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Sassafras Tea: Using a Traditional Method of Preparation to Reduce the Carcinogenic Compound Safrole Kate Cummings Clemson University, [email protected]
Clemson University TigerPrints All Theses Theses 5-2012 Sassafras Tea: Using a Traditional Method of Preparation to Reduce the Carcinogenic Compound Safrole Kate Cummings Clemson University, [email protected] Follow this and additional works at: https://tigerprints.clemson.edu/all_theses Part of the Forest Sciences Commons Recommended Citation Cummings, Kate, "Sassafras Tea: Using a Traditional Method of Preparation to Reduce the Carcinogenic Compound Safrole" (2012). All Theses. 1345. https://tigerprints.clemson.edu/all_theses/1345 This Thesis is brought to you for free and open access by the Theses at TigerPrints. It has been accepted for inclusion in All Theses by an authorized administrator of TigerPrints. For more information, please contact [email protected]. SASSAFRAS TEA: USING A TRADITIONAL METHOD OF PREPARATION TO REDUCE THE CARCINOGENIC COMPOUND SAFROLE A Thesis Presented to the Graduate School of Clemson University In Partial Fulfillment of the Requirements for the Degree Master of Science Forest Resources by Kate Cummings May 2012 Accepted by: Patricia Layton, Ph.D., Committee Chair Karen C. Hall, Ph.D Feng Chen, Ph. D. Christina Wells, Ph. D. ABSTRACT The purpose of this research is to quantify the carcinogenic compound safrole in the traditional preparation method of making sassafras tea from the root of Sassafras albidum. The traditional method investigated was typical of preparation by members of the Eastern Band of Cherokee Indians and other Appalachian peoples. Sassafras is a tree common to the eastern coast of the United States, especially in the mountainous regions. Historically and continuing until today, roots of the tree are used to prepare fragrant teas and syrups. -
Well-Known Plants in Each Angiosperm Order
Well-known plants in each angiosperm order This list is generally from least evolved (most ancient) to most evolved (most modern). (I’m not sure if this applies for Eudicots; I’m listing them in the same order as APG II.) The first few plants are mostly primitive pond and aquarium plants. Next is Illicium (anise tree) from Austrobaileyales, then the magnoliids (Canellales thru Piperales), then monocots (Acorales through Zingiberales), and finally eudicots (Buxales through Dipsacales). The plants before the eudicots in this list are considered basal angiosperms. This list focuses only on angiosperms and does not look at earlier plants such as mosses, ferns, and conifers. Basal angiosperms – mostly aquatic plants Unplaced in order, placed in Amborellaceae family • Amborella trichopoda – one of the most ancient flowering plants Unplaced in order, placed in Nymphaeaceae family • Water lily • Cabomba (fanwort) • Brasenia (watershield) Ceratophyllales • Hornwort Austrobaileyales • Illicium (anise tree, star anise) Basal angiosperms - magnoliids Canellales • Drimys (winter's bark) • Tasmanian pepper Laurales • Bay laurel • Cinnamon • Avocado • Sassafras • Camphor tree • Calycanthus (sweetshrub, spicebush) • Lindera (spicebush, Benjamin bush) Magnoliales • Custard-apple • Pawpaw • guanábana (soursop) • Sugar-apple or sweetsop • Cherimoya • Magnolia • Tuliptree • Michelia • Nutmeg • Clove Piperales • Black pepper • Kava • Lizard’s tail • Aristolochia (birthwort, pipevine, Dutchman's pipe) • Asarum (wild ginger) Basal angiosperms - monocots Acorales -
Outline of Angiosperm Phylogeny
Outline of angiosperm phylogeny: orders, families, and representative genera with emphasis on Oregon native plants Priscilla Spears December 2013 The following listing gives an introduction to the phylogenetic classification of the flowering plants that has emerged in recent decades, and which is based on nucleic acid sequences as well as morphological and developmental data. This listing emphasizes temperate families of the Northern Hemisphere and is meant as an overview with examples of Oregon native plants. It includes many exotic genera that are grown in Oregon as ornamentals plus other plants of interest worldwide. The genera that are Oregon natives are printed in a blue font. Genera that are exotics are shown in black, however genera in blue may also contain non-native species. Names separated by a slash are alternatives or else the nomenclature is in flux. When several genera have the same common name, the names are separated by commas. The order of the family names is from the linear listing of families in the APG III report. For further information, see the references on the last page. Basal Angiosperms (ANITA grade) Amborellales Amborellaceae, sole family, the earliest branch of flowering plants, a shrub native to New Caledonia – Amborella Nymphaeales Hydatellaceae – aquatics from Australasia, previously classified as a grass Cabombaceae (water shield – Brasenia, fanwort – Cabomba) Nymphaeaceae (water lilies – Nymphaea; pond lilies – Nuphar) Austrobaileyales Schisandraceae (wild sarsaparilla, star vine – Schisandra; Japanese -
GENERAL FOODS CORPORATE TIMELINE 1895 Charles William
GENERAL FOODS CORPORATE TIMELINE 1895 Charles William (C.W.) Post makes his first batch of Postum cereal beverage in a little white barn in Battle Creek, Michigan. With that step he enters the new retail cereal industry. 1896 Post’s company incorporates as The Postum Cereal Company, Ltd. 1897 C.W. Post introduces Post Grape-Nuts cereal, one of the first ready-to-eat cold cereals. 1914 C.W. Post dies and ownership of the business passes to his daughter, Marjorie. The Postum Cereal Company continues to follow the formula for success which C.W. established: selling high-quality, nutritious cereal products through marketing and advertising techniques that appealed to the common man and woman. The company invests over twelve million dollars in advertising between 1895 and 1914. 1922 The company reorganizes as the Postum Cereal Company, Incorporated. By 1923 The company’s executive offices are located at 342 Madison Avenue, New York with manufacturing facilities in Battle Creek, Michigan and Windsor, Ontario. 1923 The Postum Cereal Company, Inc. establishes an employee stock plan. 1924 An Educational Department is formed and one of its principal activities is providing consumer nutrition education. The department publishes nutrition stories for children and a nutrition handbook on school lunches for use by teachers, health workers and food service directors. In 1931, the department name is changed to Consumer Services. The Postum Cereal Company posts sales of over $24 million. The company’s executive offices are now located in the Postum Building at 250 Park Avenue, New York City. 1925 The Postum Cereal Company acquires the Jell-O Company for $67 million in cash and stock. -
Botanicals for Health
PBRC 2012 Botanicals for Health Special points of interest: Cinnamon can increase insulin sensitivity Ginger can help reduce chronic diseases Lemongrass has been used against colds Olive has other healthful components other than oil Botanicals for chronic disease prevention Botanicals are phytochemicals sage, sassafras, tamarind, over the years in Europe have from plants that have an tarragon, tea, thyme, and found similar results. Cinnamon impact on human health. turmeric. These plants have Many of the plant phytochemi- specific phytochemicals that One of the healthiest diets in cals act as anti-oxidants that have been shown to kill can- the world, the Mediterranean get rid of many harmful com- cer cells, reduce diabetes risk Diet is high in fruits and vege- pounds in the body. They are and to protect blood vessels tables, healthful oils and anti-inflammatory, antimicrobi- against plaque formation. The many botanicals. Typical bo- al, antitumor, cardiovascular types and numbers of phyto- tanicals as part of the Medi- system enhancing and choles- chemicals in these and many terranean diet are garlic, on- terol lowering compounds. other botanicals is in the thou- ion, mint, lime, orange, lemon, They also influence the im- sands. fennel, basil, bay leaf, dill, mune system and act as anti- pomegranate, rosemary, sage, diabetic compounds. Many large scale studies have tarragon, and thyme. This diet shown that plant phytochemi- is also high in olive oil, red We consume many botanicals cals offer protection against wine and tomatoes. The Medi- as part of our regular diet that cancer and cardiovascular terranean diet is particularly offer health benefits beyond disease. -
Highstead Native T Ree & Shrub W
25 26 23 22 24 27 18 21 19 20 29 28 17 30 31 16 34 33 15 14 laurel 32 collection 13 12 Plant List 35 1 Quercus palustris pin oak 2 Salix discolor pussy willow 3 Rhus typhina staghorn sumac (female) 36 4 Populus deltoides cottonwood 5 Betula populifolia gray birch 38 37 6 Prunus serotina black cherry 7 Populus tremuloides quaking aspen 39 8 Populus grandidentata large-toothed aspen 40 9 Aronia melanocarpa black chokeberry 41 10 Juniperus virginiana red cedar 11 Vaccinium angustifolium lowbush blueberry 10 12 Vaccinium stamineum deerberry 11 9 13 Kalmia latifolia mountain laurel 8 14 Ostrya virginiana American hop hornbeam 68 15 Kalmia angustifolia sheep laurel 69 16 Amelanchier canadensis shadbush 7 42 17 Hamamelis virginiana common witch hazel 18 Quercus rubra red oak 5 6 67 19 Fagus grandifolia American beech 4 66 20 Betula alleghaniensis yellow birch 70 3 43 65 2 barn 21 Viburnum lentago nannyberry 64 1 22 Fraxinus americana white ash 63 62 59 57 44 23 Vaccinium vitis-idaea var. minus mountain cranberry 61 58 60 46 24 Gaultheria procumbens creeping wintergreen 25 Castanea dentata American chestnut 50 47 48 45 26 Rhododendron prinophyllum roseshell azalea 51 49 27 Rhododendron periclymenoides pinxterbloom azalea 28 Quercus velutina black oak 29 Viburnum acerifolium maple-leaved viburnum 54 52 30 Liriodendron tulipifera tulip tree 56 55 53 31 Vaccinium corymbosum highbush blueberry 32 Quercus prinus chestnut oak 33 Betula lenta sweet birch pond 34 Quercus coccinea scarlet oak 35 Gaylussacia baccata black huckleberry 36 Acer rubrum red -
The Influence of Pasteurization and Starter Culture on Methanol Content and Bio-Profile of Fermented Morinda Citrifolia Linn
a ISSN 0101-2061 (Print) Food Science and Technology ISSN 1678-457X (Online) DOI: https://doi.org/10.1590/fst.15319 The influence of pasteurization and starter culture on methanol content and bio-profile of fermented Morinda citrifolia Linn. (Noni) fruit juice Manee SAELEE1,2, Bhagavathi Sundaram SIVAMARUTHI2, Sasithorn SIRILUN2, Jakkapan SIRITHUNYALUG2, Sartjin PEERAJAN3, Chaiyavat CHAIYASUT2* Abstract Morinda citrifolia L., generally known as noni, is commonly used in Thai medicines and cuisine. Several bioactive phytochemicals have been isolated and identified from the noni plant, and their compositions differ based on the cultivars and harvesting period. Different types of fermented noni fruit juices (FNJ) were used as health supplement in several southeastern countries. The formation of a large amount of alcohol, especially methanol, in FNJ is one of the major hindrances to FNJ production. The current study explains the impact of starter culture (Lactobacillus plantarum SK15), pasteurization and addition of EGCG on alcohol content, bioactivity, and the physiochemical property of FNJ. The pH and sugar content of the samples were reduced during fermentation, while the organic acid content increased. The samples with EGCG obviously exhibited high total phenolic content and antioxidant activity. The level of pectin was high, and pectin methylesterase (PME) activity was low in EGCG-added samples compared with other samples. The alcohol content of the samples was under the permissible level of Thai standard; specifically, the methanol level was low in EGCG-added samples. Pasteurization and addition of starter culture did not influence any of the studied parameters. About 70% of acceptability index was observed for FNJ samples in the sensory evaluation. -
Evolutionary Tree of Plant-Based Foods
Evolutionary Tree of Plant-based Foods Rosaceae Sapindaceae Almond, Apple, Moraceae Breadfruit, Fig, Ackee, Lychee, Apricot, Blackberry, Mulberry, Solanaceae Longan, Maple Syrup Cherry, Nectarine, Jackfruit Eggplant, Peppers Malvaceae Peach, Plum, Convolvulaceae (bell, chili, sweet, Cacao Raspberry, Strawberry, Sweet potato Fabaceae (Leguminosae) Pimento), Potato, (Cocoa, Chocolate) Quince Beans, Jicama, Tomato Verbenaceae Okra Lentils, Licorice, Brassicaceae (Cruciferae) Caricaceae Lemon verbena Pedaliaceae Papaya Anacardiaceae Peas, Peanuts, Lamiaceae (Labiatae) Sesame Arugula, Bok Choy, Mango, Cashews Soybean Broccoli, Brussels sprouts, Basil, Lavender, Cabbage, Cauliflower, Marjoram, Mint, Collard greens, Daikon, Rutaceae Oregano, Asteraceae (Compositae) Kale, Kohlrabi, Horseradish, Grapefruit, Rosemary, Artichoke, Chamomile, Mustard greens, Radish, Kumquat, Sage, Thyme Chicory, Dandelion, Endive, Rutabaga, Turnip, Lemon, Cucurbitaceae Lettuce, Radicchio, Turnip greens, Watercress Lime Cucumber, Gourds, Sunflower, Tarragon, Yakon Orange, Melon, Pumpkin, Oleaceae Apiaceae (Umbelliferae) Tangerine Squash, Watermelon Poaceae (Gramineae) Olive Carrot, Celery, Barley, Corn, Asparagaceae (Liliaceae) Betulaceae Chervil, Coriander, Lemongrass, Millet, Asparagus Filbert, Dill, Fennel, Oat, Rye, Rice, Wheat, Hazelnut Parsley, Parsnip Sugarcane, Sorghum Zingiberaceae Juglandaceae Black walnut, Cardamom, Ginger Euphorbiaceae Araliaceae English walnut Muscaceae Cassava Ginseng Banana, Plantain Annonaceae Rubiaceae Custard Apple, Pawpaw, Myrtaceae -
Show Activity
A Emollient *Unless otherwise noted all references are to Duke, James A. 1992. Handbook of phytochemical constituents of GRAS herbs and other economic plants. Boca Raton, FL. CRC Press. Plant # Chemicals Total PPM Abelmoschus moschatus Ambrette; Muskmallow; Musk Okra; Tropical Jewel Hibiscus 1 300000.0 Abelmoschus esculentus Okra 1 178400.0 Achillea moschata Iva 1 Aconitum napellus Monkshood; Soldier's Cap; European Aconite; Garden Monkshood; Queen's Fettle; Helmet Flower; Aconite; 1 500000.0 Bear's-Foot; Turk's Cap; Friar's Cap; Garden Wolfsbane; Blue Rocket Acorus calamus Calamus; Flagroot; Sweet Calamus; Sweetroot; Myrtle Flag; Sweetflag 1 Actaea racemosa Black Cohosh; Black Snakeroot 1 Aegle marmelos Bael fruit; Bael de India 1 Aesculus hippocastanum Horse Chestnut 1 1200000.0 Aframomum melegueta Alligator Pepper; Melegueta Pepper; Malagettapfeffer (Ger.); Grains-of-Paradise; Malagueta (Sp.); Guinea 1 Grains Alliaria petiolata Garlic Mustard 1 Allium sativum var. sativum Garlic 1 Alocasia macrorrhiza Giant Taro 1 1447800.0 Aloe vera Bitter Aloes; Aloe 1 Alpinia officinarum Chinese Ginger; Lesser Galangal 1 500000.0 Alpinia galanga Siamese Ginger; Greater Galangal; Languas 1 Althaea officinalis White Mallow; Marshmallow 2 750000.0 Amorphophallus campanulatus Elephant-Foot Yam 1 1495494.0 Ananas comosus Pineapple 1 38.0 Andira inermis Cabbage Bark 1 Anethum graveolens Garden Dill; Dill 1 Angelica sinensis Dong Gui; Dang Qui; Dang Quai; Chinese Angelica; Dang Gui; Dong Quai 1 Annona squamosa Sweetsop; Sugar-Apple 1 Annona muricata Soursop -
Morinda Citrifolia L. (Noni)
Morinda citrifolia L. Rubiaceae (Rubioideae) Coffee family noni (Hawai‘i), Indian mulberry (English), lada (Guam, Northern Marianas), nono (Cook Islands, Tahiti), non (Kiri- bati), nonu, nonu atoni, gogu atoni (Niue, Samoa, Tonga, Wallace, Futuna), nen, nin (Marshall Islands, Chuuk), ke- sengel, lel, ngel (Palau), kura (Fiji), canary wood (Australia), I (Kosrae), weipwul (Pohnpei), mangal‘wag (Yap). Morinda citrifolia, known commercially as noni, grows widely throughout the Pacific and is one of the most signif- icant sources of traditional medicines among Pacific island societies. This small evergreen tree or shrub is native from Southeastern Asia (Indonesia) to Australia, and now has a pantropical distribution. Noni is noted for its extremely wide range of environmental tolerances. It can grow in infertile, acidic and alkaline soils and is at home in very dry to very wet areas. It grows naturally in relatively dry to mesic sites or lowland areas in close proximity to shorelines, or as an important forest understory species in low-elevation Pacific island forests and rainforests. Noni’s extensive range of environmental tolerances also includes exposure to wind, fire, flooding, and saline conditions. Although not considered to be invasive to a degree that threatens ecosystems, noni is treated as a weed in some settings, is very persistent and difficult to kill, and is one of the first plants to colonize harsh waste areas or lava flows. All parts of the plant have traditional and/or modern uses, including roots and bark (dyes, medicine), trunks (firewood, tools), and leaves and fruits (food, medicines). The medicinal applications, both traditional and modern, span a vast array of conditions and illnesses, although most of these have yet to be scientifically supported. -
The History of Kraft Foods Inc
The History of Kraft Foods Inc. All About Kraft Learn everything there is to know about Kraft: like who we are, how you can reach us and what we’re doing in your community. Kraft Foods Inc. is a company with many different roots and founders, all sharing a commitment to quality, a willingness to take risks and a spirit of innovation. Among the products now sold by Kraft Foods Inc. are so many “firsts” and innovations that a history of the company is almost a history of the food industry. Kraft traces its history to three of the most successful food entrepreneurs of the late 19th and early 20th centuries — J.L. Kraft, who started his cheese business in 1903; C.W. Post, who founded Postum Cereal Company (later renamed General Foods Corporation) in 1895; and Oscar Mayer, who began his meat business in 1883. The Story of J.L. Kraft The history of KRAFT goes back to 1903, when, with $65 in capital, a rented wagon and a horse named Paddy, J.L. Kraft started purchasing cheese at Chicago’s Water Street wholesale market and reselling it to local merchants. Within a short time, four of J.L. Kraft’s brothers joined him in the business, and, in 1909, they incorporated as J.L. Kraft & Bros. Co. In 1914, J.L. Kraft and his brothers purchased their first cheese factory in Stockton, Illinois. In 1915, they began producing processed cheese in 3-1/2 and 7-3/4 ounce tins. J.L. Kraft’s method of producing processed cheese was so revolutionary, in 1916 he obtained a patent for it and in 1917 the company started supplying cheese in tins to the U.S. -
Noni: the Complete Guide for Consumers and Growers
Noni: The Complete Guide for Consumers and Growers Scot C. Nelson and Craig R. Elevitch Permanent Agriculture Resources PO Box 428 Holualoa, Hawai‘i 96725 USA [email protected] http://www.agroforestry.com Noni: The Complete Guide for Consumers and Growers By Scot C. Nelson and Craig R. Elevitch Publisher: Permanent Agriculture Resources (PAR), PO Box 428, Hōlualoa, Hawai‘i 96725, USA; Tel: 808-324-4427; Fax: 808-324-4129; E-mail: [email protected]; <http://www.agroforestry. net>. © Copyright 2006 Scot C. Nelson and Craig R. Elevitch. All rights reserved. No part of this publica- tion may be reproduced in any form or by any means, electronically, mechanically, by photocopy- ing, recording or otherwise, without the prior written permission of the copyright owners. Photographs are copyright their respective owners. ISBN 0-9702544-6-6 Library of Congress Control Number: 2006903347 Printed in China through Colorcraft Ltd., Hong Kong First edition July 2006 Recommended citation: Nelson, S.C., and C.R. Elevitch. 2006. Noni: The Complete Guide for Con- sumers and Growers. Permanent Agriculture Resources, Holualoa, Hawaii. Disclaimer: The information in this book is for educational purposes only and does not consti- tute, and is not intended to constitute, any means, advice, or recommendations for diagnosing or treating any medical condition, disease, or illness. The authors do not practice medicine and do not dispense medical advice. The authors and publisher strongly encourage readers to consult a li- censed physician or other qualified health care provider before using noni products and about any other matters pertaining to human or veterinary health and medical practice.