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Herbs & Plants

Maca

rootImage via Wikipedia

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Botanical Name:Lepidium meyenii
Family: Brassicaceae
Genus: Lepidium
Species: L. meyenii
Kingdom: Plantae
Order: Brassicales
Other names: Lepidium meyenii, Peruvian ginseng
Spanish and Quechua names: maca-maca, maino, ayak chichira, and ayak willku
Habitat: Native to the high Andes of Bolivia and Peru.

Description: Maca is an herbaceous biennial plant or annual plant (some sources say a perennial plant). It is grown for its fleshy hypocotyl (actually a fused hypocotyl and taproot), which is used as a root vegetable and a medicinal herb.

.click to see the pictures

The growth habit, size, and proportions of the maca are roughly similar to those of the radish and the turnip, to which it is related. The stem is short and lies along the ground, with only the tips curling up. The frilly leaves are born in a rosette at the soil surface, and are continuously renewed from the center as the outer leaves die. The off-white, self-fertile flowers are borne on a central raceme, and are followed by 4-5 mm siliculate fruits, each containing two small (2-2.5 mm) reddish-gray ovoid seeds. The seeds, which are the plant’s only means of reproduction, germinate within five days, given good conditions, and have no dormancy.

Maca is the only member of its genus with a fleshy hypocotyl, which is fused with the taproot to form a radish- or inverted-pear-shaped body roughly 10-15 cm long and 3-5 cm wide.

Maca is traditionally grown at altitudes of approximately 4,100 – 4,500 m. It grows well only in very cold climates with relatively poor soil. Although it has been cultivated outside the Andes it is not yet clear that it has the same constituents or potency when this is done. Hypocotyls do not form in greenhouses or in warm climates.

For approximately 2000 years maca has been an important traditional food and medicinal plant in its growing region. It is regarded as a highly nutritious food and as a medicine that enhances strength and endurance and also acts as an aphrodisiac. During Spanish colonization maca was used as currency

Constituents:
In addition to sugars and proteins, maca contains uridine, malic acid and its benzoyl derivative, and the glucosinolates, glucotropaeolin and m-methoxyglucotropaeolin. The methanol extract of maca tuber also contained (1R,3S)-1-methyltetrahydro–carboline-3-carboxylic acid, a molecule which is reported to exert many activities on the central nervous system. The nutritional value of dried maca root is high, similar to cereal grains such as rice and wheat. It contains 60% carbohydrates, 10% protein, 8.5% dietary fiber, and 2.2% fats. Maca is rich in essential minerals, especially selenium, calcium, magnesium, and iron, and includes fatty acids including linolenic acid, palmitic acid, and oleic acids, and 19 amino acids, as well as polysaccharides. Maca’s reported beneficial effects for sexual function could be due to its high concentration of proteins and vital nutrients, though maca contains a chemical called p-methoxybenzyl isothiocyanate, which reputedly has aphrodisiac properties.

Uses and preparation
Maca has been harvested and used by humans in the Andean Mountains for centuries. It was eaten by Inca warriors before battles, and was used a form of payment of Spanish imperial taxes.

In Peru, maca is prepared and consumed in several ways. The hypocotyl can be roasted in a pit (called matia). The root can also be mashed and boiled to produce a sweet, thick liquid, dried and mixed with milk to form a porridge or with other vegetables or grains to produce a flour that can be used in baking. If fermented, a weak beer called chicha de maca can be produced. The leaves can also be prepared raw in salads or cooked much like Lepidium sativum and Lepidium campestre, to which it is genetically closely related.

Medicinal Uses:
According to folklore, ancient Incan warriors took maca before going off to battle to make them physically strong. However, they were later prohibited from taking it, in order to protect conquered women from their heightened libidos.

One study looked at the effect of 4 months treatment with maca tablets on semen quality in nine adult men. Treatment with maca resulted in increased seminal volume, sperm count, and sperm motility.

A 12-week randomized controlled trial looked at 1,500 mg maca, 3,000 mg maca, or placebo. After 8 weeks, there was an improvement in sexual desire in the men taking maca.

Maca does not appear to affect hormone levels. Serum testosterone and estradiol levels were not different in men treated with maca compared to those who took the placebo. Other studies have found no effect on luteinizing hormone, follicle-stimulating hormone, prolactin, and 17-alpha hydroxyprogesterone.

Maca is consumed as food for humans and livestock, suggesting any risk from consumption is rather minimal. However, maca does contain glucosinolates, which can cause goitres when high consumption is combined with a diet low in iodine. Though this is common in other foods with high levels of glucosinolate, it is uncertain if maca consumption can cause or worsen a goitre. Maca has also been shown to reduce enlarged prostate glands in rats though its effects on humans are unknown.

Small-scale clinical trials performed in men have shown that maca extracts can heighten libido and improve semen quality, though no studies have been performed on men with sexual dysfunction or infertility. Maca has not been shown to affect sex hormone levels in humans In addition, maca has been shown to increase mating behavior in male mice and rats.

Safety:
No side effects or hazards have been reported and are unknown.

Drug Interactions:
No potential interactions have been reported.

Disclaimer:The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider

Resources:
http://en.wikipedia.org/wiki/Lepidium_meyenii
http://altmedicine.about.com/od/herbsupplementguide/a/maca.htm

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Herbs & Plants

Catsear

 


Image via Wikipedia

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Botanical Name:Hypochaeris radicata
Family: Asteraceae
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Asterales
Tribe: Cichorieae
Genus: Hypochaeris
Species: H. radicata
Other Names:cat’s ear, false dandelion,long-rooted cat’s-ear, long-rooted hypochoere, spotted cat’s-ear

Etymology and differences from dandelions:
Catsear is derived from the words cat’s ear, and refers to the shape and fine-hair on the leaves resembling that of the ear of a cat.

The plant is also known as false dandelion, as it is commonly mistaken for true dandelions. Both plants carry similar flowers which form into windborne seeds. However, catsear flowering stems are forked and solid, whereas dandelions possess unforked stems that are hollow. Both plants have a rosette of leaves and a central taproot. The leaves of dandelions are jagged in appearance, whereas those of catsear are more lobe-shaped and hairy. Both plants have similar uses.

Habitat:The plant is native to Europe, but has also been introduced to the Americas, Japan, Australia and New Zealand.Found in the eastern United States as far north as New Jersey and as far west as Mississippi.

Description:
It is a perennial, low-lying edible herb often found in lawns.The leaves, which may grow up to eight inches, are lobed and covered in fine hairs, forming a low-lying rosette around a central taproot.Cat’s ear dandelion is similar to common dandelion. It has a basal rosette of densely hairy leaves with rounded lobes. This rosette arises from a prominent taproot. If broken, the leaves and flower stalks will emit a milky white sap. Most striking are the bright yellow flowers that are borne on the ends of long stems. Common dandelion plants can be distinguished because young leaves do not have hairs, whereas cat’s ear dandelion leaves have dense hairs. In addition, the leaves of common dandelion are more deeply notched than those of cat’s ear dandelion. On common dandelion, the leaf notches extend almost to the midrib of each leaf.

CLICK & SEE THE PICTURES

When mature these form seeds attached to windborne “parachutes”. All parts of the plant exude a milky sap when cut.Typical stems do not occur, however leafless flower stalks (scapes) are present with 2 to 7 flowers on each stalk. Flower stalks also emit a milky sap when broken.

Hypochaeris species are used as food plants by the larvae of some Lepidoptera species including The Shark.

Culinary uses:
All parts of the catsear plant are edible; however, the leaves and roots are those most often harvested. The leaves are bland in taste but can be eaten raw in salads, steamed, or in stir-fries. Older leaves can become tough and fibrous, but younger leaves make for good eating. Some bitterness in the leaves may be apparent but is rare.

The root can be roasted and ground to form a coffee substitute.

Medicinal Uses:

Catsear is rich in nutrients and antioxidants – hence its popularity in recipes around the world – and this also means it has long been used for medicinal purposes. Uses include acting as a diuretic for kidney problems, and treating urinary infections, gallstones, rheumatism, constipation and liver infections.

Toxicity:
Catsear is considered a noxious weed for livestock and horses. Ingestion of large amounts of catsear can cause a neurological disorder in horses called stringhalt. Stringhalt causes involuntary twitching in the rear legs of the animal and other problems. The symptoms of catsear exposure may clear out of the system in a few years once grazing on the plant has been eliminated from the horse’s diet.

Disclaimer:The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider

Resources:
http://en.wikipedia.org/wiki/Catsear
http://ipm.ppws.vt.edu/scott/weed_id/hryra.htm
http://www.turffiles.ncsu.edu/Weeds/Dandelion_Cats_Ear.aspx

.http://www.meadowmat.com/wildflower-species/catsear

 

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Herbs & Plants

Candlenut

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Botanical Name: Aleurites moluccana
Family: Euphorbiaceae
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Malpighiales
Genus:
Aleurites
Species: A. moluccana
Other Names:Candleberry, Indian walnut, Kemiri, Varnish tree or Kukui nut tree.
Habitat:Native to Malaysia, Indonesia, the Philippines, and South Pacific Islands including Hawaii.
Common Names: Candlenuts, Indian walnut, Tahitian walnut, jangli akrot (Hindi), nattu-akrotu-kottai (Tamil), dakkuna (Sinhalese), phothisat (Thai), buah keras (Malay), kemiri (Indonesian)

Description:Its native range is impossible to establish precisely because of early spread by humans, and the tree is now widely distributed in the New and Old World tropics. It grows to a height of 15-25 m, with wide spreading or pendulous branches. The leaves are pale green, simple and ovate, or trilobed or rarely 5-lobed, with an acute apex, 10–20 cm long. The nut is round, 4–6 cm in diameter; the seed inside has a very hard seed coat and a high oil content, which allows its use as a candle, hence its name….CLICK & SEE

CLICK & SEE THE PICTURES

Growing Environment: They grow very well in tropical climates with ample rainfall, but also adapt to dry climates. Candlenut’s need little if any care after they are established.

Cultivation: Moderate to abundant water; prefers a good drainage. Propagated by seed and takes 3-4 months to germinate. Use nuts that sink. Soak in hot water 5 minutes before planting. Seeds take 3-4 months to germinate. To transplant seedling, keep soil surrounding the start intact. Fruits are gathered twice per year. Gather fruits from trees or nuts from the ground. Throw away nuts that float in water. Kernels adhere to sides of shell and are difficult to separate. Seedlings planted 300/ha. Once established, trees require little to no attention.

Mythology:
In Hawaii the Candlenut tree is a symbol of enlightenment, protection and peace. Candlenut was considered to be the body form of Kamapua’a, the pig god. One of the legends told about a woman who, despite her best efforts to please her husband, was routinely beaten. Finally, the husband beat her to death and buried her under a kukui tree. Being a kind and just woman, she was given new life, and the husband was eventually killed.

Constituents: Moluccanin, moretenone, moretenol, alpha-amyrin, and beta-sitosterol. The oil cake, contains ca 46.2% protein, 4.4% P2O5, and 2.0% K2O and is said to be poisonous. A toxalbumin and HCN have been suggested. Bark contains ca 4–6% tannin. Oil also contains glycerides of linolenic, oleic and various linoleic acids. Per 100 g, the seed is reported to contain 626 calories, 7.0 g H2O, 19.0 g protein, 63.0 g fat, 8.0 g total carbohydrate, 3.0 g ash, 80 mg Ca, 200 mg P, 2.0 mg Fe, 0 mg beta-carotene equivalent, 0.06 mg thiamine, and 0 mg ascorbic acid. The fruit contains alkaloids. The nuts have 626 calories, 7 grams of water, 19 grams of protein, and 63 grams of fat. They also contain 8 grams of carbohydrates, 3 grams of ash, 80 milligrams of calcium, 200 milligrams of potassium, 2 milligrams of iron, and 0.06 milligrams of thiamine.

Different Uses :
Cooked nuts are generally edible, although some strains contain high amounts of cyanide. Usually the nut is pressed for its oil, which is used for a variety of industrial purposes like soapmaking, varnishes, and fuel. The oil is sometimes used medicinally similar to castor oil, as well as a laxative. In Southeast Asia, the oil is sometimes applied topically to treat headaches, fevers and swollen joints.

*The candle nut is similar (though “rougher”) in flavor and texture to the macadamia nut, which has a similarly high oil content. It is mildly toxic when raw.

*The nut is often used cooked in Indonesian cuisine and Malaysian, where it is called kemiri in Indonesian or buah keras in Malay. In Java of Indonesia, it is used to make a thick sauce which is eaten with vegetables and rice.

*In ancient Hawaii, the nuts, named kukui were burned to provide light. The nuts were strung in a row on a palm leaf midrib, lit one end, and burned one by one every 15 minutes or so. This led to their use as a measure of time. One could instruct someone to return home before the second nut burned out.

*In Tonga, still nowadays, ripe nuts, named tuitui are pounded into a paste, tukilamulamu, used as soap or shampoo.
Candle nuts are also roasted and mixed into a paste with salt to form a Hawaiian condiment known as inamona. Inamona is a key ingredient in traditional Hawaiian poke. It’s the Hawaiian state tree.

*Dead wood of candlenut is eaten by a larva of a coleoptera called Agrionome fairmairei. This larva is eaten by some people.

Modern cultivation is mostly for the oil. In plantations, each tree will produce 30–80 kg of nuts, and the nuts yield 15 to 20% of their weight in oil. Most of the oil is used locally rather than figuring in international trade.

Medicinal Uses: Several parts of the plant have been used in traditional medicine in most of the areas where it is native. The oil is an irritant and purgative and sometimes used like castor oil. The seed kernels have a laxative effect. In Japan its bark has been used on tumors. In Sumatra, , pounded seeds, burned with charcoal, are applied around the navel for costiveness. In Malaya, the pulped kernels or boiled leaves are used in poultices for headache, fevers, ulcers, swollen joints, and gonorrhea. In Java, the bark is used for bloody diarrhea or dysentery. In Sumatra, pounded seeds, burned with charcoal, are applied around the navel for cositiveness. Bark juice with coconut milk is used for sprue. The fruit is eaten to produce aphrodisiac stimulation and the gum from the bark is chewed for the same reason. The oil is sometimes used medicinally similar to castor oil, as well as a laxative. In Southeast Asia, the oil is sometimes applied topically to treat headaches, fevers and swollen joints. To treat sores or infections in the mouth and to soothe the gums of teething babies, healers pick green kukui nuts in the morning when the sap is running. They separate the stem from the husk of the nut, and a small pool of sap fills the resulting hole. They apply the sap topically on sores or mix it with water to make a mouthwash. Its partly dried sap is used to treat thrush (ea) and its leaves are used as poultice for swellings and infections.

Dosage: For constipation, 1 roasted nut. Topical as needed.

Toxicity: The nuts can be poisonous when raw, causing violent vomiting. In 1999 the media reported that a child became ill after eating raw candlenuts in a park in Brisbane. However others have eaten them raw without ill effects. Roasting destroys the toxin in the oil which causes these effects. The roasted nuts are delicious, and are reported to be nutritious and high in energy from the fat they contain. They can be used to tenderize meat. However particular trees produce a nut which has a high cyanide content, and if many roasted nuts are eaten at a time, they can cause stomach cramps and vomiting, so suitable selection methods need to be applied. Kukui is used as a “poison” in Haiti and Turkey. If too much kukui was taken in old Hawai’i, and diarrhea resulted, specially prepared Tacca leontopetaloides (pia) root was given with poi. Not for use in pregnancy. Not with diarrhea. Not with weak central Qi.

Cosmetic Uses: Oil is used topically to stimulate hair growth in Fiji. Kukui nut oil is high in the essential fatty acids linoleic and linolenic acids. These acids are vital for the metabolism of healthy skin. Vitamins A, C and E are added to stabilize the oil. Kukui nut oil is easily absorbed by the skin. It soothes irritated, sunburned, or burned skin. Surveys have shown that kukui nut oil can help relieve itchy and dry skin due to eczema, psoriasis and rosacea. You can use up to 10% kukui nut oil for a nourishing bar of soap or use it at 5-10% in your cream, lotion, balm and scrub formulations.

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Culinary Uses: The nut is often used cooked in Malaysian and Indonesian cuisine, where it is called buah keras or kemiri. In Java, it is used to make a thick sauce which is eaten with vegetables and rice. The nuts are roasted, then ground and mixed with Hawaiian salt and limu kohu to make a relish called “inamona”.

Other Uses: Seed yields 57–80% of inedible, semi-drying oil, liquid at ordinary temperatures, solidifying at 5°F, containing oleostearic acid. Oil, quicker drying than linseed oil, is used as a wood preservative, for varnishes and paint oil, as an illuminant, for soap making, waterproofing paper, rubber substitutes and insulating material. Seeds are moderately poisonous and press cake is used as fertilizer. Kernels when roasted and cooked are considered edible; may be strung as candlenuts. Oil is painted on bottoms of small crafts to .protect against marine borers. Tung oil, applied to cotton bolls, stops boil weevils from eating them. Also prevents feeding by striped cucumber beetle. In old Hawai’i soot from burning nuts were used for tattoos and fixed with the juice of Plumbago zeylanica (‘ilie’e). A superior black dye obtained from the soot produced by burning the seed, is used to dye the tapa and for tattooing. The seeds are strung into leis. The inner bark is used to dye the fishnets and the tannin in the dye strengthened nets and prevented decay. The soot from the burnt kukui nuts is also used to stain surfboards.

Disclaimer:The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider

Resources:
http://www.tradewindsfruit.com/candlenut.htm
http://en.wikipedia.org/wiki/Candle_nut
http://www.innvista.com/HEALTH/foods/seeds/candle.htm
http://www.herbnet.com/magazine/mag7_p05__candlenut.htm

 

Categories
Herbs & Plants Herbs & Plants (Spices)

Star Anise

Japanese star aniseImage via Wikipedia

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Botanical Name: Illicium verum
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Austrobaileyales
Family: Illiciaceae/Magnoliaceae
Genus: Illicium
syn: I. anisatum
Other Names:-Anise Stars, Badain, Badiana, Chinese Anise
French: anis de la Chine, anise étoilé, badiane
German: Sternanis
Italian: anice stellato
Spanish: anis estrllado,badian
Chinese: ba chio, ba(ht) g(h)ok, bart gok, pa-chiao, pak kok, peh kah
India:Chakra Phool
Indonesian: bunga lawang

Habitat: Native to China and Vietnam, star anise is today grown almost exclusively in southern China, Indo-China, and Japan. It was first introduced into Europe in the seventeenth century.

Plant Description and Cultivation:
A small to medium evergreen tree of the magnolia family, reaching up to 8m (26ft). The leaves are lanceolate and the axillary flowers are yellow. The tree is propagated by seed and mainly cultivated in China and Japan for export and home markets. the fruits are harvested before they ripen, then sun dried.

..CLICK & SEE

Spice Description:
Star anise is the unusual fruit of a small oriental tree. It is, as the name suggests, star shaped, radiating between five and ten pointed boat-shaped sections, about eight on average. These hard sections are seed pods. Tough skinned and rust coloured, they measure up to 3cm (1-1/4”) long. The fruit is picked before it can ripen, and dried. The stars are available whole, or ground to a red-brown powder....CLICK & SEE
Bouquet: Powerful and liquorice-like, more pungent and stronger than anise.
Flavour: Evocative of a bitter aniseed, of which flavour star anise is a harsher version. Nervertheless, the use of star anise ensures an authentic touch in the preparation of certain Chinese dishes.

Star anise is a spice that closely resembles anise in flavor, obtained from the star-shaped pericarp of Illicium verum, a small native evergreen tree of southwest China. The star shaped fruits are harvested just before ripening. It is widely used in Chinese cuisine, in Indian cuisine where it is a major component of garam masala, and in Malay/Indonesian cuisine. It is widely grown for commercial use in China, India, and most other countries in Asia. Star anise is an ingredient of the traditional five-spice powder of Chinese cooking. It is also one of the ingredients used to make the broth for the Vietnamese noodle soup called ph?. It is used as a spice in preparation of Biryani in Andhra Pradesh, a south Indian State.

Medicinal Properties:
Like anise, star anise has carminative, stomachic, stimulant and diuretic properties. In the East it is used to combat colic and rheumatism. It is a common flavouring for medicinal teas, cough mixtures and pastilles.

Medicinal uses:
Star anise has been used in a tea as a remedy for colic and rheumatism, and the seeds are sometimes chewed after meals to aid digestion.

Shikimic acid, a primary feedstock used to create the anti-flu drug Tamiflu, is produced by most autotrophic organisms, but star anise is the industrial source. In 2005, there was a temporary shortage of star anise due to its use in making Tamiflu. Late in that year, a way was found of making shikimic acid artificially. A drug company named Roche now derives some of the raw material it needs from fermenting E. coli bacteria. There is no longer any shortage of star anise and it is readily available and is relatively cheap.

Star anise is grown in four provinces in China and harvested between March and May. The shikimic acid is extracted from the seeds in a ten-stage manufacturing process which takes a year. Reports say 90% of the harvest is already used by the Swiss pharmaceutical manufacturer Roche in making Tamiflu, but other reports say there is an abundance of the spice in the main regions – Fujian, Guangdong, Guangxi and Yunnan.

Japanese star anise (Illicium anisatum), a similar tree, is not edible because it is highly toxic; instead, it has been burned as incense in Japan. Cases of illness, including “serious neurological effects, such as seizures”, reported after using star anise tea may be a result of using this species. Japanese star anise contains anisatin, which causes severe inflammation of the kidneys, urinary tract and digestive organs.

Culinary Uses:
Star anise is used in the East as aniseed is in the West. Apart from its use in sweetmeats and confectionery, where sweeteners must be added, it contributes to meat and poultry dishes, combining especially well with pork and duck. In Chinese red cooking, where the ingredients are simmered for a lengthy period in dark soy sauce, star anise is nearly always added to beef and chicken dishes. Chinese stocks and soups very often contain the spice.. It flavours marbled eggs, a decorative Chinese hors d’oeuvre or snack. Mandarins with jaded palates chew the whole dried fruit habitually as a post-prandial digestant and breath sweetener – an oriental comfit. In the West, star anise is added in fruit compotes and jams, and in the manufacture of anise-flavoured liqueurs, the best known being anisette. It is an ingredient of the mixture known as “Chinese Five Spices”.

Star anise contains anethole, the same ingredient which gives the unrelated anise its flavor. Recently, star anise has come into use in the West as a less expensive substitute for anise in baking as well as in liquor production, most distinctively in the production of the liquor Galliano. It is also used in the production of Sambuca, pastis, and many types of absinthe.

Disclaimer:The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider

Resources:
http://www.theepicentre.com/Spices/staranis.html
http://en.wikipedia.org/wiki/Star_anise

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Herbs & Plants

Fo-Ti

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Organic dried Polygonum multiflorum root. Phot...Image via Wikipedia

Botanical Name: Polygonum multiflorum
Common Name: He-shou-wu
Habitat: Fo-ti is a plant native to China, where it continues to be widely grown. It also grows extensively in Japan and Taiwan.

Description:Fo-ti is the dried or cured root of a twining vine in the knotweed family, found throughout China, except in the extreme northeast. It is also occasionally grown in American gardens as an ornamental. Ask Chinese herbalists about “fo-ti” and they wont know what you’re talking about. The name was given to the plant by a marketer in the early 1970s for the American herb business. In China, it is known as he-shou-wu.

click to see the pictures

The sprawling twining runners of Fo Ti very quickly reach 30 feet and can cover four square feet of fence or trellis in about two months. This is a beautiful deep green vine that has stayed evergreen at just below freezing. In England it is sometimes referred to as fleeceflower and it is certainly an appropriate name. When Fo Ti flowers, the little cream colored flowers are in such great abundance it is as if the whole plant is covered with fine cotton.

Active constituents: The major constituents of fo-ti are anthraquinones, phospholipids (e.g., lecithin), tannins, and tetrahydroxystilbene glucoside. The processed root has been used to lower cholesterol levels in Traditional Chinese Medicine. According to animal research, it helps to decrease fat deposits in the blood and possibly prevent atherosclerosis.2, 3 However, human clinical trials are lacking to support this use. Test tube studies have suggested fo-ti’s ability to stimulate immune function, increase red blood cell formation, and exert an antibacterial action.4 None of these effects has been studied in humans. The unprocessed roots have a mild laxative action.

Traditional Use
Historical or traditional use (may or may not be supported by scientific studies)
The Chinese common name for fo-ti, he-shou-wu, was the name of a Tang dynasty man whose infertility was supposedly cured by fo-ti. In addition, his long life was attributed to the tonic properties of this herb.1 Since then, Traditional Chinese Medicine has used fo-ti to treat premature aging, weakness, vaginal discharges, numerous infectious diseases, angina pectoris, and erectile dysfunction.

In Chinese medicine the dried (unprocessed) root and the cured (processed) root are considered two different herbs. The unprocessed root is used to relax the bowels and detoxify the blood. The processed root is used to strengthen the blood, invigorate the liver and kidneys, and supplement vital energy (qi). Processed fo-ti is one of the more widely used tonics in traditional Chinese medicine (TCM), which employs it to enhance longevity, increase vigor, and promote fertility. It is also an ingredient in TCM formulas for premature gray hair, low back pain, angina pectoris, low energy, and other conditions.

Medicinal Uses: The unprocessed root is sometimes used medicinally. However, once it has been boiled in a special liquid made from black beans, it is considered a superior and rather different medicine according to Traditional Chinese Medicine. The unprocessed root is sometimes called white fo-ti and the processed root red fo-ti. According to Chinese herbal medicine, the unprocessed root is used to relax the bowels and detoxify the blood, and the processed root is used to strengthen the blood, invigorate the kidneys and liver, and serve as a tonic to increase overall vitality.

Dosage
How much is usually taken?

The typical recommended intake is 1-1 1/2 teaspoons (4-8 grams) per day.5 A tea can be made from processed roots by boiling 1/2-1 teaspoons (3-5 grams) in 1 cup (250 ml) of water for ten to fifteen minutes. Three or more cups are suggested each day. Five fo-ti tablets (500 mg each) can be taken three times per day.

In Chinese medicine, fo-ti is a longevity tonic that is used for greying hair, premature aging, weakness, vaginal discharge, and erectile dysfunction. Red fo-ti is considered a tonic to increase vitality and energy, strengthen the blood, kidneys and liver. White fo-ti is used for constipation.

There is evidence that fo-ti can lower serum cholesterol, decrease hardening of the arteries, and improve immune function.

*Atherosclerosis

*Constipation

*Fatigue

*High cholesterol

*Insomnia

*Immune function

*Erectile dysfunction

*Parkinson’s disease

*Alzheimer’s disease

There are no controlled studies on the effectiveness or safety of fo-ti in humans. Preliminary studies with animals have found that fo-ti may attenuate diet-induced increases in plasma cholesterol, LDL cholesterol, and plasma triglycerides. In animal studies, there is some evidence that fo-ti may enhance learning and memory and prevent the degeneration of nigrostriatal dopaminergic neurons in the brain.

Possible Side Effects and Safety Concerns:
Rarely, people develop an allergic skin rash after taking fo-ti. Other side effects include loose stools. Taking more than 15 grams of the processed root can cause numbness in the arms and legs.

There have been three published case reports of acute hepatitis following the use of a fo-ti product called Shou-wu-pian, which is manufactured in China. It is not known whether it was due to fo-ti or product contamination.

One study tested 32 plants used for menopause in traditional Chinese medicine. They found that fo-ti had the greatest estrogenic activity. People with estrogen-related cancers of the breast, ovary, uterus, and prostate should take extra caution because the effect of fo-ti in humans is not known.

The unprocessed roots may cause mild diarrhea.6 Some people who are sensitive to fo-ti may develop a skin rash. Taking more than 15 grams of processed root powder may cause numbness in the arms or legs.

At the time of writing, there were no well-known drug interactions with fo-ti.

Cautions:
The unprocessed root can cause loose stools or diarrhea, sometimes with intestinal pain and nausea. The unprocessed root is considered potentially more toxic than the processed form. One case of allergic reaction to the cured root has been reported, although this form of fo-ti is considered to be minimally toxic when taken in proper doses. Large doses have resulted in numbness of the extremities as well as skin rashes.

Disclaimer:The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider

Resources:
http://myhealth.ucsd.edu/library/healthguide/en-us/Cam/topic.asp?hwid=hn-2092003
http://www.allnatural.net/herbpages/fo-ti.shtml
http://altmedicine.about.com/od/herbsupplementguide/a/FoTi.htm
http://www.mountainvalleygrowers.com/polygonum_multiflorum.htm

 

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