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Star Anise

Japanese star aniseImage via Wikipedia

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

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

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

..CLICK & SEE

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

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

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

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

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

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

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

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

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

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

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

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Red Wine and Tea Can Help Regulate Your Blood Sugar

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Researchers have shown that red wine and tea may both hold promise for regulating the blood sugar of people with type 2 diabetes.

…………………………………..CLICK & SEE THE PICTURES

Levels of blood glucose rise sharply in patients with type 2 diabetes immediately following a meal. Red wine and tea contain antioxidants that help to slow the passage of glucose through the small intestine and into the bloodstream, which can prevent the blood sugar spike.

Keeping blood sugar levels normal is one of the key challenges of managing diabetes; doing so can help prevent the disease from contributing to heart disease and high blood pressure as well as damaging the eyes, kidneys, nerves and blood vessels.

In the study, researchers tested how well wine and tea could inhibit the activity of a target enzyme called alpha-glucosidase, which is responsible for triggering the absorption of glucose by the small intestine.

Red wine came out on top, as it was able to inhibit the enzyme by nearly 100 percent, compared to white wine at 20 percent.

Out of the four types of tea tested — black, oolong, white and green — black tea was most effective, followed by white tea and oolong tea.
Sources:
Science Daily April 3, 2008
Journal of Food Biochemistry February 2008, Volume 32 Issue 1 Page 15-31

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Herbs & Plants

Camellia

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Botanical Name: Camellia thea (LINK.)
Family: Camelliaceae/Theaceae
Genus: Camellia
Kingdom:Plantae
Order: Ericales

Synonyms: Thea sinensis (Sims). Thea Veridis. Thea bohea. Thea stricta Jassamica. Camellia theifera (Griff.).
Part Used: Dried leaf. others decorative flowers
Other Common Names: From various places around the Web, may not be 100% correct.
An Hua Ch’A , Assam Tea , Cay , Ch’A , Green Tea , Hsueh Ch’A , Lo Chieh Ch’A , Ming , P’U Erh Ch’A , P’U T’O Ch’A , Shui Sha Lien Ch’A , Tea , Wu I Ch’A ,

Habitat: .Camellia (Chinese: pinyin: Cháhuā)  This  plant  is native to eastern and southern Asia from the Himalaya east to Japan and Indonesia. It is cultivated  in Assam, Ceylon, Japan, Java, and elsewhere where climate allows

Click to see  the pictures:

Description:
Camellias are evergreen shrubs or small trees up to 20 m (66 ft) tall. Their leaves are alternately arranged, simple, thick, serrated, and usually glossy. Their flowers are usually large and conspicuous, one to 12 cm in diameter, with five to nine petals in naturally occurring species of camellias. The colors of the flowers vary from white through pink colors to red; truly yellow flowers are found only in South China and Vietnam. Camellia flowers throughout the genus are characterized by a dense bouquet of conspicuous yellow stamens, often contrasting with the petal colors. The so-called ruit” “fof camellia plants is a dry capsule, sometimes subdivided in up to five compartments, each compartment containing up to eight seeds.

The various species of camellia plants are generally well-adapted to acidic soils rich in humus, and most species do not grow well on chalky soil or other calcium-rich soils. Most species of camellias also require a large amount of water, either from natural rainfall or from irrigation, and the plants will not tolerate droughts. However, some of the more unusual camellias – typically species from karst soils in Vietnam – can grow without too much water.

The genus is generally adapted to acidic soils, and does not grow well on chalk or other calcium-rich soils. Most species also have a high rainfall requirement and will not tolerate drought. Some Camellias have been known to grow without much rainfall.

Camellia species are used as food plants by the larvae of a number of Lepidoptera species. See List of Lepidoptera that feed on Camellia.

Cultivation :
Camellia sinensis is of major commercial importance because tea is made from its leaves. Tea oil is a sweet seasoning and cooking oil made by pressing the seeds of Camellia sinensis or Camellia oleifera.

Many other camellias are grown as ornamental plants for their flowers; about 3,000 cultivars and hybrids have been selected, many with double flowers. Camellia japonica (often simply called Camellia) is the most prominent species in cultivation, with over 2,000 named cultivars; next are C. reticulata, with over 400 named cultivars, and C. sasanqua, with over 300 named cultivars. Popular hybrids include C. × hiemalis (C. japonica × C. sasanqua) and C. × williamsii (C. japonica × C. salouenensis). They are highly valued in Japan and elsewhere for their very early flowering, often among the first flowers to appear in the late winter. Late frosts can damage the flowers.

PF1022A, a metabolite of Mycelia sterile, a fungus that inhabits the leaves of Camellia japonica is chemically altered to synthesise emodepside, an anthelmintic drug.

Camellias have a slow growth rate. Typically they will grow about 30 centimetres a year until mature although this varies depending on variety and location.

Edible Uses
Colouring; Condiment; Leaves; Oil; Tea.
The leaves are infused in hot water and used as the drink that is commonly known as tea. It is widely drunk in many areas of the world. Green tea is made from the steamed and dried leaves, whilst black tea (the form most commonly drunk in the west) is made from leaves that have been fermented and then drie. Tea contains polyphenols, these are antioxidants that help to protect the body against heart diseases, stroke and cancer. It also contains the stimulant caffeine which, when taken in excess, can cause sleeplessness and irritability and also, through its action as a diuretic, act to remove nutrients from the body. Tea is also rich in tannin and is a possible cause of oesophageal cancer. Cold tea is sometimes used as a soaking liquid to flavour dried fruit. One report says that the leaves are used as a boiled vegetable. The leaves contain about 25.7% protein, 6.5% fat, 40.8% carbohydrate, 5% ash, 3.3% caffeine, 12.9% tannin.

Terminal sprouts with 2-3 leaves are usually hand-plucked, 10 kg of green shoots (75-80% water) produce about 2.5 kg dried tea. The bushes are plucked every 7-15 days, depending on the development of the tender shoots. Leaves that are slow in development always make a better flavoured product. Various techniques are used to produce black teas, usually during July and August when solar heat is most intense. Freshly picked leaves are spread very thinly and evenly on trays and placed in the sun until the leaves become very flaccid, requiring 13 hours or more, depending on heat and humidity. Other types of black teas are made by withering the leaves, rolling them into a ball and allowing to ferment in a damp place for 3-6 hours, at which time the ball turns a yellowish copper colour, with an agreeable fruity one. If this stage goes too far, the leaves become sour and unfit for tea. After fermenting, the ball is broken up and the leaves spread out on trays and dried in oven until leaves are brittle and have slight odour of tea. Tea is then stored in air-tight tin boxes or cans. As soon as harvested, leaves are steamed or heated to dry the natural sap and prevent oxidation to produce green tea. Still soft and pliable after the initial treatment, the leaves are then rolled and subjected to further firing. Thus dried, the leaves are sorted into various grades of green tea.

The flowers are made into ‘tempura’ using the edible oil that is obtained from the seed.

A clear golden-yellow edible oil resembling sasanqua oil is obtained from the seed. The oil needs to be refined before it is eaten.

An essential oil distilled from the fermented dried leaves is used as a commercial food flavouring. Tea extract is used as a flavour in alcoholic beverages, frozen dairy desserts, candy, baked goods, gelatines, and puddings.

Tea is a potential source of food colours (black, green, orange, yellow, etc.).

Propagation:
Seed – can be sown as soon as it is ripe in a greenhouse. Stored seed should be pre-soaked for 24 hours in warm water and the hard covering around the micropyle should be filed down to leave a thin covering. It usually germinates in 1 – 3 months at 23°c. Prick out the seedlings into individual pots when they are large enough to handle and grow them on in light shade in the greenhouse for at least their first winter. Plant them out into their permanent positions when they are more than 15cm tall and give them some protection from winter cold for their first year or three outdoors Seedlings take 4 – 12 years before they start to produce seed.

There are approximately 500 seeds per kilo.

Cuttings of almost ripe wood, 10 – 15cm with a heel, August/September in a shaded frame. High percentage but slow.

Cuttings of firm wood, 7 – 10cm with a heel, end of June in a frame. Keep in a cool greenhouse for the first year.

Leaf-bud cuttings, July/August in a frame.

Medicinal Uses

Astringent; Cardiotonic; Diuretic; Stimulant.

Stimulant, astringent. It exerts a decided influence over the nervous system, generally evinced by a feeling of comfort and exhilaration; it also causes unnatural wakefulness when taken in quantity. Taken moderately by healthy individuals it is harmless, but in excessive quantities it will produce unpleasant nervous and dyspeptic symptoms, the green variety being decidedly the more injurious. Tea is rarely used as a medicine, but, the infusion is useful to relieve neuralgic headaches.

The tea plant is commonly used in Chinese herbalism, where it is considered to be one of the 50 fundamental herbs. Modern research has shown that there are many health benefits to drinking tea, including its ability to protect the drinker from certain heart diseases. It has also been shown that drinking tea can protect the teeth from decay, because of the fluoride naturally occurring in the tea. However, the tea also contains some tannin, which is suspected of being carcinogenic.

The leaves are cardiotonic, diuretic, expectorant, stimulant and astringent. They exert a decided influence over the nervous system, giving a feeling of comfort and exhilaration, but also producing an unnatural wakefulness when taken in large doses. They are used internally in the treatment of diarrhoea, dysentery, hepatitis and gastro-enteritis. Tea is reportedly effective in clinical treatment of amoebic dysentery, bacterial dysentery, gastro-enteritis, and hepatitis. It has also been reported to have antiatherosclerotic effects and vitamin P activity. Excessive use, however, can lead to dizziness, constipation, constipation, indigestion, palpitations and insomnia. Externally, they are used as a poultice or wash to treat cuts, burns, bruises, insect bites, ophthalmia, swellings etc, Only the very young leaves and leaf buds are used, these can be harvested throughout the growing season from plants over three years old and are dried for later use.

Teabags have been poulticed onto baggy or tired eyes, compressed onto headache, or used to bathe sunburn.

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

Other Uses
Dye; Essential; Oil; Tannin; Wood.
An essential oil is distilled from the fermented and dried leaves. It is used in perfumery and in commercial food flavouring.

A non-drying oil is obtained from the seeds. Refined teaseed oil, made by removing the free fatty acids with caustic soda, then bleaching the oil with Fuller’s earth and a sprinkling of bone black, makes an oil suitable for use in manufacture of sanctuary or signal oil for burning purposes, and in all respects is considered a favourable substitute for rapeseed, olive, or lard oils. The oil is different from cottonseed, corn, or sesame oils in that it is a non-drying oil and is not subject to oxidation changes, thus making it very suitable for use in the textile industry; it remains liquid below -18deg.C.

A grey dye is obtained from the pink or red petals.

The leaves contain: 13 – 18% tannin. The leaves also contain quercetin, a dyestuff that, when found in other plants, is much used as a dye. The quantity of quercetin is not given.

Wood – moderately hard, close and even grained. It is very good for walking sticks

Scent
Flowers: Fresh
The flowers are deliciously scented.

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://botanical.com/botanical/mgmh/t/tea—08.html
http://en.wikipedia.org/wiki/Camellia
http://www.ibiblio.org/pfaf/cgi-bin/arr_html?Camellia+sinensis

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Lemon Balm (Balm)

Botanical Name: Melissa officinalis
Family:    Lamiaceae
Genus:    Melissa
Species:    M. officinalis
Kingdom:    Plantae
Order:    Lamiales

Synonyms: Sweet Balm. Lemon Balm.
Lemon balm (Melissa officinalis), not to be confused with bee balm, Monarda species, is a perennial herb in the mint family Lamiaceae.
Other common names: Melissa, Balm, Balm Mint, Bee Balm, Blue Balm, Cure-all, Dropsy Plant, Garden Balm, Sweet Balm, Heart’s Delight

Part Used: Herb.
Habitat: A native of South Europe, especially in mountainous situations, but is naturalized in the south of England, and was introduced into our gardens at a very early period.


Description:
The root-stock is short, the stem square and branching, grows 1 to 2 feet high, and has at each joint pairs of broadly ovate or heart-shaped, crenate or toothed leaves which emit a fragrant lemon odour when bruised. They also have a distinct lemon taste. The flowers, white or yellowish, are in loose, small bunches from the axils of the leaves and bloom from June to October. The plant dies down in winter, but the root is perennial.
The genus Melissa is widely diffused, having representatives in Europe, Middle Asia and North America. The name is from the Greek word signifying ‘bee,’ indicative of the attraction the flowers have for those insects, on account of the honey they produce.

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

It grows to 70-150 cm tall. The leaves have a gentle lemon scent, related to mint. At the end of the summer, little white flowers full of nectar appear. These attract bees, hence the genus name Melissa (Greek for ‘honey bee‘). Its flavour comes from the terpenes citronellal, citronellol, citral, and geraniol.

Cultivation
Balm grows freely in any soil and can be propagated by seeds, cuttings or division of roots in spring or autumn. If in autumn, preferably not later than October, so that the offsets may be established before the frosts come on. The roots may be divided into small pieces, with three or four buds to each, and planted 2 feet apart in ordinary garden soil. The only culture required is to keep them clean from weeds and to cut off the decayed stalks in autumn, and then to stir the ground between the roots.
This herb can be easy to cultivate in United States Department of Agriculture Plant Hardiness Zones 4 to 9. In zone 4, it needs winter mulch and a well-drained sandy soil to survive. In zone 7, it can be harvested at least until the end of November. It is moderately shade-tolerant, much more so than most herbs. In dry climates, it grows best in partial shade.

Lemon Balm grows in clumps and spreads vegetatively as well as by seed. In mild temperate zones, the stems of the plant die off at the start of the winter, but shoot up again in spring. It can be easily grown from stem cuttings rooted in water, or from seeds. Under ideal conditions, it will seed itself prolifically and can become a nuisance in gardens.

Use in Food and drinks:
It is used as a flavouring in tisane and ice cream, but its most common use is to make herbal teas. It makes a particularly refreshing iced tea, especially when mixed with other herbs such as spearmint. It is also often paired with fruit dishes or candies.
Its use in cooking of different dishes is very much appreciated.


Medicinal uses:
Carminative, diaphoretic and febrifuge. It induces a mild perspiration and makes a pleasant and cooling tea for feverish patients in cases of catarrh and influenza. To make the tea, pour 1 pint of boiling water upon 1 oz. of herb, infuse 15 minutes, allow to cool, then strain and drink freely. If sugar and a little lemonpeel or juice be added it makes a refreshing summer drink.

New research shows that its polyphenols can help significantly in the treatment of herpes simplex and zoster infections. Two other secondary compounds of this plant, citral and citronellal, calm the central nervous system.

Balm is a useful herb, either alone or in combination with others. It is excellent in colds attended with fever, as it promotes perspiration .

Used with salt, it was formerly applied for the purpose of taking away wens, and had the reputation of cleansing sores and easing the pains of gout.

John Hussey, of Sydenham, who lived to the age of 116, breakfasted for fifty years on Balm tea sweetened with honey, and herb teas were the usual breakfasts of Llewelyn Prince of Glamorgan, who died in his 108th year. Carmelite water, of which Balm was the chief ingredient, was drunk daily by the Emperor Charles V.

Commercial oil of Balm is not a pure distillate, but is probably oil of Lemon distilled over Balm. The oil is used in perfumery.

Balm is frequently used as one of the ingredients of pot-pourri. Mrs. Bardswell, in The Herb Garden, mentions Balm as one of the bushy herbs that are invaluable for the permanence of their leaf-odours, which,
‘though ready when sought, do not force themselves upon us, but have to be coaxed out by touching, bruising or pressing. Balm with its delicious lemon scent, is by common consent one of the most sweetly smelling of all the herbs in the garden. Balm-wine was made of it and a tea which is good for feverish colds. The fresh leaves make better tea than the dry.’
The crushed leaves, when rubbed on the skin, are used as a repellant for mosquitos.

Lemon Balm is also used medicinally as a herbal tea, or in extract form. It is claimed to have antibacterial, antiviral properties, and it is also used as a mild sedative or calming agent. At least one study has found it to be effective at reducing stress, although the study’s authors call for further research. Its antibacterial properties have also been demonstrated scientifically, although they are markedly weaker than those from a number of other plants studied.

Lemon Balm has been used for thousands of years as an effective calmative that is good for all kinds of nervous problems, including tension headaches, migraines, neuralgia, hysteria, nervous tension, stress, anxiety, excitability, heart palpations (resulting from anxiety) and agitation. Frequently called “the calming herb,” it may be effective in treating Attention Deficit and Hyperactivity Disorders, easing such symptoms as inability to listen, fidgeting, inability to sustain attention and shifting from one incomplete task to another. It also appears to relax muscle tension without daytime drowsiness.

To prevent insomnia, Lemon Balm is used to calm and relax the nerves, and Lemon Balm is an old and particularly reliable treatment for relieving the feelings of melancholy and depression.

Lemon Balm is also effective in calming the digestive tract. It relieves dyspepsia, colic, gas, upset stomach, indigestion and stomach cramps (particularly when related to nervous tension).

In the treatment of Alzheimer’s disease, Lemon Balm shows great promise, because of the herb’s possible central nervous system acetylcholine receptor activity and antioxidant properties. It may even positively affect cognitive abilities, enhance memory and improve mental clarity.

Further demonstrating Lemon Balm’s calmative qualities, the herb has been used to relieve irritable bowel syndrome (IBS), stopping the spasms and relieving the pain and cramps associated with the disease. In addition, although it is strong enough to ease spasms, it is not so strong as to cause constipation.

Lemon Balm is an old folk remedy for treating feverish patients. It promotes perspiration and cools the body by breaking a fever. It is especially helpful in cases of colds and flu. Lemon Balm is also said to relieve bronchial catarrh and some forms of asthma.

In cases of hyperthyroidism, the flavonoids and polyphenolics found in Lemon Balm induce thryroid-regulating actions and have been known to block the attachment of thyroid cells by antibodies that cause Graves’ disease, a condition that results in hyperthyroidism and over-stimulation of the thyroid gland.

Lemon Balm is said to possess excellent antiviral properties. Its volatile oils have been known to destroy viruses in test tubes in as little as three hours, and this quality makes the herb especially helpful in combating cold sores and herpes virus infection. In addition, it is also thought to relieve the pain, itching, and sting of an outbreak. According to recent research, topical use of Lemon Balm speeds healing time of herpes simplex virus sores on the mouth.

It is valuable for brain and strengthens memory.It prevents brain fatigue, sharpens comprehension,counteracts depression and reverse the spirit.A cold infusion of the balm has a calming effect on the nurves.

The herb is useful in treating several other diseases. It is used in strengthening the gums and remove the bad taste from the mouth.Leaves and stems are considered useful in liver and heart diseases as also venomous insects bite.

Lemon balm essential oil is very popular in aromatherapy. The essential oil is commonly co-distilled with lemon oil, citronella oil, or other oils.

A clinical multicentric study in Germany offers evidence of the antiviral activity of a specially prepared dried extract of lemon balm against herpes simplex infections. The extract was a concentrated (70:1) dry extract of lemon balm which was included at a level of 1% in a cream base. Patients applied the cream 2-4 times daily for 5-10 days. In the group receiving the active Melissa cream, there was a significant improvement in symptoms on day two compared to the placebo group and on day five over 50% more patients were symptom-free than in the placebo group. To be effective, the treatment must be started in the very early stages of the infection.

Research has clearly demonstrated the plant’s ability to impact the limbic system of the brain and   protect   the brain from the powerful stimuli of the body and should be part of any ADHD formula.

Pediatric Use:

Lemon balm may be used topically in children to treat cold sores. The dosage would be the same as the recommendations for use in adults.

For internal use, adjust the recommended adult dose to account for the child’s weight. Most herbal dosages for adults are calculated on the basis of a 150 lb (70 kg) adult. Therefore, if the child weighs 50 lb (20 – 25 kg), the appropriate dose of lemon balm for this child would be 1/3 of the adult dosage.

Precautions
The use of herbs is a time-honored approach to strengthening the body and treating disease. Herbs, however, contain components that can trigger side effects and interact with other herbs, supplements, or medications. For these reasons, herbs should be taken with care, under the supervision of a health care provider qualified in the field of botanical medicine.

No side effects or symptoms of toxicity have been reported with lemon balm use, but this herb should not be used by pregnant or breast-feeding women.

Possible Interactions
Sedatives, Thyroid medications — Although not yet demonstrated in clinical studies, lemon balm may interfere with sedatives and thyroid medications. If you are taking sedatives (for sleep disorders or anxiety) or medications to regulate your thyroid, you should consult a health care provider before taking lemon balm.

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.herbalextractsplus.com/lemon-balm.cfm?gclid=CK3ctq_E94wCFQGPWAodb1ZPCw
http://en.wikipedia.org/wiki/Lemon_balm
http://botanical.com/botanical/mgmh/b/balm–02.html

Miracles Of Herbs

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

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

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Cocoa, not tea, calms BP:

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Some may see a cup of tea as soothing but chocolate is more likely to lower one’s blood pressure, German researchers reported on Monday.

Foods rich in cocoa appear to reduce blood pressure but drinking green and black tea may not, according to an analysis of previously published research in the Archives of Internal Medicine.

The drop in blood pressure among participants who consumed cocoa products for at least two weeks was in the same range as achieved by someone taking drugs commonly prescribed to control high blood pressure.

The fall in blood pressure credited to cocoa could be expected to reduce the risk of strokes and heart attacks by 10-20%, the report said.

Both cocoa and tea contain polyphenols, a class of chemicals known to help prevent cardiovascular disease that are present in most fruits and vegetables. But cocoa has a different type than tea — procyanids — that appear to be more active.

Currently, patients with high blood pressure are urged to eat more fruits and vegetables, although cocoa and tea products account for the bulk of total polyphenol consumption in Western countries, the study said.

But don’t start gobbling up chocolate bars just yet, wrote the study’s author of the University Hospital of Cologne.

Treats such as dark chocolate might be substituted for other high-calorie desserts, based on the study’s findings, but “we believe that any dietary advice must account for the high sugar, fat and calorie intake with most cocoa products.”

Source:The Times Of India

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