View allAll Photos Tagged phytochemicals!
((potatoes fresh from the garden at the green house))
Nutrition
Nutritionally, potatoes are best known for their carbohydrate content (approximately 26 grams in a medium potato). The predominant form of this carbohydrate is starch. A small but significant portion of this starch is resistant to digestion by enzymes in the stomach and small intestine, and so reaches the large intestine essentially intact. This resistant starch is considered to have similar physiological effects and health benefits as fiber: it provides bulk, offers protection against colon cancer, improves glucose tolerance and insulin sensitivity, lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage (Cummings et al. 1996; Hylla et al 1998; Raban et al. 1994). The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling (Englyst et al. 1992).
Potatoes contain a number of important vitamins and minerals. A medium potato (150g/5.3 oz) with the skin provides 27 mg vitamin C (45% of the Daily Value (DV)), 620 mg of potassium (18% of DV), 0.2 mg vitamin B6 (10% of DV) and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. Moreover, the fiber content of a potato with skin (2 grams) equals that of many whole grain breads, pastas, and cereals. Potatoes also contain an assortment of phytochemicals, such as carotenoids and polyphenols. The notion that “all of the potato’s nutrients” are found in the skin is an urban legend. While the skin does contain approximately half of the total dietary fiber, more than 50% of the nutrients are found within the potato itself. The cooking method used can significantly impact the nutrient availability of the potato.
Potatoes are often broadly classified as high on the glycemic index (GI) and so are often excluded from the diets of individuals trying to follow a “low GI” eating regimen. In fact, the GI of potatoes can vary considerably depending on type (such as red, russet, white, or Prince Edward), origin (where it was grown), preparation methods (i.e., cooking method, whether it is eaten hot or cold, whether it is mashed or cubed or consumed whole, etc), and with what it is consumed (i.e., the addition of various high fat or high protein toppings) (Fernandes et al. 2006).
Various potato dishes.
Various potato dishes.
Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, with seasonings or without. The only requirement involves cooking to break down the starch. Most potato dishes are served hot, but some are first cooked then served cold, notably potato salad and potato chips/crisps.
Common dishes are: mashed potatoes, which are first boiled (usually peeled), and then mashed with milk or yogurt and butter; whole baked potatoes; boiled or steamed potatoes; French-fried potatoes or chips; cut into cubes and roasted; scalloped, diced, or sliced and fried (home fries); grated into small thin strips and fried (hash browns); grated and formed into dumplings, Rösti or potato pancakes. Unlike many foods, potatoes can also be easily cooked in a microwave oven and still retain nearly all of their nutritional value, provided that they are covered in ventilated plastic wrap to prevent moisture from escaping—this method produces a meal very similar to a steamed potato while retaining the appearance of a conventionally baked potato. Potato chunks also commonly appear as a stew ingredient.
Potatoes are boiled between 10 and 25[20] minutes, depending on size and type, to become soft.
Some people think that smoking #cannabis doesn’t affect the lungs?
Well the thing is, that it can, especially since there are some chemicals that can be bad for the #health of the #lungs when consumed.
While it’s not as bad as #smoking #tobacco, there are some things to consider, which we’ll discuss here.
The research
There are certain carcinogens in tobacco that are definitely much more potent.
Cannabis doesn’t deliver nicotine either, but instead cannabinoids along with terpenes to the body.
Cannabinoids are a potential protection against the carcinogens too.
When you smoke cannabis, you usually focus on just the THC and #CBD, but the cannabinoids offer effects that are different, with #THC getting you high, with CBD not changing the effects of this.
But the molecules may actually offer protection against the damaging effects of smoking.
Cannabis and tobacco smoke are not the same in terms of carcinogen’s according to a paper panned by Robert Melamede. In this, he delved into the ways that the cannabis smoke differs from tobacco smoke, with both of them having different damaging parts especially polycyclic aromatic hydrocarbons.
The enzymes in your body convert these into #carcinogens normally, but THC actually blocks this, which leads Melamede to believe that this cannabinoid actually offers better effects than normal smoking.
In another rapper that looked at smoking and cancer, the team devised these different hypotheses before they start the #research.
First they said that there is a possibility of carcinogens that could increase the cancer, but there are #phytochemicals and #cannabinoids that offset this.
There is also the hypothesis that the effects of this actually might decrease the risk of #cancer.
After looking at the data collection, the authors of the study concluded that the hypothesis of cannabis increasing cancer risk isn’t supported by data, and that the data actually found that there was a negative trend that comes between cannabis, and the risk for cancer too.
Lung Function and Cannabis
In another study published recently, it was found that there was an association between the exposure and function of the lungs.
The study looked at both cannabis and tobacco users, and also looked at how the flow rate changes, lung volume of the person, and whatnot affects things.
There was a study that found a strong connection between tobacco and the lung function being reduced too.
There is a very obvious relationship there. However, with cannabis it told a different tune, where the airflow was better the more a person smoked, to a degree of course.
However, the researchers also found that frequency may be another explanation for that, since most people that smoke cannabis do it a lot less than those who smoke tobacco as well. Cannabis inflicted a little bit more damage in those who were heavy smokers though.
What about Heavy Smokers
There are some evidence that’s have been found which found that if you are smoking it a lot, you will have some decline in the function of your lungs, which means that you should be a little bit more moderate or look to other means to smoke weed in this case.
#Vaping is one of the best ways to move to an alternative to smoking if you want to consume it fast. This is pretty easy to use, but there is a potential risk to the heart and lungs too, but it’s a whole lot less.
#Edibles are probably the best one if you want to take out the lungs from all of this too. The one downside is they’re much more potent though.
Fresh bluberries from local market on white background. Blueberries contain anthocyanins, and various phytochemicals, which possibly have a role in reducing risks of some diseases.
By this time we were dodging the showers at Kew Gardens!
From Wikipedia -
Basella alba is an edible perennial vine in the family Basellaceae.
It is found in tropical Asia and Africa where it is widely used as a leaf vegetable. It is known under various common names, including Pui, Vine Spinach, Red Vine Spinach, Climbing Spinach, Creeping Spinach, Buffalo Spinach, Malabar Spinach and Ceylon Spinach among others.
Basella alba is native to the Indian Subcontinent, south-east Asia and New Guinea. It is reportedly naturalized in China, tropical Africa, Brazil, Belize, Colombia, the West Indies, Fiji and French Polynesia.
Typical of leaf vegetables, Malabar Spinach is high in vitamin A, vitamin C, iron, and calcium. It is low in calories by volume, but high in protein per calorie. The succulent mucilage is a particularly rich source of soluble fibre. Among many other possibilities, Malabar Spinach may be used to thicken soups or stir-fries with garlic and chilli peppers.
In the Philippines the leaves of this vegetable are one of the main ingredients in an all vegetable dish called utan that is served over rice.
In Karnataka Cuisine (Karavali and Malnad regions), the leaves and stems are used to make Basale Soppu Saaru/Curry (Especially in combination with Jackfruit seed). In Bengali cuisine it is widely used both in a vegetable dish, cooked with red pumpkin, and in a non-vegetarian dish, cooked with the bones of the Ilish fish. In Andhra Pradesh, a southern state in India, a curry of Basella and Yam is made popularly known as Kanda Bachali Koora (Yam and Basella curry). Also it used to make the snack item bachali koora bajji. In Odisha, India, it is used to make Curries and Saaga (any type of dish made from green leafy vegetables is called Saaga in Odisha). In the Western Ghats in Maharashtra, India, it is used to make bhaji (भजी).
The vegetable is used in Chinese cuisine. It has many names including Flowing Water Vegetable. It is often used in stir-fries and soups. In Vietnam, particularly the north, it is cooked with crab meat, luffa and jute to make soup.
In Africa, the mucilaginous cooked shoots are most commonly used.
Malabar Spinach can be found at many Chinese, Vietnamese, Korean, and Indian grocery stores, as well as farmers' markets. It has been shown to contain certain phenolic phytochemicals and it has antioxidant properties.
Wikipedia, Lavandula angustifolia, formerly L. officinalis, is a flowering plant in the family Lamiaceae, native to the Mediterranean (Spain, France, Italy, Croatia etc.). Its common names include lavender, true lavender and English lavender[2] (though it is not native to England); also garden lavender,[3] common lavender and narrow-leaved lavender.
Description
It is a strongly aromatic shrub growing as high as 1 to 2 metres (3+1⁄2 to 6+1⁄2 ft) tall. The leaves are evergreen, 2–6 centimetres (1–2+1⁄2 inches) long, and 4–6 millimetres (3⁄16–1⁄4 in) broad. The flowers are typically purple (lavender-coloured), produced on spikes 2–8 cm (1–3 in) long at the top of slender, leafless stems 10–30 cm (4–12 in) long.
Stems and flowers
Stems and flowers
Flower spike before the petals emerge
Flower spike before the petals emerge
Calyx (purple) and flower bracts (light brown)
Calyx (purple) and flower bracts (light brown)
Calyx and corolla
Calyx and corolla
Corolla (petals)
Corolla (petals)
Calyx and corolla (side view)
Calyx and corolla (side view)
Etymology
The species name angustifolia is Latin for "narrow leaf". Previously, it was known as Lavandula officinalis, referring to its medicinal properties.
Cultivation
English lavender is commonly grown as an ornamental plant. It is popular for its colourful flowers, its fragrance, and its ability to survive with low water consumption. It does not grow well in continuously damp soil and may benefit from increased drainage provided by inorganic mulches, such as gravel. It does best in Mediterranean climates similar to its native habitat, characterised by wet winters and dry summers. It is fairly tolerant of low temperatures, and is generally considered hardy to Royal Horticultural Society zone H6, or USDA zone 5.[4] It tolerates acid soils, but favours neutral to alkaline soils, and in some conditions it may be short-lived.[5]
Cultivars
AGM cultivars
The following cultivars of L. angustifolia and its hybrids have gained the Royal Horticultural Society's Award of Garden Merit:-[6]
L. × intermedia 'Alba'[7] (large white)
L. angustifolia 'Beechwood Blue' [8]
L. angustifolia 'Hidcote' [9]
L. × intermedia 'Hidcote Giant' [10]
L. angustifolia 'Imperial Gem' [11]
L. angustifolia Little Lottie='Clarmo'[12]
L. angustifolia 'Miss Katherine' [13]
L. angustifolia Miss Muffet='Scholmis'[14]
L. angustifolia 'Nana Alba'[15] (dwarf white)
L. × intermedia Olympia='Downoly' [16]
L × chaytoriae 'Richard Gray'[17]
L. × chaytoriae 'Sawyers'[18]
L. × intermedia 'Sussex'[19]
Dwarf cultivars
Compacta, Folgate, Dwarf Blue, Dwarf White, Hidcote Pink, Hidcote Superior, Munstead, Nana Atropurpurea, Nana Rosea, Sarah, Summerland Supreme, Lady Lavender
'Hidcote Superior', a compact evergreen shrub 40 cm × 45 cm (16 in × 18 in) with fragrant gray-green foliage and deep violet-blue flowers in summer, prefers full sun, well drained soil, low water, hardy to −30 °C (−20 °F), western Mediterranean species
'Munstead' (syn. Dwarf Munstead, Munstead Blue and Munstead Variety) L. angustifolia variety, 30 cm (12 in) tall, having pink-purple to lavender-blue inflorescences that are slightly fragrant,[20] named after Munstead Wood in Surrey, which was the home of Gertrude Jekyll
'Sarah', grows to 15–60 cm (6–24 in), the flowers are petite, as is the plant, used as a short edging, or as a very fragrant addition to the window box, dark violet flowers
'Lady Lavender', grows to 45 cm (18 in), fragrant, gray-green foliage and lavender-blue flowers in summer, prefers full sun, well-drained soil, low water, hardy to −30 °C (–20 °F)
Semi-dwarf cultivars
Bowles Early, Hidcote Variety, Loddon Blue, Martha Roderick, Jean Davis, Twickle Purple, Pink Perfume
'Hidcote' (syn. Hidcote Variety, Hidcote Blue, Hidcote Purple) L. angustifolia variety. 40 to 50 cm (15 in to 20 in) tall, with silver-gray foliage and deep violet-blue inflorescences, named after Hidcote Manor in England as it was cultivated there by Lawrence Johnston
'Jean Davis' 50–60 cm (20–24 in) tall, up to 1 m (3 ft). A pale pink flowered lavender with exceptionally fruity taste
'Pink Perfume' 60 cm × 45 cm (24 in × 18 in)
Giant cultivars
Alba, Backhouse Purple, Biostos, Bridestowe, Graves, Gray Lady, Gwendolyn Anley, Hidcote Giant, Irene Doyle, Mailette, Middachten
'Hidcote Giant'. A Lavandula × intermedia lavandin. Very vigorous grower (90 to 100 cm; 36–40 in) with a lovely strong fragrance. This has large deep lavender-purple flowers on very long 60 cm (24 in) stems.
'Vera' 75 to 90 cm (30–36 in). Thought to be the original species lavender, harvested for its oil.
Uses
Dried Lavandulae flos as used in herbal teas
The flowers and leaves are applied in herbal medicine.[21] Commercially, the plant is used to produce lavender essential oil used in balms, salves, perfumes, cosmetics, and topical applications.[22] Lavender essential oil, when diluted with a carrier oil, is commonly used for massage therapy or aromatherapy.[22]
The flowers are also used as a culinary herb, most often as part of the North American version of the French herb blend called herbes de Provence.
Lavandula angustifolia is included in the Tasmanian Fire Service's list of low flammability plants, indicating that it is suitable for growing within a building protection zone.[23]
Subspecies
Lavandula angustifolia subsp. angustifolia[1]
Lavandula angustifolia subsp. pyrenaica[1]
Hybrids
Lavandula hybrids are referred to as lavandins. Hybrids between L. angustifolia and L. latifolia (spike lavender) are called Lavandula × intermedia. They bloom later than the ordinary English lavenders.The sweet smell of lavender, Lavandula (common name lavender) is a genus of 47 known species of perennial flowering plants in the mints family, Lamiaceae.[1] It is native to the Old World, primarily found across the drier, warmer regions of mainland Eurasia, with an affinity for maritime breezes.[2]
Lavender is found on the Iberian Peninsula and around the entirety of the Mediterranean coastline (including the Adriatic coast, the Balkans, the Levant, and coastal North Africa), in parts of Eastern and Southern Africa and the Middle East, as well as in South Asia and on the Indian subcontinent.[3]
Many members of the genus are cultivated extensively in temperate climates as ornamental plants for garden and landscape use, for use as culinary herbs, and also commercially for the extraction of essential oils.[4] Lavender is used in traditional medicine and as an ingredient in cosmetics.
Description
Plant and leaves
The genus includes annual or short-lived herbaceous perennial plants, and shrub-like perennials, subshrubs or small shrubs.[5]
Leaf shape is diverse across the genus. They are simple in some commonly cultivated species; in other species, they are pinnately toothed, or pinnate, sometimes multiple pinnate and dissected. In most species, the leaves are covered in fine hairs or indumentum, which normally contain essential oils.[5]
Flowers
Flowers are contained in whorls, held on spikes rising above the foliage, the spikes being branched in some species. Some species produce colored bracts at the tips of the inflorescences. The flowers may be blue, violet, or lilac in the wild species, occasionally blackish purple or yellowish. The sepal calyx is tubular. The corolla is also tubular, usually with five lobes (the upper lip often cleft, and the lower lip has two clefts).[6]
Nomenclature and taxonomy
Lavandula stoechas, L. pedunculata, and L. dentata were known in Roman times.[7]: 51 From the Middle Ages onwards, the European species were considered two separate groups or genera, Stoechas (L. stoechas, L. pedunculata, L. dentata) and Lavandula (L. spica and L. latifolia), until Linnaeus combined them. He recognised only five species in Species Plantarum (1753), L. multifida and L. dentata (Spain) and L. stoechas and L. spica from Southern Europe. L. pedunculata was included within L. stoechas.
By 1790, L. pinnata and L. carnosa were recognised. The latter was subsequently transferred to Anisochilus. By 1826, Frédéric Charles Jean Gingins de la Sarraz listed 12 species in three sections, and by 1848 eighteen species were known.[7]: 51
One of the first modern major classifications was that of Dorothy Chaytor in 1937 at Kew. The six sections she proposed for 28 species still left many intermediates that could not easily be assigned. Her sections included Stoechas, Spica, Subnudae, Pterostoechas, Chaetostachys, and Dentatae. However, all the major cultivated and commercial forms resided in the Stoechas and Spica sections. There were four species within Stoechas (Lavandula stoechas, L. dentata, L. viridis, and L. pedunculata) while Spica had three (L. officinalis (now L. angustifolia), L. latifolia and L. lanata). She believed that the garden varieties were hybrids between true lavender L. angustifolia and spike lavender (L. latifolia).[8]
Lavandula has three subgenera:[9][10][11]
Subgenus Lavandula is mainly of woody shrubs with entire leaves. It contains the principal species grown as ornamental plants and for oils. They are found across the Mediterranean region to northeast Africa and western Arabia.
Subgenus Fabricia consists of shrubs and herbs, and it has a wide distribution from the Atlantic to India. It contains some ornamental plants.
Subgenus Sabaudia constitutes two species in the southwest Arabian peninsula and Eritrea, which are rather distinct from the other species, and are sometimes placed in their own genus Sabaudia.
In addition, there are numerous hybrids and cultivars in commercial and horticultural usage.[5]
The first major clade corresponds to subgenus Lavandula, and the second Fabricia. The Sabaudia group is less clearly defined. Within the Lavandula clade, the subclades correspond to the existing sections but place Dentatae separately from Stoechas, not within it. Within the Fabricia clade, the subclades correspond to Pterostoechas, Subnudae, and Chaetostachys.
Thus the current classification includes 39 species distributed across 8 sections (the original 6 of Chaytor and the two new sections of Upson and Andrews), in three subgenera (see table below). However, since lavender cross-pollinates easily, countless variations present difficulties in classification.
Etymology
The English word lavender came into use in the 13th century, and is generally thought to derive from Old French lavandre,[12] ultimately from Latin lavare from lavo (to wash),[13] referring to the use of blue infusions of the plants for bathing.[7]: 35 The botanic name Lavandula as used by Linnaeus is considered to be derived from this and other European vernacular names for the plants.[14]
The names widely used for some of the species, "English lavender", "French lavender" and "Spanish lavender" are all imprecisely applied. "English lavender" is commonly used for L. angustifolia, though some references say the proper term is "Old English lavender".[15] The name "French lavender" may refer to either L. stoechas or to L. dentata. "Spanish lavender" may refer to L. pedunculata,[16] L. stoechas,[17] or L. lanata.
Cultivation
Honey bee on flower
The most common form in cultivation is the common or English lavender Lavandula angustifolia (formerly named L. officinalis). A wide range of cultivars can be found. Other commonly grown ornamental species are L. stoechas, L. dentata, and L. multifida (Egyptian lavender).
Because the cultivated forms are planted in gardens worldwide, they are occasionally found growing wild as garden escapes, well beyond their natural range. Such spontaneous growth is usually harmless, but in some cases, Lavandula species have become invasive. For example, in Australia, L. stoechas has become a cause for concern; it occurs widely throughout the continent and has been declared a noxious weed in Victoria since 1920.[18] It is regarded as a weed in parts of Spain.[19]
Lavenders flourish best in dry, well-drained, sandy or gravelly soils in full sun.[20] English lavender has a long germination process (14–28 days) and matures within 100–110 days.[21] All types need little or no fertilizer and good air circulation. In areas of high humidity, root rot due to fungus infection can be a problem. Organic mulches can trap moisture around the plants' bases, encouraging root rot. Gravelly materials such as crushed rocks give better results.[22] It grows best in soils with a pH between 6 and 8.[23] Most lavender is hand-harvested, and harvest times vary depending on intended use.[23]
Lavender oil
"Lavandin" redirects here. For the racehorse, see Lavandin (horse).
Main article: Lavender oil
Commercially, the plant is grown mainly for the production of lavender essential oil. English lavender (Lavandula angustifolia) yields an oil with sweet overtones and can be used in balms, salves, perfumes, cosmetics, and topical applications.[24]
Lavandula × intermedia, also known as lavandin or Dutch lavender, hybrids of L. angustifolia and L. latifolia.[25] are widely cultivated for commercial use since their flowers tend to be bigger than those of English lavender and the plants tend to be easier to harvest.[26] They yield a similar essential oil, but with higher levels of terpenes including camphor, which add a sharper overtone to the fragrance, regarded by some as of lower quality than that of English lavender.
The US Food and Drug Administration considers lavender as generally recognized as safe (GRAS) for human consumption.[27] The essential oil was used in hospitals during World War I.[20]
Phytochemicals
Some 100 individual phytochemicals have been identified in lavender oil, including major contents of linalyl acetate (30–55%), linalool (20–35%), tannins (5–10%), and caryophyllene (8%), with lesser amounts of sesquiterpenoids, perillyl alcohols, esters, oxides, ketones, cineole, camphor, beta-ocimene, limonene, caproic acid, and caryophyllene oxide.[24][27][28] The relative amounts of these compounds vary considerably among lavender species.[24]
Culinary use
Lavender-flavored cupcakes
Culinary lavender is usually English lavender, the most commonly used species in cooking (L. angustifolia 'Munstead'). As an aromatic, it has a sweet fragrance with lemon or citrus notes.[29] It is used as a spice or condiment in pastas, salads and dressings, and desserts.[30][31] Their buds and greens are used in teas, and their buds, processed by bees, are the essential ingredient of a monofloral honey.[32]
Use of buds
For most cooking applications the dried buds, which are also referred to as flowers, are used. Lavender greens have a more subtle flavor when compared to rosemary.[33]
The potency of the lavender flowers increases with drying which necessitates more sparing use to avoid a heavy, soapy aftertaste. Chefs note to reduce by two-thirds the dry amount in recipes that call for fresh lavender buds.[29][34][better source needed]
Lavender buds can amplify both sweet and savory flavors in dishes and are sometimes paired with sheep's milk and goat's milk cheeses. Lavender flowers are occasionally blended with black, green, or herbal teas. Lavender flavors baked goods and desserts, pairing especially well with chocolate. In the United States, both lavender syrup and dried lavender buds are used to make lavender scones and marshmallows.[35][36]
Lavender buds are put into sugar for two weeks to allow the essential oils and fragrance to transfer; then the sugar itself is used in baking. Lavender can be used in breads where recipes call for rosemary. Lavender can be used decoratively in dishes or spirits, or as a decorative and aromatic in a glass of champagne. Lavender is used in savory dishes, giving stews and reduced sauces aromatic flair. It is also used to scent flans, custards, and sorbets.[29]
In honey
The flowers yield abundant nectar, from which bees make a high-quality honey. Monofloral honey is produced primarily around the Mediterranean Sea, and is marketed worldwide as a premium product. Flowers can be candied and are sometimes used as cake decorations. It is also used to make "lavender sugar".[32]
Other uses
Soaps scented with lavender.
Lavender products for sale at the San Francisco Farmers Market.
Flower spikes are used for dried flower arrangements. The fragrant, pale purple flowers and flower buds are used in potpourris. Lavender is also used as herbal filler inside sachets used to freshen linens. Dried and sealed in pouches, lavender flowers are placed among stored items of clothing to give a fresh fragrance and to deter moths.[37] Dried lavender flowers may be used for wedding confetti. Lavender is also used in scented waters, soaps, and sachets.
In history and culture
See also: Spikenard
The ancient Greeks called the lavender herb νάρδος: nárdos, Latinized as nardus, after the Syrian city of Naarda (possibly the modern town of Duhok, Iraq). It was also commonly called nard.[38] The species originally grown was L. stoechas.[5]
During Roman times, flowers were sold for 100 denarii per pound, which was about the same as a month's wages for a farm laborer, or fifty haircuts from the local barber. Its late Latin name was lavandārius, from lavanda (things to be washed), from lavāre from the verb lavo (to wash).[13][39]
Since the late 19th century, lavenders have been associated with the queer community.[40]
Culinary history
Spanish nard (Old French: "spykenard de spayn le pays"), referring to L. stoechas, is listed as an ingredient in making a spiced wine, namely hippocras, in The Forme of Cury.[41]
Lavender was introduced into England in the 1600s. It is said that Queen Elizabeth prized a lavender conserve (jam) at her table, so lavender was produced as a jam at that time, as well as used in teas both medicinally and for its taste.[29]
Lavender was not used in traditional southern French cooking at the turn of the 20th century. It does not appear at all in the best-known compendium of Provençal cooking, J.-B. Reboul's Cuisinière Provençale.[42] French lambs have been allowed to graze on lavender as it is alleged to make their meat more tender and fragrant.[29] In the 1970s, a blend of herbs called herbes de Provence was invented by spice wholesalers. Culinary lavender is added to the mixture in the North American version.[43]
In the 21st century, lavender is used in many world regions to flavor tea, vinegar, jellies, baked goods, and beverages.[44]
Bunches of lavender for sale, intended to repel insects
Herbalism
The German scientific committee on traditional medicine, Commission E, reported uses of lavender flower in practices of herbalism, including its use for restlessness or insomnia, Roemheld syndrome, intestinal discomfort, and cardiovascular diseases, among others.[45]
Health precautions
The U.S. National Center for Complementary and Integrative Health (NCCIH) states that lavender is considered likely safe in food amounts, and that topical uses may cause allergic reactions.[46] NCCIH does not recommend the use of lavender while pregnant or breastfeeding because of lack of knowledge of its effects.[46] It recommends caution if young boys use lavender oil because of possible hormonal effects leading to gynecomastia.[46][47][48]
A 2007 study examined the relationship between various fragrances and photosensitivity, stating that lavender is known "to elicit cutaneous photo-toxic reactions", but does not induce photohaemolysis.[49]
Adverse effects
Some people experience contact dermatitis, allergic eczema, or facial dermatitis from the use of lavender oil on skin.[24][46]
Taxonomic table
Different lavender cultivars growing at Snowshill, the Cotswolds, UK.
This is based on the classification of Upson and Andrews, 2004.
Lavender field in Carshalton, in the London Borough of Sutton.
Lavender field in Hitchin, UK.
Lavender field in Çuxur Qəbələ, Qabala District, Azerbaijan.
I. Subgenus Lavendula Upson & S.Andrews
i. Section Lavandula (3 species)
Lavandula angustifolia Mill.
subsp. angustifolia — Catalonia and the Pyrenees.
subsp. pyrenaica — SE France and nearby Mediterranean coastal regions of Croatia, Italy, Spain.
Lavandula latifolia Medik — central Portugal, east-central Spain, southern France, northern Italy.
Lavandula lanata Boiss. — southern Spain.
Hybrids:
Lavandula × chaytorae Upson & S.Andrews (L. angustifolia subsp. angustifolia × L. lanata)
Lavandula × intermedia Emeric ex Loisel. (L. angustifolia subsp. angustifolia × L. latifolia)
ii. Section Dentatae Suarez-Cerv. & Seoane-Camba (1 species)
Lavandula dentata L. — east Spain, coastal Algeria, and northern and SW Morocco.
var. dentata (rosea, albiflora), candicans (persicina) [Batt.]
iii. Section Stoechas Ging. (3 species)
Lavandula stoechas L.
subsp. stoechas — mostly coastal regions of east Spain, southern France, west Italy, Greece, Bulgaria, southern coastal Turkey, Levantine coast, and many Mediterranean islands.
subsp. luisieri — coastal and inland Portugal and border regions of Spain.
Lavandula pedunculata Mill.(Cav.)
subsp. pedunculata — Spain and Portugal.
subsp. cariensis — western Turkey and southern Bulgaria.
subsp. atlantica — montane Morocco.
subsp. lusitanica — southern Portugal and SW Spain.
subsp. sampaiana — from Portugal and SW Spain.
Lavandula viridis L'Her. — SW Spain, Portugal, and possibly also on Madeira.
Intersectional hybrids (Dentatae and Lavendula)
Lavandula × heterophylla Viv. (L. dentata × L. latifolia )
Lavandula × allardii
Lavandula × ginginsii Upson & S.Andrews (L. dentata × L. lanata )
II. Subgenus Fabricia (Adams.) Upson & S.Andrews
iv. Section Pterostoechas Ging. (16 species)
Lavandula multifida L. — Morocco, southern Portugal, Spain, northern Algeria, Tunisia, Tripolitania, Calabria and Sicily, with isolated Nile valley populations.
Lavandula canariensis Mill. — the Canary Islands.
subsp. palmensis – La Palma.
subsp. hierrensis – El Hierro.
subsp. canariensis – Tenerife.
subsp. canariae – Gran Canaria.
subsp. fuerteventurae – Fuerteventura.
subsp. gomerensis – La Gomera.
subsp. lancerottensis – Lanzarote.
Lavandula minutolii Bolle — Canary Islands.
subsp. minutolii
subsp. tenuipinna
Lavandula bramwellii Upson & S.Andrews — Gran Canaria.
Lavandula pinnata L. — Canarias and Madeira.
Lavandula buchii Webb & Berthel. — Tenerife.
Lavandula rotundifolia Benth. — Cape Verde.
Lavandula maroccana Murb. — Atlas Mountains, Morocco.
Lavandula tenuisecta Coss. ex Ball — Atlas Mtns., Morocco.
Lavandula rejdalii Upson & Jury — Morocco.
Lavandula mairei Humbert — Morocco.
Lavandula coronopifolia Poir. — Cape Verde, Northern Africa, NE Western Africa, Arabia to East Iran.
Lavandula saharica Upson & Jury — southern Algeria and nearby regions.
Lavandula antineae Maire — central Sahara.
subsp. antinae
subsp. marrana
subsp. tibestica
Lavandula pubescens Decne. — Egypt, Eritrea, Sinai, Israel, Palestine, Jordan, western Saudi Arabia to Yemen.
Lavandula citriodora A.G. Mill. – SW Arabian peninsula.
Hybrids:
Lavandula × christiana Gattef. & Maire (L. pinnata × L. canariensis)
v. Section Subnudae Chaytor (10 species)
Lavandula subnuda Benth. — mountains of Oman and the United Arab Emirates.
Lavandula macra Baker – southern Arabian peninsula and Somaliland.
Lavandula dhofarensis A.G. Mill. – from Dhofar, Oman.
subsp. dhofarensis
subsp. ayunensis
Lavandula samhanensis Upson & S.Andrews – Dhofar, Oman.
Lavandula setifera T. Anderson – coastal Yemen and Somaliland.
Lavandula qishnensis Upson & S.Andrews – southern Yemen.
Lavandula nimmoi Benth. – Socotra.
Lavandula galgalloensis A.G. Mill. – Somaliland.
Lavandula aristibracteata A.G. Mill. – Somaliland.
Lavandula somaliensis Chaytor – Somaliland.
vi. Section Chaetostachys Benth. (2 species)
Lavandula bipinnata (Roth) Kuntze — Deccan peninsula and north-central India.
Lavandula gibsonii J. Graham – Western Ghats, South India.
vii. Section Hasikenses Upson & S.Andrews (2 species)
Lavandula hasikensis A.G. Mill. – Oman.
Lavandula sublepidota Rech. f. – Far, Iran.
III. Subgenus Sabaudia (Buscal. & Muschl.) Upson & S.Andrews
viii. Section Sabaudia (Buscal. & Muschl.) Upson & S.Andrews (2 species)
Lavandula atriplicifolia Benth. – western Arabian peninsula, Egypt.
Lavandula erythraeae (Chiov.) Cufod. – Eritrea. Wikipedia
EGGS from my LAND RUN Hens!
Read all about Omega -3 Eggs:
Omega 3 Eggs and Poultry Feed Made With Flaxseed
Because the typical western diet is high in omega-6 linoleic acid and low in omega-3 fatty acids, experts recommend replacing some omega-6 fatty acids with those from the omega-3 family. Alpha-linolenic acid (ALA) is the parent compound of the omega-3 fatty acid family. It is called an “essential” fatty acid because it is required in the diet and humans can not manufacture it. An excellent source of omega-3 fatty acids is the omega-3 enriched egg derived from hens fed flaxseed.
In recent years flaxseed has been incorporated into laying hen rations because research has proven that egg yolk lipids can be influenced through dietary fat. Specifically, omega-3 fatty acids in the yolk can be enriched by adding flaxseed to laying hen diets.
One large omega-3 enriched egg contains about 7 to 10 times more omega-3 fatty acids than a regular large egg and provides nearly half the optimal ALA daily intake level.
FLAXSEED for food contains . . .
Large amounts of OMEGA 3 fatty acid, alpha linolenic acid (ALA) an ESSENTIAL FATTY ACID, (EFA), that our bodies can't make from other foods . . . and very high amounts of DIETARY FIBER, both SOLUBLE and insoluble, similar to dietary fiber in other GRAINS, for example, oats, wheat, corn, rice, dry beans, soybeans.
The PHYTOCHEMICALS, called LIGNANS, having apparent anticarcinogenic action in animals....and other NUTRIENTS such as proteins, carbohydrates, minerals flaxseed is very HIGH IN POTASSIUM and Flaxseed has a pleasant, nutty flavor TASTES GOOD!!
Some Apparent Health Benefits to people consuming flaxseed are reported in the scientific literature:
*Reduction of LDL cholesterol and triglycerides . . . and may reduce heart arrhythmia during coronary events.
*Anti-inflammatory effects
*Natural laxative effects of the dietary fiber
*Helps glucose control in diabetics
*Softens skin and improves coat (fur) of animals
*Reduces some psoriasis in people and other animals
*Ameliorates renal disease (Lupus nephritis) with favorable effects on plasma lipids and blood pressure
Increasing Omega-3 Fatty Acids in Eggs from Small Chicken Flocks:
Recent research has suggested that people will be healthier and have fewer heart problems if they increase their consumption of omega-3 fatty acids. Traditionally, most of the omega-3 fatty acids in the diet have come from fish and fish oil but many people eat only limited amounts of these foods. Eggs fortified with omega-3 fatty acids offer an alternative method to increase the amount of these fatty acids in your diet.
You can increase the level of omega-3 fatty acids in the eggs that your hens lay by including flaxseed in their feed. The flaxseed contains a type of omega-3 fatty acid called a -linolenic acid and the hen will deposit a significant amount of this dietary fatty acid into the egg yolk. The hen will also convert some of the a -linolenic acid into smaller amounts of other forms of omega-3 fatty acids and deposit them into the egg yolk.
Omega-3 Enriched Eggs
Much like the omega-3 fatty acids themselves, not all omega-3 eggs are created equal. To get the most out of your omega-3 eggs, know what omega-3 fatty acids you are interested in and be sure the carton specifies how much of that particular omega-3 fatty acid it contains. Docosahexaenoic acid (DHA) offers the broadest array of health benefits including brain, eye, and heart health, whereas alpha-linolenic acid (ALA), found abundantly in our diet already, has a limited number of benefits.
In the diets of laying hens, both ALA and DHA occur naturally from various ingredients such as soybean oil and fish meal. The typical laying hen diet results in about 25 mg of each of these fatty acids being deposited in the egg yolk for a total of 50 mg. So, if an egg carton promotes "now with 50 mg of omega-3 fatty acids", it is actually just an ordinary egg. Note that most all of the omega-3 fatty acids are found in the yolk; so when you purchase omega-3 enriched eggs, don't just eat only the egg whites. Even the small amount of omega-3 fatty acids found in ordinary eggs will be missing if you consume or use only the egg white.
To increase the omega-3 fatty acid content of the yolk, egg producers can feed flaxseed as a source of ALA, fish oil as a source of DHA+EPA, or marine microalgae as a source of DHA. However, the content of omega-3 fatty acids in egg yolk varies in response to each source. Feeding high levels of flaxseed in the diet results primarily in the deposition of ALA, with up to 38 mg ALA/g yolk 1. Depending on the size of the yolk (i.e., large, extra large, jumbo), between 500 - 600 mg of additional ALA may be deposited. Increases in yolk DHA are also noted in response to flax feeding, but the concentration is much lower with an average of 6.5 mg DHA/g of yolk. Eggs from hens fed flaxseed, therefore, typically have only 90 - 115 mg of DHA per yolk regardless of how much flax they have been fed.
In order to get the omega-3 eggs best suited for you, it is important to know your overall health goals. For example, if you are pregnant or nursing, DHA is the critical omega-3. Current March of Dimes guidance indicates that pregnant and nursing women should aim for at least 200 mg of DHA per day in their diet 5. One egg containing 150 mg of DHA will provide 75% of this recommendation while one egg rich in ALA and less DHA may only net 50% of the needed DHA. It would take 8 ordinary eggs per day to meet this DHA intake recommendation!
Omega-3 enriched eggs are a convenient, affordable, and great tasting way to get more omega-3 fatty acids in your diet. However, buyers should carefully read egg carton labels in order to understand exactly how much of each omega-3 fatty acid that the product contains.
We bought a hawthorn tree to add to our medicinal plantings.
Herbalists in Europe have recommended hawthorn specifically for treatment of congestive heart failure since the 17th century. Today numerous scientific studies have proven conclusively that hawthorn is an effective treatment for congestive heart failure, and this herb is widely used in Europe to treat many cardiovascular conditions. Commission E, an expert panel in Germany that evaluates the safety and efficacy of herbs, recommends hawthorn for the treatment of congestive heart failure and irregular heartbeat.
Hawthorn contains several proanthocyanidins and flavonoids, which increase the heart’s ability to pump blood and oxygen to all parts of the body by dilating coronary blood vessels and strengthening the heart muscle. The phytochemicals in hawthorn also act as antioxidants, protecting blood vessels and other tissue from the damage caused by oxidation. In addition, hawthorn keeps the heart healthy by blocking production of angiotensin converting enzyme (ACE), an enzyme that causes high blood pressure.
Hawthorn has been used to treat other heart conditions as well, including angina, atherosclerosis, and hypertension. In the early stages of heart disease, hawthorn performs better than the drug digitalis and with fewer side effects. However, hawthorn is only for people in the early stages of heart diseases, and is not as fast acting as some prescription medications. Any type of cardiac disease must be evaluated and treated by a qualified cardiologist.
Some studies suggest that hawthorn has mild astringent effects—it may provide some benefit to those with seborrhea, acne, or other inflammatory skin conditions.
Hawthorn produces a bright red edible fruit that looks like a tiny apple and is often candied, or used to flavor jelly or wine. You can also dry the leaves and fruit of this plant to make a homemade medicinal tea—add 2 teaspoons of crushed leaves or fruit to 1 cup boiling water, and drink twice daily. You can also purchase hawthorn supplements—the usual dosage is two to three 450-milligram capsules or ¼ teaspoon of liquid extract each day. Hawthorn is also available in tinctures, and as a whole leaf or fruit extract.
Anyone with a serious heart condition should be under a doctor’s care. Some people may experience a rash, nausea, fatigue, or increased perspiration. Hawthorn extract may be taken with all prescription medications except digitalis, but people taking medications to lower blood pressure should beware—large amounts of hawthorn may exaggerate the effects of this medication, and cause a significant drop in blood pressure.
The papaya (/pəˈpaɪə/, US: /pəˈpɑːjə/) (from Carib via Spanish), papaw (/pəˈpɔ) or pawpaw (/ˈpɔːpɔ] is the plant Carica papaya, one of the 22 accepted species in the genus Carica of the family Caricaceae. Its origin is in the tropics of the Americas, perhaps from southern Mexico and neighboring Central America.
DESCIPTION
The papaya is a small, sparsely branched tree, usually with a single stem growing from 5 to 10 m tall, with spirally arranged leaves confined to the top of the trunk. The lower trunk is conspicuously scarred where leaves and fruit were borne. The leaves are large, 50–70 cm in diameter, deeply palmately lobed, with seven lobes. All parts of the plant contain latex in articulated laticifers. Papayas are dioecious. The flowers are 5-parted and highly dimorphic, the male flowers with the stamens fused to the petals. The female flowers have a superior ovary and five contorted petals loosely connected at the base. Male and female flowers are borne in the leaf axils, the males in multiflowered dichasia, the female flowers is few-flowered dichasia. The flowers are sweet-scented, open at night and are wind or insect pollinated. The fruit is a large berry about 15–45 cm long and 10–30 cm in diameter. It is ripe when it feels soft (as soft as a ripe avocado or a bit softer) and its skin has attained an amber to orange hue.
ORIGIN AND DISTRIBUTION
Native to Mexico and northern South America, papaya has become naturalized throughout the Caribbean Islands, Florida, Texas, California, Hawaii, and other tropical and subtropical regions of the world.
CULTIVATION
Papaya plants grow in three sexes: male, female, and hermaphrodite. The male produces only pollen, never fruit. The female produces small, inedible fruits unless pollinated. The hermaphrodite can self-pollinate since its flowers contain both male stamens and female ovaries. Almost all commercial papaya orchards contain only hermaphrodites.
Originally from southern Mexico (particularly Chiapas and Veracruz), Central America, and northern South America, the papaya is now cultivated in most tropical countries. In cultivation, it grows rapidly, fruiting within 3 years. It is, however, highly frost-sensitive, limiting its production to tropical climates. Temperatures below −2° C are greatly harmful if not fatal. In Florida, California, and Texas, growth is generally limited to southern parts of the states. It prefers sandy, well-drained soil, as standing water will kill the plant within 24 hours.
PRODUCTION
In 2016, global production of papayas was 13.05 million tonnes, led by India with 44% of the world total (table). Global papaya production grew significantly over the early 21st century, mainly as a result of increased production in India and demand by the United States.
CULTIVARS
Two kinds of papayas are commonly grown. One has sweet, red or orange flesh, and the other has yellow flesh; in Australia, these are called "red papaya" and "yellow papaw", respectively. Either kind, picked green, is called a "green papaya".
The large-fruited, red-fleshed 'Maradol', 'Sunrise', and 'Caribbean Red' papayas often sold in U.S. markets are commonly grown in Mexico and Belize.
In 2011, Philippine researchers reported that by hybridizing papaya with Vasconcellea quercifolia, they had developed conventionally bred, nongenetically engineered papaya resistant to papaya ringspot virus (PRV).
GENETICALLY ENGINEERED CULTIVARS
Carica papaya was the first transgenic fruit tree to have its genome sequenced. In response to the papaya ringspot virus outbreak in Hawaii, in 1998, genetically altered papaya were approved and brought to market (including 'SunUp' and 'Rainbow' varieties.) Varieties resistant to PRV have some DNA of this virus incorporated into the DNA of the plant. As of 2010, 80% of Hawaiian papaya plants were genetically modified. The modifications were made by University of Hawaii scientists, who made the modified seeds available to farmers without charge.
DISEASES AND PESTS
VIRUSES
Papaya ringspot virus is a well-known virus within plants in Florida. The first signs of the virus are yellowing and vein-clearing of younger leaves, as well as mottling yellow leaves. Infected leaves may obtain blisters, roughen or narrow, with blades sticking upwards from the middle of the leaves. The petioles and stems may develop dark green greasy streaks and in time become shorter. The ringspots are circular, C-shaped markings that are darker green than the fruit itself. In the later stages of the virus, the markings may become gray and crusty. Viral infections impact growth and reduce the fruit's quality. One of the biggest effects that viral infections have on papaya is the taste. As of 2010, the only way to protect papaya from this virus is genetic modification.
The papaya mosaic virus destroys the plant until only a small tuft of leaves are left. The virus affects both the leaves of the plant and the fruit. Leaves show thin, irregular, dark-green lines around the borders and clear areas around the veins. The more severely affected leaves are irregular and linear in shape. The virus can infect the fruit at any stage of its maturity. Fruits as young as 2 weeks old have been spotted with dark-green ringspots about 1 inch in diameter. Rings on the fruit are most likely seen on either the stem end or the blossom end. In the early stages of the ringspots, the rings tend to be many closed circles, but as the disease develops, the rings will increase in diameter consisting of one large ring. The difference between the ringspot and the mosaic viruses is the ripe fruit in the ringspot has mottling of colors and mosaic does not.
FUNGI
The fungus anthracnose is known to specifically attack papaya, especially the mature fruits. The disease starts out small with very few signs, such as water-soaked spots on ripening fruits. The spots become sunken, turn brown or black, and may get bigger. In some of the older spots, the fungus may produce pink spores. The fruit ends up being soft and having an off flavor because the fungus grows into the fruit.
The fungus powdery mildew occurs as a superficial white presence on the surface of the leaf in which it is easily recognized. Tiny, light yellow spots begin on the lower surfaces of the leaf as the disease starts to make its way. The spots enlarge and white powdery growth appears on the leaves. The infection usually appears at the upper leaf surface as white fungal growth. Powdery mildew is not as severe as other diseases.
The fungus phytophthora blight causes damping-off, root rot, stem rot, stem girdling, and fruit rot. Damping-off happens in young plants by wilting and death. The spots on established plants start out as white, water-soaked lesions at the fruit and branch scars. These spots enlarge and eventually cause death. The most dangerous feature of the disease is the infection of the fruit which may be toxic to consumers. The roots can also be severely and rapidly infected, causing the plant to brown and wilt away, collapsing within days.
PESTS
The papaya fruit fly lays its eggs inside of the fruit, possibly up to 100 or more eggs. The eggs usually hatch within 12 days when they begin to feed on seeds and interior parts of the fruit. When the larvae mature usually 16 days after being hatched, they eat their way out of the fruit, drop to the ground, and pupate in the soil to emerge within one to two weeks later as mature flies. The infected papaya will turn yellow and drop to the ground after infestation by the papaya fruit fly.
The two-spotted spider mite is a 0.5-mm-long brown or orange-red or a green, greenish yellow translucent oval pest. They all have needle-like piercing-sucking mouthparts and feed by piercing the plant tissue with their mouthparts, usually on the underside of the plant. The spider mites spin fine threads of webbing on the host plant, and when they remove the sap, the mesophyll tissue collapses and a small chlorotic spot forms at the feeding sites. The leaves of the papaya fruit turn yellow, gray, or bronze. If the spider mites are not controlled, they can cause the death of the fruit.
The papaya whitefly lays yellow, oval eggs that appear dusted on the undersides of the leaves. They eat papaya leaves, therefore damaging the fruit. There, the eggs developed into flies in three stages called instars. The first instar has well-developed legs and is the only mobile immature life stage. The crawlers insert their mouthparts in the lower surfaces of the leaf when they find it suitable and usually do not move again in this stage. The next instars are flattened, oval, and scale-like. In the final stage, the pupal whiteflies are more convex, with large, conspicuously red eyes.
CULINARY USES
The ripe fruit of the papaya is usually eaten raw, without skin or seeds. The unripe green fruit can be eaten cooked, and is used as an ingredient in salads and stews.
The black seeds of the papaya are edible and have a sharp, spicy taste. They are sometimes ground and used as a substitute for black pepper.
SOUTHEAST ASIA
Green papaya is used in Southeast Asian cooking, both raw and cooked. In some parts of Asia, the young leaves of the papaya are steamed and eaten like spinach.
Papayas became a part of Filipino cuisine after being introduced to the islands via the Manila galleons. Unripe or nearly ripe papayas (with orange flesh but still hard and green) are julienned and are commonly pickled into atchara which is ubiquitous as a side dish to salty dishes. Nearly ripe papayas can also be eaten fresh as ensaladang papaya (papaya salad) or cubed, and eaten dipped in vinegar or salt. Green papaya is also a common ingredient or filling in various savory dishes like okoy, tinola, ginataan, lumpia, and empanada, especially in the cuisines of northern Luzon.
In Indonesian cuisine, the unripe green fruits and young leaves are boiled for use as part of lalab salad, while the flower buds are sautéed and stir-fried with chillies and green tomatoes as Minahasan papaya flower vegetable dish.
In Thai cuisine, papaya is used to make Thai salads such as som tam and Thai curries such as kaeng som when still not fully ripe.
SOUTH AMERICA
In Brazil, the unripe fruits are often used to make sweets or preserves.
MEAT TENDERIZING
Both green papaya fruit and the plant's latex are rich in papain, a protease used for tenderizing meat and other proteins, as practiced currently by indigenous Americans, people of the Caribbean region, and the Philippines. It is now included as a component in some powdered meat tenderizers.
NUTRITION
Raw papaya pulp contains 88% water, 11% carbohydrates, and negligible fat and protein (table). In a 100 gram amount, papaya fruit provides 43 kilocalories and is a significant source of vitamin C (75% of the Daily Value, DV) and a moderate source of folate (10% DV), but otherwise has low content of nutrients (see table).
PHYTOCHEMICALS
Papaya skin, pulp and seeds contain a variety of phytochemicals, including carotenoids and polyphenols, as well as benzyl isothiocyanates and benzyl glucosinates, with skin and pulp levels that increase during ripening. Papaya seeds also contain the cyanogenic substance prunasin.
TRADITIONAL MEDICINE
In traditional medicine, papaya leaves have been used as a treatment for malaria, an abortifacient, a purgative, or smoked to relieve asthma.
ALlERGIES AND SIDE EFFECTS
Papaya releases a latex fluid when not ripe, possibly causing irritation and an allergic reaction in some people. Because the enzyme papain acts as an allergen in sensitive individuals, meat that has been tenderized with it may induce an allergic reaction.
WIKIPEDIA
This is how the young mangosteens look. There are only 7 of them.
I grow Tropical Fruit as some of you know. I have a mangosteen tree that is about 7 years old and was not expecting it to bear until about 13 years old, but what a surprise to find about 3 weeks ago, 7 flowers coming on it. They all appear to have set and young fruit is growing. I want to share some fact about the mangosteen.
The mangosteen (Garcinia mangostana) is known as "The Queen of Tropical Fruits" (the Durian being "The King of Tropical Fruits", maybe the best fruit in the world!!). Mangosteen is regarded as one of the four most delicious and best-flavoured fruits in the world that is most readily accepted. It is about the size of a good peach.
It is a native of the Malay Peninsula and will not grow outside tropical areas.
In these photos the fruit is the embyro stage, with the distinctive raised area on the bottom of the fruit, corresponding to the number of segments inside the fruit. It then requires over one hundred days to reach full ripeness. At that time, the fruit stays on the tree until it has turned more purple and brown patches may appear as well. There are some minor insect pests such as thrips which may scrape the surface of the mangosteen fruit, damaging the pigment cells. The fruit ends up completely brown at full ripeness. The quality of the fruit inside is unaffected by this but is not as attractive to look at.
The mangosteen has a soft white edible centre that is similar in construction to the sections of an orange, with possibly one seed in each of the larger segments. The smaller segments are seedless and seem to melt in your mouth, releasing a delicious juice that is a perfect balance of acids and sugars. The rind, or pericarp, is about 4 to 6 mm thick (1/4" or more) and when freshly harvested is somewhat soft. The fruit at that time can be opened by squeezing until the rind splits, exposing the edible segments inside.
The mangosteen tree reaches on average an height of 15 metrs but can grow as high as 30 metres. It is rather slow growing and forms a pyramidal crown. The bark is very dark coloured and flaking. The thick dark green leathery mangosteen leaves are evergreen and opposite positioned. Flowers are about 5 cm large and contain four leaves. The dark purple coloured mangosteen fruits reach a size of about 7 cm. Inside the mangosteen fruit are 4 to 7 triangular segments containing juicy white flesh and seeds. The juice is sweet and slightly acid with a delicious flavour.
Phytochemicals
Mangosteens contain following phytochemicals: Catechins, Rosin, Mangostin, Normangostin, Xanthones, Gartanin
Medicinal properties
The dried mangosteen rind is use to treat dysentery, diarrhoea and gonorrhoea. Made into an ointment, mangosteen rind powder is used to treat skin disorders such as eczema and other skin disorders. Mangosteen pulp and rind contains many antioxidant which may have anti-tumor activity. Mangosteen also appears to have anti-inflammatory properties. Studies have demonstrated that prenylated xanthones can help to treat tuberculosis. Of the xanthones tested, alpha-beta-mangostins and garcinone B had the strongest inhibitory effect against mycobacterium, which causes tuberculosis.
Soil Characteristics
Wide range of soil types provided drainage is good.
Climate Requirements
Equatorial; high even temperatures with high humidity.
Culture
Grown from seed with grafted plants showing no evidence of faster growth. Several species, with Purple Mangosteen being the most acceptable.
Harvesting
Two crops a year sometimes, in February and October. Fruit are picked at an early stage of maturity, when reddish-pink and before the dark purple develops.
Length of time until first crop
Seven to thirteen years. Some trees never fruit!
Morinda citrifolia
"Noni" redirects here. For other uses, see Noni (disambiguation).
Morinda citrifolia is a fruit-bearing tree in the coffee family, Rubiaceae. Its native range extends across Southeast Asia and Australasia, and the species is now cultivated throughout the tropics and widely naturalized.[1] Among some 100 names for the fruit across different regions are the more common English names of great morinda, Indian mulberry, noni, beach mulberry, and cheese fruit.[2]
Morinda citrifolia
Noni fruit
Leaves and noni fruit
Scientific classification
Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Gentianales
Family: Rubiaceae
Genus: Morinda
Species: M. citrifolia
Binomial name
Morinda citrifolia
L.
The strong-smelling fruit has been eaten as a famine food or staple food among some cultures, and has been used in traditional medicine. In the consumer market, it has been introduced as a supplement in various formats, such as capsules, skin products, and juices.
Growing habitats:
Morinda citrifolia grows in shady forests, as well as on open rocky or sandy shores.[3] It reaches maturity in about 18 months, then yields between 4 and 8 kg (8.8 and 17.6 lb) of fruit every month throughout the year. It is tolerant of saline soils, drought conditions, and secondary soils. It is therefore found in a wide variety of habitats: volcanic terrains, lava-strewn coasts, and clearings or limestone outcrops, as well as in coralline atolls.[3] It can grow up to 9 m (30 ft) tall, and has large, simple, dark green, shiny and deeply veined leaves.
The plant bears flowers and fruits all year round. The fruit is a multiple fruit that has a pungent odour when ripening, and is hence also known as cheese fruit or even vomit fruit. It is oval in shape and reaches 10–18 centimetres (3.9–7.1 in) size. At first green, the fruit turns yellow then almost white as it ripens. It contains many seeds.[3]
Morinda citrifolia is especially attractive to weaver ants, which make nests from the leaves of the tree.[3] These ants protect the plant from some plant-parasitic insects. The smell of the fruit also attracts fruit bats, which aid in dispersing the seeds. A type of fruit fly, Drosophila sechellia, feeds exclusively on these fruits.[4]
Food:
A variety of beverages (juice drinks), powders (from dried ripe or unripe fruits), cosmetic products (lotions, soaps), oil (from seeds), leaf powders (for encapsulation or pills) have been introduced into the consumer market.[5]
Noni is sometimes called a "starvation fruit", implying it was used by indigenous peoples as emergency food during times of famine.[5] Despite its strong smell and bitter taste, the fruit was nevertheless eaten as a famine food,[6] and, in some Pacific Islands, even as a staple food, either raw or cooked.[7] Southeast Asians and Australian Aborigines consume the fruit raw with salt or cook it with curry.[8] The seeds are edible when roasted. In Thai cuisine, the leaves (known as bai-yo) are used as a green vegetable and are the main ingredient of kaeng bai-yo, cooked with coconut milk. The fruit (luk-yo) is added as a salad ingredient to some versions of somtam.
Traditional medicine:
Green fruit, leaves, and root or rhizomes might have been used in Polynesian cultures as a general tonic, in addition to its traditional place in Polynesian culture as a famine food.[5]Although Morinda is considered to have biological properties in traditional medicine, there is no confirmed evidence of clinical efficacy for any intended use.[9] In 2018, a Hawaiianmanufacturer of noni food and skincare products was issued an FDA warning letter for marketing unapproved drugs and making false health claims in violation of the US Food, Drug and Cosmetic Act.[10]
Dyes:
Among Austronesian peoples, noni was traditionally used primarily for the production of dyes. It was carried into the Pacific Islands as canoe plants by Austronesian voyagers. Morinda bark produces a brownish-purplish dye that may be used for making batik. In Hawaii, yellowish dye is extracted from its roots to dye cloth.[11][12]
Nutrients and phytochemicals:
Morinda citrifolia fruit powder contains carbohydrates and dietary fibre in moderate amounts.[13] These macronutrients evidently reside in the fruit pulp, as M. citrifolia juicehas sparse nutrient content.[14] The main micronutrients of M. citrifolia pulp powder include vitamin C, niacin (vitamin B3), iron and potassium.[13] Vitamin A, calcium and sodium are present in moderate amounts. When M. citrifolia juice alone is analyzed and compared to pulp powder, only vitamin C is retained[14] in an amount (34 mg per 100 gram juice) that is 64% of the content of a raw navel orange (53 mg per 100 g or 89% of the Daily Value).[15]Sodium levels in M. citrifolia juice (about 3% of Dietary Reference Intake, DRI)[13] are high compared to an orange, and potassium content is moderate.[15]
Morinda citrifolia fruit contains a number of phytochemicals, including lignans, oligo- and polysaccharides, flavonoids, iridoids, fatty acids, scopoletin, catechin, beta-sitosterol, damnacanthal, and alkaloids.[16] Although these substances have been studied for bioactivity, current research is insufficient to conclude anything about their effects on human health.[1] These phytochemicals are not unique to M. citrifolia, as they exist in various plants.[11]
References:
^ a b Nelson, SC (2006-04-01). "Species Profiles for Pacific Island Agroforestry: Morinda citrifolia (noni)". Traditional Tree Initiative.
^ "Some worldwide names for Morinda citrifolia L." The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. 2006. Retrieved 12 November 2016.
^ a b c d Nelson, Scot C (March 2001). "Noni cultivation in Hawaii" (PDF). The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. Retrieved 12 November 2016.
^ Jones, C.D. (1998). "The Genetic Basis of Drosophila sechellia's Resistance to a Host Plant Toxin". Genetics. 149 (4): 1899–1908.
^ a b c Nelson, Scot C (8 October 2003). "Morinda citrifolia L." (PDF). Permanent Agriculture Resources, University of Hawaii. Retrieved 12 November 2016.
^ Krauss, BH (December 1993). Plants in Hawaiian Culture. Honolulu: University of Hawaii Press. p. 272. ISBN 978-0-8248-1225-6.
^ Morton, Julia F. (1992). "The ocean-going noni, or Indian Mulberry (Morinda citrifolia, Rubiaceae) and some of its "colorful" relatives". Economic Botany. 46 (3): 241–56. doi:10.1007/BF02866623.
^ Cribb, A.B. & Cribb, J.W. (1975) Wild Food in Australia. Sydney: Collins.[page needed]
^ Potterat O, Hamburger M (2007). "Morinda citrifolia (Noni) fruit--phytochemistry, pharmacology, safety". Planta Medica. 73 (3): 191–9. doi:10.1055/s-2007-967115. PMID 17286240.
^ Darla Bracy, Division Director (18 July 2018). "Warning letter: Hawaiian Organic Noni, LLC". Inspections, Compliance, Enforcement, and Criminal Investigations, US Food and Drug Administration. Retrieved 15 August 2018.
^ a b Thompson, RH (1971). Naturally Occurring Anthraquinones. New York: Academic Press.[page needed]
^ Nelson, Scot C. (2006). "Pandanus tectorius (pandanus)". In Elevitch, Craig R. (ed.). Species Profiles for Pacific Island Agroforestry (PDF). Permanent Agriculture Resources (PAR).
^ a b c Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Noni Fruit Powder)" The Noni Website. Retrieved 15-06-2009.
^ a b Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Pure Noni Fruit Juice)" The Noni Website. Retrieved 15-06-2009.
^ a b "Nutrition data for raw oranges, all commercial varieties, per 100 gram amount". Nutritiondata.com. Conde Nast for the USDA National Nutrient Database, Release SR-21. 2014. Retrieved 12 November 2016.
^ Levand, Oscar; Larson, Harold (2009). "Some Chemical Constituents of Morinda citrifolia". Planta Medica. 36 (06): 186–7. doi:10.1055/s-0028-1097264.
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Milk Thistle
The antioxidant milk thistle has been used since Greco-Roman times for an array of liver ailments. Several studies suggest milk thistle protects the liver from damaging toxins such as alcohol and certain drugs. The active component most responsible for milk thistle’s detoxifying effects is called silymarin. This substance, comprised of several flavonolignands, helps repair liver cells damaged by toxins as well as protecting healthy liver cells. It has also been purported to have cholesterol lowering benefits as well.
N-Acetyl-L-Cysteine (NAC)
NAC, arguably the pinnacle antioxidant, consists of the amino acid cysteine joined with an acetyl group making it more soluble and more biovailable than L-Cysteine alone. NAC , basically a precursor to glutathione, donates cystiene to form glutathione which is found in the body and produced in the liver. NAC has been shown in studies to prevent cell death.
Alpha Lipoic Acid (ALA)
Alpha Lipoic Acid is quite possibly the most novel, multifaceted, and important antioxidants available today. It neutralizes free radicals in both the aqueous and lipid portions of cells, is a key player in the synergism of other antioxidants extending the metabolic life of glutathione and Coenzyme Q-10, repairs liver damage, has blood lipid modulating properties lowering risk factors associated with cardiovascular disease (CVD), and enhances insulin function speeding the removal of glucose from the bloodstream and ushering it into muscles.
Beta-Sitosterol
Beta-Sitosterol is one of many phytosterols, phytochemicals naturally occurring in plants, whose structure closely resembles cholesterol. It has been shown to significantly lower cholesterol and has been used with hypercholesterolemia. Its major mechanisms of action are thought to be by preventing the absorption of dietary fat in the intestines where fat is digested and by increasing the flow of cholesterol binding bile acids in the digestive track excreting it in the feces.
Saw Palmetto
Rich in phytosterols and fatty acids, Saw Palmetto has been used with BPH as well as male pattern baldness. This is largely due to its supposed ability to inhibit 5-alpha reductase, an enzyme responsible for converting precious testosterone into DHT, and interfering with DHT’s binding ability to androgen receptors.
Quercetin
A highly active flavonoid, Quercitin, is yet another fierce antioxidant scavenging free radicals within the body. It most notably improves cardiovascular function by preventing the oxidation of LDL thus lowering cholesterol, lowering blood pressure, and also possesses anti-inflammatory properties.
Coenzyme Q-10 (CoQ-10)
CoQ-10 is a fat soluble, vitamin like antioxidant found in cells. The biosynthesis of CoQ-10 requires 8 other vitamins and several trace enzymes. It serves as the coenzyme for mitochondrial enzymes involved in the synthesis of ATP, which all cellular function depends. It is highly concentrated in the heart due to the high energy requirements of this muscle and has been studied due to the link between people with congestive heart failure and their corresponding low levels of CoQ-10. It also aids in healthy cholesterol levels because it inhibits the oxidation of LDL.
Essential oils are the natural oils or phytochemicals that are obtained from plants and have the best fragrances one can ever imagine. How to take advantage of Certified Therapeutic grade essential oils for the most wonderful wellness and aromatic experience today.
Prunus is a genus of trees and shrubs, which includes (among many others) the fruits plums, cherries, peaches, nectarines, apricots, and almonds.
Native to the North American temperate regions, the neotropics of South America, and the paleotropics of Asia and Africa, 430 different species are classified under Prunus. Many members of the genus are widely cultivated for their fruit and for decorative purposes. Prunus fruit are drupes, or stone fruits. The fleshy mesocarp surrounding the endocarp is edible while the endocarp itself forms a hard, inedible shell called the pyrena ("stone" or "pit"). This shell encloses the seed (or "kernel") which is edible in some species (such as sweet almonds) but poisonous in many others (such as apricots). Besides being eaten off the hand, most Prunus fruit are also commonly used in processing, such as jam production, canning, drying, and the seeds for roasting.
Botany
Members of the genus can be deciduous or evergreen. A few species have spiny stems. The leaves are simple, alternate, usually lanceolate, unlobed, and often with nectaries on the leaf stalk along with stipules. The flowers are usually white to pink, sometimes red, with five petals and five sepals. Numerous stamens are present. Flowers are borne singly, or in umbels of two to six or sometimes more on racemes. The fruit is a fleshy drupe (a "prune") with a single relatively large, hard-coated seed (a "stone").
Within the rose family Rosaceae, it was traditionally placed as a subfamily, the Amygdaloideae (incorrectly "Prunoideae"), but was sometimes placed in its own family, the Prunaceae (or Amygdalaceae). More recently, Prunus is thought to have evolved from within a much larger clade now called subfamily Amygdaloideae (incorrectly "Spiraeoideae").
Classification
Evolutionary history
The oldest fossils confirmed to belong to Prunus date to the Eocene, and are found across the Northern Hemisphere. Older potential Late Cretaceous records are unconfirmed.[8]
Linnean classification
In 1737, Carl Linnaeus used four genera to include the species of modern Prunus—Amygdalus, Cerasus, Prunus, and Padus—but simplified it to Amygdalus and Prunus in 1758. Since then, the various genera of Linnaeus and others have become subgenera and sections, as all the species clearly are more closely related. Liberty Hyde Bailey said: "The numerous forms grade into each other so imperceptibly and inextricably that the genus cannot be readily broken up into species."
Traditional classification
Historical treatments break the genus into several different genera, but this segregation is not currently widely recognised other than at the subgeneric rank. The ITIS recognises just the single genus Prunus, with an open list of species,[a] all of which are given at List of Prunus species.[b]
One treatment of the subgenera derives from the work of Alfred Rehder in 1940. Rehder hypothesized five subgenera: Amygdalus, Prunus, Cerasus, Padus, and Laurocerasus.[11] To them C. Ingram added Lithocerasus. The six subgenera are described as follows:
Subgenus Amygdalus, almonds and peaches: axillary buds in threes (vegetative bud central, two flower buds to sides); flowers in early spring, sessile or nearly so, not on leafed shoots; fruit with a groove along one side; stone deeply grooved; type species: Prunus dulcis (almond)
Subgenus Prunus, plums and apricots: axillary buds solitary; flowers in early spring stalked, not on leafed shoots; fruit with a groove along one side, stone rough; type species: Prunus domestica (plum)
Subgenus Cerasus, true cherries: axillary buds single; flowers in early spring in corymbs, long-stalked, not on leafed shoots; fruit not grooved, stone smooth; type species: Prunus cerasus (sour cherry)
Subgenus Lithocerasus, bush cherries: axillary buds in threes; flowers in early spring in corymbs, long-stalked, not on leafed shoots; fruit not grooved, stone smooth; type species: Prunus pumila (sand cherry)
Subgenus Padus, bird cherries: axillary buds single; flowers in late spring in racemes on leafy shoots, short-stalked; fruit not grooved, stone smooth; type species: Prunus padus (European bird cherry), now known to be polyphyletic
Subgenus Laurocerasus, cherry laurels: mostly evergreen (all the other subgenera are deciduous); axillary buds single; flowers in early spring in racemes, not on leafed shoots, short-stalked; fruit not grooved, stone smooth; type species: Prunus laurocerasus (European cherry-laurel)
Phylogenetic classification
An extensive phylogenetic study based on different chloroplast and nuclear sequences divides Prunus into three subgenera:
Subg. Padus: In addition to species of Padus (bird cherries), this subgenus also includes species of Maddenia (false bird cherries), Laurocerasus (cherry laurels) and Pygeum.
Subg. Cerasus: This subgenus includes true cherries such as sweet cherry, sour cherry, mahaleb cherry and Japanese flowering cherry.
Subg. Prunus: This subgenus includes the following sections:
Sect. Prunus: Old World plums
Sect. Prunocerasus: New World plums
Sect. Armeniaca: apricots
Sect. Microcerasus: bush cherries
Sect. Amygdalus: almonds
Sect. Persica: peaches
Sect. Emplectocladus: desert almonds
Species
Main article: List of Prunus species
The lists below are incomplete, but include most of the better-known species.
P. africana – African cherry
P. apetala – clove cherry
P. armeniaca – apricot
P. avium – sweet cherry or wild cherry
P. brigantina – Briançon apricot
P. buergeriana – dog cherry
P. campanulata – Taiwan cherry
P. canescens – gray-leaf cherry
P. cerasifera – cherry plum
P. cerasoides – wild Himalayan cherry
P. cerasus – sour cherry
P. ceylanica
P. cocomilia – Italian plum
P. cornuta – Himalayan bird cherry
P. davidiana – David's peach
P. darvasica – Darvaz plum
P. domestica – common plum
P. dulcis – almond
P. fruticosa – European dwarf cherry
P. glandulosa – Chinese bush cherry
P. grayana – Japanese bird cherry
P. incana – willow-leaf cherry
P. incisa – Fuji cherry
P. jacquemontii – Afghan bush cherry
P. japonica – Japanese bush cherry
P. laurocerasus – cherry laurel
P. lusitanica – Portugal laurel
P. maackii – Manchurian cherry
P. mahaleb – Mahaleb cherry
P. mandshurica – Manchurian apricot
P. maximowiczii – Korean cherry
P. mume – Chinese plum
P. nipponica – Japanese alpine cherry
P. padus – bird cherry
P. persica – peach
P. pseudocerasus – Chinese sour cherry
P. prostrata – mountain cherry
P. salicina – Japanese plum
P. sargentii – north Japanese hill cherry
P. scoparia – mountain almond
P. serrula – Tibetan cherry
P. serrulata – Japanese cherry
P. sibirica – Siberian apricot
P. simonii – apricot plum
P. speciosa – Oshima cherry
P. spinosa – blackthorn, sloe
P. ssiori – Hokkaido bird cherry
P. subhirtella – winter-flowering cherry
P. tenella – dwarf Russian almond
P. tomentosa – Nanking cherry
P. triloba – flowering plum
P. turneriana – almondbark
P. ursina – Bear's plum
P. × yedoensis – Yoshino cherry
P. zippeliana – big-leaf cherry (Chinese: 大叶桂樱)
P. alabamensis – Alabama cherry
P. alleghaniensis – Allegheny plum
P. americana – American plum
P. andersonii – desert peach
P. angustifolia – Chickasaw plum
P. brasiliensis
P. buxifolia
P. caroliniana – Carolina laurelcherry
P. cortapico
P. emarginata – bitter cherry
P. eremophila – Mojave Desert plum
P. fasciculata – wild almond
P. fremontii – desert apricot
P. geniculata – scrub plum
P. gentryi
P. gracilis – Oklahoma plum
P. havardii – Havard's plum
P. hortulana – Hortulan plum
P. huantensis
P. ilicifolia – hollyleaf cherry
P. integrifolia
P. maritima – beach plum
P. mexicana – Mexican plum
P. minutiflora – Texas almond
P. murrayana – Murray's plum
P. myrtifolia – West Indies cherry
P. nigra – Canada plum
P. occidentalis – western cherry laurel
P. pensylvanica – pin cherry
P. pleuradenia – Antilles cherry
P. pumila – sand cherry
P. rigida
P. rivularis – creek plum
P. serotina – black cherry
P. subcordata – Klamath plum
P. subcorymbosa
P. texana – peachbush
P. umbellata – flatwoods plum
P. virginiana – chokecherry
The genus Prunus includes the almond, the nectarine and peach, several species of apricots, cherries, and plums, all of which have cultivars developed for commercial fruit and nut production. The almond is not a true nut; the edible part is the seed. Other species are occasionally cultivated or used for their seed and fruit.
A number of species, hybrids, and cultivars are grown as ornamental plants, usually for their profusion of flowers, sometimes for ornamental foliage and shape, and occasionally for their bark.
Because of their considerable value as both food and ornamental plants, many Prunus species have been introduced to parts of the world to which they are not native, some becoming naturalised.
The Tree of 40 Fruit has 40 varieties grafted on to one rootstock.
Species such as blackthorn (Prunus spinosa), are grown for hedging, game cover, and other utilitarian purposes.
The wood of some species (notably black cherry) is prized as a furniture and cabinetry timber, especially in North America.
Many species produce an aromatic gum from wounds in the trunk; this is sometimes used medicinally. Other minor uses include dye production.
Pygeum, a herbal remedy containing extracts from the bark of Prunus africana, is used as to alleviate some of the discomfort caused by inflammation in patients with benign prostatic hyperplasia.
Prunus species are food plants for the larvae of many Lepidoptera species (butterflies and moths).
Prunus species are included in the Tasmanian Fire Service's list of low flammability plants, indicating that it is suitable for growing within a building protection zone.
Ornamental Prunus
See also: List of Award of Garden Merit flowering cherries
Ornamentals include the group that may be collectively called "flowering cherries" (including sakura, the Japanese flowering cherries).
Toxicity
Many species are cyanogenic; that is, they contain compounds called cyanogenic glucosides, notably amygdalin, which, on hydrolysis, yield hydrogen cyanide. Although the fruits of some may be edible by humans and livestock (in addition to the ubiquitous fructivore of birds), seeds, leaves and other parts may be toxic, some highly so. The plants contain no more than trace amounts of hydrogen cyanide, but on decomposition after crushing and exposure to air or on digestion, poisonous amounts may be generated. The trace amounts may give a characteristic taste ("bitter almond") with increasing bitterness in larger quantities, less tolerable to people than to birds, which habitually feed on specific fruits.
Benefits to human health
People are often encouraged to consume many fruits because they are rich in a variety of nutrients and phytochemicals that are supposedly beneficial to human health. The fruits of Prunus often contain many phytochemicals and antioxidants. These compounds have properties that have been linked to preventing different diseases and disorders. Research suggests that the consumption of these fruits reduces the risk of developing diseases such as cardiovascular diseases, cancer, diabetes, and other age-related declines. Many factors can affect the levels of bioactive compounds in the different fruits of the genus Prunus, including the environment, season, processing methods, orchard operations, and postharvest management.
Cherries
Cherries contain many different phenolic compounds and anthocyanins, which are indicators of being rich in antioxidants. Recent research has linked the phenolic compounds of the sweet cherry (Prunus avium) with antitumor properties.
Reactive oxygen species (ROS) include superoxide radicals, hydrogen peroxide, hydroxyl radicals, and singlet oxygen; they are the byproducts of metabolism. High levels of ROS lead to oxidative stress, which causes damage to lipids, proteins, and nucleic acids. The oxidative damage results in cell death, which ultimately leads to numerous diseases and disorders. Antioxidants act as a defense mechanism against the oxidative stress. They are used to remove the free radicals in a living system that are generated as ROS. Some of those antioxidants include gutathione S-transferase, glutathione peroxidase, superoxide dismutase, and catalase. The antioxidants present in cherry extracts act as inhibitors of the free radicals. However, the DNA and proteins can be damaged when an imbalance occurs in the level of free radicals and the antioxidants. When not enough antioxidants are available to remove the free radicals, many diseases can occur, such as cancers, cardiovascular diseases, Parkinson's disease, etc. Recent studies have shown that using natural antioxidants as a supplement in chemotherapy can decrease the amount of oxidative damage. Some of these natural antioxidants include ascorbic acid, tocopherol, and epigallocatechin gallate; they can be found in certain cherry extracts.
Almonds
Similar to cherries, strawberries, and raspberries, almonds are also rich in phenolics. Almonds have a high oxygen radical absorbing capacity (ORAC), which is another indicator of being rich in antioxidants. As stated before, high levels of free radicals are harmful, thus having the capacity to absorb those radicals is greatly beneficial. The bioactive compounds, polyphenols and anthocyanins, found in berries and cherries are also present in almonds. Almonds also contain nonflavonoid and flavonoid compounds, which contribute to their antioxidant properties. Flavonoids are a group of structurally related compounds that are arranged in a specific manner and can be found in all vascular plants on land. They also contribute to the antioxidant properties of almonds. Some of the nonflavonoid compounds present are protocatechuic, vanillic, and p-hydroxybenzoic acids. Flavonoid compounds that can be found in the skin of the almond are flavanols, dihydroflavonols, and flavanones.
Plums
Of all of the different species of stone fruits, plums are the richest in antioxidants and phenolic compounds. The total antioxidant capacity (TAC) varies within each fruit, but in plums, TAC is much higher in the skin than in the flesh of the fruit.
Apricots
Apricots are high in carotenoids, which play a key role in light absorption during development. Carotenoids are the pigments that give the pulp and peel of apricots and other Prunus fruits their yellow and orange colors. Moreover, it is an essential precursor for vitamin A, which is especially important for vision and the immune system in humans. Moreover, these fruits are quite rich in phenolic substances, including catechin, epicatechin, p-coumaric acid, caffeic acid, and ferulic acid.
Peaches and nectarines
Similar to the plum, peaches and nectarines also have higher TAC in the skin than in the flesh. They also contain moderate levels of carotenoids and ascorbic acid. Peaches and nectarines are orange and yellow in color, which can be attributed to the carotenoids present.
Various Prunus species are winter hosts of the Damson-hop aphid, Phorodon humuli, which is destructive to hops Humulus lupulus just at the time of their maturity, so plum trees should not be grown in the vicinity of hop fields.
Corking is the drying or withering of fruit tissue. In stone fruit, it is often caused by a lack of boron and/or calcium.
Gummosis is a nonspecific condition of stone fruits (peach, nectarine, plum, and cherry) in which gum is exuded and deposited on the bark of trees. Gum is produced in response to any type of wound – insect, mechanical injury, or disease.
Apiosporina morbosa is a major fungal disease in the Northern Americas, with many urban centres running black knot fungus management programs.[38] This disease is best managed by physical removal of knot-bearing branches to prevent spore spread and immediate disposal of infected tissue. Chemical treatment is not largely effective, as trees can easily be re-infected by neighbouring knots.
Laetiporus gilbertsoni (commonly sulfur shelf and chicken of the woods), is a serious cubic brown rot parasite which attacks certain species of decorative red-leaf plum trees in the genus Prunus on the Pacific coast of North America.
The earliest known fossil Prunus specimens are wood, drupe, seed, and a leaf from the middle Eocene of the Princeton Chert of British Columbia, Canada. Using the known age as calibration data, a partial phylogeny of some of the Rosaceae from a number of nucleotide sequences was reconstructed. Prunus and its sister clade Maloideae (apple subfamily) has been suggested to have diverged 44.3 million years ago which is within the Lutetian, or older middle Eocene.[c] Stockey and Wehr report: "The Eocene was a time of rapid evolution and diversification in Angiosperm families such as the Rosaceae ...." The oldest fossil species is Prunus cathybrownae from the Klondike Mountain Formation.
The Princeton finds are among a large number of angiosperm fossils from the Okanagan Highlands dating to the late early and middle Eocene. Crataegus is found at three locations: the McAbee Fossil Beds, British Columbia; the Klondike Mountain Formation around Republic, Washington, and the Allenby Formation around Princeton, British Columbia, while Prunus is found at those locations plus the Coldwater Beds of Quilchena, British Columbia and Chu Chua Formation around Chu Chua, British Columbia. A review of research on the Eocene Okanagan Highlands reported that the Rosaceae were more diverse at higher altitudes. The Okanagan highlands formations date to as early as 52 mya, but the 44.3 mya date[citation needed], which is approximate, depending on assumptions, might still apply. The authors state: "... the McAbee flora records a diverse early middle Eocene angiosperm-dominated forest.": 165
Etymology
The Online Etymology Dictionary presents the customary derivations of plum and prune from Latin prūnum, the plum fruit. The tree is prūnus; and Pliny uses prūnus silvestris to mean the blackthorn. The word is not native Latin, but is a loan from Greek προῦνον (prounon), which is a variant of προῦμνον (proumnon), origin unknown. The tree is προύμνη (proumnē). Most dictionaries follow Hoffman, Etymologisches Wörterbuch des Griechischen, in making some form of the word a loan from a pre-Greek language of Asia Minor, related to Phrygian.
The first use of Prunus as a genus name was by Carl Linnaeus in Hortus Cliffortianus of 1737, which went on to become Species Plantarum. In the latter, Linnaeus attributes the word to "Varr.", who it is assumed must be Marcus Terentius Varro.
I AM BACK. Following the operation the medication and some complications have kept me rather quiet but I am now fairly okay and happy to be posting again.
I grow Tropical Fruit as some of you know. I have a mangosteen tree that is about 7 years old and was not expecting it to bear until about 13 years old, but what a surprise to find about 3 weeks ago, 7 flowers coming on it. They all appear to have set and young fruit is growing. I want to share some fact about the mangosteen.
The mangosteen (Garcinia mangostana) is known as "The Queen of Tropical Fruits" (the Durian being "The King of Tropical Fruits", maybe the best fruit in the world!!). Mangosteen is regarded as one of the four most delicious and best-flavoured fruits in the world that is most readily accepted. It is about the size of a good peach.
It is a native of the Malay Peninsula and will not grow outside tropical areas.
In these photos the fruit is the embyro stage, with the distinctive raised area on the bottom of the fruit, corresponding to the number of segments inside the fruit. It then requires over one hundred days to reach full ripeness. At that time, the fruit stays on the tree until it has turned more purple and brown patches may appear as well. There are some minor insect pests such as thrips which may scrape the surface of the mangosteen fruit, damaging the pigment cells. The fruit ends up completely brown at full ripeness. The quality of the fruit inside is unaffected by this but is not as attractive to look at.
The mangosteen has a soft white edible centre that is similar in construction to the sections of an orange, with possibly one seed in each of the larger segments. The smaller segments are seedless and seem to melt in your mouth, releasing a delicious juice that is a perfect balance of acids and sugars. The rind, or pericarp, is about 4 to 6 mm thick (1/4" or more) and when freshly harvested is somewhat soft. The fruit at that time can be opened by squeezing until the rind splits, exposing the edible segments inside.
The mangosteen tree reaches on average an height of 15 metrs but can grow as high as 30 metres. It is rather slow growing and forms a pyramidal crown. The bark is very dark coloured and flaking. The thick dark green leathery mangosteen leaves are evergreen and opposite positioned. Flowers are about 5 cm large and contain four leaves. The dark purple coloured mangosteen fruits reach a size of about 7 cm. Inside the mangosteen fruit are 4 to 7 triangular segments containing juicy white flesh and seeds. The juice is sweet and slightly acid with a delicious flavour.
Phytochemicals
Mangosteens contain following phytochemicals: Catechins, Rosin, Mangostin, Normangostin, Xanthones, Gartanin
Medicinal properties
The dried mangosteen rind is use to treat dysentery, diarrhoea and gonorrhoea. Made into an ointment, mangosteen rind powder is used to treat skin disorders such as eczema and other skin disorders. Mangosteen pulp and rind contains many antioxidant which may have anti-tumor activity. Mangosteen also appears to have anti-inflammatory properties. Studies have demonstrated that prenylated xanthones can help to treat tuberculosis. Of the xanthones tested, alpha-beta-mangostins and garcinone B had the strongest inhibitory effect against mycobacterium, which causes tuberculosis.
Soil Characteristics
Wide range of soil types provided drainage is good.
Climate Requirements
Equatorial; high even temperatures with high humidity.
Culture
Grown from seed with grafted plants showing no evidence of faster growth. Several species, with Purple Mangosteen being the most acceptable.
Harvesting
Two crops a year sometimes, in February and October. Fruit are picked at an early stage of maturity, when reddish-pink and before the dark purple develops.
Length of time until first crop
Seven to thirteen years. Some trees never fruit!
The papaya (/pəˈpaɪə/, US: /pəˈpɑːjə/) (from Carib via Spanish), papaw (/pəˈpɔ) or pawpaw (/ˈpɔːpɔ] is the plant Carica papaya, one of the 22 accepted species in the genus Carica of the family Caricaceae. Its origin is in the tropics of the Americas, perhaps from southern Mexico and neighboring Central America.
DESCIPTION
The papaya is a small, sparsely branched tree, usually with a single stem growing from 5 to 10 m tall, with spirally arranged leaves confined to the top of the trunk. The lower trunk is conspicuously scarred where leaves and fruit were borne. The leaves are large, 50–70 cm in diameter, deeply palmately lobed, with seven lobes. All parts of the plant contain latex in articulated laticifers. Papayas are dioecious. The flowers are 5-parted and highly dimorphic, the male flowers with the stamens fused to the petals. The female flowers have a superior ovary and five contorted petals loosely connected at the base. Male and female flowers are borne in the leaf axils, the males in multiflowered dichasia, the female flowers is few-flowered dichasia. The flowers are sweet-scented, open at night and are wind or insect pollinated. The fruit is a large berry about 15–45 cm long and 10–30 cm in diameter. It is ripe when it feels soft (as soft as a ripe avocado or a bit softer) and its skin has attained an amber to orange hue.
ORIGIN AND DISTRIBUTION
Native to Mexico and northern South America, papaya has become naturalized throughout the Caribbean Islands, Florida, Texas, California, Hawaii, and other tropical and subtropical regions of the world.
CULTIVATION
Papaya plants grow in three sexes: male, female, and hermaphrodite. The male produces only pollen, never fruit. The female produces small, inedible fruits unless pollinated. The hermaphrodite can self-pollinate since its flowers contain both male stamens and female ovaries. Almost all commercial papaya orchards contain only hermaphrodites.
Originally from southern Mexico (particularly Chiapas and Veracruz), Central America, and northern South America, the papaya is now cultivated in most tropical countries. In cultivation, it grows rapidly, fruiting within 3 years. It is, however, highly frost-sensitive, limiting its production to tropical climates. Temperatures below −2° C are greatly harmful if not fatal. In Florida, California, and Texas, growth is generally limited to southern parts of the states. It prefers sandy, well-drained soil, as standing water will kill the plant within 24 hours.
PRODUCTION
In 2016, global production of papayas was 13.05 million tonnes, led by India with 44% of the world total (table). Global papaya production grew significantly over the early 21st century, mainly as a result of increased production in India and demand by the United States.
CULTIVARS
Two kinds of papayas are commonly grown. One has sweet, red or orange flesh, and the other has yellow flesh; in Australia, these are called "red papaya" and "yellow papaw", respectively. Either kind, picked green, is called a "green papaya".
The large-fruited, red-fleshed 'Maradol', 'Sunrise', and 'Caribbean Red' papayas often sold in U.S. markets are commonly grown in Mexico and Belize.
In 2011, Philippine researchers reported that by hybridizing papaya with Vasconcellea quercifolia, they had developed conventionally bred, nongenetically engineered papaya resistant to papaya ringspot virus (PRV).
GENETICALLY ENGINEERED CULTIVARS
Carica papaya was the first transgenic fruit tree to have its genome sequenced. In response to the papaya ringspot virus outbreak in Hawaii, in 1998, genetically altered papaya were approved and brought to market (including 'SunUp' and 'Rainbow' varieties.) Varieties resistant to PRV have some DNA of this virus incorporated into the DNA of the plant. As of 2010, 80% of Hawaiian papaya plants were genetically modified. The modifications were made by University of Hawaii scientists, who made the modified seeds available to farmers without charge.
DISEASES AND PESTS
VIRUSES
Papaya ringspot virus is a well-known virus within plants in Florida. The first signs of the virus are yellowing and vein-clearing of younger leaves, as well as mottling yellow leaves. Infected leaves may obtain blisters, roughen or narrow, with blades sticking upwards from the middle of the leaves. The petioles and stems may develop dark green greasy streaks and in time become shorter. The ringspots are circular, C-shaped markings that are darker green than the fruit itself. In the later stages of the virus, the markings may become gray and crusty. Viral infections impact growth and reduce the fruit's quality. One of the biggest effects that viral infections have on papaya is the taste. As of 2010, the only way to protect papaya from this virus is genetic modification.
The papaya mosaic virus destroys the plant until only a small tuft of leaves are left. The virus affects both the leaves of the plant and the fruit. Leaves show thin, irregular, dark-green lines around the borders and clear areas around the veins. The more severely affected leaves are irregular and linear in shape. The virus can infect the fruit at any stage of its maturity. Fruits as young as 2 weeks old have been spotted with dark-green ringspots about 1 inch in diameter. Rings on the fruit are most likely seen on either the stem end or the blossom end. In the early stages of the ringspots, the rings tend to be many closed circles, but as the disease develops, the rings will increase in diameter consisting of one large ring. The difference between the ringspot and the mosaic viruses is the ripe fruit in the ringspot has mottling of colors and mosaic does not.
FUNGI
The fungus anthracnose is known to specifically attack papaya, especially the mature fruits. The disease starts out small with very few signs, such as water-soaked spots on ripening fruits. The spots become sunken, turn brown or black, and may get bigger. In some of the older spots, the fungus may produce pink spores. The fruit ends up being soft and having an off flavor because the fungus grows into the fruit.
The fungus powdery mildew occurs as a superficial white presence on the surface of the leaf in which it is easily recognized. Tiny, light yellow spots begin on the lower surfaces of the leaf as the disease starts to make its way. The spots enlarge and white powdery growth appears on the leaves. The infection usually appears at the upper leaf surface as white fungal growth. Powdery mildew is not as severe as other diseases.
The fungus phytophthora blight causes damping-off, root rot, stem rot, stem girdling, and fruit rot. Damping-off happens in young plants by wilting and death. The spots on established plants start out as white, water-soaked lesions at the fruit and branch scars. These spots enlarge and eventually cause death. The most dangerous feature of the disease is the infection of the fruit which may be toxic to consumers. The roots can also be severely and rapidly infected, causing the plant to brown and wilt away, collapsing within days.
PESTS
The papaya fruit fly lays its eggs inside of the fruit, possibly up to 100 or more eggs. The eggs usually hatch within 12 days when they begin to feed on seeds and interior parts of the fruit. When the larvae mature usually 16 days after being hatched, they eat their way out of the fruit, drop to the ground, and pupate in the soil to emerge within one to two weeks later as mature flies. The infected papaya will turn yellow and drop to the ground after infestation by the papaya fruit fly.
The two-spotted spider mite is a 0.5-mm-long brown or orange-red or a green, greenish yellow translucent oval pest. They all have needle-like piercing-sucking mouthparts and feed by piercing the plant tissue with their mouthparts, usually on the underside of the plant. The spider mites spin fine threads of webbing on the host plant, and when they remove the sap, the mesophyll tissue collapses and a small chlorotic spot forms at the feeding sites. The leaves of the papaya fruit turn yellow, gray, or bronze. If the spider mites are not controlled, they can cause the death of the fruit.
The papaya whitefly lays yellow, oval eggs that appear dusted on the undersides of the leaves. They eat papaya leaves, therefore damaging the fruit. There, the eggs developed into flies in three stages called instars. The first instar has well-developed legs and is the only mobile immature life stage. The crawlers insert their mouthparts in the lower surfaces of the leaf when they find it suitable and usually do not move again in this stage. The next instars are flattened, oval, and scale-like. In the final stage, the pupal whiteflies are more convex, with large, conspicuously red eyes.
CULINARY USES
The ripe fruit of the papaya is usually eaten raw, without skin or seeds. The unripe green fruit can be eaten cooked, and is used as an ingredient in salads and stews.
The black seeds of the papaya are edible and have a sharp, spicy taste. They are sometimes ground and used as a substitute for black pepper.
SOUTHEAST ASIA
Green papaya is used in Southeast Asian cooking, both raw and cooked. In some parts of Asia, the young leaves of the papaya are steamed and eaten like spinach.
Papayas became a part of Filipino cuisine after being introduced to the islands via the Manila galleons. Unripe or nearly ripe papayas (with orange flesh but still hard and green) are julienned and are commonly pickled into atchara which is ubiquitous as a side dish to salty dishes. Nearly ripe papayas can also be eaten fresh as ensaladang papaya (papaya salad) or cubed, and eaten dipped in vinegar or salt. Green papaya is also a common ingredient or filling in various savory dishes like okoy, tinola, ginataan, lumpia, and empanada, especially in the cuisines of northern Luzon.
In Indonesian cuisine, the unripe green fruits and young leaves are boiled for use as part of lalab salad, while the flower buds are sautéed and stir-fried with chillies and green tomatoes as Minahasan papaya flower vegetable dish.
In Thai cuisine, papaya is used to make Thai salads such as som tam and Thai curries such as kaeng som when still not fully ripe.
SOUTH AMERICA
In Brazil, the unripe fruits are often used to make sweets or preserves.
MEAT TENDERIZING
Both green papaya fruit and the plant's latex are rich in papain, a protease used for tenderizing meat and other proteins, as practiced currently by indigenous Americans, people of the Caribbean region, and the Philippines. It is now included as a component in some powdered meat tenderizers.
NUTRITION
Raw papaya pulp contains 88% water, 11% carbohydrates, and negligible fat and protein (table). In a 100 gram amount, papaya fruit provides 43 kilocalories and is a significant source of vitamin C (75% of the Daily Value, DV) and a moderate source of folate (10% DV), but otherwise has low content of nutrients (see table).
PHYTOCHEMICALS
Papaya skin, pulp and seeds contain a variety of phytochemicals, including carotenoids and polyphenols, as well as benzyl isothiocyanates and benzyl glucosinates, with skin and pulp levels that increase during ripening. Papaya seeds also contain the cyanogenic substance prunasin.
TRADITIONAL MEDICINE
In traditional medicine, papaya leaves have been used as a treatment for malaria, an abortifacient, a purgative, or smoked to relieve asthma.
ALlERGIES AND SIDE EFFECTS
Papaya releases a latex fluid when not ripe, possibly causing irritation and an allergic reaction in some people. Because the enzyme papain acts as an allergen in sensitive individuals, meat that has been tenderized with it may induce an allergic reaction.
WIKIPEDIA
I am a person who tends to enjoy the spicier side of cuisine on a Universal level. Today at work, I had been introduced to these peppers; these hybrids as my co-worker had labeled them.. Habanero + "something else" he said. Slightly hesitant; swallowed my concerns and decided to devour one of these "Glowing Fruits of Destruction." Yes.. One bite, down the hatch. Like Hiroshima part deux it was.
Now... not certain on what to name of this chili pepper, but it certainly isn't one those
Jalapenos that I love so much. Eyes did turn bloodshot, additionally nearly vomited all over the work station. But, hey, I'm still alive.. All it did was leave me ready for the next challenge.
It wasn't as bad as expected. It turns out that the "Nuclear Challenge" was worse..
Nuclear Challenge February 07, 2009 (Before)
Nuclear Challenge February 07, 2009 (Aftermath)
Seems these "Hybrids" would certainly make a killer salsa. A definite consideration for a future salsa recipe.
Next stop, Ghost Chili Pepper? (If I can find them for a decent price; 40.00USD a pound.. yikes...)
If anyone can fill me in on the exact name of these peppers or what they might potentially be, please let me know.. thanks in advance =)
==================================
Thank you for the info below, Wiki..
Medicinal use
Capsaicin is a safe and effective analgesic agent in the management of arthritis pain, herpes zoster-related pain, diabetic neuropathy, postmastectomy pain, and headaches.
Possible health benefits
All hot chili peppers contain phytochemicals known collectively as capsaicinoids.
* Capsaicin was shown, in laboratory settings, to cause cancer cell death in rats.
* Capsaicin in chilies has been found to inhibit chemically induced carcinogenesis and mutagenesis in various animal models and cell culture systems.
* Recent research in mice shows that chili (capsaicin in particular) may offer some hope of weight loss for people suffering from obesity.
* Researchers used capsaicin from chilies to kill nerve cells in the pancreases of mice with Type 1 diabetes, thus allowing the insulin producing cells to start producing insulin again.
* Research in humans found that "after adding chili to the diet, the LDL, or bad cholesterol, actually resisted oxidation for a longer period of time, (delaying) the development of a major risk for cardiovascular disease".
* Researchers found that the amount of insulin required to lower blood sugar after a meal is reduced if the meal contains chili pepper.
* Chili peppers are being probed as a treatment for alleviating chronic pain.[31][32]
* Spices, including chili, are theorized to control the microbial contamination levels of food in countries with minimal or no refrigeration.
* Hot peppers are claimed to provide symptomatic relief from rhinitis, but a review study found no effect.
* Several studies found that capsaicin could have an anti-ulcer protective effect on stomachs infected with H. pylori by affecting the chemicals the stomach secretes in response to infection.
* By combining an anesthetic with capsaicin, researchers can block pain in rat paws without causing temporary paralysis. This anesthetic may one day allow patients to be conscious during surgery and may also lead to the development of more effective chronic pain treatments.
Possible health risks and precautions
* A high consumption of chili may be associated with stomach cancer.
* Chili powders may sometimes be adulterated with Sudan I, II, III, IV, para-Red, and other illegal carcinogenic dyes.
* Aflatoxins and N-nitroso compounds, which are carcinogenic, are frequently found in chili powder.
* Chronic ingestion of chili products may induce gastroesophageal reflux (GERD).
* Chili may increase the number of daily bowel movements and lower pain thresholds for people with irritable bowel syndrome.
* Chilis should never be swallowed whole; there are cases where unchewed chilis have caused bowel obstruction and perforation.
* Consumption of red chilis after anal fissure surgery should be forbidden to avoid postoperative symptoms.
Morinda citrifolia
"Noni" redirects here. For other uses, see Noni (disambiguation).
Morinda citrifolia is a fruit-bearing tree in the coffee family, Rubiaceae. Its native range extends across Southeast Asia and Australasia, and the species is now cultivated throughout the tropics and widely naturalized.[1] Among some 100 names for the fruit across different regions are the more common English names of great morinda, Indian mulberry, noni, beach mulberry, and cheese fruit.[2]
Morinda citrifolia
Noni fruit
Leaves and noni fruit
Scientific classification
Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Gentianales
Family: Rubiaceae
Genus: Morinda
Species: M. citrifolia
Binomial name
Morinda citrifolia
L.
The strong-smelling fruit has been eaten as a famine food or staple food among some cultures, and has been used in traditional medicine. In the consumer market, it has been introduced as a supplement in various formats, such as capsules, skin products, and juices.
Growing habitats:
Morinda citrifolia grows in shady forests, as well as on open rocky or sandy shores.[3] It reaches maturity in about 18 months, then yields between 4 and 8 kg (8.8 and 17.6 lb) of fruit every month throughout the year. It is tolerant of saline soils, drought conditions, and secondary soils. It is therefore found in a wide variety of habitats: volcanic terrains, lava-strewn coasts, and clearings or limestone outcrops, as well as in coralline atolls.[3] It can grow up to 9 m (30 ft) tall, and has large, simple, dark green, shiny and deeply veined leaves.
The plant bears flowers and fruits all year round. The fruit is a multiple fruit that has a pungent odour when ripening, and is hence also known as cheese fruit or even vomit fruit. It is oval in shape and reaches 10–18 centimetres (3.9–7.1 in) size. At first green, the fruit turns yellow then almost white as it ripens. It contains many seeds.[3]
Morinda citrifolia is especially attractive to weaver ants, which make nests from the leaves of the tree.[3] These ants protect the plant from some plant-parasitic insects. The smell of the fruit also attracts fruit bats, which aid in dispersing the seeds. A type of fruit fly, Drosophila sechellia, feeds exclusively on these fruits.[4]
Food:
A variety of beverages (juice drinks), powders (from dried ripe or unripe fruits), cosmetic products (lotions, soaps), oil (from seeds), leaf powders (for encapsulation or pills) have been introduced into the consumer market.[5]
Noni is sometimes called a "starvation fruit", implying it was used by indigenous peoples as emergency food during times of famine.[5] Despite its strong smell and bitter taste, the fruit was nevertheless eaten as a famine food,[6] and, in some Pacific Islands, even as a staple food, either raw or cooked.[7] Southeast Asians and Australian Aborigines consume the fruit raw with salt or cook it with curry.[8] The seeds are edible when roasted. In Thai cuisine, the leaves (known as bai-yo) are used as a green vegetable and are the main ingredient of kaeng bai-yo, cooked with coconut milk. The fruit (luk-yo) is added as a salad ingredient to some versions of somtam.
Traditional medicine:
Green fruit, leaves, and root or rhizomes might have been used in Polynesian cultures as a general tonic, in addition to its traditional place in Polynesian culture as a famine food.[5]Although Morinda is considered to have biological properties in traditional medicine, there is no confirmed evidence of clinical efficacy for any intended use.[9] In 2018, a Hawaiianmanufacturer of noni food and skincare products was issued an FDA warning letter for marketing unapproved drugs and making false health claims in violation of the US Food, Drug and Cosmetic Act.[10]
Dyes:
Among Austronesian peoples, noni was traditionally used primarily for the production of dyes. It was carried into the Pacific Islands as canoe plants by Austronesian voyagers. Morinda bark produces a brownish-purplish dye that may be used for making batik. In Hawaii, yellowish dye is extracted from its roots to dye cloth.[11][12]
Nutrients and phytochemicals:
Morinda citrifolia fruit powder contains carbohydrates and dietary fibre in moderate amounts.[13] These macronutrients evidently reside in the fruit pulp, as M. citrifolia juicehas sparse nutrient content.[14] The main micronutrients of M. citrifolia pulp powder include vitamin C, niacin (vitamin B3), iron and potassium.[13] Vitamin A, calcium and sodium are present in moderate amounts. When M. citrifolia juice alone is analyzed and compared to pulp powder, only vitamin C is retained[14] in an amount (34 mg per 100 gram juice) that is 64% of the content of a raw navel orange (53 mg per 100 g or 89% of the Daily Value).[15]Sodium levels in M. citrifolia juice (about 3% of Dietary Reference Intake, DRI)[13] are high compared to an orange, and potassium content is moderate.[15]
Morinda citrifolia fruit contains a number of phytochemicals, including lignans, oligo- and polysaccharides, flavonoids, iridoids, fatty acids, scopoletin, catechin, beta-sitosterol, damnacanthal, and alkaloids.[16] Although these substances have been studied for bioactivity, current research is insufficient to conclude anything about their effects on human health.[1] These phytochemicals are not unique to M. citrifolia, as they exist in various plants.[11]
References:
^ a b Nelson, SC (2006-04-01). "Species Profiles for Pacific Island Agroforestry: Morinda citrifolia (noni)". Traditional Tree Initiative.
^ "Some worldwide names for Morinda citrifolia L." The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. 2006. Retrieved 12 November 2016.
^ a b c d Nelson, Scot C (March 2001). "Noni cultivation in Hawaii" (PDF). The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. Retrieved 12 November 2016.
^ Jones, C.D. (1998). "The Genetic Basis of Drosophila sechellia's Resistance to a Host Plant Toxin". Genetics. 149 (4): 1899–1908.
^ a b c Nelson, Scot C (8 October 2003). "Morinda citrifolia L." (PDF). Permanent Agriculture Resources, University of Hawaii. Retrieved 12 November 2016.
^ Krauss, BH (December 1993). Plants in Hawaiian Culture. Honolulu: University of Hawaii Press. p. 272. ISBN 978-0-8248-1225-6.
^ Morton, Julia F. (1992). "The ocean-going noni, or Indian Mulberry (Morinda citrifolia, Rubiaceae) and some of its "colorful" relatives". Economic Botany. 46 (3): 241–56. doi:10.1007/BF02866623.
^ Cribb, A.B. & Cribb, J.W. (1975) Wild Food in Australia. Sydney: Collins.[page needed]
^ Potterat O, Hamburger M (2007). "Morinda citrifolia (Noni) fruit--phytochemistry, pharmacology, safety". Planta Medica. 73 (3): 191–9. doi:10.1055/s-2007-967115. PMID 17286240.
^ Darla Bracy, Division Director (18 July 2018). "Warning letter: Hawaiian Organic Noni, LLC". Inspections, Compliance, Enforcement, and Criminal Investigations, US Food and Drug Administration. Retrieved 15 August 2018.
^ a b Thompson, RH (1971). Naturally Occurring Anthraquinones. New York: Academic Press.[page needed]
^ Nelson, Scot C. (2006). "Pandanus tectorius (pandanus)". In Elevitch, Craig R. (ed.). Species Profiles for Pacific Island Agroforestry (PDF). Permanent Agriculture Resources (PAR).
^ a b c Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Noni Fruit Powder)" The Noni Website. Retrieved 15-06-2009.
^ a b Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Pure Noni Fruit Juice)" The Noni Website. Retrieved 15-06-2009.
^ a b "Nutrition data for raw oranges, all commercial varieties, per 100 gram amount". Nutritiondata.com. Conde Nast for the USDA National Nutrient Database, Release SR-21. 2014. Retrieved 12 November 2016.
^ Levand, Oscar; Larson, Harold (2009). "Some Chemical Constituents of Morinda citrifolia". Planta Medica. 36 (06): 186–7. doi:10.1055/s-0028-1097264.
Fresh bluberries from local market on white background. Blueberries contain anthocyanins, and various phytochemicals, which possibly have a role in reducing risks of some diseases.
Introduction: Methicillin resistant Staphylococcus aureus (MRSA) is defined as the resistant to penicillinase-stable penicillin’s, thus the acronym MRSA is still under use even though methicillin is no longer the agent of choice for treatment. The use of vancomycin for MRSA remains as the treatment of choice but concerns with rising resistance to glycol peptides call for the restrictive use of these drugs. The resistance mechanism and the genes that mediate resistance have presumably evolved in organism that produce antibiotics such that the antibiotic produced is not effective against the producing organism.
Aims: To assess the antibacterial property of seed crude extracts of Pongamia pinnata Linn and isolated flavonoids component from crude extract against Methicillin resistant Staphylococcus aureus obtained from clinical isolates.
Study Design: Observational study.
Place and Duration of the Study: Department of Allied health sciences, Department of Biochemistry and Department of Microbiology in Sri Devaraj Urs Academy Of Higher Education and Research, Tamaka, Kolar, between February 2014 and march 2015.
Methodology: Confirmed clinical isolates for MRSA were collected from Microbiology department to test the efficacy of crude extracts of seeds from Pongamia pinnata L. Methanolic crude extract has been preferably used for isolation of flavonoid content using Dimethyl Sulfoxide [DMSO] and methanol as ideal solvents during extraction process by column chromatography technique. Agar well diffusion method was performed to determine the antibacterial activity of crude seed extracts of Pongamia pinnata and isolated flavonoids by using quercitin as positive control for flavonoids. Vancomycin a glycopeptide powder used as gold standard for comparing bactericidal activity of quercitin, flavonoids and crude extracts of P. pinnata on MRSA.
Results: The highest antibacterial activity (75-89%) was observed in crude extract of Pongamia pinnata in comparison to vancomycin considered as cent percent. Extracted flavonoids showed activity (66-92%) with respect to crude extract and (50-84%) with vancomycin and the activity (71-92%) with respect to quercitin when tested with concentration ranging from 25-400 µg/ml.
Conclusion: This study showed that seed extracts of Pongamia pinnata L and its phytochemical compound flavonoids showed potential antibacterial activity against MRSA using quercitin and vancomycin. Flavonoids occupy the first grade antimicrobials in combating methicillin resistant staphylococcus aureus infections. These infections which are prominent in ICU units and HICU units can be drastically controlled without any side effects.
Author Details:
Mary Shobha Rani Inala
Department of Cell Biology and Molecular Genetics, Sri Devaraj Urs Academy of Higher Education and Research, Kolar, Karnataka, India.
C. D. Dayanand
Department of Biochemistry/Allied Health Sciences, Sri Devaraj Urs Academy of Higher Education and Research, Kolar, Karnataka, India.
P. M. Beena
Department of Microbiology, Sri Devaraj Urs Academy of Higher Education and Research, Kolar, Karnataka, India.
A. V. M. Kutty
Department of Biochemistry/Allied Health Sciences, Sri Devaraj Urs Academy of Higher Education and Research, Kolar, Karnataka, India.
Read full article: bp.bookpi.org/index.php/bpi/catalog/view/50/400/430-1
View More: www.youtube.com/watch?v=0n10YlljK-k
SANTE BARLEY CAN PREVENT AND HEAL AILMENTS due to the following:
P4D1 Enzyme
∗Stimulates Repair of DNA molecule, Produce good cells and Destroy Cancer Cell.
Superoxide Dismutase (SOD)
∗ a very powerful Enzyme
∗Has anti-aging properties
∗Reduces the risk of Cancer and Cataract
∗Restores Functions and Repair Deoxyribonucleic Acid (DNA) in older and less active cells
∗emoves Toxic substances from our cells and Enhance immune function
∗Neutralizes Superoxide Free Radicals (breakdown of synovial fluid that leads to inflammatory response in joints i.e. Arthritis, Bursitis, and Gout).
∗Helps the body to use minerals such as zing, copper, manganese effectively.
Chromium
∗ Enhances insulin action that leads to better absorption and use of sugar
∗ Chromium can lower blood sugar and even out insulin level
Folic Acid
∗ Produces and Maintains New Cells Santé Barley capsule and santé barley Juice powder its incredible Herbal products it also provides the improvement of bowel movement, peaceful sleep, and the increase in sex drive.
∗ Rapid Cell Division and Growth such as infancy and pregnancy
∗ Needed to make DNA and RNA (building blocks of cells) Deoxyribonucleic Acid, Ribonucleic Acid
∗ Reduces 70% incidents of Spina Bifida and other Neural Tube Defect
∗ Prevents changes to DNA that may lead to Cancer
∗ Prevents Anemia
∗ Makes Normal Cells to Adults and Children
Phytochemicals
∗ Are plant chemicals coming from the soil that contains protective disease preventing compound.
∗ Can prevent and treat four of America's leading source of death namely: cancer, diabetes, cardiovascular disease and hypertension.
7-O-GIO (Lutonarin) and 7-0-GIV (Saponarin)
∗ Very powerful Antioxidant
∗ An effective anti oxidant against Lipid Peroxidation caused by Ultra Violet Radiation
∗ Prevents Environmental Stress
∗ May play preventive role in Aging, mutagenesis, Carcinogenesis and Radiation Damage
Chlorophyll (Liquid Oxygenated Sunshine)
∗ Helps reduce platelet activating factor and protects blood vessels from damage.
∗ Chlorophyll is very effective throughout the micro-circulatory system, protecting the smallest vessels from damage as per George Washington University.
∗ Removes Carbon Dioxide and Carbon Monoxide in the body
∗ Powerful detoxifying agent for the Liver
∗ Stimulates hemoglobin Production
∗ Has wound healing properties
∗ Stimulates Red Blood Cells
Organic Sodium
∗ Dissolves calcium deposited on the joints and refills organic sodium in the stomach lining.
∗ Improves production of Hydrochloric Acid in the stomach that relieves digestion.
∗ arley has 775mg of Organic Sodium per 100 grams.
Peroxidase
∗ Counteracts Try-P1 and P2 (a carcinogen found in grilled meat and fish) as well as 3-4 Benzyperene and Tobacco's carcinogen
SCIENTIFIC CONCLUSIONS:
(ORAC) Oxygen Radical Absorbance Capacity Barley contains 25, 500 Radical Absorbance Capacity per 100 grams. The Higher the ORAC Number, the Greater the amount of Antioxidants in the food. As per Scientists test tube analysis, No other food can give this antioxidant protection. USDA recommends an ORAC unit ingestion of about 3, 000 to 5, 000 units daily.
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The Paleo diet regime derives its title from the paleolithic moments when cave gentlemen existed. The standard premise of the diet regime is that if a cave male ate it, then it is all right for us to take in it.
Farming has launched extensive sweeping alterations in the way we take in nowadays, nevertheless our genes have not modified as speedily. Our bodies are even now made for the substantial protein, lower carbohydrate foodstuff use sample of our hunter gatherer ancestors. This signifies we are genetically sick outfitted to take care of the substantial carbohydrate (specially grains), lower protein diet regime of present day moments.
This condition of sounder overall health is real even between the indigenous cultures that have survived into the current time and keep on to comply with a diet regime composed of foodstuff offered to them in their normal environment. When anthropologists assess these primitive, searching collecting races with their modernized, grain taking in neighbors, the near affiliation amongst diet regime and ailment is terribly obvious. You will not uncover coronary heart troubles, most cancers, diabetic issues, arthritis or other "diseases of civilization" between the hunter gatherers. But all of these problems exist between their modernized household, with their eating plans of grain merchandise, sugar laden and completely ready-manufactured foodstuff.
Modifying our diet regime so it gets nearer and far more related to the diet regime designs of our paleolithic ancestors, who ate only normal - not created - foodstuff, our human body will be fitter and we will be at decrease possibility of struggling from the a lot of conditions and ailments in culture nowadays.
The paleo diet regime supplies the human body with healthier lower glycemic index carbs from normal foodstuff resources, even though meticulously keeping away from our present day diet's overconsumption of hugely processed carbs. Our bodies are not genetically geared up to take care of processed carbs, enable by itself an excessive of them. Nevertheless, we are normally consuming exaggerated quantities which can consequence in a destroyed immune technique, diabetic issues, weight problems and a lot of other extended ailments.
Unrestrained carbohydrate use is exceptional as it stands in the paleo diet regime cookbooks. The principal supply of carbs is fruits and veggies - the very same way it was for our ancestors. Fruits and veggies normally have a considerably decrease glycemic reply than cereal grains and dairy foodstuff even though delivering heaps of anti-oxidants and assorted phytochemicals which defend from cost-free radical hurt. These fruits and veggies give the carbs that your human body in fact demands and can approach appropriately.
The paleo diet regime will give the human body a even bigger proportion of unwanted fat than the regular Western diet regime which provides for a even more overall health gain as this is the body's chosen electricity supply and is what will support the human body complete optimally. The unwanted fat resources located in our present day diet regime are normally harmful consisting mostly of trans fat. The paleo diet regime, on the other hand, focuses far more on healthier fat these kinds of as omega three (like fish oil) and omega six (like olive oil). It is genuinely critical to comprehend that the human human body needs a distinct amount and good quality of healthier unwanted fat to empower a lot of human body procedures, for case in point unwanted fat soluble nutriments these kinds of as nutritional vitamins A, D, E, and K and the coenzyme CoQ10 simply cannot be absorbed with no unwanted fat, and every single of these nutritional vitamins (and loads far more) are critical for the human body to keep away from nutrient inadequacies.
I individually switched to the paleo diet regime about one particular calendar year in the past. The major issue that I have discovered is my strength amount is way greater than ahead of. I have missing about two inches from my waistline and this has transpired, of system, in conjunction with an exercising software. By the way, if you want to get rid of fat, constantly make confident that you blend exercising with your diet regime prepare.
I entirely endorse the paleo diet regime from my possess personalized knowledge. Even if you really do not need to have to get rid of fat, the paleo diet regime is a wonderful selection from a pure overall health standpoint. www.healthydiets101.com/popular-diet-plans/health-benefit...
The Surinam Cherry or better the Brazilian Cherry Eugenia uniflora originally from Brazil, gets its name from the native brazilian word 'pï'tana', which means red.
Locally known as Pitanga this usually bitter cherry is mostly used in juice, jams or desserts (Cheese cake to Ice Cream). Anyone who likes acid, bitter, tart, zingy flavours is in for a treat :D
The level of bitterness is relative to the colour...the darker the cherry the sweeter it is! Full of vitamin C.
Morinda citrifolia
"Noni" redirects here. For other uses, see Noni (disambiguation).
Morinda citrifolia is a fruit-bearing tree in the coffee family, Rubiaceae. Its native range extends across Southeast Asia and Australasia, and the species is now cultivated throughout the tropics and widely naturalized.[1] Among some 100 names for the fruit across different regions are the more common English names of great morinda, Indian mulberry, noni, beach mulberry, and cheese fruit.[2]
Morinda citrifolia
Noni fruit
Leaves and noni fruit
Scientific classification
Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Gentianales
Family: Rubiaceae
Genus: Morinda
Species: M. citrifolia
Binomial name
Morinda citrifolia
L.
The strong-smelling fruit has been eaten as a famine food or staple food among some cultures, and has been used in traditional medicine. In the consumer market, it has been introduced as a supplement in various formats, such as capsules, skin products, and juices.
Growing habitats:
Morinda citrifolia grows in shady forests, as well as on open rocky or sandy shores.[3] It reaches maturity in about 18 months, then yields between 4 and 8 kg (8.8 and 17.6 lb) of fruit every month throughout the year. It is tolerant of saline soils, drought conditions, and secondary soils. It is therefore found in a wide variety of habitats: volcanic terrains, lava-strewn coasts, and clearings or limestone outcrops, as well as in coralline atolls.[3] It can grow up to 9 m (30 ft) tall, and has large, simple, dark green, shiny and deeply veined leaves.
The plant bears flowers and fruits all year round. The fruit is a multiple fruit that has a pungent odour when ripening, and is hence also known as cheese fruit or even vomit fruit. It is oval in shape and reaches 10–18 centimetres (3.9–7.1 in) size. At first green, the fruit turns yellow then almost white as it ripens. It contains many seeds.[3]
Morinda citrifolia is especially attractive to weaver ants, which make nests from the leaves of the tree.[3] These ants protect the plant from some plant-parasitic insects. The smell of the fruit also attracts fruit bats, which aid in dispersing the seeds. A type of fruit fly, Drosophila sechellia, feeds exclusively on these fruits.[4]
Food:
A variety of beverages (juice drinks), powders (from dried ripe or unripe fruits), cosmetic products (lotions, soaps), oil (from seeds), leaf powders (for encapsulation or pills) have been introduced into the consumer market.[5]
Noni is sometimes called a "starvation fruit", implying it was used by indigenous peoples as emergency food during times of famine.[5] Despite its strong smell and bitter taste, the fruit was nevertheless eaten as a famine food,[6] and, in some Pacific Islands, even as a staple food, either raw or cooked.[7] Southeast Asians and Australian Aborigines consume the fruit raw with salt or cook it with curry.[8] The seeds are edible when roasted. In Thai cuisine, the leaves (known as bai-yo) are used as a green vegetable and are the main ingredient of kaeng bai-yo, cooked with coconut milk. The fruit (luk-yo) is added as a salad ingredient to some versions of somtam.
Traditional medicine:
Green fruit, leaves, and root or rhizomes might have been used in Polynesian cultures as a general tonic, in addition to its traditional place in Polynesian culture as a famine food.[5]Although Morinda is considered to have biological properties in traditional medicine, there is no confirmed evidence of clinical efficacy for any intended use.[9] In 2018, a Hawaiianmanufacturer of noni food and skincare products was issued an FDA warning letter for marketing unapproved drugs and making false health claims in violation of the US Food, Drug and Cosmetic Act.[10]
Dyes:
Among Austronesian peoples, noni was traditionally used primarily for the production of dyes. It was carried into the Pacific Islands as canoe plants by Austronesian voyagers. Morinda bark produces a brownish-purplish dye that may be used for making batik. In Hawaii, yellowish dye is extracted from its roots to dye cloth.[11][12]
Nutrients and phytochemicals:
Morinda citrifolia fruit powder contains carbohydrates and dietary fibre in moderate amounts.[13] These macronutrients evidently reside in the fruit pulp, as M. citrifolia juicehas sparse nutrient content.[14] The main micronutrients of M. citrifolia pulp powder include vitamin C, niacin (vitamin B3), iron and potassium.[13] Vitamin A, calcium and sodium are present in moderate amounts. When M. citrifolia juice alone is analyzed and compared to pulp powder, only vitamin C is retained[14] in an amount (34 mg per 100 gram juice) that is 64% of the content of a raw navel orange (53 mg per 100 g or 89% of the Daily Value).[15]Sodium levels in M. citrifolia juice (about 3% of Dietary Reference Intake, DRI)[13] are high compared to an orange, and potassium content is moderate.[15]
Morinda citrifolia fruit contains a number of phytochemicals, including lignans, oligo- and polysaccharides, flavonoids, iridoids, fatty acids, scopoletin, catechin, beta-sitosterol, damnacanthal, and alkaloids.[16] Although these substances have been studied for bioactivity, current research is insufficient to conclude anything about their effects on human health.[1] These phytochemicals are not unique to M. citrifolia, as they exist in various plants.[11]
References:
^ a b Nelson, SC (2006-04-01). "Species Profiles for Pacific Island Agroforestry: Morinda citrifolia (noni)". Traditional Tree Initiative.
^ "Some worldwide names for Morinda citrifolia L." The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. 2006. Retrieved 12 November 2016.
^ a b c d Nelson, Scot C (March 2001). "Noni cultivation in Hawaii" (PDF). The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. Retrieved 12 November 2016.
^ Jones, C.D. (1998). "The Genetic Basis of Drosophila sechellia's Resistance to a Host Plant Toxin". Genetics. 149 (4): 1899–1908.
^ a b c Nelson, Scot C (8 October 2003). "Morinda citrifolia L." (PDF). Permanent Agriculture Resources, University of Hawaii. Retrieved 12 November 2016.
^ Krauss, BH (December 1993). Plants in Hawaiian Culture. Honolulu: University of Hawaii Press. p. 272. ISBN 978-0-8248-1225-6.
^ Morton, Julia F. (1992). "The ocean-going noni, or Indian Mulberry (Morinda citrifolia, Rubiaceae) and some of its "colorful" relatives". Economic Botany. 46 (3): 241–56. doi:10.1007/BF02866623.
^ Cribb, A.B. & Cribb, J.W. (1975) Wild Food in Australia. Sydney: Collins.[page needed]
^ Potterat O, Hamburger M (2007). "Morinda citrifolia (Noni) fruit--phytochemistry, pharmacology, safety". Planta Medica. 73 (3): 191–9. doi:10.1055/s-2007-967115. PMID 17286240.
^ Darla Bracy, Division Director (18 July 2018). "Warning letter: Hawaiian Organic Noni, LLC". Inspections, Compliance, Enforcement, and Criminal Investigations, US Food and Drug Administration. Retrieved 15 August 2018.
^ a b Thompson, RH (1971). Naturally Occurring Anthraquinones. New York: Academic Press.[page needed]
^ Nelson, Scot C. (2006). "Pandanus tectorius (pandanus)". In Elevitch, Craig R. (ed.). Species Profiles for Pacific Island Agroforestry (PDF). Permanent Agriculture Resources (PAR).
^ a b c Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Noni Fruit Powder)" The Noni Website. Retrieved 15-06-2009.
^ a b Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Pure Noni Fruit Juice)" The Noni Website. Retrieved 15-06-2009.
^ a b "Nutrition data for raw oranges, all commercial varieties, per 100 gram amount". Nutritiondata.com. Conde Nast for the USDA National Nutrient Database, Release SR-21. 2014. Retrieved 12 November 2016.
^ Levand, Oscar; Larson, Harold (2009). "Some Chemical Constituents of Morinda citrifolia". Planta Medica. 36 (06): 186–7. doi:10.1055/s-0028-1097264.
Morinda citrifolia
"Noni" redirects here. For other uses, see Noni (disambiguation).
Morinda citrifolia is a fruit-bearing tree in the coffee family, Rubiaceae. Its native range extends across Southeast Asia and Australasia, and the species is now cultivated throughout the tropics and widely naturalized.[1] Among some 100 names for the fruit across different regions are the more common English names of great morinda, Indian mulberry, noni, beach mulberry, and cheese fruit.[2]
Morinda citrifolia
Noni fruit
Leaves and noni fruit
Scientific classification
Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Gentianales
Family: Rubiaceae
Genus: Morinda
Species: M. citrifolia
Binomial name
Morinda citrifolia
L.
The strong-smelling fruit has been eaten as a famine food or staple food among some cultures, and has been used in traditional medicine. In the consumer market, it has been introduced as a supplement in various formats, such as capsules, skin products, and juices.
Growing habitats:
Morinda citrifolia grows in shady forests, as well as on open rocky or sandy shores.[3] It reaches maturity in about 18 months, then yields between 4 and 8 kg (8.8 and 17.6 lb) of fruit every month throughout the year. It is tolerant of saline soils, drought conditions, and secondary soils. It is therefore found in a wide variety of habitats: volcanic terrains, lava-strewn coasts, and clearings or limestone outcrops, as well as in coralline atolls.[3] It can grow up to 9 m (30 ft) tall, and has large, simple, dark green, shiny and deeply veined leaves.
The plant bears flowers and fruits all year round. The fruit is a multiple fruit that has a pungent odour when ripening, and is hence also known as cheese fruit or even vomit fruit. It is oval in shape and reaches 10–18 centimetres (3.9–7.1 in) size. At first green, the fruit turns yellow then almost white as it ripens. It contains many seeds.[3]
Morinda citrifolia is especially attractive to weaver ants, which make nests from the leaves of the tree.[3] These ants protect the plant from some plant-parasitic insects. The smell of the fruit also attracts fruit bats, which aid in dispersing the seeds. A type of fruit fly, Drosophila sechellia, feeds exclusively on these fruits.[4]
Food:
A variety of beverages (juice drinks), powders (from dried ripe or unripe fruits), cosmetic products (lotions, soaps), oil (from seeds), leaf powders (for encapsulation or pills) have been introduced into the consumer market.[5]
Noni is sometimes called a "starvation fruit", implying it was used by indigenous peoples as emergency food during times of famine.[5] Despite its strong smell and bitter taste, the fruit was nevertheless eaten as a famine food,[6] and, in some Pacific Islands, even as a staple food, either raw or cooked.[7] Southeast Asians and Australian Aborigines consume the fruit raw with salt or cook it with curry.[8] The seeds are edible when roasted. In Thai cuisine, the leaves (known as bai-yo) are used as a green vegetable and are the main ingredient of kaeng bai-yo, cooked with coconut milk. The fruit (luk-yo) is added as a salad ingredient to some versions of somtam.
Traditional medicine:
Green fruit, leaves, and root or rhizomes might have been used in Polynesian cultures as a general tonic, in addition to its traditional place in Polynesian culture as a famine food.[5]Although Morinda is considered to have biological properties in traditional medicine, there is no confirmed evidence of clinical efficacy for any intended use.[9] In 2018, a Hawaiianmanufacturer of noni food and skincare products was issued an FDA warning letter for marketing unapproved drugs and making false health claims in violation of the US Food, Drug and Cosmetic Act.[10]
Dyes:
Among Austronesian peoples, noni was traditionally used primarily for the production of dyes. It was carried into the Pacific Islands as canoe plants by Austronesian voyagers. Morinda bark produces a brownish-purplish dye that may be used for making batik. In Hawaii, yellowish dye is extracted from its roots to dye cloth.[11][12]
Nutrients and phytochemicals:
Morinda citrifolia fruit powder contains carbohydrates and dietary fibre in moderate amounts.[13] These macronutrients evidently reside in the fruit pulp, as M. citrifolia juicehas sparse nutrient content.[14] The main micronutrients of M. citrifolia pulp powder include vitamin C, niacin (vitamin B3), iron and potassium.[13] Vitamin A, calcium and sodium are present in moderate amounts. When M. citrifolia juice alone is analyzed and compared to pulp powder, only vitamin C is retained[14] in an amount (34 mg per 100 gram juice) that is 64% of the content of a raw navel orange (53 mg per 100 g or 89% of the Daily Value).[15]Sodium levels in M. citrifolia juice (about 3% of Dietary Reference Intake, DRI)[13] are high compared to an orange, and potassium content is moderate.[15]
Morinda citrifolia fruit contains a number of phytochemicals, including lignans, oligo- and polysaccharides, flavonoids, iridoids, fatty acids, scopoletin, catechin, beta-sitosterol, damnacanthal, and alkaloids.[16] Although these substances have been studied for bioactivity, current research is insufficient to conclude anything about their effects on human health.[1] These phytochemicals are not unique to M. citrifolia, as they exist in various plants.[11]
References:
^ a b Nelson, SC (2006-04-01). "Species Profiles for Pacific Island Agroforestry: Morinda citrifolia (noni)". Traditional Tree Initiative.
^ "Some worldwide names for Morinda citrifolia L." The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. 2006. Retrieved 12 November 2016.
^ a b c d Nelson, Scot C (March 2001). "Noni cultivation in Hawaii" (PDF). The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. Retrieved 12 November 2016.
^ Jones, C.D. (1998). "The Genetic Basis of Drosophila sechellia's Resistance to a Host Plant Toxin". Genetics. 149 (4): 1899–1908.
^ a b c Nelson, Scot C (8 October 2003). "Morinda citrifolia L." (PDF). Permanent Agriculture Resources, University of Hawaii. Retrieved 12 November 2016.
^ Krauss, BH (December 1993). Plants in Hawaiian Culture. Honolulu: University of Hawaii Press. p. 272. ISBN 978-0-8248-1225-6.
^ Morton, Julia F. (1992). "The ocean-going noni, or Indian Mulberry (Morinda citrifolia, Rubiaceae) and some of its "colorful" relatives". Economic Botany. 46 (3): 241–56. doi:10.1007/BF02866623.
^ Cribb, A.B. & Cribb, J.W. (1975) Wild Food in Australia. Sydney: Collins.[page needed]
^ Potterat O, Hamburger M (2007). "Morinda citrifolia (Noni) fruit--phytochemistry, pharmacology, safety". Planta Medica. 73 (3): 191–9. doi:10.1055/s-2007-967115. PMID 17286240.
^ Darla Bracy, Division Director (18 July 2018). "Warning letter: Hawaiian Organic Noni, LLC". Inspections, Compliance, Enforcement, and Criminal Investigations, US Food and Drug Administration. Retrieved 15 August 2018.
^ a b Thompson, RH (1971). Naturally Occurring Anthraquinones. New York: Academic Press.[page needed]
^ Nelson, Scot C. (2006). "Pandanus tectorius (pandanus)". In Elevitch, Craig R. (ed.). Species Profiles for Pacific Island Agroforestry (PDF). Permanent Agriculture Resources (PAR).
^ a b c Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Noni Fruit Powder)" The Noni Website. Retrieved 15-06-2009.
^ a b Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Pure Noni Fruit Juice)" The Noni Website. Retrieved 15-06-2009.
^ a b "Nutrition data for raw oranges, all commercial varieties, per 100 gram amount". Nutritiondata.com. Conde Nast for the USDA National Nutrient Database, Release SR-21. 2014. Retrieved 12 November 2016.
^ Levand, Oscar; Larson, Harold (2009). "Some Chemical Constituents of Morinda citrifolia". Planta Medica. 36 (06): 186–7. doi:10.1055/s-0028-1097264.
I AM BACK. Following the operation the medication and some complications have kept me rather quiet but I am now fairly okay and happy to be posting again.
I grow Tropical Fruit as some of you know. I have a mangosteen tree that is about 7 years old and was not expecting it to bear until about 13 years old, but what a surprise to find about 3 weeks ago, 7 flowers coming on it. They all appear to have set and young fruit is growing. I want to share some fact about the mangosteen.
The mangosteen (Garcinia mangostana) is known as "The Queen of Tropical Fruits" (the Durian being "The King of Tropical Fruits", maybe the best fruit in the world!!). Mangosteen is regarded as one of the four most delicious and best-flavoured fruits in the world that is most readily accepted. It is about the size of a good peach.
It is a native of the Malay Peninsula and will not grow outside tropical areas.
In these photos the fruit is the embyro stage, with the distinctive raised area on the bottom of the fruit, corresponding to the number of segments inside the fruit. It then requires over one hundred days to reach full ripeness. At that time, the fruit stays on the tree until it has turned more purple and brown patches may appear as well. There are some minor insect pests such as thrips which may scrape the surface of the mangosteen fruit, damaging the pigment cells. The fruit ends up completely brown at full ripeness. The quality of the fruit inside is unaffected by this but is not as attractive to look at.
The mangosteen has a soft white edible centre that is similar in construction to the sections of an orange, with possibly one seed in each of the larger segments. The smaller segments are seedless and seem to melt in your mouth, releasing a delicious juice that is a perfect balance of acids and sugars. The rind, or pericarp, is about 4 to 6 mm thick (1/4" or more) and when freshly harvested is somewhat soft. The fruit at that time can be opened by squeezing until the rind splits, exposing the edible segments inside.
The mangosteen tree reaches on average an height of 15 metrs but can grow as high as 30 metres. It is rather slow growing and forms a pyramidal crown. The bark is very dark coloured and flaking. The thick dark green leathery mangosteen leaves are evergreen and opposite positioned. Flowers are about 5 cm large and contain four leaves. The dark purple coloured mangosteen fruits reach a size of about 7 cm. Inside the mangosteen fruit are 4 to 7 triangular segments containing juicy white flesh and seeds. The juice is sweet and slightly acid with a delicious flavour.
Phytochemicals
Mangosteens contain following phytochemicals: Catechins, Rosin, Mangostin, Normangostin, Xanthones, Gartanin
Medicinal properties
The dried mangosteen rind is use to treat dysentery, diarrhoea and gonorrhoea. Made into an ointment, mangosteen rind powder is used to treat skin disorders such as eczema and other skin disorders. Mangosteen pulp and rind contains many antioxidant which may have anti-tumor activity. Mangosteen also appears to have anti-inflammatory properties. Studies have demonstrated that prenylated xanthones can help to treat tuberculosis. Of the xanthones tested, alpha-beta-mangostins and garcinone B had the strongest inhibitory effect against mycobacterium, which causes tuberculosis.
Soil Characteristics
Wide range of soil types provided drainage is good.
Climate Requirements
Equatorial; high even temperatures with high humidity.
Culture
Grown from seed with grafted plants showing no evidence of faster growth. Several species, with Purple Mangosteen being the most acceptable.
Harvesting
Two crops a year sometimes, in February and October. Fruit are picked at an early stage of maturity, when reddish-pink and before the dark purple develops.
Length of time until first crop
Seven to thirteen years. Some trees never fruit!
I AM BACK. Following the operation the medication and some complications have kept me rather quiet but I am now fairly okay and happy to be posting again.
I grow Tropical Fruit as some of you know. I have a mangosteen tree that is about 7 years old and was not expecting it to bear until about 13 years old, but what a surprise to find about 3 weeks ago, 7 flowers coming on it. They all appear to have set and young fruit is growing. I want to share some fact about the mangosteen.
The mangosteen (Garcinia mangostana) is known as "The Queen of Tropical Fruits" (the Durian being "The King of Tropical Fruits", maybe the best fruit in the world!!). Mangosteen is regarded as one of the four most delicious and best-flavoured fruits in the world that is most readily accepted. It is about the size of a good peach.
It is a native of the Malay Peninsula and will not grow outside tropical areas.
In these photos the fruit is the embyro stage, with the distinctive raised area on the bottom of the fruit, corresponding to the number of segments inside the fruit. It then requires over one hundred days to reach full ripeness. At that time, the fruit stays on the tree until it has turned more purple and brown patches may appear as well. There are some minor insect pests such as thrips which may scrape the surface of the mangosteen fruit, damaging the pigment cells. The fruit ends up completely brown at full ripeness. The quality of the fruit inside is unaffected by this but is not as attractive to look at.
The mangosteen has a soft white edible centre that is similar in construction to the sections of an orange, with possibly one seed in each of the larger segments. The smaller segments are seedless and seem to melt in your mouth, releasing a delicious juice that is a perfect balance of acids and sugars. The rind, or pericarp, is about 4 to 6 mm thick (1/4" or more) and when freshly harvested is somewhat soft. The fruit at that time can be opened by squeezing until the rind splits, exposing the edible segments inside.
The mangosteen tree reaches on average an height of 15 metrs but can grow as high as 30 metres. It is rather slow growing and forms a pyramidal crown. The bark is very dark coloured and flaking. The thick dark green leathery mangosteen leaves are evergreen and opposite positioned. Flowers are about 5 cm large and contain four leaves. The dark purple coloured mangosteen fruits reach a size of about 7 cm. Inside the mangosteen fruit are 4 to 7 triangular segments containing juicy white flesh and seeds. The juice is sweet and slightly acid with a delicious flavour.
Phytochemicals
Mangosteens contain following phytochemicals: Catechins, Rosin, Mangostin, Normangostin, Xanthones, Gartanin
Medicinal properties
The dried mangosteen rind is use to treat dysentery, diarrhoea and gonorrhoea. Made into an ointment, mangosteen rind powder is used to treat skin disorders such as eczema and other skin disorders. Mangosteen pulp and rind contains many antioxidant which may have anti-tumor activity. Mangosteen also appears to have anti-inflammatory properties. Studies have demonstrated that prenylated xanthones can help to treat tuberculosis. Of the xanthones tested, alpha-beta-mangostins and garcinone B had the strongest inhibitory effect against mycobacterium, which causes tuberculosis.
Soil Characteristics
Wide range of soil types provided drainage is good.
Climate Requirements
Equatorial; high even temperatures with high humidity.
Culture
Grown from seed with grafted plants showing no evidence of faster growth. Several species, with Purple Mangosteen being the most acceptable.
Harvesting
Two crops a year sometimes, in February and October. Fruit are picked at an early stage of maturity, when reddish-pink and before the dark purple develops.
Length of time until first crop
Seven to thirteen years. Some trees never fruit!
Restaurante Hacienda - Mama Nena - noni fruit and flowers - Cocina Campestre, Jarretaderas, Nayarit, Mexico.
Morinda citrifolia is a fruit-bearing tree in the coffee family, Rubiaceae. Its native range extends across Southeast Asia and Australasia, and the species is now cultivated throughout the tropics and widely naturalized.[1] Among some 100 names for the fruit across different regions are the more common English names of great morinda, Indian mulberry, noni, beach mulberry, and cheese fruit.[2]
The strong-smelling fruit has been eaten as a famine food or staple food among some cultures, and has been used in traditional medicine. In the consumer market, it has been introduced as a supplement in various formats, such as capsules, skin products, and juices.
Morinda citrifolia grows in shady forests, as well as on open rocky or sandy shores.[3] It reaches maturity in about 18 months, then yields between 4 and 8 kg (8.8 and 17.6 lb) of fruit every month throughout the year. It is tolerant of saline soils, drought conditions, and secondary soils. It is therefore found in a wide variety of habitats: volcanic terrains, lava-strewn coasts, and clearings or limestone outcrops, as well as in coralline atolls.[3] It can grow up to 9 m (30 ft) tall, and has large, simple, dark green, shiny and deeply veined leaves.
The plant bears flowers and fruits all year round. The fruit is a multiple fruit that has a pungent odour when ripening, and is hence also known as cheese fruit or even vomit fruit. It is oval in shape and reaches 10–18 centimetres (3.9–7.1 in) size. At first green, the fruit turns yellow then almost white as it ripens. It contains many seeds.[3]
Morinda citrifolia is especially attractive to weaver ants, which make nests from the leaves of the tree.[3] These ants protect the plant from some plant-parasitic insects. The smell of the fruit also attracts fruit bats, which aid in dispersing the seeds. A type of fruit fly, Drosophila sechellia, feeds exclusively on these fruits.[4]
A variety of beverages (juice drinks), powders (from dried ripe or unripe fruits), cosmetic products (lotions, soaps), oil (from seeds), leaf powders (for encapsulation or pills) have been introduced into the consumer market.[5]
Noni is sometimes called a "starvation fruit", implying it was used by indigenous peoples as emergency food during times of famine.[5] Despite its strong smell and bitter taste, the fruit was nevertheless eaten as a famine food,[6] and, in some Pacific Islands, even as a staple food, either raw or cooked.[7] Southeast Asians and Australian Aborigines consume the fruit raw with salt or cook it with curry.[8] The seeds are edible when roasted. In Thai cuisine, the leaves (known as bai-yo) are used as a green vegetable and are the main ingredient of kaeng bai-yo, cooked with coconut milk. The fruit (luk-yo) is added as a salad ingredient to some versions of somtam.
Traditional medicine:
Green fruit, leaves, and root or rhizomes might have been used in Polynesian cultures as a general tonic, in addition to its traditional place in Polynesian culture as a famine food.[5]Although Morinda is considered to have biological properties in traditional medicine, there is no confirmed evidence of clinical efficacy for any intended use.[9] In 2018, a Hawaiianmanufacturer of noni food and skincare products was issued an FDA warning letter for marketing unapproved drugs and making false health claims in violation of the US Food, Drug and Cosmetic Act.[10]
Dyes:
Among Austronesian peoples, noni was traditionally used primarily for the production of dyes. It was carried into the Pacific Islands as canoe plants by Austronesian voyagers. Morinda bark produces a brownish-purplish dye that may be used for making batik. In Hawaii, yellowish dye is extracted from its roots to dye cloth.[11][12]
Nutrients and phytochemicals:
Morinda citrifolia fruit powder contains carbohydrates and dietary fibre in moderate amounts.[13] These macronutrients evidently reside in the fruit pulp, as M. citrifolia juice has sparse nutrient content.[14] The main micronutrients of M. citrifolia pulp powder include vitamin C, niacin (vitamin B3), iron and potassium.[13] Vitamin A, calcium and sodium are present in moderate amounts. When M. citrifolia juice alone is analyzed and compared to pulp powder, only vitamin C is retained[14] in an amount (34 mg per 100 gram juice) that is 64% of the content of a raw navel orange (53 mg per 100 g or 89% of the Daily Value).[15]Sodium levels in M. citrifolia juice (about 3% of Dietary Reference Intake, DRI)[13] are high compared to an orange, and potassium content is moderate.[15]
Morinda citrifolia fruit contains a number of phytochemicals, including lignans, oligo- and polysaccharides, flavonoids, iridoids, fatty acids, scopoletin, catechin, beta-sitosterol, damnacanthal, and alkaloids.[16] Although these substances have been studied for bioactivity, current research is insufficient to conclude anything about their effects on human health.[1] These phytochemicals are not unique to M. citrifolia, as they exist in various plants.[11]
References:
^ a b Nelson, SC (2006-04-01). "Species Profiles for Pacific Island Agroforestry: Morinda citrifolia (noni)". Traditional Tree Initiative.
^ "Some worldwide names for Morinda citrifolia L." The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. 2006. Retrieved 12 November 2016.
^ a b c d Nelson, Scot C (March 2001). "Noni cultivation in Hawaii" (PDF). The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. Retrieved 12 November 2016.
^ Jones, C.D. (1998). "The Genetic Basis of Drosophila sechellia's Resistance to a Host Plant Toxin". Genetics. 149 (4): 1899–1908.
^ a b c Nelson, Scot C (8 October 2003). "Morinda citrifolia L." (PDF). Permanent Agriculture Resources, University of Hawaii. Retrieved 12 November 2016.
^ Krauss, BH (December 1993). Plants in Hawaiian Culture. Honolulu: University of Hawaii Press. p. 272. ISBN 978-0-8248-1225-6.
^ Morton, Julia F. (1992). "The ocean-going noni, or Indian Mulberry (Morinda citrifolia, Rubiaceae) and some of its "colorful" relatives". Economic Botany. 46 (3): 241–56. doi:10.1007/BF02866623.
^ Cribb, A.B. & Cribb, J.W. (1975) Wild Food in Australia. Sydney: Collins.[page needed]
^ Potterat O, Hamburger M (2007). "Morinda citrifolia (Noni) fruit--phytochemistry, pharmacology, safety". Planta Medica. 73 (3): 191–9. doi:10.1055/s-2007-967115. PMID 17286240.
^ Darla Bracy, Division Director (18 July 2018). "Warning letter: Hawaiian Organic Noni, LLC". Inspections, Compliance, Enforcement, and Criminal Investigations, US Food and Drug Administration. Retrieved 15 August 2018.
^ a b Thompson, RH (1971). Naturally Occurring Anthraquinones. New York: Academic Press.[page needed]
^ Nelson, Scot C. (2006). "Pandanus tectorius (pandanus)". In Elevitch, Craig R. Species Profiles for Pacific Island Agroforestry (PDF). Permanent Agriculture Resources (PAR).
^ a b c Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Noni Fruit Powder)" The Noni Website. Retrieved 15-06-2009.
^ a b Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Pure Noni Fruit Juice)" The Noni Website. Retrieved 15-06-2009.
^ a b "Nutrition data for raw oranges, all commercial varieties, per 100 gram amount". Nutritiondata.com. Conde Nast for the USDA National Nutrient Database, Release SR-21. 2014. Retrieved 12 November 2016.
^ Levand, Oscar; Larson, Harold (2009). "Some Chemical Constituents of Morinda citrifolia". Planta Medica. 36 (06): 186–7. doi:10.1055/s-0028-1097264.
Centaurea napifolia
Famiglia: Asteraceae
Nome comune: Fiordaliso romano
Distribuzione: In Spagna è presente in Spagna (Baleari),Corsica,e forse a Creta, in Italia è presente, ma rara, solo in Toscana, Lazio, Abruzzo, Puglia, Calabria, Sicilia è Sardegna.
Fioritura. Da Maggio a Luglio ma, nella mia zona la ritrovo in quasi tutti i mesi dell’anno, l’esemplare della foto è ripresa a fine settembre.
Lo sai che:
Il termine specifico deriva dal latino napus, (Navone e foglia) per indicare che le foglie somigliano a quelle della specie Bassica napus.
La pianta è oggetto di indagini fitochimiche per isolare delle molecole del gruppo dei lattoni che hanno mostrato attività antiulcera e, più in generale, protettiva del tratto gastrico.
Bibliografia: La Flora della Sardegna
Centaurea napifolia
Family: Asteraceae
Common Name: Cornflower Roman
Distribution: In Spain is present in Spain (Balearic Islands), Corsica, and perhaps in Crete, in Italy it is present, but rare, only in Tuscany, Lazio, Abruzzo, Puglia, Calabria, Sicily Sardinia.
Flowering. From May to July, but in my area the meeting in almost all months of the year, the copy of the photo is taken at the end of September.
Did you know that:
The specific term derives from the Latin napus, (Navone and leaf) to indicate that the leaves resemble those of the species Bassica napus.
The plant is the subject of investigations phytochemicals to isolate the molecules of the group of lactones that showed antiulcer activity and, more in general, of protective gastric tract.
Bibliography: The Flora of Sardinia
Centaurea napifolia
Familia: Asteraceae
Nombre común: Aciano romana
Distribución: En España está presente en España (Islas Baleares), Córcega, y tal vez en Creta, en Italia está presente, pero raro, sólo en la Toscana, Lazio, Abruzzo, Puglia, Calabria, Sicilia Cerdeña.
Floración. De mayo a julio, pero en mi zona me parece en casi todos los meses del año, se hace la copia de la foto al final de septiembre.
¿Sabía usted que:
El término específico se deriva de la napus América, (Navone y hoja) para indicar que las hojas se asemejan a las de la especie Bassica napus.
La planta es objeto de investigaciones fitoquímicos para aislar las moléculas del grupo de lactonas que mostraron actividad antiulcerosa y, más en general, de tracto gástrico protectora.
Bibliografía: La flora de Cerdeña
from wikipedia
Jambul (Syzygium cumini) is an evergreen tropical tree in the flowering plant family Myrtaceae. Jambul is native to Bangladesh, India, Nepal, Pakistan, Sri Lanka, the Philippines, and Indonesia.[citation needed] The name of the fruit is sometimes mistranslated as blackberry, which is a different fruit in an unrelated family.
Jambul is also known as Jambhul/jambu/jambula/jamboola, Java plum, jamun, jaam/kalojaam, jamblang, jambolan, black plum, Damson plum, Duhat plum, Jambolan plum, or Portuguese plum. Malabar plum may also refer to other species of Syzygium. This fruit is called Neredu Pandu in Telugu and Naaval Pazham in Malayalam and Navva Pazham in Tamil and Nerale Hannu in Kannada . Jambul is known as Duhat in the Philippines.[1]
The tree was introduced to Florida, USA in 1911 by the USDA, and is also now commonly grown in Suriname and Trinidad and Tobago. In Brazil, known as Jambolão, where it was introduced from India during Portuguese colonization, it has dispersed spontaneously in the wild in some places, as its fruits are eagerly sought by various native birds such as thrushes, tanagers and the Great Kiskadee. This species is considered an invasive in Hawaii, USA.[
A fairly fast growing species, it can reach heights of up to 30 m and can live more than 100 years. Its dense foliage provides shade and is grown just for its ornamental value. The wood is strong and is water resistant. Because of this it is used in railway sleepers and to install motors in wells. It is sometimes used to make cheap furniture and village dwellings though it is relatively hard to work on.
Jambul trees start flowering from March to April. The flowers of jambul are fragrant and small, about 5 mm in diameter. The fruits develop by May or June and resemble large berries. The fruit is oblong, ovoid, starts green and turns pink to shining crimson black as it matures. A variant of the tree produces white coloured fruit. The fruit has a combination of sweet, mildly sour and astringent flavour and tends to colour the tongue purple. The seed is also used in various alternative healing systems like Ayurveda (to control diabetes, for example.[3][4]), Unani and Chinese medicine for digestive ailments. The leaves and bark are used for controlling blood pressure and gingivitis. Wine and vinegar are also made from the fruit. It has a high source in vitamin A and vitamin C.[5][6][7]
Jambul has been spread overseas from India by Indian emigrants and at present is common in former tropical British colonies.[8]
[edit]Nutrients and Phytochemicals
Cultural & Religious Significance
According to Hindu tradition, Rama subsisted on the fruit in the forest for 14 years during his exile from Ayodhya[citation needed]. Because of this, many Hindus regard jambul as a 'fruit of the gods,' especially in Gujarat, India, where it is known locally as jamboon.
Lord Krishna has been described as having skin the color of Jamun. In Hindu mythology several protagonists have been described as having the color of jambul[citation needed].
[edit]In Maharashtra culture
In Maharashtra, jambul (locally known as jāmbhūḷ Marathi :जांभूळ) leaves are used in marriage pandal decorations. There is famous Marathi song "Jambhul pikalya zada khali...". The seeds are used in herbal tea for diabetics.
[edit]Ancient Tamil culture
According to Tamil legend, Auvaiyar (also known as Auvayar) (Tamil: ஔவையார்), a female poet,ethicist and political activist of the Sangam period was resting under a jambun tree, considering her life's work complete, when Lord Murugan, a guardian deity of the Tamil language, came to her in disguise. After a test of wits he revealed his identity and inspired her to further learning and writing. Her works for children are still widely read in schools in Tamil Nadu, over a millennium after they were written.
[edit]In Telugu culture
This tree is called Neredu(నేరేడు) in Telugu. Besides the fruits, wood from Neredu tree is used in Andhra Pradesh to make bullock cart wheels and other agricultural equipment. Culturally, beautiful eyes are compared to this fruit. In the great epic of India Mahabharatha Sri Krishnas'[Lord Vishnu] body color is compared to this fruit as well.
[edit]Kerala
In Malayalam the jambul tree is called njaval and its fruit are njavalpazham. The fruit is particularly plentiful in Kollam.
[edit]Kannada
In Kannada the jambul tree is called Nerale mara and its fruit are Nerale Hannu
via
Some foods and some supplements might make shedding those annoying extra pounds a bit easier. For example, Garcinia Cambogia is a fruit and a supplement that can help block some of your body fat production and help you reach your target weight goals. More human studies are needed to confirm its efficacy and safety. A different type of the plant, Garcinia Mangostana, has been looked at recently studied for its possible anti-cancer benefits. You should consult with your doctor prior using Garcinia supplements for weight loss or try to treat a medical condition
Garcinia Cambogia
Garcinia cambogia is a small, sour tropical fruit used traditionally as a condiment and to prevent formation and increase the release of intestinal gas. The dried fruit rind called Malabar tamarind has been used traditionally to treat rheumatism and gastrointestinal complaints. The fruit skin extract is richly filled with a compound called hydroxycitric acid. This compound might inhibit fat production, especially fat produced from excess dietary calories as carbohydrates. Garcinia cambogia might also it could help you curb your appetite.
Human Weight Loss Studies
Human clinical studies that are looking towards the effectiveness of Garcinia Cambogia supplements for weight loss are inconclusive. An early study published that was released on Nov. 11, 1998, issue of the “Journal of the American Medical Association” measured the effects of a Garcinia cambogia supplement in some overweight women and men.
Garcinia Mangostana
Garcinia mangostana, or mangosteen, is about a tangerine-sized, purple tropical fruit. Mangosteens can be eaten fresh as a dessert, and the more acid fruits can be used to make preserves. They are a dried fruit rind that has been used traditionally used to treat dysentery, and it may also be made into an ointment and can be applied topically for many skin disorders. The fruit is rich in a type of phytochemical called xanthones, which can have some antioxidant, anti-inflammatory and anti-cancer properties. Mangosteen xanthones can inhibit the growth of breast and prostate cancer cells, according to a review published in the June 26, 2013, issue of “Frontiers in Pharmacology.”
Garcinia Cambogia Safety Considerations
Combined with a very healthy lifestyle and a very healthy diet, Garcinia Cambogia can help decrease the amount of new fat that your body makes, especially the fat that is produced from simple sugars such as sucrose and fructose. Long-term use should be under constant medical supervision. Garcinia cambogia extract isn’t usually recommended for people who have diabetes, Alzheimer’s disease or some other types of dementia, and pregnant and lactating women, according to a National Institute of Environmental Health Sciences report. Garcinia Cambogia can also adversely interact with some of the prescription medications. In people with cancer, mangosteen may lower the effectiveness of chemotherapy. It may also inhibit the normal metabolism of some prescription drugs.
Here’s a look at some more facts about Garcinia Cambogia
1. Garcinia cambogia is grown in Indonesia, India, Sri Lanka, Malaysia, and parts of Africa.
2. It is not technically called Garcinia Cambogia anymore. The tree has a new proper name: Garcinia gummi-gutta.
3. Some other names for this supplement are red mango, Malabar tamarind, pot tamarind, brindle berry, gambooge, and kokum butter oil tree.
4. The fruit of the Garcinia Cambogia looks like a multi-lobed pumpkin and is usually green, yellow, or red.
5. It’s usually the size of a large tomato but can grow to grapefruit size.
6. The sour green flesh of the Garcinia cambogia will make your like pucker. It’s often pickled and used as a condiment.
7. After it’s sun-dried and smoked, the blackened fruit, called Kodama Poli, gives a tart, smoky flavor to curries. It’s most common in fish curry.
8. According to the Food and Agriculture Organization of the United Nations, the seeds have about 30 percent of fat content. The seeds can sometimes be used as a substitute for ghee, which is clarified butter that’s a common ingredient in Indian food.
9. Some health claims are usually made of Garcinia Cambogia extract. Among the conditions people use it for are: diabetes, cancer, ulcers, diarrhea, and constipation.
10. It is the biggest claim to fame is that extract supplements can usually help speed up your weight loss, reduce appetite, and boost exercise endurance.
11. Garcinia Cambogia does contain a compound that is called hydroxycitric acid also known as HCA. HCA may inhibit an enzyme that can help your body store fat. Theoretically, the fat would instead be burned as calories.
12. Allegedly, Garcinia Cambogia may increase the levels of the neurotransmitter, serotonin — a feel-good messenger that is in your body. This also may enhance your mood and reduce stress-related eating.
13. The first rigorous research on the effectiveness of Garcinia Cambogia appeared in 1998. This study concluded that it doesn’t perform any better than a placebo when it comes to helping you lose weight.
14. A 2011 research review showed that it could cause short-term weight loss, but the effect was small, and the studies were flawed.
Weight Loss
15. Garcinia cambogia can be found in Hydroxycut. The U.S. Food and Drug Administration (FDA) issued a consumer warning in 2009 cautioning consumers to immediately stop using Hydroxycut products after reports of jaundice and extreme liver damage in people who used Hydroxycut surfaced.
16. Some other health problems that are commonly associated with Hydroxycut included seizures, cardiovascular disorders, and rhabdomyolysis. However, because Hydroxycut contains many ingredients, it’s difficult to pinpoint the primary cause.
17. In 2012, pop television doc, Mehmet Oz, announced to his audience that Garcinia Cambogia is a revolutionary fat buster. The show’s graphics read: “No Exercise. No Diet. No Effort.”
18. In June 2014, Dr. Oz was chided for making unwarranted claims about Garcinia Cambogia and other products in an appearance before the Senate Subcommittee on Consumer Protection, Product Safety, Insurance, and Data Security.
19. Garcinia cambogia is available in capsules, tablets, powders, and liquids. Tablets should be taken on an empty stomach, 30 minutes to an hour before a meal.
20. Most Garcinia Cambogia supplements also contain other ingredients, some of which might not be listed.
21. When it comes to a recommended dose, most sources provide the recommended dose of HCA rather than Garcinia Cambogia itself. According to ConsumerLab.com, the recommended dose of Garcinia Cambogia is 900 mg to 1,500 mg of HCA a day.
22. Some side effects of Garcinia Cambogia may include a headache, nausea, dizziness, and dry mouth.
23. It isn’t known if Garcinia Cambogia is safe to use during pregnancy or while you’re breastfeeding, so it’s best just to discontinue the utilization of the supplement during these times.
24. Garcinia Cambogia can also cause a decrease in your blood sugar levels. People who have diabetes should discuss the usage of these supplement with their doctor before choosing to take the supplement.
25. People with Alzheimer’s disease or dementia should avoid Garcinia Cambogia because it may increase acetylcholine levels in your brain. Many people with such conditions are given medications to lower acetylcholine levels.
26. Garcinia cambogia could possibly interfere with the following medications and supplements: iron, potassium, calcium, antidepressants, statins, montelukast like Singulair, and warfarin-like Coumadin.
Tagetes erecta, the Mexican marigold, also called Aztec marigold, is a species of the genus Tagetes native to Mexico and Central America. Despite its being native to the Americas, it is often called African marigold. In Mexico, this plant is found in the wild in the states of San Luis Potosí, Chiapas, State of México, Puebla, Sinaloa, Tlaxcala, and Veracruz. This plant reaches heights of between 50–100 cm (20–39 in). The Aztecs gathered the wild plant as well as cultivating it for medicinal, ceremonial and decorative purposes. It is widely cultivated commercially with many cultivars in use as ornamental plants.
Its flower, the cempasúchil is also called the flor de muertos ("flower of the dead") in Mexico and is used in the Día de los Muertos celebration every November 2nd. The word cempasúchil (also spelled cempazúchil) comes from the Nahuatl term for the flower zempoalxochitl, literally translated as "twenty flower". In Thai language it is called ดาวเรือง [DaoRuang], literally translated as "star glittering".[citation needed] Water infused with the fragrant essential oil of the flower was used to wash corpses in Honduras, and the flower is still commonly planted in cemeteries.
Since prehispanic times, this plant has been used for medicinal purposes. It has been used to treat stomach ache, parasites, diarrhea, liver illnesses, vomiting, indigestion, and toothache, among other illnesses. The Cherokee used it as a skin wash and for yellow dye. Scientific study shows that thiophenes, natural phytochemicals that include sulfur-containing rings, may be the active ingredients. They have been shown to kill gram negative and gram positive bacteria in vitro. This marigold may help protect certain crop plants from nematode pests when planted in fields. It is most effective against the nematode species Pratylenchus penetrans.
The flower petals have been used in lettuce salads and other foods to add colour and flavour. The dried flower petals, ground to a powder, may be used in poultry feed to ensure a good colouration of egg yolks and broiler skin, especially in the absence of well-pigmented yellow maize in the feed. This is still a use today, but now usually in the form of an extract which may have advantages of lower transport and storage cost, better stability and better utilization. It is also used to enhance coloring in crustaceans, such as the Pacific white shrimp (Litopenaeus vannamei).
The oil of the flower may be added to perfumes to infuse an apple scent into them.
Today, T. erecta is grown to extract lutein, a common yellow/orange food colour (E161b). The essential oil of the flower contains antioxidants.
Smithtown, Long Island NY
Noni at Restaurante Hacienda - Mama Nena - noni fruit - Cocina Campestre, Jarretaderas, Nayarit.
Morinda citrifolia is a fruit-bearing tree in the coffee family, Rubiaceae. Its native range extends across Southeast Asia and Australasia, and the species is now cultivated throughout the tropics and widely naturalized.[1] Among some 100 names for the fruit across different regions are the more common English names of great morinda, Indian mulberry, noni, beach mulberry, and cheese fruit.[2]
The strong-smelling fruit has been eaten as a famine food or staple food among some cultures, and has been used in traditional medicine. In the consumer market, it has been introduced as a supplement in various formats, such as capsules, skin products, and juices.
Morinda citrifolia grows in shady forests, as well as on open rocky or sandy shores.[3] It reaches maturity in about 18 months, then yields between 4 and 8 kg (8.8 and 17.6 lb) of fruit every month throughout the year. It is tolerant of saline soils, drought conditions, and secondary soils. It is therefore found in a wide variety of habitats: volcanic terrains, lava-strewn coasts, and clearings or limestone outcrops, as well as in coralline atolls.[3] It can grow up to 9 m (30 ft) tall, and has large, simple, dark green, shiny and deeply veined leaves.
The plant bears flowers and fruits all year round. The fruit is a multiple fruit that has a pungent odour when ripening, and is hence also known as cheese fruit or even vomit fruit. It is oval in shape and reaches 10–18 centimetres (3.9–7.1 in) size. At first green, the fruit turns yellow then almost white as it ripens. It contains many seeds.[3]
Morinda citrifolia is especially attractive to weaver ants, which make nests from the leaves of the tree.[3] These ants protect the plant from some plant-parasitic insects. The smell of the fruit also attracts fruit bats, which aid in dispersing the seeds. A type of fruit fly, Drosophila sechellia, feeds exclusively on these fruits.[4]
A variety of beverages (juice drinks), powders (from dried ripe or unripe fruits), cosmetic products (lotions, soaps), oil (from seeds), leaf powders (for encapsulation or pills) have been introduced into the consumer market.[5]
Noni is sometimes called a "starvation fruit", implying it was used by indigenous peoples as emergency food during times of famine.[5] Despite its strong smell and bitter taste, the fruit was nevertheless eaten as a famine food,[6] and, in some Pacific Islands, even as a staple food, either raw or cooked.[7] Southeast Asians and Australian Aborigines consume the fruit raw with salt or cook it with curry.[8] The seeds are edible when roasted. In Thai cuisine, the leaves (known as bai-yo) are used as a green vegetable and are the main ingredient of kaeng bai-yo, cooked with coconut milk. The fruit (luk-yo) is added as a salad ingredient to some versions of somtam.
Traditional medicine
Edit
Green fruit, leaves, and root or rhizomes might have been used in Polynesian cultures as a general tonic, in addition to its traditional place in Polynesian culture as a famine food.[5]Although Morinda is considered to have biological properties in traditional medicine, there is no confirmed evidence of clinical efficacy for any intended use.[9] In 2018, a Hawaiianmanufacturer of noni food and skincare products was issued an FDA warning letter for marketing unapproved drugs and making false health claims in violation of the US Food, Drug and Cosmetic Act.[10]
Dyes
Edit
Among Austronesian peoples, noni was traditionally used primarily for the production of dyes. It was carried into the Pacific Islands as canoe plants by Austronesian voyagers. Morinda bark produces a brownish-purplish dye that may be used for making batik. In Hawaii, yellowish dye is extracted from its roots to dye cloth.[11][12]
Nutrients and phytochemicals
Edit
Morinda citrifolia fruit powder contains carbohydrates and dietary fibre in moderate amounts.[13] These macronutrients evidently reside in the fruit pulp, as M. citrifolia juice has sparse nutrient content.[14] The main micronutrients of M. citrifolia pulp powder include vitamin C, niacin (vitamin B3), iron and potassium.[13] Vitamin A, calcium and sodium are present in moderate amounts. When M. citrifolia juice alone is analyzed and compared to pulp powder, only vitamin C is retained[14] in an amount (34 mg per 100 gram juice) that is 64% of the content of a raw navel orange (53 mg per 100 g or 89% of the Daily Value).[15]Sodium levels in M. citrifolia juice (about 3% of Dietary Reference Intake, DRI)[13] are high compared to an orange, and potassium content is moderate.[15]
Morinda citrifolia fruit contains a number of phytochemicals, including lignans, oligo- and polysaccharides, flavonoids, iridoids, fatty acids, scopoletin, catechin, beta-sitosterol, damnacanthal, and alkaloids.[16] Although these substances have been studied for bioactivity, current research is insufficient to conclude anything about their effects on human health.[1] These phytochemicals are not unique to M. citrifolia, as they exist in various plants.[11]
References
Edit
^ a b Nelson, SC (2006-04-01). "Species Profiles for Pacific Island Agroforestry: Morinda citrifolia (noni)". Traditional Tree Initiative.
^ "Some worldwide names for Morinda citrifolia L." The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. 2006. Retrieved 12 November 2016.
^ a b c d Nelson, Scot C (March 2001). "Noni cultivation in Hawaii" (PDF). The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. Retrieved 12 November 2016.
^ Jones, C.D. (1998). "The Genetic Basis of Drosophila sechellia's Resistance to a Host Plant Toxin". Genetics. 149 (4): 1899–1908.
^ a b c Nelson, Scot C (8 October 2003). "Morinda citrifolia L." (PDF). Permanent Agriculture Resources, University of Hawaii. Retrieved 12 November 2016.
^ Krauss, BH (December 1993). Plants in Hawaiian Culture. Honolulu: University of Hawaii Press. p. 272. ISBN 978-0-8248-1225-6.
^ Morton, Julia F. (1992). "The ocean-going noni, or Indian Mulberry (Morinda citrifolia, Rubiaceae) and some of its "colorful" relatives". Economic Botany. 46 (3): 241–56. doi:10.1007/BF02866623.
^ Cribb, A.B. & Cribb, J.W. (1975) Wild Food in Australia. Sydney: Collins.[page needed]
^ Potterat O, Hamburger M (2007). "Morinda citrifolia (Noni) fruit--phytochemistry, pharmacology, safety". Planta Medica. 73 (3): 191–9. doi:10.1055/s-2007-967115. PMID 17286240.
^ Darla Bracy, Division Director (18 July 2018). "Warning letter: Hawaiian Organic Noni, LLC". Inspections, Compliance, Enforcement, and Criminal Investigations, US Food and Drug Administration. Retrieved 15 August 2018.
^ a b Thompson, RH (1971). Naturally Occurring Anthraquinones. New York: Academic Press.[page needed]
^ Nelson, Scot C. (2006). "Pandanus tectorius (pandanus)". In Elevitch, Craig R. Species Profiles for Pacific Island Agroforestry (PDF). Permanent Agriculture Resources (PAR).
^ a b c Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Noni Fruit Powder)" The Noni Website. Retrieved 15-06-2009.
^ a b Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Pure Noni Fruit Juice)" The Noni Website. Retrieved 15-06-2009.
^ a b "Nutrition data for raw oranges, all commercial varieties, per 100 gram amount". Nutritiondata.com. Conde Nast for the USDA National Nutrient Database, Release SR-21. 2014. Retrieved 12 November 2016.
^ Levand, Oscar; Larson, Harold (2009). "Some Chemical Constituents of Morinda citrifolia". Planta Medica. 36 (06): 186–7. doi:10.1055/s-0028-1097264.
Chum sành ngâm rượu ớt – lợi ích của rượu ớt đối với bệnh mạn tính gomsusangtao.vn/chum-sanh-ngam-ruou-ot-loi-ich-cua-ruou-o...
Bạn có biết rằng một hũ rượu ngâm có chứa hoạt chất capsicain cực kỳ tốt đối với các bệnh mạn tính .Bởi vì hoạt chất trong rượu ớt có tác dụng kích thíc não bộ sản xuất ra chất nội sinh đồng thời rượu ớt có đặc tính như thuốc giảm đau ,đặc biệt có ích cho bệnh nhân bị viêm khớp mạn tính,ung thư,tim mạch,huyết áp.Để hiểu sâu hơn về lợi ích của rượu ớt đối với bệnh mạn tính như thế nào bạn hãy tham khảo những chia sẻ sau đây nhé!
Lợi ích của rượu ớt đối với bệnh mạn tính
Để chứng tỏ giá trị của ớt, thấy ớt tuyệt diệu dường nào, và thực phẩm ưu hạng của tim là gì, các bác sĩ ở phương Đông đã làm thực nghiệm sau và đã được đăng trên nhiều tạp chí nơi họ làm thí nghiệm. Các bác sĩ cho vài mô tim sống vào trong một ly thủy tinh ở phòng thí nghiệm được khử trùng có đầy nước chưng cất , và nuôi mô tim chỉ với ớt , theo định kỳ làm sạch các lớp cặn dưới đáy ly và thêm nước cất. Suốt khoảng thời gian nuôi mô tim, cứ cách vài ngày bác sĩ phải cắt bớt mô tim vì nó phát triển rất nhanh. Không có tuyến yên và tuyến tùng điều khiển, mô cứ tiếp tục tăng trưởng nhanh chóng, vì vậy họ phải theo dõi luôn. Họ nuôi mô tim sống trong 15 năm.
Lợi ích của rượu ớt chữa bệnh mãn tính
Điều này chứng tỏ gía trị dinh dưỡng tuyệt hảo của ớt đối với mô tim. Đây cũng là lý do tại sao rất nhiều trường hợp gây kinh ngạc được sáng tỏ khi người ta sử dụng ớt cho cơn tấn công nhồi máu cơ tim. Vì đa số các trường hợp này là do tim suy dinh dưỡng. Tim không được dinh dưỡng đúng trong thời gian lâu dài đến nỗi nó qúa đói mệt, rồi đến một lúc điều người ta âu lo xảy ra: nhồi máu cơ tim.
Sử dụng rượu ớt thường xuyên các bệnh sau sẽ thuyên giảm trông thấy:
Những lượi ích tuyệt vười của rượu ớt
♦ Cục máu đông : Ớt rất gía trị trong việc phòng ngừa và làm tan cục máu đông.
♦ Xơ vữa động mạch hay Xơ cứng động mạch ong thành mạch của hệ tuần hoàn.
♦ Suy tim sung huyết : Ớt giúp tim được thư giãn và khỏe mạnh, mở rộng các mạch máu, dọn sạch những chất bẩn. Về lâu dài căn bệnh tim trầm trọng có thể hồi phục lại gần như bình thường với việc đều đặn dùng ớt. Uống một muỗng ăn phở bột ớt trong một ly nước nóng.
♦ Triglycerides cao: Ớt giúp giảm lượng triglycerides là chất béo trung tính tổng hợp từ các carbohydrat cơ thể lưu trữ trong các tế bào mỡ.
♦ Loạn nhịp tim : Ớt giúp giảm nhịp tim đập nhanh, tăng cường máu đến tim, ngăn ngừa máu đóng calcium.
♦ Hỗ trợ tim mạch, lọc máu và kích thích toàn bộ hệ thống cơ thể. Giúp thông các tắc nghẽn ở động mạch, tĩnh mạch và hệ bạch huyết.
♦ Gia tăng chức năng não bộ, một trong những hiệu qủa tốt nhất là gia tăng lưu thông máu đến vùng đầu và não. Hiệu nghiệm trong việc chống lại chứng nhức nửa đầu và nhức đầu chùm
♦ Có thể cầm máu rất nhanh bằng cách giội rửa vết thương với 1 đến 5 ống nhỏ giọt đầy (, sau đó đắp bột ớt cayenne lên vết thương.
♦ Tăng cường lưu thông máu và giảm hay cầm máu từ vết loét dạ dầy. Khi uống trà ớt, nó sẽ kích thích lưu thông máu. Dùng để trị chứng khó tiêu và ợ nóng.
♦ Giúp tan đờm và nhanh chóng chữa lành các chứng cảm lạnh, cúm. Được dùng như thảo dược làm toát mồ hôi
♦ Giúp hạ cholesterol và ngăn ngừa cục máu đông thành hình bằng cách làm loãng máu và giúp chữa lành trái tim sau cơn nhồi máu cơ tim
♦ Giúp giảm viêm họng và viêm amidan.
Còn gì mà không tự tay ngâm một hũ rượu ớt trong nhà
Với công dụng mà rượu ớt mang lại với sức khỏe được nêu trên chắc chắn bạn cũng muốn có ngay một hũ rượu ớt trong nhà rồi đúng không nào? Hãy bắt tay vào làm một bài thuốc thần kỳ cứu lấy sức khỏe của bạn ngay bây giờ thôi.Không quá rườm rà hay phức tạp bạn chỉ cần tham khảo và thực hiện các bước ngâm rượu ớt đơn giản như sau :
Nguyên Liệu:
☞ Lựa chọn ớt để ngâm:Ớt càng cay càng chứa nhiều phytochemical, càng tác dụng hơn. Do đó chọn loại ớt cay nhất nếu có thể được. Và để phát huy hết tác dụng của ớt, cách tốt nhất là ngâm rượu.
☞ Sử dụng rượu nếp :Bạn nên chọn loại rượu nếp với nồng độ cồn không quá cao 40 độ .Vì trong rượu nếp khi kết hợp với ớt sẽ tạo ra được một số chất trị bệnh mạn tính hiệu quả
☞ Chọn bình ngâm rượu :Tuyệt đối không nên chọn loại bình hay hũ bằng nhựa vì trong quá trình ngâm khi tác động với nhựa sẽ tạo ra hoạt chất gây ảnh hưởng sức khỏe mà chất lượng rượu ớt thu lại sẽ không tốt và hiệu quả khi sử dụng để chữa bệnh.Vậy nên bạn cần chọn loại hũ chum sành bằng gốm sứ sẽ đảm bảo độ an toàn khi ngâm rượu ớt.
Cách ngâm rượu ớt :
Lấy ớt tươi, ớt càng cay càng tốt, có thể dùng nhiều loại ớt cùng lúc, rửa sạch để thật ráo nước, cắt bỏ cuống, cho vào máy xay , đổ rượu cho ngập bên trên mặt ớt. Xay khoảng một phút hay đến khi được hòa đều. Ớt tươi cho hiệu lực mạnh mẽ. Bạn có thể dùng tươi ngay khi vừa xay, và rất tốt. Nhưng bạn nên cho vào chai thủy tinh, đặt nơi tối không có ánh sáng, mỗi ngày lắc đều vài lần. Sau 14 ngày, lọc bỏ bã. Bạn sẽ được chai rượu ớt để được rất nhiều năm.
Hãy luôn có một chai rượu ớt nhỏ sẵn bên mình trong túi, túi xách tay, trong xe, trong tủ thuốc, nơi bàn làm việc. Bạn cũng nên làm sẵn ớt bột khô dự trữ ở nhà bếp phòng khi cần thiết. (5 – 30 giọt/ nước trái cây cho dễ uồng/3lần/ngày).
Chum sành ngâm rượu ớt bằng gốm sứ
Để ngâm được rượu ngon, ngoài việc có được nguyên liệu tốt thì khâu chọn mua chum ngâm rượu cũng vô cùng quan trọng. Những chiếc chum bằng chất liệu sành sứ sẽ là lựa chọn tuyệt vời nhất dành cho việc ngâm ủ rượu. Đặc biệt là khi bạn muốn ngâm rượu hạ thổ.
☞ Khử độc rượu: Rượu ngâm trong chum sành sau một thời gian sẽ khử được độc tố, còn gọi là chất độc trong rượu Andehit, Metanol. Đây là 2 chất chính gây ra các tác hại không tốt cho sức khỏe người sử dụng.
☞ Rượu nhanh “chín”, tăng hương vị: Ngâm rượu hay ủ rượu trong chum sành giúp rượu nhanh đượm hơn khi ngâm trong bình thủy tinh. Bên cạnh đó, chất rượu sẽ hấp thụ một số khoáng chất tốt có trong đất nung (đã lọc cặn). Bởi vậy mà chum sành làm tăng thêm mùi vị và tính âm trong rượu khi thưởng thức. chum đựng rượu gốm sứ tài lộc
☞ Đảm bảo sức khỏe: An toàn cho người sử dụng khi chọn mua đúng loại chum sành ngâm rượu chất lượng tốt. Vì chum sành làm từ đất thô, trong quá trình sản xuất không sử dụng các chất hóa học. Bạn nên tránh ngâm rượu bằng can nhựa, bình nhựa. Vì rượu có tính nóng, sinh nhiệt, đựng trong đồ chứa bằng nhựa dễ làm tiết ra các chất hóa học có hại.
XEM THÊM CÁC MẪU CHUM SÀNH TẠI KHÔNG GIAN GỐM:
Với thiết kế trang trí vừa lạ mắt vừa gần gũi mà chum sành ngâm rượu ớt còn mang lại không gian độc đáo đẹp mắt hơn rất nhiều
Chọn vòi ngâm rượu gốm sứ để ngâm rượu ớt không chỉ giảm được độc tố trong rượu mà giúp lưu giữ hương vị đặc trưng của thức uống này
Chum sành sứ Tài Lộc Bát Tràng tráng men đẹp chum đựng rượu tài lộc:
Xem sản phẩm và bảng giá:
HŨ SÀNH TÀI LỘC HOA ĐÀO
Xem sản phẩm và bảng giá:
VÒ RƯỢU TÀI LỘC HOA ĐÀO
Xem sản phẩm và bảng giá:
BÌNH NGÂM RƯỢU TÀI LỘC HOA ĐÀO
Xem sản phẩm và bảng giá:
CHUM VÒ RƯỢU TÀI LỘC HOA MAI
The post Chum sành ngâm rượu ớt – lợi ích của rượu ớt đối với bệnh mạn tính appeared first on Gốm sứ Bát Tràng tphcm.
Tổng hợp các loại thức ăn bổ dưỡng dành cho bạn và gia đình cần bổ sung trong thực đơn. Nếu như bạn còn thắc mắc, hãy cùng tôi khám phá ngay bài viết dưới đây tôi đã liệt kê ra 10 loại thực phẩm tốt nhất cho cơ thể mà bạn nên lưu ý, để cho thể trạng của bạn luôn khỏe mạnh.
Theo nhiều nghiên cứu khác nhau của các nhà khoa học Bắc Mỹ và Tây âu, các loại thực phẩm sau đây được xem là tốt nhất cho sức khỏe.
1. Táo: Có tính chống oxy hóa cực mạnh, tức là phá hủy các gốc tự do, tiêu diệt các chất độc được sản sinh ra trong cơ thể, các chất này làm gia tăng quá trình lão hóa và gây nên một số bệnh tật. Một số nghiên cứu trên động vật cho thấy rằng chất chống oxy hóa trong táo – polyphenols – có thể kéo dài tuổi thọ của động vật thí nghiệm. Nghiên cứu trên các loài ruồi đục trái cho thấy chất polyphenol có trong táo giúp chúng gìn giữ được khả năng sinh tồn. Phụ nữ ở tuổi trưởng thành ăn táo đều đặn mỗi ngày đã giảm 13 – 22% nguy cơ mắc bệnh tim.
Táo có chất chống oxy hóa cực mạnh (Ảnh- nguồn internet )
2. Hạnh nhân: Hạnh nhân có chứa phytochemicals bao gồm beta-sisterol stigmasterol và campesterol được đóng góp một trái tim khỏe mạnh. Một nắm hạnh nhân mỗi ngày giúp giảm nguy cơ bệnh tim bằng cách hạ thấp LDL, cholesterol trong máu 10%.
3. Bông cải xanh: Giàu chất xơ, vitamin C, folat, kali, canxi, betacarotene, và các chất dinh dưỡng thực vật, là những chất làm giảm nguy cơ phát sinh bệnh tim, đái tháo đường. Nấu bông cải xanh quá lâu làm phá hủy các chất dinh dưỡng nêu trên. Chẳng hạn làm hỏng chất myrosinase (chất này làm giảm nguy cơ phát triển ung thư).
4. Việt quất: theo một nghiên cứu của Đại học Harvard (Mỹ) thì những người già ăn nhiều quả việt quất (và quả dâu tây) sẽ ít có khả năng bị suy giảm nhận thức so với người cùng tuổi. Dùng quả việt quất đều đặn sẽ làm giảm nguy cơ bị cao huyết áp khoảng 10% nhờ hợp chất có hoạt tính sinh học có tên là anthocyanins. Việt quất còn giúp làm giảm nguy cơ xơ cứng động mạch, các bệnh đường ruột, giảm béo phì. Thí nghiệm trên động vật cho thấy xương chắc hơn.
5. Dầu cá: trong phần nạc của các loại cá như: cá hồi, cá trích, cá thu, cá mòi, cá cơm chứa đến 30% dầu, đặc biệt là axít béo omega-3 rất có lợi cho tim và hệ thần kinh trung ương. Ngoài ra, dầu cá còn làm giảm tình trạng viêm như viêm khớp. Một bữa ăn ít mỡ kèm các chế phẩm từ dầu cá làm giảm sự tiến triển của ung thư tiền liệt tuyến.
6. Các loại rau có lá màu xanh đậm: ăn nhiều các loại rau có lá màu xanh đậm như: rau bina, bắp cải làm giảm đáng kể nguy cơ bị đái tháo đường týp 2, theo các nhà khoa học tại Đại học Leicester (Anh). Ví dụ: rau bina rất giàu chất chống oxy hóa, đặc biệt khi không nấu, khi hấp, hoặc khi đun sôi nhỏ lửa. Rau bina còn chứa rất nhiều vitamin A, B6, C, E, K, selen, niacin, kẽm, photpho, đồng, axít folic, kali, sắt và canxi.
7. Khoai tây: chứa nhiều chất xơ, betacarotene, carbohydrates, vitamin C, B6. Khi so sánh về hàm lượng vitamin A, C, sắt, canxi, protein, carbohydrates thì khoai tây được xếp hạng nhất so với các loại khoai khác.
8. Mầm lúa mì: chứa nhiều chất dinh dưỡng như là vitamin E, axít folic, thiamin, kẽm, manhe, photpho, các axít béo thiết yếu, chất xơ rất tốt cho sức khỏe.
9. Quả bơ: 75% năng lượng trong quả bơ chủ yếu là chất béo đơn bão hòa,không phải cholesterol.Quả bơ chứa nhiều chất xơ bao gồm 25% chất xơ hòa tan và 75% chất xơ không hòa tan, nhờ vậy làm giảm cholesterol máu. Ngoài ra, quả bơ chứa kali hơn 35% so với chuối, giàu vitamin nhóm B, K, E.Theo các nhà khoa học tại đại học Ohio (Mỹ) thì quả bơ có khả năng loại trừ ung thư miệng, phá hủy một số tế bào tiền ung thư khác.
10. Yến mạch: Là một loại thực phẩm giàu vitamin E, axít béo omega-3, folate, kali, chất xơ, carbohydrate. Nếu ăn một chén cháo yến mạch hàng ngày sẽ làm giảm cholesterol máu. Ngoài ra, yến mạch còn làm bình ổn lượng đường máu.
Như vậy, đây đều là các thực phẩm rất dễ tìm ở Việt Nam. Thế nên, việc mua và bổ sung các loại thực phẩm này vào thực đơn mỗi tuần là không hề khó khăn gì. Do đó, khi đi chợ mua thực phẩm thì nhớ các loại thực phẩm này và bổ sung thường xuyên để tốt hơn cho sức khỏe bạn nhé.
via Hướng Nghiệp Á Âu Nha Trang nhatrang.huongnghiepaau.com/tin-am-thuc/cac-loai-thu-an-t...
This is how the young mangosteens look. There are only 7 of them.
I grow Tropical Fruit as some of you know. I have a mangosteen tree that is about 7 years old and was not expecting it to bear until about 13 years old, but what a surprise to find about 3 weeks ago, 7 flowers coming on it. They all appear to have set and young fruit is growing. I want to share some fact about the mangosteen.
The mangosteen (Garcinia mangostana) is known as "The Queen of Tropical Fruits" (the Durian being "The King of Tropical Fruits", maybe the best fruit in the world!!). Mangosteen is regarded as one of the four most delicious and best-flavoured fruits in the world that is most readily accepted. It is about the size of a good peach.
It is a native of the Malay Peninsula and will not grow outside tropical areas.
In these photos the fruit is the embyro stage, with the distinctive raised area on the bottom of the fruit, corresponding to the number of segments inside the fruit. It then requires over one hundred days to reach full ripeness. At that time, the fruit stays on the tree until it has turned more purple and brown patches may appear as well. There are some minor insect pests such as thrips which may scrape the surface of the mangosteen fruit, damaging the pigment cells. The fruit ends up completely brown at full ripeness. The quality of the fruit inside is unaffected by this but is not as attractive to look at.
The mangosteen has a soft white edible centre that is similar in construction to the sections of an orange, with possibly one seed in each of the larger segments. The smaller segments are seedless and seem to melt in your mouth, releasing a delicious juice that is a perfect balance of acids and sugars. The rind, or pericarp, is about 4 to 6 mm thick (1/4" or more) and when freshly harvested is somewhat soft. The fruit at that time can be opened by squeezing until the rind splits, exposing the edible segments inside.
The mangosteen tree reaches on average an height of 15 metrs but can grow as high as 30 metres. It is rather slow growing and forms a pyramidal crown. The bark is very dark coloured and flaking. The thick dark green leathery mangosteen leaves are evergreen and opposite positioned. Flowers are about 5 cm large and contain four leaves. The dark purple coloured mangosteen fruits reach a size of about 7 cm. Inside the mangosteen fruit are 4 to 7 triangular segments containing juicy white flesh and seeds. The juice is sweet and slightly acid with a delicious flavour.
Phytochemicals
Mangosteens contain following phytochemicals: Catechins, Rosin, Mangostin, Normangostin, Xanthones, Gartanin
Medicinal properties
The dried mangosteen rind is use to treat dysentery, diarrhoea and gonorrhoea. Made into an ointment, mangosteen rind powder is used to treat skin disorders such as eczema and other skin disorders. Mangosteen pulp and rind contains many antioxidant which may have anti-tumor activity. Mangosteen also appears to have anti-inflammatory properties. Studies have demonstrated that prenylated xanthones can help to treat tuberculosis. Of the xanthones tested, alpha-beta-mangostins and garcinone B had the strongest inhibitory effect against mycobacterium, which causes tuberculosis.
Soil Characteristics
Wide range of soil types provided drainage is good.
Climate Requirements
Equatorial; high even temperatures with high humidity.
Culture
Grown from seed with grafted plants showing no evidence of faster growth. Several species, with Purple Mangosteen being the most acceptable.
Harvesting
Two crops a year sometimes, in February and October. Fruit are picked at an early stage of maturity, when reddish-pink and before the dark purple develops.
Length of time until first crop
Seven to thirteen years. Some trees never fruit!
Restaurante Hacienda - Mama Nena - noni fruit - Cocina Campestre, Jarretaderas, Nayarit, Mexico.
Morinda citrifolia is a fruit-bearing tree in the coffee family, Rubiaceae. Its native range extends across Southeast Asia and Australasia, and the species is now cultivated throughout the tropics and widely naturalized.[1] Among some 100 names for the fruit across different regions are the more common English names of great morinda, Indian mulberry, noni, beach mulberry, and cheese fruit.[2]
The strong-smelling fruit has been eaten as a famine food or staple food among some cultures, and has been used in traditional medicine. In the consumer market, it has been introduced as a supplement in various formats, such as capsules, skin products, and juices.
Morinda citrifolia grows in shady forests, as well as on open rocky or sandy shores.[3] It reaches maturity in about 18 months, then yields between 4 and 8 kg (8.8 and 17.6 lb) of fruit every month throughout the year. It is tolerant of saline soils, drought conditions, and secondary soils. It is therefore found in a wide variety of habitats: volcanic terrains, lava-strewn coasts, and clearings or limestone outcrops, as well as in coralline atolls.[3] It can grow up to 9 m (30 ft) tall, and has large, simple, dark green, shiny and deeply veined leaves.
The plant bears flowers and fruits all year round. The fruit is a multiple fruit that has a pungent odour when ripening, and is hence also known as cheese fruit or even vomit fruit. It is oval in shape and reaches 10–18 centimetres (3.9–7.1 in) size. At first green, the fruit turns yellow then almost white as it ripens. It contains many seeds.[3]
Morinda citrifolia is especially attractive to weaver ants, which make nests from the leaves of the tree.[3] These ants protect the plant from some plant-parasitic insects. The smell of the fruit also attracts fruit bats, which aid in dispersing the seeds. A type of fruit fly, Drosophila sechellia, feeds exclusively on these fruits.[4]
A variety of beverages (juice drinks), powders (from dried ripe or unripe fruits), cosmetic products (lotions, soaps), oil (from seeds), leaf powders (for encapsulation or pills) have been introduced into the consumer market.[5]
Noni is sometimes called a "starvation fruit", implying it was used by indigenous peoples as emergency food during times of famine.[5] Despite its strong smell and bitter taste, the fruit was nevertheless eaten as a famine food,[6] and, in some Pacific Islands, even as a staple food, either raw or cooked.[7] Southeast Asians and Australian Aborigines consume the fruit raw with salt or cook it with curry.[8] The seeds are edible when roasted. In Thai cuisine, the leaves (known as bai-yo) are used as a green vegetable and are the main ingredient of kaeng bai-yo, cooked with coconut milk. The fruit (luk-yo) is added as a salad ingredient to some versions of somtam.
Traditional medicine
Green fruit, leaves, and root or rhizomes might have been used in Polynesian cultures as a general tonic, in addition to its traditional place in Polynesian culture as a famine food.[5]Although Morinda is considered to have biological properties in traditional medicine, there is no confirmed evidence of clinical efficacy for any intended use.[9] In 2018, a Hawaiianmanufacturer of noni food and skincare products was issued an FDA warning letter for marketing unapproved drugs and making false health claims in violation of the US Food, Drug and Cosmetic Act.[10]
Dyes
Among Austronesian peoples, noni was traditionally used primarily for the production of dyes. It was carried into the Pacific Islands as canoe plants by Austronesian voyagers. Morinda bark produces a brownish-purplish dye that may be used for making batik. In Hawaii, yellowish dye is extracted from its roots to dye cloth.[11][12]
Nutrients and phytochemicals
Morinda citrifolia fruit powder contains carbohydrates and dietary fibre in moderate amounts.[13] These macronutrients evidently reside in the fruit pulp, as M. citrifolia juice has sparse nutrient content.[14] The main micronutrients of M. citrifolia pulp powder include vitamin C, niacin (vitamin B3), iron and potassium.[13] Vitamin A, calcium and sodium are present in moderate amounts. When M. citrifolia juice alone is analyzed and compared to pulp powder, only vitamin C is retained[14] in an amount (34 mg per 100 gram juice) that is 64% of the content of a raw navel orange (53 mg per 100 g or 89% of the Daily Value).[15]Sodium levels in M. citrifolia juice (about 3% of Dietary Reference Intake, DRI)[13] are high compared to an orange, and potassium content is moderate.[15]
Morinda citrifolia fruit contains a number of phytochemicals, including lignans, oligo- and polysaccharides, flavonoids, iridoids, fatty acids, scopoletin, catechin, beta-sitosterol, damnacanthal, and alkaloids.[16] Although these substances have been studied for bioactivity, current research is insufficient to conclude anything about their effects on human health.[1] These phytochemicals are not unique to M. citrifolia, as they exist in various plants.[11]
References
^ a b Nelson, SC (2006-04-01). "Species Profiles for Pacific Island Agroforestry: Morinda citrifolia (noni)". Traditional Tree Initiative.
^ "Some worldwide names for Morinda citrifolia L." The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. 2006. Retrieved 12 November 2016.
^ a b c d Nelson, Scot C (March 2001). "Noni cultivation in Hawaii" (PDF). The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. Retrieved 12 November 2016.
^ Jones, C.D. (1998). "The Genetic Basis of Drosophila sechellia's Resistance to a Host Plant Toxin". Genetics. 149 (4): 1899–1908.
^ a b c Nelson, Scot C (8 October 2003). "Morinda citrifolia L." (PDF). Permanent Agriculture Resources, University of Hawaii. Retrieved 12 November 2016.
^ Krauss, BH (December 1993). Plants in Hawaiian Culture. Honolulu: University of Hawaii Press. p. 272. ISBN 978-0-8248-1225-6.
^ Morton, Julia F. (1992). "The ocean-going noni, or Indian Mulberry (Morinda citrifolia, Rubiaceae) and some of its "colorful" relatives". Economic Botany. 46 (3): 241–56. doi:10.1007/BF02866623.
^ Cribb, A.B. & Cribb, J.W. (1975) Wild Food in Australia. Sydney: Collins.[page needed]
^ Potterat O, Hamburger M (2007). "Morinda citrifolia (Noni) fruit--phytochemistry, pharmacology, safety". Planta Medica. 73 (3): 191–9. doi:10.1055/s-2007-967115. PMID 17286240.
^ Darla Bracy, Division Director (18 July 2018). "Warning letter: Hawaiian Organic Noni, LLC". Inspections, Compliance, Enforcement, and Criminal Investigations, US Food and Drug Administration. Retrieved 15 August 2018.
^ a b Thompson, RH (1971). Naturally Occurring Anthraquinones. New York: Academic Press.[page needed]
^ Nelson, Scot C. (2006). "Pandanus tectorius (pandanus)". In Elevitch, Craig R. Species Profiles for Pacific Island Agroforestry (PDF). Permanent Agriculture Resources (PAR).
^ a b c Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Noni Fruit Powder)" The Noni Website. Retrieved 15-06-2009.
^ a b Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Pure Noni Fruit Juice)" The Noni Website. Retrieved 15-06-2009.
^ a b "Nutrition data for raw oranges, all commercial varieties, per 100 gram amount". Nutritiondata.com. Conde Nast for the USDA National Nutrient Database, Release SR-21. 2014. Retrieved 12 November 2016.
^ Levand, Oscar; Larson, Harold (2009). "Some Chemical Constituents of Morinda citrifolia". Planta Medica. 36 (06): 186–7. doi:10.1055/s-0028-1097264.
1. Chống ung thư :
Có rất nhiều nghiên cứu về bạc hà. Phần lớn lợi ích chống ung thư của bạc hà là do hàm lượng phytochemical của nó. Limonene , beta-pinene và beta-caryophyllene là tất cả các chất chống phytochemical chống ung thư với rất nhiều nghiên cứu chống ung thư trên chúng. Trong một nghiên cứu trên động vật năm 2012 được báo cáo trên tạp chí PloS One , bạc hà có tác dụng độc tế bào đối với ung thư biểu mô phổi, bệnh bạch cầu và ung thư dạ dày . Nghiên cứu tương tự này cho thấy bạc hà là một chất chống viêm mạnh, quan trọng trong ung thư vì ung thư là một quá trình viêm nhiễm trong cơ thể. Các nhà nghiên cứu cũng tìm thấy bạc hà để có đặc tính chống oxy hóa.
Một nghiên cứu trên động vật khác được báo cáo vào năm 2014 trên tạp chí Oral Pathology & Medicine đã phát hiện ra rằng bạc hà ức chế sự khởi đầu và thúc đẩy ung thư lưỡi ở chuột. Nó cũng cho thấy rằng bạc hà có một hiệu ứng chemopreventive ("chemo" có nghĩa là ung thư).
Một nghiên cứu năm 2015 được công bố trên tạp chí American Research of Cancer Research cho thấy rằng rượu perillyl (một trong những chất phytochemical trong bạc hà, được gọi là “POH” trong nghiên cứu) có hiệu quả đối với những người có khối u não ác tính. Nghiên cứu báo cáo rằng "các thử nghiệm lâm sàng ở Brazil đã khám phá sự phân phối POH trong mũi như là một giải pháp thay thế để phá vỡ những hạn chế độc hại của việc uống. Trong những thử nghiệm này, bệnh nhân bị u thần kinh tái phát ác tính được cho liều POH tương đối nhỏ qua đường hô hấp đơn giản qua mũi. Kết quả từ những nghiên cứu này cho thấy loại hóa trị liệu hàng ngày dài hạn này được dung nạp tốt và hiệu quả. ”
Các nhà nghiên cứu đã đồng ý rằng rượu perillyl có hoạt tính kháng sinh, ức chế sự phát triển khối u, và có đặc tính chống ung thư (khả năng các khối u phát triển nguồn cung cấp máu của chính chúng để nuôi chúng) cả ở động vật và người.
Một nghiên cứu in vitro (ống nghiệm) năm 2011 được báo cáo trong Tạp chí Độc chất Nội bộ cho thấy rằng bạc hà có hoạt tính độc tế bào (“cyto” có nghĩa là tế bào). Nó cũng có hoạt tính chống ung thư chống lại sáu dòng tế bào ung thư khác nhau - cổ tử cung, vú, bệnh bạch cầu T-cell cấp tính, bàng quang, tụy và ung thư đại trực tràng .
Menthol gần đây cũng đã được nghiên cứu về tác dụng chống ung thư, đặc biệt là chống lại các tế bào ung thư tuyến tiền liệt. Hai nghiên cứu được báo cáo vào năm 2012 rằng menthol ảnh hưởng đến biểu hiện gen, có hoạt tính gây độc tế bào, và ức chế sự gia tăng (lan rộng) của các tế bào ung thư tuyến tiền liệt . Một nghiên cứu được báo cáo trong năm 2009 cho thấy rằng menthol tăng cường hoạt tính chống tăng sinh của vitamin D3 trong ung thư tuyến tiền liệt.
2. Kháng khuẩn :
Có một số nghiên cứu chứng thực các tính chất kháng khuẩn của bạc hà, làm cho nó tuyệt vời cho chữa lành vết thương, nhiễm trùng đường hô hấp, viêm amiđan, viêm phế quản, viêm thanh quản. Một nghiên cứu cụ thể tìm thấy dầu bạc hà có tác dụng chống lại E. coli. Nó cũng ức chế vi khuẩn thể hiện tính kháng với thuốc kháng sinh, Shigella sonei, Staphylococcus aureus, và Micrococcus flavus. Bệnh viện, hãy lưu ý!
3. Hỗ trợ tiêu hóa:
Dầu bạc hà là đáng ngạc nhiên chữa bệnh cho đường tiêu hóa . Có nhiều nghiên cứu về dầu bạc hà và khả năng làm giảm các triệu chứng của IBS (hội chứng ruột kích thích). Một nghiên cứu của Ý năm 2007 được báo cáo trong Tạp chí Bệnh Gan tiêu hóa đã giảm 50% các triệu chứng của IBS cho 75% bệnh nhân sử dụng dầu bạc hà. Điều đó thực sự quan trọng! Bạc hà có đặc tính chống co thắt mạnh mẽ, đó có lẽ là lý do tại sao nó hoạt động rất tốt. Nó có hiệu quả đối với đau dạ dày, đầy hơi và tiêu chảy.
4. Giảm sốt:
Mặc dù nó không phải là một ý tưởng tốt để phá vỡ một cơn sốt lúc khởi phát của nó (một cơn sốt là cách của cơ thể giết chết vi khuẩn xâm nhập), có những lúc bạn có thể cần phải bước vào và giảm nó. Dầu bạc hà hoạt động rất tốt cho việc này. Xem “Mẹo sử dụng” bên dưới để biết thêm về cách hoạt động của nó.
5. Nhiễm nấm:
Nhiễm nấm có vấn đề và có thể khó tiêu diệt. Candida albicans đặc biệt khó loại bỏ. Nghiên cứu gần đây (2015) cho thấy các chất phytochemical trong dầu bạc hà có tác dụng chống nấm mạnh và có hiệu quả khá cao đối với candida.
6. Nhức đầu và đau nửa đầu :
Một nghiên cứu năm 2016 ở Đức đã phát hiện rằng điều trị tại chỗ với dầu bạc hà có hiệu quả hơn đáng kể trong điều trị đau đầu do căng thẳng so với giả dược . Nó cũng có thể so sánh với hiệu quả của acid acetylsalicylic (Aspirin) và paracetamol (Tylenol). Tinh dầu bạc hà cũng giúp giảm đau nửa đầu. Một nghiên cứu năm 2010 của Iran về tinh dầu bạc hà cho thấy đau, buồn nôn và các triệu chứng khác liên quan đến chứng đau nửa đầu đã được cải thiện nhiều bằng cách áp dụng tinh dầu bạc hà vào trán và đền thờ của 35 bệnh nhân bị đau nửa đầu.
7. Buồn nôn :
Bạc hà từ lâu đã được sử dụng để điều trị buồn nôn. Tuy nhiên, nó cũng có hiệu quả đối với buồn nôn và nôn do hóa trị . Một nghiên cứu năm 2013 cho thấy cả bạc hà và bạc hà đều làm giảm cường độ và tần suất buồn nôn liên quan đến hóa trị.
8. Giảm đau:
Do phần lớn hàm lượng tinh dầu bạc hà của nó, dầu bạc hà là tuyệt vời để giảm đau. Bạc hà là tốt cho cơ bắp đau, đau khớp, đau dây thần kinh, vết loét lạnh, đau cơ xơ, và nhiều điều kiện đau đớn khác . Nó xuất hiện để làm việc không chỉ bằng cách làm gián đoạn tín hiệu đau từ chỗ đau đến não, mà còn giúp giảm đau do đặc tính chống viêm và giảm đau của nó.
9. Thúc đẩy tóc mọc lại:
Một nghiên cứu động vật Trung Quốc được báo cáo vào năm 2014 trong nghiên cứu độc tính đã chứng minh rằng tinh dầu bạc hà có thể hữu ích cho việc rụng tóc. Động vật được chia thành bốn nhóm, và muối, dầu jojoba, minoxidil và dầu bạc hà đã được áp dụng cho da của những con chuột cạo trong 4 tuần. Chỉ có nhóm dầu bạc hà thể hiện sự gia tăng đáng kể về độ dày của da, số nang lông, độ sâu của nang lông và mọc lại tóc. Các nhà nghiên cứu cho biết, vào tuần thứ ba, dầu bạc hà “làm tăng đáng kể sự phát triển của tóc”. Thực tế, sự tăng trưởng tốt hơn so với muối và jojoba và thậm chí còn lớn hơn minoxidil (Rogaine), một loại thuốc mọc lại tóc phổ biến. Hơn nữa, họ báo cáo rằng vào tuần thứ tưdầu bạc hà cho thấy mọc lại tóc ở khoảng 92%, trong khi minoxidil chỉ khoảng 55% .
10. Bảo vệ Radioprotective / Neuroprotective:
2010 nghiên cứu báo cáo trong Tạp chí Nghiên cứu Ung thư và Therapeutics thừa nhận rằng thiệt hại do bức xạ đến các mô bình thường “hạn chế liều điều trị của bức xạ có thể được giao cho các khối u và do đó làm hạn chế hiệu quả của việc điều trị.” Các nhà nghiên cứu phát hiện ra rằng bạc hà bảo vệ tinh hoàn , đường tiêu hóa và các tế bào gốc tạo máu ở chuột. Ngoài ra, nghiên cứu năm 2013 trên chuột được công bố trên Cytotechnology cho thấy bạc hà đóng một vai trò quan trọng trong việc bảo vệ tế bào thần kinh khỏi tổn thương bức xạ .
11. Các vấn đề về hô hấp:
Dầu bạc hà chứa vitamin C và A, axit béo omega-3 và các khoáng chất như phốt pho, magiê, canxi và kali - tất cả đều hữu ích cho bất kỳ tình trạng nào có chất nhầy. Tuy nhiên, đó là hàm lượng tinh dầu bạc hà, làm cho dầu bạc hà rất hữu ích cho các vấn đề hô hấp. Nó là thuốc thông mũi tự nhiên (nó hòa tan chất nhầy). Nó có đặc tính kháng histamine tự nhiên và sẽ không gây buồn ngủ.
Bạc hà cũng thư giãn các cơ của đường hô hấp - nó là một thuốc giãn phế quản tự nhiên. Tất cả những thứ này, kết hợp với lợi ích kháng khuẩn và kháng virus, làm cho nó trở nên tuyệt vời cho cảm lạnh, hen suyễn, bệnh phổi tắc nghẽn mãn tính (COPD), hen suyễn do tập thể dục, dị ứng, viêm phế quản, viêm xoang và cúm .
12. Các vấn đề về da:
Do đặc tính chống viêm của nó, tinh dầu bạc hà giúp giảm các tình trạng da như viêm da, eczema và bệnh vẩy nến . Nó có thể làm giảm cơn đau của cháy nắng và là tuyệt vời cho đôi môi nứt nẻ. Bởi vì khả năng ức chế sự phát triển của vi khuẩn và giảm viêm, nó cũng tuyệt vời cho mụn trứng cá.
Tham khảo thêm https://www.linkedin.com/pulse/cách-đuổi-chuột-bằng-thuốc-xịt-muỗi-nguyễn-thanh-tấn/
Leaves of Hibiscus rosa-sinensis are processed using different methods depending on the intended application. Using three different processing methods, we investigated the effects of processing on the proximate constitution of the leaf. Result demonstrated that the fresh raw leaf had moisture content of 82.30 ± 0.42%, which were significantly (p<0.05) reduced by drying but not extraction and blanching. The protein content of the raw leaf was low (1.80 ± 0.10%). Extraction and blanching reduced the protein content, whereas drying increased the protein content significantly (p < 0.05) for raw dried leaf powder and blanched leaf products. The raw leaf contained vitamins A, B2, C and E, which were significantly reduced by extraction and blanching, but were concentrated by drying. Anti-nutrient contents of the raw leaf were low and were reduced to negligible levels by the processing techniques employed. Comparing the nutrient and chemical constituents with recommended dietary allowance (RDA) values, we found that the leaves contain an appreciable amount of nutrients, minerals, vitamins, proteins and phytochemicals and low degree of toxicants. These findings suggested that the treatment method employed in processing this leaf affected the proximate composition, and this should be considered in utilization of this leaf (and other leaves) product in various food and pharmaceutical formulations. Various heat processing techniques applied during the preparation of the processed products from Hibiscus rosa-sinensis leaves, caused adverse effects on the chemical composition of the processed leaf products. This was evident especially for the vitamins and minerals constitution of the processed products. More so, blanching and drying caused a significant reduction in the nutrients and anti-nutrient composition of the formulated samples. While the best processed samples were the dried powdered products, especially the RDLP, whereas the worst processed samples were the extracts, notably B2LE. It is recommended that other processing techniques such as freezing, solar and spray drying and ethanol extraction can also be applied in order to determine their effects on nutrient retention and anti-nutrient reduction on the plant leaves and compare it with the results of this study.
Author Details:
Ifeyinwa Mirabel Eze
Department of Food Science and Technology, University of Nigeria, Nsukka 410001, Nigeria.
Daniel Don Nwibo
Graduate School of Pharmaceutical Sciences, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-0033, Japan, Institute of Medical Mycology, Graduate School of Medicine, Teikyo University, 359 Otsuka, Hachioji, Tokyo 192-0395, Japan and Department of Chemistry, University of Nigeria, Nsukka 410001, Nigeria.
Read full article: bp.bookpi.org/index.php/bpi/catalog/view/50/406/436-1
View More: www.youtube.com/watch?v=TQSLaiFpI-U
Morinda citrifolia
"Noni" redirects here. For other uses, see Noni (disambiguation).
Morinda citrifolia is a fruit-bearing tree in the coffee family, Rubiaceae. Its native range extends across Southeast Asia and Australasia, and the species is now cultivated throughout the tropics and widely naturalized.[1] Among some 100 names for the fruit across different regions are the more common English names of great morinda, Indian mulberry, noni, beach mulberry, and cheese fruit.[2]
Morinda citrifolia
Noni fruit
Leaves and noni fruit
Scientific classification
Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Gentianales
Family: Rubiaceae
Genus: Morinda
Species: M. citrifolia
Binomial name
Morinda citrifolia
L.
The strong-smelling fruit has been eaten as a famine food or staple food among some cultures, and has been used in traditional medicine. In the consumer market, it has been introduced as a supplement in various formats, such as capsules, skin products, and juices.
Growing habitats:
Morinda citrifolia grows in shady forests, as well as on open rocky or sandy shores.[3] It reaches maturity in about 18 months, then yields between 4 and 8 kg (8.8 and 17.6 lb) of fruit every month throughout the year. It is tolerant of saline soils, drought conditions, and secondary soils. It is therefore found in a wide variety of habitats: volcanic terrains, lava-strewn coasts, and clearings or limestone outcrops, as well as in coralline atolls.[3] It can grow up to 9 m (30 ft) tall, and has large, simple, dark green, shiny and deeply veined leaves.
The plant bears flowers and fruits all year round. The fruit is a multiple fruit that has a pungent odour when ripening, and is hence also known as cheese fruit or even vomit fruit. It is oval in shape and reaches 10–18 centimetres (3.9–7.1 in) size. At first green, the fruit turns yellow then almost white as it ripens. It contains many seeds.[3]
Morinda citrifolia is especially attractive to weaver ants, which make nests from the leaves of the tree.[3] These ants protect the plant from some plant-parasitic insects. The smell of the fruit also attracts fruit bats, which aid in dispersing the seeds. A type of fruit fly, Drosophila sechellia, feeds exclusively on these fruits.[4]
Food:
A variety of beverages (juice drinks), powders (from dried ripe or unripe fruits), cosmetic products (lotions, soaps), oil (from seeds), leaf powders (for encapsulation or pills) have been introduced into the consumer market.[5]
Noni is sometimes called a "starvation fruit", implying it was used by indigenous peoples as emergency food during times of famine.[5] Despite its strong smell and bitter taste, the fruit was nevertheless eaten as a famine food,[6] and, in some Pacific Islands, even as a staple food, either raw or cooked.[7] Southeast Asians and Australian Aborigines consume the fruit raw with salt or cook it with curry.[8] The seeds are edible when roasted. In Thai cuisine, the leaves (known as bai-yo) are used as a green vegetable and are the main ingredient of kaeng bai-yo, cooked with coconut milk. The fruit (luk-yo) is added as a salad ingredient to some versions of somtam.
Traditional medicine:
Green fruit, leaves, and root or rhizomes might have been used in Polynesian cultures as a general tonic, in addition to its traditional place in Polynesian culture as a famine food.[5]Although Morinda is considered to have biological properties in traditional medicine, there is no confirmed evidence of clinical efficacy for any intended use.[9] In 2018, a Hawaiianmanufacturer of noni food and skincare products was issued an FDA warning letter for marketing unapproved drugs and making false health claims in violation of the US Food, Drug and Cosmetic Act.[10]
Dyes:
Among Austronesian peoples, noni was traditionally used primarily for the production of dyes. It was carried into the Pacific Islands as canoe plants by Austronesian voyagers. Morinda bark produces a brownish-purplish dye that may be used for making batik. In Hawaii, yellowish dye is extracted from its roots to dye cloth.[11][12]
Nutrients and phytochemicals:
Morinda citrifolia fruit powder contains carbohydrates and dietary fibre in moderate amounts.[13] These macronutrients evidently reside in the fruit pulp, as M. citrifolia juicehas sparse nutrient content.[14] The main micronutrients of M. citrifolia pulp powder include vitamin C, niacin (vitamin B3), iron and potassium.[13] Vitamin A, calcium and sodium are present in moderate amounts. When M. citrifolia juice alone is analyzed and compared to pulp powder, only vitamin C is retained[14] in an amount (34 mg per 100 gram juice) that is 64% of the content of a raw navel orange (53 mg per 100 g or 89% of the Daily Value).[15]Sodium levels in M. citrifolia juice (about 3% of Dietary Reference Intake, DRI)[13] are high compared to an orange, and potassium content is moderate.[15]
Morinda citrifolia fruit contains a number of phytochemicals, including lignans, oligo- and polysaccharides, flavonoids, iridoids, fatty acids, scopoletin, catechin, beta-sitosterol, damnacanthal, and alkaloids.[16] Although these substances have been studied for bioactivity, current research is insufficient to conclude anything about their effects on human health.[1] These phytochemicals are not unique to M. citrifolia, as they exist in various plants.[11]
References:
^ a b Nelson, SC (2006-04-01). "Species Profiles for Pacific Island Agroforestry: Morinda citrifolia (noni)". Traditional Tree Initiative.
^ "Some worldwide names for Morinda citrifolia L." The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. 2006. Retrieved 12 November 2016.
^ a b c d Nelson, Scot C (March 2001). "Noni cultivation in Hawaii" (PDF). The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. Retrieved 12 November 2016.
^ Jones, C.D. (1998). "The Genetic Basis of Drosophila sechellia's Resistance to a Host Plant Toxin". Genetics. 149 (4): 1899–1908.
^ a b c Nelson, Scot C (8 October 2003). "Morinda citrifolia L." (PDF). Permanent Agriculture Resources, University of Hawaii. Retrieved 12 November 2016.
^ Krauss, BH (December 1993). Plants in Hawaiian Culture. Honolulu: University of Hawaii Press. p. 272. ISBN 978-0-8248-1225-6.
^ Morton, Julia F. (1992). "The ocean-going noni, or Indian Mulberry (Morinda citrifolia, Rubiaceae) and some of its "colorful" relatives". Economic Botany. 46 (3): 241–56. doi:10.1007/BF02866623.
^ Cribb, A.B. & Cribb, J.W. (1975) Wild Food in Australia. Sydney: Collins.[page needed]
^ Potterat O, Hamburger M (2007). "Morinda citrifolia (Noni) fruit--phytochemistry, pharmacology, safety". Planta Medica. 73 (3): 191–9. doi:10.1055/s-2007-967115. PMID 17286240.
^ Darla Bracy, Division Director (18 July 2018). "Warning letter: Hawaiian Organic Noni, LLC". Inspections, Compliance, Enforcement, and Criminal Investigations, US Food and Drug Administration. Retrieved 15 August 2018.
^ a b Thompson, RH (1971). Naturally Occurring Anthraquinones. New York: Academic Press.[page needed]
^ Nelson, Scot C. (2006). "Pandanus tectorius (pandanus)". In Elevitch, Craig R. (ed.). Species Profiles for Pacific Island Agroforestry (PDF). Permanent Agriculture Resources (PAR).
^ a b c Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Noni Fruit Powder)" The Noni Website. Retrieved 15-06-2009.
^ a b Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Pure Noni Fruit Juice)" The Noni Website. Retrieved 15-06-2009.
^ a b "Nutrition data for raw oranges, all commercial varieties, per 100 gram amount". Nutritiondata.com. Conde Nast for the USDA National Nutrient Database, Release SR-21. 2014. Retrieved 12 November 2016.
^ Levand, Oscar; Larson, Harold (2009). "Some Chemical Constituents of Morinda citrifolia". Planta Medica. 36 (06): 186–7. doi:10.1055/s-0028-1097264.
Morinda citrifolia
"Noni" redirects here. For other uses, see Noni (disambiguation).
Morinda citrifolia is a fruit-bearing tree in the coffee family, Rubiaceae. Its native range extends across Southeast Asia and Australasia, and the species is now cultivated throughout the tropics and widely naturalized.[1] Among some 100 names for the fruit across different regions are the more common English names of great morinda, Indian mulberry, noni, beach mulberry, and cheese fruit.[2]
Morinda citrifolia
Noni fruit
Leaves and noni fruit
Scientific classification
Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Gentianales
Family: Rubiaceae
Genus: Morinda
Species: M. citrifolia
Binomial name
Morinda citrifolia
L.
The strong-smelling fruit has been eaten as a famine food or staple food among some cultures, and has been used in traditional medicine. In the consumer market, it has been introduced as a supplement in various formats, such as capsules, skin products, and juices.
Growing habitats:
Morinda citrifolia grows in shady forests, as well as on open rocky or sandy shores.[3] It reaches maturity in about 18 months, then yields between 4 and 8 kg (8.8 and 17.6 lb) of fruit every month throughout the year. It is tolerant of saline soils, drought conditions, and secondary soils. It is therefore found in a wide variety of habitats: volcanic terrains, lava-strewn coasts, and clearings or limestone outcrops, as well as in coralline atolls.[3] It can grow up to 9 m (30 ft) tall, and has large, simple, dark green, shiny and deeply veined leaves.
The plant bears flowers and fruits all year round. The fruit is a multiple fruit that has a pungent odour when ripening, and is hence also known as cheese fruit or even vomit fruit. It is oval in shape and reaches 10–18 centimetres (3.9–7.1 in) size. At first green, the fruit turns yellow then almost white as it ripens. It contains many seeds.[3]
Morinda citrifolia is especially attractive to weaver ants, which make nests from the leaves of the tree.[3] These ants protect the plant from some plant-parasitic insects. The smell of the fruit also attracts fruit bats, which aid in dispersing the seeds. A type of fruit fly, Drosophila sechellia, feeds exclusively on these fruits.[4]
Food:
A variety of beverages (juice drinks), powders (from dried ripe or unripe fruits), cosmetic products (lotions, soaps), oil (from seeds), leaf powders (for encapsulation or pills) have been introduced into the consumer market.[5]
Noni is sometimes called a "starvation fruit", implying it was used by indigenous peoples as emergency food during times of famine.[5] Despite its strong smell and bitter taste, the fruit was nevertheless eaten as a famine food,[6] and, in some Pacific Islands, even as a staple food, either raw or cooked.[7] Southeast Asians and Australian Aborigines consume the fruit raw with salt or cook it with curry.[8] The seeds are edible when roasted. In Thai cuisine, the leaves (known as bai-yo) are used as a green vegetable and are the main ingredient of kaeng bai-yo, cooked with coconut milk. The fruit (luk-yo) is added as a salad ingredient to some versions of somtam.
Traditional medicine:
Green fruit, leaves, and root or rhizomes might have been used in Polynesian cultures as a general tonic, in addition to its traditional place in Polynesian culture as a famine food.[5]Although Morinda is considered to have biological properties in traditional medicine, there is no confirmed evidence of clinical efficacy for any intended use.[9] In 2018, a Hawaiianmanufacturer of noni food and skincare products was issued an FDA warning letter for marketing unapproved drugs and making false health claims in violation of the US Food, Drug and Cosmetic Act.[10]
Dyes:
Among Austronesian peoples, noni was traditionally used primarily for the production of dyes. It was carried into the Pacific Islands as canoe plants by Austronesian voyagers. Morinda bark produces a brownish-purplish dye that may be used for making batik. In Hawaii, yellowish dye is extracted from its roots to dye cloth.[11][12]
Nutrients and phytochemicals:
Morinda citrifolia fruit powder contains carbohydrates and dietary fibre in moderate amounts.[13] These macronutrients evidently reside in the fruit pulp, as M. citrifolia juicehas sparse nutrient content.[14] The main micronutrients of M. citrifolia pulp powder include vitamin C, niacin (vitamin B3), iron and potassium.[13] Vitamin A, calcium and sodium are present in moderate amounts. When M. citrifolia juice alone is analyzed and compared to pulp powder, only vitamin C is retained[14] in an amount (34 mg per 100 gram juice) that is 64% of the content of a raw navel orange (53 mg per 100 g or 89% of the Daily Value).[15]Sodium levels in M. citrifolia juice (about 3% of Dietary Reference Intake, DRI)[13] are high compared to an orange, and potassium content is moderate.[15]
Morinda citrifolia fruit contains a number of phytochemicals, including lignans, oligo- and polysaccharides, flavonoids, iridoids, fatty acids, scopoletin, catechin, beta-sitosterol, damnacanthal, and alkaloids.[16] Although these substances have been studied for bioactivity, current research is insufficient to conclude anything about their effects on human health.[1] These phytochemicals are not unique to M. citrifolia, as they exist in various plants.[11]
References:
^ a b Nelson, SC (2006-04-01). "Species Profiles for Pacific Island Agroforestry: Morinda citrifolia (noni)". Traditional Tree Initiative.
^ "Some worldwide names for Morinda citrifolia L." The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. 2006. Retrieved 12 November 2016.
^ a b c d Nelson, Scot C (March 2001). "Noni cultivation in Hawaii" (PDF). The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. Retrieved 12 November 2016.
^ Jones, C.D. (1998). "The Genetic Basis of Drosophila sechellia's Resistance to a Host Plant Toxin". Genetics. 149 (4): 1899–1908.
^ a b c Nelson, Scot C (8 October 2003). "Morinda citrifolia L." (PDF). Permanent Agriculture Resources, University of Hawaii. Retrieved 12 November 2016.
^ Krauss, BH (December 1993). Plants in Hawaiian Culture. Honolulu: University of Hawaii Press. p. 272. ISBN 978-0-8248-1225-6.
^ Morton, Julia F. (1992). "The ocean-going noni, or Indian Mulberry (Morinda citrifolia, Rubiaceae) and some of its "colorful" relatives". Economic Botany. 46 (3): 241–56. doi:10.1007/BF02866623.
^ Cribb, A.B. & Cribb, J.W. (1975) Wild Food in Australia. Sydney: Collins.[page needed]
^ Potterat O, Hamburger M (2007). "Morinda citrifolia (Noni) fruit--phytochemistry, pharmacology, safety". Planta Medica. 73 (3): 191–9. doi:10.1055/s-2007-967115. PMID 17286240.
^ Darla Bracy, Division Director (18 July 2018). "Warning letter: Hawaiian Organic Noni, LLC". Inspections, Compliance, Enforcement, and Criminal Investigations, US Food and Drug Administration. Retrieved 15 August 2018.
^ a b Thompson, RH (1971). Naturally Occurring Anthraquinones. New York: Academic Press.[page needed]
^ Nelson, Scot C. (2006). "Pandanus tectorius (pandanus)". In Elevitch, Craig R. (ed.). Species Profiles for Pacific Island Agroforestry (PDF). Permanent Agriculture Resources (PAR).
^ a b c Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Noni Fruit Powder)" The Noni Website. Retrieved 15-06-2009.
^ a b Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Pure Noni Fruit Juice)" The Noni Website. Retrieved 15-06-2009.
^ a b "Nutrition data for raw oranges, all commercial varieties, per 100 gram amount". Nutritiondata.com. Conde Nast for the USDA National Nutrient Database, Release SR-21. 2014. Retrieved 12 November 2016.
^ Levand, Oscar; Larson, Harold (2009). "Some Chemical Constituents of Morinda citrifolia". Planta Medica. 36 (06): 186–7. doi:10.1055/s-0028-1097264.
Photo caption: Young light- and water-stressed lettuce plants are subjects of K-State professor C.B. Rajashekar's research efforts to increase phytochemical content and health benefits of fruits and vegetables.
You can make the things you eat more nourishing by adding herbs, spices, pastured butter, and bone broths. You would be amazed at how many vitamins, minerals and phytochemicals are in things like cayenne pepper, black pepper, and natural sea salt.
Blogging today about this at: simple-green-frugal-co-op.blogspot.com/2011/04/layer-in-n...
What appears to be the fruit of the cashew tree is an oval or pear-shaped accessory fruit or false fruit that develops from the receptacle of the cashew flower. Called the cashew apple, better known in Central America as "jocote de marañón", it ripens into a yellow and/or red structure about 5–11 cm long. It is edible, and has a strong "sweet" smell and a sweet taste. The pulp of the cashew apple is very juicy, but the skin is fragile, making it unsuitable for transport. It is often used as a flavor in agua fresca.
The true fruit of the cashew tree is a kidney or boxing-glove shaped drupe that grows at the end of the pseudofruit. The drupe develops first on the tree, and then the peduncle expands into the pseudofruit. Within the true fruit is a single seed, the cashew nut.
HEALTH NUT
Cashew nuts are significant sources of iron (essential for red blood cell function and enzyme activity), magnesium (promotes energy release and bone growth), phosphorus (builds bones and teeth), zinc (essential to digestion and metabolism) and selenium (has important antioxidant properties, thus protecting the body from cancer).
These nuts are also good sources of protein.
In comparison to other tree nuts, cashew nuts have a lower fat content. They are also, like all other tree nuts, cholesterol free.
Cashew nuts also contain significant amounts of phytochemicals with antioxidant properties that protects the body from cancer and heart disease.
To get rid of the breast cancer, we should be health conscious, knowing all the do's and don'ts in our health is really a good help. Given below are the steps in getting rid of this kind of disease.
· Healthy body weight maintenance, your body mass index (BMI) should be less than 25 all through your life. The independency of the body mass index has been shown importantly in increasing the risk of breast cancer. And in addition to this, the elevated BMI has been certain to increase the post menopausal breast cancer risk.
· Reduce or avoid alcohol. The use of alcohol is the most well determined risk of dietary factor for breast cancer. It is said in the research that if you consume more than one alcoholic beverage a day, the risk of breast cancer may increase by as much as 20 - 25%.
· Eat as many fruits and vegetables as possible. Eating 7 or more servings daily is a good habit. Bear in mind that the cruciferous vegetables are the best cancer protection, this vegetables includes broccoli, cabbage, sprouted Brussels, cauliflower. And also the dark leafy greens such as spinach, kale, collards. And as well as the tomatoes and carrots. The fruit includes berries, cherries, and citrus. And take note that it is best to eat the cruciferous vegetables lightly cooked or raw, because some of the phytochemicals that are believed to offer protection against breast cancers are heat destroyed.
· Exercise regularly. Regular exercise is the best key that provides protection that is a powerful protection against breast cancer. A 30 minute or more average aerobic activity for 5 or more days a week is a good thing to do. The consistency and the duration are the key, not the intensity.
· Right Fat diet. Your diet fat type can affect your risk of breast cancer. Reduce your consumption of the mega 6 fats, such as corn, sunflower, cottonseed oils and safflowers. Also the saturated fats and the Trans fats. But put in mind that taking in more of the omega 3 fats especially those from the oily fishes like salmon, tuna mackerel, sardines and lake trout is good. Also, consume a monounsaturated oils like the canola, olive oil, nuts/ seeds and avocados, and let these be your source of primary fat because these types of foods has a potential properties of anti-cancer. The good source of omega 3 fats is the canola oil, a potent source of antioxidant polyphenols that includes squalene is the extra olive oil. Also, nuts and seeds provide you with the selenium, the cancer protective mineral.
· Right carb intake, lessen your consumption of the high glycemic index or the great white hazards, these are the white flour, white potatoes, white rice, sugar and of the other products containing such. These foods can trigger a hormonal change that promotes cellular breasts tissues' growth. Instead, replace this wrong carbohydrates with beans/legumes and whole grains. This is because of the high fiber that the beans/legumes give the body.
· Eat whole soya food products often such as tofu, roasted soy nuts, soy milk and miso, because these reduce the risk of breast cancer.
Morinda citrifolia
"Noni" redirects here. For other uses, see Noni (disambiguation).
Morinda citrifolia is a fruit-bearing tree in the coffee family, Rubiaceae. Its native range extends across Southeast Asia and Australasia, and the species is now cultivated throughout the tropics and widely naturalized.[1] Among some 100 names for the fruit across different regions are the more common English names of great morinda, Indian mulberry, noni, beach mulberry, and cheese fruit.[2]
Morinda citrifolia
Noni fruit
Leaves and noni fruit
Scientific classification
Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Gentianales
Family: Rubiaceae
Genus: Morinda
Species: M. citrifolia
Binomial name
Morinda citrifolia
L.
The strong-smelling fruit has been eaten as a famine food or staple food among some cultures, and has been used in traditional medicine. In the consumer market, it has been introduced as a supplement in various formats, such as capsules, skin products, and juices.
Growing habitats:
Morinda citrifolia grows in shady forests, as well as on open rocky or sandy shores.[3] It reaches maturity in about 18 months, then yields between 4 and 8 kg (8.8 and 17.6 lb) of fruit every month throughout the year. It is tolerant of saline soils, drought conditions, and secondary soils. It is therefore found in a wide variety of habitats: volcanic terrains, lava-strewn coasts, and clearings or limestone outcrops, as well as in coralline atolls.[3] It can grow up to 9 m (30 ft) tall, and has large, simple, dark green, shiny and deeply veined leaves.
The plant bears flowers and fruits all year round. The fruit is a multiple fruit that has a pungent odour when ripening, and is hence also known as cheese fruit or even vomit fruit. It is oval in shape and reaches 10–18 centimetres (3.9–7.1 in) size. At first green, the fruit turns yellow then almost white as it ripens. It contains many seeds.[3]
Morinda citrifolia is especially attractive to weaver ants, which make nests from the leaves of the tree.[3] These ants protect the plant from some plant-parasitic insects. The smell of the fruit also attracts fruit bats, which aid in dispersing the seeds. A type of fruit fly, Drosophila sechellia, feeds exclusively on these fruits.[4]
Food:
A variety of beverages (juice drinks), powders (from dried ripe or unripe fruits), cosmetic products (lotions, soaps), oil (from seeds), leaf powders (for encapsulation or pills) have been introduced into the consumer market.[5]
Noni is sometimes called a "starvation fruit", implying it was used by indigenous peoples as emergency food during times of famine.[5] Despite its strong smell and bitter taste, the fruit was nevertheless eaten as a famine food,[6] and, in some Pacific Islands, even as a staple food, either raw or cooked.[7] Southeast Asians and Australian Aborigines consume the fruit raw with salt or cook it with curry.[8] The seeds are edible when roasted. In Thai cuisine, the leaves (known as bai-yo) are used as a green vegetable and are the main ingredient of kaeng bai-yo, cooked with coconut milk. The fruit (luk-yo) is added as a salad ingredient to some versions of somtam.
Traditional medicine:
Green fruit, leaves, and root or rhizomes might have been used in Polynesian cultures as a general tonic, in addition to its traditional place in Polynesian culture as a famine food.[5]Although Morinda is considered to have biological properties in traditional medicine, there is no confirmed evidence of clinical efficacy for any intended use.[9] In 2018, a Hawaiianmanufacturer of noni food and skincare products was issued an FDA warning letter for marketing unapproved drugs and making false health claims in violation of the US Food, Drug and Cosmetic Act.[10]
Dyes:
Among Austronesian peoples, noni was traditionally used primarily for the production of dyes. It was carried into the Pacific Islands as canoe plants by Austronesian voyagers. Morinda bark produces a brownish-purplish dye that may be used for making batik. In Hawaii, yellowish dye is extracted from its roots to dye cloth.[11][12]
Nutrients and phytochemicals:
Morinda citrifolia fruit powder contains carbohydrates and dietary fibre in moderate amounts.[13] These macronutrients evidently reside in the fruit pulp, as M. citrifolia juicehas sparse nutrient content.[14] The main micronutrients of M. citrifolia pulp powder include vitamin C, niacin (vitamin B3), iron and potassium.[13] Vitamin A, calcium and sodium are present in moderate amounts. When M. citrifolia juice alone is analyzed and compared to pulp powder, only vitamin C is retained[14] in an amount (34 mg per 100 gram juice) that is 64% of the content of a raw navel orange (53 mg per 100 g or 89% of the Daily Value).[15]Sodium levels in M. citrifolia juice (about 3% of Dietary Reference Intake, DRI)[13] are high compared to an orange, and potassium content is moderate.[15]
Morinda citrifolia fruit contains a number of phytochemicals, including lignans, oligo- and polysaccharides, flavonoids, iridoids, fatty acids, scopoletin, catechin, beta-sitosterol, damnacanthal, and alkaloids.[16] Although these substances have been studied for bioactivity, current research is insufficient to conclude anything about their effects on human health.[1] These phytochemicals are not unique to M. citrifolia, as they exist in various plants.[11]
References:
^ a b Nelson, SC (2006-04-01). "Species Profiles for Pacific Island Agroforestry: Morinda citrifolia (noni)". Traditional Tree Initiative.
^ "Some worldwide names for Morinda citrifolia L." The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. 2006. Retrieved 12 November 2016.
^ a b c d Nelson, Scot C (March 2001). "Noni cultivation in Hawaii" (PDF). The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. Retrieved 12 November 2016.
^ Jones, C.D. (1998). "The Genetic Basis of Drosophila sechellia's Resistance to a Host Plant Toxin". Genetics. 149 (4): 1899–1908.
^ a b c Nelson, Scot C (8 October 2003). "Morinda citrifolia L." (PDF). Permanent Agriculture Resources, University of Hawaii. Retrieved 12 November 2016.
^ Krauss, BH (December 1993). Plants in Hawaiian Culture. Honolulu: University of Hawaii Press. p. 272. ISBN 978-0-8248-1225-6.
^ Morton, Julia F. (1992). "The ocean-going noni, or Indian Mulberry (Morinda citrifolia, Rubiaceae) and some of its "colorful" relatives". Economic Botany. 46 (3): 241–56. doi:10.1007/BF02866623.
^ Cribb, A.B. & Cribb, J.W. (1975) Wild Food in Australia. Sydney: Collins.[page needed]
^ Potterat O, Hamburger M (2007). "Morinda citrifolia (Noni) fruit--phytochemistry, pharmacology, safety". Planta Medica. 73 (3): 191–9. doi:10.1055/s-2007-967115. PMID 17286240.
^ Darla Bracy, Division Director (18 July 2018). "Warning letter: Hawaiian Organic Noni, LLC". Inspections, Compliance, Enforcement, and Criminal Investigations, US Food and Drug Administration. Retrieved 15 August 2018.
^ a b Thompson, RH (1971). Naturally Occurring Anthraquinones. New York: Academic Press.[page needed]
^ Nelson, Scot C. (2006). "Pandanus tectorius (pandanus)". In Elevitch, Craig R. (ed.). Species Profiles for Pacific Island Agroforestry (PDF). Permanent Agriculture Resources (PAR).
^ a b c Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Noni Fruit Powder)" The Noni Website. Retrieved 15-06-2009.
^ a b Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Pure Noni Fruit Juice)" The Noni Website. Retrieved 15-06-2009.
^ a b "Nutrition data for raw oranges, all commercial varieties, per 100 gram amount". Nutritiondata.com. Conde Nast for the USDA National Nutrient Database, Release SR-21. 2014. Retrieved 12 November 2016.
^ Levand, Oscar; Larson, Harold (2009). "Some Chemical Constituents of Morinda citrifolia". Planta Medica. 36 (06): 186–7. doi:10.1055/s-0028-1097264.
Morinda citrifolia
"Noni" redirects here. For other uses, see Noni (disambiguation).
Morinda citrifolia is a fruit-bearing tree in the coffee family, Rubiaceae. Its native range extends across Southeast Asia and Australasia, and the species is now cultivated throughout the tropics and widely naturalized.[1] Among some 100 names for the fruit across different regions are the more common English names of great morinda, Indian mulberry, noni, beach mulberry, and cheese fruit.[2]
Morinda citrifolia
Noni fruit
Leaves and noni fruit
Scientific classification
Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Gentianales
Family: Rubiaceae
Genus: Morinda
Species: M. citrifolia
Binomial name
Morinda citrifolia
L.
The strong-smelling fruit has been eaten as a famine food or staple food among some cultures, and has been used in traditional medicine. In the consumer market, it has been introduced as a supplement in various formats, such as capsules, skin products, and juices.
Growing habitats:
Morinda citrifolia grows in shady forests, as well as on open rocky or sandy shores.[3] It reaches maturity in about 18 months, then yields between 4 and 8 kg (8.8 and 17.6 lb) of fruit every month throughout the year. It is tolerant of saline soils, drought conditions, and secondary soils. It is therefore found in a wide variety of habitats: volcanic terrains, lava-strewn coasts, and clearings or limestone outcrops, as well as in coralline atolls.[3] It can grow up to 9 m (30 ft) tall, and has large, simple, dark green, shiny and deeply veined leaves.
The plant bears flowers and fruits all year round. The fruit is a multiple fruit that has a pungent odour when ripening, and is hence also known as cheese fruit or even vomit fruit. It is oval in shape and reaches 10–18 centimetres (3.9–7.1 in) size. At first green, the fruit turns yellow then almost white as it ripens. It contains many seeds.[3]
Morinda citrifolia is especially attractive to weaver ants, which make nests from the leaves of the tree.[3] These ants protect the plant from some plant-parasitic insects. The smell of the fruit also attracts fruit bats, which aid in dispersing the seeds. A type of fruit fly, Drosophila sechellia, feeds exclusively on these fruits.[4]
Food:
A variety of beverages (juice drinks), powders (from dried ripe or unripe fruits), cosmetic products (lotions, soaps), oil (from seeds), leaf powders (for encapsulation or pills) have been introduced into the consumer market.[5]
Noni is sometimes called a "starvation fruit", implying it was used by indigenous peoples as emergency food during times of famine.[5] Despite its strong smell and bitter taste, the fruit was nevertheless eaten as a famine food,[6] and, in some Pacific Islands, even as a staple food, either raw or cooked.[7] Southeast Asians and Australian Aborigines consume the fruit raw with salt or cook it with curry.[8] The seeds are edible when roasted. In Thai cuisine, the leaves (known as bai-yo) are used as a green vegetable and are the main ingredient of kaeng bai-yo, cooked with coconut milk. The fruit (luk-yo) is added as a salad ingredient to some versions of somtam.
Traditional medicine:
Green fruit, leaves, and root or rhizomes might have been used in Polynesian cultures as a general tonic, in addition to its traditional place in Polynesian culture as a famine food.[5]Although Morinda is considered to have biological properties in traditional medicine, there is no confirmed evidence of clinical efficacy for any intended use.[9] In 2018, a Hawaiianmanufacturer of noni food and skincare products was issued an FDA warning letter for marketing unapproved drugs and making false health claims in violation of the US Food, Drug and Cosmetic Act.[10]
Dyes:
Among Austronesian peoples, noni was traditionally used primarily for the production of dyes. It was carried into the Pacific Islands as canoe plants by Austronesian voyagers. Morinda bark produces a brownish-purplish dye that may be used for making batik. In Hawaii, yellowish dye is extracted from its roots to dye cloth.[11][12]
Nutrients and phytochemicals:
Morinda citrifolia fruit powder contains carbohydrates and dietary fibre in moderate amounts.[13] These macronutrients evidently reside in the fruit pulp, as M. citrifolia juicehas sparse nutrient content.[14] The main micronutrients of M. citrifolia pulp powder include vitamin C, niacin (vitamin B3), iron and potassium.[13] Vitamin A, calcium and sodium are present in moderate amounts. When M. citrifolia juice alone is analyzed and compared to pulp powder, only vitamin C is retained[14] in an amount (34 mg per 100 gram juice) that is 64% of the content of a raw navel orange (53 mg per 100 g or 89% of the Daily Value).[15]Sodium levels in M. citrifolia juice (about 3% of Dietary Reference Intake, DRI)[13] are high compared to an orange, and potassium content is moderate.[15]
Morinda citrifolia fruit contains a number of phytochemicals, including lignans, oligo- and polysaccharides, flavonoids, iridoids, fatty acids, scopoletin, catechin, beta-sitosterol, damnacanthal, and alkaloids.[16] Although these substances have been studied for bioactivity, current research is insufficient to conclude anything about their effects on human health.[1] These phytochemicals are not unique to M. citrifolia, as they exist in various plants.[11]
References:
^ a b Nelson, SC (2006-04-01). "Species Profiles for Pacific Island Agroforestry: Morinda citrifolia (noni)". Traditional Tree Initiative.
^ "Some worldwide names for Morinda citrifolia L." The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. 2006. Retrieved 12 November 2016.
^ a b c d Nelson, Scot C (March 2001). "Noni cultivation in Hawaii" (PDF). The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. Retrieved 12 November 2016.
^ Jones, C.D. (1998). "The Genetic Basis of Drosophila sechellia's Resistance to a Host Plant Toxin". Genetics. 149 (4): 1899–1908.
^ a b c Nelson, Scot C (8 October 2003). "Morinda citrifolia L." (PDF). Permanent Agriculture Resources, University of Hawaii. Retrieved 12 November 2016.
^ Krauss, BH (December 1993). Plants in Hawaiian Culture. Honolulu: University of Hawaii Press. p. 272. ISBN 978-0-8248-1225-6.
^ Morton, Julia F. (1992). "The ocean-going noni, or Indian Mulberry (Morinda citrifolia, Rubiaceae) and some of its "colorful" relatives". Economic Botany. 46 (3): 241–56. doi:10.1007/BF02866623.
^ Cribb, A.B. & Cribb, J.W. (1975) Wild Food in Australia. Sydney: Collins.[page needed]
^ Potterat O, Hamburger M (2007). "Morinda citrifolia (Noni) fruit--phytochemistry, pharmacology, safety". Planta Medica. 73 (3): 191–9. doi:10.1055/s-2007-967115. PMID 17286240.
^ Darla Bracy, Division Director (18 July 2018). "Warning letter: Hawaiian Organic Noni, LLC". Inspections, Compliance, Enforcement, and Criminal Investigations, US Food and Drug Administration. Retrieved 15 August 2018.
^ a b Thompson, RH (1971). Naturally Occurring Anthraquinones. New York: Academic Press.[page needed]
^ Nelson, Scot C. (2006). "Pandanus tectorius (pandanus)". In Elevitch, Craig R. (ed.). Species Profiles for Pacific Island Agroforestry (PDF). Permanent Agriculture Resources (PAR).
^ a b c Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Noni Fruit Powder)" The Noni Website. Retrieved 15-06-2009.
^ a b Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Pure Noni Fruit Juice)" The Noni Website. Retrieved 15-06-2009.
^ a b "Nutrition data for raw oranges, all commercial varieties, per 100 gram amount". Nutritiondata.com. Conde Nast for the USDA National Nutrient Database, Release SR-21. 2014. Retrieved 12 November 2016.
^ Levand, Oscar; Larson, Harold (2009). "Some Chemical Constituents of Morinda citrifolia". Planta Medica. 36 (06): 186–7. doi:10.1055/s-0028-1097264.