Tag: Japan

Konjac

Post author By Mukul
Post date February 23, 2009
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Botanical Name:Amorphophallus konjac
Family: Araceae
Subfamily: Aroideae
Kingdom: Plantae
syn. A. rivieri; Japanese- konnyaku; Korean: – gonyak; Chinese- pinyin: ju ruò), also known as konjak, konjaku, devil’s tongue, voodoo lily, snake palm, or elephant yam (though this name is also used for A. paeoniifolius), is a plant of the genus Amorphophallus.
Common Name: Devil’s Tongue, Voodoo Lily
Order: Alismatales
Tribe: Thomsonieae
Genus: Amorphophallus
Species: A. konjac

Habitat:It is native to warm subtropical to tropical eastern Asia, from Japan and China south to Indonesia.

Description:It is a perennial plant, growing from a large corm up to 25 cm in diameter. The single leaf is up to 1.3 m across, bipinnate, and divided into numerous leaflets. The flowers are produced on a spathe enclosed by a dark purple spadix up to 55 cm long.

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The corm of the konjac is often colloquially referred to as a yam, although it bears no marked relation to tubers of the family Dioscoreaceae.

Tuber about 10 in. across, flattish round. l. stalk 15 to 30 in. long, brownish green spotted white; blade large, 3-sect, ultimate segs. oblong-elliptic, cuspidate. Peduncle 2 ft. long. Spathe 8-12″ long, ovate, tube about 3″ long, pale green with greenish white spots, margin purplish, blade 8″ long, wide roundish-cordate, acute, green without, dark purple within, margin undulate.

It is very popular in Japan as a cooking supplement for soups and stew-like dishes. The tuber are raised and then cooked (usually cooking is also done on a commercial basis) or reduced to a substance somewhat stiffer than gelatin. The resultant material is pressed into blocks and sold like tofu in the grocery stores. The Japanese pronounce it cone-yuk. The name Amorphophallus is not generally associated with the product to the lay person.

The main substance in konjac is called Glucomannan which has a low caloric content but is rich in dietary fiber. Clinical study indicates the Glucomannan may be responsible for weight reduction and reducing cholesterol in those who have high cholesterol. It is eaten in Japan to clean the digestive tract of toxins.

Cultivation & Uses:
Konjac is grown in China, Japan and Korea for its large starchy corms, used to create a flour and jelly of the same name. It is also used as a vegan substitute for gelatin.

In Japanese cuisine, konnyaku appears in dishes such as oden. It is typically mottled grey and firmer in consistency than most gelatins. It has very little taste; the common variety tastes vaguely like salt. It is valued more for its texture than flavor.

Ito konnyaku is a type of Japanese food consisting of konjac cut into noodle-like strips. It is usually sold in plastic bags with accompanying water. It is often used in sukiyaki and oden. The name literally means “thread-konjac.”
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Japanese konnyaku jelly is made by mixing konnyaku flour with water and limewater. Hijiki is often added for the characteristic dark color and flavor. Without additives for color, konnyaku is pale white. It is then boiled and cooled to solidify. Konnyaku made in noodle form is called shirataki and used in foods such as sukiyaki and gyudon.

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Japanese historical novelist Ryotaro Shiba claims in a 1982 travelogue that konjac is consumed in parts of China’s Sichuan province; the corm is reportedly called moyu (??), and the jelly is called moyu doufu (????) or xue moyu (???).

The dried corm of the konjac plant contains around 40% glucomannan gum. This polysaccharide makes konjac jelly highly viscous.

Konjac has almost no calories but is very high in fiber. Thus, it is often used as a diet food.

Fruit jelly
Konjac can also be made into a popular Asian fruit jelly snack, known in the U.S. as konjac candy, usually served in bite-sized plastic cups.

Perhaps due to several highly publicized deaths and near-deaths among children and elderly due to suffocation while eating konjac candy, there were FDA product warnings[1] in 2001 and subsequent recalls in the U.S. and Canada. Unlike gelatine and some other commonly used gelling agents, Konjac fruit jelly does not melt on its own in the mouth. The products that were then on the market formed a gel strong enough such that only chewing, but not tongue pressure or breathing pressure, could disintegrate the gel. The products also had to be sucked out of the miniature cup in which they were served and were small enough such that an inexperienced child could occasionally accidentally inhale them. Konjac fruit jelly was subsequently also banned in the European Union.

Some konjac jelly snacks now on the market have had their size increased so that they cannot be swallowed whole. The snacks usually have warning labels advising parents to make sure that their children chew the jelly thoroughly before swallowing. Japan’s largest manufacturer of konjac snacks, MannanLife, has temporarily stopped production of the jellies after it was revealed that a 21-month old Japanese boy had choked to death on a frozen MannanLife konjac jelly.[5] As of this incident, 17 children and elderly people have died from choking on konjac since 1995

Medicinal Uses:

Konjac is an all-natural, dietary source of 100% fiber obtained from the root of the Konjac plant in Asia. And Konjac Root contains zero calories , so it’s an excellent addition to a sensible weight loss program. Additionally, this herb has been shown to help reduce cholesterol, relieve constipation and regulate blood sugar in several clinical studies.
The main substance in konjac is called Glucomannan which has a low caloric content but is rich in dietary fiber. Clinical study indicates the Glucomannan may be responsible for weight reduction and reducing cholesterol in those who have high cholesterol. It is eaten in Japan to clean the digestive tract of toxins.

You may click to see :->Konjac Root (sold as Glucomannan)

Konjac Fibre Information

How to Grow Amorphophallus Konjac in Cold Climates

Resources:

http://en.wikipedia.org/wiki/Konjac
http://florawww.eeb.uconn.edu/198500882.html
http://www.viable-herbal.com/singles/herbs/s821.htm

Tags Canada, China, European Union, Japan, Japanese cuisine, Konjac, Korea, US

News on Health & Science

Added Salt Increases Hypertension

Post author By Mukul
Post date February 6, 2009
No Comments on Added Salt Increases Hypertension

Health experts are urging people to avoid food with high salt content because it may lead to health problems like hypertension and strokes.

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Dr. Ken Flegel, Dr. Peter Magner and the CMAJ editorial team write that added salt in diets is unnecessary. They insist that customers must be vigilant, read food labels, and demand low salt food in stores and restaurants.

“Of the estimated one billion people living with hypertension, about 30 per cent can attribute it to excess salt intake,” write the authors. According to them, populations, such as the Yanomami Indians in South America, with very low levels of salt intake do not have hypertension.

In contrast, Japan, with a salt intake of 15 g per person, has high rates of hypertension and the highest stroke rates in the industrialized world. The authors recommend a maximum daily intake of 2.8 g for active young people, and 2.2 for older adults.

“The correct default should be no added salt in food we purchase, leaving those who still wish to do so free to indulge at their own risk,” they conclude.

Sources: The Times Of India

Tags Canadian Medical Association Journal, Cardiovascular disease, El Niño–Southern Oscillation, Health, Hypertension, India, Japan, Japan Meteorological Agency, Low sodium diet, New Delhi, Reuters, South America, Stroke, The Times of India, Times Of India

Herbs & Plants

Perilla

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Botanical Name:Penserilla frutesc
Family :Lamiaceae/Mint
Kingdom: Plantae
Order: Lamiales
Genus: Perilla

Other Names: Ao Shiso, Beefsteak plant, Ji Soo, Perilla, Purple Perilla, Shiso, Wild basil, Wild red basil, Chinese basil, Purple mint, Rattlesnake weed, Summer coleus
Perilla smells funny, which is no wonder since you will usually find it in cow pastures. Rub leaves on your skin and clothes on hikes to repel ticks. Also a good companion plant for tomatoes. Harvest before seeds form, very invasive if allowed to seed.

Habitat:It is native to E. Asia, it is a traditional crop of China, India, Japan, Korea, Thailand, and other Asian countries. Perilla was brought to the United States in the late 1800s by Asian immigrants.It has quickly naturalized and become a common weed of pastures and roadsides in the southeastern United States. Found growing in sunny open fields, roadsides, waste places and open woodlands.

Description:Penserilla frutesc is an annual / perennial herb. It is a very aromatic plant, with a strong minty smell. Growing up to 4 feet tall when in bloom, the stems are square, reddish-purple and branching. The leaves are large, up to 6 in. in diameter, petioled, opposite, ovate and serrate, edges ruffled or curly, dark green tinted red to purple (especially on the underside) and hairy. Sometimes the leaves are so large and red that they remind one of a slice of raw beef, hence the name beefsteak plant. The flower spikes are long, up to 10 in. and born in the leaf axils. Flowers are small about 1/4-inch long and tubular, pink to lavender and numerous. After blooming from July to October, they leave their calyx on the spike to cover the seed pod, shake the dry seed stalks and it rattles like a rattlesnake. That’s how the plant got one of its common names (rattlesnake weed). Perilla is often confused with purple Basil and used for the same purposes. Gather the edible tender leaves from the plant tops anytime. Gather entire plant in bloom and dry for later use.

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In mild climates the plant reseeds itself. The most common species is Perilla frutescens var. japonica or shiso which is mainly grown in India and East Asia. There are both green-leafed and purple-leafed varieties which are generally recognized as separate species by botanists. The leaves resemble stinging nettle leaves, being slightly rounder in shape. It is also widely known as the Beefsteak plant. In North America, it is increasingly commonly called by its Japanese name, shiso, in addition to being generally referred to as perilla. Its essential oils provide for a strong taste whose intensity might be compared to that of mint or fennel. It is considered rich in minerals and vitamins, has anti-inflammatory properties and is thought to help preserve and sterilize other foods. In Nepal and parts of India, it is called silam. Its seeds are ground with chili and tomatoes to make a savoury dip/side dish.

Cultivation:Cultivation is very easy. Perilla prefers light to medium moist well-drained and rich soil in full sun. Perilla is a very attractive plant for the garden and attracts butterflies. It’s deep purple stems and purple to red tinted leaves last all summer and fall.

Medicinal Properties and Uses: Perilla is edible and medicinal. The leaves have a very pleasant sweet taste and are used as a spice, cooked as potherbs or fried, and combined with fish, rice, vegetables and soups. It is also chopped and combined with gingerroot, then added to stir-fries, tempuras and salads in many Asian countries. The plant also supplies a nutritious cooking oil from the seed, as well as giving color and flavor to many pickled dishes. In the United States the essential oil of the plant is used as a food flavoring in candies and sauces. It is used as a flavoring in dental products and at one time, it was one of the main ingredients in sarsaparilla. The entire plant is very nutritious, packed with vitamins and minerals, and one of the aldehyde isomers found in Perilla is 2,000 times as sweet as sugar. There are many scientifically proven medicinal uses for Perilla. It has been used for centuries in Oriental medicine as an antiasthmatic, antibacterial, antidote, antimicrobial, antipyretic, antiseptic, antispasmodic, antitussive, aromatic, carminative, diaphoretic, emollient, expectorant, pectoral, restorative, stomachic and tonic. The plant constituents confirm these uses in alternative medicine and ongoing studies have revealed that this plant is useful in curing many cancers as well as various other diseases and disorders. Further research has isolated such constituents as apigenin, ascorbic-acid, beta-carotene, caffeic-acid, citral, dillapiol, elemicin, limonene, luteolin, myristicin, perillaldehyde, protocatechuic-acid, quercetin, rosmarinic-acid, and more, to numerous to mention. It is a pungent, aromatic, warming herb. An infusion of the plant is useful in the treatment of asthma, colds, cough and lung afflictions, influenza prevention, nausea, vomiting, abdominal pain, constipation, food poisoning and allergic reactions (especially from seafood), and to restore health and balance. The stems are a traditional Chinese remedy for morning sickness and restless fetus in pregnancy, though some say the herb should be avoided by pregnant women. Perilla seed oil has been used in paints, varnishes, linoleum, printing ink, lacquers, and for protective waterproof coatings on cloth. Volatile oils of the plant are also used in aroma therapy and for perfume. The seed heads can be collected and dried for use in arrangements, potpourris and wreaths. The crushed plant also makes an effective insecticide.

The essential oil extracted from the leaves of perilla by steam distillation consists of a variety of chemical compounds, which may vary depending on species. The most abundant, comprising about 50–60% of the oil, is perillaldehyde which is most responsible for the aroma and taste of perilla. Other terpenes such as limonene, caryophyllene, and farnesene are common as well.

Of the known chemotypes of perilla, PA (main component: perillaldehyd) is the only one used for culinary purposes. Other chemotypes are PK (perilla ketone), EK (elsholzia ketone), PL (perillene), PP (phenylpropanoids: myristicin, dillapiole, elemicin), C (citral) and a type rich in rosefuran.

Perilla ketone is toxic to some animals. When cattle and horses consume purple mint (of the PK chemotype) while grazing in fields in which it grows, the perilla ketone causes pulmonary edema leading to a condition sometimes called perilla mint toxicosis.

Perilla oil is obtained by pressing the seeds of perilla, which contain 35 to 45 percent oil. In parts of Asia, perilla oil is used as an edible oil that is valued more for its medicinal benefit than its flavor. Perilla oil is a very rich source of the omega-3 fatty acid alpha-linolenic acid. As a drying oil similar to tung oil or linseed oil, perilla oil has been used for paints, varnishes, linoleum, printing ink, lacquers, and for protective waterproof coatings on cloth. Perilla oil can also be used for fuel.

The oil from the seeds of this plant, widely used in the manufacture of paint, varnish, and artificial leather and as a substitute for linseed oil.

The seed oil is used for cooking, and as an ink dryer. The seeds are eaten by people, they have a sweet, pungent taste. They are alse used as bird seed. The foliage is cooked as a potherb. A few cut leaves are sometimes used to color the rice pink.

The oxime of perillaldehyde (perillartin) is used as an artificial sweetener in Japan as it is about 2000 times sweeter than sucrose.

Chemistry
The essential oil extracted from the leaves of perilla by steam distillation consists of a variety of chemical compounds, which may vary depending on species. The most abundant, comprising about 50–60% of the oil, is perillaldehyde which is most responsible for the aroma and taste of perilla. Other terpenes such as limonene, caryophyllene, and farnesene are common as well.

The oxime of perillaldehyde (perillartin) is used as an artificial sweetener in Japan as it is about 2000 times sweeter than sucrose.

China
Perilla is traditionally used in Chinese medicine and has been shown to stimulate interferon activity and thus, the body’s immune system.

Japan:
The Japanese name for perilla is shiso. The Japanese call the green type aojiso , aoba (“green leaf”), ?ba or aoshiso and often eat it with sashimi (sliced raw fish) or cut into thin strips in salads, spaghetti, and meat and fish dishes. It is also used as a flavorful herb in a variety of dishes, even as a pizza topping (initially it was used in place of basil). The purple type is called akajiso ( “red shiso”, akajiso?) and is used to make umeboshi (pickled ume) dyed red, or combined with ume paste in sushi to make umeshiso maki. An inflorescence of shiso is called hojiso (ear shiso). Its young leaves and flower buds are used for pickling in Japan and Taiwan

Vietnam
Vietnamese cuisine uses a variety similar to the Japanese hojiso but with greenish bronze on the top face and purple on the opposite face. The leaves are smaller and have a much stronger fragrance than hojiso. In Vietnamese, it is called tía tô, derived from the characters whose standard pronunciation in Vietnamese is tia tô. It is usually eaten as a garnish in rice vermicelli dishes called bún and a number of stews and simmered dishes.

Koerea:
The plant’s Korean name is deulkkae or t?lkkae ( which means ‘wild sesame’.). The same word is also used when referring to its seed, which has many uses in Korean cuisine, just as the leaves (kkaennip,) do. The literal translations of deulkkae (“wild sesame”) and kkaennip (“sesame leaf”) are in spite of perilla’s not being closely related to sesame, and Korean cookbooks translated to English sometimes use these translations. Cans of pickled kkaennip can be found in Korean shops all over the world, with some ground red pepper between every two leaves in the can. The leaves’ essential oils provide for their strong taste. Fresh leaves have an aroma reminiscent of apples and mint and are eaten in salad dishes. The flavor is distinct from Japanese perilla, and the leaf appearance is different as well – larger, rounder, flatter, with a less serrate edge and often, a violet coloring on the reverse side. Perilla oil (deulgireum,) is extracted from the seeds; the cake can be used as animal food. Perilla oil has a rich taste and scent slightly resembling dark sesame oil (chamgireum,). Perilla seed can be cooked with meals, roasted, crushed to intensify its taste and/or mixed with sesame and salt.

Folklore
In Asia, centuries ago, ceremonies were conducted before harvesting the plant, it was considered to be alive and was held as sacred, sent by God as food and medicine to treat all ailments of man. Disrespect for the plant meant death, anyone caught stepping on the plant would himself be trampled to death!

Recipe
“Medicinal” tea: To ¼ cup dry herb add 1 pint of boiling water, allow to steep 10 to 15 min. Drink throughout the day for colds, flu, sore throat, and congestion. Also can be boiled and the steam inhaled to clear the sinuses.

Resources:
http://en.wikipedia.org/wiki/Perilla
http://www.answers.com/topic/perilla
http://www2.pittstate.edu/herbarium/wildflowers/Perilla_frutescens_BeefsteakPlant.html

https://en.wikipedia.org/wiki/Perilla_frutescens

Tags Achillea, Agrochemical, Amnesty International, Amylose, Apple cider, Asia, Atacama Desert, Autodesk Maya, Chemical compound, Chile, China, Essential oil, Health, India, Japan, Omega-3 fatty acid, Seed, Traditional Chinese characters, United States

Diagnonistic Test

ERCP (Endoscopic Retrograde Cholangiopancreatography)

Post author By Mukul
Post date December 21, 2008
1 Comment on ERCP (Endoscopic Retrograde Cholangiopancreatography)

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Endoscopic retrograde cholangiopancreatography (en-doh-SKAH-pik REH-troh-grayd koh-LAN-jee-oh-PANG-kree-uh-TAH-gruh-fee) (ERCP) enables the physician to diagnose problems in the liver, gallbladder, bile ducts, and pancreas. The liver is a large organ that, among other things, makes a liquid called bile that helps with digestion. The gallbladder is a small, pear-shaped organ that stores bile until it is needed for digestion. The bile ducts are tubes that carry bile from the liver to the gallbladder and small intestine. These ducts are sometimes called the biliary tree. The pancreas is a large gland that produces chemicals that help with digestion and hormones such as insulin.
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ERCP is used primarily to diagnose and treat conditions of the bile ducts, including gallstones, inflammatory strictures (scars), leaks (from trauma and surgery), and cancer. ERCP combines the use of x rays and an endoscope, which is a long, flexible, lighted tube. Through the endoscope, the physician can see the inside of the stomach and duodenum, and inject dyes into the ducts in the biliary tree and pancreas so they can be seen on x rays.

For the procedure, you will lie on your left side on an examining table in an x-ray room. You will be given medication to help numb the back of your throat and a sedative to help you relax during the exam. You will swallow the endoscope, and the physician will then guide the scope through your esophagus, stomach, and duodenum until it reaches the spot where the ducts of the biliary tree and pancreas open into the duodenum. At this time, you will be turned to lie flat on your stomach, and the physician will pass a small plastic tube through the scope. Through the tube, the physician will inject a dye into the ducts to make them show up clearly on x rays. X rays are taken as soon as the dye is injected.

If the exam shows a gallstone or narrowing of the ducts, the physician can insert instruments into the scope to remove or relieve the obstruction. Also, tissue samples (biopsy) can be taken for further testing.

Possible complications of ERCP include pancreatitis (inflammation of the pancreas), infection, bleeding, and perforation of the duodenum. Except for pancreatitis, such problems are uncommon. You may have tenderness or a lump where the sedative was injected, but that should go away in a few days.

ERCP takes 30 minutes to 2 hours. You may have some discomfort when the physician blows air into the duodenum and injects the dye into the ducts. However, the pain medicine and sedative should keep you from feeling too much discomfort. After the procedure, you will need to stay at the hospital for 1 to 2 hours until the sedative wears off. The physician will make sure you do not have signs of complications before you leave. If any kind of treatment is done during ERCP, such as removing a gallstone, you may need to stay in the hospital overnight.

Preparation:-
Your stomach and duodenum must be empty for the procedure to be accurate and safe. You will not be able to eat or drink anything after midnight the night before the procedure, or for 6 to 8 hours beforehand, depending on the time of your procedure. Also, the physician will need to know whether you have any allergies, especially to iodine, which is in the dye. You must also arrange for someone to take you home—you will not be allowed to drive because of the sedatives. The physician may give you other special instructions.

For More Information:-
American Gastroenterological Association (AGA)
National Office
4930 Del Ray Avenue
Bethesda, MD 20814
Phone: 301–654–2055
Fax: 301–654–5920
Email: info@gastro.org
Internet: www.gastro.org

National Digestive Diseases Information Clearinghouse
2 Information Way
Bethesda, MD 20892–3570
Phone: 1–800–891–5389
TTY: 1–866–569–1162
Fax: 703–738–4929
Email: nddic@info.niddk.nih.gov
Internet: www.digestive.niddk.nih.gov

Sources:http://digestive.niddk.nih.gov/ddiseases/pubs/ercp/index.htm

Endoscopic Retrograde Cholangiopancreatography in India: Get It

Tags American Gastroenterological Association, Bile duct, Blood, Conditions and Diseases, Digestive Disorders, Endoscopic retrograde cholangiopancreatography, Health, Japan, Liver, Liver transplantation, Medication, National Digestive Diseases Information Clearinghouse, Organ (anatomy), Pancreas, Small intestine, Traditional Chinese medicine, United States

Herbs & Plants

Feverfew

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Botanical Name:Tanacetum parthenium
Family: Asteraceae
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Asterales
Genus: Tanacetum
Species: T. parthenium
Other Names: Altamisa, Amargosa, Bachelor’s Button, Feverfew, Flirtwort, Manzanilla, Featherfew, Featherfoil, Wild Chamomile

synonyms: Chrysanthemum parthenium (L.) Bernh. and Pyrethrum parthenium (L.) Sm.

Parts Used: Leaves and flowers in extract, infusion, and dried in capsules.
Habitat: Native to southwest Europe and was brought to America originally as an ornamental. It is commercially cultivated in Japan, Africa and Europe. Greek and European herbalists traditionally used it to reduce fevers.

Description: Feverfew is a hearty perennial that will produce an abundant supply of blossoms. It prefers full sun or partial shade and well-drained average soil.Feverfew is a traditional medicinal herb which is found in many old gardens, and is also occasionally grown for ornament. The plant grows into a small bush up to around 18 inches high, with citrus-scented leaves and is covered by flowers reminiscent of daisies. It spreads rapidly, and they will cover a wide area after a few years.

You may click to see pictures of Feverfew

The leaves have a refreshing aromatic aroma. Growing to 2 1/2 feet the stem is upright, erect, hairy, finely furrowed and branching. Strongly aromatic leaves are alternate, hairless, toothed, light green about 4 inches long, and divided into broad, lobed segments. The lower leaves are bipinnate with oval shaped leaflets. Many daisy-like flower heads (composite) bloom June-August, with white ray flowers surrounding nearly flat yellow centers, growing to about 1 inch across. Gather entire plant in bloom, dry for later use.

Cultivation: A very easily grown plant, it succeeds in an ordinary garden soil, plants can even be grown in walls.

Medicinal Uses: Feverfew is edible and medicinal. has a good reputation as alternative medicine and extensive research has proved it to be of special benefit in the treatment of certain types of migraine headaches and rheumatism or arthritis. The plant is rich in sesquiterpene lactones, the principal one being parthenolide. Parthenolide helps prevent excessive clumping of platelets and inhibits the release of certain chemicals, including serotonin and some inflammatory mediators. Constituents of Feverfew are Volatile oils, containing pinene and several pinene derivatives, bornylacetate and angelate, costic acid, b-farnesine and spiroketalenol ethers. Other constituents include essential oils, flavonoid glycosides, pinene derivatives and costic acid. Feverfew should be taken regularly to receive maximum benefit and protection from migraines. The leaves and flowering heads are antiinflammatory, antispasmodic, aperient, bitter, carminative, emmenagogue, sedative, stimulant, stomachic, vasodilator and vermifuge. An infusion made from the whole plant is used in the treatment of arthritis, colds, fevers, as a sedative and to regulate menses. Also used as a foot bath for swollen feet. Applied externally as a tincture, the plant is used in the treatment of bruises. Chewing several leaves a day has proven to be effective in preventing some migraine headaches. Feverfew’s sedative properties make it useful in hysterical complaints, nervousness, low spirits, and is a general tonic. Also said to be good as a syrup for coughs, wheezing and breathing difficulties. The dried flower buds are said to have the same properties as pyrethrum, and used as an insecticide. An essential oil from the plant is used in perfumery.

Parthenion is the Greek word for girl. Feverfew is Elizabethan English and comes from febrifuge, an old medical term for a medicine that reduces fever. Feverfew is an effective remedy for migraine. Parthenolide appears to inhibit the release of the hormone serotonin that triggers migraine. It has also been shown to reduce fever, hence the name Feverfew.

Feverfew has been used for reducing fever, for treating headaches, arthritis and digestive problems. It is hypothesized that by inhibiting the release of serotonin and prostaglandins, both of which are believed to aid the onset of migraines, feverfew limits the inflammation of blood vessels in the head. This would, in theory, stop the blood vessel spasm which is believed to contribute to headaches. The active ingredients in feverfew include parthenolide and tanetin. Capsules or tablets of feverfew generally contain at least 205 mcg. parthenolide; however, it might take four to six weeks before they become effective, and feverfew is not a remedy for acute migraine attacks. Parthenolide has also been found recently in 2005 to induce cell death in leukemia cancer stem cells.

Recently, feverfew has been used by Aveeno skincare brand to calm red and irritated skin.

The herb has a long history of use in traditional and folk medicine as a treatment for disorders often controlled by aspirin, such as fever, headaches and some of the accompanying symptoms such as nausea and depression.

Recently feverfew has been gaining fame as a effective treatment for migraine headaches. It may also help ease diseases caused by chronic inflammation such as arthritis. It is an aromatic plant with a strong and lasting odor, it has been used externally as an insect repellent and for treating insect bites.

It is the combination of ingredients in the feverfew plant that brings such effective relief. It works to inhibit the release of two inflammatory substances, serotonin and prostaglandins, both believed to contribute to the onset of migraines. By inhibiting these amines as well as the production of the chemical histamine, the herb controls inflammation that constricts the blood vessels in the head, and prevents blood vessel spasms which may contribute to headaches.

The plant is rich in sesquiterpene lactones, the principal one being parthenolide. Other constituents include essential oils, flavonoid glycosides, pinene derivatives and costic acid. Feverfew should be taken regularly to receive maximum benefit and protection from migraines.

The tea, drunk cold, may also relieve skin perspiration associated with migraines, and has been used to stimulate appetite, and improve digestion and kidney function.

Clinical tests have shown the use of feverfew may reduce of frequency and severity of headaches. It may be more effective than other nonsteroidal antiinflammatories (NSAIDS), like aspirin. Additional benefits include lower blood pressure, less stomach irritation and a renewed sense of well-being.

It may also relieve dizziness, tinnitus, and painful or sluggish menstruation. Its extracts have been claimed to relieve asthma, coughs, dermatitis and worms.

Common Use: The herb has historically been used as remedy for headache, inflammation and as a general substitute for ailments treated with aspirin. Its most popular use is for the prevention of migraine headaches and associated symptoms. Pregnant women should not use the herb, and some people have developed mouth ulcers or experienced loss of taste from eating the fresh leaves.

The herb has been used since Roman times to induce menstruation. It is given in difficult births to aid expulsion of the placenta. It has not been shown to cause uterine contractions, but because of its history in promoting menstruation pregnant women should probably not use it.

In South America where feverfew is naturalized, it has been effective for colic, stomachahe, morning sickness and kidney pains. In Costa Rica, it has also been employed as a digestive aid and emmenagogue. Mexicans have used it as a sitz bath to regulate menstruation as well as an antispasmodic and tonic.

Feverfew is useful for cats as an alternative to aspirin, which is toxic to felines. Use a glycerin-based tincture or a cooled tea with a dose of 12-20 drops of the tincture or ? tsp of a strong tea for each 20 pounds of the animal?s weight, twice daily. Pets can be bathed in a cooled tea as a flea rinse.

CAUTION:Adverse effects include: gastrointestinal distress, mouth ulcers, and antiplatelet actions. Feverfew should not be used during pregnancy because of the stimulant action on the womb. The fresh leaves may cause mouth ulcers in sensitive people.

Recipe
Infusion: TO 1 oz. of dry herb add a pint of boiling water, allowed to cool, take in half cup doses 3 times a day.
The dried flowers and plant are used as a flavoring in cooking to give food a deliciously aromatic bitter taste.

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.kcweb.com/herb/feverfew.htm
http://en.wikipedia.org/wiki/Feverfew
http://www.herbalextractsplus.com/feverfew.cfm

http://www.piam.com/mms_garden/plants.html

http://www.pfaf.org/user/Plant.aspx?LatinName=Tanacetum+parthenium