Major chemical compounds in rosemary leaves

Rosemarinus officinalis L. is a spice and medicinal herb an evergreen perennial aromatic shrub belonging to the family Labiatae, commonly called Rosemary, native to the north and south coasts of the Mediterranean Sea.

Of the natural antioxidants, rosemary has been widely accepted as one of the spices with the highest antioxidant activity. Rosemary contains some antioxidant phenolics that have been shown to provide a defense against oxidative stress from oxidizing agents and free radicals.

Rosemary leaves have been used in food preservation, because they prevent oxidation and microbial contamination. Rosemary extract could be useful for replacing or even decreasing synthetic antioxidants in foods.

A wealth of studies demonstrated antioxidant, diuretic, anti-inflammatory, anti-carcinogenic, hypoglycemic and hypolipidimic activities of rosemary. Rosemary essential oil is also used as an antibacterial, antifungal, and anticancer agent.

The polyphenolic profile of rosemary plant is characterized by the presence of carnosic acid, carnosol, rosmarinic acid and hesperidin, as major components.

Many compounds have been isolated from rosemary, including flavones, diterpenes, steroids, and triterpenes. Of these, Rosemary leaves the antioxidant activity of rosemary extracts has been primarily related to two phenolic diterpenes: carnosic acid and carnosol.

The anti-inflammatory activity of rosemary has been attributed to the presence of carnosol and carnosic, rosmarinic, ursolic, oleanolic, and micromeric acids, which act synergistically.

The main compounds responsible for the antimicrobial activity are α-pinene, bornyl acetate, camphor and 1,8-cineole.
Major chemical compounds in rosemary leaves

Ginger: Chemical compounds and usage

Ginger (Zingiber officinale Roscoe) is a member of the Zingiberaceae family of plants. It is one of the most commonly consumed dietary condiments in the world. The oleoresin (i.e., oily resin) from the rhizomes (i.e., roots) of ginger contains many bioactive components.

It has a potent spicy fragrance and flavor and is widely used to add a piquant touch to curries, soups and beverages. It contains an oleoresin, which is rich in 115 bioactive components, such as [6]-gingerol, [4]-gingerol, [8]-gingerol, [10]-gingerol, [6]-paradol, several shogaol (in the dehydrated form), the gingerdiones, hexahydrocurcumin, tetrahydrocurcumin, and gingerenone

The studies have identified more than 400 different compounds in ginger and major constituents are as follows:
*Carbohydrates-about 70%2.
*Lipid-about 8% which includes free fatty acids.
*Volatile oils-about 3% consist mainly of the sesquiterpenes, beta-bisabolene.
*In addition, raw fibers, vitamins and minerals are also present in ginger.

Ginger has been used for thousands of years for the treatment of numerous ailments, such as colds, nausea, arthritis, migraines, and hypertension.

Based on evidence primarily from animal and in vitro studies, ginger may have beneficial effects toward cardiovascular disease through its multiple actions counteracting inflammation, hyperlipidemia, platelet aggregation, and hypertension.

Ginger: Chemical compounds and usage  

Weight loss in green tea

As far as the Ming dynasty and perhaps even earlier than that, green tea has been used as herbal remedy and overall health drinks in China. Over the past few years, green tea and it’s s connection with weight loss has long been the center of various clinical studies.

Studies show that the relation between green tea and weight loss are substantially linked together through the plant thermogenic properties.

Thermogenesis is the process by which the body produces heat by speeding up metabolism, burning calories, and breaking down fat. A study published in the American Journal of Clinical Nutrition shows that green tea polyphenols can speed up the metabolic rate of the body.

Green tea weight loss patches are a better alternative to other products since they have no adverse side-effects.

Green tea contains a number of things that are reported to be very healthful for human body. Among these are: tannins, phenols, polyphenols and flavanoid compounds, the amino acid theanine and catechins of which egcg seems to be most beneficial.
Weight loss in green tea

Cinnamon health benefits

Cinnamon comes from the inner bark of two evergreen varieties: one native to Sri Lanka and southern India and another that grows in southeastern Asia.

Recent studies demonstrated that compounds found in cinnamon improves the function of insulin, function as antioxidants, anti-inflammatory agents and may be neuroprotective.

Cinnamon is showing promise as a way to prevent and counteract the symptoms of type 2 diabetes, having a beneficial effect on glucose levels and insulin sensitivity.

Cinnamon also lowers LDL cholesterol and triglycerides. It was said that cinnamon increased bilary secretion of cholesterol and phospholipids without affecting the bile content.

Cinnamon can be used to spice up hot beverages like tea or apple cider or sprinkle it on top of sugar-free cocoa.

Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacterial and viral attacks. Honey take with cinnamon powder can cures stomachache and also clears stomach ulcers from the root.

Cinnamon fights cancer. Cinnamon may actually prevent the spread and growth of cancer cells. Cancer cells abnormally take up glucose, ignoring regular metabolic signals.

Ground cinnamon is made from the bark of the cinnamon tree and to contains three types of essential oils (cinnamaldehyde, cinnamyl acetate and cinnamyl alcohol) that provide to with health-boosting properties, as well as a wide range of other active substances.

Cinnmaldehyde is the most prevalent compound in cinnamon with concentrations ranging from 6,000 to 30,000 ppm and has anesthetic, antibacterial, anti-inflammatory, antiulcer and antiviral.
Cinnamon health benefits

Health benefits of celery

Celery has long been known to be one of the best foods to keep the blood pressure normal.

It dilates blood vessels like most potent drugs, but without the harmful side effects.

Celery contains an ingredient acetylenics, which has been shown to stop the growth of cancer cells. Celery also contains phytochemical compounds known as coumarin, which are being shown to be useful in cancer prevention and capable of enhancing the activity of certain white blood cells.

Coumarin compounds also tone the vascular system, lower blood pressure, and may be useful in cases of migraines.

Celery is an excellent source of organic sodium, which gives it a slightly salty taste. Along with potassium, sodium helps to maintain the body’s electrolyte balance. Celery has high calcium content and can help to calm nerves.

Celery may help lower cholesterol and prevent cancer by improving detoxifying.

Celery has a calming effect on the digestive system, relieving gas and indigestion. It is also reputed to be helpful against rheumatoid arthritis and gout.
Health benefits of celery

Anise

Anise
Anise is the dried fruit of an annual herbaceous plant, Pimpinella anisum (L.), belonging to the Umbelliferae or Carrot family. Pimpinella anisum (L.), is indigenous to the eastern Mediterranean region, but is cultivated in many parts of the world including Spain, Syria, Turkey, India, China, Mexico and Argentina.

Anise is used to flavor soup, cakes, cookies, and rolls; in confectionary to flavor candies and syrups.

Crushed anise seeds yield a steam volatile oil amounting to 1.5 – 3.5%. The principal flavor component of the oil is anethole (80 – 90%) together with other organic compounds such as methyl chavicol, anisketone, and anisaldehyde. Anise seed and anise oil are characterized by a licorice-like flavor and odor.

In one study, scientists isolated 22 compounds in Pimpinella’s essential oil and found high levels of organic mixture called phenylpropanoids. The compounds were found to have effectively against strawberry anthracnose and strawberry soft rot and leaf blight. A few showed some effectiveness against Plasmodium falciparum, the parasite that causes malaria in humans, and Mycobacterium intracellulare, a bacterium which can cause illness in immunocompromised patients.

These results suggest that Pimpinella essential oils may be a source of potent compounds that could be used in developing powerful new pharmaceuticals and agrochemical agents.
Anise

Garlic and Health Benefits

Garlic or Allium sativum L is a member of the onion family. It grows best in climates that have cool winters. Garlic does not grow well in hot climates. The quality of home-grown garlic depends on the seed bulb used, soil and growing conditions, and diseases. 

The most familiar type of garlic is the white skinned Common garlic. Elephant garlic (Allium ampeloprasum L) has very large cloves, but very little garlic flavour. 

Garlic contains a wide variety of phytochemicals, but most attention has centred on allicin. Garlic, in fact, does not normally contain allicin. Allicin is formed when garlic is cut. The sulphur containing amino acid alliin is broken down by enzymes to form allicin. Allicin is relatively stable if it is kept cool, but starts to degrade when heated. As allicin breaks down, diallyl sulphides are formed. 

Garlic is said to be good for cardiovascular problems due to its blood pressure lowering effects, blood lipid lowering effects and its anticoagulant properties. It is believed to treat cancer, and helps fight hepatic and microbial infections. 

There are reports that eating garlic reduces the frequency and severity of the common cold. However, most claims are not backed by sound scientific data. Reviews of the scientific literature conclude that, at the present time, there is insufficient evidence to support health claims and no mechanisms of action have been shown for garlic or allicin that explain the purported benefits.

Garlic and Health Benefits