Aqueous extract of the rhizome showed greater preserved renal function and higher glomerular filtration rate, possibly due to Platelet Activating Factor (PAF)-antagonistic effect of the extract.... menyanthes trifoliataHabitat: Eastern Himalayas, Assam, West Bengal, Western Ghats, Travancore and the Andaman Islands.
English: Iron-wood, Mesu.Ayurvedic: Naagakeshara, Naa- gapushpa, Chaampeya, Naaga, Naagakinjalika, Ahipushpa. (In Ayurvedic Formulary of India Part I, revised edn 2003, Keshara and Kesara are equated with Mesua ferrea, while Kumkuma is equated with Crocus sativus.)Unani: Naarmushk.Siddha/Tamil: Sirunagappo, Nagakesaram. Sirunagappo also consists of the tender fruits of Cinamonum wighti Meissn. Malabar Naagakeshar consists of the fruits of Dillenia pentagyna Roxb.Action: Flower bud—antidysenteric. Flowers—astringent, haemostatic, anti-inflammatory, stomachic. Used in cough, bleeding piles, metrorrhagia. Essential oil from stamens—antibacterial, antifungal.
The Ayurvedic Pharmacopoeia of India recommends the use of dry stamens in gout, haemorrhagic disorders and diseases of the urinary bladder.The heartwood gave xanthones— euxanthone, mesuaxanthones A and B, which exhibit anti-inflammatory, CNS depressant and antimicrobial activities.Theseedoil gave4-phenylcoumarin analogues—mesuol, mammeigin, me- suagin, mammeisin and mesuone. Phenol-containing fraction of seed oil is antiasthmatic and antianaphylaxis.Stamens gave alpha- and beta-amy- rin, beta-sitosterol, biflavonoids, me- suaferrones A and B, and mesuanic acid. Stamens constitute the drug Naa- gakeshar of Indian medicine, used as an astringent, haemostatic, particularly in uterine bleeding and renal diseases.Ethanolic extract of the plant showed diuretic and hypotensive activity.Dosage: Dried stamens—1-3 g powder. (API, Vol. II.)... mesua ferreaHabitat: Native to China; cultivated in Punjab, Uttar Pradesh, Kashmir and North-Western Himalayas. English: Chinese White-Mulberry. Unani: Shahtuut, Tuut.
Action: Fruit—cooling, mild laxative. Used for sore throat, dyspepsia and melancholia. Leaves and root bark—expectorant, diuretic, hypotensive. Bark extract—hypoglycaemic. Leaf— anti-inflammatory, emollient, diaphoretic. Used as a gargle in inflammations of the throat.
The plant is rich in phenolics. The leaves gave flavonoids (including rutin, moracetin); anthocyanins (cyanidin and delphinidin glucosides); artocarpin, cycloartocarpin and analogues. The root bark contained fla- vonoids including the kuwanons, san- gennons, mulberrosides and mulber- rofurans.Hot water extract of the dried mulberry leaves fed to rabbits on 1% cholesterol diet exhibited significant hypolip- idaemic or hypocholesterolaemic effect. In addition, suppression of hepatic enlargement and fat deposition in the hepatic cells was also observed.An aqueous methanol extract of the root bark significantly reduced plasma sugar levels in mice.The extract also showed anti-inflammatory and antipyretic activity in exudative, proliferative and chronic phases of inflammation.Aqueous and alkali extracts of leaves and stems are active against GramPositive bacteria and yeast.... morus albaAction: Emmenagogue, antispasmodic, carminative, expectorant. Leaves and seed— astringent, antispasmodic. Warm infusion of herb—promotes suppressed menstrual flow.
The herb contains about 3% volatile oil comprising sabinene hydrate, sa- binene, linalool, carvacrol, estrogole, eugenol and terpenes; flavonoids including luteolin-7-glucoside, dios- metin-7-glucoside, apigenin-7-gluco- side; rosmarinic acid, caffeic acid; and triterpenoids such as ursolic acid, olea- nolic acid, sterols.Marjoram herb and oil exhibit antibacterial action. (German Commission E.) The herb contains arbutin and hydroxyquinone (a carcinogenic agent) in low concentrations. The herb is not suited for extended use. Topical application of hydroxyquinone leads to depigmentation of the skin. There is no reports of similar side effects with marjoram ointment. (German Commission E.)Origanum vulgare Linn. (Wild Marjoram) contains volatile oil with a widely varying composition; major components include thymol, beta-bisabolene, caryophyllene, linalool and borneol; other constituents are similar to those of O. majorana.The leaves of Wild Marjoram contain phenolic acids. The phenyl propionic acid and the phenyl glucoside showed antioxidant activity comparable to that of BHA, a synthetic antiox- idant.Wild Marjoram preparations are used for bronchial catarrh and disturbances of the gastrointestinal tract in Unani medicine.Sweet Marjoram shows stronger effect on the nervous system than Wild Marjoram and gives better results in anxiety, headaches and insomnia.Both the species have been included among unapproved herbs by German Commission E.... oroxylum indicumHabitat: Manipur, Naga and Lushai hills, Chota Nagpur, Western Ghats.
English: Kidney Tea Plant, Java Tea.Folk: Mutri-Tulasi (Maharashtra).Action: Leaves—diuretic, used in nephrosis and severe cases of oedema. An infusion of leaves is given as a specific in the treatment of various kidney and bladder diseases including nephrocirrhosis and phosphaturia, also in rheumatism and gout.
Key application: In irrigation therapy for bacterial and inflammatory diseases of the lower urinary tract and renal gravel. (German Commission E.) Flower tops and leaves (samples from Indonesia) contained methyl ri- pariochromene A. In another sample, leaves also yielded several phenolic compounds including lipophilic flavones, flavonol glycosides and caf- feic acid derivatives. Rosmarinic acid and 2,3-dicaffeoyl-tartaric acid (67% of total phenolics, 94.5% in hot water extract) were major compounds of caffeic acid derivatives.The leaves also contain a high percentage (0.7-00.8) of potassium salts. Presence oforthosiphonin and potassium salts help in keeping uric acid and urate salts in solution, thus prevents calculi and other deposits. The leaf extract lowers blood sugar in diabetics, but not consistently.Orthosiphon pallidus Royle, equated with the Ayurvedic herb Arjaka and Shveta-Kutherak and known as Ajagur and Naganda-baavari in folk medicine, is used for dysuria and colic.... orthosiphon grandiflorusHabitat: The Himalayas, Khasi hills and the Western Ghats at altitudes of 1,500-3,000 m.
English: Royal Fern.Action: Fern—antispasmodic, astringent, an aqueous extract is administered for intestinal gripe; used externally in rheumatism; also prescribed in muscular debility Fonds enter into diuretic drinks used for treating body swellings. Root—mucilaginous, styptic, stimulant.
The rhizomes contain phenolic, gallic, caffeic, p-coumaric, vanillic, salicylic, p-hydroxybenzoic and ferulic acids and catechol tannins (2.8%) which are responsible for fern's astringent activity. Biological activity of these tannins corresponds to that of 10% tannic acid.... osmunda regalisHabitat: Throughout the plains of India.
English: Caltrops (bigger var.).Ayurvedic: Brihatgokshura, Kshouraka, Trikantaka, Gokantaka, Swaadukantaka, Bhakshantaka.Unani: Khaar-e-khasak Kalaan, Gokharu Kalaan.Siddha/Tamil: Peru-neranji, Annai- neringi.Action: Fruit—used for spermatorrhoea, nocturnal emissions, menstrual irregularities, puerperal diseases, genitourinary disorders, difficult micturition, chronic cystitis, renal calculus. Root— antibilious.
The stem and fruits contain flavo- noids pedalitin and its glucoside (ped- aliin), diometin, dinatin and its derivatives. The fruits contain nonaco- sane, tritriacontane, triacontanoic acid, sitosterol-beta-D-glucoside, rubusic acid, luteolin as major constituents. Leaves and fruits yield phenolic acids which include caffeic, protocatechuic, p-coumaric and ferulic acids. Flowers gave dinatin, quercetin and quercetin- 7-glucoside.Aqueous extract of the fruit is reported to produce in vitro inhibitory effect on crystallization in urinary lithi- asis. The solubility of uric acid in aqueous extract is reported to be 45% more than in water alone.The plant extracts exhibit diuretic activity.Dosage: Fruit, root—3-5 g powder; 50-100 ml. decoction. (CCRAS.)... pedalium murexAcute pain is caused by internal or external injury or disease. It warns the individual that harm or damage is occurring and stimulates them to take avoiding or protective action. With e?ective treatment of disease or injury and/or the natural healing process, the pain resolves – although some acute pain syndromes may develop into chronic pain (see below). Stimuli which are su?ciently intense potentially to damage tissue will cause the stimulation of speci?c receptors known as NOCICEPTORS. Damage to tissues releases substances which stimulate the nociceptors. On the surface of the body there is a high density of nociceptors, and each area of the body is supplied by nerves from a particular spinal segment or level: this allows the brain to localise the source of the pain accurately. Pain from internal structures and organs is more di?cult to localise and is often felt in some more super?cial structure. For example, irritation of the DIAPHRAGM is often felt as pain in the shoulder, as the nerves from both structures enter the SPINAL CORD at the same level (often the structures have developed from the same parts of the embryo). This is known as referred pain.
The impulses from nociceptors travel along nerves to the spinal cord. Within this there is modulation of the pain ‘messages’ by other incoming sensory modalities, as well as descending input from the brain (Melzack and Walls’ gate-control theory). This involves morphine-like molecules (the ENDORPHINS and ENKEPHALINS) amongst many other pain-transmitting and pain-modulating substances. The modi?ed input then passes up the spinal cord through the thalamus to the cerebral cortex. Thus the amount of pain ‘felt’ may be altered by the emotional state of the individual and by other incoming sensations. Once pain is perceived, then ‘action’ is taken; this involves withdrawal of the area being damaged, vocalisation, AUTONOMIC NERVOUS SYSTEM response and examination of the painful area. Analysis of the event using memory will occur and appropriate action be taken to reduce pain and treat the damage.
Chronic pain may be de?ned in several ways: for example, pain resistant to one month’s treatment, or pain persisting one month beyond the usual course of an acute illness or injury. Some doctors may also arbitrarily choose the ?gure of six months. Chronic pain di?ers from acute pain: the physiological response is di?erent and pain may either be caused by stimuli which do not usually cause the perception of pain, or may arise within nerves or the central nervous system with no apparent external stimulation. It seldom has a physiological protective function in the way acute pain has. Also, chronic pain may be self-perpetuating: if individuals gain a psychological advantage from having pain, they may continue to do so (e.g. gaining attention from family or health professionals, etc.). The nervous system itself alters when pain is long-standing in such a way that it becomes more sensitive to painful inputs and tends to perpetuate the pain.
Treatment The treatment of pain depends upon its nature and cause. Acute pain is generally treated by curing the underlying complaint and prescribing ANALGESICS or using local anaesthetic techniques (see ANAESTHESIA – Local anaesthetics). Many hospitals now have acute pain teams for the management of postoperative and other types of acute pain; chronic pain is often treated in pain clinics. Those involved may include doctors (in Britain, usually anaesthetists), nurses, psychologists and psychiatrists, physiotherapists and complementary therapists. Patients are usually referred from other hospital specialists (although some may be referred by GPs). They will usually have been given a diagnosis and exhausted the medical and surgical treatment of their underlying condition.
All the usual analgesics may be employed, and opioids are often used in the terminal treatment of cancer pain.
ANTICONVULSANTS and ANTIDEPRESSANT DRUGS are also used because they alter the transmission of pain within the central nervous system and may actually treat the chronic pain syndrome.
Many local anaesthetic techniques are used. Myofascial pain – pain affecting muscles and connective tissues – is treated by the injection of local anaesthetic into tender spots, and nerves may be blocked either as a diagnostic procedure or by way of treatment. Epidural anaesthetic injections are also used in the same way, and all these treatments may be repeated at intervals over many months in an attempt to cure or at least reduce the pain. For intractable pain, nerves are sometimes destroyed using injections of alcohol or PHENOL or by applying CRYOTHERAPY or radiofrequency waves. Intractable or terminal pain may be treated by destroying nerves surgically, and, rarely, the pain pathways within the spinal cord are severed by cordotomy (though this is generally only used in terminal care).
ACUPUNCTURE and TRANSCUTANEOUS ELECTRICAL NERVE STIMULATION (TENS) are used for a variety of pain syndromes, particularly myofascial or musculoskeletal pain. It is thought that they work by increasing the release of endorphins and enkephalins (see above). It is possible to implant electrodes within the epidural space to stimulate directly the nerves as they traverse this space before passing into the spinal cord.
Physiotherapy is often used, particularly in the treatment of chronic backache, where pain may be reduced by improving posture and strengthening muscles with careful exercises. Relaxation techniques and psychotherapy are also used both to treat chronic pain and to help patients cope better with their disability.
Some types of chronic pain are caused by injury to sympathetic nerves or may be relieved by interrupting conduction in sympathetic nerves. This may be done in several ways. The nerves may be blocked using local anaesthetic or permanently destroyed using alcohol, phenol or by surgery.
Many of these techniques may be used in the management of cancer pain. Opioid drugs are often used by a variety of routes and methods, and management of these patients concentrates on the control of symptoms and on providing a good quality of life.... pain
Habitat: Garhwal, Himachal Pradesh and Kulu.
English: Quassia (substitute for P excelsa Lindtl).Ayurvedic: Bhurangi, Nimbi. (Clerodendrum serratum and its related species represent Bhaargi or Bhaarangi.)Folk: Nimatotaa.Action: Wood—a non-astringent bitter tonic and stomachic, amoe- bicidal, anthelmintic (used as enema), insect repellent. Used as a supporting medicine for temporary relief in cirrhosis of liver.
Many indole alkaloids of beta-car- boline, canthin-6-one and beta-carbo- line dimer type, have been isolated from the wood. These are reported to increase the blood flow rate in the intestine and stomach of rabbit; also exhibited antiviral activity on Herpes simplex virus.Nigaki lactone and methylnigaki- none, isolated from the wood, showed antigastric ulcer activity in rats. The extract of the wood is reported to prevent the secretion of gastric juice in a dose-dependent manner in rats. The extract also showed the same effects on rats having aspirin-induced gastric ulcer.Family: Scrophulariaceae.Habitat: The alpine Himalayas from Kashmir to Sikkim.
English: Picrorhiza.Ayurvedic: Katukaa, Katurohini, Kattarohini, Katuki, Katukikaa, Krishnabhedaa, Kaandaruhaa, Matsyashakalaa, Chakraangi, Shat- parvaa, Arishta, Ashokarohinya, Shakuldaani.Unani: Kutki, Kharbaq-e-Hindi.Siddha/Tamil: Kaduguragini.Action: Root—stomachic, antidiar- rhoeal, cholagogue, hepatoprotec- tive. Used in hepatitis, chronic dysentery, amoebiasis.
Key application: In jaundice, intermittent fever, dyspnoea and skin diseases. (The Ayurvedic Pharmacopoeia ofIndia.)The roots yield a glycosidal bitter principle, kutkin, found to be a mixture of two iridoid glycosides, picro- side I and kutkoside. Also obtained were D-mannitol, kutkiol, kutkisterol and a ketone (identical with apocynin).Kutkin exhibited hepatoprotective activity in CCl4-induced toxic rats.Picroliv, a standardized fraction from the alcoholic extract of the root and rhizome, containing 55-60% of a mixture of picroside I and kutkoside (1:15) showed dose-dependent protective activity on isolated hepatocytes in vitro against thiocetamide-induced hepatic damage in rat and was found to be more potent than Silymarin, a known hepatoprotective agent. Pi- croliv is reported to show protective effect against rifampicin-induced hep- atotoxicity in rats. It also exerts hy- polipidaemic effect in normal, triton- treated and cholesterol-fed rats.Kutkin, picroside I and kutkoside exhibit anti-inflammatory property.The phenolic glycoside, androsin, isolated from the plant, prevents allergen and platelet activating factor- induced bronchial obstruction in guinea-pigs in vitro.Cucurbitacin glycosides, isolated from the root, exhibit liver protective, tumour inhibitory and anti-inflammatory activity.Dosage: Root—1-3 g; 3-6 g as purgative. (CCRAS.)... picrasma quassioidesHabitat: North-western Himalaya at 900-3,700 m.
English: Black Lombardy Poplar.Action: Bark and balsam from leaf bud— used for cold. Bark— depurative. Leaf bud—antiseptic, anti- inflammatory.
The bud exudate contains dimethyl- caffeic acid, which was found active against herpes simplex virus type 1.A 50% ethanol extract of a mixture of flowers and buds showed 11% inhibition of enzymatic conversion of testosterone into 5 alpha-dihydrotesterone and 4-androstene-3,17-dione. The extract was partitioned between ethylac- etate and water and the resultant ethy- lacetate fraction contained the active compounds, pinobanksin, demethyl- quercetin and pinocembrin. It exhibited 15% inhibitory activity on the enzyme. Pinocembrin was the most potent, almost equal to estradiol, which was used as a control.The bark of all Populus species contains, phenolic glycosides, salicin and populin (salicinbenzoate). Tannins are also present (5-9%).Both salicin and populin cause elimination of uric acid. Salicin is antiperi- odic and is used like quinine in intermittent fever, also in coryza, rheumatism and neuralgia.... populus nigraHabitat: Temperate Himalayas from Kashmir to Bhutan and in Khasi and Jaintia hills at 1,500 m.
Folk: Keechey (Tibet).Action: Root—powder used for killing leeches. Flowers—eaten in salad.
The whole plant contains several tri- terpenoid saponins.Primula veris Linn., synonym P officinalis Hill and P. elatior Hill are grown in Indian gardens.Key application: Primula veris, P. elatior Hill—the flower and the root in catarrhs of the respiratory tract. (German Commission E, ESCOP.) Contraindicated in gastritis and gastric ulcer. (ESCOP.)Synonym: P. acaulis Hill.Family: Primulaceae.Habitat: Sub-Himalayan region.
English: Primrose (Evening Primrose is equated with Oenothera biennis), Cowslip.Unani: Nakhud. (Also equated with Cicer arietinum by National Formulary of Unani Medicine.)Action: Plant—anti-inflammatory, vulnerary, vermifuge, emetic. Used only externally.
The plant gave phenolic glycosides, flavonoids, saponins.... primula vulgarisHabitat: Native to the Mediterranean region, cultivated in Nilgiri Hills.
English: Rosemary.Folk: Rusmari.Action: Essential oil from flowers and leaves—anti-inflammatory, astringent, antiseptic, stomachic, carminative; used externally in circulatory disorders. Flowering tops and leaves—carminative, diuretic, emmenagogue; vapor baths afford relief in incipient catarrh, rheumatism and muscular affections.
Key application: Leaf—internally in dyspeptic complaints; externally in supportive therapy for rheumatic diseases and circulatory problems. (German Commission E.) Shows improvement of hepatic and biliary function.(ESCOP.) Carminative, spasmolytic of hepatic and biliary function. (ESCOP.) Carminative, spasmolytic. (The British Herbal Pharmacopoeia.)In research using rats, the essential oil and ethanolic extract of rosemary decreased drug-induced hepatotoxici- ty and the suppression of bone marrow cells. Phenolic compounds in the herb exhibit antioxidant activity. (Sharon M. Herr.)The herb contains volatile oil (1.02.5%), composed mainly of 1, 8-cineole (20-25%), alpha-pinene (15-25%), camphor (10-25%), others include bor- neol, isobutyl acetate, camphene, li- monene, linalool, 3-octanone, terpine- ol, verbenol; flavonoids including api- genin, diosmetin, diosmin; rosmarinic acid and other phenolic acids; diter- penes; rosmaricine; ursolic acid, olea- nolic acid and their derivatives.The anti-inflammatory effect of Rosemary has been attributed to ros- marinic acid, ursolic acid and apigenin. Among flavonoids, diosmin is reported to be more effective in decreasing capillary fragility than rutin. A ros- maricine derivative exhibits stimulant and mild analgesic activity.The phenolic fraction, isolated from the leaves, also from the oil, exhibits antioxidant activity.Pressed juice of leaves possesses a strong antibacterial action on Staphylococcus aureus, E. coli and Bacillis sub- tilis.An infusion of the plant with borax is used as a hair wash for preventing hair loss.Rosemary oil, in combination with the essential oil from thyme, lavender and cedarwood, showed improvement in hair growth by 44% after 7 months of treatment for alopecia areata. (Natural Medicines Comprehensive Database, 2007.)... rosmarinus officinalisHabitat: Uttar Pradesh, Bihar and Punjab.
English: Sugarcane, Noble Cane.Ayurvedic: Ikshu, Dirgha-chhada, Bhuurirasa, Morata, Asipatra, Madhutrna, Gudamuula, Trnarasa.Unani: Gannaa, Naishakar.Siddha/Tamil: Karumbu, Nanal.Action: Cane Juice—restorative, cooling, laxative, demulcent, diuretic, antiseptic. Used in general debility, haemophilic conditions, jaundice and urinary diseases.
The Ayurvedic Pharmacopoeia ofIn- dia recommends the juice of the stem in haemorrhagic diseases and anuria; and the root in dysuria.Sugarcane juice contains surcose (70-80% of soluble solids in the juice), glucose and fructose. Non-sugar constituents present in the cane juice are carbohydrates other than sugars. As- paragine and glutamine are prominent amino acids in the juice. Other amino acids include alanine, gamma- amino butyric acid, aspartic and glutamic acids, glycine, leucine, lysine, serine and tyrosine. The presence of phenylalanine, histidine, valine, proline, threonine and arginine, pipecolic acid, methionine and tryptophan has also been reported.Aconitic acid constitutes about three-fourths of the total carboxylic acid present in the juice.Vitamins present in the juice are: thiamine, riboflavin, niacin, pantothenic acid, biotin, and vitamin D; enzymes include diastase, invertase, lac- tase, peroxidase, tyrosinase.Phenols in the cane juice are mainly polyphenols from tannin and antho- cyanin from the rind.Cane juice contains glycolic acid which improves skin complexion as it has antiwrinkle effect, prevents scaly growth and increases natural collagen and elastin in the skin.Enzymes present in the seeds include large quantities of diastase and invertase.An ester, vanilloyl-l-O-beta-D-glu- coside, has been isolated from the bagasse.The leaves contain alpha-amylase and glutathione-S-transferase.Dosage: Stem—200-400 ml juice; rootstock—15-30 g for decoction. (API, Vol. IV.)... saccharum officinarumHabitat: North-western Himalayas, up to an altitude of 2,400 m.
English: White Willow, European Willow.Ayurvedic: Jalavetasa.Unani: Bed Saadaa.Folk: Vivir (Kashmir).Action: Analgesic, antiinflammatory, febrifuge. Used for rheumatic inflammation, painful muscles, spondylitis, lumbago, sciatica, neuralgia, gout and fever. (In 1838, chemists identified salicylic acid in the bark. Afterwards, synthesized it as acetylsalicylic acid, aspirin, in 1899.)
Key application: In diseases accompanied by fever, headache, rheumatic ailments. (German Commission E.) The British Herbal Pharmacopoeia reported anti- inflammatory action. The British Herbal Compendium additionally reported analgesic, antipyretic, antirheumatic and astringent actions of the willow bark.The bark contains phenolic glyco- sides; salicin, picein and triandrin with esters of salicylic acid and salicyl alcohol, acetylated salicin, salicortin and salireposide; tannins; catechin; p- coumaric acid; flavonoids and polysac- charides.Salicylic acid inhibits prostaglandin production, relives pain and brings down fever.... salix albaHabitat: North India, along the banks of rivers nad water-courses.
English: Weeping Willow.Siddha/Tamil: Aatru Paalai.Folk: Giur (Kashmir). Bed.Action: Leaves and bark— astringent, antipyretic. Used in intermittent and remittent fevers. Bark—anthelmintic. Biological activity of aerial part—antiviral, CNS active, hypothermic.
The leaves are reported to contain delphinidin and cyanidin, fragilin, salicin, salicortin, salidroside, tremu- loidin, triandrin and vimalin. Salicin content in the stems and leaves is reported to be 3 to 4%. The bark yields phenolics—triandrin, salicin, gallocat- echol, catechol.... salix babylonicaHabitat: Kashmir, Punjab, Himachal Pradesh and Uttar Pradesh.
English: Sallow, Goat Willow, Common Willow.Ayurvedic: Vetasa, Vaanira, Vidula, Vanjula, Vaanjulaa. In Kerala Homonoia riparia Lour., Euphorbiaceae, is used as Vetasa or Jalavetasa.Unani: Bed Mushk.Action: Distilled water from flowers—cordial, stimulant; externally applied to headache. Stem and leaves—astringent. Leaves—decoction used as febrifuge. Bark and twigs—astringent, applied to piles. Ash of wood—used in haemoptysis; mixed with vinegar, applied to piles.
Alkaloids, glycosides and saponins of male racemes increase the amplitude and slow the heartbeat and act more rapidly than digitalis on isolated frog heart.Flavonoids present in the male racemes are: diometin, isorhamnetin, cap- reoside and salicapreoside.Phenol glycosides present in the bark are: delphinidin, cyanidin, pipe- colic acid, fragilin, picein, salicin, sal- icortin, salireproside, triandrin and vimalin. Tannin content is reported to be 8-13%.Salix daphnoides Vill. and Salix ele- gans Wall. (The Himalayas from Kash mir to Nepal) are also known as Jalave- tasa.Dosage: Leaf, bark, root—50- 100 ml decoction. (CCRAS.)... salix capreaHabitat: Cultivated in Kashmir and Himachal Pradesh.
English: Crack Willow, Kashmir Willow.Folk: Tilachaang (Himachal Pradesh).Action: Bark—antirheumatic.
Key application: For relief of low back pain; symptomatic relief of mild osteoarthritic and rheumatic complaints. (ESCOP.) The bark contains salicin 0.23%, salicase and tannin (6-12%).The phenol glycosides reported from the plant include fragilin, glycosmin, grandidentatin, picein, populin, sali- cin, salireposide, salicyloyl tremuloi- din, triandrin and tremuloidin.Willow bark consists of the dried bark or twigs of various species of the genus Salix, including S. purpurea L. and S. daphnoides Vill.Salicylate concentrations vary greatly among Salix sp. Salix alba bark is reported to contain 0.49-0.98% salicin; Salix purpurea bark 3-9%, Salix daphnoides bark 4.9-5.6% and Salix fragilis bark 3.9-10.2%. (Natural Medicines Comprehensive Database, 2007.)... salix fragilisHabitat: Native to the Mediterranean region; grown as an ornamental.
English: Sage.Folk: Salvia Sefakuss.Action: Plant—astringent, anti- inflammatory, carminative, anti- spasmodic, antiseptic. Leaf and flower—cholagogue, hypogly- caemic, antiasthmatic (used for respiratory allergy), cholagogue, emmenagogue, antisudoriferous, antiseptic. Leaf—diaphoretic, antipyretic. Used for sore throat, laryngitis, tonsillitis, stomatitis.
Key application: Leaf—internally, for dyspeptic symptoms and excessive perspiration; externally for inflammations of the mucous membranes of nose and throat. (German Commission E.) ESCOP indicates its use for inflammations and infections such as stomatitis, gingivitis, pharyngitis, and hyperhidrosis.The leaves contain a volatile oil; diterpene bitters including carnosolic acid; flavonoids including salvigenin, genkwanin, hispidulin, luteolin and its derivatives; phenolic acids including rosmarinic, caffeic, labiatic; a condensed catechin, salvia tannin.The roots contain diterpene quino- nesroyleanone and its derivatives. Volatile oil contains alpha-and beta-thu- jone, 1,8-cineole and camphor. Thu- jone is strongly antiseptic and carminative, also has an oestrogenic action that is partly responsible for the herb's hormonal activity in reducing breast milk production. The volatile oil also relieves muscle spasms. Ros- marinic acid, a phenol, allays inflammations.Cirsiliol, linalool and alpha-terpine- ol, constituents of the volatile oil, exhibit CNS depressant activities.In a double blind, randomized and placebo controlled trial, extracts of Salvia officinalis showed improvement in patients with mild to moderate Alzheimer disease. (Natural Medicines Comprehensive Database, 2007.)Sage oil is used in perfumes as a deodorant and for the treatment of thrush and gingivitis. The herb is used in tooth powders, mouth washes, gargles, poultices, hair tonics and hair dressings.... salvia officinalisHabitat: Native of Baluchistan. (Used in Unani medicine.)
Unani: Kanochaa, Marv. Seeds— Tukhm Kanochaa, Tukhm Marv. (National Formulary of Unani Medicine equated Kanochaa with Phyllanthus maderaspatensis Linn.)Action: Used for colic and as an intestinal tonic, deobstruent and disinfectant. Roasted or processed seeds are prescribed in diarrhoea and dysentery.
Synonym: S. wightiana Wall. ex W. & A.Family: Caprifoliaceae.Habitat: Kashmir at 2,000-3,600 m.
English: Dwarf Elder.Unani: Khamaan Saghir, Khamaan- ul-Arzaa, (Nabli) Khamaan.Siddha/Tamil: Mushkiyaara (Punjab), Khamman, Ganhulaa.Action: Diuretic, expectorant. Used for kidney and bladder torpor.
Lipid fraction of drupes contains unsaturated fatty acids, sterols, aliphatic alcohols, triterpenic alcohols, alpha- and beta-amyrin; also anthocyanin pigments, phenolic acids. The root contains beta-sitosterol and alpha- amyrin. Aqueous extracts induced diuresis in rats and exhibited hypotensive activity in cats. The extract of flowering herb showed significant anti- ulcerogenic activity. cyanogenic glycosides; berries contain flavonoids, anthocyanins, vitamin A and C.Anti-inflammatory activity of the flowers has been attributed to ursolic acid. Elder flowers and peppermint is an old remedy for influenza in the Western herbal.The berry is used against influenza virus A and B. (J Alt Compliment Med, 1(4), 1995.)... sambucus ebulusHabitat: Kangra and in Simla hills.
English: European Elder, Black Elder.Unani: Khamaan Kabir.Action: Anti-inflammatory, anticatarrhal, diuretic. Flowers and berries—used for common cold, influenza, nasal catarrh, sinusitis; as a gargle in sore throat. Inner bark—cathartic, hydragogue, emetic, diuretic. Infusion of bark and flowers—given in epilepsy; also used as a gentle circulatory stimulant, diaphoretic, expectant and anticatarrhal; locally in inflammations.
Key application: In colds, also as a diaphoretic and anticatarrhal. (German Commission E, The British Herbal Compendium, WHO.)The flowers contain triterpenes including ursolic acid; flavonoids (up to 3%) including rutin; phenolic acids; triterpenes; sterols; tannins; mucilage; volatile oil (up to 0.2%); leaves gaveSynonym: S. koetjape (Burm. f.) Merrill.Family: Meliaceae.Habitat: Wild in Kangra and in Simla hills.
English: European Elder.Siddha/Tamil: Sevai, Sayai.Action: Root—astringent, carminative, antispasmodic. Used for diarrhoea. Bark—anthelmintic.
Fruit hulls gave bryonic and bryono- lic acids, mesoinosital and dimethyl mucate; heartwood also gave triter- penic acids including katonic and in- dicic acid.The seeds gave limonoids—sandori- cin and 6-hydroxysandoricin. A sec- otriterpene, koetjapic acid, together with katonic acid, has been isolated from the stem. Sandoricin and 6- hydroxysandoricin exhibited effective antifeedant activity. Katonic acid exhibited significant cytotoxicity against a variety of cultured human cancer cells.... sandoricum indicumHabitat: Throughout India, except Northwestern India, up to 750 m.
English: Ashoka tree.Ayurvedic: Ashoka, Ashoku, Hempushpa, Taamrapallava, Pindapushpa, Gandhapushpa. (Polyalthia longifolia Benth. & Hook. f., an ornamental roadside tree, is wrongly called Ashoka.)Unani: Ashoka.Siddha/Tamil: Asogam.Action: Bark—uterine tonic (imparts healthy tone to uterus), used for suppressed menses, leucorrhoea, menstrual pain, menorrhagia, complaints of menopause. Also used for dyspepsia, biliousness, colic, burning sensation. Flowers—pounded and mixed with water, used in haemorrhagic dysentery, bleeding piles and retention of urine.
The Ayurvedic Pharmacopoeia ofln- dia recommends the bark in metro- hhagia, menorrhagia, chronic lymphadenitis and inflammations.The flowers contain fatty acids and gallic acid; apigenin-7-O-beta- D-glucoside, cyanidin-3,5-diglucoside, kaempferol 3-O-beta-D-glucoside, pe- largonidin-3,5-diglucoside, quercetin and its 3-O-beta-D-glucoside and sitos- terol.The bark yields alkanes, esters and primary alcohols. It gave n-octacosa- nol, tannin (6%), catechin, (+)-cate- chol, (-)-epicatechin, (-)-epicatechol, leucocyanidin, leucopelargonidin, pro- cyanidin derivatives, methyl-and eth- ylcholesterol derivatives.Quercetin and its 3-O-rhamnoside, kaempferol-3-O-alpha-L-rhamnoside, amyrin, ceryl alcohol and beta-sitos- terol have been isolated from leaves and stems.Alcoholic extract of the bark is reported to be active against a wide range of bacteria. The aqueous extract has been found to enhance the life span of mice infected with Ehrlich ascites carcinoma by 24%.Pure phenolic glucoside (P2), isolated from stem bark, exhibited highly potent oxytocic activity on different mammals and was similar in nature to pitocin and ergometrine.Dosage: Dried stem bark—20-30 g for decoction. (API, Vol. I.)... saraca asocaHabitat: Punjab, Assam, Khasi Hills, Madhya Pradesh and Peninsular India.
English: Marking-Nut.Ayurvedic: Bhallaataka, Bhallata, Arushkara, Agnik, Agnimukha, Sophkrit, Viravrksha.Unani: Balaadur, Bhilaayan, Bhilaavaan.Siddha/Tamil: Shenkottei, Erimugi. (Kattu shen-kottai is equated with S. travancorica Bedd., found in evergreen forests of Tinnevelly and Travancore.)Folk: Bhilaavaa.Action: Toxic drug, used only after curing. Fruit—caustic, astringent, anti-inflammatory, antitumour. Used in rheumatoid arthritis and for the treatment of tumours and malignant growths.
A decoction, mixed with milk or butter fat, is prescribed in asthma, neuralgia, sciatica, gout, hemiplegia, epilepsy. Kernel oil—antiseptic; used externally in gout, leucoderma, psoriasis and leprosy. Bark gum—used for nervous debility; in leprous, scrofulous and venereal affections.Bigger var. is equated with S. kurzii Engler.The nut shells contain biflavonoids, including tetrahydrobustaflavone, tet- rahydroamentoflavone and anacardu- flavanone; nallaflavone; anacardic acid; aromatic amines and bhilawanol. Bhi- lawanol is a mixture of phenolic compounds, including cis and trans isomers of urushenol (3-pentadecenyl-8' catechol), monohydroxy phenol and semicarpol. These are the major constituents of the shell liquid, isolated from the nuts (about 46% of the weight of extract).A mixture of closely related pentade- cyl catechols exhibits anticancer activity. Extracts of the fruit was found effective against human epidermoid carcinoma of the naso-pharynx in tissue culture.Milk extract of the nut showed anti-inflammatory activity against car- rageenin, 5-HT and formaldehyde- induced rat paw oedema in acute anti- inflammatory studies. (About 20% animals developed gangrene of limbs, tail and ears.)Dosage: Detoxified fruit—1-2 g in milk confection. (API, Vol. II.)... semecarpus anacardiumHabitat: Uttar Pradesh, Madhya Pradesh, Rajasthan, Orissa, Gujarat, Andhra Pradesh, Tamil Nadu, and Maharashtra.
English: Sesame, Gingelly.Ayurvedic: Tila, Snehphala.Unani: Kunjad, Til.Siddha: Ellu (seed), Nallennai (oil).Action: Seeds—an important source of protein; also rich in thiamine and niacine. Nourishing, lactagogue, diuretic, laxative, emollient. Powdered seeds—given internally in amenorrhoea and dysmenorrhoea. (Black seeds are preferred in Indian medicine.) Paste is applied to burns, scalds, piles. Leaves—used in affections of kidney and bladder. Bland mucilage is used in infantile diarrhoea, dysentery, catarrh and bladder troubles, acute cystitis and strangury.
Non-saponifiable fraction of the seed oil gave sterols, a lignans, sesamin and a nitrolactone, sesamolin. Sesamin and sesamolin are not found in any other vegetable oil. Sesamin is present in a concentration of 0.5 to 1.0%. The oil from the white seeds from West Bengal and Assam is reported to contain about 2.5% sesamin. Sesamol, a phenolic antioxidant, is present in traces.The leaves gave a flavonoid, pedalin. Pinoresinol has also been reported from the plant.The seed contains thiamine, niacin, riboflavin, nicotinic acid, pantothenic acid, folic acid, biotin, pyridoxine, in- ositol, choline, p-aminobenzoic acid, ascorbic acid, vitamin A, alpha-and beta-tocopherol. Sugars present are glucose, surcose, galactose, planteose, raffinose. Fatty acid in the seed are myristic, palmitic, stearic, arachidic, hexadecenoic, oleic, linoleic and lig- noceric.Basic aroma compounds of the roasted seeds consisted of mainly dimethyl thiazole and substituted pyrozines.Dosage: Seed—5-10 g powder. (API, Vol. IV.)... sesamum indicumHabitat: North, east and central India.
English: Sal tree. Oleoresin: Sal Dammer or Bengal Dammer.Ayurvedic: Shaala, Saalasaara, Dhuupa-vriksha. (Substitute: Vateria indica.)Siddha/Tamil: Kungiliyam, Venkungiliyam (resin).Action: Fruit—a paste is prescribed in diarrhoea. Resin—astringent, detergent; antidiarrhoeal and antidysenteric. Essential oil of Sal resin—antiseptic. Used for skin diseases.
The bark contains 7-12, young leaves 20, twigs and leaves 22, and powder dust 12% tannin. The spray-dried aqueous extract of the bark contains 39.6% of tannins with a trans/non-trans ratio of 0.73. The tannins are of pyrogal- lol type. Oleanolic acid has also been isolated from the bark.Several triterpenoids have been isolated from the resin. Hydroxy-hopano- ne, dammarenediol II (20S) and dam- marenolic acid are reported to exhibit antiviral activity against Herpes simplex. The resin on dry distillation yields an essential oil, known as Chuaa Oil. It consists of 96.0% neutral and 3.0 and 1.9% phenolic and acidic fractions respectively. Non-phenolic portion of the oil is reported to have a depressing effect on the central nervous system, the phenolic portion is less effective.Dosage: Heartwood, flower—3- 5 g powder; 50-100 ml decoction; resin—1-3 g. (CCRAS.)... shorea robustaHabitat: The temperate Himalayas from Kashmir eastwards and in Khasi Hills, up to 3,000 m.
English: European Goldenrod, Woundwort.Action: Anticatarrhal, diaphoretic, anti-inflammatory, antiseptic to mucous membranes.
Key application: In irrigation therapy for inflammatory diseases of the lower urinary tract, urinary calculi and kidney gravel. (German Commission E.) ESCOP also indicates its use as an adjuvant in the treatment of bacterial infections of the urinary tract.Anti-inflammatory activity is due to phenolic glycosides; antifungal activity is due to saponins based on polygalic acid (acts specifically against the candida fungus, the cause of vaginal and oral thrush). As a diuretic, aerial parts are used for nephritis and cystitis and to flush out kidney and bladder stones; urine volume is increased but not sodium excretion.The plant contains quercitrin, rutin, iso-quercitrin, astragalin, kaempfer- ol, rhamnoglucoside, quercetin, caffeic acid and chlorogenic acid. Aerial parts contain diterpenoids of cis-clerodane lactone group.... solidago virga-aureaHabitat: Tropical parts of India, in rice fields, cultivated lands as a weed.
Ayurvedic: Mundi, Mundika, Munditikaa, Bhuukadamba, Alam- busta, Shraavani, Tapodhanaa.(Mahamundi, Mahaa-Shraavani Is Equated With S. Africanus Linn.)Unani: Mundi.Siddha/Tamil: Kottakarthai.Folk: Gorakh-Mundi.Action: Juice—Styptic, Emollient, Resolvent. Also Used In Hepatic And Gastric Disorders. Seeds And Root—Anthelmintic. Decoction Is Used In Cough And Other Catarrhal Affections And Chest Diseases. Root Bark—Given In Bleeding Piles. Flowers—Blood Purifier, Alterative, Depurative.
The Ayurvedic Pharmacopoeia Of India Recommends The Dried Leaf In Cervical Lymphadenitis, Chronic Sinusitis, Migraine, Epilepsy, Lipid Disorders, Diseases Of Spleen, Anaemia, Dysuria.The Drug Is Mostly Administered In The Form Of Its Steam-Distillate. Steam Distillation Of Fresh Flowering Herb Yields An Essential Oil Containing Methyl Chavicol, Alpha-Ionone, D-Cadinene, P-Methoxycinnamaldehyde As Major Constituents. A Bitter Alkaloid, Sphaer- Anthine, Has Been Reported In The Plant.Capitula Contains Albumin, A Fatty Oil (Up To 5%), Reducing Sugars, Tannins, Mineral Matter, A Volatile Oil (0.07%), And A Glucoside. No Alkaloid Was Detected In The Inflorescence. The Glucoside On Hydrolysis Gave A Aglycone, Phenolic In Nature. The Unsaponifiable Matter Of The Fatty Oil Showed Beta-Sitosterol, Stigmas- Terol, N-Triacontanol, N-Pentacosane And Hentriacontane. The Essential Oil Is Active Against Vibrio Cholera And Mi- Crococcus Pyogenes Var. Aureus. The Flower Heads Gave Beta-D-Glucoside Of Beta-Sitosterol.Eudesmanolides, Cryptomeridiol And 4-Epicryptomeridiol Have Been Isolated From Flowers.Flowers Gave A Sesquiterpene Glyco- Side, Sphaeranthanolide, Which Exhibited Immune Stimulating Activity.Dosage: Leaf— 3-6 G (Api, Vol Iii); Whole Plant—10-20 Ml Juice (Api, Vol. IV).... sphaeranthus indicusHabitat: Cultivated in gardens.
English: Brazilian Tea, Bastard Vervain, Aaron's Rod.Ayurvedic: Kariyartharani.Siddha/Tamil: Simainayuruvi, Simainaivirunji, Naioringi.Folk: Chirchiti, Marang Chirchiti.Action: Febrifuge, antiinflammatory. In Brazil, the plant is externally used for purulent ulcers and internally for rheumatic inflammations and fever. An infusion of the bark is used against diarrhoea and dysentery.
The leaves contain friedelin, stig- masterol, ursolic acid, hispidulin, scu- tellarein, choline, phenolic acids, chlo- rogenic acid and flavonoids—6-hy- droxyluteolol-7-glucuronide, luteolol- 7-glucuronide and apigenol-7-glucu- ronide. Stems and leaves gave an iri- doid glycoside, tarphetalin (ipolami- ide). The leaves are reported to be used for colds and cough.... stachytarpheta jamaicensisHabitat: Europe and from the Mediterranean to Caucasian region. Russian Comfrey or Blue Comfrey has been introduced in Simla; Prickly Camfrey is cultivated in Western India.
English: Comfrey, Knitbone.Folk: Sankuutan (Maharashtra).Action: Vulnerary (The British Herbal Pharmacopoeia), astringent, demulcent, haemostatic, tissue- restorative (repairs broken bones and lacerated flesh, promotes formation of a callus).
Key application: Externally for fractures and sprains, to promote bone growth and formation of callus. (German Commission E.)Allantoin, a cell proliferant, helps repair damaged tissues. Antiinflammatory action is due to rosmarinic acid and other phenolic acids. Used for stomach ulcers, irritable bowel syndrome, colitis, hiatus hernia; pleurisy, bronchitis (contraindicated in oede- matous conditions of the lung); and for the treatment of fractures, sickets, varicose ulcers. Experiments, during the 1960s, reveal that pyrrolizidine alkaloids are toxic to liver (dispute still unresolved); it is still not clear if these are hepatotoxic in the context of the whole plant. The aerial parts are considered safe.Russian Comfrey or Blue Comfrey has been equated with Symphytum peregrinum Ledeb. (introduced into India in Simla).The Plant is a good source of al- lantoin, a drug used in the treatment of gastric ulcers, disorders of liver and cancer. Tincture of the fresh herb is reported to be used for asthma, bronchitis and congestive conditions of the lungs.... symphytum officinale
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