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Iranian Journal of Pharmaceutical Research (2014),13 (supplement): 195-198 Copyright © 2014 by School of Pharmacy Received: December 2013 Shaheed Beheshti University of Medical Sciences and Health Services Accepted: December 2013 Original Article Screening of 20 Commonly Used Iranian Traditional Medicinal Plants Against Urease Mahmood Biglara, Hessameddin Sufia, Kowsar Bagherzadeha, Massoud Amanloua and Faraz Mojabb* aDepartment of Medicinal Chemistry, Faculty of Pharmacy and Pharmaceutical Science Research Center, Tehran University of Medical Sciences, Tehran, Iran. bDepartment of Pharmacognosy, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran. Abstract Infection with Helicobacter pyloriis the most common cause of stomach and duodenal ulcers. About more than 80 % of people are infected with H. pylori in developing countries. H. pylori uses urease enzyme product “ammonia” in order to neutralize and protect itself from the stomach acidic condition and urease enzyme activity has been shown to be essential to the colonization of H. pylori. Inhibitory activity of 20 traditional medicinal plants were examined and evaluated against Jack bean urease activity by Berthelot reaction to obtains natural sources of urease inhibitors. Each herb was extracted using 80% aqueous methanol, then tested its IC50 value was determined. Eight of the whole 20 studied plants crude extracts were found the most effective with IC50 values of less than 100 µg/mL including Laurus nobilis, Zingiber officinale, Nigella sativa, Angelica archangelica, Acorus calamus, Allium sativum,Curcuma longa, and Citrus aurantium extracts, from which most potent urease inhibitory was observed for Zingiber officinale, Laurus nobilis, and Nigella sativa with IC50 values of 48.54, 48.69 and 59.10 µg/mL, respectively. -
Tips for Cooking with Coriander / Cilantro Russian Green Bean Salad
Recipes Tips for Cooking with Coriander / Cilantro • Gently heat seeds in a dry pan until fragrant before crushing or grinding to enhance the flavor. • Crush seeds using a mortar and pestle or grind seeds in a spice mill or coffee grinder. • Seeds are used whole in pickling recipes. • Cilantro is best used fresh as it loses flavor when dried. • Clean cilantro bunches by swishing the leaves in water and patting dry. • For the best color, flavor and texture, add cilantro leaves towards the end of the cooking time. • The stems have flavor too, so tender stems may be chopped and added along with the leaves. • Store cilantro stem in a glass of water in the refrigerator, with a loose plastic bag over the top. Russian Green Bean Salad with Garlic, Walnuts, Basil, Cilantro and Coriander Seed ½ cup broken walnuts ¼ cup firmly packed basil leaves 2 large cloves garlic, peeled and each cut into ¼ cup firmly packed cilantro leaves and several pieces tender stems 4 Tbsp extra-virgin olive oil 1 pound fresh green beans, stems removed 2 Tbsp white wine vinegar and steamed until crisp – tender and cooled 1 Tbsp lemon juice in ice water 1 Tbsp water ½ cup thinly sliced green onions 1 tsp ground coriander seed ½ cup thinly sliced radishes ⅛ to ¼ tsp hot pepper sauce such as Tabasco Salt and freshly ground pepper to taste 2 Tbsp firmly packed parsley leaves and tender stems To prepare dressing, place walnuts and garlic in food processor fitted with knife blade; chop, using pulse control, until evenly fine. Add olive oil, vinegar, lemon juice, water, coriander seed and hot pepper sauce; process until smooth. -
Effect of Angelica Archangelica L. Extract on Growth Performance
232 Bulgarian Journal of Agricultural Science, 26 (No 1) 2020, 232–237 Effect ofAngelica archangelica L. extract on growth performance, meat quality and biochemical blood parameters of rainbow trout (Oncorhynchus mykiss W.), cultivated in a recirculating system Radoslav Koshinski, Katya Velichkova*, Ivaylo Sirakov and Stefka Stoyanova Trakia University, Department of Biology and Aquaculture, Faculty of Agriculture, 6014 Stara Zagora, Bulgaria *Corresponding author: [email protected] Abstract Koshinski, R., Velichkova, K., Sirakov, I. & Stoyanova, St. (2020). Effect of Angelica archangelica L. extract on growth performance, meat quality and biochemical blood parameters of rainbow trout (Oncorhynchus mykiss W.), cultivated in a recirculating system. Bulg. J. Agric. Sci., 26 (1), 232–237 The medicinal herbs as natural products can be use like not expensive additives in artificial diets for aquatic animals which are safe for fish and the environment. The purpose of this study is to determine the effect of the Angelica archangelica L. extract on the growth performance, meat quality and biochemical blood parameters (glucose, urea, creatinine, total protein, albumin, ASAT, ALAT, ALP, Ca, P, Mg, triglycerides, cholesterol) of rainbow trout (Oncorhynchus mykiss). Thirty specimens from the rainbow trout with anaverage weight of 42.55±7.48 g (control, C) and 42.51±6.02 g (experimental, Ang.a.) in good health condition were placed in each tank and cultivated for 60 days. A control group (no added) and an experimental (with added 433 mg.kg-1 of angelica extract) option, each with a two repetition, were set in a recirculating system in the Aquaculture Base of the Faculty of Agriculture at the Trakia University. -
Angelica Archangelica Linn
Click Here & Upgrade Expanded Features PDF Unlimited Pages CompleteDocumentsMarsland Press Journal of American Science 2009;5(5):59-70 Chemical stimulation of seed germination in Angelica archangelica Linn. (Apiaceae), a threatened high altitude aromatic herb Rajiv Kumar Vashistha1*, Bhagwati Prasad Nautiyal2 and Mohan Chandra Nautiyal1 1High Altitude Plant Physiology Research Centre Post Box No. -14, H N B Garhwal University Srinagar Garhwal – 246174, Uttarakhand, India 2Department of Horticulture, Aromatic and Medicinal Plant, Mizoram University, Aizwal, PIN- 796001, India *[email protected], Abstract: Angelica archangelica (Apiaceae) is threatened aromatic herb for which ex situ cultivation is recommended as a conservational tool. However, earlier reports suggested poor seed germination in this species and therefore, domestication was not done. Present paper deals with improvement of germination potential of the species. Seeds from different natural populations were tested in polyhouse and nursery bed conditions by using different soil compositions. Pre sowing treatments of various concentrations of Potassium nitrate (KNO3), Sodium Hypochlorite (NaHClO3) and Thiourea (CH4N2S) were also used to enhance the germination. Germination potential differed significantly in the laboratory, as well as in the polyhouse conditions of the seeds from different -1 populations. Among the pre sowing treatments, KNO3 150 mM and Thiourea 200 µL L , germination was improved significantly. Furthermore, mean germination time was reduced under laboratory conditions as well as inside polyhouse condition. Pretreatments of the seeds by these chemicals also improved germination in polyhouse condition. The results of these treatments inside polyhouse and laboratory are presented here and possible reasons for enhancement in germination discussed. [Journal of American Science 2009;5(5):59-70]. -
The Ayurvedic Pharmacopoeia of India
THE AYURVEDIC PHARMACOPOEIA OF INDIA PART- I VOLUME – V GOVERNMENT OF INDIA MINISTRY OF HEALTH AND FAMILY WELFARE DEPARTMENT OF AYUSH Contents | Monographs | Abbreviations | Appendices Legal Notices | General Notices Note: This e-Book contains Computer Database generated Monographs which are reproduced from official publication. The order of contents under the sections of Synonyms, Rasa, Guna, Virya, Vipaka, Karma, Formulations, Therapeutic uses may be shuffled, but the contents are same from the original source. However, in case of doubt, the user is advised to refer the official book. i CONTENTS Legal Notices General Notices MONOGRAPHS Page S.No Plant Name Botanical Name No. (as per book) 1 ËMRA HARIDRË (Rhizome) Curcuma amada Roxb. 1 2 ANISÍNA (Fruit) Pimpinella anisum Linn 3 3 A×KOLAH(Leaf) Alangium salviifolium (Linn.f.) Wang 5 4 ËRAGVËDHA(Stem bark) Cassia fistula Linn 8 5 ËSPHOÙË (Root) Vallaris Solanacea Kuntze 10 6 BASTËNTRÌ(Root) Argyreia nervosa (Burm.f.)Boj. 12 7 BHURJAH (Stem Bark) Betula utilis D.Don 14 8 CAÛÚË (Root) Angelica Archangelica Linn. 16 9 CORAKAH (Root Sock) Angelica glauca Edgw. 18 10 DARBHA (Root) Imperata cylindrica (Linn) Beauv. 21 11 DHANVAYËSAH (Whole Plant) Fagonia cretica Linn. 23 12 DRAVANTÌ(Seed) Jatropha glandulifera Roxb. 26 13 DUGDHIKË (Whole Plant) Euphorbia prostrata W.Ait 28 14 ELAVËLUKAê (Seed) Prunus avium Linn.f. 31 15 GAÛÚÌRA (Root) Coleus forskohlii Briq. 33 16 GAVEDHUKA (Root) Coix lachryma-jobi LInn 35 17 GHOÛÙË (Fruit) Ziziphus xylopyrus Willd. 37 18 GUNDRËH (Rhizome and Fruit) Typha australis -
Curry, Tumeric, Curcumin?
What is the difference Curcumin, Tumeric, Curry and Cumin? Curcumin • Chemical in the spice tumeric that has been shown to have a number of health benefits Tumeric What is it? Some Health Benefits • Turmeric is a plant. • Arthritis • Heartburn • It is a spice and has a warm, • Stomach pain & bloating bitter taste and is frequently • Diarrhea used to flavor or color curry • Intestinal gas powders, mustards, butters, • Liver problems and cheeses. • Gallbladder disorders • Headaches • The root of turmeric is used • Bronchitis, colds, lung infections widely to make medicine. • Fibromyalgia • Water retention • Alzheimer’s disease • Kidney problems Curry Powder What is it? • A commercially prepared mixture of spices. • Tumeric as the main spice in curry and is responsible for it’s yellow color. Curry • “Curry” does not necessarily mean it contains curry powder. • A generic term referring to a wide variety of dishes • Their common feature is the incorporation of more or less complex combinations of spices and/or herbs, usually (but not invariably) including fresh or dried hot chillies. Curry pastes contain aromatic spices and some contain curry or tumeric and some do not. Actually only the yellow curry paste contains “curry”. It gets its golden color from the ground turmeric mixed with dried red chili peppers. The green curry paste contains Thai green chili peppers. The red curry paste contains red chili peppers. Both the green and yellow contain cumin, but that is not the same as curcumin . CURRY PASTES Cumin • Cumin is a spice made from • May help control diabetes the dried seed of a plant • Aids in digestion that is a member of the • Contains magnesium so parsley family may have heart health • Originated in Egypt. -
Gluten Contamination of Spices and Herbs
Special Report: Gluten Contamination of Spices Gluten Free Watchdog, LLC Note: This report was originally published for subscribers to Gluten Free Watchdog. It has been modified for public dissemination. Manufacturer names and other identifying information have been removed and are available only to subscribers of Gluten Free Watchdog. If you wishof to have access to the full report you must subscribe. Single ingredient spices have long been considered naturally gluten-free. But a recently released report on gluten in ground spices from the Canadian Food Inspection Agency has called into question whether spices may be contaminated with wheat, barley, and/or rye. Watchdog Definition of Spice The Food and Drug Administration defines spice as “any aromatic vegetable substance in the whole, broken, or ground form…whose significant function in food is seasoningProperty rather than nutritional.” What some people think of as herbs, such as thyme and sage because they come from the leafy portionFree of the plant are included in the FDA’s definition of spice as are “spices” that come from the other portions of the plant (e.g., roots, flowers, and seeds), such as cumin and clove. Canadian Food Inspection Agency Report: Gluten in Ground Spices The CFIA tested 268 samples of ground spices. 23 samples were domestically processed and 245 were imported. CFIA defines domestically processed spices as including spices being ground and/or packaged in Canada. According to correspondence Gluten Free WatchdogGluten had with CFIA, samples were tested using the Ridascreen Gliadin R7001 assay and extracted with the cocktail solution R7006 and the addition of milk powder (there will be more information about the use of milk powder later on in this report). -
Herbs, Spices and Essential Oils
Printed in Austria V.05-91153—March 2006—300 Herbs, spices and essential oils Post-harvest operations in developing countries UNITED NATIONS INDUSTRIAL DEVELOPMENT ORGANIZATION Vienna International Centre, P.O. Box 300, 1400 Vienna, Austria Telephone: (+43-1) 26026-0, Fax: (+43-1) 26926-69 UNITED NATIONS FOOD AND AGRICULTURE E-mail: [email protected], Internet: http://www.unido.org INDUSTRIAL DEVELOPMENT ORGANIZATION OF THE ORGANIZATION UNITED NATIONS © UNIDO and FAO 2005 — First published 2005 All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to: - the Director, Agro-Industries and Sectoral Support Branch, UNIDO, Vienna International Centre, P.O. Box 300, 1400 Vienna, Austria or by e-mail to [email protected] - the Chief, Publishing Management Service, Information Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy or by e-mail to [email protected] The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the United Nations Industrial Development Organization or of the Food and Agriculture Organization of the United Nations concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. -
Spice Basics
SSpicepice BasicsBasics AAllspicellspice Allspice has a pleasantly warm, fragrant aroma. The name refl ects the pungent taste, which resembles a peppery compound of cloves, cinnamon and nutmeg or mace. Good with eggplant, most fruit, pumpkins and other squashes, sweet potatoes and other root vegetables. Combines well with chili, cloves, coriander, garlic, ginger, mace, mustard, pepper, rosemary and thyme. AAnisenise The aroma and taste of the seeds are sweet, licorice like, warm, and fruity, but Indian anise can have the same fragrant, sweet, licorice notes, with mild peppery undertones. The seeds are more subtly fl avored than fennel or star anise. Good with apples, chestnuts, fi gs, fi sh and seafood, nuts, pumpkin and root vegetables. Combines well with allspice, cardamom, cinnamon, cloves, cumin, fennel, garlic, nutmeg, pepper and star anise. BBasilasil Sweet basil has a complex sweet, spicy aroma with notes of clove and anise. The fl avor is warming, peppery and clove-like with underlying mint and anise tones. Essential to pesto and pistou. Good with corn, cream cheese, eggplant, eggs, lemon, mozzarella, cheese, olives, pasta, peas, pizza, potatoes, rice, tomatoes, white beans and zucchini. Combines well with capers, chives, cilantro, garlic, marjoram, oregano, mint, parsley, rosemary and thyme. BBayay LLeafeaf Bay has a sweet, balsamic aroma with notes of nutmeg and camphor and a cooling astringency. Fresh leaves are slightly bitter, but the bitterness fades if you keep them for a day or two. Fully dried leaves have a potent fl avor and are best when dried only recently. Good with beef, chestnuts, chicken, citrus fruits, fi sh, game, lamb, lentils, rice, tomatoes, white beans. -
Indiana Medical History Museum Guide to the Medicinal Plant Garden
Indiana Medical History Museum Guide to the Medicinal Plant Garden Garden created and maintained by Purdue Master Gardeners of Marion County IMHM Medicinal Plant Garden Plant List – Common Names Trees and Shrubs: Arborvitae, Thuja occidentalis Culver’s root, Veronicastrum virginicum Black haw, Viburnum prunifolium Day lily, Hemerocallis species Catalpa, Catalpa bignonioides Dill, Anethum graveolens Chaste tree, Vitex agnus-castus Elderberry, Sambucus nigra Dogwood, Cornus florida Elecampane, Inula helenium Elderberry, Sambucus nigra European meadowsweet, Queen of the meadow, Ginkgo, Ginkgo biloba Filipendula ulmaria Hawthorn, Crateagus oxycantha Evening primrose, Oenothera biennis Juniper, Juniperus communis False Solomon’s seal, Smilacina racemosa Redbud, Cercis canadensis Fennel, Foeniculum vulgare Sassafras, Sassafras albidum Feverfew, Tanacetum parthenium Spicebush, Lindera benzoin Flax, Linum usitatissimum Witch hazel, Hamamelis virginiana Foxglove, Digitalis species Garlic, Allium sativum Climbing Vines: Golden ragwort, Senecio aureus Grape, Vitis vinifera Goldenrod, Solidago species Hops, Humulus lupulus Horehound, Marrubium vulgare Passion flower, Maypop, Passiflora incarnata Hyssop, Hyssopus officinalis Wild yam, Dioscorea villosa Joe Pye weed, Eupatorium purpureum Ladybells, Adenophora species Herbaceous Plants: Lady’s mantle, Alchemilla vulgaris Alfalfa, Medicago sativa Lavender, Lavendula angustifolia Aloe vera, Aloe barbadensis Lemon balm, Melissa officinalis American skullcap, Scutellaria laterifolia Licorice, Glycyrrhiza -
Efficacy of Herbicides in Controlling Wild Onion (Asphodelus Tenuifolius L.) in Cumin Grown Under Arid Climatic Conditions
agronomy Article Efficacy of Herbicides in Controlling Wild Onion (Asphodelus tenuifolius L.) in Cumin Grown under Arid Climatic Conditions Moti Lal Mehriya 1,*, Neelam Geat 1, Sita Ram Kumhar 1, Abdullah A. Alrajhi 2 , Mohammed A. Alkuriji 3,* , Ahmed Z. Dewidar 4 and Mohamed A. Mattar 5,6 1 Agricultural Research Station, Mandor, Agriculture University, Jodhpur 342304, India; [email protected] (N.G.); [email protected] (S.R.K.) 2 King Abdulaziz City for Science and Technology (KACST), King Abdullah Road, Riyadh 11442, Saudi Arabia; [email protected] 3 National Center of Agricultural Technology, Life Science & Environmental Research Institute, King Abdulaziz City for Science and Technology (KACST), King Abdullah Road, Riyadh 11442, Saudi Arabia 4 Prince Sultan Bin Abdulaziz International Prize for Water Chair, Prince Sultan Institute for Environmental, Water and Desert Research, King Saud University, Riyadh 11451, Saudi Arabia; [email protected] 5 Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia; [email protected] 6 Agricultural Engineering Research Institute (AEnRI), Agricultural Research Centre, Giza 12618, Egypt * Correspondence: [email protected] (M.L.M.); [email protected] (M.A.A.) Abstract: A field experiment was conducted to investigate the effectiveness of different herbicides Citation: Mehriya, M.L.; Geat, N.; for controlling wild onion (Asphodelus tenuifolius) in cumin (Cuminum cyminum L.) during the rabi Kumhar, S.R.; Alrajhi, A.A.; Alkuriji, seasons (2018–2019 and 2019–2020) at Agricultural Research Station, Agriculture University, Jodhpur, M.A.; Dewidar, A.Z.; Mattar, M.A. Rajasthan. The experiment comprised eight herbicidal weed management treatments for wild Efficacy of Herbicides in Controlling onion applied to cumin in a three-replication randomized block design. -
Citizens United to Protect the Maurice River and Its Tributaries, Inc
Citizens United to Protect the Maurice River and Its Tributaries, Inc. 1 Annual Chili Bowl Chili Recipes TABLE OF CONTENTS Finding Unusual Ingredients…………………………………………………………..3 Hot Artichoke Dip………………………………………………………………………….4 Bean Dip Recipe……………………………………………………………………………4 Corn Pudding………………………………………………………………………………..6 Parmesan Biscuits…………………………………………………………………………5 Buffalo Bill Chili…………………………………………………………………………….7 Caribbean Black Bean Chili……………………………………………………………..8 Ch-Ch-Ch-Chili……………………………………………………………………………..10 Dogbreath Chili…………………………………………………………………………….11 Giant Corn Chili…………………………………………………………………………….12 Ground Hog Chili…………………………………………………………………………..13 Oakwood Feed Store Chili……………..……………………………………………….15 Vegetarian Chili…………………………………………………………………………….16 Venison Stew………………………………………………………………………………..17 Venison Chili with Olives………………………………………………………………..18 Lemon Pound Cake………………………………………………………………………..19 Danish Puff…………………………………………………………………………………..19 Fudge Brownies…………………………………………………………………………….20 Our thanks to our contributors: Renee Brecht, Rob Feldman & Bill Grubb, Sue Fenili, Leslie Ficcaglia, Jane Morton Galetto, Laura Johnson, Barbara Ann Logan & Gene MacMurray, Suzy Merighi, Gerry Moore, Donna Pio, Janis & Stan Traas, and Donna Vertolli. 2 Finding Unusual Ingredients Buffalo meat (aka bison meat) is available at most supermarkets, in the meat section, usually near the beef. Chile pepper is often confused with chili powder. When a recipe refers to chile pepper, this means pure chile pepper. The most commonly used is the ancho pepper in its