Example: Propolis in lactose. Propolis powder 5 per cent; Lactose powder 95 per cent; presented in a gelatin capsule. ... lactose
Habitat: Throughout the drier parts of India.
English: Babul, Black Babul, Indian Gum arabic tree.Ayurvedic: Babbuula, Babbuuri, Baavari, Aabhaa, Shuulikaa, Shitaka, Kinkiraata, Yugmakantaka, Sukshmapatra, Pitapushpaka.Unani: Aqaaqia, Babuul, Kikar, Mughilaan, Samur.Siddha/Tamil: Karu-velamaram, Karuvelei. Velampisin (gum).Action: Stembark—astringent, spasmolytic, hypoglycaemic. Gum—demulcent (soothing agent for inflammatory conditions of the respiratory, digestive and urinary tracts). Pods—used in urogenital disorders. Seeds—hypoglycaemic in normal rats; no such effect in diabetic rats. Seed oil—antifungal. Flowers, pods and gum resin—used in diarrhoea and dysentery.
Along with other therapeutic applications, The Ayurvedic Pharmacopoeia of India indicates the use of stembark in acute diarrhoea and helminthiasis.Tannin contents of the bark varies considerably (12-20%). Several poly- phenolic compounds have been reported in the bark, also in the pods. The whole pod contains 12-19% tannins and 18-27% after the removal of seeds.The seeds of A. benthamii, A. nilotica ssp. subulata, probably same as ssp. indica, are considered hypoglycaemic. Some seed components stimulate insulin secretion by beta cells.The gum contains galactose; l-ara- binose, l-rhamnose and aldobiouronic acids, also arabinobioses.The flowers contain flavonoids— kaempferol-3-glucoside, iso-quercitrin and leucocyanidin.Dosage: Stembark—20-30 g for decoction. (API Vol. I.)... acacia arabicaHabitat: Native to Palestine; cultivated in India.
English: Shellot.Ayurvedic: Grnjana.Unani: Gandanaa, Ek-daanaa Lehsun, Ek-potia Lehsum. (Also equated with Asphodelus tenuifolius Cav.)Action: Anticoagulant, fibrinolytic, hypocholesterolaemic.
The aqueous extract of the bulbs contains mainly fructose (50%), besides glucose, arabinose, galactose, mannose, rhamnose, glucosamine and uronic acid. It also contains lysine, glu- tamic acid and aspartic acid. It shows significant activity against P-388 lymphocytic leukaemia in mice.In experiments on rabbits, the alcoholic extracts of the bulb showed significant anticoagulant, fibrinolytic and hypocholesterolaemic properties.... allium ascalonicumHabitat: Native to tropical Asia; cultivated throughout India.
English: Elephant-foot Yam.Ayurvedic: Suurana, Kanduula, Arshoghna, Kand-ayak, Kandala.Unani: Zamin-qand, Zamikand.Siddha/Tamil: Chenaikkizhangu. Kaathukarunai (wild var.)Action: Corm is prescribed in bronchitis, asthma, abdominal pain, emesis, dysentery, enlargement of spleen, piles, elephantiasis, diseases due to vitiated blood, rheumatic swellings.
Along with other therapeutic applications, The Ayurvedic Pharmacopoeia of India indicates the use of corm in prostatic hyperplasia.(The corm is irritant due to the presence of calcium oxalate. It can be con- sumedafterit iswashedwell andboiled in tamarind water or butter milk.)The corm contains an active di- astatic enzyme amylase, betulinic acid, tricontane, lupeol, stigmasterol, beta- sitosterol and its palmitate and glucose, galactose, rhamnose and xylose.Intake of 3.6-7.2 g of konjac (Amor- phophallus konjac tuber) mannan for 90 days reduced the dose of insulin or hypoglycaemic drugs (in human clinical study). (Francis Brinker.)Amorphophallus sylvatius Kunth. is equated with the wild var. of Suu- rana, used especially in the treatment of piles.Dosage: Dried corm—2-10 g powder. (API Vol. III.) 3-5 g powder. (CCRAS.)... amorphophallus campanulatusNutritional Profile Energy value (calories per serving): Moderate Protein: Moderate Fat: Low to moderate Saturated fat: Low to high Cholesterol: Low to high Carbohydrates: High Fiber: Moderate to high Sodium: Moderate to high Major vitamin contribution: B vitamins Major mineral contribution: Calcium, iron, potassium
About the Nutrients in This Food All commercially made yeast breads are approximately equal in nutri- tional value. Enriched white bread contains virtually the same amounts of proteins, fats, and carbohydrates as whole wheat bread, although it may contain only half the dietary fiber (see flour). Bread is a high-carbohydrate food with lots of starch. The exact amount of fiber, fat, and cholesterol in the loaf varies with the recipe. Bread’s proteins, from grain, are low in the essential amino acid lysine. The most important carbohydrate in bread is starch; all breads contain some sugar. Depending on the recipe, the fats may be highly saturated (butter or hydrogenated vegetable fats) or primarily unsaturated (vegetable fat). All bread is a good source of B vitamins (thiamin, riboflavin, niacin), and in 1998, the Food and Drug Administration ordered food manufactur- ers to add folates—which protect against birth defects of the spinal cord and against heart disease—to flour, rice, and other grain products. One year later, data from the Framingham Heart Study, which has followed heart health among residents of a Boston suburb for nearly half a cen- tury, showed a dramatic increase in blood levels of folic acid. Before the fortification of foods, 22 percent of the study participants had a folic acid deficiency; after, the number fell to 2 percent. Bread is a moderately good source of calcium, magnesium, and phos- phorus. (Breads made with milk contain more calcium than breads made without milk.) Although bread is made from grains and grains contain phytic acid, a natural antinutrient that binds calcium ions into insoluble, indigestible compounds, the phytic acid is inactivated by enzyme action during leavening. Bread does not bind calcium. All commercially made breads are moderately high in sodium; some contain more sugar than others. Grains are not usually considered a good source of iodine, but commer- cially made breads often pick up iodine from the iodophors and iodates used to clean the plants and machines in which they are made. Homemade breads share the basic nutritional characteristics of commercially made breads, but you can vary the recipe to suit your own taste, lowering the salt, sugar, or fat and raising the fiber content, as you prefer.
The Most Nutritious Way to Serve This Food As sandwiches, with cheese, milk, eggs, meat, fish, or poultry. These foods supply the essen- tial amino acid lysine to “complete” the proteins in grains. With beans or peas. The proteins in grains are deficient in the essential amino acids lysine and isoleucine and rich in the essential amino acids tryptophan, methionine, and cystine. The proteins in legumes (beans and peas) are exactly the opposite.
Diets That May Restrict or Exclude This Food Gluten-free diet (excludes breads made with wheat, oats, rye, buckwheat and barley flour) Lactose-free diet Low-fiber diet (excludes coarse whole-grain breads) Low-sodium diet
Buying This Food Look for: Fresh bread. Check the date on closed packages of commercial bread.
Storing This Food Store bread at room temperature, in a tightly closed plastic bag (the best protection) or in a breadbox. How long bread stays fresh depends to a great extent on how much fat it contains. Bread made with some butter or other fat will keep for about three days at room tempera- ture. Bread made without fat (Italian bread, French bread) will dry out in just a few hours; for longer storage, wrap it in foil, put it inside a plastic bag, and freeze it. When you are ready to serve the French or Italian bread, you can remove it from the plastic bag and put the foil- wrapped loaf directly into the oven. Throw away moldy bread. The molds that grow on bread may produce carcinogenic toxins. Do not store fresh bread in the refrigerator; bread stales most quickly at temperatures just above freezing. The one exception: In warm, humid weather, refrigerating bread slows the growth of molds.
When You Are Ready to Serve This Food Use a serrated knife to cut bread easily.
What Happens When You Cook This Food Toasting is a chemical process that caramelizes sugars and amino acids (proteins) on the surface of the bread, turning the bread a golden brown. This chemical reaction, known both as the browning reaction and the Maillard reaction (after the French chemist who first identified it), alters the structure of the surface sugars, starches, and amino acids. The sugars become indigestible food fiber; the amino acids break into smaller fragments that are no longer nutritionally useful. Thus toast has more fiber and less protein than plain bread. How- ever, the role of heat-generated fibers in the human diet is poorly understood. Some experts consider them inert and harmless; others believe they may be hazardous.
How Other Kinds of Processing Affect This Food Freezing. Frozen bread releases moisture that collects inside the paper, foil, or plastic bag in which it is wrapped. If you unwrap the bread before defrosting it, the moisture will be lost and the bread will be dry. Always defrost bread in its wrappings so that it can reabsorb the moisture that keeps it tasting fresh. Drying. Since molds require moisture, the less moisture a food contains, the less likely it is support mold growth. That is why bread crumbs and Melba toast, which are relatively mois- ture-free, keep better than fresh bread. Both can be ground fine and used as a toasty-flavored thickener in place of flour or cornstarch.
Medical Uses and/or Benefits A lower risk of some kinds of cancer. In 1998, scientists at Wayne State University in Detroit conducted a meta-analysis of data from more than 30 well-designed animal studies mea- suring the anti-cancer effects of wheat bran, the part of grain with highest amount of the insoluble dietary fibers cellulose and lignin. They found a 32 percent reduction in the risk of colon cancer among animals fed wheat bran; now they plan to conduct a similar meta- analysis of human studies. Breads made with whole grain wheat are a good source of wheat bran. NOTE : The amount of fiber per serving listed on a food package label shows the total amount of fiber (insoluble and soluble). Early in 1999, however, new data from the long-running Nurses Health Study at Brigham Women’s Hospital/Harvard University School of Public Health showed that women who ate a high-fiber diet had a risk of colon cancer similar to that of women who ate a low fiber diet. Because this study contradicts literally hundreds of others conducted over the past 30 years, researchers are awaiting confirming evidence before changing dietary recommendations. Calming effect. Mood is affected by naturally occurring chemicals called neurotransmitters that facilitate transmission of impulses between brain cells. The amino acid tryptophan amino acid is the most important constituent of serotonin, a “calming” neurotransmitter. Foods such as bread, which are high in complex carbohydrates, help move tryptophan into your brain, increasing the availability of serotonin.
Adverse Effects Associated with This Food Allergic reactions and/or gastric distress. Bread contains several ingredients that may trigger allergic reactions, aggravate digestive problems, or upset a specific diet, among them gluten (prohibited on gluten-free diets); milk (prohibited on a lactose- and galactose-free diet or for people who are sensitive to milk proteins); sugar (prohibited on a sucrose-free diet); salt (controlled on a sodium-restricted diet); and fats (restricted or prohibited on a controlled-fat, low-cholesterol diet).... bread
Nutritional Profile Energy value (calories per serving): Moderate to high Protein: Moderate to high Fat: Low to high Saturated fat: High Cholesterol: Low to high Carbohydrates: Low Fiber: None Sodium: High Major vitamin contribution: Vitamin A, vitamin D, B vitamins Major mineral contribution: Calcium
About the Nutrients in This Food Cheese making begins when Lactobacilli and/or Streptococci bacteria are added to milk. The bacteria digest lactose (milk sugar) and release lactic acid, which coagulates casein (milk protein) into curds. Rennet (gastric enzymes extracted from the stomach of calves) is added, and the mixture is put aside to set. The longer the curds are left to set, the firmer the cheese will be. When the curds are properly firm, they are pressed to squeeze out the whey (liquid) and cooked. Cooking evaporates even more liquid and makes the cheese even firmer.* At this point, the product is “fresh” or “green” cheese: cottage cheese, cream cheese, farmer cheese. Making “ripe” cheese requires the addition of salt to pull out more moisture and specific organisms, such as Penicil- lium roquefort for Roquefort cheese, blue cheese, and Stilton, or Penicillium cambembert for Camembert and Brie. The nutritional value of cheese is similar to the milk from which it is made. All cheese is a good source of high quality proteins with sufficient amounts of all the essential amino acids. Cheese is low to high in fat, mod- erate to high in cholesterol. * Natural cheese is cheese made direct ly from milk. Processed cheese is natural cheese melted and combined wit h emulsifiers. Pasteurized process cheese foods contain ingredients t hat allow t hem to spread smoot hly; t hey are lower in fat and higher in moisture t han processed cheese. Cholesterol and Saturated Fat Content of Selected Cheeses Mozzarella Source: USDA, Nutritive Value of Foods, Home and Garden Bullet in No. 72 (USDA, 1989). All cheeses, except cottage cheese, are good sources of vitamin A. Orange and yellow cheeses are colored with carotenoid pigments, including bixin (the carotenoid pigment in annatto) and synthetic beta-carotene. Hard cheeses are an excellent source of calcium; softer cheeses are a good source; cream cheese and cottage cheese are poor sources. The R DA for calcium is 1,000 mg for a woman, 1,200 mg for a man, and 1,500 mg for an older woman who is not on hormone- replacement therapy. All cheese, unless otherwise labeled, is high in sodium.
| Calcium Content of Cheese | ||
| Cheese | Serving | Calcium (mg) |
| Blue | oz. | 150 |
| Camembert | wedge | 147 |
| Cheddar | oz. | 204 |
| Cottage cheese | ||
| creamed | cup | 135 |
| uncreamed | cup | 46 |
| Muenster | oz. | 203 |
| Pasteurized processed American | oz. | 174 |
| Parmesan grated | tbsp. | 69 |
| Provolone | oz. | 214 |
| Swiss | oz. | 272 |
The Most Nutritious Way to Serve This Food With grains, bread, noodles, beans, nuts, or vegetables to add the essential amino acids miss- ing from these foods, “complete” their proteins, and make them more nutritionally valuable.
Diets That May Restrict or Exclude This Food Antiflatulence diet Controlled-fat, low-cholesterol diet Lactose- and galactose-free diet (lactose, a disaccharide [double sugar] is composed of one unit of galactose and one unit of glucose) Low-calcium diet (for patients with kidney disease) Sucrose-free diet (processed cheese)
Buying This Food Look for: Cheese stored in a refrigerated case. Check the date on the package. Avoid: Any cheese with mold that is not an integral part of the food.
Storing This Food Refrigerate all cheese except unopened canned cheeses (such as Camembert in tins) or grated cheeses treated with preservatives and labeled to show that they can be kept outside the refrigerator. Some sealed packages of processed cheeses can be stored at room temperature but must be refrigerated once the package is opened. Wrap cheeses tightly to protect them from contamination by other microorganisms in the air and to keep them from drying out. Well-wrapped, refrigerated hard cheeses that have not been cut or sliced will keep for up to six months; sliced hard cheeses will keep for about two weeks. Soft cheeses (cottage cheese, ricotta, cream cheese, and Neufchatel) should be used within five to seven days. Use all packaged or processed cheeses by the date stamped on the package. Throw out moldy cheese (unless the mold is an integral part of the cheese, as with blue cheese or Stilton).
Preparing This Food To grate cheese, chill the cheese so it won’t stick to the grater. The molecules that give cheese its taste and aroma are largely immobilized when the cheese is cold. When serving cheese with fruit or crackers, bring it to room temperature to activate these molecules.
What Happens When You Cook This Food Heat changes the structure of proteins. The molecules are denatured, which means that they may be broken into smaller fragments or change shape or clump together. All of these changes may force moisture out of the protein tissue, which is why overcooked cheese is often stringy. Whey proteins, which do not clump or string at low temperatures, contain the sulfur atoms that give hot or burned cheese an unpleasant “cooked” odor. To avoid both strings and an unpleasant odor, add cheese to sauces at the last minute and cook just long enough to melt the cheese.
How Other Kinds of Processing Affect This Food Freezing. All cheese loses moisture when frozen, so semisoft cheeses will freeze and thaw better than hard cheeses, which may be crumbly when defrosted. Drying. The less moisture cheese contains, the less able it is to support the growth of organ- isms like mold. Dried cheeses keep significantly longer than ordinary cheeses.
Medical Uses and/or Benefits To strengthen bones and reduce age-related loss of bone density. High-calcium foods protect bone density. The current recommended dietary allowance (R DA) for calcium is still 800 mg for adults 25 and older, but a 1984 National Institutes of Health (NIH) Conference advisory stated that lifelong protection for bones requires an R DA of 1,000 mg for healthy men and women age 25 to 50 ; 1,000 mg for older women using hormone replacement therapy; and 1,500 mg for older women who are not using hormones, and these recommendations have been confirmed in a 1994 NIH Consensus Statement on optimal calcium intake. A diet with adequate amounts of calcium-rich foods helps protect bone density. Low-fat and no-fat cheeses provide calcium without excess fat and cholesterol. Protection against tooth decay. Studies at the University of Iowa (Iowa City) Dental School confirm that a wide variety of cheeses, including aged cheddar, Edam, Gouda, Monterey Jack, Muenster, mozzarella, Port Salut, Roquefort, Romano, Stilton, Swiss, and Tilsit—limit the tooth decay ordinarily expected when sugar becomes trapped in plaque, the sticky film on tooth surfaces where cavity-causing bacteria flourish. In a related experiment using only cheddar cheese, people who ate cheddar four times a day over a two-week period showed a 20 percent buildup of strengthening minerals on the surface of synthetic toothlike material attached to the root surfaces of natural teeth. Protection against periodontal disease. A report in the January 2008 issue of the Journal of Periodontology suggests that consuming adequate amounts of dairy products may reduce the risk of developing periodontal disease. Examining the dental health of 942 subjects ages 40 to 79, researchers at Kyushu University, in Japan, discovered that those whose diets regularly included two ounces (55 g) of foods containing lactic acid (milk, cheese, and yogurt) were significantly less likely to have deep “pockets” (loss of attachment of tooth to gum) than those who consumed fewer dairy products.
Adverse Effects Associated with This Food Increased risk of heart disease. Like other foods from animals, cheese is a source of choles- terol and saturated fats, which increase the amount of cholesterol circulating in your blood and raise your risk of heart disease. To reduce the risk of heart disease, the USDA /Health and Human Services Dietary Guidelines for Americans recommends limiting the amount of cholesterol in your diet to no more than 300 mg a day. The guidelines also recommend limit- ing the amount of fat you consume to no more than 30 percent of your total calories, while holding your consumption of saturated fats to more than 10 percent of your total calories (the calories from saturated fats are counted as part of the total calories from fat). Food poisoning. Cheese made from raw (unpasteurized) milk may contain hazardous microorganisms, including Salmonella and Listeria. Salmonella causes serious gastric upset; Lis- teria, a flulike infection, encephalitis, or blood infection. Both may be life-threatening to the very young, the very old, pregnant women, and those whose immune systems are weakened either by illness (such as AIDS) or drugs (such as cancer chemotherapy). In 1998, the Federal Centers for Disease Control (CDC) released data identif ying Listeria as the cause of nearly half the reported deaths from food poisoning. Allergy to milk proteins. Milk is one of the foods most frequently implicated as a cause of allergic reactions, particularly upset stomach. However, in many cases the reaction is not a true allergy but the result of lactose intolerance (see below). Lactose intolerance. Lactose intolerance—the inability to digest the sugar in milk—is an inherited metabolic deficiency that affects two thirds of all adults, including 90 to 95 percent of all Orientals, 70 to 75 percent of all blacks, and 6 to 8 percent of Caucasians. These people do not have sufficient amounts of lactase, the enzyme that breaks the disaccharide lactose into its easily digested components, galactose and glucose. When they drink milk, the undi- gested sugar is fermented by bacteria in the gut, causing bloating, diarrhea, flatulence, and intestinal discomfort. Some milk is now sold with added lactase to digest the lactose and make the milk usable for lactase-deficient people. In making cheese, most of the lactose in milk is broken down into glucose and galactose. There is very little lactose in cheeses other than the fresh ones—cottage cheese, cream cheese, and farmer cheese. Galactosemia. Galactosemia is an inherited metabolic disorder in which the body lacks the enzymes needed to metabolize galactose, a component of lactose. Galactosemia is a reces- sive trait; you must receive the gene from both parents to develop the condition. Babies born with galactosemia will fail to thrive and may develop brain damage or cataracts if they are given milk. To prevent this, children with galactosemia are usually kept on a protective milk- free diet for several years, until their bodies have developed alternative pathways by which to metabolize galactose. Pregnant women who are known carriers of galactosemia may be advised to give up milk and milk products while pregnant lest the unmetabolized galactose in their bodies cause brain damage to the fetus (damage not detectable by amniocentesis). Genetic counseling is available to identif y galactosemia carriers and assess their chances of producing a baby with the disorder. Penicillin sensitivity. People who experience a sensitivity reaction the first time they take penicillin may have been sensitized by exposure to the Penicillium molds in the environment, including the Penicillium molds used to make brie, blue, camembert, roquefort, Stilton, and other “blue” cheeses.
Food/Drug Interactions Tetracycline. The calcium ions in milk products, including cheese, bind tetracyclines into insoluble compounds. If you take tetracyclines with cheese, your body may not be able to absorb and use the drug efficiently. Monoamine oxidase (MAO) inhibitors. Monoamine oxidase inhibitors are drugs used to treat depression. They inactivate naturally occurring enzymes in your body that metabolize tyra- mine, a substance found in many fermented or aged foods. Tyramine constricts blood ves- sels and increases blood pressure. If you eat a food such as aged or fermented cheese which is high in tyramine while you are taking an M AO inhibitor, your body may not be able to eliminate the tyramine. The result may be a hypertensive crisis.
Tyramine Content of Cheeses High Boursault, Camembert, Cheddar, Emmenthaler, Stilton Medium to high Blue, brick, Brie, Gruyère, mozzarella, Parmesan, Romano, Roquefort Low Processed American cheese Very little or none Cottage and cream cheese Sources: The Medical Letter Handbook of Adverse Drug Interactions (1985); Handbook of Clinical Dietetics ( The A merican Dietet ic Associat ion, 1981). False-positive test for pheochromocytoma. Pheochromocytomas (tumors of the adrenal glands) secrete adrenalin that is converted by the body to vanillyl-mandelic acid ( VM A) and excreted in the urine. Tests for this tumor measure the level of VM A in the urine. Since cheese contains VM A, taking the test after eating cheese may result in a false-positive result. Ordinarily, cheese is prohibited for at least 72 hours before this diagnostic test.... cheese
Nutritional Profile Energy value (calories per serving): Moderate Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: High Sodium: Low Major vitamin contribution: Niacin Major mineral contribution: Calcium
About the Nutrients in This Food Carob flour, which is milled from the dried pod of a Mediterranean ever- green tree, Ceratonia siliqua, looks like cocoa but has a starchy, beanlike flavor. It can be mixed with sweeteners to make a cocoalike powder or combined with fats and sweeteners to produce a candy that looks like and has the same rich mouthfeel as milk chocolate but tastes more like honey. Ounce for ounce, carob, which is also known as locust bean gum, has more fiber and calcium but fewer calories than cocoa. Its carbohydrates include the sugars sucrose, D-mannose, and D-galactose. (D-galactose is a simple sugar that links up with other sugars to form the complex indigest- ible sugars raffinose and stachyose.) Carob also contains gums and pectins, the indigestible food fibers commonly found in seeds.
The Most Nutritious Way to Serve This Food As a substitute for cocoa or chocolate for people who are sensitive to chocolate.
Diets That May Restrict or Exclude This Food Low-carbohydrate diet
Buying This Food Look for: Tightly sealed containers that will protect the flour from moisture and insects.
Storing This Food Store carob flour in a cool, dark place in a container that protects it from air, moisture, and insects. Keep carob candy cool and dry.
Preparing This Food Measure out carob flour by filling a cup or tablespoon and leveling it off with a knife. To substitute carob for regular flour, use ¼ cup carob flour plus ¾ cup regular flour for each cup ordinary flour. To substitute for chocolate, use three tablespoons of carob flour plus two tablespoons of water for each ounce of unsweetened chocolate. Carob flour is sweeter than unsweetened chocolate.
What Happens When You Cook This Food Unlike cocoa powder, carob flour contains virtually no fat. It will burn, not melt, if you heat it in a saucepan. When the flour is heated with water, its starch granules absorb moisture and rupture, releasing a gum that can be used as a stabilizer, thickener, or binder in processed foods and cosmetics. In cake batters, it performs just like other flours (see flour).
Medical uses and/or Benefits Adsorbent and demulcent. Medically, carob flour has been used as a soothing skin powder. As a chocolate substitute. People who are sensitive to chocolate can usually use carob instead. Like cocoa beans, carob is free of cholesterol. Unlike cocoa, which contains the cen- tral-nervous-system stimulant caffeine and the muscle stimulant theobromine, carob does not contain any stimulating methylxanthines. Lower cholesterol levels. In 2001, a team of German nutrition researchers from the Institute for Nutritional Science at the University of Potsdam, the German Institute of Human Nutri- tion, Center for Conventional Medicine and Alternative Therapies (Berlin) Nutrinova Nutri- tion Specialties and Food Ingredients GmbH, and PhytoPharm Consulting, Institute for Phytopharmaceuticals GmbH conducted a study to evaluate carob’s effectiveness in lower- ing cholesterol. For a period of eight weeks, 47 volunteers with moderately high cholesterol levels (232– 302 mg/dL) were fed 15 g of carob per day in breakfast cereal, fruit grain bars, and a drink made from powdered carob pulp as supplements to their normal diet. After four weeks, the volunteers’ total cholesterol levels fell an average of 7 percent and their LDL (low density lipoprotein—“bad” cholesterol) levels fell an average 10.6 percent. At six weeks, the numbers were 7.8 percent and 10.6 percent. There was no effect on HDLs (high density lipoproteins, a.k.a. “good” cholesterol).... carob
Habitat: Cultivated mainly as an oil-seed crop in Madhya Pradesh, Maharashtra.
English: Safflower.Ayurvedic: Kusumbha, Vahin- shikhaa, Vastraranjaka, Kusum.Unani: Qurtum.Siddha/Tamil: Chendurakam.Action: Oil—aids prevention of arteriosclerosis, coronary heart disease and kidney disorders as a polyunsaturated fat. Flowers— stimulant, sedative, diuretic, emmenagogue; used in fevers and eruptive skin conditions, measles.
Charred safflower oil is used in rheumatism and for healing sores.Key application: Dried flowers— in cardiovascular diseases, amen- orrhoea, dysmenorrhoea and retention of lochia; also in wounds and sores with pain and swelling. (Pharmocopoeia of the People's Republic of China, 1997.)Safflower contains carthamone, lig- nans and a polysaccharide. The polysaccharide, composed of xylose, fructose, galactose, glucose, arabinose, rhamnose and uronic acid residues, stimulates immune function in mice. It induced antibody formation in mice following peritoneal injection. Extracts of flowers have also been tested in China on blood coagulation, where a prolongation of clothing time was observed and platelet aggregation inhibited. Chinese research indicates that Safflower flowers can reduce coronary artery disease, and lower cholesterol levels. Flowers and seeds exhibit lipase activity. The flower extract also exhibited anti-inflammatory, sedative and analgesic effect and inhibitory effect on spontaneous motor activity.The plant contains a propanetriol derivative, which can be used for the treatment of circulatory disorders.Recent research suggests that improving the lipid profile might not be as important to reducing the risk of cardiovascular disease as suggested. (Natural Medicines Comprehensive Database, 2007.)Safflower is contraindicated in pregnancy, gastric disorders, excessive menstruation, haemorrhagic diseases.Wild and thorny Safflower, growing in the arid tract of Haryana and Punjab (locally known as Kantiaari, Poli, Poiyan) is equated with C. oxy- cantha Bieb. The plant is diuretic. Seed oil is applied topically to ulcers. The plant contains a sesquiterpene gly- coside. Aerial parts contain hinesol- beta-D-fucopyranoside. The plant also contains luteolin-7-glucoside.Dosage: Leaf—3-6 g powder. (CCRAS.)... carthamus tinctoriusA substitute for the lactase enzyme is commercially available, “Lactaid”. See: DIARRHOEA. ... lactose intolerance
Habitat: Eastern Himalayas and Western Ghats up to 1,000 m. English: Wild Olive tree, Ceylon Olive.
Ayurvedic: Rudraaksha (var.). Siddha/Tamil: Uttraccham, Ulankarei.Action: Leaf—antirheumatic. Fruit—antidysenteric. Aerial parts—CVS and CNS active.
The leaves gave ellagic acid, myric- itrin, myricetin and mearnsetin. Fruit pulp gave citric acid and D-galactose. It contains pectin (2.57% fresh weight basis).... elaeocarpus serratusHabitat: A weed in wet, low lands and in cultivated fields.
Ayurvedic: Kshetraparpata (used in Kerala as Parpataka).Action: Purifies blood, improves digestion, stimulates action of liver.
The presence of caffeine and fumar- ic acid has been reported in H. corym- bosa.Iridoidoglucosides have been isolated from H. diffusa Willd. The plant is reported to have immunopotentiation activity and has been used in China to treat some tumours. An aqueous extract of the plant yielded a polysac- charide composed of rhamnose, arabi- nose, xylose, mannose, galactose and glucose.Hedyotis herbacea Linn., synonym Oldenlandia herbacea Roxb. is also used in Kerala as Parpata, Parpataka.See Fumaria indica.... hedyotis corymbosaHabitat: Central India and Western Peninsula.
Ayurvedic: Bhramar-chhalikaa, Ugragandhaa (a confusing synonym). Bhringa-vrksha (provisional synonym).Siddha/Tamil: Sagappu, Vellei Kadambu, Peranjoli.Folk: Bhaulan, Bhramarchhali, Bhuurkunda.Action: Bark—astringent, febrifuge, antiperiodic (especially for tertian ague).
The stem bark contains scopoletin and its apioglucoside, hymexelsin (yield 0.12%). The presence of glucose, fructose, galactose and several amino acids, alanine, arginine, cystine, glycine, leucine; besides fatty acids, beta-sitosterol and stigmasterol is also reported from the bark.Roots contain several quinones.... hymenodictyon excelsumHabitat: Native to West Asia; cultivated throughout India as a salad plant.
English: Garden Cress, Water Cress.Ayurvedic: Chandrashuura, Chan- drikaa, Vaas-pushpaa, Pashume- hankaarikaa, Nandini, Suvaasaraa, Aashaalim.Unani: Habb-ul-rashaad, Tukh-e- Taratezak, Haalim, Sipandaan.Siddha/Tamil: Alivirai.Action: Used in asthma, bronchial affections and bleeding piles. Seeds—lactagogue, diuretic, and emmenagogue. Used for treating skin disorders, fever, amoebic dysentery and asthma. Leaf— stimulant, antiscorbutic, diuretic. Roots—used in secondary syphilis and in tenesmus.
The Ayurvedic Pharmacopoeia of India recommends the use of dried seeds, in powder form, in gout.The seeds are a good source of iron, but its bioavailability is poor (5.4% of total iron). They are used for rapid healing ofbone fractures. The ethano- lic extract of seeds significantly increased collagen synthesis and its deposition at bone fracture portion in the treated rats. The tensile strength of the broken tibiae also increased.The seeds contain an alkaloid (0.19%), glucotropaeolin, sinapin (cho- line ester of sinapic acid), sinapic acid, mucilaginous matter (5%) and uric acid (0.108 g/kg). The seed oil exhibits pronounced oestrogenic activity.The seed mucilage allays the irritation of the mucous membrane of intestines in dysentery and diarrhoea. It consists of a mixture of cellulose (18.3%) and uronic acid-containing polysaccharides; acid hydrolysis yield L-arabinose, D-galactose, L-rhamnose, D-glacturonic acid and D-glucose.The plant contains pantothenic acid, pyridoxin and rutin. Ethanolic extract of the plant showed antiviral activity against rinderpest virus.Dosage: Seed—3-6 g powder. (API, Vol. I.)... lepidium sativumHabitat: Throughout the warmer parts of India.
Ayurvedic: Granthiparni, Kaaka- puchha.Folk: Gathivan, Deepamaal (Maharashtra).Action: Leaves—spasmolytic. Ash of flower head—applied to burns and scalds, in ringworm and other skin diseases.
The Ayurvedic Pharmacopoeia ofIn- dia recommends the root in cough, bronchitis and dyspnoea.The root contains n-octacosanol, n-octacosanoic acid, quercetin, 4,6,7- trimethoxy-5-methylchromene-2-one, campesterol and beta-sitosterol-beta- D-glucopyranoside.The plant contains 4,6,7-trimethoxy- 5-methyl-chromene-2-one.The leaves contain neptaefolin, nep- taefuran, neptaefuranol, neptaefolinol, leonitin, neptaefolinin and (-)-55, 6- octadecadienoic acid.The seed oil contains oleic, linoleic, palmitic and stearic acids. The fattyFamily: Labiatae; Lamiaceae.Habitat: Native to Europe; also distributed in Himalayas from Kashmir to Kumaon.
English: Common Motherwort, Lion's Tail.Unani: Baranjaasif. (Also equated with Artemesia vulgaris Linn; and Achillea millifolium Linn.)Action: Stomachic, laxative, antispasmodic, diaphoretic, em- menagogue (used in absent or painful menstruation, premenstrual tension, menopausal flushes). Hypnotic, sedative. Used as a cardiac tonic. (Studies in China have shown that Motherwort extracts show antiplatelet aggregation actions and decrease the levels of blood lipids.)
Key application: In nervous cardiac disorders and as adjuvant for thyroid hyperfunction. (German Commission E.) As antispasmodic. (The British Herbal Pharmacopoeia.) The British Herbal Compendium indicated its use for patients who have neuropathic cardiac disorders and cardiac complaints of nervous origin.The plant contains diterpene bitter principles, iridoid monoterpenes, flavonoids including rutin and querci- trin, leonurin, betaine, caffeic acid derivatives, tannins and traces of a volatile oil.The herb is a slow acting adjuvant in functional and neurogenic heart diseases. Its sedative and spasmolytic properties combine well with Valeriana officinalis or other cardioactive substances.The herb contains several components with sedative effects—alpha- pinene, benzaldehyde, caryophyllene, limonene and oleanolic acid. (Sharon M. Herr.)Habitat: Western Europe. Seeds are imported into India from Persia.
English: Pepper-Grass.Unani: Bazr-ul-khumkhum, Todari (white var.).Action: Seeds—blood purifier; prescribed in bronchitis.
The fatty acid of the oil are: oleic 12.9, linoleic 47.87, linolenic 5.43, erucic 31.97, stearic 0.54 and palmitic 1.22%.The seed mucilage on hydrolysis gave galactose, arabinose, rhamnose and galacturonic acid.Flowering tops and seeds contain a bitter principle, lepidin.The plant yield a sulphur-containing volatile oil.... leonurus cardiacaHabitat: Native to Mediterranean region; grown in Indian gardens.
English: Red Oleander, Rose Bay.Unani: Surkh Kaner.Action: See N. indicum. (The white- and red-flowered varieties are equated with Nerium oleander; both possess similar properties. The yellow-flowered variety is equated with Thevetia peruviana.)
Key application: Leaf—included among unapproved herbs by German Commission E. Positively inotropic and negatively chronotropic actions have been mentioned; the use of leaf for diseases and functional disorders of the heart, as well as for skin diseases has been indicated.The leaves and roots gave a number of active principles including gly- cosides, terpenoids, sterols and other compounds. Cardiac steroids, isolated from the leaf, include oleandrin, gen- tiobiosyl oleandrin, odoroside. The stem contained alanine arginine, as- partic acid, cysteine, glutamic acid, glycine, histidine, leucine, isoleucine, lysine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine and valine. A polysaccharide (2.3%), containing galacturonic acid, rhamnose, arabinose and galactose has been isolated from leaves.Neutral fraction from leaves at low doses caused marked suppression of locomotor activity.Aqueous extract of leaves showed significant antibacterial activity against Pseudomonas aeruginosa. The leaves also showed insecticidal activity.... nerium oleanderHabitat: Throughout the greater part of India.
English: Prickly Pear.Ayurvedic: Naagaphani (var.).Action: In homoeopathy, a tincture made from the flowers and wood, is given for diarrhoea and splenomegaly.
The fresh stalks yielded calcium magnesium pectate which exhibited antihaemorrhagic action. A flavono- side has been obtained from dried flowers. It resembles rutoside in its action of inhibiting capillary fragility. The flavonoside on hydrolysis produces trihydroxy-methoxy-flavonol and glucose. The plant is reported to contain an alkaloid. It also yields a mucilage which gives arabinose and galactose. to convalescents suffering from chronic diarrhoea and bilious fevers. Allays irritation of gastrointestinal tracts.Orchis species (Salep) contain mucilage (up to 50%)-glucans, gluco- mannans (partially acetylized), starch (25%), proteins (5-15%).The leaves of Orchis latifolia contain a glucoside, loroglossin. Most of the Salep used in Unani medicine is imported from Iran and Afghanistan.Allium macleanii Baker (Afghanistan) is known as Baadashaahi (royal) Saalab, and is used as a substitute for Munjaataka.Dosage: Tuber—3-5 g powder. (CCRAS.)... opuntia vulgarisHabitat: Cultivated in Punjab and Rajasthan.
English: Date Palm.Ayurvedic: Kharjuura, Kharjuuraka, Kharjuurikaa. Pindakharjuurikaa. Chhuhaaraa (dry date). Pindakhar- juura is the fruit of Phoenix acaulis Roxb.Unani: Khurmaa, Khajuur, Chhuharaa.Siddha/Tamil: Perichchankay, Ita.Action: Fruit pulp—antitussive, expectorant, demulcent, laxative, diuretic, restorative. Sap—cooling, laxative. Gum—used in diarrhoea and genitourinary diseases.
The fruit contains ascorbic acid (vitamin C), carotene (as vitamin A), nicotinic acid, riboflavin, thiamine, sugars (60-80%). Besides sucrose and invert sugars, rhamnose, xylose, ara- binose, ribose, galactose and galac- turonic acid have been identified in the fruit. Invert sugar predominates in the soft dates; sucrose in dry varieties. The dried date, used in Ayurvedic and Unani compositions, contains protein 2.5-3, fat 0.5, carbohydrates 75.882.9% and calcium 35.9, phosphorus 129.3 and iron 3.4 mg/100 g. Presence of sterols of ergosterol group, and esterone has been reported from dried date seeds.Charged C-glycosylflavones and caf- feylshikimic acid, leucocyanidin are characteristically present in the plant. Flavonol glycosides are also common. Several uncharged C-glycosylflavones were also detected.Dosage: Fresh fruit—10-50 g, dried fruit—10-15 g. (API, Vol. IV.)... phoenix dactyliferaHabitat: Western Himalayas, from Kashmir to Garhwal and Simla.
English: Rib Grass, Ribwort Plantain, English Plantain, Buckhorn Plantain.Unani: Baartang, Aspaghol.Folk: Balatang.Action: Leaf and root—astringent, bechic, antiasthmatic, anti-inflammatory, hypothermic, diuretic. Seed—cathartic, diuretic, haemostatic.
Key application: Internally, for catarrhs of the respiratory tract and inflammatory alterations of the oral and pharyngeal mucosa; externally for inflammatory reactions of the skin. (German Commission E, ESCOP.)Globularin and methyl ester of de- sacetyl asperulosidic acid were isolated from the plant along with cat- apol. A crude mucilage, isolated from the leaves, contains L-arabinose 26.0, D-galactose 35.8, D-glucose 21.9, D- mannose 4.6, L-rhamnose 4.6 and uronic acid 6.9%. Alpha-D-glucan was separated from this mucilage.Leaves gave aucubin and esculetin, in addition to polysaccharides. The whole plant yielded rhamnosidoglyco- side of caffeic acid. Seeds contain 1.1% aucubin. Aucubin exhibits antibacterial activity. Hepatoprotective effect is also attributed to the aucubin content.Alcoholic extract of young leaves exhibit antibacterial action against Streptococcus betahaemolyticus, Micrococ- cus pyogenes var. aureus and Bacillus subtilis, thus confirming their wound- healing properties.... plantago lanceolataForsk
Synonym: P. Ispaghula Roxb.Family: Plantaginaceae.Habitat: Cultivated In Parts Of Rajasthan And Maharashtra.
English: Ispaghula, Spogel Seeds, Blond Psyllium.Ayurvedic: Ashvagola. Ashwakarna (Also Equated With Shorea Robusta).Unani: Aspaghol.Siddha/Tamil: Isapppa.Folk: Isabgol.Action: Seed And Husk—Laxative, Diuretic, Demulcent, Bechic, Cholinergic. Used In Inflammatory Conditions Of The Mucous Membrane Of Gastrointestinal And Genitourinary Tract, Chronic Amoebic And Bacillary Dysentery; Also In Hypercholesterolemia.
Key Application ? In Chronic Constipation And Irritable Bowel. (German Commission E.) Also In Constipation Due To Duodenal Ulcer Or Diverticulitis (Who.) German Commission E Also Noted That Blond Psyllium Seed Lowers Serum Cholesterol Levels. It Has Also Been Shown To Slow Sugar Absorption Thereby Reducing Blood Glucose. (Escop.) Use Of Blond Psyllium Husk Up To Six Months Did Not Clinically Alter Vitamin Or Mineral Status In A Review Of Eight Human Trials. It Did Not Reduce Absorption Of Calcium. (J Am Geriatr Soc, 43, 1995; Am J Clin Nutr, 71, 2000; Natural Medicines Comprehensive Database, 2007.)The Seed Contains Amino Acids Including Valine, Alanine, Glutamic Acid, Glycine, Cystine, Lysine, Leucine And Tyrosine; And A Mucilage Consisting Of A Mixture Of Polysaccharides Composed Mainly Of Xylose, Arabinose And Galacturonic Acid; Rhamnose And Galactose Are Also Present. The Seeds Also Gave Aucubin, The Antibacterial Principle. The Seed Coat Contains Fatty Acids Mainly Linoleic, Oleic And Palmitic Acids In Decreasing Concentrations.The Seeds Show A Liver Protective Effect On Induced Hepatotoxicity In Mice. In China, The Plant Is Used Clinically To Treat Certain Types Of Hepatitis (Activity Due To Aucubin Content).Dosage: Husk—5-10 G. (Ccras.)... plantago ovataHabitat: Throughout the plains and low hills of India.
Ayurvedic: Munja, Bhadramuja, Vaana, Shara, Sara, Raamshara.Siddha/Tamil: Munjipul, Munjap- pullu.Folk: Sarpata.Action: Refrigerant. Useful in burning sensation, thirst, dyscrasia, erysipelas and urinary complaints.
The Ayurvedic Pharmacopoeia of India recommends the use of the root in dysuria, giddiness and vertigo.The stem is a good source of furfural (yield 5.67%, dry basis). It yields 19.5% (on dry weight) of reducing sugars when digested with sulphuric acid; glucose, xylose, galactose and rhamnose have been identified in the hydrolysate which contains 34.5% fermentable sugars. (It can be used as a potential source of alcohol.)In Kerala, Saccharum arundinaceum Retz. is used as Shara for dysuria, diseases due to vitiated blood, erysipelas, leucorrhoea and piles. The grass is known as Raamshara in North India. It can also be used for the production of furfural (yield 5.1% dry basis) and yields 24.1% of reducing sugars when digested with sulphuric acid. The hy- drolysate contains 65% of fermentable sugars, viz. glucose, xylose, galactose and rhamnose.Dosage: Root—20-50 g for decoction; 6-10 g powder. (API, Vol. III.)... saccharum munjaHabitat: The hotter parts of India, up to 1,350 m.
Ayurvedic: Shaalmali, Mochaa, Mochaahva, Pichhila, Raktapushpa, Sthiraayu, Kankataadhya, Tuulini. Shaalmali-veshtaka (gum).Unani: Semal. Mochras (gum).Siddha: Mul Ilavam. Ielavampisin (gum).Folk: Semar.Action: Young roots (Semul- musali)—astringent, (used for dysentery) stimulant, demulcent. Fruits—stimulant, diuretic, expectorant. Used for chronic inflammation of bladder, kidney also for calculus affections. Flowers— astringent and cooling, applied to cutaneous affections. Leaves— anti-inflammatory. Stem bark— demulcent, styptic. Aqueous extract with curd is given for blood- dysentery. Bark—paste is applied to skin eruptions, boils, acne, pimples. Seeds used for chickenpox, smallpox, catarrhal affections, chronic cystitis and genitourinary diseases. Gum—astringent, demulcent, styptic. Used for diarrhoea, dysentery, haemoptysis, bleeding piles, menor- rhagia, spermatorrhoea. Root and pod—used for the treatment of low vitality and debility.
The Ayurvedic Pharmacopoeia ofIn- dia recommends the stem bark in bleeding disorders and in acne vul- garis.All parts of the plant gave beta- sitosterol and its glucosides; seeds, bark and root bark, lupeol; flowers, hentri- acontane, hentriacontanol; root bark, in addition, gave 7-hydroxycadalene. The seed oil yields arachidic, linoleic, myristic, oleic and palmitic acids; seeds contain carotenes, n-hexacosanol, et- hylgallate and tocopherols; the gum contains gallic and tannic acids, yields L-arbinose, D-galactose, D-galacturo- nic acid and D-galactopyranose.Younger roots contain more sugars (arabinose and galactose 8.2%) and peptic substances (6.0%) than the older ones. They contain mucilage, starch (71.2%), mineral matter (2.1%), tannins 0.4 and non-tannins 0.1%, along with other constituents.The Musali compares favourably with the nutritive value of Pueraria tuberosa, Dioscorea bulbifera, Ipomoea digitata and Butea monosperma (all used in sexual debility).A related species, Salmalia insig- nis (Wall.) Schott & Endl., synonym Bombax insigne Wall. (Assam, Western Ghats and the Andamans); is known as Semul; Dumboil (Assam), Didu (Andamans) and Kal-ilavu (Tamil Nadu).Dosage: Stem bark—5-10 g powder. (API, Vol. III.) Flower, bark root— 3-5 g powder. (CCRAS.)... salmalia malabaricaHabitat: Sub-alpine Himalayas, from Kashmir to Sikkim at altitudes of 3,300-5,200 m.; also cultivated in Assam.
English: Indian Rhubarb, Himalayan Rhubarb.Ayurvedic: Amlaparni, Pitamuuli, Gandhini Revatikaa. Revandachini (roots).Unani: Revandchini.Siddha/Tamil: Revalchinikattai, Nattirevaichini.Action: Purgative, astringent, aperient. Used for constipation and atonic dyspepsia. Not advised for patients suffering from gout, rheumatism, epilepsy. (When given internally, the root imparts a deep tinge to the urine.)
The root gave emodin, emodin- 3-monomethyl ether, chrysophanol, aloe-emodin, rhein. These occur free and as quinone, anthrone or dianthrone glycosides. The astringent principle consists of gallic acid together with small amounts of tannin. The drug also contain cinnamic and rhe- inolic acids, volatile oil, starch and calcium oxalate. Two major glyco- sidic active principles, sennoside A and B, are present along with free an- thraquinones.At low doses, the tannin exerts astringent effect and relieves diarrhoea; at higher doses anthraquinones stimulate laxative effect and relieve constipation. (Natural Medicines Comprehensive Database, 2007.)There are three main types of rhubarbs—Chinese, Indian or Himalayan, and Rhapontic.The Chinese rhubarb consists of the rhizomes and roots of Rheum palma- tum and R. officinale.The Indian rhubarb consists of dried rhizomes of R. emodi and R. web- bianum; rhizomes and roots of R. moorcroftianum and R. spiciforme are also reported to be mixed with the drug. R. rhaponticum is the Rhapontic rhubarb.Rheum moorcroftianum Royle (the Himalayas at altitudes of 3,0005,200 m., chiefly in Garhwal and Ku- maon) possesses properties similar to those of R. emodi and the roots are mixed with the latter.Rheum spiciforme Royle (drier ranges of Kumaon and Sikkim at altitudes of 2,700-4,800 m.) also possesses purgative properties. The rhizomes and roots are mixed up with Himalayan rhubarb.Rheum webbianum Royle (the western and central Himalayas at altitudes of 3,000-5,000 m.) is the source of Himalayan rhubarb.Rheum palmatum is esteemed as the best type of (Chinese) rhubarb. Two new stilbene glycosides, 4'-O- methylpiceid and rhapontin, isolated from the roots, exhibited moderate alpha-glucosidase inhibitory activity. Anthraquinone glucoside, pul- matin, isolated from the roots, along with its congeners, chrysophanein and physcionin, showed cytotoxic activity against several types of carcinoma cells. Polysaccharides, isolated from the roots and rhizomes, contained lyx- ose, glucose, galactose, xylose, rham- nose, mannose and ribose.Dosage: Root—0.2-1.0 g powder. (CCRAS.)... rheum emodiHabitat: Arid areas from Delhi westwards in Punjab and Rajasthan, and southwards in Gujarat and Maharashtra.
Unani: Tukhm-Malangaa.Action: Seeds—used for diarrhoea, also in haemorrhoids.
Seeds yield mucilage and a gum which contain aldobiuronic acid and aldotriouronic acid.The mucilage on hydrolysis yields D-galactose, L-arabinose, L-rhamnose and galacturonic acid.The seeds of this plant are often confused with those of Lallemantia roye- leana Benth. which are also sold as Tukhm-Malangaa.... salvia aegyptiacaHabitat: Uttar Pradesh, Madhya Pradesh, Rajasthan, Orissa, Gujarat, Andhra Pradesh, Tamil Nadu, and Maharashtra.
English: Sesame, Gingelly.Ayurvedic: Tila, Snehphala.Unani: Kunjad, Til.Siddha: Ellu (seed), Nallennai (oil).Action: Seeds—an important source of protein; also rich in thiamine and niacine. Nourishing, lactagogue, diuretic, laxative, emollient. Powdered seeds—given internally in amenorrhoea and dysmenorrhoea. (Black seeds are preferred in Indian medicine.) Paste is applied to burns, scalds, piles. Leaves—used in affections of kidney and bladder. Bland mucilage is used in infantile diarrhoea, dysentery, catarrh and bladder troubles, acute cystitis and strangury.
Non-saponifiable fraction of the seed oil gave sterols, a lignans, sesamin and a nitrolactone, sesamolin. Sesamin and sesamolin are not found in any other vegetable oil. Sesamin is present in a concentration of 0.5 to 1.0%. The oil from the white seeds from West Bengal and Assam is reported to contain about 2.5% sesamin. Sesamol, a phenolic antioxidant, is present in traces.The leaves gave a flavonoid, pedalin. Pinoresinol has also been reported from the plant.The seed contains thiamine, niacin, riboflavin, nicotinic acid, pantothenic acid, folic acid, biotin, pyridoxine, in- ositol, choline, p-aminobenzoic acid, ascorbic acid, vitamin A, alpha-and beta-tocopherol. Sugars present are glucose, surcose, galactose, planteose, raffinose. Fatty acid in the seed are myristic, palmitic, stearic, arachidic, hexadecenoic, oleic, linoleic and lig- noceric.Basic aroma compounds of the roasted seeds consisted of mainly dimethyl thiazole and substituted pyrozines.Dosage: Seed—5-10 g powder. (API, Vol. IV.)... sesamum indicumHabitat: Native to tropical Asia; grown in Assam, Bengal, Punjab, Vadodara, Andhra Pradesh and Tamil Nadu.
English: Agati Sesban, Swamp Pea.Ayurvedic: Agastya, Agasti, Munidrum, Munitaru, Muni, Vangasena, Vakrapushpa, Kumbha.Siddha/Tamil: Agatti.Action: Plant—astringent, antihistamine, febrifuge. Used for intermittent fevers, catarrh, cough, consumption, glandular enlargement.
The aqueous extract of flowers has been found to produce haemolysis of human and sheet erythrocytes even at low concentration due to methyl ester of oleanolic acid. Flowers also gave nonacosan-6-one and kaempferol-3- rutinoside.The seed gave kaempferol-3,7-diglu- coside, (+)-leucocyanidin and cyani- din-3-glucoside. Seed also contains galactomannan.A saponin present in the leaves on hydrolysis gave an acid sapogenin oleanoic acid, galactose, rhamnose and glucuronic acid. Besides saponin, the leaves contain an aliphatic alcohol, grandiflorol.The bark contains gum and tannin. The red gum is used as a substitute for Gum arabic. An infusion of the bark is given in first stages of smallpox and other eruptive fevers (emetic in large doses).Dosage: Whole plant—10- 20 ml juice; 50-100 ml decoction. (CCRAS.)... sesbania grandifloraHabitat: Indigenous to tropical Africa; now distributed throughout the plains and sub-Himalayan tracts of India.
English: Tamarind tree.Ayurvedic: Amli, Amlikaa, Suktaa, Chukraa, Chukrikaa, Chinchaa, Chandikaa, Tintidika.Unani: Tamar HindiSiddha/Tamil: Puli, Aanvilam.Action: Pulp of fruit—cooling, digestive, carminative, laxative, antiscorbutic; infusion prescribed in febrile diseases and bilious disorders; used as a gargle in sore throat; applied as a poultice on inflammatory swellings.
The Ayurvedic Pharmacopoeia of India recommends the fruit pulp in tiredness without exertion.Leaves—juice, used for bleeding piles, bilious fever and dysuria. Stem- bark—antipyretic and astringent.Used for diarrhoea. Bark is also prescribed in asthma and amenor- rhoea. Seed-kernel—stimulant; used as a supporting tonic in sexual debility in Unani medicine.Water stored in the tumbler, made out of the wood, is given for treating splenic enlargement.Ethanolic extract of the seed coat exhibited antioxidant activity. Kernel gave polysaccharides composed of D- glucose, D-xylose, D-galactose and L- arabinose in a molar ratio of 8:4:2:1. Polysaccharides showed immunomod- ulatory activities such as phagocytic enhancement, leukocyte migration inhibition and inhibition of lymphocyte proliferation.The leaves gave flavone C-glycosi- des—orientin, vitexin, iso-orientin and iso-vitexin. The leaves and fruits gave tartaric acid and malic acid. The fruit pulp yielded amino acids—ser- ine, beta-alanine, proline, pipecolinic acid, phenylalanine and leucine.A bitter principle, tamarindienal, isolated from the fruit pulp, showed fungicidal and bactericidal activity against Aspergillus nigar, Candida al- bicans, Bacillus subtilis, Staphylococcus aureus, E. coli and Pseudomonas aerug- inosa.The ash of the bark is given in colic and indigestion. The ash is also used in gargles and mouthwash for apthous sores.Dosage: Fruit pulp without seeds— 4-10 g. (API, Vol. IV.)... tamarindus indicaHabitat: Western Himalayas from Kashmir to Nepal at 1,500-3,500 m.
English: Coughwort, Coltsfoot, Asses' Foot.Unani: Fanjiyun.Action: Leaves and flowers— anticatarrhal, antitussive, expectorant, antispasmodic, demulcent, anti-inflammatory. Used for dry, unproductive, irritative cough, smoker's cough, whooping cough, bronchial asthma (effect shortlived), laryngitis.
Key application: In acute catarrh of the respiratory tract with cough and hoarseness; acute, mild inflammation of the oral and pharyngeal mucosa. Contraindicated during pregnancy and nursing. (German Commission E.)The leaves and flowers contain flavo- noids including rutin, hyperoside and isoquercetin; pyrrolizidine alkaloids including senkirkine and tussilagine (about 0.015%); mucilage (about 8%) consisting of polysaccharides based on glucose, galactose, fructose, arabinose and xylose; inulin, tannins.Polysaccharides are antiinflammatory and immuno-stimulating, as well as demulcent. Flavonoids also have anti-inflammatory and antispasmod- ic action. Pyrrolizidine alkaloids have caused hepatotoxicity in rats fed daily on high doses, but not on daily low dose regimes. These are largely destroyed when the herb is boiled.The leaf contains an inhibitor of platelet activating factor (PAF). The PAF inhibitor can account for Coltsfoot's efficacy in asthma. The constituent, tussilagone has respiratory stimulant and cardiovascular (including pressor) activities. In animal studies, Coltsfoot is reported to have a pres- soreffect similartodopaminebut without tachyphylasis. (Natural Medicines Comprehensive Database, 2007.)... tussilago farfaraHabitat: The North Western Himalayas.
English: Himalayan Elm. Slippery Elm is equated with Ulmus fulva.Folk: Hemar, Kitamaara.Action: Bark—astringent, demulcent, emollient, expectorant, diuretic.
The bark contains 0.76% tannins. Ulmus fulva Michx, though known as Indian or Sweet Elm, is an American plant and does not occur in India.Powdered bark of Ulmus fulva gives a mucilage, composed of galactose, 3- methyl galactose, rhamnose and galac- turonic acid residues. As a gruel it is prescribed for patients with gastric or duodenal ulcers. Coarse powdered bark is applied as poultice to burns and skin eruptions.The mucilages cause reflex stimulation of nerve endings in the GI tract and lead to mucous secretion which protects the GI tract against ulceration and excess acidity. (Natural Medicines Comprehensive Database, 2007.)... ulmus wallichianaHabitat: Hydrophyte; throughout India.
English: Eel-Grass, Tape Grass, Wild Celery.Ayurvedic: Shaivala, Shaivaala. (Ceratophyllum demersum Linn. is also equated with Shaivala.)Folk: Sevaar.Action: Plant—stomachic, refrigerant, demulcent. Also used in leucorrhoea and spermatorrhoea.
Extracts of the plant yielded polysaccharides containing D-galactose, D-xylose, L-arabinose, L-rhamnose, uronic acid, acidic xylan and an arabi- no galactan.... vallisneria spiralisHabitat: Native to tropical America; introduced into Indian gardens.
Action: Leaves and branch tips— a decoction is used in rheumatism; also for whooping cough and respiratory problems.
Solvent extracts of the leaves (etha- nol, acetone and M-hexane) were found active against Gram-positive bacteria.Synonym: W. viridiflora Meissn. W. indica var. virdiflora Hook. f.Family: Thymelaeaceae.Habitat: Eastern Assam; as a weed in Tamil Nadu.
English: Small-Leaf Salago.Folk: Salago.Action: Root bark—diuretic, vesicant, purgative and piscicidal.
The root bark is reported to contain a flavone glycoside, wikstroemin, which exhibited diuretic activity.In Chinese folk medicine, the bark is used for schistosomiasis.The stem contains wikstromol, a lig- nin prototype which exhibited anti- neoplastic activity. Daphnoretin, isolated from the plant, caused platelet aggregation in the blood of rabbits. A polysaccharide, comprising glucose, arabinose, galacturonic acid, galactose and xylose, protected mice against radiation and enhanced the formation of macrophages.... wigandia caracasanaAvailable carbohydrates are predominantly starches (complex carbohydrates) and sugars (simple carbohydrates). In carbohydrate metabolism, the monosaccharides (simple sugars) glucose (grape sugar), galactose (a milk sugar), and fructose (fruit sugar) are absorbed into the bloodstream unchanged. The disaccharides (double sugars) sucrose, maltose and lactose (a milk sugar) are broken down into simple sugars before they are absorbed. Starches also have to be broken down into simple sugars.
Some glucose is burned up immediately (see metabolism) in order to generate energy for cells, such as brain cells, that need a constant supply. Galactose and fructose have to be converted to glucose in the liver before they can be used by body cells. Surplus glucose is conveyed to the liver, muscles, and fat cells where it is converted into glycogen and fat for storage. When blood glucose levels are high, glucose storage is stimulated by insulin, a hormone that is secreted by the pancreas. When the blood glucose level becomes low, insulin secretion diminishes and glucagon, which is another hormone produced by the pancreas, stimulates the conversion of stored glycogen to glucose for release into the bloodstream. Although fat cannot be converted to glucose, it can be burned as a fuel in order to conserve glucose. In the disorder diabetes mellitus, carbohydrate metabolism is disturbed by a deficiency of insulin.... carbohydrates
Lactation is initiated by a rise in the level of prolactin, a hormone produced by the pituitary gland. Galactorrhoea is caused by excessive secretion of prolactin due to a pituitary tumour or otherendocrine disease, such as hypothyroidism. Some antipsychotic drugs may also cause excessive secretion. Treatment with bromocriptine suppresses prolactin production, but the underlying cause may also need treatment. galactosaemia A rare, inherited condition in which the body is unable to convert the sugar galactose into glucose due to the absence of a liver enzyme. It causes no symptoms at birth, but jaundice, diarrhoea, and vomiting soon develop and the baby fails to gain weight. Untreated, the condition results in liver disease, cataract, and learning difficulties. The diagnosis is confirmed by urine and blood tests. The major source of galactose is the milk sugar lactose. Lactosefree milk must be used throughout life. gallbladder A small, pear-shaped sac situated under the liver that stores bile. Bile, produced by the liver, passes into the gallbladder via the hepatic and cystic ducts. It is released into the intestine via the common bile duct.... galactorrhoea
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