www.sidhhaherbs.blogspot.com (131)-திரு நீற்றுப் பச்சை

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திரு நீற்றுப் பச்சை

         Sweet basil, is an herb in the Lamiaceae (mint) family

native to the tropical regions of Africa and Asia. The fragrant edible leaves are great in soups, stews, and other meat dishes. 

The name "basil" comes from the Latin basilius, and the Greek βασιλικόν φυτόν (basilikón phutón), meaning "royal/kingly plant", possibly because the plant was believed to have been used in production of royal perfumes. Basil is likewise sometimes referred to in French as "l'herbe royale" ('the royal herb'). The Latin name has been confused with basilisk, as it was supposed to be an antidote to the basilisk's venom.

The plant has been mainly utilized in traditional medicine for the treatment of respiratory disorders. In the present article, effects of O. basilicum and its main constituents on respiratory disorders, assessed by experimental and clinical studies.

basilicum leaves have a strong antioxidant effect due to the existence of some constituents such as eugenol and vicenin . In addition, this plant showed anti-inflammatory properties due to the presence of citronellol, limonene, and eugenol in its leaf .

Introduction

Respiratory diseases mainly include chronic obstructive pulmonary disease (COPD), asthma, pneumonia, pulmonary fibrosis, and lung cancer (Ferkol and Schraufnagel, 2014). These diseases affect a large number of people every year and reduce a person’s level of performance in daily activities, and they are the most common cause of referral to general practitioners worldwide . The rate of respiratory dysfunction due to pulmonary diseases depends on the disease type and severity . In the last decades, environmental agents such as pollutants and diet as well as individual factors such as genetics and epigenetics resulted in a rise in the prevalence of inflammatory, allergic, malignancy, and immunodeficiency disorders. These factors may result in a cascade of destructive and inflammatory mechanisms creating the pathological symptom of allergic diseases including asthma . Early diagnosis, treatment, prevention, and monitoring of the respiratory disorders as well as the development of new therapeutics to alleviate such pathological mechanisms and restore the balance of the immune system are required for curing respiratory diseases. Inflammatory obstructive respiratory diseases are treated mainly by two types of drugs, including relieving drugs that reduce airway obstruction and preventive drugs that reduce lung inflammation .

Noteworthy Characteristics

Ocimum basilicum, commonly called basil, is a native of Africa and Asia. Tradition has it that basil was found growing around Christ's tomb after the Resurrection, and consequently, some Greek Orthodox churches use it to prepare holy water and pots of basil are set below church altars. In India, basil was believed to be imbued with a divine essence, and oaths were sworn upon it in courts. A number of varieties exist today, ranging from a tiny-leafed Greek basil to robust 2-foot-high plants with large succulent leaves. Some varieties have deep purple leaves. While flowers are typically small and whitish, some can be pink to brilliant magenta. Leaves can be dried for later use. Basil is extremely frost sensitive.

Food (Herb and Spice)

[Others]: Fresh or dried leaves commonly used in cooking for their fragrance and flavour, especially in tomato-based dishes like pizzas and sphaghetti. Fresh leaves can can be blended with other ingredients to make pesto sauce used in Italian cooking. Seeds become gelantinous when soaked in water, used in Asian drinks and desserts. Essential oils from plant reported to have anti-oxidant and anti-microbial properties. Fresh leaves said to have slight numbing effect when chewed, and used to relieve sore throats. Also eaten or drunk as tea to relieve stomach gas and stomach cramps. Essential oils widely used in cosmetics, perfumes and soaps. Ancient Egyptians used oils in embalming fluids for mummies.

Basil (Ocimum basilicum) is one of the most important crops with essential oils as well as polyphenols, phenolics, flavonoids and phenolic acids. This annual plant belongs to mint family, and indigenous to tropical regions. Basil leaves also has tremendous pharmaceutical benefits and it is common to use in rice, meat, stews and soups. Traditionally, it has been used in kidney problems, as a haemostyptic in childbirth, earache, menstrual irregularities, arthritis, anorexia, treatment of colds and malaria. Basil has been shown positive effects against viral, fungal, bacterial and some infections. Basil leaves have been used in treatment of fevers, coughs, flu, asthma, bronchitis, influenza and diarrhea. Basil Seed Mucilage, commonly known as basil seed gum. Basil seed mucilage can be considered as thickening, stabilizing, fat substitute, texurizer, surface-active and emulsifying hydrocolloid. The most important pharmacological uses of basil are anti-cancer activity, radioprotective activity, anti-microbial activity, anti-inflammatory effects, immunomodulatory activity, anti-stress activity, anti-diabetic activity, anti-pyretic activity, anti-arthritic activity, anti-oxidant activity, as a prophylactic agent and in cardiovascular disease.

Sweet basil, with it's wonderful aroma and flavor, is one of the most popular and widely grown herbs in the world. In the West, basil is associated with Italian cooking, so you may be surprised to find that basil originated in the far eastern countries of India, Pakistan and Thailand. Basil is an annual herb to 2-3 ft tall with green stems (usually woody at the base) that are square in cross section. 

Basil has opposite leaves, 5.1-10.2 cm long, oval and slightly toothed. The tiny purple or white flowers arranged in flattened whorls that encircle the stems, one whorl above another. There are so many uses for basil that every herb gardener will want to have a plant or two. It is an attractive plant that works well in vegetable, herb and flower gardens. Basil has a warm, resinous, clove-like flavor and fragrance. 

The flowers and leaves are best used fresh and added only during the last few minutes of cooking. Basil works well in combination with tomatoes. Finely chopped basil stirred into mayonnaise makes a good sauce for fish. Use as a garnish for vegetables, chicken and egg dishes.

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www.malaysianherbals.com (130) - NEELI CHEDI-நீலிச்செடி

Avuri--NEELI-நீலிச்செடி

 Indigo plant (Indigofera tinctoria

A small, well-branched shrub belong to the pea family, True indigo plants were traditionally used to produce indigo or blue dye. Now with synthetic dyes gaining popularity, True indigo plants are not in demand anymore. They are now seen in the wild, in empty plots, roadsides, hillsides and open areas.

These plants can grow to a height of 1-2 meters with well-branched, woody stems and small, green, pinnate leaves. The leaves are 8-10 cms long with 9-13 small, oppositely-placed leaflets.

The plants flower copiously, producing blue or violet flowers very similar to those of peas or beans. The flowers are borne on long racemes that are 3-5 cms long. These flowers then turn into green and then brown pods that are 3-4 cms long. Each seedpod contains 5-10 small seeds that are about 1.5mm in diameter.

True indigo plants have medicinal uses as well, the leaves are used in treatment of wounds, ulcers, sores, hemorrhoids, and skin diseases. An infusion of the leaves can treat nerve disorders, epilepsy, asthma, bronchitis, liver and kidney ailments, fever and spleen infections.

Roots are used to treat worm infections, toothache, gonorrhea, kidney stones, insect and scorpion stings. Twigs of True indigo plant are used as toothbrushes after crushing it lightly to bring out the fibers. Leaves are also used in cosmetic preparations such as skin conditioners and masking agents.

The color “indigo” is named after several plants in the genus Indigofera. These varieties of indigo plants are famous for the natural blue colors obtained from the plant leaves used to make a natural dye. Some indigo plant varieties are used medicinally, while others are ornamental and beautiful.

Making Dye from Indigo plants

The blue dyestuff is formed by fermenting the leaves with caustic soda or sodium hydrosulfite. Many different indigo plants are used to make the blue pigment. True indigo, also called French indigo (Indigofera tinctoria), natal indigo (Indigofera arrecta), and Guatemalan indigo (Indigofera suffruticosa). 

These varieties of indigo were the main important industry in India. The indigo cultivation for dye slowed after synthetic indigo was developed. Now these indigo dye is typically used by craftspeople. 

While even blue is produced by synthetic indigo, natural indigo contains impurities that give beautiful color variations. The shades of blue you get from the dye depends on where the indigo plant was grown and in what weather. Several indigo plant varieties have been used medicinally, however, true indigo is the most commonly utilized varieties and was popular with the Chinese to clean the liver, detoxify the blood, reduce inflammation, alleviate pain, and reduce fever.

Some indigo plants, however, like creeping indigo (Indigofera endecaphylla), are
slightly toxic. These indigo plants poison grazing livestock. Other indigo plant varieties, when consumed by humans, can cause vomiting, diarrhea, and even death.

 

www.malaysianherbals.com.com-(129)மலைவேம்பு-Melia Dubia

Malai Vembu-மலைவேம்பு

 It can be used for: Skin diseases, Chicken box, Diabetes, Fertility, Mosquito Repellent, Stomach Worms

Malai vembu tree is frequently confused with Neem. However, the structure of the leaves and the colour of the flowers, A large evergreen tree native to India, growing wild in the sub-Himalayan region. In India, Muslims are credited with the spread of the tree. The bark is reddish-brown, becoming fissured on mature trees. The deciduous leaves are bipinnate and 1-2 ft long. The individual leaflets, each about 2 in long and less than half as wide, are pointed at the tips and have toothed edges. In spring and early summer. Melia dubia (Malai Vembu in Tamil) could be a promising tree extremely suitable for farm forestry and agrobiological science for generating higher income within the semi-arid regions. Agroforestry is a property land management system that will increase the yield of th

:

Leaves have been used as a natural insecticide to keep with stored food, but must not be eaten as they are highly poisonous. Chinaberry fruit was used to prevent insect larvae from growing in the fruit. By placing the berries in drying apples (etc.) and keeping the fruit turned in the sun without damaging any of the chinaberry skin, the fruit will dry and not have insect larvae in the dried apples.

A diluted infusion of leaves and trees has been used in the past to induce uterus relaxation. In Kenya, the trees have been grown by farmers and used as fodder trees. The leaves can be fed to cattle to improve milk yields and improve farm incomes.

^{In Australia, particularly the suburbs of Melbourne, the tree is often used in nature strip plantings by local councils.}Benefits of Malaivembu (Chinaberry Leaf)

• Malaivembu for dengue: The plant is mainly used as dengue fever medication to improve the blood platelets count.
• Malaivembu is useful for women’s infertility:  In ayurvedic treatment, these herbal plant parts are used to treat fertility problems and used as a natural medication to conceive.
• Malaivembu powder for mosquito repellent: The powdered leaves are also used as a natural mosquito repellent. The smoke from burnt leaves of malaivembu can prove helpful to solve the problem of mosquitoes.
• Stomach worm medication: Those who are suffering from intestine worms can take advantage of the leaves of malaivembu. Chew and eat the fresh leaves everyday morning on empty stomach for a few week.

www.malaysianherbals.com-(128)Carrots-மஞ்சள் முள்ளங்கி

CARROTS-மஞ்சள் முள்ளங்கி

Carrots are an important source of vitamin A in human diets. Vitamin A deficiency can lead to blindness and especially for children to a greater risk of dying from ailments such as measles, diarrhoea or malaria. 

The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten. The domestic carrot has been selectively bred for its enlarged, more palatable, less woody-textured taproot.

Carrots are so rich in betacarotene that a single carrot supplies enough vitamin A for an entire day. Here are nutrition facts and health benefits of carrots.

Raw carrots are 88% water, 9% carbohydrates, 0.9% protein, 2.8% dietary fiber and 0.2% fat. Carrot dietary fiber comprises mostly cellulose, with smaller proportions of hemicellulose, lignin and starch. Free sugars in carrot include sucrose, glucose, and fructose.

Bright orange colour in carrot from β-carotene, and lesser amounts of α-carotene, γ-carotene, lutein, and zeaxanthin. The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin A, vitamin K, and vitamin B6.

1) Carrots Provide a Significant Source of Vitamin A

Pre-formed vitamin A, known scientifically as retinol, is found in animal foods such as oily fish, eggs, and liver.

However, many plant foods contain various carotenoids, such as beta-carotene, that can convert to retinol in the body. For this reason, they are often referred to as ‘provitamin A carotenoids’.

Due to their significant carotenoid content, carrots can provide an excellent source of vitamin A. One large (72-gram) carrot contains more than 12,000 IU of carotenoids,equivalent to 601 mg of vitamin A retinol activity equivalent .

With 601 mg of retinol activity equivalents, one large carrot offers 67% of the daily value for vitamin A.

Vitamin A is an essential vitamin that plays an important role in eyesight, immune function, and maintaining healthy organs.

Several human studies have clearly shown that carrot intake beneficially contributes to vitamin A status. One of these studies found that 91 gram serving of grated carrot per day was sufficient to maintain current retinol (vitamin A) levels .

Domesticated carrots (subspecies D. carota sativus) are now extensively grown throughout temperate zones. In the 20th century, knowledge of the value of carotene (provitamin A) increased appreciation of the carrot, a rich source of the nutrient.

Beta carotene is a red-orange pigment found in plants and fruits, especially carrots and colorful vegetables.

What is beta carotene?

The name beta carotene comes from the Greek “beta” and Latin “carota” (carrot). It is the yellow/orange pigment that gives vegetables and fruits their rich colors. H. Wachenroder crystallized beta carotene from carrot roots in 1831, and came up with the name “carotene”.

In this article, we explain all about beta carotene, what it does in the body, and what foods it is found in. We will also cover any associated risks.The human body converts beta carotene into vitamin A (retinol) – beta carotene is a precursor of vitamin A. We need vitamin A for healthy skin and mucus membranes, our immune system, and good eye health and vision.

Beta carotene in itself is not an essential nutrient, but vitamin A is. Beta carotene’s chemical formula – C40H56 – was discovered in 1907

Vitamin A can be sourced from the food we eat, through beta carotene, for example, or in supplement form. The advantage of dietary beta carotene is that the body only converts as much as it needs.

Excess vitamin A is toxic. Toxic vitamin A levels can occur if you consume too many supplements.

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www.malaysianherbals.com- (127)Asparagus-சதாவரி

www.malaysianherbalmedicine.com-சதாவரி

 Asparagus Rasemoses-                           Shathaveri 

Shatavari is also known as Asparagus racemosus. It’s a member of the asparagus family. It’s also an adaptogenic herb. Adaptogenic herbs are said to help your body cope with physical and emotional stress.

Shatavari is considered a general health tonic to improve vitality, making it a staple in Siddha and  ayurvedic medicine

.It has antioxidant properties

Antioxidants help prevent free-radical cell damage. They also battle oxidative stress, which causes disease. Shatavari is high in saponins. Saponins are compounds with antioxidant abilities.

According to a 2004 studyTrusted Source, a new antioxidant called racemofuran was identified within shatavari root. Two known antioxidants — asparagamine A and racemosol — were also found.

It has anti-inflammatory properties

Racemofuran, which is found in shatavari, also has significant anti-inflammatory capabilities. According to the book Medicinal Cookery: How You Can Benefit from Nature’s Pharmacy, racemofuran acts similarly in the body as prescription anti-inflammatory drugs known as COX-2 inhibitors. These types of drugs are thought to reduce inflammation without serious digestive.

It may help boost your immune system

Shatavari is used in  Siddha and ayurveda as an immunity booster. According to a 2004 study, animals treated with shatavari root extract had increased antibodies to a strain of whooping cough when compared to untreated animals. The treated animals recovered faster and had improved health overall. This suggested an improved immune response.

It may help relieve cough

According to a 2000 study on mice, shatavari root juice is a natural cough remedy in West Bengal, India. Researchers evaluated its cough-relieving abilities in coughing mice. They found shatavari root extract stopped cough as well as the prescription cough medicine codeine phosphate. More studies are needed to determine how shatavari works to relive coughs.

It may help treat diarrhea

Shatavari is used as a folk remedy for diarrhea. Diarrhea may cause serious problems, such as dehydration and electrolyte imbalance.

According to a 2005 studyTrusted Source, shatavari helped stop castor oil–induced diarrhea in rats. More study is needed to see if shatavari has comparable results in humans.

It may act as a diuretic

Diuretics help your body get rid of excess fluid. They’re often prescribed for people who have congestive heart failure to remove excess fluid from around the heart. Prescription diuretics may cause serious side effects.

According to a 2010 study on rats, shatavari is used as a diuretic in Siddha and  ayurveda. The study found that 3,200 milligrams of shatavari had diuretic activity without causing acute side effects. More study is needed on humans before shatavari can be safely recommended as a diuretic.

It may help treat ulcers

Ulcers are sores in your stomach, small intestine, or esophagus. They may be very painful. They can cause serious complications, such as bleeding or perforation.

According to a 2005 studyTrusted Source on rats, shatavari was effective at treating medication-induced gastric ulcers.

 It may help treat kidney stones

Kidney stones are hard deposits that form in your kidneys. As they pass through your urinary tract, they may cause excruciating pain.

Most kidney stones are made of oxalates. Oxalates are compounds found in some foods, such as spinach, beets, and french fries.

In a 2005 studyTrusted Source, shatavari root extract helped prevent the formation of oxalate stones in rats. It also increased magnesium concentration in the urine. Proper levels of magnesium in the body are thought to help prevent the development of crystals in the urine that form kidney stones.

It may help maintain blood sugar

Type 2 diabetes is on the rise, as is the need for safer, more effective treatments. According to a 2007 study, shatavari may help maintain blood sugar levels. It’s thought compounds within the herb stimulate insulin production, although it’s unclear exactly how.

More study is needed, but researchers suggest understanding how shatavari impacts blood sugar may hold the key to the development of new diabetes treatments.

 It may be anti-aging

Shatavari may be one of nature’s best kept anti-aging secrets. According to a 2015 study, the saponins in shatavari root helped reduce the free-radical skin damage that leads to wrinkles. Shatavari also helped prevent collagen breakdown. Collagen helps maintain your skin’s elasticity.

More study is needed before topical shatavari products hit the market. But some researchers believe they may be the future of safe, anti-aging skin care.

 It may help treat depression

According to the Anxiety and Depression Association of America, major depressive disorder affects over 16.1 million American adults yearly. Yet many people can’t take prescription depression medications due to negative side effects.

Shatavari is used in ayurveda to treat depression. A 2009 study on rodents found the antioxidants in shatavari have strong antidepressant abilities. They also impacted neurotransmitters in the brain. Neurotransmitters communicate information throughout our brain. Some are associated with depression.

How to use

Shatavari isn’t well studied in humans. No standardized dose has been established.

According to an article published in the Journal of the American Herbalists Guild, these doses may prevent kidney stones:

• 4-5 milliliters of shatavari root tincture, three times daily
• a tea made from 1 teaspoon powdered shatavari root and 8 ounces water, twice daily. 
• Many leyhiams are prepared and used for ladies problems . It strengthens womb.
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www.malaysianherbals.com-(126)Paprica-மிளகாய் தூள்

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Paprica- Chilly Powder-மிளகாய்  தூள்
  

Paprika (American English more commonly /pəˈpriːkə/  British English more commonly  is a spice made from dried and ground red peppers. It is traditionally made from Capsicum annuum varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder and have thinner flesh. In many languages, but not English, the word paprika also refers to the plant and the fruit from which the spice is made, as well as to peppers in the Grossum group (e.g. bell peppers).

The peppers used in making paprika originate from North America, in particular Central Mexico, where they have been cultivated for centuries. The peppers were subsequently introduced to the Old World, when peppers were brought to Spain in the 16th century. The seasoning is used to add color and flavor to many types of dishes in diverse cuisines.

The trade in paprika expanded from the Iberian Peninsula to Africa and Asia, and ultimately reached Central Europe through the Balkans, which was then under Ottoman rule. This helps explain the Hungarian origin of the English term. In Spanish, paprika has been known as pimentón since the 16th century, when it became a typical ingredient in the cuisine of western Extremadura. Despite its presence in Central Europe since the beginning of Ottoman conquests, it did not become popular in Hungary until the late 19th century.

Paprika can range from mild to hot – the flavor also varies from country to country – but almost all plants grown produce the sweet variety.

 Sweet paprika is mostly composed of the pericarp, with more than half of the seeds removed, whereas hot paprika contains some seeds, stalks, ovules, and calyces. The red, orange or yellow color of paprika is due to its content of carotenoids.

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www.malaysianherbals.com-(125)Origano-கற்பூரவள்ளி போன்ற ஓர் ச்செடி

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கற்பூரவள்ளி போன்ற ஓர் ச்செடி

ORIGANO 

                                     

 Oregano is a familiar herb that many people know from dishes such as pizza and pasta sauce. One of the most widely-used herbs worldwide, it is found in Mediterranean and Mexican cuisine and is even one of the components of chili powder. The dried form is very common, but fresh oregano is also employed in some dishes. You can find it year-round in both forms.

What Is Oregano?

Oregano is an herb composed of the fresh or dried leaves of the oregano plant. The plant has tiny leaves that lend a pungent aroma and strong flavor to a variety of savory foods. When in bloom, the plant sports pink or purple flowers, which are also edible. As an herb, it is gluten-free and suitable for vegan and paleo diets.

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Varieties of Oregano

Common oregano is botanically known as Origanum vulgare, Greek for "joy of the mountains." It can be found growing wild on mountain sides of Greece and other Mediterranean countries where it is a herb of choice. It was relatively unused in America until returning World War II soldiers heightened the popularity of pizza. In fact, sales of oregano increased by 5,200 percent between 1948 and 1956 due to pizza mania.1

Mexican oregano (Lippia graveolens) is considered to be the strongest-flavored variety. It is actually from a different botanical family and is also known as Mexican marjoram or Mexican wild sage. If your recipe calls for Mexican oregano specifically, try not to substitute another variety. If you are making your own chili powder, use Mexican oregano for its strong, peppery flavor.

Spanish (Origanum vivens) and Greek (Origanum heraclites) oregano have decreased depth of flavor.

Oregano is a fragrant herb that’s best known as an ingredient in Italian food.

Oregano essential oil is made by air-drying the leaves and shoots of the plant. Once they’re dried, the oil is extracted and concentrated by steam distillation.

Oregano contains compounds called phenols, terpenes, and terpenoids. They have powerful antioxidant properties and are responsible for its fragrance.

Fresh oregano is a great antibacterial agent. It has phytonutrients (thymol and carvacrol), which fight infections such as staph. It's loaded with antioxidants that help prevent cell damage, and it's an excellent source of fiber, vitamin K, manganese, iron, vitamin E, tryptophan and calcium.

Compounds in oregano have been found to kill the fungus candida albicans. The relationship between oregano and candida has been known in the world of traditional healing for centuries and is beginning to be acknowledged in modern medical studies. To obtain the candida treatment benefits, fresh or dried oregano can be made into a tea or added to food, or one can use oregano oil. Oregano oil, however, is strong and is best used under the direction of a physician or trained herbalist.

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