Categories
News on Health & Science

Propolis From Bees Could Aid Mouth Ulcers

[amazon_link asins=’B000Z96JR4,B000Q3YN3Q,B00E84AVVC,B00014EV1Y,B003ANORXA,B000MGWGMW,B00028NCV4,B0160B7Q68,B000K78ZSC’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’20566970-6202-11e7-ac1c-edb80ca7e803′]

The healing properties of propolis – a mixture of resin and wax made by honey bees to seal and sterilise their hives – have been known for many years. But its use in medicine and food supplements has been limited because the sticky substance is not water soluble and has a strong, off-putting smell.

Now researchers at the University of Bradford’s Centre for Pharmaceutical Engineering Science have developed a way of purifying propolis that retains its medicinal properties, but makes it dissolve in water and eliminates its pungent smell. The technique has already led to the development of a new mouth ulcer gel and opens the door to a huge range of other pharmaceutical and nutraceutical applications for the substance.

Propolis is a complex chemical mix and a very useful natural product,” explains Centre Director, Professor Anant Paradkar, who led the research. “Propolis has been shown to be anti-microbial, anti-fungal, a strong anti-oxidant, non-allergenic and can boost the immune system. It also promotes wound healing and has anaesthetic properties.

“There is a substantial market for propolis-based products – particularly in China, the USA and South Asia. The main stumbling block in developing products has been the solubility and odour issues, which our formulation overcomes.”

Professor Paradkar’s team has been developing the new technique to purify propolis in collaboration with natural medicine manufacturer, Nature’s Laboratory. The researchers have helped the company develop a new propolis-based mouth ulcer gel, which has better anaesthetic, anti-microbial and anti-fungal properties than gels already on the market and is safe for use in children.

“A problem for mouth gels is that adhesion to the skin membrane inside the mouth is difficult – because of the nature of the surface, the gel can simply slide off,” says Professor Paradkar. “As propolis retains some of its stickiness even in a water soluble formulation, when it is applied to specific areas in the mouth, it adheres more effectively.”

The Centre has gained funding for a Knowledge Transfer Partnership with Nature’s Laboratory, to further develop the purification system for use at a larger scale and support the creation of new propolis-based products. The aim is, through the KTP, that the company will be able to set up a purification process to increase its own manufacturing capacity.

Source Elements4Health

Related articles
Enhanced by Zemanta
Categories
Fruits & Vegetables Herbs & Plants

Eggplant

Eggplant::ja:??????
Image via Wikipedia

[amazon_link asins=’B019YIIZFU,B005I7AFUU’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’cb0f40ab-fa54-11e6-8ca9-57cb67297e60′]

Botanical Name:Solanum Melongena
Family: Solanaceae
Kingdom: Plantae
Order: Solanales
Genus: Solanum
Species: S. melongena

Other common Name: Brinjal,Aubergine

Habitat: Native to India and Sri Lanka.Now growing throughout the world.


Synonyms:

The eggplant is quite often featured in the older scientific literature under the junior synonyms S. ovigerum and S. trongum. A list of other now-invalid names have been uniquely applied to it:

*Melongena ovata Mill.
*Solanum album Noronha
*Solanum insanum L.
*Solanum longum Roxb.
*Solanum melanocarpum Dunal
*Solanum melongenum St.-Lag.
*Solanum oviferum Salisb.
An inordinate number of subspecies and varieties have been named, mainly by Dikii, Dunal, and (invalidly) by Sweet. Names for various eggplant types, such as agreste, album, divaricatum, esculentum, giganteum, globosi, inerme, insanum, leucoum, luteum, multifidum, oblongo-cylindricum, ovigera, racemiflorum, racemosum, ruber, rumphii, sinuatorepandum, stenoleucum, subrepandum, tongdongense, variegatum, violaceum and viride, are not considered to refer to anything more than cultivar groups at best. On the other hand, Solanum incanum and Cockroach Berry (S. capsicoides), other eggplant-like nightshades described by Linnaeus and Allioni respectively, were occasionally considered eggplant varieties. But this is not correct.

The eggplant has a long history of taxonomic confusion with the Scarlet and Ethiopian eggplants, known as gilo and nakati and described by Linnaeus as S. aethiopicum. The eggplant was sometimes considered a variety violaceum of that species. S. violaceum of de Candolle applies to Linnaeus’ S. aethiopicum. There is an actual S. violaceum, an unrelated plant described by Ortega, which used to include Dunal’s S. amblymerum and was often confused with the same author’s S. brownii.

Like the potato and Solanum lichtensteinii—but unlike the tomato which back then was generally put in a different genus—the eggplant was also described as S. esculentum, in this case once more in the course of Dunal’s work. He also recognized varieties aculeatum, inerme and subinerme at that time. Similarly, H.C.F. Schuhmacher & Peter Thonning named the eggplant as S. edule, which is also a junior synonym of Sticky Nightshade (S sisymbriifolium). Scopoli’s S. zeylanicum refers to the eggplant, that of Blanco to S. lasiocarpum.

Description:
It is a delicate perennial often cultivated as an annual. It grows 40 to 150 cm (16 to 57 in) tall, with large coarsely lobed leaves that are 10 to 20 cm (4-8 in) long and 5 to 10 cm (2-4 in) broad. (Semi-)wild types can grow much larger, to 225 cm (7 ft) with large leaves over 30 cm (12 in) long and 15 cm (6 in) broad. The stem is often spiny. The flowers are white to purple, with a five-lobed corolla and yellow stamens. The fruit is fleshy, less than 3 cm in diameter on wild plants, but much larger in cultivated forms.

click to see the pictures.>…..(01)....(1)…..(2).…....(3)..…..……………….

The fruit is botanically classified as a berry, and contains numerous small, soft seeds, which are edible, but are bitter because they contain (an insignificant amount of) nicotinoid alkaloids, unsurprising as it is a close relative of tobacco.

Cultivated varieties
Different varieties of the plant produce fruit of different size, shape and color, especially purple, green, or white. There are even orange varieties.
click to see the pictures…>...(1).…..(2)...…..
The most widely cultivated varieties (cultivars) in Europe and North America today are elongated ovoid, 12–25 cm wide (4 1/2 to 9 in) and 6–9 cm broad (2 to 4 in) in a dark purple skin.

A much wider range of shapes, sizes and colors is grown in India and elsewhere in Asia. Larger varieties weighing up to a kilogram (2 pounds) grow in the region between the Ganges and Yamuna rivers, while smaller varieties are found elsewhere. Colors vary from white to yellow or green as well as reddish-purple and dark purple. Some cultivars have a color gradient, from white at the stem to bright pink to deep purple or even black. Green or purple cultivars in white striping also exist. Chinese varieties are commonly shaped like a narrower, slightly pendulous cucumber, and were sometimes called Japanese eggplants in North America.

Oval or elongated oval-shaped and black-skinned cultivars include Harris Special Hibush, Burpee Hybrid, Black Magic, Classic, Dusky, and Black Beauty. Slim cultivars in purple-black skin include Little Fingers, Ichiban, Pingtung Long, and Tycoon; in green skin Louisiana Long Green and Thai (Long) Green; in white skin Dourga. Traditional, white-skinned, egg-shaped cultivars include Casper and Easter Egg. Bicolored cultivars with color gradient include Rosa Bianca and Violetta di Firenze. Bicolored cultivars in striping include Listada de Gandia and Udumalapet. In some parts of India, miniature varieties (most commonly called Vengan) are popular. A particular variety of green brinjal known as Matti Gulla is grown in Matti village of Udupi district in Karnataka state in India.

Click to see:->

Watch your garden grow;

Growing Guide: Eggplant ;

Varieties
*Solanum melongena var. esculentum common eggplant (Ukrainian Beauty)
*Solanum melongena var. depressum dwarf eggplant
*Solanum melongena var. serpentium snake eggplant

Cooking
The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Salting and then rinsing the sliced fruit(known as “degorging”) can soften and remove much of the bitterness though this is often unnecessary. Some modern varieties do not need this treatment, as they are far less bitter.  The fruit is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed. The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible, so that peeling is not required.

The plant is used in cuisines from Japan to Spain. It is often stewed, as in the French ratatouille, the Italian melanzane alla parmigiana, the Arabian moussaka, and Middle-Eastern and South Asian dishes. It may also be roasted in its skin until charred, so that the pulp can be removed and blended with other ingredients such as lemon, tahini, and garlic, as in the Middle Eastern dish baba ghanoush and the similar Greek dish melitzanosalata or the Indian dishes of Baigan Bhartha or Gojju. In Iranian cuisine, it can be blended with whey kashk e-bademjan, tomatoes mirza ghasemi or made into stew khoresh-e-bademjan. It can be sliced, battered, and deep-fried, then served with various sauces which may be based on yoghurt, tahini, or tamarind. Grilled and mashed and mixed with onions, tomatoes, and spices it makes the Indian dish baingan ka bhartha. The fruit can also be stuffed with meat, rice, or other fillings and then baked. In the Caucasus, for example, it is fried and stuffed with walnut paste to make nigvziani badrijani. It can also be found in Chinese cuisine, braised , stewed  or stuffed.

You may click to see:->
Eggplant information, recipes, and cooking tips
Nutrition properties of Eggplant, raw including levels of vitamins …
Nutritional Value of Eggplant :

Medicinal  Uses  & properities
Studies of the Institute of Biology of São Paulo State University, Brazil, would have shown that eggplant is effective in the treatment of high blood cholesterol. Another study from Heart Institute of the University of São Paulo found no effects at all and does not recommend eggplant as a replacement to statins.

It helps to block the formation of free radicals and is also a source of folic acid and potassium.

Eggplant is richer in nicotine than any other edible plant, with a concentration of 100 ng/g (or 0.01 mg/100g). However, the amount of nicotine from eggplant or any other food is negligible compared to passive smoking. On average, 20lbs (9 kg) of eggplant contains about the same amount of nicotine as a cigarette.

Medicinal Properties of Eggplant

From yesterday…
Until the 18th century, the eggplant was looked upon in Europe as something nefarious, capable of inducing fever or epileptic fits. It was even called Solanum insanum by the great botanist and taxonomist Linnaeus before he changed it to Solanum melongena .

To today…
Eggplant is not eaten plain nor used in infusions. It can be cooked in various ways to provide medicinal properties without resorting to the rich and heavy method of cooking it in oil.

*Anti-rheumatism

*Cardiac
recommended for those with cardio-vascular illnesses and obese persons whose excess weight is harmful to their heart. See also: cholesterol

*Combats constipation
*Digestive

*Lowers cholesterol
Eggplant contains elements that trap cholesterol in the intestine and cause it to be eliminated from the body. It thus helps prevent the formation of fatty deposits around the heart.

*Diuretic
*Relieves colic
*Reduces stomach ulcers

*Sedative
* Calmative
*Stimulant for the liver and intestines
The fiber, potassium, vitamin C, vitamin B-6, and phytonutrient content in eggplants all support heart health. According to the American Journal of Clinical Nutrition, eating foods containing flavonoids is affiliated with a lower risk of mortality from heart disease. Consuming even small quantities of flavonoid-rich foods may benefit human health.

Several studies show that consumption of the flavonoids known as anthocyanins has played a major role in lowering risk of cardiovascular disease. One particular study revealed that those who consumed more than three servings of fruits and vegetables containing anthocyanins had 34% less risk of heart disease than those who consumed less. In another clinical study, researchers found that increased intake of anthocyanins was associated with significantly lower blood pressure.

Blood cholesterol:
Research on the effects of eggplant consumption in animal studies has shown that rabbits with high cholesterol that consumed eggplant juice displayed a significant decrease in weight and blood cholesterol levels.

Laboratory analyses of the phenolic compounds in eggplant reveal that the vegetable contains significant amounts of chlorogenic acid, which is one of the most powerful free radical scavengers found in plants. Chlorogenic acid has been shown to decrease LDL levels, and also serves as an antimicrobial, antiviral, and anticarcinogenic agent.

Cancer:
Polyphenols in eggplant have been found to exhibit anti-cancer effects. Anthocyanins and chlorogenic acid function as antioxidants and anti-inflammatory compounds. They protect body cells from damage caused by free radicals and in turn prevent tumor growth and invasion and spread of cancer cells. They also stimulate detoxifying enzymes within cells and promote cancer cell death.
Cognitive function

Findings from animal studies suggest that nasunin, an anthocyanin within eggplant skin, is a powerful antioxidant that protects the lipids comprising cell membranes in brain cells from free radical damage. It has also been proven to help facilitate the transport of nutrients into the cell and wastes out.

Research has also shown that anthocyanins inhibit neuroinflammation and facilitate blood flow to the brain. This helps prevent age-related mental disorders and also improves memory.

Weight management and satiety:
Dietary fibers are commonly recognized as important factors in weight management and loss by functioning as “bulking agents” in the digestive system. These compounds increase satiety and reduce appetite, making you feel fuller for longer and thereby lowering your overall calorie intake. Since eggplant is already low in calories, it makes a great part of a healthy, low-calorie diet.

Click & see :What Are Eggplants Good For?.

As a native plant, it is widely used in Indian cuisine, for example in sambhar, chutney, curries, and achaar. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name brinjal) as the ‘King of Vegetables’. In one dish, Brinjal is stuffed with ground coconut, peanuts, and masala and then cooked in oil.

In Bangladesh, it is called Begun. It, along with the fish Hilsa, is used to cook a famous wedding dish. Slices of the fruit are fried, covered with icing and eaten as snacks. This is called Beguni.

Click to see:-

*Eggplant extract for medical treatments
Allergy to Eggplant ( Solanum melongena ) Caused by a Putative …

Known Hazards: Eggplants  contain oxalates, which can contribute to kidney stone formation. Kidney stones can lead to acute oxalate nephropathy or even kidney death. Consuming foods containing oxalates, such as eggplant, is not recommended for those prone to kidney stone formation, and it is suggested that those suffering from kidney stones limit their intake of oxalate-containing foods.

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/Eggplant
http://www.theworldwidegourmet.com/products/articles/eggplant-or-aubergine-medicinal-properties/

http://www.medicalnewstoday.com/articles/279359.php

Enhanced by Zemanta
Categories
Herbs & Plants

Dhundhul (Luffa cylindrical)

[amazon_link asins=’B01GLOZV0M,B01EI6YOZI,B01GJRKUIY,B01M0AOZYK,B017R5WG0M,B01DBE2TVO,B00PZ5ZR8U,B01JZBEMJO,B017DGS5WS’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’18fa3793-0ecf-11e7-8e02-ebd798c6a96a’][amazon_link asins=’B01FMZJIKK,B01N3CTPRO,B00U6C2OC4,B01422EPHA,B00HBSZUHC,B01MY46ANW’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’e1899f87-f343-11e6-aa6d-5fced1ac7644′]

Botanical Name : Luffa cylindrical
Family: Cucurbitaceae
Genus: Luffa
Species: L. aegyptiaca
Kingdom: Plantae
Order: Cucurbitales
Indian Name :Dhundhul
Common Name :Lufa,
Egyptian cucumber,  Vietnamese luffa, Dishrag gourd, Rag gourd, Sponge gourd, and Vegetable-sponge. It is also called smooth luffa to distinguish it from the ridged luffa (Luffa acutangula)….In Bengali it is called Jhingha … CLICK & SEE
Habitat:Luffa plants are tropical in origin, believed to have originated in southern Asia.  They need a long hot growing season. Places like the US Gulf Coast are plenty hot.  Starting the plants indoors may be needed for cooler climates.

Description:
Ridged luffa is a tropical running annual vine with rounded leaves and yellow flowers. The plant is diecious, having both male and female flowers. The rather large male flowers are bright yellow and occur in clusters. The female flowers are solitary and have the tiny slender ovary attached. The leaves are covered with short hairs and the fruits are ribbed and cylindrical shaped. It has ten longitudinal angular ridges and a tapered neck. Ridged luffa is very similar to L. Cylindrica which lacks the ridge. The young fruit is used as a cooked vegetable; although some gardeners grow Chinese okra for the fibrows interior. The fibrows netting is an excellent sponge but there are also industrial applications such as waterfilters. In Suriname‘s traditional medicine, a tea of the leaves is used as a diuretic, while juice of the fruit is used against internal hemorrhage. The seeds have laxative properties. Propagation: By seeds.

..click to see the pictures.>..(01)..………...(1)..…..(2)…….(3).…..….(4)…......(5)...(6)...……….

Loofah or Luffa, common name for a climbing plant of the cucumber family and for the vegetable sponge derived from the plant. There are six species of loofah plant, all of which are native to the Tropics and subtropics of Asia and Africa. The common name loofah and the scientific name Luffa are derived from the Arabic common name for this plant, lûfa. The most commonly used species, Luffa aegyptiaca, is an annual, monoecious vine (where male and female flowers appear on different parts of the plant), with deep yellow flowers. The female flowers are borne singly and the male flowers are in clusters.

The leaves are hairless, lobed, and triangular in outline. Tendrils arise from the stems near the leaves and the numerous branches are long and slender. The cylindrical or club-shaped fruit can be up to 30-40 cm (12-16 in) long and hangs down from the stems owing to its weight. The skin of the fruit is ridged and green, becoming straw-coloured at maturity. The small, brown or black seeds are wrinkled on the surface and look like watermelon seeds. They are released when the lid-like apex of the fruit breaks off. It is the dried and bleached vascular system of the mature fruit that is used as a sponge or dishcloth in many parts of the world. The young fruits of Luffa aegyptiaca and Luffa acutangula are also eaten as vegetables in some countries.

General Uses:
When mature,the fruits become a tough mass of cellulose fiber that makes a great scrubbing sponge.  These natural cellulose fiber sponge wonders of the vegetable world have many uses. They’ll make your skin squeaky clean or shine up your dirty dishes. Luffa are most excellent in the bath or shower.  The exfoliating action leaves your skin feeling the cleanest and tightest it could possibly be.  Scrubbing your back with a luffa sponge in the bath or shower is an incredibly pleasurable experience.  Home artisan craft soap makers include slices of luffa in their creations to add an extra cleaning boost to their soaps. Shredded or powdered luffa can be also be mixed into soap.

Luffa sponges are great for washing items like large pots and other containers like Tupperware®.  We use them for cleaning almost everything, including cars, boats, plastic buckets, and anything that needs scrubbed but can’t withstand steel wool.  Non stick cookware is one example.

A large loofa or a smaller piece on a handle or rope makes a great back scratcher.  They can be cut into many shapes for scrubbing pads, padding, and other craft uses.  Cut the sponges lengthwise and remove the core to make sheets of sponge material. These sheets of luffa material can be sewn into items like table hot pads, sandals, bath mats, hats, or anything else you can imagine.

Edible Uses:   The luffa flowers and fruits are soft and edible when young and are sometimes cooked and eaten like squash or okra. Loofah has been an important food source in many Asian cultures. The leaves and vines should not be eaten.  When crushed, they produce a bitter compound and smell that seems to repel insects and animals. It is similar to the bitterness sometimes found in cucumbers, a close plant relative also in the Cucurbitaceae family.  According to some sources a fellow named Wehmer identified a substance known as luffeine for the bitterness of Luffa acutangula, a related species grown commonly for food.

Small luffa fruits often are eaten but disclaim any legal responsibility for any bad reactions anyone might have from consuming luffa. Unknown allergy potential. Eat at your own risk. Some luffa varieties may produce fruits that are too bitter to eat. Peeling the skin off removes some of the bitterness. If it tastes bad, don’t eat it . Th  Edible luffa can be found sometimes in markets with Asian style vegetables. People  like them sliced in a stir fry or just sauteed in a little olive oil. Seasoning with a dash of soy sauce and cayenne pepper makes a tasty appetizer. The flowers have a crunchy green flavor similar to celery or cucumber. They make a colorful salad. The edible size fruits taste something like a cross between a zucchini and a cucumber.

Medicinal Uses:
Powdered luffa fibers have also been used as an ingredient in Chinese herbal medicine. Some compounds in the plant and seeds have been studied and used for medicinal properties.

Parts used :   Leaves, fruit.

In Chinese medicine, the inner skeleton of the dried fruit is used to treat pain in the muscles and joints, chest, and abdomen. It is prescribed for chest infections accompanied by fever and pain, and is used to clear congested mucus. Loofah is also given to treat painful or swollen breasts. Research indicates the fresh vine has a stronger expectorant effect than the dried fruit. Dried fruit fibers are used as abrasive sponges in skin care to remove dead skin and stimulate the peripheral circulation.

Folkloric:
· Decoction of leaves for amenorrhea.
· Poultice of leaves for hemorrhoids.
· Juice of fresh leaves for conjunctivitis.
· Juice of leaves also used externally for sores and various animal bites.
· Seed oil used for dermatitis.
· Infusion of seeds as purgative and emetic.
• In Russia, roots is used as a purge.
• In India, roots is used for dropsy and as laxative; leaf and fruit juice used to treat jaundice.
• In Java, leaf decoction used for uremia and amenorrhea.
• In Bangladesh, pounded leaves used for hemorrhoids, splenitis, leprosy. Juice of leaces used for conjunctivitis in children.
• In West Africa, leaf extract of ridged gourd applied to sores caused by guinea worms; leaf sap used as eyewash in conjunctivitis; fruits and seeds used in herbal preparations for treatment of venereal diseases.
In Mauritius, seeds eaten to expel intestinal worms; leaf juice applied to eczema.
• Seed used as insecticidal.
Others
· Fibrous nature of the mature fruit, devoid of pulp, is used as a bath brush or sponge.
• In China, has been used as a pesticide.
• Fibers sometimes used for making hats.

Studies
• Trypsin Inhibitors: Study isolated two trypsin inhibitors, LA-1 and LA-2, both consisting of 28-29 amino acid residues, respectively. Both strongly inhibit trypsin by forming enzyme-inhibitor complexes.
• Constituents: Study isolated seven oleanane-type triterpene saponins, acutosides A-G.
• Antioxidants : An antioxidant-guided assay yielded eight compounds. Results showed consumption of sponge gourds can supply some antioxidant constituents to the human body.

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://toptropicals.com/catalog/uid/luffa_acutangula.htm

Patola – Scientific name: Luffa acutangula Linn.


http://www.luffa.info/

http://www.stuartxchange.com/Patola.html

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

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

Enhanced by Zemanta
Categories
Herbs & Plants

Tinospora Cordifolia

[amazon_link asins=’B00DUZZYNA,B000POXYQ8,B00CBTZ968,B00L924A4U,B01LXBZSUG,B00CFBLY2K,B06XMQ79KD,B01GQ4S0IW,B01NH0QDSY’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’69d0f51a-5f9f-11e7-ba4e-51f9194781d5′]

Botanical Name: Tinospora Cordifolia
Family Name: Meninspermaceae
Popular Name: Gulanshe Tinospara, Gulancha Tinospara, Tinospara, Giloy,Guduchi
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Ranunculales
Genus: Tinospora
Species: T. cordifolia

Parts Used: Stem

Synonyms:

*South Asia: Guduchi , amrita (Sanskrit), giloe , gulancha (Bengali), giloya (Hindi), gado , galo (Gujarati), duyutige , teppatige (Telugu)

*English: heartleaf moonseed

*Indonesia: Brotowali, Andawali, Putrawali

*Philippines: Makabuhay (Tagolog), Paliaban (Bisaya), Pañgiauban (Bisaya), Taganagtagua

*Thailand: Boraphet

Habitat:Tinospora Cordifolia is indigenous to the tropical areas of India, Myanmar and Sri Lanka.

Description:

The plant is climbing shrub with heart-shaped leaves. The herb plant flowers during the summer and fruits during the winter. Tinosopora Cordiofolia prefers acid, neutral or basic alkaline soil. It can grow in semi-shade or no shade. Requiring moist soil  and partial to full sun with moderate moisture. Tinospora Cordifolia grows without chemical fertilizers, and use of pesticides. The plant is classified as a rasayana herb: Enhance longevity, promote intelligence and prevent disease.It is a large, climbing shrub. A deciduous unknown that grows to 1.0 meters (3.3 feet) high by 0.5 meters (1.65 feet) wide .  This plant has hermaphrodite flowers.

click & see..
The stems are collected in the hot season and dried. The drug occurs in straight or twisted cylindrical pieces and in slices, averaging about 2 centimetres in diameter, some pieces being much smaller. Externally, they are covered with a thin, papery, brown cork, bearing the raised scars of numerous lenticels. The cork readily exfoliates and discloses a greenish cortex longitudinally wrinkled and marked with lenticels. The fracture is fibrous and the transverse section exhibits a yellowish wood with radially arranged wedge-shaped wood bundles, containing large vessels, separated by narrower medullary rays. The odour is not characteristic, but the taste is bitter.”

The herb has a long history in use by practitioners of Ajurvedic medicine (the traditional medicine of India), since 2000 B.C. Known by its practitioners to treat convalescence from severe illness, arthritis (or joint diseases), liver disease, eye diseases, urinary problems, anemia, cancer, diarrhea, and diabetes. Also, help remove toxins from the body. The plant is cultivated by stem cutting in the month of May-June and used in Tibetan medicine. The herb is known to have a sweet, bitter and acid taste.

Cultivation : It grows well in almost all types of soils and under varying climatic conditions.

Click for:->  More Details
Chemical Constituents : Sesquiterpene tinocordifolin, Sesquiterpene glucoside tino cordifolioside, tinosponone, tinosrfioside, sordioside furanoid diterpene; The active adaptogenic constituents are diterpene compounds including tinosporone, tinosporic acid, cordifolisides A to E, syringen, the yellow alkaloid, berberine, Giloin, crude Giloininand, a glucosidal bitter principle as well as polysaccharides, including arabinogalactan polysaccharide (TSP).Picrotene and bergenin were also found in this plant.

Ethnobotanical Uses
According to the 1918 United States Dispensatory edited by Joseph Remington, Horatio Wood et al.:

Tinospora. Br. Add. 1900.—”The dried stem of Tinospora cordifolia Miers (Fam. Menispermaceae), collected in the hot season.” Br. Add., 1900. Tinospora has long been used in India as a medicine and in the preparation of a starch known as gilae-ka-sat or as palo. It is said to be a tonic, antiperiodic, and a diuretic. Flückiger obtained from it traces of an alkaloid and a bitter glucoside. The Br. Add., 1900, recognized an infusion (Infusum Tinosporae Br. Add., 1900, two ounces to the pint), dose one-half to one fluidounce (15-30 mils); a tincture (Tinctura Tinosporae Br. Add., 1900, four ounces to the pint), dose, one-half to one fluidrachm (1.8-3.75 mils); and a concentrated solution [Liquor Tinosporae Concentratus Br. Add., 1900), dose, one-half to one fluidrachm (1.8-3.75 mils). Tinospora crispa Miers (more), which is abundant in the Philippines, is used freely by the natives under the name of makabuhay (that is, “You may live”), as a panacea, especially valuable in general debility, in chronic rheumatism, and in malarial fevers. It may be prepared in the same way and given in the same doses as Tinospora cordifolia.

Medicinal Uses: It is antiperiodic, antipyretic, Alterative, Diuretic and anti-inflammatory. It is used in fever, urinary disorders, dyspepsia, general debility and urinary diseases. It is also used in treatment of rheumatism and jaundice.It is useful in burning sensation hyperdipsia, helminthiasis, dyspepsia, flatulence, gout, vomiting, skin diseases, leprosy, erysipelas, anemia, cough, asthma, jaundice, seminal weakness, uropathy and splenopathy.

According to Indian legend, the herb is known locally as giloya or “heavenly elixir”: Kept the angels eternally young. According to one animal study, Tinosporoa Cordifolia might decrease male fertility. Otherwise, no comprehensive study has been done to determine the efficacy or safety of this herb. Not advisable to be taken by pregnant women and nursing mothers. Also, individuals with severe liver or kidney disease should avoid taking Guduchi.

The Filipinos and Malays in general consider this vine as a universal medicine. It is the most popular of local medicinal plants. Makabuhai, the common Tagalog name; means, “to give life”. It is commonly prescribed as an aqueous extract in the treatment of stomach trouble, indigestion, and diarrhea. It is the basis of a popular preparation, which is used as a cordial, a tonic, or an ingredient in cocktails. It is also an effective remedy in the treatment of tropical ulcers. In powder form, it is prescribed in fevers. A preparation with coconut oil is an effective cure for rheumatism and also for flatulence of children (kabag). The preparation is made by chopping the makabuhai stem into pieces of 1 or 2 inches long, placing them in a jar with coconut oil, and “cooking” them under the sun. The jar is then put aside and not opened until a year has elapsed. A decoction of the stem is considered an effective cure if used as a wash for tropical ulcers. Father de Sta.Maria includes makabuhai in his book, “Manual de Medicinas Caseras,” and says that it is given the decoction or powder from as a febrifuge. The decoction of the stem is also an excellent vulnerary for itches, ordinary and cancerous wounds. Guerrero reports that internally it is used as tonic and antimalaria; externally as a parasiticide.
Traditionally used in Thai medicine, Tinospora crispa is one ingredient in Thai folk remedies for maintaining good health. A decoction of the stems, leaves and roots is used to treat fever, cholera, diabetes, rheumatism and snake-bites, an infusion of the stem is drunk as a vermifuge, a decoction of the stem is used for washing sore eyes and syphilitic sores, the crushed leaves are applied on wounds and made into poultice for itch. Also it reduces thirst, internal inflammation, and increases appetite.
The drug (stem) is registered in the Thailand Pharmacopoeia, and commonly used in hospital to treat diabetes.
In Vietnam the southern pharmacopoeia was developed and adapted in the 14th century by the monk Tue Tinh, to treat Vietnamese for diseases common to the tropics, while keeping the principles of Chinese medicine and blending into it the qualities of southern plants known to traditional popular medicine. To treat Malaria they use the Tinospora crispa.
In general folklore, the stem decoction is considered antipyretic, useful as an antimalarial and a wash for skin ulcers. Traditionally an infusion is used to treat fever due to malaria and also in cases of jaundice and for use against intestinal worms. The antimalarial effect was confirmed in a study. A decoction of the stems, leaves and roots is used to treat fever, cholera, diabetes, rheumatism and snake-bites. An infusion of the stem is drunk as a vermifuge. A decoction of the stem is used for washing sore eyes and syphilitic sores. The crushed leaves are applied on wounds and made into poultice for itch.
A decoction of the fresh root mixed with pepper and goat’s milk is given for rheumatism, where the dose is half a pint (in doses of two to four ounces according to another author under chronic rheumatism and syphilitic cachexia) every morning. It is said to be laxative and sudorific. When under this treatment the natives make a curry of the leaves, which they recommend to their patients. The leaves when agitated in water render it mucilaginous and is then sweetened with sugar and drunk when freshly made (half a pint taken twice-a-day). This is given for the cure of gonorrhea and is said to soothe the smarting and scalding. It is also used externally as a cooling and soothing application in prurigo, eczema, impetigo, etc.
If allowed to stand for a few minutes, the mucilaginous parts separate, contract and float in the center Leaving the water clear, and almost tasteless.
Decoction of the root in combination with ginger and sugar is given in cases of bilious dyspepsia and in cases of fevers with other bitters and aromatics. Roots rubbed with bonduc nuts in water are given for stomachache, especially in children.
Indonesians use an infusion of the stems to treat fevers and malaria. They can also be used to treat stomachache and jaundice. The infusion is also useful in fevers caused by smallpox and cholera. Another popular use of this infusion is in a mixture for treating indigestion.
In India, the leaves are made into a calming or soothing drug mainly for children that acts by relieving pain and flatulence. The juice of the leaves coagulates in water and forms a mucilage which is used externally as a cooling and soothing application in prurigo, eczema, impetigo etc.  Decoction of the root (1 in 10) mixed with long-pepper and goat’s milk is given in doses of two to four ounces in chronic rheumatism and syphilitic cachexia. Roots rubbed with bonduc nuts in water are given for stomachache, especially in children.

Modern use in herbal medicine
Tinospora cordifolia and similar species like Tinospora crispa and Tinospora rumphii Boerl are used in Ayurvedic and Jamu herbal medicine as a hepatoprotectant, protecting the liver from damage that may occur following exposure to toxins, as well as in Thailand, Philippines. Recent research has demonstrated that a combination of T. cordifolia extract and turmeric extract is effective in preventing the hepatotoxicity which is otherwise produced as a side effect of conventional pharmaceutical treatments for tuberculosis using drugs such as isoniazid and rifampicin.
Click to see :->Health Benefits and Uses of tinospora cordifolia

Andawali (Tinospora crispa) – a review

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.

Resouirces:
http://en.wikipedia.org/wiki/Tinospora_cordifolia
http://www.iloveindia.com/indian-herbs/tinospora-cordifolia.html
http://www.associatedcontent.com/article/86699/tinospora_cordifolia_india_herbal_medicine.html
http://apmab.ap.nic.in/products.php?&start=10#

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

Enhanced by Zemanta
Categories
Herbs & Plants Herbs & Plants (Spices)

Long Pepper

 

 

Dried long pepper catkins
Image via Wikipedia

[amazon_link asins=’B008XMSFLI,B00K53Q42K’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’930d27cd-0d7f-11e7-8a00-0db43bee9115′]

Botanical Name:Piper longum
Family: Piperaceae
Kingdom: Plantae
Order: Piperales
Genus: Piper
Species: P. longum
Common Name:Javanese Long Pepper, Indian Long Pepper, Indonesian Long Pepper.pippali(in Sanskrit)
Synonyms:click to see:
Parts used: The tiny berries, which merge to a single, rod-like structure which bears some resemblance to catkins (flowers of trees like hazelnut or willow).(fruits and roots are used in Ayurveda))
Habitat:The species Piper longum is of South Asian origin (Deccan peninsular), whereas the closely related Piper retrofractum comes from South East Asia and is mostly cultivated in Indonesia and Thailand. Both species are often not clearly distinguished in the spice trade.

Description:The creeper that spreads on the ground or may take support of other trees. Leaves are 2 to 3 inch long.The older leaves are dentate, dark in color and heart shaped. The younger ones is ovate in shape and contains 5 veins on them. Flowers are monoceous and male and female flowers are borne on different plants. Male flowers stalk is about 1 to 3 inch long and female flowers stalk is 1/2 inch to 1 inch long. Fruit is long. When it ripes it attains red color and when it dries it attains black color. It is 1 inch in diameter. The plant flowers in rains and fruits in every winter.

CLICK & SEE

Acording to Ayurveda it has 4 varities:-
1. Pippali
2. Gaja pippali
3. Saheli
4. Vanapippli

Pepper, Indian Long Pepper or Indonesian Long Pepper, is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. Long pepper is a close relative of the black pepper plant, and has a similar, though generally hotter, taste. The word pepper itself is derived from the Sanskrit word for long pepper, pippali.

The fruit of the pepper consists of many minuscule fruits — each about the size of a poppy seed — embedded in the surface of a flower spike; it closely resembles a hazel tree catkin. The fruits contain the alkaloid piperine, which contributes to their pungency. Another species of long pepper, Piper retrofractum, is native to Java, Indonesia.

Prior to the European discovery of the New World, long pepper was an important and well-known spice. The ancient history of black pepper is often interlinked with (and confused with) that of long pepper. The Romans knew of both and often referred to either as just piper; many ancient botanists erroneously believed dried black pepper and long pepper came from the same plant. Only after the discovery of the New World and of chile peppers did the popularity of long pepper decline. Chile peppers, some of which, when dried, are similar in shape and taste to long pepper, were easier to grow in a variety of locations more convenient to Europe.

Main constituents
In P. retrofractum, piperine, piperlonguminine, sylvatine, guineensine, piperlongumine, filfiline, sitosterol, methyl piperate and a series of piperine-analog retrofractamides are reported. (Phytochemistry, 24, 279, 1985)

The content of piperine (about 6%) is slightly higher than in black pepper.
Long pepper plant (P. retrofractum) kanchanapisek.or.th       © Thai Junior Encyclopedia

On the other hand, long pepper contains less essential oil than its relatives (about 1%), which consists of sesquiterpene hydrocarbons and ethers (bisabolene, ?-caryophyllene, ?-caryophyllene oxide, each 10 to 20%; ?-zingiberene, 5%), and, surprisingly, saturated aliphatic hydrocarbons: 18% pentadecane, 7% tridecane, 6% heptadecane.

Uses
Today, long pepper is an extremely rare ingredient in European cuisines, but it can still be found in Indian vegetable pickles, some North African spice mixtures, and in Indonesian and Malaysian cooking. It is readily available at Indian grocery stores, where it is usually labeled pipalli.Long pepper, also sometimes called Indian long pepper or piper longum, is a spice used in traditional Indian cooking.1

Although not used as much in modern cooking, long pepper was once used as a measure of currency and was often listed as a ransom.

Medicinal uses :

Pharmacology:
It is pitta suppressant vata and kapha aggravator. It has a strong erge to suppress any kind of infection occurring in the body due to its pungent taste. It helps in en espelling out the mucus that gets accumulated in the respiratory tract and also strengthens the nervous system. It is good digestive agent and help improving the gastrointestinal condition and also normalizes the peristaltic movements. It has a great effect on respiratory tract.

According to Ayurveda it aontains:
*Gunna(properities)-tikshan(sharp), snigdh (slimy) and laghu light
*Rasa (taste)- katu (pungent)
*Virya (potency)-moderate

Coughs, bronchitis, asthma and pain reliever for muscle pain. The flavor is similar to, but hotter, than black pepper.1 Still used in combination with other herbs in Ayurvedic medicine.

Besides fruits the roots and thicker part of the stem is cut and dried to use in various medicinal purpose in Ayurveda and Unani.

The unripe spike of the plant and the root, which is thick and branched, is also medically important and is called modi or pippali-moolam. Long Pepper inhibits the secretion of digestive juice and lowers total stomach acid;  it lowers LDL and VLDL and TC; prevents hardening of the arteries; has a calming effect on CNS.  Seed used in cough and throat pain. Root used in paralysis, epilepsy, and stiff joints. Both seeds and root are used for cough, rheumatism, leprosy, and consumption. The herb is also believed to improve  vitality.

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:
http://en.wikipedia.org/wiki/Pippali
http://www.uni-graz.at/~katzer/engl/Pipe_lon.html
http://organizedwisdom.com/Long_Pepper
http://www.indianetzone.com/1/long_pepper.htm

http://www.ayushveda.com/herbs/piper-longum.htm

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

Enhanced by Zemanta
css.php