Th Best Antioxidant: Pomegranate

Antioxidants provide our bodies with numerous health benefits, and it’s only logical to include fruits and foods that contain antioxidants in our daily diet.

 

Pomegranates have just that… a high level of antioxidants. Aside from its rich flavor and the number of ways to eat and drink it, studies have shown that pomegranate contains more antioxidants than green tea, cranberries and even red wine!

 

By including pomegranate in your daily diet you can improve your blood flow and, in so doing… help prevent heart diseases such as heart attacks, stroke or clogged arteries.

 

Pomegranate also promotes healthy blood pressure levels and low cholesterol. Pomegranate juice can be helpful for men as well… as studies have concluded that it may help prevent prostate cancer and growth.

 

The pomegranate fruit contains many antioxidants for our bodies and eating it daily is beneficial for your health. However remember to always mix plenty of different fruits in your diet. While pomegranate is great, you should always include other fruits and juices as well.

The pomegranate (Punica granatum) is a fruit-bearing deciduous shrub or small tree growing to between five and eight metres tall. The pomegranate is native to Southwest Asia and has been cultivated and naturalized over the whole Mediterranean region and the Caucasus since ancient times. It is widely cultivated throughout Afghanistan, Algeria, Armenia, Azerbaijan, Iran, Iraq, India, Pakistan, Syria, Turkey, the drier parts of southeast Asia, Peninsular Malaysia, the East Indies, and tropical Africa. Introduced into Latin America and California by Spanish settlers in 1769, pomegranate is now cultivated in parts of California and Arizona for juice production.

In the Northern Hemisphere, the fruit is typically in season from September to February.^[3] In the Southern Hemisphere, it is in season from March to May.

 

Pomegranate flowers and leaves

The leaves are opposite or sub-opposite, glossy, narrow oblong, entire, 3–7 cm long and 2 cm broad. The flowers are bright red, 3 cm in diameter, with four to five petals (often more on cultivated plants). Some fruitless varieties are grown for the flowers alone. The edible fruit is between a lemon and a grapefruit in size, 5–12 cm in diameter with a rounded hexagonal shape, and has thick reddish skin and around 600 seeds. The seeds and surrounding pulp, ranging in color from white to deep red, called arils, are edible as the fruit of the pomegranate is a berry. There are some cultivars which have been introduced that have a range of pulp colors such as purple.

Punica granatum nana is a dwarf variety of P. granatum popularly used as Bonsai trees and as a patio plant. The only other species in the genus Punica is the Socotran pomegranate (Punica protopunica), which is endemic to the island of Socotra. It differs in having pink (not red) flowers and smaller, less sweet fruit. Pomegranates are drought tolerant, and can be grown in dry areas with either a Mediterranean winter rainfall climate or in summer rainfall climates. In wetter areas, they are prone to root decay from fungal diseases. They are tolerant of moderate frost, down to about −10°C (14°F).

Pomegranate aril juice provides about 16% of an adult's daily vitamin C requirement per 100 ml serving, and is a good source of vitamin B₅ (pantothenic acid), potassium and antioxidantpolyphenols.^]

The most abundant polyphenols in pomegranate juice are the hydrolyzable tannins calledpunicalagins which have free-radical scavenging properties in laboratory experiments. Punicalagins are absorbed into the human body and may have dietary value as antioxidants, but conclusive proof of efficacy in humans has not yet been shown.

Other phytochemicals include beta-carotene,^] and polyphenols catechins, gallocatechins, and anthocyanins such as prodelphinidins, delphinidin, cyanidin, and pelargonidin. TheORAC (antioxidant capacity) of pomegranate juice is considered moderate when compared to other herbs and spices. The ORAC of pomegranate juice is measured at 2,860 units per 100 grams.

Many food and dietary supplement makers have found advantages of using pomegranate phenolic extracts as ingredients in their products instead of the juice. One of these extracts is ellagic acid which may become bioavailable only after parent molecule punicalagins are metabolized. However, ingested ellagic acid from pomegranate juice does not accumulate in the blood in significant quantities and is rapidly excreted.  Accordingly, ellagic acid from pomegranate juice does not appear to be biologically important in vivo.

In preliminary laboratory research and human pilot studies, juice of the pomegranate was effective in reducing heart disease risk factors, including LDL oxidation, macrophage oxidative status, and foam cell formation, all of which are steps in atherosclerosis andcardiovascular disease.

Pomegranate juice has also been shown to reduce systolic blood pressure by inhibiting serum angiotensin-converting enzyme, may inhibit viral infections, and may have antibacterial effects against dental plaque.

Containing polyphenols which inhibit estrogen synthesis, pomegranate seed oil was effective against proliferation of breast cancer cells in vitro.

Metabolites of pomegranate juice ellagitannins localize specifically in the prostate gland, colon, and intestinal tissues of mice. leading to clinical studies of pomegranate juice or fruit extracts for efficacy against several diseases.

In 2008, 17 clinical trials were underway to examine the effects of pomegranate juice consumption on diseases shown below.

§  prostate cancer

§  prostatic hyperplasia

§  diabetes

§  lymphoma

§  rhinovirus infection (completed, July 2008)

§  common cold (completed, June, 2007)

§  oxidative stress in hemodialysis

§  atherosclerosis

§  coronary artery disease (completed, September, 2005)

Pippali- Pipper Longum

It is one of the herbs mentioned in all ancient scriptures of Ayurveda. In Sanskrit, it possesses various synonyms, describing its properties and specialities, like usana –pungent, capala – quickly acting, krsna – black, magadhi – from Magadha region, upakulya – growing near water resources, kola improving the test sensation etc. The great sage Caraka has categorized it as dipaniya – an appetizer, kanthya – beneficial for the throat, uptighna – anti-saturative, asthapanao-paga – an adjunct to decoction enema, sirovirecaniya – a cleansing nasal therapy, purisa sangrahaniya – give form to the faeces, purisa virajaniya – give color to the stool, sita prasamana – relieve cold sensation on the skin, sulaghna – anti colic, rasayana – a rejuvenator, kasahara-anti-tussive, vamaka- emetic, hikka nigrahana – mitigates hiccup. The root of pippali, pippal mula is cited as dipaniya – an appetizer and sulaghna – anti colic. Pippali is on of the ingredients of trikatu – three pungents viz. sunthi, marica and pippali, which is the most commonly, used combination for the remedy of kapha dosha. Trikatu is anti-cold, anti tussive an well as anti-asthmatic in its properties. Pippali is a specially recommended rasayana for respiratory system (Pranavaha srotasa) and is the best rasayana rejuvenative to kapha dosha.

The plant grows all over India, in evergreen forests and is cultivated in Assam, Tamil Nadu and Andhra Pradesh. A small shrub with a large woody root and numerous creeping, jointed stems, thickened at the nodes. The leaves are alternate, spreading, without stipules and blade varying greatly in size. The lowest leaves are 5-7 cm long, whereas, the uppermost 2-3 cm long. The flowers are in solitary spikes. The fruits, berries, in fleshy spikes 2.5-3.5 cm long and 5 mm thick, oblong, blunt and blackish green in color. The mature spikes collected and dried, form the commercial form of pippali and the root radix is known as pippalimula.

The botanical name of pippali is piper longum and it belongs to family piperaceae. The fruits contain 1% volatile oil, resin, a waxy alkaloid, a terpenoid substance and alkaloids piperine and piperlongumine. The roots contain piperine, piperlongumine or piplartine. The seeds contain sylvatin, sesamin and diaeudesmin. Two new alkaloids piperlongumine (piplartine) and piperlonguminine – from roots and stem bark, isolated. Piperlingumine, piperlonguminine, piperine and sesamin isolated from roots. Two new piperidine alkaloids – pipermonaline and piperundecalidine-isolated from fruit and their structure determined. Isolation and structure determination of three new pyrrolidides-brachyamide A, brachyamide B and brachystine .

Pippali, when fresh and wet, is sweet in taste, sweet in the post digestive effect and has cold potency and heavy attribute. On drying, it is pungent in the taste, pungent in the post digestive effect and semi-hot in potency. It possesses light, sharp and fresh pippali, alleviates pitta but aggravates vata and kapha doshas. On the contrary, the dry pippali, which is commonly used, alleviates vata but aggravates pitta dosha. It is an appetizer, digestant, rejuvenative, febrifuge and a brain tonic and alleviates all the three dosas .

The fruit, commonly known as pippali itself and its root, called as pippali mula are used for medicinal purpose. Pippali is seldom used externally, in case of painful and swollen conditions, wherein its paste is applied. Though it has mild antiseptic property, it is an irritant to the skin and manifistates allergic reactions. Internally, pippali is invaluable in vast range of diseases. Pippali is the best drug recommended in the disorders of the spleen. It is a powerful stimulant for the digestive and respiratory systems. It is strongly heating and removes cold, congestion and ama – the undigested toxic elements and revives the weakened organic functions. It is also a rejuvenative to lungs and kapha dosha. Trikatu is the most popular formulation used to mitigate the diseases due to kapha dosha, to digest ama and also it increases the bioavailability of the drug, when it is used as a complementary medicine.
Pippali effectively reconciles the digestive functions and is used with benefit in anorexia, indigestion, flatulence, abdominal pain, hyperacidity, piles etc. It works well with honey to combat hyperacidity. The decoction or its medicated milk can be used for the same. Pippali is beneficial, when given with amalaki in the treatment of anemia. For treating any type of fever, the medicated ghee of pippali is very useful. In chronic fever and tuberculosis, the preparation Vardhamana pippali is more effective. In fact, Vardhamana pippali is a regimen, praised in ancient scriptures in which the doses of pippali are increased gradually. On the first day, an infusion of 3 pippalis, boiled for a few minutes in a mixture of milk and water is taken (4:1). Then for 10 successive days the dose is increased by 1 pippali everyday. After 10 days, the dose is gradually decreased by 1 pippali daily. During this regimen only milk is consumed as a diet. This method is useful in treating chronic respiratory ailments, anemia, recurrent fevers, piles and digestive problems. It strengthens the immune system of the body.

Pippali is beneficial as a brain tonic and in the diseases of vata. The decoction is effectively used in sciatica and hemiplegia. Being the best rejuvenative, pippali sidda ghrta is useful in tuberculosis, cough and with the ghee and honey, it reduces the frequency of paroxysms in bronchial asthma. It also helps controlling hiccup, when given with honey. It boosts the reproductive system too, hence, is used as an aphrodisiac. It also works well in amenorrhea. Causasti pippali is one of the unique preparations, which is prepared by fortifying the pippali powder by triburating it with the decoction of pippali itself, for the duration of 8 days (64 prahara). It makes pippali very potent and fortified, so used in very small doses. Pippali mula, the root of pippali is used in the respiratory ailments, flatulence and to induce sleep and relieve abdominal colicky pain.

Kantakari - Solanum Xanthocarpum

Kantakari is a prickly, branches perennial herb with yellow, shining prickles of about 1.5 cm in size. It has very prickly, sparsely hairy, egg shaped leaves; purple flowers, round fruits, yellow in color with green veins and numerous smooth seeds. The branches are densely covered with minute star shaped hairs. Kantakari is also known as Indian solanum. The fruit of the plant constitutes the drug. The drug is bitter in taste and a mild purgative. Experiments have shown that the fruits and shoots of the plant possess antibacterial properties.The fruit of the plant yield carpersteral, glucoside-alkaloids and solanocarpine. It also yields glucoside-alkaloids, solamine-S. On hydrolysis it yield alkaloid solanidine-S.

Botanical Name: Solanum xanthocarpum

Indian Name: Kateli

Kantakari is beneficial in clearing catarrh and phlegm from the bronchial tubes. It is therefore used in the treatment of respiratory diseases like asthma, bronchitis and cough.

- Kantakari is a valuable remedy in the treatment of dropsy, a disease marked by an excessive collection of fluids in the tissues and cavities or natural hollows of the body. The drug helps increase the secretion and discharge of urine.

- It is also effective in throat disorders like sore throat and tonsillitis. An extract of the plant should be used as a gargle in such cases. This is prepared by continuously boiling the plant in about 2 liters of water after washing it thoroughly, till it reduces to half its volume and it should be filtered.

- It is useful in the treatment of constipation and flatulence. It strengthens the stomach and promotes its action. It corrects disordered processes of nutrition by which the organization ingests, digests, absorbs, utilizes and excretes food substances and restores normal function of the system. The drug also possesses anthelminitic (worm destroying) property and is useful in eliminating intestinal worms.

- The extract of kantakari, prepared as for throat disorders, is also very beneficial in gum diseases. For better results, black mustard should be boiled along with the plant.- The drug is also effective in treating several other diseases like heart disease, chest pain, certain types of fever, gonorrhea, dysuria, enlargement of the liver, muscular pains and spleen and stone in the urinary bladder. The fruit of the plant is also considered useful in treating sore throat, bronchitis, muscular pains and fevers.

- Kantakari root has been traditionally used in snake and scorpion bites. A paste of the root can be prepared by grinding it on a stone with lemon juice and applying to the affected part. The patient should be taken to the doctor immediately.

BHRINGRAJ
(Botanical Name - Eclipta alba)

Family: Compositae

Origin of Herbs:This tropical annual is a creeping and moisure-loving herb; it has a short, flat or round, brown stem and small white flowers on a long stalk. It grows 3" tall; the leaves are opposite and lance-shaped.Eclipta grows abundantly in the tropics and is used with success in Ayurvedic medicine.

Habitat/Occurrence: In paddy growing areas of India, it occurs as common weed. In many parts of India it is grown commercially as a medicinal crop.

Stem: Stems and branches are hairy.

Leaves: Opposite, sessile, oblong- lanceolate; also strigose and hairy.

Flowers: In heads, involucral bracts, axillary, ray flowers ligulate; disk ones tubular.

Flowering Time: October to December in Indian conditions.Fruit: Achene.

Useful Parts: Whole plant.

Healing power and curative properties : Eclipta alba is mainly used in hair oils, but it has been considered a good drug in hepatotoxicity. In hair oils, it may be used alongwith Centela asiatica (Brahmi) and Phyllanthus emblica (Amla). It may be used to prevent habitual abortion and miscarriage and also in cases of post-delivery uterine pain. A decoction of leaves is used in uterine haemorrhage. The juice of the plant with honey is given to infants with castor oil for expulsion of worms. For the relief in piles, fumigation with Eclipta alba is considered beneficial.

The paste prepared by mincing fresh plants has got an anti-inflammatory effect and may be applied to insect bites, stings, swellings and other skin diseases. But in Ayurveda, it is mainly used in hair oil.Hair Problem:For healthy black and long hair the plant is commonly used in hair oils all over India

Loss of appetite:Fresh juice of leaves is used for increasing appetite, improving digestion and mild bowel regulator.

Liver disorders:It is commonly used in viral hepatitis to promote bile flow and protect the parenchyma.

enhancer:It is commonly used to enhance memory and learning.

Other uses: The plant has a reputation as an anti aging agent in Ayurveda. It is also used as a general tonic for debility. Externally it is used for inflammation, minor cuts and burns and the fresh leaf juice is considered very effective in stopping bleeding. Leaf juice mixed with honey is also used for children with upper respiratory infection. It is used in eye and ear infections.

Drum Stick

Drumstick is a common and popular vegetable in our country. All parts of the drum - stick tree are useful. A plant that is favourably grown in the tropics, it is said to be indigenous to North - west India. It is grown in Asia, Arabia, Madacaskar, etc.
The botanical name of drumstick is - Moringa oliefera,
Syn - Moringa pterygosperma
Vernacular names - Sanskrit - Shobanjana, Hindi - Soanjana, Tamil - Murungai
General properties:- Drumstick - Stimulant, Antispas modic, Expoctorant, Diuretic, Tonic.
Drumstick flower - Aphrodisiac, Stimulant, Emmenagogue
Root - Stimulant in paralytic afflictions, Acrid, abortifacient,
Bark - Aborifacient.
Leaves - Diuretic, tonic.
Box
Ayurveda says the leaves of the moringa tree can prevent 300 diseases! And modern science confirms the basic idea.
Gram for Gram, Moringa leaves contain:
· 7 times the vitamin C in oranges and 4 times the calcium in milk.
· 4 times the vitamin A in carrots and 2 times the protein in milk.
· 3 times the potassium in bananas
Use of Moringa leaves as food was in vogue even before the vedic age. The foliage is eaten as greens, in salads in vegetable curries, as pickles and for seasoning.
100 gms of leaves contain 63% Moisture, 6.7 g protein, 1.7 g fat, 14.3 g total car- bohydrate, 0.9 g fibre, 2.3 g ash, 440 mg Ca, 70 mg P, 7 mg Fe, 110 mg Cu, 11,300 IU vit. A, 120 mg vit. B, 0.8 mg nicotinic acid, 220 mg ascorbic acid, and 7.4 mg tocopherol per 100 g. Estrogenic substances, including the antitumor compound, b - sitosterol, and a pectinesterase are also reported. Leaf amino acids include 6.0 g arginine/16 g N, 2.1 histidine, 4.3 Iysine, 1.9 tryptophane, 6.4 phenylalanine, 2.0 methionine, 4.9 threonine, 9.3 lucine, 6.3 isoleucine, and 7.1 valine.
Medicinal Uses:
Leaves
1. The leaves can be cooked like any other greens and taken. The leaves seasoned with Tuar dhal, Ginger, Garlic, Pepper, Jeera and Ghee, could be added to plain cooked rice and taken. The brain is stimulated and the nerves get toned up. Eyesight improves, Head ache, vertigo are prevented. Moringa greens are real tonic. Its vitamin A content benefits children and provides them with better vision.
2. The juice of the raw leaves, mixed with honey, taken early in the morning, gets rid of intestinal worms. Stomach ache abates.
3. The leaves cooked with ‘Til’ (sesame) are beneficial to diabetic patients.
4. Leaves ground to a paste can be applied as poultice on swellings. Fried leaves can also be used.
5. Leaves promote blood production, increase secretion of breast milk in lactating mothers.
6. Persons suffering from high blood pressure can take 15 ml of the juice of leaves with crushed pepper (10 number) and honey, daily twice.
7. The leaves reduce body heat. Improve stamina and strangth.
Drum stick
1. Drum stick, cut in to thumb length pieces, make a very tasty ‘Sambhar’. More than that it improves libido. It cures nervous debility.
2. It has diuretic propertics and helps passing urine easily.
3. Tender drum sticks, cooked and taken with skin, promotes potency, corrects loss of sperm. It cures respiratory problems. It expels intestinal worms.
Flowersru
Dry the flowers and powder. Mix 1 tsp of this powder with a glass of cow’s milk and add palmyrah sugar candy. Take this daily. It improves sperm count.
Drumstick soup
(For one person)
Ingredients
Drumstick leaves - 100 to 125 gm
Water - 250 gm
Carrot, tomato, onion, , Garlic, Drumstick, Ginger, Beans, Coriander leaves, Curry leaves All
Put together - 75 gms
Pepper, cummin seeds powdered) - a little
Optional : Flour - 20 gm
Method:
Boil the Durmstick leaves in water. Just before the water reaches the boiling point, add the cut and mashed vegtable. Immediately, on boiling, add powdered pepper and cummin seed. Strain and serve. If more thickness is required, add flour or oats or flour from sprouted grains.
Benefits of this soup
Take this soup twice a day for atleast 48 days. It helps reducing diabetic problems and need for insulin. The soup improves stamina and vitality. Good for curing nervous debility and also eye diseases. Several menstrual problems of women can be cured.
Seeds, Resin and bark
Seeds have anti - toxic properties. These are used to purify drinking water. Seeds are powdered and put in a pot of drinking water. The seeds screen the water and let the pure water gather at the top.
An oil extracted from the seeds and used for Rheumatic problems. The oil is used in soap manufacture and oil paints. Extract from the bark of the drumstick tree is used in the preparation of ‘Thailams’.
The drumstik gum / resin is added in Lehiyams prepared for improving potency, virility and libido.
Include drumstik at least once in a week in your diet. Sage Agasthiya says that regular use of drumstick makes a person gain the strength of 10 elephants!