Effects of Aqueous Extract of Ruta Graveolens and Its
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Old Fashioned Chicken and Dumpling Old Fashioned Chicken and Dumpling
OLD FASHIONED CHICKEN AND DUMPLING OLD FASHIONED CHICKEN AND DUMPLING Chicken stock (water, chicken bones, carrots, celery, onions, garlic, black peppercorns, Chicken stock (water, chicken bones, carrots, celery, onions, garlic, black peppercorns, bay leaf), chicken tenders, potato dumplings (mashed potatoes, potato starch, granular bay leaf), chicken tenders, potato dumplings (mashed potatoes, potato starch, granular wheat flour, rice flour, salt, spices, lactic acid, potassium sorbate), onions, carrots, celery, wheat flour, rice flour, salt, spices, lactic acid, potassium sorbate), onions, carrots, celery, potatoes, parsnips, turnips, leeks, sour cream (cultured milk, cream, skim milk, modified potatoes, parsnips, turnips, leeks, sour cream (cultured milk, cream, skim milk, modified corn starch, guar gum, carrageenan, locust bean gum), horseradish (grated horseradish, corn starch, guar gum, carrageenan, locust bean gum), horseradish (grated horseradish, vinegar, salt, sodium bisulfite), corn starch, butter, salt, parsley, dill, black pepper. vinegar, salt, sodium bisulfite), corn starch, butter, salt, parsley, dill, black pepper. Contains: Milk, Wheat Contains: Milk, Wheat Calories: 180 Fat: 6g Sat. Fat: 3g Chol: 35mgs Calories: 180 Fat: 6g Sat. Fat: 3g Chol: 35mgs Sodium: 780mgs Carbohydrates: 21g Fiber: 3g Sugar: 5g Protein: 10g Sodium: 780mgs Carbohydrates: 21g Fiber: 3g Sugar: 5g Protein: 10g Cals from Fat: 50 Cals from Fat: 50 *all nutritional information is based on an 8oz serving *all nutritional information is based on an 8oz -
Ruta Graveolens L. Essential Oil Composition Under Different Nutritional Treatments
American-Eurasian J. Agric. & Environ. Sci., 13 (10): 1390-1395, 2013 ISSN 1818-6769 © IDOSI Publications, 2013 DOI: 10.5829/idosi.aejaes.2013.13.10.11248 Ruta graveolens L. Essential Oil Composition under Different Nutritional Treatments 12Afaq Ahmad Malik, Showkat R. Mir and 1Javed Ahmad 1Department of Botany, Jamia Hamdard, New Delhi 110062, India 2Department of Pharmacognosy and Phytochemistry, Jamia Hamdard, New Delhi 110 062, India Abstract: The use of un-exploited organic industrial by-products and municipal wastes as soil organic amendment has an economic value and environmental interest. However, little is known about their effectiveness on medicinal plants cultivation. An experiment was conducted in this regard to assess the impact of farmyard manure (FYM), composted sugarcane pressmud (CPM) and sewage sludge biosolid (SSB) on volatile oil composition of Ruta graveolens L., an important aromatic medicinal herb used frequently in Unani system of medicine in India. Volatile oil in the aerial parts of the plant was isolated by hydro-distillation and analyzed by GC-MS. Hydro-distillation of untreated (control) plants yielded 0.32% essential oil on fresh weight basis. The predominant components in the essential oil were n-Hex-4-en-3-one (55.06%), n-Pent-3-one (28.17%), n-Hex-3-en-2-one (14.07%) and n-Hex-5-en-3-one (0.67%). Essential oil obtained from plants treated with FYM amounted to 0.36% of fresh weight and consisted mainly of n-Hex-4-en-3-one (53.64%), n-Pent-3-one (37.82%) and n-Hex-3-en-2-one (7.22%). -
Love Spices, Kitchen Bingo Myfreebingocards.Com
Love Spices, Kitchen Bingo myfreebingocards.com Safety First! Before you print all your bingo cards, please print a test page to check they come out the right size and color. Your bingo cards start on Page 3 of this PDF. If your bingo cards have words then please check the spelling carefully. If you need to make any changes go to mfbc.us/e/zctn5 Play Once you've checked they are printing correctly, print off your bingo cards and start playing! On the next page you will find the "Bingo Caller's Card" - this is used to call the bingo and keep track of which words have been called. Your bingo cards start on Page 3. Virtual Bingo Please do not try to split this PDF into individual bingo cards to send out to players. We have tools on our site to send out links to individual bingo cards. For help go to myfreebingocards.com/virtual-bingo. Help If you're having trouble printing your bingo cards or using the bingo card generator then please go to https://myfreebingocards.com/faq where you will find solutions to most common problems. Share Pin these bingo cards on Pinterest, share on Facebook, or post this link: mfbc.us/s/zctn5 Edit and Create To add more words or make changes to this set of bingo cards go to mfbc.us/e/zctn5 Go to myfreebingocards.com/bingo-card-generator to create a new set of bingo cards. Legal The terms of use for these printable bingo cards can be found at myfreebingocards.com/terms. -
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 -
Ruta Essential Oils: Composition and Bioactivities
molecules Review Ruta Essential Oils: Composition and Bioactivities Lutfun Nahar 1,* , Hesham R. El-Seedi 2, Shaden A. M. Khalifa 3, Majid Mohammadhosseini 4 and Satyajit D. Sarker 5,* 1 Laboratory of Growth Regulators, Institute of Experimental Botany ASCR & Palacký University, Šlechtitel ˚u27, 78371 Olomouc, Czech Republic 2 Biomedical Centre (BMC), Pharmacognosy Group, Department of Pharmaceutical Biosciences, Uppsala University, Box 591, SE-751 24 Uppsala, Sweden; [email protected] 3 Department of Molecular Biosciences, The Wenner-Gren Institute, Stockholm University, SE-106 91 Stockholm, Sweden; [email protected] 4 Department of Chemistry, College of Basic Sciences, Shahrood Branch, Islamic Azad University, Shahrood, Iran; [email protected] 5 Centre for Natural Products Discovery (CNPD), School of Pharmacy and Biomolecular Sciences, Liverpool John Moores University, James Parsons Building, Byrom Street, Liverpool L3 3AF, UK * Correspondence: [email protected] (L.N.); [email protected] (S.D.S.); Tel.: +44-(0)-1512312096 (S.D.S.) Abstract: Ruta L. is a typical genus of the citrus family, Rutaceae Juss. and comprises ca. 40 different species, mainly distributed in the Mediterranean region. Ruta species have long been used in traditional medicines as an abortifacient and emmenagogue and for the treatment of lung diseases and microbial infections. The genus Ruta is rich in essential oils, which predominantly contain aliphatic ketones, e.g., 2-undecanone and 2-nonanone, but lack any significant amounts of terpenes. Three Ruta species, Ruta chalepensis L., Ruta graveolens L., and Ruta montana L., have been extensively studied for the composition of their essential oils and several bioactivities, revealing their potential medicinal and agrochemical applications. -
Assessment of Polyphenol Content, in Vitro Antioxidant, Antimicrobial and Toxic Potentials of Wild Growing and Cultured Rue Dragana R
Journal of Applied Botany and Food Quality 87, 175 - 181 (2014), DOI:10.5073/JABFQ.2014.087.025 1Department of Pharmacy, Faculty of Medicine, University of Niš, Serbia 2Institute for Biology and Human genetics, Faculty of Medicine, University of Niš, Serbia 3Department of Ecology and Biology, Faculty of Sciences, University of Niš, Serbia Assessment of polyphenol content, in vitro antioxidant, antimicrobial and toxic potentials of wild growing and cultured rue Dragana R. Pavlović1*, Marija Vukelić2, Stevo Najman2, Milica Kostić1, Bojan Zlatković3, Tanja Mihajilov-Krstev3, Dušanka Kitić1 (Received March 12, 2014) Summary The plant contains active compounds like flavonoids, alkaloids, cou- marin derivatives, lignans and essential oils (PDR, 2000). The drug Ruta graveolens L. (rue) is an edible medicinal plant that is tradition- (rue herb and/or leaves) is antimicrobial, abortifacient, and photo- ally used in various countries. This study aimed to investigate and sensitizing. As the current information shows, it expresses pharma- compare the phenolic content, antioxidant capacity, antibacterial and cological functions including anti-inflammatory, analgesic, antian- cytotoxic activities of the methanolic and ethanolic extracts of wild drogenic, antihyperlipidemic, antihyperglycemic, xantine oxidase growing and cultured rue. The total phenolic content of the tested ex- inhibition and anticancer activities, among others (ASGARPANAH and tracts varied from 57.90 to 166.91 mg of catechin equivalent (CE)/g KHOSHKAM, 2012; YANG et al., 2006). of extract and the total flavonoid content from 4.18 to 26.87 mg of VITKOVA and PHILIPOV (1999) conducted a comparative phyto- rutin equivalent (Ru)/g of extract. All the tested samples exhibited chemical study of rue with material from natural Bulgarian popula- significant antioxidant potential in DPPH radicals scavenging and tions of the species and from cultivated specimens. -
Asparagus with Garlic Scapes
Asparagus w/Garlic Scapes This dish is simple, easy, and delicious! Don’t be afraid of the horseradish; you can leave it out but we suggest you give it a shot. Horseradish root and garlic scapes are available in early June only, and young garlic is available soon after. The asparagus will be gone mid-June, so grab it while you can! If you miss the local asparagus window, you can always go with the imported kind from the grocery store, but really... the local tastes the BEST. To mellow the garlic, this recipe calls for salting it. Alternately, lightly sauté the scapes or garlic instead. A little heat will also mellow the horseradish root. INGREDIENTS & DIRECTIONS 1 head young garlic (with a few inches of stem) or 2 garlic scapes 1 pound asparagus, trimmed and washed 2 teaspoons freshly grated horseradish root 1 tablespoon olive oil 1 fresh lemon Salt Bring a large pot of generously salted water to a boil. Trim the root end of the garlic; if it has a stem, cut it 4 inches from the bulb. Slice the bulb and stem in half, lengthwise. Remove any tough outer skin. Lay each half cut-side-down and slice as thinly as possible (if using garlic scapes, also slice as thinly as possible). Gather up the garlic in a bowl, season with coarse salt and work the salt into the sliced garlic using your fingers. If you don’t like the idea of your fingers smelling of garlic, grab some rubber gloves. Let the garlic sit for at least 10 minutes. -
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. -
Standing Prime Rib Roast W. Sour Cream Horseradish Sauce & Garlic Blue Cheese Sauce
Standing Prime Rib Roast w. Sour Cream Horseradish Sauce & Garlic Blue Cheese Sauce Chefs Tevis & Wayne Serves 24 Standing Rib Roast: 2 - 6 rib Prime Rib Roasts (cut from small end of roast) - 2 servings per rib Sour Cream Horseradish Sauce: 1/2 cup prepared horseradish 4 cups sour cream 4 tbsp lemon juice 2 tsp salt Garlic Blue Cheese Sauce: 1 1/2 cup heavy cream 2 garlic cloves, thinly sliced 12 oz blue cheese, crumbled freshly ground black pepper Dry Aging Beef: Use a refrigerator that will not be opened frequently and set temperature to less than 40 degrees. Unwrap beef, rinse well and pat dry. Do not trim. Wrap roast loosely in triple layer of cheesecloth and se on rack over rimmed baking sheet. Refrigerate for 7 days. After the 1st day, carefully unwrap and then rewrap with the same cheesecloth to keep the cloth fibers from sticking to the meat. When ready to roast, unwrap the meat and shave off & discard the hard, dried outer layer of the meat. shave away any dried areas of fat, too, but leave behind as much of the good fat as possible. Expect a 10 to 15% loss in weight. Cooking the Roast: Start with roast at room temperature - let stand, loosely covered, for about 2 hours. Preheat oven to 450 degrees. Pat the roast with a paper towel. Smear ends of roasts with butter. Place roast (ribs down, fatty side up) in a heavy metal pan with sides at least 3-inches deep (do not use nonstick pans). The ribs act as a natural rack. -
Making & Using Fire Cider to Support Your Best Health
A Song of fire & nice Making & Using Fire Cider to Support Your Best Health tonight’s outline • what is fire cider? description & HISTORY • TRADITIONAL RECIPE an overview of the original • PREPARATION HOW TO CREATE YOUR OWN BATCH • insights into INDIVIDUAL INGREDIENTS WHAT THEY CONTRIBUTE TO FIRE CIDER’S therapeutic PROPERTIES • traditional USE of FIRE CIDER for immune support • VARIATIONS substitutions to shake things up • ADDITIONAL RECIPES USING FIRE CIDER vinegar inspired ways to incorporate fire cider vinegar in other things • “tradition vs. trademark” • QUESTIONS? copyright © 2016 Kristina Bauer/the untamed alchemist what is fire cider? • traditional herbal remedy • spicy, tangy, zesty, pungent ingredients • steeped in apple cider vinegar • celebrated immune/ cold & flu support • credited to rosemary gladstar copyright © 2016 Kristina Bauer/the untamed alchemist the traditional recipe garlic onion ginger horseradish hot peppers fresh herbs/dried spices apple cider vinegar copyright © 2016 Kristina Bauer/the untamed alchemist other infused herbal vinegar tonics apple cider vinegar (ACV) infused with cayenne, mixed with honey or maple syrup other infused acv blends (oxymels) typically used milder, fresh herbs rosemary gladstar’s fire cider was the first to emphasize a variety of hot, spicy, pungent, immune-supportive ingredients copyright © 2016 Kristina Bauer/the untamed alchemist ingredients/materials • 1 glass quart jar with lid • 1 cup total of HOT stuff (fresh grated organic ginger and/or horseradish root, chopped organic hot peppers such as jalapeños, habañeros, etc.) • 1 medium organic onion, minced • 10-15 cloves of organic garlic, crushed or chopped • Zest plus juice from 1 organic lemon • 1 T dried herb/spices like organic turmeric or 1-inch piece fresh turmeric root, grated • Organic apple cider vinegar to fill your jar • wax/parchment paper (if you’re using a metal lid) & cheesecloth • raw, local, organic honey copyright © 2016 Kristina Bauer/the untamed alchemist preparation • Chop, mince, shred, juice, and zest relevant ingredients. -
Protective Effect of Hydro-Alcoholic Extract of Ruta Graveolens Linn
Journal of Ayurveda and Integrative Medicine 7 (2016) 38e43 Contents lists available at ScienceDirect Journal of Ayurveda and Integrative Medicine journal homepage: http://elsevier.com/locate/jaim Original research article (Experimental) Protective effect of hydro-alcoholic extract of Ruta graveolens Linn. leaves on indomethacin and pylorus ligation-induced gastric ulcer in rats * Mohd. Tarique, Hefazat H. Siddiqui, Mohd. Khushtar , Md. Azizur Rahman Department of Pharmacy, Faculty of Pharmacy, Bioactive Research Laboratory, Integral University, Lucknow, Uttar Pradesh, India article info abstract Article history: Background: The search for an ideal and new antiulcer drug has been extended to herbals for novel Received 12 June 2015 molecules that decrease the incidence of relapse and afford better protection. Received in revised form Objective: The present study was designed to investigate the protective effect of hydro-alcoholic extract 10 July 2015 of Ruta graveolens (RGE) Linn. leaves on indomethacin (IND) and pylorus ligation-induced gastric ulcer in Accepted 25 September 2015 Wistar rats. Available online 24 May 2016 Materials and methods: The rats of all the six groups were deprived of food for 24 h. Then, the first group received 1 ml/kg/day p.o. of 1% carboxymethylcellulose calcium (CMC), second group 1 ml/kg/day p.o. of Keywords: fi Glutathione 1% CMC and third group 20 mg/kg/day p.o. of IND. Fourth and fth groups received RGE 200 and 400 mg/ Protective activity kg/day p.o., respectively; while the sixth group 10 mg/kg/day p.o. omeprazole. After 30 min, last three Ruta graveolens groups received 20 mg/kg/day p.o.