Vitamin C (Ascorbic Acid)

It is a important compound in the production of collagen in the bones, cartilage, muscle and bloods vessels. It also aids in the absorption of iron, according to MayoClinic.com.


Vitamin C is rquired for the growth and repair of tissues in all parts of your body. It is used to:

Form an important protein used to make skin, tendons, ligaments, and blood vessels
Heal wounds and form scar tissue
Repair and maintain cartilage, bones, and teeth

Vitamin C is one of many antioxidants. Antioxidants are nutrients that block some of the damage caused by free radicals.

Free radicals are made when your body breaks down food or when you are exposed to tobacco smoke or radiation.
The buildup of free radicals over time is largely responsible for the aging process.
Free radicals may play a role in cancer, heart disease, and conditions like arthritis.

The body is not able to make vitamin C on its own, and it does not store vitamin C. It is therefore important to include plenty of vitamin C-containing foods in your daily diet.

For many years, vitamin C has been a popular remedy for the common cold.

Research shows that for most people, vitamin C supplements or vitamin C-rich foods do not reduce the risk of getting the common cold.
However, people who take vitamin C supplements regularly might have slightly shorter colds or somewhat milder symptoms.
Taking a vitamin C supplement after a cold starts does not appear to be helpful.



Food Sources

All fruits and vegetables contain some amount of vitamin C.

Fruits with the highest sources of vitamin C include:

Cantaloupe
Citrus fruits and juices, such as orange and grapefruit
Kiwi fruit
Mango
Papaya
Pineapple
Strawberries, raspberries, blueberries, cranberries
Watermelon

Vegetables with the highest sources of vitamin C include:

Broccoli, Brussels sprouts, cauliflower
Green and red peppers
Spinach, cabbage, turnip greens, and other leafy greens
Sweet and white potatoes
Tomatoes and tomato juice
Winter squash

Some cereals and other foods and beverages are fortified with vitamin C. Fortified means a vitamin or mineral has been added to the food. Check the product labels to see how much vitamin C is in the product.

Cooking vitamin C-rich foods or storing them for a long period of time can reduce the vitamin C content. Microwaving and steaming vitamin C-rich foods may reduce cooking losses. The best food sources of vitamin C are uncooked or raw fruits and vegetables.
Side Effects

Serious side effects from too much vitamin C are very rare, because the body cannot store the vitamin. However, amounts greater than 2,000 mg/day are not recommended because such high doses can lead to stomach upset and diarrhea.

Too little vitamin C can lead to signs and symptoms of deficiency, including:

Anemia
Bleeding gums
Decreased ability to fight infection
Decreased wound-healing rate
Dry and splitting hair
Easy bruising
Gingivitis (inflammation of the gums)
Nosebleeds
Possible weight gain because of slowed metabolism
Rough, dry, scaly skin
Swollen and painful joints
Weakened tooth enamel

A severe form of vitamin C deficiency is known as scurvy, which mainly affects older, malnourished adults.


Recommendations

The Recommended Dietary Allowance (RDA) for vitamins reflects how much of each vitamin most people should get each day. The RDA for vitamins may be used as goals for each person.

How much of each vitamin you need depends on your age and gender. Other factors, such as pregnancy and illnesses, are also important.

Vitamins and their Functions

Our body needs several nutrients in order to work efficiently, it is similar to a machine that needs to be maintained in order to run smoothly. Some of these nutrients list include Vitamins which can be derived from the food we eat or from the man-made supplements that are readily available from your friendly drugstore.




Please find below the basic group of vitamins and their functions in the growth and maintenance of our body:



VITAMIN A (RETINOL):

Vitamin A plays a vital role in maintaining healthy skin, teeth, bone growth, reproduction, cell function and immunity (MedlinePlus). It is also known as retinol because it produces the pigments in the retina of the eye. It is found in both plant and animal sources, including whole milk, apples and leafy vegetables.


Vitamin A promotes good vision, especially in low light. It may also be needed for reproduction and breast-feeding.



Retinol is an active form of vitamin A. It is found in animal liver, whole milk, and some fortified foods.

Carotenoids are dark-colored dyes (pigments) found in plant foods that can turn into a form of vitamin A. There are more than 500 known carotenoids. One such carotenoid is beta-carotene.



Beta-carotene is an antioxidant. Antioxidants protect cells from damage caused by substances called free radicals. Free radicals are believed to contribute to certain chronic diseases and play a role in the aging processes.
Food sources of carotenoids such as beta-carotene may reduce the risk for cancer.
Beta-carotene supplements do not seem to reduce cancer risk.

Food Sources

Vitamin A comes from animal sources, such as eggs, meat, fortified milk, cheese, cream, liver, kidney, cod, and halibut fish oil. However, all of these sources -- except for skim milk that has been fortified with Vitamin A -- are high in saturated fat and cholesterol.

Sources of beta-carotene include:

Bright yellow and orange fruits such as cantaloupe, pink grapefruit, and apricots
Vegetables such as carrots, pumpkin, sweet potatoes, and winter squash
Other sources of beta-carotene include broccoli, spinach, and most dark green, leafy vegetables.

The more intense the color of a fruit or vegetable, the higher the beta-carotene content. Vegetable sources of beta-carotene are fat- and cholesterol-free.
Side Effects

If you don't get enough vitamin A, you are more likely to get infectious diseases and vision problems.

If you get too much vitamin A, you can become sick. Large doses of vitamin A can also cause birth defects.

Side Effects:

Acute vitamin A poisoning (Hypervitaminosis A) usually occurs when an adult takes several hundred thousand IUs of vitamin A. Symptoms of chronic vitamin A poisoning may occur in adults who regularly take more than 25,000 IU a day. Babies and children are more sensitive to vitamin A, and can become sick after taking smaller doses of vitamin A or vitamin A-containing products such as retinol (found in skin creams).


Large amounts of beta-carotene will not make you sick. However, increased amounts of beta-carotene can turn the skin yellow or orange. The skin color will return to normal once you reduce your intake of beta-carotene.

Recommendations

The best way to get the daily requirement of essential vitamins is to eat a wide variety of fruits, vegetables, fortified dairy foods, legumes (dried beans), lentils, and whole grains.


Factors, such as pregnancy and your health, are also important. Ask your doctor what dose is best for you.








Source: http://www.nlm.nih.gov/medlineplus/ency/article/002400.htm

Yerba Buena (Clinopodium douglasii) Description and Uses

Yerba Buena is a herb of the mint family. It is an aromatic plant used as herbal medicine worldwide. It has elongated leaves and in summer bears small whitish or purplish flowers. The word Yerba Buena is Spanish for "good herb" and was the former name of the California city of San Francisco.

Yerba Buena has been consumed for centuries as tea and herbal medicine as a pain reliever (analgesic). Native American Indians used it even before the "white men" colonized the Americas. Today, this folk medicine's efficacy has been validated by scientific research. In the Philippines, Yerba Buena is one of the 10 herbs endorsed by the Department of Heath (DOH) as an effective alternative medicine for aches and pains.

As an herbal medicine, a decoction (boil leaves then strain) of Yerba Buena is effective for minor ailments such as headaches, toothaches and joint pains. It can also relive stomach aches due to gas buildup and indigestion. The fresh and dried leaves can both be used for the decoction. And because Yerba Buena belongs to the mint family, soaking fresh leaves in a glass of water (30 to 45 minutes) makes for a good mouth wash for a clean, fresh smelling breath.












Source: http://www.en.wikipilipinas.org/index.php?title=Clinopodium_douglasii

Tsaang Gubat (Ehretia microphylla Lam.) Description and Uses

Tsaang Gubat is one of the 10 herbs that is endorsed the Philippine Department of Health (DOH) as an antispasmodic for abdominal (stomach) pains. And is registered as a herbal medicine at the Philippine Bureau of Food & Drug (BFAD).

Tsaang Gubat is a shrub (small tree) that grows (from 1 to 5 meters) abundantly in the Philippines. In folkloric medicine, the leaves has been used as a disinfectant wash during child birth, as cure for diarrhea, as tea for general good heath and because Tsaang Gubat has high fluoride content, it is used as a mouth gargle for preventing tooth decay. Research and test now prove it's efficacy as an herbal medicine. Aside from the traditional way of taking Tsaag Gubat, it is now available commercially in capsules, tablets and tea bags.


Tsaang gubat is known to cure Stomach pains, Gastroenteritis, Intestinal motility, Dysentery, Diarrhea or Loose Bowel Movement (LBM). It ca also be used as mouth gargle and Body cleanser/wash















Source: http://www.en.wikipilipinas.org/index.php?title=Ehretia_microphylla

Sambong (Blumea balsamifera) Description and Uses

The Sambong, or Blumea Balsamifera, is found from northern Luzon to Palawan and Mindanao, in all or most island and provinces. It is usually common in open grasslands at low and medium altitudes. It is also reported from India to southern China and through Malaya to the Moluccas.

This plant is a course, tall, erect, halfwoody, strongly aromatic herb which is densely and softly hairy and 1.5 to 3 meters in height. The stems grow up to 2.5 centimeters in diameter. The leaves are elliptic- to oblong-lanceolate, 7 to 20 centimeters long, toothed at the margins, pointed blunt at the tip, and narrowed to the short petiole, which is often auricled or appendaged. The flowering heads are stalked, yellow, numerous 6 to 7 millimeters long, and borne on branches of a large terminal, spreading or pyramidal, leafy panicle. The involucral bracts are green, narrow, and hairy. The achenes are 10-ribbed and silky.

Sambong would be worth cultivating in the Philippines as a source of camphor. Experiments in Indo-China as cited by Bacon show that it is possible to Obtain 50,000 kilos of leaves per hectare per year, which would give a possible borneol yield of from 50 to 200 kilos per hectare. He says that l-borneol is easily oxidized to camphor.

Filipinos drink an infusion of the leaves as a substitute for tea. Burkill quotes Boorsma [Teysmannia 29 (1981) 329], who states that the leaves are sometimes smoked in Sumatra in place of Indian hemp but are not narcotic.

Wehmer records that the leaves and stem contain a volatile oil (Ngai camphor oil) which consists of l-borneol 25 per cent, l0camphor 75 per cent, a little cineol, limonene, sesquiterpene, alcohol, and phenol phloracetophenon-dimethyl ether. Bacon, after studying Philippine material, reports that the leaves contain from 0.1 to 0.4 per cent of a yellow oil with a camphorlike odor. He states that the oil is an almost pure form of l-borneol.

Sanyal and Ghose report that the drug causes contraction of muscular fibers, mucous membranes, and other tissues.

According to Father Clain the juice of the leaves of the powdered leaves are used as a vulnerary. Guerrero reports that the roots are used locally as a cure for colds. The leaves are applied to the forehead to relieve headache. An infusion is used as a bath for women in childbirth. A tea made from the leaves is used for stomach pains. A decoction of the leaves as an antidiarhetic and antigastralgic. The decoction is used also for aromatic baths in rheumatism.

The Pharmacopoeia of India record that the plant possesses a strong camphoraceous odor and a pungent taste. It quotes Horsfied [As. Journ., vol. 8, p. 272], who says that a warm infusion of the plant acts as a powerful sudorific; it is in very general use among the Javanese and Chinese, as an expectorant. Several European medical men, practicing at Sumarang, assured Horsfield that they had repeatedly employed it in catarrhal affections. Loureiro mentions the use of the leaves in Indo-China as a stomachic, antispasmodic, and emmenagogue. Caius says that in Cambodia they are used externally in scabies. Nadkarni reports that the fresh juice of the leaves is dropped into the eyes for chronic, purulent discharges. Internally, the decoction is both astringent and anthelmintic. It is given for worms and also in dysentery and chronic uterine discharges. The powder of the leaves is used as snuff. Burkill reports that the Malays value sambong very highly as a sudorific, stomachic, and anthelmintic, and menorrhagia. In the case of fever a decoction of the leaves is often given, or a decoction of the leaves and roots together. The leaves are also used for beriberi. The leaves are crushed and applied externally as a styptic on wounds. A lotion made from boiled leaves is used for lumbago and rheumatism, for bathing women after childbirth, and for soothing the skin of children.











Source: http://www.en.wikipilipinas.org/index.php?title=Blumea_balsamifera

Sabila (Aloe barbadensis) Description and Use

ALOE VERA also known as SABILA

Sabila is cultivated for ornamental and medicinal purposes in the Philippines. It is an introduced species, being a native of Africa. It also occurs in subtemperate and tropical regions generally, where it is often cultivated.

The stems of sabila grow from 30 to 40 centimeters in height. The leaves are fleshy, mucilaginous, and succulent, 20 to 50 centimeters long, 5 to 8 centimeters wide; gradually narrowed and the base, pale green, and irregular, white-clothed, and the margins having weak prickles. The inflorescence is erect, and usually twice the height of the plant. The flowers are 2 to 3 centimeters long, yellow, with the segments about equaling the oblong tube.

Wehmer records that the leaves contain barbaloin 25 per cent, isobarbaloin 0.5 per cent, emodin, resin, traces of volatile oil; in the Sicilian variety, with sicaloiu. Read adds that they contain cinnamic acid, d-arakinose and oxydase.

The juice of the fleshy leaves is usually mixed with gogo by the Filipino women to prevent falling of the hair and to cure baldness. According to Father Sta. Maria the juice from the leaves mixed with wine preserves the hair. He also states that the juice mixed with milk cures dysentery and pains in the kidney. Guerrero reports that the leaves are used by Filipino herbalist to poultice edema of beriberi patients. The alcoholic tincture of this inspissated juice is used in India and in the Antilles to cure bruises or contusions and ecchymosis.

Aloe vera is the source of the acibar of the Barbados or of Curazo. Concerning the use of the drug, Burkill says that the bitter aloe, in small doses, serves as a tonic in larger doses, as an aperient, and in still larger doses, drastically so; it is, also, emmenagogue and cholagogue. It has became the basis, in Europe, of most patent pills, as well as cleaning much open use in medicine. The supplies are drawn chiefly from eastern and southeastern Africa, and also from the West Indies. Dey states that in small doses it is a stomachic tonic, and in large doses, a purgative. Pittier reports that in Costa Rica the mucilaginous pulp of the leaves is used as purgative.

Doctor Crewe described his method of treating burns and scalds with the use of Aloe vera. He employed an ointment of which the active constituent is the powder of this Aloe. The ointment is made by mixing 2 drams of the powdered aloe and about 2 drams of mineral oil in an ounce of white Vaseline.











Source: http://www.en.wikipilipinas.org/index.php?title=Aloe_barbadensis

Pansit-Pansitan (Peperomia pellucida Linn.) Description and Use

Indications and preparations: Infusion, decoction or salad for gout and rheumatic pains; pounded plant warm poultice for boils and


Pansit-pansitan is a small fleshy herb up to 30 cm tall. Stem initially erect, rooting at nodes, glabrous. Leaves spirally arranged, simple and membranous when dry. Flowers bisexual, without a stalk, floral bracts rounded. Fruit fleshy, one-seeded.

In disturbed habitats, in gardens and cultivated areas that are damp and lightly shaded, on damp hard surfaces such as walls, roofs, steep gullies, and in flower pots. Native to South America, common in South-East Asia, naturalized widely in the Old World tropics.



Traditional uses Whole plant as warm poultice to treat abscesses, boils and pimples, rheumatism and fatigue. The bruised leaf is used for headache, convulsions, infusion or decoction-against gout, kidney troubles, rheumatic pain, externally as rinse for complexion problems. Leaf juice is known to sooth colic and abdominal pains.

Can also be Eaten as fresh salad.











Source: http://www.en.wikipilipinas.org/index.php?title=Peperomia_pellucida

Oregano (Origanum vulgare) Description and Use

Origanum vulgare also known as Oregano

Oregano is considered a remedy for respiratory problems such as coughs and bronchitis, although there is no conclusive proof of its effectiveness. Unverified uses in folk medicine include treatment of bloating, gas, urinary tract problems, painful menstruation, rheumatoid arthritis, swollen glands, and lack of perspiration.



It's difficult to think of a common kitchen herb like Oregano as a medical remedy, but it has in fact been used as a drug since the time of the ancient Greeks and Chinese. In China, doctors prescribed it to relieve fever, vomiting, diarrhea, jaundice, and itchy skin, while the Greeks made compresses from the leaves to treat sores and aching muscles.


The primary ingredients in Oregano are thymol and carvacrol, which are also found in thyme. These compounds, researchers have found, help loosen phlegm in the lungs and relieve spasms in the bronchial passages. Many commercial cough remedies, including cough drops and skin rubs such as Vicks VapoRub, contain thymol.















Source: http://www.en.wikipilipinas.org/index.php?title=Origanum_vulgare

Niyog-niyogan (Quisqualis indica L.) Description and Use

Niyog-niyogan is found throughout the Philippines, in thickets and secondary forest. It occurs also in India to Malaya, and has been introduced in most tropical countries.

This is a large, climbing, woody shrub reaching a length of from 2 to 8 meters. The younger parts have a rusty appearance on account of brown hairs. The leaves are oblong to elliptic, 7 to 15 centimeters long, with pointed tip and rounded base, the flowers are fragrant, showy, first white and then red, reddish-purple, or orange, exhibiting all these different stages on one and the same flower stalk. The fruit is narrowly ellipsoid and 2.5 to 3 centimeters long, with five, sharp, longitudinal angles or wings. The seeds are pentagonal and black.

Niog-niogan is often planted as an ornamental for its flowers.

They say that an oil extracted from the seeds has purgative properties, that physiologically inactive substance resembling a sugar was isolated by alcohol extraction, that a gum which gave many of the reactions of an alkaloid was extracted from the seeds by water, and that 3.87 per cent of potassium sulphate was found. Barcelon analyzed the seeds and reported the presence of oleic and palmitic acids in the oil, in addition to sitosterol, m. p. 135 and isolated acetyl derivative, m. p. 125 from the saponifiable matter.

Dela Paz studied the effects of the drug on Ascaris lumbricoides in vitro and in intestines of dogs, and reported that Quisqualis indica is different from oil of chenopodium, which weakens and, in vitro and in dogs intestines. No indication has been noted in the experiments in vitro that would suggest that the drug might act as a vermifuge. Lefevre considers the fruit tonic and astringent.


Guerrero states that in the Philippines the fruit is used as a vermifuge. The plant is also used as a cough cure.

The leaves are used and are applied to the head in cases of headache. They appear to merely cool off the head and so ally the pain somewhat. The leaves are given in Amboina and India in a compound decoction for flatulent distension of abdomen. The leaves and fruit are reputed to be anthelmintic (4-5 seeds dose) and useful for nephritis.

According to Hooper and Kirtikar and Basu, in the Moluccas and in India the seeds are given with honey as an electuary for the expulsion of entozoa in children. Handbuty quotes Rumpf, who says that in Indo-China, the seeds are also used as an anthelmintic and for rickets of children. Regnault reports that the Chinese and Annamites use the seeds as a vermifuge. Stuart states that in China they are also given in cases of diarrhea and leucorrhoeal discharges of children, which likewise are frequently due to nematode infection. Nadkarni says that the ripe seeds are roasted and given in diarrhea and fever. Stuart adds that macerated in oil, the seeds are applied to parasitic skin diseases in China.









Source: http://www.en.wikipilipinas.org/index.php?title=Quisqualis_indica

Luya (Zingiber officinale) or Ginger. Descriptions and Use

Luya is widely cultivated although not on an extensive scale, and is nowhere naturalized. It is a native of tropical Asia and is now pantropic in cultivation.

It is an erect, smooth plant rising from thickened, very aromatic rootstocks. The leafy stems are 0.4 to 1 meter high. The leaves are distichous, lanceolate to linear-lanceolate, 15 to 25 centimeters long, and 2 centimeters wide or less. The scape rising from the rootstocks is erect, 15 to 25 centimeters high, and covered with distant, imbricate bracts. The spike is ovoid to ellipsoid, and about 5 centimeters long. The bracts are ovate, cuspidate, about 2.5 centimeters long and pale green. The calyx is 1 centimeter long or somewhat less. The corolla is greenish-yellow, and its tube is less than 2 centimeters long, while the lip is oblong-obovate and slightly purplish.


The rhizomes of ginger are used as a condiment, being one of the most popular flavoring agents known. Ginger ale and ginger beer, also made from the rhizomes, are refreshing drinks, Tahu, or salabat, a native popular beverage, is also prepared from the rhizomes. The pungency is due to the pungent principle, mainly zingerone and shogaol, it contains, while the aroma is given by the volatile oil. They enter into confectionery, ginger beers, ginger champagnes, and other beverages. In the East and Malaya fresh ginger plays an important part in curcy.

According to Nadkarni ginger contains the following constituents, an aromatic volatile oil (0.25-3 percent) containing camphene, phellandrene, zingiberene, cineol, and borneol; gingeroel, a yellow pungent body an, oleo-resin, gingerin, the active principle; other resins; and starch. Read adds singerone, zingiberene, citral, linabol, geraniol, chavicol, vanillyl alcohol, capryllic acid, methyl heptenon, pelargon-aldehyde and malate.


As an external medicine the Filipinos use the pounded rhizome alone or mixed with oil as a revulsive and antirheumatic. Internally it is used in decoction as a stomachic and stimulant, especially in flatulence and colic. Nadkarni says that ginger juice rubbed on and around the navel is said to cure all kinds of diarrh a. Sanyal and Ghose, Bentley and Trimen, Grieve, and de Grosourdy state that the rhizome is also used as a rubefacient. In Indo-China Menaut reports that a cataplasm is good for furuncles, and, when mixed with oil, is antirheumatic. Dalziel asserts that the leaves, pounded and warmed, are applied as a poultice to bruises. The action of the drug is considered by Sanyal and Ghose, Daruty, Bentley and Trimen, and Nadkarni as stomachic, carminative, stimulant, diaphoretic, sialogogue, and digestive. According to Nadkarni dry ginger is much used in India as a carminative adjunct along with black pepper and long pepper. Ginger is extremely valuable in dyspepsia, flatulence, colic, vomiting, spasms and other painful affections of the stomach and the bowels unattended by fever. It is also very effective for colds, coughs, asthma, dyspepsia, and indigestion. Ginger taken with rock-slat before meals is said clean the throat, increase the appetite, and produce an agreeable sensation. People suffering from biliousness and delirium, relaxed sore throat, hoarseness and loss of voice are sometimes beacfited by chewing a piece of ginger, thus producing a capious flow of saliva. Drying ginger is generally used as a corrective adjunct to purgatives to prevent nausea and griping. The juice expressed from fresh ginger in gradually increasing doses is a strong diuretic in cases of general dropsy.

Waring says that in chronic rheumatics an infusion of ginger (2 drams to 6 ounces of boiling water, and strained), taken warm the last thing before going to bed, the body being covered with blankets so as to produce copious perspiration, is often attended with the best effects. The same treatment has also been found very beneficial in colds or catarrhal attacks, and during the cold stages of intermittent fevers. In headaches ginger a ginger plaster, made by bruising ginger with a little water to the consistence of a poultice, and applied to the forehead, affords in many instances much relief. Toothache and faceache are sometimes relieved by the same poultice applied to the face. Grieve reports that a hot infusion is very useful for stoppage of the menses due to cold. Menaut records that in Indo-China the rhizomes are prescribed for tuberculosis, general fatigue, and affections of the uterus. Hooper says that in writes that in the Antilles powdered rhizome is prescribed as a revulsive for pleurisies.









Source: http://www.en.wikipilipinas.org/index.php?title=Zingiber_officinale

Lagundi (Vitex negundo) Description and Use

Lagundi is found, often common, throughout the Philippines at low and medium altitudes, in waste places, thickets, etc. It also occurs in tropical East Africa, Madagascar, India to Japan, and southward through Malaya to western Polynesia.

This plant is an erect, branched shrub 2 to 5 meters in height. The leaves have usually five leaflets (rarely three), which are palmately arranged. The leaflets are lanceolate, 4 to 10 centimeters long, hairy beneath, and pointed at both ends, the middle leaflets being larger than the others and distinctly stalked. The flowers are numerous, blue, 6 to 7 millimeters long, and borne in terminal inflorescence (panicles) 10 to 20 centimeters long. The calyx is hairy, and 5-toothed. The corolla is densely hairy in the throat, and the middle lobe of the lower lip is the longest. The fruit is a succulent drupe, black when ripe, rounded, and about 4 millimeters in diameter.

Hubert describes the anatomy of the leaves and branches.

Nadkarni records that the leaves contain a colorless essential oil of odor of the drug, and a resin; the fruit contains an acid resin, an astringent organic acid, mallic acid, and coloring matter. Boorsma isolated traces of an alkaloid.

Our first record of the use of lagundi as medicine was made by Faher Clain, who affirmed that leaves and the seeds were used by Filipinos as a vulnerary. Father de Sta. Maria also contributes some information regarding the uses of the parts of the plant. He said that the leaves in decoction were useful externally in cleansing ulcers, and internally for flarulence, and as a lactagogue and emmenagogue. According to Guerrero a decoction of the bark, tops, and leaves is said to be astigastralgic. The leaves are used in aromatic baths; also as insectifuge. The seeds are boiled in water and eaten, or the water is drunk, to prevent the spreading of toxin from the bites of poisonous animals. A infusion is also used for disinfecting wounds. Wine in which the seeds have been soaked is said to be helpful for headache. The plant is also regarded as a febrifuge.

According to Nadkarni in Mysore, febrile, catarrhal, and rheumatic affections are treated by means of a vapor bath prepared with this plant.

Dymock says that the root is thought to be tonic, febrifuge, and expectorant, and the fruit to be nervine, cephalic, and emmenagogue. Nadkarni adds that a tincture of the root-bark is recommended in cases of irritable bladder and for rheumatism. The powdered root is prescribed for piles as a demulcent, and also for dysentery. The root is used in a great variety of diseases: dyspepsia, colic, rheumatism, worms, boils, and leprosy. Bocquillon-Limosin says that in Indo-China a decoction of the root is prescribed for intermittent fevers (30 grams of roots in 1 liter of water).

Nadkarni continues that the leaves are considered insecticide. They are placed between the leaves of the books and folds of skin and woolen clothes to preserve them from insects. Medicinally they are very efficacious in reducing inflammatory, rheumatic swellings of the joints and swellings of the testes due to suppressed gonorrhea or gonorrheal epidymitis and orchitis; they are also effective for sprained limbs, contusions, leech bites, etc.; the fresh leaves are put into an earthen pot, heated over a fire, and applied as hot as can be borne without pain; or the leaves are bruised and applied as a poultice to the affected part. A pillow stuffed with the leaves is placed under the head for relief of catarrh and headache. The bruised leaves are applied to the temples for headache. The dried leaves, when smoked, are also said to remove foetid discharges and worms from ulcers. The leaves are applied as a plaster to an enlarged spleen. A decoction of the leaves as a warm bath in the puerperal state of women who suffer much from after-pains. Da Orta says that the leaves, heated over fire, are applied with oil externally on wounds.

The flowers are used in diarrhea, cholera, fever, and diseases of the liver, and are also recommended as a cardiac tonic. The flowers and stalks, reduced to powder, are administered in cases of discharge of blood from the stomach and bowels.

The fruit is given for headache, catarrh, and watery eyes, and when dried, is considered vermifuge.

The seeds make a cooling medicine fro skin diseases and leprosy, and for inflammation of the mouth.

An oil prepared with the juice is applied to the sinuses and to scrofulous sores. The oil may also be used as a bath for rubbing on the head in glandular (tubercular) swellings of the neck. The oil is found to effect marvelous cures of sloughing wounds and ulcers. Very noteworthy is the cure with this oil of an old and deep, gangrenous wound in the leaf arm of the patient. This patient was given up by allopathic doctors after three months of medical treatment, cure having been considered hopeless without amputation of the arm.









Source: http://www.en.wikipilipinas.org/index.php?title=Vitex_negundo

Gumamela (Hibiscus rosasinensis Linn.) Description and Use

Gumamela (Hibiscus rosasinensis) is a species of flowering plant found in cultivation throughout the Philippines. Aside from ornamentation, gumamela is being used by some locals as alternative medicine.

Ornamental

Gumamela is largely cultivated in the Philippines as ornamentals for its colorful flowers. It is also planted as a hedge.




Medicinal

In some places in the Philippines, a paste made from gumamela flower buds are applied as a poultice to boils, cancerous swellings and mumps. A decoction of the roots, barks, leaves, and flowers are also used as a skin softener.

In Malay countries, a decoction of the root is said to be used as an antidote for poisons, and as cure for venereal diseases, fevers, and coughs. A solution made from the leaves are also used as a lotion for fevers, while an infusion of the leaves is used to relieve headaches. There have been reports that the bark is being used as an agent to induce or hasten menstruation. It is also very common to see gumamela leaves applied to poultice swellings.











Source: http://en.wikipilipinas.org/index.php?title=Hibiscus_rosasinensis

Bayabas (Psidium guajava) Description and Use

The apple guava or common guava (Psidium guajava; known as Goiabeira or Goiaba in Brazil) is an evergreen shrub or small tree native to Brazil.

It is pollinated by insects; in culture, mainly by the common honey bee, Apis mellifera.












Source: http://www.en.wikipilipinas.org/index.php?title=Bayabas (Psidium guajava)

Bawang (Allium sativum) Description and Use

Commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, and leek. Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, 'hot', flavor that mellows and sweetens considerably with cooking. [1] A 'head' of garlic, the most commonly used plant part, comprises numerous discrete 'cloves'. The leaves and stems are sometimes eaten, particularly while immature and tender.

Culinary uses

Garlic scapes are often harvested early so that the bulbs will grow bigger.

Garlic is widely used around the world for its pungent flavour, as a seasoning or condiment. Depending on the form of cooking, the flavor is either mellow or intense. It is often paired with onion, tomato, and/or ginger. The parchment-like skin is much like the skin of an onion, and is typically removed before using in raw or cooked form. An alternative is to coat heads of garlic and roast them in the oven. The garlic softens and can be extracted from individual cloves by squeezing one end.

Oils are often flavored with garlic cloves. Commercially prepared oils are widely available, but when preparing garlic-infused oil at home, there is a risk of botulism if the product is not stored properly. To reduce this risk, the oil should be refrigerated and used within one week. Manufacturers add chemicals and/or acids to eliminate the risk of botulism in their products.

In Chinese cuisine, the young bulbs are pickled for 3–6 weeks in a mixture of sugar, salt and spices. In Russia and the Caucasus, the shoots are pickled and eaten as an appetizer.


Medicinal use and health benefits

Garlic has been used as both food and medicine in many cultures for thousands of years, dating as far back as the time that the Egyptian pyramids were built. Garlic is claimed to help prevent heart disease, including atherosclerosis, high cholesterol, high blood pressure, and to improve the immune system. Garlic may also protect against cancer

However a rigorous, NIH-funded clinical trial published by the "Archives of Internal Medicine", on 26 February 2007, found that consumption of garlic, in any form, did not reduce cholesterol levels in patients with moderately high levels.


With regard to this clinical trial, Heart.org reports, "Despite decades of research suggesting that garlic can improve cholesterol profiles, a new NIH-funded trial found absolutely no effects of raw garlic or garlic supplements on LDL, HDL, or triglycerides." The website says, "The findings underscore the hazards of meta-analyses made up of small, flawed studies and the value of rigorously studying popular herbal remedies". [10] However, while garlic may not lower cholesterol levels in the bloodstream, this study does not contradict studies that show that garlic protects arteries from that cholesterol. For example, a Czech study found garlic supplementation reduced accumulation of cholesterol on vascular walls of animals. [11] Another study had similar results, with garlic supplementation significantly reducing the placque in the aorta's of cholesterol-fed rabbits. [12] Another study showed that supplementation with garlic extract inhibited vascular calcification in human patients with high blood cholesterol. [13] A study published in Preventive Medicine shows that garlic inhibits coronary artery calcification, a process that serves as a marker for plaque formation since the body lays down calcium in areas that have been damaged. In this year-long study, patients given aged garlic extract daily showed an average increase in their calcium score of 7.5%, while those in the placebo group had an average increase in calcium score of 22.2%.

One reason for garlic's beneficial effects may be its ability to lessen the amount of free radicals present in the bloodstream. According to a study published in Life Sciences, a daily dose of 1 ml/kg body weight of garlic extract for six months resulted in a significant reduction in oxidant (free radical) stress in the blood of patients with atherosclerosis. Since atherosclerotic plaques develop when cholesterol circulating in the bloodstream is damaged or oxidized, garlic's ability to prevent these oxidation reactions may explain some of its beneficial effects in atherosclerotic cardiovascular diseases. A German study published in Toxicology Letters indicates that garlic also greatly reduces plaque deposition and size by preventing the formation of the initial complex that develops into an atherosclerotic plaque. Called "nanoplaque," it is formed when calcium binds to proteoheparan sulfate and then to LDL cholesterol. Garlic prevents the binding of calcium to proteoheparan sulfate, thus decisively inhibiting plaque generation.

Research presented at the 6th Annual Conference on Arteriosclerosis, Thrombosis and Vascular Biology held by the American Heart Association in Washington, D.C., suggests that garlic can help prevent and potentially reverse atherosclerotic plaque formation. The laboratory studies, conducted by well-known German scientist Professor Güautnter Siegel, M.D., from the University of Medicine in Berlin, Germany, found that powdered garlic (Kwai ® garlic) reduced the formation of nanoplaque (the first building blocks of atherosclerotic plaque) by up to 40% and reduced the size of the nanoplaque that did form by up to 20%.

Laboratory research by US and Swedish scientists published in the August 2005 Proceedings of the National Academy of Sciences reveals the mechanism behind garlic's cardiovascular benefits. The compounds in garlic responsible for its pungency also excite a neuron pathway providing cardiovascular benefits. Garlic's pungency-and that of the other members of the Alliumgenus of plants, such as onions, leeks and chives-results from its organosulphur compounds, allicin and diallyl disulphide (DADS). In this current in vitro study, allicin and DADS were found to activate perivascular sensory nerve endings, inducing the relaxation and enlargement of blood vessels, lowering blood pressure and improving blood flow throughout the body.

Garlic's numerous beneficial cardiovascular effects are due to not only its sulfur compounds, but also to its vitamin C, vitamin B6, selenium and manganese:

Garlic is a very good source of vitamin C, the body's primary antioxidant defender in all aqueous (water-soluble) areas, such as the bloodstream, where it protects LDL cholesterol from oxidation. Since it is the oxidized form of LDL cholesterol that initiates damage to blood vessel walls, reducing levels of oxidizing free radicals in the bloodstream can have a profound effect on preventing cardiovascular disease.

Garlic's vitamin B6 helps prevent heart disease via another mechanism: lowering levels of homocysteine. An intermediate product of an important cellular biochemical process called the methylation cycle, homocysteine can directly damage blood vessel walls.

The selenium in garlic not only helps prevent heart disease, but also provides protection against cancer and heavy metal toxicity. A cofactor of glutathione peroxidase (one of the body's most important internally produced antioxidants), selenium also works with vitamin E in a number of vital antioxidant systems. Since vitamin E is one of the body's top defenders in all fat-soluble areas, while vitamin C protects the water-soluble areas, garlic, which contains both nutrients, does a good job of covering all the bases. Garlic is rich not only in selenium, but also in another trace mineral, manganese, which also functions as a cofactor in a number of other important antioxidant defense enzymes, for example, superoxide dismutase. Studies have found that in adults deficient in manganese, the level of HDL (the "good form" of cholesterol) is decreased.

In 2007 a BBC news story reported that Allium sativum may have beneficial properties, such as preventing and fighting the common cold. [14] This assertion has the backing of long tradition. Traditional British herbalism used garlic for hoarseness and coughs, both as a syrup and in a salve made of garlic and lard, which was rubbed on the chest and back. [15] The Cherokee also used it as an expectorant for coughs and croup.

Allium sativum has been found to reduce platelet aggregation and hyperlipidemia.

Garlic is also alleged to help regulate blood sugar levels. Regular and prolonged use of therapeutic amounts of aged garlic extracts lower blood homocysteine levels, and has shown to prevent some complications of diabetes mellitus. [19] [20] People taking insulin should not consume medicinal amounts of garlic without consulting a physician. In such applications, garlic must be fresh and uncooked, or the allicin will be lost.

Allium sativum may also possess cancer-fighting properties due to the presence of allylic sulfur compounds such as diallyl disulfide (DADs), believed to be an anticarcinogen. Decocted garlic extracts that are left to set overnight are very effective in healing wounds. In 1858, Louis Pasteur observed garlic's antibacterial activity, and it was used as an antiseptic to prevent gangrene during World War I and World War II. [22] More recently it has been found from a clinical trial that a mouthwash containing 2.5% fresh garlic shows good antimicrobial activity, although the majority of the participants reported an unpleasant taste and halitosis. In modern naturopathy, garlic is used as a treatment for intestinal worms and other intestinal parasites, both orally and as an anal suppository. Garlic cloves are used as a remedy for infections (especially chest problems), digestive disorders, and fungal infections such as thrush.

Garlic supplementation in rats along with a high protein diet has been shown to boost testosterone levels.

Dietary supplements in an "odourless" pill form, as are commonly available, claim to possess the medicinal benefits of garlic, without (in the words of one manufacturer) "the unsocial qualities associated with fresh garlic cloves".[citation needed] However independent validation (e.g. not sponsored by the pill manufacturers) through rigorously conducted clinical trials of the benefits, if any, of these pills is lacking or has been found to be negative, e.g. showing no beneficial effects.


Anti-inflammatory, anti-viral, anti-fungal, and anti-bacterial usage

Garlic, like onion, contains compounds that inhibit lipoxygenase and cyclooxygenase, (the enzymes that generate inflammatory prostaglandins and thromboxanes), thus markedly reducing inflammation. These anti-inflammatory compounds along with the vitamin C in garlic, especially fresh garlic, make it useful for helping to protect against severe attacks in some cases of asthma and may also help reduce the pain and inflammation of osteoarthritis and rheumatoid arthritis.

In addition, allicin, one of the sulfur-compounds responsible for garlic's characteristic odor, is a powerful anti-bacterial, anti-fungal and anti-viral agent that joins forces with vitamin C to help kill harmful microbes. In research studies, allicin has been shown to be effective not only against common infections like colds, flu, stomach viruses, and Candida yeast, but also against powerful pathogenic microbes including tuberculosis and botulism.

Although garlic alone appears unable to prevent infection with Helicobacter pylori (H. pylori), the bacterium responsible for most peptic ulcers, as well as gastritis, frequently eating this richly flavored bulb may keep H. pylori from doing much damage. A study recently conducted at Faith University in Istanbul, Turkey, compared two groups of healthy individuals: one was selected from individuals who regularly ate lots of raw and/or cooked garlic, while the other group was composed of individuals who avoided it. For 19 months, blood samples were regularly collected from both groups and evaluated for the presence of H.pylori. While the incidence of H.pylori was pretty comparable-the bacterium was found in 79% of garlic eaters and 81% of those who avoided garlic-the garlic-consuming group had a clear advantage in that antibodies to H.pylori were much lower in their blood compared to those who ate no garlic. (Antibodies are formed when the immune system reacts to anything it considers a potential pathogen, so less antibodies to H.pylori means less of the bacterium was present.) Among those who ate garlic, those who ate both raw and cooked garlic had even lower levels of antibodies than those who ate their garlic only raw or only cooked.[citation needed] Laboratory studies recently conducted at the University of Munich, Germany, help explain why garlic may be such a potent remedy against the common cold. In these studies, garlic was found to significantly reduce the activity of a chemical mediator of inflammation called nuclear transcription factor (NF) kappa-B.[citation needed]

NF kappa-B is itself activated as part of the immune system's inflammatory response to invading organisms and damaged tissue. So, anything that sets off an inflammatory response (e.g. allergenic foods, a cold or other infection, physical trauma, excessive exercise, excessive consumption of foods containing high levels of omega-6 fatty acids-such as meat, corn or safflower oil) can trigger a surge in NF kappa-B, which in turn not only promotes inflammation but sets up ideal conditions for viruses, including HIV, to replicate. In the blood samples tested in these German studies, unfertilized garlic caused a 25% drop in NF kappa-B activity, while sulfur-fertilized garlic lowered NF kappa-B activity by a very robust 41%.

Results of two studies suggest that garlic is a potent antibiotic, even against strains that have become resistant to many drugs. One study conducted at the University of California Irvine Medical Center and published in the December 2003 issue of Nutrition showed that garlic juice, even when diluted up to 1:128 of the original juice, demonstrates significant antibacterial activity against a spectrum of pathogens including antibiotic-resistant strains such as methicillin- and ciprofloxacin-resistant staphylococci, vancomycin-resistant enterococci, and ciprofloxacin-resistant Pseudomonas aeruginosa. A second study found that garlic was able to inhibit methicillin-resistant Staphylococcus aureus (MSRA) from human patients that was injected into laboratory animals.(MSRA is one of the antibiotic resistant bacteria whose incidence has risen dramatically in recent years in hospitals.)

Anti-carcinogenic usage

Cooking garlic with meat appears to reduce the production of carcinogenic (cancer-causing) chemicals that can occur in meat as a result of cooking methods, such as grilling, that expose meat to high temperatures. Research presented at the American Association for Cancer Research's Frontiers in Cancer Prevention Research meeting in Baltimore, MD, suggests that the phytonutrient responsible for garlic's pungency may help prevent cancer by inhibiting the effects of one such carcinogen called PhIP.[citation needed]

A cancer-causing heterocyclic amine, PhIP is thought to be one reason for the increased incidence of breast cancer among women who eat large quantities of meat because it is rapidly transformed into DNA-damaging compounds.[citation needed]

Diallyl disulphide (DAS), an organosulfur compound that gives garlic its unique flavor, has been shown to inhibit the transformation of PhIP into carcinogens. DAS blocks this transformation by decreasing the production of the liver enzymes (the Phase I enzymes CYP1A1, CYP1A2 and CYP1B1) that transform PhIP into activated DNA-damaging compounds.[citation needed]

In addition, DAS signals the genes responsible for producing two protective antioxidant enzymes, (glutathione-S-transferase (GST) and superoxide dismutase (SOD), which help protect the body against harmful compounds such as those produced from PhIP. These findings suggest that making garlic, onion, chives and other Allium vegetables, all of which contain DAS, a staple part of your healthiest way of eating may help in preventing breast cancer induced by PhIP in well-done meats. And enjoying these DAS-rich foods may help protect the men you love as well. Consumption of Allium vegetables has also been associated with a reduced risk of prostate cancer.

Properties

When crushed, Allium sativum yields allicin, a powerful antibiotic and anti-fungal compound (phytoncide). It also contains alliin, ajoene, enzymes, vitamin B, minerals, and flavonoids.



The phytochemicals responsible for the sharp flavor of garlic are produced when the plant's cells are damaged. When a cell is broken by chopping, chewing, or crushing, enzymes stored in cell vacuoles trigger the breakdown of several sulfur-containing compounds stored in the cell fluids. The resultant compounds are responsible for the sharp or hot taste and strong smell of garlic. Some of the compounds are unstable and continue to evolve over time. Among the members of the onion family, garlic has by far the highest concentrations of initial reaction products, making garlic much more potent than onions, shallots, or leeks. [25] Although people have come to enjoy the taste of garlic, these compounds are believed to have evolved as a defensive mechanism, deterring animals like birds, insects, and worms from eating the plant.

A large number of sulfur compounds contribute to the smell and taste of garlic. Diallyl disulfide is believed to be an important odour component. Allicin has been found to be the compound most responsible for the spiciness of raw garlic. This chemical opens thermoTRP (transient receptor potential) channels that are responsible for the burning sense of heat in foods. The process of cooking garlic removes allicin, thus mellowing its spiciness. [27]

When eaten in quantity, garlic may be strongly evident in the diner's sweat and breath the following day. This is because garlic's strong smelling sulfur compounds are metabolized forming allyl methyl sulfide. Allyl methyl sulfide (AMS) cannot be digested and is passed into the blood. It is carried to the lungs and the skin where it is excreted. Since digestion takes several hours, and release of AMS several hours more, the effect of eating garlic may be present for a long time.

This well-known phenomenon of "garlic breath" is alleged to be alleviated by eating fresh parsley. The herb is, therefore, included in many garlic recipes, such as Pistou and Persillade. However, since the odour results mainly from digestive processes placing compounds such as AMS in the blood, and AMS is then released through the lungs over the course of many hours, eating parsley provides only a temporary masking. One way of accelerating the release of AMS from the body is the use of a sauna. Due to its strong odor, garlic is sometimes called the "stinking rose".

Because garlic passes into the bloodstream, it can be a useful mosquito repellent. This is most likely the cause of the myth that vampires hate garlic.
[edit] Superstition and mythology

Garlic has been regarded as a force for both good and evil. A Christian myth considers that after Satan left the Garden of Eden, garlic arose in his left footprint, and onion in the right. [28] In Europe, many cultures have used garlic for protection or white magic, perhaps owing to its reputation as a potent preventative medicine. [29] Central European folk beliefs considered garlic a powerful ward against demons, werewolves, and vampires. [29] To ward off vampires, garlic could be worn, hung in windows or rubbed on chimneys and keyholes. [30]

The association of garlic to evil spirits may be based on the antibacterial, antiparasitic value of garlic, which could prevent infections that lead to delusions, and other related mental illness symptoms.


Cautions

Known adverse effects of garlic include halitosis (non-bacterial), indigestion, nausea, emesis and diarrhea.

Garlic should not be taken with warfarin, antiplatelets, saquinavir, antihypertensives, or hypoglycemic drugs.

Cases of botulism have been caused by consuming garlic-in-oil preparations. It is important to add acid when creating these mixtures and to keep them refrigerated to retard bacterial growth.

Whilst culinary quantities are considered safe during pregnancy and breastfeeding, extremely large quantities of garlic and garlic supplements have been linked with a raised risk of bleeding. Garlic may cause abortion. Some breastfeeding mothers have found their babies slow to feed and have noted a garlic odour coming from their baby when they have consumed garlic.



The side effects of long-term garlic supplementation, if any exist, are largely unknown and no FDA-approved study has been performed. However, garlic has been consumed for several thousand years without any adverse long-term effects, suggesting that modest quantities of garlic pose, at worst, minimal risks to normal individuals.

There have been several reports of serious burns resulting from garlic being applied topically for various purposes, including naturopathic uses and acne treatment. [36] On the basis of numerous reports of such burns, including burns to children, topical use of raw garlic, as well as insertion of raw garlic into body cavities is strongly discouraged and could lead to serious injury. In particular, topical application of raw garlic to young children is extremely risky.









Source: http://en.wikipilipinas.org/index.php?title=Allium_sativum

Banaba (Lagerstroemia speciosa) Description and Uses

Banaba is found in the Batan Islands and northern Luzon to Palawan, Mindanao, and the Sulu Archipelago, in most or all island and provinces, chiefly in secondary forest at low and medium altitudes. It is also reported to occur in India to southern China and southward through Malaya to tropical Australia.

Banaba is cultivated in Manila for its beautiful flowers. It makes an excellent avenue tree and very effective when massed in parks. Banaba is also useful as a timber tree.

The old leaves and ripe fruits are the parts of banaba that contain the greatest amount of an insulin-like principle. Twenty grams of old leaves or fruit, dried from one to two weeks, in the from of 100 cc. of 20 per cent decoction were found to have the activity equivalent to form 6 to 7.7 units of insulin in lowering blood sugar.

The mature leaves, young leaves, and flowers have an activity that range from 4.4 to 5.4 units of insulin per 100 cc. of 20 per cent decoction, or equivalent to around 70 per cent of the activity of the leaves or fruit.

The wood does not contain the insulin-like principle while the bark and roots contain a very small amount.

In the Philippines, banaba is popular medicinal plant. A decoction of the leaves of all ages is used for diabetes mellitus. It is prepared and taken like tea. Some Filipino physicians believe that a decoction of the dried fruit is even better.

Kirtikar and Basu quote Dr. Stewart, who considers the bark stimulant and febrifuge. Burkill and Haniff state that a decoction of it is used in Pahang for abdominal pains. Heyne says that an infusion is taken to stop diarrhea. According to Duchesne a decoction of the roots is used against small ulcers of the mouth. He also considers a decoction of the leaves a deobstruent and diuretic. Grin writes that the bark, leaves, and flowers are given as a purgative. The seeds possess narcotic properties and are employed against aphthae.













Source: http://en.wikipilipinas.org/index.php?title=Lagerstroemia_speciosa

Atis (Anona squamosa L.) Description and Use

ANONA SQUAMOSA also known as ATIS

Local names: Ates (Tag.); atis (Tag.); yates (Tag.); sugar apple, sweetsop (Eng.).

Atis is cultivated, throughout the Philippines and is occasionally spontaneous. It was introduced from tropical America by the Spaniards at an early date and is now pantropic in cultivation.

The plant is a small tree 3 to 5 meters in height. The leaves are somewhat hairy when young, oblong, and 8 to 15 centimeters in length with petiole 1 to 1.5 centimeters long. The flowers occur singly in the axils of the leaves and are about 2.5 centimeters long. They are pendulous, hairy, three-angled, and greenish-white or yellowish. The fruit is large, somewhat heart-shaped, and 6 to 9 centimeters in length. The outside of the fruit is marked by polygonal tubercles. When the fruit is ripe it is a light yellowish green. The flesh is white, sweet, soft and juicy, and has a mild very agreeable flavor.

Atis is a favorite fruit of the Filipinos. It is very refreshing and may be eaten raw or made into an excellent ice cream. According to Burkill the fermented fruit seems to be used in the West Indies to make a kind of cider.

From the leaves Trimurti obtained an alkaloid ? a white, powdery base in the amount of 0.4 percent calculated as chloroplatinate. He adds that the seeds contain an alkaloid; neutral resin 0.56 percent; fixed oil 14 percent (with glycerides of linolic, oleic, palmitic, stearic and cerotic acids). Reyes and Santos isolated from the bark an alkaloid, anonaine, melting at 122? - 123? C., similar to the alkaloid isolated by Santos in Anona reticulata. Santos in his re-study of the alkaloid, changed the formula C17H16NO3, which he had assigned to anonaine, to C17H17NO3.? Burkill reports that the seeds contain 45 percent of a yellow, nondrying oil and an irritant poison, which kills lice. Bernagau states that the flesh of the fruit contains upwards of 10 percent of sugars, mostly glucose (5.40 percent) and some fructose (3.60 percent).

In the Philippines the leaves are applied as a poultice to children with dyspepsia. Crushed seeds with coconut oil are applied on the scalp to rid it of lice. A decoction of the seeds is used as an enema for the children with dyspepsia.

According to Sanyal and Ghose, externally the leaves, the unripe fruit, and the seeds (which contain acrid principle) possess vermicidal and insecticidal properties. The crushed seeds, in a paste with water, are applied to the scalp to destroy lice. The same is used as an abortifacient if applied to the uteri in pregnant women. The bruised leaves, with salt, make a good cataplasm to induce suppuration. The fresh leaves crushed between the fingers and applied to the nostrils cut shorts fits and fainting. The ripe fruit, bruised and mixed with salt, is applied as a maturant to malignant tumors to hasten suppuration. The unripe fruit is astringent, and is given in diarrhea, dysentery and atonic dyspepsia.

The bark, according to Nadkarni, is considered a powerful astringent and tonic. The leaves are used as an anthelmintic.

The seeds are considered a powerful irritant to the conjunctiva.

The roots are considered a drastic purgative.















Source: http://en.wikipilipinas.org/index.php?title=Anona_squamosa

Ampalaya (Momordica charantia) Description and Use

Momordica charantia is a tropical and subtropical vine of the family Cucurbitaceae, widely grown for its edible fruits, which are among the most bitter of all vegetables. English names for the plant and its fruit include bitter melon or bitter gourd (translated from Template:Zh-cp). The original home of the species is not known, other than that it is a native of the tropics. It is widely grown in India (Karela करेला in Hindi), South Asia, Southeast Asia, China, Africa, and the Caribbean.

Also known as ku gua, this herbaceous, tendril-bearing vine grows to 5 m. It bears simple, alternate leaves 4 to 12 cm across, with 3 to 7 deeply separated lobes. Each plant bears separate yellow male and female flowers.

The fruit has a distinct warty looking exterior and an oblong shape. It is hollow in cross-section, with a relatively thin layer of flesh surrounding a central seed cavity filled with large, flat seeds and pith. Seeds and pith appear white in unripe fruits, which ripen to red; they are NOT intensely bitter and can be removed before cooking. However, the pith becomes sweet when the fruit is fully ripe. The pith can be eaten uncooked in this state, but the flesh of the melon is far too tough to be eaten anymore. Red and sweet bitter melon pith is a popular ingredient in some special Southeast Asian style salads. The flesh is crunchy and watery in texture, similar to those of cucumber, chayote, and green bell pepper. The skin is tender and edible.
The fruit is most often eaten when the skin is green. Although it can also be eaten when it starts to ripen and is turning yellowish, it becomes more bitter as it ripens. The fully ripe fruit turns orange and mushy, is too bitter to eat, and splits into segments that curl back dramatically to expose seeds covered in bright red pulp.
Image:Bitter melon seeds.jpg
Bitter melon seeds, each seed about 1.3 cm long.

Bitter gourd comes in a variety of shapes and sizes. The typical Chinese phenotype is 20 to 30 cm long, oblong with bluntly tapering ends and pale green in color, with a gently undulating, warty surface. The bitter melon more typical of India has a narrower shape with pointed ends, and a surface covered with jagged, triangular "teeth" and ridges. Coloration is green or white. Between these two extremes are any number of intermediate forms. Some bear miniature fruits that are only 6 to 10 cm long. These miniature fruits may be served individually as stuffed vegetables. They are popular in Southeast Asia as well as India.


Bitter melons have been used in various Asian traditional medicine systems for a long time. Like most bitter-tasting foods, bitter melon stimulates digestion. While this can be helpful in people with sluggish digestion, dyspepsia, and constipation, it can sometimes make heartburn and ulcers worse. The fact that bitter melon is also a demulcent and at least mild inflammation modulator, however, means that it rarely does have these negative effects, based on clinical experience and traditional reports.

Perhaps the best substantiated use to date is that of bitter melon for people with diabetes mellitus. Several preliminary (non-randomized, non-blinded) clinical trials suggest this benefit, though controlled trials are necessary for confirmation [2]. In the Philippines, bitter melon tea is used in blood sugar control for poor people as exemplified in the very successful Operation Diabetes [3]. For a detailed review of studies involving bitter melon and diabetes, see Abascal and Yarnell 2005.

In ayurvedic medicine, bitter melon is popularly seen as a "plant-insulin." It has been demonstrated that bitter melon contains a protein similar to bovine insulin, sometimes referred to as p-insulin or polypeptide-p (Baldwa, et al. 1977). When purified and injected subcutaneously into patients with insulin-dependent diabetes mellitus (IDDM), it acted very similar to slow-acting animal insulins and was able to sustain patients [4]. One child in this small study who previously had many side effects from bovine insulin was able to use p-insulin exclusively for 5 months with no sign of problems. This represents the potential for a vegetarian alternative to animal insulin for patients with IDDM, as well as a potentially more sustainable source of insulin, and should be further developed. It is not possible to substitute eating bitter melon for taking insulin.

Though it has been claimed that bitter melon’s bitterness comes from quinine,[5] no evidence could be located supporting this claim. Bitter melon is traditionally regarded by Asians, as well as Panamanians and Colombians, as useful for preventing and treating malaria. Laboratory studies have confirmed that various species of bitter melon have anti-malarial activity, though human studies have not yet been published [6].

Laboratory tests suggest that compounds in bitter melon might be effective for treating HIV infection [7]. As most compounds isolated from bitter melon that impact HIV have either been proteins or glycosproteins (lectins), neither of which are well-absorbed, it is unlikely that oral intake of bitter melon will slow HIV in infected people. It is possible oral ingestion of bitter melon could offset negative effects of anti-HIV drugs, if a test tube study can be shown to be true in people [8]. In one preliminary clinical trial, an enema form of a bitter melon extract showed some benefits in people infected with HIV (Zhang 1992). Clearly more research is necessary before this could be recommended.

The other realm showing the most promise related to bitter melon is as an immunomodulator. One clinical trial found very limited evidence that bitter melon might improve immune cell function in people with cancer, but this needs to be verified and amplified in other research [9]. If proven correct this is another way bitter melon could help people infected with HIV.



























Source: http://en.wikipilipinas.org/index.php?title=Momordica_charantia

Akapulko (Cassia alata) Description and Use

Cassia alata, also known as Senna alata and Cassia herpectica, among other scientific names, and commonly called seven golden candlesticks, candle bush, gelenggang (Malay) or akapulko (Filipino), was introduced from the Americas to other tropical areas in the world. Its buds are likened to fat candles because of their columnlike appearance, with their red tips resembling flames. Its leaves, which fold together at night, are bilateral and symmetrically opposed. Because of its adaptability, it has come to be considered a weed.
[edit] Medicinal use.

Akapulko leaves contain chrysophanic acid, a fungicide that is used to treat such infections as ringworm and athlete's foot. This has made akapulko a common ingredient in soaps, shampoos and lotions. The leaves are also said to contain a laxativethat effectively expels intestinal parasites. In Africa, boiled akapulko leaves are used to mitigate high blood pressure, while in South America, they are used to treat stomach problems, fever, asthma, snake bite, and even venereal diseases such as syphilis and gonorrhea. [Note: Another source says anthraquinone instead of saponin.Saponins are better known as chemical compounds that are natural detergents; note the similarity to the word “soap.”]













Source: http://en.wikipilipinas.org/index.php?title=Philippine_Medicinal_Plants

List of Philippine Medicinal Plants (Scientific Names)

Akapulko (Cassia alata)

Ampalaya (Momordica charantia

Atis (Anona squamosa L.)

Banaba (Lagerstroemia speciosa)

Bawang (Allium sativum)

Bayabas (Psidium guajava)

Gumamela (Hibiscus rosasinensis Linn.)

Lagundi (Vitex negundo)

Luya (Zingiber officinale) or Ginger

Niyog-niyogan (Quisqualis indica L.)

Oregano (Origanum vulgare)

Pansit-Pansitan (Peperomia pellucida Linn.)

Sabila (Aloe barbadensis)

Sambong (Blumea balsamifera)

Tsaang Gubat (Ehretia microphylla Lam.)


Yerba Buena (Clinopodium douglasii)











Source: en.wikipilipinas.org/index.php?title=Philippine_Medicinal_Plants

Truth and Myths about Smoking

Needles against tobacco. Our organism has certain points, influence on which helps eliminate unpleasant vegetative and psychical symptoms resulting from the dropped smoking habit. This method of struggling with tobacco addiction is called acupuncture. It has shown itself to good advantage, therefore a lot of clinics offer acupuncture services advertising the possibility to get rid of smoking addiction in one session. However, it is not absolutely true. Typically, to get rid of the wish to smoke and eliminate unpleasant symptoms, at least 3 and more often 5-6 sessions, are needed, which depends on the person’s condition.

Head shock. Cranial electrotherapy stimulation is influence on the specific points on the smokers head by a low intensity electrical current. This guarantees liquidation of all disturbing symptoms in 10 sessions, including vegetative and vessel symptoms, psychic symptoms, improvement of mood and sleep, and elimination of irritancy. The advantage of the latter method from the acupuncture is that in this case unpleasant feelings may be completely avoided, and this method will undoubtedly suit people who are afraid of being infected through the needles.

Mountain air. Tobacco smoke contains carbon oxide, which connects with hemoglobin when a person is smoking. As a result carboxyhaemoglobin (COHb) – a very toxic substance displacing oxygen – is formed, which leads to the lack of oxygen supply to the body tissue and, thus, to hypoxia. An only advantage of hypoxia is that immune system is working actively at this moment.

The work of the devices that is called Mountain Air is based on the fact that a smoking quitter is breathing in a gas mixture with a reduced oxygen content. No toxic substance is formed in this case, and hypoxia has a curative effect. This treatment helps to reduce the wish to smoke, on the one hand, and to induce active work of protective forces in the organism, on the other hand.

Let’s breathe right! Today substance abuse professionals are actively using the device called "Biological Feedback". It is intended for adjustment of emotional condition of a person with the help of right breathing. If a smoking quitter is breathing correctly, the PC screen shows pictures, painted figures and builds mosaic. Abdominal breathing is taught during 5-10 sessions. After which, in stress situations when a person wants to smoke, he/she may recollect the right breathing and his/her emotional condition will get closer to the normal, and abnormal impulse to start smoking will reduce.

Smoking and Lack of Communication

In order to finally abandon cigarettes, it is not sufficient to fight the wish to smoke and get rid of unpleasant symptoms during the quitting period. Integrated treatment should necessarily envisage communication of the former smoker with psychologists and psychotherapists. First of all, the specialist tries to define whether the patient is ready to cope with his/her problem, investigating his/her attention, thinking, memory, level of motivation and self-assessment. Each psychotherapist uses individual techniques for work with smokers and solves related tasks in addition to the main one – to stop to be the nicotine captive.

Liquidate the need. Gestalt psychologists work with expansion of the patient’s perception field, so that the former smoker could look differently at what is happening to him/her and could find the points of support that could help him/her restore the original balance. The specialists consider addictions as a way to fight the needs that a person cannot satisfy. It is believed that people addicted to cigarettes and alcohol are thus trying to substitute their wish to communicate. When the so called gestalt situation is not closed, it presses upon a person by its incompleteness, and he/she begins to smoke, as he/she does not no any other method to cope with this problem. The specialists help the smoker understand what is happening to him/her in reality. Sometimes they resort to such therapy methods as psychodrama where problematic situations are acted out.

A command to drop the cigarette! Work with psychologists and psychotherapists is always built on an individual basis. Auto-training may suit some people better, while hypnotic pithiatry, that is hypnosis sessions, when a nicotine captive receives a command to quit smoking (such treatment will be effective, if a person is easily hypnotizable), may suit the others. Almost always the smoker has to take a consultation of a psychiatrist/substance abuse professional (SAP), unfortunately, smoking may sometimes unfold very serious psychological and sometimes even mental problems. In this case, treatment by antidepressants and other specific medicines may be required.












Source: http://quitsmokingpill.blogspot.com/

10 FACTS about the Benefit of Saying NO To SMOKING:

1. In 20 minutes your blood pressure will drop back down to normal.

2. In 8 hours the carbon monoxide (a toxic gas) levels in your blood stream will
drop by half, and oxygen levels will return to normal.

3. In 2 days your chance of having a heart attack will have decreased.
All nicotine will have left your body. Your sense of taste and smell will
return to a normal level.

4. In 3 days your bronchial tubes will relax, and your energy levels will increase.

5. In 2 weeks your circulation will increase, and it will continue to
improve for the next 10 weeks.

6. In three to nine months coughs, wheezing and breathing problems will
dissipate as your lung capacity improves by 10%.

7. In 1 year your risk of having a heart attack will have dropped by 50%.

8. In 5 years your risk of having a stroke returns to that of a non-smoker.

9. In 10 years your risk of lung cancer will have returned to that of
a non-smoker.

10. In 15 years your risk of heart attack will have returned to that of
a non-smoker.

Source: http://quitsmokingpill.blogspot.com/