Red Sanders (Pterocarpus santalinus)

 

 Red Sanders (Pterocarpus santalinus), native to the Southern Eastern Ghats and found particularly in the districts of Anantapur, Chittoor, Kadapa, and Kurnool, has been under heavy threat due to its high commercial value. 

Red Sanders is endemic to the forests of Seshachalam, Veligonda, Lankamala, and Balakonda hill ranges in Andhra Pradesh. It is distributed in very limited area of about 5.83 Lakh Ha in the districts of Kadapa, Nellore, Chittor , Prakasham districts. It is valued for its rich red colour and grain pattern and most revered in China. It is very hard, durable (does not develop cracks) and known for decorative furniture , particularly in China and musical instruments (Shamisen) in Japan.  

The species is protected under the Wildlife Protection Act, 1972, and listed under the Convention on International Trade in Endangered Species (CITES), which strictly regulates its international trade.

Buttermilk

 Buttermilk 

Buttermilk is a dairy ingredient widely used in the food industry because of its emulsifying capacity and its positive impact on flavor. Buttermilk is the aqueous phase released during the churning of cream in butter manufacture. It contains all the water-soluble components of cream such as milk protein, lactose, and minerals. 

It also encloses material derived from milk fat globule membrane (MFGM), which is disrupted during the churning and mostly migrates to the buttermilk fraction. Currently specific research interest in the milk fat globule membrane (MFGM), is increasing. The main function of MGFM is to protect the milk fat from coalescing.

 Buttermilk contains more phospholipids than milk because of its high content in MFGM material, which is rich in phospholipids that constitute about one-third of the MFGM DM. The high content of phospholipids in buttermilk makes this dairy ingredient interesting for use as a functional ingredient because of the emulsifying properties of phospholipids. In addition, phospholipids have been shown to possess biological activity.

 Some studies have demonstrated the anti-carcinogenic potential of phospholipids, especially against colon cancer, as well as their protective effect against bacterial toxins and infection. MFGM-specific proteins are special proteins which do not occur in this form in other milk phases. 25- 70% of the MFGM is composed of these proteins whereas they constitute only 1-4% of the total milk protein. However, these proteins seem to fulfill important biological functions

MFGM proteins: 

1. Antibacterial effects against Staphylococcus aureus, Escherichia coli and Salmonella enteritidis 

2. Anticancer effects against breast cancer. 

3. Coronary heart disease (CHD) 

4. Autoimmune disease like Multiple Sclerosis (MS).

How to prepare Buttermilk :

Takra is a liquid preparation, prepared by continuous churning ofdadhi(curd) for onepraharakala (3 hours) with different ratios of water added to it .

Takra is of such importance that it cures skin discoloration, skin diseases (Kushtha), Ugliness, central obesity and it also neutralizes effects of toxin (VishaRoga) and heat (Daha) in human body. 

 The curd has to be taken in a clean vessel with the help of yantra(mechanical churner) it has to be churned for a while. Later little quantity of water is added and the churning is continued. In this way if the curd is churned for one praharkala, it will be the perfect takra prepared

Amaranthus spinosusLinn, (Telugu : Mulla Thotakura )

 

Amaranthus spinosusLinn, is one such plant that has been frequently used in traditional system of medicine. A. spinosus Linn. (Family: Amaranthaceae) is commonly known as ‘‘Kate Wali Chaulai (Kanatabhajii)” in Hindi, Mulla-dantu, mulladantu, mulluharivesoppu in kannada, used as vegetable and cultivated throughout India, Sri Lanka and many tropical countries

The juice of A. spinosus is used by tribes in Kerala, India to prevent swelling around stomach while the leaves are boiled without salt and consumed for 2-3 days to cure jaundice. The plant is consumed as a vegetable for its high concentration of antioxidant components and high nutritive values due to presence of fiber, proteins and high concentration of essential amino acids, especially lysine. The root is used as an expectorant; lessens the menstrual flow, useful in leucorrhoea and leprosy. The seed is used as a poultice for broken bones. In the last decade, many active secondary metabolites have been isolated ands creened for various in-vivo and in-vitro pharmacological activities, which suggested its uses in promoting and maintaining health.

Traditional Uses :

The juice of A. spinosus is used by tribal of Kerala, India to prevent swelling around stomach while the leaves are boiled without salt and consumed for 2–3 days to cure jaundice. It is used as anti-inflammatory, antimalarial, antibacterial, antimicrobial, antidiuretic, antiviral and hepatic disorders. The plant possess hepatoprotective, antioxidant activity, water extract of plant showed significant immune-stimulating activity and stem extract showed antimalarial activities. It used internally in the treatment of internal bleeding, diarrhoea and in excessive menstruation. In Indian traditional system of medicine (Ayurveda) the plant is used as febrifuge, antipyretic, laxative and diuretic. Besides its culinary value, it is a popular medicinal plant used to reputed for treat digestible, bronchitis, appetizer, biliousness, galactagogue, haematinic, stomachic effects, nausea, flatulence, anorexia, blood diseases, burning sensation, leucorrhoea, leprosy, piles and as a treatment for hallucination, healing of wounds and rheumatism, and to arrest the coughing up of blood. All parts of the plant are known to contain medicinally active constituents. Medicinal uses of Amaranthus spinosus Linn. as mentioned in Ayurvedic text is: Leaf infusion is diuretic and used in anemia. Root paste is used in gonorrhoea, eczema, menorrhoea etc. Ethnic use of this plant is mainly with village people of Sikkim who use leaf infusion of in stomach disorder especially in case of indigestion and peptic ulcer. The leaves and roots are applied as poultice to relief bruises, abscesses, burns, wound, inflammation, menorrhagia, gonorrhoea, eczema, gastroenteritis, gall bladder inflammation, arthritis and for the treatment of snakebites.

The plant is used in the treatment of abdominal pain, chicken pox, dysentery, dysurea, fever, hysteria, malaria, mania, tonsillitis & vomiting. The root is also used for toothaches. In many countries, including those in Africa, the bruised leaves are considered a good emollient and applied externally in cases of ulcerated mouths, eczema, burns, wounds, boils, earache and hemorrhoids. The plant ash in a solution is used to wash sores. The plant sap is used as an eye wash to treat ophthalmia and convulsions in children

Please note : It is to be used under a Doctor's guidance 

Anti Diabetic Activity :

The alpha amylase and the antioxidant potential of methanol extract ofA.spinosus(MEAS) was established byin vitroalpha amylase enzyme inhibition by CNPG3 (2-chloro-4-nitrophenol a-Dmaltotrioside) and in vivo antioxidant potential of malondialdehyde (MDA), glutathione (GSH), catalase (CAT) and total thiols (TT) in alloxaninduced diabetic rats. This study provided evidence that the methanolic extract of A.spinosus has potent alpha amylase, anti-diabetic and antioxidant activities

Laja or Rice flakes ( Telugu: Vari pelalu )

 Laja or Rice Flakes  (in Telugu : Vari Pelalu ) : 

Chemical compositions of Paddy 

Oryza sativa Linn.contains moisture 10.90-13.78, protein 5.50-9.32, carbohydrate 73.35- 80.8%, fibers 0.18- 0.95, minerals 0.79- 2%. It contains mainly starch 72.2-74.9, glucose 1.45-2.65, sucrose 0.3-0.43, and dextrin 1.56-2.05%. Main protein of paddy is oryzynin (glutanin). Besides this, paddy also contains essential amino acids like Argenine,

Histidine, Lysine, Tryptophan, Phenyl alanine, Meithionine, Lucine etc. Vitamin B (especially thiamin, pentotheic acid and pyridoxine) and Vitamin E are excessively found in paddy. 

In minerals Calcium (14.3-85.7), Phosphorus (171.6-558.8 mg par 100gm), Sodium (20mg), Potassium (100mg par 100gm), Mg, S, Cl, Cu, Zn, As, I2 etc., trace elements and Amylase, Protease, Lipase, Phenolase etc., ferment elements found

Nutritional value :

In Laja moisture content 14.7, protein 7.5, carbohydrate 74.3, fibers 0, fat 0.1, and ash 3.4%

In Ayurvedic compendia, laja has been used widely as trishna-shamak dravya (anti-thirst drug) in the form of different pharmaceutical preparations (manda, peya, yavagu, manth etc.). 

Use of laja, as an ingredient of pipasanashak yavagu  (thirst alleviating medicated gruels), as laj-peya (Shrama nashak) under the class of cooked food , as different pharmaceutical preparations (laj-mand , laj-manth  etc.,) in treatment of thirst (trishna). 

Laj-saktu has trishna-shamak  (anti thirst) properties and lajtarpan is best for treatment of thirst (trishna) .

 Another pharmaceutical preparation, lajodak (the cold infusion of laja mixed with honey, jaggery, gambhari (Gmelina arborea Linn.) fruit powder and khand is indicated for treatment of pittaj trishna (thirst due to vitiation of pitta)

Laja in Hindu Rituals:

 In Ayurveda anna is considered as prana  and is connected with religious enculturation. In Hindu traditions, use of laja is indicated in marriage, worship and other auspicious occasions. There is no scientific explanation behind use of laja in Hindu rituals. It is a matter of further investigations and should be looked carefully. One possible explanations behind this is that anna has been considered as Prana and laja is one of the most widely used staple food item which increases pranic shakti. Its use in rituals establishes its auspicious nature.

Saindhava lavana (Rock salt)

   Rock salt : (Saindhava Lavana ) 

This is the common name for the mineral “halite”.

 Its chemical formula is NaCl. Actually, rock salt is not (potassium swfate) K2 SO4 ; it is NaCl.

 It can have impurities of gypsum (CaSO4 ) and sylvite (KCl) but it is very rare to find potassium sulfate as a mineral, although, occasionally, polyhalite (K2 Ca2 Mg(SO4 )4 .2H2O) is found associated with rock salt deposits.

The origin of rock salt comes from the bed sea that evaporated million years ago. 

It left behind crystallized deposits of this pure,therapeutic salt form which contains all the elements found in our human body. 

Rock salt is possibly the purest form of salt, which is free from environmental pollutants, chemical components and does not require a refining process.

 It contains pure minerals such as Calcium, Iron, Zinc, Potassium, Magnesium, Copper and all the other 84 minerals. Its benefits are best experienced when used in its natural state. 

Rock salt is used externally and internally and is easily absorbed as its composition of minerals is similar to what we contain in our bodies.

Herbs for Musculo-skeletal disorders (Anti - inflammatory, arthritis) etc. as per Ayurvedic Sanskrit Books

 

 In recent times scientists have carried out research enquiries with certain Ayurvedic herbs for evaluating their efficacy in the management refractory conditions like Arthritis, Liver diseases, Renal calculi etc. 

The Indian pharmaceutical industry is evincing keen interest to promote their ethical formulations for these conditions which has lead to create a greater market demand for Ayurvedic herbs.

Please Note :All these to be used under Doctor's guidance :

Herbs for Female disorders : 

 4. Ashoka –Saraca asoka 

5. Bola – Commiphora myrrha 

6. Vata – Ficus bengalensis 

7. Udumbara-Ficus racemosa 

8. Plaksha – Ficus lacor 

9. Parisha – Thespesia populnea 

10. Aswatha –Ficus religiosa 

11. Lodhra –Symplocos racemosa 

12. Mundi -Spheranthus indicus

Herbs for Urolithiasis (Kidney stone & B.P.H.) 

1. Pashanbheda –Bergenia lingulata 

2. Varuna – Creteva religiosa 

3. Kusha –Desmostachya bipinnata 

4. Kasha –Saccharum spontaneum 

5. Nala –Arundo donax 

6. Darbha - 

7. Kandikshu-Saccharum officinarum 

8. Parnayavani –Carum copticum

Herbs for Musculo-skeletal disorders (Anti - inflammatory, arthritis)

 1. Rasna –Pluchea lanceolata 

2. Nirgundi –Vitex negundo 

3. Kulanjana- Alpinia galanga 

4. Asthisaharaka –Cissus quadrangularis 

5. Parijata- Nyctanthes arbortristis 

6. Sallaki –Boswellia serrata

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Aphrodisiacs 

1. Shatavari –Asaparagus racemosus 

2. Varahikanda –Dioscorea bulbifera 

3. Vidarikanda –Pueraria tuberosa 

4. Kapikacchu –Mucuna prurita 

5. Ashwagandha –Withania somnifera 

6. Musali –Asparagus adscentdens 

7. Ikshuraka –Astercantha longifolia 

8. Bala –Sida cordifolia 

9. Atibala –Abutilon indicum 

10. Nagabala –Grewia hirsuta 

11. Aakarkarbha –Anacyclus pyrethrum 

12. Jatiphala –Myristica frgrans 

13. Eranda root –Ricinus communis 

72. Mudgaparni –Phaseolus trilobus 

14. Mashaparni – Teramnus labialis

List of  herbs used in preparation of  Dashamoolarishta  : (liquid tonic) 

1. Patala –Sterospermum suaveolens 

2. Agnimantha –Premna mucronata 

3. Shyonaka –Oroxylum indicum 

4. Bilva –Aegle marmelous 

5. Kashmarya –Gmelina arborea 

6. Kantakarika –Solanum surattense 

7. Bruhati –Solanum indicum 

8. Shalaparni –Desmodium gangeticum 

9. Prishanaparni –Uraria picta 

10. Gokshura –Tribulus terrestris

Pear

 పియ‌ర్ పండ్ల‌లో విట‌మిన్ సి అధికంగా ఉంటుంది. ఇది కొల్లాజెన్ ఉత్ప‌త్తిని ప్రోత్స‌హిస్తుంది. 

దీని వ‌ల్ల చ‌ర్మానికి కావ‌ల్సిన పోష‌కాలు ల‌భిస్తాయి. చ‌ర్మం త‌న సాగే గుణాన్ని పొందుతుంది. చ‌ర్మం ఆరోగ్యంగా ఉంటుంది. మృదువుగా మారి తేమ‌గా ఉంటుంది. వృద్ధాప్య ఛాయ‌లు త‌గ్గుతాయి. య‌వ్వ‌నంగా క‌నిపిస్తారు.

 పియ‌ర్ పండ్ల‌లో ఫ్లేవ‌నాయిడ్స్ అధికంగా ఉంటాయి క‌నుక ఇవి యాంటీ ఇన్ ఫ్లామేట‌రీ స‌మ్మేళ‌నాలుగా కూడా ప‌నిచేస్తాయి. 

దీని వ‌ల్ల శరీరంలో ఉండే వాపులు, నొప్పులు త‌గ్గిపోతాయి. ముఖ్యంగా ఆర్థ‌రైటిస్ ఉన్న‌వారికి మేలు జ‌రుగుతుంది. పియ‌ర్ పండ్ల‌ను కొంద‌రు తొక్క తీసి తింటారు.

 కానీఈ పండ్ల‌ను తొక్క‌తో స‌హా తినాల్సి ఉంటుంది. పియ‌ర్ పండ్ల తొక్క‌లోనూ అనేక పోష‌కాలు ఉంటాయి. క‌నుక ఈ పండ్ల‌ను తొక్క‌తో తింటే ఇంకా ఎక్కువ లాభాలు క‌లుగుతాయి. ఇలా పియ‌ర్ పండ్ల‌ను త‌ర‌చూ తిన‌డం వల్ల అనేక లాభాల‌ను పొంద‌వ‌చ్చు