THE MIRACLE BERRY FROM WEST AFRICA: POTENTIAL HEALTH BENEFITS FOR DIABETICS

THE MIRACLE FRUIT OR BERRY, SYNSEPALUM DULCIFERUM

The miracle berry is so-called because it has the ability to change the sour taste of food (such as limes or lemons) to a sweet one. If you eat a berry before having a sour fruit or other food, your taste buds are fooled into thinking that you are eating something sweet. This phenomenon is caused by a glycoprotein, miraculin.

  There were attempts in the USA to have the berry classified as a sweetener, but these were unsuccessful. Stevia, another plant sweetener is classed as a dietary supplement. However it is used in the food industry as a sweetener.hhhhhhj

  The berries grow on a shrub that is indigenous to West Africa, and have been used to sweeten palm wine there traditionally. They don’t actually have a high sugar content, although they do taste slightly sweet, if bland. The bushes they grow on can reach heights of around twenty feet in West Africa, although in cultivation rarely grow above ten feet.

  The berries are popular among cancer patients undergoing chemotherapy as they say it takes away the metallic taste in their mouths which is one of the side effects of chemotherapy. They are also being researched as they may help diabetics. “Improvement of insulin resistance by miracle fruit (Synsepalum dulciferum) in fructose-rich chow-fed rats” Chen C.C. et al. Journal of Phytotherapy Research 2006, November, Vol. 20 (11) pp. 987-992 which states: -

“the results suggest that miracle fruit may be used as an adjuvant for treating diabetic patients with insulin resistance because this fruit has the ability to improve insulin sensitivity.”

  The fruit cannot be easily transported however as it lasts only for two or three days. The pulp can be freeze-dried, which is good news for some. Heat destroys the miraculin so it cannot yet be preserved in any other way. In Japan it is popular among dieters.

  This miracle berry and its bush belong to the Sapotaceae family, which makes it a relative of sapodilla, butter nut trees with mahua flowers, and the African Shea tree from which we get shea butter.

 

MALABAR NUT SHRUB - POTENTIAL SOURCE OF NEW DRUGS: TRADITIONAL HEALTH BENEFITS OF MALABAR NUT SHRUB

MALABAR NUT, JUSTICIA ADHATODA

The Malabar nut plant is an evergreen shrub, which is native to the Indian subcontinent and Sri Lanka. As a member of the Acanthaceae family it is related to the marsh barbell and to bear’sbreeches or the oyster plant. All parts of the plant are used in traditional medicine systems in Asia and it has also been used in Europe for centuries.

  The flowers on this plant look like those of bear’s breeches, but are more reminiscent of foxglove flowers than those of the snapdragon. The flowers contain an impressive array of flavonoids (among them apigenin, kaempferol and quercetin), which give them antioxidant properties and these flowers are used for colds, asthma, bronchitis, coughs, as an antispasmodic, for fevers and gonorrhoea. They also have antiseptic properties and are used to improve blood circulation.                                       

  The root decoction of the plant is used to treat T.B., diphtheria, malaria, leucorrhoea, eye problems and gonorrhoea. An extract of the root is also used for liver problems, especially for jaundice, for diabetes, and coughs.

 Preparations include a paste, and powder as well as the root decoction.

  Chewing the leaf bud, either alone or with a little ginger root is said to clear the respiratory passages, and is used by yogis before a rigorous exercise programme is undertaken.

  The fruit or the ‘Malabar nut’ is used for colds, as an antispasmodic, for bronchitis, jaundice, diarrhoea and dysentery, fever and as a laxative.

  The leaves are a rich source of vitamin C, and also contain carotene and essential oil and are used in various ways. In parts of India they are used to induce an abortion and are given after childbirth to help staunch bleeding and to tone the uterus. They should not be used during pregnancy or by breast-feeding mothers. Powdered leaves are a counter-irritant for inflamed swellings and are also used on fresh wounds and for neuralgia.

  The dried leaves are sometimes smoked in the treatment of asthma. The fresh sap from the leaves is used for bleeding gums, diarrhoea and dysentery, glandular tumours, and T.B. When burnt, they have insect repellant or insecticidal properties.

  The leaves are also given to lower high blood pressure, and in Germany they are used for their expectorant and antispasmodic properties in coughs colds and so on. 

In Sweden they are categorized as a natural remedy and can be found with other natural ingredients in cough medicines.

  The leaf powder boiled in sesame oil, is used to staunch bleeding and is used as ear drops for ear aches. The warmed leaves are used as poultices for the pains of rheumatism and dislocated joints.

  The plant contains quinasoline alkaloids including vasicine and vasicone, and these are currently under investigation to discover their properties and potential for new drugs.

  In “A review of Justicia adhatoda: A potential source of natural medicine” Sandeep Dhankhar et al. African Journal of Plant Science, Vol. 5 (4) pp. 620-627, it is suggested that “extract of J. adhatoda could form one of the best options for developing novel natural medicines”.

(Adhatoda is said to mean “goats don’t touch” in Malayalam, as they avoid this plant allegedly.)

 

AMERICAN MOUNTAIN MINT, THREATENED SPECIES NOW: HISTORY OF USES AND HEALTH BENEFITS

AMERICAN MOUNTAIN MINT, PYCNANTHEMUM PILOSUM

American mountain mint was once used by Native Americans for fevers, indigestion and to regulate a woman’s menstrual flow. It is a native of eastern North America, but is threatened now in some states so is legally protected, and seems to be extinct in Michigan where it once flourished; it has not been formally documented there since 1952.

 It is a member of the mint of Lamiaceae or Labiatae family, although assigned to a separate genus than the mints such as peppermint and spearmint which are in the Mentha genus.                                                                                                

  It is therefore related to calamint, sage, Jupiter’s sage, horehound, self-heal, the chaste tree and the small-flowered Chaste tree, ground ivy, the teak tree, yellow, purple and white dead nettles, motherwort, fragrant premna, common germander, Cretan dittany, bugle, Scarlet Bee Balm, thyme, Mother of Thyme, and marsh woundwort, oregano and other culinary herbs, as well as to other plants.

  It can grow to heights of around five feet and is identified by its clumping together and the flower heads. It flowers in August and September, with seeds ripening in September and October. Another name for this plant is Hairy Mountain Mint.The genus name Pycnanthemum means dense (pyknos in Greek) flowers (anthemom) while pilosum means hairy; the hairs are on the leaves of the plant.

  The leaves may be eaten raw and added to salads, and generally used as you would use peppermint. The leaves may be used fresh or dried to make a tisane, which has a delicious menthol taste, and is good with a splash of fresh lemon juice. The flower buds are also edible and it is said that the Native Americans used them to tenderize buffalo meat.

  The leaves can be dried and used in a pot pourri and have been used as incense; burning them helps to repel unwelcome insects. They are also used as an ingredient in natural insecticides.

 They contain a volatile oil whose main constituents are limonene, meothone and pulegone according to a study carried out in the late 1940s.

WILD LIQUORICE: HEALTH BENEFITS AND USES OF WILD LIQUORICE

WILD LIQUORICE, GLYCYRRHIZA ECHINATA

Wild liquorice is native to southern Europe and south west Asia, and is a relative of the liquorice that has been regarded as the official “sweet root” (the meaning of glycyrrhiza), Glychyrrhiza glabra. The wild liquorice is also called German liquorice as this is the official one used in medicine in Germany.

 It is also called Russian liquorice and the Latin name echinata means hedgehog, so it is sometimes called hedgehog liquorice.             o                                                                                

  It is a member of the Fabaceae or Leguminosae family of plants making it a relative of peas, green beans, borlotti beans, chickpeas, soya beans, lupins, field restharrow, the Monkey Pod tree, carob, kudzu or pueraria, indigo, alfalfa, broom, Dyer’s broom, lentils, to the pongam tree, the cancer bush (Sutherlandia frutescans)the lead tree or ipil-ipil, the Indian Coral tree, the tree from which we get Gum Tragacanth or gond katira, jhand the mesquite tree, dhak or Flame of the Forest tree, the Pacific teak tree, the ashoka tree (Saraca indica), amaltas (golden shower tree), European laburnum, the Burmese rosewood tree, melilot or sweet clover, milk vetch, the hyacinth bean, the butterfly pea, and many more.

  The plant can grow to heights of just over three feet and in the wild likes muddy places near rivers.

  It has been mixed with linseed (flax seed oil) as an infusion for sore throats, irritable coughs, laryngitis and other ailments. Powdered along with senna and fennel it was used as a mild laxative. It is mixed with other herbs partially because it makes the medicine taste better and often because of its own medicinal properties.

  It is believed that the ancient Greeks learned about the uses of the liquorice root from th4 Scythians and it was known to Theophrastus in the third century BC who believed it to be a thirst quencher (as it is) - chew the root for yourself! He also commented on the different tastes of the different liquorice roots he was familiar with. Dioscorides used it in the first century AD and is believed the first to have written the name “sweet root” for this plant.                                    

    Ancient Roman writers called it Radix dulcis, or sweet root, just as it is in Greek. In the 11^th century AD it was a well-known medicine in Germany and was cultivated in England. John Gerard had it in his garden in 1592, as did other herbalists of his time. Writing a century later, Nicholas Culpeper says that it grew “in divers place” in England “and thereof is good profit made.” He has this to say about how liquorice in general was used in medicine in the 17^th century:

“It is under the dominion of Mercury. Liquorice boiled in fair water, with some Maiden-hair and figs, makes a good drink for those that have a dry cough or hoarseness, wheezing or shortness of breath, and for all the griefs of the breast and lungs, phthisic or consumptions caused by the distillation of salt humours on them.

It is also good in all pains of the reins, the stranguary, and heat of urine. The fine powder of Liquorice blown through a quill into the eyes that have a pin and web (as they call it) or rheumatic distillations in them, doth cleanse and help them. The juice of Liquorice is as effectual in all the diseases of the breast and lungs, the reins and bladder, as the decoction. The juice distilled in Rose-water, with some Gum Tragacanth, is a fine licking medicine for hoarseness, wheezing, &c.”

  The liquorice root may have liver protective qualities, and may help allergy sufferers. It may also help protect against the development of piles and can be useful as an antibacterial agent (the essential oil). Research is underway to discover how it inhibits the growth of tumours and cancer cells. Liquorice has antibacterial, antifungal, antimicrobial and antioxidant properties. Because of its natural antioxidant properties it can be safely added to food.

  The glycyrrhizin in the root is said to be fifty times sweeter than sugar. The dried root was given to infants to help with teething problems.