(American) Unlike others; the only one
Unikue, Unik, Uniquia, Uniqia, Uniqua, Unikqua, Unika, Unicka, Unica
Unikue, Unik, Uniquia, Uniqia, Uniqua, Unikqua, Unika, Unicka, Unica
Both HIV-1 and HIV-2 are predominantly sexually transmitted and both are associated with secondary opportunistic infections. However, HIV-2 seems to result in slower damage to the immune system. HIV-1 is known to mutate rapidly and has given rise to other subtypes.
HIV is thought to have occurred in humans in the 1950s, but whether or not it infected humans from another primate species is uncertain. It became widespread in the 1970s but its latency in causing symptoms meant that the epidemic was not noticed until the following decade. Although it is a sexually transmitted disease, it can also be transmitted by intravenous drug use (through sharing an infected needle), blood transfusions with infected blood (hence the importance of e?ective national blood-screening programmes), organ donation, and occupationally (see health-care workers, below). Babies born of HIV-positive mothers can be infected before or during birth, or through breast feeding.
Although HIV is most likely to occur in blood, semen or vaginal ?uid, it has been found in saliva and tears (but not sweat); however, there is no evidence that the virus can be transmitted from these two body ?uids. There is also no evidence that HIV can be transmitted by biting insects (such as mosquitoes). HIV does not survive well in the environment and is rapidly destroyed through drying.
Prevalence At the end of 2003 an estimated 42 million people globally were infected with HIV – up from 40 million two years earlier. About one-third of those with HIV/AIDS are aged 15–24 and most are unaware that they are carrying the virus. During 2003 it is estimated that 5 million adults and children worldwide were newly infected with HIV, and that 3 million adults and children died. In Africa in 2003,
3.4 million people were newly infected and 2.3 million died, with more than 28 million carrying the virus. HIV/AIDS was the leading cause of death in sub-Saharan Africa where over half of the infections were in women and 90 per cent of cases resulted from heterosexual sex. In some southern African countries, one in three pregnant women had HIV.
In Asia and the Paci?c there were 1.2 million new infections and 435,000 deaths. The area with the fastest-growing epidemic is Eastern Europe, especially the Russian Federation where in 2002 around a million people had HIV and there were an estimated 250,000 new infections, with intravenous drug use a key contributor to this ?gure. Seventy-?ve per cent of cases occurred in men, with male-to-male sexual transmission an important cause of infection, though heterosexual activity is a rising cause of infection.
At the end of 2002 the UK had an estimated 55,900 HIV-infected adults aged between 15 and 59. More than 3,600 individuals were newly diagnosed with the infection in 2000, the highest annual ?gure since the epidemic started
– in 1998 the ?gure was 2,817 and in 1999 just over 3,000 (Department of Health and Communicable Disease Surveillance Centre). The incidence of AIDS in the UK has declined sharply since the introduction of highly active antiretroviral therapy (HAART) and HIV-related deaths have also fallen: in 2002 there were 777 reported new AIDS cases and 395 deaths, compared with 1,769 and 1,719 respectively in 1995. (Sources: UNAIDS and WHO, AIDS Epidemic Update, December 2001; Public Health Laboratory Services AIDS and STD Centre Communicable Disease Surveillance and Scottish Centre for Infection and Environmental Health, Quarterly Surveillance Tables.)
Poverty is strongly linked to the spread of AIDS, for various reasons including lack of health education; lack of e?ective public-health awareness; women having little control over sexual behaviour and contraception; and, by comparison with the developed world, little or no access to antiretroviral drugs.
Pathogenesis The cellular target of HIV infection is a subset of white blood cells called T-lymphocytes (see LYMPHOCYTE) which carry the CD4 surface receptor. These so-called ‘helper T-cells’ are vital to the function of cell-mediated immunity. Infection of these cells leads to their destruction (HIV replicates at an enormous rate – 109) and over the course of several years the body is unable to generate suf?cient new cells to keep pace. This leads to progressive destruction of the body’s immune capabilities, evidenced clinically by the development of opportunistic infection and unusual tumours.
Monitoring of clinical progression It is possible to measure the number of viral particles present in the plasma. This gives an accurate guide to the likely progression rate, which will be slow in those individuals with fewer than 10,000 particles per ml of plasma but progressively more rapid above this ?gure. The main clinical monitoring of the immune system is through the numbers of CD4 lymphocytes in the blood. The normal count is around 850 cells per ml and, without treatment, eventual progression to AIDS is likely in those individuals whose CD4 count falls below 500 per ml. Opportunistic infections occur most frequently when the count falls below 200 per ml: most such infections are treatable, and death is only likely when the CD4 count falls below 50 cells per ml when infection is developed with organisms that are di?cult to treat because of their low intrinsic virulence.
Simple, cheap and highly accurate tests are available to detect HIV antibodies in the serum. These normally occur within three months of infection and remain the cornerstone of the diagnosis.
Clinical features Most infected individuals have a viral illness some three weeks after contact with HIV. The clinical features are often non-speci?c and remain undiagnosed but include a ?ne red rash, large lymph nodes, an in?uenza-like illness, cerebral involvement and sometimes the development of opportunistic infections. The antibody test may be negative at this stage but there are usually high levels of virus particles in the blood. The antibody test is virtually always positive within three months of infection. HIV infection is often subsequently asymptomatic for a period of ten years or more, although in most patients progressive immune destruction is occurring during this time and a variety of minor opportunistic infections such as HERPES ZOSTER or oral thrush (see CANDIDA) do occur. In addition, generalised LYMPHADENOPATHY is present in a third of patients and some suffer from severe malaise, weight loss, night sweats, mild fever, ANAEMIA or easy bruising due to THROMBOCYTOPENIA.
The presentation of opportunistic infection is highly variable but usually involves either the CENTRAL NERVOUS SYSTEM, the gastrointestinal tract or the LUNGS. Patients may present with a sudden onset of a neurological de?cit or EPILEPSY due to a sudden onset of a STROKE-like syndrome, or epilepsy due to a space-occupying lesion in the brain – most commonly TOXOPLASMOSIS. In late disease, HIV infection of the central nervous system itself may produce progressive memory loss, impaired concentration and mental slowness called AIDS DEMENTIA. A wide variety of opportunistic PROTOZOA or viruses produces DYSPHAGIA, DIARRHOEA and wasting. In the respiratory system the commonest opportunistic infection associated with AIDS, pneumonia, produces severe shortness of breath and sometimes CYANOSIS, usually with a striking lack of clinical signs in the chest.
In very late HIV infection, when the CD4 count has fallen below 50 cells per ml, infection with CYTOMEGALOVIRUS may produce progressive retinal necrosis (see EYE, DISORDERS OF) which will lead to blindness if untreated, as well as a variety of gastrointestinal symptoms. At this stage, infection with atypical mycobacteria is also common, producing severe anaemia, wasting and fevers. The commonest tumour associated with HIV is Kaposi’s sarcoma which produces purplish skin lesions. This and nonHodgkin’s lymphoma (see LYMPHOMA), which is a hundred times more frequent among HIV-positive individuals than in the general population, are likely to be associated with or caused by opportunistic viral infections.
Prevention There is, as yet, no vaccine to prevent HIV infection. Vaccine development has been hampered
by the large number of new HIV strains generated through frequent mutation and recombination.
because HIV can be transmitted as free virus and in infected cells.
because HIV infects helper T-cells – the very cells involved in the immune response. There are, however, numerous research pro
grammes underway to develop vaccines that are either prophylactic or therapeutic. Vaccine-development strategies have included: recombinant-vector vaccines, in which a live bacterium or virus is genetically modi?ed to carry one or more of the HIV genes; subunit vaccines, consisting of small regions of the HIV genome designed to induce an immune response without infection; modi?ed live HIV, which has had its disease-promoting genes removed; and DNA vaccines – small loops of DNA (plasmids) containing viral genes – that make the host cells produce non-infectious viral proteins which, in turn, trigger an immune response and prime the immune system against future infection with real virus.
In the absence of an e?ective vaccine, preventing exposure remains the chief strategy in reducing the spread of HIV. Used properly, condoms are an extremely e?ective method of preventing exposure to HIV during sexual intercourse and remain the most important public-health approach to countering the further acceleration of the AIDS epidemic. The spermicide nonoxynol-9, which is often included with condoms, is known to kill HIV in vitro; however, its e?ectiveness in preventing HIV infection during intercourse is not known.
Public-health strategies must be focused on avoiding high-risk behaviour and, particularly in developing countries, empowering women to have more control over their lives, both economically and socially. In many of the poorer regions of the world, women are economically dependent on men and refusing sex, or insisting on condom use, even when they know their partners are HIV positive, is not a straightforward option. Poverty also forces many women into the sex industry where they are at greater risk of infection.
Cultural problems in gaining acceptance for universal condom-use by men in some developing countries suggests that other preventive strategies should also be considered. Microbicides used as vaginal sprays or ‘chemical condoms’ have the potential to give women more direct control over their exposure risk, and research is underway to develop suitable products.
Epidemiological studies suggest that male circumcision may o?er some protection against HIV infection, although more research is needed before this can be an established public-health strategy. Globally, about 70 per cent of infected men have acquired the virus through unprotected vaginal sex; in these men, infection is likely to have occurred through the penis with the mucosal epithelia of the inner surface of the foreskin and the frenulum considered the most likely sites for infection. It is suggested that in circumcised men, the glans may become keratinised and thus less likely to facilitate infection. Circumcision may also reduce the risk of lesions caused by other sexually transmitted disease.
Treatment AIDS/HIV treatment can be categorised as speci?c therapies for the individual opportunistic infections – which ultimately cause death – and highly active antiretroviral therapy (HAART) designed to reduce viral load and replication. HAART is also the most e?ective way of preventing opportunistic infections, and has had a signi?cant impact in delaying the onset of AIDS in HIV-positive individuals in developed countries.
Four classes of drugs are currently in use. Nucleoside analogues, including ZIDOVUDINE and DIDANOSINE, interfere with the activity of the unique enzyme of the retrovirus reverse transcriptase which is essential for replication. Nucleotide analogues, such as tenofovir, act in the same way but require no intracellular activation. Non-nucleoside reverse transcriptase inhibitors, such as nevirapine and EFAVIRENZ, act by a di?erent mechanism on the same enzyme. The most potent single agents against HIV are the protease inhibitors, such as lopinavir, which render a unique viral enzyme ineffective. These drugs are used in a variety of combinations in an attempt to reduce the plasma HIV viral load to below detectable limits, which is achieved in approximately 90 per cent of patients who have not previously received therapy. This usually also produces a profound rise in CD4 count. It is likely, however, that such treatments need to be lifelong – and since they are associated with toxicities, long-term adherence is di?cult. Thus the optimum time for treatment intervention remains controversial, with some clinicians believing that this should be governed by the viral load rising above 10,000 copies, and others that it should primarily be designed to prevent the development of opportunistic infections – thus, that initiation of therapy should be guided more by the CD4 count.
It should be noted that the drug regimens have been devised for infection with HIV-1; it is not known how e?ective they are at treating infection with HIV-2.
HIV and pregnancy An HIV-positive woman can transmit the virus to her fetus, with the risk of infection being particularly high during parturition; however, the risk of perinatal HIV transmission can be reduced by antiviral drug therapy. In the UK, HIV testing is available to all women as part of antenatal care. The bene?ts of antenatal HIV testing in countries where antiviral drugs are not available are questionable. An HIV-positive woman might be advised not to breast feed because of the risks of transmitting HIV via breastmilk, but there may be a greater risk associated with not breast feeding at all. Babies in many poor communities are thought to be at high risk of infectious diseases and malnutrition if they are not breast fed and may thus be at greater overall risk of death during infancy.
Counselling Con?dential counselling is an essential part of AIDS management, both in terms of supporting the psychological wellbeing of the individual and in dealing with issues such as family relations, sexual partners and implications for employment (e.g. for health-care workers). Counsellors must be particularly sensitive to culture and lifestyle issues. Counselling is essential both before an HIV test is taken and when the results are revealed.
Health-care workers Health-care workers may be at risk of occupational exposure to HIV, either through undertaking invasive procedures or through accidental exposure to infected blood from a contaminated needle (needlestick injury). Needlestick injuries are frequent in health care – as many as 600,000 to 800,000 are thought to occur annually in the United States. Transmission is much more likely where the worker has been exposed to HIV through a needlestick injury or deep cut with a contaminated instrument than through exposure of mucous membranes to contaminated blood or body ?uids. However, even where exposure occurs through a needlestick injury, the risk of seroconversion is much lower than with a similar exposure to hepatitis C or hepatitis B. A percutaneous exposure to HIV-infected blood in a health-care setting is thought to carry a risk of about one infection per 300 injuries (one in 1,000 for mucous-membrane exposure), compared with one in 30 for hepatitis C, and one in three for hepatitis B (when the source patient is e-antigen positive).
In the event of an injury, health-care workers are advised to report the incident immediately where, depending on a risk assessment, they may be o?ered post-exposure prophylaxis (PEP). They should also wash the contaminated area with soap and water (but without scrubbing) and, if appropriate, encourage bleeding at the site of injury. PEP, using a combination of antiretroviral drugs (in a similar regimen to HAART – see above), is thought to greatly reduce the chances of seroconversion; it should be commenced as soon as possible, preferably within one or two hours of the injury. Although PEP is available, safe systems of work are considered to o?er the greatest protection. Double-gloving (latex gloves remove much of the blood from the surface of the needle during a needlestick), correct use of sharps containers (for used needles and instruments), avoiding the resheathing of used needles, reduction in the number of blood samples taken from a patient, safer-needle devices (such as needles that self-blunt after use) and needleless drug administration are all thought to reduce the risk of exposure to HIV and other blood-borne viruses. Although there have been numerous cases of health-care workers developing HIV through occupational exposure, there is little evidence of health-care workers passing HIV to their patients through normal medical procedures.... aids/hiv
Badiah, Badi’a, Badiya, Badea, Badya, Badeah... badia
Nutritional Profile Energy value (calories per serving): Moderate Protein: High Fat: Moderate Saturated fat: High Cholesterol: Moderate Carbohydrates: None Fiber: None Sodium: Low Major vitamin contribution: B vitamins Major mineral contribution: Iron, phosphorus, zinc
About the Nutrients in This Food Like fish, pork, poultry, milk, and eggs, beef has high-quality proteins, with sufficient amounts of all the essential amino acids. Beef fat is slightly more highly saturated than pork fat, but less saturated than lamb fat. All have about the same amount of cholesterol per serving. Beef is an excellent source of B vitamins, including niacin, vitamin B6, and vitamin B12, which is found only in animal foods. Lean beef pro- vides heme iron, the organic iron that is about five times more useful to the body than nonheme iron, the inorganic form of iron found in plant foods. Beef is also an excellent source of zinc. One four-ounce serving of lean broiled sirloin steak has nine grams fat (3.5 g saturated fat), 101 mg cholesterol, 34 g protein, and 3.81 mg iron (21 percent of the R DA for a woman, 46 percent of the R DA for a man). One four-ounce serving of lean roast beef has 16 g fat (6.6 g saturated fat), 92 mg cholesterol, and 2.96 mg iron (16 percent of the R DA for a woman, 37 percent of the R DA for a man).
The Most Nutritious Way to Serve This Food With a food rich in vitamin C. Ascorbic acid increases the absorption of iron from meat. * These values apply to lean cooked beef.
Diets That May Restrict or Exclude This Food Controlled-fat, low-cholesterol diet Low-protein diet (for some forms of kidney disease)
Buying This Food Look for: Fresh, red beef. The fat should be white, not yellow. Choose lean cuts of beef with as little internal marbling (streaks of fat) as possible. The leanest cuts are flank steak and round steak; rib steaks, brisket, and chuck have the most fat. USDA grading, which is determined by the maturity of the animal and marbling in meat, is also a guide to fat content. U.S. prime has more marbling than U.S. choice, which has more marbling than U.S. good. All are equally nutritious; the difference is how tender they are, which depends on how much fat is present. Choose the cut of meat that is right for your recipe. Generally, the cuts from the cen- ter of the animal’s back—the rib, the T-Bone, the porterhouse steaks—are the most tender. They can be cooked by dry heat—broiling, roasting, pan-frying. Cuts from around the legs, the underbelly, and the neck—the shank, the brisket, the round—contain muscles used for movement. They must be tenderized by stewing or boiling, the long, moist cooking methods that break down the connective tissue that makes meat tough.
Storing This Food Refrigerate raw beef immediately, carefully wrapped to prevent its drippings from contami- nating other foods. Refrigeration prolongs the freshness of beef by slowing the natural multi- plication of bacteria on the meat surface. Unchecked, these bacteria will convert proteins and other substances on the surface of the meat to a slimy film and change meat’s sulfur-contain- ing amino acids methionine and cystine into smelly chemicals called mercaptans. When the mercaptans combine with myoglobin, they produce the greenish pigment that gives spoiled meat its characteristic unpleasant appearance. Fresh ground beef, with many surfaces where bacteria can live, should be used within 24 to 48 hours. Other cuts of beef may stay fresh in the refrigerator for three to five days.
Preparing This Food Trim the beef carefully. By judiciously cutting away all visible fat you can significantly reduce the amount of fat and cholesterol in each serving. When you are done, clean all utensils thoroughly with 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 meat to other foods, keep one cutting board exclusively for raw meats, fish, and poultry, and a second one for everything else. Finally, don’t forget to wash your hands.
What Happens When You Cook This Food Cooking changes the appearance and flavor of beef, alters nutritional value, makes it safer, and extends its shelf life. Browning meat after you cook it does not “seal in the juices,” but it does change the fla- vor by caramelizing sugars on the surface. Because beef’s only sugars are the small amounts of glycogen in the muscles, we add sugars in marinades or basting liquids that may also con- tain acids (vinegar, lemon juice, wine) to break down muscle fibers and tenderize the meat. (Browning has one minor nutritional drawback. It breaks amino acids on the surface of the meat into smaller compounds that are no longer useful proteins.) When beef is cooked, it loses water and shrinks. Its pigments, which combine with oxygen, are denatured (broken into fragments) by the heat and turn brown, the natural color of well-done meat. At the same time, the fats in the beef are oxidized. Oxidized fats, whether formed in cooking or when the cooked meat is stored in the refrigerator, give cooked meat a character- istic warmed-over flavor. Cooking and storing meat under a blanket of antioxidants—catsup or a gravy made of tomatoes, peppers, and other vitamin C-rich vegetables—reduces the oxidation of fats and the intensity of warmed-over flavor. Meat reheated in a microwave oven also has less warmed-over flavor. An obvious nutritional benefit of cooking is the fact that heat lowers the fat content of beef by liquif ying the fat so it can run off the meat. One concrete example of how well this works comes from a comparison of the fat content in regular and extra-lean ground beef. According to research at the University of Missouri in 1985, both kinds of beef lose mass when cooked, but the lean beef loses water and the regular beef loses fat and cholesterol. Thus, while regular raw ground beef has about three times as much fat (by weight) as raw ground extra-lean beef, their fat varies by only 5 percent after broiling. To reduce the amount of fat in ground beef, heat the beef in a pan until it browns. Then put the beef in a colander, and pour one cup of warm water over the beef. Repeat with a second cup of warm water to rinse away fat melted by heating the beef. Use the ground beef in sauce and other dishes that do not require it to hold together. Finally, cooking makes beef safer by killing Salmonella and other organisms in the meat. As a result, cooking also serves as a natural preservative. According to the USDA, large pieces of fresh beef can be refrigerated for two or three days, then cooked and held safely for another day or two because the heat of cooking has reduced the number of bacteria on the surface of the meat and temporarily interrupted the natural cycle of deterioration.
How Other Kinds of Processing Affect This Food Aging. Hanging fresh meat exposed to the air, in a refrigerated room, reduces the moisture content and shrinks the meat slightly. As the meat ages enzymes break down muscle pro- teins, “tenderizing” the beef. Canning. Canned beef does not develop a warmed-over flavor because the high tempera- tures in canning food and the long cooking process alter proteins in the meat so that they act as antioxidants. Once the can is open, however, the meat should be protected from oxygen that will change the flavor of the beef. Curing. Salt-curing preserves meat through osmosis, the physical reaction in which liquids flow across a membrane, such as the wall of a cell, from a less dense to a more dense solution. The salt or sugar used in curing dissolves in the liquid on the surface of the meat to make a solution that is more dense than the liquid inside the cells of the meat. Water flows out of the meat and out of the cells of any microorganisms living on the meat, killing the microor- ganisms and protecting the meat from bacterial damage. Salt-cured meat is much higher in sodium than fresh meat. Freezing. When you freeze beef, the water inside its cells freezes into sharp ice crystals that can puncture cell membranes. When the beef thaws, moisture (and some of the B vitamins) will leak out through these torn cell walls. The loss of moisture is irreversible, but some of the vitamins can be saved by using the drippings when the meat is cooked. Freezing may also cause freezer burn—dry spots left when moisture evaporates from the surface of the meat. Waxed freezer paper is designed specifically to hold the moisture in meat; plastic wrap and aluminum foil are less effective. NOTE : Commercially prepared beef, which is frozen very quickly at very low temperatures, is less likely to show changes in texture. Irradiation. Irradiation makes meat safer by exposing it to gamma rays, the kind of high- energy ionizing radiation that kills living cells, including bacteria. Irradiation does not change the way meat looks, feels or tastes, or make the food radioactive, but it does alter the structure of some naturally occurring chemicals in beef, breaking molecules apart to form new com- pounds called radiolytic products (R P). About 90 percent of R Ps are also found in nonirradiated foods. The rest, called unique radiolytic products (UR P), are found only in irradiated foods. There is currently no evidence to suggest that UR Ps are harmful; irradiation is an approved technique in more than 37 countries around the world, including the United States. Smoking. Hanging cured or salted meat over an open fire slowly dries the meat, kills micro- organisms on its surface, and gives the meat a rich, “smoky” flavor that varies with the wood used in the fire. Meats smoked over an open fire are exposed to carcinogenic chemicals in the smoke, including a-benzopyrene. Meats treated with “artificial smoke flavoring” are not, since the flavoring is commercially treated to remove tar and a-benzopyrene.
Medical Uses and/or Benefits Treating and/or preventing iron deficiency. Without meat in the diet, it is virtually impossible for an adult woman to meet her iron requirement without supplements. One cooked 3.5- ounce hamburger provides about 2.9 mg iron, 16 percent of the R DA for an adult woman of childbearing age. Possible anti-diabetes activity. CLA may also prevent type 2 diabetes, also called adult-onset diabetes, a non-insulin-dependent form of the disease. At Purdue University, rats bred to develop diabetes spontaneously between eight and 10 weeks of age stayed healthy when given CLA supplements.
Adverse Effects Associated with This Food Increased risk of heart disease. Like other foods from animals, beef contains cholesterol and saturated fats that increase the amount of cholesterol circulating in your blood, raising your risk of heart disease. To reduce the risk of heart disease, the National Cholesterol Education Project recommends following the Step I and Step II diets. The Step I diet provides no more than 30 percent of total daily calories from fat, no more than 10 percent of total daily calories from saturated fat, and no more than 300 mg of cholesterol per day. It is designed for healthy people whose cholesterol is in the range of 200 –239 mg/dL. The Step II diet provides 25– 35 percent of total calories from fat, less than 7 percent of total calories from saturated fat, up to 10 percent of total calories from polyunsaturated fat, up to 20 percent of total calories from monounsaturated fat, and less than 300 mg cho- lesterol per day. This stricter regimen is designed for people who have one or more of the following conditions: • Existing cardiovascular disease • High levels of low-density lipoproteins (LDLs, or “bad” cholesterol) or low levels of high-density lipoproteins (HDLs, or “good” cholesterol) • Obesity • Type 1 diabetes (insulin-dependent diabetes, or diabetes mellitus) • Metabolic syndrome, a.k.a. insulin resistance syndrome, a cluster of risk fac- tors that includes type 2 diabetes (non-insulin-dependent diabetes) Increased risk of some cancers. According the American Institute for Cancer Research, a diet high in red meat (beef, lamb, pork) increases the risk of developing colorectal cancer by 15 percent for every 1.5 ounces over 18 ounces consumed per week. In 2007, the National Can- cer Institute released data from a survey of 500,000 people, ages 50 to 71, who participated in an eight-year A AR P diet and health study identif ying a higher risk of developing cancer of the esophagus, liver, lung, and pancreas among people eating large amounts of red meats and processed meats. Food-borne illness. Improperly cooked meat contaminated with E. coli O157:H7 has been linked to a number of fatalities in several parts of the United States. In addition, meats con- taminated with other bacteria, viruses, or parasites pose special problems for people with a weakened immune system: the very young, the very old, cancer chemotherapy patients, and people with HIV. Cooking meat to an internal temperature of 140°F should destroy Salmo- nella and Campylobacter jejuni; 165°F, the E. coli organism; and 212°F, Listeria monocytogenes. Antibiotic sensitivity. Cattle in the United States are routinely given antibiotics to protect them from infection. By law, the antibiotic treatment must stop three days to several weeks before the animal is slaughtered. Theoretically, the beef should then be free of antibiotic residues, but some people who are sensitive to penicillin or tetracycline may have an allergic reaction to the meat, although this is rare. Antibiotic-resistant Salmonella and toxoplasmosis. Cattle treated with antibiotics may pro- duce meat contaminated with antibiotic-resistant strains of Salmonella, and all raw beef may harbor ordinary Salmonella as well as T. gondii, the parasite that causes toxoplasmosis. Toxoplasmosis is particularly hazardous for pregnant women. It can be passed on to the fetus and may trigger a series of birth defects including blindness and mental retardation. Both Salmonella and the T. gondii can be eliminated by cooking meat thoroughly and washing all utensils, cutting boards, and counters as well as your hands with hot soapy water before touching any other food. Decline in kidney function. Proteins are nitrogen compounds. When metabolized, they yield ammonia, which is excreted through the kidneys. In laborator y animals, a sustained high-protein diet increases the flow of blood through the kidneys, accelerating the natural age-related decline in kidney function. Some experts suggest that this may also occur in human beings.
Food/Drug Interactions Tetracycline antibiotics (demeclocycline [Declomycin], doxycycline [ Vibtamycin], methacycline [Rondomycin], minocycline [Minocin], oxytetracycline [Terramycin], tetracycline [Achromycin V, Panmycin, Sumycin]). Because meat contains iron, which binds tetracyclines into com- pounds the body cannot absorb, it is best to avoid meat for two hours before and after taking one of these antibiotics. Monoamine oxidase (MAO) inhibitors. Meat “tenderized” with papaya or a papain powder can interact with the class of antidepressant drugs known as monoamine oxidase inhibi- tors. Papain meat tenderizers work by breaking up the long chains of protein molecules. One by-product of this process is tyramine, a substance that constructs blood vessels and raises blood pressure. M AO inhibitors inactivate naturally occurring enzymes in your body that metabolize tyramine. If you eat a food such as papain-tenderized meat, which is high in tyramine, while you are taking a M AO inhibitor, you cannot effectively eliminate the tyramine from your body. The result may be a hypertensive crisis. Theophylline. Charcoal-broiled beef appears to reduce the effectiveness of theophylline because the aromatic chemicals produced by burning fat speed up the metabolism of the- ophylline in the liver.... beef
The imaging systems of COMPUTED TOMOGRAPHY (CT) and magnetic resonance imaging (see MRI) have powerful computer techniques underlying them.
Computerised statistical analysis of study data, population databases and disease registries is now routine, leading to enhanced understanding of the interplay between diseases and the population. And the results of research, available on computerised indexes such as MEDLINE, can be obtained in searches that take only seconds, compared with the hours or days necessary to accomplish the same task with its paper incarnation, Index Medicus.
Medical informatics The direct computerisation of those activities which are uniquely medical – history-taking, examination, diagnosis and treatment – has proved an elusive goal, although one hotly pursued by doctors, engineers and scientists working in the discipline of medical informatics. Computer techniques have scored some successes: patients are, for example, more willing to be honest about taboo areas, such as their drug or alcohol consumption, or their sexual proclivities, with a computer than face to face with a clinician; however, the practice of taking a history remains the cornerstone of clinical practice. The examination of the patient is unlikely to be supplanted by technological means in the foreseeable future; visual and tactile recognition systems are still in their infancy. Skilled interpretation of the result by machine rather than the human mind seems equally as remote. Working its way slowly outwards from its starting point in mathematical logic, ARTIFICIAL INTELLIGENCE that in any way mimics its natural counterpart seems a distant prospect. Although there have been successes in computer-supported diagnosis in some specialised areas, such as the diagnosis of abdominal pain, workable systems that could supplant the mind of the generalist are still the dream of the many developers pursuing this goal, rather than a reality available to doctors in their consulting rooms now.
In therapeutics, computerised prescribing systems still require the doctor to make the decision about treatment, but facilitate the process of writing, issuing, and recording the prescription. In so doing, the system can provide automated checks, warning if necessary about allergies, potential drug interactions, or dosing errors. The built-in safety that this process o?ers is enhanced by the superior legibility of the script that ensues, reducing the potential for error when the medicine is dispensed by the nurse or the pharmacist.
Success in these individual applications continues to drive development, although the process has its critics, who are not slow to point to the lengthier consultations that arise when a computer is present in the consulting room and its distracting e?ect on communication with the patient.
Underlying these many software applications lies the ubiquitous personal computer – more powerful today than its mainframe predecessor of only 20 years ago – combined with networking technology that enables interconnection and the sharing of data. As in essence the doctor’s role involves the acquisition, manipulation and application of information – from the individual patient, and from the body of medical knowledge – great excitement surrounds the development of open systems that allow di?erent software and hardware platforms to interact. Many problems remain to be solved, not least the fact that for such systems to work, the whole organisation, and not just a few specialised individuals, must become computer literate. Such systems must be easy to learn to use, which requires an intuitive interface between user(s) and system(s) that is predictable and logical in its ordering and presentation of information.
Many other issues stand in the way of the development towards computerisation: standard systems of nomenclature for medical concepts have proved surprisingly di?cult to develop, but are crucial for successful information-sharing between users. Sharing information between existing legacy systems is a major challenge, often requiring customised software and extensive human intervention to enable the previous investments that an organisation has made in individual systems (e.g. laboratory-result reporting) to be integrated with newer technology. The beginnings of a global solution to this substantial obstacle to networking progress is in sight: the technology that enables the Internet – an international network of telephonically linked personal computers – also enables the establishment of intranets, in which individual servers (computers dedicated to serving information to other computers) act as repositories of ‘published’ data, which other users on the network may ‘browse’ as necessary in a client-server environment.
Systems that support this process are still in early stages of development, but the key conceptualisations are in place. Developments over the next 5–10 years will centre on the electronic patient record available to the clinician on an integrated clinical workstation. The clinical workstation – in essence a personal computer networked to the hospital or practice system – will enable the clinician to record clinical data and diagnoses, automate the ordering of investigations and the collection of the results, and facilitate referral and communication between the many professionals and departments involved in any individual patient’s care.
Once data is digitised – and that includes text, statistical tables, graphs, illustrations and radiological images, etc. – it may be as freely networked globally as locally. Consultations in which live video and sound transmissions are the bonds of the doctor-patient relationship (the techniques of telemedicine) are already reality, and have proved particularly convenient and cost-e?ective in linking the patient and the generalist to specialists in remote areas with low population density.
As with written personal medical records, con?dentiality of personal medical information on computers is essential. Computerised data are covered by the Data Protection Act 1984. This stipulates that data must:
be obtained and processed fairly and lawfully.
be held only for speci?ed lawful purposes.
•not be used in a manner incompatible with those purposes.
•only be recorded where necessary for these purposes.
be accurate and up to date.
not be stored longer than necessary.
be made available to the patient on request.
be protected by appropriate security and backup procedures. As these problems are solved, concerns about
privacy and con?dentiality arise. While paper records were often only con?dential by default, the potential for breaches of security in computerised networks is much graver. External breaches of the system by hackers are one serious concern, but internal breaches by authorised users making unauthorised use of the data are a much greater risk in practice. Governing network security so that clinical users have access on a need-to-know basis is a di?cult business: the software tools to enable this – encryption, and anonymisation (ensuring that clinical information about patients is anonymous to prevent con?dential information about them leaking out) of data collected for management and research processes – exist in the technical domain but remain a complex conundrum for solution in the real world.
The mushroom growth of websites covering myriad subjects has, of course, included health information. This ranges from clinical details on individual diseases to facts about medical organisations and institutes, patient support groups, etc. Some of this information contains comments and advice from orthodox and unorthodox practitioners. This open access to health information has been of great bene?t to patients and health professionals. But web browsers should be aware that not all the medical information, including suggested treatments, has been subject to PEER REVIEW, as is the case with most medical articles in recognised medical journals.... information technology in medicine
Hin: Patharchur;
Ben: Paterchur;Mal: Panikkurkka, kannikkurkka;Tam: Karpuravalli;Kan: karpurahalli;Tel: Sugandhavalkam.It is found through out the tropics and cultivated in homestead gardens. It is a large succulent aromatic perennial herb with hispidly villous or tomentose fleshy stem. Leaves are simple, opposite, broadly ovate, crenate and fleshy. Flowers are pale purplish in dense whorls at distant intervals in a long slender raceme. Fruits are orbicular or ovoid nutlets. The leaves are useful in cephalagia, otalgia, anorexia, dyspepsia, flatulence, colic, diarrhoea, cholera, halitosis, convulsions, epilepsy, cough, asthma, hiccough, bronchitis, strangury, hepatopathy and malarial fever (Warrier et al,1995).2. Coleus vettiveroides K.C. Jacob, syn. Plectranthus vettiveroides (Jacob) Singh & Sharma.San: Valakam, Hriberam;Hin: Valak;Mal: Iruveli;Tam: Karuver;Tel: Karuveru,It is seen in tropical countries and cultivated in gardens. It is a small profusely branched, succulent aromatic herb with quadrangular stems and branches and deep straw coloured aromatic roots. Leaves are glandular hairy, broadly ovate with dentate margins and prominent veins on the bark. Blue flowers are borne on terminal racemes. Fruits are nutlets. The whole plant is useful in hyperdipsia, vitiated conditions of pitta, burning sensation, strangury, leprosy, skin diseases, leucoderma, fever, vomiting, diarrhoea, ulcers and as hair tonic.3. Coleus forskohlii Briq. syn. C. barbatus Benth.Hin: Garmai
Kan: Maganiberu, MakandiberuGuj: MaimulIt is a perennial aromatic herb grown under tropical to temperate conditions for its carrot-like tubers which are used as condiments in the preparation of pickles. Its tuberous roots are an exclusive source of a diterpenoid forskolin which has the unique property of activating almost all hormone sensitive adenylate cyclase enzymes in a biological system. It is useful in the treatment of congestive heart failure, glaucoma, asthma, cancer and in preventing immature greying of hair (Hegde,1997).Agrotechnology: The Coleus group of plants grows in tropical to subtropical situations and in warm temperate climatic zone on mountains of India, Nepal, Burma, Sri Lanka, Thailand and Africa. It comes up well on the sun exposed dry hill slopes from 300m to 1800m altitude. A well drained medium fertile soil is suitable for its cultivation. it is propagated vegetatively through stem and root cuttings. Vine cuttings to a length of 10-15cm from the top portion are most ideal for planting. The land is ploughed or dug to a depth of 15-20cm and ridges are formed 30cm apart. Vine cuttings are planted on the ridges at 30cm spacing after incorporating basal manure. 10t of FYM and NPK at 50:50:50kg/ha are incorporated into the soil. Top dressing of N and K is also suggested for improved yields. Weeding and earthing up at 45 days after planting along with topdressing is highly beneficial. Bacterial wilt and root knot nematode are reported in the crop. Drenching the soil with fungicide, deep ploughing in the summer, burning of crop residues and crop rotation are helpful to tide over the disease and pest problem. The crop can be harvested after 5-6 months.Properties and activity: The medicinal property of Coleus amboinicus is attributed to codeine, carvacrol, flavones, aromatic acids and tannins present in the plant. The essential oil from the plant contains carvacrol, ethyl salicylate, thymol, eugenol and chavicol. Leaves also contain cirsimaritin, -sitosterol- -D-glucoside and oxalacetic acid. Leaves are bitter, acrid, thermogenic, aromatic, anodyne, appetising, digestive, carminative, stomachic, anthelmintic, constipating, deodorant, expectorant, diuretic and liver tonic.Coleus vettiveroides is bitter, cooling, diuretic, trichogenous and antipyretic.Coleus forskohlii roots are rich in diterpenoids like forskolin, coleonols, coleons, barbatusin, cyclobutatusin, coleosol, coleol, coleonone, deoxycoleonol, 7-deacetylforskolin and 6-acetyl-7-deacetylforskolin. Its root is spasmolytic, CNS active, hypothermic and diuretic. Forskolin is bronchodialative and hypotensive (Hussain et al,1992). Forskolin is also useful in preventing the clotting of blood platelets, in reducing intraocular pressure in glaucoma and as an aid to nerve regeneration following trauma (Sharma, 1998)... coleusRaekah, Rayka, Raika, Raykah, Raikah... raeka
Nutritional Profile Energy value (calories per serving): Low Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Low Sodium: Low Major vitamin contribution: Vitamin C Major mineral contribution: Iron, potassium
About the Nutrients in This Food Cucumbers are mostly (96 percent) water. Their dietary fiber is unique in that it can hold up to 30 times its weight in water compared to the fiber in wheat bran, which holds only four to six times its weight in water. But cucumbers have so much water that there is little room for anything else. Two ounces of fresh cucumber slices has less than one gram dietary fiber—and no significant amounts of vitamins or minerals.
The Most Nutritious Way to Serve This Food Raw, fresh-sliced, with the unwaxed skin.
Diets That May Restrict or Exclude This Food Antiflatulence diet Low-fiber diet
Buying This Food Look for: Firm cucumbers with a green, unwaxed skin. In the natural state, the skin of the cucumber is neither shiny nor deep green, characteristics it picks up when the cucumber is waxed to keep it from losing moisture during shipping and storage. The wax is edible, but some people prefer not to eat it, which means missing out on fiber. To get your cucumbers without wax, ask for pickling cucumbers, and note the difference in color and texture. Choose cucumbers with a clean break at the stem end; a torn, uneven stem end means that the cucumber was pulled off the vine before it was ready. Technically, all the cucum- bers we buy are immature; truly ripe cucumbers have very large, hard seeds that make the vegetable unpalatable. Avoid: Cucumbers with yellowing skin; the vegetable is so old that its chlorophyll pigments have faded and the carotenes underneath are showing through. Puff y, soft cucumbers are also past their prime.
Storing This Food Store cucumbers in the refrigerator and use them as soon as possible. The cucumber has no starch to convert to sugar as it ages, so it won’t get sweeter off the vine, but it will get softer as the pectins in its cell wall absorb water. You can make a soft cucumber crisp again by slic- ing it and soaking the slices in salted water. By osmotic action, the unsalted, lower-density water in the cucumber’s cells will flow out across the cell walls out into the higher-density salted water and the cucumber will feel snappier.
Preparing This Food R inse the cucumber under cold, running water. Check to see if the cucumber has been waxed by scraping the skin gently with the tip of your fingernail and then looking for waxy resi- due under the nail. If the skin is waxed, you can peel it off—but not until you are ready to use it, since slicing the cucumber tears its cell walls, releasing an enzyme that oxidizes and destroys vitamin C.
How Other Kinds of Processing Affect This Food Pickling. Cucumbers are not a good source of iron, but pickles may be. If processed in iron vats, the pickles have picked up iron and will give you about 1 mg per pickle. Pickles made in stainless steel vats have no iron, nor do pickles made at home in glass or earthenware.
Adverse Effects Associated with This Food Intestinal gas. Some sensitive people find cucumbers “gassy.” Pickling, marinating, and heating, which inactivate enzymes in the cucumber, may reduce this gassiness for certain people—although others find pickles even more upsetting than fresh cucumbers.
Food/Drug Interactions False-positive test for occult blood in the stool. The active ingredient in the guaiac slide test for hidden blood in feces is alphaguaiaconic acid, a chemical that turns blue in the presence of blood. Alphaguaiaconic acid also turns blue in the presence of peroxidase, a chemical that occurs naturally in cucumbers. Eating cucumbers in the 72 hours before taking the guaiac test may produce a false-positive result in people who not actually have any blood in their stool. 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 pickles, containing tyramine while you are taking an M AO inhibitor, you cannot effectively eliminate the tyramine from your body. The result may be a hypertensive crisis.... cucumbers
Acquired immunity depends upon the immune system recognising a substance as foreign the ?rst time it is encountered, storing this information so that it can mount a reaction the next time the substance enters the body. This is the usual outcome of natural infection or prophylactic IMMUNISATION. What happens is that memory of the initiating ANTIGEN persists in selected lymphocytes (see LYMPHOCYTE). Further challenge with the same antigen stimulates an accelerated, more vigorous secondary response by both T- and B-lymphocytes (see below). Priming the immune system in this manner forms the physiological basis for immunisation programmes.
Foreign substances which can provoke an immune response are termed ‘antigens’. They are usually proteins but smaller molecules such as drugs and chemicals can also induce an immune response. Proteins are taken up and processed by specialised cells called ‘antigenpresenting cells’, strategically sited where microbial infection may enter the body. The complex protein molecules are broken down into short amino-acid chains (peptides – see PEPTIDE) and transported to the cell surface where they are presented by structures called HLA antigens (see HLA SYSTEM).
Foreign peptides presented by human leucocyte antigen (HLA) molecules are recognised by cells called T-lymphocytes. These originate in the bone marrow and migrate to the THYMUS GLAND where they are educated to distinguish between foreign peptides, which elicit a primary immune response, and self-antigens (that is, constituents of the person themselves) which do not. Non-responsiveness to self-antigens is termed ‘tolerance’ (see AUTOIMMUNITY). Each population or clone of T-cells is uniquely responsive to a single peptide sequence because it expresses a surface molecule (‘receptor’) which ?ts only that peptide. The responsive T-cell clone induces a speci?c response in other T-and B-lymphocyte populations. For example, CYTOTOXIC T-cells penetrate infected tissues and kill cells which express peptides derived from invading micro-organisms, thereby helping to eliminate the infection.
B-lymphocytes secrete ANTIBODIES which are collectively termed IMMUNOGLOBULINS (Ig)
– see also GAMMA-GLOBULIN. Each B-cell population (clone) secretes antibody uniquely speci?c for antigens encountered in the blood, extracellular space, and the LUMEN of organs such as the respiratory passages and gastrointestinal tract.
Antibodies belong to di?erent Ig classes; IgM antibodies are synthesised initially, followed by smaller and therefore more penetrative IgG molecules. IgA antibodies are adapted to cross the surfaces of mucosal tissues so that they can adhere to organisms in the gut, upper and lower respiratory passages, thereby preventing their attachment to the mucosal surface. IgE antibodies also contribute to mucosal defence but are implicated in many allergic reactions (see ALLERGY).
Antibodies are composed of constant portions, which distinguish antibodies of di?erent class; and variable portions, which confer unique antigen-binding properties on the product of each B-cell clone. In order to match the vast range of antigens that the immune system has to combat, the variable portions are synthesised under the instructions of a large number of encoding GENES whose products are assembled to make the ?nal antibody. The antibody produced by a single B-cell clone is called a monoclonal antibody; these are now synthesised and used for diagnostic tests and in treating certain diseases.
Populations of lymphocytes with di?erent functions, and other cells engaged in immune responses, carry distinctive protein markers. By convention these are classi?ed and enumerated by their ‘CD’ markers, using monoclonal antibodies speci?c for each marker.
Immune responses are in?uenced by cytokines which function as HORMONES acting over a short range to accelerate the activation and proliferation of other cell populations contributing to the immune response. Speci?c immune responses collaborate with nonspeci?c defence mechanisms. These include the COMPLEMENT SYSTEM, a protein-cascade reaction designed to eliminate antigens neutralised by antibodies and to recruit cell populations which kill micro-organisms.... immunity
Structure
CORIUM The foundation layer. It overlies the subcutaneous fat and varies in thickness from 0·5–3.0 mm. Many nerves run through the corium: these have key roles in the sensations of touch, pain and temperature (see NEURON(E)). Blood vessels nourish the skin and are primarily responsible for regulating the body temperature. Hairs are bedded in the corium, piercing the epidermis (see below) to cover the skin in varying amounts in di?erent parts of the body. The sweat glands are also in the corium and their ducts lead to the surface. The ?brous tissue of the corium comprises interlocking white ?brous elastic bundles. The corium contains many folds, especially over joints and on the palms of hands and soles of feet with the epidermis following the contours. These are permanent throughout life and provide unique ?ngerprinting identi?cation. HAIR Each one has a root and shaft, and its varying tone originates from pigment scattered throughout it. Bundles of smooth muscle (arrectores pilorum) are attached to the root and on contraction cause the hair to stand vertical. GLANDS These occur in great numbers in the skin. SEBACEOUS GLANDS secrete a fatty substance and sweat glands a clear watery ?uid (see PERSPIRATION). The former are made up of a bunch of small sacs producing fatty material that reaches the surface via the hair follicle. Around three million sweat or sudoriparous glands occur all over the body surface; sited below the sebaceous glands they are unconnected to the hairs. EPIDERMIS This forms the outer layer of skin and is the cellular layer covering the body surface: it has no blood vessels and its thickness varies from 1 mm on the palms and soles to 0·1 mm on the face. Its outer, impervious, horny layer comprises several thicknesses of ?at cells (pierced only by hairs and sweat-gland openings) that are constantly rubbed o? as small white scales; they are replaced by growing cells from below. The next, clear layer forms a type of membrane below which the granular stratum cells are changing from their origins as keratinocytes in the germinative zone, where ?ne sensory nerves also terminate. The basal layer of the germinative zone contains melanocytes which produce the pigment MELANIN, the cause of skin tanning.
Nail A modi?cation of skin, being analagous to the horny layer, but its cells are harder and more adherent. Under the horny nail is the nail bed, comprising the well-vascularised corium (see above) and the germinative zone. Growth occurs at the nail root at a rate of around 0·5 mm a week – a rate that increases in later years of life.
Skin functions By its ability to control sweating and open or close dermal blood vessels, the skin plays a crucial role in maintaining a constant body temperature. Its toughness protects the body from mechanical injury. The epidermis is a two-way barrier: it prevents the entry of noxious chemicals and microbes, and prevents the loss of body contents, especially water, electrolytes and proteins. It restricts electrical conductivity and to a limited extent protects against ultraviolet radiation.
The Langerhans’ cells in the epidermis are the outposts of the immune system (see IMMUNITY), just as the sensory nerves in the skin are the outposts of the nervous system. Skin has a social function in its ability to signal emotions such as fear or anger. Lastly it has a role in the synthesis of vitamin D.... skin
Blood tonic. Decoction, tablets, tinctures or fluid extracts:– Echinacea 3; Burdock 2; Goldenseal 1. See also: ALTERATIVES. ... blood purifiers
Human nuclei have 46 chromosomes, each consisting of long, thin strands of DNA. The strands are so long because all required information contained in 3 to 4 million genes is stored in sequence in the DNA. In human bone it can survive for a millennium. A most important discovery has been the location of the gene for Huntington’s chorea on chromosome 4 made public in “Nature”, 18.3.93. Discoveries have also revealed genes relative to cystic fibrosis and sickle-cell anaemia. ... dna
Herbal combinations include: Rheumatic Pain tablets No 100: formula:– Guaiacum resin BPC ’49 50.0mg; Capsicum oleoresin BPC 0.6mg; the solid extracts of: Rhubarb (alc 60 per cent 1-4) BPC ’54 15mg; Uva Ursi (Aq 4:10) BPC ’34 12.0mg; Bogbean (Aq 1:4) 30.0mg; Celery seed (Aq l:4) BPC ’49 30.0mg.
Indigestion and Flatulence tablets No 80: formula:– Capsicin BPC ’23 0.25mgm; dried aqueous extract of Skullcap (3-10) BPC ’34 3mgm; Valerian BPC 14mgm; Fennel seed BPC 14mgm; Myrrh BPC 19mgm; Papain BPC ’54 1mgm; Peppermint oil BP 0.0006ml. ... heath and heather, ltd.
Causes: considerable evidence implicates side-effects of sugar, caffeine, mercurials and other mineral salts that find their way into the body in food additives, dental fillings, etc. Other related factors: exposure to television radiation, fluorescent lighting, environmental toxins, stress, genetic. Studies show a lack of zinc to be a factor.
Symptoms. Always thirsty yet urine is highly concentrated, revealing a deficiency of essential fatty acids (for which Evening Primrose is indicated). Impulsive disposition, nasal congestion, pallor, dark circles under eyes. Insomnia. Difficulty concentrating, clumsiness, low tolerance to failure.
Alternatives. Since an individual’s chemistry is unique, it may be necessary to experiment with one or two agents before concentrating on ones more effective.
To normalise motor activity: Passion flower, St John’s Wort, Xia ku cao (Chinese).
Tea. Formula. Equal parts: Passion flower, Skullcap, Valerian. Mix. 1-2 teaspoons to each cup water brought to boil and simmered one minute. Infuse 15 minutes. Dose: half-1 cup thrice daily.
Powders, liquid extracts, tinctures. Formula: Valerian 1; Hops (Lupulin) 1; Wild Lettuce 2. Dose: Powders, 500mg (two 00 capsules or one-third teaspoon). Liquid Extracts, 30-60 drops. Tinctures, 1-2 teaspoons, thrice daily.
Evening Primrose oil capsules. One 500mg capsule morning and evening.
Diet. Wholefoods, raw-food days, reformed dietary pattern.
Aromatherapy. Oil of Lavender.
Supplementation. Daily: Vitamin B-complex; Vitamin C 500mg; Vitamin B6 50mg; Vitamin E 500iu; Niacin; Magnesium, Zinc. ... hyperactivity
The main group of histocompatibility antigens is the human leukocyte antigen (HLA) system, which consists of several series of antigens. A person’s tissue type (the particular set of HLAs in the body tissues) is unique, except for identical twins, who have the same set.
HLA analysis has some useful applications. Comparison of HLA types may show that 2 people are related, and it has been used in paternity testing. The HLA system is also used in tissue-typing to help match recipient and donor tissues before transplant surgery. Certain HLA types occur more frequently in people with particular diseases, such as multiple sclerosis, coeliac disease, and ankylosing spondylitis. HLA testing can help to confirm the presence of such diseases and identify people at risk of developing them.... histocompatibility antigens
During meiosis in humans, a cell containing 23 pairs of chromosomes (46 in total) divides to form 4 sperm or egg cells, each with 23 single chromosomes.
First, the chromosomes are duplicated to produce 4 copies of each chromosome (92 in total).
Matching pairs of chromosomes line up and exchange genetic material.
The cell then divides twice to form 4 daughter cells, with each taking 1 copy of each chromosome.
Egg and sperm cells therefore have only half the usual chromosome content of a body cell, so that each parent contributes half of the child’s genetic material.
The exchange between chromosomes means that each daughter cell has a unique genetic make-up.
(See also mitosis).... meiosis
A person’s tissue type is classified in terms of their histocompatibility antigens, the most important of which are the human leukocyte antigens (HLAs), on the surface of cells. A person’s set of HLAs is inherited and unique (except for identical twins, who have the same set). Nevertheless, close relatives often have closely matching types. A person’s tissue-type is established by laboratory tests on cells from a blood sample. In one method, an antiserum containing antibodies to a particular is added to the test specimen. If the is present, it is detected by an observable colour or other change.... tissue-typing
Bacteria are very widely distributed. Some live in soil, water, or air; others are parasites of humans, animals, and plants. Many parasitic bacteria do not harm their hosts; some cause diseases by producing poisons (see endotoxin; exotoxin).... bacteria
FAMILY: Myrtaceae
SYNONYMS: Taxandria fragrans, coarse tea-tree.
GENERAL DESCRIPTION: Agonis is a genus comprising four species, all of which are native to Western Australia. The species generally have fibrous, brown bark, dull green leaves and inflorescences of small, white flowers. They are best known and most readily identified by the powerful peppermint or eucalyptus-like odour emitted when the leaves are crushed or torn. A. fragrans is a small shrub which grows up to 2.5 metres high, with narrow leaves and clusters of small white flowers, characteristic of the genus.
DISTRIBUTION: As a wild native species, fragonia (A. fragrans) has limited distribution in Western Australia, growing near the coast in the south-west region and being reliant on its winter rains and drier summers. For commercial purposes, A. fragrans is grown in large plantations in south-western Australia.
OTHER SPECIES: The Myrtaceae is a large family of plants with over 3,000 species. It is one of the most important families from an aromatherapy perspective, as it includes not only members of the Agonis genus (which includes trees such as A. flexuosa, the Western Australian peppermint) but also hundreds of aromatic plants from the Eucalyptus, Leptospermum, Melaleuca, Myrtus and Pimenta genera. There are several varying chemotypes of A. fragrans, but fragonia essential oil has a unique balance of primary constituents, which imparts its particular therapeutic qualities.
HERBAL/FOLK TRADITION: The name Agonis derives from the Greek agon, meaning ‘gathering’ or ‘collection’, in reference to the tightly clustered flowers. Traditional knowledge on A. fragrans has never been recorded, and there is no known use of the plant by early settlers. The species only came to the forefront at around the turn of the century when a husband-and-wife team heard about the local plant and began to explore its potential. Having selected superior genetic varieties, they established a small plantation of these shrubs on their property in south-west Western Australia in 2001. The essential oil distilled from this specific plant and chemotype is thus relatively new to the aromatherapy industry. Indeed it has only recently been given its common name ‘fragonia’ by its discoverer Chris Robinson, and has since been trademarked as FragoniaTM. In a series of tests, the University of Western Australia demonstrated that fragonia oil has anti-inflammatory properties and significant anti-microbial activity, similar to tea tree oil.
ACTIONS: Analgesic (mild), antibacterial, anti-inflammatory, antifungal, antimicrobial, anti-infectious, antiseptic, expectorant, immuno-tonic, nervine, regulating.
EXTRACTION: An essential oil by steam distillation from the stems, twigs and leaves.
CHARACTERISTICS: A pale, watery liquid with a pleasant slightly citrus, fresh-clean and faintly medicinal top note, mixed with a slight spicy, earthy and balsamic undertone: more pleasing than tea tree. It blends well with niaouli, eucalyptus, myrtle, lemon myrtle, rosemary and tea tree.
PRINCIPAL CONSTITUENTS: Primary constituents are 1,8-cineole, alpha-pinene and linalool. From a chemical perspective, it is an extremely well-balanced oil, with the oxides (1,8-cineole), monoterpenes (alpha-pinene) and monoterpenols (linalool, geraniol, terpineol and others) in a near perfect 1:1:1 ratio.
SAFETY DATA: Fragonia essential oil is non-toxic, non-irritant and non-sensitizing: an extremely mild oil when applied to the skin and safe for children.
AROMATHERAPY/HOME: USE:
Skin Care: Cuts, bites, stings and general skin care.
Circulation Muscles And Joints: Aching muscles and joints, arthritis, rheumatism.
Respiratory System: Asthma, bronchitis, coughs, colds, influenza, sinusitis, tonsillitis.
Genito-Urinary System: Candida (thrush), menstrual pain and breast tenderness, vaginitis.
Immune System: Powerful immune-system tonic and restorative.
Nervous System: Anxiety, depression, emotional blockages, grief, insomnia, nervous debility and tension, mood swings, stress.
OTHER USES: Many Agonis species are used as decorative garden plants while sprigs of the white flowers of A. fragrans are cut and used in the florist industry. Fragonia oil is now being used in the phyto-cosmetic industry, e.g. for soaps and skin care products. The oil can also be used as a natural, fresh-smelling disinfectant around the home, e.g. as a room fragrance, in the laundry and for cleaning bathroom and kitchen surfaces.... fragonia
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: Ericaceae
SYNONYMS: Ledum, Labrador tea, marsh tea, swamp tea, bog Labrador tea, rusty Labrador tea, Hudson’s Bay tea (formerly Ledum groenlandicum).
GENERAL DESCRIPTION: This beautiful, hardy plant is a shrub belonging to the heather family, which can reach one metre in height. It is recognizable by its thick, leathery evergreen leaves whose edges coil under and are quite unique, being deep green on top with a downy-fuzz beneath. New leaves have a woolly mat of white hairs underneath; mature leaves have reddish hairs. All leaves are dotted with resinous glands and are fragrant, with a pungent scent, when crushed. The fluffy white flowers, which are borne in spring, are also strongly aromatic.
DISTRIBUTION: The plant is native to North America, from Greenland and Labrador across to Alaska, as far north as the treeline. It is absent from the far North and the dry prairies. The Latin name groenlandicum refers to the fact that it grows in Greenland where it is still widespread, often growing in dense colonies.
OTHER SPECIES: Ledum is a genus name, which includes 8 species of evergreen shrubs native to cool temperate and sub-arctic regions of the Northern Hemisphere, commonly known as Labrador tea. The common name Ledum is also applied to Rhododendron tomentsum subsp. subarcticum (formerly L. decumbens) which is known as Northern Labrador tea. This species, which is similar but slightly smaller, grows farther north on tundra at up to 1,800 metres and contains toxic alkaloids known to be poisonous to livestock. It lacks the characteristic fuzz on the underside of the mature leaves and the flowers of L. groenlandicum.
HERBAL/FOLK TRADITION: This strongly aromatic herb has been used in folk medicine for centuries. Brewed as a medicinal beverage known as Labrador tea, it was used by practically all Canada’s First Nations peoples as a tonic and to treat certain respiratory, digestive and kidney ailments; as a remedy for headaches and various types of rheumatism; and to facilitate childbirth. The herbal tea also served to clean wounds and was applied to insect bites. It is said that the plant was used for over 5,000 years by the native people of North America, to protect themselves from scurvy, and the Cree used it for fevers and colds: indeed it was regarded as a ‘cure-all’ by the indigenous people. In the fur-trading era, the French Canadian coureurs-de-bois used Labrador tea to extend their supplies of black tea: it thus became a substitute for unaffordable Chinese tea during times of economic crisis. However, like other plants in the heather family, Greenland moss contains an andromedo-toxin that can cause poisoning if used in excess.
According to recent clinical trials, Greenland moss essential oil has a natural affinity for the immune system and can be an effective immune system supporter. The oil also helps counteract blood toxicity and aids liver regeneration, valuable in cases of liver intoxication originating from circulation disorders, viral hepatitis, enteritis and cirrhosis (fatty liver). Clinical research suggests that the essential oil functions like an enzyme in the liver, digesting toxic waste and fat molecules. It is also indicated for obesity, oedema, water retention and thyroid regulation. The oil has also been studied at the University of Quebec, and was found to be a strong antioxidant and natural anti-inflammatory: it also showed anticancer activity against colon carcinoma and lung carcinoma cells.
ACTIONS: Analgesic, antibacterial, anticancerous, antiviral, anti-inflammatory, anti-tumoral, antispasmodic, antioxidant, anti-infectious, antiseptic, carminative, cicatrizing, decongestant, digestive tonic, immune support, liver support, stomachic, tonic.
EXTRACTION: Greenland moss oil is extracted by steam distillation from the leaves.
CHARACTERISTICS: A clear, pale-yellow liquid, with a fresh-herbaceous, medicinal and slightly sweet aroma and earthy-woody undertones.
PRINCIPAL CONSTITUENTS: The main chemical constituents are limonene (up to 35 per cent), sabinene, selinene, bornyl acetate with other monoterpenes and sesquiterpenes.
SAFETY DATA: Possible skin sensitization: always dilute for topical use. Avoid during pregnancy and by children. NB: Abusive consumption of the tea derived from its leaves may cause indigestion, and may even have a toxic effect due to the high level of tannins that it contains.
AROMATHERAPY/HOME: USE
Skin Care: Allergies, skin problems.
Circulation Muscles And Joints: Aching muscles and joints.
Respiratory System: Colds, coughs, bronchitis, hoarseness, influenza, laryngitis.
Digestive System: Addictions, alcoholism, allergies, cellulite, fatty liver, hepatitis (viral), hypothyroid, liver problems (toxic liver, support and detoxifier), lymph nodes (inflamed), obesity, thyroid regulation and water retention.
Immune System: Tonic and immune support.
Nervous System: Anxiety, nervous debility tension.
OTHER USES: The plant is still used as a local ‘tea plant’ in parts of the Northern Hemisphere.... greenland moss
FAMILY: Pinaceae
SYNONYMS: P. mugo, P. montana, P. pumilio, mountain pine, Swiss mountain pine, pine needle (oil).
GENERAL DESCRIPTION: A pyramidal shrub or small tree up to 12 metres high with a black bark, stiff and twisted needles borne in clusters, and brown cones, initially of a bluish hue.
DISTRIBUTION: Native to the mountainous regions of central and southern Europe. The oil is mainly produced in Austria (Tirol), Yugoslavia, Denmark and Italy.
OTHER SPECIES: There are very many species of pine used to produce essential oil from their needles and wood or employed in the production of turpentine. NB: The so-called huon pine (Dacrydium franklinii), the essential oil of which is also a skin irritant, belongs to a different family, the Podcarpaceae. For further details see Scotch pine and the Botanical Classification section.
HERBAL/FOLK TRADITION: A preparation made from the needles has been used internally for bladder, kidney and rheumatic complaints, as a liniment for rheumatism and muscular pain, and as an inhalant for bronchitis, catarrh, colds, etc.
ACTIONS: Analgesic, antimicrobial, antiseptic, antitussive, antiviral, balsamic, diuretic, expectorant, rubefacient.
EXTRACTION: Essential oil by steam distillation from the needles and twigs.
CHARACTERISTICS: A water-white liquid with a very pleasant, balsamic-sweet, spicy-woody scent of good tenacity. This is the favoured pine fragrance for perfumery use due to its unique delicate odour, which blends well with cedarwood, lavandin, rosemary, sage, cananga, labdanum, juniper and other coniferous oils.
PRINCIPAL CONSTITUENTS: Mainly monoterpene hydrocarbons; limonene, pinenes, phellandrene, dipentene, camphene, myrcene and bornyl acetate among others. The unusual scent is believed to be due to its aldehyde content.
SAFETY DATA: Dermal irritant, common sensitizing agent; otherwise non-toxic. It is best avoided therapeutically due to irritant hazards.
AROMATHERAPY/HOME: USE None.
OTHER USES: Used as a fragrance and flavour component in pharmaceutical preparations for coughs and colds, nasal congestion and externally in analgesic ointments and liniments. Extensively employed in soaps, bath preparations, toiletries, cosmetics and perfumes, especially ‘leather’ and ‘woody’ type fragrances. It is also used in most major food categories, alcoholic and soft drinks.... pine, dwarf
Health Encyclopedia