The colloquial term for the multi-tentacled hydrozoan colony Physalia physalis, recentlydescribed on the eastern coast of Australia.
Habitat: A genus of topical Asia, Malayasia and the Pacific. Found wild and cultivated all over India.
English: Giant Taro.Ayurvedic: Maanaka, Maana, Maankanda, Kasaalu, Hastikarni.Siddha/Tamil: Merukan kizhangu.Action: Rootstock—mild laxative, diuretic (in anasarca); used in inflammations and diseases of abdomen and spleen. Leaf—astringent, styptic, antitumour. Root and leaf—rubefacient. Tubers—used as vegetable after eliminating oxalate content.
All parts of the plant, except tubers, contain cyanogenic principle, a mixture of triglochinin and iso- triglochinin. The tubers contain sterols and high concentration of soluble oxa- lates (prolonged use may lead to calcium deficiency and oxaluria.) The tubers contain a trypsin/chymotrypsin inhibitor. The plant contains HCN (0.0027%). It is found to be mitogenic to human peripheral blood lymphocytes.Dosage: Tuber—5-10 g powder. (CCRAS.)... alocasia indicaNutritional Profile Energy value (calories per serving): Moderate Protein: High Fat: Low to moderate Saturated fat: Low to moderate Cholesterol: Moderate Carbohydrates: Low Fiber: None Sodium: Low (fresh fish) High (some canned or salted fish) Major vitamin contribution: Vitamin A, vitamin D Major mineral contribution: Iodine, selenium, phosphorus, potassium, iron, calcium
About the Nutrients in This Food Like meat, poultry, milk, and eggs, fish are an excellent source of high- quality proteins with sufficient amount of all the essential amino acids. While some fish have as much or more fat per serving than some meats, the fat content of fish is always lower in saturated fat and higher in unsaturated fats. For example, 100 g/3.5 ounce cooked pink salmon (a fatty fish) has 4.4 g total fat, but only 0.7 g saturated fat, 1.2 g monounsaturated fat, and 1.7 g polyunsaturated fat; 100 g/3.5 ounce lean top sirloin has four grams fat but twice as much saturated fat (1.5 g), plus 1.6 g monounsatu- rated fat and only 0.2 g polyunsaturated fat. Omega-3 Fatty Acid Content of Various Fish (Continued) Fish Grams/ounce Rainbow trout 0.30 Lake whitefish 0.25 Source: “Food for t he Heart,” American Health, April 1985. Fish oils are one of the few natural food sources of vitamin D. Salmon also has vita- min A derived from carotenoid pigments in the plants eaten by the fish. The soft bones in some canned salmon and sardines are an excellent source of calcium. CAUTION: do not eat the bones in r aw or cook ed fish. the only bones consider ed edible ar e those in the canned products.
The Most Nutritious Way to Serve This Food Cooked, to kill parasites and potentially pathological microorganisms living in raw fish. Broiled, to liquify fat and eliminate the fat-soluble environmental contaminants found in some freshwater fish. With the soft, mashed, calcium-rich bones (in canned salmon and canned sardines).
Diets That May Restrict or Exclude This Food Low-purine (antigout) diet Low-sodium diet (canned, salted, or smoked fish)
Buying This Food Look for: Fresh-smelling whole fish with shiny skin; reddish pink, moist gills; and clear, bulging eyes. The flesh should spring back when you press it lightly. Choose fish fillets that look moist, not dry. Choose tightly sealed, solidly frozen packages of frozen fish. In 1998, the FDA /National Center for Toxicological Research released for testing an inexpensive indicator called “Fresh Tag.” The indicator, to be packed with seafood, changes color if the product spoils. Avoid: Fresh whole fish whose eyes have sunk into the head (a clear sign of aging); fillets that look dry; and packages of frozen fish that are stained (whatever leaked on the package may have seeped through onto the fish) or are coated with ice crystals (the package may have defrosted and been refrozen).
Storing This Food Remove fish from plastic wrap as soon as you get it home. Plastic keeps out air, encouraging the growth of bacteria that make the fish smell bad. If the fish smells bad when you open the package, throw it out. Refrigerate all fresh and smoked fish immediately. Fish spoils quickly because it has a high proportion of polyunsaturated fatty acids (which pick up oxygen much more easily than saturated or monounsaturated fatty acids). Refrigeration also slows the action of microorgan- isms on the surface of the fish that convert proteins and other substances to mucopolysac- charides, leaving a slimy film on the fish. Keep fish frozen until you are ready to use it. Store canned fish in a cool cabinet or in a refrigerator (but not the freezer). The cooler the temperature, the longer the shelf life.
Preparing This Food Fresh fish. Rub the fish with lemon juice, then rinse it under cold running water. The lemon juice (an acid) will convert the nitrogen compounds that make fish smell “fishy” to compounds that break apart easily and can be rinsed off the fish with cool running water. R insing your hands in lemon juice and water will get rid of the fishy smell after you have been preparing fresh fish. Frozen fish. Defrost plain frozen fish in the refrigerator or under cold running water. Pre- pared frozen fish dishes should not be thawed before you cook them since defrosting will make the sauce or coating soggy. Salted dried fish. Salted dried fish should be soaked to remove the salt. How long you have to soak the fish depends on how much salt was added in processing. A reasonable average for salt cod, mackerel, haddock (finnan haddie), or herring is three to six hours, with two or three changes of water. When you are done, clean all utensils thoroughly with hot soap and hot water. Wash your cutting board, wood or plastic, with hot water, soap, and a bleach-and-water solution. For ultimate safety in preventing the transfer of microorganisms from the raw fish to other foods, keep one cutting board exclusively for raw fish, meats, and poultry, and a second one for everything else. Finally, don’t forget to wash your hands.
What Happens When You Cook This Food Heat changes the structure of proteins. It denatures the protein molecules so that they break apart into smaller fragments or change shape or clump together. These changes force moisture out of the tissues so that the fish turns opaque. The longer you cook fish, the more moisture it will lose. Cooked fish flakes because the connective tissue in fish “melts” at a relatively low temperature. Heating fish thoroughly destroys parasites and microorganisms that live in raw fish, making the fish safer to eat.
How Other Kinds of Processing Affect This Food Marinating. Like heat, acids coagulate the proteins in fish, squeezing out moisture. Fish marinated in citrus juices and other acids such as vinegar or wine has a firm texture and looks cooked, but the acid bath may not inactivate parasites in the fish. Canning. Fish is naturally low in sodium, but can ned fish often contains enough added salt to make it a high-sodium food. A 3.5-ounce ser ving of baked, fresh red salmon, for example, has 55 mg sodium, while an equal ser ving of regular can ned salmon has 443 mg. If the fish is can ned in oil it is also much higher in calories than fresh fish. Freezing. When fish is frozen, ice cr ystals form in the flesh and tear its cells so that mois- ture leaks out when the fish is defrosted. Commercial flash-freezing offers some protec- tion by freezing the fish so fast that the ice cr ystals stay small and do less damage, but all defrosted fish tastes drier and less palatable than fresh fish. Freezing slows but does not stop the oxidation of fats that causes fish to deteriorate. Curing. Fish can be cured (preser ved) by smoking, dr ying, salting, or pickling, all of which coagulate the muscle tissue and prevent microorganisms from growing. Each method has its own particular drawbacks. Smoking adds potentially carcinogenic chemicals. Dr ying reduces the water content, concentrates the solids and nutrients, increases the calories per ounce, and raises the amount of sodium.
Medical Uses and/or Benefits Protection against cardiovascular disease. The most important fats in fish are the poly- unsaturated acids k nown as omega-3s. These fatt y acids appear to work their way into heart cells where they seem to help stabilize the heart muscle and prevent potentially fatal arrhythmia (irregular heartbeat). A mong 85,000 women in the long-run n ing Nurses’ Health Study, those who ate fatt y fish at least five times a week were nearly 50 percent less likely to die from heart disease than those who ate fish less frequently. Similar results appeared in men in the equally long-run n ing Physicians’ Health Study. Some studies suggest that people may get similar benefits from omega-3 capsules. Researchers at the Consorzio Mario Negri Sud in Santa Maria Imbaro ( Italy) say that men given a one-gram fish oil capsule once a day have a risk of sudden death 42 percent lower than men given placebos ( “look-alike” pills with no fish oil). However, most nutrition scientists recom- mend food over supplements. Omega-3 Content of Various Food Fish Fish* (3 oz.) Omega-3 (grams) Salmon, Atlantic 1.8 Anchovy, canned* 1.7 Mackerel, Pacific 1.6 Salmon, pink, canned* 1.4 Sardine, Pacific, canned* 1.4 Trout, rainbow 1.0 Tuna, white, canned* 0.7 Mussels 0.7 * cooked, wit hout sauce * drained Source: Nat ional Fisheries Inst itute; USDA Nut rient Data Laborator y. Nat ional Nut ri- ent Database for Standard Reference. Available online. UR L : http://w w w.nal.usda. gov/fnic/foodcomp/search /.
Adverse Effects Associated with This Food Allergic reaction. According to the Merck Manual, fish is one of the 12 foods most likely to trigger classic food allergy symptoms: hives, swelling of the lips and eyes, and upset stom- ach. The others are berries (blackberries, blueberries, raspberries, strawberries), chocolate, corn, eggs, legumes (green peas, lima beans, peanuts, soybeans), milk, nuts, peaches, pork, shellfish, and wheat (see wheat cer ea ls). NOTE : Canned tuna products may contain sulfites in vegetable proteins used to enhance the tuna’s flavor. People sensitive to sulfites may suf- fer serious allergic reactions, including potentially fatal anaphylactic shock, if they eat tuna containing sulfites. In 1997, tuna manufacturers agreed to put warning labels on products with sulfites. Environmental contaminants. Some fish are contaminated with methylmercury, a compound produced by bacteria that chemically alters naturally occurring mercury (a metal found in rock and soil) or mercury released into water through industrial pollution. The methylmer- cury is absorbed by small fish, which are eaten by larger fish, which are then eaten by human beings. The larger the fish and the longer it lives the more methylmercury it absorbs. The measurement used to describe the amount of methylmercury in fish is ppm (parts per mil- lion). Newly-popular tilapia, a small fish, has an average 0.01 ppm, while shark, a big fish, may have up to 4.54 ppm, 450 times as much. That is a relatively small amount of methylmercur y; it will soon make its way harmlessly out of the body. But even small amounts may be hazardous during pregnancy because methylmercur y targets the developing fetal ner vous system. Repeated studies have shown that women who eat lots of high-mercur y fish while pregnant are more likely to deliver babies with developmental problems. As a result, the FDA and the Environ men- tal Protection Agency have now warned that women who may become pregnant, who are pregnant, or who are nursing should avoid shark, swordfish, king mackerel, and tilefish, the fish most likely to contain large amounts of methylmercur y. The same prohibition applies to ver y young children; although there are no studies of newborns and babies, the young brain continues to develop after birth and the logic is that the prohibition during pregnancy should extend into early life. That does not mean no fish at all should be eaten during pregnancy. In fact, a 2003 report in the Journal of Epidemiology and Community Health of data from an 11,585-woman study at the University of Bristol (England) shows that women who don’t eat any fish while pregnant are nearly 40 percent more likely to deliver low birth-weight infants than are women who eat about an ounce of fish a day, the equivalent of 1/3 of a small can of tuna. One theory is that omega-3 fatty acids in the fish may increase the flow of nutrient-rich blood through the placenta to the fetus. University of Southern California researchers say that omega-3s may also protect some children from asthma. Their study found that children born to asthmatic mothers who ate oily fish such as salmon at least once a month while pregnant were less likely to develop asthma before age five than children whose asthmatic pregnant mothers never ate oily fish. The following table lists the estimated levels of mercury in common food fish. For the complete list of mercury levels in fish, click onto www.cfsan.fda.gov/~frf/sea-mehg.html. Mercury Levels in Common Food Fish Low levels (0.01– 0.12 ppm* average) Anchovies, butterfish, catfish, clams, cod, crab (blue, king, snow), crawfish, croaker (Atlantic), flounder, haddock, hake, herring, lobster (spiny/Atlantic) mackerel, mul- let, ocean perch, oysters, pollock, salmon (canned/fresh frozen), sardines, scallops, shad (American), shrimp, sole, squid, tilapia, trout (freshwater), tuna (canned, light), whitefish, whiting Mid levels (0.14 – 0.54 ppm* average) Bass (salt water), bluefish, carp, croaker ( Pacific), freshwater perch, grouper, halibut, lobster (Northern A merican), mackerel (Spanish), marlin, monkfish, orange roughy, skate, snapper, tilefish (Atlantic), tuna (can ned albacore, fresh/frozen), weakfish/ sea trout High levels (0.73 –1.45 ppm* average) King mackerel, shark, swordfish, tilefish * ppm = parts per million, i.e. parts of mercur y to 1,000,000 parts fish Source: U.S. Food and Drug Administ rat ion, Center for Food Safet y and Applied Nut rit ion, “Mercur y Levels in Commercial Fish and Shellfish.” Available online. UR L : w w w.cfsan.fda. gov/~frf/sea-mehg.ht ml. Parasitical, viral, and bacterial infections. Like raw meat, raw fish may carry various pathogens, including fish tapeworm and flukes in freshwater fish and Salmonella or other microorganisms left on the fish by infected foodhandlers. Cooking the fish destroys these organisms. Scombroid poisoning. Bacterial decomposition that occurs after fish is caught produces a his- taminelike toxin in the flesh of mackerel, tuna, bonito, and albacore. This toxin may trigger a number of symptoms, including a flushed face immediately after you eat it. The other signs of scombroid poisoning—nausea, vomiting, stomach pain, and hives—show up a few minutes later. The symptoms usually last 24 hours or less.
Food/Drug Interactions Monoamine oxidase (MAO) inhibitors. Monoamine oxidase inhibitors are drugs used to treat depression. They inactivate naturally occurring enzymes in your body that metabolize tyramine, a substance found in many fermented or aged foods. Tyramine constricts blood vessels and increases blood pressure. If you eat a food such as pickled herring, which is high in tyramine, while you are taking an M AO inhibitor, your body may not be able to eliminate the tyramine and the result may be a hypertensive crisis.... fish
Habitat: On the shores of the United Kingdom, North Atlantic Ocean, North Pacific Coast of America; as a weed; found in Indian Ocean on the Manora Rocks. Allied species—F. distichus Linn., and F nodosus Linn. (Included in Glossary of Indian Medicinal Plants, CSIR, also in its second supplement.) F. nodosus is found in India along sea shores.
English: Bladderwrack, Black Tang, Rockweed, Kelp.Action: Weed—one of the richest source of minerals, chiefly iodine, sodium, manganese, sulphur, silicon, zinc and copper. Effective against obesity, antirheumatic. Stimulates circulation of lymph. Endocrine gland stimulant. Allays onset of arteriosclerosis by maintaining elasticity of walls of blood vessels. Mild diuretic, bulk, laxative, antibiotic. High sodium content may reduce effectiveness of diuretics.
(The herb contains trace metal, particularly iodine from 0.03-1.0%. It may contain waste metals such as cadmium and strontium, when grown in a polluted environment. Variable iodine content and arsenic contamination make the herb unsafe.)The herb should be used with caution in hyperthyroidism and hypothyroidism. Excess thyroid activity maybe aggravated by the iodine content of the herb; it may disrupt thyroid function. One gram of Bladderwrack might contain as much as 600 mcg iodine (Ingesting more than 150 mcg iodine per day may cause hyperthyroidism or exacerbate existing hyperthyroidism.) (Natural Medicines Comprehensive Database, 2007.)Due to the antithrombin effects ofits fucan polysaccharides, consumption of the herb in cases of G1 bleeding disorders is contraindicated.(Included among unapproved herbs by German Commission E.)... fucus vesiculosusSymptoms. Failing appetite, weight loss, flatulence, bowel symptoms, bladder disturbance, abdominal pain, clothes tight around the abdomen. The disease usually presents after the age of 45, users of contraceptives having a lower risk of development.
Risk of ovarian cancer has been related to women who consume too much animal fat and too little vegetable fat (JAM Nov. 1984). A similar risk is recorded in a report from Milan providing strong evidence of its relation to excessive coffee consumption.
Researchers at John Hopkin’s University, Baltimore, USA, report success with Taxol, extracted from the bark of the Pacific Yew Tree, given intravenously to 40 women with ovarian cancer resistant to other therapies, caused a 50 per cent decrease in size of the tumours. (New Scientist 1989, 1687, p37) Treatment. Should it be necessary to defer surgery or cytotoxic chemotherapy, any of the following alternatives may be taken with profit, or prescribed as secondary to primary treatment.
Tea. Equal parts: Agnus Castus, Gotu Kola, Red Clover. 1 heaped teaspoon to each cup boiling water; infuse 5-15 minutes. Drink freely.
Formula. Cramp bark 3; Liquorice 1; Thuja 1; Poke root half. Mix. Dose: Powders: 750mg (three 00 capsules or half a teaspoon). Liquid extracts: 1 teaspoon. Tinctures: 2 teaspoons. Thrice daily.
Vaginal pack. 8 parts Slippery Elm powder mixed with 1 part Thuja powder in a little water to form a paste; saturate tampon and insert.
Dr J. Christopher. For pre- and post-operative pain: Black Willow.
British Herbal Pharmacopoeia. Cramp bark for pain.
Diet. See: DIET – CANCER. Drinks of Violet leaf tea freely.
Supplements. Post-operative treatment should include Comfrey and Calcium to counter the loss of calcium on surgical removal, with possible brittle and broken bones in ageing women.
Note: When a potential lesion is found, a pelvic ultrasound scan may confirm.
Treatment by gynaecologist or oncologist. ... cancer – ovaries
FAMILY: Lamiaceae (Labiatae)
SYNOYNMS Common basil, joy-of-the-mountain, ‘true’ sweet basil, European basil.
GENERAL DESCRIPTION: A tender annual herb, with very dark green, ovate leaves, greyish-green beneath, an erect square stem up to 60 cms high, bearing whorls of two-lipped greenish or pinky-white flowers. The whole plant has a powerful aromatic scent.
DISTRIBUTION: Native to tropical Asia and Africa, it is now widely cultivated throughout Europe, the Mediterranean region, the Pacific Islands, North and South America. The European, French or ‘true’ sweet basil oil is produced in France, Italy, Egypt, Bulgaria, Hungary and the USA.
OTHER SPECIES: There are many varieties of basil occurring all over the world, used both for their culinary and medicinal applications, such as bush basil (O. minimum), holy basil (O. sanctum), both from India, camphor basil (O. kilimanjaricum) from East Africa (also grown in India), and the fever plant (O. viride) from West Africa. However, there are two principal chemotypes most commonly used for the extraction of essential oil: the so-called ‘French basil’ and the ‘exotic basil’ – see separate entry.
HERBAL/FOLK TRADITION: Widely used in Far Eastern medicine especially in the Ayurvedic tradition, where it is called tulsi. It is used for respiratory problems such as bronchitis, coughs, colds, asthma, ’flu and emphysema but is also used as an antidote to poisonous insect or snake bites. It has also been used against epidemics and fever, such as malaria. It improves blood circulation and the digestive system and in China it is used for stomach and kidney ailments.
In the West it is considered a ‘cooling’ herb, and is used for rheumatic pain, irritable skin conditions and for those of a nervous disposition. It is a popular culinary herb, especially in Italy and France.
ACTIONS: Antidepressant, antiseptic, antispasmodic, carminative, cephalic, digestive, emmenagogue, expectorant, febrifuge, galactagogue, nervine, prophylactic, restorative, stimulant of adrenal cortex, stomachic, tonic.
EXTRACTION: Essential oil by steam distillation from the flowering herb.
CHARACTERISTICS: ‘True’ sweet basil oil is a colourless or pale yellow liquid with a light, fresh sweet-spicy scent and balsamic undertone. It blends well with bergamot, clary sage, lime, opopanax, oakmoss, citronella, geranium, hyssop and other ‘green’ notes.
PRINCIPAL CONSTITUENTS: Linalol (40–45 per cent), methyl chavicol (23.8 per cent) and small amounts of eugenol, limonene and citronellol, among others.
SAFETY DATA: Relatively non-toxic, non-irritant, possible sensitization in some individuals. Avoid during pregnancy.
AROMATHERAPY/HOME: USE
Skin Care: Insect bites (mosquito, wasp), insect repellent.
Circulation, Muscles and Joints: Gout, muscular aches and pains, rheumatism.
Respiratory Syste: Bronchitis, coughs, earache, sinusitis.
Digestive System: Dyspepsia, flatulence, nausea.
Genito-Urinary System: Cramps, scanty periods.
Immune System: Colds, fever, ’flu, infectious disease.
Nervous System: Anxiety, depression, fatigue, insomnia, migraine, nervous tension: ‘Oil of Basil is an excellent, indeed perhaps the best, aromatic nerve tonic. It clears the head, relieves intellectual fatigue, and gives the mind strength and clarity.’8
OTHER USES: The oil is used in soaps, cosmetics and perfumery; it is also used extensively in major food categories, especially savouries.... basil, french
FAMILY: Apocynaceae
SYNONYMS: P. acuminate, P. acutifolia, common frangipani, temple tree, pagoda tree, graveyard tree, temple flower, may flower, frangipane, plumeria, melia.
GENERAL DESCRIPTION: Plumeria is a genus of 7–8 species native to tropical and subtropical Americas consisting mainly of deciduous shrubs and trees. P. rubra (and variation P. acutifolia) is the commonest frangipani species and has the most fragrant flowers. P. rubra is a small tree up to 5 metres tall with a ‘candelabrum’ shape, having a single trunk and branches that spread to form an open canopy. The deciduous pointed leaves, dark green on top and a lighter shade underneath, cluster at the tips of branches. The greyish-green, scaly bark produces a milky, sticky sap that is poisonous, much like oleander. The frangipani flowers which appear in clusters, each with five waxy petals, are most fragrant at night in order to lure moths to pollinate them. The species P. rubra comes in many colours: white, cream, yellow, orange, pink and red, usually with a contrasting centre.
DISTRIBUTION: P. rubra is native to tropical Central America, Venezuela, Brazil and Mexico, although it is now widely cultivated throughout the world in tropical and sub-tropical regions. In Hawaii it grows so abundantly that many people think that it is indigenous to the island. The frangipani tree is also very popular on the island of Bali, where it is planted in almost every village temple and, as in Hawaii, plays an important part in the local culture. Many countries have given a traditional name to this decorative aromatic species, such as ‘pagoda tree’ in India, ‘temple flower’ in Sri Lanka and ‘melia’ in Hawaii. In Indonesia, where the flower is associated with Balinese culture, it is known as ‘kamboja’. Now it has become naturalized throughout southern and southeastern Asia and can also commonly be found growing in the southern Mediterranean, for example in the Canary Islands.
OTHER SPECIES: P. rubra is the source of many Plumeria hybrid cultivars. In the past, the different flower colours of this plant were associated with distinct species but are now regarded as different forms of the same species. However, the white-flowered form of P. rubra is sometimes misidentified as P. alba, a rarely cultivated species endemic to the Lesser Antilles and Puerto Rico. Other popular species in the genus include P. obtusa or the evergreen frangipani (with leaves more rounded than those of P. rubra) and the white- or cream-flowered P. stenophylla which blooms heavily over a long period.
HERBAL/FOLK TRADITION: The genus Plumeria is attributed to Charles Plumier, a seventeenth-century French botanist who described several tropical species. The common name, ‘frangipani’, comes from the Italian nobleman, Marquis Frangipani, who created a perfume used to scent gloves in the sixteenth century. Frangipani is known as the ‘tree of life’, according to ancient Indian belief, and is associated with temples in both Hindu and Buddhist cultures. In India, the frangipani is considered to be a symbol of immortality because of its ability to produce leaves and flowers even after it has been lifted out of the soil. It is regarded as a sacred tree in Laos and every Buddhist temple in the country has frangipani planted in their courtyards. In Cambodia, the flowers are used in ritual offerings to the deities and Balinese Hindus use the flowers in their temple offerings daily. In several Pacific islands, such as Tahiti, Fiji, Samoa and Hawaii, Plumeria species are used for making leis, their traditional flower garlands. In modern Polynesian culture, the flowers are also worn by women to indicate their relationship status.
Frangipani has also been celebrated for centuries for its healing capacity in many diverse cultures. In Sri Lanka, Plumeria flowers are eaten as fritters, while the heart of the wood is taken as a vermifuge or as a laxative. In Ayurveda, the Plumeria species are widely used as a purgative, as a remedy for diarrhoea, to treat itch, asthma, coughs, bronchitis, blood disorders and fever. In the Guianas, P. rubra is used for the treatment of skin eruptions, abscesses, dysentery, herpes, coughs and as a purgative. In Caribbean cultures, the leaves are used as a healing wrap for bruises and ulcers while the latex is used as a liniment for rheumatism. In Vietnam, the bark mashed in alcohol, is used to combat skin inflammation, indigestion and high blood pressure. Frangipani flower tea is also generally believed to have a beneficial effect, being good for digestion.
ACTIONS: Anti-inflammatory, anti-oxidant, antimicrobial, antifungal, anti-tumoral, antiviral, aphrodisiac, astringent, nervine.
EXTRACTION: Frangipani absolute is obtained by alcoholic or solvent extraction from the concrete prepared from P. rubra (acutifolia). The absolute has a thick, treacle consistency at room temperature.
CHARACTERISTICS: The absolute has a heavy, sweet, floral-green aroma, with a soft-spicy background and hints of apricot. It blends with sandalwood, rose, patchouli, tuberose, clove bud, jasmine, neroli, bergamot, ginger, ylang ylang and most citrus oils.
PRINCIPAL CONSTITUENTS: The oil of .P obtusa is rich in benzyl salicylate (45.4 per cent) and benzyl benzoate (17.2 per cent) Oil obtained from P.acuminata is rich in palmitic acid (36.2 per cent), linoleic acid (16.8 per cent), lauric acid (10.4 per cent) and myristic acid (10.3 per cent). ‘The pink flowered P. rubra oil was similar to P. acuminata oil in that it was also devoid of benzyl salicylate and benzyl benzoate and rich in alkanoic acids but linoleic acid was absent in the oil of the former. However, the orange-flowered P. rubra oil contained both the non-terpene esters (benzyl salicylate, benzyl benzoate and 2-phenylethyl benzoate) and alkanoic acids in significant amounts.’.
SAFETY DATA: Generally considered to be a safe oil, but best avoided in pregnancy and for children. May cause skin irritation in concentration.
AROMATHERAPY/HOME: USE
Skin Care: Inflamed and sensitive skin, mature skin, wrinkles and general skin care.
Nervous System: Anxiety, depression, fear, insomnia, nervous debility and tension, mood swings, stress.
OTHER USES: Frangipani absolute is mainly used in the high-class perfumery due to its unique aroma and long-lasting qualities. It is also used in candle and soap making along with some phyto-cosmetic applications and various beauty and skin care products for defying the ageing process.... frangipani
FAMILY: Asteraceae
SYNONYMS: Gumweed, hardy grindelia, gum plant, scaly grindelia, rosin weed, curlytop gumweed, curlycup gumweed, tarweed, resin-weed, sticky-heads.
GENERAL DESCRIPTION: A biennial or short-lived perennial up to one metre high with yellow, daisy-like flower heads, each with overlapping rows of backward-curling, bracts: squarrosa is Latin for ‘scaly or rough’, referring to these curling bracts. The leaves are dotted with resinous glands: thus many common names for Grindelia squarrosa, such as gumweed, refer to the gooey resin that they exude, which has a sweet incense-like scent. This white viscous gum may cover the entire bud top and flowers, which bloom in late summer from July to September. However, the dried flowering heads may persist for several years due to the preservative action of the gummy resin!
DISTRIBUTION: This plant is native to western North America and Mexico. It is naturalized in eastern North America and the Pacific Coast states: several species are also cultivated as ornamentals in Europe.
OTHER SPECIES: Grindelia comprises about 60 species: the name of the genus honours the Russian botanist, David Grindel. All are native to North and Central America and chiefly distributed in warm-temperate regions. Several species are used to produce essential oils, including G. oregana and G. robusta as well as G. squarrosa. All these oils were found to contain alpha-pinene, ?-pinene, limonene, borneol, bornyl acetate trans-pinocarveol and germacrene D as the main constituents and only showed small differences in chemical composition. However, menthol, menthone and pulegone were detected only in the essential oil of G. oregano.
HERBAL/FOLK TRADITION: Grindelia has been used as a traditional herbal remedy by indigenous cultures all over the Americas for centuries. The plant was harvested when in full bloom and used fresh as a poultice or herbal extract or dried for infusions etc. The herb was used by Great Plains Tribes mainly to treat respiratory problems, such as asthma, colic, coughs and bronchitis, especially among the aged; the leaves were smoked to relieve spasmodic asthma. Externally, the crushed flowers were used to make poultices, which was applied to burns, rashes, poison ivy, blisters, dermatitis, eczema, saddle sores and raw skin. The leaves and flowering tops was used to make an herbal tea used to relieve coughs and dizziness. The sticky sap was chewed as gum and herbal extracts were also used to treat rheumatic conditions. Spanish New Mexicans would also drink a tea made from boiling the flower buds in water, for treating kidney problems. The Eclectic School of Medicine used Grindelia externally to promote skin regrowth and to heal reluctant, persistent ulcers.
The medicinal value of this plant was not recognized by the orthodox practitioners of medicine in the US till the middle of the nineteenth century, after which it came into prominence as a major medicinal plant. Official recognition of Grindelia came with the introduction of the herb in the Pharmacopoeia of the United States in 1882. It is still listed in the U.S. Dispensatory, and is currently used by modern Americans in the treatment of colds, hay fever, nasal congestion, whooping cough, bronchial catarrh, asthma etc. It is current in the German Commission E for catarrh of the upper respiratory tract and the British Pharmacopoeia also lists the antispasmodic, expectorant and cardiac depressant properties of this herb. The positive effects of this herb on the relief of symptoms of common cold have been recognized empirically. Indeed recent studies have shown it to have good expectorant and antispasmodic as well as moderate anti-inflammatory and antibiotic effects. It also appears to aid allergenic attacks, not only by relieving the symptoms but in creating anti-bodies to reduce episodes and their severity. Secondary uses include the treatment of cystitis and fever, usually in combinations with other herbs. It is also indicated externally in lotion form for the treatment of eczema, dermatitis and rashes due to poison ivy, hives etc.
ACTIONS: Anti-asthmatic, antibacterial, antidepressant, antihistamine, anti-inflammatory, antimicrobial, antiseptic, antispasmodic, astringent, cooling, decongestant, emetic, expectorant, immune support, mucolytic, regenerative, sedative.
EXTRACTION: The essential oil is steam distilled from the flowering plant.
CHARACTERISTICS: A mobile liquid with a strong, earthy-herbaceous, medicinal and slightly camphoraceous odour. It blends well with eucalyptus, ravintsara, myrtle, pine, cypress and peru balsam.
PRINCIPAL CONSTITUENTS: Alpha-pinene (aprox. 25 per cent) is the major constituent, with ?-pinene, limonene, borneol, bornyl acetate and germacrene D. Data is lacking regarding the interaction of the chemistry of the aromatic resin and the volatile oils.
SAFETY DATA: No adverse effects have been reported in the literature regarding the safety of Grindelia in the case of therapeutic application. However, data is lacking regarding the essential oil specifically.
AROMATHERAPY/HOME: USE
Skin Care: Acne, blisters, cuts, eczema, dermatitis, rashes (hives etc), stretch marks, scars, ulcers, wounds and skin care generally.
Respiratory System: Aids breathing, asthma, catarrh, chronic colds, bronchitis, congestion, hay fever, fever, ’flu, sinusitis, sore throat, whooping cough.
Immune System: Supports the immune system.
Nervous System: Nervous tension, stress.
OTHER USES: A homeopathic remedy is prepared from the leaves and flowering stems. It is used by pharmaceutical companies in whooping cough and asthma drugs; also available as a tincture.... grindelia
FAMILY: Myrtaceae
SYNONYMS: M. quinquenervia, ‘gomenol’.
GENERAL DESCRIPTION: An evergreen tree with a flexible trunk and spongy bark, pointed linear leaves and bearing spikes of sessile yellowish flowers. The leaves have a strong aromatic scent when they are crushed.
DISTRIBUTION: Native to Australia, New Caledonia, and the French Pacific Islands. The majority of the oil is produced in Australia and Tasmania.
OTHER SPECIES: A typical member of the ‘tea tree’ group of oils; the oil is similar to cajeput. There is another physiological form of M. viridiflora called ‘Variety A’, which was originally developed to provide a natural source of nerolidol, the main constituent of its essential oil.
HERBAL/FOLK TRADITION: It is used locally for a wide variety of ailments, such as aches and pains, respiratory conditions, cuts and infections; it is also used to purify the water. The name ‘gomenol’ derives from the fact that it used to be shipped from Gomen in the French East Indies.
ACTIONS: Analgesic, anthelmintic, anticatarrhal, antirheumatic, antiseptic, antispasmodic, bactericidal, balsamic, cicatrisant, diaphoretic, expectorant, regulator, stimulant, vermifuge.
EXTRACTION: Essential oil by steam distillation from the leaves and young twigs. (Usually rectified to remove irritant aldehydes.)
CHARACTERISTICS: A colourless, pale yellow or greenish liquid with a sweet, fresh, camphoraceous odour.
PRINCIPAL CONSTITUENTS: Cineol (50–65 per cent), terpineol, pinene, limonene, citrene, terebenthene, valeric ester, acetic ester, butyric ester.
SAFETY DATA: Non-toxic, non-irritant, nonsensitizing. Often subject to adulteration.
AROMATHERAPY/HOME: USE
Skin care: Acne, boils, burns, cuts, insect bites, oily skin, spots, ulcers, wounds.
Circulation muscles and joints: Muscular aches and pains, poor circulation, rheumatism.
Respiratory system: Asthma, bronchitis, catarrhal conditions, coughs, sinusitis, sore throat, whooping cough.
Genito-urinary system: Cystitis, urinary infection.
Immune system: Colds, fever, ’flu.
OTHER USES: Used in pharmaceutical preparations such as gargles, cough drops, toothpastes, mouth sprays, etc.... niaouli
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