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Quinoa

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Botanical Name : Chenopodium quinoa
Family: Amaranthaceae
Subfamily: Chenopodioideae
Genus: Chenopodium
Species: C. quinoa
Kingdom: Plantae
Order: Caryophyllales
Common Spanish Name :Quinua, from Quechua kinwa

Habitat :The original habitat is obscure, the plant probably arose through cultivation.

Quinoa originated in the Andean region of South America, where it has been an important food for 6,000 years. Its name is the Spanish spelling of the Quechua name. Quinoa is generally undemanding and altitude-hardy, so it can be easily cultivated in the Andes up to about 4,000 meters. Even so, it grows best in well-drained soils and requires a relatively long growing season. In eastern North America, it is susceptible to a leaf miner that may reduce crop success; this leaf miner also affects the common weed and close relative Chenopodium album, but C. album is much more resistant.

Similar Chenopodium species, such as pitseed goosefoot (Chenopodium berlandieri) and fat hen (Chenopodium album), were grown and domesticated in North America as part of the Eastern Agricultural Complex before maize agriculture became popular. Fat hen, which has a widespread distribution in the Northern Hemisphere, produces edible seeds and greens much like quinoa, but in lower quantities.

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ANNUAL growing to 1.5 m (5ft) by 0.3 m (1ft in).
It is not frost tender. It is in flower from Jul to August, and the seeds ripen from Aug to September. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Wind, self.The plant is self-fertile.

The plant prefers light (sandy), medium (loamy) and heavy (clay) soils and requires well-drained soil.The plant prefers acid, neutral and basic (alkaline) soils. and can grow in very alkaline and saline soils.
It cannot grow in the shade.It requires moist soil and can tolerate drought.The plant can tolerates strong winds but not maritime exposure.

Quinoa is a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds. Its leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited.

Chenopodium quinoa (and a related species from Mexico, Chenopodium nuttalliae) is most familiar as a fully domesticated plant, but it was believed to have been domesticated in the Andes from wild populations of Chenopodium quinoa. There are non-cultivated quinoa plants (Chenopodium quinoa var. melanospermum) which grow in the same area where it is cultivated; those are probably related to quinoa’s wild predecessors, but could instead be descendants of cultivated plants.

History & Culture:
The Incas, who held the crop to be sacred, referred to quinoa as chisaya mama or mother of all grains, and it was the Inca emperor who would traditionally sow the first seeds of the season using ‘golden implements’. During the European conquest of South America quinoa was scorned by the Spanish colonists as food for Indians, and even actively suppressed, due to its status within indigenous non-Christian ceremonies. In fact, the conquistadors forbade quinoa cultivation for a time and the Incas were forced to grow corn instead.

Cultivation:
An easily grown plant, it requires a rich moist well-drained soil and a warm position if it is to do really well, but it also succeeds in less than optimum conditions.   Tolerates a pH range from 6 to 8.5 and moderate soil salinity. Plants are quite wind resistant. Plants are drought tolerant once they are established. Plants tolerate light frosts at any stage in their development except when flowering. Quinoa (pronounced keen-wa) is commonly cultivated as a grain crop in Chile and Peru. This plant is receiving considerable attention world-wide as a trouble-free easily grown seed crop for warm temperate and tropical zones. It has the potential to outcrop cereals on light land in Britain. There are a great many named varieties. The plant is day-length sensitive and many varieties fail to flower properly away from equatorial regions, however those varieties coming from the south of its range in Chile are more likely to do well in Britain. Different cultivars take from 90 – 220 days from seed sowing to harvest. Yields as high as 5 tonnes per hectare have been recorded in the Andes, which compares favourably with wheat in that area[196]. Young plants look remarkably like the common garden weed fat hen (Chenopodium album). Be careful not to weed the seedlings out in error. The seed is not attacked by birds because it has a coating of bitter tasting saponins. These saponins are very easily removed by soaking the seed overnight and then thoroughly rinsing it until there is no sign of any soapiness in the water. The seed itself is very easy to harvest by hand on a small scale and is usually ripe in August. Cut down the plants when the first ripe seeds are falling easily from the flower head, lay out the stems on a sheet in a warm dry position for a few days and then simply beat the stems against a wall or some other surface, the seed will fall out easily if it is fully ripe and then merely requires winnowing to get rid of the chaff.

Propagation :
Seed – sow April in situ. The seed can either be sown broadcast or in rows about 25cm apart, thinning the plants to about every 10cm. Germination is rapid, even in fairly dry conditions. Be careful not to weed out the seedlings because they look very similar to some common garden weeds[

Edible Uses
Edible Parts: Leaves;  Seed.

Seed – cooked. A pleasant mild flavour, the seed can absorb the flavour of other foods that are cooked with it and so it can be used in a wide variety of ways. It should be thoroughly soaked and rinsed to remove a coating of saponins on the seed surface. The seed can be used in all the ways that rice is used, as a savoury or sweet dish. It can also be ground into a powder and used as a porridge. The seed can also be sprouted and used in salads though many people find the sprouted seed unpleasant. The seed contains a very high quality protein that is rich in the amino acids lysine, methionine and cystine, it has the same biological value as milk. The seed contains about 38% carbohydrate, 19% protein, 5% fat, 5% sugar. Leaves – raw or cooked. The young leaves are cooked like spinach. It is best not to eat large quantities of the raw leaves, see the notes above on toxicity.

Nutritional Value :
Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long-duration manned spaceflights

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The Health Benefits of Quinoa

Chenopodium quinoa as World’s most Healthy Food :

Preparation:
Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.

The first step in preparing quinoa is to remove the saponins, a process that requires soaking the grain in water for a few hours, then changing the water and resoaking, or rinsing it in ample running water either in a fine strainer or in cheesecloth. Removal of the saponin helps with digestion; the soapy nature of the compound makes it act as a laxative. Most boxed quinoa has been pre-rinsed for convenience.

A common cooking method is to treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14–18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it (like al dente pasta). As an alternative, one can use a rice cooker to prepare quinoa, treating it just like white rice (for both cooking cycle and water amounts).

Vegetables and seasonings can also be added to make a wide range of dishes. Chicken or vegetable stock can be substituted for water during cooking, adding flavor. It is also suited to vegetable pilafs, complementing bitter greens like kale.

Quinoa can serve as a high-protein breakfast food mixed with honey, almonds, or berries; it is also sold as a dry product, much like corn flakes. Quinoa flour can be used in wheat-based and gluten-free baking.

Quinoa may be germinated in its raw form to boost its nutritional value. Germination activates its natural enzymes and multiplies its vitamin content.[6] In fact, quinoa has a notably short germination period: Only 2–4 hours resting in a glass of clean water is enough to make it sprout and release gases, as opposed to, e.g., 12 hours overnight with wheat.[citation needed] This process, besides its nutritional enhancements, softens the grains, making them suitable to be added to salads and other cold foods


Name of crops:
This crop is known as quinoa in English and, according to Merriam-Webster, the primary pronunciation is with two syllables with the accent on the first (English pronunciation:KEEN-wah). It may also be pronounced with three syllables, with the stress on either the first syllable  or on the second . In Spanish, the spelling and pronunciation vary by region. The accent may be on the first syllable, in which case it is usually spelled quinua [kinwa], with quínoa [kinoa] being a variant; or on the second syllable: [ki?noa]), in which case it is spelled quinoa. The name derives from the Quechua kinwa, pronounced in the standard dialect [kinwa]. There are multiple other native names in South America:
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Quechua: ayara, kiuna, kuchikinwa, achita, kinua, kinoa, chisaya mama
Aymara: supha, jopa, jupha, juira, ära, qallapi, vocali
Chibchan: Suba, pasca
Mapudungun: dawe, sawe


Other Uses
Dye;  Repellent;  Soap.

Gold/green dyes can be obtained from the whole plant. Saponins on the seed can be used as a bird and insect deterrent by spraying them on growing plants. The saponins are obtained by saving the soak-water used when preparing the seed for eating. The spray remains effective for a few weeks or until washed off by rain.

Known Hazards :  The leaves and seeds of all members of this genus are more or less edible. However, many of the species in this genus contain saponins, though usually in quantities too small to do any harm. Although toxic, saponins are poorly absorbed by the body and most pass straight through without any problem. They are also broken down to a large extent in the cooking process. Saponins are found in many foods, such as some beans. Saponins are much more toxic to some creatures, such as fish, and hunting tribes have traditionally put large quantities of them in streams, lakes etc in order to stupefy or kill the fish[K]. The plants also contain some oxalic acid, which in large quantities can lock up some of the nutrients in the food. However, even considering this, they are very nutritious vegetables in reasonable quantities. Cooking the plants will reduce their content of oxalic acid. People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition.

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.hub-uk.com/interesting/quinoa.htm
http://en.wikipedia.org/wiki/Quinoa
http://www.pfaf.org/user/Plant.aspx?LatinName=Chenopodium%20quinoa

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Curare

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Botanical Name: Chondrodendron tomentosum
Family:Menispermaceae
Genus: Chondrodendron
Species: Tomentosum
Parts Used: Leaf, Root

Synonyms: Pereira Brava. Cissampelos Pareira. Velvet Leaf. Ice Vine.
Parts Used: Dried root, bark, bruised leaves.

Common Names: Curare, Grieswurzel, Pareira Brava, Pareira, Vigne Sauvage,  pareira, uva-da-serra, uva-do-mato, ampihuasca blanca, antinupa, antinoopa, comida de venados, curari, ourari, woorari, worali, velvet leaf

Habitat: Curare is native to   West Indies, Spanish Main Brazil, Peru.  It grows in  Amazon Basin of South America.(In El Salvador and other parts of Central America)

Description:
This deciduous plant will flower in a container just prior to leafing out. The flowers are attractive red “spikes”. Zone 9+ The bright red seeds contain a number of poisonous alkaloids that have a curare-like action.

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Curare grows as a large liana, or vine, found in the canopy of the South American rainforest. The vine may get as thick as 4 inches in diameter at its base. It has large alternate, heart-shaped leaves which may be 4-8 inches long and almost as wide, with a 2-6 inches long petiole. The leaves are smooth on top with a hairy white bottom, and deeply indented veins radiating from the leaf base. Clusters of small (1/16-1/8 inches), greenish-white flowers are made up of separate male and female flowers. The fleshy fruits are oval, narrow at the base, and approximately 1-2 mm long.

Edible Uses:

The fruit of this vine is edible with a bitter-sweet taste.
Some Indians of South America crush and cook the roots and stems, and add other plants and venomous animals, mixing it until it becomes a light syrup. They call this mixture “ampi”, or “curaré”, which they use on the tip of their arrows and darts to hunt wild game. Crude curare is a dark brown or black mass with a sticky to hard consistency and an aromatic, tarry odor. The name comes from Indian word meaning “poison.”

Curare, in large doses, paralyses the motor nerve-endings in striped muscle, and death occurs from respiratory failure. Curare is very bitter, and is actually a common name for various dart poisons originating from South America.

The young flowers and new growth are added to soups and other food preparations as a soporific vegetables.

Curare has differing effects depending upon dosage, whether it is injected into muscle tissue, or ingested. Curare is used internally in tribal medicine for edema, fever, kidney stones and testicular inflammation. It is also known to relax muscles into a state of inactivity.

Under appropriate medical care and attention, curare is also used to relieve spastic paralysis, to treat some mental disorders, and to induce muscle relaxation for setting fractures. Curare is now used extensively in modern medicine. It is only toxic if it enters the bloodstream. Curare is not for sale to the general public.

As with many Amazonian tribal plant history and legend, curare is prepared by old women. In some traditions, the witch doctor has a monopoly of the business, but generally, wise old men get together to brew a batch. Extra curare was usually carried by tribal members in a gourd or calabash, and stored with weapons.

Medicinal Uses:
The active ingredient in “curaré”, D-tubocurarine, is used in medicine. Brazilians consider the root a diuretic, and use it internally in small quantities for madness and dropsy, and externally for bruises. It is also used for edema, fever, and kidney stones.

Curare is an alkaloid, and acts as a neuromuscular blocking agent to produce paralysis in muscles. It first affects the muscles of the toes, ears, and eyes, then those of the neck, arms and legs, and finally, those involved in breathing. In fatal doses, death is caused by respiratory paralysis. Curare must get into the blood system for it to work. It doesn’t hurt to eat something killed by a poisoned curare arrow, for instance.

The therapeutical employment of curare has been suggested in certain severe and obstinate spasmodic affections, as in epilepsy, chorea, hydrophobia, and, more particularly, in tetanus. It is used by subcutaneous injections of its filtered aqueous solution, thus: Add curare 1 grain, to distilled water 24 minims; dissolve, let the solution stand 48 hours, and filter; of this, from 2 minims (1/12 grain) to 6 minims (1/4 grain) may be used at one injection, carefully repeating the injections until relaxation of the muscles has been effected. Curarine, dissolved in water, with a few drops of sulphuric acid added, to facilitate its solution, is to be used in still smaller doses—from the 1/240 to the 1/120 part of a grain. It is doubtful whether this agent will ever come into general use as a medicinal remedy; at least, not so long as other medicines are known in which greater confidence can be placed. The diversity of action, attributable, in some instances, to its difference of composition, in others to its inertness, or to its highly active qualities, render it an uncertain, as well as an unsafe, remedy.

It is used in modern medicine primarily as an auxiliary in general anesthesia, frequently with cyclopropane, especially in abdominal surgery. Upon injection, curare acts as a neuromuscular blocking agent to produce flaccidity in striated (striped) muscle (it competes with acetylcholine at the nerve ending, preventing nerve impulses from activating skeletal, or voluntary, muscles). It first affects the muscles of the toes, ears, and eyes, then those of the neck and limbs, and, finally, those involved in respiration. In fatal doses, death is caused by respiratory paralysis.
Practitioners commonly rely on velvet leaf as an excellent natural remedy for menstrual difficulties, including cramping and pain, premenstrual syndrome (PMS), excessive bleeding, and fibroid tumors. Its ability to curb excessive menstrual bleeding very quickly can be quite remarkable. It is often employed in overall female balancing formulas, in kidney formulas (for its diuretic and smooth-muscle relaxant effects), and, in combination with other plants, in heart tonics and hypertension remedies. It is also considered effective against malaria, fever, hepatic ailments, gastric ulcers, diabetes, anemia, high cholesterol, cerebral tonic, fever, typhoid, stomach ulcers, pain killer, chronic inflammation of the urinary passages, good diuretic, etc. In North American herbal medicine, velvet leaf is used for many of the same conditions as in South America as well as for inflammation of the testicles and minor kidney problems. Pereira root also acts as an antiseptic to the bladder and is therefore employed for the relief of chronic inflammation of the urinary passages. It is also a good diuretic. The decoction of the stems and roots mixed with wild bee honey is used to treat sterile women. Root decoction used for post-menstrual hemorrhages, the alcoholic maceration, for rheumatism. Macerated leaves, bark and root, mixed with rum, are used by as aphrodisiac. Root decoction used as a cardio tonic, anti-anemic, anti-malarial. One tribe use a leaf decoction for fever and another use the decoction of the bark and stem as a dental analgesic. Some Ecuadorian tribes use the leaf decoction for conjunctivitis and snakebite. Others use the root tea for difficult delivery and nervous or weak children with colic. Also used in homeopathy, in the form of a mother tincture.

Abutua is a very useful herb for women’s affections. Its antispasmodic action makes it influential in treating cramps, painful menstruation and pre and post-natal pain. Brazilian Indian women have for centuries valued its analgesic powers, and the satchels of almost all midwives contain the root of this plant. Helpful for menstrual cramps and difficult menstruation, pre- and post-natal pain Aids poor digestion, drowsiness after meals and constipation.

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.blueplanetbiomes.org/curare.htm
http://ezinearticles.com/?Rainforest-Plants—Curare&id=1030007
http://www.britannica.com/EBchecked/topic/146779/curare

http://www.henriettesherbal.com/eclectic/kings/curare.html

http://www.herbnet.com/Herb%20Uses_UZ.htm

 

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Jicama ( Sankalu)

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Botanical Name:Pachyrhizus erosus Blanco

Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Fabales
Family: Fabaceae
Subfamily: Faboideae
Genus: Pachyrhizus
Species: P. erosus

Other Names:Spanish: hee-kah-mah, from Nahuatl xicamatl hee-kah-mahtl, also Mexican Potato and Mexican Turnip,is the name of a native Mexican vine, although the name most commonly refers to the plant‘s edible tuberous root. Jicama is one species in the genus Pachyrhizus that is commonly called yam bean, although the “yam bean” sometimes is another name for Jicama. The other, major species of yam beans arealso indigenous within the Americas. In India it is called Sankalu

 

Habitat :Jicama  is native to maxico but now it grows in  many tropical cuntries

Description:The jicama vine can reach a height of 4-5 metres given suitable support. Its root can attain lengths of up to 2 m and weigh up to 20 kilograms. The root’s exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples, and it is usually eaten raw, sometimes with salt, lemon, or lime juice and chili powder. It is also cooked in soups and stir-fried dishes.

Click to see the pictures…...(01)....(1)......(2).…..…(3)..…..(4).…

Jicama is a tropical plant and thus requires at least 9 months of warm growing season for good sized roots to mature. However, if soil is rich, light and there is at least 4 months of warm weather available, the resulting roots will be smaller, but still quite delicious. Presoak seeds in water for about 24 hours before planting. Can be started indoors about 8 to 10 weeks before the last spring frost. Transplant into your garden as soon is weather is warm, but be careful where you plant it as the ripe pods, leaves and seeds are toxic and narcotic. Care should be taken so that no humans or animals will mistakenly eat these parts. The immature seed pods are edible as well as of course the turnip like roots for which it is grown. Can be grown near a trellis for support or like pole beans. Can also be grown on the ground but then requires a lot of space. When they grow to about 3 feet tall, pinch the tips to promote horizontal branches. Tubers form as the days grow shorter and should be harvested before the first frost. If you allow the plants to go to seed, the root lobes will be small. Blossoms appear in late summer, but can be pinched out for maximum root growth.

Due to its growing popularity, cultivation of jícama has recently spread from Mexico to other parts of Central America, China and Southeast Asia where notable uses of raw jícama include popiah and salads such as yusheng and rojak. Jícama has become popular in Vietnamese food,  In Mexico it is very popular in salads, fresh fruit combos, fruit bars, soups, and other cooked dishes.

Edible Uses:

Standard Uses: This is an unusual vegetable that is becoming increasingly popular with American cooks, but has been grown in its native Mexico for centuries. More and more U.S. supermarkets are now carrying this turnip shaped, usually four lobed root. Its skin is a brownish gray, but its flesh is white and crisp. It’s flavor resembles that of water chestnuts but is sweeter. Makes a great appetizer and is a very good addition in both taste and texture when added to salads.

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While many vegetables and fruits are common, others are not, but that doesn’t mean they’re not an excellent food – just unfamiliar. For one thing, jicama plants thrive in tropical regions.

Like other foods, jicama contains real culinary goodness: sliced and baked, julienned in salad, chopped in stir-fries and soups, and mixed with other veggies and fruits to emphasize its sweetness or starchy texture. Just remember to eat only the root, since the other parts may be toxic.

So if you haven’t experienced jicama in your dining repertoire, you have everything to gain – and if you’re actually hoping to lose, this might be your new favorite.

You may click to see:->Expanding Your Pantry: Jicama

Jicama : Kitchen & Cooking Tips

Health benefits, and the common uses for Jicama in cooking.

Medicinal Uses: .

Low in calories but high in a few vital nutrients, jicama is a bit of a contradiction when it comes to its starch content. It provides one-quarter of what’s needed daily in fiber per serving. But not just any fiber – jicama’s fiber is infused with oligofructose inulin, which has zero calories and doesn’t metabolize in the body. Inulin, a fructan, promotes bone health by enhancing absorption of calcium from other foods, protecting against osteoporosis. Inulin has a prebiotic role in the intestine – it promotes “good” bacteria growth that maintains both a healthy colon and balanced immunity. Because it has a very low glycemic index, jicama is a great food for diabetics, and low in calories for those interested in weight reduction.

Jicama is also an excellent source of fiber and vitamin C – 44% of the daily value per serving – and a powerful antioxidant that zaps free radicals to protect against cancer, inflammation, viral cough, cold, and infections.

Jicama is starchy. The most interesting health benefit related to jicama is the inulin, which studies have shown can protect against osteoarthritis, and have a positive impact on colorectal cancer, especially when eaten during its early stages. Studies are increasing on this root veggie that has until recently been quite overlooked.

Besides healthy amounts of potassium, this little powerhouse can help promote heart health, since high-potassium vegetables and fruit are linked to lower risks of heart disease. Jicama contains important vitamins like folates, riboflavin, pyridoxine, pantothenic acid, and thiamin, and the minerals magnesium, copper, iron, and manganese. Like potatoes, they should be used sparingly due to the high carbohydrates content.

Other Uses:

Jicama is a vine plant that makes an attractive ornament, deserving a place in your flower garden. It blooms profusely with white to lavender colored flowers that resemble sweet peas. Its leaves are heart shaped and large.…click & see

Studies on Jicama:

A study published in the British Journal of Nutrition in 2005 showed that foods containing inulin, such as jicama, lower colon cancer risks in several ways, which include reducing exposure as well as the toxic impact of carcinogens in the gut, and inhibiting the growth and spread of colon cancer to other areas of the body. Scientists concluded that inulin-type fructans may reduce colorectal cancer incidence when given during early stages of cancer development.

Jícama is high in carbohydrates in the form of dietary fiber. It is composed of 86-90% water; it contains only trace amounts of protein and lipids. Its sweet flavour comes from the oligofructose inulin (also called fructo-oligosaccharide).

 

Known Hazards:The leaves, ripe seed pods and seeds are toxic and narcotic  .  In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish.

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/J%C3%ADcama
http://boldweb.com/gw/index.php?option=com_content&task=view&id=44&Itemid=25

http://foodfacts.mercola.com/jicama.html?i_cid=jicama-rb-articles

 

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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

Burbur (Desmodium molliculum)

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Botanical Name:Desmodium molliculum (Kunth) DC
Family: Fabaceae
Subfamily: Faboideae
Tribe: Desmodieae
Subtribe: Desmodiinae
Genus: Desmodium
Species: Desmodium molliculum
COMMON NAMES:
“manayupa”, “beggar lice”, “hard man”, “hard stick”, “strong back”. Spanish: “manayupa”, “margarita”, “pega-pega”. Peru “manayupa”, “manayupana”. Mexico “amor seco”, “escobilla”, Purépecha: “Uekaku K’arhiri”. Portuguese: “barba de boi”, “carrapicho”. Others: “burbur”, “dipinda dimukuyi”, “dusa karnira”, “mundurana”, “owono-bocon”.
PART USED: Leaves
Habitat: South American, probably native to Central Andes (Peru). It grows wild in Central and South America, in the equatorial and circumecuatorial zone, at elevations of 1,000 to 3,500 m a. s.

DESCRIPTION: Creeping herb up to 1 m long, perennial, branching (that is, forming mats of multiple branches), stem thin, up to 50 cm tall. Leaves: Trifoliate, stipulated. Flowers: Small, papilionate (butterfly-like), light purple, arranged in racemes. Fruit: An indehiscent legume called a loment, green, lineal, flattened; seeds kidney-shaped.
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The plant that is harvested between 1,000 meters to 3,500 meters above sea level in Peru. Nutramedix, U.S. producer of Burbur, utilizes a proprietary extraction and enhancement process that makes this product far more effective than any other Desmodium molliculum product available.

PROPERTIES: Antianaphylactic, antiasthmatic, antiallergic, antimicrobial, mild antispasmodic, anti-inflammatory, antimalarial, antiparasitic (Ascaris lumbricoides), antitumor, antiviral, aperitive (stimulates the appetite); against gastritis (acute and chronic), against oxalate kidney calculi; chronotropic (controls the rate of contraction of the heart), depurative, digestive (favours or assists the process of digestion), diuretic, hepatoprotector, hypertensive (soyasaponins, hordenine), hypolipidemic, mild hypotensive (astragalin), immuno-modulator, inotropic (increases the force of contraction of cardiac muscle), improves kidney functions, blood detoxifier, sedative.

CHEMICAL COMPOSITION:· Organic Acids · Steroids· Saponins:· Dehydrosoyasaponin I· Soyasaponin I· Soyasaponin II. Soyasaponin III· Soyasaponegol B; (common aglycone of soyasaponins I-IV· Other triterpenoids saponines· Astragalin· Beta-phenylarethylamine· Cosmosiin · Cyanidino-3-orthosoforoside· Hordenine· Pelargonidin-3-ortho-rhamnoside· Salsoline· Tectorigenin· Tetrahydroisoquinolines· Tyramine.

Medicinal Use Of Burbur:
· LIVER DETOX

· BLOOD PURIFIER

· LYMPHATIC DETOX

· KIDNEY DETOX

· ANTI-INFLAMMATORY

The herb in Burbur has been traditionally used for its body cleansing properties. It is very effective in aiding detoxification of the liver, kidneys, lymphatics and the ground matrix. Burbur is commonly used in conjunction with powerful antimicrobials produced by Nutramedix, Samento and Cumanda. Many health care professionals have reported that Burbur can be used in place of 6 detox remedies. In many cases a significant healing crisis (Herxheimer’s reaction) can be dramatically reduced or eliminated with the use of Burbur.

There are no known contraindications, no known side effects and no known interactions with other drugs when using Desmodium molliculum products like Burbur. In May 2005, toxicology studies were conducted on Nutramedix Burbur at the University of Guayaquil, Ecuador. No toxic effects were reported even when laboratory rodents received 120,000 times the equivalent human dose.

RECOMMENDED DOSES:
Infusion: As prevention measure, drink one cup daily, like tea. As treatment, prepare an infusion with 3 spoonfuls of dried leaves per liter of water; drink 3 times daily for 14 days. Its diuretic effect can be reinforced with a natural diuretic, like corn silk. Decoction . Boil one handful (20 g aprox.) of dried material in 1 liter of water for 5 minutes; drink 2 glasses a day.

CONTRAINDICATIONS:
Not recommended for pregnant women and children less than 3 years of age. In very high doses, it has an antinutritional effect, inhibiting assimilation of proteins from the digestive tract.

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.andeshealth.com/site/868226/page/633062
http://www.bionatus.com/nutramedix/pages/burbur_what.htm
http://conabioweb.conabio.gob.mx/bancoimagenes/doctos/001_thumbs422-40.htm

 

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