Healthy Ingredients Series - Burdock

Burdock

Arctium lappa

Family: Asteraceae

Introduction

Burdock is native to Europe and Asia, and can be found growing in temperate regions throughout the world.1 The biennial herb has purple, thistle-like flowers and a fruit covered in hooked spines. When ripe, the fruit is full of beige seeds that are commonly harvested in the summer months. The stems, roots, and seeds are all used in culinary practices, but only the seeds and roots are used for medicinal purposes.1

History and Cultural Significance

The common name of burdock is derived from a combination of terms. Bur (Latin for burra, meaning a lock of wool) refers to the plant’s sticky seedballs that adhere to sheep’s wool.2 Dock is an old English term that simply refers to a plant.2 The plant is native to Europe and Asia and was introduced to Japan approximately a thousand years ago.3 The Japanese developed the plant into an edible vegetable.4 Native Americans would dry the root and use it in the winter months in soups. The Iroquois were known to use burdock as a source of greens in their diet.4,5

Various Native American tribes used burdock for rheumatism, scurvy, venereal diseases, sores, chancre (ulcer), to cleanse the blood, and as a gynecological aid for ‘weakly females’.5

The plant has several modern medicinal uses. Rarely is the plant used alone, but is instead combined with other herbs. The Chinese believe the herb has aphrodisiac properties.2 Burdock has been used to soothe dry and scaly patches on the skin and scalp.6 It also has been used to support digestion and increase appetite.6

Burdock is mainly used today for its culinary and medicinal properties.7 In Japan, where it is a popular vegetable used in many dishes, burdock is known as gobo. Rarely do the Japanese use gobo alone, but instead will combine it with other vegetables. Gobo can be found in stir-fries or along with carrots in a traditional New Year’s Eve dish, lightly fried in sugar and soy sauce. Many cultures eat the root raw after peeling back the rind. In Britain the root is used in combination with dandelion in a soft drink that resembles in taste the American favorite, root beer.7 The leaves of burdock can be used in salads and the stems can be served steamed.1

Modern Research

Currently, there are no clinical studies available on the internal or external use of burdock.

Future Outlook

Most of the information available on the burdock market is in regards to its use as a vegetable. Information on its future in the cosmetic and pharmaceutical markets is currently unavailable and its potential importance remains to be seen.

References

1 Bown D. The Herb Society of America New Encyclopedia of Herbs & Their Uses. London: Dorling Kindersley Ltd.; 2001.
2 Onstad D. Whole Foods Companion. White River Junction, VT: Chelsea Green Publishing Co.; 1996.
3 Nguyen VQ. Burdock. The New Rural Industries: A Handbook For Farmers And Investors 1998 Jan. Available from: URL: http://www.rirdc.gov.au/pub/handbook/burdock.html. Accessed May 15, 2004.
4 Duke JA, Duke P. Common Burdock: Arctium minus (Hill) Bernh.; Family Asteraceae. HerbalGram. 1997;39:87.
5 Moerman D. Native American Ethnobotany. Portland, OR: Timber Press; 1998.
6 Hoffmann D. Medical Herbalism: The Science and Practice of Herbal Medicine. Rochester, VT: Healing Arts Press; 2003.
7 Davidson A. The Oxford Companion to Food. New York: Oxford University Press; 1999.

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Healthy Ingredients Series - Borage

Borage
Borago officinalis
Family: Boraginaceae
CTFA name: Borage (Borago Officinalis) Seed Oil

Introduction

Native to Great Britain, Europe, and North Africa, borage has naturalized (grows wild) in North America.1,2 Borage is a cucumber-flavored annual growing to 2 feet, with deep green leaves, and white, prickly hairs on the entire plant.3 The star-shaped flowers appear in summer, are blue or purple,1,3 and are followed by a fruit that contains four brownish-black nutlets.

History and Cultural Significance

Traditionally used for fevers, coughs, and depression, borage oil has also been used to induce sweating, as an expectorant, and as an anti-inflammatory agent.4

In Italy, borage was used as a remedy to increase breast milk in nursing mothers.5 Since the Middle Ages, Europeans claimed borage could cheer the heart and raise droopy spirits.6,7 The early Greeks also claimed borage had a reputation for making people merry. In the days of Crusaders, “I, Borage, bring always Courage” was the basis for tradition when men marched off to battle leaving their sweethearts behind.6,7 The motto possibly comes from the Latin word “corago” (courage), which rhymed with borago and fits accordingly with its reputation to bring about good spirits.6

In addition to being used for colds, rheumatism, and bronchitis, borage can be utilized as a culinary plant. Borage leaves can be cooked like spinach, or eaten in pickles and salads. Flowers can be used as an edible decoration for salads8 or mixed with the leaves in wines and lemon juice to flavor beverages.6

Modern Research

Borage seed oil contains 20-26% GLA (gamma-linolenic acid).9 Various diseases have been linked to a deficiency in GLA. Therefore, it is thought that GLA supplementation may help some of these ailments.

Preliminary research suggests that borage oil may be useful for soothing allergic inflammation of the skin and other skin irritations, as well as muscle problems.10

Future Outlook

Borage prospers in most soils, and self sows (spreads its seed) freely,11 although insect pollination is required for pollen transfer between plants in order to produce fertile seed.8 Production of seed oil has its limitations. The most significant drawback is the shattering of the seeds as they fall to the ground before they can be harvested.12 Another limitation is that crop yields can decrease by a third if sown a month late.13 Timing is crucial in seed production; the GLA content of seeds increase the later borage is harvested, however, the seeds tend to shatter upon late harvesting.

Currently, most borage oil comes from New Zealand, the United Kingdom, and Canada.23 Increased interest in producing borage oil has led Canada to conduct field studies on borage and investigate its nitrogen fertility level, harvest index, and GLA content of the seed oil.8 Results of this study suggest the use of optimum nitrogen and early seeding for a profitable crop.

References

1 Williamson EM. Potter’s Herbal Cyclopaedia. Saffron Walden: C.W. Daniel Company Limited; 2003.
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 Grieve M. A Modern Herbal. Vol II. New York: Dover Publications, Inc.; 1971.
4 Barnes J, Anderson LA, Phillipson JD. Herbal Medicines. 2nd edition. London: Pharmaceutical Press; 2002.
5 Bartram T. Encyclopedia of Herbal Medicine.1st edition. Dorset, UK: Grace Publishers; 1995.
6 DerMarderosian A, Beutler JA. The Review of Natural Products. 3rd ed. St. Louis, MO: Facts and Comparisons; 2002.
7 Hill M., Barclay G. Southern Herb Growing. Fredericksburg, TX: Shearer Publishing; 1997.
8 Hafid E, Blade SF, Hoyano Y. Borage Culture on the Black Soil Zone of Alberta, Canada. In: Janick J, Whipkey A, editors. Trends in New Corps and New Uses. Alexandria, VA: ASHS Press; 2002. Available at: http://www.hort.purdue.edu/newcrop/ncnu02/v5-497.html. Accessed February 7, 2005.
9 Robbers JE, Tyler VE. Tyler’s Herbs of Choice: the Therapeutic Use of Phytomedicinals. New York: Haworth Herbal Press; 2000.
10 Henz BM, Jablonska S, Van de Kerkhof PCM, Stingl G, et al. Double-blind, multicentre analysis of the efficacy of borage oil in patients with atopic eczema. British Journal of Dermatology. 1999;140:685-688.
11 Bown D. Herb Update. Herbs. 1997;22:2.
12 Foster, Steven. Herbal Renaissance. Salt Lake City: Gibbs-Smith Publisher, 1993.
13 Anon. Australian Government: Rural Industries Research and Development Corporation.

Available at: http://www.rirdc.gov.au/pub/shortreps/sr133.html.

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Healthy Ingredient Series - Blueberry

Blueberry
Vaccinium angustifolium, V. corymbosum, V. ashei
Family: Ericaceae

Introduction

Blueberries are the small bluish fruits of various scrubby and bushy plants of the genus Vaccinium1 and are native to eastern North America.2 The highbush blueberry (Vaccinium corymbosum) produces large, firm blueberries and is the most widely cultivated. The lowbush (wild) blueberry (V. angustifolium), commercially important to North America, survives as far North as the Arctic Circle.2 The rabbiteye blueberry (V. ashei) is native to the southeastern US and is cultivated commercially from Tennessee and Virginia to as far south as central Florida and as far west as Arkansas and Texas.3

History and Cultural Significance

The American Indians held the wild blueberry in very high esteem, due to the fact that the blossom end of each blueberry forms a five-pointed star.4 It was believed that the Great Spirit sent these star berries to relieve the hunger of children during a famine. Native Americans also made a strong aromatic tea from the root of the blueberry plant to be used as a relaxant during childbirth. Native Americans used blueberries to make fruit pemmican, pies, pudding and upside-down cakes.5 Early settlers in America used blueberry both as a food product and as a traditional medicine.4

The blueberry is mainly used as an ingredient in pies, jams, jellies, and muffins. Various commercial products are produced with blueberries including juice, puree and concentrate.

Modern Research

Blueberries were ranked second (wild blueberries) and fourth (cultivated blueberries) overall in tests to identify the most antioxidant rich fruits and vegetables when compared to more than 100 other fresh fruits and vegetables.6 Antioxidants help neutralize harmful by-products of metabolism called "free radicals" that can lead to cancer and other age related diseases. Anthocyanin is the pigment that makes the blueberries blue and is responsible for this major health benefit.7

In an Agriculture Research Service and University of Denver study, neuroscientists discovered that feeding blueberry extract to laboratory rats slowed age-related loss in their mental capacity, a finding that has important implications for humans.8

Future Outlook

Blueberries are becoming more popular as new research discloses the health and nutrient benefits. Asia, in particular, has a strong market for fresh blueberries, but other products, including dried blueberries, are also experiencing good sales.9 Demand is expected to remain steady or grow slightly in Japan, with more potential for growth in all of East Asia due to the Westernization of diets.9

Blueberries have fewer pest problems than most other fruits, but require very particular kinds of soil and moisture conditions. The fruit does not have a very long shelf life and are easily damaged in transit.2 Therefore, fresh berries may always be relatively expensive. Fortunately, blueberry plants are very productive and the fruit freezes well so they are available for commercial food production.2

References

1 Davidson A. The Oxford Companion to Food. New York: Oxford University Press; 1999.
2 Williamson J, Lyrene P. Blueberries: Varieties for Florida. University of Florida. Available at: http://edis.ifas.ufl.edu/HS215. Accessed January 26, 2005.
3 Vaccinium ashei. Floridata website. Available at http://www.floridata.com/ref/V/vac_ashe.cfm. Accessed January 25, 2006.
4 Moerman D. Native American Ethnobotany. Portland, OR: Timber Press; 1998.
5 History. Highbush blueberry. U.S. Highbush Blueberry Council 2002. Available at: http://www.blueberry.org/blueberries.htm#History. Accessed January 26, 2005.
6 New “Best Antioxidants” List. Better Nutrition. October 2004. Available at: http://www.betternutrition.com/document_display.cfm?document_id=398&keyword=blueberry&summary=1&startsum=1. Accessed January 26, 2005.
7 Blueberry. Food Museum website. Available at: http://www.foodmuseum.com/blueberry.html. Accessed August 25, 2006.
8 Joseph J. Berry Good for the Brain. USDA. April 1997. Available at: http://www.ars.usda.gov/is/np/fnrb/fnrb497.htm#berry. Accessed January 26, 2005.
9 Lee D. US Blueberries Producers Eye Opportunities in Asia. Fruit, March/April 2000

Available at:

http://www.sunnyridge.com/aboutus/us_blueberry_producers_eye_oppor.htm.

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Healthy Ingredient Series - Black Cherry

Black Cherry
Prunus serotina
Family: Rosaceae
CTFA name: Wild Cherry (Prunus Serotina) Bark Extract

Introduction
Native to North America,1 black cherry currently grows from Nova Scotia to Florida, westward to Texas, north through Oklahoma, and eastern portions of Kansas, Nebraska, and South Dakota.2 Growing to 80 feet,3 the tree has shiny leaves that turn yellow or red in autumn, fragrant white flowers that bloom in late spring and early summer,1 and purplish-black fruit in August and September.3 The bark and fruits of the cherry tree are collected in the fall.4

History and Cultural Significance

From ancient times to modern, the cherry has been associated with virginity.5 Some believe that the red colored fruit with its enclosed seed symbolizes the uterus. It is traditionally believed that the virgin mother of Buddha, Maya, was offered fruit and support while pregnant by the holy cherry tree. In Danish folklore, the first ripe fruit was to be eaten by a woman shortly after her first child was born to insure a good crop of cherries.5

Historically, black cherry bark was used in the treatment of tuberculosis, indigestion, and in various types of bronchitis and coughs.3 In the form of an infusion (made by boiling the bark rather than steeping as in tea), it was used to treat diarrhea and pain.4 Black cherry bark was also thought to have astringent (drying) and sedative properties.4 Various Native American tribes employed black cherry bark for the uses mentioned above, as well as for colds, fevers and chills, measles, thrush, laryngitis, worms, burns, and as a blood purifier.6

Modern Research

Currently there are no clinical studies available on the internal or external use of black cherry.

Future Outlook

No information is available on the market statistics of black cherry. It remains to be seen if the market warrants its commercial cultivation.

References

1 Bown D. The Herb Society of America New Encyclopedia of Herbs and Their Uses. London: Dorling Kindersley Ltd.; 2001.
2 Black Cherry. 1998. Available at: http://www.hort.purdue.edu/newcrop/herbhunters/blackcherry.html. Accessed March 16, 2005.
3 Grieve M. A Modern Herbal. Vol I. New York: Dover Publications;1971.
4 Leung AY, Foster S. Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics. 2nd ed. New York: John Wiley & Sons, Inc.; 1996.
5 Cherries-Prunus avium, Prunus cerasus. 2005. Available at: http://www.uga.edu/fruit/cherry.htm. Accessed March 16, 2005.
6 Moerman DE. Native American Ethnobotany. Portland, OR: Timber Press; 1998.

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Healthy Ingredient Series ...Bitter Orange

Bitter Orange, Neroli, Petitgrain
Citrus x aurantium subsp. amara
Family: RutaceaeCTFA
Name: Citrus Aurantium Amara

Introduction

Bitter orange is an evergreen tree that grows to 33 feet with dark green, glossy leaves, fragrant white flowers, and orange fruit.1 Although native to the Far East (mainly India and China), the tree grows well in the Mediterranean, US, Israel, and South America. The main producers of bitter orange raw materials are Spain, Guinea, the West Indies, Italy, Brazil, and the U.S. Bitter orange oil comes from the fruit and is dark yellow with a fresh, floral fragrance and sweet undertones. Neroli oil comes from the flower blossoms and is pale yellow to orange with a sweet, floral smell. It is produced mainly in France, but also in Egypt, Morocco, Italy, and Tunisia. Petitgrain oil is produced from the leaves and stems and is pale yellow to amber in color with a floral-citrus scent. The best petitgrain oil comes from France, but it is also produced in Paraguay, Haiti, and North Africa.1

History and Cultural Significance

In China, two medicinal preparations are made from bitter orange, zhi quiao from the dried peel of immature green fruit and zhi shi from dried fruit. They are added to formulas for the treatment of mild indigestion, nausea, and constipation.2 Bitter orange oil is used in aromatherapy to calm nervousness.3

Neroli oil is named after a 17th century princess of Nerola in Italy who wore gloves perfumed with the oil.4 Orange flowers have been used in bridal bouquets and hair wreaths to calm wedding day nerves.1 Also known as orange blossom, the oil has been used to soothe anxiety. The oil of neroli can often be found in expensive perfumes. The Romans were said to have used orange flower water to prevent hangovers after their orgies.1

Petitgrain is used to clean oily skin and hair and remove perspiration.1 It is employed extensively in the cosmetics industry in colognes and soaps, as well as in detergents, confectionary foods, alcohol, and soft drinks.1

Modern Research

In a 2000 study, orange oil diffused into a dentist's waiting room was shown to decrease the level of anxiety, create a more positive mood, and increase calmness in women who were exposed to the orange scent.5

Future Outlook

Very little information is available on the production, commercial cultivation, and future of C. aurantium subsp. amara. Due to the limited supply source, neroli oil is one of the most expensive essential oils on the market.6 A full-grown bitter orange tree will produce for 20 years, and usually produces approximately 60 pounds of fresh flowers from which neroli oil can be distilled.8

References

1 Lawless J. The Illustrated Encyclopedia of Essential Oils: The Complete Guide to the Use of Oils in Aromatherapy and Herbalism. Rockport, MA: Element Books, Inc.; 1995.
2 Huang KC. The Pharmacology of Chinese Herbs. Boca Raton, FL: CRC Press; 1993.
3 Schnaubelt K. Advanced Aromatherapy: the Science of Essential Oil Therapy. Rochester, VT: Healing Arts Press; 1998.
4 Hocking GM. A Dictionary of Natural Products. Medford, NJ: Plexus Publishing, Inc.; 1997.
5 Lehrner J, Eckersberger C, Walla P, Potsch G, Deecke L. Ambient odor of orange in a dental office reduces anxiety and improves mood in female patients. Physiol Behav. Oct 1-15, 2000;71(1-2)83-86.
6 Davis E, Hassler J, Ho P, Hover A, Kruger W. Esential oils. Available at: http://www.wsu.edu/~gmhyde/433_web_pages/433Oil-web-pages/essence/essence-oils.html.

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Healthy Ingredient Series - Continued...Bilberry

Bilberry
Vaccinium myrtillus
Family: Ericaceae Return to herb list

Introduction

Bilberry is a small deciduous shrub found in barren fields and underbrush throughout central and northern Europe, northern Asia and North America.1 It has bright green leaves, and greenish-pink, bell-shaped flowers in late spring and early summer, followed by bluish-black, round fruits.2 .

History and Cultural Significance

The name bilberry is derived from the Danish word bollebar, meaning dark berry.1 The use of bilberry fruits as an herbal medicine emerged in the Middle Ages and was mentioned by Saint Hildegard of Bingen (1098-1179), the first woman to write an herbal (a book about the uses of herbs), and the 16th century German herbalist, Hieronymos Bock. Strong decoctions (an extract made by steeping the plant material in boiling water) of dried bilberry fruit have been drunk traditionally to treat diarrhea. Bilberry preparations were also used historically to relieve scurvy (a disease caused by Vitamin C deficiency) and painful urination, and to help stop the flow of breast milk.3

The German Commission E approved the internal use of bilberry to treat non-specific, acute diarrhea, and topical use for mild inflammation of the mucous membranes of the mouth and throat.1 Elsewhere in Europe, particularly in Italy, bilberry fruit preparations are used for circulatory support.1

Modern Research

Bilberry had been studied for its potentially positive effects on various ocular and vascular conditions.4 It also has been evaluated for its possible effects on painful menstruation.5

Future Outlook

Bilberry is currently commercially harvested in Europe, but not in North America.6 Some attempts are being made to commercially produce the crop in the Northwestern U.S.; however, most have been unsuccessful thus far.7 Large-scale efforts to grow bilberry are considered risky and are not recommended; small-scale trials are appropriate depending on the site.7

References
1 Blumenthal M, Goldberg A, Brinckmann J, editors. Herbal Medicine: Expanded Commission E Monographs. Austin, TX: American Botanical Council; Newton, MA: Integrative Medicine Communications; 2000.

2 Bown D. The Herb Society of America New Encyclopedia of Herbs and Their Uses. London: Dorling Kindersley Ltd.; 2001.

3 Grieve M. A Modern Herbal. New York: Dover Publications,Inc; 1971.

4 Blumenthal M, Hall T, Goldberg A, Kunz T, Dinda K, Brinckmann J, et al, editors. The ABC Clinical Guide to Herbs. Austin, TX: American Botanical Council; 2003.

5 Colombo D, Vescovini R. Controlled clinical trial of anthocyanosides from Vaccinium myrtillus in primary dysmenorrheal. G Ital Obstet Ginecol. 1985;7:1033-1038.

6 Bilberry. Research. Sandpoint R & E Center. University of Idaho College of Agricultural and Life Sciences. Available at: http://www.ag.uidaho.edu/sandpoint/research.htm. Accessed March 14, 2005.

7 Prospects for commercial production of huckleberries and bilberries.

Berry Bulletin. Available at: http://www.ag.uidaho.edu/sandpoint/Berry%20Bulletin%20June%202004.pdf.

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Healthy Ingredient Series - Beets

Beet
Beta vulgaris
Family: Chenopodiaceae Return to herb list


Introduction

Red beetroot is one of the four useful forms of Beta vulgaris. It is most often cultivated as an annual vegetable. Beta vulgaris is descended from the wild sea beet (B. maritima), which is native to the coastal regions of Europe and North Africa..1

History and Cultural Significance
The genus name, Beta, may come from the Greek letter beta because the root was thought to resemble it.2 The name beet is derived from the French word bete meaning beast. English cooks thought the vegetable looked like a bleeding animal when it was cut open.2

The contemporary beet with its globular root did not appear in Europe until the 16th century CE. Ancient civilizations used the leaves of the beet as food and the root for medicinal purposes.2 Dioscorides’ 1st century CE Materia Medica recommended sniffing beet juice and honey up the nose to clear the head and relieve headache.3 A decoction of the leaves and roots were thought to provide a remedy for dandruff and nits (eggs of lice or other parasitic insects). In 1652, the herbalist Nicholas Culpepper recommended beets for skin infections.3

The beetroot is mainly used as food. It can be boiled, baked, pickled, or added to soup, as in Russian borscht. The leaves, which are also edible, are frequently eaten as greens. Various commercial beetroot products, such as beet juice, concentrated juice, powdered beetroot, and spray-dried powder are available as coloring agents in food, drug and cosmetic products.4,5

Modern Research
Beet is being investigated in lab and animal studies for potential immune system benefits.

Future Outlook
Cosmetic companies are increasingly moving towards products that are plant-based rather than animal-based. Most of the plant raw materials are being obtained from mass produced crops and are being used in items such as hand creams.6 The bulk of the commercial beetroot crop is grown in North America and northern Europe, totaling approximately 900,000 tons.7 In Europe, the major beetroot producers are France, Italy, Poland, and Russia. In the U.S., the major areas of production are New York, Oregon, Texas, and Wisconsin.7

To date, beetroot has not been genetically engineered as modifications could not be justified economically and, in part, because it has relatively few pest and disease problems. Since the methods for genetic engineering have been worked out for the sugar beet, there is the possibility that beetroot’s color or medicinal properties might be modified for use in the food and pharmaceutical industries respectively.7

References
1 Davidson A. The Oxford Companion to Food. New York: Oxford University Press; 1999.

2 Onstad D. Whole Foods Companion. White River Junction, VT: Chelsea Green Publishing Co.; 1996.

3 Chevallier A. The Encyclopedia of Medicinal Plants. New York: DK Publishing Inc.; 1996.

4 Leung AY, Foster S. The Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics. 2nd edition. New York: John Wiley and Sons; 1996.

5 Pavlov A, Kovatcheva P, Georgiev V, Koleva I, Ilieva M. Biosynthesis and radical scavenging activity of betalains during the cultivation of red beet (Beta vulgaris) hairy root cultures. Tübingen, Germany: Verlag der Zeitschrift für Naturforschung 2003. Available at: http://www.znaturforsch.com/sc/57c/s57c0640.pdf. Accessed: November 9, 2004.

6 The cosmetics sector in Champagne-Ardenne Picardie. CAP Development March 2002. Available at: http://www.capdev.org/uk/pdf/CAP-cosmetiqueGB.pdf. Accessed April 14, 2004.

7 Nottingham S. Beetroot. 2004. Available at: http://ourworld.compuserve.com/homepages/Stephen_Nottingham/beetroot4.htm.

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Healthy Ingredient Series - Continued...Beeswax

Beeswax
Cera alba

Introduction

Beeswax is synthesized by wax-secreting glands on the underside of worker honeybee (Apis mellifica) abdomens through conversion of floral sugars,1 and is used by the bees to build honeycomb. Yellow beeswax (cera flava) is the crude form; when bleached by the combined action of sunlight, air, and moisture (or peroxides) it becomes white beeswax (cera alba).2 Beeswax absolute is derived from yellow beeswax by extraction with alcohol.2 Containing over 300 different substances, beeswax is an extremely complex material.3

History and Cultural Significance

Beeswax has a long history of use in lamps for illumination, and in providing raw material for candles and votive lights.1 The Aborigines of Northern Australia have used beeswax to sculpt wax figures used in religious ceremonies. Beeswax was used in casting metals prior to the Bronze Age (ca. 3300-1200 BCE). It has been used in commerce and business in the form of wax seals for documents. One interesting use of beeswax is in the decorative Southeast Asian cloth dying process known as batik.1 In ancient Egypt beeswax was utilized as one of the main components of balms for mummification.4 Chinese traditional medicine makes use of beeswax as a treatment for diarrhea and hiccups and to relieve pain.2,5

Currently beeswax is used as a thickener, emulsifier, or stiffening agent in ointments, bath preparations, cold creams, emollient creams, make-up, lotions, lipsticks, hair dressings and conditioners, and other cosmetic products.2 It is also an ingredient in furniture polish.2,5

Modern Research

Scientists are studying the potential uses of polycosanols, which are compounds derived from beeswax that have been used extensively in South America and the Caribbean.6

Future Outlook

Currently the main quality issues with beeswax are adulteration and toxic contamination.3 The main contaminants are chemicals used in beekeeping, while environmental contaminants may play a smaller role. Contaminants found in beeswax include chemicals used to control mites and wax moths and wood protectants. Using alternatives for mite control and physical measures or non-toxic chemicals to protect the wax from wax moths may help to prevent contamination.3
References

1 Non-timber forest products- Non-timber forest products program at Virginia Tech in collaboration with USDA Forest Service. Fact sheet no 1. Available at: www.sfp.forprod.vt.edu/factsheets/beeswax.pdf. Accessed November 23, 2004.
2 Leung A, Foster S. Encyclopedia of Common Natural Ingredients. 2nd ed. New York: John Wiley & Sons, Inc.; 1996.
3 Bogdanov S. Quality and Standards of Pollen and Beeswax. APIACTA. 2004:38;334-341. Available at: www.apimondia.org/apiacta/articles/2003/bogdanov-1.pdf. Accessed November 23, 2004.
4 Tchapla A, Mejanelle P, Bleton J, Goursaud S. Characterisation of embalming materials of a mummy of the Ptolemaic era. Comparison with balms from mummies of different eras. Journal of Separation Science. 2004:27(3);217-234.
5 Jellin J, Gregory P, Batz F, Hitchens K, et al. Natural Medicines Comprehensive Database. 5th ed. Stockton, CA: Therapeutic Research Faculty; 2003.
6 Yuan C, Bieber E. Textbook of Complementary and Alternative Medicine. Boca Raton, FL: Parthenon Publishing; 2003.

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Healthy Ingredients - (Continued)....Babassu

Babassu
Orbignya oleifera

Family: Palmaceae

CTFA name: Orbignya Oleifera Seed Oil

Introduction

The babassu palm tree grows to 60 feet and produces fruit from August through February.1 Babassu is native to Brazil and is also grown in Mexico and Guyana.1 The hard-shelled nuts of the babassu are the most valuable commercial part of the palm due to oil they produce, but the remaining parts (flower, stalk, leaves) are utilized as well.2

History and Cultural Significance

The oil extracted from the babassu nut has many uses. Cosmetically, the oil is employed as an ingredient in body milks, face creams, lip balms, hair products for brittle, dry hair, and cleansing products. Babassu oil is also used in detergents, soap production, and for lamp oil.1 The residue that remains after oil extraction is used in fish bait and cattle feed.1 The kernels of the babassu nut, which are ground and mixed with water to make ‘babassu milk’, serve as good sources of protein and for cooking oil for indigenous people.2 The inner skin of the nut is also used to make flour used in cakes and porridges eaten by the natives.3 The outer skin of the kernel shells are processed and sold to foreign buyers as a source of fuel for industrial use.1,3 The fruit of the babassu is used as a food for humans and animals.1 Traditionally, the husks from the fruit of the babassu have been used medicinally to treat and cure athlete’s foot.2 The leaves are used in the construction of roofs, as well as for production of paper, folders, bags, and hunting blinds.2,3

In pre-colonial Brazil, the Tupinambá Indians and nomads used babassu palms as a fuel and fiber food.2 Later European settlers dominated the land and harvested cotton, rice, and sugarcane until the end of slavery in 1888. When the land was abandoned, the babassu palms reemerged and the freed slaves again used the palms as before. The Guajá Indians of the region use the kernels of the fruit as a stable source of food due to its ability to withstand predators and rain. It takes 5 metric tons of pressure to crack open the fruit to be able to get to the kernel inside. This requires the Guajá to use a semi-concave rock and a wooden club, or another rock, in order to crack the kernel open. In ritual ceremonies, the sprouts of the babassu are consumed. One such ritual is the rite of passage into womanhood, which requires that women during their first three menstrual periods be confined to their homes and eat the sprouts of the babassu while lying down.2 In 1986 due to conflict between cattle ranchers and settlers of the region, the court ruled that the settlers be allowed to harvest the babassu nuts.3 A women’s cooperative, the Copallj, researched and implemented the most beneficial way to harvest the nuts, a process which is still in use today.3

Modern Research

There are no current documented clinical studies on the cosmetic uses of babassu. Currently, laboratory tests are being performed on the medicinal applications of babassu oil.

Future Outlook

Rural Brazil harvests babassu using approximately 450,000 families which provides an important economic service to the community.1 Increasingly, the babassu charcoal that is made from the shell that surrounds the nut is being sold to foreign and national industrial buyers.1 Plus, there is a current contract with a U.K. company to supply babassu oil at a set rate which, in turn, produces a guaranteed income for the local women and daughters.3

References

1 Babassu palm monograph[Food and Agriculture Organization of the United Nations]. Available at: http://www.fao.org/docrep/X5043E/x5043E04.htm. Accessed October 18, 2004.
2 Forline LC. Using and sustaining natural resources: the Guajá Indians and the babassu palms. Indigenous Knowledge and Development Monitor November 2000;8(3):3-7.
3 Hands On: Fair Trade, Fair Profit (Babassu Breakthrough)[Television Trust for the Environment website]. Available at: http://www.tve.org/earthreport/archive/doc.cfm?aid=904. Accessed October 18, 2004.

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Healthy Ingredients - Continued....Avocado

Avocado
Persea americana
Family: Lauraceae Return to herb list

Introduction

The avocado tree can grow to 50 feet and bears an oval or spherical fleshy, buttery fruit around a very large seed. Both the pulp and the oil from the seed are used. Avocado is native to subtropical America (Mexico, Central America) and has been in cultivation since ancient times for its delicious and nutritious fruits.1 Today, avocado is widely cultivated and there are several commercial varieties in the United States, including the Mexican avocado (P. americana var. drymifolia), grown in California and the larger West Indian avocado (P. americana var. americana), grown in Florida.2

History and Cultural Significance

The avocado has been desired throughout time not only as food rich in vitamin D and potassium,2 but for its medicinal uses and its soothing, skin healing properties.1 Traditionally, the pulp from the fruit has been used as a hair pomade to stimulate hair growth and topically to hasten wound healing. Avocado has a long history of internal use as an aphrodisiac.1 Historically, American Indians used the seeds, leaves, and bark internally to treat diarrhea.2 The first English mention of avocado came from William Hughes, the ‘royal physician’ who in 1672 wrote following a visit to Jamaica that it was “one of the most rare and pleasant fruits of the island.”3 Avocado seed oil has become extremely popular as a natural carrier oil and as a base in various combinations for cosmetics and aromatherapy oils. It is also a popular ingredient of “organic” and “natural” skin care creams, ointments, hair products, massage creams, muscle oils and soaps.2,4

Modern Research

A small number of studies have shown with avocado consumption may reduce cholesterol.1

Future Outlook

In 2000, the world production of avocados was estimated at 2,000,000 tons and is expected to double by 2010.4 One limitation to growing avocados is their sensitivity to severe cold; being a tropical to subtropical tree, the avocado is adapted to frost-free growing climates.5 Another limitation is its preferred soil. Avocado trees do not grow well in poorly drained soils or those areas that are subject to flooding.6 Mexico is the largest producer of avocados and the European Union is the biggest importer.5 The United States is the second largest producer and second largest importer of avocados.5 The current production of avocados meets the supply and demand at its present usage.

References

1 Dermarderosian A, Beutler JA, eds. The Review of Natural Products. 3rd Edition. St. Louis, MO: Facts and Comparisons; 2000.

2 Leung AY, Foster S. Encyclopedia of Common Natural Ingredients Used In Food, Drugs, and Cosmetics. New York, NY: John Wiley and Sons; 1980.

3 Davidson, A. The Oxford Companion to Food. Oxford, UK: Oxford University Press; 1999.

4 Toerien J. Overview of the World Avocado Production. October 6, 1999. Available at: http://www.colpos.mx/ifit/aguacate2/ingles2/panoramic.htm. Accessed November 3, 2004.

5 Sauls JW. Home Fruit Production – Avocado. The Agriculture Program of the Texas A&M University System: Extension Horticulture Information Resource website. Available at: http://aggie-horticulture.tamu.edu/extension/homefruit/avocado/avocado2.html.

Accessed November 3, 2004.

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Healthy Ingredients - Continued....Barley

Barley
Hordeum vulgare
Family: Poaceae

Introduction

Barley is an annual that grows to 3 ft (1m) with an erect hollow stem, lance-shaped leaves and “ears” bearing twin rows of seeds and long bristles.1 Barley originated as a wild grass in the Near East and evidence suggests that it was cultivated as early as 6000 BCE. Barley is the fourth largest crop in the world.2
History and Cultural Significance

Barley is one of the world’s oldest cereal crops. Historically, it has primarily been used as a grain for bread and malt production.3 Bread made from barley grain is flat and heavy due to the lack of gluten.4 The earliest evidence of barley was found at an excavation site in Syria that dates to 8000 BCE, although the store of barley discovered is believed to have been gathered from the wild rather than harvested from a domesticated crop.3 Roman gladiators were referred to as hordearri, or barley men, since it was a staple of their diet.5 Barley was the basic unit of measurement of the Sumerians from 4000 BCE until 2000 BCE. Evidence of its use as a form of monetary exchange has been translated from The Babylonian Code of Hammurabi (1750 BCE). In India, it was dedicated to the God Indra, “He who ripens barley”. The Dutch brought barley to the New World for use in the manufacture of beer.6 Barley is the main ingredient of tsampa, a principle dish of the Himalayas consisting of roasted barley, black tea, salt, and yak butter.5 Historically barley has been employed as a remedy for fevers and inflammation of the respiratory and urinary tracts. Barley water has been added to cow’s milk to dilute it, making it easier for infants and small children to digest.7 Other uses of barley as food include barley sugar, barley water, and in soups and stews.

Modern Research

Studies have shown that barley may help support cardiovascular health.8 These benefits are attributed to the soluble fiber content within barley. Another study found that women who included barley in their regular diet may lower their risk of developing gallstones. Researchers believe this is due to the insoluble fiber content of barley.9

Future Outlook

Currently the largest commercial producers of barley are Canada, the United States, the Russian Federation, Germany, France, and Spain. In 2003 Canada produced 12.3 billion tons of barley.10 In 2004 the United States exported 51,455 thousand metric tons of barley for sale outside of the U.S.11 Most commercial sale of barley is for use as malt in beer and as grain for animal fodder.

Sustainability of barley as a cash crop is improved by crop rotation, including rotation of varieties. Not only does this maintain crop health but it also prevents the build-up of disease organisms.12

References

1 Chevallier A. The Encyclopedia of Medicinal Plants. New York: DK Publishing; 1996.
2 Barley Foods: Just the Facts. National Barley Foods Council. Available at: http://www.barleyfoods.org/facts.html. Accessed July 3, 2005.
3 Davidson A. The Oxford Companion to Food. New York: Oxford University Press;
1999.
4 Judd PA, Vaughan JG. The Oxford Book of Health Foods. New York: Oxford University Press; 2003.
5 Wood R. The New Whole Foods Encyclopedia. New York: Penguin Group; 1999.
6 Onstad D. Whole Foods Companion. White River Junction, VT: Chelsea Green Publishing Company; 1996.
7 Grieve M. A Modern Herbal. Vol.2. New York: Dover Books; 1971.
8 Kay M, Behall, Scholfield DJ, Hallfrisch J. Lipids Significantly Reduced by Diets Containing Barley in Moderately Hypercholesterolemic Men. Journal of the American College of Nutrition. 2004;23(1):55-62.
9 Tsai CJ, Sc.D., Leitzman MF, Willett WC, Giovannucci EL. Long-term intake of dietary fiber and decreased risk of cholecystectomy in women. American Journal of Gastroenterology. July 2004.99(7):1364-1370.
10 International Food Conference Highlights a Food Marketplace in Transition. Barley Country. Alberta Barley Commission. Available at: http://www.albertabarley.com/publications/downloads/BarleyCountrySpring05.pdf. Accessed July 7, 2005.
11 Map & Graph: Agriculture: Grains - Coarse grain exports. NationMaster.com. Available at: http://www.nationmaster.com/red/graph-T/agr_gra_coa_gra_exp&int=50. Accessed July 7, 2005.
12 How to maximize wheat and barley success with ICM. Western Grains Research Foundation. Available at: http://www.westerngrains.com/n_researchMag/rm_0402a.html.

Accessed July 7, 2005.

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Healthy Ingredients - Continued...Astaxanthin

Astaxanthin

Introduction

Astaxanthin is a pigment found in aquatic animals that feed on algae.1 It is a carotenoid (similar to beta-carotene, lycopene and lutein), an antioxidant with many health benefits. Astaxanthin is red-orange in color and is mostly harvested from algae.1

History and Cultural Significance

Since the late 1990s, astaxanthin has been marketed as a health supplement in Japan and Europe.1 It is part of the growing trend to find nutritional supplements in unexplored areas. Astaxanthin is relatively new to the fields of modern science and nutrition. It is marketed as an antioxidant nutritional supplement when taken internally.1

Modern Research

One study has been conducted on the use of astaxanthin in the treatment of infertility in men.2

Future Outlook

Much of the information known about astaxanthin is due to research done in the late 1990s. Commercial cultivation of astaxanthin from Haematococcus pluvialis is expanding, which may lead to the need for more resources for algae production in the future.

References

1 Naguib Y. Pioneering Astaxanthin. Nutrition Science News. 2001 Feb (cited 2004 Oct 4); 1(1). Available at: http://www.newhope.com/nutritionsciencenews/NSN_backs/Feb_01/astaxanthin.cfm. Accessed October 4, 2004.
2 Comhaire F. Mahmoud A. The role of food supplements in the treatment of the infertile man. Reprod-Biomed-Online. 2003 Oct-Nov; 7(4):385-391.

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Healthy Ingredients Series - Continued...Apricot

Apricot

Family: Rosaceae

CTFA name: Prunus Armeniaca (Apricot) Kernel Oil

Introduction

Apricot trees can grow as tall as 30 feet with oval, finely serrated leaves, and clusters of white, five-petaled flowers.1 The tree blooms in February and early March, most often during a cold rainstorm, and the fruit ripens from June through July.2 The fruit can be anywhere from yellow or orange to purple.1 Most apricot trees were grown from seedlings until the nineteenth century when selection for varieties began.3 Apricot trees prefer regions with dry spring weather because spring frosts can be detrimental.2 The fruit of different varieties have different color and size as well as flavor. The apricot is native to China and Japan, but it is cultivated in the warmer areas of the world; mostly California, Australia, South Africa, Southern Europe and the region from Turkey through Iran. The fruit is eaten fresh or dried and in jams.

History and Cultural Significance

The Greeks wrongly assumed that the apricot originated in Armenia, hence the botanical name, Prunus armeniaca. The fruit is referenced in the Bible and in some places was used as a source of payment.1

In folklore the nectar of the apricot was the first choice of the Greek and Roman gods. In eastern countries it is known as ‘Moon of the Faithful’.4 Apricot is a folk medicine remedy for infertility and bleeding as well as eye inflammation and spasms.1 Apricots have been cultivated in China for 3000 years and were probably brought to the east coast of the U.S. by English settlers, while Spanish Missionaries most likely brought them to California where most of the current commercial production occurs.3

Apricot kernel oil is commonly found in cosmetic products such as creams and soaps.5
It is a light seed oil, high in vitamin A and B, which has been used traditionally to help with rejuvenating skin cells.6 It has been used for all skin types, including aging and sensitive skin.6 The kernel oil is also found in flavorings, confections and juices.1

Modern Research

There are currently no studies available on the topical uses of apricot kernel oil. It is Generally Regarded as Safe (GRAS) for use in food in the U.S.5 The whole fruit contains vitamin K, C, beta-carotene, thiamine, niacin and iron.1

Future Outlook

There are specific rare varieties of apricot that are not commercially cultivated, but are greatly needed as a genetic resource for apricot breeding; many are on the verge of becoming endangered due to the expansion of local cultivars.7 Commercial apricot production is relatively recent and there is much to be learned before it becomes efficient. The knowledge about apricot flowering, fruit development, training and technology is very limited, as is information on handling, storage, and transportation of the fruit.

References

1 DerMarderosian A, Beutler A. eds. The Review of Natural Products. Facts and Comparisons: St. Louis, MO; 2002.
2 University of California. 1998-2000. Available at: http://homeorchard.ucdavis.edu/Apricot.shtml. Accessed February 19, 2005.
3 Tri-County Produce Guide: The Apricot. Available at: http://www.tricountyfarm.org/oregon_apricots.asp. Accessed February 19, 2005.
4 Onstad D. Whole Foods Companion: A Guide for Adventurous Cooks Curious Shoppers and Lovers of Natural Foods. Chelsea Green: White River Junction, VT: 1996.
5 Barnes J, Anderson L, Phillipson J. Herbal Medicines. Pharmaceutical Press: London; 2002.
6 Cookley V. Aromatherapy: A Lifetime Guide to Healing With Essential Oils. Prentice Hall: Paramus, NJ; 1996.
7 Apricot Industry in China. Available at: http://www.sardi.sa.gov.au. Accessed February 19, 2005.

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Healthy Ingredients Series - Continued...Annatto

Annatto
Bixa orellana
Family: Bixaceae

Photo © Steven Foster

Introduction

Annatto is a small evergreen tree or shrub that is native to the West Indies and to the tropical forests of the Americas. It grows to 8-10 feet and has huge leaves and pink or white flowers.1 The heart-shaped fruit of the tree is a vivid red capsule full of red seeds. The seeds, leaves, fruit, and roots of the plant are all utilized. Although annatto is the preferred name, the herb is also commonly known as bixa, achiote, bija, bijoul, and roucou.

History and Cultural Significance

Annatto has been used in various cultures for centuries. The seeds contain yellow and orange carotenoids that make it a popular dye commodity.2 Ancient Mayans, Aztecs, Incas, and native Amazonians used annatto as a red or orange body dye.2 The orange-red dye is known as bixin and is made by scraping off the outer covering of the seed and forming a paste.3 It said that this practice may protect the skin from the sun.3 The dye was eventually imported to Europe in the 16th century, which led to the commercial cultivation of annatto in India in 1787.2 After learning about annatto in the Americas, Spaniards introduced the plant to the Philippines where it is used in cooking.4

In the Caribbean, an infusion of the leaves and root was taken internally to assist with dysentery, epilepsy, and fever, and also as an aphrodisiac.1 The seed pulp was used externally to soothe burns.1

The Caribbean and Latin American cultures use annatto as a flavoring and a mild spice.4 Jamaicans use the herb in the spicy sauce of their traditional dish, akee and salt cod.4 The food industry employs the yellow and orange dye from the seeds as a color additive in cheese, margarine, soups, rice, and chocolate.5 Annatto seeds are also being used in the cosmetic industry in products such as hair dyes.5

Modern Research

Currently there are no clinical studies available on the internal or external uses of annatto.

Future Outlook

The current world production of annatto is estimated to be 10,000 tons annually.6 The major exporters of annatto include Peru and Kenya, while the major importers include the US, Western Europe, and Japan. Annatto sales grew during the 1980s due to consumer preference for natural products and the banning of certain synthetic colorants in the Japanese market.Developed countries have been increasingly importing annatto extracts and also calling for stricter quality requirements on imported seed. Annual crop production in Peru, the largest producer, varies considerably due to price fluctuations and the simultaneous harvesting of coffee.6

References

1 Chevallier A. The Encyclopedia of Medicinal Plants. New York: DK Publishing, Inc.; 1996.
2 Bown D. The Herb Society of America New Encyclopedia of Herbs and Their Uses. London: Dorling Kindersley Ltd.; 2001.
3 Armstrong WP. Natural dyes. HerbalGram 1994;32:30.
4 Onstad D. Whole Foods Companion. White River Junction, VT: Chelsea Green Publishing Co.; 1996.
5 Leung AY, Foster S. Encyclopedia of Common Natural Ingredients. New York: John Wiley & Sons, Inc.; 1996.
6 Non-wood Forest Products 4: Natural colourants and dyestuffs[Food and Agriculture Organization of the United Nations website]. 1995. Available at: http://www.fao.org/docrep/V8879E/v8879e04.htm. Accessed November 1, 2004.

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Healthy Ingredients Series - Continued..Andiroba

Andiroba

Carapa guianensis
Family: Meliaceae

Introduction

Andiroba is a relative of the mahogany tree and grows up to 82 feet in height.1,2 Native to tropical South America and Africa, andiroba is used extensively by the Amazonian peoples.3,4 It produces fragrant, cream-colored flowers and a round, chestnut-like fruit which bears seeds containing a rich, yellow oil.3,4

History and Cultural Significance

Historically, andiroba seed oil has been used topically by Brazilians to treat bruises and sprains and as an insect repellent.5 South Americans have used the seed oil topically to help treat arthritis, rashes, boils, and inflammation, as well as joint and muscle aches and pains.6,7 The people of the Amazon also use andiroba oil to treat pulled muscles and as fuel in oil lamps for illumination.8 Candles are also made with andiroba oil to repel mosquitoes.8 The Caboclo Indians of Maraho Island utilize the oil topically for insect bites and ear infections; they use a decoction of the bark internally to stimulate digestion.2 In Brazil, the fruit oil is used internally to treat cough and applied topically to remove ticks.6

Orally, the bark and leaves of the andiroba have been employed by Amazon peoples as a treatment for fevers, flu, and depression.8 The bark and leaves are applied topically as a wash for sores, ulcers, and skin infections.7

Andiroba is also used by the forest-dwellers and river people of the Amazon in the production of a medicinal soap.7,8 They use andiroba oil to extract dyes from other plants to make a paste to paint their skin.8

Modern Research

Studies have shown that the bark of the andiroba tree may have antibacterial properties, and the heartwood may have anti-fungal activity.2 Other research studies have examined andiroba oil’s effectiveness as a mosquito repellent.9

Future Outlook

At maturity, an andiroba tree can produce up to 110 pounds of seeds which are composed of 50% oil.10 The current market and uses for andiroba outside of Brazil are not well-known, but are estimated to be quite small. Since andiroba is widely distributed throughout Africa, Central America, and South America, and since it is easily grown from nursery-raised seedlings, potential is great for a sustainable harvest of andiroba seed if the market warrants it.10

References

1 The Andiroba Case. Ethical boundaries of registering patents and trademarks on biological resources and traditional knowledge of the Amazon rainforest. Available at: http://www.amazonlink.org/biopiracy/andiroba.htm. Accessed December 9, 2004.
2 Krompegel K. Ethnobotany of Two Contrasting American Ecosystems: Amazonia and the Sonoran Desert. Colorado State University website. 2000. Available at: http://www.colostate.edu/Depts/Entomology/courses/en570/papers_2000/krompegel.html. Accessed December 9, 2004.
3 Forestry Department website. Selected species and strategies to enhance income generation from Amazonian forests. Available at: http://www.fao.org/documents/show_cdr.asp?url_file=/docrep/v0784e/vo784e0t.htm. Accessed December 9, 2004.
4 Television Trust for the Environment website. Dollars from Scents- Brazil. Available at: http://www.tve.org/ho/doc.cfm?aid-886. Accessed on 12/09/04.
5 Center for International Forestry Research website. Healthcare threatened in eastern Amazon. 2001. Available at: http://www.cifor.cgiar.org/docs/_ref/publications/areports/english2001/eastern_amazon.htm. Accessed December 9, 2004.
6 Selected species and strategies to enhance income generation from Amazonian forests-forestry dept. Food and Agriculture Organization of the United Nations website. Available at: http://www.fao.org/documents/show_cdr.asp?url_file=docrep/v0784e/v0784e0t.htm. Accessed December 9, 2004.
7 Jellin J, Gregory P, editors. Natural Medicines Comprehensive Database, 5th ed. Stockton, CA: Therapeutic Research Facility; 2003.
8 Ethical boundaries of registering patents and trademarks on biological resources and traditional knowledge of the Amazon rainforest. Available at: http://www.amazonlink.org/biopiracy/andiroba.htm. Accessed December 9, 2004.
9 Miot H, et al. Comparative study of the topical effectiveness of the Andiroba oil (Carapa guianensis) and DEET 50% as repellant for Aedes sp. Rev Inst Med Trop S Paulo. 2004:46(5);253-256.
10 Sampaio P. Andiroba. Selected species and strategies to enhance income generation from Amazonian forests. Available at: http://www.fao.org/documents/show_cdr.asp?url_file=/docrep/v0784e/v0784e0t.htm. Accessed March 12, 2005.

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Healthy Ingredients Series - Continued...Aloe

Aloe

Aloe vera (A. barbadensis), A. ferox, A. perryi
Family: Aloaceae

Introduction

Aloe can be found throughout the tropics and warmer regions worldwide. Because of this global naturalization, its true origin is unknown. It is thought to have come from North Africa or the Nile region in Sudan.1 The genus contains at least 324 species of herbs, shrubs, and trees, primarily African, with some in Madagascar and the Arabian Peninsula.2 The commercially significant aloes are perennials, with 15 to 30 fleshy leaves up to 1.5 feet long and 4 inches across the base. Saw-teeth mark the margins of the leaves.1

History and Cultural Significance

Aloe has played a significant medicinal role for thousands of years. Egyptians, Assyrians, and Mediterranean peoples used the dried latex (from cells inside the leaves) and the gel.3 In Egypt, aloe was called “the plant of immortality” and was given as an offering at the funerals of pharaohs and used in the baths of Egyptian queens Nefertiti and Cleopatra. According to the Roman scholar, Pliny, the plant was also used for embalming. In the first century C.E., the Greek physician Dioscorides used aloe for soothing, sores and wounds. In the 10th century aloe was used in England, and during the 17th century records show that the East India Company frequently purchased aloe from the king of Socotra. Today, Egyptians still hang an aloe plant over the door of a new house to provide a long and fruitful life for its occupants. In China, Mexico, and the West Indies, it has become a household remedy for a variety of uses.

Externally, aloe gel has been used in many ways, including to alleviate skin irritation.3 In cosmetics, the gel is added to moisturizers, cleansers, shampoos, suntan lotions, and sunburn treatments.

Modern Research

The research into aloe continues for a variety of practical, medicinal uses. One study in 2003 evaluated the use of aloe vera gel gloves for treatment of dry skin associated with occupational exposure.4 Current research is being performed on the external uses of aloe gel for its possible anti-inflammatory effects, intranasal use for allergies, and painful dry socket treatment as a result of dental procedure complications.5,6,7,8 Other studies on the external uses of aloe include the application of an aloe gel to treat burns and the potential use of the gel as a topical antimicrobial.9,10

Future Outlook

Aloe is currently being grown and harvested worldwide. It grows in most of Africa, southern Arabia, the Caribbean, Japan, Madagascar, the Mediterranean, and North and South America.11 It is extensively commercially produced and cultivated allowing a constant supply to be available at all times.

References

1 Grindlay D., Reynolds T. The aloe vera phenomenon: a review of the properties and modern uses of the leaf parenchymagel. Journal of Ethnopharmacology. 1986;16:117-151.
2 Crosswhite F, Crosswhite C. Aloe vera, plant symbolism and the threshing floor: light, life and good in our heritage. Desert Plants. 1984;6:43-50.
3 Goldberg A. Aloe: Aloe spp. Botanical Booklet Series #315. Austin, TX: American Botanical Council; 1999.
4 West DP, Zhu YF. Evaluation of aloe vera gel gloves in the treatment of dry skin associated with occupational exposure. Am J Infect Control. 2003 Feb;31(1):40-2.
5 Bautista-Perez R, Segura-Cobos D, Vasquez-Cruz B. In vitro antibradykinin activity of Aloe barbadensis gel. J Ethnopharmacol. July 2004;93(1):89-92.
6 Avijgan M. Phytotherapy: an alternative treatment for non-healing ulcers. J Wound Care. April 2004;13(4):157-158.
7 Yu H, Dong Z, Yang Z. Molecular biological study of aloe vera in the treatment of experimental allergic rhinitis in rat. Lin Chuang Er Bi Yan Hou Ke Za Zhi. May 2002;16(5):229-231.
8 Poor MR, Hall JE, Poor AS. Reduction in the incidence of alveolar osteitis in patients treated with the SaliCept patch, containing Acemannan hydrogel. J Oral Maxillofac Surg. April 2002;60(4):374-379.
9 Duansak D, Somboonwong J, Patumraj S. Effects of Aloe vera on leukocyte adhesion and TNF-alpha and IL-6 levels in burn wounded rats. Clin Hemorheol Microcirc. 2003;29(3-4):239-246.
10 Barrantes E, Guinea M. Inhibition of collagenase and metalloproteinases by aloins and aloe gel. Life Sci. January 3, 2003;72(7):843-850.
11 DerMarderosian A, Beutler JA, eds. The Review of Natural Products: The Most Complete Source of Natural Product Information. 3rd edition. St. Louis, MO: Facts and Comparisons, 2002.

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Healthy Ingredients...Alfalfa

Alfalfa
Medicago sativa
Family: Fabaceae

Introduction

Alfalfa is a perennial legume that grows up to 3 feet in height and produces blue-violet flowers from July to September.1 It was cultivated from a species which originated in southwestern Iran, the Caucasus, and eastern Anatolia.2 Alfalfa was domesticated for feeding animals in the Near East during the Bronze Age between 1000 and 2000 BCE and was being grown in Europe by 400 BCE.2 It is now cultivated throughout the world.3

History and Cultural Significance

Due in part to its high protein content, alfalfa is regarded by many as the best crop for feeding livestock.4 It was used in horse feed by Arabs who claimed that the plant made the horses swift and strong.1 Arabs gave the legume the name alfalfa which means “father of all foods”. They used alfalfa medicinally in the belief that the leaves possessed a diuretic effect that was useful in the treatment of kidney, bladder, and prostate disorders. Historically preparations of alfalfa leaves have been used to treat arthritis, diabetes, upset stomach, and asthma. The leaves are used as a nutritional supplement as they are high in protein, vitamins, and minerals.1 In India, the seeds of alfalfa have been used historically in a cooling poultice for boils.4 The mucilaginous (moist and slimy) fruits are utilized for coughs in Colombia. The seeds contain alkaloids that are believed to stimulate menstrual flow and lactation.4

Modern Research

One study suggests that alfalfa seeds in the diet may help support cardiovascular health in certain populations.5

Future Outlook

Information concerning the market statistics and sustainability of alfalfa pertains to its use as a livestock food crop. Aside from being considered an invasive weed in some areas and sometimes becoming contaminated with bacteria such as Salmonella and E. coli, there are no issues affecting the future of alfalfa.
References
1 DerMarderosian A, Beutler J, eds. The Review of Natural Products. 3rd ed. St. Louis, MO: Facts and Comparisons; 2002.
2 Iziko Museums of Cape Town website. Medicago sativa. Available at:http://www.museums.org.za/bio/plants/fabaceae/medicago_sativa.htm. Accessed on December 7, 2004.
3 University of Massachusetts website. Available at: http://www.umass.edu/cdl/publications/Alfadapt.htm. Accessed on December 7, 2004.
4 Purdue University website. Handbook of Energy Crops. Available at: http://www.hort.purdue.edu/newcrop/duke_energy/Medicago_sativa.html. Accessed December 7, 2004.
5 Molgaard J, et al. Alfalfa seeds lower low density lipoprotein cholesterol and apolipoprotein B concentrations in patients with type II hyperlipoproteinemia. Atherosclerosis 1987;65(1-2):173-179. Cited in DerMarderosian A, Beutler J, eds. The Review of Natural Products. 3rd ed. St. Louis, MO: Facts and Comparisons; 2002.

References

1 DerMarderosian A, Beutler J, eds. The Review of Natural Products. 3rd ed. St. Louis, MO: Facts and Comparisons; 2002.
2 Iziko Museums of Cape Town website. Medicago sativa. Available at:http://www.museums.org.za/bio/plants/fabaceae/medicago_sativa.htm. Accessed on December 7, 2004.
3 University of Massachusetts website. Available at: http://www.umass.edu/cdl/publications/Alfadapt.htm. Accessed on December 7, 2004.
4 Purdue University website. Handbook of Energy Crops. Available at: http://www.hort.purdue.edu/newcrop/duke_energy/Medicago_sativa.html. Accessed December 7, 2004.
5 Molgaard J, et al. Alfalfa seeds lower low density lipoprotein cholesterol and apolipoprotein B concentrations in patients with type II hyperlipoproteinemia. Atherosclerosis 1987;65(1-2):173-179. Cited in DerMarderosian A, Beutler J, eds. The Review of Natural Products. 3rd ed. St. Louis, MO: Facts and Comparisons; 2002.

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Trends in Blood Sugar Population

From 1980 through 2007, the percentage of the population with diagnosed diabetes increased in all age groups. In general, throughout the time period, people aged 65–74 years had the highest percentage, followed by people aged 75 or older, people aged 45–64 years, and people younger than 45 years of age. In 2007, the percentage of people aged 65–74 years with diagnosed diabetes (19.1%) was over 12 times that of people younger than 45 years of age (1.5%).

Click on the Link below for graph that depicts growth trend of diabetes by age groups.

http://www.cdc.gov/diabetes/statistics/prev/national/figbyage.htm

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Government Reins in Drug Promotion on Facebook

Novartis Warning Indicates Social Media Will Be Tough Arena for Pharma
By Edmund Lee

Published: August 10, 2010

NEW YORK (AdAge.com) -- In a sign that internet advertising is coming under more regulatory pressure, the Food and Drug Administration recently warned drug company Novartis that one of its Facebook promotions violated government policy.

The FDA urged the Switzerland-based drug maker to take down a Facebook sharing widget for its Tasigna product -- a drug used in the treatment of leukemia -- on its website. A common feature on many websites, Facebook widgets, or buttons, allow any user to share a piece of content by posting it to the newsfeed of their friends on Facebook. In the case of Novartis, its Tasigna post appeared on Facebook with a link and a short line of text explaining the use of the drug. But that was a violation of FDA requirements for disclosing all risk information about a drug.

"The shared content is misleading because it makes representations about the efficacy of Tasigna but fails to communicate any risk information associated with the use of this drug," the FDA letter states. The government agency went on to clarify that any links to outside landing pages that do outline risk information is not a sufficient solution. "For promotional materials to be truthful and non-misleading, they must contain risk information in each part as necessary to qualify any claims made about the drug," the FDA warning states.

Drug advertising generally comes under stricter guidelines than other forms of advertising, as evidenced by the sometimes overwrought page-length notices in print ads, as well as the quickly narrated voiceovers on TV commercials. Online advertising is not exempt from such practices, which suggests that the government agency's ruling has much wider implications for online advertising at large.

As more marketers find ways into increasingly popular social platforms such as Twitter and Facebook, they're also having to squeeze their messages into tight character constraints. Even Google paid searches are limited in size.

"This is their first shot across the bow about what the FDA is going to be looking for and what they're going to be expecting from pharmaceutical advertisers," explained Terri Seligman, a partner at law firm Frankfurt Kurnit Klein and Selz, where she specializes in advertising and marketing law. Ms. Seligman said this is part of a wider government trend of keeping watch over developments in online marketing. "Government is looking at advertisers and saying just because you're in this brave new world doesn't mean all bets are off," she said.

Internet advertising revenue from the pharmaceutical industry reached $22.7 billion for 2009, almost half of which comes from search advertising, according to a report from PricewaterhouseCoopers and the Interactive Advertising Bureau.

Google recently proposed a new standard format for sponsored links from pharmaceutical search advertising. A document prepared by Google executives Mary Ann Belliveau and Amy Cowan showed a mock-up of Google paid search links that included a short warning sentence followed by a "More info" link.

But according to the FDA's latest warning to Novartis, such a proposal wouldn't meet its threshold for including all risk information in any promotional material. Google declined to comment. Facebook would not return calls and e-mails seeking comment.

In a statement, Novartis said it "will continue to have active discussions with the FDA to understand fully all of the concerns. We also will assess all of our web assets and materials based on these concerns."

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Body Mass Index

Body Mass Index (BMI) is a number calculated from a person's weight and height. BMI provides a reliable indicator of body fatness for most people and is used to screen for weight categories that may lead to health problems.

Calculate your Body Mass Index by clicking on the link below:

http://www.cdc.gov/healthyweight/assessing/bmi/index.html

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Herbs to fight fat and diabetes

Functional Foods and Nutraceuticals
February 2005

Obesity is a public health concern in the United States, and millions of people try to lose weight each year through diet, exercise, hypnotherapy, and other means. Being overweight stresses the body in various ways. People who are overweight have imbalances in their endocrine system that lead to insulin resistance and the metabolic syndrome. Insulin is a hormone responsible for moving carbohydrates, the principle energy source for the body, into cells where it can be utilized. When cells are unable to use insulin, blood sugar rises. When blood sugar is elevated and the cells are unable use the sugar to make energy, sugars are converted by the liver into fat. Botanical supplements can help restore insulin sensitivity and improve the metabolic syndrome.

Four plants that increase insulin sensitivity are mentioned in this article. They are fenugreek (Trigonella foenum-graecum), Gymnema (Gymnema sylvestre), banaba (Lagerstroemea spp.), and bitter melon (Momordica charantia). Fenugreek helps control blood sugar by stimulating the release of insulin, and is used extensively in the treatment of diabetes. Supplementing with 15 g/day fenugreek "significantly reduced glucose levels after meals" in one human study.

Gymnema is also called gur-mar, or "sugar destroyer." It has the interesting ability to temporarily wipe out the ability to taste sugar when placed on the tongue, and to control blood sugar levels when ingested. It is native to India, where it has been used in Ayurvedic medicine for centuries. Gymnema leaves reduce blood glucose and stimulate insulin secretion. Similarly, banaba leaf also reduces blood glucose. Unlike fenugreek and gymnema, however, banaba does not appear to increase insulin secretion. Rather, it increases the ability of the body to use the insulin it naturally produces. Banaba leaf contains corosolic acid, "reduced serum glucose in people with type 2 diabetes, but did not reduce serum glucose in healthy individuals." The recommended dose of banaba is 16–48 mg of corosolic acid daily. Animal studies have shown that banaba leaf reduces triglycerides, fat mass, serum insulin and urinary glucose excretion.

http://www.functionalingredientsmag.com/

http://www.ffnmag.com/ASP/articleDisplay.asp?strArticleId=646&strSite=FFNSITE&Scree
n=CURRENTISSUE
(Accessed July 6, 2005).

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Added sugar: Don't get sabotaged by sweeteners #7

Different names for added sugar

Sugar goes by many different names, depending on its source and how it was made. This can make it confusing to identify added sugar, even when you read ingredient lists and food labels. One easy way: Check for ingredients ending in "ose" &mdsah; that's the chemical name for many types of sugar, such as fructose.

Here's a look at common types of sugar and added sugar:

· Brown sugar. Granulated white sugar with added molasses for flavor and color, commonly used in baking.

· Cane juice and cane syrup. Sugar from processed sugar cane. Further processing produces brown or white solid cane sugar.

· Confectioners' sugar. Granulated white sugar that has been ground into a fine powder, sometimes with a small amount of cornstarch. Commonly used in icings and whipped toppings.

· Corn sweeteners and corn syrup. Corn sugars and corn syrups made from corn and processed cornstarch.

· Dextrose. Another name for glucose.

· Fructose. Sugar that occurs naturally in fruits, vegetables and honey.

· Fruit juice concentrate. A form of sugar made when water is removed from whole juice to make it more concentrated.

· Glucose. A simple sugar that provides your body's main source of energy. Also called blood sugar because it circulates in your blood.

· Granulated white sugar. This is table sugar, or pure crystallized sucrose, made by processing raw sugar from sugar cane or sugar beets. It's commonly used in baking or to sweeten tea or coffee.

· High fructose corn syrup. The most common sweetener in processed foods and beverages, this is a combination of fructose and glucose made by processing corn syrup.

· Honey. A mix of glucose, fructose and sucrose created from nectar made by bees.

· Invert sugar. Used as a food additive to preserve freshness and prevent shrinkage, this is a mix of fructose and glucose made by processing sucrose.

· Lactose. Sugar that occurs naturally in milk.

· Maltose. Starch and malt broken down into simple sugars and used commonly in beer, bread and baby food.

· Malt syrup. A grain syrup made from evaporated corn mash and sprouted barley.

· Molasses. The thick, dark syrup that's left after sugar beets or sugar cane is processed for table sugar.

· Sucrose. The chemical name for granulated white sugar (table sugar).

· Syrup. Sugar comes in many forms of syrup, a thick, sweet liquid that can be made from the processing of sugar or from sugar cane, grains such as corn or rice, maple sap, and other sources.

· White sugar. Same as granulated white sugar (table sugar).

By Mayo Clinic staff

http://www.mayoclinic.com/health/added-sugar/MY00845

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Added sugar: Don't get sabotaged by sweeteners #6

Recognizing added sugar

If you're not sure which foods and beverages contain added sugar, don't despair. First, know that among the biggest culprits behind excessive amounts of added sugar are soft drinks and sugary fruit drinks.

Ways to spot added sugar:

• Read the front of the food package. Some, but not all packages, state whether an item is sugar-free or contains no added sugar. But be aware that some sugar-free products may contain sugar substitutes, and some of these can cause stomach or digestive upset.

• Check the ingredient list. Ingredients are listed in descending order by weight. So if you see sugar listed among the first few ingredients, the product might be high in added sugar. Know that sugar goes by many different names, though — it may not be easy to spot added sugar even in the ingredient list. And natural sugars generally aren't included in the ingredient list.

• Read the Nutrition Facts label. The label is required to list an item's total amount of sugar per serving. However, it doesn't distinguish between added sugar and naturally occurring sugar.

• Check for grocery store nutrition rating systems. These nutrition rating systems, such as Guiding Stars and NuVal, use symbols, scores or colors to indicate how a product rates in terms of calories, fiber, fat, sodium, and sometimes sugar and other nutrients.

Different names for added sugar

Sugar goes by many different names, depending on its source and how it was made. This can make it confusing to identify added sugar, even when you read ingredient lists and food labels. One easy way: Check for ingredients ending in "ose" &mdsah; that's the chemical name for many types of sugar, such as fructose.

Here's a look at common types of sugar and added sugar:

• Brown sugar. Granulated white sugar with added molasses for flavor and color, commonly used in baking.

• Cane juice and cane syrup. Sugar from processed sugar cane. Further processing produces brown or white solid cane sugar.

• Confectioners' sugar. Granulated white sugar that has been ground into a fine powder, sometimes with a small amount of cornstarch. Commonly used in icings and whipped toppings.

• Corn sweeteners and corn syrup. Corn sugars and corn syrups made from corn and processed cornstarch.

• Dextrose. Another name for glucose.

• Fructose. Sugar that occurs naturally in fruits, vegetables and honey.

• Fruit juice concentrate. A form of sugar made when water is removed from whole juice to make it more concentrated.

• Glucose. A simple sugar that provides your body's main source of energy. Also called blood sugar because it circulates in your blood.

• Granulated white sugar. This is table sugar, or pure crystallized sucrose, made by processing raw sugar from sugar cane or sugar beets. It's commonly used in baking or to sweeten tea or coffee.

• High fructose corn syrup. The most common sweetener in processed foods and beverages, this is a combination of fructose and glucose made by processing corn syrup.

• Honey. A mix of glucose, fructose and sucrose created from nectar made by bees.

• Invert sugar. Used as a food additive to preserve freshness and prevent shrinkage, this is a mix of fructose and glucose made by processing sucrose.

• Lactose. Sugar that occurs naturally in milk.

• Maltose. Starch and malt broken down into simple sugars and used commonly in beer, bread and baby food.

• Malt syrup. A grain syrup made from evaporated corn mash and sprouted barley.

• Molasses. The thick, dark syrup that's left after sugar beets or sugar cane is processed for table sugar.

• Sucrose. The chemical name for granulated white sugar (table sugar).

• Syrup. Sugar comes in many forms of syrup, a thick, sweet liquid that can be made from the processing of sugar or from sugar cane, grains such as corn or rice, maple sap, and other sources.

• White sugar. Same as granulated white sugar (table sugar).

By Mayo Clinic staff

http://www.mayoclinic.com/health/added-sugar/MY00845

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Added sugar: Don't get sabotaged by sweeteners #5

How to reduce added sugar in your diet

If you want to reduce the added sugar in your diet, follow these tips:

· Cut out sugary, nondiet sodas.

· Limit candy, gum and other sweets that are high in added sugar.

· Choose breakfast cereals carefully. Although healthy breakfast cereals can contain added sugar to make them more appealing to children, skip the non-nutritious, sugary and frosted cereals.

· Have fresh fruit for dessert instead of cakes, cookies, pies and other sweets.

· If you choose canned fruit, make sure it's packed in water or juice, not syrup.

· Have your children drink more milk or water and less fruit juice and fruit drinks — and yourself, too. Even 100 percent fruit juice has a high concentration of sugar.

· Eat fewer added-sugar processed foods, such as sweetened grains like honey-nut waffles and some microwaveable meals.

· Go easy on the condiments — sugar is added to salad dressings and ketchup.

· Opt for reduced-sugar varieties of syrups, jams, jellies and preserves.

· Be aware that dairy-based desserts and processed milk products, such as ice cream and sweetened yogurt, can contain lots of added sugar.

· Avoid blended coffee drinks with flavored syrup and sweet toppings.

· Drink alcohol only in moderation, since it contains sugar.

· Snack on vegetables, fruit, low-fat cheese, whole-grain crackers, and low-fat, low-calorie yogurt instead of candy, pastries and cookies.

By Mayo Clinic staff

http://www.mayoclinic.com/health/added-sugar/MY00845

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Back 2 Basic Nutrition Blog

We'd invite you to check out our second blog.

See link below:

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Added sugar: Don't get sabotaged by sweeteners #4

Recommendations for consuming added sugar

So how much added sugar should you eat? Unfortunately, it's not necessarily clear-cut. Health experts do agree that the calories you get from foods and drinks with added sugar are discretionary — you can have them, but it's not recommended. Discretionary calories are calories from sweets, fats and alcohol that should be included in your diet only if you have calories to spare after eating nutritious meals during the day, including plenty of fruits and vegetables, whole grains, low-fat dairy products and lean proteins.

The U.S. Department of Agriculture (USDA) Dietary Guidelines for Americans, which provides recommendations on good dietary habits to promote health and reduce the risk of diseases, doesn't spell out how much added sugar you should get. But the guidelines do suggest the number of discretionary calories you can have based on your situation, such as age and physical activity level. For example, if you should consume 2,000 calories a day for a healthy diet, 267 of those calories would be discretionary calories that you could "spend" on food or drinks that contain added sugar, solid fats and alcohol. The more you have of one, the less you can have of another. For instance, you could consume all of your discretionary calories either by eating one sugary snack or by having a couple of alcoholic drinks.

The American Heart Association (AHA), however, is so concerned about health problems related to the excess consumption of added sugar that in August 2009 it issued specific recommendations. These recommendations go beyond the guidance from the USDA. The AHA recommends that no more than half of your discretionary allowance of calories come from added sugar.

In general, the AHA says that most American women should consume no more than 100 calories a day from added sugar, and that most American men should consume no more than 150 calories a day from added sugar — and that even less is better. That's about 6 teaspoons of added sugar for women and 9 for men. Your age and activity level help determine the specific amount of added sugar suitable for you. To put things into perspective, one 12-ounce can of a sweetened soft drink contains 8 teaspoons of added sugar, or about 130 calories.

Most Americans get more than 22 teaspoons a day of added sugar — or 355 calories — far exceeding both USDA guidelines and American Heart Association recommendations.

By Mayo Clinic staff

http://www.mayoclinic.com/health/added-sugar/MY00845

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Added sugar: Don't get sabotaged by sweeteners #3

Why added sugar can be a problem

Added sugar probably isn't harmful in small amounts. But there's no health advantage to consuming any amount of added sugar. And too much added sugar, and in some cases naturally occurring sugar, can lead to such health problems as:

· Tooth decay. All forms of sugar promote tooth decay by allowing bacteria to grow. The more often and longer you snack on foods and beverages with either natural sugar or added sugar, the more likely you are to develop cavities, especially if you don't practice good oral hygiene.

· Poor nutrition. If you fill up on foods laden with added sugar, you may skimp on nutritious foods, which means you could miss out on important nutrients, vitamins and minerals. Regular soda plays an especially big role. It's easy to fill up on sweetened soft drinks and skip low-fat milk and even water — giving you lots of extra sugar and calories and no nutritional value.

· Weight gain. There's usually no single cause for being overweight or obese. But added sugar likely contributes to the problem. One reason is that added sugar helps makes food taste better, and that may encourage you to keep eating even when you don't need to or aren't actually hungry. Sugar is also very energy dense, which means a small amount of food or drink with added sugar has a large amount of calories.

· Increased triglycerides. Some evidence suggests that eating an excessive amount of added sugar can increase triglyceride levels, boosting your risk of heart disease.

By Mayo Clinic staff

http://www.mayoclinic.com/health/added-sugar/MY00845

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Added sugar: Don't get sabotaged by sweeteners #2

Why added sugar is in so many foods

All sugar, whether natural or processed, is a type of simple carbohydrate that your body uses for energy. Sugar occurs naturally in some unprocessed foods that are staples of a healthy diet — fruits, vegetables, milk and some grains. Various forms of processed sugars and syrups also are added to foods and beverages, especially nondiet soft drinks — these are known as added sugar.

While added sugar has no nutritional value, it serves many functions in food manufacturing. Added sugar:

· Boosts flavor
· Gives baked goods texture and color
· Helps preserve foods such as jams and jellies
· Fuels fermentation, which produces alcohol and enables bread to rise
· Serves as a bulking agent in baked goods and ice cream
· Balances the acidity of foods containing vinegar and tomatoes

In some cases, adding a small amount of sugar may be helpful. For instance, adding a small amount of sugar to healthy breakfast cereals and reduced-fat milk products can make these healthy options more appealing to children who might otherwise avoid them.

By Mayo Clinic staff

http://www.mayoclinic.com/health/added-sugar/MY00845

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Added sugar: Don't get sabotaged by sweeteners

Do you know how much sugar is in your diet? See why added sugar is a concern and how you can cut back.

By Mayo Clinic staff

If you're like many people, you may be eating and drinking more sugar than ever because it's added to so many foods and beverages. But this added sugar may be one of the factors in the rise in obesity and other health problems.

Does that mean you can or should avoid all sugar? Not necessarily. Sugar occurs naturally in some healthy foods. But other foods and beverages, especially sweetened soft drinks, may be high in added sugar — and low in nutritional value. Added sugar does little more than add extra calories to your diet and set the stage for potential health problems.

Learn more about added sugar, including the types of added sugar, where it's most commonly found and how you can cut back on added sugar in your diet. When you know more about added sugar, you can be a savvy consumer — and maybe a healthier one, too.

By Mayo Clinic staff

http://www.mayoclinic.com/health/added-sugar/MY00845

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Aging and Longevity Tied to Specific Brain Region in Mice

ScienceDaily (July 29, 2010) — Researchers watched two groups of mice, both nearing the end of a two-day fast. One group was quietly huddled together, but the other group was active and alert. The difference? The second set of mice had been engineered so their brains produced more SIRT1, a protein known to play a role in aging and longevity.

"This result surprised us," says the study's senior author Shin-ichiro Imai, MD, PhD, an expert in aging research at Washington University School of Medicine in St. Louis. "It demonstrates that SIRT1 in the brain is tied into a mechanism that allows animals to survive when food is scarce. And this might be involved with the lifespan-increasing effect of low-calorie diets."

Imai explains that the mice with increased brain SIRT1 have internal mechanisms that make them use energy more efficiently, which helps them move around in search of food even after a long fast. This increased energy-efficiency could help delay aging and extend lifespan.

The research findings are published in the July 28 issue of the Journal of Neuroscience.

Imai's past research demonstrated that SIRT1 is at the center of a network that connects metabolism and aging. A form of the gene is found in every organism on earth. The gene coordinates metabolic reactions throughout the body and manages the body's response to nutrition. SIRT1 is activated under low-calorie conditions, which have been shown to extend the life spans of laboratory animals.

The researchers found that the key to the mice's extra activity lies in a small region of the brain called the hypothalamus, which controls basic life functions such as hunger, body temperature, stress response and sleep-wake cycles.

At the start of the research project, the study's lead author Akiko Satoh, PhD, a postdoctoral research associate in developmental biology, saw that mice on low-calorie diets had increased amounts of SIRT1 in specific regions of the hypothalamus and that neurons in the same regions were activated.

So the research team developed mice that continually produced higher amounts of SIRT1 in their brains to see what the effect would be. That's when Satoh observed the mice's unusual level of activity under fasting conditions.
"This is the first time that it has been demonstrated that SIRT1 is a central mediator for behavior adaptation to low-calorie conditions," Satoh says.

Interestingly, these mice, called BRASTO (brain-specific SIRT1-overexpressing) mice, also maintained higher body temperatures after a 48-hour fast than ordinary mice, which experience a drop in body temperature during fasting.
"The BRASTO mice have a better capability to come up with energy to achieve a higher body temperature and increased activity level when food is restricted," says Imai, associate professor of developmental biology and of medicine.

The team also examined mice that had no ability to produce SIRT1 in their brains. During diet-restricting conditions, these mice did not increase their activity, and their body temperature dropped more than normal, giving further evidence that SIRT1 was essential for high-activity, high-temperature responses.

As the researchers looked further into the role of SIRT1 in the hypothalamus, they found that during diet restriction, SIRT1 enhanced the production of a specific neural receptor in the hypothalamus involved in regulating metabolic rate, food intake and insulin sensitivity. Furthermore, mice with increased brain SIRT1 had a higher neural response to the gut hormone, ghrelin, which is known to stimulate the hypothalamus during low-calorie conditions. Both findings add weight to a significant role for SIRT1 in the hypothalamic response to a restricted diet.

The scientists are continuing to study the BRASTO mice to see if they live longer than ordinary mice.

Their work suggests that the brain, and particularly the hypothalamus, might play a dominant role in governing the pace of aging. They believe their studies could eventually provide clues for increasing productive aging in people.

"If we can enhance the function of the human hypothalamus by manipulating SIRT1, we could potentially overcome some health problems associated with aging," Imai says. "One example is anorexia of aging in which elderly people lose the drive to eat. It is possible that enhancing SIRT1 could alleviate behavioral problems like this."


http://www.sciencedaily.com/releases/2010/07/100728155558.htm

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Brown Rice & Other Whole Grains May Reduce Diabetes Risk

Published June 16, 2010

In a new study, researchers from the Harvard School of Public Health (HSPH) have found that eating five or more servings of white rice per week was associated with an increased risk of type 2 diabetes. In contrast, eating two or more servings of brown rice per week was associated with a lower risk of the disease.

The researchers estimated that replacing 50 grams of white rice (just one third of a typical daily serving) with the same amount of brown rice would lower risk of type 2 diabetes by 16%. The same replacement with other whole grains, such as whole wheat and barley, was associated with a 36% reduced risk.

The study is the first to specifically examine white rice and brown rice in relation to diabetes risk among Americans, said Qi Sun, who did the research while at HSPH and is now an instructor of medicine at Brigham and Women’s Hospital in Boston. “Rice consumption in the U.S. has dramatically increased in recent decades. We believe replacing white rice and other refined grains with whole grains, including brown rice, would help lower the risk of type 2 diabetes,” said Sun.

The study appears online in the journal Archives of Internal Medicine.

Brown rice is superior to white rice when it comes to fiber content, minerals, vitamins, and phytochemicals, and it often does not generate as large an increase in blood sugar levels after a meal. Milling and polishing brown rice removes most vitamins and minerals. In addition, milling strips away most of its fiber, which helps deter diabetes by slowing the rush of sugar (glucose) into the bloodstream.

The researchers, led by Sun, and senior author Frank Hu, professor of nutrition and epidemiology at HSPH, examined white and brown rice consumption in relation to type 2 diabetes risk in 157,463 women and 39,765 men participating in the Brigham and Women’s Hospital-based Nurses’ Health Study I and II and the Health Professionals Follow-up Study. The researchers analyzed responses to questionnaires about diet, lifestyle and health conditions which participants completed every four years. They documented 5500 cases of type 2 diabetes during 22 years of follow-up in NHS 1 participants, 2359 cases over 14 years in NHS II participants and 2648 cases over 20 years in HPFS participants.

Researchers found the biggest consumers of white rice were less likely to have European ancestry or to smoke and more likely to have a family history of diabetes. Eating brown rice was not associated with ethnicity but with a more health-conscious diet and lifestyle. In the analysis, researchers adjusted for a variety of factors that could influence the results, including age, body mass index, smoking status, alcohol intake, family history of diabetes and other dietary habits, and found that the trend of increased risk associated with high white rice consumption remained. Because ethnicity was associated with both white rice consumption and diabetes risk, the researchers conducted a secondary analysis of white participants only and found similar results.

Because brown rice consumption was low in the study population, the researchers could not determine whether brown rice intake at much higher levels was associated with a further reduction in diabetes risk. Substitution of other whole grains for white rice was more strongly associated with lowering diabetes risk. This observation, said the researchers, may result from more reliable estimates based on participants’ higher consumption of whole grains other than brown rice.

The current Dietary Guidelines for Americans, released by the U.S. government, identifies grains, including rice, as one of the primary sources of carbohydrates and recommends that at least half come from whole grains. Americans are eating more rice—but it’s mostly white. “From a public health point of view, whole grains, rather than refined carbohydrates, such as white rice, should be recommended as the primary source of carbohydrates for the U.S. population,” said Hu, “These findings could have even greater implications for Asian and other populations in which rice is a staple food.”

This study was supported by the National Institutes of Health.


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