Herbs Used in Pepti Ulcer a Review
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Medicinal Properties of Selected Asparagus Species: a Review Polo-Ma-Abiele Hildah Mfengwana and Samson Sitheni Mashele
Chapter Medicinal Properties of Selected Asparagus Species: A Review Polo-Ma-Abiele Hildah Mfengwana and Samson Sitheni Mashele Abstract Asparagus species are naturally distributed along Asia, Africa, and Europe and are known to have numerous biological properties. This review article was aimed to provide an organized summary of current studies on the traditional uses, phy- tochemistry, and pharmacological and toxicological studies of Asparagus laricinus Burch., Asparagus africanus Lam., Asparagus officinalis L., Asparagus racemosus Willd., and Asparagus densiflorus (Kunth) Jessop to attain and establish new insights for further researches. Information used in this review was obtained from electronic database including PubMed central, Google scholars, Science direct, Scopus, and Sabinet. Based on the present findings, the existing literature still presents some breaches about the mechanism of action of various constituents of these plants, and their relation to other plant compounds in poly-herbal formulations, as well as their long-term use and safety. More in-depth studies are still needed for active compounds and biological activities of Asparagus laricinus, Asparagus africanus, and Asparagus densiflorus. Therefore, innumerable opportunities and possibilities for investigation are still available in novel areas of these plants for future research stud¬ies. It can be concluded that all selected Asparagus species have tremendous potential to improve human health and the pharmacological activities of these plants can be attributed to bioactive phytochemicals they possess. Keywords: Asparagaceae, Asparagus africanus lam., Asparagus densiflorus (kunth) Jessop, Asparagus laricinus Burch., Asparagus officinalis L., Asparagus racemosus Willd., pharmacological actions, phytochemistry 1. Introduction Historically, plants were used for numerous purposes for mankind in general, inter alia, feeding and catering, culinary spices, medicine, various forms of cosmetics, symbols in worship and for a variety of ornamental goods. -
“Off” Flavors in Beer Their Causes & How to Avoid Them a Moremanual ™ Morebeer.Com 1–800–600–0033
“Off” Flavors In Beer Their Causes & How To Avoid Them A MoreManual ™ MoreBeer.com 1–800–600–0033 Acetaldehyde puckering sensation, may feel powdery or metallic in the mouth, like sucking on a grape skin or a tea bag • Tastes/Smells Like: Green apples, rotten-apples, freshly cut pumpkin. • Possible Causes: Astringency can be caused by many different factors. Polyphenols or tannins are the • Possible Causes: Acetaldehyde is a naturally occurring number one cause of such flavors. Tannins are found chemical produced by yeast during fermentation. It is in the skins or husks of the grain as well as in the skin usually converted into Ethanol alcohol, although this of fruit. Steeping grain for too long or grain that has process may take longer in beers with high alcohol been excessively milled or crushed can release tan- content or when not enough yeast is pitched. Some nins. When mashing, if the pH exceeds 5.2–5.6, as- bacteria can cause green apple flavors as well. tringent flavors can be produced. Over-hopping can • How to Avoid: Let the beer age and condition over also lend a hand in creating astringent qualities. a couple months time. This will give the yeast time • How to Avoid: Avoid grain that has been “over-milled”. to convert the Acetaldehyde into Ethanol. Always use Grain should be cracked open but not crushed or high quality yeast and make sure you are pitching the shredded. When sparging, pay close attention to correct amount for the gravity of the wort or make a the temperature and the amount of the water used. -
A Guide to Medicinal Plants of Appalachia
LACTUCA SCARZOLA L. (ASTERACEAE) COMMON NAMES: Prickly lettuce, compass plant, wild let- tuce, wild opium. DESCRIPTION: An annual or perennial that grows to 2 feet in height. Flowers are yellow, but purple or bluish when dried. Stem has a few prickles. Leaves are cleft, with lobes arranged on either side of a common axis. FLOWERING PERIOD: June to October. HABITAT: Cultivated fields, waste or disturbed areas, dry soil, and gardens. HARVEST: Leaves in summer or fall; milky juice of the stem in summer. USES: The milky juice of this plant is extremely irritating to the eyes. The whole herb has been used as a diuretic, antispasmodic, and emollient. LACTUCA SCARZOLA L. (ASTERACEAE) LEONURUS CARDZACA L. (LAM1ACEAE) COMMON NAMES: Motherwort, common motherwort, lion's ear, lion's tail, lion's tart, throwwort. DESCRIPTION: A perennial that grows to 3 to 6 feet in height. Stems are stout, with 2- to 5-inch long petioled leaves. The palmately lobed leaves have sharp teeth. Flowers are white to pink, and very hairy. FLOWERING PERIOD: May to August. HABITAT: Waste places, roadsides, gardens, and pastures. HARVEST: Herb at flowering time. USES: The herb is used as a stimulant and emmenagogue. In Europe it has been used to treat heart palpitations and asthma. LEONURUS CARDZACA L. (LAMIACEAE) LZNDERA BENZOIN (L.) BLUME (LAURACEAE) COMMON NAMES: Common spicebush, auspice bush, Benja- min bush, feverbush, spiceberry, spicebush, wild allspice. DESCRIPTION: A deciduous shrub that grows to more than, 15 feet in height. Leaves are 3 to 5 inches long, alternate, elliptical, aromatic, with smooth margins. Produces greenish- -yellow flowers in dense clusters and long, bright red berries. -
Development and Application of a Lexicon to Describe the Flavor of Pomegranate Juice
joss_307 819..837 DOI: 10.1111/j.1745-459X.2010.00307.x DEVELOPMENT AND APPLICATION OF A LEXICON TO DESCRIBE THE FLAVOR OF POMEGRANATE JUICE K. KOPPEL1–3 and E. CHAMBERS IV1,4 1The Sensory Analysis Center, Kansas State University Justin Hall, Manhattan, KS 66506-1407 2Department of Food Processing, Tallinn University of Technology 3Competence Center of Food and Fermentation Technologies Tallinn, Estonia Accepted for Publication June 28, 2010 ABSTRACT A lexicon for describing the sensory flavor characteristics of pomegran- ate juices was developed. Thirty-three pomegranate juices, including concen- trated products, products from concentrate, and freshly squeezed and pasteurized products, were studied. More than 30 sensory attributes were identified, defined, and referenced by a highly trained descriptive sensory panel. The lexicon that was established includes attributes to describe a range of flavors associated with pomegranates, such as brown spice, fermented, molasses, vinegar, wine-like, woody, apple, berry, cranberry, cherry and grape. Generally, pomegranate juice can be described by the flavor charac- teristics of sour, sweet, musty/earthy, fruity aromatics and an astringent mouthfeel. The flavor characteristics of pomegranate juices are reminiscent of a combination of concord grapes, cranberries, blackberries, cherries, cur- rants and raspberries, but there also are vegetable notes such as beets and carrots. The lexicon provides attribute descriptors, definitions and references that were previously lacking in literature on pomegranates. PRACTICAL APPLICATIONS The manufacturing and consumption of pomegranate and pomegranate- based products has increased. Many products use pomegranate as a main flavor component or as an addition to other flavors in juices, yoghurts, jams and 4 Corresponding author. -
Tannins and Color, a Review
Grape and Wine Color and Tannins Bruce Zoecklein Head, Enology-Grape Chemistry Group Virginia Tech “The faster the scientific advances, the greater the risk of widening the gap between what we know and what we do.” Emile Peynaud (1984) The phenolic compounds in wines are the result of a host of factors, including those depicted in Figure 1. The following is adapted, in part, from a presentation titled “Grape and Wine Phenols,” that the author gave in Chile in late 2005. Additional information on the subjects discussed are available at the Enology- Grape Chemistry Group web site at www.vtwines.info. Click Enology Notes. Figure 1 Approximately one-third of the carbon produced by grapevines is used to produce phenolic substances. Therefore, phenols are an important constituent of both vines and wines. Grape and wine color receives attention due to the impact on sensory perception, because color absorption spectra are easy to measure, and because of certain assumptions. As Boulton (2005) suggested, these beliefs drive our practices, but are they correct? • Grape and wine color strongly correlate to aroma/flavor. These are not always strongly correlated. • Anthocyanin concentration strongly correlates to aroma/flavor. The biochemical pathways for the production of anthocyanins and aroma/flavor compounds are different and operate independently. Why should they relate? Indeed, the biochemical pathways for anthocyanins and tannins are also different. • Color is a good indicator of yield. The correlation between color and yield depends on what component(s) of yield are investigated. • Desirable grape color assures desirable red wine color. While correlated, these two are different, as outlined below under Factors Impacting Red Wine Color. -
Asparagus Racemosus (Willd): Biological Activities & Its Active Principles
Indo-Global Journal of Pharmaceutical Sciences, 2011, Vol 1., Issue 2: Page No. 113-120 INDO GLOBAL JOURNAL OF PHARMACEUTICAL SCIENCES Asparagus racemosus (Willd): Biological Activities & its Active Principles Amit Chawla*, Payal Chawla, Mangalesh, R C Roy Global College of Pharmacy,Khanpur Khui, Anandpur Sahib-140117,Punjab, India Received: 26th Dec. 2010; Accepted: 09th Jan 2011 Address for Correspondance: [email protected] Abstract— Asparagus racemosus Willd. (Liliaceae) known as ‘Shatavari’. The major active constituents of Asparagus racemosus are steroidal saponins (Shatavarins I-IV). Isoflavones, Asparagamine, Racemosol, Polysaccharides, mucilage, vitamins A, B1 , B2 , C, E, Mg, P, Ca, Fe, and folic acid present in roots. Other primary chemical constituents of Asparagus are essential oils, asparagine, arginine, tyrosine, flavonoids (kaempferol, quercetin, and rutin), resin, and tannin. It is a well known Ayurvedic rasayana which prevent ageing, increase longevity, impart immunity, improve mental function, vigor and add vitality to the body. It is also used in nervous disorders, dyspepsia, tumors, inflammation, neuropathy and hepatopathy.© 2011 IGJPS. All rights reserved Keywords : Shatavari, Shatavarins I-IV, Racemosol, Antiageing. 113 Indo-Global Journal of Pharmaceutical Sciences, 2011, Vol 1., Issue 2: Page No. 113-120 INTRODUCTION Asparagus racemosus Willd. (Liliaceae), commonly known as ‘Shatavari’, is a much-branched, spinous under shrub found growing wild in tropical and sub-tropical parts of India. Shatavari is a woody climber growing to 1-2 m length. The leaves are like pine-needles, small and uniform. The inflorescence has tiny white flowers, in small spikes and the roots are finger-like and clustered [1]. Vernacular Names are Oriya: Shatabari, Hindi: Satavar, Bengali: Shatamooli, Marathi: Shatavari, Gujarati: Shatawari, Telugu: Challan gadda, Tamil: Sadawari, Kannada: Majjigegade. -
Asparagus Racemosus
Shatavari - Asparagus racemosus Common Names Shatavari (Sanskrit), Constituents Satavari (Hindi), wild • steroidal saponins, known as shatavarins asparagus, asparagus bush I- IV. Shatavarin I is the major glycosid4 Part Used Root • isoflavones including 8-methoxy-5,6,4'- trihydroxyisoflavone 7-O-beta-D- Description glucopyranoside5 Shatavari is a woody climber growing to 1-2 m • asparagamine, a polycyclic alkaloid6 in length. The leaves are like pine-needles, • racemosol, a cyclic hydrocarbon (9,10- small and uniform. The inflorescence has tiny dihydrophenanthrene)7 white flowers, in small spikes. The roots are finger-like and clustered.1 The plant, of the • polysaccharides, mucilage Liliaceae family, is common at low altitudes in shade and in tropical climates throughout Scientific studies India,2 Asia, Australia and Africa. Shatavari is recommended in Ayurvedic texts Adaptogenic Activity for prevention and treatment of gastric ulcers, Six rasayana plants from Ayurveda, has been dyspepsia and as a galactogogue studied for their adaptogenic potential. The Shatavari means ‘who possesses a hundred whole, aqueous, standardized extracts of husbands’. It is considered both a general tonic selected plants (Tinospora cordifolia, and a female reproductive tonic. Shatavari is Asparagus racemosus, Emblica officinalis, the main Ayurvedic rejuvenative tonic for the Withania somnifera, Piper longum and female, as is Withania for the male. Shatavari is Terminalia chebula) were administered orally however, used for sexual debility and infertility to experimental animals, in a dose extrapolated in both sexes. It is also used for menopausal from the human dose, after which they were 3 exposed to a variety of biological, physical and symptoms and to increase lactation.2, chemical stressors. -
Controlling Astringency of Norton Wines There Are Two Apparent
Controlling Astringency of Norton Wines There are two apparent reasons that Norton grapes are popular with Georgia growers. They are native grapes and are more resistant to diseases than vinifera grapes; and winemakers want to produce products that are regional specialties. There is a long history of American winemakers trying to exploit the positive features of Norton grapes. The results have been and presently are mixed. I believe that the principal feature of Georgia Norton wines that makes them relatively unapproachable for the public is their astringency. My admittedly limited survey of local winemakers has revealed a number of approaches to dealing with the astringency problem. The most successful approach that I have encountered was presented at Three Sisters Winery last spring at the end of our pruning workshop there when attendees were invited to taste their Cynthiana (which they prefer to call what many others call Norton) that had been processed by their new micro-oxygenation system. As an approach to taming astringency the wine was a complete success. They pointed out, however, that micro-oxygenation systems are quite expensive. It therefore seems unlikely that this approach would have wide appeal because it is doubtful that one could soon recover the expenses of such a system by profits gained by selling non-astringent Norton. (There are far more uses of micro-oxygenation systems than reducing astringency. For an overview see Zoecklein’s tutorial at http://www.apps.fst.vt.edu/extension/enology/downloads/wm_issues/Microoxygenation/Micro- Ox%20- ) A second approach to taming astringency that other local winemakers use is a far older and less precise form of controlled oxygenation, i.e., aging the wine in oak barrels. -
Differences in Astringency Subqualities Evaluated by Consumers and Trained Assessors on Sangiovese Wine Using Check-All-That-Apply (CATA)
foods Article Differences in Astringency Subqualities Evaluated by Consumers and Trained Assessors on Sangiovese Wine Using Check-All-That-Apply (CATA) Alessandra Rinaldi 1,2,* , Riccardo Vecchio 2 and Luigi Moio 2 1 Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France 2 Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, Viale Italia, angolo via Perrottelli, 83100 Avellino, Italy; [email protected] (R.V.); [email protected] (L.M.) * Correspondence: [email protected] Abstract: The astringency of red wine represents an important factor of quality and liking evaluation by consumers, but it is sometimes associated to a negative feature. We studied the differences in astrin- gency subqualities of Sangiovese wines between consumers and trained assessors. Wines belonging to three denominations (Chianti Classico, Toscana, Morellino di Scansano) and a Chianti Classico specification (Chianti Riserva), from three price ranges (low, medium, high) were evaluated. Regular wine consumers and trained panel assessed the wines applying the Check-All-That-Apply (CATA) questionnaire relative to six astringency attributes (silk, velvet, dry, aggressive, hard, mouthcoat). Dif- ferences between panels were more associated with the high-price wines, which were characterised by negative subqualities for consumers. Preference maps revealed that mouthcoat was the term mainly associated with consumers’ liking, while other subqualities as persistent, rich, and full-body, provided by the trained assessors, may represent the drivers of liking for Sangiovese wine. This study has demonstrated that a trained sensory panel provides highly valuable information regarding the mouthfeel characteristics of Sangiovese wines and the attributes driving consumer liking. -
Wine Mouthfeel and Texture
Wine Mouthfeel and Texture Seth Cohen Appalachian State University Director of Enology / Fermentation Sciences February 4, 1012 Wine Texture From a quality / character perspective Wines primarily characterized by varietal typicity: Color, Aroma, Balance (Age) Consumer has an expectation of what that wine will be based on the label Wine texture comes into play immediately, differentiating quality (90 pt vs. 80 pt) Achieving exceptional textural properties of wine can be inherently difficult Stems from fruit composition and wine production techniques once off the vine Wine texture – mouthfeel, body, palette, balance, finish … Ideal descriptors: Full, Rich, Supple, Smooth, Round, Balanced Not so ideal: Thin, Limp, Watery, Angular, Harsh, Aggressive, Rough Like aroma profiles, not all wines are expected to be big, full wines However, they should present a pleasing entry into the palette and finish Wine texture should follow the expectations set by the eyes and nose I like to break this aspect into 3 basic categories in my own mind: Balance Body Finish Astringency There is interplay between areas (e.g influence of acidity on astringency or perceived bitterness, influence of alcohol on palette and finish) Balance Quite literally- the balance between sweet and sour / sugar and acid Sweet and Sour are 2 of the 5 tastes most of us are capable of perceiving Sweet, Salty, Sour, Bitter, Umami This response is dictated by the activity of our taste buds, or papillae on the tongue. Density of papillae on the tongue has been correlated to ones sensitivity to taste perception. Balance • A form of chemoreception, chemicals interact with the receptor proteins at the papillae and a signal is transmitted through neurons to the brain. -
Tannin Management in the Vineyard
Fact Sheet MaY 2010 tannin Management in the Vineyard Author: Dr Mark Downey Group Leader, Plant Production Sciences, Mildura Senior Research Scientist, Viticulture & Oenology cwrdc GRAPE AND WINE RESEARCH AND DEVELOPMENT CORPORA TION c 210mm tannin ManaGeMent in the VineYaRd Fact Sheet MaY 2010 What is tannin? extension subunits can be any of the flavan-3-ols, but in most studies of grapes, catechin is the common terminal subunit and tannins are bitter and astringent compounds found in most epicatechin is the most common extension subunit. Published plants. they are polyphenolic research suggests that grape compounds that fall into two polymers range in length up to 30- classes, hydrolysable and condensed 40 subunits. tannins. there are many hundreds of There are TWO classes of in grapes, condensed tannins are individual compounds, but they have tannins, HYDROLYSABLE present in high concentration in the a few things in common. all tannins seeds and skins, but are also present bind protein, which is the basis of and CONDENSED tannins in the leaves and stems. tannins are their role in tanning hides for leather also present in wood, but become and gave rise to their name. this bound to cell walls and other phenolics during lignification and property of binding tannin also gives rise to the term astringent are not easily extracted. from the Latin, ad astringere, “to bind”. Roles of tannin Measurement of tannin tannins play two defensive roles, one against micro-organisms there are many methods for measuring tannin. Most methods and the other against herbivores. in both cases tannins bind measure phenolics, rather than tannins. -
Asparagus Racemosus: a Therapeutic Herb
Scholarly Journal of Food and Nutrition DOI: 10.32474/SJFN.2020.03.000161 ISSN: 2638-6070 Review Article Asparagus Racemosus: A Therapeutic Herb Muhammad Farhan Jahangir Chughtai*, Shoaib Aziz, Samreen Ahsan, Ayesha Ali, Nimra Sameed, Kanza Saeed and Syed Junaid ur Rehman Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Pakistan *Corresponding author: Muhammad Farhan Jahangir Chughtai, Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan Received: August 25, 2020 Published: September 07, 2020 Abstract Asparagus racemosus has been successfully used as herbal medicine and also served as food. All the parts of this plant have can also act as galactogogue and decreases apoptosis. Its water and alcohol based extracts act as strong antioxidant, immunity boostertherapeutically and also importance have antitussive for treatment effects. of It stomach regulates ulcer, blood liver fat disorders, and cholesterol inflammation, levels. stress-related Its bioactive immunemoieties disorders, like phytochemicals dyspepsia, pragmatic approaches to cure many diseases. (saponins and flavonoids) used in various pharmacological activities. This mini review is enlightening the importance and its Keywords: Asparagus racemosus; Extracts; Bioactive moieties Introduction Asparagus racemosus is a perennial plant, horizontal root contain aldehyde, ketones vanillin, asparaguic acid; thiazole and stock, thick roots and extended young shoot eaten as vegetable. contagious diseases [3]. Their shoots are also very beneficial. They It is also known by the name of Shatavari, an Indian herb. The and mature fruits on dry basis contain 2.5% rutin and quercetin. word Shatavari means “the one who owns hundred husbands or its methyl and ethyl ester are used in giving flavors.