(Armenian / Sanskrit / Hebrew) Wealthy / mother of the sun / go away
Nutritional 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
Habitat: Cultivated throughout India, particularly in Haryana, Punjab, Rajasthan, Uttar Pradesh and Orissa.
English: Cluster bean, Guar.Ayurvedic: Kshudra Shimbi, Gorakshaphalini, Guaar, Gwaalin.Unani: Guaar phali.Action: Laxative, antibilious. Gum—hypoglycaemic, hypolipi- daemic, appetite depressor (weight loss not observed), reduces glyco- suria during gum supplementation.
The administration of Guar gum (15 g/day) with normal diet for 6 weeks produced significant reduction in plasma, total cholesterol and LDL-choles- terol. The gum (10 g daily) is reported to decrease blood-glucose level in normal and diabetic volunteers. The supplementation of the gum in the diet of insulin-dependent diabetics failed to improve the long-term diabetic control, but significantly reduced serum cholesterol levels.Taking Guar gum orally with meals was found to lower post-prandial glucose levels in patients with type 1 diabetes. (Am J clin Nutr, 56, 1992, 10561060.)Oral administration of an ethanol extract of powdered pods has shown significant antiulcer, antisecretory and cytoprotective effects on various experimentally-induced gastric lesions in rats.Guarmeal contains galactomannan, 3-epikatonic acid and a saponin.... cyamopsis tetragonolobaHabitat: Native to South America; cultivated in gardens; now naturalized in some parts of In dia at medium elevations under sub-tropical conditions.
English: Pitaanga, Surinam Cherry.Action: Fruit—used as a source of carotenoids (225.9 mcg/g) and provitamin A (991 RE/100g). Leaves—diuretic, antirheumatic, antifebrile. Used for lowering blood pressure, blood cholesterol, uric acid level, also for reducing body weight. Essential oil— digestive, carminative.
The leaves gave flavonoids, querci- trin, quercetin, myricitrin and myrice- tin as major constituents.The bark contains 28.5% tannins.... eugenia unifloraNutritional Profile Energy value (calories per serving): High Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Low to high Sodium: Low (except self-rising flour) Major vitamin contribution: B vitamins Major mineral contribution: Iron
About the Nutrients in This Food Flour is the primary source of the carbohydrates (starch and fiber) in bread, pasta, and baked goods. All wheat and rye flours also provide some of the food fibers, including pectins, gums, and cellulose. Flour also contains significant amounts of protein but, like other plant foods, its proteins are “incomplete” because they are deficient in the essential amino acid lysine. The fat in the wheat germ is primarily polyunsaturated; flour contains no cholesterol. Flour is a good source of iron and the B vitamins. Iodine and iodophors used to clean the equipment in grain-processing plants may add iodine to the flour. In 1998, the Food and Drug Administration ordered food manufac- turers 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 fol- lowed heart health among residents of a Boston suburb for nearly half a century, 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. Whole grain flour, like other grain products, contains phytic acid, an antinutrient that binds calcium, iron, and zinc ions into insoluble com- pounds your body cannot absorb. This has no practical effect so long as your diet includes foods that provide these minerals. Whole wheat flours. Whole wheat flours use every part of the kernel: the fiber-rich bran with its B vitamins, the starch- and protein-rich endosperm with its iron and B vitamins, and the oily germ with its vitamin E.* Because they contain bran, whole-grain flours have much more fiber than refined white flours. However, some studies suggest that the size of the fiber particles may have some bearing on their ability to absorb moisture and “bulk up” stool and that the fiber particles found in fine-ground whole wheat flours may be too small to have a bulking effect. Finely ground whole wheat flour is called whole wheat cake flour; coarsely ground whole wheat flour is called graham flour. Cracked wheat is a whole wheat flour that has been cut rather than ground; it has all the nutrients of whole wheat flour, but its processing makes it less likely to yield its starch in cooking. When dried and parboiled, cracked wheat is known as bulgur, a grain used primarily as a cereal, although it can be mixed with other flours and baked. Gluten flour is a low-starch, high-protein product made by drying and grinding hard- wheat flour from which the starch has been removed. Refined (“white”) flours. Refined flours are paler than whole wheat flours because they do not contain the brown bran and germ. They have less fiber and fat and smaller amounts of vitamins and minerals than whole wheat flours, but enriched refined flours are fortified with B vitamins and iron. Refined flour has no phytic acid. Some refined flours are bleached with chlorine dioxide to destroy the xanthophylls (carotenoid pigments) that give white flours a natural cream color. Unlike carotene, the carotenoid pigment that is converted to vitamin A in the body, xanthophylls have no vita- min A activity; bleaching does not lower the vitamin A levels in the flour, but it does destroy vitamin E. There are several kinds of white flours. All-purpose white flour is a mixture of hard and soft wheats, high in protein and rich in gluten.t Cake flour is a finely milled soft-wheat flour; it has less protein than all-purpose flour. Self-rising flour is flour to which baking powder has been added and is very high in sodium. Instant flour is all-purpose flour that has been ground extra-fine so that it will combine quickly with water. Semolina is a pale high-protein, low- gluten flour made from durum wheat and used to make pasta. Rye flours. Rye flour has less gluten than wheat flour and is less elastic, which is why it makes a denser bread.:j Like whole wheat flour, dark rye flour (the flour used for pumpernickel bread) contains the bran and the germ of the rye grain; light rye flour (the flour used for ordinary rye bread) The bran is t he kernel’s hard, brown outer cover, an ext raordinarily rich source of cellulose and lignin. The endosperm is t he kernel’s pale interior, where t he vitamins abound. The germ, a small part icle in t he interior, is t he part of t he kernel t hat sprouts. Hard wheat has less starch and more protein t han soft wheat. It makes a heavier, denser dough. Gluten is t he st icky substance formed when k neading t he dough relaxes t he long-chain molecules in t he proteins gliadin and glutenin so t hat some of t heir intermolecular bonds (bonds bet ween atoms in t he same molecule) break and new int ramolecular bonds (bonds bet ween atoms on different mol- ecules) are formed. Triticale flour is milled from triticale grain, a rye/wheat hybrid. It has more protein and less gluten than all-purpose wheat flour.
The Most Nutritious Way to Serve This Food With beans or a “complete” protein food (meat, fish, poultry, eggs, milk, cheese) to provide the essential amino acid lysine, in which wheat and rye flours are deficient.
Diets That May Restrict or Exclude This Food Low-calcium diet (whole grain and self-rising flours) Low-fiber diet (whole wheat flours) Low-gluten diet (all wheat and rye flour) Sucrose-free diet
Buying This Food Look for: Tightly sealed bags or boxes. Flours in torn packages or in open bins are exposed to air and to insect contamination. Avoid: Stained packages—the liquid that stained the package may have seeped through into the flour.
Storing This Food Store all flours in air- and moistureproof canisters. Whole wheat flours, which contain the germ and bran of the wheat and are higher in fat than white flours, may become rancid if exposed to air; they should be used within a week after you open the package. If you plan to hold the flour for longer than that, store it in the freezer, tightly wrapped to protect it against air and moisture. You do not have to thaw the flour when you are ready to use it; just measure it out and add it directly to the other ingredients. Put a bay leaf in the flour canister to help protect against insect infections. Bay leaves are natural insect repellents.
What Happens When You Cook This Food Protein reactions. The wheat kernel contains several proteins, including gliadin and glute- nin. When you mix flour with water, gliadin and glutenin clump together in a sticky mass. Kneading the dough relaxes the long gliadin and glutenin molecules, breaking internal bonds between individual atoms in each gliadin and glutenin molecule and allowing the molecules to unfold and form new bonds between atoms in different molecules. The result is a network structure made of a new gliadin-glutenin compound called gluten. Gluten is very elastic. The gluten network can stretch to accommodate the gas (carbon dioxide) formed when you add yeast to bread dough or heat a cake batter made with baking powder or baking soda (sodium bicarbonate), trapping the gas and making the bread dough or cake batter rise. When you bake the dough or batter, the gluten network hardens and the bread or cake assumes its finished shape. Starch reactions. Starch consists of molecules of the complex carbohydrates amylose and amylopectin packed into a starch granule. When you heat flour in liquid, the starch gran- ules absorb water molecules, swell, and soften. When the temperature of the liquid reaches approximately 140°F the amylose and amylopectin molecules inside the granules relax and unfold, breaking some of their internal bonds (bonds between atoms on the same molecule) and forming new bonds between atoms on different molecules. The result is a network that traps and holds water molecules. The starch granules then swell, thickening the liquid. If you continue to heat the liquid (or stir it too vigorously), the network will begin to break down, the liquid will leak out of the starch granules, and the sauce will separate.* Combination reaction. Coating food with flour takes advantage of the starch reaction (absorbing liquids) and the protein reaction (baking a hard, crisp protein crust).
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. Whole wheat flours 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. * A mylose is a long, unbranched, spiral molecule; amylopect in is a short, compact, branched molecule. A mylose has more room for forming bonds to water. Wheat flours, which have a higher rat io of amy- lose to amylopect in, are superior t hickeners. Because this study contradicts literally hundreds of others conducted over the past 30 years, researchers are awaiting confirming evidence before changing dietary recommendations.
Adverse Effects Associated with This Food Allergic reactions. According to the Merck Manual, wheat is one of the foods most commonly implicated as a cause of allergic upset stomach, hives, and angioedema (swollen lips and eyes). For more information, see under wheat cer ea ls. Gluten intolerance (celiac disease). Celiac disease is an intestinal allergic disorder that makes it impossible to digest gluten and gliadin (proteins found in wheat and some other grains). Corn flour, potato flour, rice flour, and soy flour are all gluten- and gliadin-free. Ergot poisoning. Rye and some kinds of wheat will support ergot, a parasitic fungus related to lysergic acid (LSD). Because commercial flours are routinely checked for ergot contamina- tion, there has not been a major outbreak of ergot poisoning from bread since a 1951 incident in France. Since baking does not destroy ergot toxins, the safest course is to avoid moldy flour altogether.... flour
Habitat: Native to tropical America; naturalized and occurs throughout India. Also grown as hedge plant.
English: Lantana, Wild Sage, Surinam Tea Plant.Ayurvedic: Chaturaangi, Vanachch- hedi.Siddha/Tamil: Unnichedi.Folk: Ghaaneri (Maharashtra).Action: Plant—antirheumatic, antimalarial; used in tetanus and ataxy of abdominal viscera. Pounded leaves are applied to cuts, ulcers and swellings; a decoction of leaves and fruits is used as a lotion for wounds.
The plant is considered poisonous. The leaves contain toxic principles, lantadenes A and B, which cause acute photosensitization, jaundice, kidney and liver lesions. A steroid, lanca- marone, is cardioactive and fish poison.The bark of stems and roots contain a quinine-like alkaloid, lantanine. The extract of the shoot showed antibacterial activity against E. coli and Micrococcus pyogenes var. aureus. Flowers contain anthocyanin.... lantana camaraHabitat: Eastern Himalayas, lower hills of Assam, hills of South India up to 1,000 m., cultivated in various parts of India.
English: Champak, Golden Champa.Ayurvedic: Champaka, Svarna Champaka, Hemapushpa, Chaam- peya.Siddha/Tamil: Sampagi.Action: Flowers—bitter, carminative, antispasmodic, demulcent, antiemetic, diuretic (used for dy- suria), antipyretic. Fruits—used for dyspepsia and renal diseases. Bark—stimulant, diuretic and febrifuge. Dried root and root bark—purgative and emmena- gogue. Externally—flower oil is used as an application in cepha- lalgia, gout and rheumatism; fruits and seeds for healing cracks in feet.
The ethanolic extract of the stem bark showed hypoglycaemic activity in rats. The benzene extract of the anthers showed 67% post-coital antiimplantation activity in rats (1000 mg/ kg per day).Stem bark and roots yielded an alkaloid liriodenine. Root bark yielded sesquiterpene lactones (including parthenolide and micheliolide). Leaves gave a polyisoprenoid, beta-sitosterol and liriodenine. Mono-and sesquiter- penes occur in essential oils isolated from the flowers, leaf and fruit ring.The bark and root cortex of the Chinese plant gave magnosprengerine (0.41%) and salicifoline (0.39%). These active principles showed lasting muscle relaxant and hypotensive activity.The bark of Michelia montana Blume (Eastern Himalayas and hills of Assam) is used as a bitter tonic in fevers. It bears white and fragrant flowers. The leaf and stem yield an essential oil, 0.95 and 0.36% on fresh basis, respectively. The flowers contains 75% safrole and the latter 76% sarisan.Michelia nilgarica Zenk. (Western Ghats, above 1,700 m) is known as Kattu-sambagam in Tamil Nadu, the yellow-flowered var. of Champaa. The bark and leaves are considered febrifuge. The bark contains a volatile oil, acrid resins, tannin and a bitter principle. The flowers yield a volatile oil similar to the bark oil. Aerial parts exhibit diuretic and spasmolytic activity.Dosage: Dried buds and flowers— 1-3 g powder. (API, Vol. IV.) Bark— 50-100 m decoction. (CCRAS.)... michelia champacaHabitat: Cultivated all over India as a food crop.
English: Rice.Ayurvedic: Shaali, Vrihidhaanya, Tandula, Nivara.Unani: Biranj Saathi.Action: Rice-water (a water decoction of rice)—demulcent and refrigerant in febrile and inflammatory diseases and in dysuria. Also used as a vehicle for compound preparations used for gynaecological disorders. It is regarded as cooling in haematemesis and epistaxis, and as diuretic.
The green clum or stalks—recommended in biliousness. Ash of the straw—used in the treatment of wounds and discharges. Lixiviated ash of straw is used as anthelmintic and in nausea.The Ayurvedic Pharmacopoeia ofIn- dia recommends the dried root in dy- suria and lactic disorders.The pigments occurring in coloured types of rice are a mixture of monogly- cosides of cyanidin and delphinidin. The dark Puttu Rice of India contains a diglycosidic anthocyanin.Dosage: Root—50 g for decoction. (API, Vol. II.)... oryza sativaHabitat: A West Indian and South American tree, is imported from Jamaica, and the wood is obtainable in small, yellow chips.
Quassia wood is very commonly used as a bitter tonic and anthelmintic.Small cups known as "Bitter Cups" are sometimes made of the wood, and water standing in them soon acquires the medicinal properties of the wood. This water, or an infusion of 1 ounce of the chips in 1 pint of cold water is taken in wineglass doses as a remedy for indigestion and general debility of the digestive system. Quassia infusion is also given to children suffering from worms, in appropriate doses according to age. Midges, gnats, and other insect pests may be kept away by damping the hands and face with the liquid.The history of Quassia wood as an agent in non-poisonous herbal medicine is interesting. The curative properties of the wood were first brought to general notice through a negro slave named Quassy, whose people in his native country of Surinam, used it as a remedy for the various fevers to which they were subject. Quassy communicated his knowledge of the tree's virtues to Daniel Rolander, a Swede, who brought specimens to Europe in 1755.... quassiaHabitat: Throughout India. English: Thatch Grass.
Ayurvedic: Kaasha, Kandekshu, Shvetachaamara.Siddha/Tamil: Naanal, Pai Karumbu.Action: Plant—cooling, astringent, diuretic, galactagogue. Used in the treatment of burning sensation, dysuria, dyscrasia, kidney and bladder stones, dysentery, bleeding piles. Root—diuretic, galactagogue.
Ayurvedic Pharmacopoeia of India recommends the root in calculus, dy- suria and haemorrhagic diseases.Dosage: Root—3-6 g powder. (API, Vol. III.)The Five-Grassroots (Tripanchmuu- la) of Ayurvedic medicine contain extracts of S. munja, S. officinarum and S. spontaneum. The compound is prescribed as a diuretic.... saccharum spontaneumHabitat: Native to tropical America; grown in Tamil Nadu.
English: Ceylon Spinach, Surinam Purslane, Flame Flower, Sweet Heart, Water Leaf, Ceylon Spinach.Folk: Pasali, Cylon-keerai (Tamil Nadu)Action: Leaves—used in polyuria. Diabetics and invalids use the leaves as a substitute for Amaranthus gangeticus Linn.... talinum triangulare
Habitat: Peninsular India.
Siddha/Tamil: Irul.Folk: Jambu, Suriaa.Action: Bark—anthelmintic, antidiarrhoeal. Seed oil—an- tirheumatic. Bark and seed oil— antileprotic, used for ulcers and piles. A decoction of the bark powder is given with honey as a vermifuge.
The leaves contain beta-sitosterol and t-5-hydroxypipecolic acid which was shown to be an inhibitor of blood platelet aggregation.The bark from South India gave tannin 17.1 and non-tans 11.1%; also contains triterpenes. The leaves contain 2.8% of tannins.The seed yielded oil with oleic 21.5, linoleic 34.8, behenic 21.3 and ligno- ceric 10.2% fatty acids.... xylia xylocarpaFAMILY: Fabaceae (Leguminosae)
SYNONYMS: Copahu balsam, copaiba, copaiva, Jesuit’s balsam, Maracaibo balsam, para balsam.
GENERAL DESCRIPTION: Wild-growing tropical tree up to 18 metres high, with thick foliage and many branches. The natural oleoresin occurs as a physiological product from various Copaifera species. Not a ‘true’ balsam.
DISTRIBUTION: Native to north east and central South America. Mainly produced in Brazil; also Venezuela, Guyana, Surinam and Colombia.
OTHER SPECIES: Several Copaifera speices yield an oleoresin: the Venezuelan type ‘Maracaibo balsam’ has a low oil content, the Brazilian type ‘para balsam’ has a high oil content. See also Botanical Classification section.
HERBAL/FOLK TRADITION: Used for centuries in Europe in the treatment of chronic cystitis and bronchitis; also for treating piles, chronic diarrhoea and intestinal problems.
ACTIONS: Batericidal, balsamic, disinfectant, diuretic, expectorant, stimulant.
EXTRACTION: 1. The crude balsam is collected by drilling holes into the tree trunks; it is one of the most plentiful naturally occurring perfume materials. 2. An essential oil is obtained by dry distillation from the crude balsam. It is mainly the ‘para balsams’ with a high oil content (60–80 per cent), which are used for distillation.
CHARACTERISTICS: 1. The crude balsam is a viscous, yellowy-brown or greenish-grey liquid which hardens upon exposure to air with a mild, woody, slightly spicy odour. It blends well with styrax, amyris, lavandin, cedarwood, lavender, oakmoss, woods and spices. 2. The oil is a pale yellow or greenish mobile liquid with a mild, sweet, balsamic-peppery odour. It blends well with cananga, ylang ylang, vanilla, jasmine, violet and other florals.
PRINCIPAL CONSTITUENTS: Mainly caryophyllene.
SAFETY DATA: Relatively non-toxic, non-irritant, possible sensitization. Large doses cause vomiting and diarrhoea.
AROMATHERAPY/HOME: USE:
DIGESTIVE SYSTEM: Intestinal infections, piles.
Respiratory System: Bronchitis, chills, colds, coughs, etc.
Genito-Rinary System: Cystitis.
Nervous System: Stress-related conditons.
OTHER USES: The oleoresin is used in pharmaceutical products especially cough medicines and iuretics. The oil and crude balsam are extensively used as a fixative and fragrance component in all types of perfumes, soaps, cosmetics and detergents. The crude is also used in porcelain painting.
BALSAM, PERU... balsam, copaiba
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