Some
Common Spices and Plants with Antimicrobial and Therapeutic Properties
(This is a
synopsis of unrefereed information gleaned from various web resources. Its purpose is to give you an idea of
the beliefs and claims made about these substances which have been used since
ancient times by many human cultures and civilizations in the ways
indicated. Although much of this
information may be true, there is no guarantee of that. Some of this information may not
be true and there may be unrecognized hazards associated with the use of some
of these substances. So, accept this information with caution and always
discuss any medical condition or alternative therapy with your physician.)
Clove
http://www.drugs.com/npp/clove.html
Scientific
Name(s): Eugenia caryophyllata
Common Name(s): Clove , caryophyllus
http://www.plantguide.org/_images/clove.jpg
Uses of Clove
Clove has been used for its antiseptic and
analgesic effects and has been studied for use as an anticoagulant and
anti-inflammatory effects. However, research reveals little or no clinical data
on the use of clove for any indication.
Botany
The
clove plant grows in warm climates and is cultivated commercially in Tanzania,
Sumatra, the Maluku (Molucca) Islands, and South America. The tall evergreen
plant grows up to 20 m and has leathery leaves. The clove spice is the dried
flower bud. Essential oils are obtained from the buds, stems, and leaves. The
buds or cloves are strongly aromatic
History
Clove
has a long history of culinary and medicinal use. The oil was used as an
expectorant and antiemetic with inconsistent clinical results. Clove tea was
used to relieve nausea. Use of the oil in dentistry as an analgesic and local
antiseptic continues today. It also has been used topically as a
counterirritant.
Chemistry
Clove
buds yield approximately 15% to 20% of a volatile oil that is responsible for
the characteristic smell and flavor. The bud also contains a tannin complex, a
gum and resin, and a number of glucosides of sterols. The principal constituent
of distilled clove bud oil (60% to 90%) is eugenol (4-allyl-2-methoxyphenol).
The oil also contains about 10% acetyleugenol and small quantities of gallic
acid, sesquiterpenes, furfural, vanillin, and methyl-n-amyl
ketone. Other constituents include flavonoids, carbohydrates, lipids, oleanolic
acid, rhamnetin, and vitamins.
Clove
oil is applied for the symptomatic treatment of toothaches and is used for the
treatment of dry socket (postextraction alveolitis).
Clove
oil is reported to have antihistaminic and antispasmotic properties, most
likely due to the presence of eugenyl acetate. Cloves are also said to have a positive effect on healing
stomach ulcers. A 15% tincture of
cloves is effective in treating topical fungal, ringworm infections. As with
many other volatile oils, clove oil inhibits gram-positive and gram-negative
bacteria. Clove oil also has anthelminthic properties.
Cinnamon http://www.drugs.com/npp/cinnamon.html
Scientific
Name(s): Cinnamomum verum, C. cassia, C. zeylanicum, C. loureirii.
Common Name(s): Cinnamon, cinnamomon, ceylon
cinnamon, Chinese cinnamon, Chinese cassia, Saigon cinnamon
http://unitproj1.library.ucla.edu/biomed/spice/images/historical_CINNAMON.jpg
Uses of Cinnamon
Cinnamon
is used as a spice and an aromatic. The bark or oil has been used to combat
microorganisms, diarrhea and other GI disorders, and dysmenorrhea. Research
interest has focused on cinnamon's potential as an insulin-like analog, an
anti-inflammatory agent, an antioxidant, and an antimicrobial substance.
Botany
Cinnamon
spice is derived from the brown bark of the tree by grinding the bark into a
fine powder. The plant is native to Sri Lanka, southeastern India, Indonesia,
South America, and the West Indies.
Chemistry
The
essential oil is primarily composed of 65% to 80% cinnamaldehyde and lesser
amounts of other phenols and terpenes, including eugenol, trans-cinnamic acid,
hydroxycinnamaldehyde, o-methoxycinnamaldehyde, cinnamyl alcohol and its
acetate, limonene, α-terpineol, tannins, mucilage, oligomeric
procyanidins, and trace amounts of coumarin. Differing material origins and
extraction techniques are reported to alter the chemical composition of the
extracts, and hence may impact the intended medicinal (and experimental)
effects.
Antimicrobial activity
Conflicting
evidence exists for the action of cinnamon on Helicobacter pylori . Cinnamon extracts have been
shown to exert in vitro activity against some common human pathogens and
fungicidal activity against plant pathogens. In vitro inhibition of bacterial
endotoxin has been demonstrated by an unidentified component in cinnamon bark.
The essential oils of cinnamon were shown to halt mycelial growth and aflatoxin
synthesis in Aspergillus parasiticus at a concentration of only 0.1%.
Nutmeg
http://www.drugs.com/npp/nutmeg.html
Scientific
Name(s): Myristica fragrans
Common
Name(s): Nutmeg,
mace, magic, muscdier, nux moschata, myristica oil, muskatbaum
http://www.herbdatanz.com/Nutmeg.gif
Uses of Nutmeg
Nutmeg
and mace, widely accepted as flavoring agents, are used in higher doses for
their aphrodisiac and psychoactive properties.
Botany
Mace
and nutmeg are 2 slightly different flavored spices, both originating from the
fruit of the nutmeg tree, Myristica fragrans . This slow-growing evergreen
grows to more than 20 m and is cultivated in India, Ceylon, Malaysia, and
Granada. The fruit, which is called a drupe or a nutmeg apple, is similar in
appearance to a peach or an apricot. When the mature fruit splits open, the
nutmeg (stony endocarp or seed surrounded by a red, slightly fleshy network or
aril) is exposed. The dried aril alone is called mace. The nut is removed and
dried to produce nutmeg.
History
Nutmeg
is a widely used food spice that has received attention as an alternative
hallucinogen. Nutmeg and mace have been used in Indian cooking and folk
medicine. The folk uses of nutmeg have included the treatment of gastric
disorders and rheumatism, and it has been used as a hypnotic and an
aphrodisiac. During the 6th century AD, nutmeg and mace were imported by Arab
traders. By the 12th century, these spices were well known in Europe. At the turn
of the 19th century, interest developed in the use of nutmeg as an
abortifacient and a stimulant for menses. These properties have been largely
discounted but remain a persistent cause of nutmeg intoxication in women.
Chemistry
Nutmeg
seeds contain 20% to 40% of a fixed oil, commonly called nutmeg butter. This
oil contains myristic acid, trymiristin, and glycerides of lauric, tridecanoic,
stearic, and palmitic acids.
Nutmeg
also yields 8% to 15% of an essential oil that is believed to be partially
responsible for the effects associated with nutmeg intoxication. The essential
oil contains myristicin, elemicin, eugenol, and safrole. The essential oils of
nutmeg and mace are very similar in chemical composition and aroma, with wide
color differences (brilliant orange to pale yellow). Mace oil appears to have a
higher myristicin content than nutmeg oil.
Also
present in the oil are sabinene, cymene alpha-thujene, gamma-terpinene, and
monoterpene alcohols in smaller amounts. Phenolic compounds found in nutmeg are
reported to have antioxidant properties. Other isolated compounds include the
resorcinols malabaricone B and malabaricone C, as well as lignans and
neolignans.
Antimicrobial effects
The
oils of mace and nutmeg and their individual components have been assessed for
their antimicrobial activity in vitro. Activity has been shown against some
oral microorganisms, including S. mutans, Porphyromonas gingivalis , and others. Activity against
other bacteria includes some strains of Escherichia coli, some strains of Salmonella
typhi, Bacillus
subtilis, Staphylococcus
aureus, and Listeria
monocytogenes. Anti-viral
effect has also been reported against human rotavirus.
Reports
of activity against fungi is conflicting, with no activity against Aspergillus but activity against some
dermatophytes has been found.
===============================================
The spices cloves, nutmeg,
cinnamon, bay leaves contain eugenol, a clear to pale yellow oily
liquid with a pleasant, spicy, clove-like odor, that can be extracted from the
essential oils from these plants.
Eugenol
Eugenol is used in perfumeries,
flavorings, essential oils and in medicine as a local antiseptic and
anaesthetic. Combining zinc oxide and eugenol forms zinc oxide eugenol which
can be used as a filling or cement material used in dentistry. It is classified
as an intermediate restorative material and has anaesthetic and antibacterial
properties. It is sometimes used in the management of dental caries as a
"temporary filling".
===============================================
Oregano
http://www.drugs.com/npp/oregano.html
Scientific
Name(s): Origanum vulgare
Common
Name(s):
Mediterranean oregano, mountain mint, wild marjoram, winter marjoram, wintersweet
http://www.yankeegardener.com/seeds/herb-oregano-lg.jpg
Uses of Oregano
Aside
from its culinary application, oregano exhibits antimicrobial and antioxidant
actions and has possible activity as an antispasmodic and in diabetes. However,
there is no clinical evidence to support the use of oregano in any indication.
Botany
Common
or wild oregano is a perennial plant native to the Mediterranean region and
Asia and cultivated in the United States. Its creeping rootstock produces a
square, downy, purplish stem with opposite ovate leaves. Stems can grow up to
76 cm tall and are dotted with small depressions. Purple, 2-lipped flowers grow
in terminal clusters from July to October.
History
Oregano
has been a common ingredient in Spanish, Mexican, and Italian dishes as a spice
and flavoring agent for hundreds of years. Its initial purpose was as a warming
digestive and circulatory stimulant. It has been used in perfumery for its
volatile oil contents, especially in scenting soaps.
The
antiseptic qualities of aromatic and medicinal plants and their extracts have
been recognized since antiquity. It has been suggested that an infusion of the
fresh herb is beneficial in treating an upset stomach and indigestion,
headache, colic, and nervous complaints, as well as for coughs and other
respiratory ailments. An infusion of the flowers has been used to prevent
seasickness. The oil has been used externally in liniments and lotions and to
ease toothache. It has also been used as an ant repellent.
Chemistry
Oregano
contains oleanolic and ursolic acids, flavonoids and hydroquinones, caffeic,
rosemarinic, and lithospermic acid, tannins, and phenolic glycosides. Phenolic
compounds represent 71% of the total oil. The polar phenols thymol and
carvacrol are responsible for many of the properties of the essential oil, as
well as p-cymene and terpinene.
Antimicrobial activity
Studies
have compared the effects of oregano essential oil, thymol, and carvacrol on
fungi. All 3 completely inhibited fungal growth of Aspergillus and Penicillium species. Oregano oil also appears
to have some activity against Candida species, possibly because of its
carvacrol content.
The
volatile oils of oregano have demonstrated in vitro antibacterial activity
against a wide range of gram-positive and gram-negative microorganisms
including Listeria, Pseudomonas, Proteus, Salmonella, and Clostridium species, as well as some
methicillin-resistant Staphylococci. Low to moderate activity against Helicobacter pylori has been reported. Oregano oil
appears to inhibit organisms at relatively low concentrations, and its activity
could be due to the phenolic components thymol and carvacrol.
There
are also various reports describing antiparasitic activity of oregano.
The oil
of Origanum vulgare has been shown to eradicate common parasites in chickens and
pheasants. In vitro experiments have shown activity against Trypanosoma
cruzi.
========================================
The
spices oregano and thyme contain Thymol (and a closely related substance called carvacrol),
which
have been shown to possess bacteriocidal, fungicidal, molluscicidal and
insecticidal properties.
C10H14O Thymol
The
main therapeutic application for thymol is in dental preparations to kill
odor-producing bacteria. It is also employed as a preservative on the strength
of its antimicrobial and
antioxidant properties. In the mollusc Lymnaea acuminata, lethal doses of thymol
affected the activity of key nervous tissue enzymes, and this was postulated to
be the cause of toxicity As yet, no mechanism of action has been identified for
thymol lethality, or that of related monoterpenoids, towards insects.
Recently,
thymol was shown to have a direct agonist effect on heterologously expressed
human GABAA receptors resembling that of the anaesthetic propofol.
The
active ingredients of Listerine include essential oils (thymol, eucalyptol,
menthol, methyl salicylate) with anti-fungal activity. This early ad for
Listerine recommends its use for treating dandruff.
http://i50.photobucket.com/albums/f327/jackgreen7/listerinedandruff.jpg
================================================
Onion http://www.drugs.com/npp/onion.html
Scientific
Name(s): Allium cepa
Common
Name(s): Onion
http://aggie-horticulture.tamu.edu/extension/vegetable/cropguides/pictures/onion.jpg
Uses of Onion
Onion
is used as an antimicrobial, cardiovascular-supportive, hypoglycemic, antioxidant/anticancer,
and asthma-protective agent. However, few clinical trials are available to
support the use of onion for any indication. In folk medicine, onion has been
used for asthma, bronchitis, whooping cough, and similar ailments. Other uses
include the treatment of stingray wounds, warts, acne, appetite loss, urinary
tract disorders, and indigestion. Onion skin dye has been used as an egg and
cloth coloring.
Botany
The
onion plant is a perennial herb growing to about 1.2 m, with 4 to 6 hollow, cylindrical
leaves. On top of the long stalk, greenish-white flowers are present in the
form of solitary umbels growing up to 2.5 cm wide. The seeds of the plant are
black and angular. The underground bulb, which is used medicinally, is
comprised of fleshy leaf sheaths forming a thin-skinned capsule. The onion is
one of the leading vegetable crops in the world.
History
The
onion is believed to have been domesticated in central Asia. Onions were used
as early as 5,000 years ago in Egypt, as depicted on ancient monuments; ancient
Greek and Roman records also refer to the onion. During the Middle Ages, onions
were consumed throughout Europe. They later were thought to guard against evil
spirits and the plague, probably because of their strong odor. Onion skin dye
has been used for egg and cloth coloring for many years in the Middle East and
Europe. Columbus was said to have brought the onion to America. Folk healers
used the onion to prevent infection. The combination of onions and garlic
cooked in milk is a European folk remedy used to clear congestion. Onions also
are used in homeopathic medicine.
Chemistry
Onions
contain 89% water, 1.5% protein, and vitamins, including B1 , B2 , and C, along with potassium. Polysaccharides such as
fructosans, saccharose, and others are also present, as are peptides,
flavonoids, and essential oil. Onion contains alliin and similar sulfur
compounds, including allylalliin and methyl and propyl compounds of cysteine
sulfoxide. Sulfur and other compounds of A. cepa have been analyzed.
Prostaglandins also have been identified in onion.
Antimicrobial effects
Onion
has reported antibacterial, antiparasitic, and antifungal actions. Growth of
oral pathogenic bacteria, including Streptococcus mutans, Porphyromonas gingivalis, and Prevotella intermedia, organisms associated with dental
caries and periodontitis, was prevented by onion extracts. Onion juice or oil
also have inhibited growth of other gram-positive bacteria and gram-negative
bacteria such as Klebsiella pneumoniae.
Antifungal actions of onion include inhibition of yeasts and a number of
molds.
The antibacterial, antiparasitic, and
antifungal actions of onion is believed to be due to a number of sulfur
containing compounds such as alliin, allylalliin, diallyl disulfide and the
methyl and propyl compounds of cysteine sulfoxide.
Onions
are also noted for their ability to make you cry. This effect is due to one of these propyl sulfoxides which
is converted to propanethial-S-oxide which then escapes from the onion in vapor
form and hydrolyzes to sulfuric acid when it reacts with moisture, causing the
familiar eye irritation and lacrimation.
http://www.chm.bris.ac.uk/motm/pso/psoc.htm
The
health promoting reputation of onions is legendary and may be due to other
compounds found in the bulb. For
instance, prostaglandins, which have profound physiological effects in animals,
also have been reported to exist in onion. (Al-Nagdy S, Abdel Rahman MO, Heiba HI. Comp Biochem
Physiol C . 1986;85:163-166).
Garlic
http://www.drugs.com/npp/garlic.html
Scientific
Name(s): Allium sativum
Common
Name(s): Garlic,
allium, stinking rose, rustic treacle, nectar of the gods, camphor of the poor,
poor man's treacle
http://www.designmom.com/uploaded_images/cj4.garlic1-742608.jpg
Uses of Garlic
Evidence
suggests that garlic may beneficially affect cholesterol and lipids. Among its
traditional uses, it has been employed for its antiseptic and antibacterial
properties. Other potential areas of use include GI disorders and oncology.
Botany
A
perennial bulb with a tall, erect flowering stem that grows to 2 to 3 feet. The
plant produces pink to purple flowers that bloom from July to September. The
bulb is odiferous.
History
The
name Allium comes from the Celtic word all meaning burning or smarting. Garlic was valued as an
exchange medium in ancient Egypt; its virtues were described in inscriptions on
the Great Pyramid of Cheops. The folk uses of garlic have ranged from the
treatment of leprosy in humans to managing clotting disorders in horses.
Physicians prescribed the herb during the Middle Ages to cure deafness and the
American Indians used garlic as a remedy for earaches, flatulence, and scurvy.
Chemistry
Fresh
garlic is a source of numerous vitamins, minerals, and trace elements, although
most are only found in minute quantities. Garlic contains the highest sulfur
content of any member of the genus Allium. Two trace elements, germanium and selenium, are
found in detectable quantities and have been postulated to play a role in the
herb's antitumor effect.
Garlic
contains about 0.5% of a volatile oil composed of sulfur-containing compounds
(diallyldisulfide, diallyltrisulfide, methylallyltrisulfide). The bulbs contain
an odorless, colorless, sulfur-containing amino acid called alliin
(S-allyl-L-cysteine sulfoxide), which has no known pharmacologic activity. When
the bulb is ground, the enzyme allinase is released, resulting in the
conversion of alliin to 2-propenesulfenic acid, which dimerizes to form
allicin. Allicin gives the pungent characteristic odor to crushed garlic and is
believed to be responsible for some of the pharmacologic activity of the plant.
Uses of Garlic
Evidence
suggests that garlic may beneficially affect cholesterol and lipids. Among its
traditional uses, it has been employed for its antiseptic and antibacterial
properties. Other potential areas of use include GI disorders and oncology.
Antiseptic/Antibacterial properties
The
antiseptic and antibacterial properties of garlic have been known for
centuries. As recently as World War II, garlic extracts were used to disinfect
wounds. During the 1800s, physicians routinely prescribed garlic inhalation for
the treatment of tuberculosis.
Garlic
extracts inhibit the growth of numerous strains of Mycobacterium, but at concentrations that may
be difficult to achieve in human tissues. Preparations containing garlic
extracts are used widely in Russia and Japan. Both gram-positive and
gram-negative organisms are inhibited in vitro by garlic extracts. The potency
of garlic is such that 1 mg is equivalent to 15 Oxford units of penicillin,
making garlic about 1% as active as penicillin.
Garlic
extracts have shown antifungal activity when tested in vitro and their use has
been suggested in the treatment of oral and vaginal candidiasis. In an attempt
to quantitate the in vivo activity of garlic extracts, one research group
administered 25 mL of fresh garlic extract orally to volunteers. Serum and
urine samples were tested for antifungal activity against 15 species of fungal
pathogens. While serum exhibited anticandidal and anticryptococcal activity
within 30 minutes after ingestion, no biological activity was found in urine.
The findings suggest that while garlic extracts may exhibit some antifungal
activity in vivo, they are probably of limited use in the treatment of systemic
infections.
Anise
http://www.drugs.com/npp/anise.html
Scientific
Name(s): Pimpinella anisum
Common
Name(s): Anise,
aniseed, sweet cumin
http://unitproj1.library.ucla.edu/biomed/spice/images/historical_ANISE.jpg
Uses of Anise
Anise is
used as a flavoring in alcohols, liqueurs, dairy products, gelatins, puddings,
meats, and candies, and as a scent in perfumes, soaps, and sachets. The oil has
also been used to treat lice, scabies, and psoriasis. Anise frequently is used
as a carminative and expectorant. Anise also is used to decrease bloating and
settle the digestive tract in children. In high doses, it is used as an antispasmodic
and an antiseptic and for the treatment of cough, asthma, and bronchitis.
However, research reveals no clinical data regarding the use of anise for any
of these applications.
History
Anise
has a history of use as a spice and a fragrance. It has been cultivated in
Egypt for at least 4,000 years. Records of its use as a diuretic and treatment
of digestive problems and toothache are seen in medical texts from this era. In
ancient Greek history, writings explain how anise helps breathing, relieves
pain, stimulates urination, and eases thirst. The essential oil has been used
commercially since the 1800s. The fragrance is used in food, soap, creams, and
perfumes. Anise often is added to licorice candy or used as a ÒlicoriceÓ flavor
substitute; it is also a fragrant component of anisette liqueur.
Chemistry
Anise
oil (1% to 4%) is obtained by steam distillation of the dried fruits of the
herb. The highest quality oils result from anise seeds of ripe umbels in the
center of the plant. A major component of the oil is trans-anethole (75% to
90%), responsible for the characteristic taste and smell, as well as for its
medicinal properties.
The
volatile oil also has related compounds that include estragole (methyl
chavicol, 1% to 2%), anise ketone (p-methoxyphenylacetone), and beta
caryophyllene. In smaller amounts are anisaldehyde, anisic acid, limonene,
alpha-pinene, acetaldehyde, p-cresol, cresol, and myristicin (the psychomimetic
compound previously isolated from nutmeg).
Constituents
of the whole seed include coumarins, such as umbelliferone, umbelliprenine,
bergapten, and scopoletin. Lipids (16%) include fatty acids, beta-amyrin,
stigmasterol, and its salts. Flavonoids in aniseed include rutin, isoorientin,
and isovitexin. Protein (18%) and carbohydrate (50%) are also present. Terpene
hydrocarbons in the plant also have been described.
Antimicrobial
Anise has
been evaluated for its antimicrobial action against gram-negative and
gram-positive bacteria and also a few fungi. Anise is used in dentifrices as an antiseptic and in
lozenges and cough preparations for its weak antibacterial effects.
Sassafras
http://www.drugs.com/npp/sassafras.html
Scientific
Name(s): Sassafras albidum
Common
Name(s):
Sassafras, saxifras, ague tree, cinnamon wood, saloop
http://pictopia.com/perl/get_image?provider_id=262&size=550x550_mb&ptp_photo_id=1796302
Uses of Sassafras
Sassafras
has been used historically for a variety of illnesses, and is now banned in the
US, even for use as a flavoring or fragrance.
Botany
Sassafras
is the name applied to three species of trees, two native to eastern Asia and
one native to eastern North America. Fossils show that sassafras was once
widespread in Europe, North America and Greenland. The trees grow up to 100
feet in height and 6 feet in diameter, though they are usually smaller.
Sassafras bears leaves 10 to 15 cm long that are oval on older branches but
mitten-shaped or three-lobed on younger shoots and twigs. All parts of the tree
are strongly aromatic. The drug is from the peeled root of the plant (root
bark).
History
Native
Americans have used sassafras for centuries and told early settlers that it
would cure a variety of ills. The settlers then exported it to Europe, where it
was found to be ineffective.
Over
the years the oil obtained from the roots and wood has been used as a scent in
perfumes and soaps. The leaves and pith, when dried and powdered, have been
used as a thickener in soups. The roots are often dried and steeped for tea,
and sassafras was formerly used as a flavoring in root beer. Its use as a drug
or food product has been banned by the US Food and Drug Administration (FDA) as
carcinogenic; however, its use and sale persist throughout the United States.
Medicinally, sassafras has been applied to insect bites and stings to relieve
symptoms.
Chemistry
The
main constituent of sassafras oil is safrole, which chemically is
p-allyl-methylenedioxybenzene, which comprises up to 80% of the oil. Volatile
oil also contains anethole, pinene apiole, camphor, eugenol and myristicin.
The
plant contains less than 0.2% total alkaloids (primarily boldine and its
derivatives and reticuline) along with tannins, resins, mucilage and wax. Six
alkaloids, aporphine and benzylsoquinoline derivatives, have been found in root
bark. Two antimicrobial neolignans, magnolol and its related isomer
(isomagnolol), from related species S. randaiensis have been isolated.
Sassafras Uses and Pharmacology
Sassafras
has been used as a sudorific agent, a flavoring agent for dentifrices, root
beers and tobaccos, and for treatment of eye inflammation. Extracts of the
roots and bark have been found to mimic insect juvenile hormone in Oncopeltus
fasciatus. The oil has been applied externally for
relief of insect bites and stings and for lice. Other external uses include
treatment of rheumatism, gout, sprains, swelling and cutaneous eruptions. A
recent report compares safrole (the main constituent from sassafras oil), to
indomethacin for anti-inflammatory activity and pain treatment in mice.
The plant
has been reported to have antineoplastic activity and to induce cytochrome
P-488 and P-450 enzymes. Sassafras is said to be antagonistic to certain
alcohol effects. Alcohol extracts of the related S. randaiense exhibit antimicrobial and
antifungal activity in vitro, and this activity appears to be due to the
presence of magnolol and isomagnolol.
Noni
http://www.drugs.com/npp/noni.html
Scientific
Name(s): Morinda citrifolia
Common
Name(s): Morinda,
noni, hog apple, Indian mulberry, mengkoedoe, mora de la India, pain killer,
ruibarbo caribe, wild pine
http://www.nannisnoni.com/High%20Res%20Noni.jpg
Uses of Noni
Morinda
has been used for heart remedies, arthritis, headache, digestive and liver
ailments.
Botany
The
morinda plant, native to Asia, Australia and Polynesia, is a 3 to 8 m high tree
or shrub. Its evergreen leaves are oblong and 10 to 45 cm in length. The
plant's white flowers are tubular, with conelike heads. The fruit is
yellow-white in color, oval in shape, about the size of a potato and has a
ÒbumpyÓ surface. The ripened fruit has a characteristic cheese-like, offensive
odor. Each fruit contains 4 seeds, 3 mm in length.
History
It is believed
that Polynesian healers have used morinda fruits for thousands of years to help
treat a variety of health problems such as diabetes, high blood pressure,
arthritis and aging. Ancient healing manuscripts cite the fruit as a primary
ingredient in natural healing formulations. Today, fruit preparations are sold
as juice, in dried Òfruit-leatherÓ form and as a dry extract in capsules.
Chemistry
Morinda
citrifolia fruits
contain essential oils with hexoic and octoic acids, paraffin and esters of
ethyl and methyl alcohols. Ripe fruit contains n-caproic acid, presumably
responsible for its distinctive odor, known to attract insects such as Drosophilia
sechellia. Fresh
plants contain anthraquinones, morindone and alizarin. A new anthraquinone
glycoside from morinda heartwood has recently been described. Hawaiian
researcher Ralph Heinicke discovered a small plant alkaloid he termed
Òxeronine.Ó Damnacanthal, morindone and alizarin are present in cell suspension
cultures.
Noni Uses
Morinda
citrifolia has
been used medicinally for heart remedies, arthritis (by wrapping the leaves
around affected joints), headache (local application of leaves on forehead), GI
and liver ailments.
Alcoholic
extracts of M. citrifolia leaves displayed good anthelmintic activity in vitro
against the human parasite Ascaris lumbricoides . Lyophilized aqueous root
extracts of the plant showed central analgesic activity, among other effects,
suggesting sedative properties of the plant as well.
Wintergreen
http://www.drugs.com/npp/wintergreen.html
Scientific
Name(s): Gaultheria procumbens
Common
Name(s):
Wintergreen, teaberry, checkerberry, gaultheria oil, boxberry, deerberry,
mountain tea, Canada tea, partridgeberry
http://members.tripod.com/~Elspeth_Stormdancer/Herbs/Herblist/herbpix/wintergreen.gif
Uses of Wintergreen
In
addition to being used as a flavoring, wintergreen and its oil have been used
in topical analgesic and rubefacient preparations for the treatment of muscular
and rheumatic pain. However, research reveals no clinical data regarding the
use of wintergreen for any condition.
Botany
Wintergreen
is a perennial evergreen shrub with thin, creeping stems from which leathery
leaves with toothed, bristly margins arise. It is a low-growing plant native to
eastern North America and usually is found in woodland and exposed mountainous
areas. Its small, waxy, white or pale pink flowers bloom in late summer,
developing a scarlet fruit. The aromatic leaves and fruits are edible.
History
American
Indians reportedly used wintergreen for treating back pain, rheumatism, fever,
headaches, and sore throats. The plant and its oil have been used in
traditional medicine as an anodyne, analgesic, carminative, astringent, and
topical rubefacient.
Wintergreen
oil is obtained by steam distillation of the warmed, water-macerated leaves. It
is used interchangeably with sweet birch oil or methyl salicylate for flavoring
foods and candies. The highest amount of methyl salicylate typically used in
candy flavoring is 0.04%.
Wintergreen
berries have been used to make pies. A tea made from the leaves was used as a
substitute for black tea, Camellia sinensis, during the Revolutionary War.
Wintergreen tea has been used to relieve cold symptoms and muscle aches.
Chemistry
Wintergreen
oil contains approximately 98% to 100.5% of the methyl ester, methyl
salicylate. The plant has little odor or flavor until the methyl salicylate is
freed. During steam distillation, the gaultherin (also described as primeveroside
or monotropitoside) present in the leaves is enzymatically hydrolyzed to methyl
salicylate. The purified methyl salicylate is subsequently obtained through
distillation. In addition, the sugars D-glucose and D-xylose are obtained. The
yield of oil from the leaves is in the range of 0.5% to 0.8%.
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Ginger
http://www.drugs.com/npp/ginger.html
Scientific
Name(s): Zingiber officinale Roscoe; occasionally Z. capitatum
Common
Name(s): Ginger,
ginger root, black ginger, zingiberis rhizoma
http://www.botanical.com/botanical/mgmh/g/ginger13-l.jpg
Uses of Ginger
Ginger
and its constituents have antiemetic, cardiotonic, antithrombotic,
antibacterial, antioxidant, antitussive, antihepatotoxic, anti-inflammatory,
antimutagenic, stimulant, diaphoretic, diuretic, spasmolytic, immunostimulant,
carminative, and cholagogue actions. Ginger is used to promote gastric
secretions, increase intestinal peristalsis, lower cholesterol levels, raise
blood glucose, and stimulate peripheral circulation. Traditionally used to
stimulate digestion, its modern uses include prophylaxis for nausea and
vomiting (associated with motion sickness, hypermesis gravidarum, and
anesthesia), dyspepsia, lack of appetite, anorexia, colic, bronchitis, and
rheumatic complaints. Ginger can be used as a flavoring or spice as well as a
fungicide and pesticide.
Botany
A
native of tropical Asia, this perennial is cultivated in tropical climates such
as Australia, Brazil, China, India, Jamaica, West Africa, and parts of the US.
The rhizome is used medicinally and as a culinary spice. The rhizome is
harvested between 6 and 20 months; taste and pungency increase with maturity.
The plant carries a green-purple flower in terminal spikes; the flowers are
similar to orchids.
History
Medicinal
use of ginger dates back to ancient China and India; references to its use are
found in Chinese pharmacopoeias, the Sesruta scriptures of Ayurvedic medicine
as well as Sanskrit writings. Once its culinary properties were discovered in
the 13th century, use of this herb became widespread throughout Europe. In the
Middle Ages, it held a firm place in apothecaries for travel sickness, nausea,
hangovers, and flatulence.
Ginger
and its constituents are stated to have antiemetic, cardiotonic,
antithrombotic, antibacterial, antioxidant, antitussive, antihepatotoxic,
anti-inflammatory, antimutagenic, stimulant, diaphoretic, diuretic,
spasmolytic, immunostimulant, carminative, and cholagogue actions as well as to
promote gastric secretions, increase intestinal peristalsis, lower cholesterol
levels, raise blood glucose, and stimulate peripheral circulation.
Traditionally, ginger is used as an acrid bitter to strengthen and stimulate
digestion. Modern uses include prophylaxis for nausea and vomiting (associated
with motion sickness, hyperemesis gravidarum and surgical anesthesia),
dyspepsia, lack of appetite, anorexia, colic, bronchitis, and rheumatic
complaints. The food industry uses ginger oil as a spice and ginger extract in
the manufacturing of ginger ale. In China, ginger root and stem are used as
pesticides against aphids and fungal spores.
Ginger
is in the official pharmacopoeias of Austria, China, Egypt, Great Britain,
India, Japan, the Netherlands, and Switzerland. It is approved as a
nonprescription drug in Germany and as a dietary supplement in the US.
Chemistry
It had
long been believed that the Òpungent principlesÓ of ginger were also
responsible for its pharmacologic activity, and this has been found to be
accurate. The characteristic aroma of ginger is due mainly to the presence of zingiberol
in the volatile oil.
The
major constituents in ginger rhizomes are carbohydrates (50 to 70%), which are
present as starch. The concentration of lipids is 3 to 8% and includes free
fatty acids (eg, palmitic, oleic, linoleic, linolenic, capric, lauric,
myristic), triglycerides, and lecithins. Oleoresin provides 4 to 7.5% of
pungent substances as gingerol homologues, shogaol homologues, zingerone, and
volatile oils. Volatile oils are present in 1 to 3% concentrations and consist
mainly of the sesquiterpenes beta-besabolene and zingiberene; other
sesquiterpenes include zingiberol and zingiberenol; numerous monoterpenes are
also found. Amino acids, raw fiber, ash, protein, phytosterols, vitamins (ie,
nicotinic acid and vitamin A), and minerals are among the other constituents.
Analyses
of the oleoresins have resulted in the identification of a class of
structurally related cardiotonic compounds called gingerols, which upon
dehydration, form shogaols and degrade further to zingerone. [6]-gingerol and
[6]-shogaol are the main components however, the pharmacologically active
compounds [6]- and [10]-dehydrogingerdione, and [6]- and [10]-gingerdione have
also been identified.
Ginger Uses
Human
clinical trials have examined ginger's antiemetic effects related to kinetosis
(motion sickness), perioperative anesthesia, and hyperemesis gravidarum.
However, little is still known regarding its human pharmacology in these
settings. Animal studies have described enhanced GI transport as well as
anti-5-hydroxytryptamine (5HT 3
) and possible CNS antiemetic effects.
Ginger
has been reported to have weak fungicidal, strong antibacterial, and
anthelmintic properties. Active constituents have been shown to inhibit
reproduction of Escherichia coli, Proteus species, Staphylococci, Streptococci, and Salmonella but to stimulate the growth of Lactobacilli. In vitro anthelmintic activity
has been documented for the volatile oil of Z. purpureum and activity has also been
reported against parasites, such as Schistosoma and Anisakis.
The
cytotoxic compound zerumbone and its epoxide have been isolated from the
rhizomes of Z. zerumbet . This plant, also a member of the family Zingiberaceae, has been
used traditionally in China as an antineoplastic.