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Herbs & Plants

Rumex acetus

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Botanical Name: Rumex acetus
Family: Polygonaceae
Genus: Rumex
Species: R. acetosa
Kingdom: Plantae
Order: Caryophyllales

Synonyms: Acetosa hastulata Raf. Acetosa hastifolia Schur. Acetosa angustata Raf.

Common Names: Sorrel , Common sorrel , Garden sorrel

Other Names: Spinach dock and Narrow-leaved dock

Habitat : Rumex acetosa occurs in grassland habitats throughout Europe from the northern Mediterranean coast to the north of Scandinavia and in parts of Central Asia. It occurs as an introduced species in parts of North America.It grows in meadows, by streams and in open places in woodland. Often found as a weed of acid soils

Description:
Sorrel is a slender herbaceous perennial plant about 60 centimetres (24 in) high by 0.3 m (1ft in), with roots that run deep into the ground, as well as juicy stems and edible, arrow-shaped (sagittate) leaves. The leaves, when consumed raw, taste like a sour green apple candy. The lower leaves are 7 to 15 centimetres (2.8 to 5.9 in) in length with long petioles and a membranous ocrea formed of fused, sheathing stipules. The upper ones are sessile, and frequently become crimson. It has whorled spikes of reddish-green flowers, which bloom in early summer, becoming purplish. The species is dioecious, with stamens and pistils on different plants.

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It is not frost tender. It is in leaf 12-Jan It is in flower from May to June, and the seeds ripen from Jun to August. The flowers are dioecious (individual flowers are either male or female, but only one sex is to be found on any one plant so both male and female plants must be grown if seed is required) and are pollinated by Wind.The plant is not self-fertile. It is noted for attracting wildlife.

The leaves are eaten by the larvae of several species of Lepidoptera (butterfly and moth) including the blood-vein moth.
Cultivation:
A very easily grown and tolerant plant, it succeeds in most soils, preferring a moist moderately fertile well-drained soil in a sunny position. Shade tolerant. Established plants are tolerant of considerable neglect, surviving even in dense weed growth. Sorrel has been used since ancient times as a food and medicinal plant. It is still occasionally cultivated for its edible leaves, there are some named varieties. The plant stops producing leaves when it flowers in the summer, regrowing after the seed has set. Plants also usually die down in the winter. Cutting down the flowering stem will encourage the growth of fresh young leaves. ‘Blonde de Lyon’ has large, only slightly acid leaves and is much less likely to flower than the type. This means that the leaves of this cultivar are often available all through the summer and are often also produced throughout the winter, especially if the winter is mild. A food plant for the caterpillars of many species of butterfly, it is a good plant to grow in the spring meadow. Dioecious. Male and female plants must be grown if seed is required.
Propagation:
Seed – sow spring in situ. Leaves can be harvested within 8 weeks from sowing. Division in spring. Division is very simple at almost any time of the year, though the plants establish more rapidly in the spring. Use a sharp spade or knife to divide the rootstock, ensuring that there is at least one growth bud on each section of root. Larger divisions can be planted out direct into their permanent positions. We have found it best to pot up the smaller divisions and grow them on in a lightly shaded position in a cold frame, planting them out once they are well established in the summer.
Edible Uses :
Edible Parts: Flowers; Leaves; Root; Seed.
Edible Uses: Curdling agent.

Leaves – raw or cooked. They make a thirst-quenching on their own, or can be added to salads, used as a potherb or pureed and used in soups. A delicious lemon-like flavour, liked by most people who try them, they can be rather overpowering in quantity and are more generally used as a flavouring in mixed salads. The leaves can also be dried for later use. The leaves can be available all through the winter, especially in mild weather or if a little protection is given to the plants. The leaves should be used sparingly in the diet, see the notes on toxicity above. Flowers – cooked as a vegetable or used as a garnish. Root – cooked. It is dried, ground into a powder and made into noodles. Seed – raw or cooked. Ground into a powder and mixed with other flours to make bread. The seed is easy to harvest, but is rather small and fiddly to use. The juice of the leaves can be used as a curdling agent for milks.

Medicinal Uses:

Anthelmintic; Antiscorbutic; Astringent; Depurative; Diuretic; Febrifuge; Homeopathy; Laxative; Refrigerant; Stomachic.

The fresh or dried leaves are astringent, diuretic, laxative and refrigerant. They are used to make a cooling drink in the treatment of fevers and are especially useful in the treatment of scurvy. The leaf juice, mixed with fumitory, has been used as a cure for itchy skin and ringworm. An infusion of the root is astringent, diuretic and haemostatic. It has been used in the treatment of jaundice, gravel and kidney stones. Both the roots and the seeds have been used to stem haemorrhages. A paste of the root is applied to set dislocated bones. The plant is depurative and stomachic. A homeopathic remedy is made from the plant. It is used in the treatment of spasms and skin ailments.

Other Uses:
Cleanser; Dye; Polish.

Dark green to brown and dark grey dyes can be obtained from the roots, they do not need a mordant. A grey-blue dye is obtained from the leaves and stems. An infusion of the stems is used as a polish for bamboo and wicker furniture and also for silver. The juice of the plant removes stains from linen and also ink stains (but not ball-point ink) from white material. It is sometimes sold as ‘essential salt of lemon

Known Hazards : Rumex acetus plants can contain quite high levels of oxalic acid, which is what gives the leaves of many members of this genus an acid-lemon flavour. Perfectly alright in small quantities, the leaves should not be eaten in large amounts since the oxalic acid can lock-up other nutrients in the food, especially calcium, thus causing mineral deficiencies. The oxalic acid content will be reduced if the plant is cooked. 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 supplement, it is always advisable to consult with your own health care provider.

Resources:
https://en.wikipedia.org/wiki/Sorrel
http://www.botanical.com/botanical/mgmh/d/docks-15.html
http://www.pfaf.org/user/Plant.aspx?LatinName=Rumex+acetosa

 

Categories
Herbs & Plants

Palicourea densiflora

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Botanical Name: Palicourea densiflora
Family :   Lauracea /Rubiaceae
Genus :   Charpentiera
Kingdom :   Plantae
Phylum:    Tracheophyta
Class :   Magnoliopsida
Order :    Rubiales

syn:  Aniba coto, Colladonia, Novatilia, Oribasia, Rhodostoma, Stephanium

Common Name :Coto (in Brazil sometimes it is called Coto-cota)
A bark bearing this name came into the London drug market about 1893. The bark of a rubiaceous plant (Palicourea densiflors), known as Coto, is employed in Brazil for rheumatism, but it is not known if this is the true Bolivian plant; the outer surface is irregular, of a cinnamon brown colour. It is sold in pieces of 4 to 6 inches long, 3 inches wide and about 1 inch thick, and is sometimes covered with an adherent corry surface, free from lichens. The inner cross-sections of the bark are covered with yellowish spots, the odour is aromatic and much stronger if bruised, taste hot and biting; in powdered form the smell is very pungent. This description conforms with the barks sold in the American markets, but other barks are used under the same name, the chief being Paracote bark; this has an agreeable spicy taste, but is not so strong-smelling or tasting, and has deep white furrows on the surface.

Habitat :Palicourea densiflora is native to Bolivia.(The bark known as Coto bark is exported from the interior of Bolivia, but the tree from which it is derived is unknown.)

Description:
Coto bark reaches us in pieces of from 4 to 12 inches in length, 2 to 4 inches in width, and from 1/2 to 3/4 inch in thickness; the outer or corky portion is about 1/16 of an inch in thickness, dark-brown internally, rusty upon the inner surface, and externally grayish-brown or blotched with spots of white. The surface is somewhat rough. Beneath the thin cork it is of a dark-cinnamon color; fibrous upon its inner surface and intermixed with some granular matter; but, toward the outer part the granular matter increases in proportion until the reverse is true. Its fracture presents very numerous points of a golden yellow. The odor of the bark is aromatic, especially when freshly broken, reminding one of mace or of a mixture of mace and cinnamon. The taste is intermediate between that of mace and allspice, finally becoming acrid and biting. The dust is irritating when inhaled.

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Medicinal Uses:

Part Used:  The bark.

Chemical Constituents: Coto bark contains a volatile alkaloid, a pungent aromatic volatile oil, a light brown soft resin, and a hard brown resin, starch, gum, sugar, tannin, Cal. Oxalate and three acids, acetic, butyric and formic.

Coto bark is antiseptic and astringent. It is irritating to the skin applied externally. If taken internally it gives constant violent pain and vomiting. Its chief use is in diarrhoea, but it has a tendency to produce inflammation, so must be used with great caution, it is said to lessen peristaltic action. Paracota bark resembles it in action, but is much less powerful. In Japan, paracota bark has been successfully employed for cholera by hypodermic injection of 3 grains of paracotoin. The value of cotoin in diarrhcea is established, and it is also used for catarrhal diarrhoea and for diarrhcea in tubercular ulceration of typhoid fever. Has also a specific action on the alimentary canal, dilating the abdominal vessels and hastening absorption.

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.botanical.com/botanical/mgmh/c/coto-108.html
http://www.plantsystematics.org/cgi-bin/dol/dol_terminal.pl?genus=Palicourea
http://www.henriettesherbal.com/eclectic/kings/coto.html

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Categories
Ailmemts & Remedies

Kidney Stones

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What is a kidney stone?
A kidney stone is a hard mass developed from crystals that separate from the urine and build up on the inner surfaces of the kidney. Normally, urine contains chemicals that prevent or inhibit the crystals from forming. These inhibitors do not seem to work for everyone, however, so some people form stones. If the crystals remain tiny enough, they will travel through the urinary tract and pass out of the body in the urine without being noticed.

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Kidney stones may contain various combinations of chemicals. The most common type of stone contains calcium in combination with either oxalate or phosphate. These chemicals are part of a person’s normal diet and make up important parts of the body, such as bones and muscles.

A less common type of stone is caused by infection in the urinary tract. This type of stone is called a struvite or infection stone. A bit less common is the uric acid stone. Cystine stones are rare.

Kidney stones in kidney, ureter, and bladder
Urolithiasis is the medical term used to describe stones occurring in the urinary tract. Other frequently used terms are urinary tract stone disease and nephrolithiasis. Doctors also use terms that describe the location of the stone in the urinary tract. For example, a ureteral stone (or ureterolithiasis) is a kidney stone found in the ureter. To keep things simple, however, the term “kidney stones” is used throughout this fact sheet.

Gallstones and kidney stones are not related. They form in different areas of the body. If you have a gallstone, you are not necessarily more likely to develop kidney stones.

Who gets kidney stones?
For unknown reasons, the number of people in the United States with kidney stones has been increasing over the past 30 years. The prevalence of stone-forming disease rose from 3.8 percent in the late 1970s to 5.2 percent in the late 1980s and early 1990s. White Americans are more prone to develop kidney stones than African Americans. Stones occur more frequently in men. The prevalence of kidney stones rises dramatically as men enter their 40s and continues to rise into their 70s. For women, the prevalence of kidney stones peaks in their 50s. Once a person gets more than one stone, others are likely to develop

What causes kidney stones?
Doctors do not always know what causes a stone to form. While certain foods may promote stone formation in people who are susceptible, scientists do not believe that eating any specific food causes stones to form in people who are not susceptible.

A person with a family history of kidney stones may be more likely to develop stones. Urinary tract infections, kidney disorders such as cystic kidney diseases, and certain metabolic disorders such as hyperparathyroidism are also linked to stone formation.

In addition, more than 70 percent of people with a rare hereditary disease called renal tubular acidosis develop kidney stones.

What are the symptoms?
Kidney stones often do not cause any symptoms. Usually, the first symptom of a kidney stone is extreme pain, which occurs when a stone acutely blocks the flow of urine. The pain often begins suddenly when a stone moves in the urinary tract, causing irritation or blockage. Typically, a person feels a sharp, cramping pain in the back and side in the area of the kidney or in the lower abdomen. Sometimes nausea and vomiting occur. Later, pain may spread to the groin.

If the stone is too large to pass easily, pain continues as the muscles in the wall of the tiny ureter try to squeeze the stone along into the bladder. As a stone grows or moves, blood may appear in the urine. As the stone moves down the ureter closer to the bladder, you may feel the need to urinate more often or feel a burning sensation during urination.

If fever and chills accompany any of these symptoms, an infection may be present. In this case, you should contact a doctor immediately.

How are kidney stones diagnosed?
Sometimes “silent” stones—those that do not cause symptoms—are found on x rays taken during a general health exam. If they are small, these stones would likely pass out of the body unnoticed.

More often, kidney stones are found on an x ray or sonogram taken on someone who complains of blood in the urine or sudden pain. These diagnostic images give the doctor valuable information about the stone’s size and location. Blood and urine tests help detect any abnormal substance that might promote stone formation.

The doctor may decide to scan the urinary system using a special test called a CT (computed tomography) scan or an IVP (intravenous pyelogram). The results of all these tests help determine the proper treatment.

How are kidney stones treated?
Fortunately, surgery is not usually necessary. Most kidney stones can pass through the urinary system with plenty of water (2 to 3 quarts a day) to help move the stone along. Often, you can stay home during this process, drinking fluids and taking pain medication as needed. The doctor usually asks you to save the passed stone(s) for testing. (You can catch it in a cup or tea strainer used only for this purpose.)

The First Step: Prevention
If you’ve had more than one kidney stone, you are likely to form another; so prevention is very important. To prevent stones from forming, your doctor must determine their cause. He or she will order laboratory tests, including urine and blood tests. Your doctor will also ask about your medical history, occupation, and eating habits. If a stone has been removed, or if you’ve passed a stone and saved it, the laboratory should analyze it because its composition helps in planning treatment.

You may be asked to collect your urine for 24 hours after a stone has passed or been removed. The sample is used to measure urine volume and levels of acidity, calcium, sodium, uric acid, oxalate, citrate, and creatinine (a product of muscle metabolism). Your doctor will use this information to determine the cause of the stone. A second 24-hour urine collection may be needed to determine whether the prescribed treatment is working.

Lifestyle Changes
A simple and most important lifestyle change to prevent stones is to drink more liquids—water is best. If you tend to form stones, you should try to drink enough liquids throughout the day to produce at least 2 quarts of urine in every 24-hour period.

People who form calcium stones used to be told to avoid dairy products and other foods with high calcium content. But recent studies have shown that foods high in calcium, including dairy products, may help prevent calcium stones. Taking calcium in pill form, however, may increase the risk of developing stones.

You may be told to avoid food with added vitamin D and certain types of antacids that have a calcium base. If you have very acidic urine, you may need to eat less meat, fish, and poultry. These foods increase the amount of acid in the urine.

To prevent cystine stones, you should drink enough water each day to dilute the concentration of cystine that escapes into the urine, which may be difficult. More than a gallon of water may be needed every 24 hours, and a third of that must be drunk during the night.

Foods and Drinks Containing Oxalate
People prone to forming calcium oxalate stones may be asked by their doctor to cut back on certain foods if their urine contains an excess of oxalate:

beets
chocolate
coffee
cola
nuts
rhubarb
spinach
strawberries
tea
wheat bran
People should not give up or avoid eating these foods without talking to their doctor first. In most cases, these foods can be eaten in limited amounts.

Surgical Treatment
Surgery should be reserved as an option for cases where other approaches have failed. Surgery may be needed to remove a kidney stone if it does not pass after a reasonable period of time and causes constant pain. It is too large to pass on its own or is caught in a difficult place blocks the flow of urine causes ongoing urinary tract infection, damages kidney tissue or causes constant bleeding has grown larger (as seen on followup x ray studies).
Until 20 years ago, surgery was necessary to remove a stone. It was very painful and required a recovery time of 4 to 6 weeks. Today, treatment for these stones is greatly improved, and many options do not require major surgery.

And they are :Extracorporeal Shockwave Lithotripsy, Percutaneous Nephrolithotomy and Ureteroscopic Stone Removal

Hope Through Research
The Division of Kidney, Urologic, and Hematologic Diseases of the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK) funds research on the causes, treatments, and prevention of kidney stones. NIDDK is part of the Federal Government’s National Institutes of Health in Bethesda, Maryland.

New drugs and the growing field of lithotripsy have greatly improved the treatment of kidney stones. Still, NIDDK researchers and grantees seek to answer questions such as

Why do some people continue to have painful stones?

How can doctors predict, or screen, those at risk for getting stones?

What are the long-term effects of lithotripsy?

Do genes play a role in stone formation?

What is the natural substance(s) found in urine that blocks stone formation?
Researchers are also working on new drugs with fewer side effects.

PREVENTION POINTS TO REMEMBER

If you have a family history of stones or have had more than one stone, you are likely to develop more stones.

A good first step to prevent the formation of any type of stone is to drink plenty of liquids—water is best.

If you are at risk for developing stones, your doctor may perform certain blood and urine tests to determine which factors can best be altered to reduce that risk.

Some people will need medicines to prevent stones from forming.

People with chronic urinary tract infections and stones will often need the stone removed if the doctor determines that the infection results from the stone’s presence. Patients must receive careful followup to be sure that the infection has cleared.

Natural Remedies For Kidny Stones:

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

Help taken from:www.kidney.niddk.nih.gov

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