Habitat: Bhava is a lesser known edible fruit found in the states of East India (Assam, Mizoram, Bengal, Bihar and Orissa). It is also found in the Andaman and Nicobar Islands. It occurs wild frequently in evergreen and semi evergreen forests or along streams in deep valleys,
Description:
Bhava is a decidious Trees 8-12 m tall, 15-20 cm in diam; bark dark brown; branches many, borne toward top of trunk, horizontal but usually distally pendulous, slender; twigs dark brown, striate.
Petiole 0.8-1.5(-2) cm; leaf blade lanceolate or oblong-lanceolate, 6-14 × 2-5 cm, papery, midvein raised abaxially, impressed adaxially; secondary veins 12-18 pairs, near margin joining together; tertiary veins conspicuous on both surfaces, base cuneate, sometimes slightly decurrent, margin cartilaginous, involute, apex acuminate or long acuminate, rarely acute or obtuse.
Dioecious; male flowers 3-8, terminal or axillary, in an umbel; umbel shortly pedunculate or rarely sessile, 4-bracteate at base; bracts subulate; pedicels 4-8 mm, slender; petals yellow, ca. 2 × as long as sepals; stamen fascicles 4, connate, forming a central capitate 4-sided mass of 40-50 anthers; filaments ± absent, at most short, anthers 4-celled, cells longitudinally dehiscent; pistillode absent; female flowers usually solitary, axillary, larger than male; pedicels robust, 2-3 mm; staminodes united in lower half and enveloping ovary base; filaments long or short, usually shorter than ovary; ovary ovoid, 4-8-loculed; stigma radiately 4-8-lobed, papillate, 6-7 mm high.
Fruit opaquely yellow-brown, ovoid-globose, oblique, 5-6 × 4-5 cm in diam., 4-8-sulcate, usually apiculate, pinkish red, looking similar to tomato...click & see
Seeds 2-4, narrow, fusiform, slightly curved, ca. 2.5 cm, rough...click & see
Cultivation: New trees are raised from seed. These are planted at a distance of 8 m from each other the bearing starts in 4-5 years.
Edible Uses:
The fruits are edible. In spite of their being slightly sour in taste, these are fondly eaten by local people especially in Mizoram. The fruits are also made into jam and preserve. The young leaves are cooked and eaten as a vegetable.
Chemical constituents:
Fruit pericarp is composed of a fat and the seeds yield a wax-like fat consisting of glycerides of stearic, oleic, palmitic, linoleic and myristic acids. Bark contains a gum resin (Ghani, 2003). A new compound 1,3,6-Trihydroxy-7-methoxy-8-(3,7-dimethyl-2,6-octadienyl)-xanthone has been isolated from stems (Rastogi & Mehrotra, 1993).
Medicinal Uses:
In East India, the sun dried slices of this fruit are used to treat dysentery.Bark is astringent; used in spasm. Fruits are given in headache. Gum resin is drastic cathartic, may produce nausea and vomiting.
Ethanolic extract of the leaf may possesses antibacterial properties too.
Other Uses:
The bark is used for dying clothes yellow.Bhava tree also produces a yellow gum resin which resembles gamboge.
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.
Cherry and grape tomatoes and those sold with the vine still attached have not been associated with the outbreak.
Home-grown tomatoes are also safe to eat raw, US officials say.
Symptoms of salmonella, which usually appear within 12 to 72 hours of eating contaminated food, include diarrhoea, nausea and vomiting, headaches, stomach cramps and fever.
The illness has struck most often in New Mexico and Texas.
At least 23 people have been treated in hospital in the present outbreak but no-one has died as a direct result of infection.
The giant US chain Wal-Mart is among a number of US supermarkets to pull the types of tomato under suspicion from its shelves.
Tomatoes that have not been associated with the outbreak come from US states that include Arkansas, California, Georgia, Hawaii, North and South Carolina, Tennessee and Texas.
The symptoms of salmonella can last for several days, but most people make a full recovery within a week.
Those most at risk of developing severe illness are the elderly, infants and people with weakened immune systems.
Common Names: Curry Tree or Curry-leaf Tree,The Curry Tree (Tamil: karivepallai, Malayalam: kariveppila, Kannada: karibevina soppu, Konkani: karibeva paallo, Telugu: karivepaku , kadipatta, Bengali: Kari Gaas) It produces the leaves known as Curry leaves or Sweet Neem leaves. Karivepillai in Tamil means black neem as the appearance of the leaves look similar to the neem leaves.
The small and narrow leaves somewhat resemble the leaves of the Neem tree; therefore they are also referred to as Kadhi Patta (Hindi), Mithho Limdo (Gujarati) Kadhielimba (Marathi), (Patta meaning leaf and Kadhi being a popular dish that consists of a thin soup or stew made from yogurt, among dishes this leaf is used to spice) Karivepaku in Telugu (aaku means leaf), Karuveppilai (translated to Black Neem leaf) in Tamil and Malayalam, Karu/Kari meaning black, ilai meaning leaves and veppilai meaning Neem leaf. In the Kannada language it is known as Kari Bevu. Other names include Karivepaku Karuveppilai, noroxingha (Assamese), Bhursunga Patra (Oriya), and Karapincha (Sinhalese).
Habitat: .The curry tree is native to India; today, it is found wild or become wild again, almost everywhere in the Indian subcontinent excluding the higher levels of the Himalayas. In the East, its range extends into Burma.
The name curry plant is often used for Helichrysum italicum (Asteraceae), a relative of immortelle; several subspecies grow in the European Mediterranean countries. The essential oil shows considerable infraspecific variation; its main components are monoterpene hydrocarbons (pinene, camphene, myrcene, limonene) and monoterpene-derived alcohols (linalool, terpinene-4-ol, nerol, geraniol, also their acetates); further important aroma components are nonterpenoid acyclic β-ketones, which give rise to a somewhat disagreeable flavour (e.g., 2,5,7-trimethyldec-2-en-6,8-dione, 2,5,7,9-tetramethyldec-2-en-6,8-dione, 2,5,7,9-tetramethylhendec-2-en-6,8-dione, 3,5-dimethyloctan-4,6-dione, 2,4-dimethylheptan-3,5-dione).
Description:
It is a small tree, growing 4-6 m tall, with a trunk up to 40 cm diameter. The leaves are pinnate, with 11-21 leaflets, each leaflet 2-4 cm long and 1-2 cm broad. They are highly aromatic. The flowers are small white, and fragrant. The small black, shiny berries are edible, but their seeds are poisonous.
The species name commemorates the botanist Johann König.
Propagation:
Seeds must be planted fresh; dried or shriveled fruits are not viable. Plant either the whole fruit (or remove the pulp) in potting mix and keep moist but not wet. Sensory quality:
Fresh and pleasant, remotely reminiscent of tangerines.
Main constituents:
Fresh leaves are rich in an essential oil, but the exact amount depends besides freshness and genetic strain also on the extraction technique. Typical figures run from 0.5 to 2.7%.
The following aroma components have been identified in curry leaves of Sri Lanka (in parentheses, the content in mg/kg fresh leaves): β-caryophyllene (2.6 ppm), β-gurjunene (1.9), β-elemene (0.6), β-phellandrene (0.5), β-thujene (0.4), α-selinene (0.3), β-bisabolene (0.3), furthermore limonene, β-trans-ocimene and β-cadinene (0.2 ppm). (Phytochemistry, 21, 1653, 1982)
Newer work has shown a large variability of the composition of the essential oil of curry leaves. In North Indian plants, monoterpenes prevail (β-phellandrene, α-pinene, β-pinene), whereas South Indian samples yielded sesquiterpenes: β-caryophyllene, aromadendrene, α-selinene. (Flavour and Fragrance Journal, 17, 144, 2002)
Uses:
Its leaves are highly aromatic and are used as an herb. Their form is small and narrow and somewhat resemble the leaves of the Neem tree; therefore they are also referred to as Kari Bevu, translated to Black Neem, in the Kannada language and Karivepaku in Telugu again translating to the same meaning. In Tamil and Malayalam it is known as Karuveppilai, ilai meaning leaves. Other names include Kari Patta (Hindi), Kadi Patta (Marathi), Limda(Gujarati) and Karapincha (Sinhalese).
They are commonly used as seasoning in Indian and Sri Lankan cooking, much like bay leaves and especially in curries with fish or coconut milk. In their fresh form, they have a short shelf life and may be stored in a freezer for up to a week; they are also available dried, although the aroma is clearly much inferior.
In Burma, however, a completely different definition of “curry†is in use: Burmese “curries†owe their flavour to a fried paste of ground onions and other spices (see onion for details). Lastly, in Indonesia, any spicy food may be termed a curry (kari in Indonesian). Sometimes, one even hears about Ethiopian (see long pepper) or Caribbean “curriesâ€, whatever this may mean (except, perhaps, the least common denominator of all those: Spiciness).
Medicinal Uses:-
Said to be tonic and stomachic. In India, the young leaves are taken for dysentery and diarrhea. The leaves and the stem are used as a tonic, stimulant and carminative. An infusion of the toasted leaves is anti-emetic. A paste of the bark and roots is applied to bruises and poisonous bites. The seeds are used to make a medicinal oil called ‘zimbolee oil.’ Fresh juice of the leaves mixed with lemon juice and sugar is prescribed for digestive disorders, and eating 10 curry leaves every morning for 3 months is thought to cure hereditary diabetes. A few drops of the juice are believed to keep eyes bright. A liberal intake of curry leaves impedes premature greying of the hair. The leaves, boiled in coconut oil, are massaged into the scalp to promote hair growth and retain color. The leaves may also be used as a poultice to help heal burns and wounds. Juice from the berries may be mixed with lime juice and applied to soothe insect bites and stings.
Curry leaves possess the qualities of herbal tonic.They strengthen the functions of stomach. and promots its action.They are also used as a mild laxative.The leaves may be taken mixed with other mild testing herbs. The juice extracted from 15 grams of leaves may be taken with buttermilk.
Digestive Disorders:Fresh juice of curry leaves and sugar,is an effective medicine for morning sickness,vomiting and nausea due to indigestion and excessive use of fats.One or two teaspoon of juice leaves mixed with teaspoon of lime juice may be taken in these conditions.The curry leaves ground to a fine paste and mixed with buttermilk can be taken in an empty stomach with beneficial results in case of stomach upsets.
Tender curry leaves are used in diarrhoea,dysentry and piles.They should be taken mixed with honey.The bark of the tree is also useful in bilious vomiting.A teaspoon of powder or decoction of the dry bark should be given with cold water in this condition.
Diabetes: Eating 10 fresh fully grown curry leaves every morning for three months is said to prevent diabetes due to heredity factors. It can cure diabetes due to obesity as the leaves have weight reducing properities.
Kidney Disorders:The root of the curry plant also has medicinal properities.The juice of the root can be taken to relieve pain associated with kindeys.
Premature Greying of Hair: Liberal intake of curry leaves is considered beneficial in preventing premature greying of hairs.These leaves have the properity of naurishing the hair roots.New hair roots that grow are healther with normal pigments.The leaves can be used in the form of CUTNEY or the juice may be squeezed and taken in buttermilk or lassi.
Burns and Bruises: Curry leaves can be effectively used to treat burns,bruises and skin eruptions.They should be applied as a poultice over the affected areas.
Eye Disorders: Fresh juice of curry leaves suffused in the eyes makes them look bright.It also prevents the early development of cataract.
Insect Bites: Fruits of tree,which are berries,are edible,They are green when raw but purple when ripe.Juice of these barries, mixed with equal proportion of lime juice is an effective fluid for external application in insect stings and bites of poisonous creatures.
Hair Tonic: When leaves are boiled with coconut oil till they are reduced to blackened residue, the oil forms an excellent hair tonic to stimulate hair growth and in retaining the natural pigmentation.
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.
Help taken from:h,ttp://en.wikipedia.org/wiki/Curry_leaves http://www.uni-graz.at/~katzer/engl/Murr_koe.html and Herbs That Heal
Broccoli and tomatoes, both of which have been previously found to help fight cancer, have been found to be even more effective against prostate cancer when eaten together as part of a daily diet.
Researchers fed rats who hd been implanted with prostate cancer cells a diet containing 10 percent broccoli powder and 10 percent tomato powder for a period of 22 weeks.
Other rats received either one or the other but not both, a dose of lycopene (the substance in tomatoes believed fight cancer), or the drug finasteride. Another set of rats was castrated.
At the end of the study, the tomato and broccoli combination diet was the most effective treatment; only castration even came close in terms of effectiveness.
The combination of vegetables may be more effective than either one alone because different compounds in each food work on different anti-cancer pathways.
Considering that nearly all of the conventional prostate cancer treatments may be unnecessary and harmful to your health, still more confirmation about a natural and completely healthy whole food treatment that doesn’t involve a toxic drug or dangerous procedure.
Even eating tomato sauce a couple of times a week may reduce prostate cancer risk, and the diet suggested by this study — 1.4 cups of fresh broccoli and 1/2 cup of tomato paste daily — is easily doable by those who wish to reduce their risk.
Still, it’s very important to realize, despite the good news, no food or vegetable is ideal for everyone. One of the best things you can do to honor your body, among many to virtually eliminate your cancer risks, remains eating the best foods for your unique metabolic type.
However, one of the most valuable and important natural approaches you can have to avoid prostate cancer is to make sure you have adequate sun exposure on your skin. There is overwhelming compelling evidence that optimal vitamin D levels are highly protective against prostate cancer.
Onion, like its cousin garlic, is a member of the Allium family. It is rich is certain sulphur-containing compounds. It is these compounds that are responsible for the pungent smell and fumes as well as the various health benefits,
It is Rich in chromium, Vitamin C and dietary fibre.
– Onions have blood sugar regulating effects due to its chromium content as well as increasing insulin availability. This makes it a friend of diabetics.
– Regular consumption of onion reduces bad cholesterol and high blood pressure. It also reduces atherosclerosis.
– Eating onions as little as 2-3 times a week significantly reduces risk of colon cancer
– Onions have this compound that inhibits the breakdown of bone cells thereby reducing osteoporosis.
– The anti bacterial property of onion has long been recognised by Ayurveda. The anti-inflammatory agents present in onions help reduce the cell-inflammation in conditions like asthma and respiratory tract infection. Onion soup could be nature’s own remedy to soothe a cold!
If you ignore the slight side-effect of onion-breath, onions can be just good for you.
Onions have been used for their medicinal properties for centuries. A paste or Ointment made out of onion is said to prevent infection in wounds and burns. Another use externally for age spots, warts, or freckles is to mix onion juice with vinegar and rub on the affected areas. One amusing bit of folklore says that if you put onion juice on your head and then sit out in the sun, you can cure baldness….
Onions and all the other members of the Allium family are thought to have some impact on high cholesterol and blood pressure. An onion Tea can be made and used daily, but I’m not sure how that would taste. The prudent thing for blood pressure and high cholesterol is probably to just include onions in your diet at every opportunity. Unfortunately, the down side to this is that onion compounds travel through the body when ingested and it takes time to process them out through sweat or breathing. Just brushing the teeth doesn’t make the odor go away. So, you’ll live to a ripe old age, but nobody will want to be around you…..
In Ayurveda both Charaka and Shushruta believed onion to be a strengthening food.
*Drinking the mixed juice of onion and bitter gourd cures severe indigestion.
*The juice of a boiled and crushed onion clears phlegm.
*Eating onion helps to clear phlegm from the throat and mouth. Teeth turn brighter. It sharpens the memory and strengthens the nerves.
*One spoonful of onion juice eliminates worms in the stomach of children
Handling onions
Next time you chop an onion and it stings your eyes, remember this is the compound that makes you cry and bestows so many benefits.
Some people soak the halved onion pieces in water before chopping it. But this process causes a loss of nutrients and you may not reap the full benefits of this vegetable. The best way to avoid the tears is to chill the onions for some time before you start chopping. Also, chopping onions in standing position will keep your eyes away from the line of fumes and lessen the eye irritatio.
Some ways to use onion in your diet:
*Use sliced onions in salads with tomatoes, cucumber slices and feta cheese, flavoured with salt, pepper and juice of a lime.
*Roast onion slices in an oven and use them as a garnish on curries and gravy vegetables.
*Make a paste of onions, tomato, garlic, ginger, red chillies and salt. Saut in a little oil and use as gravy for your favourite vegetables.
*Sliced onions can be cooked with any vegetable like cauliflower, gourds, peas, ladys finger, etc., to make a dry curry.
*Mix finely chopped onions in whole wheat flour, with a sprinkling of salt, pepper, ajwain (omum). Bind the dough and roll out into chapattis/parathas.
*Sliced onions can be added to any cooked lentils/ beans like tur dal, rajma, Kabuli chana, chana dal, black-eyed peas.
*Add finely chopped onions to fresh curds with some grated carrots to make a refreshing raita (pachadi). SOME HEALTH BENEFITS OF EATINGRAW ONIONS:-
Health benefits of eating raw onions: Cures constipation:
The fiber in raw onions help flush out toxins and hard food particles that get stuck in the intestines. If you are suffering from constipation, have raw onions.
An Ayurveda medicine for sore throat: If you are suffering from cold, cough and a sore throat, have fresh onion juice. Add jaggery or honey to the onion juice.
Remedy for bleeding problems: Have a bleeding nose or suffer from piles? Have raw onions. It is one simple and effective home remedy to cure piles naturally. To cure a bleeding nose, cut a raw onion and smell it for some time. The white onions can help cure bleeding problems.
Controls diabetes: This is one of the health benefits of eating raw onions. If consumed raw, onions increase the production of insulin. So, if you are diabetic, you have a good reason to munch crisp raw onion salad regularly.
Protects the heart: Regular consumption of raw onion protects the heart from coronary diseases. It control high blood pressure and also opens blocked arteries. This is one of the known health benefits of eating raw onions.
Controls cholesterol levels: The small herbaceous plant vegetable has a very good health benefit for obese people and heart patients. Raw onions control cholesterol by reducing the bad cholesterol (LDL) levels. It has methylallyl sulphide as well as the sulphur-containing amino-acids that lowers bad cholesterol and increases good cholesterol (HDL) levels.Prevents growth of cancer cells: Onion is rich in sulphur compounds. Sulphur protects the body from stomach, colon, breast, lung and prostate cancer and prevents the growth of cancer cells. It also helps cure urinary tract disorders.
We often see tears flowing from the eyes while chopping onions. The sulphur-containing oils and organic sulphides lead to tears once it enters the nostrils. These oils help treat anemia. Note that the oils and the effect of organic sulphides reduce when the onions are cooked. So, to treat anemia, have raw onions. These are few health benefits of eating raw onions. You can have raw onions in sandwiches, mix with your vegetable salad or use as toppings for hamburgers and chaats. To prevent the strong and pungent mouth odor of raw onions, brush your teeth and have some mouth fresheners like cardamom or clove
Ext.from:/www.chennaionline.com/health and http://www.gardensablaze.com/VegOnion.htm
