Advancements in procedures that are usually a last resort for the obese are making them potentially suitable for moderately overweight and diabetic people.
Read entire article by visiting:
http://bionutritionalresearch.olhblogspace.com
http://bionutritionalresearch.olhblogspace.com/?p=916
http://back2basicnutrition.com/
Thursday, September 30, 2010
High and Low Blood Sugar Symptoms
Knowing and understanding the symptoms of high and low blood sugar should be essential for both diabetics and their friends and families.
Symptoms of high blood sugar
Hyperglycaemia, or high blood sugar, is common amongst diabetics.
It occurs when a diabetic person eats too much food, and has too little insulin to regulate their blood sugar. Sometimes stress can cause diabetes.
Being aware of the following symptoms and staying alert for their presence, whether you are a diabetic or a family member or friend, should be essential:
.Need for frequent urination
.Drowsiness
.Nausea
.Extreme hunger and/or thirst
.Blurring of the vision
Symptoms of low blood sugar
Hypoglycaemia, or low blood sugar, occurs when a diabetic has not eaten enough food, or has too much insulin within his or her body.
An excessive amount of exercise can also cause low blood sugar levels.
Being aware of the following symptoms and staying alert for their presence, whether you are a diabetic or a family member or friend, should be essential:
Shaking
Fast heartbeat
Sweating
Anxiety
Dizziness
Extreme hunger
Weakness and tiredness
Irritability
Why do these symptoms matter for diabetics?
These symptoms are essential for diabetics to understand, because they may encounter high or low blood sugar levels from time to time.
A cold or virus can cause sudden high blood sugar levels, and understand the symptoms means knowing how to deal with hyperglycaemia or hypoglycaemia. People with diabetes who can recognise the symptoms can avoid levels that lead to medical emergencies such as diabetic ketoacidosis.
Knowing your high and low blood sugar symptoms allows you to test
Once you understand symptoms of high and low blood sugar, it is possible to test quickly and avoid serious problems. Keeping to a clear target range is one of the key goals of diabetes management, and knowing when you have the symptoms of high or low blood sugar levels allows you to test your blood sugar and make a correction.
http://www.diabetes.co.uk/high-low-blood-sugar-symptoms.html
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Symptoms of high blood sugar
Hyperglycaemia, or high blood sugar, is common amongst diabetics.
It occurs when a diabetic person eats too much food, and has too little insulin to regulate their blood sugar. Sometimes stress can cause diabetes.
Being aware of the following symptoms and staying alert for their presence, whether you are a diabetic or a family member or friend, should be essential:
.Need for frequent urination
.Drowsiness
.Nausea
.Extreme hunger and/or thirst
.Blurring of the vision
Symptoms of low blood sugar
Hypoglycaemia, or low blood sugar, occurs when a diabetic has not eaten enough food, or has too much insulin within his or her body.
An excessive amount of exercise can also cause low blood sugar levels.
Being aware of the following symptoms and staying alert for their presence, whether you are a diabetic or a family member or friend, should be essential:
Shaking
Fast heartbeat
Sweating
Anxiety
Dizziness
Extreme hunger
Weakness and tiredness
Irritability
Why do these symptoms matter for diabetics?
These symptoms are essential for diabetics to understand, because they may encounter high or low blood sugar levels from time to time.
A cold or virus can cause sudden high blood sugar levels, and understand the symptoms means knowing how to deal with hyperglycaemia or hypoglycaemia. People with diabetes who can recognise the symptoms can avoid levels that lead to medical emergencies such as diabetic ketoacidosis.
Knowing your high and low blood sugar symptoms allows you to test
Once you understand symptoms of high and low blood sugar, it is possible to test quickly and avoid serious problems. Keeping to a clear target range is one of the key goals of diabetes management, and knowing when you have the symptoms of high or low blood sugar levels allows you to test your blood sugar and make a correction.
http://www.diabetes.co.uk/high-low-blood-sugar-symptoms.html
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Wednesday, September 29, 2010
IBISdesktop: Integrative BodyMind Information System™
IBIS shows you options... lots of them! IBIS gives you a multidiscplinary perspective on therapies used by healthcare professionals. Emerging as the standard reference tool - it's fast, easy, and comprehensive. It combines an encyclopedia of natural medicine and complementary health care with note-taking and report-generating features. With IBIS, you'll spend more time using information, and less time searching for it.
IBIS also contains an extensive Materia Medica, including medicines, procedures, and concepts from the whole spectrum of integrative medicine. With IBIS you can quickly locate a wide range of natural treatments and health-promoting measures drawn from the entire body of complementary healthcare and alternative therapies.
Key Features
With IBIS, you can:
•Reference data on the broad spectrum of time-tested natural therapies
•Generate personalized educational and instructional handouts
•Add, organize, and retrieve clinical notes easily
•Increase treatment effectiveness
•Analyze treatment outcomes
•Save hours - make your research easy and efficient
•Improve doctor-patient relationships and increase referrals
•Be part of a global network of professionals
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
IBIS also contains an extensive Materia Medica, including medicines, procedures, and concepts from the whole spectrum of integrative medicine. With IBIS you can quickly locate a wide range of natural treatments and health-promoting measures drawn from the entire body of complementary healthcare and alternative therapies.
Key Features
With IBIS, you can:
•Reference data on the broad spectrum of time-tested natural therapies
•Generate personalized educational and instructional handouts
•Add, organize, and retrieve clinical notes easily
•Increase treatment effectiveness
•Analyze treatment outcomes
•Save hours - make your research easy and efficient
•Improve doctor-patient relationships and increase referrals
•Be part of a global network of professionals
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
IBISdesktop: Integrative BodyMind Information System™
IBIS shows you options... lots of them! IBIS gives you a multidiscplinary perspective on therapies used by healthcare professionals. Emerging as the standard reference tool - it's fast, easy, and comprehensive. It combines an encyclopedia of natural medicine and complementary health care with note-taking and report-generating features. With IBIS, you'll spend more time using information, and less time searching for it.
IBIS also contains an extensive Materia Medica, including medicines, procedures, and concepts from the whole spectrum of integrative medicine. With IBIS you can quickly locate a wide range of natural treatments and health-promoting measures drawn from the entire body of complementary healthcare and alternative therapies.
Key Features
With IBIS, you can:
•Reference data on the broad spectrum of time-tested natural therapies
•Generate personalized educational and instructional handouts
•Add, organize, and retrieve clinical notes easily
•Increase treatment effectiveness
•Analyze treatment outcomes
•Save hours - make your research easy and efficient
•Improve doctor-patient relationships and increase referrals
•Be part of a global network of professionals
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
IBIS also contains an extensive Materia Medica, including medicines, procedures, and concepts from the whole spectrum of integrative medicine. With IBIS you can quickly locate a wide range of natural treatments and health-promoting measures drawn from the entire body of complementary healthcare and alternative therapies.
Key Features
With IBIS, you can:
•Reference data on the broad spectrum of time-tested natural therapies
•Generate personalized educational and instructional handouts
•Add, organize, and retrieve clinical notes easily
•Increase treatment effectiveness
•Analyze treatment outcomes
•Save hours - make your research easy and efficient
•Improve doctor-patient relationships and increase referrals
•Be part of a global network of professionals
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Monday, September 27, 2010
InteractionsGuide™: Herb, Nutrient and Drug Interactions Web Application
Clinical Implications and Therapeutic Strategies
• Herb-Drug Interactions
• Drug Interactions with Vitamins, Minerals, Amino Acids and Nutraceuticals
• Drug-Induced Nutrient Depletions
InteractionsGuide™ is an innovative web-based application delivering access to the content of the landmark publication Herb, Nutrient and Drug Interactions: Clinical Implications and Therapeutic Strategies through a powerful suite of access, search and analysis functions. Now you can have instant access to the evidence-based information and evaluation of herbs and nutritional supplements you’ve been waiting for and your patients have been asking for.
Many of your patients are using nutritional supplements and herbs, either on their own initiative or as part of professional care. You can now feel more confident about critical issues of safety, efficacy and clinical management. Combining pharmaceuticals with herbs or nutrients may complement or interfere with a drug's therapeutic action or may increase adverse effects. Drug-induced depletion of essential nutrients can contribute to acute and long-term adverse effects that are preventable with informed clinical management. With InteractionsGuide™ you will be able to engage your patients in active dialogue and inventory their use of herbs and nutrients to assess potential interactions, evaluate therapeutic strategies, and collaborate on complex cases using this authoritative, scientifically-grounded and clinically-oriented reference tool.
MedicineWorks™, a division of Health Resources Unlimited, Inc., offers medical reference and health education tools for professionals and the public.
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
• Herb-Drug Interactions
• Drug Interactions with Vitamins, Minerals, Amino Acids and Nutraceuticals
• Drug-Induced Nutrient Depletions
InteractionsGuide™ is an innovative web-based application delivering access to the content of the landmark publication Herb, Nutrient and Drug Interactions: Clinical Implications and Therapeutic Strategies through a powerful suite of access, search and analysis functions. Now you can have instant access to the evidence-based information and evaluation of herbs and nutritional supplements you’ve been waiting for and your patients have been asking for.
Many of your patients are using nutritional supplements and herbs, either on their own initiative or as part of professional care. You can now feel more confident about critical issues of safety, efficacy and clinical management. Combining pharmaceuticals with herbs or nutrients may complement or interfere with a drug's therapeutic action or may increase adverse effects. Drug-induced depletion of essential nutrients can contribute to acute and long-term adverse effects that are preventable with informed clinical management. With InteractionsGuide™ you will be able to engage your patients in active dialogue and inventory their use of herbs and nutrients to assess potential interactions, evaluate therapeutic strategies, and collaborate on complex cases using this authoritative, scientifically-grounded and clinically-oriented reference tool.
MedicineWorks™, a division of Health Resources Unlimited, Inc., offers medical reference and health education tools for professionals and the public.
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Sunday, September 26, 2010
Six More Questions to Help #3
3. Exactly what is antibiotic resistance?
The term has become so universal — mentioned in more than 2 million Web sites and more than 100,000 medical journal articles — as to pass nearly unquestioned. Yet, according to a team of the world’s leading experts in veterinary pharmacology writing in April’s Journal of Antimicrobial Chemotherapy, there are still too many errors in terminology when scientists — not to mention media and politicians — throw the term around in regard to bacteria from animal sources. Their review of the published literature revealed a number of recurring errors when it comes to methods used to assess resistance, testing quality control, application of the right criteria to interpret the results, and calculation of the drug concentrations necessary to kill specific levels of bacteria. In addition, they noted little consensus on what scientists really mean by the term “multiresistant.”
Definitions of resistant and susceptible become even more confused, they say, when the numbers are applied without understanding whether the discussion concerns how and whether a drug can be expected to work in the field vs. whether the discussion involves cut-off values for the purpose of epidemiological studies. Epidemiological cut-off values, often reported by the media as evidence of public health threats, are determined differently than clinical breakpoints. They may have little or nothing to do with how well a drug can be predicted to work in specific animal species against specific species of bacteria.
“Conducting antibiotic susceptibility testing and subsequent data interpretation is a complex matter,” the authors warn.
Source: Critical Reviews in Microbiology, 31:155–169, 2005
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
The term has become so universal — mentioned in more than 2 million Web sites and more than 100,000 medical journal articles — as to pass nearly unquestioned. Yet, according to a team of the world’s leading experts in veterinary pharmacology writing in April’s Journal of Antimicrobial Chemotherapy, there are still too many errors in terminology when scientists — not to mention media and politicians — throw the term around in regard to bacteria from animal sources. Their review of the published literature revealed a number of recurring errors when it comes to methods used to assess resistance, testing quality control, application of the right criteria to interpret the results, and calculation of the drug concentrations necessary to kill specific levels of bacteria. In addition, they noted little consensus on what scientists really mean by the term “multiresistant.”
Definitions of resistant and susceptible become even more confused, they say, when the numbers are applied without understanding whether the discussion concerns how and whether a drug can be expected to work in the field vs. whether the discussion involves cut-off values for the purpose of epidemiological studies. Epidemiological cut-off values, often reported by the media as evidence of public health threats, are determined differently than clinical breakpoints. They may have little or nothing to do with how well a drug can be predicted to work in specific animal species against specific species of bacteria.
“Conducting antibiotic susceptibility testing and subsequent data interpretation is a complex matter,” the authors warn.
Source: Critical Reviews in Microbiology, 31:155–169, 2005
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Saturday, September 25, 2010
Six More Questions to Help #2
2. Why does human medicine’s contribution to the problem get a pass?
Methicillin-resistant Staph. aureus, or MRSA, blanketed the news three years ago when the CDC announced it was killing more people than AIDS. Farm antibiotics took an undue share of blame. Now, that news event has turned into the news non-event of this year. With little to no media attention, MRSA infection is now on the decline — effected not by changes in farm antibiotic use, but by wholesale changes in how hospitals and clinics (where CDC shows 85 percent of cases occur) test for it, disinfect against it, and otherwise manage it. It’s another example that leaves farmers and veterinarians wondering why the rightful responsibility for an estimated 96 percent of all drug resistance isn’t laid in the lap it belongs in: human, not veterinary, medicine.
Yes, using veterinary antibiotics does select for resistance in some important organisms, writes German microbiologist Trudi Wassenaar, DVM, PhD. But placing blame on food for drug resistance that affects hospital patients is like blaming the fly on the grill of the truck that ran you over. Here’s why, according to Dr. Wassenaar:
• Most resistant pathogens posing a serious risk to human health result from human use of antibiotics.
• She points to numerous examples of human pathogens that started susceptible but were then rendered resistant during the course of treatment.
• “Prudent use in human medicine is not common practice everywhere,” she notes, and too many human prescribing practices still are not evidence-based.
• Not all “resistant” bacteria, even foodborne ones, are untreatable.
• Not all resistant bacterial infections have therapeutic consequences.
• Countries with low use of veterinary antibiotics don’t report fewer human treatment failures.
Source: Critical Reviews in Microbiology, 31:155–169, 2005
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Methicillin-resistant Staph. aureus, or MRSA, blanketed the news three years ago when the CDC announced it was killing more people than AIDS. Farm antibiotics took an undue share of blame. Now, that news event has turned into the news non-event of this year. With little to no media attention, MRSA infection is now on the decline — effected not by changes in farm antibiotic use, but by wholesale changes in how hospitals and clinics (where CDC shows 85 percent of cases occur) test for it, disinfect against it, and otherwise manage it. It’s another example that leaves farmers and veterinarians wondering why the rightful responsibility for an estimated 96 percent of all drug resistance isn’t laid in the lap it belongs in: human, not veterinary, medicine.
Yes, using veterinary antibiotics does select for resistance in some important organisms, writes German microbiologist Trudi Wassenaar, DVM, PhD. But placing blame on food for drug resistance that affects hospital patients is like blaming the fly on the grill of the truck that ran you over. Here’s why, according to Dr. Wassenaar:
• Most resistant pathogens posing a serious risk to human health result from human use of antibiotics.
• She points to numerous examples of human pathogens that started susceptible but were then rendered resistant during the course of treatment.
• “Prudent use in human medicine is not common practice everywhere,” she notes, and too many human prescribing practices still are not evidence-based.
• Not all “resistant” bacteria, even foodborne ones, are untreatable.
• Not all resistant bacterial infections have therapeutic consequences.
• Countries with low use of veterinary antibiotics don’t report fewer human treatment failures.
Source: Critical Reviews in Microbiology, 31:155–169, 2005
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Friday, September 24, 2010
Six More Questions to Help
09/21/2010 09:49AM
If the road to wisdom is to “question everything,” as a Greek philosopher advised, then the critics of the half-century old practice of using antibiotics to keep animals healthy and productive could learn a little by giving some thought to these six questions which any producer or veterinarian can put to them.
1. If food safety is the concern, why support production systems that increase the risk of bacterial contamination?
The voluntary recall of about a half billion eggs this summer because CDC suspected they could be connected to a rise in Salmonella cases had activists raising the predictable accusation that “factory farming” is unsafe. Were we simply to return to a non-antibiotic, non-intensive system, all those cases would simply disappear, they argued. But research from around the world suggests the precise opposite may be the case: Organic meat, milk and eggs may be more likely to carry disease-causing organisms because the overall chain of protection in organic production is weaker, from farm to retail.
Several studies have shown organic or antibiotic-free chickens are more likely than conventionally raised birds to be contaminated with bacteria. A University of Bristol study in 2002 found that while only 58 percent of 130 conventional flocks tested were infected with Campylobacter, every one of the 60 organic flocks were infected.
A 2001 study from the Danish Veterinary Laboratory found likewise: One-third of 79 conventional broiler flocks tested positive; all of the 22 organic ones did. And a 2005 University of Maryland study of retail organic and conventional chickens found the rate of Salmonella contamination was nearly 1.5 times higher in the organic chickens.
• A 2008 Ohio State University study found 54 percent of hogs raised on antibiotic-free operations were infected with Salmonella, compared to only 39 percent in con ventional operations. The antibiotic-free farmed pigs also carried higher rates of the microscopic parasite Toxoplasma, and some of the antibiotic free pigs were Trichinella positive.
• USDA research in 2002 found cattle fed tetracycline for 48 hours near harvest shed fewer E. coli O157:H7 than pen mates not given the antibiotic. A study soon to be published by Iowa State likewise showed subtherapeutic chlortetracycline or tylosin feeding successfully prevented the organism from colonizing pigs.
• A 2005 University of Minnesota study in 129 dairies found not feeding an ionophore or antibiotic to heifers and calves increased the risk of finding Salmonella by around three times.
http://www.foodsystemsinsider.com
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
If the road to wisdom is to “question everything,” as a Greek philosopher advised, then the critics of the half-century old practice of using antibiotics to keep animals healthy and productive could learn a little by giving some thought to these six questions which any producer or veterinarian can put to them.
1. If food safety is the concern, why support production systems that increase the risk of bacterial contamination?
The voluntary recall of about a half billion eggs this summer because CDC suspected they could be connected to a rise in Salmonella cases had activists raising the predictable accusation that “factory farming” is unsafe. Were we simply to return to a non-antibiotic, non-intensive system, all those cases would simply disappear, they argued. But research from around the world suggests the precise opposite may be the case: Organic meat, milk and eggs may be more likely to carry disease-causing organisms because the overall chain of protection in organic production is weaker, from farm to retail.
Several studies have shown organic or antibiotic-free chickens are more likely than conventionally raised birds to be contaminated with bacteria. A University of Bristol study in 2002 found that while only 58 percent of 130 conventional flocks tested were infected with Campylobacter, every one of the 60 organic flocks were infected.
A 2001 study from the Danish Veterinary Laboratory found likewise: One-third of 79 conventional broiler flocks tested positive; all of the 22 organic ones did. And a 2005 University of Maryland study of retail organic and conventional chickens found the rate of Salmonella contamination was nearly 1.5 times higher in the organic chickens.
• A 2008 Ohio State University study found 54 percent of hogs raised on antibiotic-free operations were infected with Salmonella, compared to only 39 percent in con ventional operations. The antibiotic-free farmed pigs also carried higher rates of the microscopic parasite Toxoplasma, and some of the antibiotic free pigs were Trichinella positive.
• USDA research in 2002 found cattle fed tetracycline for 48 hours near harvest shed fewer E. coli O157:H7 than pen mates not given the antibiotic. A study soon to be published by Iowa State likewise showed subtherapeutic chlortetracycline or tylosin feeding successfully prevented the organism from colonizing pigs.
• A 2005 University of Minnesota study in 129 dairies found not feeding an ionophore or antibiotic to heifers and calves increased the risk of finding Salmonella by around three times.
http://www.foodsystemsinsider.com
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Whole Grains for Heart Health
Eating three servings of whole-grain foods daily may help reduce the risk of heart disease, researchers report.
In a study published in American Journal of Clinical Nutrition, 233 middle-aged healthy adults first followed a four-week control diet. Then, they were randomly assigned to one of three groups: a control group, a wheat group or a wheat plus oats group for 12 weeks. The researchers assessed heart disease risk factors, including inflammatory markers, insulin sensitivity, cholesterol levels and blood pressure.
A total of 205 participants completed the study. The researchers found that systolic blood pressure and pulse pressure were significantly reduced by 6 and 3mmHg, respectively in the whole-grain groups compared to the control group. Overall, systemic markers of heart disease risk were similar between the two groups.
The researchers concluded that whole-grain foods may significantly lower the risk of heart disease, mainly due to blood pressure-lowering effects. The results support earlier evidence that a low-calorie diet rich in whole grains may help prevent heart disease.
Source:
Natural Standard August 2010
http://www.ncbi.nlm.nih.gov/sites/entrez/20685951
In a study published in American Journal of Clinical Nutrition, 233 middle-aged healthy adults first followed a four-week control diet. Then, they were randomly assigned to one of three groups: a control group, a wheat group or a wheat plus oats group for 12 weeks. The researchers assessed heart disease risk factors, including inflammatory markers, insulin sensitivity, cholesterol levels and blood pressure.
A total of 205 participants completed the study. The researchers found that systolic blood pressure and pulse pressure were significantly reduced by 6 and 3mmHg, respectively in the whole-grain groups compared to the control group. Overall, systemic markers of heart disease risk were similar between the two groups.
The researchers concluded that whole-grain foods may significantly lower the risk of heart disease, mainly due to blood pressure-lowering effects. The results support earlier evidence that a low-calorie diet rich in whole grains may help prevent heart disease.
Source:
Natural Standard August 2010
http://www.ncbi.nlm.nih.gov/sites/entrez/20685951
Whole Grains for Heart Health
Eating three servings of whole-grain foods daily may help reduce the risk of heart disease, researchers report.
In a study published in American Journal of Clinical Nutrition, 233 middle-aged healthy adults first followed a four-week control diet. Then, they were randomly assigned to one of three groups: a control group, a wheat group or a wheat plus oats group for 12 weeks. The researchers assessed heart disease risk factors, including inflammatory markers, insulin sensitivity, cholesterol levels and blood pressure.
A total of 205 participants completed the study. The researchers found that systolic blood pressure and pulse pressure were significantly reduced by 6 and 3mmHg, respectively in the whole-grain groups compared to the control group. Overall, systemic markers of heart disease risk were similar between the two groups.
The researchers concluded that whole-grain foods may significantly lower the risk of heart disease, mainly due to blood pressure-lowering effects. The results support earlier evidence that a low-calorie diet rich in whole grains may help prevent heart disease.
Source:
Natural Standard August 2010
http://www.ncbi.nlm.nih.gov/sites/entrez/20685951
In a study published in American Journal of Clinical Nutrition, 233 middle-aged healthy adults first followed a four-week control diet. Then, they were randomly assigned to one of three groups: a control group, a wheat group or a wheat plus oats group for 12 weeks. The researchers assessed heart disease risk factors, including inflammatory markers, insulin sensitivity, cholesterol levels and blood pressure.
A total of 205 participants completed the study. The researchers found that systolic blood pressure and pulse pressure were significantly reduced by 6 and 3mmHg, respectively in the whole-grain groups compared to the control group. Overall, systemic markers of heart disease risk were similar between the two groups.
The researchers concluded that whole-grain foods may significantly lower the risk of heart disease, mainly due to blood pressure-lowering effects. The results support earlier evidence that a low-calorie diet rich in whole grains may help prevent heart disease.
Source:
Natural Standard August 2010
http://www.ncbi.nlm.nih.gov/sites/entrez/20685951
Thursday, September 23, 2010
Selenium may Increase, not Decrease Diabetes Risk
A new study suggests that selenium supplements may increase a patient's risk for diabetes, contradicting previous evidence that indicated it may lower the risk.
Selenium is a trace mineral found in soil, water and some foods. It is an essential element in several metabolic pathways.
Specific dietary sources of selenium include brewer's yeast, wheat germ, butter, garlic, grains, sunflower seeds, Brazil nuts, walnuts, raisins, liver, kidney, shellfish (lobster, oyster, shrimp, scallops) and fresh-water and salt-water fish (red snapper, salmon, swordfish, tuna, mackerel, halibut, flounder, herring, smelts). Selenium is also found in alfalfa, burdock root, catnip, fennel seed, ginseng, raspberry leaf, radish, horseradish, onion, chives, medicinal mushrooms (reishi, shiitake) and yarrow.
Researchers from Roswell Park Cancer Institute in Buffalo, New York, Warwick Medical School in Coventry, United Kingdom and the U.S. Department of Agriculture Human Nutrition Research Center in Grand Forks, North Dakota explained that findings from animal models suggest that selenium supplementation improves glucose metabolism.
The investigated the effect of long-term selenium supplementation on the incidence of type 2 diabetes by conducting secondary analysis of a randomized, double-blind, placebo-controlled trial.
The study was based in areas of low selenium consumption of the eastern United States and included 1,202 persons seen in dermatology clinics who did not have type 2 diabetes at baseline.
The study participants were given 200 mug/day of selenium by mouth or placebo (mug is a derived unit for mass in the MKS gravitational system).
The study found that during an average follow-up of 7.7 years, type 2 diabetes developed in 58 selenium recipients and 39 placebo recipients (incidence, 12.6 cases per 1,000 person-years vs. 8.4 cases per 1,000 person-years, respectively).
The researchers noted that the lack of benefit of selenium supplementation on the incidence of type 2 diabetes persisted in analyses stratified by age, sex, body mass index and smoking status.
The authors also noted that a limitation may have been that diabetes was a secondary outcome in the parent trial. Also, diagnoses of diabetes were self-reported but were validated in most participants. The sample was mostly older and white.
The study authors concluded that selenium supplementation does not seem to prevent type 2 diabetes and it may increase risk for the disease.
Integrative therapies with good scientific treatment in the treatment of diabetes include beta-glucan, bitter melon, ginseng, gymnema and stevia.
1. Bleys J, Navas-Acien A, Guallar E. Selenium and Diabetes: More Bad News for Supplements. Ann Intern Med. 2007 Jul 9. View Abstract
2. Natural Standard Research Collaboration: The Authority on Integrative Medicine. www.naturalstandard.com. Copyright © 2007.
Source: Natural Standard July 2007
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Selenium is a trace mineral found in soil, water and some foods. It is an essential element in several metabolic pathways.
Specific dietary sources of selenium include brewer's yeast, wheat germ, butter, garlic, grains, sunflower seeds, Brazil nuts, walnuts, raisins, liver, kidney, shellfish (lobster, oyster, shrimp, scallops) and fresh-water and salt-water fish (red snapper, salmon, swordfish, tuna, mackerel, halibut, flounder, herring, smelts). Selenium is also found in alfalfa, burdock root, catnip, fennel seed, ginseng, raspberry leaf, radish, horseradish, onion, chives, medicinal mushrooms (reishi, shiitake) and yarrow.
Researchers from Roswell Park Cancer Institute in Buffalo, New York, Warwick Medical School in Coventry, United Kingdom and the U.S. Department of Agriculture Human Nutrition Research Center in Grand Forks, North Dakota explained that findings from animal models suggest that selenium supplementation improves glucose metabolism.
The investigated the effect of long-term selenium supplementation on the incidence of type 2 diabetes by conducting secondary analysis of a randomized, double-blind, placebo-controlled trial.
The study was based in areas of low selenium consumption of the eastern United States and included 1,202 persons seen in dermatology clinics who did not have type 2 diabetes at baseline.
The study participants were given 200 mug/day of selenium by mouth or placebo (mug is a derived unit for mass in the MKS gravitational system).
The study found that during an average follow-up of 7.7 years, type 2 diabetes developed in 58 selenium recipients and 39 placebo recipients (incidence, 12.6 cases per 1,000 person-years vs. 8.4 cases per 1,000 person-years, respectively).
The researchers noted that the lack of benefit of selenium supplementation on the incidence of type 2 diabetes persisted in analyses stratified by age, sex, body mass index and smoking status.
The authors also noted that a limitation may have been that diabetes was a secondary outcome in the parent trial. Also, diagnoses of diabetes were self-reported but were validated in most participants. The sample was mostly older and white.
The study authors concluded that selenium supplementation does not seem to prevent type 2 diabetes and it may increase risk for the disease.
Integrative therapies with good scientific treatment in the treatment of diabetes include beta-glucan, bitter melon, ginseng, gymnema and stevia.
1. Bleys J, Navas-Acien A, Guallar E. Selenium and Diabetes: More Bad News for Supplements. Ann Intern Med. 2007 Jul 9. View Abstract
2. Natural Standard Research Collaboration: The Authority on Integrative Medicine. www.naturalstandard.com. Copyright © 2007.
Source: Natural Standard July 2007
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Wednesday, September 22, 2010
DIABETES RISK FACTORS #2
Type 2 diabetes:
Age:
The risk of developing type 2 diabetes begins to rise significantly at about age 45, and rises considerably after age 65 years. This may be due to a decrease in exercise, loss of muscle mass, and increased weight. However, type 2 diabetes is increasing dramatically among children, adolescents, and younger adults.
Family history:
The risk of type 2 diabetes increases if a parent or sibling has type 2 diabetes.
Pregnancy:
Developing gestational diabetes increases the risk of developing type 2 diabetes later in life. Also, giving birth to a baby weighing more than nine pounds increases the risk of developing type 2 diabetes. About 3-8% of pregnant women in the United States develop gestational diabetes.
Inactivity:
The less active an individual is, the greater the risk of developing type 2 diabetes. Physical activity helps control weight, uses glucose as energy, and makes cells more sensitive to insulin.
Pre-diabetes:
Pre-diabetes is a condition in which the blood sugar level is higher than normal, but not high enough to be classified as type 2 diabetes. Left untreated, pre-diabetes often progresses to type 2 diabetes. Recent research has shown that some long-term damage to the body, especially the heart and circulatory system, may already be occurring during pre-diabetes. There are 54 million people in the United States who have pre-diabetes.
Ethnicity:
Certain ethnic groups, such as African Americans, Native Americans, Latinos, and Japanese Americans, have a greater risk of developing type 2 diabetes than Caucasians.
Weight:
Being overweight is a primary risk factor for type 2 diabetes. The more fatty tissue, the more resistant cells become to insulin. Fat cells actually produce hormones, such as leptin and adiponectin, which decrease insulin tissue sensitivity, potentially leading to diabetes mellitus type 2.
Metabolic syndrome:
Metabolic syndrome, including high blood pressure, high cholesterol levels, and abdominal obesity, increases the chances of developing type 2 diabetes.
Maturity-onset diabetes of the young (MODY):Patients at risk for maturity-onset diabetes of the young (MODY) have a strong family history of diabetes, and/or have developed diabetes before middle age. There is a 50% chance for a child to inherit MODY if either parent has MODY. In the field of genetics, this is called autosomal dominant inheritance. MODY is also referred to as a monogenic form of diabetes, which describes its ability to be inherited by a single pair of genes.
Source: Natural Standard
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Age:
The risk of developing type 2 diabetes begins to rise significantly at about age 45, and rises considerably after age 65 years. This may be due to a decrease in exercise, loss of muscle mass, and increased weight. However, type 2 diabetes is increasing dramatically among children, adolescents, and younger adults.
Family history:
The risk of type 2 diabetes increases if a parent or sibling has type 2 diabetes.
Pregnancy:
Developing gestational diabetes increases the risk of developing type 2 diabetes later in life. Also, giving birth to a baby weighing more than nine pounds increases the risk of developing type 2 diabetes. About 3-8% of pregnant women in the United States develop gestational diabetes.
Inactivity:
The less active an individual is, the greater the risk of developing type 2 diabetes. Physical activity helps control weight, uses glucose as energy, and makes cells more sensitive to insulin.
Pre-diabetes:
Pre-diabetes is a condition in which the blood sugar level is higher than normal, but not high enough to be classified as type 2 diabetes. Left untreated, pre-diabetes often progresses to type 2 diabetes. Recent research has shown that some long-term damage to the body, especially the heart and circulatory system, may already be occurring during pre-diabetes. There are 54 million people in the United States who have pre-diabetes.
Ethnicity:
Certain ethnic groups, such as African Americans, Native Americans, Latinos, and Japanese Americans, have a greater risk of developing type 2 diabetes than Caucasians.
Weight:
Being overweight is a primary risk factor for type 2 diabetes. The more fatty tissue, the more resistant cells become to insulin. Fat cells actually produce hormones, such as leptin and adiponectin, which decrease insulin tissue sensitivity, potentially leading to diabetes mellitus type 2.
Metabolic syndrome:
Metabolic syndrome, including high blood pressure, high cholesterol levels, and abdominal obesity, increases the chances of developing type 2 diabetes.
Maturity-onset diabetes of the young (MODY):Patients at risk for maturity-onset diabetes of the young (MODY) have a strong family history of diabetes, and/or have developed diabetes before middle age. There is a 50% chance for a child to inherit MODY if either parent has MODY. In the field of genetics, this is called autosomal dominant inheritance. MODY is also referred to as a monogenic form of diabetes, which describes its ability to be inherited by a single pair of genes.
Source: Natural Standard
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Tuesday, September 21, 2010
DIABETES RISK FACTORS
Type 1 diabetes:
Family history:
Having a family history of the disease increases the chance that an individual will develop antibodies to the insulin-making cells (beta cells) in the pancreas. But being genetically predisposed to type 1 diabetes does not mean that the individual will develop diabetes.
Only about 10-15% of individuals with type 1 diabetes have a family history of the disease.
If the father has the disease,
a child has a 6% risk of developing it.
If a sibling has the disease,
a child has a 5% risk of developing it.
If the mother has the disease,
a child has a 2% risk of developing it.
If an identical twin has the disease,
the other twin has a 30% to 50% risk of developing it.
If both a parent and one sibling have the disease,
a child has a 30% risk of developing it.
Ethnicity:
Caucasian individuals have an increased risk for developing type 1 diabetes compared to African-Americans, Asians, or Latinos.
Presence of islet cell antibodies in the blood:
People who have both a family history of type 1 diabetes and islet cell antibodies in their blood are likely to develop the disease.
Viral infections during childhood:
A child who has certain viral infections, particularly Coxsackie B infections, has a risk almost six times greater of developing type 1 diabetes than children who have not had this type of viral infection. However, this does not mean that the child will definitely develop type 1 diabetes. It is unclear how these infections lead to type 1 diabetes.
Lack of breastfeeding:
Children who have a genetic tendency for type 1 diabetes and stop breastfeeding before three months of age or who are given cow's milk formula before four months of age, have a slightly increased risk for developing type 1 diabetes.
Children who have a sibling with diabetes and drink more than two, eight ounce glasses of cow's milk per day during childhood may have a four times greater risk of developing antibodies for type 1 diabetes, increasing the risk of developing the disease. Doctors are uncertain how cow's milk actually plays a role in the development of type 1 diabetes. Insulin in the cow's milk may be a factor.
Source: Natural Standard
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Family history:
Having a family history of the disease increases the chance that an individual will develop antibodies to the insulin-making cells (beta cells) in the pancreas. But being genetically predisposed to type 1 diabetes does not mean that the individual will develop diabetes.
Only about 10-15% of individuals with type 1 diabetes have a family history of the disease.
If the father has the disease,
a child has a 6% risk of developing it.
If a sibling has the disease,
a child has a 5% risk of developing it.
If the mother has the disease,
a child has a 2% risk of developing it.
If an identical twin has the disease,
the other twin has a 30% to 50% risk of developing it.
If both a parent and one sibling have the disease,
a child has a 30% risk of developing it.
Ethnicity:
Caucasian individuals have an increased risk for developing type 1 diabetes compared to African-Americans, Asians, or Latinos.
Presence of islet cell antibodies in the blood:
People who have both a family history of type 1 diabetes and islet cell antibodies in their blood are likely to develop the disease.
Viral infections during childhood:
A child who has certain viral infections, particularly Coxsackie B infections, has a risk almost six times greater of developing type 1 diabetes than children who have not had this type of viral infection. However, this does not mean that the child will definitely develop type 1 diabetes. It is unclear how these infections lead to type 1 diabetes.
Lack of breastfeeding:
Children who have a genetic tendency for type 1 diabetes and stop breastfeeding before three months of age or who are given cow's milk formula before four months of age, have a slightly increased risk for developing type 1 diabetes.
Children who have a sibling with diabetes and drink more than two, eight ounce glasses of cow's milk per day during childhood may have a four times greater risk of developing antibodies for type 1 diabetes, increasing the risk of developing the disease. Doctors are uncertain how cow's milk actually plays a role in the development of type 1 diabetes. Insulin in the cow's milk may be a factor.
Source: Natural Standard
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Monday, September 20, 2010
What are Symptoms of Diabetes
High blood levels of glucose can cause several problems, including:
• Blurry vision
• Excessive thirst
• Fatigue
• Frequent urination
• Hunger
• Weight loss
However, because type 2 diabetes develops slowly, some people with high blood sugar experience no symptoms at all.
Symptoms of type 1 diabetes:
• Fatigue
• Increased thirst
• Increased urination
• Nausea
• Vomiting
• Weight loss in spite of increased appetite
Patients with type 1 diabetes usually develop symptoms over a short period of time. The condition is often diagnosed in an emergency setting.
Symptoms of type 2 diabetes:
• Blurred vision
• Fatigue
• Increased appetite
• Increased thirst
• Increased urination
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
• Blurry vision
• Excessive thirst
• Fatigue
• Frequent urination
• Hunger
• Weight loss
However, because type 2 diabetes develops slowly, some people with high blood sugar experience no symptoms at all.
Symptoms of type 1 diabetes:
• Fatigue
• Increased thirst
• Increased urination
• Nausea
• Vomiting
• Weight loss in spite of increased appetite
Patients with type 1 diabetes usually develop symptoms over a short period of time. The condition is often diagnosed in an emergency setting.
Symptoms of type 2 diabetes:
• Blurred vision
• Fatigue
• Increased appetite
• Increased thirst
• Increased urination
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Sunday, September 19, 2010
Did You Know?
Diabetes Facts
• At least 171 million people worldwide have diabetes; this figure is likely to be more than double by 2030.
• Around 3.2 million deaths every year are attributable to complications of diabetes; six deaths every minute.
• The top 10 countries, in numbers of sufferers, are India, China, USA, Indonesia, Japan, Pakistan, Russia, Brazil Italy and Bangladesh.
• Overall, direct health care costs of diabetes range from 2.5% to 15% of annual health care budgets, depending on local diabetes prevalence and the sophistication of the treatment available.
• The costs of lost production may be as much as five times the direct health care cost, according to estimates derived from 25 Latin American countries.
• Recent studies in China, Canada, USA and several European countries have shown that feasible lifestyle interventions can prevent the onset of diabetes in people at high risk.
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
• At least 171 million people worldwide have diabetes; this figure is likely to be more than double by 2030.
• Around 3.2 million deaths every year are attributable to complications of diabetes; six deaths every minute.
• The top 10 countries, in numbers of sufferers, are India, China, USA, Indonesia, Japan, Pakistan, Russia, Brazil Italy and Bangladesh.
• Overall, direct health care costs of diabetes range from 2.5% to 15% of annual health care budgets, depending on local diabetes prevalence and the sophistication of the treatment available.
• The costs of lost production may be as much as five times the direct health care cost, according to estimates derived from 25 Latin American countries.
• Recent studies in China, Canada, USA and several European countries have shown that feasible lifestyle interventions can prevent the onset of diabetes in people at high risk.
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Saturday, September 18, 2010
Botanicals for Lower Cholesterol
By Joanna Cosgrove Published December 10, 2009
Government of Canada researchers at the National Research Council (NRC) in Charlottetown, Prince Edward Island, have developed a botanical solution to help lower bad cholesterol levels. The combination of botanical extracts may take the form of a dietary supplement, a nutraceutical or an ingredient in a functional food. Common functional foods include calcium-enriched orange juice or yogurt with a probiotic culture.
“The cholesterol-reduction technology discovered by the National Research Council Canada (NRC) Institute for Nutrisciences and Health involves a combination of 98% pure berberine and 92% plant stanols (82% sitostanols and 10% campestanols),” explained Dr. Yanwen Wang, the principal investigator for NRC. “While both berberine and plant stanols inhibit the absorption of cholesterol individually, the combined treatment of berberine and plant stanols synergistically reduced plasma cholesterol levels and significantly reduced liver cholesterol.”
Researchers at the NRC Institute for Nutrisciences and Health started work on this project in late 2004/early 2005. Subsequent research conducted by NRC demonstrated that the botanical blend helped to lower LDL cholesterol, also known as bad cholesterol. “Without the side effects associated with statins, NRC’s in vivo trials demonstrated a 42-43% reduction in total cholesterol, a 63-66% reduction in non-HDL cholesterol (LDL + IDL + VLDL) and a 37-50% reduction in triglycerides percentage,” commented Dr. Wang.
There have been two published studies to support the promising findings, both in the journal, Atherosclerosis. The first, titled “Co-administration of berberine and plant stanols synergistically reduces plasma cholesterol in rats” (Xiaoming Jia, Yanfeng Chen, Jeffrey Zidichouski, Junzeng Zhang, Changhao Sun, Yanwen Wang) was published last year (201 (2008) 101-107).
The second, titled “Berberine and plant stanols synergistically inhibit cholesterol absorption in hamsters” (Yanwen Wang, Xiaoming Jia, Khadija Ghanam, Cécile Beaurepaire, Jeffrey Zidichouski, Lisa Miller) is the most current study and was accepted by Atherosclerosis on August 25, 2009. (It is available online via PubMed, however, print volume and page numbers weren’t available at press time.)
For complete details, click on the link:
http://www.nutraceuticalsworld.com/contents/view/15197
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Government of Canada researchers at the National Research Council (NRC) in Charlottetown, Prince Edward Island, have developed a botanical solution to help lower bad cholesterol levels. The combination of botanical extracts may take the form of a dietary supplement, a nutraceutical or an ingredient in a functional food. Common functional foods include calcium-enriched orange juice or yogurt with a probiotic culture.
“The cholesterol-reduction technology discovered by the National Research Council Canada (NRC) Institute for Nutrisciences and Health involves a combination of 98% pure berberine and 92% plant stanols (82% sitostanols and 10% campestanols),” explained Dr. Yanwen Wang, the principal investigator for NRC. “While both berberine and plant stanols inhibit the absorption of cholesterol individually, the combined treatment of berberine and plant stanols synergistically reduced plasma cholesterol levels and significantly reduced liver cholesterol.”
Researchers at the NRC Institute for Nutrisciences and Health started work on this project in late 2004/early 2005. Subsequent research conducted by NRC demonstrated that the botanical blend helped to lower LDL cholesterol, also known as bad cholesterol. “Without the side effects associated with statins, NRC’s in vivo trials demonstrated a 42-43% reduction in total cholesterol, a 63-66% reduction in non-HDL cholesterol (LDL + IDL + VLDL) and a 37-50% reduction in triglycerides percentage,” commented Dr. Wang.
There have been two published studies to support the promising findings, both in the journal, Atherosclerosis. The first, titled “Co-administration of berberine and plant stanols synergistically reduces plasma cholesterol in rats” (Xiaoming Jia, Yanfeng Chen, Jeffrey Zidichouski, Junzeng Zhang, Changhao Sun, Yanwen Wang) was published last year (201 (2008) 101-107).
The second, titled “Berberine and plant stanols synergistically inhibit cholesterol absorption in hamsters” (Yanwen Wang, Xiaoming Jia, Khadija Ghanam, Cécile Beaurepaire, Jeffrey Zidichouski, Lisa Miller) is the most current study and was accepted by Atherosclerosis on August 25, 2009. (It is available online via PubMed, however, print volume and page numbers weren’t available at press time.)
For complete details, click on the link:
http://www.nutraceuticalsworld.com/contents/view/15197
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Healthy Ingredients - Cranberry
Cranberry
Vaccinium macrocarpon
Family: Ericaceae
CTFA name: Vaccinium Macrocarpon (Cranberry) Fruit Extract
Introduction
Also known as “low-bush cranberry”, Vaccinium macrocarpon is a trailing, evergreen, slender-stemmed shrub with leathery leaves, white to pink flowers, and glossy red, tart flavored fruit. Native to North America, the plant is also grown in northern and central Europe. A juice is produced from the fruit and is extensively marketed in the United States, with Massachusetts as the major producer.1
History and Cultural Significance
The Iroquois and the Cherokee tribes viewed the cranberry as a symbol of peace and friendship.2 Historically, cranberries were used by American settlers in poultices for treating wounds and blood poisoning, and were eaten to prevent scurvy (a disease caused by Vitamin C deficiency). Cranberries and their leaves were used for treating various conditions including stomach ailments, liver problems, fever, swollen glands, and mumps.2
Traditionally, the fruit has also been used to treat urinary tract infections2 and as a urinary deodorizer for people with incontinence.3 In foods, cranberries are used widely in fruit juice, jelly, and sauce.
Modern Research
A number of clinical studies in recent years have shown positive outcomes for the use of cranberry juice and its extract for urinary tract health.4,5,6,7
Future Outlook
For a time overproduction diminished the price of cranberries.8 Due to its health benefits, cranberry has attracted widespread media and industry attention in recent years. Moving from beverages and mineral waters into dairy and confectionary products, cranberry is now recognized as a key ingredient in the supplement market.9 Because of the increased awareness of the importance of healthy nutrition, the future of cranberries appears to be assured.
References
1 Leung AY, Foster S. Encyclopedia of Common Natural Ingredients 2nd ed. New York: Wiley Inter-Science Publication. 1996.
2 Blumenthal M, Hall T, Goldberg A, Kunz T, Dinda K, Brinckmann J, et al, eds. The ABC Clinical Guide to Herbs. Austin, TX: American Botanical Council; 2003.
3 Jellin JM, Gregory PJ, Batz F, Hitchens, K, et al. Pharmacist’s Letter/Prescriber’s Letter Natural Medicines Comprehensive Database 5th ed. Stockton, CA: Therapeutic Research Faculty; 2003.
4 Avorn J, Monane M, Gurwitz J, et al. Reduction of bacteriuria and pyruria after ingestion of cranberry juice. JAMA 1994;27(11):751-754.
5 Yarnell E. Botanical medicine for cystitis. Altern Complement Ther. 1997 Aug;269-275.
6 Walker E, Barney D, Mickelsen JN, et al. Cranberry concentrate: UTI prophylasix. J Fam Pract. 1997;45(2):167-8.
7 Kessler T, Jansen B, Hesse A. Effect of black currant-, cranberry- and plum juice. European Journal of Clinical Nutrition. 2002;36:1020-1023.
8 Pamela J. Karg.All bogged down: Record cranberry crops, soft markets force industry to eye marketing order. Available at: http://www.rurdev.usda.gov/rbs/pub/may01/allbog.htm. Accessed February 23, 2005.
9 Len Kasang. Health and Wellness with Cranberries. Nutraceuticals Now. Summer 2001. Available at: http://www.nutraceuticalsnow.com/issues/back/2001summer/cranberries.php. Accessed February 23, 2005.
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Vaccinium macrocarpon
Family: Ericaceae
CTFA name: Vaccinium Macrocarpon (Cranberry) Fruit Extract
Introduction
Also known as “low-bush cranberry”, Vaccinium macrocarpon is a trailing, evergreen, slender-stemmed shrub with leathery leaves, white to pink flowers, and glossy red, tart flavored fruit. Native to North America, the plant is also grown in northern and central Europe. A juice is produced from the fruit and is extensively marketed in the United States, with Massachusetts as the major producer.1
History and Cultural Significance
The Iroquois and the Cherokee tribes viewed the cranberry as a symbol of peace and friendship.2 Historically, cranberries were used by American settlers in poultices for treating wounds and blood poisoning, and were eaten to prevent scurvy (a disease caused by Vitamin C deficiency). Cranberries and their leaves were used for treating various conditions including stomach ailments, liver problems, fever, swollen glands, and mumps.2
Traditionally, the fruit has also been used to treat urinary tract infections2 and as a urinary deodorizer for people with incontinence.3 In foods, cranberries are used widely in fruit juice, jelly, and sauce.
Modern Research
A number of clinical studies in recent years have shown positive outcomes for the use of cranberry juice and its extract for urinary tract health.4,5,6,7
Future Outlook
For a time overproduction diminished the price of cranberries.8 Due to its health benefits, cranberry has attracted widespread media and industry attention in recent years. Moving from beverages and mineral waters into dairy and confectionary products, cranberry is now recognized as a key ingredient in the supplement market.9 Because of the increased awareness of the importance of healthy nutrition, the future of cranberries appears to be assured.
References
1 Leung AY, Foster S. Encyclopedia of Common Natural Ingredients 2nd ed. New York: Wiley Inter-Science Publication. 1996.
2 Blumenthal M, Hall T, Goldberg A, Kunz T, Dinda K, Brinckmann J, et al, eds. The ABC Clinical Guide to Herbs. Austin, TX: American Botanical Council; 2003.
3 Jellin JM, Gregory PJ, Batz F, Hitchens, K, et al. Pharmacist’s Letter/Prescriber’s Letter Natural Medicines Comprehensive Database 5th ed. Stockton, CA: Therapeutic Research Faculty; 2003.
4 Avorn J, Monane M, Gurwitz J, et al. Reduction of bacteriuria and pyruria after ingestion of cranberry juice. JAMA 1994;27(11):751-754.
5 Yarnell E. Botanical medicine for cystitis. Altern Complement Ther. 1997 Aug;269-275.
6 Walker E, Barney D, Mickelsen JN, et al. Cranberry concentrate: UTI prophylasix. J Fam Pract. 1997;45(2):167-8.
7 Kessler T, Jansen B, Hesse A. Effect of black currant-, cranberry- and plum juice. European Journal of Clinical Nutrition. 2002;36:1020-1023.
8 Pamela J. Karg.All bogged down: Record cranberry crops, soft markets force industry to eye marketing order. Available at: http://www.rurdev.usda.gov/rbs/pub/may01/allbog.htm. Accessed February 23, 2005.
9 Len Kasang. Health and Wellness with Cranberries. Nutraceuticals Now. Summer 2001. Available at: http://www.nutraceuticalsnow.com/issues/back/2001summer/cranberries.php. Accessed February 23, 2005.
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Friday, September 17, 2010
Researchers discover a possible test to predict Type 2 diabetes
10:56 AM PDT, September 17, 2010
British researchers reported Friday that it may be possible to identify people who are going to develop Type 2 diabetes even before symptoms occur. If the test can be verified, it might be possible to screen people who are at higher-than-normal risk of developing diabetes and intervene before symptoms, and the broad spectrum of complications that accompany them, occur.
Triggered by increases in obesity, Type 2 diabetes is becoming a major health problem, with an estimated 285 million people worldwide now affected by the disease -- a number that is expected to grow to 400 million by 2030. In the United States alone, there are 21 million Type 2 diabetics, presenting a major burden to the healthcare system. Complications of the disorder include cardiovascular disease, kidney failure, stroke, peripheral nerve damage and blindness.
In recent years, there has been growing interest in microRNAs, small chains of ribonucleic acid (RNA) that are found in cells and the blood. Messenger RNA's normal role in the cell is to transmit information about protein structures from the DNA blueprint in a cell's nucleus to the protein-making machinery. MicroRNAs, first discovered in 1993, are shorter than messenger RNA and researchers now believe that they play a key role in protein production by blocking the activity of messenger RNA -- in effect, turning genes off. They are now known to be involved in a variety of physiological processes, playing a previously unsuspected role.
Dr. Manuel Mayr of the British Heart Foundation Centre at King's College London and his colleagues investigated the potential role of microRNAs in diabetes. Their subjects were participants in the so-called Bruneck Study, a long-term examination of the residents of the city of Bruneck in the Bolzano Province of Italy. The Bruneck Study, much like the famous Framingham Study in the United States, was initially designed to study the pathogenesis of cardiovascular disease and subsequently extended to include a broad variety of disease. Blood samples were initially collected and stored in 1990 and at regular intervals since. The subjects' health has also been monitored.
Mayr's team reported in Circulation Research: Journal of the American Heart Assn. that, in a study of 822 residents, they identified five specific microRNAs whose concentration in blood was abnormally low in people with diabetes and in those who subsequently went on to develop the disorder. One in particular, called microRNA 126, was among the most reliable predictors of current and future diabetes, they said. MicroRNA 126 is known to help form new blood vessels and regulate their maintenance and its loss may be an indicator of blood vessel damage and cardiovascular disease. They subsequently showed that levels of the marker were also reduced when large amounts of sugar were given to mice with a genetic propensity to develop diabetes.
They are now planning a larger study to validate their findings.
-- Thomas H. Maugh II / Los Angeles Times
British researchers reported Friday that it may be possible to identify people who are going to develop Type 2 diabetes even before symptoms occur. If the test can be verified, it might be possible to screen people who are at higher-than-normal risk of developing diabetes and intervene before symptoms, and the broad spectrum of complications that accompany them, occur.
Triggered by increases in obesity, Type 2 diabetes is becoming a major health problem, with an estimated 285 million people worldwide now affected by the disease -- a number that is expected to grow to 400 million by 2030. In the United States alone, there are 21 million Type 2 diabetics, presenting a major burden to the healthcare system. Complications of the disorder include cardiovascular disease, kidney failure, stroke, peripheral nerve damage and blindness.
In recent years, there has been growing interest in microRNAs, small chains of ribonucleic acid (RNA) that are found in cells and the blood. Messenger RNA's normal role in the cell is to transmit information about protein structures from the DNA blueprint in a cell's nucleus to the protein-making machinery. MicroRNAs, first discovered in 1993, are shorter than messenger RNA and researchers now believe that they play a key role in protein production by blocking the activity of messenger RNA -- in effect, turning genes off. They are now known to be involved in a variety of physiological processes, playing a previously unsuspected role.
Dr. Manuel Mayr of the British Heart Foundation Centre at King's College London and his colleagues investigated the potential role of microRNAs in diabetes. Their subjects were participants in the so-called Bruneck Study, a long-term examination of the residents of the city of Bruneck in the Bolzano Province of Italy. The Bruneck Study, much like the famous Framingham Study in the United States, was initially designed to study the pathogenesis of cardiovascular disease and subsequently extended to include a broad variety of disease. Blood samples were initially collected and stored in 1990 and at regular intervals since. The subjects' health has also been monitored.
Mayr's team reported in Circulation Research: Journal of the American Heart Assn. that, in a study of 822 residents, they identified five specific microRNAs whose concentration in blood was abnormally low in people with diabetes and in those who subsequently went on to develop the disorder. One in particular, called microRNA 126, was among the most reliable predictors of current and future diabetes, they said. MicroRNA 126 is known to help form new blood vessels and regulate their maintenance and its loss may be an indicator of blood vessel damage and cardiovascular disease. They subsequently showed that levels of the marker were also reduced when large amounts of sugar were given to mice with a genetic propensity to develop diabetes.
They are now planning a larger study to validate their findings.
-- Thomas H. Maugh II / Los Angeles Times
FDA: Diabetes drug possibly linked to cancer
September 17, 2010 (WLS) -- The FDA says it is reviewing data suggesting a possible link between the diabetes drug Actos and bladder cancer.
The agency says five-year results from an on-going study show patients taking Actos the longest had higher risks of bladder cancer.
Sales of Actos have surged in recent years because it is seen as a safer alternative to Avandia.
The FDA is considering withdrawing Avandia because of potential heart risks.
http://abclocal.go.com/wls/story?section=news/health&id=7674436
The agency says five-year results from an on-going study show patients taking Actos the longest had higher risks of bladder cancer.
Sales of Actos have surged in recent years because it is seen as a safer alternative to Avandia.
The FDA is considering withdrawing Avandia because of potential heart risks.
http://abclocal.go.com/wls/story?section=news/health&id=7674436
Healthy Ingredients - Cornflower
Cornflower
Centaurea cyanus
Family: AsteraceaeCTFA
name: Centaurea Cyanus
Introduction
Cornflower, also known as bachelor’s buttons, is a tall, slender, annual that grows to 3 feet, and is native to Europe and the Near East.1,2,3 It has gray-green foliage and bright blue blossoms that owe their color to the chemical component, anthocyanin.3,4 Occasionally cornflower will have white, pink, or purple flowers.2
History and Cultural Significance
The genus, Centaurea, is named after Chiron, a legendary centaur known for his knowledge of herbs.2,5 In the past, the bright blue color of cornflowers led people to think that it would be a good remedy for eye problems.3
Cornflower blossoms are used as a coloring agent in herbal teas and externally to soothe irritated eyes.3 The flowers are used fresh in salads and dried in potpourris.2,5 Dried flower heads are also used as a coloring agent for hair shampoos and rinses.3,6 As the dye from the flowers is edible, it is used to color sugar and gelatin.7 The flowers are occasionally used in making beer.7
Traditionally, cornflower blossoms have been used externally to soothe irritated eyes and skin, and internally to improve digestion, regulate menstrual disorders, and to increase resistance to infections.3 Preparations of the leaf were once used to treat rheumatism.3
Modern Research
One in vitro (laboratory) study has shown cornflower to have potential anti-inflammatory properties.8 However, no clinical studies have been published on the usefulness of the plant’s constituents.
Future Outlook
Cornflower has become increasingly scarce due to the use of herbicides and fertilizers, converting more land to pasture and agriculture, the lack of crop rotation, and the development of competitive crop varieties.9 It is considered endangered in Great Britain and a plan is being implemented to reintroduce cornflower.9 Limited cultivation of cornflower is also being done by Palestinian farmers in the West Bank.10
Since cornflower is easy to grow, requiring only a well-drained, low fertility soil, sun, and insect pollination, and having little or no pests or diseases,11 it is a potentially good choice for small farmers in under-developed areas. Given that ornamental cultivars of C. cyanus do not have the same chemical constituents or properties as the original species, care must be taken to only plant seed of the natural species for commercial production.
References
1 Bailey LH, Bailey EZ. Hortus Third: A Concise Dictionary of Plants Cultivated in the United States and Canada. New York: Macmillan Publishing; 1976.
2 Bown D. The Herb Society of America New Encyclopedia of Herbs and Their Uses. London: Dorling Kindersley Ltd.; 1995.
3 van Wyk BE, Wink M. Medicinal Plants of the World. 1st edition. Portland, OR: Timber Press; 2004.
4 Jellin JM, Gregory PJ, Batz F, Hitchens K, et al. Pharmacist’s Letter/Prescriber’s Letter: Natural Medicines Comprehensive Database. 5th edition. Stockton, CA: Therapeutic Research Faculty; 2003.
5 Grieve M. A Modern Herbal. Vol I. New York: Dover Publications, Inc.; 1971.
6 Williamson EM. Potter’s Herbal Cyclopaedia. Saffron, Walden: C.W.Daniel Company Ltd.; 2003.
7 Facciola. S. Cornucopia - A Source Book of Edible Plants. Vista, CA: Kampong Publications; 1990.
8 Garbacki N, Gloaguen V, Damas J, Bodart P, Tits M, Angenot L. Anti-inflammatory and immunological effects of Centaurea cyanus flower-heads. Journal of Ethnopharmacology. 1999;68:235-241.
9 Species action plan. Cornflower (Centaurea cyanus). Available at: http://www.ukbap.org.uk/UKPlans.aspx?ID=198. Accessed March 18, 2005.
10 PARC: Organic farms achieved big success in Tulkarem. Farming in Palestine: An Agricultural Update. Available at: http://www.eurosur.org/PARC/eng/farming/farming16.html. Accessed March 18, 2005.
11 Centaurea cyanus. Plants for a Future Database.
Available at:
http://www.ibiblio.org/pfaf/cgi-bin/arr_html?Centaurea+cyanus&CAN=COMIND.
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Centaurea cyanus
Family: AsteraceaeCTFA
name: Centaurea Cyanus
Introduction
Cornflower, also known as bachelor’s buttons, is a tall, slender, annual that grows to 3 feet, and is native to Europe and the Near East.1,2,3 It has gray-green foliage and bright blue blossoms that owe their color to the chemical component, anthocyanin.3,4 Occasionally cornflower will have white, pink, or purple flowers.2
History and Cultural Significance
The genus, Centaurea, is named after Chiron, a legendary centaur known for his knowledge of herbs.2,5 In the past, the bright blue color of cornflowers led people to think that it would be a good remedy for eye problems.3
Cornflower blossoms are used as a coloring agent in herbal teas and externally to soothe irritated eyes.3 The flowers are used fresh in salads and dried in potpourris.2,5 Dried flower heads are also used as a coloring agent for hair shampoos and rinses.3,6 As the dye from the flowers is edible, it is used to color sugar and gelatin.7 The flowers are occasionally used in making beer.7
Traditionally, cornflower blossoms have been used externally to soothe irritated eyes and skin, and internally to improve digestion, regulate menstrual disorders, and to increase resistance to infections.3 Preparations of the leaf were once used to treat rheumatism.3
Modern Research
One in vitro (laboratory) study has shown cornflower to have potential anti-inflammatory properties.8 However, no clinical studies have been published on the usefulness of the plant’s constituents.
Future Outlook
Cornflower has become increasingly scarce due to the use of herbicides and fertilizers, converting more land to pasture and agriculture, the lack of crop rotation, and the development of competitive crop varieties.9 It is considered endangered in Great Britain and a plan is being implemented to reintroduce cornflower.9 Limited cultivation of cornflower is also being done by Palestinian farmers in the West Bank.10
Since cornflower is easy to grow, requiring only a well-drained, low fertility soil, sun, and insect pollination, and having little or no pests or diseases,11 it is a potentially good choice for small farmers in under-developed areas. Given that ornamental cultivars of C. cyanus do not have the same chemical constituents or properties as the original species, care must be taken to only plant seed of the natural species for commercial production.
References
1 Bailey LH, Bailey EZ. Hortus Third: A Concise Dictionary of Plants Cultivated in the United States and Canada. New York: Macmillan Publishing; 1976.
2 Bown D. The Herb Society of America New Encyclopedia of Herbs and Their Uses. London: Dorling Kindersley Ltd.; 1995.
3 van Wyk BE, Wink M. Medicinal Plants of the World. 1st edition. Portland, OR: Timber Press; 2004.
4 Jellin JM, Gregory PJ, Batz F, Hitchens K, et al. Pharmacist’s Letter/Prescriber’s Letter: Natural Medicines Comprehensive Database. 5th edition. Stockton, CA: Therapeutic Research Faculty; 2003.
5 Grieve M. A Modern Herbal. Vol I. New York: Dover Publications, Inc.; 1971.
6 Williamson EM. Potter’s Herbal Cyclopaedia. Saffron, Walden: C.W.Daniel Company Ltd.; 2003.
7 Facciola. S. Cornucopia - A Source Book of Edible Plants. Vista, CA: Kampong Publications; 1990.
8 Garbacki N, Gloaguen V, Damas J, Bodart P, Tits M, Angenot L. Anti-inflammatory and immunological effects of Centaurea cyanus flower-heads. Journal of Ethnopharmacology. 1999;68:235-241.
9 Species action plan. Cornflower (Centaurea cyanus). Available at: http://www.ukbap.org.uk/UKPlans.aspx?ID=198. Accessed March 18, 2005.
10 PARC: Organic farms achieved big success in Tulkarem. Farming in Palestine: An Agricultural Update. Available at: http://www.eurosur.org/PARC/eng/farming/farming16.html. Accessed March 18, 2005.
11 Centaurea cyanus. Plants for a Future Database.
Available at:
http://www.ibiblio.org/pfaf/cgi-bin/arr_html?Centaurea+cyanus&CAN=COMIND.
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Thursday, September 16, 2010
Healthy Ingredients - Corn
Corn
Zea mays
Family: Poaceae
Introduction
Known as both a grain and a vegetable, corn, or maize, originated as a grass-like weed1 called teosinte2 in South and Central America.1 At the time of its discovery, the “ears” ranged in size from 1/2 inch to two inches. An ear of corn consists of a husk (the outer modified leaf sheaths), the cob (an inner rigid axis to which the kernels cling), and kernels (the inner grain that is consumed).1
History and Cultural Significance
The term corn comes from the Proto Germanic word kuram, meaning grain.3 Historically, the word corn applied to the dominant grain of any European country.1 The Mayans, Incas, and Aztecs of Central and South America all used corn, or maize, not only as food, but also as a form of currency, and as jewelry, fuel, and building material. Tribes worshipped corn gods and other corn deities by performing dances, holding festivals, saying prayers for the sprouting seeds, and participating in rain ceremonies.1
Upon reaching America, Columbus was given Indian corn which he took back to Spain in 1493. Its popularity quickly spread throughout the world by way of early Portuguese traders.2 Traditional Pueblo Indians grow different colors of corn to symbolize the sacred directions.2 The Hopi Indians traditionally place a tiny piece of sweet corn pudding in a baby’s mouth during its naming ceremony to ensure that the child remembers its culture and ethnicity and the importance of corn in its life.4
Corn plants range in size from two feet (the chapalote in North America) to twenty feet (the Olaton gigante in Oaxaca, Mexico), with ears ranging in size from 5 to 45 inches in length. Depending on the variety of maize, it may require anywhere from 5 inches to 200 inches of rainfall a year to flourish.5 Corn is known for its ability to grow in almost any climate.2 There are several varieties of corn including dent, flint, flour, popcorn, and sweet corn, the vegetable found in grocery stores.2 Corn by-products include corn syrup, bran, flour or starch, germ, flakes, cornmeal, oil, grits, dried corn, masa, parched corn, hominy, polenta, and posole.1
Corn also comes in a variety of colors, including yellow, white, blue, red, pink, black, and purple. This rainbow effect is a result of different pigment concentrations found in the aleurone, the outer layer of the endosperm (the nutritive tissue that surrounds the seed embryo). Yellow corn is said to be helpful in building muscle and bone, and corn in general is said to aid in supporting the skeletal and cardiovascular systems.1
Corn starch, a fine silken powder generally milled from the inner endosperm layer of corn, can be mixed with castor oil to provide temporary relief for minor skin irritations. It can be used dry as a baby powder and is a common ingredient in commercial baby products. Corn starch is utilized as a thickening agent in puddings, sauces, and other foods.1
Modern Research
While there is animal research investigating the effects of purple corn on inflammatory and other diseases,6 there are currently no human clinical studies on the internal or external uses of corn or cornstarch.
Future Outlook
Corn is now grown in large fields all over the world, including China, Brazil, Argentina, Europe, and the United States.2 In the U.S., where nearly 50% of the world corn crop is produced,2 corn is the largest commercial crop grown.7 Selective breeding is employed to produce corn with larger ears.8
Advances in biotechnology are promising for the corn industry where ongoing research is being directed to improve pest resistance.7 Researchers expect to deliver essential nutrients through food enhancement, such as fortifying corn with lycopene. Research has shown an increased bioavailability when lycopene is consumed with corn oil.7
References
1 Onstad D. Whole Foods Companion: A Guide for Adventurous Cooks, Curious Shoppers, & Lovers of Natural Foods. White River Junction, VT: Chelsea Green Publishing Company; 1996.
2 Wood R. The New Whole Foods Encyclopedia. New York: Penguin Books;1999.
3 Corn. Online Etymology Dictionary. Available at: http://www.etymonline.com/index.php?l=c&p=26. Accessed September 29, 2005.
4 Boswell K. To this Hopi Indian, community is like a cornfield. Pepperdine Voice. 2002. Available at: http://www.pepperdine.edu/voice/issues/summer2002/articles/hopi.htm. Accessed September 29, 2005.
5 Peters S. The History and Evolution of Corn. The Cutting Edge. 2004. Available
at http://www.seedsofchange.com/enewsletter/issue_43/corn.asp. Accessed September 29, 2005.
6 Jones K. The potential health benefits of purple corn. HerbalGram. 2005;65:46-49.
7 Yoder F. Statement of Fred Yoder. Biotechnology remains vital to the future of corn growers. 2004. Available at: http://www.bio.org/foodag/action/20040623/yoder.pdf. Accessed September 29, 2005.
8 Whitney EN, Rolfes SR. Understanding Nutrition. 9th ed. Belmont, CA: Thomson Learning Inc.: 2002.
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Zea mays
Family: Poaceae
Introduction
Known as both a grain and a vegetable, corn, or maize, originated as a grass-like weed1 called teosinte2 in South and Central America.1 At the time of its discovery, the “ears” ranged in size from 1/2 inch to two inches. An ear of corn consists of a husk (the outer modified leaf sheaths), the cob (an inner rigid axis to which the kernels cling), and kernels (the inner grain that is consumed).1
History and Cultural Significance
The term corn comes from the Proto Germanic word kuram, meaning grain.3 Historically, the word corn applied to the dominant grain of any European country.1 The Mayans, Incas, and Aztecs of Central and South America all used corn, or maize, not only as food, but also as a form of currency, and as jewelry, fuel, and building material. Tribes worshipped corn gods and other corn deities by performing dances, holding festivals, saying prayers for the sprouting seeds, and participating in rain ceremonies.1
Upon reaching America, Columbus was given Indian corn which he took back to Spain in 1493. Its popularity quickly spread throughout the world by way of early Portuguese traders.2 Traditional Pueblo Indians grow different colors of corn to symbolize the sacred directions.2 The Hopi Indians traditionally place a tiny piece of sweet corn pudding in a baby’s mouth during its naming ceremony to ensure that the child remembers its culture and ethnicity and the importance of corn in its life.4
Corn plants range in size from two feet (the chapalote in North America) to twenty feet (the Olaton gigante in Oaxaca, Mexico), with ears ranging in size from 5 to 45 inches in length. Depending on the variety of maize, it may require anywhere from 5 inches to 200 inches of rainfall a year to flourish.5 Corn is known for its ability to grow in almost any climate.2 There are several varieties of corn including dent, flint, flour, popcorn, and sweet corn, the vegetable found in grocery stores.2 Corn by-products include corn syrup, bran, flour or starch, germ, flakes, cornmeal, oil, grits, dried corn, masa, parched corn, hominy, polenta, and posole.1
Corn also comes in a variety of colors, including yellow, white, blue, red, pink, black, and purple. This rainbow effect is a result of different pigment concentrations found in the aleurone, the outer layer of the endosperm (the nutritive tissue that surrounds the seed embryo). Yellow corn is said to be helpful in building muscle and bone, and corn in general is said to aid in supporting the skeletal and cardiovascular systems.1
Corn starch, a fine silken powder generally milled from the inner endosperm layer of corn, can be mixed with castor oil to provide temporary relief for minor skin irritations. It can be used dry as a baby powder and is a common ingredient in commercial baby products. Corn starch is utilized as a thickening agent in puddings, sauces, and other foods.1
Modern Research
While there is animal research investigating the effects of purple corn on inflammatory and other diseases,6 there are currently no human clinical studies on the internal or external uses of corn or cornstarch.
Future Outlook
Corn is now grown in large fields all over the world, including China, Brazil, Argentina, Europe, and the United States.2 In the U.S., where nearly 50% of the world corn crop is produced,2 corn is the largest commercial crop grown.7 Selective breeding is employed to produce corn with larger ears.8
Advances in biotechnology are promising for the corn industry where ongoing research is being directed to improve pest resistance.7 Researchers expect to deliver essential nutrients through food enhancement, such as fortifying corn with lycopene. Research has shown an increased bioavailability when lycopene is consumed with corn oil.7
References
1 Onstad D. Whole Foods Companion: A Guide for Adventurous Cooks, Curious Shoppers, & Lovers of Natural Foods. White River Junction, VT: Chelsea Green Publishing Company; 1996.
2 Wood R. The New Whole Foods Encyclopedia. New York: Penguin Books;1999.
3 Corn. Online Etymology Dictionary. Available at: http://www.etymonline.com/index.php?l=c&p=26. Accessed September 29, 2005.
4 Boswell K. To this Hopi Indian, community is like a cornfield. Pepperdine Voice. 2002. Available at: http://www.pepperdine.edu/voice/issues/summer2002/articles/hopi.htm. Accessed September 29, 2005.
5 Peters S. The History and Evolution of Corn. The Cutting Edge. 2004. Available
at http://www.seedsofchange.com/enewsletter/issue_43/corn.asp. Accessed September 29, 2005.
6 Jones K. The potential health benefits of purple corn. HerbalGram. 2005;65:46-49.
7 Yoder F. Statement of Fred Yoder. Biotechnology remains vital to the future of corn growers. 2004. Available at: http://www.bio.org/foodag/action/20040623/yoder.pdf. Accessed September 29, 2005.
8 Whitney EN, Rolfes SR. Understanding Nutrition. 9th ed. Belmont, CA: Thomson Learning Inc.: 2002.
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Wednesday, September 15, 2010
Healthy Ingredients - Coriander
Coriander
Coriandrum sativum
Family: Apiaceae
CTFA name: Coriandrum Sativum (Coriander) Fruit Oil
Introduction
Coriander is an aromatic annual that grows to 3 feet with white to mauve blooms during the summer followed by pale brown fruit (seeds).1 Native to Mediterranean Europe and western Asia,2 coriander is currently all over the world. The roots, leaves, seeds, and oil of coriander are all used.1
History and Cultural Significance
Traditionally, the fruit (seeds) and leaves have been used as an aromatic carminative (reducing gas in the stomach and intestines), stomachic (stimulating digestion), and antispasmodic (treating spasms of smooth muscle such as the stomach).3 Coriander was used by Hippocrates (ca. 460 – 370 BCE) and other Greek physicians and was later introduced to Britain by the Romans. It has been widely used around the world, from Africa to northern Europe, where the seeds were mixed with bread. In the East, coriander has been used as an ingredient in curry.3 In traditional Chinese medicine, coriander was used to treat stomachache and nausea.4
Coriander has been approved by the German Commission E for internal use in dyspeptic complaints (disturbed digestion) and loss of appetite.5 It is also used as a treatment for complaints in the upper abdomen such as a feeling of distension (uncomfortable fullness), flatulence (excessive gas), and mild cramps.2 The fruits are still used to relieve gas and in laxative preparations to prevent griping (bowel or stomach spasms).4 Coriander oil is primarily employed as a flavoring agent in pharmaceutical preparations.4
Coriander is used as an aromatic herb in many foods from stews to cakes and breads.6 The young leaves are commonly used as a garnish in cooking; they are known as Chinese parsley in Asian cuisine and cilantro in Spanish cooking.4 The seed is sometimes used in products that help with digestion and intestinal gas. The seeds and oil are frequently found as flavor ingredients in many food products such as alcoholic and non-alcoholic beverages, frozen dairy desserts, candy, baked goods, gelatins, puddings, meat and meat products, condiments, and relishes.4
In cosmetics, the oil can be found as a fragrance component in soaps, creams, lotions, and perfumes.4 The oil is also used in flavoring tobacco.4
Modern Research
Currently, there are no internal or external clinical studies available on the use of Coriandrum sativum.
Future Outlook
Up-to-date information on the world trade in coriander is difficult to obtain, but current supply seems to be adequate to meet demand. As of 1995, India had approximately 69,000 acres (28,000 hectares) under coriander cultivation, and most of that stayed in India for domestic consumption.7 Pakistan also retained most of their production for domestic use with approximately 19,800 acres (8,000 hectares) under cultivation. Information is not available for production in Eastern Europe, but it is believed to be substantial. Canada cultivated approximately 12,000 acres (5,000 hectares) of coriander in 1995. The Canadian market was responsible for approximately 65% of all coriander imports in 1994 and the US imports about 2,500 metric tons of coriander per year.
References
1 Bown D. The Herb Society of America New Encyclopedia of Herbs and Their Uses. London: Dorling Kindersley Limited; 2001.
2 Blumenthal M, Goldberg A, Brinckmann J, editors. Herbal Medicine: Expanded Commission E Monographs. Austin, TX: American Botanical Council; Boston: Integrative Medicine Communications; 2000.
3 Grieve M. A Modern Herbal. Volume 1. New York: Dover Publications, Inc; 1971.
4 Leung AY, Foster S. Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics. 2nd ed. New York: John Wiley and Sons; 1996.
5 Blumenthal M, Hall T, Goldberg A, Kunz T, Dinda K, Brinckmann J, et al, editors. Klein S, Rister RS, translators. The Complete German Commission E Monographs—Therapeutic Guide to Herbal Medicines. Austin, TX: American Botanical Council; Boston: Integrative Medicine Communications; 1998.
6 Davidson A. The Oxford Companion to Food. New York: Oxford Press Inc.; 1999.
7 Coriander. Alberta Government: Agriculture, Food, and Rural Development. Available at: http://www1.agric.gov.ab.ca/$department/deptdocs.nsf/all/agdex121?opendocument. Accessed March 23, 2005.
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Coriandrum sativum
Family: Apiaceae
CTFA name: Coriandrum Sativum (Coriander) Fruit Oil
Introduction
Coriander is an aromatic annual that grows to 3 feet with white to mauve blooms during the summer followed by pale brown fruit (seeds).1 Native to Mediterranean Europe and western Asia,2 coriander is currently all over the world. The roots, leaves, seeds, and oil of coriander are all used.1
History and Cultural Significance
Traditionally, the fruit (seeds) and leaves have been used as an aromatic carminative (reducing gas in the stomach and intestines), stomachic (stimulating digestion), and antispasmodic (treating spasms of smooth muscle such as the stomach).3 Coriander was used by Hippocrates (ca. 460 – 370 BCE) and other Greek physicians and was later introduced to Britain by the Romans. It has been widely used around the world, from Africa to northern Europe, where the seeds were mixed with bread. In the East, coriander has been used as an ingredient in curry.3 In traditional Chinese medicine, coriander was used to treat stomachache and nausea.4
Coriander has been approved by the German Commission E for internal use in dyspeptic complaints (disturbed digestion) and loss of appetite.5 It is also used as a treatment for complaints in the upper abdomen such as a feeling of distension (uncomfortable fullness), flatulence (excessive gas), and mild cramps.2 The fruits are still used to relieve gas and in laxative preparations to prevent griping (bowel or stomach spasms).4 Coriander oil is primarily employed as a flavoring agent in pharmaceutical preparations.4
Coriander is used as an aromatic herb in many foods from stews to cakes and breads.6 The young leaves are commonly used as a garnish in cooking; they are known as Chinese parsley in Asian cuisine and cilantro in Spanish cooking.4 The seed is sometimes used in products that help with digestion and intestinal gas. The seeds and oil are frequently found as flavor ingredients in many food products such as alcoholic and non-alcoholic beverages, frozen dairy desserts, candy, baked goods, gelatins, puddings, meat and meat products, condiments, and relishes.4
In cosmetics, the oil can be found as a fragrance component in soaps, creams, lotions, and perfumes.4 The oil is also used in flavoring tobacco.4
Modern Research
Currently, there are no internal or external clinical studies available on the use of Coriandrum sativum.
Future Outlook
Up-to-date information on the world trade in coriander is difficult to obtain, but current supply seems to be adequate to meet demand. As of 1995, India had approximately 69,000 acres (28,000 hectares) under coriander cultivation, and most of that stayed in India for domestic consumption.7 Pakistan also retained most of their production for domestic use with approximately 19,800 acres (8,000 hectares) under cultivation. Information is not available for production in Eastern Europe, but it is believed to be substantial. Canada cultivated approximately 12,000 acres (5,000 hectares) of coriander in 1995. The Canadian market was responsible for approximately 65% of all coriander imports in 1994 and the US imports about 2,500 metric tons of coriander per year.
References
1 Bown D. The Herb Society of America New Encyclopedia of Herbs and Their Uses. London: Dorling Kindersley Limited; 2001.
2 Blumenthal M, Goldberg A, Brinckmann J, editors. Herbal Medicine: Expanded Commission E Monographs. Austin, TX: American Botanical Council; Boston: Integrative Medicine Communications; 2000.
3 Grieve M. A Modern Herbal. Volume 1. New York: Dover Publications, Inc; 1971.
4 Leung AY, Foster S. Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics. 2nd ed. New York: John Wiley and Sons; 1996.
5 Blumenthal M, Hall T, Goldberg A, Kunz T, Dinda K, Brinckmann J, et al, editors. Klein S, Rister RS, translators. The Complete German Commission E Monographs—Therapeutic Guide to Herbal Medicines. Austin, TX: American Botanical Council; Boston: Integrative Medicine Communications; 1998.
6 Davidson A. The Oxford Companion to Food. New York: Oxford Press Inc.; 1999.
7 Coriander. Alberta Government: Agriculture, Food, and Rural Development. Available at: http://www1.agric.gov.ab.ca/$department/deptdocs.nsf/all/agdex121?opendocument. Accessed March 23, 2005.
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Tuesday, September 14, 2010
Healthy Ingredients - Comfrey
Comfrey
Symphytum officinale
Family: Boraginaceae
CTFA name: Symphytum Officinale Extract
Introduction
Comfrey is a branched perennial that grows to 2 to 4 feet with funnel-shaped blooms in summer that are purple, pink, yellow, white or cream. Native to Europe and West Asia, it is currently grown in home gardens and on riverbanks throughout England and the United States. The roots are lifted when the plant is dormant and the leaves are picked in the early summer before flowering if they are to be used medicinally.1,2,3
History and Cultural Significance
In folk medicine, comfrey was applied externally as a paste to heal wounds.4 Taken internally, it was thought to act as a blood purifier and to heal stomach ulcers. Others believed comfrey would help heal broken bones. That idea was most likely a misunderstanding that originated from the plant’s common name, knitbone.4
Traditionally the powdered root of comfrey has been applied topically to wounds, insect bites, bruises, sores; and to help stop bleeding.2 It has been used in baths to soften the skin2 and as an astringent.5 The root of comfrey was used in the past to treat bronchitis, cough, excessive menstrual flow, and diarrhea. A mouthwash or gargle made from the root of comfrey has been used for bleeding gums, throat inflammation, and hoarseness.2
The root, leaves, and extracts of comfrey can be found in various cosmetics such as hair products, lotions, creams, ointments and eyedrops.2
Modern Research
Comfrey extract has been studied for its ability to reduce pain and swelling in minor sprains when applied topically.6
Future Outlook
The future of comfrey is under much debate. Because it contains chemicals that can cause liver damage and tumors when used internally, efforts are underway to develop a comfrey that is free of those chemicals.7
References
1 Grieve M. A Modern Herbal. Vol I. New York: Dover Publications; 1971.
2 Leung AY, Foster S. Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics. 2nd ed. New York: John Wiley & Sons, Inc.; 1996.
3 Bown D. The Herb Society of America New Encyclopedia of Herbs & Their Uses. London: Dorling Kindersley Ltd; 2001.
4 Foster S, Tyler VE. Tyler’s Honest Herbal: a Sensible Guide to the Use of Herbs and Related Remedies. New York: The Haworth Herbal Press; 2000.
5 Symphytum. 2000. Available at: http://home.caregroup.org/clinical/altmed/interactions/Herbs/Symphytum.htm. Accessed February 23, 2005.
6 Koll R, Buhr M, Dieter R, Pabst H, Predel HG, Petrowicz O, et al. Efficacy and tolerance of a comfrey root extract (Extr. Rad. Symphyti) in the treatment of ankle distorsions: results of a multicenter, randomized, placebo-controlled, double-blind study. Phytomedicine. 2004 Sep;11(6):470-477.
7 Prairie Medicinal and Aromatic Plants. 2004. Available at: http://www1.agric.gov.ab.ca/$department/deptdocs.nsf/all/crop7192. Accessed February 24, 2005.
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Symphytum officinale
Family: Boraginaceae
CTFA name: Symphytum Officinale Extract
Introduction
Comfrey is a branched perennial that grows to 2 to 4 feet with funnel-shaped blooms in summer that are purple, pink, yellow, white or cream. Native to Europe and West Asia, it is currently grown in home gardens and on riverbanks throughout England and the United States. The roots are lifted when the plant is dormant and the leaves are picked in the early summer before flowering if they are to be used medicinally.1,2,3
History and Cultural Significance
In folk medicine, comfrey was applied externally as a paste to heal wounds.4 Taken internally, it was thought to act as a blood purifier and to heal stomach ulcers. Others believed comfrey would help heal broken bones. That idea was most likely a misunderstanding that originated from the plant’s common name, knitbone.4
Traditionally the powdered root of comfrey has been applied topically to wounds, insect bites, bruises, sores; and to help stop bleeding.2 It has been used in baths to soften the skin2 and as an astringent.5 The root of comfrey was used in the past to treat bronchitis, cough, excessive menstrual flow, and diarrhea. A mouthwash or gargle made from the root of comfrey has been used for bleeding gums, throat inflammation, and hoarseness.2
The root, leaves, and extracts of comfrey can be found in various cosmetics such as hair products, lotions, creams, ointments and eyedrops.2
Modern Research
Comfrey extract has been studied for its ability to reduce pain and swelling in minor sprains when applied topically.6
Future Outlook
The future of comfrey is under much debate. Because it contains chemicals that can cause liver damage and tumors when used internally, efforts are underway to develop a comfrey that is free of those chemicals.7
References
1 Grieve M. A Modern Herbal. Vol I. New York: Dover Publications; 1971.
2 Leung AY, Foster S. Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics. 2nd ed. New York: John Wiley & Sons, Inc.; 1996.
3 Bown D. The Herb Society of America New Encyclopedia of Herbs & Their Uses. London: Dorling Kindersley Ltd; 2001.
4 Foster S, Tyler VE. Tyler’s Honest Herbal: a Sensible Guide to the Use of Herbs and Related Remedies. New York: The Haworth Herbal Press; 2000.
5 Symphytum. 2000. Available at: http://home.caregroup.org/clinical/altmed/interactions/Herbs/Symphytum.htm. Accessed February 23, 2005.
6 Koll R, Buhr M, Dieter R, Pabst H, Predel HG, Petrowicz O, et al. Efficacy and tolerance of a comfrey root extract (Extr. Rad. Symphyti) in the treatment of ankle distorsions: results of a multicenter, randomized, placebo-controlled, double-blind study. Phytomedicine. 2004 Sep;11(6):470-477.
7 Prairie Medicinal and Aromatic Plants. 2004. Available at: http://www1.agric.gov.ab.ca/$department/deptdocs.nsf/all/crop7192. Accessed February 24, 2005.
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Monday, September 13, 2010
Healthy Ingredient - Coffee
Coffee
Coffea arabica
Family: Rubiaceae
CTFA name: Coffea Arabica
Introduction
Coffee is an evergreen shrub that can grow up to 22 feet and has dark green, glossy, leaves. At the base of the leaves, clusters of white flowers bloom in autumn and late summer. The coffee shrub produces red, round, two-seeded berries, commonly called beans.1,2,3 Native to tropical Africa, coffee is currently grown in Central and South America, Hawaii and the West Indies.1,3
History and Cultural Significance
In the early fifteenth century, the coffee shrub was introduced to Arabia from Abyssinia (Ethiopia).2
For the next two centuries, Arabia supplied the world’s coffee.At the end of the seventeenth century, a coffee plant was introduced to Batavia (Jakarta, Indonesia) by the Dutch. Louis XIV of France was presented with a coffee plant in 1714. Supposedly, all coffee from Brazil is from that single plant.2
Coffee was thought to be a folk remedy for asthma, flu, fever, headache, jaundice, migraine, malaria, kidney disease, opium poisoning, sores and dizziness.4 The Arabians consumed the pulp from a fermented drink while the Indonesians and Malaysians use the dried leaves to prepare an infusion.4
Historically, coffee was used externally for scalds and burns1 or as a deodorant when combined with iodine.4 Internally, coffee was used for nausea and vomiting,1 as a brain stimulant and diuretic, and to help ward off comas caused by snake bites.2 Monks would use coffee to stay awake during extended hours of prayer.5 The unripe coffee seeds are traditionally used in Ayurvedic (traditional Indian) medicine for headaches.1
Coffee is a source of caffeine found in various drinks and is used as a flavoring in candies, ice cream, liqueurs, and pastries.1 Coffee contains chlorogenic and caffeic acids that give it its antioxidant properties.6
Modern Research
Recent pharmacological studies have been performed on Coffea arabica; however, there are no current clinical studies on its external or internal use.
Future Outlook
The overproduction of coffee is driving the prices to an all time low.7 However, organic coffee sales are now higher than sustainable coffee sales,8 presumably because consumers are more aware of the value of organic produce than they are of the value of sustainability. In the United States, organic coffee is the fastest growing segment. Since 1993, it has been growing at a rate of 25% per year.8
References
1 Bown D. The Herb Society of America New Encyclopedia of Herbs & Their Uses. London: Dorling Kindersley Limited; 2001.
2 Grieve M. A Modern Herbal. Vol I. New York: Dover Publications;1971.
3 Rinzler, CA. The New Complete Book of Herbs, Spices, & Condiments. New York: Checkmark Books; 2001.
4 Duke JA. Handbook of Medicinal Herbs. Vol 1. Boca Raton, FL: CRC Press; 1985.
5 Coffee. Coffeeresearch.org. 2001. Available at: http://www.coffeeresearch.org/coffee/history.htm. Accessed February 21, 2005.
6 Vaughan JG, Judd PA. The Oxford Book of Health Foods. Oxford: Oxford University Press; 2003.
7 Scholer M. Bitter or Better Future for Coffee Producers? International Trade Forum. 2004;2:9-12. Available at: http://www.intracen.org/mds/sectors/coffee/forum_en.pdf. Accessed February 24, 2005.
8 Chapman, KR. Introduction to the First Regional Round-Table on Sustainable Organic and Specialty Coffee, Production Processing and Marketing. Available at: http://www.fao.org/documents/show_cdr.asp?url_file=/docrep/003/x6938e/x6938e05.htm. Accessed on February 23, 2005.
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Coffea arabica
Family: Rubiaceae
CTFA name: Coffea Arabica
Introduction
Coffee is an evergreen shrub that can grow up to 22 feet and has dark green, glossy, leaves. At the base of the leaves, clusters of white flowers bloom in autumn and late summer. The coffee shrub produces red, round, two-seeded berries, commonly called beans.1,2,3 Native to tropical Africa, coffee is currently grown in Central and South America, Hawaii and the West Indies.1,3
History and Cultural Significance
In the early fifteenth century, the coffee shrub was introduced to Arabia from Abyssinia (Ethiopia).2
For the next two centuries, Arabia supplied the world’s coffee.At the end of the seventeenth century, a coffee plant was introduced to Batavia (Jakarta, Indonesia) by the Dutch. Louis XIV of France was presented with a coffee plant in 1714. Supposedly, all coffee from Brazil is from that single plant.2
Coffee was thought to be a folk remedy for asthma, flu, fever, headache, jaundice, migraine, malaria, kidney disease, opium poisoning, sores and dizziness.4 The Arabians consumed the pulp from a fermented drink while the Indonesians and Malaysians use the dried leaves to prepare an infusion.4
Historically, coffee was used externally for scalds and burns1 or as a deodorant when combined with iodine.4 Internally, coffee was used for nausea and vomiting,1 as a brain stimulant and diuretic, and to help ward off comas caused by snake bites.2 Monks would use coffee to stay awake during extended hours of prayer.5 The unripe coffee seeds are traditionally used in Ayurvedic (traditional Indian) medicine for headaches.1
Coffee is a source of caffeine found in various drinks and is used as a flavoring in candies, ice cream, liqueurs, and pastries.1 Coffee contains chlorogenic and caffeic acids that give it its antioxidant properties.6
Modern Research
Recent pharmacological studies have been performed on Coffea arabica; however, there are no current clinical studies on its external or internal use.
Future Outlook
The overproduction of coffee is driving the prices to an all time low.7 However, organic coffee sales are now higher than sustainable coffee sales,8 presumably because consumers are more aware of the value of organic produce than they are of the value of sustainability. In the United States, organic coffee is the fastest growing segment. Since 1993, it has been growing at a rate of 25% per year.8
References
1 Bown D. The Herb Society of America New Encyclopedia of Herbs & Their Uses. London: Dorling Kindersley Limited; 2001.
2 Grieve M. A Modern Herbal. Vol I. New York: Dover Publications;1971.
3 Rinzler, CA. The New Complete Book of Herbs, Spices, & Condiments. New York: Checkmark Books; 2001.
4 Duke JA. Handbook of Medicinal Herbs. Vol 1. Boca Raton, FL: CRC Press; 1985.
5 Coffee. Coffeeresearch.org. 2001. Available at: http://www.coffeeresearch.org/coffee/history.htm. Accessed February 21, 2005.
6 Vaughan JG, Judd PA. The Oxford Book of Health Foods. Oxford: Oxford University Press; 2003.
7 Scholer M. Bitter or Better Future for Coffee Producers? International Trade Forum. 2004;2:9-12. Available at: http://www.intracen.org/mds/sectors/coffee/forum_en.pdf. Accessed February 24, 2005.
8 Chapman, KR. Introduction to the First Regional Round-Table on Sustainable Organic and Specialty Coffee, Production Processing and Marketing. Available at: http://www.fao.org/documents/show_cdr.asp?url_file=/docrep/003/x6938e/x6938e05.htm. Accessed on February 23, 2005.
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Saturday, September 11, 2010
Healthy Ingredients - Coconut
Coconut
Cocos nucifera
Family: Arecaceae
Introduction
The coconut is the fruit of the coconut palm.1 It is oval to round in shape and 6 to 12 inches in diameter. The dry, hard outer shell is brown, green or yellow in color.1 It is unclear if the coconut is native to the Southeast Asian peninsula or northwest South America.2 The coconut palm is currently distributed over the islands and coasts of the tropic zone.3 Every part of the coconut can be used.3
History and Cultural Significance
Fossils of small coconut-like plants have been found in New Zealand and India dating back 15 million years.2 In folk medicine, coconuts were used to treat various conditions involving the respiratory, endocrine, digestive, female reproductive, circulatory, nervous, and immune systems as well as certain dermatological (skin) conditions.4
The coconut palm is referred to as the kalpa vriksha in Sanskrit, meaning “the tree which provides all the necessities of life.”3 The white nut-meat of the coconut can be eaten raw, or shredded and dried to be used in cooking.3 A single coconut contains as much protein as a quarter pound of beefsteak.3 Coconut milk, which is roughly 17% fat, can be made from grated coconut and hot milk or water.2 Coconut water, used as a refreshing drink, is found in the cavity of the coconut. Unless the coconut is spoiled, the water is sterile until the coconut is opened.Coconut water has been used when there is a lack of standard IV fluid for intravenous hydration, because it is high in calcium, chloride, potassium, and sugars.2
Copra, the dried meat of the nut, is crushed to release coconut oil.3 Rich in glycerin, copra is used to make shampoos, soaps, shaving creams, lubricants and toothpaste.4
Modern Research
A polyphenolic-rich extract of the fibrous husk of C. nucifera is currently being studied for its possible antibacterial and antiviral activity.5 A study has also been conducted to evaluate the efficacy of a formulation of coconut (Cocos nucifera), palm nut (Eleais guineensis) and gobi (Carapa procera) against bites from black flies.6
Future Outlook
Several bacterial, fungal, and virus-like diseases such as Lethal Yellowing disease1 pose a threat to the future production of coconuts.4 Lethal Yellowing is transmitted by a leafhopper,7 and causes fruit-fall of all sizes, dries out the leaves, kills the palm-heart, and collapses the growing shoots. Palms normally die in four to six months once infected.7 The Malayan strains, called dwarf or pygmy coconuts, are resistant to Lethal Yellowing and are preferred for commercial planting.1 Coconut trees are also attacked by nematodes, insect pests and the black or rhinoceros beetle (Oryctes rhinoceros).4 The coconut weevil transmits a nematode to coconuts and palms which causes Red Ring disease.7 Red ring affects the leaves, soft tissue of the trunk, nuts and heart of the palm. The infected palm dies three to four months later.7
Within producing countries, the coconut is economically important due to its wide and varied utilization.3 In the Phillippines, Indonesia and India, 80 million people depend directly on coconut and its processing for their livelihood.8 Coconut farmers today are suffering from low prices, declining yields and decreasing farm productivity.8
The Coconut Development Board in India is actively supporting the production of coconuts while generating employment opportunities in the rural sector.9 This is being done by establishing Demonstration cum Seed Production Farms (DSP) for coconut and regional coconut nurseries attached to the DSP Farms, and by providing aid to registered, approved private coconut nurseries. They are assisting in planting to expand areas under coconut cultivation. The board is integrating farming practices for productivity improvement by providing compensation to remove disease advanced palms, laying out demonstration plots in farmers’ gardens, and aiding organic manure units.9
References
1 Gilman E, Watson D. Coconut Palm. 1993. Available at: http://hort.ifas.ufl.edu/trees/COCNUCA.pdf. Accessed March 8, 2005.
2 Coconut. 2005. Available at: http://en.wikipedia.org/wiki/Coconut. Accessed February 4, 2005.
3 Smith K. Cocos nucifera. 1997. Available at: http://www.siu.edu/~ebl/. Accessed February 4, 2005.
4 Cocos nucifera L. 1996. Available at: http://www.hort.purdue.edu/newcrop/duke_energy/Cocos_nucifera.html. Accessed February 4, 2005.
5 Mendonca-Filho R, Rodrigues I, Alviano D, Santos A, Soares R, Alviano C, et al. Leishmanicidal activity of polyphenolic-rich extract from husk fiber of Cocos nucifera Linn. (Palmae). Res-Microbiol. 2004 Apr;155(3):136-143.
6 Sylla M, Konan L, Doannio J, Traore S. Evaluation of the efficacity of coconut (Cocos nucifera), palm nut (Eleais guineensis) and gobi (Carapa procera) lotions and creams in individual protection against Simulium damnosum s.l. bites in Cote d’Ivoire. Bull Soc Pathol Exot. 2003 May;96(2):104-109.
7 Ministry of Agriculture & Fisheries Coconut Production. 2003. Available at: http://www.agriculture.gov.bz/Coconut%20Planting.html. Accessed March 11, 2005.
8 Coconut. 2005. Available at: http://www.egfar.org/action/partnership/cc/cocnut.shtml. Accessed March 11, 2005.
9 India AGRO Industry. 2005. Available at http://www.agriculture-industry-india.com/agro-programme-schemes/horticulture2.html. Accessed March 11, 2005.
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Cocos nucifera
Family: Arecaceae
Introduction
The coconut is the fruit of the coconut palm.1 It is oval to round in shape and 6 to 12 inches in diameter. The dry, hard outer shell is brown, green or yellow in color.1 It is unclear if the coconut is native to the Southeast Asian peninsula or northwest South America.2 The coconut palm is currently distributed over the islands and coasts of the tropic zone.3 Every part of the coconut can be used.3
History and Cultural Significance
Fossils of small coconut-like plants have been found in New Zealand and India dating back 15 million years.2 In folk medicine, coconuts were used to treat various conditions involving the respiratory, endocrine, digestive, female reproductive, circulatory, nervous, and immune systems as well as certain dermatological (skin) conditions.4
The coconut palm is referred to as the kalpa vriksha in Sanskrit, meaning “the tree which provides all the necessities of life.”3 The white nut-meat of the coconut can be eaten raw, or shredded and dried to be used in cooking.3 A single coconut contains as much protein as a quarter pound of beefsteak.3 Coconut milk, which is roughly 17% fat, can be made from grated coconut and hot milk or water.2 Coconut water, used as a refreshing drink, is found in the cavity of the coconut. Unless the coconut is spoiled, the water is sterile until the coconut is opened.Coconut water has been used when there is a lack of standard IV fluid for intravenous hydration, because it is high in calcium, chloride, potassium, and sugars.2
Copra, the dried meat of the nut, is crushed to release coconut oil.3 Rich in glycerin, copra is used to make shampoos, soaps, shaving creams, lubricants and toothpaste.4
Modern Research
A polyphenolic-rich extract of the fibrous husk of C. nucifera is currently being studied for its possible antibacterial and antiviral activity.5 A study has also been conducted to evaluate the efficacy of a formulation of coconut (Cocos nucifera), palm nut (Eleais guineensis) and gobi (Carapa procera) against bites from black flies.6
Future Outlook
Several bacterial, fungal, and virus-like diseases such as Lethal Yellowing disease1 pose a threat to the future production of coconuts.4 Lethal Yellowing is transmitted by a leafhopper,7 and causes fruit-fall of all sizes, dries out the leaves, kills the palm-heart, and collapses the growing shoots. Palms normally die in four to six months once infected.7 The Malayan strains, called dwarf or pygmy coconuts, are resistant to Lethal Yellowing and are preferred for commercial planting.1 Coconut trees are also attacked by nematodes, insect pests and the black or rhinoceros beetle (Oryctes rhinoceros).4 The coconut weevil transmits a nematode to coconuts and palms which causes Red Ring disease.7 Red ring affects the leaves, soft tissue of the trunk, nuts and heart of the palm. The infected palm dies three to four months later.7
Within producing countries, the coconut is economically important due to its wide and varied utilization.3 In the Phillippines, Indonesia and India, 80 million people depend directly on coconut and its processing for their livelihood.8 Coconut farmers today are suffering from low prices, declining yields and decreasing farm productivity.8
The Coconut Development Board in India is actively supporting the production of coconuts while generating employment opportunities in the rural sector.9 This is being done by establishing Demonstration cum Seed Production Farms (DSP) for coconut and regional coconut nurseries attached to the DSP Farms, and by providing aid to registered, approved private coconut nurseries. They are assisting in planting to expand areas under coconut cultivation. The board is integrating farming practices for productivity improvement by providing compensation to remove disease advanced palms, laying out demonstration plots in farmers’ gardens, and aiding organic manure units.9
References
1 Gilman E, Watson D. Coconut Palm. 1993. Available at: http://hort.ifas.ufl.edu/trees/COCNUCA.pdf. Accessed March 8, 2005.
2 Coconut. 2005. Available at: http://en.wikipedia.org/wiki/Coconut. Accessed February 4, 2005.
3 Smith K. Cocos nucifera. 1997. Available at: http://www.siu.edu/~ebl/. Accessed February 4, 2005.
4 Cocos nucifera L. 1996. Available at: http://www.hort.purdue.edu/newcrop/duke_energy/Cocos_nucifera.html. Accessed February 4, 2005.
5 Mendonca-Filho R, Rodrigues I, Alviano D, Santos A, Soares R, Alviano C, et al. Leishmanicidal activity of polyphenolic-rich extract from husk fiber of Cocos nucifera Linn. (Palmae). Res-Microbiol. 2004 Apr;155(3):136-143.
6 Sylla M, Konan L, Doannio J, Traore S. Evaluation of the efficacity of coconut (Cocos nucifera), palm nut (Eleais guineensis) and gobi (Carapa procera) lotions and creams in individual protection against Simulium damnosum s.l. bites in Cote d’Ivoire. Bull Soc Pathol Exot. 2003 May;96(2):104-109.
7 Ministry of Agriculture & Fisheries Coconut Production. 2003. Available at: http://www.agriculture.gov.bz/Coconut%20Planting.html. Accessed March 11, 2005.
8 Coconut. 2005. Available at: http://www.egfar.org/action/partnership/cc/cocnut.shtml. Accessed March 11, 2005.
9 India AGRO Industry. 2005. Available at http://www.agriculture-industry-india.com/agro-programme-schemes/horticulture2.html. Accessed March 11, 2005.
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Friday, September 10, 2010
Healthy Ingredients - Clove
Clove
Syzygium aromaticum
Family: Myrtaceae
CTFA: Eugenia Caryophyllus (Clove) Flower Powder
Introduction
Native to the Moluccas Islands1 and Indonesia, clove has been introduced into East Africa, Malaysia, Madagascar, Brazil, and other tropical parts of the world.2 The small evergreen tree3 can grow to 30 feet and has oval leaves and yellow flowers.1 The tree’s flower buds are brown, less than a ½ inch in length2 and have a refreshing fragrance.3 Crushed or bruised leaves give off a strong fragrance which is characteristic of the clove.3 Clove is widely cultivated in warm regions and its flower buds are sun-dried for commercial spice.1 Oil from unexpanded flower buds can be expressed as easily as by pressing with a fingernail.2,3
History and Cultural Significance
A native custom of the Molucca Islands was to plant a tree whenever a child was born, thus producing many clove trees.4 Consequently, the Molucca Islands became known as the Spice Islands. It wasn’t until the fourth century that the spice arrived in Europe as a luxury item. From about the 1500s until the 1600s, the Portuguese built warehouses to gather and store cloves, which were shipped back to Europe, creating a monopoly on clove. In the early 17th century, the Dutch gained control of the trade and made clove more readily available to almost everyone for the first time.4
Clove oil has traditionally been used for culinary2 and medicinal purposes.3 In Asian medicine, dried flower buds of clove were used to treat toothaches.5 A major chemical component of clove, eugenol, is used in dental analgesic products.6
Today, clove and clove extracts are used as a flavoring for foods, beverages, and cigarettes8 and in cosmetics and perfumery.2 Clove cigarettes (kreteks) contain ground clove, mainly because eugenol is said to numb the throat.8 Clove extracts may be used in cosmetics and perfumery for their antioxidant effects as well as their pleasant fragrance.2
Modern Research
Currently, there are no clinical studies available on the internal or external uses of clove.
Future Outlook
Flower heads are handpicked from the tree before they blossom in order to get whole cloves, possibly explaining their high value.7 In addition, clove trees require volcanic, loamy soil and much rainfall with moderate temperatures throughout the year limiting where it can be commercially grown.9
To assure a quality product, it is important to know how to choose good quality cloves. Quality cloves are fat, oily, and dark brown, while low quality cloves are dry and pale.3
References
1 Bailey LH, Bailey EZ. Hortus Third: A Consice Dictionary of Plants Cultivated in the United States and Canada. New York:Macmillan Publishing Company;1976.
2 Williamson EM. Potter’s Herbal Cyclopaedia. Saffron Walden: C.W. Daniel Company
Limited;2003.
3 Grieve M. A Modern Herbal. Vol I. New York: Dover Publications, Inc.; 1971.
4 Gladen C. Cloves. 2005. Available at: http://www.bell.lib.umn.edu/Products/cloves.html. Accesed February 3, 2005.
5 Miyazawa M, Hisama M. Antimutagenic Activity of Phenylpropanoids from Clove (Syzygium aromaticum). Journal of Agricultural and Food Chemistry. 2003. 51:6413-6422.
6 Eugenol. Chemistry.org, The Website of the American Chemical Society. Available at: http://www.chemistry.org/portal/a/c/s/1/acsdisplay.html?DOC=HomeMolecule%5Carchive%5Cmotw_eugenol_arch.html. Accessed April 22, 2005.
7 Hill M, Barclay G, Hardy J. Southern Herb Growing. Fredericksburg, TX:Shearer Publishing;1997.
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Syzygium aromaticum
Family: Myrtaceae
CTFA: Eugenia Caryophyllus (Clove) Flower Powder
Introduction
Native to the Moluccas Islands1 and Indonesia, clove has been introduced into East Africa, Malaysia, Madagascar, Brazil, and other tropical parts of the world.2 The small evergreen tree3 can grow to 30 feet and has oval leaves and yellow flowers.1 The tree’s flower buds are brown, less than a ½ inch in length2 and have a refreshing fragrance.3 Crushed or bruised leaves give off a strong fragrance which is characteristic of the clove.3 Clove is widely cultivated in warm regions and its flower buds are sun-dried for commercial spice.1 Oil from unexpanded flower buds can be expressed as easily as by pressing with a fingernail.2,3
History and Cultural Significance
A native custom of the Molucca Islands was to plant a tree whenever a child was born, thus producing many clove trees.4 Consequently, the Molucca Islands became known as the Spice Islands. It wasn’t until the fourth century that the spice arrived in Europe as a luxury item. From about the 1500s until the 1600s, the Portuguese built warehouses to gather and store cloves, which were shipped back to Europe, creating a monopoly on clove. In the early 17th century, the Dutch gained control of the trade and made clove more readily available to almost everyone for the first time.4
Clove oil has traditionally been used for culinary2 and medicinal purposes.3 In Asian medicine, dried flower buds of clove were used to treat toothaches.5 A major chemical component of clove, eugenol, is used in dental analgesic products.6
Today, clove and clove extracts are used as a flavoring for foods, beverages, and cigarettes8 and in cosmetics and perfumery.2 Clove cigarettes (kreteks) contain ground clove, mainly because eugenol is said to numb the throat.8 Clove extracts may be used in cosmetics and perfumery for their antioxidant effects as well as their pleasant fragrance.2
Modern Research
Currently, there are no clinical studies available on the internal or external uses of clove.
Future Outlook
Flower heads are handpicked from the tree before they blossom in order to get whole cloves, possibly explaining their high value.7 In addition, clove trees require volcanic, loamy soil and much rainfall with moderate temperatures throughout the year limiting where it can be commercially grown.9
To assure a quality product, it is important to know how to choose good quality cloves. Quality cloves are fat, oily, and dark brown, while low quality cloves are dry and pale.3
References
1 Bailey LH, Bailey EZ. Hortus Third: A Consice Dictionary of Plants Cultivated in the United States and Canada. New York:Macmillan Publishing Company;1976.
2 Williamson EM. Potter’s Herbal Cyclopaedia. Saffron Walden: C.W. Daniel Company
Limited;2003.
3 Grieve M. A Modern Herbal. Vol I. New York: Dover Publications, Inc.; 1971.
4 Gladen C. Cloves. 2005. Available at: http://www.bell.lib.umn.edu/Products/cloves.html. Accesed February 3, 2005.
5 Miyazawa M, Hisama M. Antimutagenic Activity of Phenylpropanoids from Clove (Syzygium aromaticum). Journal of Agricultural and Food Chemistry. 2003. 51:6413-6422.
6 Eugenol. Chemistry.org, The Website of the American Chemical Society. Available at: http://www.chemistry.org/portal/a/c/s/1/acsdisplay.html?DOC=HomeMolecule%5Carchive%5Cmotw_eugenol_arch.html. Accessed April 22, 2005.
7 Hill M, Barclay G, Hardy J. Southern Herb Growing. Fredericksburg, TX:Shearer Publishing;1997.
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Thursday, September 9, 2010
Healthy Ingredients - Cassava
Cassava
Manihot esculenta
Family: Euphorbiaceae
Introduction
Cassava is a perennial shrub that grows to 8 feet.1 It has big fleshy roots, woody stems, large palm-like leaves, and green flowers.2 Native to Central and South America, cassava is currently grown throughout Western and Central Africa, in an area commonly referred to as the ¡§cassava belt¡¨.2,3 Large-scale production of the plant is currently underway throughout South America, China, Indonesia, Vietnam, and Africa.3 There are two varieties of cassava, the bitter and the sweet, but in both cases, it is the root of the plant that is used for its nutritional and medicinal value.1,2,3
History and Cultural Significance
Cassava roots have been used traditionally in South America as a food source, primarily for starch. Researchers estimate that cassava may have the maximum concentration of starch, about 30%, on a per weight basis, more than any other food source.4 Tapioca is the traditional Brazilian name for cassava.2
Some cassava roots contain a potentially fatal concentration of toxic substances that, if eaten raw, can result in vomiting, sweating, and difficulty breathing.3,4,5 These toxins can be removed from the root by slicing, pressing, and washing the root or by cooking root pieces and discarding the resulting wash water.1,2,3,4 Other varieties of cassava have a much lower concentration of the toxins and can be safely eaten raw. Due to difficulty discriminating between the varieties, many native cultures who rely on this plant as a source of food prepare all cassava in the same manner.1,3
Traditionally, the native people of Columbia employed the toxic water resulting from the washing of the bitter root as a fish poison.2 The flour was made into a paste and used to treat blisters and sores and as a component of a Chinese medicinal product to draw out pus from skin infections.2 The juice of the bitter root, after being boiled and allowed to ferment in the sun, was used as a preservative for meat.1
Currently, cassava is primarily a food source and provides basic sustenance in poorer areas.3 The roots are peeled and baked, boiled and fried.4 They are also sliced, washed, dried, and ground into a flour which is used for making flatbread1,4 or as a thickening agent in cooking.2,3 The flour is also used as an animal feed.2,3
Modern Research
Currently no clinical studies are available on the internal or external use of cassava. Future studies may build upon recent in vitro research examining the antioxidant properties of cassava.6
Future Outlook
There are a variety of native pests that threaten the cassava plant including African grasshoppers, hornworms, whiteflies, and the root-feeding burrower bug.3 It was thought that toxins contained in the bitter cassava plant and root were a natural deterrent for insects and animals, but this is currently considered speculative.3 Research has shown that African grasshoppers and root-feeding burrower bugs prefer the plants that have a lower concentration of the cyanogenic glycosides, but other pests like hornworms and whiteflies feed on bitter and sweet cassava.3
Despite the resilience of natural predators and lack of education among small independent producers of cassava in poorer areas, the world production of cassava grew 2.2% to almost 173 million metric tons in 2000 compared to a little over 169 metric tons in 1999.3,7 The largest producers of cassava are Nigeria (18.9%), Brazil (13.3%), and Thailand (10.7%).7 The price of tapioca in 2003 of $94 per metric ton was still lower than the 10 year average of $118 per metric ton, but consistently higher than the two previous years. Despite the fact that cassava is considered the fourth most important source of carbohydrates for the tropics behind rice, sugar, and maize, the world market for cassava starch and meal is limited because of abundant substitutes. This may explain why world exports of tapioca fell to 3.6 million metric tons in 2002 from 5.1 million in 2001.3,4,7
References
1 Grieve M. A Modern Herbal. Vol 1. New York: Dover Publications Inc.; 1971.
2 Chevallier A. The Encyclopedia of Medicinal Plants. London: Dorling Kindersley Ltd.; 1996.
3 Bellotti AC, Smith L, Lapointe SL. Recent Advances in Cassava Pest Management. Annu Rev Entomol. 1999;44:343-370.
4 O¡¦Hair SK. New Crop FactSheet: Cassava. Tropical Research and Education Center. Homestead, FL: The University of Florida; 1998. Available at: http://www.hort.purdue.edu/newcrop/CropFactSheets/cassava.html. Accessed April 25, 2005.
5 Epstein H. Crippling Harvest. Natural History. July 1996:12-15.
6 Rahamat A, Kumar V, Fong LM, Endrini S, Sani HA. Determination of total antioxidant activity in three types of local vegetable shoots and the cytotoxic effect of their ethanolic extracts against different cancer cell lines. Asia Pacific J Clin Nutr. 2003;12(3):292-295.
7 Cassava. CRB Fundamentals-2004 Commodity Articles. The Commodity Research Bureau web site. Available at: http://www.crbtrader.com/fund/articles/cassava.asp. Accessed April 20, 2005.
http://back2basicnutrition.com/
Manihot esculenta
Family: Euphorbiaceae
Introduction
Cassava is a perennial shrub that grows to 8 feet.1 It has big fleshy roots, woody stems, large palm-like leaves, and green flowers.2 Native to Central and South America, cassava is currently grown throughout Western and Central Africa, in an area commonly referred to as the ¡§cassava belt¡¨.2,3 Large-scale production of the plant is currently underway throughout South America, China, Indonesia, Vietnam, and Africa.3 There are two varieties of cassava, the bitter and the sweet, but in both cases, it is the root of the plant that is used for its nutritional and medicinal value.1,2,3
History and Cultural Significance
Cassava roots have been used traditionally in South America as a food source, primarily for starch. Researchers estimate that cassava may have the maximum concentration of starch, about 30%, on a per weight basis, more than any other food source.4 Tapioca is the traditional Brazilian name for cassava.2
Some cassava roots contain a potentially fatal concentration of toxic substances that, if eaten raw, can result in vomiting, sweating, and difficulty breathing.3,4,5 These toxins can be removed from the root by slicing, pressing, and washing the root or by cooking root pieces and discarding the resulting wash water.1,2,3,4 Other varieties of cassava have a much lower concentration of the toxins and can be safely eaten raw. Due to difficulty discriminating between the varieties, many native cultures who rely on this plant as a source of food prepare all cassava in the same manner.1,3
Traditionally, the native people of Columbia employed the toxic water resulting from the washing of the bitter root as a fish poison.2 The flour was made into a paste and used to treat blisters and sores and as a component of a Chinese medicinal product to draw out pus from skin infections.2 The juice of the bitter root, after being boiled and allowed to ferment in the sun, was used as a preservative for meat.1
Currently, cassava is primarily a food source and provides basic sustenance in poorer areas.3 The roots are peeled and baked, boiled and fried.4 They are also sliced, washed, dried, and ground into a flour which is used for making flatbread1,4 or as a thickening agent in cooking.2,3 The flour is also used as an animal feed.2,3
Modern Research
Currently no clinical studies are available on the internal or external use of cassava. Future studies may build upon recent in vitro research examining the antioxidant properties of cassava.6
Future Outlook
There are a variety of native pests that threaten the cassava plant including African grasshoppers, hornworms, whiteflies, and the root-feeding burrower bug.3 It was thought that toxins contained in the bitter cassava plant and root were a natural deterrent for insects and animals, but this is currently considered speculative.3 Research has shown that African grasshoppers and root-feeding burrower bugs prefer the plants that have a lower concentration of the cyanogenic glycosides, but other pests like hornworms and whiteflies feed on bitter and sweet cassava.3
Despite the resilience of natural predators and lack of education among small independent producers of cassava in poorer areas, the world production of cassava grew 2.2% to almost 173 million metric tons in 2000 compared to a little over 169 metric tons in 1999.3,7 The largest producers of cassava are Nigeria (18.9%), Brazil (13.3%), and Thailand (10.7%).7 The price of tapioca in 2003 of $94 per metric ton was still lower than the 10 year average of $118 per metric ton, but consistently higher than the two previous years. Despite the fact that cassava is considered the fourth most important source of carbohydrates for the tropics behind rice, sugar, and maize, the world market for cassava starch and meal is limited because of abundant substitutes. This may explain why world exports of tapioca fell to 3.6 million metric tons in 2002 from 5.1 million in 2001.3,4,7
References
1 Grieve M. A Modern Herbal. Vol 1. New York: Dover Publications Inc.; 1971.
2 Chevallier A. The Encyclopedia of Medicinal Plants. London: Dorling Kindersley Ltd.; 1996.
3 Bellotti AC, Smith L, Lapointe SL. Recent Advances in Cassava Pest Management. Annu Rev Entomol. 1999;44:343-370.
4 O¡¦Hair SK. New Crop FactSheet: Cassava. Tropical Research and Education Center. Homestead, FL: The University of Florida; 1998. Available at: http://www.hort.purdue.edu/newcrop/CropFactSheets/cassava.html. Accessed April 25, 2005.
5 Epstein H. Crippling Harvest. Natural History. July 1996:12-15.
6 Rahamat A, Kumar V, Fong LM, Endrini S, Sani HA. Determination of total antioxidant activity in three types of local vegetable shoots and the cytotoxic effect of their ethanolic extracts against different cancer cell lines. Asia Pacific J Clin Nutr. 2003;12(3):292-295.
7 Cassava. CRB Fundamentals-2004 Commodity Articles. The Commodity Research Bureau web site. Available at: http://www.crbtrader.com/fund/articles/cassava.asp. Accessed April 20, 2005.
http://back2basicnutrition.com/
Tuesday, September 7, 2010
Healthy Ingredient Series - Carrot
Carrot
Daucus carota subsp. sativa
Family: Apiaceae
CTFA: Daucus carota
Introduction
The carrot is a variable annual or biennial plant from 1 to 3 feet tall with branching stems, fern-like leaves, and tiny white flowers that may turn purple in the center.1,2,3 Native to Europe, temperate Asia, and North Africa, the carrot has become naturalized and cultivated in North America, India, and elsewhere.1,4 Wild carrot, also known as Queen Anne’s Lace, blooms from June to August, but often flowers much longer.3,5,6 Its white root is small, barely edible, tough, and acrid-tasting.3,7 The cultivated subspecies sativa is the familiar large, succulent tap root eaten around the world.1 The whole plant, roots, seeds, and oil of the wild and cultivated carrot are used.1,6 Wild carrot herb is obtained mainly in Europe and North America.5 Carrot seed oil, steam distilled from dried seeds, is produced in France, Holland, and Hungary.8
History and Cultural Significance
The carrot can be traced back to ancient Babylonian, Grecian, and Roman times.7,9 Originally, the leaves and seeds were grown for medicinal use and there is no indication that the carrot was cultivated for eating.7 The edible root subspecies is thought to be native to Afghanistan and recorded as being purplish-red.7,9,10 It spread to the Islamic world during the 9th and 10th century and Holland in the 14th century.9 The Dutch are credited with cultivating the carrot to the current orange garden version.7,9 The orange color was valued because it did not fade or bleed into cooking, as the purple did.9 Introduced to North America sometime before 1565, it was well received by Native Americans.7 During the reign of James I of England, court attendants to Queen Anne used carrot foliage and flowers as decoration in their hair and hats.6,9 The Greek word for carrot, philon, comes from their word for love, and in many cultures, carrots were considered a potent aphrodisiac .4,9,10
Although both cultivated and wild carrots are used medicinally, the wild carrot is considered superior.6 Native American, Chinese, English, and Ayurvedic traditional medicine have used carrots internally and externally for many applications.3,4,6,11 These include various skin, kidney, liver, digestive, female reproductive, and blood conditions, as well as diabetes.3,4,5,6,11,12 Carrots have also been used to reduce toxins in the body and expel worms.3,6 Carrot seeds have historically been used for abortion and to promote menstruation.3,4
Carrot seed oil is used in aromatherapy for arthritis, gout, and menstrual problems as well as to improve digestion, to reduce toxins, and for liver regeneration.3,13 It has applications in revitalizing and regenerating dry, pallid skin by moistening and improving skin tone and elasticity.14 It is utilized in anti-wrinkle creams and said to deter wrinkles and skin discolorations.1,14 In combination with other aromatherapy oils, it is used to treat certain respiratory conditions.13
The roots and seeds of both wild and garden carrots are currently used in flavoring foods and fragrances.2,15 Carrot seed oil is a fragrance component of soaps, detergents, creams, lotions, and perfumes.8,15,16 Carrot root oil is an ingredient in sunscreen preparations and many other skin care products.15,16
Highly nutritious, carrot roots are a good food source for vitamins A, C, B1, and B2.3 They can be cooked in every way imaginable, although Western kitchens tend to use them in savory dishes or raw in salads.2,7 Once a source of refined sugar, carrots have been used in sweet cakes and desserts.1,7 The juice can be consumed raw or diluted or be made into a syrup or sweetener.2 Carrots have been used as a coffee substitute, made into jellies, even brewed into a wine and distilled spirits in Europe.2,6 Carrots are also used as animal fodder.6 The entire carrot plant can be consumed: the leaves can be eaten in salads, wild carrot flower clusters are fried as a gourmet treat, and an alcoholic tincture of seeds is used in French liqueurs.2
Modern Research
Currently, there are no clinical studies available on the external uses of carrot. However, observational and laboratory studies show that diets rich in fruits and vegetables, such as carrots, can decrease the risk of certain cancers.17,18 Ingestion of beta-carotene, a constituent of carrots, has been shown to improve vision.9 Laboratory investigations show carrot seed oil to be a muscle relaxant and vasodilator, and may potentially be heart and liver protective. Further human clinical studies comparing carrot oil with carotenoids, beta-carotene, or vitamin A are needed to support these observations.15
Future Outlook
Carrots are a valuable export crop for many nations and can be grown year-round in some geographic locations.19,20 Approximately 1.5 billion pounds of carrots valued at over $40 million dollars are produced and marketed annually in the United States alone. With increasing demand, carrot production is predicted to keep growing over the next decade.19 The developing niche market interest in “heirloom” colored varieties of carrots and the increasing popularity of organic foods promises to be beneficial for carrot crops.19,21 Should a surplus in fresh carrots occur, the low production cost makes oil processing economical for farms.8 There is also a market for essential oils and juices for use in beverages, confectionaries, perfumes and flavors.8,20 Shipping and storage conditions are critical for carrots as temperature, hydration status, and separate storage space must be highly controlled to maximize marketability.19
References
1 Bown D. The Herb Society of America New Encyclopedia of Herbs and Their Uses. London: Dorling Kindersley Ltd.; 2001.
2 Facciola S. Cornucopia: A Source Book of Edible Plants. Vista, CA: Kampong Publications; 1990.
3 Lawless J. The Illustrated Encyclopedia of Essential Oils: The Complete Guide to the Use of Oils in Aromatherapy and Herbalism. Dorset, UK: Element Books, Ltd.; 1995.
4 Kapoor L, ed. Handbook of Ayurvedic Medicinal Plants. Boca Raton, FL: CRC Press; 1990.
5 British Herbal Pharmacopoeia. Dorset, UK: British Herbal Medicine Association; 1996.
6 Grieve M. A Modern Herbal. Vol. 1. New York: Dover Books; 1971.
7 Davidson A. The Oxford Companion to Food. London: Oxford University Press; 1999.
8 Arctander S. Perfume and Flavor Materials of Natural Origin. Carol Stream , IL: Allured Publishing Corporation; 1994.
9 Onstad D. Whole Foods Companion: A Guide for Adventurous Cooks, Curious Shoppers & Lovers of Natural Foods. White River Junction, VT: Chelsea Green Publishing Company; 1996.
10 Wood R. The New Whole Foods Encyclopedia: A Comprehensive Resource for Healthy Eating. New York, NY: Penguin Putnam Inc.; 1999.
11 Moerman D. Native American Ethnobotany. Portland, OR: Timber Press, Inc.: 1998.
12 Lewis WH, Elvin-Lewis MPF. Medical Botany: Plants Affecting Human Health. Hoboken, NJ: John Wiley & Sons, Inc.; 2003.
13 Schnaubelt K. Beasley JM, trans. Advanced Aromatherapy: The Science of Essential Oil Therapy. 1st ed. Rochester, VT: Healing Arts Press; 1998.
14 Keville K, Green M. Aromatherapy: A Complete Guide to the Healing Art. Freedom, CA: Crossing Press; 1995.
15 DerMarderosian A, Beutler J, eds. The Review of Natural Products. St. Louis, MO: Facts and Comparisons; 2002.
16 D’Amelio FS. Botanicals: A Phytocosmetic Desk Reference. Boca Raton, FL: CRC Press LLC; 1999.
17 Garner-Wizard M. Carotenoids in Human Health. HerbClip. May 30, 2003 (No. 120222-233). Austin, TX: American Botanical Council. Review of The role of carotenoids in human health by Johnson EJ. Nutrition in Clinical Care. 2002;5(2):56-65.
18 Milot B. Review of the Role of Diet in the Prevention of Gastrointestinal Cancers. HerbClip. August 31, 2004 (No. 050141-263). Austin, TX: American Botanical Council. Review of Nutrition in the chemoprevention of gastrointestinal cancer: where are we in the new millennium by Mullick T, Gasser E. Practical Gastroenterology. 2004;March:52-64.
19 Burden D. Carrots Profile: Overview. Available at: http://www.agmrc.org/agmrc/commodity/vegetables/carrots/carrotsprofile.htm. Accessed August 22, 2005.
20 Sylvia SA. Developing Essential Oils of Honeydew Melon, Carrot and Spinach for Export: A Report for the Rural Industries Research and Development Corporation. RIRDC Publication No 00/50. Available at: http://www.rirdc.gov.au/reports/EOI/00-50.pdf. Accessed August 22, 2005.
21 McCoy S, Parlevliet G. Export Market Potential for Clean and Organic Agricultural Products. RIRDC Publication No 00/76. Available at: http://www.rirdc.gov.au/reports/ORG/00-76.pdf. Accessed August 22, 2005.
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Daucus carota subsp. sativa
Family: Apiaceae
CTFA: Daucus carota
Introduction
The carrot is a variable annual or biennial plant from 1 to 3 feet tall with branching stems, fern-like leaves, and tiny white flowers that may turn purple in the center.1,2,3 Native to Europe, temperate Asia, and North Africa, the carrot has become naturalized and cultivated in North America, India, and elsewhere.1,4 Wild carrot, also known as Queen Anne’s Lace, blooms from June to August, but often flowers much longer.3,5,6 Its white root is small, barely edible, tough, and acrid-tasting.3,7 The cultivated subspecies sativa is the familiar large, succulent tap root eaten around the world.1 The whole plant, roots, seeds, and oil of the wild and cultivated carrot are used.1,6 Wild carrot herb is obtained mainly in Europe and North America.5 Carrot seed oil, steam distilled from dried seeds, is produced in France, Holland, and Hungary.8
History and Cultural Significance
The carrot can be traced back to ancient Babylonian, Grecian, and Roman times.7,9 Originally, the leaves and seeds were grown for medicinal use and there is no indication that the carrot was cultivated for eating.7 The edible root subspecies is thought to be native to Afghanistan and recorded as being purplish-red.7,9,10 It spread to the Islamic world during the 9th and 10th century and Holland in the 14th century.9 The Dutch are credited with cultivating the carrot to the current orange garden version.7,9 The orange color was valued because it did not fade or bleed into cooking, as the purple did.9 Introduced to North America sometime before 1565, it was well received by Native Americans.7 During the reign of James I of England, court attendants to Queen Anne used carrot foliage and flowers as decoration in their hair and hats.6,9 The Greek word for carrot, philon, comes from their word for love, and in many cultures, carrots were considered a potent aphrodisiac .4,9,10
Although both cultivated and wild carrots are used medicinally, the wild carrot is considered superior.6 Native American, Chinese, English, and Ayurvedic traditional medicine have used carrots internally and externally for many applications.3,4,6,11 These include various skin, kidney, liver, digestive, female reproductive, and blood conditions, as well as diabetes.3,4,5,6,11,12 Carrots have also been used to reduce toxins in the body and expel worms.3,6 Carrot seeds have historically been used for abortion and to promote menstruation.3,4
Carrot seed oil is used in aromatherapy for arthritis, gout, and menstrual problems as well as to improve digestion, to reduce toxins, and for liver regeneration.3,13 It has applications in revitalizing and regenerating dry, pallid skin by moistening and improving skin tone and elasticity.14 It is utilized in anti-wrinkle creams and said to deter wrinkles and skin discolorations.1,14 In combination with other aromatherapy oils, it is used to treat certain respiratory conditions.13
The roots and seeds of both wild and garden carrots are currently used in flavoring foods and fragrances.2,15 Carrot seed oil is a fragrance component of soaps, detergents, creams, lotions, and perfumes.8,15,16 Carrot root oil is an ingredient in sunscreen preparations and many other skin care products.15,16
Highly nutritious, carrot roots are a good food source for vitamins A, C, B1, and B2.3 They can be cooked in every way imaginable, although Western kitchens tend to use them in savory dishes or raw in salads.2,7 Once a source of refined sugar, carrots have been used in sweet cakes and desserts.1,7 The juice can be consumed raw or diluted or be made into a syrup or sweetener.2 Carrots have been used as a coffee substitute, made into jellies, even brewed into a wine and distilled spirits in Europe.2,6 Carrots are also used as animal fodder.6 The entire carrot plant can be consumed: the leaves can be eaten in salads, wild carrot flower clusters are fried as a gourmet treat, and an alcoholic tincture of seeds is used in French liqueurs.2
Modern Research
Currently, there are no clinical studies available on the external uses of carrot. However, observational and laboratory studies show that diets rich in fruits and vegetables, such as carrots, can decrease the risk of certain cancers.17,18 Ingestion of beta-carotene, a constituent of carrots, has been shown to improve vision.9 Laboratory investigations show carrot seed oil to be a muscle relaxant and vasodilator, and may potentially be heart and liver protective. Further human clinical studies comparing carrot oil with carotenoids, beta-carotene, or vitamin A are needed to support these observations.15
Future Outlook
Carrots are a valuable export crop for many nations and can be grown year-round in some geographic locations.19,20 Approximately 1.5 billion pounds of carrots valued at over $40 million dollars are produced and marketed annually in the United States alone. With increasing demand, carrot production is predicted to keep growing over the next decade.19 The developing niche market interest in “heirloom” colored varieties of carrots and the increasing popularity of organic foods promises to be beneficial for carrot crops.19,21 Should a surplus in fresh carrots occur, the low production cost makes oil processing economical for farms.8 There is also a market for essential oils and juices for use in beverages, confectionaries, perfumes and flavors.8,20 Shipping and storage conditions are critical for carrots as temperature, hydration status, and separate storage space must be highly controlled to maximize marketability.19
References
1 Bown D. The Herb Society of America New Encyclopedia of Herbs and Their Uses. London: Dorling Kindersley Ltd.; 2001.
2 Facciola S. Cornucopia: A Source Book of Edible Plants. Vista, CA: Kampong Publications; 1990.
3 Lawless J. The Illustrated Encyclopedia of Essential Oils: The Complete Guide to the Use of Oils in Aromatherapy and Herbalism. Dorset, UK: Element Books, Ltd.; 1995.
4 Kapoor L, ed. Handbook of Ayurvedic Medicinal Plants. Boca Raton, FL: CRC Press; 1990.
5 British Herbal Pharmacopoeia. Dorset, UK: British Herbal Medicine Association; 1996.
6 Grieve M. A Modern Herbal. Vol. 1. New York: Dover Books; 1971.
7 Davidson A. The Oxford Companion to Food. London: Oxford University Press; 1999.
8 Arctander S. Perfume and Flavor Materials of Natural Origin. Carol Stream , IL: Allured Publishing Corporation; 1994.
9 Onstad D. Whole Foods Companion: A Guide for Adventurous Cooks, Curious Shoppers & Lovers of Natural Foods. White River Junction, VT: Chelsea Green Publishing Company; 1996.
10 Wood R. The New Whole Foods Encyclopedia: A Comprehensive Resource for Healthy Eating. New York, NY: Penguin Putnam Inc.; 1999.
11 Moerman D. Native American Ethnobotany. Portland, OR: Timber Press, Inc.: 1998.
12 Lewis WH, Elvin-Lewis MPF. Medical Botany: Plants Affecting Human Health. Hoboken, NJ: John Wiley & Sons, Inc.; 2003.
13 Schnaubelt K. Beasley JM, trans. Advanced Aromatherapy: The Science of Essential Oil Therapy. 1st ed. Rochester, VT: Healing Arts Press; 1998.
14 Keville K, Green M. Aromatherapy: A Complete Guide to the Healing Art. Freedom, CA: Crossing Press; 1995.
15 DerMarderosian A, Beutler J, eds. The Review of Natural Products. St. Louis, MO: Facts and Comparisons; 2002.
16 D’Amelio FS. Botanicals: A Phytocosmetic Desk Reference. Boca Raton, FL: CRC Press LLC; 1999.
17 Garner-Wizard M. Carotenoids in Human Health. HerbClip. May 30, 2003 (No. 120222-233). Austin, TX: American Botanical Council. Review of The role of carotenoids in human health by Johnson EJ. Nutrition in Clinical Care. 2002;5(2):56-65.
18 Milot B. Review of the Role of Diet in the Prevention of Gastrointestinal Cancers. HerbClip. August 31, 2004 (No. 050141-263). Austin, TX: American Botanical Council. Review of Nutrition in the chemoprevention of gastrointestinal cancer: where are we in the new millennium by Mullick T, Gasser E. Practical Gastroenterology. 2004;March:52-64.
19 Burden D. Carrots Profile: Overview. Available at: http://www.agmrc.org/agmrc/commodity/vegetables/carrots/carrotsprofile.htm. Accessed August 22, 2005.
20 Sylvia SA. Developing Essential Oils of Honeydew Melon, Carrot and Spinach for Export: A Report for the Rural Industries Research and Development Corporation. RIRDC Publication No 00/50. Available at: http://www.rirdc.gov.au/reports/EOI/00-50.pdf. Accessed August 22, 2005.
21 McCoy S, Parlevliet G. Export Market Potential for Clean and Organic Agricultural Products. RIRDC Publication No 00/76. Available at: http://www.rirdc.gov.au/reports/ORG/00-76.pdf. Accessed August 22, 2005.
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Monday, September 6, 2010
Healthy Ingredient Series - Carnauba
Carnauba
Copernicia prunifera
Family: Arecaceae
CTFA Name: Copernicia Cerifera
Introduction
The carnauba tree is a palm that grows to 40 feet.1 Native to northeastern Brazil, the tree can be found growing along riverbanks and streams.2 The palm produces clustered flowers and brownish fruit, but is mainly important for the waxy substance that covers the leaves.2 The leaves of the palm are collected between the months of September and March3 while still closed and coated with a thin layer of wax.2 The wax is removed, sifted, and melted into bars.2 Each tree contains a few hundred leaves2 and approximately 200 leaves will give 7 kilograms (15.5 pounds) of wax.3
History and Cultural Significance
Carnauba got its common name from the native people where the tree grows wild in northeastern Brazil.2 The genus name Copernicia was coined in dedication to the Polish astronomer Nicolas Copernicus (1473-1543 CE) while the former species name, cerifera, signifies that the tree produces wax.2
Carnauba can be commonly found in numerous consumer products and foods. Being the hardest natural vegetable wax available,2,3 it is often added to other waxes to raise the melting point of the product.2 Carnauba wax can be found as a component in furniture and car body wax, floor and shoe polish, and carbon paper inks. Other consumer products that contain carnauba wax include candles, oilcloth, soaps, crayons and pencils.2
Carnauba is also used in pharmaceutical formulations4 and by the cosmetic industry.2 The wax is used in pharmaceutical formulations to polish sugar-coated tablets and to produce sustained release solid-dosage formulations.4 The best and purest parts (without sand, soil, etc.) are used by the cosmetic industry to make deodorant sticks, depilatory waxes (hair removal waxes) and lipsticks.2
Modern Research
Currently there are no studies available on the internal or external use of carnauba wax.
Future Outlook
Carnauba wax is mainly produced and exported in the northeast region of Brazil, with 73% of the total regional production being exported.5 There has been a deterioration of the carnauba sector since 1981 due to low prices on the international market.5
References
1 Carnauba palm. Encyclopedia Britannica Online. 2005. Available at: http://www.britannica.com/ebi/article?tocld=9318805. Accessed March 17, 2005.
2 Guglielmo A, Pavone P, Salmeri C. Palms. Available at: http://www.dipbot.unict.it/Palms/descr07.html. Accessed April 20, 2004.
3 Support Section: Carnauba Wax. 2005. Available at: http://www.urad.org/support/FAQcarnauba.cfm. Accessed March 17, 2005
4 Kobayashi NH. Wax, Carnauba. 2002. Available at: http://www.medicinescomplete.com/mc/excipients/2004/noframes/EXC0245.htm. Accessed March 17, 2005.
5 Melo M, Melo D, Pinto C. Carnauba Wax Used as an Hydrophobic Agent for Expanded Vermiculite. Braz. J. Chem. Eng. 1998;15(1).
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Copernicia prunifera
Family: Arecaceae
CTFA Name: Copernicia Cerifera
Introduction
The carnauba tree is a palm that grows to 40 feet.1 Native to northeastern Brazil, the tree can be found growing along riverbanks and streams.2 The palm produces clustered flowers and brownish fruit, but is mainly important for the waxy substance that covers the leaves.2 The leaves of the palm are collected between the months of September and March3 while still closed and coated with a thin layer of wax.2 The wax is removed, sifted, and melted into bars.2 Each tree contains a few hundred leaves2 and approximately 200 leaves will give 7 kilograms (15.5 pounds) of wax.3
History and Cultural Significance
Carnauba got its common name from the native people where the tree grows wild in northeastern Brazil.2 The genus name Copernicia was coined in dedication to the Polish astronomer Nicolas Copernicus (1473-1543 CE) while the former species name, cerifera, signifies that the tree produces wax.2
Carnauba can be commonly found in numerous consumer products and foods. Being the hardest natural vegetable wax available,2,3 it is often added to other waxes to raise the melting point of the product.2 Carnauba wax can be found as a component in furniture and car body wax, floor and shoe polish, and carbon paper inks. Other consumer products that contain carnauba wax include candles, oilcloth, soaps, crayons and pencils.2
Carnauba is also used in pharmaceutical formulations4 and by the cosmetic industry.2 The wax is used in pharmaceutical formulations to polish sugar-coated tablets and to produce sustained release solid-dosage formulations.4 The best and purest parts (without sand, soil, etc.) are used by the cosmetic industry to make deodorant sticks, depilatory waxes (hair removal waxes) and lipsticks.2
Modern Research
Currently there are no studies available on the internal or external use of carnauba wax.
Future Outlook
Carnauba wax is mainly produced and exported in the northeast region of Brazil, with 73% of the total regional production being exported.5 There has been a deterioration of the carnauba sector since 1981 due to low prices on the international market.5
References
1 Carnauba palm. Encyclopedia Britannica Online. 2005. Available at: http://www.britannica.com/ebi/article?tocld=9318805. Accessed March 17, 2005.
2 Guglielmo A, Pavone P, Salmeri C. Palms. Available at: http://www.dipbot.unict.it/Palms/descr07.html. Accessed April 20, 2004.
3 Support Section: Carnauba Wax. 2005. Available at: http://www.urad.org/support/FAQcarnauba.cfm. Accessed March 17, 2005
4 Kobayashi NH. Wax, Carnauba. 2002. Available at: http://www.medicinescomplete.com/mc/excipients/2004/noframes/EXC0245.htm. Accessed March 17, 2005.
5 Melo M, Melo D, Pinto C. Carnauba Wax Used as an Hydrophobic Agent for Expanded Vermiculite. Braz. J. Chem. Eng. 1998;15(1).
http://bionutritionalresearch.olhblogspace.com
http://back2basicnutrition.com/
Sunday, September 5, 2010
Healthy Ingredient Series - Cardamom
Cardamom
Elettaria cardamomum
Family: Zingiberaceae
CTFA Name: Elletaria Cardamomom
Introduction
Cardamom is a perennial shrub with thick, fleshy, lateral roots which can grow to a height of 8 feet.1,2 The greenish-yellow seed pods (fruit) which follow the white flowers are harvested, dried, and usually sold whole.1 As a cooking spice, the darker seeds are removed from the seed pod and ground into a powder.3 Cardamom is primarily cultivated in southern India, Sri Lanka, Tanzania, and Guatemala. Guatemala is responsible for the majority of the cardamom production today.1,3
History and Cultural Significance
Historically known as the “Queen of all Spices”,1,3 cardamom has been used in India since ancient times. Scrolls dating back to the Vedic period (3000 BCE) mention the use of this spice in wedding ceremonies.1 It has been implemented as a digestive aid and as a fat reducer according to Ayurvedic (traditional Indian medicine) texts which date back to 1400 BCE.1 Ancient Egyptians used cardamom as a mouth freshener.1
As a spice, cardamom is used in Indian cuisine for curry, coffee, cakes, bread, and flavoring sweet dishes and drinks.1,4 The seed and the essential oil are used as a flavoring component in a variety of foods including alcoholic and non-alcoholic beverages, frozen desserts, candy, baked goods, gelatins, puddings, condiments, relishes, gravies, meat, and meat products.
Cardamom has been used in traditional Chinese and Indian medicine as a digestive aid, and for the treatment of intestinal gas.1,2,4 The German Commission E approved the internal use of cardamom for the treatment of indigestion.5 Cardamom has also been added to massage oils and lotions as well as soaps, detergents, and perfumes for its soothing properties.1,4
Modern Research
Currently there are no clinical studies available on the internal or external use of cardamom.
Future Outlook
Cardamom is a sustainable export crop for both India and Guatemala with 11,365 and 13,500 tons of cardamom produced respectively from 2001-2002.1 Since cardamom is susceptible to a variety of viral, fungal, bacterial, and nematode diseases, genetic engineering in conjunction with appropriate fertilization and pesticide techniques may be implemented.1 While consumption of cardamom in India, the Middle East, and Scandinavia remains comparatively high, consumption in other developed nations such as the US, Japan,, Australia, New Zealand, and some European nations is still quite low.1
References
1 Ravindran PN, Madhusoodanan KJ, eds. Cardamom: The Genus Elettaria. New York: Taylor and Francis; 2002.
2 Kapoor LD. Handbook of Ayurvedic Medicinal Plants. Boca Raton, FL: CRC Press; 2000.
3 Katzer G. Cardamom Seeds (Elettaria cardamomum). Gernot Katzer’s Spice Pages.1999. Available at: http://www-ang.kfunigraz.ac.at/~katzer/engl/generic_frame.html?Elet_car.html. Accessed April 1, 2005.
4 Leung AY, Foster S, eds. Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics. 2nd edition New York: John Wiley and Sons Inc; 1996.
5 Blumenthal M, Busse WR, Goldberg A, Gruenwald J, Hall T, Riggins CW, Rister RS, eds. Klein S, Rister RS, trans. The Complete German Commission E Monographs¾Therapeutic Guide to Herbal Medicines. Austin, TX: American Botanical Council; Boston: Integrative Medicine Communication; 1998.
http://bionutritionalresearch.olhblogspace.com/
Elettaria cardamomum
Family: Zingiberaceae
CTFA Name: Elletaria Cardamomom
Introduction
Cardamom is a perennial shrub with thick, fleshy, lateral roots which can grow to a height of 8 feet.1,2 The greenish-yellow seed pods (fruit) which follow the white flowers are harvested, dried, and usually sold whole.1 As a cooking spice, the darker seeds are removed from the seed pod and ground into a powder.3 Cardamom is primarily cultivated in southern India, Sri Lanka, Tanzania, and Guatemala. Guatemala is responsible for the majority of the cardamom production today.1,3
History and Cultural Significance
Historically known as the “Queen of all Spices”,1,3 cardamom has been used in India since ancient times. Scrolls dating back to the Vedic period (3000 BCE) mention the use of this spice in wedding ceremonies.1 It has been implemented as a digestive aid and as a fat reducer according to Ayurvedic (traditional Indian medicine) texts which date back to 1400 BCE.1 Ancient Egyptians used cardamom as a mouth freshener.1
As a spice, cardamom is used in Indian cuisine for curry, coffee, cakes, bread, and flavoring sweet dishes and drinks.1,4 The seed and the essential oil are used as a flavoring component in a variety of foods including alcoholic and non-alcoholic beverages, frozen desserts, candy, baked goods, gelatins, puddings, condiments, relishes, gravies, meat, and meat products.
Cardamom has been used in traditional Chinese and Indian medicine as a digestive aid, and for the treatment of intestinal gas.1,2,4 The German Commission E approved the internal use of cardamom for the treatment of indigestion.5 Cardamom has also been added to massage oils and lotions as well as soaps, detergents, and perfumes for its soothing properties.1,4
Modern Research
Currently there are no clinical studies available on the internal or external use of cardamom.
Future Outlook
Cardamom is a sustainable export crop for both India and Guatemala with 11,365 and 13,500 tons of cardamom produced respectively from 2001-2002.1 Since cardamom is susceptible to a variety of viral, fungal, bacterial, and nematode diseases, genetic engineering in conjunction with appropriate fertilization and pesticide techniques may be implemented.1 While consumption of cardamom in India, the Middle East, and Scandinavia remains comparatively high, consumption in other developed nations such as the US, Japan,, Australia, New Zealand, and some European nations is still quite low.1
References
1 Ravindran PN, Madhusoodanan KJ, eds. Cardamom: The Genus Elettaria. New York: Taylor and Francis; 2002.
2 Kapoor LD. Handbook of Ayurvedic Medicinal Plants. Boca Raton, FL: CRC Press; 2000.
3 Katzer G. Cardamom Seeds (Elettaria cardamomum). Gernot Katzer’s Spice Pages.1999. Available at: http://www-ang.kfunigraz.ac.at/~katzer/engl/generic_frame.html?Elet_car.html. Accessed April 1, 2005.
4 Leung AY, Foster S, eds. Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics. 2nd edition New York: John Wiley and Sons Inc; 1996.
5 Blumenthal M, Busse WR, Goldberg A, Gruenwald J, Hall T, Riggins CW, Rister RS, eds. Klein S, Rister RS, trans. The Complete German Commission E Monographs¾Therapeutic Guide to Herbal Medicines. Austin, TX: American Botanical Council; Boston: Integrative Medicine Communication; 1998.
http://bionutritionalresearch.olhblogspace.com/
Saturday, September 4, 2010
Healthy Ingredient Series - Candelilla
Candelilla
Euphorbia antisyphilitica
Family: Euphorbiaceae
CTFA: Euphorbia Cerifera (Candelilla) Wax
Introduction
Candelilla is a woody, spineless shrub native to Texas, and the southwestern United States to Zacatecas, Mexico.1,2 It grows on dry, rocky, sandy soil and thrives in desert areas, thus is often associated with cacti.1 Candelilla, which means ‘little candle’,3 grows to 3 feet, is almost leafless, and has many branches that are covered with hard wax which is collected for commercial use.2 It photosynthesizes through the stems and produces many small pink flowers on the stems also.3
History and Cultural Significance
The species name, antisyphilitica, refers to a Mexican folk belief that the plant could be used to treat venereal disease.3 The wax secreted by the stems of the plant provides a moisture barrier to prevent dehydration and repel water. This wax is used commercially to protect canvas, machinery, and weapons as well as to insulate electrical components. In addition, the wax is employed as a hardener for beeswax, chewing gum, and cosmetics.1 The hydrocarbon and latex from the plant can be used in the chemical industry, and the remainder is useful in manufacturing organic chemicals.1
Modern Research
Currently there are no clinical studies available on any topical medicinal uses of candelilla wax. Candelilla is used as a preservative and to block pores in the peels of fruit, including apples. Apples coated with candelilla wax have a more natural, non-coated appearance.4
Future Outlook
Traditionally, candelilla has been harvested from the wild and commercial cultivation is in its infancy.1 Sustainable cultivation is a necessity as candelilla has been overharvested. The Universidad Autónoma Agraria Antonio Narro in Saltillo, Coahuila, Mexico has developed a candelilla germplasm (total hereditary makeup of an organism) bank in order to domesticate the plant. Due to its drought tolerance, candelilla could become a valuable alternative agricultural crop in Arizona and California where water is at a premium.
References
1 Scora GA, Ahmed M, Scora RW. Epicuticular hydrocarbons of candelilla (Euphorbia antisiphylitica) from three different geographical areas. Industrial Crops and Products: An International Journal. 4(1995).179-184.
2 Bailey LH, Bailey EZ. Hortus Third: A Concise Dictionary of Plants Cultivated in the United States and Canada. New York: Macmillan Publishing Company; 1976.
3 Deacon J, von Broembsen S. Candelilla. Desert Ecology. Available at: http://helios.bto.ed.ac.uk/bto/desbiome/candelil.htm. Accessed February 2,2005.
4 Bai J, Hagenmaier RD, Baldwin EA. Coating selection for ‘Delicious’ and other apples. Postharvest Biology and Technology. 28 (2003) 381-390.
http://bionutritionalresearch.olhblogspace.com/
Euphorbia antisyphilitica
Family: Euphorbiaceae
CTFA: Euphorbia Cerifera (Candelilla) Wax
Introduction
Candelilla is a woody, spineless shrub native to Texas, and the southwestern United States to Zacatecas, Mexico.1,2 It grows on dry, rocky, sandy soil and thrives in desert areas, thus is often associated with cacti.1 Candelilla, which means ‘little candle’,3 grows to 3 feet, is almost leafless, and has many branches that are covered with hard wax which is collected for commercial use.2 It photosynthesizes through the stems and produces many small pink flowers on the stems also.3
History and Cultural Significance
The species name, antisyphilitica, refers to a Mexican folk belief that the plant could be used to treat venereal disease.3 The wax secreted by the stems of the plant provides a moisture barrier to prevent dehydration and repel water. This wax is used commercially to protect canvas, machinery, and weapons as well as to insulate electrical components. In addition, the wax is employed as a hardener for beeswax, chewing gum, and cosmetics.1 The hydrocarbon and latex from the plant can be used in the chemical industry, and the remainder is useful in manufacturing organic chemicals.1
Modern Research
Currently there are no clinical studies available on any topical medicinal uses of candelilla wax. Candelilla is used as a preservative and to block pores in the peels of fruit, including apples. Apples coated with candelilla wax have a more natural, non-coated appearance.4
Future Outlook
Traditionally, candelilla has been harvested from the wild and commercial cultivation is in its infancy.1 Sustainable cultivation is a necessity as candelilla has been overharvested. The Universidad Autónoma Agraria Antonio Narro in Saltillo, Coahuila, Mexico has developed a candelilla germplasm (total hereditary makeup of an organism) bank in order to domesticate the plant. Due to its drought tolerance, candelilla could become a valuable alternative agricultural crop in Arizona and California where water is at a premium.
References
1 Scora GA, Ahmed M, Scora RW. Epicuticular hydrocarbons of candelilla (Euphorbia antisiphylitica) from three different geographical areas. Industrial Crops and Products: An International Journal. 4(1995).179-184.
2 Bailey LH, Bailey EZ. Hortus Third: A Concise Dictionary of Plants Cultivated in the United States and Canada. New York: Macmillan Publishing Company; 1976.
3 Deacon J, von Broembsen S. Candelilla. Desert Ecology. Available at: http://helios.bto.ed.ac.uk/bto/desbiome/candelil.htm. Accessed February 2,2005.
4 Bai J, Hagenmaier RD, Baldwin EA. Coating selection for ‘Delicious’ and other apples. Postharvest Biology and Technology. 28 (2003) 381-390.
http://bionutritionalresearch.olhblogspace.com/
Friday, September 3, 2010
Healthy Ingredient Series - Camphor
Camphor
Cinnamomum camphora
Family: Lauraceae
Introduction
Camphor is a tall, many-branched evergreen tree with pointed, glossy leaves and clusters of small cream to yellow-green flowers followed by black berries.1 Camphor leaves release a strong fragrance when crushed.2 Native to Japan and tropical Southeast Asia,1 camphor now also grows in dry, disturbed areas in California and along the Gulf Coast of the U.S.,2 and is cultivated in India, Ceylon, Egypt, India, Madagascar, and southern Europe.3 Camphor essential oil is obtained by distillation from the wood.4
History and Cultural Significance
Camphor has been used by the Chinese for embalming, as an ingredient in soap,5 for wounds and skin diseases, and as a stimulant in unconsciousness.1 It has been applied externally as a folk remedy for gout, muscular strains, inflammations, itching skin, and as a weak antiseptic. In Mexico, camphor in olive oil is a popular topical remedy for bruises and pain.4
Topically, camphor is used to relieve pain, specifically on cold sores, hemorrhoids, warts, minor burns, and as an eardrop.6 Camphor is found in over-the-counter backache medications and products that treat skin conditions such as acne and oily skin. It is also a component in products used to treat bronchitis, chills, colds, coughs, and fever. Camphor has been used to increase blood flow to the skin, and has mild anesthetic and anti-itching properties.7 It is used as a moth repellent and as a preservative in pharmaceuticals and cosmetics.7 Camphor oil is used in skin care, for muscle and joint aches and pains; and as an insect repellent.3
Camphor is approved by the German Commission E for external use in the treatment of muscular rheumatism and inflammatory diseases of the respiratory tract.8 The U. S. Food and Drug Administration (FDA) has recognized camphor as safe and effective for topical use to relieve pain, cough, and itching.9
Modern Research
One clinical trial has been conducted in patients with various eye disorders using a multi-herb eye drop containing C. camphora.10 Studies have also been done testing camphor’s ability to repel and control various insects.11,12,13
Future Outlook
The sustainability of camphor is affected by harvesting procedures. In Japan, the root, trunk, and branches of the tree are all used, whereas in the US, only the leaves and twigs of the oldest trees are used, thereby causing less injury to the tree.5 Fortunately, many trees are found growing wild due to birds that spread the seeds from cultivated yards to open forests.2
References
1 Bown D. The Herb Society of America New Encyclopedia of Herbs. London: Dorling Kindersley Ltd; 2001.
2 Global Invasive Species. available at:
http://www.issg.org/database/species/ecology.asp?si=291&fr=1&sts. Accessed February 1, 2005.
3 Lawless J. The Illustrated Encyclopedia of Essential Oils. Dorset, UK: Element Books; 1995.
4 Duke JA. CRC Handbook of Medicinal Herbs. Boca Raton, FL: CRC Press; 1985.
5 Grieve M. A Modern Herbal. New York: Dover Publications; 1971.
6 Jellin JM, Gregory PJ, Batz F, Hitchens K. eds. Natural Medicines Comprehensive Database, 5th edition. Stockton, CA: Therapeutic Research Faculty; 2002.
7 Hoffmann D. Medical Herbalism: the Science and Practice of Herbal Medicine. Rochester, VT: Healing Arts Press; 2003.
8 Blumenthal M, Busse WR, Goldberg A, Gruenwald J, Hall T, Riggins CW, Rister RS, editors. Klein S, Rister RS, translators. The Complete German Commission E Monographs¾Therapeutic Guide to Herbal Medicines. Austin, TX: American Botanical Council; Boston: Integrative Medicine Communication; 1998.
9 Anon. Camphor revisited: focus on toxicity. Committee on Drugs. Pediatrics. 4 July 1994. 94:1;127-128.
10 Biswas NR, Gupta SK, Das GK, Kumar N, Mongre PK, Haldar D, et al. Evaluation of Ophthacare® eye drops – a herbal formulation in the management of various ophthalmic disorders. Phytother Res. 2001 Nov;15(7):618-620.
11 Yang YC, Lee EH, Lee HS, Lee DK, Ahn YJ. Repellency of aromatic medicinal plant extracts and a steam distillate to Aedes aegypti. J Am Mosq Control Assoc. 2004 Jun;20(2):146-149.
12 Zhou Q, Liang G.[Effect of plant alcohol extracts on vegetable aphids and their parasitoids.]Ying Yong Shen Tai Xue Bao. 2003 Feb;14(2):249-252.
13 Rajapakse R, Van Emden HF. Potential of four vegetable oils and ten botanical powders for reducing infestation of cowpeas by Callosobruchus maculates, C. chinensis, and C. rhodesianus. J Stored Prod Res. 1997 Jan.33(1):59-68.
http://bionutritionalresearch.olhblogspace.com/
Cinnamomum camphora
Family: Lauraceae
Introduction
Camphor is a tall, many-branched evergreen tree with pointed, glossy leaves and clusters of small cream to yellow-green flowers followed by black berries.1 Camphor leaves release a strong fragrance when crushed.2 Native to Japan and tropical Southeast Asia,1 camphor now also grows in dry, disturbed areas in California and along the Gulf Coast of the U.S.,2 and is cultivated in India, Ceylon, Egypt, India, Madagascar, and southern Europe.3 Camphor essential oil is obtained by distillation from the wood.4
History and Cultural Significance
Camphor has been used by the Chinese for embalming, as an ingredient in soap,5 for wounds and skin diseases, and as a stimulant in unconsciousness.1 It has been applied externally as a folk remedy for gout, muscular strains, inflammations, itching skin, and as a weak antiseptic. In Mexico, camphor in olive oil is a popular topical remedy for bruises and pain.4
Topically, camphor is used to relieve pain, specifically on cold sores, hemorrhoids, warts, minor burns, and as an eardrop.6 Camphor is found in over-the-counter backache medications and products that treat skin conditions such as acne and oily skin. It is also a component in products used to treat bronchitis, chills, colds, coughs, and fever. Camphor has been used to increase blood flow to the skin, and has mild anesthetic and anti-itching properties.7 It is used as a moth repellent and as a preservative in pharmaceuticals and cosmetics.7 Camphor oil is used in skin care, for muscle and joint aches and pains; and as an insect repellent.3
Camphor is approved by the German Commission E for external use in the treatment of muscular rheumatism and inflammatory diseases of the respiratory tract.8 The U. S. Food and Drug Administration (FDA) has recognized camphor as safe and effective for topical use to relieve pain, cough, and itching.9
Modern Research
One clinical trial has been conducted in patients with various eye disorders using a multi-herb eye drop containing C. camphora.10 Studies have also been done testing camphor’s ability to repel and control various insects.11,12,13
Future Outlook
The sustainability of camphor is affected by harvesting procedures. In Japan, the root, trunk, and branches of the tree are all used, whereas in the US, only the leaves and twigs of the oldest trees are used, thereby causing less injury to the tree.5 Fortunately, many trees are found growing wild due to birds that spread the seeds from cultivated yards to open forests.2
References
1 Bown D. The Herb Society of America New Encyclopedia of Herbs. London: Dorling Kindersley Ltd; 2001.
2 Global Invasive Species. available at:
http://www.issg.org/database/species/ecology.asp?si=291&fr=1&sts. Accessed February 1, 2005.
3 Lawless J. The Illustrated Encyclopedia of Essential Oils. Dorset, UK: Element Books; 1995.
4 Duke JA. CRC Handbook of Medicinal Herbs. Boca Raton, FL: CRC Press; 1985.
5 Grieve M. A Modern Herbal. New York: Dover Publications; 1971.
6 Jellin JM, Gregory PJ, Batz F, Hitchens K. eds. Natural Medicines Comprehensive Database, 5th edition. Stockton, CA: Therapeutic Research Faculty; 2002.
7 Hoffmann D. Medical Herbalism: the Science and Practice of Herbal Medicine. Rochester, VT: Healing Arts Press; 2003.
8 Blumenthal M, Busse WR, Goldberg A, Gruenwald J, Hall T, Riggins CW, Rister RS, editors. Klein S, Rister RS, translators. The Complete German Commission E Monographs¾Therapeutic Guide to Herbal Medicines. Austin, TX: American Botanical Council; Boston: Integrative Medicine Communication; 1998.
9 Anon. Camphor revisited: focus on toxicity. Committee on Drugs. Pediatrics. 4 July 1994. 94:1;127-128.
10 Biswas NR, Gupta SK, Das GK, Kumar N, Mongre PK, Haldar D, et al. Evaluation of Ophthacare® eye drops – a herbal formulation in the management of various ophthalmic disorders. Phytother Res. 2001 Nov;15(7):618-620.
11 Yang YC, Lee EH, Lee HS, Lee DK, Ahn YJ. Repellency of aromatic medicinal plant extracts and a steam distillate to Aedes aegypti. J Am Mosq Control Assoc. 2004 Jun;20(2):146-149.
12 Zhou Q, Liang G.[Effect of plant alcohol extracts on vegetable aphids and their parasitoids.]Ying Yong Shen Tai Xue Bao. 2003 Feb;14(2):249-252.
13 Rajapakse R, Van Emden HF. Potential of four vegetable oils and ten botanical powders for reducing infestation of cowpeas by Callosobruchus maculates, C. chinensis, and C. rhodesianus. J Stored Prod Res. 1997 Jan.33(1):59-68.
http://bionutritionalresearch.olhblogspace.com/
Subscribe to:
Posts (Atom)
