The Licorice Edition

Total Page：16

File Type：pdf, Size：1020Kb

Allyn and Betty Taylor Library Presents May-June 2017 Taylor Hours: May 1 - June 27 Monday- Friday Saturday- The Licorice Edition Thursday Sunday By: Shawn Hendrikx Taylor 8:00am- 8:00am- CLOSED 8:00pm 5:00pm Licorice is a popular candy throughout the world due to its InfoDesk 9:00am- 9:00am- CLOSED distinct flavour, which is derived from the root of Glycyrrhiza 5:00pm 5:00pm glabra, a legume found in Europe and Asia. The root is also Research 1:00pm- 1:00pm- CLOSED used as a tobacco flavouring agent and in traditional medi- Help 3:00pm 3:00pm cine. The active ingredient is Glycyrrhizin, which is 33 times Taylor Hours: June 28 - July 2 sweeter than sucrose. Unfortunately, Glycyrrhizin is also toxic in large quantities. A Wednesday- Friday - Sunday recent Western News Thursday interview with Dr. Stan Glycerrhizin molecule Taylor 8:00am-5:00pm CLOSED Van Uum warned that “binge eating the popular InfoDesk 9:00am- 5:00pm CLOSED confectionary can send your blood pressure Research 1:00pm-3:00pm CLOSED soaring, as well as cause Help dramatically lower levels of potassium in the body, resulting in abnormal heart Monday May 22 is Victoria Day rhythms and even paralysis”. Moderation is key: avoid eating The Library will be CLOSED in excess of 150 g/day. The seeds of anise, star anise, and fennel contain the chemical anethole, which is similar in taste to licorice. These are regu- larly used for cooking and are a key ingredient in arak, ab- sinthe, Ja germeister, ouzo, and sambuca. Star anise is also a major source of shikimic acid for synthesizing the anti- influenza drug Tamiflu. Shikimic Acid Anethole Kirk, R. E., & Othmer, D. F. (2014). Kirk-othmer encyclopedia of chemical technology. New York: Wiley. Mayne, P. (2017). Research shows black licorice packs a potent punch. Western News. Retrieved from https://news.westernu.ca/2017/04/not-sweet-research-shows-black-licorice-packs-potent-punch- patients/ Omar, H. R., Komarova, I., El-Ghonemi, M., Fathy, A., Rashad, R., Abdelmalak, H. D., … Camporesi, E. M. (2012). Licorice abuse: time to send a warning message. Therapeutic Advances in Endocrinology and Metabolism, 3(4), 125–138. http://doi.org/10.1177/2042018812454322 PubChem. (2017). Glycyrrhizic Acid. Retrieved from https://pubchem.ncbi.nlm.nih.gov/compound/637563 www.lib.uwo.ca/taylor @westernulibsTAY www.facebook.com/taylib .

Copy Link

Recommended publications

Redalyc.Comparative Evaluation of Dietary Oregano, Anise and Olive
Revista Brasileira de Ciência Avícola ISSN: 1516-635X [email protected] Fundação APINCO de Ciência e Tecnologia Avícolas Brasil Christaki, EV; Bonos, EM; Florou-Paneri, PC Comparative evaluation of dietary oregano, anise and olive leaves in laying Japanese quails Revista Brasileira de Ciência Avícola, vol. 13, núm. 2, abril-junio, 2011, pp. 97-101 Fundação APINCO de Ciência e Tecnologia Avícolas Campinas, SP, Brasil Available in: http://www.redalyc.org/articulo.oa?id=179719101003 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative Brazilian Journal of Poultry Science Revista Brasileira de Ciência Avícola Comparative Evaluation of Dietary Oregano, Anise ISSN 1516-635X Apr - Jun 2011 / v.13 / n.2 / 97-101 and Olive Leaves in Laying Japanese Quails nAuthor(s) ABSTRACT Christaki EV Bonos EM Aim of the present study was the comparative evaluation of the Florou-Paneri PC effect of ground oregano, anise and olive leaves as feed additives on Laboratory of Nutrition performance and some egg quality characteristics of laying Japanese Faculty of Veterinary Medicine quails. A total of 189 Coturnix japonica quails (126 females and 63 Aristotle University of Thessaloniki Thessaloniki, Greece males), 149 days old, were randomly allocated into seven equal groups with three subgroups of 9 birds each (6 females and 3 males). A commercial laying diet was fed to the control group. The remaining six groups were fed the same diet supplemented with oregano at 10 g/kg or 20 g/kg, anise at 10 g/kg or 20 g/kg and olive leaves at 10 g/ kg or at 20 g/kg.
[Show full text]
Fragrant Herbs for Your Garden
6137 Pleasants Valley Road Vacaville, CA 95688 Phone (707) 451-9406 HYPERLINK "http://www.morningsunherbfarm.com" www.morningsunherbfarm.com HYPERLINK "mailto:[email protected]" [email protected] Fragrant Herbs For Your Garden Ocimum basilicum – Sweet, or Genovese basil; classic summer growing annual Ocimum ‘Pesto Perpetuo’ – variegated non-blooming basil! Ocimum ‘African Blue’ - sterile Rosmarinus officinalis ‘Blue Spires’ – upright grower, with large leaves, beautiful for standards Salvia officinalis ‘Berggarten’ – sun; classic culinary, with large gray leaves, very decorative Thymus vulgaris ‘English Wedgewood’ – sturdy culinary, easy to grow in ground or containers Artemesia dracunculus var sativa – French tarragon; herbaceous perennial. Absolutely needs great drainage! Origanum vulgare – Italian oregano, popular oregano flavor, evergreen; Greek oregano - strong flavor Mentha spicata ‘Kentucky Colonel’ – one of many, including ginger mint and orange mint Cymbopogon citratus – Lemon grass, great for cooking, and for dogs Aloysia triphylla – Lemon verbena ; Aloysia virgata – Sweet Almond Verbena – almond scented! Polygonum odoratum – Vietnamese coriander, a great perennial substitute for cilantro Agastache foeniculum ‘Blue Fortune’ – Anise hyssop, great for teas, honebee plant Agastache ‘Coronado’; A. Grape Nectar’ – both are 18 inches, delicious for tea, edible flr Agastache ‘Summer Breeze’ – large growing, full sun, bicolored pink and coral flowers Prostanthera rotundifolium – Australian Mint Bush.
[Show full text]
Chemical Composition and Antifungal Effect of Anise (Pimpinella Anisum L.) Fruit Oil at Ripening Stage
Annals of Microbiology, 56 (4) 353-358 (2006) Chemical composition and antifungal effect of anise (Pimpinella anisum L.) fruit oil at ripening stage Mehmet Musa ÖZCAN1*, Jean Claude CHALCHAT2 1Department of Food Engineering, Faculty of Agriculture, University of Selcuk, 42031 Konya, Turkey; 2Laboratoire de Chimie des Huiles Essentielles, Universite Blaise Pascal de Clermont, 63177 Aubiere Cedex, France Received 1 June 2006 / Accepted 25 October 2006 Abstract -The composition of the essential oil of Pimpinella anisum L fruit is determined by GC and GC-MS. The volatile oil content obtained by hydrodistillation was 1.91%. Ten compounds representing 98.3% of the oil was identified. The main constituents of the oil obtained from dried fruits were trans-anethole (93.9%) and estragole (2.4%). The olfactorially valuable constituents that were found with concentration higher than 0.06% were (E)-methyeugenol, α-cuparene, α-himachalene, β-bisabolene, p-anisaldehyde and cis-anet- hole. Also, the different concentrations of anise oil exerted varying levels of inhibitory effects on the mycelial growth of Alternaria alter- nata, Aspergillus niger and Aspergillus parasiticus used in experimental. The results showed that the most effected fungus from anise oil was A. parasiticus, which is followed by A. niger and A. alternata. Individual of this plant oil may provide a useful to achive adequate shelf-life of foods. Key words: anise, Pimpinella anisum, essential oil, composition, trans-anethole, fungi, inhibitory effect. INTRODUCTION Spices, herbs and their derivatives are used in foods for their flavours and aroma (Dorman and Deans, 2000). The Anise (Pimpinella anisum L.), belonging to the Umbelliferae chemical composition of essential oil of several Pimpinella family is an annual herbaceous and a typical aromatic plant, species has been studied (Embong et al., 1977; Ashraf et al., which grows in several regions all over the world (Omidbai- 1980; Ivanic et al., 1983; Lawrence, 1984; Bas,er and Özek, gi et al., 2003; Rodrigues et al., 2003; Askari et al., 2005).
[Show full text]
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.
[Show full text]
Growing Hummingbird Mint in Utah Gardens Taun Beddes and Michael Caron
October 2017 Horticulture/Garden/2017-02pr Growing Hummingbird Mint in Utah Gardens Taun Beddes and Michael Caron Quick Facts Introduction • Hummingbird mints are a group of Most hummingbird mint species (Agastache spp.) ornamental herbaceous perennials that are native to the American Southwest and Mexico. bloom from early summer to fall, in colors They are members of the mint family, but do not ranging from pink, red, orange, purple, blue, aggressively spread like spearmint and peppermint. and yellow. Most are cold-hardy along the Wasatch Front, Moab • They are popular with various pollinators and St. George. Many also grow in colder areas of including hummingbirds and butterflies. Utah, but care must be taken to be sure. Table 1 lists • Most cultivars grow to 18-36 inches tall and common species, USDA hardiness zones, mature wide depending on the cultivar. size, and flower colors. Many cultivars and hybrids • They tolerate full sun and grow in most soils have been created that have given more variety to if the soil is not waterlogged. their flower colors and mature sizes than is shown • They do not require frequent irrigation once in the table. Residents can find their hardiness zone established. at www.forestry.usu.edu/trees-cities-towns/tree- selection/hardiness-zone Table 1. Selected common hummingbird mint species. Species USDA Mature Size Flower Color Hardiness Zone Orange hummingbird mint 5 - 8 12-30 inches tall, 12-24 Yellow, red, orange (Agastache aurantiaca) inches wide Texas hummingbird mint 5 - 8 18-36 inches tall, 12-24 Violet, blue, rose, red (A. cana) inches wide Cusick’s hyssop 4 – 8 6 – 12 inches tall and wide Light purple (A.
[Show full text]
Consumption Impact of Some Rich Phytoestrogen Plant Foods on Menstrual Disturbance for Undergraduate Girl Students
World Applied Sciences Journal 34 (12): 1888-1896, 2016 ISSN 1818-4952 © IDOSI Publications, 2016 DOI: 10.5829/idosi.wasj.2016.1888.1896 Consumption Impact of Some Rich Phytoestrogen Plant Foods on Menstrual Disturbance for Undergraduate Girl Students 1,2Nabila Y. Mahmoud and 1Ensaf M. Yassin 1Nutrition and Food Science Department, Faculty of Home Economics, Al-Azhar University, Egypt 2Department of Food Science and Nutrition, Faculty of Science, Taif University, Taif - Al-Haweiah - P.O. Box 888, ZIP code 21974, Taif, KSA Abstract: This study aimed to focus on the possible role of sesame seeds, germinated chickpea, wheat, fenugreek and water extract of fennel/anise as a rich source of phytoestrogen plants to improve menstrual disturbance for undergraduate girl students for three months. Body mass index, percent of nutrient to DRIs, food habits percent as indicator to nutritional status were examined. Menstrual problems questionnaire was collected to check period heath status. Estradiol (E2) and hemoglobin levels were tested as biochemical blood data. The collected data of body mass index percent showed high percent of ideal weight between groups followed by overweight and low percent in obesity and underweight girls. Daily intake of protein, carbohydrate and calories in most groups, increased vitamins compared to DRIs in all groups. But calcium and phosphorus percent decreased for all groups. Food habit data recorded moderate percent of all answers. Menstrual problems recorded irregular menstruation of plant groups. The best results of estradiol levels were found in fennel/anise decoction, bellila, chickpea, sesame seeds and fenugreek groups. Hemoglobin levels improved ranking of fenugreek, chickpea, sesame seeds and wheat bellila groups.
[Show full text]
Fennel Seed in the United States Is Imported from Egypt
Fennel QUICK FACTS Foeniculum vulgare subsp. vulgare (fennel, sweet fennel, wild fennel) Foeniculum vulgare subsp. vulgare 'Rubrum' (bronze fennel) Foeniculum vulgare subsp. vulgare var. azoricum (Florence fennel, bulb fennel, finocchio, anise) Foeniculum vulgare subsp. vulgare var. dulce (sweet fennel, Roman fennel) Foeniculum vulgare subsp. piperitum (wild pepper fennel) Fennel is a member of the Apiaceae (carrot or parsley family) and is related to cumin, dill, caraway and anise, all of which bear aromatic fruits that are commonly called seeds. It is native to southern Europe but is now naturalized in northern Europe, Australia and North America and is cultivated around the world. Most commercial fennel seed in the United States is imported from Egypt. Description A biennial or perennial, fennel sends up four or five smooth stalks, hollow but containing a white pith, and bearing feathery, finely divided linear foliage on clasping leafstalks; blooming in large, flat umbels of golden yellow flowers in late summer, which ripen to gray-brown seed. Plants can reach just under 6 feet in height, although F. vulgare subsp. vulgare var. azoricum, the vegetable fennel with the bulbous stalk base, is shorter, growing to only 2 feet. Culture Although fennel is a perennial or biennial to Zone 7, it may grow as an annual as far north as Zone 4, and F. vulgare subsp. vulgare var. azoricum is almost always grown as an annual. Sow fennel seed directly into the ground in spring when the ground is warm, and thin plants to 12-18 inches. Plants can also be propagated by division in spring. Fennel prefers moist but well-drained soil with a pH between 4.8 and 8.2.
[Show full text]
Agricultural and Food Science in Finland Manuscript Received October 1998
AGRICULTURALAGRICULTURAL AND AND FOOD FOOD SCIENCE SCIENCE IN IN FINLAND FINLAND Vol.Vol. 8 (1999):(1999): 19–27.19–27. Research Note Infrared drying of herbs Kirsti Pääkkönen Department of Food Technology, PO Box 27, FIN-00014 University of Helsinki, Finland, e-mail: [email protected] Jukka Havento Agricultural Research Centre of Finland, Agricultural Engineering Research VAKOLA, Vakolantie 55, FIN-03400 Vihti, Finland Bertalan Galambosi Agricultural Research Centre of Finland, Ecological Production, Karilantie 2 A, FIN-50600 Mikkeli, Finland Markus Pyykkönen Agricultural Research Centre of Finland, Agricultural Engineering Research VAKOLA, Vakolantie 55, FIN-03400 Vihti, Finland Drying experiments on peppermint (Mentha piperita L.), anise hyssop (Agastache foeniculum L.), parsley (Petroselinum crispum L.) and garden angelica (Angelica archangelica L.) were conducted using near infrared drying, operating at a product temperature of 35–50°C. The oil content, composi- tion and residual water content of the dried herbs were determined. The microbiological quality of the fresh and the dried material was determined for total bacterial count and coliforms, moulds and yeasts. The results indicate that infrared radiation has potential for drying herbs since it is gentle and shortens the processing time. Key words: Agastache foeniculum, Angelica archangelica, infrared dryers, Mentha piperita, micro- bial flora, Petroselium crispum, volatile compounds. the processing time is a prime factor (Rao 1983, Introduction Navarri et al. 1992a,b, Dostie 1992). In convec- tive drying the temperature of the solid is ap- Studies comparing infrared drying with tech- proximately limited to the wet bulb temperature niques based on air convection show that the of the drying air if no secondary heat sources infrared radiation method is quicker than con- are taken into account.
[Show full text]
Hack, Sputter, Wheeze… Herbs to Help You Cough
hack, sputter, wheeze… herbs to help you cough …presented by herbalist iim mcdonald Coughs, congestion and other common respiratory woes are among the most readily encountered conditions herbalists are presented with, and yet often far too little differentiation is practiced when suggestions are made. To say, “This herb is good for coughs” is too vague; it doesn’t acknowledge the important fact that coughs are qualitatively unique. We don’t want to simply offer suggestions for a cough, we want to offer suggestions for the cough, as expressed by the individual asking for our help. It is this consideration that ensures our approach remains truly holistic. structures and functions To really understand the way respiratory issues are best treated, it helps to understand the structures and functions of the various parts of what we call the respiratory system. These are divided into an upper and lower half, with the thorax seen as the dividing point. The thorax is the chest between your neck and abdomen, which seems to me to be a rather wide dividing line, so for practical purposes, it’s easier to use the neck as a more concrete divider: The neck and head is upper, the chest is lower. the lower respiratory tract The lower respiratory tract also includes the trachea (or “windpipe”), which branches out into the bronchial tree (which yes, looks astoundingly tree-like… how cool). Like a tree, the main “trucks” of the bronchi keep dividing into smaller and smaller “branches”, resulting in a massive amount of surface area to breathe with. At a certain point, the bronchi become bronchioles, which are similar but lack the same mucus membranes of the larger bronchial structures.
[Show full text]
East Meets West These Asian-Inspired Cocktails Add Exotic Flair to Your Home Bar
East Meets West These Asian-inspired cocktails add exotic flair to your home bar. BY KELLY MAGYARICS PHOTOS BY TODD HUFFMAN ight now, sips are taking an exotic trip, as elixirs crafted with Asian ingredients are bringing the Far REast as close to you as your glass. Libations are brightened by a squeeze of yuzu or kumquat, while muddled kaffir lime leaves or chopped lemongrass turn up the volume on aromatics. Heat—chil- ies, sriracha, peppercorns or baking spic- es—appeals to masochistic mixologists who want to make you sweat. And that fifth taste, umami, pops up in hoisin, soy and bacon. These shaker-worthy components deftly complement Far East spirits to create striking cocktail bases. The best part? These creative concoctions require neither a long list of ingredients nor a passport to deliver palate-piquing flavor. 58 | WINE ENTHUSIAST | APRIL 2015 WINEMAG.COM | 59 Ma Collins Recipe courtesy Juan Coro- ¼ ounce fresh yuzu juice nado, beverage director, Think- Splash of sparkling water FoodGroup, China Chilcano, 1 piece star anise, for Washington, D.C. garnish 1 piece lemon peel, for The name for this cocktail at garnish China Chilcano, José Andrés’s Peruvian/Chinese/Japanese fusion Combine all ingredients except for restaurant, derives from the the sparkling water and garnishes Chinese word for horse, as 2014 into a cocktail shaker filled with was both the Year of the Horse ice. Shake vigorously until chilled. and a most auspicious time for Strain into an ice-filled highball ThinkFoodGroup, according to glass, top with sparkling water and Coronado. garnish with star anise and lemon “The yuzu imparts great aro- peel.
[Show full text]
Natural Scented Cult Candles [ Essential Oil S ]
Organic & Art P R E M I U M P R O D U C T S [ PRESENTATION ] 2021 Manifesto Inspired by the mystical and magical Thracian culture we are worshiping the most occult and magnificent figure, not well known but preserved till today – the Thracian nymph Thrake (Spelled “Trake”). She possessed supernatural power and extraordinary knowledge and skills to heal just with herbs and plants. To bring you to a new world of beauty through the natural riches of the Valley of the Thracian Kings in Bulgaria we created a brand intertwining the values of the freedom of the past and the adventurous spirit of the present. We present you one unique premium product emphasizing on the most precious of the local plants - the aromatic pink rose (Damascena). We are blending the Bulgarian traditions with novelty and we are counting on the ART-istry hidden in the roots of the magic name “TRAKE” – a legend and modern in one! “ TRAKE ” { PREMIU M EDITIO N } ORGANIC BULGARIAN ROSE WATER [ DAMASCENA ] Made of 100% natural water obtained by direct distillation of fresh hand- picked blossoms of Rosa Damascena, TRAKE is the first premium organic rose water produced in Bulgaria containing a high level of rose oil. Known for its exceptional useful properties, the Bulgarian Rosa Damascena is Organic Bulgarian considered one of the most precious natural sources since thousands of petals are required to produce a single magical drop of the oil. Grown in the unique weather and soil conditions of Bulgaria, the flower offers one of the most specific and attractive scents in the world.
[Show full text]
Nutrients in Spices
NUTRIENTS IN SPICES Spices in red indicate there are large amounts of that nutrient in that particular spice. All data compiled from: Nutrition Data (http://nutritiondata.self.com/) VITAMINS Vitamin A Black pepper, Cayenne, Chili, Cloves, Ginger, Mustard seed, Turmeric, Sage, Thyme, Cumin, Dill, Allspice, Fennel, Fenugreek, Basil, Marjoram, Oregano, Rosemary, Peppermint, Curry, Paprika, Nutmeg, Tarragon, Caraway Seed, Anise, Chives, Savory, Saffron, Parsley, Chervil B1 – Thiamine Mustard seed B2 – Riboflavin Chili, Paprika B3 – Niacin Black pepper, Cayenne, Cinnamon, Chili, Ginger, Mustard seed, Turmeric, Sage Cumin, Coriander, Dill, Allspice, Fennel, Fenugreek, Marjoram, Oregano, Peppermint, Curry, Garlic, Paprika, Nutmeg, Anise, Caraway Seed, Savory, Parsley, Chervil B5 – Pantothenic Acid Paprika, Anise B6 – Pyridoxine Cayenne, Chili, Turmeric, Sage, Dill, Fenugreek, Rosemary, Curry, Garlic, Paprika, Savory B7 – Biotin B9 – Folic acid Black pepper, Cayenne, Cinnamon, Chili, Ginger, Mustard seed, Turmeric, Sage, Thyme, Cumin, Allspice, Fenugreek, Basil, Marjoram, Oregano, Rosemary, Peppermint, Curry, Garlic, Paprika, Nutmeg, Tarragon, Anise, Saffron, Parsley, Caraway Seed, Chives, Chervil www.EdibleWildFood.com B12 – Cobalamins (none) B17 – Laetrile (none) Vitamin C Black pepper, Cayenne, Cinnamon, Chili, Cloves, Ginger, Mustard seed, Turmeric, Sage, Thyme, Cumin, Coriander, Dill, Allspice, Fennel, Fenugreek, Basil, Marjoram, Oregano, Rosemary, Peppermint, Curry, Garlic, Paprika, Nutmeg, Tarragon, Caraway Seed, Anise, Chives, Savory,
[Show full text]