DRINKING alcohol in moderate quantities can
reduce the risk of asthma, while belly fat,
known clinically as central obesity, has been
linked to the development of asthma,
according to new studies by Danish
researchers.
The studies, presented recently at the
European Respiratory Society’s Annual
Congress in Amsterdam, found that drinking
one to six units of alcohol a week could
reduce the risk of developing the condition
and central obesity as a risk factor for the
disease.
The research examined 19,349 twins
between the ages of 12 and 41 years of
age. All participants completed a
questionnaire at the start and end of the
study to compare alcohol intake with the
risk of developing asthma over eight years.
The results showed that the lowest risk of
asthma was seen in the group which had a
moderate intake of alcohol, as less than four
per cent of those who drank one to six
units per week developed asthma.
The highest risk of asthma was observed in
people who drank rarely or never, as they
were 1.4-times more likely to develop the
condition. Heavy drinkers also had an
increased risk of asthma development and
were 1.2-times more likely to develop
asthma.
The results also suggested that a preference
for beer drinking was associated with an
increased risk of asthma when compared
with no preference.
Previous studies have found a link between
excessive intake of alcohol and asthma
attacks; however, this is the first study of
its kind to show a link between alcohol
intake and the onset of asthma for adults
over a long period of time.
Sofie Lieberoth, from the Bispebjerg
Hospital in Denmark, said: “Whilst excessive
alcohol intake can cause health problems,
the findings of our study suggest that a
moderate intake of one to six units can
reduce the risk of developing asthma. By
examining all the factors linked with the
development of asthma, we can understand
more about what causes the condition and
how to prevent it.”
Meanwhile, excess abdominal fat has been
linked with a number of health effects, such
as diabetes and heart disease, but there has
been little focus on its link with lung
disease.
Previous studies have found a link between
asthma and body mass index (BMI), which
is a marker for overall obesity. This new
study looked at waist circumference, which
is a marker for central obesity, to see
whether this form of obesity could also
contribute to asthma risk. The research is
one of the first prospective studies to
investigate the individual and combined
effect of central and overall obesity on
incident asthma in adults.
Sunday, October 9, 2011
Preventing Colon Cancer’s Spread To Liver.
University of Illinois, Chicago United States
of America, study reports a promising new
weapon in treating metastatic colon cancer,
particularly in patients who have developed
resistance to chemotherapy.
U of I researcher Elvira de Mejia has found
that the soy peptide lunasin binds to a
specific receptor in highly metastatic colon
cancer cells, preventing them from
attaching to the liver.
“When lunasin was used in combination
with the chemotherapy drug oxaliplatin, we
saw a sixfold reduction in the number of
new tumor sites,” said de Mejia, a U of I
associate professor of food chemistry and
food toxicology.
The study appears in the most recent issue
of Cancer Letters. In a separate study, the
scientists showed that lunasin induces cell
death in highly metastatic human colon
cancer cells.
According to de Mejia, almost all colon
cancer deaths are caused when cancer
metastasizes — or spreads — to the liver.
Until now chemotherapy has targeted the
primary tumor because the process of
metastasis is not well understood, she said.
“In this study, we have learned that lunasin
can penetrate the cancer cell, cause cell
death, and interact with at least one type of
receptor in a cell that is ready to
metastasize,” said Vermont P. Dia, a U of I
postdoctoral fellow in the de Mejia
laboratory and lead author of the study.
When that receptor is blocked, new blood
vessels can’t form and differentiate, and
that prevents cancer from spreading.
Binding such receptors has emerged as a
promising target for developing cancer
therapies, he said.
In the study, which mimicked the spread of
colon cancer in humans, mice were
separated into four groups: a control group;
a group that was injected daily with lunasin;
a group injected with the chemo drug
oxaliplatin; and a group that received both
lunasin and oxaliplatin. After 28 days, the
mice were examined to learn the extent of
cancer’s involvement in the liver.
“The group that received lunasin alone had
50 percent fewer metastatic sites. But an
even more exciting result was seen in the
group that received both lunasin and the
chemotherapy drug — only five new
cancer sites when compared with 28 in the
control group,” de Mejia noted.
“This huge reduction in metastasis was
achieved with the amount of lunasin in only
25 daily grams of soy protein, the amount
recommended in the FDA health claim,” Dia
said.
of America, study reports a promising new
weapon in treating metastatic colon cancer,
particularly in patients who have developed
resistance to chemotherapy.
U of I researcher Elvira de Mejia has found
that the soy peptide lunasin binds to a
specific receptor in highly metastatic colon
cancer cells, preventing them from
attaching to the liver.
“When lunasin was used in combination
with the chemotherapy drug oxaliplatin, we
saw a sixfold reduction in the number of
new tumor sites,” said de Mejia, a U of I
associate professor of food chemistry and
food toxicology.
The study appears in the most recent issue
of Cancer Letters. In a separate study, the
scientists showed that lunasin induces cell
death in highly metastatic human colon
cancer cells.
According to de Mejia, almost all colon
cancer deaths are caused when cancer
metastasizes — or spreads — to the liver.
Until now chemotherapy has targeted the
primary tumor because the process of
metastasis is not well understood, she said.
“In this study, we have learned that lunasin
can penetrate the cancer cell, cause cell
death, and interact with at least one type of
receptor in a cell that is ready to
metastasize,” said Vermont P. Dia, a U of I
postdoctoral fellow in the de Mejia
laboratory and lead author of the study.
When that receptor is blocked, new blood
vessels can’t form and differentiate, and
that prevents cancer from spreading.
Binding such receptors has emerged as a
promising target for developing cancer
therapies, he said.
In the study, which mimicked the spread of
colon cancer in humans, mice were
separated into four groups: a control group;
a group that was injected daily with lunasin;
a group injected with the chemo drug
oxaliplatin; and a group that received both
lunasin and oxaliplatin. After 28 days, the
mice were examined to learn the extent of
cancer’s involvement in the liver.
“The group that received lunasin alone had
50 percent fewer metastatic sites. But an
even more exciting result was seen in the
group that received both lunasin and the
chemotherapy drug — only five new
cancer sites when compared with 28 in the
control group,” de Mejia noted.
“This huge reduction in metastasis was
achieved with the amount of lunasin in only
25 daily grams of soy protein, the amount
recommended in the FDA health claim,” Dia
said.
Garlic, remedy for hypertension?
Mrs
Modupe
Adebayo
has
been
plagued
with
hypertension.
Several
visits
to the hospital have not yielded a desirable
result, according to her, since all the doctors
could do was manage her hypertension.
After narrating her experience to her next-
door-neighbour, she was given some garlic
to chew, with the assurance that they
would help cure her disease. Mrs Adebayo
later said that there was a marked
improvement in her health, vowing that her
doctors could testify to the fact.
Dr Olutayo Aderounmu, a practitioner with
Life Hospital, Ibadan, Oyo State, said despite
the health benefits of garlic, it could only
lower the risk of hypertension in people
and not cure it, saying that hypertension in
itself, could not be cured, but managed.
Garlic's abilities to curb many health
ailments and to naturally lower blood
pressure, including pulmonary
hypertension, have been documented for
over 5,000 years; thus making it one of the
most effective herbs to lower blood
pressure and increase your overall heart
health, Jon Butts wrote in his article on
Garlic and Hypertension.
He added that “even without first-hand
scientific proof, people throughout the ages
have been benefiting from these marvelous
cloves of the earth.”
Folks in some rural parts of Nigeria such as
Igangan, Ibarapa, Oyo State; Ibeto, Magama
Local Government of Niger State, and some
other eastern parts, have over the years,
employed the healing particles in garlic to
fight infections and, as a preservative. In
the ancient Egypt, garlic is used to increase
a soldier’s strength in battle. They also have
been known to bury their royalty with it.
References to garlic’s healing property have
also been found in Egyptian, Greek, Roman,
Chinese, and Indian medical texts.
As such, “it should be no surprise that the
power of garlic has finally been proven to
lower high blood pressure and the
propensity for other cardiovascular
diseases,” Butts concluded.
A study has found that garlic may be useful
in treating high blood pressure. In the study
conducted by Australian doctors, 50
patients were enrolled in a trial to see if
garlic supplements could help those whose
blood pressure was high, despite
medication.
The result of the study, reported in the
Scientific Journal Maturitas, suggested that
respondents who were given four capsules
of garlic extract a day had lower blood
pressure than those on placebo.
In a latest study conducted by researchers
from the University of Adelaide, Australia,
garlic was found to be good for the heart.
The head of the research, Karin Ried, while
reporting on the result of the study, said,
"Garlic supplements have been associated
with a blood pressure lowering effect of
clinical significance in patients with
untreated hypertension.
"Our trial, however, is the first to assess the
effect, tolerability and acceptability of aged
garlic extract as an additional treatment to
existing antihypertensive medication in
patients with treated, but uncontrolled,
hypertension."
In the study, the researchers looked at the
effects of four capsules a day of a
supplement known as aged garlic for 12
weeks. Their findings indicated systolic
blood pressure was around 10mmHg lower
in the group given garlic compared with
those given a placebo.
Garlic supplements have previously been
shown to lower cholesterol and reduce high
blood pressure in those with untreated
hypertension.
A senior cardiac nurse at the British Heart
Foundation, Ms Ellen Mason, while speaking
on the effects of garlic on hypertension
patients, said the use of garlic for medicinal
purposes dates back to thousands of years.
According to her, it is essential that scientific
research proves that garlic can help
conditions such as raised blood pressure.
"This study demonstrated a slight blood
pressure reduction after using aged garlic
supplements but it's not significant enough
or in a large enough group of people to
currently recommend it instead of
medication.
"It's a concern that so many people in the
United Kingdom have poorly controlled
blood pressure, with an increased risk of
stroke and heart disease as a consequence.
So enjoy garlic as part of your diet but don't
stop taking your blood pressure
medication."
Additionally, a study conducted at the
University of Alabama at Birmingham (UAB),
attributed garlic's ability to lower high
blood pressure to hydrogen sulfide content.
In a report by Foushee DD, Ruffin J and
Banerjee U, Garlic As a Natural Agent for the
Treatment of Hypertension: A Preliminary
Report, the major objective of the study
was to re-evaluate the effects of garlic on
blood pressure with respect to its ability to
provoke a decrease in blood pressure and
to determine the length of time that this
decrease would require.
They wrote that some hypertensive rats
were given three doses of garlic extract of
0.1 ml/kg, 0.25 ml/kg, and 0.5 ml/kg by oral
injection. The blood pressures of these
ether-anaesthetised rats were measured
immediately before the extract was given,
and then 0.5, 2, 4, 6, and 24 hours after the
extract were given. A blood pressure
measurement was also taken at 48 hours
after extract administration for the 0.5 ml/
kg dose.
Consequently, “there was a marked
decrease in the systolic blood pressure of all
of the rats after three doses and the
decrease occurred within 30 min in each
case.
“Even though the average decreases for the
0.1 ml/kg and the 0.25 ml/kg doses were
calculated as 51,25 mm Hg and 56.25 mm
Hg, respectively, these doses were not
sufficient to sustain the blood pressure in a
normal range for more than one or two
hours The 0.5 ml/kg dose, showing an
average decrease of 65.7 mm Hg, was
sufficient to provoke a decrease to a normal
level and to sustain this decrease for up to
24 hours.
“The results indicate that garlic is effective
as a natural agent for the treatment of
hypertension.”
Professor Helen Ekaete, a researcher,
explained that allicin, a compound found in
garlic is beneficial to the arterial health. She
said that allicin (a polysulfide) is the primary
biological compound found in garlic and is
widely accepted as the standard substance
responsible for garlic's ability to lower high
blood pressure and curb subsequent
cardiovascular problems.
“In short,” Butts wrote, “allin is the garlic
plant's primary immune system; thus
keeping it safe from the myriad of soil
microbes eager to feast on the tasty bulbs.
“Although toxic in large amounts, hydrogen
sulphide is naturally produced by the body
to serve a very beneficial purpose: to
control blood pressure naturally. In a sort of
paradoxical way, the same gas that offers
the pungent smell of rotting eggs and
odiferous sewers is now attributed to
reducing hypertension. This is amazing
science.
“Once released, the hydrogen sulphide
targets unique cell-membrane channels to
begin smooth muscle relaxation up to 72
per cent in laboratory animals. Such results,
therefore, classify hydrogen sulphide as a
local signaling gas: e g. a gas acting as a
catalyst within a cell.”
Professor Ekaete, who warned that even
though there were documented
cardiovascular benefits of allicin and
hydrogen sulphide, said it was important to
understand the limits to their benefits, said
to enjoy allicin in garlic, it should be
crushed, not sliced, among others.
Modupe
Adebayo
has
been
plagued
with
hypertension.
Several
visits
to the hospital have not yielded a desirable
result, according to her, since all the doctors
could do was manage her hypertension.
After narrating her experience to her next-
door-neighbour, she was given some garlic
to chew, with the assurance that they
would help cure her disease. Mrs Adebayo
later said that there was a marked
improvement in her health, vowing that her
doctors could testify to the fact.
Dr Olutayo Aderounmu, a practitioner with
Life Hospital, Ibadan, Oyo State, said despite
the health benefits of garlic, it could only
lower the risk of hypertension in people
and not cure it, saying that hypertension in
itself, could not be cured, but managed.
Garlic's abilities to curb many health
ailments and to naturally lower blood
pressure, including pulmonary
hypertension, have been documented for
over 5,000 years; thus making it one of the
most effective herbs to lower blood
pressure and increase your overall heart
health, Jon Butts wrote in his article on
Garlic and Hypertension.
He added that “even without first-hand
scientific proof, people throughout the ages
have been benefiting from these marvelous
cloves of the earth.”
Folks in some rural parts of Nigeria such as
Igangan, Ibarapa, Oyo State; Ibeto, Magama
Local Government of Niger State, and some
other eastern parts, have over the years,
employed the healing particles in garlic to
fight infections and, as a preservative. In
the ancient Egypt, garlic is used to increase
a soldier’s strength in battle. They also have
been known to bury their royalty with it.
References to garlic’s healing property have
also been found in Egyptian, Greek, Roman,
Chinese, and Indian medical texts.
As such, “it should be no surprise that the
power of garlic has finally been proven to
lower high blood pressure and the
propensity for other cardiovascular
diseases,” Butts concluded.
A study has found that garlic may be useful
in treating high blood pressure. In the study
conducted by Australian doctors, 50
patients were enrolled in a trial to see if
garlic supplements could help those whose
blood pressure was high, despite
medication.
The result of the study, reported in the
Scientific Journal Maturitas, suggested that
respondents who were given four capsules
of garlic extract a day had lower blood
pressure than those on placebo.
In a latest study conducted by researchers
from the University of Adelaide, Australia,
garlic was found to be good for the heart.
The head of the research, Karin Ried, while
reporting on the result of the study, said,
"Garlic supplements have been associated
with a blood pressure lowering effect of
clinical significance in patients with
untreated hypertension.
"Our trial, however, is the first to assess the
effect, tolerability and acceptability of aged
garlic extract as an additional treatment to
existing antihypertensive medication in
patients with treated, but uncontrolled,
hypertension."
In the study, the researchers looked at the
effects of four capsules a day of a
supplement known as aged garlic for 12
weeks. Their findings indicated systolic
blood pressure was around 10mmHg lower
in the group given garlic compared with
those given a placebo.
Garlic supplements have previously been
shown to lower cholesterol and reduce high
blood pressure in those with untreated
hypertension.
A senior cardiac nurse at the British Heart
Foundation, Ms Ellen Mason, while speaking
on the effects of garlic on hypertension
patients, said the use of garlic for medicinal
purposes dates back to thousands of years.
According to her, it is essential that scientific
research proves that garlic can help
conditions such as raised blood pressure.
"This study demonstrated a slight blood
pressure reduction after using aged garlic
supplements but it's not significant enough
or in a large enough group of people to
currently recommend it instead of
medication.
"It's a concern that so many people in the
United Kingdom have poorly controlled
blood pressure, with an increased risk of
stroke and heart disease as a consequence.
So enjoy garlic as part of your diet but don't
stop taking your blood pressure
medication."
Additionally, a study conducted at the
University of Alabama at Birmingham (UAB),
attributed garlic's ability to lower high
blood pressure to hydrogen sulfide content.
In a report by Foushee DD, Ruffin J and
Banerjee U, Garlic As a Natural Agent for the
Treatment of Hypertension: A Preliminary
Report, the major objective of the study
was to re-evaluate the effects of garlic on
blood pressure with respect to its ability to
provoke a decrease in blood pressure and
to determine the length of time that this
decrease would require.
They wrote that some hypertensive rats
were given three doses of garlic extract of
0.1 ml/kg, 0.25 ml/kg, and 0.5 ml/kg by oral
injection. The blood pressures of these
ether-anaesthetised rats were measured
immediately before the extract was given,
and then 0.5, 2, 4, 6, and 24 hours after the
extract were given. A blood pressure
measurement was also taken at 48 hours
after extract administration for the 0.5 ml/
kg dose.
Consequently, “there was a marked
decrease in the systolic blood pressure of all
of the rats after three doses and the
decrease occurred within 30 min in each
case.
“Even though the average decreases for the
0.1 ml/kg and the 0.25 ml/kg doses were
calculated as 51,25 mm Hg and 56.25 mm
Hg, respectively, these doses were not
sufficient to sustain the blood pressure in a
normal range for more than one or two
hours The 0.5 ml/kg dose, showing an
average decrease of 65.7 mm Hg, was
sufficient to provoke a decrease to a normal
level and to sustain this decrease for up to
24 hours.
“The results indicate that garlic is effective
as a natural agent for the treatment of
hypertension.”
Professor Helen Ekaete, a researcher,
explained that allicin, a compound found in
garlic is beneficial to the arterial health. She
said that allicin (a polysulfide) is the primary
biological compound found in garlic and is
widely accepted as the standard substance
responsible for garlic's ability to lower high
blood pressure and curb subsequent
cardiovascular problems.
“In short,” Butts wrote, “allin is the garlic
plant's primary immune system; thus
keeping it safe from the myriad of soil
microbes eager to feast on the tasty bulbs.
“Although toxic in large amounts, hydrogen
sulphide is naturally produced by the body
to serve a very beneficial purpose: to
control blood pressure naturally. In a sort of
paradoxical way, the same gas that offers
the pungent smell of rotting eggs and
odiferous sewers is now attributed to
reducing hypertension. This is amazing
science.
“Once released, the hydrogen sulphide
targets unique cell-membrane channels to
begin smooth muscle relaxation up to 72
per cent in laboratory animals. Such results,
therefore, classify hydrogen sulphide as a
local signaling gas: e g. a gas acting as a
catalyst within a cell.”
Professor Ekaete, who warned that even
though there were documented
cardiovascular benefits of allicin and
hydrogen sulphide, said it was important to
understand the limits to their benefits, said
to enjoy allicin in garlic, it should be
crushed, not sliced, among others.
Thursday, September 8, 2011
AFRICAN GARDEN EGG REDUCES CHOLESTEROL, POOR SIGHT.
Besides being touted as a natural anti-ulcer
recipe, studies show that African garden
egg is effective in lowering blood
cholesterol and glaucoma.
GARDEN egg is a fruit but an unusual kind of
fruit, which is even used for the
preparation of stew.
Botanically known as Solanum melongena,
of the Solanaceae family and locally called
Igba among the Yoruba of Southwest
Nigeria. This populous African fruit remains
a delight for researchers as the effects of
garden egg are not only nutritional but
significantly of health benefits as the tree
that bearers them.
Studies revealed that garden egg positively
help with heart problems and will make the
weight reduction diet more successful.
Some of the studies conducted in Africa,
have come to the conclusion that garden
egg is very effective in blood cholesterol
reduction.
It is currently a fruit in season and at their
best from August through October when
they come to the market in droves. They are
eaten raw or made as stew to compliment
steaming yam. Both delight the appetite
indeed!
The cream-colour flesh has a pleasantly
bitter taste (due to the presence of small
amounts of nicotinoid alkaloids) and
spongy consistency. But garden egg plant
has more to offer than ensuring fewer
cases of constipation, reduction in blood
cholesterol and protection from poor vision
due to glaucoma.
Among the Igbo people in Nigeria
community, they can hardly do without
eating garden egg, because it is good for
the sight.
In a study to assess the “Effects of garden
egg on some visual functions of visually
active Igbos of Nigeria”, experts found that
its consumption might be of great benefits
to glaucoma patients.
Researchers at the Department of
Pharmacology and Therapeutics, College of
Medicine and Health Sciences, Abia State
University, Uturu, Department of
Pharmacology and Therapeutics, University
of Nigeria Teaching Hospital, Enugu, and
School of Optometry, Abia State University,
Uturu, Nigeria, Drs. S. A. Igwe, D. N. Akunyili
and C. Ogbogu respectively did the study,
published in the 2003 issue of the Journal
of Ethnopharmacology.
The study, which initially set out to find out
if there may be complications associated
with its excessive consumption in the male
volunteers that were involved in the study,
found they all had a reduced pupil size.
They also had a lower intraocular pressure.
It dropped by 25 per cent, even though it
was yet still within the normal range. They
concluded that garden egg consumption did
not produce any vision discomfort and that
people needed not fear eating plenty of it
since it could even help to lower eye
pressure in persons with glaucoma.
Even though garden egg is generally said
not to contain huge amount of protein and
other nutrients, it is low in sodium, low in
calories and very rich in high dietary fibre.
It is also high in potassium, a necessary salt
that helps in maintaining the function of the
heart and regulate blood pressure.
Expert in a study indicated that garden egg
could be used for the treatment of stomach
ulcers. The study was undertaken to
evaluate the possible anti-ulcer effect of the
African garden egg and was published in
the 2011 Journal of the Asian Pacific Journal
of Tropical Medicine by Anosike Chioma,
Abonyi Obiora and Ubaka Chukwuemeka. All
were from the University of Nigeria,
Nsukka, Nigeria.
They found that it possessed ulcer
protective properties against ulcers induced
experimentally, making it a cheap source of
natural anti-ulcer remedy.
In the study, 25 overnight fasted rats were
divided randomly into five groups of five
rats. Groups one, two, three, four and five
received normal saline, extract dose levels
of 100, 200 and 400 mg/kg and 100 mg/kg
of ranitidine respectively.
All administrations were given orally. The
methanol extract of the plant fruit was
prepared by maceration. Ulcers were
induced using two ulcerogenic agents
(indomethacin, 50 mg/kg and aspirin 200
mg/kg). Ulcer index was checked and
analysed with appropriate statistical tools.
The scientists found that extract of garden
egg showed positive effect on all the
models used. It produced higher ulcer
inhibition than ranitidine in the
indomethacin and acid-ethanol models. All
the anti-ulcer effects of the extract at
different doses were dose dependent but
only in indomethacin model did it produce
statistically significant ulcer reduction in all
doses compared to control.
However, in a study by Dr S.O Bello and
others in the 2005 edition of the Research
Journal of Agriculture and Biological
Sciences, which assessed the toxicity and
pharmacological properties of the aqueous
crude extract of garden egg, while the
researchers agree that this fruit may work
both for the control of weight and asthma,
they raised some doubt about its use for
the control of acute attacks of asthma.
In a study undertaken to assess the
influence of whole garden egg plant in
comparison to apples and oats on serum
lipid profile in rats fed a high cholesterol
diet that were obtained from the animal
unit of Department of Pharmacology and
Toxicology of the Faculty of Pharmacy,
University of Benin, Benin City, Nigeria, the
results suggested that eating garden egg is
better at reducing blood cholesterol than
apple and oat.
The lipid profile includes total cholesterol,
HDL-cholesterol (often called good
cholesterol), LDL-cholesterol (often called
bad cholesterol), and triglycerides. A high
level of blood cholesterol level, more
particularly low-density lipoprotein
cholesterol, is a primary risk factor for
cardiovascular diseases such as stroke and
heart disease.
James Karho Edijala, Samuel Ogheneovo
Asagba and Uzezi Atomatofa from the
Department of Biochemistry, Delta State
University, Abraka, Nigeria as well as George
Edaghogho Eriyamremu from the
Department of Biochemistry, University of
Benin, Benin City, Nigeria, did the study. It
was published in the 2005 edition of the
Pakistan Journal of Nutrition.
According to their observation, garden egg
plant significantly reduced weight gain in
those rats that eat this fruit compared with
those that had oat and apple in both the
mid-term and full-term studies.
The experts attributed the health benefits of
eating foods like garden egg to its
effectiveness at boosting High plasma HDL-
cholesterol. They stated that it might be
beneficial since studies had unequivocally
established an inverse relationship between
HDL-cholesterol and incidence of
cardiovascular diseases like stroke.
Guimaraes and his co-workers in the 2000
edition of the Brazilian Journal of Medical
Biology Research reported a similar
observation with garden egg plant juice
infusion in humans.
recipe, studies show that African garden
egg is effective in lowering blood
cholesterol and glaucoma.
GARDEN egg is a fruit but an unusual kind of
fruit, which is even used for the
preparation of stew.
Botanically known as Solanum melongena,
of the Solanaceae family and locally called
Igba among the Yoruba of Southwest
Nigeria. This populous African fruit remains
a delight for researchers as the effects of
garden egg are not only nutritional but
significantly of health benefits as the tree
that bearers them.
Studies revealed that garden egg positively
help with heart problems and will make the
weight reduction diet more successful.
Some of the studies conducted in Africa,
have come to the conclusion that garden
egg is very effective in blood cholesterol
reduction.
It is currently a fruit in season and at their
best from August through October when
they come to the market in droves. They are
eaten raw or made as stew to compliment
steaming yam. Both delight the appetite
indeed!
The cream-colour flesh has a pleasantly
bitter taste (due to the presence of small
amounts of nicotinoid alkaloids) and
spongy consistency. But garden egg plant
has more to offer than ensuring fewer
cases of constipation, reduction in blood
cholesterol and protection from poor vision
due to glaucoma.
Among the Igbo people in Nigeria
community, they can hardly do without
eating garden egg, because it is good for
the sight.
In a study to assess the “Effects of garden
egg on some visual functions of visually
active Igbos of Nigeria”, experts found that
its consumption might be of great benefits
to glaucoma patients.
Researchers at the Department of
Pharmacology and Therapeutics, College of
Medicine and Health Sciences, Abia State
University, Uturu, Department of
Pharmacology and Therapeutics, University
of Nigeria Teaching Hospital, Enugu, and
School of Optometry, Abia State University,
Uturu, Nigeria, Drs. S. A. Igwe, D. N. Akunyili
and C. Ogbogu respectively did the study,
published in the 2003 issue of the Journal
of Ethnopharmacology.
The study, which initially set out to find out
if there may be complications associated
with its excessive consumption in the male
volunteers that were involved in the study,
found they all had a reduced pupil size.
They also had a lower intraocular pressure.
It dropped by 25 per cent, even though it
was yet still within the normal range. They
concluded that garden egg consumption did
not produce any vision discomfort and that
people needed not fear eating plenty of it
since it could even help to lower eye
pressure in persons with glaucoma.
Even though garden egg is generally said
not to contain huge amount of protein and
other nutrients, it is low in sodium, low in
calories and very rich in high dietary fibre.
It is also high in potassium, a necessary salt
that helps in maintaining the function of the
heart and regulate blood pressure.
Expert in a study indicated that garden egg
could be used for the treatment of stomach
ulcers. The study was undertaken to
evaluate the possible anti-ulcer effect of the
African garden egg and was published in
the 2011 Journal of the Asian Pacific Journal
of Tropical Medicine by Anosike Chioma,
Abonyi Obiora and Ubaka Chukwuemeka. All
were from the University of Nigeria,
Nsukka, Nigeria.
They found that it possessed ulcer
protective properties against ulcers induced
experimentally, making it a cheap source of
natural anti-ulcer remedy.
In the study, 25 overnight fasted rats were
divided randomly into five groups of five
rats. Groups one, two, three, four and five
received normal saline, extract dose levels
of 100, 200 and 400 mg/kg and 100 mg/kg
of ranitidine respectively.
All administrations were given orally. The
methanol extract of the plant fruit was
prepared by maceration. Ulcers were
induced using two ulcerogenic agents
(indomethacin, 50 mg/kg and aspirin 200
mg/kg). Ulcer index was checked and
analysed with appropriate statistical tools.
The scientists found that extract of garden
egg showed positive effect on all the
models used. It produced higher ulcer
inhibition than ranitidine in the
indomethacin and acid-ethanol models. All
the anti-ulcer effects of the extract at
different doses were dose dependent but
only in indomethacin model did it produce
statistically significant ulcer reduction in all
doses compared to control.
However, in a study by Dr S.O Bello and
others in the 2005 edition of the Research
Journal of Agriculture and Biological
Sciences, which assessed the toxicity and
pharmacological properties of the aqueous
crude extract of garden egg, while the
researchers agree that this fruit may work
both for the control of weight and asthma,
they raised some doubt about its use for
the control of acute attacks of asthma.
In a study undertaken to assess the
influence of whole garden egg plant in
comparison to apples and oats on serum
lipid profile in rats fed a high cholesterol
diet that were obtained from the animal
unit of Department of Pharmacology and
Toxicology of the Faculty of Pharmacy,
University of Benin, Benin City, Nigeria, the
results suggested that eating garden egg is
better at reducing blood cholesterol than
apple and oat.
The lipid profile includes total cholesterol,
HDL-cholesterol (often called good
cholesterol), LDL-cholesterol (often called
bad cholesterol), and triglycerides. A high
level of blood cholesterol level, more
particularly low-density lipoprotein
cholesterol, is a primary risk factor for
cardiovascular diseases such as stroke and
heart disease.
James Karho Edijala, Samuel Ogheneovo
Asagba and Uzezi Atomatofa from the
Department of Biochemistry, Delta State
University, Abraka, Nigeria as well as George
Edaghogho Eriyamremu from the
Department of Biochemistry, University of
Benin, Benin City, Nigeria, did the study. It
was published in the 2005 edition of the
Pakistan Journal of Nutrition.
According to their observation, garden egg
plant significantly reduced weight gain in
those rats that eat this fruit compared with
those that had oat and apple in both the
mid-term and full-term studies.
The experts attributed the health benefits of
eating foods like garden egg to its
effectiveness at boosting High plasma HDL-
cholesterol. They stated that it might be
beneficial since studies had unequivocally
established an inverse relationship between
HDL-cholesterol and incidence of
cardiovascular diseases like stroke.
Guimaraes and his co-workers in the 2000
edition of the Brazilian Journal of Medical
Biology Research reported a similar
observation with garden egg plant juice
infusion in humans.
Friday, September 2, 2011
HOW AFRICAN PEAR BOOSTS IMMUNITY AGAINST DISEASESHOW AFRICAN PEAR BOOSTS IMMUNITY AGAINST DISEASES
Studies revealed that buttery African pear
is loaded with essential ingredients for
warding off diseases.
IT is uniquely different in appearance,
shape and size from the common pear.
Ube as it is locally called among the Igbos in
the south-east of Nigeria, African pear is
botanically known as Dascroides edulis, of
the family Burseraceae. African pear tree is
typically planted for its shade and its fruit.
Also, the bark of the tree is aromatic.
Nutritionists said that its pulpy pericarp has
the qualities of butter and indeed rich in oil
and vitamins! Cooked flesh of the fruit has a
texture similar to butter. It is this portion of
the delicious African pear that is eaten,
either raw or cooked, especially with corn –
cooked or roasted. Pear and corn share
similar season and mix well in the bowels
too.
Studies however revealed that African pear
is rich in carbohydrates, sugars, fiber,
vitamins, especially thiamine, riboflavin,
niacin, panthotenate folate, vitamin C and
vitamin B6.
Secretary General, West African Association
of Food Science and Technology (WAAFoST),
Prof. Osaretin Ebuehi told The Guardian that
pear contains several minerals, such as
calcium, iron, magnesium, potassium,
phosphorus, and zinc.
“Pears have antioxidant properties, because
they are rich in Vitamin C and therefore can
protect body cells from oxygen-related
damage caused by free radicals. The
presence of fiber in pears helps prevent
constipation and also ensures regularity of
bowel movement.
“Studies have revealed that eating pears
help protect women against
postmenopausal breast cancer. Pear is
described as a hypoallergenic fruit, that is,
less likely to produce an adverse response
than other fruits.
“Regular consumption of pears might lower
the risk of age-related macular
degeneration, the main cause of vision loss
in older adults.
It has been reported that pears help lower
blood pressure and also reduce the chances
of a stroke,” he said.
Osaretin, who is also the Head of
Department of Biochemistry, College of
Medicine, University of Lagos, added that
the high content of pectin in pears makes
them useful in lowering of cholesterol
levels.
“Pears have been found to be good for
colon health. Pear juice, being rich in
fructose and glucose, serves as a very quick
source of energy. Drinking a glass of pear
juice is believed to be helpful in bringing
down fever.”
He added that the antioxidant properties of
African pear makes it good for
strengthening of the immune system, while
the consumption of pear juice helps relieve
pain in various inflammatory conditions.
“The presence of boron in it helps the body
retain calcium and thus, reduces the risk of
osteoporosis. The folic acid in pear prevents
neural tube defects in infants,” he said.
A Microbiologist, Olanrewaju Disu, added
that it is believed that “resin” which is
secreted by the African pear is of medicinal
value, useful in the treatment of parasitic
skin diseases.
As traditional food plant in Africa, this little-
known fruit has potential to improve
nutrition, boost food security, foster rural
development and support sustainable land
care.
The main use of D. edulis is its fruit, which
can be eaten either raw or cooked in salt
water or roasted. The pulp contains 48 per
cent oil and a plantation can produce 7-8
tons of oil per hectare. It is also rich in
vitamins.
Dacryodes edulis is an evergreen tree is
native to Africa, attaining a height of 18–40
m in the forest but not exceeding 12 m in
plantations.
It has a relatively short trunk and a deep,
dense crown. The bark is pale gray and
rough with droplets of resin. The leaves are
a compound with 5-8 pairs of leaflets. The
upper surface of the leaves is glossy.
The flowers are yellow and about 5 mm
across. They are arranged in a large
inflorescence. The tree flowers at the
beginning of the rainy season and bears
fruits during 2 to 5 months after flowering.
There are two variants of Dacryodes edulis:
D. e. var. edulis and D. e. var. parvicarpa. The
fruit of D. e. var. edulis is larger and the tree
has stout, ascending branches. D. e. var.
parvicarpa has smaller fruit and slender,
drooping branches.
The tree is also a source of many traditional
medicines. The plant has long been used in
the traditional medicine of some African
countries to treat various ailments such as
wound, skin diseases, dysentery and fever.
The extracts and secondary metabolites
have been found to show biological
activities such as antimicrobial, antioxidant
and anti sickle-cell disease. A wide range of
chemical constituents such as terpenes,
flavonoids, tannins, alkaloids and saponins
have been isolated from the plant.
In a study published in Science World
Journal, A publication of Faculty of Science
Kaduna State University, titled: “Nutritional
Composition and Microbial Spoilage of
Dacryodes edulis Fruits Nigeria” in 2010 by
Omogbai B. A., Ojeaburu S. I., they noted that
proximate analysis revealed that moisture
content, lipids, protein, ash, crude fibre and
carbohydrate ranged between 44.45-50.93
per cent, 30.55-35.60 per cent, 2.89-4.16
per cent, 2.65-2.76 per cent, 1.52-1.61 per
cent, and 9.75-12.59 per cent respectively.
“The most abundant mineral element in the
fruit pulp was phosphorus
(692.55-698.40mg/100g) followed by
potassium (540.81-553.15mg/100g),
calcium (347.50-354.6mg/100g),
magnesium (280.15-287.65mg/100g) and
sodium (162.50-170.0mg/100g).
“While the lowest concentration of nutrients
use recorded for zinc (3.65-3.81mg/100g),
iron (3.43-3.58mg/100g) and copper
(0.38-0.45mg/100g).
“The heavy metals lead, cadmium, mercury
and arsenic were not detected in all
samples. The anti-nutrient levels in all
samples were low following WHO standard
for foods. The bacterial burden of fresh
pulp samples was higher (2.82-3.18 log cfu/
g.) than the fungi load (2.58-2.72 log cfu/g).
“Microbial spoilage resulted in log increase
of these numbers. Of the 17
microorganisms isolated from Dacryodes
edulis pulp samples, Erwinia carotovora,
Pseudomonas flourescens and mostly with
roasted or boiled maize (Zea mays) or
sometimes with cassava in Nigeria.
“Bacillus subtilis had the highest
frequencies of 32.7, 23.2 and 12.5 per cent
respectively amongst the bacteria. The
predominant fungal spoilage organisms
were Sacchacromyces, cerevisiae, Rhizopus
stolonifer and Penicilium expansum.”
is loaded with essential ingredients for
warding off diseases.
IT is uniquely different in appearance,
shape and size from the common pear.
Ube as it is locally called among the Igbos in
the south-east of Nigeria, African pear is
botanically known as Dascroides edulis, of
the family Burseraceae. African pear tree is
typically planted for its shade and its fruit.
Also, the bark of the tree is aromatic.
Nutritionists said that its pulpy pericarp has
the qualities of butter and indeed rich in oil
and vitamins! Cooked flesh of the fruit has a
texture similar to butter. It is this portion of
the delicious African pear that is eaten,
either raw or cooked, especially with corn –
cooked or roasted. Pear and corn share
similar season and mix well in the bowels
too.
Studies however revealed that African pear
is rich in carbohydrates, sugars, fiber,
vitamins, especially thiamine, riboflavin,
niacin, panthotenate folate, vitamin C and
vitamin B6.
Secretary General, West African Association
of Food Science and Technology (WAAFoST),
Prof. Osaretin Ebuehi told The Guardian that
pear contains several minerals, such as
calcium, iron, magnesium, potassium,
phosphorus, and zinc.
“Pears have antioxidant properties, because
they are rich in Vitamin C and therefore can
protect body cells from oxygen-related
damage caused by free radicals. The
presence of fiber in pears helps prevent
constipation and also ensures regularity of
bowel movement.
“Studies have revealed that eating pears
help protect women against
postmenopausal breast cancer. Pear is
described as a hypoallergenic fruit, that is,
less likely to produce an adverse response
than other fruits.
“Regular consumption of pears might lower
the risk of age-related macular
degeneration, the main cause of vision loss
in older adults.
It has been reported that pears help lower
blood pressure and also reduce the chances
of a stroke,” he said.
Osaretin, who is also the Head of
Department of Biochemistry, College of
Medicine, University of Lagos, added that
the high content of pectin in pears makes
them useful in lowering of cholesterol
levels.
“Pears have been found to be good for
colon health. Pear juice, being rich in
fructose and glucose, serves as a very quick
source of energy. Drinking a glass of pear
juice is believed to be helpful in bringing
down fever.”
He added that the antioxidant properties of
African pear makes it good for
strengthening of the immune system, while
the consumption of pear juice helps relieve
pain in various inflammatory conditions.
“The presence of boron in it helps the body
retain calcium and thus, reduces the risk of
osteoporosis. The folic acid in pear prevents
neural tube defects in infants,” he said.
A Microbiologist, Olanrewaju Disu, added
that it is believed that “resin” which is
secreted by the African pear is of medicinal
value, useful in the treatment of parasitic
skin diseases.
As traditional food plant in Africa, this little-
known fruit has potential to improve
nutrition, boost food security, foster rural
development and support sustainable land
care.
The main use of D. edulis is its fruit, which
can be eaten either raw or cooked in salt
water or roasted. The pulp contains 48 per
cent oil and a plantation can produce 7-8
tons of oil per hectare. It is also rich in
vitamins.
Dacryodes edulis is an evergreen tree is
native to Africa, attaining a height of 18–40
m in the forest but not exceeding 12 m in
plantations.
It has a relatively short trunk and a deep,
dense crown. The bark is pale gray and
rough with droplets of resin. The leaves are
a compound with 5-8 pairs of leaflets. The
upper surface of the leaves is glossy.
The flowers are yellow and about 5 mm
across. They are arranged in a large
inflorescence. The tree flowers at the
beginning of the rainy season and bears
fruits during 2 to 5 months after flowering.
There are two variants of Dacryodes edulis:
D. e. var. edulis and D. e. var. parvicarpa. The
fruit of D. e. var. edulis is larger and the tree
has stout, ascending branches. D. e. var.
parvicarpa has smaller fruit and slender,
drooping branches.
The tree is also a source of many traditional
medicines. The plant has long been used in
the traditional medicine of some African
countries to treat various ailments such as
wound, skin diseases, dysentery and fever.
The extracts and secondary metabolites
have been found to show biological
activities such as antimicrobial, antioxidant
and anti sickle-cell disease. A wide range of
chemical constituents such as terpenes,
flavonoids, tannins, alkaloids and saponins
have been isolated from the plant.
In a study published in Science World
Journal, A publication of Faculty of Science
Kaduna State University, titled: “Nutritional
Composition and Microbial Spoilage of
Dacryodes edulis Fruits Nigeria” in 2010 by
Omogbai B. A., Ojeaburu S. I., they noted that
proximate analysis revealed that moisture
content, lipids, protein, ash, crude fibre and
carbohydrate ranged between 44.45-50.93
per cent, 30.55-35.60 per cent, 2.89-4.16
per cent, 2.65-2.76 per cent, 1.52-1.61 per
cent, and 9.75-12.59 per cent respectively.
“The most abundant mineral element in the
fruit pulp was phosphorus
(692.55-698.40mg/100g) followed by
potassium (540.81-553.15mg/100g),
calcium (347.50-354.6mg/100g),
magnesium (280.15-287.65mg/100g) and
sodium (162.50-170.0mg/100g).
“While the lowest concentration of nutrients
use recorded for zinc (3.65-3.81mg/100g),
iron (3.43-3.58mg/100g) and copper
(0.38-0.45mg/100g).
“The heavy metals lead, cadmium, mercury
and arsenic were not detected in all
samples. The anti-nutrient levels in all
samples were low following WHO standard
for foods. The bacterial burden of fresh
pulp samples was higher (2.82-3.18 log cfu/
g.) than the fungi load (2.58-2.72 log cfu/g).
“Microbial spoilage resulted in log increase
of these numbers. Of the 17
microorganisms isolated from Dacryodes
edulis pulp samples, Erwinia carotovora,
Pseudomonas flourescens and mostly with
roasted or boiled maize (Zea mays) or
sometimes with cassava in Nigeria.
“Bacillus subtilis had the highest
frequencies of 32.7, 23.2 and 12.5 per cent
respectively amongst the bacteria. The
predominant fungal spoilage organisms
were Sacchacromyces, cerevisiae, Rhizopus
stolonifer and Penicilium expansum.”
Wednesday, August 31, 2011
GUAVA CAN BOOST IMMUNE SYSTEM, PREVENT CANCER, AGING
Studies show that fresh guava-fruit is an
excellent source of antioxidant, which
could help the body develop resistance
against infectious agents.
GUAVA is one of the most popular,
nutritionally rich fruit all around the world.
It is known for its unique flavour, taste and
health promoting qualities making it a
common ingredient in new functional foods
category often called “super fruits.”
Botanically, this fruit belongs to the family
of Myrtaceae of the genus: Psidium
(meaning “pomegranate” in Latin) and
known as Psidium guajava. In Nigeria the
names are: gwaabaa (Hausa); woba (Efik);
ugwoba (Igbo); guafa (Yoruba)
This season, especially in the interior of
Southern Nigeria, the local fruit robustly
cluster at the tips of old guava trees of
average height, while in major markets of
the urban centres, guava are carefully
displayed to arouse appetite.
Head, Department of Biochemistry, College
of Medicine, University of Lagos, Prof.
Osaretin Ebuechi said that guava is very
rich in astringents (compounds those make
your gums feel tighter and fresh after you
chew guava leaves or eat a raw guava or
use some toothpaste), which binds up loose
bowels in diarrhea.
“These astringents are alkaline in nature
and have disinfectant and anti-bacterial
properties, thus help cure dysentery by
inhibiting microbial growth and removing
extra mucus from the intestines. Further,
other nutrients in guava, such as vitamin-C,
Carotenoids and potassium strengthens and
tones up the digestive system and disinfect
it, which makes it beneficial in
gastroenteritis.”
He added that it is one of the riches sources
of dietary fiber. “Its seeds, if ingested
whole or chewed, serve as excellent
laxatives. These two properties of guava
help forming bowels, retaining water and
clean your intestines and excretory system
thoroughly.
“It is said that single constipation can lead
to seventy two types of ailments. Every
way to your total health goes through
proper digestion and more importantly,
proper excretion. Guava ensures both of
these.”
Osaretin, who is also secretary general, West
African Association of Food Science and
Technology (WAAFoST) observed that juice
of raw and immature guavas or decoction
of guava-leaves is very helpful in giving
relief in cough and cold by loosening cough,
reducing mucus, disinfecting the
respiratory tract, throat and lungs and
inhibiting microbial activity due to its
astringent properties.
“Guava is one of richest in vitamin-C and
iron which are proven to be preventive
against cold and viral infections. In some
areas in India, roasted ripe guava is used as
a remedy against extreme cases of cough
and cold and congestion.
In addition to the astringents, guava is
very-very rich in vitamin-A, B, C and
potassium, which are very good anti
oxidants and detoxifiers and keep your
skin glowing and free from aging, wrinkles
and other disorders.
“Guava helps reduce cholesterol in blood
and prevents it from thickening, thereby
maintaining fluidity of blood and reducing
blood pressure. Studies have shown that
food stuffs, which lack fiber (such a refined
flour) add to blood pressure, due to quick
conversion to sugar. Guava, being very rich
in fiber and hypoglycemic in nature, helps
reduce blood pressure.
“Guava is very helpful for those, who want
to lose weight without compromising with
their intake of proteins, vitamins and fiber.
Guava, being very high in roughage and
very rich in vitamins, proteins and minerals,
but with no cholesterol and less digestible
carbohydrates, is very filling and satisfies
appetite very easily. Just have a medium
sized guava in the lunch and you will not
feel hungry till night.
“But ironically, it helps gaining weight in
lean and thin people. This is probably due to
its richness in nutrients, which keeps your
metabolism right helping proper absorption
of nutrients,” he said.
Studies suggest that lycopene in pink
guavas prevents skin damage from UV rays
and offers protection from prostate cancer.
It is also a very good source of B-complex
vitamins such as pantothenic acid, niacin,
vitamin-B6 (pyridoxine), vitamin E and K,
and minerals like magnesium, copper and
manganese. Manganese is used by the body
as a co-factor for the antioxidant enzyme,
superoxide dismutase. Copper is required in
the production of red blood cells.
Since the 1950s, guavas – particularly the
leaves – have been a subject for diverse
research in chemical identity of their
constituents, pharmacological properties
and history in folk medicine.
Most research, however, has been
conducted on apple guava (P. guajava), with
other species remaining undefined. From
preliminary medical research in laboratory
models, extracts from apple guava leaves or
bark are implicated in therapeutic
mechanisms against cancer, bacterial
infections, inflammation and pain. Essential
oils from guava leaves display anti-cancer
activity in vitro.
Guava leaves are used in folk medicine as a
remedy for diarrhea and, as well as, the
bark, for their supposed antimicrobial
properties and as an astringent. Guava
leaves or bark are used in traditional
treatments against diabetes. In Trinidad, a
tea made from young leaves is used for
diarrhea, dysentery and fever.
On medicinal uses, the roots, bark, leaves
and immature fruits, because of their
astringency, are commonly employed to
halt gastroenteritis, diarrhea and dysentery,
throughout the tropics. Crushed leaves are
applied on wounds, ulcers and rheumatic
places, and leaves are chewed to relieve
toothache.
According to researcher Peter Hutch,
combating free radicals produced during
metabolism and aids in preventing age
related chronic diseases, such as
Alzheimer’s, cancer, cataracts, heart disease
and rheumatoid arthritis.
excellent source of antioxidant, which
could help the body develop resistance
against infectious agents.
GUAVA is one of the most popular,
nutritionally rich fruit all around the world.
It is known for its unique flavour, taste and
health promoting qualities making it a
common ingredient in new functional foods
category often called “super fruits.”
Botanically, this fruit belongs to the family
of Myrtaceae of the genus: Psidium
(meaning “pomegranate” in Latin) and
known as Psidium guajava. In Nigeria the
names are: gwaabaa (Hausa); woba (Efik);
ugwoba (Igbo); guafa (Yoruba)
This season, especially in the interior of
Southern Nigeria, the local fruit robustly
cluster at the tips of old guava trees of
average height, while in major markets of
the urban centres, guava are carefully
displayed to arouse appetite.
Head, Department of Biochemistry, College
of Medicine, University of Lagos, Prof.
Osaretin Ebuechi said that guava is very
rich in astringents (compounds those make
your gums feel tighter and fresh after you
chew guava leaves or eat a raw guava or
use some toothpaste), which binds up loose
bowels in diarrhea.
“These astringents are alkaline in nature
and have disinfectant and anti-bacterial
properties, thus help cure dysentery by
inhibiting microbial growth and removing
extra mucus from the intestines. Further,
other nutrients in guava, such as vitamin-C,
Carotenoids and potassium strengthens and
tones up the digestive system and disinfect
it, which makes it beneficial in
gastroenteritis.”
He added that it is one of the riches sources
of dietary fiber. “Its seeds, if ingested
whole or chewed, serve as excellent
laxatives. These two properties of guava
help forming bowels, retaining water and
clean your intestines and excretory system
thoroughly.
“It is said that single constipation can lead
to seventy two types of ailments. Every
way to your total health goes through
proper digestion and more importantly,
proper excretion. Guava ensures both of
these.”
Osaretin, who is also secretary general, West
African Association of Food Science and
Technology (WAAFoST) observed that juice
of raw and immature guavas or decoction
of guava-leaves is very helpful in giving
relief in cough and cold by loosening cough,
reducing mucus, disinfecting the
respiratory tract, throat and lungs and
inhibiting microbial activity due to its
astringent properties.
“Guava is one of richest in vitamin-C and
iron which are proven to be preventive
against cold and viral infections. In some
areas in India, roasted ripe guava is used as
a remedy against extreme cases of cough
and cold and congestion.
In addition to the astringents, guava is
very-very rich in vitamin-A, B, C and
potassium, which are very good anti
oxidants and detoxifiers and keep your
skin glowing and free from aging, wrinkles
and other disorders.
“Guava helps reduce cholesterol in blood
and prevents it from thickening, thereby
maintaining fluidity of blood and reducing
blood pressure. Studies have shown that
food stuffs, which lack fiber (such a refined
flour) add to blood pressure, due to quick
conversion to sugar. Guava, being very rich
in fiber and hypoglycemic in nature, helps
reduce blood pressure.
“Guava is very helpful for those, who want
to lose weight without compromising with
their intake of proteins, vitamins and fiber.
Guava, being very high in roughage and
very rich in vitamins, proteins and minerals,
but with no cholesterol and less digestible
carbohydrates, is very filling and satisfies
appetite very easily. Just have a medium
sized guava in the lunch and you will not
feel hungry till night.
“But ironically, it helps gaining weight in
lean and thin people. This is probably due to
its richness in nutrients, which keeps your
metabolism right helping proper absorption
of nutrients,” he said.
Studies suggest that lycopene in pink
guavas prevents skin damage from UV rays
and offers protection from prostate cancer.
It is also a very good source of B-complex
vitamins such as pantothenic acid, niacin,
vitamin-B6 (pyridoxine), vitamin E and K,
and minerals like magnesium, copper and
manganese. Manganese is used by the body
as a co-factor for the antioxidant enzyme,
superoxide dismutase. Copper is required in
the production of red blood cells.
Since the 1950s, guavas – particularly the
leaves – have been a subject for diverse
research in chemical identity of their
constituents, pharmacological properties
and history in folk medicine.
Most research, however, has been
conducted on apple guava (P. guajava), with
other species remaining undefined. From
preliminary medical research in laboratory
models, extracts from apple guava leaves or
bark are implicated in therapeutic
mechanisms against cancer, bacterial
infections, inflammation and pain. Essential
oils from guava leaves display anti-cancer
activity in vitro.
Guava leaves are used in folk medicine as a
remedy for diarrhea and, as well as, the
bark, for their supposed antimicrobial
properties and as an astringent. Guava
leaves or bark are used in traditional
treatments against diabetes. In Trinidad, a
tea made from young leaves is used for
diarrhea, dysentery and fever.
On medicinal uses, the roots, bark, leaves
and immature fruits, because of their
astringency, are commonly employed to
halt gastroenteritis, diarrhea and dysentery,
throughout the tropics. Crushed leaves are
applied on wounds, ulcers and rheumatic
places, and leaves are chewed to relieve
toothache.
According to researcher Peter Hutch,
combating free radicals produced during
metabolism and aids in preventing age
related chronic diseases, such as
Alzheimer’s, cancer, cataracts, heart disease
and rheumatoid arthritis.
Thursday, August 18, 2011
How ‘African Mango’ extracts shed belly fat, obesity.
Researchers now claim the inexpensive
exotic super fruit extract is becoming
America’s hottest access to weight loss.
AFRICAN mango is now becoming the
wonder fruit in far away America. Consider
this research published in the scientific
journal Lipids in Health and Disease, it
revealed that men and women
supplementing with African Mango extract
for just 28 days lost an astonishing 3,990
per cent more weight than those taking a
placebo (8.9 lbs vs. 0.22 lbs).
Beyond the weight loss, the volunteers
taking African Mango extract 30 minutes
before meals lost a stunning average of 2.4
inches from their waistlines as well as 1.8
inches from their hips – and their bad LDL
cholesterol, triglyceride, and glucose levels
all plummeted.
In fact, studies show that it is so safe that it
reduces LDL cholesterol and dangerous
triglycerides. It is also effective that it is
shown to shed 8.9 pounds and 2 inches of
belly fat in just 28 days. Strange as it may
seem, it is also not expensive with 62 cents
per serving; less than a sugary soda at
McDonald’s.
It is a product to aid in weight loss, lower
cholesterol, level out sugar in the
bloodstream, and regulate the hormone
leptin. Leptin is responsible for controlling
appetite and boosting metabolism. This is
very important in the fight against body fat.
And much to the chagrin of the nation’s $40
billion-dollar diet industry, which sells
outrageously expensive surgical
procedures and drugs that have done little,
if anything, to trim America’s ever-growing
collective waistline.
Despite the recent frenzy surrounding
African Mango and its ability to cause safe
weight loss, the fruit has actually been used
as a diet aid for centuries in Cameroon,
Africa.
The brightly coloured tropical fruit is native
to Cameroon’s west-coastal rainforests and
found in the forest of Leboudi outside
Yaoundé. African Mango, or Bush Mango,
differs from other mango fruits in that it
produces a peculiar seed, which natives of
Cameroon refer to as Dikka nuts.
For hundreds of years, an extract from the
seeds called irvingia gabonensis has been
used among Cameroon villagers for its
wide-ranging medicinal benefits, which
range from reducing and preventing
obesity to lowering cholesterol to regulating
blood sugar to treating infections.
Studies carried out by the Laboratory of
Nutritional Biochemistry of the University
of Yaoundé, revealed that irvingia is
efficient in controlling body weight. The
research study was initiated in 2005 and
later confirmed by nutritionists in the
United States of America.
After the revelation, irvingia gabonensis or
bush mango as it is known locally referred
to, has suddenly become of high demand in
the U.S. weight loss market.
Experts argue that the fruit has the
strongest natural fat burner known, so far.
Cameroonian scientist, Prof Julius Oben who
took part in the research, said that the bush
mango burns fats and has no side effects.
Indeed, interest in the use of African Mango
extract (irvingia gabonensis) as a safe,
effective and inexpensive weight loss
alternative surged after Dr. Mehmet Oz
called it, mentioning no specific brand, a
“breakthrough supplement” and a “miracle
in your medicine cabinet” on his Emmy
Award-winning The Dr. Oz Show in 2010
Similarly, one of the show’s leading medical
contributors, Dr. Tanya Edwards, M.D., called
African Mango extract, mentioning no
specific brand, a “miracle pill” after it helped
her lose seven pounds in less than a month
without making any changes to her diet or
exercise routine.
According to Edwards, Irvingia, an extract
of the West African mango, has been used
for a variety of medicinal purposes in Africa
for many centuries. Recently, there have
been a few studies on the use of this
extract for weight loss.
“As an obese nation, we are chronically on
the search for that magic pill which allows
us to eat whatever we want while losing
weight at the same time.”
In the two randomised trials in overweight
and obese humans using Irvingia,
participants in the Irvingia group lost on
average 5-10 pounds/month compared to
the placebo group. Neither group made any
lifestyle changes during the trial. They also
noted that cholesterol levels and blood
sugar levels improved significantly
compared to the control group.
“Sounds like a magic bullet to me! I tried it
myself, and low and behold, in the first
month of taking it (only once per day, mind
you, instead of the recommended twice
daily), I lost seven pounds without making
any changes in my usual healthy diet and
exercise routine!
“I began recommending it to my patients
who needed to lose weight, especially if
they had high cholesterol and/or diabetes.
The results have been slightly
underwhelming. A few patients lost a few
pounds, but it has not been the magic bullet
I had hoped for. And with continued use, I
have not lost any more weight,” Edwards
said.
She added that it may be helpful for those
needing to lose 5-10 pounds, and studies
have shown no undesirable side effects.
exotic super fruit extract is becoming
America’s hottest access to weight loss.
AFRICAN mango is now becoming the
wonder fruit in far away America. Consider
this research published in the scientific
journal Lipids in Health and Disease, it
revealed that men and women
supplementing with African Mango extract
for just 28 days lost an astonishing 3,990
per cent more weight than those taking a
placebo (8.9 lbs vs. 0.22 lbs).
Beyond the weight loss, the volunteers
taking African Mango extract 30 minutes
before meals lost a stunning average of 2.4
inches from their waistlines as well as 1.8
inches from their hips – and their bad LDL
cholesterol, triglyceride, and glucose levels
all plummeted.
In fact, studies show that it is so safe that it
reduces LDL cholesterol and dangerous
triglycerides. It is also effective that it is
shown to shed 8.9 pounds and 2 inches of
belly fat in just 28 days. Strange as it may
seem, it is also not expensive with 62 cents
per serving; less than a sugary soda at
McDonald’s.
It is a product to aid in weight loss, lower
cholesterol, level out sugar in the
bloodstream, and regulate the hormone
leptin. Leptin is responsible for controlling
appetite and boosting metabolism. This is
very important in the fight against body fat.
And much to the chagrin of the nation’s $40
billion-dollar diet industry, which sells
outrageously expensive surgical
procedures and drugs that have done little,
if anything, to trim America’s ever-growing
collective waistline.
Despite the recent frenzy surrounding
African Mango and its ability to cause safe
weight loss, the fruit has actually been used
as a diet aid for centuries in Cameroon,
Africa.
The brightly coloured tropical fruit is native
to Cameroon’s west-coastal rainforests and
found in the forest of Leboudi outside
Yaoundé. African Mango, or Bush Mango,
differs from other mango fruits in that it
produces a peculiar seed, which natives of
Cameroon refer to as Dikka nuts.
For hundreds of years, an extract from the
seeds called irvingia gabonensis has been
used among Cameroon villagers for its
wide-ranging medicinal benefits, which
range from reducing and preventing
obesity to lowering cholesterol to regulating
blood sugar to treating infections.
Studies carried out by the Laboratory of
Nutritional Biochemistry of the University
of Yaoundé, revealed that irvingia is
efficient in controlling body weight. The
research study was initiated in 2005 and
later confirmed by nutritionists in the
United States of America.
After the revelation, irvingia gabonensis or
bush mango as it is known locally referred
to, has suddenly become of high demand in
the U.S. weight loss market.
Experts argue that the fruit has the
strongest natural fat burner known, so far.
Cameroonian scientist, Prof Julius Oben who
took part in the research, said that the bush
mango burns fats and has no side effects.
Indeed, interest in the use of African Mango
extract (irvingia gabonensis) as a safe,
effective and inexpensive weight loss
alternative surged after Dr. Mehmet Oz
called it, mentioning no specific brand, a
“breakthrough supplement” and a “miracle
in your medicine cabinet” on his Emmy
Award-winning The Dr. Oz Show in 2010
Similarly, one of the show’s leading medical
contributors, Dr. Tanya Edwards, M.D., called
African Mango extract, mentioning no
specific brand, a “miracle pill” after it helped
her lose seven pounds in less than a month
without making any changes to her diet or
exercise routine.
According to Edwards, Irvingia, an extract
of the West African mango, has been used
for a variety of medicinal purposes in Africa
for many centuries. Recently, there have
been a few studies on the use of this
extract for weight loss.
“As an obese nation, we are chronically on
the search for that magic pill which allows
us to eat whatever we want while losing
weight at the same time.”
In the two randomised trials in overweight
and obese humans using Irvingia,
participants in the Irvingia group lost on
average 5-10 pounds/month compared to
the placebo group. Neither group made any
lifestyle changes during the trial. They also
noted that cholesterol levels and blood
sugar levels improved significantly
compared to the control group.
“Sounds like a magic bullet to me! I tried it
myself, and low and behold, in the first
month of taking it (only once per day, mind
you, instead of the recommended twice
daily), I lost seven pounds without making
any changes in my usual healthy diet and
exercise routine!
“I began recommending it to my patients
who needed to lose weight, especially if
they had high cholesterol and/or diabetes.
The results have been slightly
underwhelming. A few patients lost a few
pounds, but it has not been the magic bullet
I had hoped for. And with continued use, I
have not lost any more weight,” Edwards
said.
She added that it may be helpful for those
needing to lose 5-10 pounds, and studies
have shown no undesirable side effects.
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