For wax in the ear, see under EAR, DISORDERS OF.
Habitat: Near the sea in pastures and on stony soils.
Features ? The bark has a white, peeling epidermis covering a hard, reddish-brown layer beneath. It is slightly fibrous on the inner surface, and the fracture is granular. The taste is pungent, astringent and bitter, the odour faintly aromatic.Part used ? The bark is the only part of the Bayberry shrub now used as a medicine.Action: A powerful stimulant, astringent and tonic to the alimentary tract.
Bayberry bark is one of the most widely used agents in the herbal practice. It figures in many of the compound powders and is the base of the celebrated composition powder, a prescription of which will be found in the "Herbal Formulae" section of this volume. In cases of coldness of the extremities, chills and influenza, an infusion of 1 ounce of the powdered bark to 1 pint of water is taken warm. This assists circulation and promotes perspiration, especially when combined with Cayenne as inthe formula referred to above.As an antiseptic the powder is added to poultices for application to ulcers, sores and wounds. It also makes an excellent snuff for nasal catarrh, and an ingredient in tooth powders, for which a prescription is given in the section previously mentioned.The virtues of Bayberry bark were recognized and used beneficially by the herbalists of many generations ago. Indeed, their enthusiasm for this, as for certain other remedies also extremely efficacious within proper limits, led them to ascribe properties to the bark which it does not possess. Many affections of the uterine system, fistula, and even cancer were said to yield to its influence.Even in these cases, however, Bayberry bark certainly did less harm than many of the methods employed by the more orthodox practitioners of that time !... bayberryNutritional Profile Energy value (calories per serving): Moderate Protein: High Fat: Moderate Saturated fat: High Cholesterol: Moderate Carbohydrates: None Fiber: None Sodium: Low Major vitamin contribution: B vitamins Major mineral contribution: Iron, phosphorus, zinc
About the Nutrients in This Food Like fish, pork, poultry, milk, and eggs, beef has high-quality proteins, with sufficient amounts of all the essential amino acids. Beef fat is slightly more highly saturated than pork fat, but less saturated than lamb fat. All have about the same amount of cholesterol per serving. Beef is an excellent source of B vitamins, including niacin, vitamin B6, and vitamin B12, which is found only in animal foods. Lean beef pro- vides heme iron, the organic iron that is about five times more useful to the body than nonheme iron, the inorganic form of iron found in plant foods. Beef is also an excellent source of zinc. One four-ounce serving of lean broiled sirloin steak has nine grams fat (3.5 g saturated fat), 101 mg cholesterol, 34 g protein, and 3.81 mg iron (21 percent of the R DA for a woman, 46 percent of the R DA for a man). One four-ounce serving of lean roast beef has 16 g fat (6.6 g saturated fat), 92 mg cholesterol, and 2.96 mg iron (16 percent of the R DA for a woman, 37 percent of the R DA for a man).
The Most Nutritious Way to Serve This Food With a food rich in vitamin C. Ascorbic acid increases the absorption of iron from meat. * These values apply to lean cooked beef.
Diets That May Restrict or Exclude This Food Controlled-fat, low-cholesterol diet Low-protein diet (for some forms of kidney disease)
Buying This Food Look for: Fresh, red beef. The fat should be white, not yellow. Choose lean cuts of beef with as little internal marbling (streaks of fat) as possible. The leanest cuts are flank steak and round steak; rib steaks, brisket, and chuck have the most fat. USDA grading, which is determined by the maturity of the animal and marbling in meat, is also a guide to fat content. U.S. prime has more marbling than U.S. choice, which has more marbling than U.S. good. All are equally nutritious; the difference is how tender they are, which depends on how much fat is present. Choose the cut of meat that is right for your recipe. Generally, the cuts from the cen- ter of the animal’s back—the rib, the T-Bone, the porterhouse steaks—are the most tender. They can be cooked by dry heat—broiling, roasting, pan-frying. Cuts from around the legs, the underbelly, and the neck—the shank, the brisket, the round—contain muscles used for movement. They must be tenderized by stewing or boiling, the long, moist cooking methods that break down the connective tissue that makes meat tough.
Storing This Food Refrigerate raw beef immediately, carefully wrapped to prevent its drippings from contami- nating other foods. Refrigeration prolongs the freshness of beef by slowing the natural multi- plication of bacteria on the meat surface. Unchecked, these bacteria will convert proteins and other substances on the surface of the meat to a slimy film and change meat’s sulfur-contain- ing amino acids methionine and cystine into smelly chemicals called mercaptans. When the mercaptans combine with myoglobin, they produce the greenish pigment that gives spoiled meat its characteristic unpleasant appearance. Fresh ground beef, with many surfaces where bacteria can live, should be used within 24 to 48 hours. Other cuts of beef may stay fresh in the refrigerator for three to five days.
Preparing This Food Trim the beef carefully. By judiciously cutting away all visible fat you can significantly reduce the amount of fat and cholesterol in each serving. When you are done, clean all utensils thoroughly with soap and hot water. Wash your cutting board, wood or plastic, with hot water, soap, and a bleach-and-water solution. For ultimate safety in preventing the transfer of microorganisms from the raw meat to other foods, keep one cutting board exclusively for raw meats, fish, and poultry, and a second one for everything else. Finally, don’t forget to wash your hands.
What Happens When You Cook This Food Cooking changes the appearance and flavor of beef, alters nutritional value, makes it safer, and extends its shelf life. Browning meat after you cook it does not “seal in the juices,” but it does change the fla- vor by caramelizing sugars on the surface. Because beef’s only sugars are the small amounts of glycogen in the muscles, we add sugars in marinades or basting liquids that may also con- tain acids (vinegar, lemon juice, wine) to break down muscle fibers and tenderize the meat. (Browning has one minor nutritional drawback. It breaks amino acids on the surface of the meat into smaller compounds that are no longer useful proteins.) When beef is cooked, it loses water and shrinks. Its pigments, which combine with oxygen, are denatured (broken into fragments) by the heat and turn brown, the natural color of well-done meat. At the same time, the fats in the beef are oxidized. Oxidized fats, whether formed in cooking or when the cooked meat is stored in the refrigerator, give cooked meat a character- istic warmed-over flavor. Cooking and storing meat under a blanket of antioxidants—catsup or a gravy made of tomatoes, peppers, and other vitamin C-rich vegetables—reduces the oxidation of fats and the intensity of warmed-over flavor. Meat reheated in a microwave oven also has less warmed-over flavor. An obvious nutritional benefit of cooking is the fact that heat lowers the fat content of beef by liquif ying the fat so it can run off the meat. One concrete example of how well this works comes from a comparison of the fat content in regular and extra-lean ground beef. According to research at the University of Missouri in 1985, both kinds of beef lose mass when cooked, but the lean beef loses water and the regular beef loses fat and cholesterol. Thus, while regular raw ground beef has about three times as much fat (by weight) as raw ground extra-lean beef, their fat varies by only 5 percent after broiling. To reduce the amount of fat in ground beef, heat the beef in a pan until it browns. Then put the beef in a colander, and pour one cup of warm water over the beef. Repeat with a second cup of warm water to rinse away fat melted by heating the beef. Use the ground beef in sauce and other dishes that do not require it to hold together. Finally, cooking makes beef safer by killing Salmonella and other organisms in the meat. As a result, cooking also serves as a natural preservative. According to the USDA, large pieces of fresh beef can be refrigerated for two or three days, then cooked and held safely for another day or two because the heat of cooking has reduced the number of bacteria on the surface of the meat and temporarily interrupted the natural cycle of deterioration.
How Other Kinds of Processing Affect This Food Aging. Hanging fresh meat exposed to the air, in a refrigerated room, reduces the moisture content and shrinks the meat slightly. As the meat ages enzymes break down muscle pro- teins, “tenderizing” the beef. Canning. Canned beef does not develop a warmed-over flavor because the high tempera- tures in canning food and the long cooking process alter proteins in the meat so that they act as antioxidants. Once the can is open, however, the meat should be protected from oxygen that will change the flavor of the beef. Curing. Salt-curing preserves meat through osmosis, the physical reaction in which liquids flow across a membrane, such as the wall of a cell, from a less dense to a more dense solution. The salt or sugar used in curing dissolves in the liquid on the surface of the meat to make a solution that is more dense than the liquid inside the cells of the meat. Water flows out of the meat and out of the cells of any microorganisms living on the meat, killing the microor- ganisms and protecting the meat from bacterial damage. Salt-cured meat is much higher in sodium than fresh meat. Freezing. When you freeze beef, the water inside its cells freezes into sharp ice crystals that can puncture cell membranes. When the beef thaws, moisture (and some of the B vitamins) will leak out through these torn cell walls. The loss of moisture is irreversible, but some of the vitamins can be saved by using the drippings when the meat is cooked. Freezing may also cause freezer burn—dry spots left when moisture evaporates from the surface of the meat. Waxed freezer paper is designed specifically to hold the moisture in meat; plastic wrap and aluminum foil are less effective. NOTE : Commercially prepared beef, which is frozen very quickly at very low temperatures, is less likely to show changes in texture. Irradiation. Irradiation makes meat safer by exposing it to gamma rays, the kind of high- energy ionizing radiation that kills living cells, including bacteria. Irradiation does not change the way meat looks, feels or tastes, or make the food radioactive, but it does alter the structure of some naturally occurring chemicals in beef, breaking molecules apart to form new com- pounds called radiolytic products (R P). About 90 percent of R Ps are also found in nonirradiated foods. The rest, called unique radiolytic products (UR P), are found only in irradiated foods. There is currently no evidence to suggest that UR Ps are harmful; irradiation is an approved technique in more than 37 countries around the world, including the United States. Smoking. Hanging cured or salted meat over an open fire slowly dries the meat, kills micro- organisms on its surface, and gives the meat a rich, “smoky” flavor that varies with the wood used in the fire. Meats smoked over an open fire are exposed to carcinogenic chemicals in the smoke, including a-benzopyrene. Meats treated with “artificial smoke flavoring” are not, since the flavoring is commercially treated to remove tar and a-benzopyrene.
Medical Uses and/or Benefits Treating and/or preventing iron deficiency. Without meat in the diet, it is virtually impossible for an adult woman to meet her iron requirement without supplements. One cooked 3.5- ounce hamburger provides about 2.9 mg iron, 16 percent of the R DA for an adult woman of childbearing age. Possible anti-diabetes activity. CLA may also prevent type 2 diabetes, also called adult-onset diabetes, a non-insulin-dependent form of the disease. At Purdue University, rats bred to develop diabetes spontaneously between eight and 10 weeks of age stayed healthy when given CLA supplements.
Adverse Effects Associated with This Food Increased risk of heart disease. Like other foods from animals, beef contains cholesterol and saturated fats that increase the amount of cholesterol circulating in your blood, raising your risk of heart disease. To reduce the risk of heart disease, the National Cholesterol Education Project recommends following the Step I and Step II diets. The Step I diet provides no more than 30 percent of total daily calories from fat, no more than 10 percent of total daily calories from saturated fat, and no more than 300 mg of cholesterol per day. It is designed for healthy people whose cholesterol is in the range of 200 –239 mg/dL. The Step II diet provides 25– 35 percent of total calories from fat, less than 7 percent of total calories from saturated fat, up to 10 percent of total calories from polyunsaturated fat, up to 20 percent of total calories from monounsaturated fat, and less than 300 mg cho- lesterol per day. This stricter regimen is designed for people who have one or more of the following conditions: • Existing cardiovascular disease • High levels of low-density lipoproteins (LDLs, or “bad” cholesterol) or low levels of high-density lipoproteins (HDLs, or “good” cholesterol) • Obesity • Type 1 diabetes (insulin-dependent diabetes, or diabetes mellitus) • Metabolic syndrome, a.k.a. insulin resistance syndrome, a cluster of risk fac- tors that includes type 2 diabetes (non-insulin-dependent diabetes) Increased risk of some cancers. According the American Institute for Cancer Research, a diet high in red meat (beef, lamb, pork) increases the risk of developing colorectal cancer by 15 percent for every 1.5 ounces over 18 ounces consumed per week. In 2007, the National Can- cer Institute released data from a survey of 500,000 people, ages 50 to 71, who participated in an eight-year A AR P diet and health study identif ying a higher risk of developing cancer of the esophagus, liver, lung, and pancreas among people eating large amounts of red meats and processed meats. Food-borne illness. Improperly cooked meat contaminated with E. coli O157:H7 has been linked to a number of fatalities in several parts of the United States. In addition, meats con- taminated with other bacteria, viruses, or parasites pose special problems for people with a weakened immune system: the very young, the very old, cancer chemotherapy patients, and people with HIV. Cooking meat to an internal temperature of 140°F should destroy Salmo- nella and Campylobacter jejuni; 165°F, the E. coli organism; and 212°F, Listeria monocytogenes. Antibiotic sensitivity. Cattle in the United States are routinely given antibiotics to protect them from infection. By law, the antibiotic treatment must stop three days to several weeks before the animal is slaughtered. Theoretically, the beef should then be free of antibiotic residues, but some people who are sensitive to penicillin or tetracycline may have an allergic reaction to the meat, although this is rare. Antibiotic-resistant Salmonella and toxoplasmosis. Cattle treated with antibiotics may pro- duce meat contaminated with antibiotic-resistant strains of Salmonella, and all raw beef may harbor ordinary Salmonella as well as T. gondii, the parasite that causes toxoplasmosis. Toxoplasmosis is particularly hazardous for pregnant women. It can be passed on to the fetus and may trigger a series of birth defects including blindness and mental retardation. Both Salmonella and the T. gondii can be eliminated by cooking meat thoroughly and washing all utensils, cutting boards, and counters as well as your hands with hot soapy water before touching any other food. Decline in kidney function. Proteins are nitrogen compounds. When metabolized, they yield ammonia, which is excreted through the kidneys. In laborator y animals, a sustained high-protein diet increases the flow of blood through the kidneys, accelerating the natural age-related decline in kidney function. Some experts suggest that this may also occur in human beings.
Food/Drug Interactions Tetracycline antibiotics (demeclocycline [Declomycin], doxycycline [ Vibtamycin], methacycline [Rondomycin], minocycline [Minocin], oxytetracycline [Terramycin], tetracycline [Achromycin V, Panmycin, Sumycin]). Because meat contains iron, which binds tetracyclines into com- pounds the body cannot absorb, it is best to avoid meat for two hours before and after taking one of these antibiotics. Monoamine oxidase (MAO) inhibitors. Meat “tenderized” with papaya or a papain powder can interact with the class of antidepressant drugs known as monoamine oxidase inhibi- tors. Papain meat tenderizers work by breaking up the long chains of protein molecules. One by-product of this process is tyramine, a substance that constructs blood vessels and raises blood pressure. M AO inhibitors inactivate naturally occurring enzymes in your body that metabolize tyramine. If you eat a food such as papain-tenderized meat, which is high in tyramine, while you are taking a M AO inhibitor, you cannot effectively eliminate the tyramine from your body. The result may be a hypertensive crisis. Theophylline. Charcoal-broiled beef appears to reduce the effectiveness of theophylline because the aromatic chemicals produced by burning fat speed up the metabolism of the- ophylline in the liver.... beef
Hin: Akasgaddah;
Mal: Kadamba, KollankovaTam: Akashagarudan, Gollankovai;Tel: Murudonda, NagadondaCorallocarpus is a prostrate or climbing herb distributed in Punjab, Sind, Gujarat, Deccan, Karnataka and Sri Lanka. It is monoecious with large root which is turnip-shaped and slender stem which is grooved, zigzag and glabrous. Tendrils are simple, slender and glabrous. Leaves are sub-orbicular in outline, light green above and pale beneath, deeply cordate at the base, angled or more or less deeply 3-5 lobed. Petiole is long and glabrous. Male flowers are small and arranged at the tip of a straight stiff glabrous peduncle. Calyx is slightly hairy, long and rounded at the base. Corolla is long and greenish yellow. Female flowers are usually solitary with short, stout and glabrous peduncles. Fruit is stalked, long, ellipsoid or ovoid. Seeds are pyriform, turgid, brown and with a whitish corded margin. It is prescribed in later stages of dysentery and old veneral complaints. For external use in chronic rheumatism, it is made into a liniment with cumin seed, onion and castor oil. It is used in case of snakebite where it is administered internally and applied to the bitten part. The root is given in syphilitic rheumatism and later stages of dysentery. The plant is bitter, sweet, alexipharmic and emetic. The root is said to possess alterative and laxative properties (Kirtikar and Basu, 1988). Root contains a bitter principle like Breyonin (Chopra et al, 1980).Agrotechnology: Cucurbits can be successfully grown during January-March and September- December. For the rainfed crop, sowing can also be started after the receipt of the first few showers.Pits of 60cm diameter and 30-45cm depth are to be taken at the desired spacing. Well rotten FYM or vegetable mixture is to be mixed with topsoil in the pit and seeds are to be sown at 4-5/pit. Unhealthy plants are to be removed after 2 weeks and retained 2-3 plants/pit. FYM is to be applied at 20-25t/ha as basal dose along with half dose of N (35kg/ha) and full dose of P (25kg) and K (25kg). The remaining dose of N (35kg) can be applied in 2 equal split doses at fortnightly intervals. During the initial stages of growth, irrigation is to be given at an interval of 3-4 days and at alternate days during flowering and fruiting periods. For trailing cucumber, pumpkin and melon, dried twigs are to be spread on the ground. Bitter gourd, bottle gourd, snake gourd and ash gourd are to be trailed on Pandals. Weeding and raking of the soil are to be conducted at the time of fertilizer application. Earthing up may be done during rainy season. The most dreaded pest of cucurbits is fruit flies which can be controlled by using fruit traps, covering the fruits with polythene, cloth or paper bags, removal and destruction of affected fruits and lastly spraying with Carbaryl or Malathion 0. 2% suspension containing sugar or jaggery at 10g/l at fortnightly intervals after fruit set initiation. During rainy season, downy mildew and mosaic diseases are severe in cucurbits. The former can be checked by spraying Mancozeb 0.2%. The spread of mosaic can be checked by controlling the vectors using Dimethoate or Phosphamidon 0.05% and destruction of affected plants and collateral hosts. Harvesting to be done at least 10 days after insecticide or fungicide application (KAU,1996).... cucurbitsNutritional 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
Cause: chiefly high intake of fat meat, milk and dairy products. Atherosclerosis is the hardening process that takes place where calcium is deposited in the arteries. See: HYPERLIPIDAEMIA. ... atheroma
using soft nylon or silk thread or tape.
Dental floss may be waxed or unwaxed.
Flossing should be carried out as an adjunct to toothbrushing.... flossing, dental
It may also be shaved from around an incision site before surgery.
Temporary methods include shaving, waxing, depilatory creams, and waxing; electrolysis is the only permanent method of removal.... hair removal
Habitat: In marshy places throughout India up to 200 m.
English: Asiatic Pennywort, Indian Pennywort.Ayurvedic: Manduukaparni, Manduukaparnikaa, Maanduuki, Saraswati, Brahma-manduuki.Siddha/Tamil: Vallaarai.Action: Adaptogen, central nervous system relaxant, peripheral vasodilator, sedative, antibiotic, detoxifier, blood-purifier, laxative, diuretic, emmenagogue. Used as a brain tonic for improving memory and for overcoming mental confusion, stress, fatigue, also used for obstinate skin diseases and leprosy.
Key application: Extracts orally to treat stress-induced stomach and duodenal ulcers; topically to accelerate healing, particularly in cases of chronic postsurgical and post trauma wounds; also to treat second and third degree burns. Patients suffering from venous insufficiency were treated with a titrated extract of the drug. (WHO.)Used in Indian medicine as a brain tonic and sedative. (Indian Herbal Pharmacopoeia.)Major constituents of the plant are: triterpenoid saponins—brahmoside, asiaticoside, thankuniside; alkaloids (hydrocotyline); bitter principles (vel- larin).Brahmoside, present in the plant, is reported to exhibit tranquilizing and anabolic activity. Raw leaves are eaten or plant decoction is drunk to treat hypertension.Asiaticoside, extracted from leaves, gave encouraging results in leprosy. It dissolves the waxy covering of Bacillus leprae. Centelloside has also been found useful in leprosy. Asiaticoside reduced the number tubercular lesions in the liver, lungs, nerve ganglia and spleen in experimental animals. Another derivative of asiaticoside, oxyasi- aticoside, inhibits growth of Tubercle bacillus at a concentration of 0.15 ml/ml Asiaticosides are also hyperglycaemic.The asiatic acid acts against resistant bacteria, particularly Mycobacterium tuberculosis and M. leprae as well as Gram-positive cocci.Asiaticosides elevate blood glucose, triglycerides and cholesterol levels. They seem to decrease blood urea nitrogen and acid phosphatase levels. (Pharmacological findings. Natural Medicines Comprehensive Database, 2007.)Boiled leaves are eaten for urinary tract infections, and unfiltered juice for scrofula and syphilis.Extract of the fresh plant significantly inhibits gastric ulceration by cold restraint stress in rats.In research, using rats, the herb exhibited protective effect against alcohol-induced and aspirin-induced ulcers. (JExp Biol, 2001, Feb, 39(2), 13742.)Dosage: Whole plant—3-6 g (API Vol. IV.)... centella asiaticaIn view of their widespread use, such detergents appear to cause relatively little trouble with the skin, but more trouble has been reported with the so-called ‘biological’ detergents – named because they contain an ENZYME which destroys protein. As a result they are claimed to remove proteins (stains such as blood, chocolate, milk or gravy) which are relatively di?cult for ordinary detergents to remove. Unfortunately these ‘biological’ detergents may cause dermatitis. In addition, they have been reported to cause asthma in those using them, and even more so in workers manufacturing them.... detergents
Habitat: Throughout India, up to 1,000 m on the hills.
English: Grey Downy Balsam.Ayurvedic: Paaranki, Kharpata. (Kinkiraata, Karnikaara, Mri- galindika are doubtful synonyms.)Siddha/Tamil: Karre Vembu, Arunelli.Folk: Ghogar, Toon.Action: Fruit—stomachic. Leaf— astringent, antiasthmatic. Bark— antidiabetic.
The leaves and stem bark contain sterols, sitosterol, stigmasterol and campesterol; fatty acids; aliphatic compounds; a mixture of long chain esters; along with tannins and waxes. The leaves also contain garu- garin and amentoflavone. Gum-resin contains alpha-amyrin, butyrospermol and dammarandiol.Aqueous and ethanolic extract of the leaves exhibit anti-inflammatory and antiallergic activities.... garuga pinnataNutritional Profile Energy value (calories per serving): Low Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Low Sodium: Low Major vitamin contribution: Vitamin C Major mineral contribution: Iron, potassium
About the Nutrients in This Food Cucumbers are mostly (96 percent) water. Their dietary fiber is unique in that it can hold up to 30 times its weight in water compared to the fiber in wheat bran, which holds only four to six times its weight in water. But cucumbers have so much water that there is little room for anything else. Two ounces of fresh cucumber slices has less than one gram dietary fiber—and no significant amounts of vitamins or minerals.
The Most Nutritious Way to Serve This Food Raw, fresh-sliced, with the unwaxed skin.
Diets That May Restrict or Exclude This Food Antiflatulence diet Low-fiber diet
Buying This Food Look for: Firm cucumbers with a green, unwaxed skin. In the natural state, the skin of the cucumber is neither shiny nor deep green, characteristics it picks up when the cucumber is waxed to keep it from losing moisture during shipping and storage. The wax is edible, but some people prefer not to eat it, which means missing out on fiber. To get your cucumbers without wax, ask for pickling cucumbers, and note the difference in color and texture. Choose cucumbers with a clean break at the stem end; a torn, uneven stem end means that the cucumber was pulled off the vine before it was ready. Technically, all the cucum- bers we buy are immature; truly ripe cucumbers have very large, hard seeds that make the vegetable unpalatable. Avoid: Cucumbers with yellowing skin; the vegetable is so old that its chlorophyll pigments have faded and the carotenes underneath are showing through. Puff y, soft cucumbers are also past their prime.
Storing This Food Store cucumbers in the refrigerator and use them as soon as possible. The cucumber has no starch to convert to sugar as it ages, so it won’t get sweeter off the vine, but it will get softer as the pectins in its cell wall absorb water. You can make a soft cucumber crisp again by slic- ing it and soaking the slices in salted water. By osmotic action, the unsalted, lower-density water in the cucumber’s cells will flow out across the cell walls out into the higher-density salted water and the cucumber will feel snappier.
Preparing This Food R inse the cucumber under cold, running water. Check to see if the cucumber has been waxed by scraping the skin gently with the tip of your fingernail and then looking for waxy resi- due under the nail. If the skin is waxed, you can peel it off—but not until you are ready to use it, since slicing the cucumber tears its cell walls, releasing an enzyme that oxidizes and destroys vitamin C.
How Other Kinds of Processing Affect This Food Pickling. Cucumbers are not a good source of iron, but pickles may be. If processed in iron vats, the pickles have picked up iron and will give you about 1 mg per pickle. Pickles made in stainless steel vats have no iron, nor do pickles made at home in glass or earthenware.
Adverse Effects Associated with This Food Intestinal gas. Some sensitive people find cucumbers “gassy.” Pickling, marinating, and heating, which inactivate enzymes in the cucumber, may reduce this gassiness for certain people—although others find pickles even more upsetting than fresh cucumbers.
Food/Drug Interactions False-positive test for occult blood in the stool. The active ingredient in the guaiac slide test for hidden blood in feces is alphaguaiaconic acid, a chemical that turns blue in the presence of blood. Alphaguaiaconic acid also turns blue in the presence of peroxidase, a chemical that occurs naturally in cucumbers. Eating cucumbers in the 72 hours before taking the guaiac test may produce a false-positive result in people who not actually have any blood in their stool. Monoamine oxidase (MAO) inhibitors. Monoamine oxidase inhibitors are drugs used to treat depression. They inactivate naturally occurring enzymes in your body that metabolize tyramine, a substance found in many fermented or aged foods. Tyramine constricts blood vessels and increases blood pressure. If you eat a food, such as pickles, containing tyramine while you are taking an M AO inhibitor, you cannot effectively eliminate the tyramine from your body. The result may be a hypertensive crisis.... cucumbers
The treatment of hirsutism is that of the primary cause. Idiopathic hirsutism must be managed by simple measures such as bleaching the hair and the use of depilatory waxes and creams. Coarse facial hairs can be removed by electrolysis, although this is time-consuming. Shaving is often the most e?ective remedy and neither increases the rate of hair growth nor causes the hairs to become coarser.... hirsutism
Symptoms The condition is most commonly con?ned to the occurrence of ‘dead ?ngers’ – the ?ngers (or the toes, ears, or nose) becoming white, numb, and waxy-looking. This condition may last for some minutes, or may not pass o? for several hours, or even for a day or two.
Treatment People who are subject to these attacks should be careful in winter to protect the feet and hands from cold, and should always use warm water when washing the hands. In addition, the whole body should be kept warm, as spasm of the arterioles in the feet and hands may be induced by chilling of the body. Su?erers should not smoke. VASODILATORS are helpful, especially the calcium antagonists. In all patients who do not respond to such medical treatment, surgery should be considered in the form of sympathectomy: i.e. cutting of the sympathetic nerves to the affected part. This results in dilatation of the arterioles and hence an improved blood supply. This operation is more successful in the case of the feet than in the case of the hands.... raynaud’s disease
Habitat: Native to China; introduced at various elevations in northern India, chiefly on ravine lands in the foothills. Planted throughout India as ornament.
English: Chinese Tallow tree.Folk: Tayapippali, Vilaayati Shisham, Mom-China.Action: Seed oil—vulnerary, emetic, purgative; used for skin diseases and for promoting healing of wounds.
Leaves latex—vesicant. Bark—a decoction is given in dyspepsia. Resin—purgative.Chinese vegetable tallow (of low iod. val.) is obtained from waxy mass covering the seed; the Stillingia Oil (of highiod. val.) from the kernel. The tallow from Indian trees contains 62.3% palmitic and 27.4% oleic acid. A related species, S. discolor Muell-Arg., introduced into the Lal Bagh Gardens, Bangalore, yields a tallow containing comparatively more oleic and less palmitic acids. Stillingia Oil is considered superior to linseed oil. The oil contains lau- ric, myristic, oleic, palmitic and stearic acids; the leaves contain ellagic and gallic acids, isoquercitrin and tannin 5.5%.Ethanol extract of powdered root bark yielded 0.1% phloroacetophenone 2,4-dimethylether and menthol extract gave xanthoxyline. The bark also contains moretenone, moretenol and a tri- terpene, 3-epi-moretenol.... sapium sebiferumHabitat: Rocky woods in high situations.
Features ? Stem from twelve to eighteen inches high, with alternate sessile leaves. White flowers in May and June, usually solitary, stalks axillary ; black berries. Rhizome cylindrical, about half an inch diameter, transverse ridges, slightly flattened above, circular stem scars at intervals. Fracture short, yellowish, waxy. Taste mucilaginous, sweet then acrid.Part used ? Rhizome.Action: Astringent, demulcent.
Lung complaints, when combined with other remedies. Also in leucorrhea. Powdered root used as poultice for inflammations.Infusion of 1 ounce to 1 pint boiling water—wineglass doses.... solomon's sealFAMILY: Apocynaceae
SYNONYMS: P. acuminate, P. acutifolia, common frangipani, temple tree, pagoda tree, graveyard tree, temple flower, may flower, frangipane, plumeria, melia.
GENERAL DESCRIPTION: Plumeria is a genus of 7–8 species native to tropical and subtropical Americas consisting mainly of deciduous shrubs and trees. P. rubra (and variation P. acutifolia) is the commonest frangipani species and has the most fragrant flowers. P. rubra is a small tree up to 5 metres tall with a ‘candelabrum’ shape, having a single trunk and branches that spread to form an open canopy. The deciduous pointed leaves, dark green on top and a lighter shade underneath, cluster at the tips of branches. The greyish-green, scaly bark produces a milky, sticky sap that is poisonous, much like oleander. The frangipani flowers which appear in clusters, each with five waxy petals, are most fragrant at night in order to lure moths to pollinate them. The species P. rubra comes in many colours: white, cream, yellow, orange, pink and red, usually with a contrasting centre.
DISTRIBUTION: P. rubra is native to tropical Central America, Venezuela, Brazil and Mexico, although it is now widely cultivated throughout the world in tropical and sub-tropical regions. In Hawaii it grows so abundantly that many people think that it is indigenous to the island. The frangipani tree is also very popular on the island of Bali, where it is planted in almost every village temple and, as in Hawaii, plays an important part in the local culture. Many countries have given a traditional name to this decorative aromatic species, such as ‘pagoda tree’ in India, ‘temple flower’ in Sri Lanka and ‘melia’ in Hawaii. In Indonesia, where the flower is associated with Balinese culture, it is known as ‘kamboja’. Now it has become naturalized throughout southern and southeastern Asia and can also commonly be found growing in the southern Mediterranean, for example in the Canary Islands.
OTHER SPECIES: P. rubra is the source of many Plumeria hybrid cultivars. In the past, the different flower colours of this plant were associated with distinct species but are now regarded as different forms of the same species. However, the white-flowered form of P. rubra is sometimes misidentified as P. alba, a rarely cultivated species endemic to the Lesser Antilles and Puerto Rico. Other popular species in the genus include P. obtusa or the evergreen frangipani (with leaves more rounded than those of P. rubra) and the white- or cream-flowered P. stenophylla which blooms heavily over a long period.
HERBAL/FOLK TRADITION: The genus Plumeria is attributed to Charles Plumier, a seventeenth-century French botanist who described several tropical species. The common name, ‘frangipani’, comes from the Italian nobleman, Marquis Frangipani, who created a perfume used to scent gloves in the sixteenth century. Frangipani is known as the ‘tree of life’, according to ancient Indian belief, and is associated with temples in both Hindu and Buddhist cultures. In India, the frangipani is considered to be a symbol of immortality because of its ability to produce leaves and flowers even after it has been lifted out of the soil. It is regarded as a sacred tree in Laos and every Buddhist temple in the country has frangipani planted in their courtyards. In Cambodia, the flowers are used in ritual offerings to the deities and Balinese Hindus use the flowers in their temple offerings daily. In several Pacific islands, such as Tahiti, Fiji, Samoa and Hawaii, Plumeria species are used for making leis, their traditional flower garlands. In modern Polynesian culture, the flowers are also worn by women to indicate their relationship status.
Frangipani has also been celebrated for centuries for its healing capacity in many diverse cultures. In Sri Lanka, Plumeria flowers are eaten as fritters, while the heart of the wood is taken as a vermifuge or as a laxative. In Ayurveda, the Plumeria species are widely used as a purgative, as a remedy for diarrhoea, to treat itch, asthma, coughs, bronchitis, blood disorders and fever. In the Guianas, P. rubra is used for the treatment of skin eruptions, abscesses, dysentery, herpes, coughs and as a purgative. In Caribbean cultures, the leaves are used as a healing wrap for bruises and ulcers while the latex is used as a liniment for rheumatism. In Vietnam, the bark mashed in alcohol, is used to combat skin inflammation, indigestion and high blood pressure. Frangipani flower tea is also generally believed to have a beneficial effect, being good for digestion.
ACTIONS: Anti-inflammatory, anti-oxidant, antimicrobial, antifungal, anti-tumoral, antiviral, aphrodisiac, astringent, nervine.
EXTRACTION: Frangipani absolute is obtained by alcoholic or solvent extraction from the concrete prepared from P. rubra (acutifolia). The absolute has a thick, treacle consistency at room temperature.
CHARACTERISTICS: The absolute has a heavy, sweet, floral-green aroma, with a soft-spicy background and hints of apricot. It blends with sandalwood, rose, patchouli, tuberose, clove bud, jasmine, neroli, bergamot, ginger, ylang ylang and most citrus oils.
PRINCIPAL CONSTITUENTS: The oil of .P obtusa is rich in benzyl salicylate (45.4 per cent) and benzyl benzoate (17.2 per cent) Oil obtained from P.acuminata is rich in palmitic acid (36.2 per cent), linoleic acid (16.8 per cent), lauric acid (10.4 per cent) and myristic acid (10.3 per cent). ‘The pink flowered P. rubra oil was similar to P. acuminata oil in that it was also devoid of benzyl salicylate and benzyl benzoate and rich in alkanoic acids but linoleic acid was absent in the oil of the former. However, the orange-flowered P. rubra oil contained both the non-terpene esters (benzyl salicylate, benzyl benzoate and 2-phenylethyl benzoate) and alkanoic acids in significant amounts.’.
SAFETY DATA: Generally considered to be a safe oil, but best avoided in pregnancy and for children. May cause skin irritation in concentration.
AROMATHERAPY/HOME: USE
Skin Care: Inflamed and sensitive skin, mature skin, wrinkles and general skin care.
Nervous System: Anxiety, depression, fear, insomnia, nervous debility and tension, mood swings, stress.
OTHER USES: Frangipani absolute is mainly used in the high-class perfumery due to its unique aroma and long-lasting qualities. It is also used in candle and soap making along with some phyto-cosmetic applications and various beauty and skin care products for defying the ageing process.... frangipani
FAMILY: Tiliaceae
SYNONYMS: T. europaea, lime tree, common lime, lyne, tillet, tilea.
GENERAL DESCRIPTION: A tall graceful tree up to 30 metres high with a smooth bark, spreading branches and bright green, heart-shaped leaves. It has yellowy-white flowers borne in clusters which have a very powerful scent.
DISTRIBUTION: Native to Europe and the northern hemisphere. Common in England, France, Holland, etc.
OTHER SPECIES: Several related types such as the broad-leaved lime (T. platyphylla) and the small-leaved lime (T. cordata).
HERBAL/FOLK TRADITION: Linden tea, known as ‘tilleul’, is drunk a great deal on the Continent, especially in France, as a general relaxant. The flowers are also used for indigestion, palpitations, nausea, hysteria and catarrhal symptoms following a cold. The honey from the flowers is highly regarded, and used in medicines and liqueurs. According to Culpeper the flowers are a ‘good cephalic and nervine, excellent for apoplexy, epilepsy, vertigo and palpitation of the heart’.. Lime flowers are current in the British Herbal Pharmacopoeia, indicated for migraine, hysteria, arteriosclerotic hypertension and feverish colds.
ACTIONS: Astringent (mild), antispasmodic, bechic, carminative, cephalic, diaphoretic, diuretic, emollient, 17-ervine, sedative, tonic.
EXTRACTION: A concrete and absolute by solvent extraction from the dried flowers.
CHARACTERISTICS: The concrete is a hard, brittle, dark green mass with a herbaceous, dry, haylike odour. The absolute is a yellow semi solid mass with a green-herbaceous, dry, characteristic odour.
PRINCIPAL CONSTITUENTS: Mainly farnesol – the concrete is very rich in waxes.
SAFETY DATA: Most products are adulterated or synthetic. No safety data available at present.
AROMATHERAPY/HOME: USE
Digestive system: Cramps, indigestion, liver pains.
Nervous system: Headaches, insomnia, migraine, nervous tension and stress-related conditions.
OTHER USES: Occasionally used in high-class perfumery.... linden
FAMILY: Asteraceae (Compositae)
SYNONYMS: Calendula, marygold, marybud, gold-bloom, pot marigold, hollygold, common marigold, poet’s marigold.
GENERAL DESCRIPTION: An annual herb up to 60 cms high with soft, oval, pale green leaves and bright orange daisylike flowers.
DISTRIBUTION: Native to southern Europe and Egypt; naturalized throughout temperate regions of the world. Widely cultivated, especially in northern Europe for domestic and medicinal use. The absolute is only produced in France.
OTHER SPECIES: There are several species of marigold, but the common marigold is the one generally used medicinally. It should not be confused with tagetes or taget from the Mexican marigold (Tagetes minuta) or the African marigold (T. erecta), the oil of which is also often called ‘calendula’.
HERBAL/FOLK TRADITION: A herb of ancient medical repute, said to ‘comfort the heart and spirits’.. It was also used for skin complaints, menstrual irregularities, varicose veins, haemorrhoids, conjunctivitis and poor eyesight. The flowers are current in the British Herbal Pharmacopoeia, specific for enlarged or inflamed lymph nodes, sebaceous cysts, duodenal ulcers and inflammatory skin lesions. The infused oil is useful for a wide range of skin problems including cracked and rough skin, nappy rash, grazes, cracked nipples, varicose veins and inflammations.
ACTIONS: Antihaemorrhagic, anti-inflammatory, antiseptic, antispasmodic, astringent, diaphoretic, cholagogue, cicatrisant, emmenagogue, febrifuge, fungicidal, styptic, tonic, vulnerary.
EXTRACTION: An absolute by solvent extraction from the flowers.
CHARACTERISTICS: A dark greenish-brown viscous liquid with an intensely sharp, herbaceous odour. It blends well with oakmoss, hyacinth, floral and citrus oils.
PRINCIPAL CONSTITUENTS: The absolute contains calendulin (a yellow resin), waxes and volatile oil.
SAFETY DATA: Non-toxic, non-irritant, nonsensitizing. The real calendula absolute is only produced in small quantities, and is difficult to get hold of.
AROMATHERAPY/HOME: USE
Skin care: Burns, cuts, eczema, greasy skin, inflammations, insect bites, rashes, wounds. NB: ‘The infused oil is very valuable in Aromatherapy for its powerful skin-healing properties.’ .
OTHER USES: Used in high-class perfumery.... marigold
FAMILY: Lauraceae
SYNONYMS: Cinnamomum camphora ct. 1,8-cineole.
GENERAL DESCRIPTION: Cinnamomum camphora is a tall evergreen tropical tree characteristic of the Laurel family that grows up to 20–30 metres tall. The foliage is bright green and the leaves have a glossy, waxy appearance bearing masses of small white flowers in spring. It produces clusters of shiny black berries and has a pale bark that is very rough and fissured vertically.
DISTRIBUTION: C. camphora is native to China, Japan, and Taiwan but has been introduced to many countries throughout the world including India, Australia and the USA, where in places such as Florida it is becoming increasingly invasive and a danger to the native flora. This species is not indigenous to Madagascar and was introduced onto the island during the middle of the nineteenth century. As the plant became accustomed to the Malagasy climate it became a distinct subspecies, which in time adapted so well to the new environment, naturalizing in the central-eastern regions, that it became a very sustainable species for producing an essential oil, now called ravintsara oil. However, since it is clear there are many different sub-varieties of C. camphora in various parts of the world, it is possible that there also existed another native aromatic tree already growing in Madagascar originally known as ravintsara by the local people. According to Georges M. Halpern in The Healing Trail: Essential Oils of Madagascar, an indigenous tree of this name had been part of the Malagasy culture for many centuries and its leaves were used as a traditional folk medicine.
OTHER SPECIES: The genus Cinnamomum has approximately 250 different species, many of which yield an essential oil on distillation. Amongst the most important are C. zeylanicum (cinnamon bark and leaf oils) and C. cassia (cassia oil). The single species C. camphora itself produces a wide range of essential oils including: camphor, ho wood and leaf oil, sassafras and ravintsara. All these essential oils, although derived from the same tropical tree or botanical species, differ in their chemical profile enormously depending on the country of origin as well as the part of the plant used to extract the oil: e.g. leaf or bark.
There are at least 6 different chemotypes of C. camphora essential oil due to this factor, including the camphor, linalool, 1,8-cineole, nerolidol, safrole and borneol types. For example, C. camphora, grown in Taiwan and Japan, is known as Ho oil, and has linalool as its major constituent, whereas in India and Sri Lanka the camphor type of C. camphora remains the most important. The variety of C. camphora cultivated in Madagascar contains high levels of 1,8-cineole and no camphor. In order to avoid any confusion, it has been suggested that Ravintsara should be labelled: ‘Cinnamomum camphora ct. 1,8-cineole.’
HERBAL/FOLK TRADITION: The term Cinnamomum is derived from the Greek root kinnamon or kinnamomon meaning ‘sweet wood’. The word ravint means leaf and sara means ‘good for you’ according to the Malagasy tradition, as the local people have long appreciated the therapeutic value of its leaves which were used in folk medicine to treat digestive complaints, headaches, colds and chest infections. It has also been used for culinary applications and employed as a herbal tea. The Malagasy people themselves believe that the original Ravintsara tree is an indigenous species: a ‘cousin’ of the well-known C. camphora species, which has since been introduced.
ACTIONS: Antibacterial, anticatarrhal, antifungal, anti-infectious, antimicrobial, antirheumatic, antiviral, decongestant, cicatrisant (wound healer), expectorant, immune and neurotonic.
EXTRACTION: Steam distilled from the leaves of the plant.
CHARACTERISTICS: Fresh, woody, slightly floral, balsamic, eucalyptus-like scent. It blends well with eucalyptus, rosemary, bay, frankincense, cardamon, pine, cypress, juniper and citrus oils.
PRINCIPAL CONSTITUENTS: Ravintsara is akin to Eucalyptus globulus oil (as both are particularly effective for respiratory infections) due to its high 1,8-cineole content ranging from 45–55 per cent. Other major constituents include monoterpenes (sabinene 15 per cent, alpha-pinene and beta-pinene), sesquiterpenes (beta-carophyllene), monoterpenic alcohols (alpha-terpineol 7 per cent and terpineol) and esters (terpenyl acetate).
NOTE: Ravintsara essential oil contain at least 45 per cent 1,8-cineole compared to approximately 5 per cent found in Ravensara aromatica oil.
SAFETY DATA: Ravintsara oil is generally very well tolerated by the majority of the population, although like eucalyptus, it can cause sensitization in some individuals and should be used in moderation.
AROMATHERAPY/HOME: USE
Skin care: Shingles, herpes, verrucas, warts and athletes foot.
Circulation muscles and joints: Aching muscles and joints.
Respiratory system: Coughs, colds, influenza and other respiratory ailments such as asthma, bronchitis, sinusitis, laryngitis, otitis, tonsillitis and whooping cough.
Immune system: Viral infections especially air-borne infections.
Nervous system: Nervous debility
OTHER USES: Ravintsara oil is produced in a ‘pharmaceutical grade’ for the chemical and perfumery industry.... ravintsara
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