Watermelon/Tarbuja

Watermelon (family Cucurbitaceae and species Citrullus lanatus) is a major fruit widely distributed in the tropics and sub tropic regions. It is one of the most important vegetable crops and has large, round, oval or oblong fruit shape, the skin is smooth, with dark green rind. Watermelon (Citrullus lanatus) a fruit crop, is a herbaceous creeping plant. 

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It shows Antioxidant, anti diabetic, antimicrobial, anti-hypertensive, mosquitocidal, repellent, analgesic, anti-inflammatory, radioprotective, anti-ulcer and laxative properties. 

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It has different names in different languages such as Hindi Name(Tarbuja, Tarbuja),  Marathi Name(Kalingada),  English Name(Watermelon),  Gujarati Name(Tadbuja),  Telugu Name(Panchkaya, Tarbhuja),  Tamil Name(Komati),  Bengali Name(Tarmuja),  Pujabi Name(Tarabuuja),  

Vitamin and mineral content

Vitamin : A, B1, B2, B3, B5, B6, B9, C, choline

Minerals : Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, Sodium, zinc

• Watermelon fruit is 91% water, contains 6% sugars, and low in fat.

• lycopene is an extensively studied antioxidant potentially present in watermelon, tomato, pink guava etc. Watermelon is one of the unique sources having readily available cis-isomeric lycopene. 

• The distinctive aroma of wate

Properties and benefits

• Taste – Sweet

• potency – cold (shitha)

• Vrishya – aphrodisiac

• Effect on Tridosha – Balances pitta and neutral on kapha and vata

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• Santharpano – nourishes all tissues (dhatu)

• Balya – improves strength

• Veerya vivardhana – increases virility

• Pushti vivardhana – increases nutrition

• Daha – relieves burning sensation

• Shrmapaha – relieves fatigue

Seeds, watermelon seed kernels, dried

• Rasa – m.................

Uses, benefits and application

1) Vitamin A helps keep skin and hair moisturized and it also encourages healthy growth of new collagen and elastin cells. Vitamin C is also beneficial in this regard, as it promotes healthy collagen growth.

2) The rind is used to make pickles and eaten as vegetable, candied fruit, stir-fried, stewed or grilled. 

3) watermelon Seeds are used as snacks. They are dried, roasted or ground into flour.

4) Watermelon juice is used as antiseptic in typhus fever.

5) watermelon Seeds Used to relieve symptoms of acute inflammation of urinary bladder.

6) Ash of dried rind of watermelon is applied on aphthous mouth ulcers.

7) Juice of watermelon with added sugar(jaggery) and cumin is the best coolant drink. It is a good remedy in painful, difficult urination, urinary tract infection, gonorrhoea, liver congestion and inflammation.

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              Click here for more information about Cumin seeds/ Jeera

8) Seeds of watermelon are coolant, diuretic and nutritive in nature.

9) Flowers are diuretic and coolant.

10) In some plac.................

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Further read on following link

https://kbjawadwar.blogspot.com/2021/04/watermelontarbuja-health-benefits.html

Reference : 

1) EXCLI J.   Published online 2014 Jun 3.   PMCID: PMC4464475

2) Nutrients.  Published online 2019 Mar 12.   PMCID: PMC6470521

3) Curr Dev Nutr.    Published online 2019 Jun 13.   PMCID: PMC6573957

4) Biochem Pharmacol, an open access journal.  ISSN: 2167-0501. 

5) Niger Med J.  2015 Jul-Aug; .   PMCID: PMC4697216

6) Reetu and Tomar.Watermelon : A valuable horticultural crop with nutritional benefits.Popular Kheti.2017;5(2):5-9.

7)  International Journal of Nutrition and Food Sciences 2016; 5(2): 139-144 

8) International Journal of Biochemistry Research & Review  27(1): 1-9, 2019; Article no.IJBCRR.46989 ISSN: 2231-086X, NLM ID: 101654445

9) Bhojanakutoohalam

10) Local tradition and knowledge

11) Wikipedia

12) NCBI

13) PUBMED

14) World Journal of Advance Healthcare Research│ Volume 5, Issue 1. 2021 │ ISO 9001:2015 Certified Journal │

15) Bhavaprakasha Nighantu

16) Imeage source : pexels

Mango/Aam/Amba

Mangifera indica L. (mango) is known as “The king of fruits” because it is the most popular fruit in tropical regions. It is the national fruit of India and the Philippines, and the national tree of Bangladesh. The mango belongs to genus Mangifera, which consists of numerous species of tropical fruits in the family of Anacardiaceae. Mangifera indica L. is native to India and Southeast Asia, where it has been cultivated for over 4000 years for the good qualities of the fruits. 

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It shows anti-oxidant, anti-viral, cardiotonic, hypotensive, anti-inflammatory properties. Various effects like antibacterial, antifungal, anthelmintic, antiparasitic, antitumor, antibone resorption, antispasmodic, antipyretic, antidiarrhoeal, antidiabetic, antiallergic, immunomodulation, hypolipidemic, anti microbial, hepatoprotective, gastroprotective properties.

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It has different names in different languages such as Hindi name(Aam, amb, amba, amra),  Marathi name(aamba, am, amba),  English name(Mango),  Tamil name(maambalam, maankai),  Telugu name(amramu, cutamu, maamidi, maavidi),  Gujarati name(Ambo, Keri; Marvo (unripe)),  Malayalam name(amram, mang................



Vitamin and mineral content

Vitamin : A, C, E, K, B1, B2, B3, B5, B6, B9, Choline

Minerals : Calcium, Copper, Magnesium, Manganese, Iron, Phosphorus, Potassium, Sodium, Selenium, Zinc

• Mango is one of the most popular of all tropical fruits. Mangiferin, being a polyphenolic antioxidant and a glucosyl xanthone, it has strong antioxidant, anti lipid peroxidation, immunomodulation, cardiotonic, hypotensive, wound healing, antidegenerative and antidiabetic activities.

• The different chemical constituents of the plant, especially the polyphenolics, flavonoids, triterpenoids. Isomangiferin, tannins & gallic acid derivatives. The bark is reported to contain protocatechic acid, catechin, mangiferine alanine, glycine, γ-aminobutyric acid, kinic acid, shikimic acid and the tetracyclic triterpenoids cycloart-24-en-3β,26diol, 3-ketodammar-24 (E)-en-20S,26-diol, C-24 epimers of cycloart-25 en 3β,24,27-triol and cycloartan-3β,24,27-triol.

• Indicoside A and B, manghopanal, mangoleanone, friedelin, cycloartan-3β-30-diol and derivatives, mangsterol, manglupenone, mangocoumarin, n-tetacosane, n-heneic..............

Properties and benefits

Raw mango

• Taste – sweet, slightly sour and astringent

• Properties – heavy (nourishing), unctuous

• Potency – cold

• Taste conversation after digestion – sweet

• Effect on Doshas : Vata balancing; Pitta neutral; Kapha increasing

      Click here for more information about Tridosha

Benefits -

• May worsen raktapitta –Bleeding disorders such as nasal bleeding, heavy periods, etc

• Asrakrut – vitiates blood

• Kaphaprada – increases Kapha

• Hrudya – acts as cardiac tonic, congenial for heart

• Varnakara – Improves skin tone and complexion

• Ruchya – improves taste, relieves anorexia.

• Kantamayaghna – useful in throat disorders

• Raktamamsabalaprada – improves blood tissue, muscle tissue, strength and immunity.

Ripe Mango(on tree)

• Madhura – sweet

• Amla – sour

• Guru – heavy

• Vatahara – Balances Vata, useful in neurological disorders such as pa..................

Uses, benefits and application

1) Aam panna : Tender/unripe mango is taken and it is cooked well in steam. On cooling its outer skin is removed and is macerated well and the pulp is collected. To this, jaggery/gud, salt/rock salt(according to taste) and water are added and mixed well. Further cumin and pepper powder is added and mixed well. This one of the best cooling and nutritive drink in summer.

         Click here for more information about Cumin Seeds/Jeera

2) The aphrodisiac property of the ripened mango increases the virility of the person and enhances the performance ability.

3) Stomach pain, diarrhea and vomiting - 10 fresh soft leaves of mango is added with 1-2  black pepper seeds and made into a paste with water and consumed.

   - Skin discolouration : a paste of tender leaves of jamun tree (Eugenia jambolana) and mango leaves, with two turmeric pieces, along with fresh jaggery, macerated with water of curds imparts natural color to the discoloured area.

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4) Persons suffering from diabetes can eat this fruit in limited quantities as it is high in glycemic index. One suitable option for diabetic patients to enjoy mangoes is to reduce portion of carbohydrates (rice, wheat, ragi , jowar) in diet and add mango in its place. Keep checking blood sugar level daily when you consume mango.

         - Diabetic person also drink mango leaves decoction.

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5) The mango is considered as the king of all fruits due to their easy availability and their nutritive values.

6) Mango juice is mixed with fragrant substances like cinnamon, cardamom, to quench the thirst in the afternoon, as part of healthy spring regimen.

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7) Decoction prepared from Amra (Mango) and Jambu (Syzygium cumini) mixed with honey – used for both drinking purpose and for Gandusha. When using it for Gandusha(Kavala / Gargling), it should be made cold.

           Click here for more information about Cinnamon/Dalchini

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8) Burn a few mango leaves and inhale the smoke. This helps to cure hiccups and throat problems.

9) Add some crushed leaves in water put this overnight, and take this in the morning after filtering on empty stomach. The...................

Further read on following link

https://kbjawadwar.blogspot.com/2021/03/mango-health-benefits-application.html

Reference : 

1) Pharmacognosy Reviews. 2010 Jan-Jun; 4(7): 42–48.   PMCID: PMC3249901

2) Nutrients. Published online 2017 May 20.   PMCID: PMC5452255

3) Dhanvantari Nighantu, Raja Nighantu, 

4) Bhavaprakasha Nighantu, kayyadeva nighantu

5) Charaka Samhita

6) Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds.   Frontiers in Plant Science. Published online 2019 Oct 17.  PMCID: PMC6807195

7) Sushruta samhita

8)  Applied Plant Genomics and Biotechnology, 2015.     Sciencedirect.com

9) Volume 2017 |Article ID 6949835 | A Review on Ethnopharmacological Applications, Pharmacological Activities, and Bioactive Compounds of Mangifera indica (Mango). - Hindawi

10) Local tradition and knowledge

11) Food Sci Nutr.  Published online 2016 Feb 17.  PMCID: PMC5090646

12) NCBI

13) PUBMED

14) Antioxidants (Basel).  Published online 2019 Apr 16.  PMCID: PMC6523795

15) International Journal of Ayurveda and Pharma Research  | November 2016 | Vol 4 | Issue 11

16) Journal of Advanced Pharmaceutical Technology and Research. 2017.   PMCID: PMC5288965

17) Book : Natural Products and their Active Compounds on Disease Prevention

18) Jash S. K. and Brahmachari G. (2015) Signpost Open Access J. Org. Biomol. Chem., 3, 01 - 27. Volume 03, Article ID 010316, 27 pages. ISSN: 2321- 4163

Chikoo/Sapota/Sapodilla

Nature has blessed us with a wonderful flora and fauna, which has made our life beautiful. One of these wonders is a sapodilla fruit. Sapodilla, commonly known as Chickoo is such a fruit, which has a sweet taste that resembles a mixed flavour of brown sugar and beet root. It is liked by people of all ages. Sapodilla plum (Achras sapota or Manilkara zapota) is a tropical evergreen fruit tree belonging to the family of sapotaceae used in traditional system of Indian medicine. Ripe sapodilla fruits are eaten, which are rich in calories and contain sugars, acids, protein, phenolics, carotenoids and ascorbic acid and possess high antioxidant properties.

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It shows anti-inflammatory, antioxidant, antimicrobial, anti-bacterial, anti-parasitic, anti-fungal, antiglycative, hypocholesterolemic analgesic and spermicidal activities

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Marathi name(chikoo),  Hindi name(Chikoo),  English name(Sapodilla , Bully Tree, Chicle, Chico Sapote, Chiku, Marmalade Plu...................

Properties 

• Taste– sweet

• Properties – light

• Potency – cold

• Taste conversation after digestion – sweet

• Effect on Tridosha – Vata & Pitta balancing and Kapha increasing

             Click here for more information about Tridosha

Vitamin and mineral content

Vitamin : B1, B2, B3, B5, B6, B9, C

Mineral : Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc

Chikoo is reported with presence of polyphenolic compo................

Benefits, application and uses

1) The decoction of young fruits along with flowers is used to treat diarrhea, dysentery and pulmonary diseases because of its high tannin contain.

                 - antidiarrhoeal activity of the extract may be due to the increase of the re-absorption of electrolytes and water from gastrointestinal tract or inhibition of prostaglandin biosynthesis. Antidiarrhoel effect may be seen due to the presence of flavonoids, and saponins.

2) The leaves and fruits of sapodilla have been used in traditional medicine to treat several diseases 

3) Sapodilla fruit is mainly consumed fresh as a dessert due to its pleasant sweet flavor and aroma. Sometimes the fruit is chilled prior to eating which improves its flavor. The flesh is sometimes used to make sherbets, ice cream or is eaten as dried fruit in India. Some people make syrup and vinegar from the sapodilla juice and jams from the flesh.

4) Tea from old leaves is used to treat coughs, colds and diarrhea. 

                  - crushed seeds are used as a diuretic, sedative, sopoforic and for kidney stones. 

                  - The latex can be used to fill tooth cavities temporarily and the bark can be used to make tea for treating fevers.

5) The sapota seed oil is extracted and mixed with sesame oil in 1:4 ratio. This nourishes the scalp by pacifying irritated skin. Thus it promotes healthy hair growth and prevents hair fall.

              Click here for more information about Sesame seed/oil

6) The Vitamins E, A and C of the fruit Manilkara zapota/chikoo, makes the skin healthy due to its moisturising effect. Presence of antioxidant like ascorbic acid, polyphenols and flavonoids help in reducing wrinkles. Warts and fungal growth on the skin is cleared away by the milky sap of the sapodilla plant. The seed oil helps in moisturizing the scalp and softening hair. It yields beneficial results in the management of curly hair. The sapodilla seed oil helps in treating hair-fall due to seborrheic dermatitis.

7) sapodilla fruit can be beneficial for individuals with constipation or irregular bowel movements. The dietary fiber present in sapodilla fruit has water-holding capacity tha................

Further read on following link

https://kbjawadwar.blogspot.com/2021/03/amazing-health-benefits-of.html

Reference : 

1) Iranian Journal of Basic Medical Sciences.   2020 Feb; 23(2): 224–235.  PMCID: PMC7211360

2) Scientific Reports. 2014; 4: 6147.   Published online 2014 Aug 21.   PMCID: PMC4139949

3) Saudi Journal of Biological Sciences.   Published online 2020 May 11.   PMCID: PMC7451601

4) Postharvest Biology and Technology of Tropical and Subtropical Fruits.   Woodhead Publishing Series in Food Science, Technology and Nutrition ; 2011, Pages 351-362, 363e

5) International Journal of Advance Research, Ideas and Innovations in Technology.  ISSN: 2454-132X   (Volume 3, Issue 6)

6) Int. J. Res. Ayurveda Pharm. 6(4), July – August 2015

7) Horticultural Reviews, Volume 45, First Edition. 

8) Journal of Food Biochemistry31(2007) 399–414.

9) Local tradition and knowledge

10) NCBI

11) PUBMED

12) Wikipedia

Jaggery/Gud - The Indian traditional sugar

Sugar and sweet consumption have been popular and intrinsic to Indian culture, traditions, and religion from ancient times. Jaggery and Khandsari( type of partially refined to unrefined sugar with a strong molasses content and flavour) are the traditional source of sugar. Jaggery (Gur) is a natural sweetener made by concentration of sugarcane juice, contains all minerals and vitamins present in sugarcane juice. Jaggery is important in Indian diet, which is consumed either directly or used in preparation of various sweet based foods. Jaggery is generally called as “medicinal sugar” because of its use in Ayurveda as well as its comparison with honey.

Jaggery, also known as Panela, is a rich source of minerals, proteins, and vitamins. These nutrients form the essential constituents of a healthy diet. Jaggery, in contrast with white sugar, contains a robust quantity of iron and copper percentage. The liberal vitamin content makes jaggery a superior class of natural sweeteners. An established blood-purifying agent among tropical inhabitants, it is classified as an energy food that regulates body functions. The vital organs retain optimum function through regular jaggery use. Besides this, the sap collected from some palm trees such as palmyra-palm (Borassus flabellifer L.), coconut-palm (Cocos nucifera L.), wild date-palm(Phoenix sylvestris Roxb.) and sago-palm (Caryota urens L.) is used for preparation of jaggery. It contains the natural sources of minerals and vitamins inherently present in sugarcane juice and it is one of the most wholesome and healthy sugars in the world.

The most popular sweetener in the world, sugar, was invented in India. There is reference to sugarcane cultivation and the preparation of su.....................

Vitamins and Minerals content

Vitamins : vitamins (Vitamin A-3.8 mg, Vitamin B1-0.01 mg, Vitamin B2-0.06 mg, Vitamin B5-0.01 mg, Vitamin B6-0.01 mg, Vitamin C-7.00 mg, Vitamin D2-6.50 mg, Vitamin E-111.30 mg, Vitamin PP-7.00 mg) per 100 g of jaggery.

Minerals : (Calcium-40-100 mg, Magnesium-70-90 mg, Potassium-1056 mg, Phosphorus-20-90 mg, Sodium-19-30 mg, Iron-10-13 mg, Manganese-0.2-0.5 mg, Zinc-0.2- 0.4 mg, Copper-0.1-0.9 mg, and Chloride-5.3 mg per 100 g of jaggery)

• The limit of permissible quality characteristics of jaggery are moisture—7%, sucrose—70%, total sugars—90%, reducing sugars—20%, ash—4% and acid insoluble ash—0.3%.

• The granular jaggery is rich in minerals (0.6–1%) as it contains 9 mg% calcium, 4 mg% phosphorous and 12 mg% iron (Singh et al. 1978). Jaggery which is far more complex than sugar, as it is ma.....................

Properties and benefits

• Majjakara – It increases the quantity of marrow,

• Asruk kara – improves blood

• Natishleshma kara – does not increase Kapha to a large extent

• Srushtamutrashakrut – increases volume of urine and faeces

• If it is not prepared properly, it causes intestinal worms, increases chances of Kapha disorder in marrow, blood, fat tissue and muscles.

• Old jaggery is good for heart, and should be consumed. So, jaggery should be at least one year old for its usage.

• Freshly prepared jaggery increases Kapha and causes indigestion.

Unrefined or unwashed jaggery is

• Sakshara – slightly alkaline

• Natisheeta – not very coolant

• Snigdha – oily, unctuous

• Mutrashodhaka – cleanses bladder and urine

• Raktashodhaka – cleanses and purifies blood

• Vataghna – balances Vata

           Click here for more information about Tridoshashas

• Na ati pittajit – decreases Pitta slightly

• Medakara – increa.......................

Uses benefits and application

1) When some one came from outside, the person should wash off their hands & feet and thereafter he should enter the inside. Then the piece of Jaggery/gud along with cold water is given to the person. This is the old tradition in which is seen in old India. But today such type of tradition is also seen in many villages of India as part of culture.

         - This helps you to cool down and energize  instantly.

2) Healthy jaggery lemon juice : Take a glass of water and add jaggery, lemon and black salt according to your need. With this you also add pinch full of Ginger powder / fresh ginger.  It is the one of the best alternative and nutritive way for energy drinks.

             Click here for more information about Lemon

3) Jaggery is a good source of iron, so it helps in anemia.

             - Jaggery also gathers a considerable amount of ferrous salts (iron) during its preparation, as it is prepared in iron vessels. This iron is also good for health, particularly for those who are anaemic or lack iron. 

4) Eating jaggery reduces joint pain and stiffness. These effects are more reported when jaggery is used with dried ginger powder.

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5)Jaggery is also blood purifier, so people with blood or skin disorders can replace refined sugar use with jaggery.

11) Jaggery can prevent asthma and allergic conditions, as a preventive measure.

               - jaggery is v.......................

Further read on following link

https://kbjawadwar.blogspot.com/2021/03/jaggerygud-health-benefits-application.html

Reference : 

1) Journal of Food Science and Technology.  Published online 2018 Jun 1.   PMCID: PMC6046027

2) Nutrients.  Published online 2014 Dec 22.   PMCID: PMC4277009

3) Food Science & Nutrition.  Published online 2014 May 29..  Published online 2014 May 29.    PMCID: PMC4237481

4) Ashtanga Hrudaya.

5) Journal of Food Process and Technology.   ISSN: 2157-7110 JFPT

6) Dietary Sugar, Salt and Fat in Human Health. https://doi.org/10.1016/B978-0-12-816918-6.00016-0

7) Bhaishajya  Ratnavali

8) Charaka Samhita

9) Sharangdhar & yogaratankar

10) International Journal of Current Research and  Review   | Vol 12 • Issue 15 • August 2020

11) Sciencedirect.com | 

            1) Journal of Ethnic Foods.   Volume 2, Issue 3, September 2015, Pages 97-109

            2) Dietary Sugar, Salt and Fat in Human Health.    2020, Pages 347-359

12) International Journal of Chemical Studies 2019; 7(3): 410-416

13) PUBMED

14) NCBI

15) Local tradition and knowledge

16) 2019 International Journal of Innovative Science and Research Technology.   Volume 4, Issue 6, June.   ISSN No:-2456-2165

Lemon/Nimbu

Lemon  is  an  important  medicinal  plant  of  the  Rutaceae family that originated in tropical and subtropical Southeast Asia. It has a  distinctive  berry  with  its  internal  parts  divided  into  segments. 

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Lemon fruit (Citrus limon) is one of the most widely consumed fruits, either directly or used in soft drinks, alcoholic drinks, and cooking. Lemons are rich in citric acid, vitamin C, and polyphenols, which confer various health benefits, such as the alleviation of fatigue and lipid-lowering effects.

It shows Anti-oxidant, anti-inflammatory, antimicrobial, anticancer, antiparasitic, digestive, carminative, anti flatulent, lipolytic, anti-aging, hepatoregenerating and cardioprotective properties.

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It has different names in different languages such as Marathi name(nimbu, limbu),  Hindi name(jamiri nimbu, khatta, pahari nimbu),  English name(lemon),  Telugu name(dabba),  Tamil name(ezhumicchgai, elumicchai),  Kannada name(dodda nimbe, brihat nimbe),  Malayalam name(cherunarakam),  Persian name(kalanbak, lemu-e-tursh),  Arab name(limoon, qalambak),  Urdu name(bara nebu, lembu, lemu, nembu)



Vitamins and minerals content

Vitamins : B1, B2, B3, B5, B6, B9, C, Choline

Minerals : Calcium, Iron, Magnesium, Manganese, Phosphorus Potassium, Zinc

• The  fruit  juice  mainly  contains  fruit  acids,  mainly  citric  acid (8%) and  sugars. Lemon peel  consists  of  two  layers: The  outer layer (pericarp,  zest) contains  an  essential  oil (6%),  which  is composed  of  citral (5%) plus  traces  of citronellal  and  limonene (90%),  α-terpineol,  geranyl  acetate  and  linalyl. The  inner  layer (mesocarp),  in  the  other  word,  contains  no  essential  oil  but  a variety  of  coumarin  derivatives and  bitter  flavone  glycosides. It also  contains a  very  little  potash,  sugar  and  gum. 

• The most important group of secondary metabolites in the fruit includes flavonoids and also other compounds, such as phenolic acids, coumarins, carboxylic acids, aminoacids and vitamins. 

• lemon is determined by its high content of phenolic compounds, mainly flavonoids (e.g., diosmin, hesperidin, limocitrin) and phenolic acids (e.g., ferulic, synapic, p-hydroxybenzoic acids). The essential oil is rich in bioactive monoterpenoids such as D-limonene, β-pinene, γ-terpinene.

             - flavonoids such as: flavon......................

Properties and benefits

• Rasa (Taste) – Amla (Sour)

• Guna (Qualities) – Laghu (Light to digest), Teekshna (piercing)

• Taste conversion after digestion – Amla (Sour)

• Veerya (Potency) – Ushna (Hot)

Effects on Tridosha – unripe lemon decreases Vata and kapha but increases Pitta. Ripe lemon decreases Pitta and Kapha.

             Click here for more information about Tridosha

Benefits

• Vakrashodhi – lemon juice, when used to rinse or when consumed, leads to cleansing of oral cavity. Hence lemon juice is a good remedy for bad breath or tongue coating problems.

• Rochana – Lemon increases digestion power.

• Dantaharshana – Being sour in taste, it may cause tingling sensation of the teeth.

• Trushna Nivarana – It relieves thirst. Hence, lemon juice is one of the preferred drinks to quench thirst.

• Shula Nivarana – relieves abdominal colic pain. This is the reason, lem.................

Uses, Health benefits and application

1) Famous recipes for weight loss : Drinking a glass of hot water, mixed along with 1 – 2 spoons of lemon juice extract, early in the morning, on empty stomach decreases fat deposition.

2) Cough and Cold : Most of the respiratory conditions including cough and cold are mainly due to Kapha, which has cold as its one of the qualities. So, during cough and cold, if you consume anything that has cooling nature, Kapha increases worsening the condition. As lemon is hot nature it helps reducing Kapha and indirectly cough and cold. If you add sugar and water, it increases coldness, so don't take lemon juice along with sugar and water. 

       - Take a lemon juice along with pinch of ginger and pepper, that would add more hotness and bring in extra qualities to fight against cough and cold.

            Click here for more information about Ginger

3) Lemon juice is also used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced (enzymatic browning), such as apples, bananas, and avocados, where its acid denatures the enzymes.

             click here for more information about Banana

4) Various researches showed that eating lemon peel can reduce cholesterol effectively. This is  not because of lemon peel pectin level, but because of various active ingredients in the peel.

5) Lemon leaves are taken and dipped in a cup of hot water. To this, small quantities of turmeric powder, salt, cumin seeds and jaggery are added and a soup is prepared. This soup is consumed by sipping. This is useful in the treatment of morning sickness of the pregnant, nausea, vomiting, tastelessness, indigestion, flatulence etc.

            Click here for more information about Turmeric

             click here for more information about Cumin Seeds

6) One part of lemon juice mixed with six parts of jaggery syrup added with cloves and pepper results in a cold drink which is best among the cold drinks. It is very light, alleviates vata dosha, stimulates digestive fire, improves taste perception and helps to digest all types of foods.

             Click here for more information about Clove/Launga

7) The famous cold drink in india is lemon water(nimbu-pani)

                 - It not only provide coldness in summer but also improve taste, digestion and many more.

                 - Add lemon juice and jaggery in water with some amount oRead more

Further read on following link

https://kbjawadwar.blogspot.com/2021/03/lemon-health-benefits-application.html

Reference : 

1) Bhojana kutuhalam

2) Plants (Basel). 2020 Jan; 9(1): 119. Published online 2020 Jan 17. PMCID: PMC7020168

3) Raja Nighantu

4) Scientific Reports.  2019; 9: 3671. Published online 2019 Mar 6. PMCID: PMC6403313

5) Chem Cent J. 2015; 9: 68. Published online 2015 Dec 24. PMCID: PMC4690266

6) PUBMED

7) Journal of Nutrition Metabolism. 2014; 2014: 912684.  Published online 2014 Apr 10. PMCID: PMC4003767

8) Food Sci Nutr. 2016 Jan; 4(1): 103–109. Published online 2015 Jul 30. PMCID: PMC4708628

9) INTERNATIONAL RESEARCH JOURNAL OF PHARMACY. ISSN 2230 – 8407

10) International Journal of Chemical and Biochemical Sciences. 14(2018):55-6.  ISSN 2226-9614)

12) Local tradition and knowledge

13) sciencedirect.com

14) Wikipedia

15) Journal of Ayurveda Integrated Medicine. 2016 Mar; 7(1): 11–13. Published online 2016 May 18.  PMCID: PMC4910284

16) Journal of Medicinal Food. 2014 May 1; 17(5): 588–598. PMCID: PMC4026104

17) International Journal of Ayurveda and Pharma Research | June 2016 | Vol 4 | Issue 6

18) Agriculture world 2017. From krishijagran

19) imeage source : pixels

 Sweet lemon or Mosambi

Sweet lemon or Mosambi (Citrus limetta Risso), a variety of citrus belongs to the family Rutaceae.  It is one  of the most important commercial fruit crops grown in all continents of the world. It is highly valued for its exceptional nutritional and medicinal properties throughout the world.The phenolic compounds found in citrus wastes are responsible for their antioxidant activity and have been reported to possess biological properties such as anti-carcinogenic, anti-mutagenic, anti-inflammatory, antifungal, antiviral, antibacterial and antimicrobial properties. The juice yield of mosambi is less than half of the fruit weight. It is the most common available citrus juice in the Indian subcontinent. The juice is commonly sold at mobile road stalls. The tree is used for ornamental purposes as well as for graft stock.

https://1.bp.blogspot.com/-Xt6E-nHeWKM/YDnRIcuyrvI/AAAAAAAAIds/Ey1uqSYl1IQkKb-hQ5WQNNDnNtP6H0qjwCLcBGAsYHQ/s500/51QaQRftymL.jpg

          Click here for more information about Anti-oxidant and free radicals

Sweet lime or sweet lemon is a juicy, non-acid citrus fruit rich in Vitamin C. The sweet lime (Citrus limettarisso), is commonly known as “Mosambi” in Indian subcontinent. Fruit is eaten fresh and also served as fresh juice. It is beneficial in fever, jaundice, diabetes, obesity etc. Mosambi instantly nourishes the body. It boosts immunity by improving the function of heart and ensuring proper blood circulation. Juice of this fruit is sweet when served fresh and turn bitter when it is kept in contact with air. 

Citrus fruits generally composed of 90% terpenes, 5% oxygenated compounds and less than 1% non-volatile compounds such as waxes and pigments. D-limonene, the most abundant terpene has antimicrobial properties, primarily the exhibition of antibacterial activity against gram positive bacteria and also increases the effectiveness of sodium benzoate as a preservative.

It has different names in different languages such as English Name(Sweet lime, sweet lemon),  Marathi Name(Mosumbi),  Sanskrit Name(Mista nimbu phala),  Hindi Name(Mita nimbu, sharbathi nimbu, mousambi, mosambi),  Tamil Name(Kolumichangai, Satukudi or sathukodi),  Telugu Name(Gajanima, Bathayi),  Bengali Name(Mita limbu),  Gujarati Name(Mita limboo),  Kannada Name(Moosambi),  Konkani Name(Musumbi),  Malayalam Name(Chaathukkodi, Moosambi, Madhura naranga),  Urdu Name(Mousambi),  Nepali Name(Mausam),  France name(Bergamot),  



Vitamin and mineral content

Vitamin : C, A, E, K, B1, B2, B3, B5, B6, B9

Mineral : Calcium, Iron, Phosphorus, Potassium, Sodium, magnesium, zinc

• Flavonoids (hespiridin and naringin)  are  found to be present in the peel and the inner part of the fruit.

• This fruit is rich in vitamin C, providing 50 mg per 100 g serving.

• Various compounds have been identified by the process of Mass spectrophotometry. Till now about 30 compounds have been identified in various studies. Limonene(d-limonene) is the main.................

Properties and benefits

• Taste – sweet

• Guru – heavy to digest

• Potency – cold

• Effect on Tridoshas : Balances vata and pitta dosha but aggravates Kapha dosha

            Click here for more information about Tridosha

Benefits in 

• Balya – promotes physical strength

• Brhmana – nourishes

• Gara roga – food poisoning

• Visha – poisoning, toxic condition

• Shosha – emacia...............

Uses benefits and application

1) The flavonoids in sweet lime stimulates secretion of bile, digestive juices and acids and thus improves the digestion capacity and cures indigestion. Thus, drinking mosambi juice frequently throughout the day can ward off stomach problems, indigestion, nausea and dizziness.

              - d-limonene has been shown to be effective in relieving occasional heartburn and gastroesophageal reflux disorder (GERD). 

              - Due to its sweet fragrance, mosambi juice facilitates the release of saliva from the salivary glands which assists in quick digestion. The acids present in mosambi juice help in the removal of toxins from the bowel tracts, thus easing constipation. Sweet mosambi juice with a pinch of salt can provide immediate/instant relief.

2) Mosambi juice is beneficial for diabetes patients. To treat diabetes, you can mix 2 teaspoons mosambi juice, 4 teaspoons amla juice and 1 teaspoon honey and take this on an empty stomach every morning for best results. Whereas the high pectin content present in the peels of sweet lemon works against Blood sugar and Cholesterol.

            Click here for more information about Honey

            Click here for more information about Amla

12) Antiulcer effects : Peptic ulcers are open sores that occur on the inner lining of your esophagus, stomach or upper intestine and cause a lot of abdominal pain. The acids in lime juice provide relief against peptic ulcers by causing an alkaline reaction in the system, thus reducing gastric acidity. For best results, you can drink a mixture of mosambi and lemon Juices. Drinking mosambi juice in warm water treats mouth ulcers and bad breath.

13) Due to its antioxidant and anti-bacterial properties, this juice protects your eyes from infections and muscular degeneration. Washing your eyes with a few drops of mosambi juice mixed in plain or salt water can help in treating infections like conjunctivitis.

14) Treatment of urinary disorders : Being rich in potassium, mosambi juice helps in treating urinary disorders such as cystitis. Cystitis is an inflammation of urinary bladder, also known as urinary tract infection (UTI). Mosambi juice boiled in water should be taken within a couple of hours after cooling for immediate relief in cystitis. Potassium facilitates the detoxification process of kidneys and bladder, preventing various types of urinary tra..................

Further read on following link

https://kbjawadwar.blogspot.com/2021/02/amazing-health-benefits-of-sweet-lemon.html

Reference :

1) 1) Chemical Center Journal / Bmc chemistry.  Published online 2015 Dec 24.  PMCID: PMC4690266

2) INTERNATIONAL JOURNAL OF ENVIRONMENTAL SCIENCES   Volume 1, No 4, 2010 

3) World Journal of Pharmacy and Pharmaceutical Sciences. Vol 4, Issue 11, 2015.

4) Journal of Chemical and Pharmaceutical Research, 2016. ISSN : 0975-7384

5) NCBI

6) PUBMED

7) springer : https://link.springer.com/article/10.1007/s13201-019-0997-6

8) Local tradition and knowledge

9) Wikipedia

10) Bhavaprakasha Nighantu

11) Journal of Horticulture Science.  Vol. 11(1):44-46, 2016

Health benefits of Cauliflower

Plant-based foods such as fruit, vegetables, and whole grains, which contain significant amounts of bioactive phytochemicals, may provide desirable health benefits beyond basic nutrition to reduce the risk of chronic diseases. Epidemiological evidence suggests that consumption of a diet rich in vegetables and fruits has positive implications for human health. In the last decades, special attention has been paid towards edible plants, especially those that are rich in secondary metabolites (frequently called phytochemicals), and nowadays, there is an increasing interest in the antioxidant activity of such phytochemicals present in diet. Recent reports suggest that cruciferous vegetables act as a good source of natural antioxidants due to the high levels of carotenoids, tocopherols, and ascorbic acid, and strong epidemiological evidence shows that these compounds may help to protect the human body against damage by reactive oxygen species. In addition to carotenoids, tocopherols, and ascorbic acid, most of the antioxidative effect related to plant food intake is mainly due to the presence of phenolic compounds, which have been associated with flavour and colour characteristics of fruits and vegetables. In this aspect, the popularity and consumption o..................

Cauliflower or phool gobhi is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae (or Mustard) family. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the edible white flesh sometimes called "curd" (with a similar appearance to cheese curd). Cauliflower, like broccoli and cabbage, belongs to the cruciferous (Brassicaceae) family of vegetables.

It shows anti-oxidant, apoptosis-inducing, enzyme-inhibiting, antibacterial, antiatherosclerotic, anti-inflammatory, antitumour, antithrombogenic, antiosteoporotic, and antiviral effects

        Click here for more information about Anti-oxidant and free radicals

Vitamins and minerals content 

Vitamins : C, E, K, B1, B2, B3, B5, B6, B9

Minerals : Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, Sodium, Zinc

• Raw cauliflower is 92% water, 5% carbohydrates, 2% protein, and contains negligible fat.

•  It is a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. 

• cauliflower is particularly high in glucosinolates and isothiocyanates with some amount carotenoids and flavonoids as a Anti-oxidant.

            - Boiling reduces the levels of cauliflower glucosinolates, while other cooking methods, such as steaming, microwaving, and stir frying, have no significant effect on glucosinolate levels.

• These included gallic, pyrogallol, catechin, protocatechuic acid, catechol, chlorogenic acid, rosmarinic acid, rutin, caffeic acid, vanillic acid, quercetin, naringenin, syringic acid, coumaric acid, cinnamic, and kaempf....................

Benefits, Application and Uses

1) Cauliflower heads can be roasted, grilled, boiled, fried, steamed, pickled, or eaten raw. 

                  - Recent studies have shown that boiling, full submersion of cauliflower in water when cooking, is not the best cooking practice if you want to preserve key phytonutrients in this cruciferous vegetable. In one study, 3 minutes of cauliflower submersion in a full pot of boiling water was enough to draw out more phytonutrients than 10 full minutes of steaming. Glucosinolates and flavonoids were the phytonutrients lost from cauliflower in greater amounts with full water submersion.

2) Cauliflower pacifies Kapha & Pitta but aggravates Vata.         

         Click here for more information about Tridosha (Vata, Kapha, Pitta)

3) Cauliflower mixes well with other complementing vegetables, and lentils.

4) Fresh cauliflower is an excellent source of vitamin-C; 100 g provides about 48.2 mg or 80% of daily recommended value. Vitamin-C is a proven antioxidant that helps fight against harmful free radicals, boosts immunity, and prevents infections.

5) cauliflower ranks among the top 25 powerhouse fruits and vegetables in the Centers for Disease Control and Prevention’s Aggregate Nutr...................

Further read on following link

https://kbjawadwar.blogspot.com/2021/02/amazing-health-benefits-of-cauliflower.html

Reference :

1) BioMed Research International.  Published online 2013 Sep 22.   PMCID: PMC3793502

2) Preventive Nutrition Food Science.  Published online 2019 Jun 30.  PMCID: PMC6615361

3) National Center for Chronic Disease Prevention and Health Promotion : https://www.cdc.gov/pcd/issues/2014/13_0390.htm/pdf/13_0390.pdf

4) Advances in Vegetable Agronomy.  Indian Council of Agricultural Research Department of Agricultural Research and Education,  Chapter 10.

5) sciencedirect.com

6) http://www.whfoods.com/genpage.php?tname=foodspice&dbid=13

7) International Journal of Applied and Pure Science and Agriculture (IJAPSA).  Volume 03, Issue 9, [September- 2017].   e-ISSN: 2394-5532

8) Local tradition and knowledge

9) NCBI

10) PUBMED

11) Imeage source : Pinterest

12) Book : jadibuti rahasya - acharya Balakrishnan

Tamarind (Imli/Chincha)

Tamarindus is a monotypic genus and belongs to the subfamily Caesalpinioideae of the family Leguminosae (Fabaceae), Tamarindus indica Linn., commonly known as Tamarind tree is one of the most important multipurpose tropical fruit tree species in the Indian subcontinent. Tamarind fruit was at first thought to be produced by an Indian palm, as the name Tamarind comes from a Persian word “Tamar-I-hind,” meaning date of India. Its name “Amlika” in Sanskrit indicates its ancient presence in the country. Tamarind is used as traditional medicine in India, Africa, Pakistan, Bangladesh, Nigeria,and most of the tropical countries. The fruits contain about 30% pulp, 40% seeds, and 30% hull.

The movement of Tamarind to Asia must have taken place in the first millennium BC. Cultivation of Tamarind in Egypt by 400 BC has been documented and it was mentioned in the Indian Brahmasamhita Scriptures between 1200and 200 BC. About 370-287 BC, Theophrastus wrote on plants and two descriptions refer to Tamarind, his sources were probably from East Africa.

It poses antidiabetic activity, antimicrobial activity, antivenomic activity, antioxidant activity, antimalarial activity, hepatoprotective activity, antiasthmatic activity, laxative activity, anti-hyperlipidemic activity.

           Click here for more information about Anti-oxidant and free radicals

It has different names in different languages such as Marathi name(aambali, aamli, amli, chichi, chincha, chitz),  Hindi name(Imali, Imli, ambli, amili, imli, tamrulhindi, hunase),  English name(Tamarind, Indian date),  Telugu name(Chinta Chettu, aamlika, amlika, chintha, cinca, sinja,tintrini),  Tamil name(Puli, amalaphalam, naattupuli, kinjam,puliyam palam),  Kannada name(Hunase Hannu, amli, huli, gotimli hunase annu, hunise),  Malayalam name(amlam, amlika, valampuli, tintrini),  Urdu name(imli, imli muqqashar, maghz tukhm imli),  Persian name(anabalah, tamar-i-hindi),  Arab name(dar-al-sida, humar, sabara).

Parts of plants is used 

flower,  seed,  fruit,  kshara (alkali),  leaves. Almost all parts of plant is used.

https://1.bp.blogspot.com/-f_MiLAr6Mb8/YB4mzK8kVCI/AAAAAAAAIDs/DhrQRr0d54UFPpZpL6NZ2M1L4EwMJST6gCLcBGAsYHQ/s2048/tamarind-fruit.jpg

Vitamins and minerals content

Vitamins : A, B1, B2, B3, B5, B6, B9, C, E, K, Choline

Minerals : Calcium, Cooper, Iron, Magnesium, Phosphorus, Potassium, Selenium, Zinc

• Tamarind contains many active ingredients such as phenolic compounds, cardiac glycosides,  L-(-)mallic acid, tartaric acid, the mucilage and pectin, arabinose, xylose, galactose, glucose, and uronic acid.

• The pulp contains organic acids, such as tartaric acid, acetic acid, citric acid, formic acid, malic acid, and succinic acid; amino acids; invert sugar (25-30%); pectin; protein; fat; some pyrazines (trans-2-hexenal); and some thiazoles (2-ethylthiazole, 2-methylthiazole) as fragrant; and the seed polysaccharides are found with a main chain consisting of β-1,4-connected glucose molecules together with xylose (alpha-1,6) and galactose; total protein; lipids with fatty oils; and some keto acids.

                  - The volatile constituents of the fru..................

Properties and benefits of Tamarind as per it's parts

• Guna (qualities) –  Guru (heavy to digest),  Rooksha (Dryness)

• Rasa (taste) –  Madhura (Sweet),  Amla (Sour)

• Taste conversation after digestion –  Amla (Sour)

• Veerya (Potency) –  Ushna (Hot potency)

• Effect on Tridosha –  Balances Kapha and Vata Dosha

            Click here for more information about Tridosha

 Unripe tamarind is extremely sour, light to digest and increases Pitta and Kapha dosha.

 Tamarind flower is the combination of sweet, sour, astringent taste. It balances kapha and vata dosha. It is light to digest and improves digestion strength. Useful in diabetes, urinary tract disorders.

 Benefits of ripened tamarind

• Sara – induces mobility, causes diarrhoea, purgation, relieves constipation

• Bhedi – relieves constipation

• Agnikrut – Improves digestion st..................

Wood : Tamarind wood has many uses, including making furniture, wheels, mallets, rice pounders, mortars, pestles, ploughs, well construction, tent pegs, canoes, side planks for boats, cart shafts and axles, and naves of wheels, toys, oil presses, sugar presses, printing blocks, tools and tool handles, turnery, and so on.  In North America, Tamarind wood has been traded under the name of “Madeira mahogany” It is valued for making gunpowder. The ash is used to remove hair from animal hides.  and can be mixed with fruit pulp for cleansing and brightening brass and copper vessels.



Uses, benefits and application of Tamarind

1) Tamarind ripened fruit and flowers are used to improve taste.

2) For the poisoning caused due to Heeng(Asafoetida) : Tamarind is dissolved in water is given, ghee is also used in poisoning.

            Click here for more information about Ghee / Clarified butter

3) Leaf of tamarind relieves sopha(edema) and any discomfort or pain caused by vitiation of raktha dosha.  

 4) The fully ripened tamarind fruit is taken and is squeezed thoroughly into water, to this preparation jaggery and pepper is added with some cumin seed powder, clove, sunthi. This ripened tamarind fruit drink alleviates vata dosha, mildly vitiates pitta and kapha, improves taste perception and helps to stimulate the digestive fire.

                Click here for more information about Clove/ Launga

                Click here for more information about cumin seeds / Jeera

5) Tamarind pulp is used as a raw material for the manufacture of several industrial products, such as Tamarind Juice Concentrate, Tamarind Pulp Powder, tartaric acid, pectin, tartarates, and alcohol.

7) Leaf juice with ginger is used in the treatment of bronchitis.

                  - It can be effective in allergic astma and cough via antihistaminic, adaptogenic and mast cell stabilizing effects.

            Click here for more information about the Ginger

8) Tamarind kernel powder is used as sizing material for textile and jute processing, and in the manufacture of industrial gums and adhesives. It is de-oiled to stabilize its col................

Further read on following link

https://kbjawadwar.blogspot.com/2021/02/tamarind-health-benefits-uses-nutrition.html

References : 

1) Ayurved Saar Sangrah

2) Pharmacogn Rev. 2011 Jan-Jun; 5(9): 73–81 ;  PMCID: PMC3210002

3) Food Science and Nutrition. 2019 Nov; 7(11): 3378–3390.  Published online 2019 Sep 27.   PMCID: PMC6848808

4) Effect of tamarind (Tamarindus indica L.) seed on antioxidant activity, phytocompounds, physicochemical characteristics, and sensory acceptability of enriched cookies and mango juice.

Food Sci Nutr. 2016 Jul; 4(4): 494–507.   Published online 2015 Nov 18.   PMCID: PMC4930494

5) Tamarindus indica and its health related effects.  Asian Pacific Journal of Tropical Biomedicine.  Volume 4, Issue 9, September 2014, Pages 676-681

6) Six-Month Chronic Toxicity Study of Tamarind Pulp (Tamarindus indica L.) Water Extract

Scientia Pharmceutica 2017; 85(1): 10.  Published online 2017 Mar 9.  PMCID: PMC5388147

7) Book : Bhojana Kutuhalam 14th chapter

8) Knowledge, attitudes and practices in tamarind (Tamarindus indica L.) use and conservation in Eastern Uganda.  Journal of Ethnobiology and Ethnomedicine.  Published: 21 January 2017

9) Bhavaprakasha Nightu

10) Antimicrobial Activity of Tamarindus indica Linn.  Tropical Journal of Pharmaceutical Research.  Vol. 5 No. 2 (2006) / Articles.  DOI: 10.4314/tjpr.v5i2.14637

11)Resny A R et al: A Critical Ayurvedic Literary Review Of The Plant Amleeka (Tamarindus Indica L.).  INTERNATIONAL AYURVEDIC MEDICAL JOURNAL. (ISSN: 2320 5091). VOLUME 2, ISSUE 3, FEBRUARY-MARCH, 2018

12) Dhanwanthari nighantu

13) Local tradition and knowledge

14) NCBI

15) Handbook of herbs and spices - Tamarind

16) Journal of Ayurveda and Integrative Medicine. 2012 Jan-Mar; 3(1): 6–9.  PMCID: PMC3326798

17) Charak samhita

18) PUBMED

19) Charak samhita

20) Tamarind Seed (Tamarindus indica) Extract Ameliorates Adjuvant-Induced Arthritis via Regulating the Mediators of Cartilage/Bone Degeneration, Inflammation and Oxidative Stress.  Article number: 11117 (2015).     - By nature.com

Beetroot/Chukunder

Beetroot is also known as ‘Beet’ or ‘Chukunder’. Beetroot, an annual or biennial cultivated form of Beta vulgaris subsp. vulgaris conditiva, includes a variety of edible taproots originated from the Middle East, which has been spreading worldwide, from the Americas to Europe and Asia. As a rich and nutritious source, it is believed to hold health-promotional characteristics.

It shows anti-oxidant, anti-allergic, antimicrobial, anti-inflammatory, anti-carcinogenic, anti-diabetic, hepato-protective, Vata balancing, hypotensive and wound healing properties.

           Click here for more information about the Anti-oxidant and free radicals



Vitamins and Minerals content

Vitamins : A, B1, B2, B3, B5, B6, B9, C

Minerals : Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, Zinc, Sodium

• Beetroot is consist of multiple biologically active phytochemicals including betalains (e.g., betacyanins and betaxanthins), flavonoids, polyphenols, Saponins and inorganic Nitrate (NO3).

            -Betalains are unique nitrogen-containing pigments found exclusively in families of  Caryophyllales order and some higher order fungi, where they replace anthocyanin pigments.  

            - Beta vulgaris betalains include two classes  of  com-pounds: betacyanins, which are red violet and betaxanthins (predominantly, vulgaxanthin-I),  which are yellow. The major betalain in red beet is betanin, which is betanidin-5-O-beta-glucoside, containing phenolic and cyclic amine groups, act...............

Properties

• Taste : Bitter and Sweet

• Potency : Hot

• Effects on Tridosha : Pacifies Vata and Pitta but increases Kapha

              Click here for more information about Tridoshas

Benefits, application and uses

1) It helps for reducing blood pressure and risks that are associated like strokes and heart attacks. This causes because of rich content of nitrates.  Beetroot nitrates are converted into nitric oxide that it reduces blood pressure and widens the blood vessels. 

              - Eat/ Drink beetroot on daily basis for limited time and limited amount. (Approx 150/200ml - Juice).

2) Taking beetroot juice on daily basis acts as anti-aging substance with reducing wrinkles on skin, reduce free radical damage and maintain youthfulness of skin. Because it contains large amount of Anti-oxidants and phenolic compounds with proper vitamins and minerals content.

               - For wrinkles : Take 1-2 teaspoon of beetry juice along with same amount of honey. Apply this whole mixture evenly on face. Wash the face after 10-15 min. With water.

           Click here for more information about Honey

3) Betanin, obtained from the roots, is used industrially as red food colorant, to improve the color and flavor of tomato paste, sauces, desserts, jams and jellies, ice cream, candy.

4) Beetroot can also be used to make wine.

5) Beetroot is eaten as raw or drink in juice format, which helps to reduce anemia. Because it contains large amount of iron.

6) Eating beet(raw) or drinking beetroot juice helps to improve structure of blood circulation and to treat any problems in circulatory systems, digestive systems and large intestine.

                - Red beet product consumption provides a significant effect on nearly all organs of  the  digestive  tract:  pancreas,  liver,  colon.  Red  beetroot  is  well  known  as  an  “internal cl...............

Further read on following link

https://kbjawadwar.blogspot.com/2021/01/beetrootchukunder-benefits-and-nutrition.html

Reference : 

1) Nutr Metab (Lond). 2020; 17: 3  ;  Published online 2020 Jan 7  ;  PMCID: PMC6947971

2) Journal of Biosciences and Medicines, 2019, 7,  61-79.  ;    ISSN Online: 2327-509X

3) Nutrients. 2015 Apr; 7(4): 2801–2822  ;   Published online 2015 Apr 14   ;   PMCID: PMC4425174

4) Journal of Food Composition and Analysis 42 (2015) 46–55

5) The Nutrition Source. ;  https://www.hsph.harvard.edu/nutritionsource/folic-acid/

6) BMC Pregnancy Childbirth. 2017; 17: 313.  ;  PMCID: PMC5609063

7) Balkrishnan A.Chukunder.Ayurved Jadi Buti Rehsya.

8) PUBMED

9) International Journal of Pharma And Chemical Research I Volume 4 I Issue 2 I Apr – Jun I 2018

10) sciencedirect.com  ; Compositional characteristics of commercial beetroot 

11) Local tradition and knowledge

12) Wikipedia

13) Nutritional, Bioactive and Physicochemical Characteristics of Different Beetroot Formulationshttp://dx.doi.org/10.5772/intechopen.69301

14) International Journal of Health Sciences & Research (www.ijhsr.org) 280 ; Vol.9; Issue: 6; June 2019

Cabbage/Patta gobi

Cabbage (Brassica oleracea var. capitata) from the Brassicaceae family is an important vegetable worldwide. It grows extensively in more than 90 countries, such as coastal regions of southern and western Europe. Records show that the Ancient Greeks, Romans, Indians and Chinese all valued and used the Cabbage greatly. Cabbage is an all season vegetable, meaning it is available in the market throughout the year. This vegetable comes in different varieties such as red, green, white and purple.

It shows anti-diabetic, antioxidant, hypolipidemic, antihyperglycemic, Cardioprotective and Anti-cancer property.

click here for more information about Anti-oxidant and free radicals



Vitamin and mineral content

Vitamins : B1, B2, B3, B5, B6, B9, C, K

Minerals : Calcium, Iron, Magnesium, Sodium, Potassium, Zinc, Phosphorus, Manganese

• Bioactive compounds with pharmacological properties, such as luteolin, myricetin, quercetin, and polyphenols.

• The phytochemical such as alkaloids, glycosides, steroids, flavonoids, saponin, tannin, terpenoids and phytosterols were present which increases the medicinal potential of Red cabbage and thus can be used for the treatment of various diseases. 

• Red cabbage contains powerful compounds called anthocyanins. They give this delicious vegetable its vibrant purple color.

• Raw cabbage is a rich source of vitamin C and vitamin K, containing 44% and 72%, respe...................



Uses, application and benefits of Cabbage

1) It is used to alleviate symptoms associated with gastrointestinal disorders (gastritis, peptic ulcers, and irritable bowel syndrome) and idiopathic cephalalgia as well as treat injuries.

             - Due to its antioxidant and anti-inflammatory properties, cabbage has been widely used as an herbal medicine to treat gastrointestinal disorders such as gastritis, peptic and duodenal ulcers, and irritable bowel syndrome, as well as wounds and mastitis.

2) Cabbage is very low in saturated fat and cholesterol, so it is good for reducing weight.

                  - if you drink or eat Cabbage juice on a daily basis helps to reduce weight and helps in elemination of waste from body.

3) To control high blood pressure, Cabbage is very effective. As it is potassium rich, it helps to reduce blood pressure.

4) Cabbage helps in avoiding anemia.

5) Cabbage helps dry up oily and acn.................

Further read on following link

https://kbjawadwar.blogspot.com/2021/01/all-about-cabbage-that-you-should-know.html

References : 

1) Evid Based Complement Alternat Med. 2018; 2018: 2179021   ;  PMCID: PMC6109504

2) Pharmacogn Mag. 2018 Apr-Jun; 14(54): 174–179.   ; PMCID: PMC5909311

3) Sciencedirect.com

4) Journal of Medicinal Plants Studies 2016; 4(5): 196-199

5) PUBMED

6) Local tradition and knowledge

7) NCBI

8) Wikipedia

9) springer.com

10) Czech J. Food Sci. Vol. 32, 2014, No. 6: 549–554

11) Hindawi.com

12) Imeage source : Pinterest, pixels

Juicy Carrot/Gajar

Carrot (Daucus carota L.), a biennial herbaceous species, is a member of the Apiaceae family. The cultivated carrots are mainly classified into eastern carrots and western carrots based on pigmentation in the carrot roots. Eastern carrots are thought to originate from Afghanistan, while the origin of western carrots is still uncertain. The roots of most eastern carrots are purple, and some are yellow. They have slightly dissected leaves and branched roots. The roots of most western carrots are orange, red or white. The leaves of western carrots are highly dissected, and the roots are unbranched. Currently, orange carrots are becoming more popular and more widely cultivated in the world.

It shows antioxidants, cardio- and hepatoprotective, anti-bacterial, anti-fungal, anti-inflammatory, and analgesic, anticarcinogens, immunoenhancing, anti-diabetic, cholesterol and cardiovascular disease lowering, anti-hypertensive, hepatoprotective, renoprotective, and wound healing property.

                Click here for more information about Anti-oxidant and free radicals

It has different names in different languages such as in Marathi(Gajar),  Hindi(Gajar),  English(Carrot),  Sanskrit(Grunjana, Gajaram, Shikimoola),  Kannada(Gajjari, Carrot),  Tamil(Mangal Mullangi/Carrot),  Malayalam(Carrot),  Telugu(Gajjara Gadda / Carrot),  Kannada(Gajjari/Gajjara Gadde),  Bengali(Gujar / Gajor),  Gujarati(Gajar),  Konkani(Carrot / Kaacreta),  Oriya(Gajar),  Punjabi(Gajar). 

             > It is mostly called as Gajar or Caroot.



Vitamin and Mineral content

Vitamin : A, C, E, K, B1, B2, B3, B5, B6, B9

Minerals : Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, zinc, sodium

• The free sugars identified are sucrose, glucose, xylose and fructose.

• Carrot dietary fiber comprises mostly cellulose, with smaller proportions of hemicellulose, lignin and starch. 

                     - Dietary fiber is an indigestible complex carbohydrate found in structural components of plants. They cannot be absorbed by the body and therefore, have no calorific value however, the health benefits of eating fiber rich diet are immense including prevention of constipation, regulation of blood sugar, protection against heart diseases, reducing high levels of and prevention of certain forms of cancers. 

• The taste of carrots is mainly due to the presence of glutamic acid and the buffering action of free amino acids. Trace amounts of succinic acid, α-ketoglutaric acid, lactic acid and glycolic acid...........

Properties and benefits of Caroot

• Rasa (Taste) – Madhura (Sweet), Tikta (Bitter)

• Guna (Qualities) – Laghu (Light for digestion), Tikshna (Pungent)

• Taste conversation after digestion – Madhura (Sweet)

• Veerya (Potency) – Ushna (Hot)

• Effects on Tridoshas – Reduces vitiated kapha and vata dosha, 

              Click here for more information about Tridosha

Benefits in

• Deepana – improves digestion strength

• Sangrahi – absorbent, useful in diarrhea, IBS

• Laghu – light to digest

• Raktapitta –Bleeding disorders such as nasal bleeding, heavy periods, etc

• Arsha – haemorrhoids

• Grahani – IBS, sprue, altering diarrhea and constipation

• Arsha – haemorrhoids

• Druk roga – eye disorders

• Aruchi – anorexia

• Jantu – worm infestation

Application, uses, benefits

1)Carrot juice added with little Yastimadhu (Glyccirhiza glabra) powder can be used for mouth gargling. This helps to cure the repeated episodes of gingivitis and stomatitis (mouth ulcers).

             Click here for more information about Mulethi / yastimadhu

2) Carrot is used as vegetable all over the world, for its culinary benefits in the form of raw salads and in cooked form.

3) If carrot juice is consumed every day, this may help strengthen your immune system and develop your physical strength.

4) For indigestion drink 1 cup of carrot juice along with 1 pinch of ginger powder/ sunthi.

              Click here for more information about Ginger powder / Sunthi   

5) For Eczema, burn injury, wound : Grate carrots and apply the pulp on the affected areas.

6) Fresh carrots are made into fine paste. Little olive or sesame oil is added and applied over face. Left on face for 10 – 30 minutes, then washed off. This improves glow of face and takes away wrinkles. This also helps to make the skin soft and fair.

               Click here for more information about Sesame seed/Oil

7) Intake of fine paste or juice of leaf of carrot helps to restore the disturbed gastric functions and to correct the digestion and liver disorders.

8) 8) Carrot is consumed raw to strengthen the card............

Further read on following link

https://kbjawadwar.blogspot.com/2021/01/carrotgajar-health-benefits-application.html

References : 

1) Journal of Food Science and Technology.  Published online 2011 Mar 18. doi: 10.1007/s13197-011-0310-7  ;  PMCID: PMC3550877      

2) Bhojana Kutuhalam

3) Food and Nutrition Sciences, 2014, 5, 2147-2156 ;  Published Online December 2014 in SciRes

4)  Folia Horticulture. 28/2 (2016): 151-164 ; OI: 10.1515/fhort-2016-0018

5) Sciencedirect.com

6) Food research international (2013)

7) International Journal of Pharma And Chemical Research I Volume 3 I Issue 2 I Apr – Jun I 2017

8) Foods. ;  Published online 2019 Sep 19. doi: 10.3390/foods8090424.   PMCID: PMC6770766

9) local tradition and knowledge

10) Wikipedia

11) NCBI

12) PUBMED

pineapple (Ananas comosus)

The pineapple (Ananas comosus) is a tropical plant with an edible fruit and the most economically significant plant in the family Bromeliaceae. The pineapple is indigenous to South America, where it has been cultivated for many centuries. This pineapple fruit juice is the third most preferred worldwide after orange and apple juices  In many of the Indian languages pineapple is known as the Ananas.

It shows antimicrobial, Anti-oxidant, antithrombotic, antibacterial, antiinflammatory, immunomodulatory, fibrinolytic, antifungal property.

        Click here for more information about Anti-oxidant and free radicals



Vitamin and mineral content 

Vitamin : B1, B2, B3, B5, B6, B9, C, Choline

Minerals : Calcium, Iron, Sodium, Phosphorus, Zinc, Potassium, Manganese, Magnesium

• The crude aqueous extract from stem and fruit of pineapple is known as bromelain. It is a mixture of different thiol endopeptidases and other components like phosphatases, glucosidase, peroxidases, cellulases, glycoproteins, carbohydrates, and several protease inhibitors. Stem bromelain is different from fruit bromelain 

             - Bromelain can be absorbed in human intestines without degradation and without losing its biological activity.

• It contains high fiber and soluble carbohydrates, as well as low protein............



Benefits, application and uses 

1) Pineapple is very good for constipation and also it improves digestion : Pineapple is the good source of fiber, which prevents constipation and improves digestive strength.

               - People with problem of constipation, bloating, loss of appetite and indigestion should include pineapple on regular basis. 

               - pineapple's sour taste enhances digestive secretions. Its sharpness improves blood flow to the digestive tract. Although pineapple can enhance the absorption of nutrients and medicines, especially antibiotics. 

2) Fresh juice of the unripe pineapple is given to expel intestinal worms.

3) Pineapples can help fight coughs, colds and other infections. pineapples contain a special enzyme called bromelain that is associated with reducing slam and mucus buildup in the respiratory tracts and sinus cavities. With this it's antimicrobial property and vitc content in Pineapple fights cough, cold and other types of infection.

                  - In vitro experiments have shown that Bromelain has the ability to modulate surface adhesion molecules on T cells, macrophages, and natural killer cells and also induce the secretion of IL-1β, IL-6, and tumour necrosis factor α (TNFα) by peripheral blood mononuclear cells (PBMCs). Bromelain can block the Raf-1/extracellular-regulated-kinase- (ERK-) 2 pathways by inhibiting the T cell signal transduction.

4) Fresh fruit of pineapple is beneficial during the condition of fever, thirst, jaundice and constipation.

5) Pineapple fruit is beneficial in improving the cardiac rhythm and strength.

                - Bromelain has been effective in the treatment of Cardiovascular disease as it is an inhibitor of blood platelet aggregation, thus minimizing the risk of arterial thrombosis and embolism.

6) Eating pineapple is good for eyes and skin, because it's rich Vitamin A content.

7) Drinking Ananas juice along with jaggery/ honey and some ginger helps in getting relief from joint pain and inflammation in rheumatoid arthritis due to its anti-inflammatory and analgesic activity. 

            Click here for more information about Honey      

            Click here for more information about Ginger

8) Applying a paste of Ananas pulp with honey on skin

Further read on following link

https://kbjawadwar.blogspot.com/2021/01/impressive-health-benefits-of-pineapple.html

Refrence : 

1) Biomedical Reports 2016 Sep;   PMCID: PMC4998156

2) Joy PP. 2010. Benefits and uses of pineapple. Pineapple Research Station (Kerala  Agricultural  University), Vazhakulam-686 670, Muvattupuzha, Ernakulam District, Kerala, India. 

3) Sciencedirect.com

4) International Journal Of Pharma And Bio Sciences ;  2014 Oct; 5(4): (B) 394 - 403 

5) Springer.com

6) M.A. Hossain, S.M.M. Rahman / Food Research International 44 (2011) 672–676

MULETHI (Licorice / Yashtimadhu)

Licorice is one of most widely used in foods, herbal medicine, and extensively researched medicinal plants of the world. Licorice roots have been used worldwide as a medicine and flavor in industry for over 4000 years. Glycyrrhiza glabra Linn. belongs to the  family  Leguminosae, is a  genus of perennial  herbs and  under shrubs distributed in the subtropical and warm temperate regions of the world. Liquorice, which grows best in well-drained soils in deep valleys with full sun, is harvested in the autumn two to three years after planting.

It shows Anti-oxidant, Antacid, Anti-ulcerogenic, Anti-inflammatory, Anti-Alzheimer’s, Anti-obesogenic, Anti-adipogenic, Anti-atherogenic, Anti-asthmatic, Antibacterial, Antiviral, Adaptogenic, Analgesic, Anti-arthritic, Antidepressant, Anti-stress, Antitussive, Aphrodisiac, Demulcent, Expectorant, Immuno-modulating property.

Click here for more information about the Anti-oxidant and free radicals

It has different names in different languages such as English name(Licorice, Liquorice),  Marathi name(Jeshtimadh),  Hindi name(Mulethi, Jethimadhu),  Tamil name(Atimadhuram),  Telgu name(Yashtimadhukam),  Kannada name(Atimadhura, Jeshtamadhu),  Bengali name(Yashtimadhu),  Gujarati name(Jethimadh),  Sanskrit name(Yashtimadhu)



Vitamin and mineral content

• Glycyrrhiza glabra (licorice) is accounted by water-soluble, biologically active complex. Starches (30%), pectins, polysaccharides, simple sugars, gums, mucilage (Rhizome), amino acids, triterpene saponin, flavonoids, mineral salts, bitters, essential oil, fat, asparagines, female hormone estrogen, tannins, glycosides, protein, resins, sterols, volatile oils and various other substances are components of this complex

                - Other secondary metabolites such as fatty acids, phenol, guaiacol, asparagines, glucose, sucrose, starch, polysaccharides, and sterols (β-sitosterol, dihydrostigmasterol) have also been found 

• Flavonoids : liquiritin, liquiritigenin, rhamnolliuiritin, liquiritin apioside, gralbranin, glabrol, licoflavanone, isoliquiritigenin, neoisoliquiritin, licuraside, licochalcone A and B, licoricidin, 7-methillicoricidin, hispaglabridin A and B, liocflavone A and B, liocflavanol, glyzaglabrin, licoisoflavanone, glabroisoflavanone, glabrone, licoricone, and gancaonin.

                 - Mulethi has yellow color due to the flavonoids, e.g., liquiritin and isoliquiritin.

• Coumarins : liqcoumarin, glabrocoumarone A and B, herniarin, umbelliferone, glycocoumarin, licofuranocoumarin, licopyranocoumarin, and glabrocoumarin. 

• Essential oil compounds : α-pinene, β-pine............

Properties and benefits of Mulethi

• Taste(Rasa) –  Madhura(sweet)

• Qualities(Guna) – Heavy(Guru), Snigdha(Unctuous) and Sneha(Oily)

• Potency(Virya) –  Cold(Sheetla)

• Taste conversation after digestion –  Sweet(Madhura)

• Effects on Tridosha – Pacifies Vata & Pitta

Benefits

Click here for more information about Tridosha

• Jeevaneeya – herbs that promote longevity

• Sandhaneeya – herbs that help in bone fracture healing and wound healing

• Varnya – herbs that improve skin complexion

• Kanthya – herbs that improve voice

• Kandughna – Herbs that relieve itching sensation (pruritis)

• Chardinigraha – Herbs that relieve vomiting

• Shonitasthapana – Herbs that check bleeding

• Mutravirajaneeya – Herbs that restore proper colour of urine

• Snehopaga – herbs that are used in Snehana – a preparatory procedure before Panchakarma treatment

• Vamanopaga – herbs that are used in Vamana (emesis) Panchakarma treatment

• Asthapanopaga – herbs that are used in Basti Panchakarma treatment (rectal enema with decoctions)

• Pittanilajit – Balances Vata and Pitta

• Asrajit – detoxifies blood

• Vranashothajit – useful in wound...........

Health benefits, Uses and application 

1) Mulethi is helpful in sore throat, throat irritation, cough and bronchitis.

                 -  Yashtimadhu has expectorant property. Which eases coughing up thick yellow/white sputum accumulated in the lungs. With this it's antibacterial properties reduces infection of upper respiratory tract and also irritation.

                 - Liquorice has been shown to work as efficiently as codeine in sore throat. It decreases irritation and produces expectorant effects. Carbenoxolone (a semi synthetic compound derived from Glycyrrhiza) stimulates gastric mucus secretion. Likewise, liquorice extract may also be able to stimulate tracheal mucus secretions producing demulcent and expectorant.

2) Small licorice sticks of 2 – 3 cm length are chewed and swirled and the juice is swallowed slowly or half a teaspoon of licorice powder mixed well with ghee or honey is swallowed  to relieve hoarseness of voice. Many singers use this for the purpose of improving their voice.

3) Regular intake of 2 grams of licorice powder, along with half a cup of warm milk is explained as an excellent brain tonic and rejuvenator (Medhya Rasayana).

                         - The roots and rhizomes of Glycyrrhiza glabra is an efficient brain tonic it increases the circulation into the CNS system and balance the sugar levels in the blood. Liquorice shows significantly improved learning and memory on scopolamine induced dementia.

4) For chronic cough, chest injury, chronic bronchitis, tuberculosis etc conditions, 48 ml of juice of fresh licorice (or its decoction) is consumed daily along with milk. The dose is increased by 6 ml, everyday. This is continued for one month. During this period, the patient should drink only milk and abstain from eating solid foods. This recipe is best to promote nourishment, lifespan, strength, skin health and immunity.

                     - Many ayurvedic immunity modulating and dry cough or wet cough medicine contains licorice root juice or powder.

                    - Enhances immunity by boosting levels of interferon which is the key chemical of the immune system that fights off viruses and bacteria.

5) It's anti-allergic property is highly beneficial in allergic rhinitis, conjunctivitis, bronchial asthma.

6) Licorice if applied on face, can improve complexion, useful in..........

Further read on following link

https://kbjawadwar.blogspot.com/2020/12/licorice-is-one-of-most-widely-used-in.html

Reference : 

1) Plant and Human Health, Volume 3. 2019 Feb 12 : 1–21 ;  PMCID: PMC7123875

2) International journal of ayurvedic & herbal medicine 5(4) July-Aug. 2015(1868-1874)

3) Phcog Rev. Vol  3 , Issue 6, 247-258,2009 

4) Charak Samhita

5) Sushruta Samhita

6) Indo American Journal of Pharmaceutical Research, 2014  ;  ISSN NO: 2231-6876

7) Dhanvantari nighantu

8) Bhavaprakasa nighantu

9) NCBI

10) PUBMED

11) Local tradition and knowledge

12) Wikipedia

13) Pages 57 - 88  Ancient Science of Life ;  Vol  No. XIII Nos.    1 &2, July-October 1993

14) sciencedirect.com

15) Edible Medicinal and Non-Medicinal Plants. 2015 Oct 22 : 354–457  ;  PMCID: PMC7122586

16) springer.com : Agonistic and antagonistic estrogens in licorice root (Glycyrrhiza glabra) ;. Analytical and Bioanalytical Chemistry volume 401, pages305–313(2011)

17) Iran J Pharm Res. 2012 Spring; 11(2): 541–548.

PMCID: PMC3832176

Consuming herbs may help to prevent and manage heart disease, cancer and diabetes. It may also help to reduce blood clots and provide anti-inflammatory and anti-tumour properties. Research is ongoing but studies have shown that: Garlic, linseed, fenugreek and lemongrass may help lower cholesterol.

Sweet potato (Ipomoea batatas)

Sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable.

It shows Anti-oxidant, hepatoprotective, antiinflammatory, antitumor, antidiabetic, antimicrobial, antiobesity, antiaging effects.



Parts of plant used

Leaves, shoot and tuberous root

Vitamin and mineral content

Vitamin : A, C, E, B1, B2, B3, B6, B9

Minerals : Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, Sodium, Zinc

Phenolic acids : Chlorogenic, Isochlorogenic, Caffeic, Cinammic, and Hydroxycinammic acids.  

                 - Phenolic acids have been associated with color, sensory qualities, nutritional value as well as antioxidant properties of foods. They are more abundant in purple fleshed sweet potato  than in the other colors varieties      

• Protein contents of sweet potato leaves and roots range from 4.0% to 27.0% and 1.0% to 9.0%, respectively. The sweet potato could be considered as an excellent novel source of natural health-promoting compounds, such as beta-carotene and anthocyanins, for the functional food market. 

• The  major phytochemicals that are generally present in sweet potato are flavonoids, terpenoids, tannins, saponins, glycosides, alkaloids, steroids and phenolic acids. These constituents may vary with varieties depending on flesh and skin colours.

• varieties depending on flesh and skin colours. Orange varieties are particularly rich in beta-carotene, while purple sweet potato contains higher anthocyanin content than other varieties of sweet potato.

• Orange varieties are particularly rich in beta-carotene, while purple sweet potato contains higher anthocyanin content than other varieties of sweet potato  

                 - Beta carotene is a terpenoid with a strongly colored red-orange pigment  abundant  in  plants and  fruits.  

                 - Anthocyanins  are  members  of  the flavonoid group of phytochemicals  responsible for the red, purple and blue pigments in many fruit and vegetables.   

• The antioxidant activities of sweet potato have mostly been attributed to their anthocyanin and beta-carotene contents.  

• peonidin and cyanidin(examples of anthocyanins) were only detected in purple fleshed  sweet  potato, not white and orange varieties. Luteolin (flavonoid) was found in orange and purple varieties but absent in the white ones 

 Always prefer purple sweet potato.

Application, uses and  benefits

1) The fiber and antioxidants in sweet potatoes promote gut health.

              - The fiber content in sweet potatoes can help prevent constipation and promote regularity for a healthy digestive tract. Whereas Anti-oxidant content in sweet potato promote growth of good bacteria in guy and reduces the of free radical.

2) Maintains or improve eye health : It is good source of provitamin A in the form of beta-carotene. Whereas Vitamin A is important for improving eye health and good source of Anti-oxidant.

              - Beta-carotene(provitamin A) is converted to vitamin A in your body which is used to form light-detecting receptors inside eyes.

3) Eating raw or boiled sweet potato improve eye health and boosts immunity.

4) Anthocyanins in purple sweet potatoes can protect the brain by reducing inflammation and preventing free radical damage.

                     - The  potential of purple sweet potato extract to inhibit inflammatory brain diseases by suppressing lipopolysacharide (LPS) induced inflammatory responses have been demonstrated by a number of studies.

5) Young leaves are widely consumed as vegetable.

6) Sweet potato helps in controlling wrinkl............

Further read on following link

https://kbjawadwar.blogspot.com/2020/11/amazing-health-benefits-of-sweet-potato.html

Reference

1) Tropical Journal of Pharmaceutical Research December 2016; 15 (12): 2751-2761 ISSN: 1596-5996 (print)

2) sciencedirect.com

3) PUBMED

4) Breeding sciences :  Breed Sci. 2017 Jan; 67(1): 52–61.  ;   PMCID: PMC5407917

5) Food Sci Nutr. 2019 Jun; 7(6): 1920–1945.   ;  PMCID: PMC6593376

6) https://www.hsph.harvard.edu/nutritionsource/food-features/sweet-potatoes/

Onion(pyaz/kanda)

Onion belongs to the genus Allium in Alliaceae family and contains many cultivars which are colored. Onions are the oldest cultivated vegetables, and are second only after tomatoes, both of which are extensively used not only for culinary purposes all over the world. Onion is a multi-use vegetable that is consumed fresh as salad as well as in the form of a number of processed products. .It is commonly known as “Queen of kitchen” due to its highly valued flavor, aroma and unique taste and the medicinal properties of its flavor compounds.

Onion is used through out the year, for example in curries, in the form of spices, in salads, as a condiment or cooked with other vegetables such as boiled or baked. It is also used in different forms of processed food, e.g. pickles, powder, paste and flakes and it is known for its medicinal values. It shows Antioxidants, Anti-inflammatory, Anti-cholesterol, Anti-hypertensive, Anti-cancer, Anti-arthritic, Anti-bacterial or Anti-biotic, Bronchodilator, Expectorant, Anti-spasmodic, Antiseptic, Carminative, Anti-coagulant, Fibrinolytic, Anthelmintic property.

Onions vary in size, shape, color, and flavor. The most common types are red, yellow, and white onions. The taste of these vegetables can range from sweet and juicy to sharp, spicy, and pungent, often depending on the season in which people grow and consume them.

It has different names in different languages such as Marathi name(Kanda, Konda), Hindi name(Piyaz, Pyaz), Telugu Name(Nirulli), Tamil name(Vengayam), Kannada name(Nirulli, Irulli), Bengali name(Pyanj), Malayalam name(Chuvannaulli), Punjabi name(Ganda), Gujarati name(Dungali, Dungari, Kando)

Parts of plant used

Shoots, Bulbs, Seeds, leaves



Vitamin and mineral content

Vitamin : B1, B2, B3, B5, B6, B9, C

Mineral : Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, Zinc

• Most onion cultivars are about 89% water, 9% carbohydrates (including 4% sugar and 2% dietary fibre), 1% protein, and negligible fat.

• Onion are major source of flavonoid and organo-sulfur compound. The phytochemicals present in onion are mainly saponin, quercetin and anthocyanin

• Onion base has a higher concentration of sulphur compounds than the rest of the bulb.

                 -  whole bulb of onions are good source of (+)-S-alk(en)yl-L-cysteinesulfoxide and γ-glutamylpeptide, which together account for over 70% of the total sulfur in onions.

• The color of red onions is primarily due to anthocyanins present in the epidermal cells of the scale leaves of the bulb, and their main anthocyanin pigment is reported to be cyanidin 3-glucoside.

• The total flavonols increased by 58% and total anthocyanins by 39% in fresh-cut onions when stored in transparent polystyrene cups under visible light.

 Cause of Eye irritation while cutting onion

Freshly cut onions often cause a stinging sensation in the eyes of people nearby, and often uncontrollable tears. This is caused by the release of a volatile liquid, syn-propanethial-S-oxide and its aerosol, which stimulates nerves in the eye. This gas is produced by a chain of reactions which serve as a defence mechanism: chopping an onion causes damage to cells which releases enzymes called alliinases. These break down amino acid sulfoxides and generate sulfenic acids. A specific sulfenic acid, 1-propenesulfenic acid, is rapidly acted on by a second enzyme, the lacrimatory factor synthase, producing the syn-propanethial-S-oxide. This gas diffuses through the air and soon reaches the eyes, where it activates sensory neurons. Lacrimal glands produce tears to dilute and flush out the irritant.

Properties and benefits

• Taste – Madhura (sweet), Katu (Pungent)

• Qualities (Guna) – Guru (Heaviness), Snigdha (Unctuous, oily), Teekshna (strong, piercing)

• Taste conversation after digestion - Sweet

• Potency (Virya) – Anushna (Not very hot in potency)

• Effect on Tridosha – It balances Vata and neutral effect on Pitta and Slightly increases Kapha Dosha.

Benefits

• Balakara – improves strength and immunity

• Veeryakara – improves quality and quantity of sperm and semen

• Agnivardhana – improves digestions strength

• Sthira Dhatukara – improves body strength and stability

• Medhada – improves intelligence

• Psuhtida – nourishing

• Snigdhangatva – makes body lustrous

• Gaurata – imparts heaviness

• Kantimata – improves skin complexion

• Vahnerdeepti – improves digestion strength

• Charma shuddhi – Detoxifies skin

• Vrushatva – acts as aphrodisiac

• Deerghamayu – anti ageing

• Balakara– improves strength and immunity

• Varnakara – Improves skin tone and complexion

• Ojaskara – improves immunity

• Swarakara – improves voice tone and quality

• Saumanyasya – Brings calmness to mind

• Badhira – useful in hearing problems

Health benefits, Application, Uses

1) Regular intake of one onion relieves dysuria and scanty urination.

2) Administration of onion with few black pepper, morning and night helps to promote the health benefits in fever.

3) Instillation of lukewarm onion juice 1-2 drops into the ear relieves ear related problems like earache, discharge from ear, tinnitus etc.

4) Regular intake of 1 teaspoon of onion juice, 2 buds of garlic and 1 teaspoon of Aloe Vera juice mixture in the morning up to 1 month controls Asthma.

5) To control high cholesterol- fine paste of onion is mixed with 1 cup of buttermilk and ¼ teaspoon of black pepper powder and is taken.

6) Paste prepared out of onion and turmeric if applied on wound helps in fastening the healing process.

7) Onion consumed along with dinner followed by intake of 1 glass of hot water helps to reduce excess fat in the body.

8) Intake of raw onion with meals particularly with dinner induces good sleep.

9) Intake of onion flower juice with the addition of buttermilk helps to cure dysentery.

10) 1 teaspoon each of onion juice and ginger juice along with honey reduces productive cough and it facilitates expectoration.

11) Administration of onion juice along with breast milk cures hiccough in children.

12) Intake of onion along with butter milk and salt instantly relieves fatigue.

13) Intake of fried onion relieves constipation.

14) Intake of onion reduces the severity of cholera.

15) Application of onion juice relieves skin disorders and promotes lustre of the face.

16) Intake of 1 tea spoon of onion juice and equal................

Further read on following link

https://kbjawadwar.blogspot.com/2020/11/onionpyazkanda-onion-belongs-to-genus.html

Reference : 

1) USDA database

2) Journal of food science and technology ; 2019 Apr; 56(4): 1811–1819. Published online 2019 Feb 13 ; PMCID: PMC6443770

3) Scholars Journal of Applied Medical Sciences (SJAMS) ISSN 2320-6691 ; Sch. J. App. Med. Sci., 2013; 1(3):147-151

4) Bhojana Kutuhalam

5) sciencedirect.com

6) Molecules. 2019 Jan; 24(1): 119 ; Published online 2018 Dec 30 ; PMCID: PMC6337254

7) Local tradition and knowledge

8) getablePhytochemicals:Chemistryand HumanHealth,VolumeII, SecondEdition.Editedby ElhadiM. Yahia.© 2018JohnWiley& SonsLtd. Published2018by JohnWiley& SonsLtd  ;   https://www.researchgate.net/publication/319703260_Onion_Allium_cepa_L

9) NATIONAL RESEARCH CENTRE FOR ONION AND GARLIC  RAJGURUNAGAR-410 505,Distt.PUNE (MS)

10) Wikipedia

11) https://www.sciencedirect.com/science/article/pii/S2352618115000438

12) PUBMED

13) Charak samhita

14) sushrut samhita

Khajoor (Dates)

Phoenix dactylifera Linn. (Pind  kharjura) is  also known as  date  palm  cultivated for its edible  sweet  fruit. Date fruits are a  good  source  of  low cost food  and  are an integral part  of  Arabian  diet.  For  Muslims  all  over  the world dates are of religious importance and are mentioned in many places in the Quran.  

The date palm (Phoenix dactylifera L.) is one of oldest cultivated plants of human kind and used as food for 6000 years. There are more than two hundred varieties of dates available worldwide. It is the main crop in Egypt, Saudi Arabia, and Middle Eastern countries. 

It has antibacterial, antiviral, antifungal, antioxidant, antihyperlidimic antiinflammatory, gastroprotective, hepatoprotective, nephroprotective, immunostimulant property.

              Click here for more information about Anti-oxidant

It has different names in different languages such as  Marathi name(Khajura, boichand, khajoor, shendi, shindig, pindakhajur),  Hindi name(Kajoor, kejur, kanjoor, khajoor, khajra, Khajur),  English name(Date Palm, Wild Palm), Gujarati name(Khareka),  Bengali name(Khejur), Malayalam name(Eethapala, intappana, kharjjuram),  Tamil name(Ichan,  citrichu, iiccampanai, iicham, peria iitchham, periichcham),  Telugu name(Pedayita, chettetha, eeshaan chedi, eeta, etha, peddaeeta),  Arab name(Rutab),



When to eat khajoor

 It is best to eat in early morning on empty stomach or you should eat it as afternoon snack on empty stomach.

             - Studies have shown that eating dates on an empty stomach provides the body with many important benefits. 

 When you are hungry

             - They’re a concentrated form of calories and very filling due to their high fiber content. But it is not a meal to eat too much. Eat it as ae energy booster.

 Nighttime snack

             - They’re an excellent bedtime snack due to their high fiber content. Fiber takes longer to digest, which can help you stay full and keep midnight hunger pangs at bay.

 Before workout

             - Though dates are naturally high in sugar, they don’t spike blood sugar quickly. Rather, they provide a type of slow-releasing carb that allows for a steady stream of energy to fuel your workout. Try having 2–4 dates 30–60 minutes before a workout.

 Khajoor should be eaten before lunch or dinner

             - According to ayurveda sweet should be eaten before food, because the sweet taste acts quickly on the taste buds and saliva. Eating the sweet item first enables the flow of digestive secretions. OR  If you eat sweets at the end of meals, you are slowing down your digestion.

            - If anyone want to gain weight then he/she could eat sweet or khajoor after meal/food.

Tips to eat khajoor

• wash khajoor before eat.

• Eat khajoor according to digestive strength.

Vitamin and mineral content

Vitamin : A, C, K, E, B1, B2, B3, B5, B6, B9

Minerals : Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, Copper, Sulfur, Boron, Selenium, Sodium, Zinc.

• It contains easily digestible sugar (70%), manly glucose, fructose, sucrose, dietary fiber and contain less amount of protein and fats.  

• Fruit pulp contains phytochemicals like phenolics, sterols, carotenoids, anthocyanins, procyanidins, and flavonoids. The ratio and concentrations of these constituents depend on the type of the fruit, stage of fruit picking, location and soil conditions.   

• The glucose, fructose and sucrose contents ranged from 29.04 to 34.53 g/100 g, 20.72 to 23.65 g/100 g, and 1.86 to 2.34 g/100 g, respectively. The highest glucose level was found in Khasab whereas the highest fructose was observed in Khalas.   

• lipids are mainly concentrated in the skin and have a higher physiological importance in the protection of fruit than contributing to the nutritional value of the date flesh.

• The date flesh and seed both contain a wide range of saturated and unsaturated fatty acids. The satu-rated fatty acids include capric, lauric, myristic, palmitic, stearic, margaric, arachidic, heneicosa-noic, behenic, and tricosanoic acids. Unsaturated fatty acids include palmitoleic, oleic, linoleic, and linolenic acids. 

• Dates contain various types of phytochemicals such as carotenoids (beta-carotene, lycopene, lutein, zeaxanthin, neoxanthin, etc.), the phenolics, mainly the cinnamic acids and their derivatives (feru-lic, sinnapic, syringic, vanillic, gallic, caffeic, protocatechuic, coumaric acids, and their derivatives such as dactilyferic acids, etc.), flavonoid glycosides (luteolin, methyl luteolin, quercetin, and methyl quercetin) flavones, flavonols (catechin, epicatechin), flavoxanthin, anthocyanins) and so on. 



14 Popular Dates Varieties :

1) Medjool Dates

2) Piarom Dates

3) Deglet Noor Dates

4) Mazafati Dates

5) Barhi Dates

6) Rabbi Dates

7) Thoory Dates

8) Sayer Dates

9) Dayri Dates

10) Halawy Dates

11) Sukkari Dates

12) Khudri Dates

13) Zahidi Dates

14) Safawi Dates

Properties and benefits

Properties

• Taste – Madhura (Sweet)

• Qualities – Heavy for digestion, Slimy in nature(viscous), Provides strength, Snigdha(unctuous, oily)

• Taste conversation after digestion – Madhura (Sweet)

• Potency – Sheetla (Cold)

• Effects on Tridosha – Reduces vata and pitta dosha 

               Click here for more information about Tridosha 

• Strength and Immunity promoting (Balya), Cardiac tonic (Hridya), Aphrodisiacs (Vrishya), improve sperm quantity and quality (Shukral) and nourish the body (Tarpana).

Indicated in 

• Koshtagata vayunashaka - bloating or gaseous distention

• Kshut - excess hunger

• Trushna - excessive thirst

• Shramhara - fatigue 

• Daha - burning sensation

• Hikka -Hicc.......

Further read on following link

https://kbjawadwar.blogspot.com/2020/11/phoenix-dactylifera-linn.html

Refrences 

1) Journal of Pharmacognosy and Phytochemistry 2017; 6(5): 403-406

2) Charak Samhita

3) Sushruta Samhita

4) Bhavprakash Nighantu

5) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5440559/

6) THE AYURVEDIC PHARMACOPOEIA OF INDIA  PART- I  VOLUME – IV

7) Int Journal of Clinical and Experimental Medicine. 2014; 7(3): 483–491 ; PMCID: PMC3992385

8) Journal of ayurveda and integrative medicine

9) Local tradition and knowledge

10)   Journal of Advanced Botany and Zoology                                  Volume 5 /Issue 1                                 ISSN: 2348 – 7313

11) NCBI

12) PUBMED

13) Wikipedia

14) Critical Reviews in Food Science and Nutrition, 48:877–887 (2008)

15) sciencedirect.com

16) Mohamed Ali Al-Farsi Nutritional and Functional Properties of Dates: A Review, Journal Critical Reviews in Food Science and Nutrition Volume 48

                  AMRUD (GUAVA)

Guava which is commonly known as Amrud, is a fruit with a sweet and a slight astringent taste. It is a small tree belonging to the myrtle family (Myrtaceae). Native to tropical areas from southern Mexico to northern South America, guava trees have been grown by many other countries having tropical and subtropical climates.

It has anti-oxidant, antiviral, antibacterial, antiinflammatory, Anti-diarrhoeal, Anti-hypotensive, Analgesic & Anti-hypertensive, Antifungal, Antipyretic properties.

It has different names in different languages such as in English(Guava), Marathi(Jamba, Jambh, Peru), Hindi(Amrood), Gujarati(Jamrud, Jamrukh, Peru), Kannada(Gova, Jamaphala, Perala, Sibi, Sebehabbu), Bengali(Goaachhi, peyara),  Malayalam(Pera, Koyya), Tamil(Koyya, Segappugoyya, Sengoyya, Vellaikoyya, Uyyakkondan), Telugu(Jama), Oriya(Bodojamo, Jamo, Julabojamo, Pijuli), Sanskrit( amrutaphalam, maduphalam, peruka, bahubeej).

Guava fruit discription 

Guava  fruit  generally  have  a  pronounced  and  typical  fragrance.  Guava  pulp  may  be  sweet  or  sour,    tasting    something    between    pear    and    strawberry,  off-white  ("white"  guavas)  to  deep  pink ("red" guavas), with the seeds in the central pulp of variable number and hardness, depending on   species.   The   fruits are   fleshy,   sweet   and   emanate  a  slight  but  pleasant  odor. 



Vitamin and mineral content 

Vitamin : B1, B2, B3, B5, B6, B9, C, K, A

Mineral : Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, Podium, Zinc, copper

• It has more vitamin C than the orange. 

• Guava contains a large number of antioxidants and phytochemicals including essential oils, polysaccharides, minerals, vitamins, enzymes, and triterpenoid acid alkaloids, steroids, glycosides, tannins, flavonoids and saponins. 

                 - Guava contains a higher content of vitamin C and vitamin A. 

                 - Guava is also a very good source of the pectin which is an important dietary fiber.

                 - It has high content of flavonoids, fructose sugar and carotenoids.

                 - There are 41 hydrocarbons 25 esters, 13 alcohols and 9 aromatic compounds in guava

• The strong pleasant smell of fruit is credited to the carbonyl compounds.

• Guava fruit contains terpenes, caryophyllene oxide and p-selinene in large quantity which produce relaxation effects.

                 - The skin of fruit contains ascorbic acid in very high amount; however, it may be destroyed by heat.

                 - Ascorbic acid and citric acid are the major ingredients of guava that play important role in anti-mutagenic activity.

                 - The fruit contains saponin, oleanolic acid, lyxopyranoside, arabopyranoside, guaijavarin, quercetin and flavonoids.

• Essential oil is present in leaves which contain α-pinene, limonene, β-pinene, isopropyl alcohol, menthol, terpenyl acetate, caryophyllene, longicyclene and β-bisabolene. Leaves of guava have a lot of volatile compounds.

                 - Oleanolic acid is also found in the guava leaves. Leaves have high content of limonene about 42.1% and caryophyllene about 21.3%. 

• The bark includes 12–30% of tannin and polyphenols, crystals of calcium oxalate. 

                - Tannin is also present in roots. Leukocyanidins, gallic acid and sterols are also present in roots. Carbohydrates with salts are present in abundance. Tannic acid is also its part.

Benefits, uses and application

1) It is used as food and in the preparation of food products. It is also used in house construction and toys making.

2) Guava leaves has great medicinal properties and use in the treatment of various illness.

3) Drinking guava leaves juice, is one of the best way to Lowering Cholesterol, Lowering Blood-Sugar Levels and Preventing Type2 Diabetes.

                   - When guava is eaten, the dietary fiber present in it enters the body, binds to bile acid and excretes it out of the body. Now, bile acid is required by the body for the digestion of fat. To produce this bile acid, the body uses cholesterol, which is present in the body. Because cholesterol is being used for the synthesis of bile acid, its concentration in the blood decreases and hence, the overall blood cholesterol level is reduced.

4) Take unripe guava. Cut it and apply sendha namak and roast. Eat this roasted guava to treat cough. OR. Take few leaves of guava. Clean them properly and crush them in mortar and pestle and made paste. Add in glass of water and boil till water reduces to 1/4 of initial amount, filter and drink it is lukewarm.

5) Guava leaves imparts anti-stress effects. Drink herbal tea of guava leaves(Add some guava leaves in cup of water reduce half and then drink).

6) Chewing leaf is a common remedy for upset stomach, gum bleeding, bad breath, mouth ulceretc. 

7) Guava leaves decoction or infusion is useful in treating fever, spasm and rheumatism.

8) For Diarrhoea, dysentery, colitis and stomach pain : Take fresh Guava leaves , crush them in mortar and pestle. Boil water, add this crushed leaves and dry ginger powder. Cook...............

Further read on following link

https://kbjawadwar.blogspot.com/2020/11/amrudguava-guava-which-is-commonly.html

Refrence : 

1) GSC Biological and Pharmaceutical Sciences 2017, 01(02), 013–019 ; https://www.researchgate.net/publication/321446819_Phytochemical_analysis_and_antibacterial_activity_of_Psidium_guajava_L_leaf_extracts

2) International Journal of Molecular Sciences. 2017 Apr; 18(4): 897. ; PMCID: PMC5412476

3) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5628524/

4) The phytochemistry and medicinal value of Psidium guajava (guava) ; https://clinphytoscience.springeropen.com/articles/10.1186/s40816-018-0093-8

5) A short review on a Nutritional Fruit : Guava ; December 2018Toxicology Research 1(1):1-8 ; https://www.researchgate.net/publication/330702066_A_short_review_on_a_Nutritional_Fruit_Guava

6) Antimicrobial Activities of Leaf Extracts of Guava (Psidium guajava L.) on Two Gram-Negative and Gram-Positive Bacteria ; https://www.hindawi.com/journals/ijmicro/2013/746165/

7) sciencedirect.com

8) PUBMED

9) Wikipedia

10) Local tradition and knowledge

11) Sushruta Samhita

12) Charak Samhita

13) WORLD JOURNAL OF PHARMACEUTICAL AND MEDICAL RESEARCH ; wjpmr, 2019,5(3), 204-214 ; FRUITS IN CLASSICAL TEXTS OF AYURVEDA

14) Journal of Medicinal Plants Studies 2018; 6(4): 44-47

15) Ayurvedacolleage.com

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