Global Reference List of Natural Complex Substances/Natural Flavouring Complexes 24/08/2021
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Peumus Boldus Mol.) Rescate De Un Patrimonio Forestal Chileno Manejo Sustentable Y Valorización De Sus Productos
Boldo(Peumus boldus Mol.) Rescate de un Patrimonio Forestal Chileno Manejo Sustentable y Valorización de sus Productos EDITORES Susana Benedetti Ruiz1 Santiago Barros Asenjo2 1 Ingeniera Forestal. Investigadora Sede Metropolitana INFOR. Jefa Proyecto Innovación Silvícola e Industrial del Boldo en la Zona Central de Chile. [email protected] 2 Ingeniero Forestal. Relaciones Internacionales y Transferencia Tecnológica INFOR [email protected] Boldo (Peumus boldus Mol.) - Rescate de un patrimonio forestal chileno. Prólogo MANEJO SUSTENTABLE Y VALORIZACIÓN DE SUS PRODUCTOS PRÓLOGO El boldo (Peumus boldus Mol.) es una especie nativa y endémica de Chile presente en formaciones naturales de amplia distribución en la zona central y sur del país, entre las Regiones de Coquimbo y Los Lagos. El uso de su madera, sus hojas y sus frutos es de larga data; los pueblos originarios antes de la llegada de los españoles ya usaban sus hojas para infusiones con fines digestivos y medicinales lo que sigue siendo una arraigada costumbre nacional. Su valor medicinal radica en principios activos contenidos tanto en sus hojas como en su corteza. El principal de ellos es el alcaloide conocido como boldina, producto que ya en el siglo XIX despertaba el interés en otros países, como Francia, donde en 1872 ya se realizaban investigaciones sobre sus propiedades. Desde principios del siglo XX las hojas de boldo han trascendido el mercado nacional y se han ex- portado a distintos países con la consecuente presión sobre el recurso, el cual se ha visto reducido en superficie y degradado en los bosques existentes debido a prácticas extractivas que no aseguran su sustentabilidad. -
Effects of the Daily Consumption of Stevia on Glucose
nutrients Article Effects of the Daily Consumption of Stevia on Glucose Homeostasis, Body Weight, and Energy Intake: A Randomised Open-Label 12-Week Trial in Healthy Adults Nikoleta S. Stamataki 1 , Benjamin Crooks 1,2 , Abubaker Ahmed 1,3 and John T. McLaughlin 1,2,* 1 Division of Diabetes, Endocrinology & Gastroenterology, School of Medical Sciences, Faculty of Biology, Medicine and Health, Manchester Academic Health Sciences Centre, The University of Manchester, Oxford Rd, Manchester M13 9PL, UK; [email protected] (N.S.S.); [email protected] (B.C.); [email protected] (A.A.) 2 Department of Gastroenterology, Salford Royal NHS Foundation Trust, Stott Lane, Salford M6 8HD, UK 3 Department of Gastroenterology, Manchester Foundation Trust, Oxford Road, Manchester M13 9WL, UK * Correspondence: [email protected] Received: 3 September 2020; Accepted: 2 October 2020; Published: 6 October 2020 Abstract: Stevia is a non-nutritive sweetener, providing sweet taste with no calories. This randomised, controlled, open-label 2-parallel arm trial examined the effects of daily stevia consumption on glycaemia in healthy adults. Secondary endpoints included body weight (BW) and energy intake (EI). Healthy participants (n = 28; aged 25 5y, body mass index 21.2 1.7 kg/m2) were randomised ± ± into either the stevia group (n = 14)—required to consume a stevia extract daily—or to the control group (n = 14). At weeks 0 and 12, the glucose and insulin responses to an oral glucose tolerance test were measured; BW and EI were assessed at weeks 0, 6, and 12. There was no significant difference in the glucose or insulin responses. -
Tips to Roast Vegetables Spice Guide
Tips to Roast Vegetables • Roast at a high oven temp- 400 to 450 degrees F • Chop vegetables in uniform size so they cook evenly • Don’t over crowd the pan, otherwise they will become soft • Roasting veggies with some oil will help them become crispier • To get the most flavor/crispier roast them on the top rack • Seasoning before putting them in the oven will add flavor • Flip veggies halfway through to ensure even cooking • When roasting multiple types of veggies, ensure they have similar cooking times. Good pairs include: Cauliflower and Broccoli cc Carrots and Broccoli Baby potatoes and Butternut Squash Onions and Bell Peppers Zucchini and Yellow Squash Asparagus and Leeks Spice Guide Table of Contents Spices by Cuisine Herbs and Spices 1 Mexican Coriander, Cumin, oregano, garlic powder, cinnamon, chili powder Herbs and Spices that Pair well with Proteins 2 Caribbean Chicken Fajita Bowl Recipe 3 All spice, nutmeg, garlic powder, cloves, cinnamon, ginger Shelf life of Herbs and Spices 4 French Nutmeg, thyme, garlic powder, rosemary, oregano, Herbs de Provence Spices by Cuisine 5 North African Tips to Roast Vegetables BP Cardamum, cinnamon, cumin, paprika, turmeric, ginger Cajun Cayenne, oregano, paprika, thyme, rosemary, bay leaves, Cajun seasoning Thai Basil, cumin, garlic, ginger, turmeric, cardamum, curry powder Mediterranean Oregano, rosemary, thyme, bay leaves, cardamum, cinnamon, cloves, coriander, basil, ginger Indian Bay leaves, cardamum, cayenne, cinnamon, coriander, cumin, ginger, nutmeg, paprika, turmeric, garam masala, curry powder Middle Eastern Bay leaves, cardamum, cinnamon, cloves, cumin, ginger, coriander, oregano, za’atar, garlic powder 5 Shelf Life of Herbs and Herbs and Spices Spices Herbs Herbs are plants that’s leaves can be used to add flavor to foods. -
Vegetarian Meze Lunch
vegetarian meze lunch the menu hummus with olive oil and za'atar carrot chips tabbouleh feta mint wraps extra za’atar grocery list Pantry 2 15.5 ounce cans of chickpeas Tahini Extra virgin olive oil Za'atar, or your favorite spice or dried herb Fine bulgur (#1) Produce 2 cloves garlic from 1 head 5 large lemons About 5 carrots (or a bag of baby carrots) 4 plum tomatoes 2 bunches parsley 1 bunch green onions 1 bunch mint optional: 1 small pomegranate Dairy 8 to 12 ounces feta cheese to do list ● Wash and dry the mint ● Make the hummus ● Make the tabbouleh (add pomegranate seeds if you bought them) ● Slice the feta into chunks ● Slice carrots on the bias (or use baby carrots) ● Pack everything away. Top the hummus with olive oil and za’atar, or another herb or spice, and pack a little extra za'atar on the side. recipes zesty lemon hummus 1 or 2 medium cloves of garlic (go easy on the garlic!) 2 15.5 ounce cans chickpeas, rinsed and drained 1/2 cup + 2 tablespoons fresh lemon juice (about 2 to 3 lemons) 1/2 cup tahini Salt to taste Extra virgin olive oil for drizzling Spices or herbs for topping (for instance, sumac, za'atar, paprika, cayenne pepper) For serving: pita bread (either store-bought or homemade), or whatever else you'd like to use for dipping (carrots, cucumbers, etc.) ● Chop or mash the garlic clove in a food processor or mortar and pestle. ● Add the chickpeas and grind them until they look like a gritty paste. -
Entomotoxicity of Xylopia Aethiopica and Aframomum Melegueta In
Volume 8, Number 4, December .2015 ISSN 1995-6673 JJBS Pages 263 - 268 Jordan Journal of Biological Sciences EntomoToxicity of Xylopia aethiopica and Aframomum melegueta in Suppressing Oviposition and Adult Emergence of Callasobruchus maculatus (Fabricus) (Coleoptera: Chrysomelidae) Infesting Stored Cowpea Seeds Jacobs M. Adesina1,3,*, Adeolu R. Jose2, Yallapa Rajashaker3 and Lawrence A. 1 Afolabi 1Department of Crop, Soil and Pest Management Technology, Rufus Giwa Polytechnic, P. M. B. 1019, Owo, Ondo State. Nigeria; 2 Department of Science Laboratory Technology, Environmental Biology Unit, Rufus Giwa Polytechnic, P. M. B. 1019, Owo, Ondo State. Nigeria; 3 Insect Bioresource Laboratory, Institute of Bioresources and Sustainable Development, Department of Biotechnology, Government of India, Takyelpat, Imphal, 795001, Manipur, India. Received: June 13, 2015 Revised: July 3, 2015 Accepted: July 19, 2015 Abstract The cowpea beetle, Callosobruchus maculatus (Fabricus) (Coleoptera: Chrysomelidae), is a major pest of stored cowpea militating against food security in developing nations. The comparative study of Xylopia aethiopica and Aframomum melegueta powder in respect to their phytochemical and insecticidal properties against C. maculatus was carried out using a Complete Randomized Design (CRD) with five treatments (0, 1.0, 1.5, 2.0 and 2.5g/20g cowpea seeds corresponding to 0.0, 0.05, 0.075, 0.1 and 0.13% v/w) replicated thrice under ambient laboratory condition (28±2°C temperature and 75±5% relative humidity). The phytochemical screening showed the presence of flavonoids, saponins, tannins, cardiac glycoside in both plants, while alkaloids was present in A. melegueta and absent in X. aethiopica. The mortality of C. maculatus increased gradually with exposure time and dosage of the plant powders. -
Animal and Plant Health Inspection Service, USDA § 319.56–2U
Animal and Plant Health Inspection Service, USDA § 319.56–2u Country/locality Common name Botanical name Plant part(s) Tomato ....................................... (Lycopersicon esculentum) ........ Fruit, only if it is green upon arrival in the United States (pink or red fruit may only be imported from Alme- ria Province and only in accordance with § 319.56–2dd of this subpart). Watermelon ............................... Citrullus vulgaris ........................ Fruit, commercial ship- ments only. Suriname .................................... Amaranth ................................... Amaranthus spp ........................ Leaf and stem. Black palm nut ........................... Astrocaryum spp ........................ Fruit. Jessamine .................................. Cestrum latifolium ...................... Leaf and stem. Malabar spinach ........................ Bassella alba ............................. Leaf and stem. Mung bean ................................. Vigna radiata ............................. Seed sprout. Pak choi ..................................... Brassica chinensis ..................... Leaf and stem. Sweden ...................................... Dill .............................................. Anethum graveolens .................. Above ground parts. Taiwan ........................................ Bamboo ..................................... Bambuseae spp ......................... Edible shoot, free of leaves and roots. Burdock ...................................... Arctium lappa ............................ -
Never Before Seen Secret Recipes from GFB.Org
Never Before Seen Secret Recipes from GFB.org Welcome to Gluten-Free-Bread.org! On behalf of our team here, I’d like to personally welcome you to our community. Our goal, in everything we publish, is to be your go-to resource on the things that impact you the most; whether its dining out, educating the public, links between gluten and other conditions, or just recipes to bake to your hearts content. YOU are the drive behind this website and this community. Your reviews and feedback help us make this community a ‘happening’ place to be. So since YOU are so important to us, we want to get to know you. I have 2 requests that will help us get to know you and your needs… 1. If you haven’t connected with us yet on our social media communities, check us out on Facebook, Twitter, Pinterest and Google + 2. And, what specifically are you looking for – a particular recipe, a new ingredient, product reviews, tips, helpful hints – what would help you out the most? Reply to ANY email you receive from us at ANY time and let us know. ©Gluten-Free-Bread.org And now, for your Never Before Seen Secret Recipes! Enjoy, from our kitchen to yours… Cinnamon Roll Scones Scone Ingredients: 2 cups almond flour 2 tbsp granulated erythritol* 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp ground cinnamon 1 large egg, lightly beaten 1/4 cup coconut oil, melted (you may use butter if you prefer) 2 tbsp heavy cream 1/2 tsp vanilla extract 8 drops stevia extract Filling/Topping: 3 tbsp granulated erythritol 2 tsp cinnamon Icing: 1 oz cream cheese, softened ©Gluten-Free-Bread.org 1 tbsp heavy cream 1/2 tbsp butter, softened 1 tbsp powdered erythritol 1/4 tsp vanilla extract 6 drops stevia extract For the scones, line a baking sheet with parchment paper and preheat oven to 325°F. -
Understanding and Managing the Transition Using Essential Oils Vs
MENOPAUSE: UNDERSTANDING AND MANAGING THE TRANSITION USING ESSENTIAL OILS VS. TRADITIONAL ALLOPATHIC MEDICINE by Melissa A. Clanton A thesis submitted in partial fulfillment of the requirements for the Diploma of Aromatherapy 401 Australasian College of Health Sciences Instructors: Dorene Petersen, Erica Petersen, E. Joy Bowles, Marcangelo Puccio, Janet Bennion, Judika Illes, and Julie Gatti TABLE OF CONTENTS List of Tables and Figures............................................................................ iv Acknowledgments........................................................................................ v Introduction.................................................................................................. 1 Chapter 1 – Female Reproduction 1a – The Female Reproductive System............................................. 4 1b - The Female Hormones.............................................................. 9 1c – The Menstrual Cycle and Pregnancy....................................... 12 Chapter 2 – Physiology of Menopause 2a – What is Menopause? .............................................................. 16 2b - Physiological Changes of Menopause ..................................... 20 2c – Symptoms of Menopause ....................................................... 23 Chapter 3 – Allopathic Approaches To Menopausal Symptoms 3a –Diagnosis and Common Medical Treatments........................... 27 3b – Side Effects and Risks of Hormone Replacement Therapy ...... 32 3c – Retail Cost of Common Hormone Replacement -
Effect of N-Hexane Oil Extract of Two Spices on Serum Lipid Profile and Blood Glucose Concentration of Albino Rats by Ogunka-Nnoka C
Global Journal of Science Frontier Research Biological Science Volume 13 Issue 6 Version 1.0 Year 2013 Type : Double Blind Peer Reviewed International Research Journal Publisher: Global Journals Inc. (USA) Online ISSN: 2249-4626 & Print ISSN: 0975-5896 Effect of N-Hexane Oil Extract of Two Spices on Serum Lipid Profile and Blood Glucose Concentration of Albino Rats By Ogunka-Nnoka C. U. & Igwe F. U. Rivers State University of Science and Technology, Nigeria Abstract - Consumers are concerned with their health and physical fitness and are seeking for alternative plant products with potential for providing nutrients with enhanced health benefits. Hence, this study investigates the effect of mixture of Ehuru (Monodora myristica) and Njasang (Ricinodendron heudelotii) oil extract on serum lipid profile and blood glucose concentration of albino rats. The spices were processed into fine flour and the oil was extracted with n-hexane as the solvent. A total of twenty five rats weighing 125-160g were separated into five groups of five each to represent control, olive oil and varying concentrations of the spices. After acclimiatization for one week, experimental administration of the extract was carried out daily for 28 days. Blood samples were collected by cardiac puncture into tubes. A portion of the blood was used for fasting blood glucose determination. Serum was separated from the other portion and used for assay of lipid profile using standard kit methods. The results obtained showed percentage fatty acid yield for Ehuru and Njasang as 79.54 and 81.0 (polyunsaturated) and 13.40 and 15.0 (monounsaturated) respectively. Fasting blood glucose assay showed that only rats in group 1 (6.46mmol/L) became significantly (p<0.05) hyperglycaemic while groups 2-4(6.03, 5.98 and 5.53mmol/L) showed a hypoglycaemic effect with respect to control (6.13mmol/L). -
Price List Aug.2020
MALILIKO Prices are subject to change without notice. ESSENTIAL OILS SD: Steam distilled CP: Cold pressed SE: Solvent extracted Name Botanical name Extract. Part of plant Country Price/5ml Method All Spice Pimenta dioica SD Berry Jamaica 7.00 Angelica seed, organic 10% Angelica archangelica SD Seed England Angelica root, organic 10% Angelica archangelica SD Root France 13.00 Aniseed, wild Pimpinella anisum SD Seed Spain Basil Holy, organic Ocimum sanctum SD Herb India 11.50 Basil Sweet, Linalool, organic Ocimum basilicum SD Herb Egypt 11.00 Bay Laurel Laurus noblis SD Leaf Spain 9.50 Bay Pimenta, wild Pimenta racemosa SD Leaf West Indies 6.50 Benzoin Styrax benzoin SE Resin Sumatra Bergamot, organic Citrus bergamia CP Peel Italy 13.50 Bergamot FCF, organic Citrus bergamia CP Peel Italy 12.00 Bergamot FCF Citrus bergamia CP Peel Italy 9.00 Bergamot mint, wild Mentha citrata SD Herb India 9.50 Birch Sweet, wild Betula lenta SD Bark USA 8.00 Black Pepper Piper nigrum SD Dried fruit India 13.00 Black Pepper, organic Piper nigrum SD Dried fruit Madagascar 11.00 Black Pepper Piper nigrum SD Dried fruit India 7.00 Black Spruce, wild Picea mariana SD Needle Canada 8.00 Cajeput, organic Melaleuca leucadendron SD Leaf Vietnam 6.00 Cajeput Melaleuca leucadendron SD Leaf China 5.00 Camphor White Cinnamomum camphora SD Wood,branch China 5.00 Carrot seed Daucus carota SD Seed France 14.00 Cedar wood Atlas Cedrus atlantica SD Wood Morocco 6.00 Cedar wood Himalayan, wild Cerdrus deodora SD Wood India/Himalaya 5.50 Cedar wood Virginiana, wild Juniperus virginiana SD Wood USA 5.50 Chamomile German, org. -
Morpho-Anatomical Study of Stevia Rebaudiana Roots Grown in Vitro and in Vivo
Revista Brasileira de Farmacognosia 27 (2017) 34–39 ww w.elsevier.com/locate/bjp Original Article Morpho-anatomical study of Stevia rebaudiana roots grown in vitro and in vivo a a a b c Rafael V. Reis , Talita P.C. Chierrito , Thaila F.O. Silva , Adriana L.M. Albiero , Luiz A. Souza , d a,b a,b,∗ José E. Gonc¸ alves , Arildo J.B. Oliveira , Regina A.C. Gonc¸ alves a Programa de Pós-graduac¸ ão em Ciências Farmacêuticas, Universidade Estadual de Maringá, Maringá, PR, Brazil b Departamento de Farmácia, Universidade Estadual de Maringá, Campus Universitário, Maringá, PR, Brazil c Departamento de Biologia, Universidade Estadual de Maringá, Campus Universitário, Maringá, PR, Brazil d Programa de Mestrado em Promoc¸ ão da Saúde, Centro Universitário de Maringá, Maringá, PR, Brazil a r a b s t r a c t t i c l e i n f o Article history: Stevia rebaudiana (Bertoni) Bertoni, Asteraceae, is used as a food additive because its leaves are a source Received 16 May 2016 of steviol glycosides. There are examples of tissue culture based on micropropagation and phytochemical Accepted 14 August 2016 production of S. rebaudiana leaves but there are few studies on adventitious root culture of S. rebaudiana. Available online 7 October 2016 More than 90% of the plants used in industry are harvested indiscriminately. In order to overcome this situation, the development of methodologies that employ biotechnology, such as root culture, provides Keywords: suitable alternatives for the sustainable use of plants. The aim of this study was to compare morpho- Stevia rebaudiana anatomical transverse sections of S. -
Edible Flower and Herb and Pollinator Plant Varieties 2018
Edible Flower and Herb and Pollinator Plant Varieties 2018 Crop Type Variety Edible Flowers Alyssum Mixed Colors Edible Flowers Bachelor Buttons Polka Dot Edible Flowers Bellis English Daisy Strawberries and Cream Edible Flowers Bellis English Daisy Tasso Red Edible Flowers Borage Borago officinalis Borage Edible Flowers Calendula Solar Flashback Mix Edible Flowers Calendula Alpha Edible Flowers Calendula Resina Edible Flowers Calendula Neon Edible Flowers Calendula Triangle Flashback Edible Flowers Calendula Strawberry Blonde Edible Flowers Dianthus Everlast Lilac Eye Edible Flowers Dianthus Everlast Dark Pink Edible Flowers Dianthus Volcano Mix Edible Flowers Dianthus Dynasty Mix Edible Flowers Dianthus Everlast Edible Flowers Dianthus Pink Kisses Edible Flowers Marigold Lemon Gem Edible Flowers Marigold Tangerine Gem Edible Flowers Marigold Kilimanjaro White Edible Flowers Marigold Harlequin Edible Flowers Marigold Bonanza Deep Orange Edible Flowers Marigold Mister Majestic Edible Flowers Marigold Mexican Mint Edible Flowers Marigold Red Marietta Edible Flowers Marigold Bonanza Mix Edible Flowers Nasturtium Trailing Edible Flowers Nasturtium Alaska Edible Flowers Nasturtium Moonlight Edible Flowers Nasturtium Empress of India Edible Flowers Nasturtium Jewel Mix Edible Flowers Nigella Nigella damascena Perisan Jewels Edible Flowers Nigella Nigella sativa Black Cumin Edible Flowers Nigella Nigella hispanica Exotic Edible Flowers Sunflower Mammoth Edible Flower and Herb and Pollinator Plant Varieties 2018 Crop Type Variety Edible Flowers