Revulsive Health Dictionary

Alpinia galanga

Zingiberaceae

San:Sugandhamula, Rasna;

Hin:Kulainjan; Mal:Aratta, Chittaratha;

Tam:Arattai;

Guj: Kolinjan;

Kan: Dumba-rasmi; Mar: Kosht-Kulinjan;

Tel: Pedda-dumparash-tram

Importance: The greater galangal, Java galangal or Siamese ginger is a perennial aromatic rhizomatous herb. This plant is cultivated for its rhizome in tropical areas of south and East India. Because of the presence of essential oil, the rhizomes are used in bronchial troubles and as a carminative. They are also useful in vitiated conditions of vata and kapha, rheumatoid arthritis, inflammations, stomatopathy, pharyngopathy, cough, asthma, hiccough, dyspepsia, stomachalgia, obesity, diabetes, cephalagia, tubercular glands and intermittent fevers. It is one of the ingredients of medicated “Pan” used for removing the foul smell of the mouth and getting relief in throat inflammation. In Ayurveda, “Rasna-saptak-kwath” and “Rasna-adikamath” are used as antiinflammatory decoctions. In Unani, it is an ingredient of aphrodisiac preparations, “Majun Mugawivi ma Mumsik”, “Majun Samagh”, and antispasmodic nervine tonic “Majun Chobchine” and “Lubab Motadil”. It is also used in “Arq Pan” as a cardiac stimulant and carminative.

Distribution: The Java galangal is mainly distributed in Eastern Himalayas and South-West India. This is very common in West Bengal, Bihar, Assam, Kerala, Karnataka and throughout the Western Ghats. It is cultivated also in these places. They are also found in countries like Sri Lanka and Malaya.

Botany: Alpinia galanga (Linn.) Willd. belongs to the family Zingiberaceae. It is a perennial herb, about 2m high with lower portion covered with smooth leaf sheaths. The leaves are broadly lanceolate, 30-60cm long and 10-15cm broad. The flowers are arranged in erect, terminal panicles. composed of numerous spreading dichotomous branches each with two to six, pale greenish-white faintly fragrant flowers. Fruits 1.25 cm long, oblong, constricted in the middle or even pear shaped, three sided and deep orange red in colour. Seeds are ash coloured, three angled, finely striated towards the hilum. Both the seeds and rhizomes have pungent aroma.

Apinia calcarata (Linn.) Willd is another species of the genus with much medicinal importance. It is shorter in stature but stronger in aroma than Alpinia galanga.

Agrotechnology: Siamese Ginger comes up well in tropical climate. It grows on a wide range of climates and soils. Well drained hilly areas and places of 1400m high altitude are good for its cultivation. This is commercially propagated vegetatively by rhizomes. The field should be ploughed to a good tilth. All the stones and pebbles should be removed. Organic manures at 10t/ha are applied during land preparation. Seedbeds are prepared with 1m breadth, 2m length and 15cm height. Small pits are made at 25cm spacing above the seedbeds and 5cm long rhizomes are planted. Seedbeds are covered with dried leaves. It is irrigated immediately after planting. Regular weeding is needed during the initial stages of crop growth. This is cultivated also as an intercrop in coconut or rubber plantations. Rhizomes are dug out after cutting the top portions when the crop reaches 1.5-2 years of maturity. The average yield is 10-15 tonnes of fresh rhizomes/ha and the driage is 25-30%. The collected rhizomes are washed and cut into pieces of 5cm long and dried in sun for 4 days before sale.

Properties and activity: The rhizome contains tannins and flavonoids, some of which have been identified as kaempferide, galangin and alpinin. Seeds contain 1’-acetoxychavicol acetate and 1’-acetoxy eugenol acetate, antiulcer principles caryophyllenols I and II, n-pentadecane, 7-heptadecane and fatty acid methyl esters. Rhizomes yield essential oil containing methyl cinnamate, cineole and d-pinene and sesquiterpenoids. Fresh rhizome yielded 18 monoterpenoids of which -pinene, -pinene and limonene as major compounds and 17 oxygen containing monoterpenoids with cineol, terpinen-4-o1, and -terpineol as minor compounds.

The rhizomes are bitter, acrid, thermogenic, aromatic, nervine tonic, stimulant, revulsive, carminative, stomachic, disinfectant, aphrodisiac, expectorant, broncho-dilator, antifungal, febrifuge, antiinflammatory and tonic. Rhizome is CVS and CNS active, diuretic, hypothermic. Seed is antiulcerative. Rhizome spray in ether, over a space showed high knock down values against houseflies. Alcohol (50%) extract of rhizome is anti-amphetaminic. Unani physicians consider it good for impotence.... greater galangal

Thymus vulgaris

FAMILY: Lamiaceae (Labiatae)

SYNONYMS: T. aestivus, T. ilerdensis, T. webbianus, T. valentianus, French thyme, garden thyme, red thyme (oil), white thyme (oil).

GENERAL DESCRIPTION: A perennial evergreen subshrub up to 45 cms high with a woody root and much-branched upright stem. It has small, grey-green, oval, aromatic leaves and pale purple or white flowers.

DISTRIBUTION: Native to Spain and the Mediterranean region; now found throughout Asia Minor, Algeria, Turkey, Tunisia, Israel, the USA, Russia, China and central Europe. The oil is mainly produced in Spain but also in France, Israel, Greece, Morocco, Algeria, Germany and the USA.

OTHER SPECIES: There are numerous varieties of thyme – the common thyme is believed to have derived from the wild thyme or mother-of-thyme (T. serpyllum), which is also used to produce an essential oil called serpolet, similar in effect to the common thyme oil.

Another species used for the production of the so-called red thyme oil is particularly the Spanish sauce thyme (T. zygis), a highly penetrating oil good for cellulitis, sports injuries, etc. (although, like the common thyme, it is a skin irritant). Other species used for essential oil production include lemon thyme (T. citriodorus), a fresh scented oil good for asthma and other respiratory conditions, safe for children. Spanish marjoram (T. Mastichina) is actually botanically classified as a variety of thyme, with which it shares many common properties, despite its common name. Spanish marjoram contains mainly 1,8-cineole (up to 75 per cent) and linalool (up to 20 per cent), so therapeutically has much in common with eucalyptus, being well suited to treating viral and bacterial respiratory infections. See also Botanical Classification section.

HERBAL/FOLK TRADITION: One of the earliest medicinal plants employed throughout the Mediterranean region, well known to both Hippocrates and Dioscorides. It was used by the ancient Egyptians in the embalming process, and by the ancient Greeks to fumigate against infectious illness; the name derives from the Greek thymos meaning ‘to perfume’. It is also a long-established culinary herb, especially used for the preservation of meat.

It has a wide range of uses, though in Western herbal medicine its main areas of application are respiratory problems, digestive complaints and the prevention and treatment of infection. In the British Herbal Pharmacopoeia it is indicated for dyspepsia, chronic gastritis, bronchitis, pertussis, asthma, children’s diarrhoea, laryngitis, tonsillitis and enuresis in children.

ACTIONS: Anthelmintic, antimicrobial, antioxidant, antiputrescent, antirheumatic, antiseptic (intestinal, pulmonary, genito-urinary), antispasmodic, antitussive, antitoxic, aperitif, astringent, aphrodisiac, bactericidal, balsamic, carminative, cicatrisant, diuretic, emmenagogue, expectorant, fungicidal, hypertensive, nervine, revulsive, rubefacient, parasiticide, stimulant (immune system, circulation), sudorific, tonic, vermifuge.

EXTRACTION: Essential oil by water or steam distillation from the fresh or partially dried leaves and flowering tops. 1. ‘Red thyme oil’ is the crude distillate. 2. ‘White thyme oil’ is produced by further redistillation or rectification. (An absolute is also produced in France by solvent extraction for perfumery use.)

CHARACTERISTICS: 1. A red, brown or orange liquid with a warm, spicy-herbaceous, powerful odour. 2. A clear, pale yellow liquid with a sweet, green-fresh, milder scent. It blends well with bergamot, lemon, rosemary, melissa, lavender, lavandin, marjoram, Peru balsam, pine, etc.

PRINCIPAL CONSTITUENTS: Thymol and carvacrol (up to 60 per cent), cymene, terpinene, camphene, borneol, linalol; depending on the source it can also contain geraniol, citral and thuyanol, etc.

There are many chemotypes of thyme oil: notably the ‘thymol’ and ‘carvacrol’ types (warming and active); the ‘thuyanol’ type (penetrating and antiviral); and the milder ‘linalol’ or ‘citral’ types (sweet-scented, non-irritant).

SAFETY DATA: Red thyme oil, serpolet (from wild thyme), ‘thymol’ and ‘carvacrol’ type oils all contain quite large amounts of toxic phenols (carvacrol and thymol). They can irritate mucous membranes, cause dermal irritation and may cause sensitization in some individuals. Use in moderation, in low dilution only. They are best avoided during pregnancy.

White thyme is not a ‘complete’ oil and is often adulterated. Lemon thyme and ‘linalol’types are in general less toxic, non-irritant, with less possibility of sensitization – safe for use on the skin and with children.

AROMATHERAPY/HOME: USE

Skin care: Abscess, acne, bruises, burns, cuts, dermatitis, eczema, insect bites, lice, gum infections, oily skin, scabies.

Circulation muscles and joints: Arthritis, cellulitis, gout, muscular aches and pains, obesity, oedema, poor circulation, rheumatism, sprains, sports injuries.

Respiratory system: Asthma, bronchitis, catarrh, coughs, laryngitis, sinusitis, sore throat, tonsillitis.

Digestive system: Diarrhoea, dyspepsia, flatulence.

Genito-urinary system: Cystitis, urethritis.

Immune system: Chills, colds, ’flu, infectious diseases.

Nervous system: Headaches, insomnia, nervous debility and stress-related complaints – ‘helps to revive and strengthen both body and mind’..

OTHER USES: The oil is used in mouthwashes, gargles, toothpastes and cough lozenges. ‘Thymol’ is isolated for pharmaceutical use in surgical dressings, disinfectants etc. Used as a fragrance component in soaps, toiletries, aftershaves, perfumes, colognes, etc. Extensively employed by the food and drink industry, especially in meat products.... thyme, common