Drug employed to calm or sedate people or animals
Habitat: Wild and cultivated throughout India in damp marshy places from 900 to 1,800 m; common in Manipur and Naga Hills.
English: Sweet Flag, Calamus.Ayurvedic: Vachaa, Ugragandhaa, Ugraa, Golomi, Shadgranthaa, Shataparvaa, Tikshnagandhaa, Kshudra-patra, Maangalyaa, Ghor- bach.Unani: Waj-e-Turki, Waj.Siddha/Tamil: Vasambu.Action: Rhizome—nervine tonic, hypotensive, tranquilizer, sedative (with neuroleptic and antianxiety properties), analgesic, spasmolytic, anticonvulsant; used for bronchial catarrh, chronic diarrhoea and dysentery.
Along with other therapeutic applications, The Ayurvedic Pharmacopoeia of India indicates the use of the dried rhizomes as a brain tonic in weak memory, psychoneurosis and epilepsy.Four types of Calamus are used in herbal medicine: type I—Acorus calamus L. var. americanus, a diploid American var.; type II—var. vulgaris L. (var. calamus), a European triploid; type III and type IV—var. augustatus Bess. and var. versus L., subtropical tetraploids.Beta-asarone is carcinogenic in animals. Volatile oil of types II, III and IV—major constituent is usually beta- asarone (isoasarone), up to 96%. Indian calamus oil contains asarone up to 82% and its beta-isomer. In type I, beta-asarone and other phenylpropa- noids are absent. It is superior in spasmolytic activity to the other types.Indian practitioners mostly use A. calamus externally. Shveta Vachaa (Haimavati, equated with Acorus gra- mineus Scoland. Ex Ait., a diploid, is used internally. Unani physicians use Paris polyphylla Sim. as Khuraasaani Bach.The essential oil-free alcoholic extract of A. calamus possesses sedative and analgesic properties.Alpha-asarone potentiates pento- barbital, accounts for some, but not all, neurodepressive activity. Beta-asarone is reportedly hallucinogenic. (Francis Brinker.)The ethanolic extract of rhizomes show significant antisecretory and an- tiulcerogenic activity; also, protective effect against cytodestructive agents, experimentally.Dosage: Rhizome—60-120 mg powder. (API Vol. II.)... acorus calamusHabitat: Native to Europe; cultivated in northwestern Himalayas and in hills of Uttar Pradesh, Himachal Pradesh and southern India.
English: Celery.Ayurvedic: Ajmodaa, Ajmoda, Ajmodikaa, Dipyaka.Unani: Karafs.Siddha/Tamil: Celery-keerai.Folk: Ajmodaa.Action: Anti-inflammatory (used in rheumatic disorders, inflammation of the urinary tract), diuretic, carminative, nervine, sedative, antiemetic, antispasmodic, antiseptic (used in bronchitis, asthma, as well as liver and spleen diseases), emmenagogue. Essential oil from seeds—tranquilizer, anticonvulsant, antifungal. Seeds are used in the treatment of chronic skin disorders including psoriasis.
Key application: As diuretic. (The British Herbal Pharmacopoeia.)Celery yields an essential oil (3%), major constituent being d-limonene (50%) and phathalides and beta-seli- nene; coumarins, furanocoumarins (bergapten); flavonoids (apiin and api- genin). Alkaloid fraction of seeds showed tranquilizing activity in animals. The phthalides are sedative in mice and exhibit antiepileptic activity in rats and mice. The aqueous extract of the celery has been shown to reduce adjuvant-induced arthritis in rats, and to be hypotensive in patients as well as animals. The tincture of the plant exhibits drop in blood pressure accompanied by an increase in urine output.... apium graveolensNutritional Profile Energy value (calories per serving): Low Protein: Moderate Fat: None Saturated fat: None Cholesterol: None Carbohydrates: High Fiber: None Sodium: Low Major vitamin contribution: B vitamins Major mineral contribution: Phosphorus
About the Nutrients in This Food Beer and ale are fermented beverages created by yeasts that convert the sugars in malted barley and grain to ethyl alcohol (a.k.a. “alcohol,” “drink- ing alcohol”).* The USDA /Health and Human Services Dietary Guidelines for Americans defines one drink as 12 ounces of beer, five ounces of wine, or 1.25 ounces of distilled spirits. One 12-ounce glass of beer has 140 calo- ries, 86 of them (61 percent) from alcohol. But the beverage—sometimes nicknamed “liquid bread”—is more than empty calories. Like wine, beer retains small amounts of some nutrients present in the food from which it was made. * Because yeasts cannot digest t he starches in grains, t he grains to be used in mak ing beer and ale are allowed to germinate ( “malt” ). When it is t ime to make t he beer or ale, t he malted grain is soaked in water, forming a mash in which t he starches are split into simple sugars t hat can be digested (fermented) by t he yeasts. If undisturbed, t he fermentat ion will cont inue unt il all t he sugars have been digested, but it can be halted at any t ime simply by raising or lowering t he temperature of t he liquid. Beer sold in bott les or cans is pasteurized to k ill t he yeasts and stop t he fermentat ion. Draft beer is not pasteurized and must be refrigerated unt il tapped so t hat it will not cont inue to ferment in t he container. The longer t he shipping t ime, t he more likely it is t hat draft beer will be exposed to temperature variat ions t hat may affect its qualit y—which is why draft beer almost always tastes best when consumed near t he place where it was brewed. The Nutrients in Beer (12-ounce glass)
| Nutrients | Beer | %R DA |
| Calcium | 17 mg | 1.7 |
| Magnesium | 28.51 mg | 7–9* |
| Phosphorus | 41.1 mg | 6 |
| Potassium | 85.7 mg | (na) |
| Zinc | 0.06 mg | 0.5– 0.8* |
| Thiamin | 0.02 mg | 1.6 –1.8* |
| R iboflavin | 0.09 mg | 7– 8* |
| Niacin | 1.55 mg | 10 |
| Vitamin B6 | 0.17 mg | 13 |
| Folate | 20.57 mcg | 5 |
Diets That May Restrict or Exclude This Food Bland diet Gluten-free diet Low-purine (antigout) diet
Buying This Food Look for: A popular brand that sells steadily and will be fresh when you buy it. Avoid: Dusty or warm bottles and cans.
Storing This Food Store beer in a cool place. Beer tastes best when consumed within two months of the day it is made. Since you cannot be certain how long it took to ship the beer to the store or how long it has been sitting on the grocery shelves, buy only as much beer as you plan to use within a week or two. Protect bottled beer and open bottles or cans of beer from direct sunlight, which can change sulfur compounds in beer into isopentyl mercaptan, the smelly chemical that gives stale beer its characteristic unpleasant odor.
When You Are Ready to Serve This Food Serve beer only in absolutely clean glasses or mugs. Even the slightest bit of grease on the side of the glass will kill the foam immediately. Wash beer glasses with detergent, not soap, and let them drain dry rather than drying them with a towel that might carry grease from your hands to the glass. If you like a long-lasting head on your beer, serve the brew in tall, tapering glasses to let the foam spread out and stabilize. For full flavor, serve beer and ales cool but not ice-cold. Very low temperatures immo- bilize the molecules that give beer and ale their flavor and aroma.
What Happens When You Cook This Food When beer is heated (in a stew or as a basting liquid), the alcohol evaporates but the flavor- ing agents remain intact. Alcohol, an acid, reacts with metal ions from an aluminum or iron pot to form dark compounds that discolor the pot or the dish you are cooking in. To prevent this, prepare dishes made with beer in glass or enameled pots.
Medical Uses and/or Benefits Reduced risk of heart attack. Data from the American Cancer Society’s Cancer Prevention Study 1, a 12-year survey of more than 1 million Americans in 25 states, shows that men who take one drink a day have a 21 percent lower risk of heart attack and a 22 percent lower risk of stroke than men who do not drink at all. Women who have up to one drink a day also reduce their risk of heart attack. Numerous later studies have confirmed these findings. Lower risk of stroke. In January 1999, the results of a 677-person study published by researchers at New York Presbyterian Hospital-Columbia University showed that moder- ate alcohol consumption reduces the risk of stroke due to a blood clot in the brain among older people (average age: 70). How the alcohol prevents stroke is still unknown, but it is clear that moderate use of alcohol is a key. Heavy drinkers (those who consume more than seven drinks a day) have a higher risk of stroke. People who once drank heavily, but cut their consumption to moderate levels, can also reduce their risk of stroke. Numerous later studies have confirmed these findings. Lower cholesterol levels. Beverage alcohol decreases the body’s production and storage of low-density lipoproteins (LDLs), the protein and fat particles that carr y cholesterol into your arteries. As a result, people who drink moderately tend to have lower cholesterol levels and higher levels of high density lipoproteins (HDLs), the fat and protein particles that carr y cholesterol out of the body. The USDA /Health and Human Services Dietar y Guidelines for Americans defines moderation as two drinks a day for a man, one drink a day for a woman. Stimulating the appetite. Alcoholic beverages stimulate the production of saliva and the gastric acids that cause the stomach contractions we call hunger pangs. Moderate amounts of alcoholic beverages, which may help stimulate appetite, are often prescribed for geriatric patients, convalescents, and people who do not have ulcers or other chronic gastric problems that might be exacerbated by the alcohol. Dilation of blood vessels. Alcohol dilates the capillaries (the tiny blood vessels just under the skin), and moderate amounts of alcoholic beverages produce a pleasant flush that temporar- ily warms the drinker. But drinking is not an effective way to warm up in cold weather since the warm blood that flows up to the capillaries will cool down on the surface of your skin and make you even colder when it circulates back into the center of your body. Then an alco- hol flush will make you perspire, so that you lose more heat. Excessive amounts of beverage alcohol may depress the mechanism that regulates body temperature.
Adverse Effects Associated with This Food Increased risk of breast cancer. In 2008, scientists at the National Cancer Institute released data from a seven-year survey of more than 100,000 postmenopausal women showing that even moderate drinking (one to two drinks a day) may increase by 32 percent a woman’s risk of developing estrogen-receptor positive (ER+) and progesterone-receptor positive (PR+) breast cancer, tumors whose growth is stimulated by hormones. No such link was found between consuming alcohol and the risk of developing ER-/PR- tumors (not fueled by hor- mones). The finding applies to all types of alcohol: beer, wine, and spirits. Increased risk of oral cancer (cancer of the mouth and throat). Numerous studies confirm the American Cancer Society’s warning that men and women who consume more than two drinks a day are at higher risk of oral cancer than are nondrinkers or people who drink less. Note: The Dietary Guidelines for Americans describes one drink as 12 ounces of beer, five ounces of wine, or 1.5 ounces of distilled spirits. Increased risk of cancer of the colon and rectum. In the mid-1990s, studies at the University of Oklahoma suggested that men who drink more than five beers a day are at increased risk of rectal cancer. Later studies suggested that men and women who are heavy beer or spirits drinkers (but not those who are heavy wine drinkers) have a higher risk of colorectal cancers. Further studies are required to confirm these findings. Fetal alcohol syndrome. Fetal alcohol syndrome is a specific pattern of birth defects—low birth weight, heart defects, facial malformations, and mental retardation—first recognized in a study of babies born to alcoholic women who consumed more than six drinks a day while pregnant. Subsequent research has found a consistent pattern of milder defects in babies born to women who consume three to four drinks a day or five drinks on any one occasion while pregnant. To date, there is no evidence of a consistent pattern of birth defects in babies born to women who consume less than one drink a day while pregnant, but two studies at Columbia University have suggested that as few as two drinks a week while preg- nant may raise a woman’s risk of miscarriage. (“One drink” means 12 ounces of beer, five ounces of wine, or 1.25 ounces of distilled spirits.) Alcoholism. Alcoholism is an addiction disease, the inability to control one’s alcohol consumption. It is a potentially life-threatening condition, with a higher risk of death by accident, suicide, malnutrition, or acute alcohol poisoning, a toxic reaction that kills by para- lyzing body organs, including the heart. Malnutrition. While moderate alcohol consumption stimulates appetite, alcohol abuse depresses it. In addition, an alcoholic may drink instead of eating. When an alcoholic does eat, excess alcohol in his/her body prevents absorption of nutrients and reduces the ability to synthesize new tissue. Hangover. Alcohol is absorbed from the stomach and small intestine and carried by the bloodstream to the liver, where it is oxidized to acetaldehyde by alcohol dehydrogenase (ADH), the enzyme our bodies use to metabolize the alcohol we produce when we digest carbohydrates. The acetaldehyde is converted to acetyl coenzyme A and either eliminated from the body or used in the synthesis of cholesterol, fatty acids, and body tissues. Although individuals vary widely in their capacity to metabolize alcohol, on average, normal healthy adults can metabolize the alcohol in one quart of beer in approximately five to six hours. If they drink more than that, they will have more alcohol than the body’s natural supply of ADH can handle. The unmetabolized alcohol will pile up in the bloodstream, interfering with the liver’s metabolic functions. Since alcohol decreases the reabsorption of water from the kidneys and may inhibit the secretion of an antidiuretic hormone, they will begin to urinate copiously, losing magnesium, calcium, and zinc but retaining more irritating uric acid. The level of lactic acid in the body will increase, making them feel tired and out of sorts; their acid-base balance will be out of kilter; the blood vessels in their heads will swell and throb; and their stomachs, with linings irritated by the alcohol, will ache. The ultimate result is a “hangover” whose symptoms will disappear only when enough time has passed to allow their bodies to marshal the ADH needed to metabolize the extra alcohol in their blood. Changes in body temperature. Alcohol dilates capillaries, tiny blood vessels just under the skin, producing a “flush” that temporarily warms the drinker. But drinking is not an effective way to stay warm in cold weather. Warm blood flowing up from the body core to the surface capillaries is quickly chilled, making you even colder when it circulates back into your organs. In addition, an alcohol flush triggers perspiration, further cooling your skin. Finally, very large amounts of alcohol may actually depress the mechanism that regulates body temperature. Impotence. Excessive drinking decreases libido (sexual desire) and interferes with the ability to achieve or sustain an erection. “Beer belly.” Data from a 1995, 12,000 person study at the University of North Carolina in Chapel Hill show that people who consume at least six beers a week have more rounded abdomens than people who do not drink beer. The question left to be answered is which came first: the tummy or the drinking.
Food/Drug Interactions Acetaminophen (Tylenol, etc.). The FDA recommends that people who regularly have three or more drinks a day consult a doctor before using acetaminophen. The alcohol/acetamino- phen combination may cause liver failure. Disulfiram (Antabuse). Taken with alcohol, disulfiram causes flushing, nausea, low blood pressure, faintness, respiratory problems, and confusion. The severity of the reaction gener- ally depends on how much alcohol you drink, how much disulfiram is in your body, and how long ago you took it. Disulfiram is used to help recovering alcoholics avoid alcohol. (If taken with alcohol, metronidazole [Flagyl], procarbazine [Matulane], quinacrine [Atabrine], chlorpropamide (Diabinase), and some species of mushrooms may produce a mild disulfi- ramlike reaction.) Anticoagulants. Alcohol slows the body’s metabolism of anticoagulants (blood thinners) such as warfarin (Coumadin), intensif ying the effect of the drugs and increasing the risk of side effects such as spontaneous nosebleeds. Antidepressants. Alcohol may increase the sedative effects of antidepressants. Drinking alcohol while you are taking a monoamine oxidase (M AO) inhibitor is especially hazard- ous. M AO inhibitors inactivate naturally occurring enzymes in your body that metabolize tyramine, a substance found in many fermented or aged foods. Tyramine constricts blood vessels and increases blood pressure. If you eat a food containing tyramine while you are taking an M AO inhibitor, you cannot effectively eliminate the tyramine from your body. The result may be a hypertensive crisis. Ordinarily, fermentation of beer and ale does not produce tyramine, but some patients have reported tyramine reactions after drinking some imported beers. Beer and ale are usually prohibited to those using M AO inhibitors. Aspirin, ibuprofen, ketoprofen, naproxen, and nonsteroidal anti-inflammatory drugs. Like alcohol, these analgesics irritate the lining of the stomach and may cause gastric bleeding. Combining the two intensifies the effect. Insulin and oral hypoglycemics. Alcohol lowers blood sugar and interferes with the metabo- lism of oral antidiabetics; the combination may cause severe hypoglycemia. Sedatives and other central nervous system depressants (tranquilizers, sleeping pills, antidepres- sants, sinus and cold remedies, analgesics, and medication for motion sickness). Alcohol inten- sifies sedation and, depending on the dose, may cause drowsiness, respiratory depression, coma, or death.... beer
Habitat: Subtropical Himalayas, Nepal, Sikkim, Assam and Khasi Hills at 700-1,350 m.
English: Ngai Camphor.Ayurvedic: Kukundara, Gangaapa- tri.Unani: Kakarondaa.Action: Tranquilizer (used in excitement and insomnia), expectorant, sudorific. Given in intestinal diseases, colic, diarrhoea. Essential oil from leaves—hypotensive.
The plant is a source of Ngai or Blumea Camphor. Camphor occurs in all parts of the plant, but is generally extracted from leaves. Ngai Camphor oil consists almost entirely of l-borneol. It is redistilled to obtain the refined camphor for use in medicine.The dried leaves contain sesquiter- pene lactones. These lactones exhibit antitumour activity against Yoshida sacoma cells in tissue culture.The plant exhibits moderate antibacterial activity against E. coli.... blumea balsamiferaNutritional Profile Energy value (calories per serving): Moderate to high Protein: None Fat: None Saturated fat: None Cholesterol: None Carbohydrates: None (except for cordials which contain added sugar) Fiber: None Sodium: Low Major vitamin contribution: None Major mineral contribution: Phosphorus
About the Nutrients in This Food Spirits are the clear liquids produced by distilling the fermented sugars of grains, fruit, or vegetables. The yeasts that metabolize these sugars and convert them into alcohol stop growing when the concentration of alcohol rises above 12–15 percent. In the United States, the proof of an alcoholic beverage is defined as twice its alcohol content by volume: a beverage with 20 percent alcohol by volume is 40 proof. This is high enough for most wines, but not high enough for most whiskies, gins, vodkas, rums, brandies, and tequilas. To reach the concentra- tion of alcohol required in these beverages, the fermented sugars are heated and distilled. Ethyl alcohol (the alcohol in beer, wine, and spirits) boils at a lower temperature than water. When the fermented sugars are heated, the ethyl alcohol escapes from the distillation vat and condenses in tubes leading from the vat to a collection vessel. The clear liquid that collects in this vessel is called distilled spirits or, more technically, grain neutral spirits. Gins, whiskies, cordials, and many vodkas are made with spirits American whiskeys (which include bourbon, rye, and distilled from grains. blended whiskeys) and Canadian, Irish, and Scotch whiskies are all made from spirits aged in wood barrels. They get their flavor from the grains and their color from the barrels. (Some whiskies are also colored with caramel.) Vodka is made from spirits distilled and filtered to remove all flavor. By law, vodkas made in America must be made with spirits distilled from grains. Imported vodkas may be made with spirits distilled either from grains or potatoes and may contain additional flavoring agents such as citric acid or pepper. Aquavit, for example, is essentially vodka flavored with caraway seeds. Gin is a clear spirit flavored with an infusion of juniper berries and other herbs (botanicals). Cordials (also called liqueurs) and schnapps are flavored spirits; most are sweetened with added sugar. Some cordials contain cream. Rum is made with spirits distilled from sugar cane (molasses). Tequila is made with spirits distilled from the blue agave plant. Brandies are made with spirits distilled from fruit. (Arma- gnac and cognac are distilled from fermented grapes, calvados and applejack from fermented apples, kirsch from fermented cherries, slivovitz from fermented plums.) Unless they contain added sugar or cream, spirits have no nutrients other than alcohol. Unlike food, which has to be metabolized before your body can use it for energy, alcohol can be absorbed into the blood-stream directly from the gastrointestinal tract. Ethyl alcohol provides 7 calories per gram.
The Most Nutritious Way to Serve This Food The USDA /Health and Human Services Dietary Guidelines for Americans defines one drink as 12 ounces of beer, five ounces of wine, or 1.25 ounces of distilled spirits, and “moderate drinking” as two drinks a day for a man, one drink a day for a woman.
Diets That May Restrict or Exclude This Food Bland diet Lactose-free diet (cream cordials made with cream or milk) Low-purine (antigout) diet
Buying This Food Look for: Tightly sealed bottles stored out of direct sunlight, whose energy might disrupt the structure of molecules in the beverage and alter its flavor. Choose spirits sold only by licensed dealers. Products sold in these stores are manufac- tured under the strict supervision of the federal government.
Storing This Food Store sealed or opened bottles of spirits in a cool, dark cabinet.
Preparing This Food All spirits except unflavored vodkas contain volatile molecules that give the beverage its characteristic taste and smell. Warming the liquid excites these molecules and intensifies the flavor and aroma, which is the reason we serve brandy in a round glass with a narrower top that captures the aromatic molecules as they rise toward the air when we warm the glass by holding it in our hands. Whiskies, too, though traditionally served with ice in America, will have a more intense flavor and aroma if served at room temperature.
What Happens When You Cook This Food The heat of cooking evaporates the alcohol in spirits but leaves the flavoring intact. Like other alcoholic beverages, spirits should be added to a recipe near the end of the cooking time to preserve the flavor while cooking away any alcohol bite. Alcohol is an acid. If you cook it in an aluminum or iron pot, it will combine with metal ions to form dark compounds that discolor the pot and the food you are cooking. Any recipe made with spirits should be prepared in an enameled, glass, or stainless-steel pot.
Medical Uses and/or Benefits Reduced risk of heart attack. Data from the American Cancer Society’s Cancer Prevention Study 1, a 12-year survey of more than 1 million Americans in 25 states, shows that men who take one drink a day have a 21 percent lower risk of heart attack and a 22 percent lower risk of stroke than men who do not drink at all. Women who have up to one drink a day also reduce their risk of heart attack. Numerous later studies have confirmed these findings. Lower cholesterol levels. Beverage alcohol decreases the body’s production and storage of low density lipoproteins (LDLs), the protein and fat particles that carry cholesterol into your arteries. As a result, people who drink moderately tend to have lower cholesterol levels and higher levels of high density lipoproteins (HDLs), the fat and protein particles that carry cholesterol out of the body. Numerous later studies have confirmed these findings. Lower risk of stroke. In January 1999, the results of a 677-person study published by researchers at New York Presbyterian Hospital-Columbia University showed that moderate alcohol consumption reduces the risk of stroke due to a blood clot in the brain among older people (average age: 70). How alcohol prevents stroke is still unknown, but it is clear that moderate use is a key. Heavy drinkers (those who consume more than seven drinks a day) have a higher risk of stroke. People who once drank heavily, but cut their consumption to moderate levels, reduce their risk of stroke. Stimulating the appetite. Alcoholic beverages stimulate the production of saliva and the gastric acids that cause the stomach contractions we call hunger pangs. Moderate amounts of alcoholic beverages, which may help stimulate appetite, are often prescribed for geriatric patients, convalescents, and people who do not have ulcers or other chronic gastric problems that might be exacerbated by the alcohol. Dilation of blood vessels. Alcoholic beverages dilate the tiny blood vessels just under the skin, bringing blood up to the surface. That’s why moderate amounts of alcoholic beverages (0.2–1 gram per kilogram of body weight, or two ounces of whiskey for a 150-pound adult) temporarily warm the drinker. But the warm blood that flows up to the surface of the skin will cool down there, making you even colder when it circulates back into the center of your body. Then an alcohol flush will make you perspire, so you lose more heat. Excessive amounts of beverage alcohol may depress the mechanism that regulates body temperature.
Adverse Effects Associated with This Food Alcoholism. Alcoholism is an addiction disease, the inability to control one’s alcohol consumption. It is a potentially life-threatening condition, with a higher risk of death by accident, suicide, malnutrition, or acute alcohol poisoning, a toxic reaction that kills by para- lyzing body organs, including the heart. Fetal alcohol syndrome. Fetal alcohol syndrome is a specific pattern of birth defects—low birth weight, heart defects, facial malformations, learning disabilities, and mental retarda- tion—first recognized in a study of babies born to alcoholic women who consumed more than six drinks a day while pregnant. Subsequent research has found a consistent pattern of milder defects in babies born to women who drink three to four drinks a day or five drinks on any one occasion while pregnant. To date there is no evidence of a consistent pattern of birth defects in babies born to women who consume less than one drink a day while preg- nant, but two studies at Columbia University have suggested that as few as two drinks a week while pregnant may raise a woman’s risk of miscarriage. (One drink is 12 ounces of beer, five ounces of wine, or 1.25 ounces of distilled spirits.) Increased risk of breast cancer. In 2008, scientists at the National Cancer Institute released data from a seven-year survey of more than 100,000 postmenopausal women showing that even moderate drinking (one to two drinks a day) may increase by 32 percent a woman’s risk of developing estrogen-receptor positive (ER+) and progesterone-receptor positive (PR+) breast cancer, tumors whose growth is stimulated by hormones. No such link was found between consuming alcohol and the risk of developing ER-/PR- tumors (not fueled by hor- mones). The finding applies to all types of alcohol: beer, wine, and distilled spirits. Increased risk of oral cancer (cancer of the mouth and throat). Numerous studies confirm the A merican Cancer Societ y’s warn ing that men and women who consume more than t wo drinks a day are at higher risk of oral cancer than are nondrinkers or people who drink less. Increased risk of cancer of the colon and rectum. In the mid-1990s, studies at the University of Oklahoma suggested that men who drink more than five beers a day are at increased risk of rectal cancer. Later studies suggested that men and women who are heavy beer or spirits drinkers (but not those who are heavy wine drinkers) have a higher risk of colorectal cancers. Further studies are required to confirm these findings. Malnutrition. While moderate alcohol consumption stimulates appetite, alcohol abuses depresses it. In addition, an alcoholic may drink instead of eating. When an alcoholic does eat, excess alcohol in his/her body prevents absorption of nutrients and reduces the ability to synthesize new tissue. Hangover. Alcohol is absorbed from the stomach and small intestine and carried by the bloodstream to the liver, where it is oxidized to acetaldehyde by alcohol dehydrogenase (ADH), the enzyme our bodies use every day to metabolize the alcohol we produce when we digest carbohydrates. The acetaldehyde is converted to acetyl coenzyme A and either eliminated from the body or used in the synthesis of cholesterol, fatty acids, and body tis- sues. Although individuals vary widely in their capacity to metabolize alcohol, an adult of average size can metabolize the alcohol in four ounces (120 ml) whiskey in approximately five to six hours. If he or she drinks more than that, the amount of alcohol in the body will exceed the available supply of ADH. The surplus, unmetabolized alcohol will pile up in the bloodstream, interfering with the liver’s metabolic functions. Since alcohol decreases the reabsorption of water from the kidneys and may inhibit the secretion of an antidiuretic hormone, the drinker will begin to urinate copiously, losing magnesium, calcium, and zinc but retaining uric acid, which is irritating. The level of lactic acid in the body will increase, making him or her feel tired and out of sorts; the acid-base balance will be out of kilter; the blood vessels in the head will swell and throb; and the stomach, its lining irritated by the alcohol, will ache. The ultimate result is a hangover whose symptoms will disappear only when enough time has passed to allow the body to marshal the ADH needed to metabolize the extra alcohol in the person’s blood. Changes in body temperature. Alcohol dilates capillaries, tiny blood vessels just under the skin, producing a “flush” that temporarily warms the drinker. But drinking is not an effective way to stay warm in cold weather. Warm blood flowing up from the body core to the surface capillaries is quickly chilled, making you even colder when it circulates back into your organs. In addition, an alcohol flush triggers perspiration, further cooling your skin. Finally, very large amounts of alcohol may actually depress the mechanism that regulates body temperature. Impotence. Excessive drinking decreases libido (sexual desire) and interferes with the ability to achieve or sustain an erection. Migraine headache. Some alcoholic beverages contain chemicals that inhibit PST, an enzyme that breaks down certain alcohols in spirits so that they can be eliminated from the body. If they are not broken down by PST, these alcohols will build up in the bloodstream and may trigger a migraine headache. Gin and vodka appear to be the distilled spirits least likely to trigger headaches, brandy the most likely.
Food/Drug Interactions Acetaminophen (Tylenol, etc.). FDA recommends that people who regularly have three or more drinks a day consult a doctor before using acetaminophen. The alcohol/acetaminophen combination may cause liver failure. Anti-alcohol abuse drugs (disulfiram [Antabuse]). Taken concurrently with alcohol, the anti- alcoholism drug disulfiram can cause flushing, nausea, a drop in blood pressure, breathing difficulty, and confusion. The severity of the symptoms, which may var y among individu- als, generally depends on the amount of alcohol consumed and the amount of disulfiram in the body. Anticoagulants. Alcohol slows the body’s metabolism of anticoagulants (blood thinners), intensif ying the effect of the drugs and increasing the risk of side effects such as spontane- ous nosebleeds. Antidepressants. Alcohol may strengthen the sedative effects of antidepressants. Aspirin, ibuprofen, ketoprofen, naproxen and nonsteroidal anti-inflammatory drugs. Like alco- hol, these analgesics irritate the lining of the stomach and may cause gastric bleeding. Com- bining the two intensifies the effect. Insulin and oral hypoglycemics. Alcohol lowers blood sugar and interferes with the metabo- lism of oral antidiabetics; the combination may cause severe hypoglycemia. Sedatives and other central nervous system depressants (tranquilizers, sleeping pills, antide- pressants, sinus and cold remedies, analgesics, and medication for motion sickness). Alcohol intensifies the sedative effects of these medications and, depending on the dose, may cause drowsiness, sedation, respiratory depression, coma, or death. MAO inhibitors. Monoamine oxidase (M AO) inhibitors are drugs used as antidepressants or antihypertensives. They inhibit the action of natural enzymes that break down tyramine, a substance formed naturally when proteins are metabolized. Tyramine is a pressor amine, a chemical that constricts blood vessel and raises blood pressure. If you eat a food that contains tyramine while you are taking an M AO inhibitor, the pressor amine cannot be eliminated from your body and the result may be a hypertensive crisis (sustained elevated blood pressure). Brandy, a distilled spirit made from wine (which is fermented) contains tyramine. All other distilled spirits may be excluded from your diet when you are taking an M AO inhibitor because the spirits and the drug, which are both sedatives, may be hazard- ous in combination.... distilled spirits
Nutritional Profile Energy value (calories per serving): Low Protein: Low Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Moderate Sodium: Low Major vitamin contribution: Vitamin A, vitamin C Major mineral contribution: Potassium
About the Nutrients in This Food Grapefruit and ugli fruit (a cross between the grapefruit and the tangerine) have moderate amounts of dietary fiber and, like all citrus fruits, are most prized for their vitamin C. Pink or red grapefruits have moderate amounts of vitamin A. One-half medium (four-inch diameter) pink grapefruit has 1.4 g dietary fiber, 1,187 IU vitamin A (51 percent of the R DA for a woman, 40 percent of the R DA for a man), and 44 mg vitamin C (59 percent of the R DA for a woman, 49 percent of the R DA for a man). One half medium (3.75-inch diameter) white grapefruit has 1.3 g dietary fiber, 39 IU vitamin A (2 percent of the R DA for a woman, 1 percent of the R DA for a man), and 39 mg vitamin C (52 percent of the R DA for a woman, 43 percent of the R DA for a man). Pink and red grapefruits also contain lycopene, a red carotenoid (plant pigment), a strong antioxidant that appears to lower the risk of cancer of the prostate. The richest source of lycopene is cooked tom atoes.
The Most Nutritious Way to Serve This Food Fresh fruit or fresh-squeezed juice.
Buying This Food Look for: Firm fruit that is heavy for its size, which means that it will be juicy. The skin should be thin, smooth, and fine-grained. Most grapefruit have yellow skin that, depending on the variety, may be tinged with red or green. In fact, a slight greenish tint may mean that the grapefruit is high in sugar. Ugli fruit, which looks like misshapen, splotched grapefruit, is yellow with green patches and bumpy skin. Avoid: Grapefruit or ugli fruit with puff y skin or those that feel light for their size; the flesh inside is probably dry and juiceless.
Storing This Food Store grapefruit either at room temperature (for a few days) or in the refrigerator. Refrigerate grapefruit juice in a tightly closed glass bottle with very little air space at the top. As you use up the juice, transfer it to a smaller bottle, again with very little air space at the top. The aim is to prevent the juice from coming into contact with oxygen, which destroys vitamin C. (Most plastic juice bottles are oxygen-permeable.) Properly stored and protected from oxygen, fresh grapefruit juice can hold its vitamin C for several weeks.
Preparing This Food Grapefruit are most flavorful at room temperature, which liberates the aromatic molecules that give them their characteristic scent and taste. Before cutting into the grapefruit, rinse it under cool running water to flush debris off the peel. To section grapefruit, cut a slice from the top, then cut off the peel in strips—starting at the top and going down—or peel it in a spiral fashion. You can remove the bitter white membrane, but some of the vitamin C will go with it. Finally, slice the sections apart. Or you can simply cut the grapefruit in half and scoop out the sections with a curved, serrated grapefruit knife.
What Happens When You Cook This Food Broiling a half grapefruit or poaching grapefruit sections reduces the fruit’s supply of vitamin C, which is heat-sensitive.
How Other Kinds of Processing Affect This Food Commercially prepared juices. How well a commercially prepared juice retains its vitamin C depends on how it is prepared, stored, and packaged. Commercial flash-freezing preserves as much as 95 percent of the vitamin C in fresh grapefruit juices. Canned juice stored in the refrigerator may lose only 2 percent of its vitamin C in three months. Prepared, pasteurized “fresh” juices lose vitamin C because they are sold in plastic bottles or waxed-paper cartons that let oxygen in. Commercially prepared juices are pasteurized to stop the natural enzyme action that would otherwise turn sugars to alcohols. Pasteurization also protects juices from potentially harmful bacterial and mold contamination. Following several deaths attributed to unpas- teurized apple juices containing E. coli O157:H7, the FDA ruled that all fruit and vegetable juices must carry a warning label telling you whether the juice has been pasteurized. Around the year 2000, all juices must be processed to remove or inactivate harmful bacteria.
Medical Uses and/or Benefits Antiscorbutic. All citrus fruits are superb sources of vitamin C, the vitamin that prevents or cures scurvy, the vitamin C-deficiency disease. Increased absorption of supplemental or dietary iron. If you eat foods rich in vitamin C along with iron supplements or foods rich in iron, the vitamin C will enhance your body’s ability to absorb the iron. Wound healing. Your body needs vitamin C in order to convert the amino acid proline into hydroxyproline, an essential ingredient in collagen, the protein needed to form skin, ten- dons, and bones. As a result people with scurvy do not heal quickly, a condition that can be remedied with vitamin C, which cures the scurvy and speeds healing. Whether taking extra vitamin C speeds healing in healthy people remains to be proved. Possible inhibition of virus that causes chronic hepatitis C infection. In Januar y 2008, research- ers at Massachusetts General Hospital Center for Engineering in Medicine (Boston) published a report in the medical journal Hepatology detailing the effect of naringenin, a compound in grapefruit, on the behavior of hepatitis viruses in liver cells. In laborator y studies, naringenin appeared to inhibit the ability of the virus to multiply and/or pass out from the liver cells. To date, there are no studies detailing the effect of naringenin in human beings with hepatitis C.
Adverse Effects Associated with This Food Contact dermatitis. The essential oils in the peel of citrus fruits may cause skin irritation in sensitive people.
Food/Drug Interactions Aspirin and other nonsteroidal anti-inflammatory drugs (NSAIDs) such as ibuprofen, naproxen and others. Taking aspirin or NSAIDs with acidic foods such as grapefruit may intensif y the drug’s ability to irritate your stomach and cause gastric bleeding. Antihistamines, anticoagulants, benzodiazepines (tranquilizers or sleep medications), calcium channel blockers (blood pressure medication), cyclosporine (immunosuppressant drug used in organ transplants), theophylline (asthma drug). Drinking grapefruit juice with a wide variety of drugs ranging from antihistamines to blood pressure medication appears to reduce the amount of the drug your body metabolizes and eliminates. The “grapefruit effect” was first identified among people taking the antihypertensive drugs felodipine (Plendil) and nifedip- ine (Adalat, Procardia). It is not yet known for certain exactly what the active substance in the juice is. One possibility, however, is bergamottin, a naturally occurring chemical in grapefruit juice known to inactivate cytochrome P450 3A4, a digestive enzyme needed to convert many drugs to water-soluble substances you can flush out of your body. Without an effective supply of cytochrome P450 3A4, the amount of a drug circulating in your body may rise to dangerous levels. Reported side effects include lower blood pressure, increased heart rate, headache, flushing, and lightheadedness. Some Drugs Known to Interact with Grapefruit Juice* Drug Class Generic (Brand name) Antianxiety drug Diazepam ( Valium) Antiarrhythmics Amiodarone (Cordarone) Blood-pressure drugs Felodipine (Plendil), nicardipine (Cardene), nimodipine (Nimotop), nisoldipine (Sular), verapamil ( Verelan) Cholesterol-lowering drugs Atorvastatin (Lipitor), lovastatin (Mevacor), simvastatin (Zocor), simvastatin/ezetimibe ( Vytorin) Immune Suppressants Cyclosporine (Neoral), tacrolimus (Prograf ) Impotence Drug Sildenafil ( Viagra) Pain Medication Methadone (Dolophine, Methadose) * This list may grow as new research appears.... grapefruit
Habitat: Sub-Himalayan tract up to 2,000 m and South Indian hills.
English: Staff tree, Intellect tree.Ayurvedic: Jyotishmati, Paaraavat- padi. Kangunikaa, Kanguni, Vegaa, Maalkaanguni, Svarnalatikaa, Kaakaandaki, Katuveekaa.Unani: Maalkangani.Siddha/Tamil: Vaaluluvai.Action: Seeds—nervine and brain tonic, diaphoretic, febrifugal, emetic. Seed-oil—used for treating mental depression, hysteria and for improving memory; also used for scabies, eczema, wounds, rheumatic pains, paralysis. A decoction of seeds is given in gout, rheumatism, paralysis and for treating leprosy and other skin diseases. Leaves— antidysenteric, emmenagogue. Root—a paste of root-bark is applied to swollen veins and pneumonic affections.
Key application: As a tranquilizer (Indian Herbal Pharmacopoeia) and brain tonic (The Ayurvedic Pharmacopoeia of India). The Ayurvedic Pharmacopoeia of India indicated the use of ripe seed in leucoderma and vitiligo.The seeds are reported to contain the alkaloids, celastrine and paniculatine, which are the active principles of the drug.In experimental animals, the drug showed lowering of leptazol toxicity, motor activity and amphetamine toxi- city, and raising the capacity for learning process. It showed significant CNS depressant effect and a clear synergism with pentobarbital. The seed extract showed hypolipidaemic effect and prevented atherogenesis in rabbits.The seed oil showed tranquillizing effect and hastened the process of learning in experimental animals. It produced fall in blood pressure in anaesthetized dog, depressed the heart of frog, and was found to be toxic to rats.In addition to the seed, 70% alcoholic extract of the plant showed sedative, anti-inflammatory and antipyretic, anti-ulcerogenic effect in experimental animals.Methanolic extract of flowers showed both analgesic and anti- inflammatory activities experimentally.Dosage: Ripe seed, devoid of capsule wall—1-2 g; oil—5-15 drops. (API Vol. II.)... celastrus paniculatusHabitat: Throughout India, Ascending To 2,000 M In The Himalayas.
Ayurvedic: Shankhapushpi, Shankhaahvaa, Kshirapushpi, Maangalya Kusuma (White- Flowered). Blue-Flowered Var., Vishnukraanti, Vishnukraantaa, Vishnugandhi Is Equated With Evolvulus Alsinoides Linn.Unani: Sankhaahuli (Blue-Flowered)Siddha/Tamil: Sivakraandi (White- Flowered), Vishnukraandi (Blue- Flowered).Action: Plant—Brain Tonic, Tranquilizer Used In Nervine Disorders, Mental Aberration, Anxiety Neurosis, Internal Haemorrhages, Spermatorrhoea. Also Astringent, Antidysenteric, Antispasmodic, Antiphlogistic, Febrifuge, Alterative. Flowers—Styptic, Used For Uterine Bleeding. Leaf—Antiasthmatic, Used In Chronic Bronchitis. Root— Used In Gastric And Duodenal Ulcers, Uterine Affections And For Promoting Fertility.
The Ayurvedic Pharmacopoeia Of India Recommends The Plant For Epilepsy. The Plant Contains Sankhpushpine Alkaloids.The Alcoholic (50%) Extract Of The Plant, When Administered To Rats (Through Gastric Intubation At Different Intervals), Has Shown Enhanced Neuropeptide Synthesis Of The Brain. It Induces An Increase In Brain Protein Content And Increases Acquisition Efficiency.Evolvulus Alsinoides Contains Pen- Tatriacontane, Triacontane And Beta- Sitosterol.Shankhapushpi Syrup (A Compound Containing C. Pluricaulis, Centella Asiatica, Nardostachys Jatamansi, Nepeta Hindostana, Nepeta Elliptica And Onos- Ma Bracteatum), When Administered With Phenytoin, A Modern Antiepilep- Tic Drug, Reduced Not Only Antiepileptic Activity Of Phenytoin But Also Lowered Plasma Phenytoin Levels.Dosage: Whole Plant—3-6 G Powder. (Api Vol. III.)... convolvulus pluricaulisHabitat: Native to China and Japan; cultivated in Indian gardens.
English: Cape Jasmine.Ayurvedic: Gandharaaja.Siddha/Tamil: Karinga.Action: Plant—cathartic, antispasmodic, anthelmintic, antiperiodic. Root—antidysenteric. Also used in dyspepsia and nervous disorders. Fruits—used in gastric hyperacidity, constipation, cholestasis, internally and externally for inflammation and as a tranquilizer.
The plant contains iridoid glycosides—geniposide 56.03, genipin 1.72, gardenoside 2.16 and geniposidic acid 1.79 mg/g The stem and root contain oleanolic acid, D-mannitol and stig- masterol. The leaves contain an anti- fungal compound, cerbinal.Geniposide is an important active principle of the fruit. The fruit also contain the carotenoids, crocin and crocetin. Aqueous and methonalic extracts of the fruit exhibited antioxidant activity due to the presence of geniposide and crocin; crocin was more potent than geniposide.The extract as well as geniposide caused a remarkable decrease in GOT, GPT and ALP activities. They also produced a significant decrease in the level of total cholesterol in the serum of CCl4-induced and D-galactosamine- intoxicated rats. The crude extract as well as geniposide exhibited protective effect against induced hyperbiliru- binemia by effectively lowering serum bilirubin.... gardenia jasminoidesHabitat: Throughout the moist parts of India, up to 2,000 m. Also grown in gardens of Assam and South India.
English: Ginger Lily.Ayurvedic: Shati (related species).Action: Anti-inflammatory, antirheumatic, febrifuge, tranquilizer.
The rhizomes gave furanoditerpene, hedychenone, an anti-inflammatory principle, also cytotoxic principles as labdane-type diterpenes.The essential oil from rhizome shows anthelmintic and mild tranquil- izing property. The essential oil contains alpha- and beta-pinene, limo- nene, carene, and its oxide, linalool and elemole in varying concentrations. The essential oil also gave borneol, methyl salicylate, eugenol and methy- lanthranilate.... hedychium coronariumHabitat: Central Himalaya at 1,1002,500 m, East India and hills of South India.
English: Spiked Ginger Lily.Ayurvedic: Shathi, Shati, Gand- hashathi, Gandhapalaashi, Kapu- urkachari, Suvrataa, Gandhaarikaa, Gandhavadhuu, Gandhamuulikaa.Unani: Kapuurkachari.Siddha/Tamil: Poolankizangu, Kichilikizangu.Folk: Ban-haldi (Kumaon).Action: Rhizome—carminative, spasmolytic, hepatoprotective, anti-inflammatory, antiemetic, antidiarrhoeal, analgesic, expectorant, antiasthmatic, emmenagogue, hypoglycaemic, hypotensive, antimicrobial, anthelmintic, insect- repellent.
The rhizome shows hypotensive effect in dogs at low doses, lowers blood pressure in high doses.EtOH (50%) extract—anti-inflammatory and hypoglycaemic; gave encouraging results in tropical pulmonary eosinophilia in clinical studies. Alcoholic extract of the plant—vasodilator, mild hypotensive and antiseptic in animals. Essential oil from rhizome—mild tranquilizer in male albino rats; antimicrobial.Rhizome gave sitosterol and its glu- coside, a furanoid diterpene—hedy- chenone and 7-hydroxyhedychenone. The essential oil contains cineole, gamma-terpinene, limonene, beta- phellandrene, p-cymene, linalool and beta-terpineol as major constituents.The oil inhibits the growth of several fungi. The ethanol (95%) extract showed antibacterial activity. The 50% extract showed antimalarial activity in vitro against Plasmodium berghei strain.Dosage: Rhizome—1-3 g powder. (API Vol. I.)... hedychium spicatumHabitat: Alpine Himalayas, Kumaon, Sikkim and Bhutan.
English: Spikenard, Musk-root.Ayurvedic: Maansi, Jataamaansi, Bhuutajataa, Tapaswini, Sulo- mashaa, Jatilaa, Naladaa.Unani: Sumbul-e-Hindi, Sambul-ut- Teeb, Naardeen-e-Hindi, Baalchhar.Siddha/Tamil: Sadamanchil.Action: Used as a substitute for Valerian. Tranquilizer, sedative, hypotensive. Used for the treatment of epilepsy, hysteria, convulsive affections, palpitation of heart and in intestinal colic. A decoction of powdered roots is prescribed as a home remedy for high blood pressure. It is used in dysmenorrhoea for pain relief and smooth menstrual flow. It is used in hair oil for arresting hair loss and greying of hair.
The Ayurvedic Pharmacopoeia of India recommends dry rhizomes in obstinate skin diseases, erysipelas, disturbed mental state and insomnia.The rhizome is rich in sesquiter- penoids. The crude drug gave an oil (yield 2.5% v/w), which contains d- nardostachone, valeranone and jata- mansone as the major ketonic sesqui- terpenes. The oil potentiated phenobarbital narcosis in rats, reduced brain serotonin content and decreased the conditioned avoidance performance in cats.Jatamansone was shown to exert tranquilizing effect in mice and monkeys. In rabbits, jatamansone was found to impair biosynthesis of serotonin in the brain leading to a reduction in brain level of 5-hydroxytrypta- mine. The degradation of serotonin was unaffected. The mode of action of jatamansone was thus in variance with that of reserpine which has direct action on the cell to liberate serotonin.On the other hand, the alcoholic extract of the roots of Indian Nard caused an overall increase in the levels of central monamines, 5-hydroxy indole acetic acid and the inhibitory amino acids, gamma-aminobutyric acid, norepinephrine, dopamine and serotonin in rat brain.In a clinical trial on hyperkinetic children, jatamansone showed significant reduction in hyperactivity and improvement in restlessness and aggressiveness, almost at par with D- amphetamine.The volatile oil was found to be less active than quinidine in several tests. It did not counteract digitalis induced ventricular arrhythmias.Jatamansone semicarbazone, a sesquiterpene ketone, was found to possess antiestrogenic activity.N. jatamansi is also used in place of Muraa (Selinum tenuifolium Wall. ex DC.)Dosage: Root—2-3 g powder; 5-10 g for infusion; 50-100 ml infusion. (API, Vol. I; CCRAS.)... nardostachys jatamansiHabitat: Native of South-east America; grown in Indian gardens.
English: Wild Passion Flower, Maypop.Action: Flowering and fruiting dried herb—mild sedative, hypnotic, tranquilizer, hypotensive, vasodilator, antispasmodic, anodyne, anti-inflammatory,
Key application: In nervous restlessness, irritability and difficulty in falling asleep. (German Commission E, ESCOP, The British Herbal Compendium, The British Herbal Pharmacopoeia, WHO.) The British Herbal Compendium also indicated it in neuralgia, dysmenorrhoea, and nervous tachycardia.The herb contains flavonoids (up to 2.5%), in particular C-glycosylflavones; cyanogenic glycoside, gynocardine.The alkaloid harman has been isolated, but the presence of harmine, har- maline, harmol and harmalol has been disputed. The alkaloid and flavonoids are reported to have sedative activity in animals. Apigenin exhibits antispasmodic and anti-inflammatory activity.Passion Flower was formerly approved as an OTC sedative in the USA, but it was taken off the market in 1978 because safety and effectiveness had not been proven. An animal study in 1977 suggested that apigenin binds to central benzodi-zepine receptors (possibly causing anxiolytic effects). (Natural Medicines Comprehensive Database, 2007.)The drug is used in homoeopathic medicine for epilepsy.The herb exhibits a motility-inhi- biting effect in animal experiments.Passion Flower, used as an adjunct to clonidine, was superior to clonidine for mental symptoms of opiate withdrawal. (Sharon M. Herr.)... passiflora incarnataHabitat: The sub-Himalayas tract from Punjab to Nepal, Sikkim, Bhutan, Assam, Western Ghats and the Andamans.
English: Rauvolfia root, Serpentina Root, Indian Snakeroot.Ayurvedic: Sarpagandhaa of Ayurvedic texts was not the Sarpagandhaa of modern medicine. (Sarpagandhaa was equated with Naakuli, Sarpach- hatrikaa and Varshaasu Chha- trikaaraa. Sarpagandhaa and Sarpasugandhaa were synonyms of Naakuli.)Folk: Chhotaa Chaand.Action: Root—decoction is employed to increase uterine contractions and for expulsion of foetus in difficult cases. The total alkaloidal extract of the root induces bradycardia, hypotension, sedation. It finds application in hypochondria, neuropsychi- atric disorders, psychosis and schizophrenia.
Key application: In mild, essential hypertension (borderline hypertension, especially with elevated tension of the sympathetic nervous system, for example, sinus tachycardia, anxiety, tension and psychomotor irritation, when dietetic measures alone are not sufficient. (German Commission E.)(Average daily dose: 600 mg drug corresponding to 6 mg total alkaloid.) Treatment is usually administered with a diuretic to prevent fluid retention which may develop if Rauvolfia root is given alone. (WHO.) Contraindicated in depression, bleeding disorders, gastric and duodenal ulcers. (Sharon M. Herr.) Also contraindicated in pregnancy, since it has both teratogenic and abortifacient potential. (Francis Brinker.)The root and root bark are rich in alkaloids, the most important being reserpine, others, around 30, which include ajmaline, ajmalicine (raubasine), ajmalicine, yohimbine, coryanthine, iso-ajmaline, neo-ajmaline, papaver- ine, raubasine, rauwolscine, rescin- namine, reserpine, sarpagine, serpentine, serpentinine, serpinine and de- serpidine.Reserpine is hypotensive and tranquilizer, used for certain forms of mental disorders. Ajmalicine (raubasine) and rescinnamine are also hypoten- sive and tranquilizer. Deserpidine is sedative, as well as hypotensive. Aj- maline exhibits antiarrhythmic activity.A number of Rauvolfia species are found in India: R. beddomei Hook. f.; R. densiflora Benth ex Hook. f. (Himalayas, Khasi and Aka Hills; Western and Eastern Ghats); R. micrantha Hook. f; known as Malabar Rauvolfia, (Kerala, up to an altitude of 300 m)The roots of R. beddomei contain ajmalicine, sarpagine and serpentine, but no reserpine. R. densiflora yielded 0.51% of total alkaloids (reserpine 0.01%). R. micrantha gave ajmalicine, raunamine, reserpiline, sarpagine, neosarpagine, in addition to reserpine.(In classical Ayurvedic texts, Nakuli and Gandha-naakuli were included in compound formulations for mental diseases.)... rauvolfia serpentinaHabitat: Jammu and Kashmir at altitudes of 2,500 to 3,500 m.
Ayurvedic: Bhuutakeshi. Selinum sp. are also known as Bhuutakeshi.Action: Used for mental disorders as a tranquilizer. Volatile oil— hypotensive.
The volatile oil, distilled from the root, contains alpha-and beta-pinene, myrcene, limonene, p-cymene, beta- phellandrene (major constituent), fen- chone, fenchyl alcohol and acetate, fenchyl hydroxy cinnamate, osthol, p- hydroxy cinnamate (0.1%), sesibricin, imperatorin and bergapten.The volatile oil from aerial parts causes a fall in blood pressure, vasoconstriction and stimulation of respiration. The action appears to be tranquillizing. It potentiates the effects of pentobarbital in rats and has no an- ticonvulsant activity. Smooth muscle activity is inhibited by the oil and negative inotropic and chronotropic effects are observed on heart muscle.... seseli sibiricumHabitat: From Uttar Pradesh to West Bengal, extending southwards to Kerala.
Ayurvedic: Raasnaa (used in Eastern India). Pluchea lanceolata is the accepted source of Raasnaa.Throughout South India Alpinia galanga is used as Raasnaa.Folk: Baandaa-Raasnaa.Action: Roots—antipyretic, antiinflammatory, tranquilizer, tonic to liver, laxative. Used in rheumatism, lumbago, inflammations; diseases of the nervous system; diseases of the abdomen, dyspepsia; bronchitis, chest diseases. Roots form a constituent of medicated oils, used externally on rheumatic swellings and neurological affections. Root is also used in the treatment of fractures.
Petroleum ether, chloroform and methanol extracts of the root showed anti-inflammatory activity in rats. Ethanolic extract of the root also showed hepatoprotective activity in albino mice.The root yielded tetracosyl feru- late and beta-sitosterol D-glucoside. Petroleum ether, chloroform and methanol extracts of the root showed 54.3, 42.1 and 21.9% anti-inflammatory activity at a dose of 0.5 g/kg in rats. Heptacosane, octacosanol and traces of their higher homologues, a bitter principle, saponin, beta-sitosterol and tannins were isolated from the plant.... vanda roxburghii
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