Author Archives: Mukul

Vitamine B-12

Vitamine B-12 is essencial to keep fatigue and forgetfulness away.

If we feel tired even after eight solid hours of sleep, It’s not just because of the long hours we are putting in at work, it could be the sign of a deficiency too. If we also feel depressed without a reason, have a tingling sensation in our hands or feet and have noticed a recent tendency to forget things, it may be that we are lacking in Vitamin B12.

Also known as cobalamin, Vitamin B12 is one of the eight B vitamins and its role in cellular metabolism is closely intertwined with that of folate, another B vitamin.

“Over 50 per cent of Indians have B12 deficiency,” says Sadanand S. Naik, head of the department of clinical biochemistry at Pune’s KEM Hospital.

It can affect anyone and at any age. “The figure is higher among vegetarians, pregnant women (as its requirement goes up during pregnancy) and the elderly (as they do not take adequate nutrition),” says Seema Gulati, head of the nutrition research group at the National Diabetes Obesity and Cholesterol Foundation (NDOC), a Delhi-based NGO.

In all age groups, Vitamin B12 should be in the range of 200 pg/ml to 900 pg/ml of blood, where one pg or picogram is one trillionth of a gram. The early signals of a deficiency are anaemia, lethargy, joint pain, loss of memory and laziness. So if we are being plagued by more than one of these symptoms, we should see doctor and get ourselves tested.

Vitamin B12 deficiency is becoming a growing health concern across the world. An article published this year in the journal Nature Reviews – co-authored by Dr Ralph Green of the US, and a group of 14 international experts – states, “Deficiency of B12 is emerging as a public health concern in many low-income countries. A World Health Organization consultation identified infants, preschool children and pregnant and lactating women as the most vulnerable groups.”

The lack of Vitamin B12 for a sufficiently long period of time can lead to sensory and motor disturbances, ataxia leading to lack of voluntary coordination of muscle movements, and cognitive decline leading to dementia and psychiatric disorders. “Advanced Vitamin B12 deficiency could also lead to delirium and paranoia,” says Bangalore-based biological scientist Sujata Kelkar Shetty.

Low B12 levels could even spark off coronary artery disease, suggests a 2009 report of the US-based National Center for Biotechnology Information. It states that the incidence of coronary artery disease is increasing at an alarming rate, especially in developing countries such as India. “This may be due to deficiency of vitamin B12, a micronutrient, sourced only from animal products,” it adds.

There also seems to be a connection between lack of Vitamin B12 and the health of the thyroid gland. “Vitamin B12 deficiency and hypothyroidism are inter-related among young females,” says KEM’s Naik. “This is partly due to vegetarianism, a sedentary lifestyle and not enough exposure to sunlight.”

Incidentally, sunlight helps us make Vitamin D. So there is always a possibility that we may be deficient in both vitamins B12 and D3. “Prolonged D and B12 deficiency leads to impaired bone mineralisation, anaemia and neuro-cognitive disorders. Notable D and B12 deficiency prevails in epidemic proportions all over the Indian subcontinent,” reveals Naik.

Unlike Vitamin D, our body cannot make Vitamin B12. “So we have to get it from animal-based foods (dairy or meat) or from supplements [for vegetarians]. And we should do that on a regular basis, because our body cannot store vitamin B12 for a long time,” Gulati says. Since this vitamin is water soluble, any excess amount flows out of the body.

Ensuring we take in enough Vitamin B12 is sometimes not enough, especially if our stomach lining has been compromised as that impairs its absorption of the vitamin. This can happen in certain gastric ailments as well as in certain autoimmune diseases such as Crohn’s. Consuming too much alcohol can also increase your risk of Vitamin B12 deficiency as it may lead to severe depletion of bodily stores of the vitamin. Chronic alcoholism also damages the lining of the stomach and intestines, which impairs absorption.

If we are found to have very low levels of B12 then the immediate relief is injectables. After taking a shot every day for five days, we will then be prescribed pills. There are, however, exceptions. “In pernicious anaemia, Vitamin B12 deficiency is persistent, and long-term injectable B12 is warranted,” says Gulati.

So,it is advicible not to wait for a shot when there are mouthful of delicious food that can give the same results.

Sources of Vitamin B12
————————————

For Vegetarians:-

*Milk and milk products (yogurt,buttermilk, cheese)
*Fortified cereals
*Nutritional yeast
*Shitake mushrooms

For Non-vegetarian:

*Eggs, Meat and Fish
*Shellfish

Source : The Telegraph, Kolkata(India)

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EXERCISE IS NOT THE SOLUTION FOR REDUCING FAT

Exercising for a better quality of life is a very wise decision. One can build muscle and get stronger, have more endurance and maintain your flexibility. All very important things in life.

But the two things that exercise has been credited with but has no effect on are (a) prevention and management of diabetes, and (b) loss of weight through the loss of fat. Plain and simple one cannot shed body fat by exercising.

The above statement is not an error or a misprint. Rather, it is just a very blasphemous, seemingly ridiculous and impossible-to-believe statement (at least for most misled people) that, shockingly, is the absolute scientific truth.

 

WHY WE GET FAT
———————–

Body fat, unlike what is wrongly taught, is not a store of excess unwanted energy. It is direly needed energy obtained from carbohydrates, but due to hormonal and enzymatic reasons is converted into triglycerides and stored in adipocytes as visceral (inside the abdominal cavity) and subcutaneous (under the skin) fat.

It is the high release of insulin from the pancreas in response to the intake of sugars that causes most of the energy ingested to be stored and locked up as body fat, leaving the body in constant need for more energy. So, it results in further encouraging the consumption of carbohydrates.

More technically, ingestion of carbohydrates leads to hyperglycaemia, which leads to a spiking of insulin levels, that, in turn, leads to rapid onset of hypoglycaemia as the body converts most of the carbohydrates eaten into triglycerides (via the ATP-citrate lyase enzymatic pathway), and makes fat cells open and available for the storage of these triglycerides (via the lipoprotein lipase enzymatic pathway). This expands the fat cells in size.

Now that is the true genuine science that leads to fat gain in humans. It has nothing to do with eating more than you need. It has nothing to do with humans being more sedentary, and definitely has nothing to do with eating calorically-dense dietary fat.

THE REAL CULPRIT
————————-

We must stop wrongly implicating dietary fat and lack of activity as the reasons for fat gain. In this process, the real culprit is going scot-free and that lucky culprit is sugar in all its forms.

But don’t most health-conscious people already know that sugar is bad? Don’t most health-conscious people stay away from sweets, pastries, cakes and desserts?

They do. But they still get fat and cannot seem to lose fat simply because most ‘sugars’ are not sweet. They have been going unnoticed because they have been given the euphemism ‘carbohydrates’. It’s high time we drop this safe-sounding name and understand that all carbohydrates, or carbs as they are popularly called, are more accurately defined in genuine nutritional science by the term ‘sugars’.

Let us explain by illustrating certain truths of life, which all of us can observe around us and verify.

It is a known fact that athletes engaged in ultra-endurance sports such as marathons and triathlons rely on copious quantities of carbohydrates for endurance and to perform in their immensely energy-demanding sports. They also steadfastly keep their dietary fat intake very low.

But a little-known fact is that many of them suffer fat gain, even though their activity levels are through the roof. Some even succumb to insulin resistance due to this hyper loading of carbohydrates or sugars.

The above two facts clearly indicate that no volume of intense activity can ever save us from gaining fat if our diet is sugar-loaded.

Fat cannot be lost by so-called fat-burning exercises. Any intense activity that requires a challenging effort, done by a person on a carb-dominated diet, will always solely use glucose and glycogen, while converting the majority of the ingested carbohydrate into triglyceride packages that will then be stored as body fat (adipose tissue).

Exercise cannot save a regular person from insulin resistance and obesity; especially if, as per the conventional nutritional wisdom, the individual partakes in a grain-based, high-carbohydrate, very-low-fat, low-protein diet.

HOW WORKOUTS HELP
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Exercise is a stimulus for improved performance in the parameters of strength, endurance, mobility, speed and agility. It has a bearing on muscle gain as hypertrophy (enlargement of an organ or tissue from the increase in size of its cells) of skeletal muscle cannot happen just with the inclusion of the right quantum of first-class animal-source protein. It will also require a stimulus such as micro-trauma initiated to the muscle cells through intense weight training, so as to provide a reason for the body to adapt to the stress inflicted by weight training with increased thickness of muscle fibres.

In the sense of muscle gain, exercise is as important as diet when it comes to positively impacting body composition. If protein in its right quantum and quality is not provided, the body cannot get the raw materials needed to repair and build skeletal muscle tissue. Conversely, given adequate raw material, the body will not see a need to increase skeletal muscle mass unless we provide the micro-trauma to the muscle fibres as a stimulus, and a very good reason for the body to adapt to that stress by adding to the thickness of the muscle fibres.

WEIGHT LOC
—————–

From the perspective of fat loss, no matter how intensely we work out, we cannot make the body burn existing body fat stores unless we blunt the insulinemic response of the body by giving up sugar in all its forms and relying predominantly on dietary saturated fats in our food. The prime reason for people getting frustrated with their gym workout efforts to lose weight is that they continue to eat sugar.

We are not fat due to our sedentary lifestyles. We get fat due to the predominance of sugar (carbohydrates) in our diets.
The same factor that causes insulin resistance (type-II diabetes) causes the human body to store a big chunk of energy coming from carbohydrates as body fat every time we ingest sugar (carbs).

Carbohydrate intake causes the insulin to spike. That also ensures that energy stays locked up in fat cells and the body uses energy from ingested sugars (carbohydrates).

 

BLAME IT ON CARBS
—————————

Thus, it’s a double whammy when it comes to ingesting a big quantum of carbohydrates. First, when we ingest carbohydrates such as grains, rice, fruits, honey, table sugar, breads of all kinds, potatoes and pasta, more than half the amount gets converted into triglycerides and is stored in adipose tissue and just about half is used as the energy source as the raised insulin, through enzymatic pathways, keeps the fat stores locked and unavailable as energy.

Thus, carbohydrates are not only lipogenic (body fat creating) but also anti-lipolytic (hampering fat breakdown), that is, they not only make you fat but also prevent you from losing fat, irrespective of their quantum and perceived quality. Once we are insulin resistant, there is no such thing as good or bad carbohydrate. All carbohydrates are sugars, and all sugars are carbohydrates.

SUGAR FACTS
——————-

The biggest problem is misinformation. People are convinced that sugar is harmful and causes diabetes and obesity. But people are wrongly taught and, thus, believe that giving up all sweet-tasting foods, mainly desserts, cola beverages and table sugar (sucrose) in tea and coffee means that one has given up sugar.

They need to be educated that most sugars do not taste sweet. Rice is sugar; wheat/ jowar/bajra is sugar; bread is sugar; pasta is sugar; potato is sugar; chips is sugar; corn is sugar; an idli is sugar; milk contains sugar (lactose); breakfast cereals (oats, muesli, flakes) are all sugars. Plus, to make matters worse, they are sweetened by extremely diabetogenic high-fructose corn syrup. Many still wrongly consider sweet fruits as an exception and actually consider fruits to be sugar-free.

Some have been misinformed to such an extent that they actually believe honey and jaggery to be so-called natural, safe sweeteners that are not actually sugars. Many still associate the word sugar to purely denote just one measly form of sugar, and that is sucrose (table sugar, or chini).

Thus, millions think wrongly that they should give up dietary fats to lose fat, and actually think that sugars are fine as long as they are not deep fried. And millions who do believe that sugar must be given up also, unfortunately, do not recognise their staple foods such as rice, chapattis, potatoes, pasta, cereals and fruits as sugars.

This is complete and utter misrepresentation of the term sugars as something that is different from carbohydrates. Moreover, the erroneous concept that sugars are bad and carbohydrates are good is the single most important reason why a very curable disease such as type-II diabetes mellitus is very conveniently called an incurable condition that can only be managed with pharmaceuticals.

LIVING SUGAR-FREE
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To really live sugar-free, we have to be carbohydrate-free. That is when type-II diabetes will be cured (blood sugar will be maintained tightly between 80mg and 100mg per decilitre over a period of time, without medication); and the body will start to use stored body fat reserves as its primary source of fuel and, in the process, provide one with immense energy while causing super fat loss. The path to cure diabetes and obesity is the same — a high-fat, very-low-carb dietary lifestyle.

Today, the science behind obesity is clear. High intake of carbohydrates leads to type-II diabetes, and type-II diabetes, while, more accurately, insulin resistance, leads to obesity. Ergo, the culprit in the obesity epidemic is dietary carbohydrates (sugars).

Coming back to the crux of this article — now perhaps, it is clear that no amount of activity or exercise will contribute to fat loss if the diet is carbohydrate-based, but significant fat loss can be achieved while the body heals from insulin resistance simply by changing our diet to a high-fat, very-low-carb dietary approach, even if we are sedentary.

While the number of people engaging in regular, fairly intense exercise is rising at a furious pace, diabetes and obesity are growing at an alarming rate too.

DIABESITY PANDEMIC
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Over the last two decades, the number of people conscientiously trying to eat healthy and working out has exploded and continues to grow exponentially. The country’s population two decades back had an incredibly scary percentage of people that were diabetic and fat. It was 20 per cent (one out of every five Indians). The boom in the people getting health-conscious did absolutely nothing to curb that rate, let alone reduce the numbers.

Today, the health of our population, including urban, educated, health-conscious, fitness freaks, has been completely put in disarray by an even scarier percentage of the diabetic and obese, which stands at a whopping 33 per cent, while the fitness industry booms!

Diabetes leading to obesity has been given a new name by science — diabesity (they are two sides of the same coin).

At least now, good sense should prevail and one must question the current conventional wisdom on how to combat diabesity. The current accepted approach to fat loss — of burning away the calories by working out and curbing caloric intake through a drastic reduction in dietary fats and relying on a preponderance of fat-free complex carbohydrates (erroneously considered ‘slow release’ and eliciting a very stable insulin response) is clearly not working. In fact, it seems to be actually fuelling the diabesity pandemic.

THE SOLUTION
———————

We must remember that:

We are not fat because we are sedentary.

We are not fat because we eat too much fat.

We cannot lose fat, no matter how hard we exercise, on a carb-loaded diet.

We can only lose fat by giving up on all dietary sugars and relying on dietary fats for energy.

Just making a dietary switch to a scientifically-correct, carb-restricted, high-fat diet will make us lose fat.

Just working out hard on the traditional, so-called healthy, low-fat diet will not make us lose fat.

Of course, the best approach would be to practise correct scientific ‘performance nutrition’ and work out regularly, consistently and progressively, with an emphasis on strength, endurance and mobility training.

This is the comprehensive approach that will help lose body fat, plus build and retain muscle.

THE FINAL ANALYSIS:-

To build muscle, gain strength, increase endurance and maintain full mobility, exercise and nutrition are equal contributors. Results cannot be achieved if any one of them is compromised.

But, when it comes to losing weight in terms of loss of body fat, nutrition is the key and exercise has hardly any role to play in it.

Source: The Telegraph (Kolkata, India)

 

 

Few Health Quaries & Answers

Excessive Sweating:

Q:I suffer from hyperhidrosis; my underarms as well as palms and soles sweat excessively.

Ans: :Hyperhidrosis or excessive sweating affects 3 per cent of the population. It usually starts in the teenage years and can affect the underarms, whole body, palms or soles. Investigations are needed to rule out diseases and endocrine problems. Treatment of the specific disorder cures the condition. If no reason is found, then bathing twice a day and applying anti-perspirants may help. Other alternative treatments are anticholinergic medication, iontophoresis (an electrical procedure), injections of botox, lasers or surgery.

Stroke recovery:-

Q:My mother had a stroke, following which she has weakness of the left side of her body. Will she recover?

Ans: :Recovery from a stroke can start quickly during the first few months and then continue for two to three years. It is best to have proper physiotherapy in the initial days as qualified therapists can electrically stimulate muscles and nerves. This helps prevent stiffness and contractures. In addition, exercises for strength, mobility training, range of motion and balance are important. Any factors responsible for the stroke should also be aggressively treated.

It is important to maintain a positive attitude and encourage your mother.

Patella move:-

Q: I was dancing when I developed a sudden pain in the right knee. I could not walk. The doctor took an X-ray and said my patella is dislocated. Is it serious?

Ans: The patella is a small bone in front of the knee, which lies in a groove on the thigh bone (femur). Dislocation can be complete or partial. It occurs when the patella shifts from this position.

As soon as the injury occurs, rest the knee, and apply ice every 10-15 minutes till the pain reduces. After that you may need a knee brace to hold the patella in position. The quadriceps muscles in the front of the thigh are probably weak. Physical therapy is needed to strengthen these and hold the patella in position, otherwise the chance of recurrence is high.

Phone pain:-

Q: I have neck pain a lot of the time but never on Sundays, my weekly off. I spend a lot of time on the cellphone at work.

Ans: :Sometimes, when you need to multitask, you may bend your neck and balance the cellphone at a very awkward angle. Also, people often look downwards at the cell phone. Take a two-minute break every half hour to stretch the neck and shoulder. Jog for 30 minutes in the fresh air every morning. Apply a capsaicin containing ointment to the neck when it hurts and then apply ice. Take a mild painkiller such as metacin to relieve the pain.

Craving sweets:-

Q:I crave chocolate, ladoos and sometimes chips. Once I start eating them, I cannot stop till I feel sick.

Ans:Don’t buy those snacks. If they are not there in your fridge, you are unlikely to actually go out and purchase them. Drink a glass of water when you feel the craving. Check if the cravings occur when you are anxious or depressed. That is the body’s way of building up mood elevating chemicals. Talk to a friend or relative instead.

Resources: The Telegraph (Kolkata, India)

Frankincense

Other Names: Olibanum, Hebrew: levona], Arabic: al-lub?n.

Description:
Frankincense is an aromatic resin used in incense and perfumes, obtained from trees of the genus Boswellia in the family Burseraceae, particularly Boswellia sacra (syn: B. bhaw-dajiana), B. carterii33, B. frereana, B. serrata (B. thurifera, Indian frankincense), and B. papyrifera. The English word is derived from Old French “franc encens” (i.e., high quality incense)

There are four main species of Boswellia that produce true frankincense. Resin from each of the four is available in various grades. The grades depend on the time of harvesting; the resin is hand-sorted for quality.

Frankincense is tapped from the scraggy but hardy trees by slashing the bark, which is called striping, and allowing the exuded resin to bleed out and harden. These hardened resins are called tears. There are several species and varieties of frankincense trees, each producing a slightly different type of resin. Differences in soil and climate create even more diversity of the resin, even within the same species. Boswellia sacra trees are considered unusual for their ability to grow in environments so unforgiving that they sometimes grow out of solid rock. The initial means of attachment to the rock is unknown, but is accomplished by a bulbous disk-like swelling of the trunk. This growth prevents it from being ripped from the rock during violent storms. This feature is slight or absent in trees grown in rocky soil or gravel. The trees start producing resin when they are about eight to 10 years old. Tapping is done two to three times a year with the final taps producing the best tears due to their higher aromatic terpene, sesquiterpene and diterpene content. Generally speaking, the more opaque resins are the best quality. Fine resin is produced in Somalia, from which the Roman Catholic Church purchases most of its stock.

 

Chemical constituents:
These are some of the chemical compounds present in frankincense:

* “Acid resin (56 %), soluble in alcohol and having the formula C20H32O4”

*Gum (similar to gum arabic) 30–36%

*3-Acetyl-beta-boswellic acid (Boswellia sacra)

*Alpha-boswellic acid (Boswellia sacra)

*4-O-methyl-glucuronic acid (Boswellia sacra)

*Incensole acetate, C21H34O3[38]

*Phellandrene

*(+)-cis- and (+)-trans-olibanic acids

 

Medicinal Uses:
Frankincense resin is edible and is used in traditional medicines in Africa and Asia for digestion and healthy skin. For internal consumption, it is recommended that frankincense be translucent, with no black or brown impurities. It is often light yellow with a (very) slight greenish tint. It is often chewed like gum, but it is stickier.

In Ayurvedic medicine frankincense (Boswellia serrata), commonly referred to in India as “dhoop,” has been used for hundreds of years for treating arthritis, healing wounds, strengthening the female hormone system and purifying the air. The use of frankincense in Ayurveda is called “dhoopan”. In Somali, Ethiopian, Arabian, and Indian cultures, it is suggested that burning frankincense daily in the house brings good health.

Frankincense oil can also be used for relief from stings such as scorpion stings.

 

Other Uses:
Frankincense is used in perfumery and aromatherapy. It is also an ingredient that is sometimes used in skincare. The essential oil is obtained by steam distillation of the dry resin. Some of the smells of the frankincense smoke are products of pyrolysis.

Frankincense is used in many Christian churches including the Eastern Orthodox, Oriental Orthodox and Catholic churches. According to the Biblical text of Matthew 2:11, gold, frankincense, and myrrh were among the gifts to Jesus by the biblical magi “from out of the East.” Christian and Islamic Abrahamic faiths have all used frankincense mixed with oils to anoint newborn infants, initiates and members entering into new phases of their spiritual lives.

Conversely, the spread of Christianity depressed the market for frankincense during the 4th century AD. Desertification made the caravan routes across the Rub’ al Khali or “Empty Quarter” of the Arabian Peninsula more difficult. Additionally, increased raiding by the Parthians in the Near East caused the frankincense trade to dry up after A.D. 300.

The essential oil of frankincense is produced by steam distillation of the tree resin. The oil’s chemical components are 75% monoterpenes, sesquiterpenes, monoterpenoles, sesquiterpenols and ketones. It has a good balsamic sweet fragrance, while the Indian frankincense oil has a very fresh smell. Contrary to what some commercial entities claim, steam or hydro distilled frankincense oils do not contain boswellic acids (triterpenoids), although may be present in trace quantities in the solvent extracted products. The chemistry of the essential oil is mainly monoterpenes and sesquiterpenes, such as alpha-pinene, Limonene, alpha-Thujene, and beta-Pinene with small amounts of diterpenoid components being the upper limit in terms of molecular weight.

Perfume.
Olibanum is characterised by a balsamic-spicy, slightly lemon, fragrance of incense, with a conifer-like undertone. It is used in the perfume, cosmetic and pharmaceutical industries.

In several Indian cooking frankincenseis used to give a special flavour.

CLICK & SEE THE DIFFFERENT USES OF FRANKINCENSE : 

 

Resources:
https://en.wikipedia.org/wiki/Frankincense

Trichodesma Indicum

Botanical Name: Trichodesma Indicum
Family: Boraginaceae
Subfamily: Boraginoideae
Genus: Trichodesma
Kingdom: Plantae
Order: Boraginales

Common Names: Indian Borage • Hindi: Chhota Kalpa • Gujarati: Undhanphuli • Kannada: Katte tume soppu • Tamil: Kallutaitumapi • Telugu: Guvvagutti • Marathi: Chota Kalpa • Sanskrit: Adhapuspi

Names in different languages:
Hindi name- Andhahuli, Chotta kulpha , Hetmundiya, Ondhaphuli, Ratmandiya.
English name -Indian Borage
Gujarati name – Undhaphuli
Kannada name – Athomukhi , Kattetumbesoppu
Kashmiri name- Nilakrai, Ratisurkh
Malayalam name- Kilukkamtumpa
Marathi name – Chhotaphulya, Lahanakalpa, Pathari, Gaoza.
Punjabi name -Andusi, Kallributi, Nilakrai, Ratmandi.
Sindhi name- Goazaban
Tamil name- Kiluttaitumpai, Kallutaitumpai.
Telugu name- Guvvagatti.

Sanskrit Synonyms:
Andhaka Because of covering of flowers the flower seems to be absent.
Andha pushpaka Flower is opposed by leaf.
Avak pushpi Flower does not move when wind blows as it is covered by leaves.
Adhah pushpi Flowers which face downwards.
Adhoh mukha – Which face downwards
Amara pushpika Flowers are beautiful
Gandha pushpika Flowers having fragrance
Dhenu jihva Leaves resemble the tongue of cow
Romalu Leaves are hairy
Vashyanga Flower is under control of leaf
Shayalu- That which is always sleeping or not seen
Shata pushpa- That which has hundred flowers

Habitat : It is found throughout India, on roadsides and stony dry wastelands, upto 1,500 m.

Description: This is an erect, spreading, branched, annual herb, about 50 centimeters in height, with hairs springing from tubercles. It is a plant bearing bluish white colored flowers in the month August and which fruits in October. The leaves are stalkless, opposite, lanceolate, 2 to 8 centimeters long, pointed at the tip, and heart-shaped at the base. The flowers occur singly in the axils of the leaves. The sepal tube (calyx) is green, hairy, and 1 to 13 centimeters long, with pointed lobes. The flower tube is pale blue, with the limb about 1.5 centimeters in diameter, and the petals pointed. The fruit is ellipsoid, and is enclosed by the calyx. The nutlets are about 5 millimeters long, and rough on the inner surface.

CLICK & SEE THE PICTURES

Chemical constituents:
The seed of the plant contains Linoleic acid, Oleic acid, Palmatic acid and stearic acid. The leaves contains Hexaconase, Ethylhexacosanoate, Ethylester and 21, 24- hexacosadienoic acid.

Ayurvedic Properties:
*Rasa (Taste) – Katu (Pungent), Tikta (Bitter)
*Guna (Qualities) – Laghu (Light for digestion)
*Veerya (Potency) – Ushna (Hot)
*Vipaka – – Katu (Undergoes Pungent taste after digestion)
*Karma (Actions) – Kaphavata shamaka (reduces vitiated kapha and vata dosha)

Medicinal uses: In herbal medicine jargon, it is thermogenic, emollient, alexeteric, anodyne, anti-inflammatory, carminative, constipating, diuretic, depurative, ophthalmic, febrifuge and pectoral. This herb is also used in arthralgia, inflammations, dyspepsia, diarrhoea, dysentery, strangury, skin diseases and dysmenorrhoea.

The herb is used for the treatment of Irritable Bowel Syndrome, rheumatoid arthritis, dysmenorrhea, snake poisoning and localized swelling.

 

Known Hazards: The plant is acrid, bitter in taste. No known adverse effect is reported after the use of this herb.

Disclaimer: This information is not meant to be a substitute for professional medical advise or help. It is always best to consult with a Physician about serious health concerns. This information is in no way intended to diagnose or prescribe remedies.This is purely for educational purpose.

 

Resources:
https://en.wikipedia.org/wiki/Trichodesma
http://www.flowersofindia.net/catalog/slides/Indian%20Borage.html

Trichodesma indicum: Benefits, Remedies, Research, Side Effects