Plai: From 1 Different Sources
Zingiber cassumunar
FAMILY: Zingiberaceae
SYNONYMS: Z. montanum, Z. cassumunar ‘Roxburgh’, Z. purpureum ‘Roscoe’, cassumunar ginger.
GENERAL DESCRIPTION: The root of this tropical perennial plant is tuberous, with long fleshy fibres and jointed appendages, much like ginger but slightly larger. The fresh rhizome, which is yellow inside, has a cool, green, camphoraceous, spicy-warm scent. The stem is made of green leaf sheathes which are grass-like with brownish-purple pointed shoots bearing pale yellow flowers.
DISTRIBUTION: Native to Thailand, Indonesia and India: it is now commonly found throughout Asia. Since plai is an important medicinal plant in Thailand, there are many regions where plai is cultivated and there are now at least three native varieties or sub-species found in Thailand.
OTHER SPECIES: There are several sub-species (and essential oil chemotypes) of plai depending on the location of the plant from which it has been extracted. Essential oil produced from rhizomes grown in the north-west region is the most typical from Thailand and contains almost as much terpinen-4-ol as tea tree oil. Terpinen-4-ol has been well researched, and is to known to activate white blood cells: it also has significant antibacterial, antiviral and antifungal properties. Oil produced from the central region contains more sabinene. Zingiber cassumunar is a close relative of ginger and galangal, both of which are used to produce essential oils.
HERBAL/FOLK TRADITION: Zingiber cassumunar is widely used in folklore remedies as a single plant or as component of herbal recipes in Thailand and many Asian countries for the treatments of conditions, such as inflammation, sprains and strains, rheumatism and muscular pain. Although it is derived from the same plant family as ginger (Zingiber officinale), it does not possess the classic warming effect common to ginger. Instead, plai has a cooling action on inflamed areas, making it an excellent choice for treating injuries, post-operative pain and all types of muscular and joint pain such as torn muscles and ligaments as well as conditions such as arthritis and rheumatism. For this reason, plai has long been regarded by Thai massage therapists as one of the most essential oils to have at their disposal. Although generally diluted with a carrier oil, it can be applied directly to the skin when treating areas of severe pain or inflammation that are close to the surface of the skin. It is reported to ease pain for up to 16–20 hours – it is even used by Thai boxers for pain relief!
Used in skin care, the oil exhibits good antioxidant properties and is used in Thai culture to treat stretch marks and scars; also to heal wounds. Plai herbal compound is used traditionally in the form of a poultice and decoction for the treatment of a range of digestive disorders including colic, constipation, diarrhoea, flatulence, nausea heartburn. Zingiber cassumunar is also a traditional Thai remedy for respiratory conditions, including asthma, catarrh, colds and coughs, fever and influenza.
ACTIONS: Analgesic, antioxidant, antibacterial, antimicrobial, antihistamine, antineuralgic, antifungal, anti-inflammatory, antiseptic, antispasmodic, antitoxic, antiviral, carminative, digestive, diuretic, febrifugal, laxative, rubefacient, rejuvenating, stimulant, tonic, vermifuge.
EXTRACTION: Steam distilled from the fresh rhizome (roots) of the Plai plant (Zingiber cassumunar).
CHARACTERISTICS: The oil is a pale amber colour with a fresh, herbaceous, spicy-green scent and a resinous, slightly floral undertone. It will blends well with black pepper, bergamot, ginger, grapefruit, lemongrass, lime, jasmine, lavender, neroli, petitgrain, rosemary, sandalwood and tea tree.
PRINCIPAL CONSTITUENTS: The main active chemical constituents of the oil are terpinen-4-ol (up to 49 per cent) sabinene (up to 45 per cent), DMPBD (up to per cent), g-terpinene and a-terpinene – depending on the source of the oil.
SAFETY DATA: Non-toxic, non-irritating and non-sensitizing. Best to check for any possible sensitization due to variants in chemo-types available.
AROMATHERAPY/HOME: USE
Skin care: Acne, cuts, stretch marks, scars, wounds.
Circulation muscles and joints: All types of aches and pains caused by inflammation, including arthritis and rheumatism, cramp, gout, joint problems, muscle spasm, sprains and strains, torn muscles and ligaments as well as post-operative pain.
Digestive system: Cramps, colic, constipation, diarrhea, flatulence, indigestion, heartburn.
Respiratory system: Asthma, catarrh, chronic colds, bronchitis, congestion, fever, flu, sinusitis.
Genito-urinary system: Menstrual cramps.
Immune system: Stimulates the immune system and boosts vitality.
Nervous system: Anxiety, nervous tension, stress.
OTHER USES: The fresh rhizome or powdered root is much used in traditional Thai cuisine. The oil is used in the pharmaceutical industry, for example, in mosquito repellant formulations.
Eclipta prostrataAsteraceaeSan: Bhrngarajah, Tekarajah;Hin: Bhamgra, Mocakand, Babri;
Ben: Kesutthe, Kesraj;
Mal: Kannunni, Kayyonni, Kayyunnni;Tam: Kayyantakara, Kaikeri;Kan: Kadiggagaraga;Tel: Guntagalijeran; Arab: Kadim-el-bintImportance: Eclipta is one of the ten auspicious herbs that constitute the group dasapuspam which is considered to destroy the causative factors of all unhealthy and unpleasant features and bestow good health and prosperity. The members of this group cure wounds and ulcers as well as fever caused by the derangement of the tridosas - vata, pitta and kapha. It is used in hepatitis, spleen enlargements, chronic skin diseases, tetanus and elephantiasis. The leaf promotes hair growth and use as an antidote in scorpion sting. The root is used as an emetic, in scalding of urine, conjuctivitis and as an antiseptic to ulcers and wound in cattle. It is used to prevent abortion and miscarriage and also in cases of uterine pains after the delivery. The juice of the plant with honey is given to infants for expulsion of worms. For the relief in piles, fumigation with Eclipta is considered beneficial. A decoction of the leaves is used in uterine haemorrhage. The paste prepared by mincing fresh plants has got an antiinflammatory effect and may be applied on insect bites, stings, swellings and other skin diseases. In Ayurveda, it is mainly used in hair oil, while in Unani system, the juice is used in “Hab Miskeen Nawaz” along with aconite, triphala, Croton tiglium, Piper nigium, Piper longum, Zingiber officinale and minerals like mercury, sulphur, arsenic, borax, etc. for various types of pains in the body. It is also a constituent of “Roghan Amla Khas” for applying on the hair and of “Majun Murrawah-ul-arwah”.Distribution: This plant is widely distributed in the warm humid tropics with plenty of rainfall. It grows commonly in moist places as a weed all over plains of India.Botany: Eclipta prostrata (Linn) Linn. syn. E. alba Hassk. is an annual, erect or postrate herb, often rooting at nodes. Leaves are sessile, 2.5-7.5cm long with white appressed hairs. Floral heads are 6-8 mm in diameter, solitary and white. Fruit is an achene, compressed and narrowly winged. Sometimes, Wedelia calendulacea, which resembles Eclipta prostrata is used for the same purpose.Properties and activity: The leaves contain stigmasterol, -terthienylmethanol, wedelolactone, dismethylwedelolactone and dismethylwedelolactone-7-glucoside. The roots give hentriacontanol and heptacosanol. The roots contain polyacetylene substituted thiophenes. The aerial part is reported to contain a phytosterol, -amyrin in the n-hexane extract and luteolin-7-glucoside, -glucoside of phytosterol, a glucoside of a triterpenic acid and wedelolactone in polar solvent extract. The polypeptides isolated from the plant yield cystine, glutamic acid, phenyl alanine, tyrosine and methionine on hydrolysis. Nicotine and nicotinic acid are reported to occur in this plant.The plant is anticatarrhal, febrifuge, antidontalgic, absorbent, antihepatic, CVS active, nematicidal, ovicidal and spasmolytic in activity. The alcoholic extract of entire plant has been reported to have antiviral activity against Ranikhet disease virus. Aqueous extract of the plant showed subjective improvement of vision in the case of refractive errors. The herbal drug Trefoli, containing extracts of the plant in combination with others, when administered to the patients of viral hepatitis, produced excellent results.... eclipta
Andrographis paniculataAcanthaceaeSan: Bhunimbah, KiratatiktahHin: Kakamegh, Kalpanath
Ben: Kalmegh
Mal: Nilaveppu, Kiriyattu Tam: Nilavempu Kan: KreataImportance: Kalmegh, the Great or Green Chiretta is a branched annual herb. It is useful in hyperdipsia, burning sensation, wounds, ulcers, chronic fever, malarial and intermittent fevers, inflammations, cough, bronchitis, skin diseases, leprosy, pruritis, intestinal worms, dyspepsia, flatulence, colic, diarrhoea, dysentery, haemorrhoids and vitiated conditions of pitta (Warrier et al, 1993). It is used to overcome sannipata type of fever, difficulty in breathing, hemopathy due to the morbidity of kapha and pitta, burning sensation, cough, oedema, thirst, skin diseases, fever, ulcer and worms. It is also useful in acidity and liver complaints (Aiyer and Kolammal, 1962). The important preparations using the drug are Tiktakagheta, Gorocandi gulika, Candanasava, Panchatiktam kasaya, etc. (Sivarajan et al, 1994). A preparation called “Alui” is prepared by mixing powdered cumin (Cuminium cyminum) and large cardamom (Amomum subulatum) in the juice of this plant and administered for the treatment of malaria (Thakur et al, 1989). It is also a rich source of minerals.Distribution: The plant is distributed throughout the tropics. It is found in the plains of India from U.P to Assam, M.P., A.P, Tamil Nadu and Kerala, also cultivated in gardens.Botany: Andrographis paniculata (Burm.f.) Wall ex.Nees belongs to the family Acanthaceae. It is an erect branched annual herb, 0.3-0.9m in height with quadrangular branches. Leaves are simple, lanceolate, acute at both ends, glabrous, with 4-6 pairs of main nerves. Flowers are small, pale but blotched and spotted with brown and purple distant in lax spreading axillary and terminal racemes or panicles. Calyx-lobes are glandular pubescent with anthers bearded at the base. Fruits are linear capsules and acute at both ends. Seeds are numerous, yellowish brown and sub-quadrate (Warrier et al,1993).Another species of Andrographis is A. echioides (Linn.) Nees. It is found in the warmer parts of India. The plant is a febrifuge and diuretic. It contains flavone-echiodinin and its glucoside-echioidin (Husain et al, 1992).Agrotechnology: The best season of planting Andrographis is May-June. The field is to be ploughed well, mixed with compost or dried cowdung and seedbeds of length 3m, breadth 1/2m and 15cm height are to be taken at a distance of 3m. The plant is seed propagated. Seeds are to be soaked in water for 6 hours before sowing. Sowing is to be done at a spacing of 20cm. Seeds may germinate within 15-20 days. Two weedings, first at one month after planting and the second at 2 month after planting are to be carried out. Irrigation during summer months is beneficial. The plant is not attacked by any serious pests or diseases. Flowering commences from third month onwards. At this stage, plant are to be collected, tied into small bundles and sun-dried for 4-5 days. Whole plant is the economic part and the yield is about 1.25t dried plants/ha (Prasad et al, 1997).Properties and activity: Leaves contain two bitter substances lactone “andrographolid” and “kalmeghin”. The ash contains sodium chloride and potassium salts. Plant is very rich in chlorophyte. Kalmeghin is the active principle that contains 0.6% alkaloid of the crude plant. The plant contains diterpenoids, andrographolide, 14-deoxy-11-oxo-andrographolide, 14-deoxy-11,12-dihydroandrographolide, 14-deoxy andrographolide and neoandrographolide (Allison et al, 1968). The roots give flavones-apigenin-7,4-dio-O-methyl ether, 5-hydroxy-7,8,2’,3’- tetramethoxyflavone, andrographin and panicolin and -sitosterol (Ali et al, 1972; Govindachari et al, 1969). Leaves contain homoandrographolide, andrographosterol and andrographone.The plant is vulnerary, antipyretic, antiperiodic, anti-inflammatory, expectorant, depurative, sudorific, anthelmintic, digestive, stomachic, tonic, febrifuge and cholagogue. The plant is antifungal, antityphoid, hepatoprotective, antidiabetic and cholinergic. Shoot is antibacterial and leaf is hypotensive(Garcia et al, 1980). This is used for the inflammation of the respiratory tract. In China, researchers have isolated the andrographolide from which soluble derivative such as 14-deoxy-11, 12-dehydro-andrographolide which forms the subject of current pharmacological and clinical studies. Apigenin 7,4’-O-dimethyl ether isolated from A. paniculata exhibits dose dependent, antiulcer activity in shay rat, histamine induced ulcer in guinea pigs and aspirin induced ulcers in rats. A crude substance isolated from methanolic extract of leaves has shown hypotensive activity. Pre-treatment of rats with leaf (500mg/kg) or andrographolide (5mg/kg) orally prevented the carbon tetrachloride induced increase of blood serum levels of glutamate-oxaloacetate transaminase in liver and prevented hepatocellular membrane.... green chiretta
Aristolochia bracteolataAristolochiaceaeSan: KitamariHin: Kiramar, Kitamar Mal: Attuthottappala, AtuthinnappalaTam: AtutinnappalaiImportance: The bracteated birthwort or worm killer is a perennial prostrate herb. As the name suggests it is a killer of intestinal worms especially roundworms. It is also used in vitiated conditions of kapha and vata, constipation, inflammations, amenorrhoea, dysmenorrhoea, foul ulcers, boils, syphilis, gonorrhoea, dyspepsia, colic, skin diseases, eczema, artheralgia and intermittent fevers. The plant is an insect repellent due to the presence of aristolochic acid, which is poisonous to man and livestock. Plant is also used against scorpion sting. Seeds ground in water to form a lotion and used for softening hair. Powdered root is used in fertility control.Distribution: The plant is found in Sri Lanka, Arabian countries and tropical Africa. In India, the plant is grown in Deccan and Carnatic Plateau.Botany: Aristolochia bracteolata Lam. syn. A. bracteata Retz. belongs to the family Aristolochiaceae. It is a perennial prostrate herb with weak, glabrous stems. Leaves are simple, alternate, reniform or broadly ovate, cordate at the base with a wide sinus upto 7.5cm in diameter, reticulately veined. Flowers are solitary with a large sessile orbicular bract at the base. Perianth tube is cylindric with dark purple tip having revolute margins. Fruits are oblong-ellipsoid 12-ribbed glabrous capsules. Seeds are deltoid with slightly cordate base (Warrier et al, 1993) Another important species belonging to the genus Aristolochia is A. indica Linn. The plant grows wild throughout the low hills and plains of India from Nepal to West Bengal and South India. It is a valuable anti-dote to snake bite and to bites of poisonous insects as scorpion, etc. It is given in cases of cholera and diarrhoea after macerating with black pepper corns. The juice of the leaves has stimulant, tonic and antiperiodic properties.Agrotechnology: Shady areas and well-drained soils are most suited to Aristolochia. The plant can be seed propagated. 3-month-old seedlings raised in polybags are required for transplanting. Pits of size 50cm cube are to be taken at a distance of 3m and filled with sand, topsoil and dried cowdung. To these pits, the seedlings are to be transplanted. Regular irrigation and organic manure application is beneficial. The plant is to be trailed on iron wires tied to poles. The plant is not attacked by any serious pests or diseases. Plant attains good spread within one year. Leaves can be collected for the next 10 years. Roots and leaves constitute the economi c parts (Prasad et al, 1997).Properties and activity: Leaves and fruits yield ceryl alcohol, -sitosterol and aristolochic acid. Root contains aristolochic acid. Seeds give an alkaloid magnoflorine, aristolochic acid, fatty oil comprising palmitic, stearic, lignoseric and oleic acids and -sitosterol.The plant is anthelmintic, cathartic, antiperiodic and emmenagogue. Leaf is antigonorrhoeic, larvicidal and used in eczema on children’s leg and ulcers. The plant is oxytocic (Husain et al,1992).... worm killer
(L.) Correa ex Roxb.
Family: Rutaceae.
Habitat: The plains and submountain regions of India, ascending to an altitude of 1,200 m in the western Himalayas; cultivated all over India.
English: Bael tree, Bengal Quince.
Ayurvedic: Bilva, Shriphala, Shaandilya, Shailuusha, Shalya, Sadaaphala, Mahaakapitha (Kapitha is equated with Feronia limonia), Maaluura, Rudrajataa, Rudranir- maalya, Shivajataakhya.
Unani: Bael.
Siddha/Tamil: Vilvam, Koovilam.
Action: Stomachic, antimicrobial (specific for diarrhoea, colitis, dysentery and enteric infections), digestive, astringent, spasmolytic, hypoglycaemic.
Key application: As antidiarrhoeal. (Indian Herbal Pharmacopoeia.) Along with other therapeutic applications, The Ayurvedic Pharmacopoeia of India indicates the use of root in dysuria; stembark in diabetes and lipid disorders.A number of coumarins (including xanthotoxol and alloimperatorin methyl ether), flavonoids (including rutin and marmesin), alkaloids (including alpha-fagarine), sterols and essential oils have been isolated from plant parts. Pectin is an important constituent of the fruit.Alkaloid aegeline, present in the leaves, is efficacious in asthma. The active principle in aqueous extract of leaf shows hypoglycaemic activity similar to insulin. Leaves are also given in jaundice. Alcoholic extract of seeds shows antiallergic activity.Marmin, a coumarin isolated from the roots, shows anti-inflammatory effects experimentally. Marmin also inhibited gastric haemorrhagic lesions in rats and exhibited antiulcer effects. Seed oil showed beneficial effects in regeneration of tumour cells.Aurapten is found to be the most potent inhibitor of heart rate. Rootbark is used for palpitation of the heart.
Dosage: Pulp of unripe or half ripe fruit—3 g powder. Root—6 g powder. (API Vols. I, III.)... aegle marmelos
Nutritional Profile
Energy value (calories per serving): Moderate
Protein: Moderate Fat: Low to moderate Saturated fat: Low to high Cholesterol: Low to high Carbohydrates: High
Fiber: Moderate to high
Sodium: Moderate to high
Major vitamin contribution: B vitamins
Major mineral contribution: Calcium, iron, potassium
About the Nutrients in This Food
All commercially made yeast breads are approximately equal in nutri- tional value. Enriched white bread contains virtually the same amounts of proteins, fats, and carbohydrates as whole wheat bread, although it may contain only half the dietary fiber (see flour).
Bread is a high-carbohydrate food with lots of starch. The exact amount of fiber, fat, and cholesterol in the loaf varies with the recipe. Bread’s proteins, from grain, are low in the essential amino acid lysine. The most important carbohydrate in bread is starch; all breads contain some sugar. Depending on the recipe, the fats may be highly saturated (butter or hydrogenated vegetable fats) or primarily unsaturated (vegetable fat).
All bread is a good source of B vitamins (thiamin, riboflavin, niacin), and in 1998, the Food and Drug Administration ordered food manufactur- ers to add folates—which protect against birth defects of the spinal cord and against heart disease—to flour, rice, and other grain products. One year later, data from the Framingham Heart Study, which has followed heart health among residents of a Boston suburb for nearly half a cen- tury, showed a dramatic increase in blood levels of folic acid. Before the fortification of foods, 22 percent of the study participants had a folic acid deficiency; after, the number fell to 2 percent.
Bread is a moderately good source of calcium, magnesium, and phos- phorus. (Breads made with milk contain more calcium than breads made without milk.) Although bread is made from grains and grains contain phytic acid, a natural antinutrient that binds calcium ions into insoluble, indigestible compounds, the phytic acid is inactivated by enzyme action during leavening. Bread does not bind calcium.
All commercially made breads are moderately high in sodium; some contain more sugar than others. Grains are not usually considered a good source of iodine, but commer- cially made breads often pick up iodine from the iodophors and iodates used to clean the plants and machines in which they are made.
Homemade breads share the basic nutritional characteristics of commercially made breads, but you can vary the recipe to suit your own taste, lowering the salt, sugar, or fat and raising the fiber content, as you prefer.
The Most Nutritious Way to Serve This Food
As sandwiches, with cheese, milk, eggs, meat, fish, or poultry. These foods supply the essen- tial amino acid lysine to “complete” the proteins in grains.
With beans or peas. The proteins in grains are deficient in the essential amino acids lysine and isoleucine and rich in the essential amino acids tryptophan, methionine, and cystine. The proteins in legumes (beans and peas) are exactly the opposite.
Diets That May Restrict or Exclude This Food
Gluten-free diet (excludes breads made with wheat, oats, rye, buckwheat and barley flour) Lactose-free diet
Low-fiber diet (excludes coarse whole-grain breads) Low-sodium diet
Buying This Food
Look for: Fresh bread. Check the date on closed packages of commercial bread.
Storing This Food
Store bread at room temperature, in a tightly closed plastic bag (the best protection) or in a breadbox. How long bread stays fresh depends to a great extent on how much fat it contains. Bread made with some butter or other fat will keep for about three days at room tempera- ture. Bread made without fat (Italian bread, French bread) will dry out in just a few hours; for longer storage, wrap it in foil, put it inside a plastic bag, and freeze it. When you are ready to serve the French or Italian bread, you can remove it from the plastic bag and put the foil- wrapped loaf directly into the oven.
Throw away moldy bread. The molds that grow on bread may produce carcinogenic toxins.
Do not store fresh bread in the refrigerator; bread stales most quickly at temperatures just above freezing. The one exception: In warm, humid weather, refrigerating bread slows the growth of molds.
When You Are Ready to Serve This Food
Use a serrated knife to cut bread easily.
What Happens When You Cook This Food
Toasting is a chemical process that caramelizes sugars and amino acids (proteins) on the surface of the bread, turning the bread a golden brown. This chemical reaction, known both as the browning reaction and the Maillard reaction (after the French chemist who first identified it), alters the structure of the surface sugars, starches, and amino acids. The sugars become indigestible food fiber; the amino acids break into smaller fragments that are no longer nutritionally useful. Thus toast has more fiber and less protein than plain bread. How- ever, the role of heat-generated fibers in the human diet is poorly understood. Some experts consider them inert and harmless; others believe they may be hazardous.
How Other Kinds of Processing Affect This Food
Freezing. Frozen bread releases moisture that collects inside the paper, foil, or plastic bag in which it is wrapped. If you unwrap the bread before defrosting it, the moisture will be lost and the bread will be dry. Always defrost bread in its wrappings so that it can reabsorb the moisture that keeps it tasting fresh.
Drying. Since molds require moisture, the less moisture a food contains, the less likely it is support mold growth. That is why bread crumbs and Melba toast, which are relatively mois- ture-free, keep better than fresh bread. Both can be ground fine and used as a toasty-flavored thickener in place of flour or cornstarch.
Medical Uses and/or Benefits
A lower risk of some kinds of cancer. In 1998, scientists at Wayne State University in Detroit conducted a meta-analysis of data from more than 30 well-designed animal studies mea- suring the anti-cancer effects of wheat bran, the part of grain with highest amount of the insoluble dietary fibers cellulose and lignin. They found a 32 percent reduction in the risk of colon cancer among animals fed wheat bran; now they plan to conduct a similar meta- analysis of human studies. Breads made with whole grain wheat are a good source of wheat bran. NOTE : The amount of fiber per serving listed on a food package label shows the total amount of fiber (insoluble and soluble).
Early in 1999, however, new data from the long-running Nurses Health Study at Brigham Women’s Hospital/Harvard University School of Public Health showed that women who ate a high-fiber diet had a risk of colon cancer similar to that of women who ate a low fiber diet. Because this study contradicts literally hundreds of others conducted over the past 30 years, researchers are awaiting confirming evidence before changing dietary recommendations.
Calming effect. Mood is affected by naturally occurring chemicals called neurotransmitters that facilitate transmission of impulses between brain cells. The amino acid tryptophan amino acid is the most important constituent of serotonin, a “calming” neurotransmitter. Foods such as bread, which are high in complex carbohydrates, help move tryptophan into your brain, increasing the availability of serotonin.
Adverse Effects Associated with This Food
Allergic reactions and/or gastric distress. Bread contains several ingredients that may trigger allergic reactions, aggravate digestive problems, or upset a specific diet, among them gluten (prohibited on gluten-free diets); milk (prohibited on a lactose- and galactose-free diet or for people who are sensitive to milk proteins); sugar (prohibited on a sucrose-free diet); salt (controlled on a sodium-restricted diet); and fats (restricted or prohibited on a controlled-fat, low-cholesterol diet).... bread
A traditional absorbable SUTURE used in surgery for tying cut arteries and stitching wounds. Consisting of twisted COLLAGEN (from sheep or cattle intestines), catgut is absorbed by phagocytes (see under PHAGOCYTE) over a variable period. There are two types: plain, and chromatised or chromic. Synthetic absorbable sutures cause less reaction, have a predictable absorption period and are more e?ective.... catgut
(Cocoa, milk chocolate, sweet chocolate)
Nutritional Profile
Energy value (calories per serving): Moderate
Protein: Low (cocoa powder)
High (chocolate)
Fat: Moderate Saturated fat: High Cholesterol: None
Carbohydrates: Low (chocolate)
High (cocoa powder)
Fiber: Moderate (chocolate)
High (cocoa powder)
Sodium: Moderate
Major vitamin contribution: B vitamins
Major mineral contribution: Calcium, iron, copper
About the Nutrients in This Food
Cocoa beans are high-carbohydrate, high-protein food, with less dietary fiber and more fat than all other beans, excepting soy beans.
The cocoa bean’s dietary fiber includes pectins and gums. Its proteins are limited in the essential amino acids lysine and isoleucine. Cocoa butter, the fat in cocoa beans, is the second most highly saturated vegetable fat (coconut oil is number one), but it has two redeeming nutritional qualities. First, it rarely turns rancid. Second, it melts at 95°F, the temperature of the human tongue. Cocoa butter has no cholesterol; neither does plain cocoa powder or plain dark chocolate.
Cocoa beans have B vitamins (thiamine, riboflavin, niacin) plus min- erals (iron, magnesium, potassium, phosphorus, and copper).
All chocolate candy is made from chocolate liquor, a thick paste pro- duce by roasting and grinding cocoa beans. Dark (sweet) chocolate is made of chocolate liquor, cocoa butter, and sugar. Milk chocolate is made of choc- olate liquor, cocoa butter, sugar, milk or milk powder, and vanilla. White
* These values apply to plain cocoa powder and plain unsweetened chocolate. Add- ing other foods, such as milk or sugar, changes these values. For example, there is no cholesterol in plain bitter chocolate, but there is cholesterol in milk chocolate.
chocolate is made of cocoa butter, sugar, and milk powder. Baking chocolate is unsweetened dark chocolate. The most prominent nutrient in chocolate is its fat.
Fat Content in One Ounce of Chocolate
|
Saturated fat (g) |
Monounsaturated fat (g) |
Polyunsaturated fat (g) |
Cholesterol
(mg) |
| Dark (sweet) |
|
|
|
|
| chocolate |
5.6 |
3.2 |
0.3 |
0 |
| Milk chocolate |
5.9 |
4.5 |
0.4 |
6.6 |
| Baking chocolate |
9 |
5.6 |
0.3 |
0 |
| White chocolate |
5.5 |
2.6 |
0.3 |
0 |
Source: USDA Nut rient Data Laborator y. Nat ional Nut rient Database for Standard Reference. Available online. UR L : http://w w w.nal.usda.gov/fnic/foodcomp/search /.
Because chocolate is made from a bean, it also contains dietary fiber and measurable amounts of certain minerals. For example, one ounce of dark chocolate, the most nutritious “eating” chocolate, has 1.6 g dietary fiber, 0.78 mg iron (4 percent of the R DA for a woman,
10 percent of the R DA for a man), 32 mg magnesium (11 percent of the R DA for a woman, 8 percent of the R DA for a man), and .43 mg zinc (5 percent of the R DA for a woman, 4 percent of the R DA for a man).
Cocoa beans, cocoa, and chocolate contain caffeine, the muscle stimulant theobro- mine, and the mood-altering chemicals phenylethylalanine and anandamide (see below).
The Most Nutritious Way to Serve This Food
With low-fat milk to complete the proteins without adding saturated fat and cholesterol. NOTE : Both cocoa and chocolate contain oxalic acid, which binds with calcium to form cal- cium oxalate, an insoluble compound, but milk has so much calcium that the small amount bound to cocoa and chocolate hardly matters. Chocolate skim milk is a source of calcium.
Diets That May Restrict or Exclude This Food
Antiflatulence diet
Low-calcium and low-oxalate diet (to prevent the formation of calcium oxalate kidney stones) Low-calorie diet
Low-carbohydrate diet
Low-fat diet
Low-fat, controlled-cholesterol diet (milk chocolates) Low-fiber diet
Potassium-regulated (low-potassium) diet
Buying This Food
Look for: Tightly sealed boxes or bars. When you open a box of chocolates or unwrap a candy bar, the chocolate should be glossy and shiny. Chocolate that looks dull may be stale, or it may be inexpensively made candy without enough cocoa butter to make it gleam and give it the rich creamy mouthfeel we associate with the best chocolate. (Fine chocolate melts evenly on the tongue.) Chocolate should also smell fresh, not dry and powdery, and when you break a bar or piece of chocolate it should break cleanly, not crumble. One exception: If you have stored a bar of chocolate in the refrigerator, it may splinter if you break it without bringing it to room temperature first.
Storing This Food
Store chocolate at a constant temperature, preferably below 78°F. At higher temperatures, the fat in the chocolate will rise to the surface and, when the chocolate is cooled, the fat will solidif y into a whitish powdery bloom. Bloom is unsightly but doesn’t change the chocolate’s taste or nutritional value. To get rid of bloom, melt the chocolate. The chocolate will turn dark, rich brown again when its fat recombines with the other ingredients. Chocolate with bloom makes a perfectly satisfactory chocolate sauce.
Dark chocolate (bitter chocolate, semisweet chocolate) ages for at least six months after it is made, as its flavor becomes deeper and more intense. Wrapped tightly and stored in a cool, dry cabinet, it can stay fresh for a year or more. Milk chocolate ages only for about a month after it is made and holds its peak flavor for about three to six months, depending on how carefully it is stored. Plain cocoa, with no added milk powder or sugar, will stay fresh for up to a year if you keep it tightly sealed and cool.
What Happens When You Cook This Food
Chocolate burns easily. To melt it without mishap, stir the chocolate in a bowl over a pot of hot water or in the top of a double boiler or put the chocolate in a covered dish and melt it in the microwave (which does not get as hot as a pot on the store).
Simple chemistry dictates that chocolate cakes be leavened with baking soda rather than baking powder. Chocolate is so acidic that it will upset the delicate balance of acid (cream of tartar) and base (alkali = sodium bicarbonate = baking soda) in baking powder. But it is not acidic enough to balance plain sodium bicarbonate. That’s why we add an acidic sour-milk product such as buttermilk or sour cream or yogurt to a chocolate cake. Without the sour milk, the batter would be so basic that the chocolate would look red, not brown, and taste very bitter.
How Other Kinds of Processing Affect This Food
Freezing. Chocolate freezes and thaws well. Pack it in a moistureproof container and defrost it in the same package to let it reabsorb moisture it gave off while frozen.
Medical Uses and/or Benefits
Mood elevator. Chocolate’s reputation for making people feel good is based not only on its caffeine content—19 mg caffeine per ounce of dark (sweet) chocolate, which is one-third the amount of caffeine in a five-ounce cup of brewed coffee—but also on its naturally occurring mood altering chemicals phenylethylalanine and anandamide. Phenylethylalanine is found in the blood of people in love. Anandamide stimulates areas of your brain also affected by the active ingredients in marijuana. (NOTE : As noted by the researchers at the Neurosci- ences Institute in San Diego who identified anandamide in chocolate in 1996, to get even the faintest hint of marijuana-like effects from chocolate you would have to eat more than
25 pounds of the candy all at once.)
Possible heart health benefits. Chocolate is rich in catechins, the antioxidant chemicals that give tea its reputation as a heart-protective anticancer beverage (see tea). In addition, a series of studies beginning with those at the USDA Agricultural Research Center in Peoria, Illinois, suggest that consuming foods rich in stearic acid like chocolate may reduce rather than raise the risk of a blood clot leading to a heart attack.
Possible slowing of the aging process. Chocolate is a relatively good source of copper, a mineral that may play a role in slowing the aging process by decreasing the incidence of “protein glycation,” a reaction in which sugar molecules ( gly = sugar) hook up with protein molecules in the bloodstream, twisting the protein molecules out of shape and rendering them unusable. This can lead to bone loss, rising cholesterol, cardiac abnormalities, and a slew of other unpleasantries. In people with diabetes, excess protein glycation may be one factor involved in complications such as loss of vision. Ordinarily, increased protein glyca- tion is age-related. But at the USDA Grand Forks Human Nutrition Research Center in North Dakota, agricultural research scientist Jack T. Saari has found that rats on copper-deficient diets experience more protein glycation at any age than other rats. A recent USDA survey of American eating patterns says that most of us get about 1.2 mg copper a day, considerably less than the Estimated Safe and Adequate Daily Dietary Intake (ESADDI) or 1.5 mg to 3 mg a day. Vegetarians are less likely to be copper deficient because, as Saari notes, the foods highest in copper are whole grains, nuts, seeds, and beans, including the cocoa bean. One ounce of dark chocolate has .25 mg copper (8 –17 percent of the ESADDI).
Adverse Effects Associated with This Food
Possible loss of bone density. In 2008, a team of Australian researchers at Royal Perth Hos- pital, and Sir Charles Gairdner Hospital published a report in the American Journal of Clinical Nutrition suggesting that women who consume chocolate daily had 3.1 percent lower bone
density than women who consume chocolate no more than once a week. No explanation for the reaction was proposed; the finding remains to be confirmed.
Possible increase in the risk of heart disease. Cocoa beans, cocoa powder, and plain dark chocolate are high in saturated fats. Milk chocolate is high in saturated fats and cholesterol. Eating foods high in saturated fats and cholesterol increases the amount of cholesterol in your blood and raises your risk of heart disease.
NOTE : Plain cocoa powder and plain dark chocolate may be exceptions to this rule. In studies at the USDA Agricultural Research Center in Peoria, Illinois, volunteers who consumed foods high in stearic acid, the saturated fat in cocoa beans, cocoa powder, and chocolate, had a lower risk of blood clots. In addition, chocolate is high in flavonoids, the antioxidant chemicals that give red wine its heart-healthy reputation.
Mild jitters. There is less caffeine in chocolate than in an equal size serving of coffee: A five- ounce cup of drip-brewed coffee has 110 to 150 mg caffeine; a five-ounce cup of cocoa made with a tablespoon of plain cocoa powder ( 1/3 oz.) has about 18 mg caffeine. Nonetheless, people who are very sensitive to caffeine may find even these small amounts problematic.
Allergic reaction. According to the Merck Manual, chocolate is one of the 12 foods most likely to trigger the classic food allergy symptoms: hives, swelling of the lips and eyes, and upset stomach.* The others are berries (blackberries, blueberries, raspberries, strawberries), corn, eggs, fish, legumes (green peas, lima beans, peanuts, soybeans), milk, nuts, peaches, pork, shellfish, and wheat (see wheat cer ea ls).
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. Caffeine is a substance similar to tyramine. If you consume excessive amounts of a caffeinated food, such as cocoa or chocolate, while you are taking an M AO inhibitor, the result may be a hypertensive crisis.
False-positive test for pheochromocytoma. Pheochromocytoma, a tumor of the adrenal gland, secretes adrenalin, which the body converts to VM A (vanillylmandelic acid). VM A is excreted in urine, and, until recently, the test for this tumor measured the level of VM A in the urine. In the past, chocolate and cocoa, both of which contain VM A, were eliminated from the patient’s diet prior to the test lest they elevate the level of VM A in the urine and produce a false-positive result. Today, more finely drawn tests usually make this unnecessary.
* The evidence link ing chocolate to allergic or migraine headaches is inconsistent. In some people, phenylet hylamine (PEA) seems to cause headaches similar to t hose induced by t yramine, anot her pressor amine. The PEA-induced headache is unusual in t hat it is a delayed react ion t hat usually occurs 12 or more hours after t he chocolate is eaten.... chocolate
CucurbitaceaeThe family Cucurbitaceae includes a large group of plants which are medicinally valuable. The important genera belonging to the family are Trichosanthes, Lagenaria, Luffa, Benincasa, Momordica, Cucumis, Citrullus, Cucurbita, Bryonopsis and Corallocarpus. The medicinally valuable species of these genera are discussed below.1. Trichosanthes dioica Roxb.Eng: Wild Snake-gourd; San: Meki,Pargavi, Parvara, Patola;Hin: Palval, ParvarBen: Potol;Mal: Kattupatavalam, Patolam;Tam: Kombuppudalai;Tel: KommupottaWild snake-gourd is a slender-stemmed, extensively climbing, more or less scabrous and woolly herb found throughout the plains of N. India, extending to Assam and W. Bengal. Tendrils are 2-4 fid. Leaves are 7.5x5cm in size, ovate-oblong, cordate, acute, sinuate- dentate, not lobed, rigid, rough on both surface and with a petiole of 2cm. Flowers are unisexual. Male flowers are not racemed but woolly outside. Calyx tube is 4.5cm long, narrow, teeth linear and erect. Anthers are free. Fruit is 5.9cm long, oblong or nearly spherical, acute, smooth and orange-red when ripe. Seeds are half-ellipsoid, compressed and corrugated on the margin (Kirtikar and Basu, 1988). The unripe fruit of this is generally used as a culinary vegetable and is considered very wholesome and specially suited for the convalescent. The tender shoots are given in decoction with sugar to assist digestion. The seeds are useful for disorders of the stomach. The leaf juice is rubbed over the chest in liver congestion and over the whole body in intermittent fevers (Nadkarni, 1998). The fruit is used as a remedy for spermatorrhoea. The fresh juice of the unripe fruit is often used as a cooling and laxative adjunct to some alterative medicines. In bilious fever, a decoction of patola leaves and coriander in equal parts is given. The fruit in combination with other drugs is prescribed in snakebite and scorpion sting (Kirtikar and Basu, 1988).Fruits contain free amino acids and 5-hydroxy tryptamine. Fatty acids from seeds comprise elaeostearic, linoelic, oleic and saturated acids. The aerial part is hypoglycaemic. Leaf and root is febrifuge. Root is hydragogue, cathartic and tonic. Unripe leaf and fruit is laxative (Husain et al, 1992). The plant is alterative and tonic. Leaves are anthelmintic. Flower is tonic and aphrodisiac. The ripe fruit is sour to sweet, tonic, aphrodisiac, expectorant and removes blood impurities.The other important species belonging to the genus Trichosanthes are as follows.T. palmata Roxb. T. cordata Roxb. T. nervifolia Linn.T. cucumerina Linn.T. anguina Linn.T. wallichiana Wight. syn. T. multiloba Clarke2. Lagenaria vulgaris Ser. syn. Cucurbita Lagenaria Linn. ; Roxb.Eng: Bottle gourd San: Alabu Hin: Lauki, Jangli-khadduBen: Lau, KoduMal: Katuchuram, ChurakkaTam: Soriai-kayTel: SurakkayaBottle gourd is a large softly pubescent climbing or trailing herb which is said to be indigenous in India, the Molucas and in Abyssinia. It has stout 5-angled stems with bifid tendrils. Leaves are ovate or orbiculate, cordate, dentate, 5-angular or 5-lobed, hairy on both surfaces. Flowers are large, white, solitary, unisexual or bisexual, the males long and females short peduncled. Ovary is oblong, softly pubescent with short style and many ovules. Fruits are large, usually bottle or dumb-bell-shaped, indehiscent and polymorphous. Seeds are many, white, horizontal, compressed, with a marginal groove and smooth. There are sweet fruited and bitter-fruited varieties (Kirtikar and Basu, 1988). The fruit contains a thick white pulp which, in the cultivated variety (kodu) is sweet and edible, while in the smaller wild variety (tamri) it is bitter and a powerful purgative. The seeds yield clear limpid oil which is cooling and is applied to relieve headache. The pulp of the cultivated forms is employed as and adjunct to purgatives and considered cool, diuretic and antibilious, useful in cough, and as an antidote to certain poisons. Externally it is applied as a poultice. The leaves are purgative and recommended to be taken in the form of decoction for jaundice (Nadkarni, 1998). In the case of sweet-fruited variety, the stem is laxative and sweet. The fruit is sweet oleagenous, cardiotonic, general tonic, aphrodisiac, laxative and cooling. In the case of bitter-fruited variety, the leaves are diuretic, antibilious; useful in leucorrhoea, vaginal and uterine complaints and earache. The fruit is bitter, hot, pungent, emetic, cooling, cardiotonic, antibilious; cures asthma, vata, bronchitis, inflammations ulcers and pains.3. Luffa acutangula (Linn.) Roxb.Eng: Ridged gourd; San: Dharmargavah, Svadukosataki;Hin: Tori, Katitori;Ben: GhoshaMal: Peechil, Peechinga;Tam: Pikangai, Prikkangai;Tel: Birakaya;Kan: KadupadagilaRidged gourd or ribbed gourd is a large monoecious climber cultivated throughout India. It is with 5-angled glabrous stems and trifid tendrils. Leaves are orbicular-cordate, palmately 5-7 lobed, scabrous on both sides with prominent veins and veinlets. Flowers are yellow, males arranged in 12-20 flowered axillary racemes. Female flowers are solitary, arranged in the axils of the males. Ovary is strongly ribbed. Fruits are oblong-clavate with 10-sharp angles 15-30cm long, tapering towards the base. Seeds are black, ovoid-oblong, much compressed and not winged (Warrier et al, 1995). The leaves are used in haemorrhoids, leprosy, granular-conjunctivitis and ringworm. The seeds are useful in dermatopathy. The juice of the fresh leaves is dropped into the eyes of children in granular conjunctivitis, also to prevent the lids from adhering at night on account of excessive meihomian secretion (Nadkarni, 1998). Fruits are demulcent, diuretic, tonic, expectorant, laxative and nutritive. The seeds are bitter, emetic, cathartic, expectorant and purgative.The other important species of the genus Luffa are:L. aegyptiaca Mill.L. acutangula var. amara ClarkeL. echinata Roxb.4. Benincasa hispida (Thumb.) Cogn. syn. B. cerifera Savi.Eng: Ash gourd, White gourd melon; San: Kusmandah;Hin: Petha, Raksa;Ben: KumraMal: Kumpalam;Tam: Pusanikkai;Kan: Bile Kumbala;Tel: BodigummadiAsh gourd or White gourd melon is a large trailing gourd climbing by means of tendrils which is widely cultivated in tropical Asia. Leaves are large and hispid beneath. Flowers are yellow, unisexual with male peduncle 7.5-10cm long and female peduncle shorter. Fruits are broadly cylindric, 30-45cm long, hairy throughout and ultimately covered with a waxy bloom. The fruits are useful in asthma, cough, diabetes, haemoptysis, hemorrhages from internal organs, epilepsy, fever and vitiated conditions of pitta. The seeds are useful in dry cough, fever, urethrorrhea, syphilis, hyperdipsia and vitiated conditions of pitta (Warrier et al,1993). It is a rejuvenative drug capable of improving intellect and physical strength. In Ayurveda, the fresh juice of the fruit is administered as a specific in haemoptysis and other haemorrhages from internal organs. The fruit is useful in insanity, epilepsy and other nervous diseases, burning sensation, diabetes, piles and dyspepsia. It is a good antidote for many kinds of vegetable, mercurial and alcoholic poisoning. It is also administered in cough, asthma or respiratory diseases, heart diseases and catarrah. Seeds are useful in expelling tapeworms and curing difficult urination and bladder stones. The important formulations using the drug are Kusmandarasayana, Himasagarataila, Dhatryadighrita, Vastyamantakaghrita, Mahaukusmandakaghrita, etc. (Sivarajan et al, 1994).Fruits contain lupeol, -sitosterol, n-triacontanol, vitamin B, mannitol and amino acids. The fruit is alterative, laxative, diuretic, tonic, aphrodisiac and antiperiodic. Seed and oil from seed is anthelmintic (Husain et al, 1992).5. Momordica charantia Linn.Eng: Bitter gourd, Carilla fruit San: KaravellamHin: Karela, KareliMal: Kaypa, PavalTam: Pavakkai, Paval, PakarTel: KakaraBitter gourd or Carilla fruit is a branched climbing annual which is cultivated throughout India. It is a monoecious plant with angled and grooved stems and hairy or villous young parts. Tendrils are simple, slender and elongate. Leaves are simple, orbicular, cordate and deeply divided into 5-7 lobes. Flowers are unisexual, yellow and arranged on 5-10cm long peduncles. Fruits are 5-15cm long with 3-valved capsules, pendulous, fusiform, ribbed and beaked bearing numerous triangular tubercles. Seeds are many or few with shining sculptured surface. The roots are useful in coloptosis and ophthalmopathy. The leaves are useful in vitiated conditions of pita, helminthiasis, constipation, intermittent fever, burning sensation of the sole and nyctalopia. The fruits are useful in skin diseases, leprosy, ulcers, wounds, burning sensation, constipation, anorexia, flatulence, colic, helminthiasis, rheumatalgia, gout, diabetes, asthma, cough, dysmenorrhoea, impurity of breast milk, fever and debility. Seeds are useful in the treatment of ulcers, pharyngodynia, and obstructions of the liver and spleen. The leaves and fruits are used for external application in lumbago, ulceration and bone fractures and internally in leprosy, haemorrhoids and jaundice (Warrier et al, 1995). The drug improves digestion, calms down sexual urge, quells diseases due to pitta and kapha and cures anaemia, anorexia, leprosy, ulcers, jaundice, flatulence and piles. Fruit is useful in gout, rheumatism and complaints of liver and spleen (Nadkarni, 1954; Aiyer and Kolammal, 1966; Mooss, 1976; Kurup et al, 1979). Kaccoradi taila is an important preparation using the drug (Sivarajan et al, 1994).The seeds give triterpene glycosides, named momordicosides A, B, C, D and E, which are glycosides of cucurbit-5-en-triol, tetraol or pentaol. Leaves and vines give tetracyclic triterpenes-momordicines I, II and III (bitter principles). Immature fruits give several non-bitter and 2 bitter cucurbitacin glycosides. Four of the non-bitter glycosides, momordicosides F1, F2, G and I and the bitter momordicosides; K and L have also been characterized. Fruits, seeds and tissue culture give a polypeptide which contained 17 types of amino acids and showed hypoglycaemic activity. Fruits also give 5-hydroxy tryptamine and a neutral compound charantin (a steroidal glucoside), diosgenin, cholesterol, lanosterol and -sitosterol. Leaf is emetic, purgative and antibilious. Fruit is stomachic, tonic, carminative, febrifuge, antirheumatic and hypoglycaemic. Root is astringent. Fruit and leaf is anti-leprotic. Fruit, leaf and root are abortifacient and anti-diabetic. Leaf and seed is anthelmintic. Seed oil possesses antifeeding and insecticidal properties. Unsaponifiable matter from seed oil exhibited pronounced inhibitory activity against gram negative bacteria. Seed and fruit are hypoglycaemic, cytotoxic and anti-feedant (Husain et al, 1992).Other important species belonging to the genus Momordica are as follows.M. dioica Roxb.M. cochinchinensis Spreng.M. tuberosa Cogn.M. balsamina Linn.6. Cucumis melo Linn. syn. C. melo Linn. var. cultis Kurz., C. pubescensWilld., C. callosus (Rottl.) Cogn.Eng: Sweet melon San,Hin: KharbujaBen: KharmulMal: MulamTam: Chukkari-kai, Thumatti-kai, MulampazhamTel: Kharbuja-doshavSweet melon is a creeping annual extensively cultivated throughout India, found wild in India, Baluchistan and tropical Africa. The stem is creeping, angular and scabrous. Leaves are orbicular-reniform in outline, 5-angled or lobed, scabrous on both surfaces and often with soft hairs. Lobes of leaves are not very deep nor acute and with 5cm long petiole. Female peduncle is 5cm. Fruit is spherical, ovoid, elongate or contorted, glabrous or somewhat hairy, not spinous nor tuberculate.Cucumis melo includes two varieties, namely,C. melo var. momordica syn. C. momordica Roxb.C. melo var. utilissimus Duthie & Fuller. syn. C. utilissimus Roxb.The fruit is eaten raw and cooked. Its pulp forms a nutritive, demulcent, diuretic and cooling drink. It is beneficial as a lotion in chronic and acute eczema as well as tan and freckles and internally in cases of dyspepsia. Pulp mixed with cumin seeds and sugar candy is a cool diet in hot season. Seeds yield sweet edible oil which is nutritive and diuretic, useful in painful discharge and suppression of urine. The whole fruit is useful in chronic eczema (Kirtikar & Basu, 1988).Seeds contain fatty acids-myristic, palmitic, oleic, linoleic; asparagine, glutamine, citrulline, lysine, histidine, arginine, phenylalanine, valine, tyrosine, leucine, iso-leucine, methionine, proline, threonine, tryptophan and crystine. Seed is tonic, lachrymatory, diuretic and urease inhibitor. Fruit pulp is eczemic. Fruit is tonic, laxative, galactagogue, diuretic and diaphoretic. The rind is vulnerary (Husain et al, 1992).7. Cucumic sativus Linn.Eng: Cucumber, Common cucumber; San: Trapusah;Hin,Ben: Khira;Mal: VellariTam: Vellarikkai, Pippinkai;Kan: Mullusavte;Tel: DosekayaCucumber is a climbing annual which is cultivated throughout India, found wild in the Himalayas from Kumaon to Sikkim. It is a hispidly hairy trailing or climbing annual. Leaves are simple, alternate, deeply cordate, 3-5 lobed with both surfaces hairy and denticulate margins. Flowers are yellow, males clustered, bearing cohering anthers, connective crusted or elevated above the cells. Females are solitary and thickly covered with very bulbous based hairs. Fruits are cylindrical pepo of varying sizes and forms. Seeds are cream or white with hard and smooth testa. The fruits are useful in vitiated conditions of pitta, hyperdipsia, burning sensation, thermoplegia, fever, insomnia, cephalgia, bronchitis, jaundice, haemorrhages, strangury and general debility. The seeds are useful in burning sensation, pitta, constipation, intermittent fevers, strangury, renal calculus, urodynia and general debility (Warrier et al, 1994). The leaves boiled and mixed with cumin seeds, roasted, powdered and administered in throat affections. Powdered and mixed with sugar, they are powerful diuretic (Nadkarni, 1998). The fruits and seeds are sweet, refrigerant, haemostatic, diuretic and tonic. Other important species belonging to the genus are:C. trigonus Roxb. syn. C. pseudo-colocynthisC. prophetarum Linn.8. Citrullus colocynthis (Linn.) Schrader. syn. Cucumis colocynthis Linn.Eng: Colocynth, Bitter apple; San: Visala, Mahendravaruni;Hin: Badi indrayan, MakkalBen: Makhal;Mal: Kattuvellari (Valutu), Valiya pekkummatti;Tel: Etti-puchchaTam: Paitummatti, Petummatti;Colocynth or Bitter apple is found, cultivated and wild, throughout India in warmer areas. It is an extensively trailing annual herb with bifid tendrils angular branching stems and wooly tender shoots. Leaves are deeply divided, lobes narrow thick, glabrous or somewhat hairy. Flowers are unisexual, yellow, both males and females solitary and with pale-yellow corolla. Fruit is a globose or oblong fleshy indehiscent berry, 5-7.5cm in diameter and variegated with green and white. Seeds are pale brown. The fruits are useful in tumours, ascites, leucoderma, ulcers, asthma, bronchitis, urethrorrhea, jaundice, dyspepsia, constipations, elephantiasis, tubercular glands of the neck and splenomegaly (Warrier et al, 1994). It is useful in abnormal presentations of the foetus and in atrophy of the foetus. In addition to the above properties, the root has a beneficial action in inflammation of the breasts, pain in the joints; externally it is used in ophthalmia and in uterine pains. The fruit and root, with or without is rubbed into a paste with water and applied to boils and pimples. In rheumatism, equal parts of the root and long pepper are given in pill. A paste of the root is applied to the enlarged abdomen of children (Kirtikar and Basu, 1988). The fruit is useful in ascites, biliousness, jaundice, cerebral congestion, colic, constipation dropsy, fever, worms and sciatica. Root is given in cases of abdominal enlargement, cough, asthma, inflammation of the breast, ulcers, urinary diseases and rheumatism. Oil from seeds is used for poisonous bites, bowel complaints, epilepsy and also for blackening the hair (Nadkarni, 1954; Dey, 1980). The important formulations using the root and fruit are Abhayarista, Mahatiktakam kasaya, Manasamitravatakam, Cavikasava, Madhuyastyadi taila, etc. (Sivarajan et al, 1994). The powder is often used as an insecticide. The extract should never be given without some aromatic to correct its griping tendency (Nadkarni, 1998).Fruit contains a glycoside- colocynthin, its aglycone- -elaterin, citrulluin, citrullene and citrullic acid. Unripe fruit contains p-hydroxy benzyl methyl ester. Roots contain - elaterin and hentriacontane (Husain et al, 1992). Colocynth is, in moderate doses, drastic, hydrogogue, cathartic and diuretic. In large doses, it is emetic and gastro-intestinal irritant and in small doses, it is expectorant and alterative. Colocynthin is a cathartic and intensely bitter principle. It has a purgative action. All parts of the plant are very bitter. The fruit has been described as cathartic (Nadkarni, 1982).9. Citrullus vulgaris Schrad. syn. C. lanatus (Thunb.) Mats. & Nakai.Eng: Water melon; San: Tarambuja;Hin: Tarbuj;Ben: TarbuzMal: Thannimathan;Tam: Pitcha, DharbusiniWatermelon is an extensively climbing annual which is largely cultivated throughout India and in all warm countries. It has thick angular branching stems. Tendrils are bifid, stout and pubescent. Leaves are long, deeply divided or moderately lobed, glabrous or somewhat hairy and hardly scabrous. Petiole is a little shorter than the limb and villous. Calyx-lobes are narrowly lanceolate, equalling the tube. Corolla is yellow within, greenish outside and villous. Lobes are ovate-oblong, obtuse and prominently 5-nerved. Fruit is sub-globose or ellipsoid, smooth, greenish or clouded, often with a glaucous waxy coating. Flesh is juicy, red or yellowish white. Seeds are usually margined. C. vulgaris var. fistulosus Duthie & Fuller. syn. C. fistulosus has its fruit about the size of small turnip, the seeds of which are used medicinally. The fruit is tasteless when unripe and sweet when ripe. The unripe fruit is used to cure jaundice. Ripe fruit cures kapha and vata and causes biliousness. It is good for sore eyes, scabies and itching. The seeds are tonic to the brain and used as a cooling medicine. An emulsion of the seeds is made into a poultice with the pounded leaves and applied hot in cases of intestinal inflammations (Kirtikar and Basu, 1988). Fruit juice is good in quenching thirst and it is used as an antiseptic in typhus fever with cumin and sugar. It is used as a cooling drink in strangury and affections of urinary organs such as gonorrhoea; in hepatic congestion and intestinal catarrh. The bitter watermelon of Sind is known as “Kirbut” and is used as a purgative.Seeds yield a fixed oil and proteids; citrullin. Seeds are cooling, demulcent, diuretic, vermifuge and nutritive. Pulp is cooling and diuretic. Fruit-juice is cooling and refreshing (Nadkarni, 1982).10. Curcurbita pepo Linn. syn. Pepo vulgaris et P. verrucosus MoenchMeth.Eng: Pompion, Pumpkin, Vegetable Marrow; San: Karkaru, Kurkaru, KushmandiHin,Ben: Kadimah, Konda, Kumra, Safedkkadu;Mal: Mathan, MathaTel: Budadegummadi, PottigummadiPompion or Pumpkin is a climbing herb which is considered to be a native of America and cultivated in many parts of India. The stem and leaves are with a harsh prickly armature. Foliage is stiff, more or less rigid and erect. Leaves are with a broad triangular pointed outline and often with deep lobes. Corolla is mostly with erect or spreading (not drooping) pointed lobes, the tube narrowing towards the base. Peduncle is strongly 5-angled and little or much expanding near the fruit. The fruit is cooling and astringent to the bowels, increases appetite, cures leprosy, ‘kapha and vata’, thirst, fatigue and purifies the blood. The leaves are used to remove biliousness. Fruit is good for teeth, throat and eyes and allays thirst. Seeds cure sore chests, haemoptysis, bronchitis and fever. It is good for the kidney and brain. The leaves are used as an external application for burns. The seeds are considered anthelmintic. The seeds are largely used for flavouring certain preparations of Indian hemp, and the root for a nefarious purpose, viz., to make the preparation more potent. The seeds are taeniacide, diuretic and demulcent. The fruit is cooling, laxative and astringent. The leaves are digestible, haematinic and analgesic.The other important species belonging to the genus Cucurbita is C. maxima Duchena, the seeds of which are a popular remedy for tape-worm and oil as a nervine tonic (Kirtikar & Basu, 1988).11. Corallocarpus epigaeus Benth. ex Hook. f. syn. Bryonia epigaea Wight.San: Katunahi;
Hin: Akasgaddah;
Mal: Kadamba, KollankovaTam: Akashagarudan, Gollankovai;Tel: Murudonda, NagadondaCorallocarpus is a prostrate or climbing herb distributed in Punjab, Sind, Gujarat, Deccan, Karnataka and Sri Lanka. It is monoecious with large root which is turnip-shaped and slender stem which is grooved, zigzag and glabrous. Tendrils are simple, slender and glabrous. Leaves are sub-orbicular in outline, light green above and pale beneath, deeply cordate at the base, angled or more or less deeply 3-5 lobed. Petiole is long and glabrous. Male flowers are small and arranged at the tip of a straight stiff glabrous peduncle. Calyx is slightly hairy, long and rounded at the base. Corolla is long and greenish yellow. Female flowers are usually solitary with short, stout and glabrous peduncles. Fruit is stalked, long, ellipsoid or ovoid. Seeds are pyriform, turgid, brown and with a whitish corded margin. It is prescribed in later stages of dysentery and old veneral complaints. For external use in chronic rheumatism, it is made into a liniment with cumin seed, onion and castor oil. It is used in case of snakebite where it is administered internally and applied to the bitten part. The root is given in syphilitic rheumatism and later stages of dysentery. The plant is bitter, sweet, alexipharmic and emetic. The root is said to possess alterative and laxative properties (Kirtikar and Basu, 1988). Root contains a bitter principle like Breyonin (Chopra et al, 1980).Agrotechnology: Cucurbits can be successfully grown during January-March and September- December. For the rainfed crop, sowing can also be started after the receipt of the first few showers.Pits of 60cm diameter and 30-45cm depth are to be taken at the desired spacing. Well rotten FYM or vegetable mixture is to be mixed with topsoil in the pit and seeds are to be sown at 4-5/pit. Unhealthy plants are to be removed after 2 weeks and retained 2-3 plants/pit. FYM is to be applied at 20-25t/ha as basal dose along with half dose of N (35kg/ha) and full dose of P (25kg) and K (25kg). The remaining dose of N (35kg) can be applied in 2 equal split doses at fortnightly intervals. During the initial stages of growth, irrigation is to be given at an interval of 3-4 days and at alternate days during flowering and fruiting periods. For trailing cucumber, pumpkin and melon, dried twigs are to be spread on the ground. Bitter gourd, bottle gourd, snake gourd and ash gourd are to be trailed on Pandals. Weeding and raking of the soil are to be conducted at the time of fertilizer application. Earthing up may be done during rainy season. The most dreaded pest of cucurbits is fruit flies which can be controlled by using fruit traps, covering the fruits with polythene, cloth or paper bags, removal and destruction of affected fruits and lastly spraying with Carbaryl or Malathion 0. 2% suspension containing sugar or jaggery at 10g/l at fortnightly intervals after fruit set initiation. During rainy season, downy mildew and mosaic diseases are severe in cucurbits. The former can be checked by spraying Mancozeb 0.2%. The spread of mosaic can be checked by controlling the vectors using Dimethoate or Phosphamidon 0.05% and destruction of affected plants and collateral hosts. Harvesting to be done at least 10 days after insecticide or fungicide application (KAU,1996).... cucurbits
Datura metelSolanaceaeSan: Dhustura Hin.: KaladhaturaBen: Dhatura Mal: Ummam Kan; DatturaTam: VellummattaiTel: TellavummettaImportance: Downy datura or thorn apple is an erect branched under shrub whose intoxicating and narcotic properties have been made use of by man from ancient time. The plant and fruit are spasmolytic, anticancerous and anthelmintic. Leaves and seeds are inhaled in whooping cough, asthma and other respiratory diseases. Root, leaf and seed are febrifuge, antidiarrhoeal, anticatarrhal and are used in insanity, cerebral complications and skin diseases. Leaf is antitumour, antirheumatic and vermicide. Flower is antiasthamatic, anaesthetic and is employed in swellings and eruptions on face. Fruit juice is used in earache and seed decoction in ophthalmia. For the rheumatic swellings of joints, lumbago, sciatica and neuralgia, warm leaf smeared with an oil is used as a bandage or sometimes the leaf is made into a poultice and applied. The root boiled with milk is used in insanity. It is also an ingredient in the ayurvedic preparation Kanakasva used in bronchial troubles, and the Unani formulations “Roghan dhatura” used as a massage oil for the paralysed part. The alkaloids of pharmaceutical interest present in the plant are hyoscyamine, hyoscine and meteloidine. Datura is the chief commercial source of hyoscine available from natural source. Hyoscine, in the form of hyoscine hydrobromide, is used as a pre-anaesthetic in surgery, child birth, ophthalmology and prevention of motion sickness. It is also employed in the relief of withdrawal symptoms in morphine and alcoholic addiction, paralysis agitans, post- encephaletic parkinsonianism and to allay sexual excitement. Hyoscyamine and its salt hyoscyamine sulphate and hyoscyamine hydrobromide are used in delerium, tremour, menia and parkinsonianism (Kaul and Singh, (1995).Distribution: Datura is distributed throughout the world, particularly the warmer regions. Datura stramonium is indigenous to India. Out of 15 species reported from different parts of the world, only 10 are known to occur in India. They are found commonly in wastelands, gardens and roadsides. They are distributed in rich localities under semi -arid and arid regions of Punjab, Haryana, Rajastan, and Gujarat; the Central Plateau of Andhra Pradesh and Maharastra and the southern peninsular region of Tamil Nadu. Datura innoxia is indigenous to Mexico and is distributed in Latin American countries. A wealth of genetic stock on genotypes and varieties are maintained in several research institutes in Germany, Bulgaria, USSR and Poland.Botany: The genus Datura, belonging to the family solanaceae, consists of annual and perennial herbs, shrubs and trees. Three species,viz, Datura metel Linn., D. stramonium Linn. and D. innoxia Mill. are medicinally important. D. innoxia mill. and D. metel Linn. (var. alba, and var, fastuosa) are the choice drug plants, rich in hyoscine. D. metel Linn. is the most common in India. The names, D. metel Linn., D. fastuosa Linn., D. alba Nees., D. fastuosa Linn. var. alba (Nees) C.B. Clarke and D. metel Linn. var. fastuosa (Linn.) Safford are synonymously used by many workers. Two varieties are often noted in D. metel Linn., namely the white flowered var. alba and purple flowered var. fastuosa. D. metel Linn. is an erect succulent branched undershrub divaricate often purplish branches and ovate pubescent leaves which are oblique at the base of lamina. Flowers are large, solitary, short pedicelled, purplish outside and white inside. Fruits are sub-globose capsules covered all over with numerous, fleshy prickles, irregularly breaking when mature. Seeds are numerous, smooth, yellowish brown. (warrier et al, 1994).Agrotechnology: Datura grows well in a wide range of climate from tropical to temperate conditions.The plant thrives best in areas of low rainfall where winter and monsoon rains are followed by long dry periods. Areas with annual rainfall below 1000mm with mean temperature of 10-15oC in winter and 27 - 28oC in May-June are ideal. The crop cannot stand frost, high rainfall or high temperature in the plains in May-June. It grows on majority of soils, however, alkaline or neutral clay loam soil or those tending to saline-alkaline reaction rich in organic matter are ideal for vigorous growth. The clayey, acidic, water-logged or moisture deficient soils do not suit this crop.The plant is propagated by seeds but it is characterised by poor and often erratic seed germination which can be improved either by leaching out the inhibitor from the seeds or by alternate freezing and thawing of seeds. The optimum season for raising the crop is Rabi in tropical and subtropical areas while Kharif in temperate areas. The seeds can be broadcast - sown or seedlings can be raised in nursery and then transplanted. Seed rate is 7-8 kg/ha for broadcasting and 2-3 kg/ha. for transplanting. The field is ploughed and disced adequately to produce fine seed bed. In the case of direct seeding, seeds are drilled in rows taken 45-60 cm apart. The plants are thinned to keep a spacing of 30-45 cm at the time of first weeding. In the case of transplanting 4-6 weeks old seedlings are planted at 45-60 x 30-45 cm spacing. The field should be irrigated immediately after sowing or planting if soil moisture is inadequate. Thereafter 3-4 irrigations may be given if sufficient rainfall is not received. Application of organic manure at 10-15 t/ha and fertilisers at 60:40:40 kg N, P2O5 and K2O/ha is recommended for the crop for better growth and yield N may be applied in 3-4 equal split doses at planting and after each weeding which is required 2-3 times during the growing season. Application of micronutrients is reported to improve the alkaloid contents. No major insect pest is known to attack this crop. However, leaf spot, wilt and mosaic diseases cause damage to this crop. Leaf spot is caused by Alternaria tennuissima (Nees) Wiltshire and characterised by brown round to oval spots, becoming necrotic at later stage which leads to withering and dropping of leaves. Wilt is caused by Sclerotium rolfsii Sace; it starts with dropping of leaves and finally wilting of the entire plant. Root and foot wilt, caused by Corticium solani, appears as damping off of seedlings and mature plants. Datura distortion mosaic is characterised by yellowing of the veins followed by inward rolling and distortion of leaves with a reduction in plant size. For reducing the impact of these diseases, field sanitation, use of resistant varieties, crop rotation for 3-4 years and fungicide application should be resorted to. For the purpose of leaf and top, harvesting is done as soon as flowering starts. Entire top containing leaves and twigs is cut, dried in shade and stored in gunny bags. For seed and fruit, fully grown fruits, still green are picked 2-3 times before final harvest when the entire plant is cut from the base and dried in the open. The dried fruits are then thrashed with a stick to separate the seeds. The seed yield is 1-1.5 t/ha. (Husain, 1993; Kaul and Singh, 1995)Properties and activity: The alkaloids hyoscyamine and hyoscine (scopolamine) and meteloidine are found in all parts of the plant. The total alkaloid content is 0.26 - 0.42 % Fruits contain daturaolone and daturadiol while roots contain additionally ditigloyloxy tropane derivatives, tigloidine, apohyoscine, norhyoscine, norhyocyamine, cusiohygrine and tropine. Other alkaloids isolated from the plant are apohyoscyamine, DL-scopolamine, normeteloidine, tigloylputrescine, scopine, nortigloidine, tropine, psuedo valeroidine, fastudine, fastunine, fastusinine, 7-hydroxy-3, 6-ditigloyloxytropane (2) datura nolone and fastusic acid. The physiological effects of hyoscyamine are qualitatively the same as those of its recemic derivative atropine. This is relatively more active in its paralysing affect on nerve endings and less active in its stimulant action on the central nervous system. The sedative and hypnotic action of hyoscyamine is weaker than that of hyoscine. Atropine has a stimulant action on the central nervous system and depresses the nerve endings to the secretary glands and plain muscles. The plant or the different alkaloids have narcotic, anthelmintic, spasmolytic anaesthetic, sedative, ophthalmic, anticancerous, antitumour, antirheumatic, antiasthmatic, antidiarrhoeal and anticatarrhal activities. (Thakur et al, 1989).... datura
(American) One who is plain Edsell, Edsele, Esdelle, Edzel, Edzell, Edzelle, Edzele... edsel
Nutritional Profile
Energy value (calories per serving): Moderate
Protein: High
Fat: High
Saturated fat: Moderate Cholesterol: High Carbohydrates: Low Fiber: None
Sodium: Moderate to high
Major vitamin contribution: Vitamin A, riboflavin, vitamin D
Major mineral contribution: Iron, calcium
About the Nutrients in This Food
An egg is really three separate foods, the whole egg, the white, and the yolk, each with its own distinct nutritional profile.
A whole egg is a high-fat, high-cholesterol, high-quality protein food packaged in a high-calcium shell that can be ground and added to any recipe. The proteins in eggs, with sufficient amounts of all the essential amino acids, are 99 percent digestible, the standard by which all other proteins are judged.
The egg white is a high-protein, low-fat food with virtually no cholesterol. Its only important vitamin is riboflavin (vitamin B2), a vis- ible vitamin that gives egg white a slightly greenish cast. Raw egg whites contain avidin, an antinutrient that binds biotin a B complex vitamin for- merly known as vitamin H, into an insoluble compound. Cooking the egg inactivates avidin.
An egg yolk is a high-fat, high-cholesterol, high-protein food, a good source of vitamin A derived from carotenes eaten by the laying hen, plus vitamin D, B vitamins, and heme iron, the form of iron most easily absorbed by your body.
One large whole egg (50 g/1.8 ounce) has five grams fat (1.5 g satu- rated fat, 1.9 g monounsaturated fat, 0.7 g polyunsaturated fat), 212 mg cholesterol, 244 IU vitamin A (11 percent of the R DA for a woman, 9 percent
* Values are for a whole egg. of the R DA for a man), 0.9 mg iron (5 percent of the R DA for a woman, 11 percent of the R DA for a man) and seven grams protein. The fat in the egg is all in the yolk. The protein is divided: four grams in the white, three grams in the yolk.
The Most Nutritious Way to Serve This Food
With extra whites and fewer yolks to lower the fat and cholesterol per serving.
Diets That May Restrict or Exclude This Food
Controlled-fat, low-cholesterol diet
Low-protein diet
Buying This Food
Look for: Eggs stored in the refrigerated dair y case. Check the date for freshness. NOTE : In 1998, the FDA and USDA Food Safety and Inspection Service (FSIS) proposed new rules that would require distributors to keep eggs refrigerated on the way to the store and require stores to keep eggs in a refrigerated case. The egg package must have a “refrigera- tion required” label plus safe-handling instructions on eggs that have not been treated to kill Salmonella.
Look for: Eggs that fit your needs. Eggs are graded by the size of the yolk and the thick- ness of the white, qualities that affect appearance but not nutritional values. The higher the grade, the thicker the yolk and the thicker the white will be when you cook the egg. A Grade A A egg fried sunny side up will look much more attractive than a Grade B egg prepared the same way, but both will be equally nutritions. Egg sizes ( Jumbo, Extra large, Large, Medium, Small) are determined by how much the eggs weigh per dozen. The color of the egg’s shell depends on the breed of the hen that laid the egg and has nothing to do with the egg’s food value.
Storing This Food
Store fresh eggs with the small end down so that the yolk is completely submerged in the egg white (which contains antibacterial properties, nature’s protection for the yolk—or a developing chick embryo in a fertilized egg). Never wash eggs before storing them: The water will make the egg shell more porous, allowing harmful microorganisms to enter.
Store separated leftover yolks and whites in small, tightly covered containers in the refrigerator, where they may stay fresh for up to a week. Raw eggs are very susceptible to Salmonella and other bacterial contamination; discard any egg that looks or smells the least bit unusual.
Refrigerate hard-cooked eggs, including decorated Easter eggs. They, too, are suscep- tible to Salmonella contamination and should never be left at room temperature.
Preparing This Food
First, find out how fresh the eggs really are. The freshest ones are the eggs that sink and lie flat on their sides when submerged in cool water. These eggs can be used for any dish. By the time the egg is a week old, the air pocket inside, near the broad end, has expanded so that the broad end tilts up as the egg is submerged in cool water. The yolk and the white inside have begun to separate; these eggs are easier to peel when hard-cooked. A week or two later, the egg’s air pocket has expanded enough to cause the broad end of the egg to point straight up when you put the egg in water. By now the egg is runny and should be used in sauces where it doesn’t matter if it isn’t picture-perfect. After four weeks, the egg will float. Throw it away.
Eggs are easily contaminated with Salmonella microorganisms that can slip through an intact shell. never eat or serve a dish or bever age containing r aw fr esh eggs. sa lmonella is destroyed by cooking eggs to an inter nal temper atur e of 145°f ; egg-milk dishes such as custar ds must be cooked to an inter nal temper atur e of 160°f.
If you separate fresh eggs by hand, wash your hands thoroughly before touching other food, dishes, or cooking tools. When you have finished preparing raw eggs, wash your hands and all utensils thoroughly with soap and hot water. never stir cooked eggs with a utensil used on r aw eggs.
When you whip an egg white, you change the structure of its protein molecules which unfold, breaking bonds between atoms on the same molecule and forming new bonds to atoms on adjacent molecules. The result is a network of protein molecules that hardens around air trapped in bubbles in the net. If you beat the whites too long, the foam will turn stiff enough to hold its shape even if you don’t cook it, but it will be too stiff to expand natu- rally if you heat it, as in a soufflé. When you do cook properly whipped egg white foam, the hot air inside the bubbles will expand. Ovalbumin, an elastic protein in the white, allows the bubble walls to bulge outward until they are cooked firm and the network is stabilized as a puff y soufflé.
The bowl in which you whip the whites should be absolutely free of fat or grease, since the fat molecules will surround the protein molecules in the egg white and keep them from linking up together to form a puff y white foam. Eggs whites will react with metal ions from the surface of an aluminum bowl to form dark particles that discolor the egg-white foam. You can whip eggs successfully in an enamel or glass bowl, but they will do best in a copper bowl because copper ions bind to the egg and stabilize the foam.
What Happens When You Cook This Food
When you heat a whole egg, its protein molecules behave exactly as they do when you whip an egg white. They unfold, form new bonds, and create a protein network, this time with
molecules of water caught in the net. As the egg cooks, the protein network tightens, squeez- ing out moisture, and the egg becomes opaque. The longer you cook the egg, the tighter the network will be. If you cook the egg too long, the protein network will contract strongly enough to force out all the moisture. That is why overcooked egg custards run and why overcooked eggs are rubbery.
If you mix eggs with milk or water before you cook them, the molecules of liquid will surround and separate the egg’s protein molecules so that it takes more energy (higher heat) to make the protein molecules coagulate. Scrambled eggs made with milk are softer than plain scrambled eggs cooked at the same temperature.
When you boil an egg in its shell, the air inside expands and begins to escape through the shell as tiny bubbles. Sometimes, however, the force of the air is enough to crack the shell. Since there’s no way for you to tell in advance whether any particular egg is strong enough to resist the pressure of the bubbling air, the best solution is to create a safety vent by sticking a pin through the broad end of the egg before you start to boil it. Or you can slow the rate at which the air inside the shell expands by starting the egg in cold water and letting it warm up naturally as the water warms rather than plunging it cold into boiling water—which makes the air expand so quickly that the shell is virtually certain to crack.
As the egg heats, a little bit of the protein in its white will decompose, releasing sulfur that links up with hydrogen in the egg, forming hydrogen sulfide, the gas that gives rot- ten eggs their distinctive smell. The hydrogen sulfide collects near the coolest part of the egg—the yolk. The yolk contains iron, which now displaces the hydrogen in the hydrogen sulfide to form a green iron-sulfide ring around the hard-cooked yolk.
How Other Kinds of Processing Affect This Food
Egg substitutes. Fat-free, cholesterol-free egg substitutes are made of pasteurized egg whites, plus artificial or natural colors, flavors, and texturizers (food gums) to make the product look and taste like eggs, plus vitamins and minerals to produce the nutritional equivalent of a full egg. Pasteurized egg substitutes may be used without additional cooking, that is, in salad dressings and eggnog.
Drying. Dried eggs have virtually the same nutritive value as fresh eggs. Always refrigerate dried eggs in an air- and moistureproof container. At room temperature, they will lose about a third of their vitamin A in six months.
Medical Uses and/or Benefits
Protein source. The protein in eggs, like protein from all animal foods, is complete. That is, protein from animal foods provides all the essential amino acids required by human beings. In fact, the protein from eggs is so well absorbed and utilized by the human body that it is considered the standard by which all other dietary protein is measured. On a scale known as biological value, eggs rank 100 ; milk, 93; beef and fish, 75; and poultry, 72.
Vision protection. The egg yolk is a rich source of the yellow-orange carotenoid pigments lutein and zeaxanthin. Both appear to play a role in protecting the eyes from damaging ultraviolet light, thus reducing the risk of cataracts and age-related macular degeneration, a leading cause of vision of loss in one-third of all Americans older than 75. Just 1.3 egg yolks a day appear to increase blood levels of lutein and zeaxanthin by up to 128 percent. Perhaps as a result, data released by the National Eye Institute’s 6,000-person Beaver Dam ( Wisconsin) Eye Study in 2003 indicated that egg consumption was inversely associated with cataract risk in study participants who were younger than 65 years of age when the study started. The relative risk of cataracts was 0.4 for people in the highest category of egg consumption, compared to a risk of 1.0 for those in the lowest category.
External cosmetic effects. Beaten egg whites can be used as a facial mask to make your skin look smoother temporarily. The mask works because the egg proteins constrict as they dry on your face, pulling at the dried layer of cells on top of your skin. When you wash off the egg white, you also wash off some of these loose cells. Used in a rinse or shampoo, the pro- tein in a beaten raw egg can make your hair look smoother and shinier temporarily by filling in chinks and notches on the hair shaft.
Adverse Effects Associated with This Food
Increased risk of cardiovascular disease. Although egg yolks are high in cholesterol, data from several recent studies suggest that eating eggs may not increase the risk of heart disease. In
2003, a report from a 14-year, 177,000-plus person study at the Harvard School of Public Health showed that people who eat one egg a day have exactly the same risk of heart disease as those who eat one egg or fewer per week. A similar report from the Multiple R isk Factor Intervention Trial showed an inverse relationship between egg consumption and cholesterol levels—that is, people who ate more eggs had lower cholesterol levels.
Nonetheless, in 2006 the National Heart, Lung, and Blood Institute still recommends no more than four egg yolks a week (including the yolk in baked goods) for a heart-healthy diet. The American Heart Association says consumers can have one whole egg a day if they limit cholesterol from other sources to the amount suggested by the National Cholesterol Education Project following the Step I and Step II diets. (Both groups permit an unlimited number of egg whites.)
The Step I diet provides no more than 30 percent of total daily calories from fat, no more than 10 percent of total daily calories from saturated fat, and no more than 300 mg of cholesterol per day. It is designed for healthy people whose cholesterol is in the range of 200 –239 mg/dL.
The Step II diet provides 25– 35 percent of total calories from fat, less than 7 percent of total calories from saturated fat, up to 10 percent of total calories from polyunsaturated fat, up to 20 percent of total calories from monounsaturated fat, and less than 300 mg cho- lesterol per day. This stricter regimen is designed for people who have one or more of the following conditions:
• Existing cardiovascular disease
• High levels of low-density lipoproteins (LDLs, or “bad” cholesterol) or low levels of high-density lipoproteins (HDLs, or “good” cholesterol)
• Obesity
• Type 1 diabetes (insulin-dependent diabetes, or diabetes mellitus)
• Metabolic syndrome, a.k.a. insulin resistance syndrome, a cluster of risk fac- tors that includes type 2 diabetes (non-insulin-dependent diabetes)
Food poisoning. Raw eggs (see above) and egg-rich foods such as custards and cream pies are excellent media for microorganisms, including the ones that cause food poisoning. To protect yourself against egg-related poisoning, always cook eggs thoroughly: poach them five minutes over boiling water or boil at least seven minutes or fry two to three minutes on each side (no runny center) or scramble until firm. Bread with egg coating, such as French toast, should be cooked crisp. Custards should be firm and, once cooked, served very hot or refrigerated and served very cold.
Allergic reaction. According to the Merck Manual, eggs are one of the 12 foods most likely to trigger the classic food allergy symptoms: hives, swelling of the lips and eyes, and upset stomach. The others are berries (blackberries, blueberries, raspberries, strawberries), choco- late, corn, fish, legumes (green peas, lima beans, peanuts, soybeans), milk, nuts, peaches, pork, shellfish, and wheat (see wheat cer ea ls).
Food/Drug Interactions
Sensitivity to vaccines. Live-virus measles vaccine, live-virus mumps vaccine, and the vac- cines for influenza are grown in either chick embryo or egg culture. They may all contain minute residual amounts of egg proteins that may provoke a hypersensitivity reaction in people with a history of anaphylactic reactions to eggs (hives, swelling of the mouth and throat, difficulty breathing, a drop in blood pressure, or shock).... eggs
See also Shellfish, Squid.
Nutritional Profile
Energy value (calories per serving): Moderate
Protein: High
Fat: Low to moderate
Saturated fat: Low to moderate Cholesterol: Moderate Carbohydrates: Low
Fiber: None
Sodium: Low (fresh fish)
High (some canned or salted fish)
Major vitamin contribution: Vitamin A, vitamin D
Major mineral contribution: Iodine, selenium, phosphorus, potassium, iron, calcium
About the Nutrients in This Food
Like meat, poultry, milk, and eggs, fish are an excellent source of high- quality proteins with sufficient amount of all the essential amino acids.
While some fish have as much or more fat per serving than some meats, the fat content of fish is always lower in saturated fat and higher in unsaturated fats. For example, 100 g/3.5 ounce cooked pink salmon (a fatty fish) has 4.4 g total fat, but only 0.7 g saturated fat, 1.2 g monounsaturated fat, and 1.7 g polyunsaturated fat; 100 g/3.5 ounce lean top sirloin has four grams fat but twice as much saturated fat (1.5 g), plus 1.6 g monounsatu- rated fat and only 0.2 g polyunsaturated fat.
Omega-3 Fatty Acid Content of Various Fish (Continued)
Fish Grams/ounce
Rainbow trout 0.30
Lake whitefish 0.25
Source: “Food for t he Heart,” American Health, April 1985.
Fish oils are one of the few natural food sources of vitamin D. Salmon also has vita- min A derived from carotenoid pigments in the plants eaten by the fish. The soft bones in some canned salmon and sardines are an excellent source of calcium. CAUTION: do not eat the bones in r aw or cook ed fish. the only bones consider ed edible ar e those in the canned products.
The Most Nutritious Way to Serve This Food
Cooked, to kill parasites and potentially pathological microorganisms living in raw fish.
Broiled, to liquify fat and eliminate the fat-soluble environmental contaminants found in some freshwater fish.
With the soft, mashed, calcium-rich bones (in canned salmon and canned sardines).
Diets That May Restrict or Exclude This Food
Low-purine (antigout) diet
Low-sodium diet (canned, salted, or smoked fish)
Buying This Food
Look for: Fresh-smelling whole fish with shiny skin; reddish pink, moist gills; and clear, bulging eyes. The flesh should spring back when you press it lightly.
Choose fish fillets that look moist, not dry.
Choose tightly sealed, solidly frozen packages of frozen fish.
In 1998, the FDA /National Center for Toxicological Research released for testing an inexpensive indicator called “Fresh Tag.” The indicator, to be packed with seafood, changes color if the product spoils.
Avoid: Fresh whole fish whose eyes have sunk into the head (a clear sign of aging); fillets that look dry; and packages of frozen fish that are stained (whatever leaked on the package may have seeped through onto the fish) or are coated with ice crystals (the package may have defrosted and been refrozen).
Storing This Food
Remove fish from plastic wrap as soon as you get it home. Plastic keeps out air, encouraging the growth of bacteria that make the fish smell bad. If the fish smells bad when you open the package, throw it out.
Refrigerate all fresh and smoked fish immediately. Fish spoils quickly because it has a high proportion of polyunsaturated fatty acids (which pick up oxygen much more easily than saturated or monounsaturated fatty acids). Refrigeration also slows the action of microorgan- isms on the surface of the fish that convert proteins and other substances to mucopolysac- charides, leaving a slimy film on the fish.
Keep fish frozen until you are ready to use it.
Store canned fish in a cool cabinet or in a refrigerator (but not the freezer). The cooler the temperature, the longer the shelf life.
Preparing This Food
Fresh fish. Rub the fish with lemon juice, then rinse it under cold running water. The lemon juice (an acid) will convert the nitrogen compounds that make fish smell “fishy” to compounds that break apart easily and can be rinsed off the fish with cool running water. R insing your hands in lemon juice and water will get rid of the fishy smell after you have been preparing fresh fish.
Frozen fish. Defrost plain frozen fish in the refrigerator or under cold running water. Pre- pared frozen fish dishes should not be thawed before you cook them since defrosting will make the sauce or coating soggy.
Salted dried fish. Salted dried fish should be soaked to remove the salt. How long you have to soak the fish depends on how much salt was added in processing. A reasonable average for salt cod, mackerel, haddock (finnan haddie), or herring is three to six hours, with two or three changes of water.
When you are done, clean all utensils thoroughly with hot soap and hot water. Wash your cutting board, wood or plastic, with hot water, soap, and a bleach-and-water solution. For ultimate safety in preventing the transfer of microorganisms from the raw fish to other foods, keep one cutting board exclusively for raw fish, meats, and poultry, and a second one for everything else. Finally, don’t forget to wash your hands.
What Happens When You Cook This Food
Heat changes the structure of proteins. It denatures the protein molecules so that they break apart into smaller fragments or change shape or clump together. These changes force moisture out of the tissues so that the fish turns opaque. The longer you cook fish, the more moisture it will lose. Cooked fish flakes because the connective tissue in fish “melts” at a relatively low temperature.
Heating fish thoroughly destroys parasites and microorganisms that live in raw fish, making the fish safer to eat.
How Other Kinds of Processing Affect This Food
Marinating. Like heat, acids coagulate the proteins in fish, squeezing out moisture. Fish marinated in citrus juices and other acids such as vinegar or wine has a firm texture and looks cooked, but the acid bath may not inactivate parasites in the fish.
Canning. Fish is naturally low in sodium, but can ned fish often contains enough added salt to make it a high-sodium food. A 3.5-ounce ser ving of baked, fresh red salmon, for example, has 55 mg sodium, while an equal ser ving of regular can ned salmon has 443 mg. If the fish is can ned in oil it is also much higher in calories than fresh fish.
Freezing. When fish is frozen, ice cr ystals form in the flesh and tear its cells so that mois- ture leaks out when the fish is defrosted. Commercial flash-freezing offers some protec- tion by freezing the fish so fast that the ice cr ystals stay small and do less damage, but all defrosted fish tastes drier and less palatable than fresh fish. Freezing slows but does not stop the oxidation of fats that causes fish to deteriorate.
Curing. Fish can be cured (preser ved) by smoking, dr ying, salting, or pickling, all of which coagulate the muscle tissue and prevent microorganisms from growing. Each method has its own particular drawbacks. Smoking adds potentially carcinogenic chemicals. Dr ying reduces the water content, concentrates the solids and nutrients, increases the calories per ounce, and raises the amount of sodium.
Medical Uses and/or Benefits
Protection against cardiovascular disease. The most important fats in fish are the poly- unsaturated acids k nown as omega-3s. These fatt y acids appear to work their way into heart cells where they seem to help stabilize the heart muscle and prevent potentially fatal arrhythmia (irregular heartbeat). A mong 85,000 women in the long-run n ing Nurses’ Health Study, those who ate fatt y fish at least five times a week were nearly 50 percent less likely to die from heart disease than those who ate fish less frequently. Similar results appeared in men in the equally long-run n ing Physicians’ Health Study. Some studies suggest that people may get similar benefits from omega-3 capsules. Researchers at the Consorzio Mario Negri Sud in Santa Maria Imbaro ( Italy) say that men given a one-gram fish oil capsule once a day have a risk of sudden death 42 percent lower than men given placebos ( “look-alike” pills with no fish oil). However, most nutrition scientists recom- mend food over supplements.
Omega-3 Content of Various Food Fish
Fish* (3 oz.) Omega-3 (grams)
Salmon, Atlantic 1.8
Anchovy, canned* 1.7
Mackerel, Pacific 1.6
Salmon, pink, canned* 1.4
Sardine, Pacific, canned* 1.4
Trout, rainbow 1.0
Tuna, white, canned* 0.7
Mussels 0.7
* cooked, wit hout sauce
* drained
Source: Nat ional Fisheries Inst itute; USDA Nut rient Data Laborator y. Nat ional Nut ri- ent Database for Standard Reference. Available online. UR L : http://w w w.nal.usda. gov/fnic/foodcomp/search /.
Adverse Effects Associated with This Food
Allergic reaction. According to the Merck Manual, fish is one of the 12 foods most likely to trigger classic food allergy symptoms: hives, swelling of the lips and eyes, and upset stom- ach. The others are berries (blackberries, blueberries, raspberries, strawberries), chocolate, corn, eggs, legumes (green peas, lima beans, peanuts, soybeans), milk, nuts, peaches, pork, shellfish, and wheat (see wheat cer ea ls). NOTE : Canned tuna products may contain sulfites in vegetable proteins used to enhance the tuna’s flavor. People sensitive to sulfites may suf- fer serious allergic reactions, including potentially fatal anaphylactic shock, if they eat tuna containing sulfites. In 1997, tuna manufacturers agreed to put warning labels on products with sulfites.
Environmental contaminants. Some fish are contaminated with methylmercury, a compound produced by bacteria that chemically alters naturally occurring mercury (a metal found in rock and soil) or mercury released into water through industrial pollution. The methylmer- cury is absorbed by small fish, which are eaten by larger fish, which are then eaten by human beings. The larger the fish and the longer it lives the more methylmercury it absorbs. The measurement used to describe the amount of methylmercury in fish is ppm (parts per mil- lion). Newly-popular tilapia, a small fish, has an average 0.01 ppm, while shark, a big fish, may have up to 4.54 ppm, 450 times as much.
That is a relatively small amount of methylmercur y; it will soon make its way harmlessly out of the body. But even small amounts may be hazardous during pregnancy because methylmercur y targets the developing fetal ner vous system. Repeated studies have shown that women who eat lots of high-mercur y fish while pregnant are more likely to deliver babies with developmental problems. As a result, the FDA and the Environ men- tal Protection Agency have now warned that women who may become pregnant, who are pregnant, or who are nursing should avoid shark, swordfish, king mackerel, and tilefish, the fish most likely to contain large amounts of methylmercur y. The same prohibition applies to ver y young children; although there are no studies of newborns and babies, the young brain continues to develop after birth and the logic is that the prohibition during pregnancy should extend into early life.
That does not mean no fish at all should be eaten during pregnancy. In fact, a 2003 report in the Journal of Epidemiology and Community Health of data from an 11,585-woman study at the University of Bristol (England) shows that women who don’t eat any fish while pregnant are nearly 40 percent more likely to deliver low birth-weight infants than are women who eat about an ounce of fish a day, the equivalent of 1/3 of a small can of tuna. One theory is that omega-3 fatty acids in the fish may increase the flow of nutrient-rich blood through the placenta to the fetus. University of Southern California researchers say that omega-3s may also protect some children from asthma. Their study found that children born to asthmatic mothers who ate oily fish such as salmon at least once a month while pregnant were less likely to develop asthma before age five than children whose asthmatic pregnant mothers never ate oily fish.
The following table lists the estimated levels of mercury in common food fish. For the complete list of mercury levels in fish, click onto www.cfsan.fda.gov/~frf/sea-mehg.html.
Mercury Levels in Common Food Fish
Low levels (0.01– 0.12 ppm* average)
Anchovies, butterfish, catfish, clams, cod, crab (blue, king, snow), crawfish, croaker (Atlantic), flounder, haddock, hake, herring, lobster (spiny/Atlantic) mackerel, mul- let, ocean perch, oysters, pollock, salmon (canned/fresh frozen), sardines, scallops, shad (American), shrimp, sole, squid, tilapia, trout (freshwater), tuna (canned, light), whitefish, whiting
Mid levels (0.14 – 0.54 ppm* average)
Bass (salt water), bluefish, carp, croaker ( Pacific), freshwater perch, grouper, halibut, lobster (Northern A merican), mackerel (Spanish), marlin, monkfish, orange roughy, skate, snapper, tilefish (Atlantic), tuna (can ned albacore, fresh/frozen), weakfish/ sea trout
High levels (0.73 –1.45 ppm* average)
King mackerel, shark, swordfish, tilefish * ppm = parts per million, i.e. parts of mercur y to 1,000,000 parts fish
Source: U.S. Food and Drug Administ rat ion, Center for Food Safet y and Applied Nut rit ion, “Mercur y Levels in Commercial Fish and Shellfish.” Available online. UR L : w w w.cfsan.fda. gov/~frf/sea-mehg.ht ml.
Parasitical, viral, and bacterial infections. Like raw meat, raw fish may carry various pathogens, including fish tapeworm and flukes in freshwater fish and Salmonella or other microorganisms left on the fish by infected foodhandlers. Cooking the fish destroys these organisms.
Scombroid poisoning. Bacterial decomposition that occurs after fish is caught produces a his- taminelike toxin in the flesh of mackerel, tuna, bonito, and albacore. This toxin may trigger a number of symptoms, including a flushed face immediately after you eat it. The other signs of scombroid poisoning—nausea, vomiting, stomach pain, and hives—show up a few minutes later. The symptoms usually last 24 hours or less.
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 tyramine, a substance found in many fermented or aged foods. Tyramine constricts blood vessels and increases blood pressure. If you eat a food such as pickled herring, which is high in tyramine, while you are taking an M AO inhibitor, your body may not be able to eliminate the tyramine and the result may be a hypertensive crisis.... fish
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
(Linn.) Penn.
Synonym: Herpestis monnieria (Linn.) H. B. & K. Moniera cuneifolia Michx.
Family: Scrophulariaceae.
Habitat: Throughout the plains of India in damp marshy areas.
English: Thyme-leaved Gratiola.
Ayurvedic: Braahmi, Aindri, Nir- braahmi, Kapotavankaa, Bhaarati, Darduradalaa, Matsyaakshaka, Shaaluraparni, Mandukaparni (also equated with Centella asiatica Linn., synonym Hydrocotyle asiatica Linn. Umbelliferae, Apiaceae).
Unani: Brahmi.
Siddha/Tamil: Piramivazhukkai, Neerbrami.
Folk: Jalaneem, Safed-Chammi.
Action: Adaptogenic, astringent, diuretic, sedative, potent nervine tonic, anti-anxiety agent (improves mental functions, used in insanity, epilepsy), antispasmodic (used in bronchitis, asthma and diarrhoea).
Key application: In psychic disorders and as a brain tonic. (The Ayurvedic Pharmacopoeia of India; Indian Herbal Pharmacopoeia.)B. monnieri has been shown to cause prolonged elevated level of cerebral glutamic acid and a transient increase in GABA level. It is assumed that endogenous increase in brain glutamine maybe helpful in the process oflearn- ing.The herb contains the alkaloids brahmine, herpestine, and a mixture of three bases. Brahmine is highly toxic; in therapeutic doses it resembles strychnine. The herb also contains the saponins, monnierin, hersaponin, bacosides A and B. Bacosides A and B possess haemolytic activity. Her- saponin is reported to possess car- diotonic and sedative properties. It was found, as in case of reserpene, to deplete nor-adrenaline and 5-HT content of the rat brain.An alcoholic extract of the plant in a dose of 50 mg/kg produced tranquil- izing effect on albino rats and dogs, but the action was weaker than that produced by chlorpromazine.
Dosage: Whole plant—1-3 g powder. (API Vol. II.)... bacopa monnieri
(Hebrew) From the cursed plains Meroza, Merozia, Meroze... meroz
Azadirachta indicaMeliaceaeSan: Nimbah, Prabhadrah Hin,Ben: Nim, Nim Mal: AryaveppuTel: Vepa Ori: NimbaTam: Vembu, Veppu Pun: Bakam,BukhainGuj: LimbaKan: Bevu Mar: LimbuImportance: Neem or margose tree, also known as Indian lilac is a highly exploited medicinal plant of Indian origin, widely grown and cultivated throughout India. Every part of the tree, namely root, bark, wood, twig, leaf, flower, fruit, seed, kernel and oil has been in use from time immemorial in the Ayurvedic and Unani systems of medicine. Nimbarishta, nimbadi churna and nimbharidra khand are well known preparations. It is valuable as an antiseptic, used in the treatment of small pox. Small twigs are used as tooth brushes and as a prophylactic for mouth and teeth complaints. Extract from the leaves are useful for sores, eczema and skin diseases. Boiled and smashed leaves serve as excellent antiseptic. Decoction of leaves is used for purifying blood. Neem oil is used in soaps, toothpaste and as a hair tonic to kill lice. Seed is used in snake bite. The fruits and leaves being renewable, provide sustainable returns. Different parts of the fruit are separated into components and each one produces derivatives of varying chemical nature and utility. Neem derivatives are now used in agriculture, public health, human and veterinary medicines, toiletries, cosmetics and livestock production. Applications as pesticides, allied agrochemicals, plant nutrients and adjuvants for improving nitrogen use efficiency are of much importance. Neem kernel suspension (1%) is a house hold insecticide. Pesticide formulations containing azadirachtin are now commercially available in India, USA, Canada, Australia and Germany. Neem cake is rich in N, P, K, Ca and S. Neem Meliacins like epinimbin and nimbidin are commercially exploited for the preparation of slow and extended release of nutrients including nitrification inhibitors (Eg. Nimin). Extracts of neem seed oil and bark check the activity of male reproductive cells and prevents sperm production. Neem seed oil is more effective than the bark for birth control. Neem based commercial products are also available for diabetes treatment (Nimbola, JK-22), contraceptive effect (Sensal, Nim-76) and mosquito/ insect repelling (Srivastava, 1989; Tewari, 1992; Parmer and Katkar, 1993; Pushpangadan et al, 1993; Mariappan, 1995).Distribution: Neem is a native of the Siwalik deccan parts of South India. It grows wild in the dry forests of Andra Pradesh, Tamil Nadu and Karnataka. It has spread to Pakistan, Bangladesh , Sri Lanka, Malaysia, Indonesia, Thailand, Middle East Sudan and Niger. It is now grown in Australia, Africa, Fiji, Mauritious, Central and South America, the Carribeans, Puerto Rico and Haiti. The largest known plantation of nearly 50,000 trees is at Arafat plains en route to Mecca in Saudi Arabia for providing shade to Haj pilgrims (Ahmed, 1988).Botany: The genus Azadirachta of family Meliaceae comprises two species: A. indica A. Juss syn. Melia azadirachta Linn. and A. excelsa (Jack) Jacobs syn. A. integrifolia Mers., the latter being found in Philippines, Sumatra, Malaya, Borneo and New Guinea. Neem is a hardy medium to large, mostly evergreen tree attaining 20m height and 2.5m girth. It has a short bole with wide spreading branches and glabrous twigs forming a round to oval crown. The bark is thick, dark-gray with numerous longitudinal furrows and transverse cracks. Leaves are imparipinnately compound, alternate, exstipulate and 20-38cm long. Inflorescence is long, slender, axillary or terminal panicle. Flowers are white or pale yellow, small, bisexual, pentamerous and bracteate. Stamens 10; filaments unite to form a moniliform tube. Gynoecium is tricarpellary and syncarpous, ovary superior, trilocular. Each carpel bears two collateral ovules on parietal placentation. Fruit is one seeded drupe with woody endocarp, greenish yellow when ripe. Seed ellipsoid, cotyledons thick fleshy and oily. Neem has chromosome number 2n = 28. Neem trees tend to become deciduous for a brief period in dry ecology. Ecotypes, exhibiting morphological variation in root growth, leaf size, contents, bole length , canopy, inflorescence, fruit bearing, seed size, shape and quality exist in natural populations.Agrotechnology: Neem grows in tropical arid regions with high temperatures, altitudes between 50m and 1000m, as little rainfall as 130mm/yr and long stretches of drought. Well drained sunny hill places are ideal. It grows on most kinds of soils including dry, stony, shallow, nutrient deficient soils with scanty vegetation, moderately saline and alkali soils, black cotton, compact clays and laterite crusts. However, silty flats, clayey depressions and land prone to inundation are not conducive for its growth (Chaturvedi, 1993). Soil pH of 5.0 to 10.0 is ideal. It brings surface soil to neutral pH by its leaf litter. It has extensive and deeply penetrating root system capable of extracting moisture and nutrients even from highly leached poor sandy soils.Neem propagates easily by seed without any pretreatment, though it can be regenerated by vegetative means like root and shoot cuttings. Seeds are collected from June to August. These remain viable for 3-5 weeks only which necessitates sowing within this short time. Seeds may be depulped and soaked in water for 6 hours before sowing. Seeds are sown on nursery beds at 15x5cm spacing, covered with rotten straw and irrigated. Germination takes 15-30 days. Seedlings can be transplanted after two months of growth onwards either to polybags or to mainfield. Neem can be grown along with agricultural crops like groundnut, bean, millets, sorghum and wheat. It is also suitable for planting in roadsides, for afforestation of wastelands and under agroforestry system. For field planting, pits of size 50-75 cm cube are dug 5-6m apart, filled with top soil and well rotten manure, formed into a heap, and seedling is planted at the centre of the heap. FYM is applied at 10-20 kg/plant every year. Chemical fertilizers are not generally applied. Irrigation and weeding are required during the first year for quick establishment.More than 38 insect pests are reported on Neem which may become serious at times. The important ones are seed and flower insect (Scirtothrips dorsalis Hood), defoliators (Boarmia variegata Moore and Eurema sp.), sap suckers (Helopeltes antonii Signoret and Pulvinaria maxima Green) , root feeders (Hototrichia consanguinea Blanchard), mealy bug (Pseudococus gilbertensis), scale insect (Parlatoria orientalis) and a leaf webber (Loboschiza Koenigiana)(Beeson, 1941, Bhasin et al, 1958, Parmar, 1995). They can be controlled by the application of 0.01-0.02% monocrotophos or dimethoate. No serious diseases are reported in Neem. Flowering starts after 5 years. In India flowering is during January-May and fruits mature from May-August. The leaves are shed during February- March and a full grown tree produces about 350 kg dry leaves and 40-50 kg berries per annum. Fresh fruits give 60% dry fruits which yield 10% kernel which contains 45% fixed oil, on an average. After 10 years of growth the wood can be cut and used as timber.Properties and Activity: Dry Neem leaves contain carbohydrates 47-51%, crude protein 14-19%, crude fiber 11-24%, fat 2-7%, ash 7-9%, Ca 0.8-2.5% and P 0.1-0.2%. Leaves also contain the flavanoid quercetin, nimbosterol (-sitosterol), kaempferol and myricetin. Seed and oil contains desacetylnimbin, azadirachtin (C35H44O16), nimbidol, meliantriol ,tannic acid, S and amino acids. Neem cake contain the highest sulphur content of 1.07% among all the oil cakes. Trunk bark contains nimbin 0.04%, nimbinin 0.001%, nimbidin 0.4%, nimbosterol 0.03%, essential oil 0.02%, tannins 6.0 %, margosine and desacetylnimbin (Atal and Kapur, 1982; Thakur et al 1989).Neem bark is bitter, astringent, acrid, refrigerant, depurative, antiperiodic, vulnerary, demulcent, insecticidal, liver tonic, expectorant and anthelmintic. Leaves are bitter, astringent, acrid, depurative, antiseptic, ophthalmic, anthelmintic, alexeteric, appetizer, insecticidal, demulcent and refrigerant. Seed and oil are bitter, acrid, thermogenic, purgative, emollient, anodyne, anthelmintic depurative, vulnerary, uterine stimulant, urinary astringent, pesticidal and antimicrobial (Warrier et al, 1993).... neem
Bauhinia variegataCaesalpiniaceaeSan: Kancanarah, Kovidarah;Hin: Kancanar;Ben: Rakta Kanchan;Tam: Sigappu-mandaraiMal: Mandaram, Chuvannamandaram, Malayakatti, Kongu, Kongumandaram;Tel: Daeva Kanchanamu, Mandara;Kan: Ullipe, Kanchavala, Kempu MandaraImportance: In traditional medicine, Bauhinia is extensively used in glandular diseases and as an antidote to poison. The drug is also reported to be useful in dysentery, diarrhoea, piles and worms (Kurup et al, 1979; Sharma et al, 1983). They are useful in vitiated conditions of kapha and pitta, diarrhoea, dysentery, skin diseases, leprosy, intestinal worms, tumours, wounds, ulcers, inflammations, scrofula, protoptosis, haemorrhoids, haemoptysis, cough, menorrhagia and diabetics. Usirasavam and Candanasavam are some of the preparations using the drug. An important Ayurvedic preparation, “Kanchnar Guggal” contains bark of this plant. In Unani system, the flowers are used in “Hab Mussafi Khun”, for skin diseases, the bark is used in “Sufuf Kalan”-an aphrodisiac.Distribution: The plant is distributed in the Sub-Himalayan tracts from the Indus eastwards and throughout the dry forests of India, ascending to 1300m. It is also cultivated throughout the plains.Botany: Bauhinia variegata Linn. syn. B.candida Roxb. belonging to the family Caesalpiniaceae is a moderate sized deciduous tree with vertically cracked grey bark, wood moderately hard, greyish brown with irregular darker patches. Leaves are of 2 leaflets, connate for about two-thirds up. Leaflets are ovate with rounded apex, 10-15cm long, pubescent beneath when young and coriaceous. Flowers are white or pink, the uppermost petal darker and variegated usually appearing before the leaves in short axillary or terminal racemes. Stamens are 5 and stamenodes absent. Fruits are flat dehiscent pods with 10-15 seeds (Warrier et al, 1993).Other important species of the genus Bauhinia are as follows.1. B. tomentosa Linn.It is the yellow or golden flowered one, commonly known as Manja Mandaram. It is found in Africa and Asia. In India it is found wild in dry deciduous forests and often cultivated. The plant is antidysenteric, antidote for snakebite and scorpion sting and also used in liver complaints. The bark is astringent. Root bark is vermifuge. Fruit is diuretic. Seed is tonic, wound healing and aphrodisiac.2. B. purpurea Linn.Pink Bauhinia or Camel’s Foot tree is found in South and S. E. Asia. In India, it is found in deciduous forests. Root is carminative and tonic. Bark is astringent and antidiarrhoeal and is used in ulcer and goitre. Flowers are laxative. The experimental studies conducted by Sijoria and Prasad (1979) on animals indicate that B. purpurea is very effective in normalising the thyroid gland.3. B. racemosa Lam.The plant is found in Sub-Himalayan tracts, in U.P, West Bengal, Central and South India. The leaf is anticephalalgic and antimalarial. Bark is astringent, antidiarrhoeal. The seeds are antibacterial. Stem-bark is CVS and CNS active, hypothermic and anticancerous.4. B. malabarica Roxb.Malabar Mountain Ebony is found in Sub-Himalayan tracts, from Kumaon to West Bengal, ascending to 1350m, Assam, Bihar and South India. The flowers of this plant are antidysenteric.5. B. retusa Roxb.The plant is distributed in north-western Himalayas from the Beas eastwards, Himachal Pradesh, U.P., Orissa, M.P. and A.P. The gum of the plant is emmenagogue, diuretic and can be used externally in sores. The seed is hypoglycaemic and hypocholesterolaemic. The aerial part is CVS active and has effect on respiration.6. B. vahlii W.&A.Camel’s Foot climber is found in Punjab, Bihar, Assam, Madhy Pradesh, Andra Pradesh and Tamil Nadu. Leaf is demulcent. Seed is tonic and aphrodisiac. Stem is CVS active, antiarrhythmic and spasmolytic.Agrotechnology: Well drained hilly areas are ideal for the cultivation of Bauhinia. The plant is seed propagated. Seeds are formed in February-March. Seeds are to be collected from the dried pods, soaked in water for 12 hours before sowing in seedbeds. At four-leaved stage they are to be transferred to polybags. Two month old seedlings from polybags are used for field planting. Pits of size 60cm cube are to be taken and filled with 10kg dried cowdung mixed with topsoil and formed into a mound. On these seedlings are to be planted at a distance of 6-7.5m. Irrigation is to be given in the first year. Two weedings and application of organic manure once is required in a year. The plant is not attacked by any serious pests and diseases. The plant flowers on the third year. At the end of tenth year the tree can be cut and wood used for medicinal purposes (Prasad et al, 1997).Properties and activity: Flowers contain flavanoids-kaempferol-3-galactoside and kaempferol-3- rhamnoglucoside. Stem bark yields hentriacontane, octacosanol and stigmasterol. Stem yields -sitisterol, lupiol and a flavanone glycoside-5, 7-dimethoxy flavanone 4-O- -L- rhamnopyranoside- -D-glucopyranoside. Seeds possess human blood agglutinating activity. Stem bark is hypothermic, CNS active and depressant. Bud, flower, leaf and stembark are antibacterial. Stem possesses juvenoid activity. Bark is alterative, tonic, antileprotic and antirheumatic. Bud is antidysenteric. Root is carminative and antidote for snakebite. Bark, flower and root promote suppuration. Bark and bud are astringent and vermifuge (Husain et al, 1992).... bauhinia
(French) From the plains Platte... platt
(French) One who is agreeable Plaisance, Playsance, Plasance, Plesance... pleasance
(Spanish) From the open plain Sabanah, Sabanna, Sabann, Sabanne, Sabane, Saban... sabana
Solanum spp.SolanaceaeSolanums comprise a very important group of medicinal plants having multifarious uses.These plants belong to the family Solanaceae and genus Solanum. A number of species are reported to be medicinal which are briefly described below.1. S. anguivi Lam. syn. S. indicum auct. non Linn.Eng: Poison berry; San: Brhati, Simhi;Hin: Barhauta, Birhatta;Mal: Puthirichunda, Cheruchunda;Tam: Karimulli, Puthirichundai;Kan: Ramagulla;Tel: Cittimulaga, Tellamulaka It is found throughout the tropics, in plains and at low elevations. It is much branched, very prickly undershrub, 0.3-1.5m in height. Leaves are simple, large, ovate, subentire, sinuate or lobed. Flowers are blue in extra-axillary cymes having stellately hairy and prickly peduncles. Fruits are globose berries, reddish or dark yellow with smooth or minutely pitted seeds. Its roots are useful in vitiated conditions of vata and kapha, odontalgia, dyspepsia, flatulence, colic, verminosis, diarrhoea, pruritus, leprosy, skin diseases, strangury, cough, asthma, bronchitis, amenorrhoea, dysmenorrhoea, fever, cardiac disorders and vomiting. Roots bitter, acrid, astringent, thermogenic, anodyne, digestive, carminative, anthelmintic, stomachic, constipating, resolvent, demulcent, depurative, diuretic, expectorant, aphrodisiac, emmenagogue, febrifuge and cardiotonic.2. S. dulcamara Linn.Eng: Bittersweet, Bitter night shade; San: Kakmachi; Pun: Rubabarik It is found in tropical situations in India and Sikkim. The plant is rich in alkaloidal glycosides like solamarine, tomatidenol, solasodine and soladulcine. The berry and twig are alterative, antisyphilitic, diaphoretic, resolvent, narcotic, diuretic, antirheumatic and used in liver disorders and psoriasis.3. S. erianthum D. Don, syn. S. verbascifolium auct. non Linn.San: Vidari;Hin: Asheta;Mal: Malachunda;Tam: Malaichundai, AnaisundaikkaiPun: Kalamena;Tel: RasagadiThe plant is distributed over the tropical and subtropical zones of India. The plant contains alkaloids and steroidal sapogenins. Leaves and fruits contain solasodine, solasodiene, solafloridine, diosgenin, vespertilin and pregnenolone. The plant is CNS depressant, antiinflammatory and useful in burns.4. S. melongena Linn.Eng: Brinjal, Egg plant; San: Varttaki;Hin: Bengan, Badanjan;Mal: VazhuthinaTam: Kattirikkai;Kan: Badanekaya, Doddabadane;Tel: Vankaya, NiruvangaIt is mainly cultivated as a vegetable throughout the tropics and subtropics. It is an erect or suffrutescent, herbaceous, armed or unarmed perennial shrub. Leaves are simple, large, entire and lobed. Flowers are blue, in clusters of 2-5. Fruits are large, white, yellow or dark purple berries of different shapes capped with thick persistent calyx. Seeds are many, yellow or cream and discoid. The roots, leaves and unripe fruits are useful in cholera, bronchitis, asthma, odontalgia and fever. The roots are laxative, analgesic and cardiotonic. Leaves are sialagogue, narcotic and antiherpetic. The unripe fruits are bitter, acrid, sweet, aphrodisiac, cardiotonic and haematinic.5. S. melongena var. incanum (Linn.) Prain syn. S. incanum Linn., S. coagulens Forsk.San: Brihati;Hin: Baigan;Mal: CheruvazhuthinaIt is a herbaceous prickly plant found in warm humid tropics. It is grown almost throughout the year in the plains and during summer on the hills. It grows 0.6-2m in height. Leaves are simple, alternate lobed. Flowers are blue or white, 5 lobed, calyx with spines. Fruits are ellipsoid berries. The plant is a constituent of the dasamoola which helps to overcome vitiated tridoshas and cures dyspepsia, fever, respiratory and cardiac disorders, skin ailments, vomiting, ulcers and poisonous affections. In Ayurveda the formulations like Brihatyadi Kashaya, dashamoolarishta, Indukantaghritam, Dasamoolaharithaki, etc are the important preparations with the roots. It is also used in the treatment of toothache and sore throat. The fruit is reported to stimulate the intrahepatic metabolism of cholesterol. Roots are antiasthmatic and stimulant. Leaves are used in cholera, bronchitis and asthma. Fruits are useful in liver complaints.6. S. nigrum Linn. syn. S. rubrum Mill.Eng: Black night shade; San: Kakamachi;Hin: Makoy, Gurkkamai;Mal: Karimthakkali;Tam: Manathakkali, Milagutakkali;Kan: Kakarndi;Tel: Kamachi, KachiIt is seen wild throughout India. It is an erect, divaricately branched, unarmed, suffrutescent annual herb. Leaves are ovate or oblong, sinuate-toothed or lobed and glabrous. Flowers are 3-8 in extra-axillary drooping subumbellate cymes. Fruits are purplish black or reddish berries. Seeds are many, discoid, yellow, minutely pitted. The whole plant is useful in vitiated conditions of tridosha, rheumatalgia, swellings, cough, asthma, bronchitis, wounds, ulcers, flatulence, dyspepsia, strangury, hepatomegaly, otalgia, hiccough, opthalmopathy, vomiting, cardiopathy, leprosy, skin diseases, fever, splenomegaly, haemarrhoids, nephropathy, dropsy and general debility. The plant is bitter, acrid, emollient, antiseptic, antiinflammatory, expectorant, anodyne, vulnerary, digestive, laxative, diuretic, cardiotonic, depurative, diaphoretic, febrifuge, rejuvenating, sedative, alterant and tonic.7. S. spirale Roxb.
Hin: Munguskajur
It is seen wild in Assam and Khasi hills in India. Its root is diuretic and narcotic.8. S. stramoniifolium Jacq., syn. S. ferox auct. non Linn.San: Garbhada;Hin: Rambaigan;Mal: Anachunda;Tam: Anaichundai;Tel: MulakaIt is observed in India in the states of Assam, Maharashtra, Karnataka and Tamil Nadu. Its berries contain glycoalkaloids such as solasonine and solasodine. Its roots and berries are bechic, antiasthmatic, antirheumatic, antiviral, anticancerous and spermicidal.9. S. surattense Burm. F. syn. S. xanthocarpum schrad. & Wendl., S. jacquinii Willd.Eng: Yellow-berried nightshade; San: Kantakari, Nidigdhika;Hin: Remgani,Kateli;Mal: Kantakarichunda;Tam: Kantankattiri;Kan: Nelagulli;Tel: CallamulagaIt is found throughout India and Pakistan in dry situations as weed on roadsides and wastelands. It is prickly, diffuse, bright green, suffrutescent, perennial undershrub, with zigzag branches. Leaves are ovate-oblong, hairy on both sides and armed on the midrib and the nerves. Flowers are bluish purple, in extra-axillary cymes. Fruits are glabrous, globular drooping berry, yellow or white with green veins, surrounded by the calyx. Seeds are many, small, reniform, smooth and yellowish brown.The whole plant is useful in vitiated conditions of vata and kapha, helminthiasis, dental caries, inflammations, flatulence, constipation, dyspepsia, anorexia, leprosy, skin diseases, hypertension, fever, cough, asthma, bronchitis, hiccough, lumbago, haemorrhoids and epilepsy. The plant is bitter, acrid, thermogenic, anthelmintic, antiinflammatory, anodyne, digestive, carminative, appetiser, stomachic, depurative, sudorific, febrifuge, expectorant, laxative, stimulant, diuretic, rejuvenating, emmenagogue and aphrodisac. Fruits contain solasonine, solamargine and solasodine.10. S. torvum Sw.Eng: West Indian Turkey Berry;Hin,Ben: Titbaigan;Mal: Kattuchunda;Kan: Kadu Sunde;Tam: Sundaikai, Amarakai;Tel: Kundavustic, Kotuvestu; Ass: HathibhekuriIt is seen throughout tropical India, particularly in Orissa, Bihar and Manipur. The plant is CVS active and used in splenomegaly. Fruits and leaves contain solasonine, solasodine, jurubine, jurubidine, torvonin, torvogenin, chlorogenin, paniculogenin, sisalogenone, neosolaspigenin and solaspigenin.11. S. trilobatum Linn.Eng: Climbing Brinjal; San: Alarka;Mal: Tutavalam;Tam: Tuduvalai;Kan: Mullumusta;Tel: TelavusteIt is mostly seen in South and Western India. The plant contains alkamine and solamarine. The berry and flowers are bechic and used in bronchitis. The alkaloid solamarine is antibiotic and possesses antitumour activity.12. S. viarum Dunal, syn. S. Khasianum C. B. Clarke
Hin: Kantakari
It is widely distributed in Khasi, Jaintia and Naga hills of Assam and Manipur upto 2000m and in Sikkim, West Bengal, Orissa and in the Niligiris. The plant and berries contain solasonine (which on hydrolysis yields solasodine), solamargine, khasianine, nantigenin, solasodine, diosgenin and saponin-solakhasianin. The plant is spasmolytic and CNS active. The berry is a source of solasodine used in the synthesis of corticosteroidal hormones.Agrotechnology: The agrotechnology for the solanaceous group of plants are almost similar. They come up very well in tropical and subtropical climate upto 2000m altitude. They can be raised on a variety of soils good in organic matter. Propagation is by seeds. The seedlings are first raised in the nursery and transplanted to the main field 30-45 days after sowing when the plants attain 8-10cm height. During rainy season, planting is done on ridges while during summer in furrows, at a spacing ranging from 30-90cm depending upon the stature and spreading habit of the plant. The transplanted seedlings should be given temporary shade for 2-4 days during summer. FYM or compost at 20-25t/ha is applied at the time of land preparation. A moderate fertiliser dose of 75:40:40 N, P2O5, K2O/ha may be given. P is given as basal dose, N and K are applied in 2-3 split doses. One or two intercultural operations are needed to control weeds. The plants need earthing up after weeding and topdressing. Irrigation is needed at 3-4 days interval during summer and on alternate days during fruiting period. Plants need staking to avoid lodging due to heavy bearing. Shoot borers, mealy bugs, leaf webbers and miners are noted on the crop, which can be controlled by spraying mild insecticides. Root knot nematode, wilting and mosaic diseases are also noted on the crop. Field sanitation, crop rotation and burning of crop residues are recommended.... solanums
Bacopa monnieriScrophulariaceaeSan: Brahmi, Sarasvati;Hin: Barami, Jalnim;Ben: Boihim-sak;Mal: Brahmi , Nirbrahmi;Tam: Nirpirami, Piramiyapundu; Kan, Mar: NirbrahmiImportance: Brahmi or Thyme leaved gratiola is an important drug in Ayurveda for the improvement of intelligence and memory and revitalisation of sense organs. It clears voice and improves digestion. It is suggested against dermatosis, anaemia, diabetes, cough, dropsy, fever, arthritis, anorexia, dyspepsia, emaciation, and insanity. It dispels poisonous affections, splenic disorders and impurity of blood. It is useful in vitiated conditions of kapha and vata, biliousness, neuralgia, ascites, flatulence, leprosy, leucoderma, syphilis, sterility and general debility. The whole plant is used in a variety of preparations like Brahmighrtam, Sarasvataristam., Brahmitailam, Misrakasneham, etc. In unani Majun Brahmi is considered as a brain tonic.Distribution: The plant grows wild on damp places and marshy lands in the major part of the plains of India, Pakistan, Afghanistan, Nepal, Sri Lanka and other tropical countries.Botany: Bacopa monnieri (Linn.) Pennell. syn. Monniera cuneifolia Michx., Herpestis monniera (Linn.) H.B. & K. belongs to the family Scrophulariaceae. It is a prostrate, juicy, succulent, glabrous annual herb rooting at the nodes with numerous ascending branches. Leaves are simple, opposite, decussate, sessile, obovate-oblong or spatulate, entire, fleshy, obscurely veined and punctate. Flowers are pale blue or whitish, axillary, solitary, arranged on long slender pedicels. Fruits are ovoid, acute, 2-celled, 2-valved capsules and tipped with style base. Seeds are minute and numerous (Warrier et al, 1993).Agrotechnology: The plant grows throughout the warm humid tropics upto 1200m elevation. Brahmi gets established well in water logged fields. The plant is propagated vegetatively by stem cuttings. Land is prepared by ploughing 2 or 3 times. Two to three tonnes/ha of cowdung or compost is applied and the field is again ploughed and levelled. Stem cuttings, 10cm long are spread at a spacing of 20cm. Waterlogging to height of 30cm is always required. Rooting may start within 15-20 days. It will spread over the field within 6 months. Regular application of organic manure will take care of the manurial requirement. Weeding once in a month is required. Care should be taken to maintain water level at a height of 30cm during the growth period. No serious pests or diseases are noted in this crop. Harvesting commences from sixth months onwards. Brahmi leaves can be collected once a month. After 3 years, the whole crop is harvested and removed. Fresh cultivation can be carried out in the same field.Properties and activity: Earlier workers have reported the isolation of the alkaloids brahmine and hespestine and a mixture of 3 alkaloids from the leaves. Mannitol and saponins were reported later. Subsequent work described isolation of some C27, C29, and C31 hydrocarbons and betulic acid from this plant material. A systematic examination has resulted in the isolation and identification of two saponins designated as bacosides A and B. Bacoside A has chemical structure represented as 3-(-L-arabinopyranosyl)-O- - D-glucopyranoside-10, 20-dihydroxy-16-ketodammar-24-ene. The mixture of bacosides A and B on hydrolysis give four sapogenins, glucose and arabinose. The constitution of bacogenin A, has been established as 3 -30-dihydroxy-20(5)-25-epoxy-22-methyl-24-nor-dammar-22-en-16-one. Bacogenin A2 has been shown to be an isomer of bacogenin A, differing in configuration at C-20. Bacogenin A4 has been identified as ebelin lactone.The plant is reported to have shown barbiturate hypnosis potentiation effect. The plant is anticancerous and improves learning ability. It is used as a tranquilliser. The plant is astringent, bitter, sweet, cooling, laxative, intellect promoting, anodyne, carminative, digestive, antiinflammatory, anticonvulsant, depurative, cardiotonic, bronchodialator, diuretic, emmenagogue, sudorfic, febrifuge and tonic (Basu et al, 1947; Rastogi et al 1960).... brahmi
See also Vegetable oils.
Nutritional Profile
Energy value (calories per serving): High
Protein: Low
Fat: High
Saturated fat: High
Cholesterol: High
Carbohydrates: Low
Fiber: None
Sodium: Low (unsalted butter) High (salted butter)
Major vitamin contribution: Vitamin A, vitamin D
Major mineral contribution: None
About the Nutrients in This Food
Butterfat is 62 percent saturated fatty acids, 35 percent monounsaturated fatty acids, and 4 percent polyunsaturated fatty acids. One tablespoon of butter has 11 g of fat, 7.1 g of saturated fat, and 31 mg cholesterol, and 1,070
IU vitamin A (46 percent of the R DA for a woman, 36 percent of the R DA for a man). The vitamin A is derived from carotenoids in plants eaten by the milk-cow.
Diets That May Restrict or Exclude This Food
Low-cholesterol, controlled-fat diet Sodium-restricted diet (salted butter)
Buying This Food
Look for: Fresh butter. Check the date on the package.
Storing This Food
Store butter in the refrigerator, tightly wrapped to protect it from air and prevent it from picking up the odors of other food. Even refrigerated butter will eventually turn rancid as its fat molecules combine with oxygen to produce hydroperoxides that, in turn, break down into chemicals with an unpleasant flavor and aroma. This reaction is slowed (but not stopped) by cold. Because salt retards the combination of fats with oxygen, salted butter stays fresh longer than plain butter. (Lard, which is pork fat, must also be refrigerated. Lard has a higher proportion of unsaturated fats than the butter. Since unsaturated fats combine with oxygen more easily than saturated fats, lard becomes rancid more quickly than butter.)
Preparing This Food
To measure a half-cup of butter. Pour four ounces of water into an eight-ounce measuring cup, then add butter until the water rises to the eight-ounce mark. Scoop out the butter, use as directed in recipe.
What Happens When You Cook This Food
Fats are very useful in cooking. They keep foods from sticking to the pot or pan; add fla- vor; and, as they warm, transfer heat from the pan to the food. In doughs and batters, fats separate the flour’s starch granules from each other. The more closely the fat mixes with the starch, the smoother the bread or cake will be.
Heat speeds the oxidation and decomposition of fats. When fats are heated, they can catch fire spontaneously without boiling first at what is called the smoke point. Butter will burn at 250°F.
How Other Kinds of Processing Affect This Food
Freezing. Freezing slows the oxidation of fats more effectively than plain refrigeration; frozen butter keeps for up to nine months.
Whipping. When butter is whipped, air is forced in among the fat molecules to produce a foam. As a result, the whipped butter has fewer calories per serving, though not per ounce.
Adverse Effects Associated with This Food
Increased risk of heart disease. Like other foods from animals, butter contains cholesterol and saturated fats. Eating butter increases the amount of cholesterol circulating in your blood and raise your risk of heart disease. To reduce the risk of heart disease, USDA /Health and Human Services Dietary Guidelines for Americans recommends limiting the amount of cholesterol in your diet to no more than 300 mg a day. The guidelines also recommend limit- ing the amount of fat you consume to no more than 30 percent of your total calories, while holding your consumption of saturated fats to no more than 10 percent of your total calories (the calories from saturated fats are counted as part of the total calories from fat).
Increased risk of acid reflux. Consuming excessive amounts of fats and fatty foods loosens the lower esophageal sphincter (LES), a muscular valve between the esophagus and the stomach. When food is swallowed, the valve opens to let food into the stomach, then closes tightly to keep acidic stomach contents from refluxing (flowing backwards) into the esopha- gus. If the LES does not close efficiently, the stomach contents reflux to cause heartburn, a burning sensation. Repeated reflux is a risk factor for esophageal cancer.... butter
Linn.Cassia absus Linn.
Family: Caesalpiniaceae.
Habitat: Throughout India.
Ayurvedic: Chakshushyaa, Aranya- kulathhikaa, Kataka.
Unani: Chaaksu.
Siddha/Tamil: Muulaipalyirai, Kaattukollu.
Folk: BanKulathi.
Action: Seed—bitter, blood-purifier, astringent, stimulant, diuretic. Used topically for leucoderma, ringworm, venereal ulcers and other skin diseases. Roots—purgative.
Seeds gave sitosterol-beta-D-gluco- side and alkaloids—chaksine and iso- chaksine. Chaksine is found to be antibacterial against Micrococcus pyo- genes var. aureus and Streptococcus haemolyticus. It stimulates contraction of different tissues of plain muscles, like uterus, intestine, bladder, and muscles in blood vessels. It depresses the parasympathetic nerve- endings of certain organs like intestine
Family: Caesalpiniaceae.
Habitat: Native to the West Indies. Found wild almost throughout India.
English: Ringworm Cassia.
Ayurvedic: Dadrughna, Dadrumar- dana.
Siddha: Malanthakerai, Seemai agathi (Tamil).
Folk: Daadmaari.
Action: Leaf—used in skin diseases like herpes, blotch, eczema, mycosis (washerman's itch). Dried leaves— in leprosy. A strong decoction is used for ringworm, eczema and herpes. Leaves are also used as a purgative.
Young pods contain rhein, emodin and aloe-emodin. The antibacterial activity of the leaves is reported to be due to rhein. The roots contain an- thraquinone. Emodin, aloe-emodin and anthraquinone contribute to the purgative activity of the leaves and roots. Crushed leaves or roots are rubbed on to the skin to cure ringworm and to control Tinea imbricata, a skin fungus.... cassia alata
an abdominal plain X-ray film that is longer than normal to enable it to include the kidneys, ureters, and the entire bladder.... kub x-ray
adj. plainly to be seen or detected: applied to diseases with observable signs and symptoms, as opposed to those whose presence may not be suspected for years despite the fact that they cause insidious damage. An infectious disease becomes overt only at the end of an incubation period.... overt
(pneumocele) n. the presence of air within the skull, usually resulting from a fracture passing through one of the air sinuses. There may be a leak of cerebrospinal fluid at the site of the fracture, manifested as a watery discharge from the nose. Pneumocephalus can be detected by plain X-rays of the skull, which show air and a fluid level inside a cavity, or by CT and MRI scanning.... pneumocephalus
n. a technique used to produce an image (tomogram) of structures at a particular depth within the body by bringing them into sharp focus while deliberately blurring structures above and below them. In plain film tomography the source of X-rays and the photographic film are moved around the patient to produce a single ‘slice’ at a time. By contrast, multiple slices are produced in *computerized tomography (CT), which uses multiple radiation detectors so that the images can be stacked up to give additional three-dimensional information. See also dental pantomogram; positron emission tomography; SPECT scanning.... tomography
Ricinus communisEuphorbiaceaeSan: Erandah, Pancangulah;Hin: Erandi, Erand;Ben: Bherenda;Mal: Avanakku;Tam: Amanakku, Kootaimuttu, Amanakkam Ceti;Kan: Haralu, Manda, Oudla;Tel: Erandamu, AmudamuImportance: Castor is a perennial evergreen shrub. The Sanskrit name erandah describes the property of the drug to dispel diseases. It is considered as a reputed remedy for all kinds of rheumatic affections. They are useful in gastropathy such as gulma, amadosa, constipation, inflammations, fever, ascitis, strangury, bronchitis, cough, leprosy, skin diseases, vitiated conditions of vata, colic, coxalgia and lumbago. The leaves are useful in burns, nyctalopia, strangury and for bathing and fermentation and vitiated conditions of vata, especially in rheumatoid arthritis, urodynia and arthralgia. Flowers are useful in urodynia and arthralgia and glandular tumours. Seeds are useful in dyspepsia and for preparing a poultice to treat arthralgia. The oil from seeds is a very effective purgative for all ailments caused by vata and kapha. It is also recommended for scrotocele, ascites, intermittent fever, gulma, colonitis, lumbago, coxalgia and coxitis (Warrier et al, 1996). Oil is also used for soap making. Fresh leaves are used by nursing mothers in the Canary Island as an external application to increase the flow of milk. Castor oil is an excellent solvent of pure alkaloids and as such solutions of atropine, cocaine, etc. is used in ophthalmic surgery. It is also dropped into the eye to remove the after-irritation caused by the removal of foreign bodies.Distribution: It is a native of N. E. tropical Africa. It is found throughout India, cultivated and found wild upto 2400m.Botany: Ricinus communis Linn. belongs to the family Euphorbiaceae. It is a monoecious evergreen shrub growing upto 4m. Leaves are alternate, palmatifid, 6-10 lobed, each 1- nerved with many lateral nerves and peltate. Lobes are lanceolate, thinly pubescent below, margin serrate and apex acuminate. Paniculate racemes are terminal with male flowers below, female ones above. Perianth is cupular, splitting into 3-5 lobes, laceolate, valvate, margin inrolled and acuminate. Filaments of stamen are connate and repeatedly branched with divergent anther cells. Sepals are 5, sub-equal, lanceolate, valvate and acute. Ovary is globose, echinate, 3-locular with 3 ovules and pendulous. Styles are 3, stout, papillose, stigmatiferous. Capsules are 3-lobed and prickly with oblong seeds having smooth testa and marbled, shiny and carunculate. R. bronze King and R. africanus are two good garden varieties which are known as Italian and East Indian Castors, respectively (Mathew, 1983, Grieve and Leyel, 1992).Agrotechnology: Castor is cultivated both in the plains and the hills. As it has deep root system it is hardy and capable of resisting drought. It does not withstand waterlogging and frost. It requires hard dry climate for proper development of fruits and seeds. It requires a well- drained soil, preferably sandy loam or loamy sand. High soil fertility is of less importance as compared to the good physical condition of the soil. It cannot tolerate alkalinity. It is generally grown in red loamy soils, black soils and alluvial soils. The plant is seed propagated. The seed rate required is 5-12 kg/ha (pure crop) and 3 kg/ha (mixed crop). Seeds are to be sown on a hot bed early in March. When the plants come up individual plant is to be planted in a separate pot filled with light soil and plunged into a fresh hot bed. The young plants are to be kept in glass houses till early June where they are hardened and kept out. The suitable season of growing is kharif season. The crop is usually sown in April and planting is done in early July. The land is to be ploughed 2-3 times with the onset of rains and is repeated after rain. The spacing recommended is 60X90cm in case of pure crop but it is seldom cultivated pure. It is usually grown mixed with crops such as jowar, arhar, chilly, groundnut, cowpea, cotton, etc. 10-15t FYM/ha and 50kg N, 50kg P2O5 and 20kg K2O/ha will be sufficient. Addition of neem cake is beneficial as it increases oil content. There should be sufficient moisture in the field at the time of sowing. A month after planting, weeding and earthing up is to be done. The plant is attacked by hairy caterpillar, castor semi - looper, castor seed caterpillar, etc. which can be managed by integrated pest management measures. The leaf blight disease occurring in castor can be controlled by spraying with Bordeaux mixture 2-3 times at 15 days interval. Harvesting of ripe fruits can be done from the end of November till the end of February. The fruit branches are picked when they are still green to avoid splitting and scattering of the seeds. The pods are to be heaped up in the sun to dry. Then the seeds are to be beaten with stick and winnowed. Roots, leaves, flowers, seeds and oil constitute the economic parts. The average yield is 500-600kg/ha (Thakur, 1990).Properties and activity: The beancoat yielded lupeol and 30-norlupan-3 -ol-20-one. Roots, stems and leaves contain several amino acids. Flowers gave apigenin, chlorogenin, rutin, coumarin and hyperoside. Castor oil is constituted by several fatty acids (Husain et al, 1992). Seed coat contained 1. 50-1. 62% lipids and higher amounts of phosphatides and non-saponifiable matter than seed kernel. Fresh leaves protected against liver injury induced by carbon tetra chloride in rats while cold aqueous extract provided partial protection (Rastogi et al, 1991). Root and stem is antiprotozoal and anticancerous. Root, stem and seed are diuretic. The roots are sweet, acrid, astringent, thermogenic, carminative, purgative, galactagogue, sudorific, expectorant and depurative. Leaves are diuretic, anthelmintic and galactagogue. Seeds are acrid, thermogenic, digestive, cathartic and aphrodisiac. Oil is bitter, acrid, sweet, antipyretic, thermogenic and viscous (Warrier et al, 1996). Castor oil forms a clean, light- coloured soap, which dries and hardens well and is free from smell. The oil varies much in activity. The East Indian is the more active, but the Italian has the least taste. Castor oil is an excellent solvent of pure alkaloids. The oil furnishes sebacic acid and caprylic acid. It is the most valuable laxative in medicines. It acts in about 5 hours, affecting the entire length of the bowel, but not increasing the flow of bile, except in very large doses. The mode of its action is unknown. The oil will purge when rubbed into the skin (Grieve and Leyel, 1992).... castor
High in antioxidants and vitamins, cranberries are one of nature’s super foods, helping to fight free radicals and lead a healthier life. Discover how a cup of Cranberry tea can make your life better.
About Cranberry Tea
The cranberry plant is a small evergreen shrub and trailing vine, which grows in many regions from around the world, mostly in mountain forests. It has slender, wiry stems and evergreen leaves. The cranberry bush produces pink or purple flowers in the spring and bright red berries in the fall. It is edible, with an acidic taste that can overwhelm its sweetness. Cranberries are normally considered too sharp to be eaten plain and raw, as they are not only sour but bitter as well.
Cranberries are commonly found in juice drinks, compote or jelly, in baking or even cranberry wine.
Raw cranberries have moderate levels of vitamin C, E, K, dietary fiber and the essential dietary mineral, manganese, as well as a balanced profile of other essential micronutrients.
Cranberry tea has a tasty flavor and can be drunk in many forms and combinations.
Brew Cranberry Tea
Only the fruits are suitable for Cranberry tea. There are many ways to prepare a tasty tea. For example, you can combine the powdered cranberry fruit with sugar-free teas like green tea and rooibos tea, or with herbal infusions like cinnamon tea. Cranberry tea bags are also widely available for ready infusion in hot or near-boiling water. There are also a lot of ways and mixtures to prepare tasty ice cranberry tea.
Cranberry Tea Benefits
Cranberry tea has amazing benefits for your health. Cranberry tea is an immunity booster and an overall tonic due to the antioxidants contained.
Cranberry tea is used to prevent and slow the progression of the gum disease or gingivitis.
Regular intake of the tea in combination of a healthy diet can result in weight loss and a healthier overall body.
Cranberry tea helps detoxify and protect the kidneys. It can be used to treat and prevent urinary tract infection.
Cranberry tea may have beneficial effects in fighting eye problems.
Cranberry Tea Side Effects
The good news is that there are no side effects associated to cranberry tea.
You can include cranberry tea in your daily routine with no fear what so ever and you can enjoy its many benefits.... cranberry tea
Desmodium gangeticumFabaceaeSan: Anshumati, Salaparni;Hin,Ben: Salpani;Mal: Orila;Tam:Pulladi;Tel: GitanaramKan: Murelehonne; Mar: Darh;Guj: Salwan; Ori: Salaparni Pun: ShalpurhiImportance: Desmodium is a small shrub which is the chief of the ten ingredients in the Dasamula kwatha of Hindu medicine. Roots are useful in vitiated conditions of vata, anorexia, dyspepsia, haemorrhoids, dysentery, strangury, fever, gout, inflammations, cough, asthma, bronchitis, cardiopathy and debility. The unani preparation “Arq dashmul” contains these roots. It is considered a curative for leucorrhoea and for pains due to cold (Warrier et al, 1995).Distribution: The plant is widely distributed in the tropics and subtropics. It grows wild in the forests of India up to 1500m. It is also cultivated in the plains and in the lower Himalayas.Botany: Desmodium gangeticum (Linn.) DC. syn. Hedysarum gangeticum Linn., Desmodium gangeticum var. maculatum (Linn.) Baker., belongs to the family Fabaceae (Papilionaceae). It is an erect diffusely branched undershrub, 90-120cm in height with a short woody stem and numerous prostrate branches provided with soft grey hairs. Leaves are unifoliate, ovate- lanceolate, membranceous and mottled with grey patches. Flowers are white, purple or lilac in elongate lax, terminal or axillary racemes. Fruits are moniliform, 6-8 jointed, glabrescent pods, joints of pods separately pubescent with hooked hairs, joint separating when ripe into indehiscent one seeded segments. Seeds are compressed and reniform.Agrotechnology: Desmodium can grow in a variety of climate and soils. However, it prefers tropical and subtropical climatic conditions. Although it can grow on all types of soils, waterlogged and highly alkaline soils are not suitable. Light sandy loam is preferred for commercial cultivation.It is propagated through seeds. Seeds can be planted directly in the field or seedlings raised on the nursery beds and transplanted. Transplanting always gives better results in commercial cultivation, as it gives assured crop stand. Planting is done at a spacing of 40x20cm on flat beds or ridges. Organic manures are applied at the time of land preparation and thoroughly mixed with the soil. A little quantity of phosphatic and nitrogenous fertilizers are also applied for better crop growth. The inter-row spaces between plants, both in the field and nursery should be kept free from weeds by frequent weeding and hoeing as the plant suffers from weed competition, especially during early stages of growth. Manual hand weeding is usually done. Irrigation of seedlings just after planting is good for crop establishment. Although it can be cultivated as a rainfed crop under humid tropical conditions, irrigation every month is beneficial during summer. The root is the economic part and harvesting can be commenced after 8-9 months. About 500- 700kg roots can be harvested from a hectare of land per year.Properties and activity: The root contains gangetin, gangetinin, desmodin, N,N-dimethyl tryptamine, hypaphorine, hordenine, candicine, N-methyl tyramine and -phenyl ethyl amine. The total alkaloid fraction showed hypotensive activity. The root is bitter, antiinflammatory, analgesic, aphrodisiac, constipating, diuretic, cardiotonic, expectorant, astringent, antidiarrhoeal, carminative, antiemetic, febrifuge and anti-catarrhal (Thakur et al, 1989).... desmodium
DC.
Synonym: Hedysarum gangeticum Linn.
Family: Papilionaceae; Fabaceae.
Habitat: Ascending to 1,500 m on the Himalaya; common on lower hills and plains throughout India.
Ayurvedic: Shaaliparni, Shaalaparni, Sthiraa, Somyaa, Guhaa, Triparni, Vidaarigandha, Anshumati. Also used as Prshniparni. (Urariapicta Desv., Prshniparni, is used as a substitute for Shaalaparni.)
Siddha/Tamil: Pulladi, Sirupulladi Moovilai (root).
Folk: Sarivan.
Action: Root—antipyretic, diuretic, astringent (used in irritable bowel syndrome, diarrhoea and dysentery), anticatarrhal (used in post-natal care, chronic fever, cough, biliousness, vomiting), diuretic, anthelmintic, laxative and nervine tonic. Desmodium spp.: Roots—carminative, mildly purgative, stomachic, emmenagogue, diuretic. Leaves—galactagogue; a poultice of leaves is used for lumbago. Bark—used in diarrhoea and haemorrhages.
Roots afforded pterocarpanoids— gangetin, gangetinin, desmodin and several alkaloids. The aerial portion gave indole-3-alkylamines and their derivatives.Gangetin showed significant anti- inflammatory activity in 50 and 100 mg/kg p.o. in rats.
Dosage: Root—5-10 g powder; 1020 g for decoction. (API Vol. III.)... desmodium gangeticum
Linn.
Family: Euphorbiaceae.
Habitat: Smaller var., equated with E. thymifolia, is found in tropical plains and low hills of India, ascending to 1,750 m. Bigger var., E. pilulifera/E. hirta Linn. is found in warmer parts of India from Punjab eastwards, and southwards to Kanyakumari.
Ayurvedic: Dudhi (smaller var.), Dugdhikaa, Naagaarjuni, Swaaduparni.
Siddha/Tamil: Sittrapaladi.
Action: Plant—antispasmodic, bronchodilator, antiasthmat- ic (used in bronchial asthma), galactagogue (also used for spermatorrhoea). Root—used in amenorrhoea. Latex—used in ringworm, dandruff. Leaf, seed and latex—purgative. A decoction of the plant, with honey, is given to treat haematuria.
Aerial parts gave epitaraxerol, n- hexacosanol, euphorbol, two derivatives of deoxyphorbol-OAC, 24-meth- ylene cycloartenol and quercetin galactoside. Co-carcinogenic activity is due to phorbol derivatives. The plant exhibits antimicrobial activity due to alkaloids.
Dosage: Whole plant—10-20 g paste. (CCRAS.)
Family: Euphorbiaceae.
Habitat: Native to Africa; naturalized in the warmer parts of India.
English: Milk-Bush, Milk Hedge, Indian tree Spurge, Aveloz, Petroleum Plant
Ayurvedic: Saptalaa, Saatalaa.
Siddha/Tamil: Tirukalli.
Folk: Angulia-thuuhar.
Action: Purgative, emetic, antiasthmatic, bechic. Used for whooping cough, asthma, dyspepsia, biliousness, jaundice, enlargement of spleen, leucorrhoea. Latex—applied externally on warts.
Used as a purgative and for rheumatism and neuralgia. Stem bark—used for gastralgia, colic, asthma.The latex contains an ingol ester besides triterpenoids, euphorbinol and cycloeuphordenol.Presence of a number of ingenol and phorbol esters (diterpenoids), and tri- terpenoids are reported from the plant. The stem gave hentriacontane, hentri- acontanol, beta-sitosterol, Me-ellagic and ellagic acids and kaempferol glu- coside.The latex is a weak tumour promoter.... euphorbia thymifolia
Trigonella foenum-graecumFabaceaeSan: Methika, Methi, Kalanusari;Hin: Meti, Mutti; Ben, Mar: Methi;Mal: Uluva;Tam: Ventayam;Kan: Mentya, Menlesoppu;Tel: Mentulu, Mentikura; Arab: HulabahaImportance: Fenugreek or Greek Hayes is cultivated as a leafy vegetable, condiment and as medicinal plant. The leaves are refrigerant and aperient and are given internally for vitiated conditions of pitta. A poultice of the leaves is applied for swellings and burns. Seeds are used for fever, vomiting, anorexia, cough, bronchitis and colonitis. In the famous Malayalam treatises like ‘Padhyam’ ‘Kairali’ and ‘Arunodhayam’, uluva is recommended for use as kalanusari in Dhanvantaram formulations of ‘Astaghradayam’. An infusion of the seeds is a good cool drink for small pox patients. Powdered seeds find application in veterinary medicine. An aqueous extract of the seeds possesses antibacterial property (Kumar et al, 1997; Warrier et al, 1995).Distribution: Fenugreek is a native of South Eastern Europe and West Asia. In India fenugreek is grown in about 0.30 lakh ha producing annually about 30,000 tonnes of seeds. The major states growing fenugreek are Rajasthan, Madhya Pradesh, Gujarat, Uttar Pradesh, Maharashtra, Punjab and Karnataka. It is grown wild in Kashmir and Punjab.Botany: Trigonella foenum-graecum Linn. belongs to family, Fabaceae. It is an annual herb, 30-60cm in height, leaves are light green, pinnately trifoliate, leaflets toothed, flowers are white or yellowish white, papilionaceous and axillary. Fruits are legumes, 5-7.5cm long, narrow, curved, tapering with a slender point and containing 10-20 deeply furrowed seeds per pod. There are two species of the genus Trigonella which are of economic importance viz. T. foenum graecum, the common methi and T. corniculata, the Kasuri methi. These two differ in their growth habit and yield. The latter one is a slow growing type and remains in rosette condition during most of the vegetative growth period (Kumar et al, 1997; Warrier et al, 1995).Agrotechnology: Fenugreek has a wide adaptability and is successfully cultivated both in the tropics as well as temperate regions. It is tolerant to frost and freezing weather. It does well in places receiving moderate or low rainfall areas but not in heavy rainfall area. It can be grown on a wide variety of soils but clayey loam is relatively better. The optimum soil pH should be 6-7 for its better growth and development. Some of the improved cultivars available for cultivation are CO1 (TNAU), Rajendra Kanti (RAU), RMt-1(RAU) and Lam Selection-1 (APAU). Land is prepared by ploughing thrice and beds of uniform size are prepared. Broadcasting the seed on the bed and raking the surface to cover the seeds is normally followed. But to facilitate intercultural operations, line sowing is also advocated in rows at 20-25cm apart. Sowing in the plains is generally in September-November while in the hills it is from March. The seed rate is 20-25kg/ha and the seeds germinate within 6-8 days. Besides 15t of FYM, a fertiliser dose of 25:25:50kg NPK/ha is recommended. Entire P,K and half N are to be applied basally and the remaining half N 30 days after sowing. First irrigation is to be given immediately after sowing and subsequent irrigations at 7-10 days interval. Hoeing and weeding are to be done during the early stages of plant growth and thinning at 25-30 days to have a spacing of 10-15cm between plants and to retain 1-2 plants per hill. Root rot (caused by Rhizoctonia solani) is a serious disease and can be controlled by drenching carbendazim 0.05% first at the onset of the disease and another after one monthof first application. In about 25-30 days, young shoots are nipped off 5cm above ground level and subsequent cuttings of leaves may be taken after 15 days. It is advisable to take 1-2 cuttings before the crop is allowed for flowering and fruiting when pods are dried, the plants are pulled out, dried in the sun and seeds are threshed by beating with stick or by rubbing with hands. Seeds are winnowed, cleaned and dried in the sun. They may be stored in gunny bags lined with paper. An yield of 1200-1500kg of seeds and about 800-1000kg of leaves may be obtained per hectare in crops grown for both the purposes (Kumar et al, 1997).Properties and activity: Seeds contain sapogenins-diosgenin, its 25-epimer(yamogenin), tigogenin, gitogenin, yuccagenin, 25-2-spirosta-3-5-diene and its -epimer. Seeds also contain a C27-steroidal sapogenin-peptide ester-fenugreekine. Seeds, in addition, contain 4-hydroxyleucine and saponins-fenugrins A-E:two furostanol glycoxides-trigonelloxide C and (255)-22-O-methyl-52-firostan-3 ,22,26,triol-3-O- -rhamnopyrans syl(1-2) C- -D-glucopyranosyl (1-3)- -D- glucopyranoxide-26-O- -D-glucopyranoxide.Other chemical constituents are sterols- -sitosterol and cholesterol, flavone C- glycosides-vitexin, iso-vitexin, vitexin-2”-O-P-coumarate and vicenin-2. Flavonoids- quercetin and luteolin, flavonoid glycoside-vicenin-I. Invitro seedling callus culture gave flavonoids-luteolin and vitexin-1-glycoside. An essential oil is also reported from seeds. Leaves gave saponins-gracecunins A-G, flavonoids- kaempferol and quercetin; sterols- - sitosterol, sapogenins-diosgenin, gitogenin coumarin-scopoletin is also reported from the plant.Seeds are bitter, mucilaginous, aromatic, carminative, tonic, diuretic, thermogenic, galactagogue, astringent, emollient, amophrodisiac, antirheumatic, CNS depressant and antiimplantation. Fenugreekine is hypoglycaemic, diuretic, hypotensive, cardiotonic, antiphlogistic. It showed 80% inhibition of vaccina virus.... fenugreek
Nutritional Profile
Energy value (calories per serving): Low
Protein: Low
Fat: Low
Saturated fat: Low
Cholesterol: Low
Carbohydrates: None
Fiber: None
Sodium: Low
Major vitamin contribution: None
Major mineral contribution: None
About the Nutrients in This Food
Although gelatin is made from the collagen (connective tissue) of cattle hides and bones or pig skin, its proteins are limited in the essential acid tryptophan, which is destroyed when the bones and skin are treated with acid, and is deficient in several others, including lysine. In fact, gelatin’s proteins are of such poor quality that, unlike other foods of animal origin (meat, milk), gelatin cannot sustain life. Laboratory rats fed a diet in which gelatin was the primary protein did not grow as they should; half died within 48 days, even though the gelatin was supplemented with some of the essential amino acids.
Plain gelatin has no carbohydrates and fiber. It is low in fat. Flavored gel- atin desserts, however, are high in carbohydrates because of the added sugar.
The Most Nutritious Way to Serve This Food
With a protein food rich in complete proteins. Gelatin desserts whipped with milk fit the bill.
Diets That May Restrict or Exclude This Food
Low-carbohydrate diet (gelatin desserts prepared with sugar) Low-sodium diet (commercial gelatin powders) Sucrose-free diet (gelatin desserts prepared with sugar) * Values are for prepared unsweetened gelat in.
Buying This Food
Look for: Tightly sealed, clean boxes.
Storing This Food
Store gelatin boxes in a cool, dry cabinet.
Preparing This Food
Commercial unflavored gelatin comes in premeasured 1-tablespoon packets. One tablespoon of gelatin will thicken about two cups of water. To combine the gelatin and water, first heat ¾ cup water to boiling. While it is heating, add the gelatin to ¼ cup cold liquid and let it absorb moisture until it is translucent. Then add the boiling water. (Flavored fruit gelatins can be dissolved directly in hot water.)
What Happens When You Cook This Food
When you mix gelatin with hot water, its protein molecules create a network that stiffens into a stable, solid gel as it squeezes out moisture. The longer the gel sits, the more intermo- lecular bonds it forms, the more moisture it loses and the firmer it becomes. A day-old gel is much firmer than one you’ve just made.
Gelatin is used as a thickener in prepared foods and can be used at home to thicken sauces. Flavored gelatin dessert powders have less stiffening power than plain gelatin because some of their protein has been replaced by sugar.
To build a layered gelatin mold, let each layer harden before you add the next.... gelatin
Gymnema sylvestreAsclepiadaceaeSan: Mesasrngi, Madhunasini;Hin: Gudmar, Merasimgi;Ben: Merasingi;Mal: Chakkarakolli, Madhunasini;Tam: Sirukurumkay, Sakkaraikkolli;Kan: Kadhasige;Tel: Podapatra; Mar: KavaliImportance: Gymnema, Australian Cowplant, Small Indian Ipecacuanha or Periploca of the woods is a woody climber. It is reported to cure cough, dyspnoea, ulcers, pitta, kapha and pain in the eyes. The plant is useful in inflammations, hepatosplenomegaly, dyspepsia, constipation, jaundice, haemorrhoids, strangury, renal and vesical calculi, helminthiasis, cardiopathy, cough, asthma, bronchitis, intermittent fever, amenorrhoea, conjuctivitis and leucoderma. The fresh leaves when chewed have the remarkable property of paralysing the sense of taste for sweet and bitter substance for some time (Warrier et al, 1995). The drug is described as a destroyer of madhumeha (glycosuria) and other urinary disorders. Root has long been reputed as a remedy for snakebite. Leaves triturated and mixed with castor oil are applied to swollen glands and enlargement of internal viscera as the liver and spleen (Nadkarni, 1954). The drug is used to strengthen the function of heart, cure jaundice, piles, urinary calculi, difficult micturition and intermittent fevers (Sharma,1983). The drug enters into the composition of preparations like Ayaskrti, Varunadi kasaya, Varunadighrtam, Mahakalyanakaghrtam, etc. They suppress the activity of taste of tongue for sweet taste and for this reason it was considered that it destroys sugar, hence the name Madhunashini or Gurmar and has been prescribed as an anti-diabetic. The crude drug as well as its dried aqueous extract is mainly used in bronchial troubles.Distribution: It is a tropical climber. It mainly grows in Western Ghats, Konkan, Tamil Nadu and some parts of Bihar. The plant is cultivated in plains of India but the drug is mainly important from Afghanistan and Iran.Botany: Gymnema sylvestre (Retz.)R. Br. syn. Asclepias germinata Roxb. belonging to the family Asclepiadaceae is a large, woody much branched climber with pubescent young parts. Leaves are simple, opposite, elliptic or ovate, more or less pubescent on both sides, base rounded or cordate. Flowers are small, yellow and arranged in umbellate cymes. Fruits are slender and follicles are upto 7.5cm long (Warrier et al, 1995).Two allied species, G. hirsutum found in Bundelkh and Bihar and Western Ghats and G. montanum growing wild in Eastern Ghats and Konkan are also used for the same purpose and are also called “Gurmar” (Thakur et al, 1989).Agrotechnology: The plant can be propagated both by seeds and stem cuttings. Seedlings are to be raised in polybags. Pits of size 50cm cube are to be taken, filled with 10kg dried cowdung or FYM and covered with topsoil. On these pits about 3-4 months old seedlings are to be transplanted from polybags. Trailing can be facilitated by erecting poles and tying the plants to the poles. The plant will attain good spread within one year. Regular weeding, irrigation and organic manure application are beneficial. The plant is not attacked by any serious pests or diseases. Leaves can be collected from the first year onwards at an internal of one week. This can be continued for 10-12 years. Fresh or dried leaves can be marketed (Prasad et al, 1997).Properties and activity: Nonacosane and hentriacontane were isolated from the hexane extract of leaves. An attempt to isolate nitrogenous compounds led to the isolation of amino acids such as leucine, iso-leucine, valine, allanine and - amynobutyric acid. Isolation of trimethyl amine oxide was of particular interest. An alkaloid gynamine which is a trace constituent was isolated and identified (Sinsheimer et al, 1967). Antisweet constituent of the leaves has been found to be a mixture of triterpene saponins. These have been designated as gymnemic acids A,B,C and D which have the gymnemagenin and gymnestrogenins as the aglycones of gymnemic acid A and B and gymnemic acid C and D respectively. These are hexahydroxy triterpenes the latter being partially acylated. The sugar residues are glucuronic acid and galacturonic acid while ferulic and angelic acids have been attached as the carboxylic acid.Chewing of leaves reduces sensitivity to sweet substances. Effects of gymnema extracts had been variable. While verifying the effect of G. sylvestre leaves on detoxification of snake venom, it has been reported that a toxic component of venom ATP and gymnemate bind at the same site inhibiting venom ATP-ase. The active principles which have been identified as glycosides (7 gymnemic acids) suggest that the topical and selective anaesthetic effect of the plant might result from the competition of the receptor sites between glycosides and the sweet substances (Warren et al, 1969). The leaves are antidiabetic and insulinotropic. Gymnemic acid is antiviral. The plant is bitter, astringent, acrid, thermogenic, antiinflammatory, anodyne, digestive, liver tonic, emetic, diuretic, stomachic, stimulant, anthelmintic, alexipharmic, laxative, cardiotonic, expectorant, antipyretic and uterine tonic.... gymnema
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