Annatto Seeds: A Natural Coloring, Flavoring, and Health Booster

Annatto seeds, derived from the achiote tree (Bixa orellana), have long been valued for their vibrant color and versatility in culinary and medicinal applications. Indigenous to the tropical regions of Central and South America and the Caribbean, these seeds have been integral to various cultural practices for centuries. They were not only employed in food preparation but also played a role in rituals, cosmetics, and textile dyeing, showcasing their multifaceted utility in pre-Columbian civilizations. Today, annatto continues to be widely used, particularly as a natural food coloring and flavoring agent.

The striking orange-red hue of annatto seeds is due to carotenoid pigments, primarily bixin and norbixin, concentrated in the seed’s outer layer. These pigments have been crucial in food industries for their ability to impart bright colors to products like cheese, butter, margarine, and even processed snacks. For example, cheddar cheese owes its distinctive orange tint to the addition of annatto. In addition to its coloring capabilities, annatto adds a mild, peppery, and slightly nutty flavor to dishes. Its use is prominent in Latin American and Caribbean cuisine, where it is a key ingredient in traditional dishes like cochinita pibil, a slow-cooked pork dish.

Aside from its culinary value, annatto has drawn interest for its health benefits. Rich in antioxidants, annatto seeds help combat oxidative stress by neutralizing harmful free radicals in the body. This function may reduce the risk of chronic diseases such as heart disease and cancer. Moreover, studies suggest that annatto exhibits antimicrobial properties, making it useful in preserving food and preventing the growth of harmful bacteria and fungi. Its traditional uses in herbal medicine have also highlighted its anti-inflammatory and wound-healing effects, further broadening its appeal as a natural remedy.

In conclusion, annatto seeds are an invaluable component in global cuisine, admired for their vibrant color, distinct flavor, and potential health benefits.
Annatto Seeds: A Natural Coloring, Flavoring, and Health Booster

What are the health benefits of cayenne pepper?

Cayenne pepper, a fiery spice, offers a variety of health benefits primarily due to its active compound, capsaicin. This natural component is responsible for the pepper's heat and is known to have powerful effects on the body.

Pain Relief: Capsaicin is widely recognized for its ability to relieve pain. It works by blocking pain signals sent to the brain and reducing inflammation in the affected area. This is why capsaicin is a key ingredient in many topical creams and ointments designed to alleviate pain from conditions like arthritis, where joint inflammation causes significant discomfort. Moreover, it's effective in managing nerve pain associated with shingles, a condition that causes intense pain due to nerve inflammation.

Weight Management: Cayenne pepper also plays a role in weight management. Capsaicin has been shown to boost metabolism, which can lead to an increase in the number of calories burned throughout the day. This effect, coupled with a potential reduction in appetite, makes cayenne a useful addition to a weight loss regimen. Studies suggest that regular consumption of capsaicin can help reduce body fat, making it easier to maintain a healthy weight.

Digestive Health: Despite its spicy nature, cayenne pepper is beneficial for digestive health. It stimulates the production of digestive enzymes, which helps the body break down food more efficiently. Additionally, cayenne can ease indigestion, reduce gas, and soothe an upset stomach, making it a valuable tool for those with digestive issues.

Heart Health: Capsaicin also supports heart health by improving circulation and reducing blood pressure. This effect can help prevent conditions such as hypertension and reduce the risk of heart disease. Furthermore, cayenne pepper has antioxidant properties that protect cells from damage, contributing to overall cardiovascular health.

Immune Boost: The antibacterial properties of cayenne pepper enhance the immune system by fighting off pathogens that can cause illness. Capsaicin helps clear congestion, making it useful during colds or respiratory infections. By incorporating cayenne pepper into your diet, you can enjoy these health benefits and support your body's natural defenses.
What are the health benefits of cayenne pepper?

Garlic: Culinary Uses, Growing Conditions, and Health Benefits

Garlic, or Allium sativum L., is a widely recognized member of the onion family, renowned for its culinary and medicinal uses. This bulbous plant thrives best in climates with cool winters and struggles in hot climates, affecting both its growth and quality. The success of home-grown garlic hinges on the quality of the seed bulb, soil conditions, and disease management.

Among the various types of garlic, the most familiar is the white-skinned common garlic. Another variant, elephant garlic (Allium ampeloprasum L.), stands out for its enormous cloves, though it lacks the potent garlic flavor characteristic of common garlic.

Garlic is packed with a variety of phytochemicals, with allicin receiving the most attention. Interestingly, garlic does not naturally contain allicin. Instead, allicin forms when garlic is cut or crushed, as the sulfur-containing amino acid alliin is broken down by enzymes. Allicin is relatively stable if kept cool but starts to degrade when heated, forming diallyl sulfides as it breaks down.

Garlic is acclaimed for its potential health benefits, particularly for cardiovascular health. It is said to help lower blood pressure, reduce blood lipid levels, and possess anticoagulant properties. Additionally, garlic is believed to have anti-cancer properties and to combat hepatic and microbial infections. Some reports suggest that consuming garlic can reduce the frequency and severity of the common cold. However, these claims often lack robust scientific backing. Reviews of the scientific literature conclude that there is currently insufficient evidence to support many of the purported health benefits of garlic. Moreover, no mechanisms of action have been conclusively identified for garlic or allicin that explain these benefits.

Recent studies have continued to explore garlic's health benefits. A 2022 meta-analysis highlighted garlic's potential in reducing systolic and diastolic blood pressure, but emphasized the need for more rigorous trials to confirm these effects . Additionally, research is ongoing into garlic's antimicrobial properties, especially in the context of antibiotic-resistant infections .

In conclusion, while garlic is celebrated for its rich history in both cuisine and traditional medicine, the scientific community remains cautious about endorsing its health benefits. The formation of allicin and its subsequent breakdown into other compounds are well-understood processes, but the health implications of these compounds require further investigation. As research progresses, a clearer understanding of garlic's role in health and disease prevention may emerge, potentially solidifying its status as a valuable medicinal plant.
Garlic: Culinary Uses, Growing Conditions, and Health Benefits

The Versatile Cayenne Pepper: More Than Just Heat

Cayenne, commonly referred to as hot pepper or chili pepper, is a potent herb that has gained popularity not only for its culinary uses but also for its medicinal properties, including aiding in weight loss. More than 200 active constituents have been identified in chili peppers, with capsaicin being a key compound known for its diverse beneficial effects on the human body.

Capsaicin, the major active compound in cayenne pepper, is renowned for its role in pain relief, inflammation reduction, and even treatment of conditions like rheumatoid arthritis and vasomotor rhinitis. Additionally, studies have shown that capsaicin may have positive vascular effects, potentially benefiting individuals with diabetes or obesity by reducing the risk of stroke and high blood pressure.

When consumed, cayenne pepper can induce sweating and trigger a rush of adrenaline, boosting metabolism and aiding in calorie burning due to its spicy nature. However, caution is advised as excessive intake can lead to intestinal tract irritation.

Recent research suggests exciting possibilities for cayenne pepper beyond its traditional uses. It is believed that the spicy heat of capsaicin not only increases metabolism but also activates mechanisms that promote calorie burning, making it an attractive component in weight loss diets.

Furthermore, ongoing studies, particularly in animal models, continue to uncover promising applications of capsaicin in vascular health. This could be revolutionary for individuals struggling with metabolic disorders like diabetes or obesity.

In summary, cayenne pepper stands out not just as a flavor enhancer but as a multifaceted herb with potential therapeutic benefits. From pain management to weight loss support and cardiovascular health, the diverse roles of capsaicin make it a fascinating subject of ongoing scientific inquiry and a valuable addition to a healthy lifestyle when used wisely.
The Versatile Cayenne Pepper: More Than Just Heat

Exploring the Versatility and Health Benefits of Culantro

Culantro (Eryngium foetidum), known by various monikers such as spiny cilantro, long-leafed coriander, or cilantro coyote in regions like Costa Rica, stands as a testament to the rich diversity of culinary herbs originating from tropical America. Unlike its close relative cilantro (Coriandrum sativum), culantro is a biennial or short-lived perennial plant celebrated for its distinctive long, serrated leaves, arranged in a spiral pattern around a central stem, reaching lengths of 5-32 cm with spines along the margins.

The culinary landscape of the Caribbean, Latin America, and Southeast Asia are significantly enriched by the presence of culantro, where its pungent aroma reminiscent of cilantro finds its way into a myriad of dishes, adding depth and flavor. Notably, the leaves of culantro boast a nutritional profile that contributes significantly to human health. Rich in vitamin A for organ health and vitamin C for bolstering the immune system and reducing inflammation, culantro is also a source of calcium and phosphorus vital for bone and dental health. Moreover, its fiber content aids in digestive regulation, while trace amounts of iron, riboflavin, and thiamin further augment its nutritional value.

Beyond its culinary uses, culantro finds its place in traditional medicine, where its leaves are steeped in hot water to create a soothing tea. This concoction serves as a remedy for symptoms associated with colds, flu, and fevers, showcasing the plant's multifaceted utility. From the kitchen to the medicine cabinet, culantro's versatility knows no bounds.

In conclusion, culantro emerges as a powerhouse of flavor and health benefits, enriching cuisines and herbal remedies alike across diverse cultural landscapes. Its robust nutritional profile and medicinal properties underscore its significance, making it a cherished herb worth celebrating and incorporating into both culinary and wellness practices.
Exploring the Versatility and Health Benefits of Culantro

Unveiling the Potent Health Arsenal of Garlic

Garlic, often referred to as the "stinking rose," possesses a myriad of health benefits that have been celebrated for centuries. Beyond its culinary allure, garlic stands as a powerhouse of medicinal properties, enhancing overall well-being in various dimensions.

Primarily, garlic emerges as a formidable combatant against cardiovascular ailments. Its innate ability to lower blood pressure aids in maintaining cardiovascular health, mitigating the risk of hypertension-related complications. Moreover, garlic's prowess extends to combating high levels of LDL cholesterol, known as the "bad" cholesterol, thereby reducing the risk of coronary artery disease.

Furthermore, garlic exhibits remarkable efficacy in blood sugar management, making it a valuable ally for individuals grappling with diabetes or those striving to regulate glucose levels. By fostering glycemic control, garlic serves as a cornerstone in diabetes management strategies.

In the realm of preventative medicine, garlic emerges as a formidable adversary against malignancies. Its potent anti-cancer properties, particularly in the digestive system, act as a shield against tumorigenesis. Additionally, garlic's ability to inhibit tumor growth and shrink existing tumors underscores its significance in cancer prevention and treatment protocols.

Beyond its anticancer capabilities, garlic serves as a guardian against toxins, facilitating the removal of heavy metals like lead and mercury from the body. Moreover, its natural antibiotic properties equip garlic with the ability to combat microbial infections, bolstering the body's defense mechanisms against pathogens.

Garlic's multifaceted benefits extend to combating fungal infections, notably yeast infections caused by Candida species. Its antifungal properties not only alleviate existing infections but also fortify the body's resilience against future occurrences.

Moreover, garlic's antioxidant properties contribute to neutralizing harmful free radicals, thereby mitigating oxidative stress and reducing the risk of chronic diseases associated with cellular damage.

Adding to its repertoire of health-promoting attributes, garlic serves as a rich source of selenium, a trace element vital for various physiological processes, including immune function and thyroid health.

In summation, garlic stands as a venerable guardian of health, offering a diverse array of benefits ranging from cardiovascular protection to cancer prevention and immune support. Embracing garlic as a dietary staple is not merely a culinary choice but a strategic investment in long-term wellness.
Unveiling the Potent Health Arsenal of Garlic

Cinnamon's Health Benefits

Cinnamon, renowned for its captivating scent and unique taste, has been cherished not just for its culinary allure but also for its potential health-enhancing properties. Research indicates that adding as little as half a teaspoon of cinnamon to daily meals can lead to significant improvements in various health indicators, especially among those with type 2 diabetes.

Since ancient times, cinnamon has been revered as one of the oldest spices known to humanity. Its illustrious history spans diverse cultures, with mentions found in ancient Chinese botanical texts dating back to 2800 BC, as well as in Egyptian scrolls and even sacred scriptures like the Bible. This enduring legacy highlights the deep cultural and medicinal significance attributed to cinnamon across civilizations.

Recent scientific investigations, exemplified by studies conducted at the Beltsville Human Nutrition Research Center in Maryland, have shed light on cinnamon's therapeutic potential. These studies demonstrate cinnamon's ability to regulate blood sugar and cholesterol levels, particularly in individuals grappling with type 2 diabetes, by enhancing cellular responsiveness to insulin. Over a 40-day study period, participants incorporating cinnamon into their diets experienced noteworthy reductions in blood sugar and triglyceride levels by an average of 25 percent, alongside a remarkable 20 percent improvement in LDL (bad) cholesterol.

The active compound underpinning cinnamon's therapeutic effects is a water-soluble polyphenol known as MHCP. This compound acts akin to insulin, facilitating glucose absorption and metabolism within cells. Notably, MHCP operates synergistically with insulin, augmenting its effects and contributing to better glycemic control and lipid profiles.

Crucially, MHCP is predominantly present in powdered forms of cinnamon, rather than in its oils. Therefore, integrating just half a teaspoon or less of cinnamon powder into daily dietary routines can yield substantial health benefits. Whether sprinkled on toast, cereal, or added to warm beverages like coffee and tea, cinnamon offers a simple yet delightful approach to bolstering overall health.

In summation, cinnamon epitomizes the enduring fusion of culinary delight and medicinal efficacy. Its storied past and scientifically supported health advantages underscore its position as a revered spice with profound implications for human well-being. By embracing cinnamon as a regular dietary addition, individuals can harness its therapeutic potential to pave the path towards improved health outcomes.
Cinnamon's Health Benefits

Bay Leaf Health Benefits

Bay leaf, a herb renowned for its exceptional ability to enhance the flavor and taste of various dishes, belongs to the Lauraceae family and is widely employed as a spice to season soups and meat dishes, infusing them with a delicate and herbal essence. Beyond its culinary allure, bay leaves boast a rich nutritional profile, containing significant amounts of vitamin A, vitamin C, vitamin B6, calcium, iron, and manganese. This versatility makes bay leaves more than just a culinary delight; they are a potent ingredient that can contribute to overall health and well-being.

One of the notable areas where bay leaves demonstrate their health-promoting properties is in the management of diabetes. Diabetes mellitus, characterized by disruptions in glucose metabolism and insulin resistance, is a chronic condition associated with an increased risk of cardiovascular diseases. In individuals with type 2 diabetes, bay leaves have exhibited remarkable effects by reducing serum glucose, total cholesterol, LDL cholesterol, and triglycerides, while concurrently increasing levels of the beneficial HDL cholesterol. This positive impact is attributed to the presence of phytochemicals and essential oils in bay leaves, which exert a hypoglycemic effect. Consequently, the incorporation of bay leaves into the diet has been linked to improvements in insulin sensitivity and glucose metabolism.

Further enhancing its health-promoting qualities, bay leaves contain linalool as an active component, which serves as an effective scavenger of free radicals. By disrupting the chain reaction of these harmful compounds, bay leaves contribute to cellular protection. Moreover, bay leaves play a pivotal role in normalizing pancreatic function, resulting in lower blood sugar levels. Beyond its impact on diabetes, bay leaves also exhibit benefits for the digestive system, menstrual cycle regulation, and possess antispasmodic, expectorant, antirheumatic, and diuretic properties. In essence, bay leaves transcend their culinary role, emerging as a multifaceted herb that not only delights the taste buds but also nurtures health in various dimensions.
Bay Leaf Health Benefits

Turmeric powder

The bright yellow color of processed turmeric has inspired many cultures to use it as a dye. Turmeric is native to Southeast Asia and is a member of the Zingiberaceae, or ginger family.

It has been used in India for thousands of years as both a spice and medicinal herb. Turmeric has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses.

Turmeric can also play an important role in digesting that food. The spice can contribute to healthy digestion as a result of its antioxidant and anti-inflammatory properties. Turmeric is also used to treat depression, headaches, bronchitis, colds, serious pain, fatigue, lung infections, itchy skin and recovery after surgery.

Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant. Turmeric has been proven to help lower brain disease risk. Curcumin has also been studied for use in preventing and treating Alzheimer’s disease.
Turmeric powder

Curry leaves juice – good source of β-carotene

Curry leaves are a popular leaf-spice used in very small quantities for their distinct aroma due to the presence of volatile oil and their ability to improve digestion.

Curry leaves (Murraya koenigii) belongs to family Rutaceae, is an aromatic, pubescent, deciduous shrub or small tree. Curry leave is found to be native mainly to India and Sri Lanka. Additionally, it can be found in some other South Asian countries as well.

The leaves have a slightly pungent, bitter and feebly acidic taste, and they retain their flavour and other qualities even after drying.

The fresh leaves are a good source of β-carotene. Curry leaves are a rich source of minor constituents, such as Ca, K, Mg, P, along with Fe, Mn, Se and Zn, in trace amounts.

Curry leaves play a pivotal role in the field of weight loss. The leaves when eaten raw or consumed as juice, serves as a detox drink to cleanse body from within, burn fat, reduce bad cholesterol and enhance digestion.

Fresh juice of curry leaves, with lime juice and sugar, is an effective medicine in the treatment of morning sickness, nausea and vomiting due to indigestion and excessive use of fats.

Cataract development can be prevented by using fresh juice of curry leaves. The oil of curry leave is reported to possess antibacterial, antifungal, hypolipidemic, anti-lipid peroxidative, hypoglycemic, antioxidant and anti-hypertensive properties.

Curry leaves contribute a strong promising action against cardiovascular disorders, hypertension and obesity.

Curry leave contains significant amount of phenolic and flavonoids compounds which are phytoconstituents responsible for lipid lowering and anti-obesity activities because of strong antioxidant potential.
Curry leaves juice – good source of β-carotene

Health benefits of mustard

Brassicaceae or cruciferae is a medium-sized and economically important family of flowering plants commonly known as mustard plants. Among the different varieties of mustard, the three principal ones are Brassica hirta or Alba (yellow-white), B. nigra(black), and B. juncea (brown).

Mustard is rich in phyto-nutrients, minerals, vitamins and antioxidants. It is very high in calories, proteins, essential oils and dietary fiber. Mustard is also excellent source of essential B-complex vitamins.

In folkloric medicine, different parts of the plants are obtained to treat a wide range of human aliments. However, most of the traditional uses are centered on the seed and oil.

The seed has been used for the treatment of ailments such as arthritis, foot pain, cancer, vomiting, dengue, and rheumatism. Mustard seeds were once considered as an important natural remedy for relieving stomach distress such as flatulence or cramps.

The seeds are an excellent source of vitamin-E, gamma tocopherol. Vitamin-E is a powerful lipid soluble antioxidant, required for maintaining the integrity of cell membrane of mucosa and skin by protecting it from harmful oxygen-free radicals.

Among various carotenoids in mustard leaves, β-carotene is especially of interest for human health, as it possesses provitamin A activity and anticarcinogenic effects. Vitamin A is an essential nutrient that includes retinoids, which also aids in immunity, reproduction, vision, and cell development.
Health benefits of mustard

Licorice: Brief history and health benefits

Licorice is a weekly used medicinal plant. Licorice is one of the oldest and best-known remedies for coughs and chest complaints. A number of pharmaceutical effects of licorice have been observed, including anti-inflammatory, -hepatitis, -virus, -ulcer, and -carcinogenesis.

Clay tablets of Mesopotamia indicate its use as a medicine and elixir of life. King Tut who died in 1344 BC was buried with a generous supply of licorice root.

Licorice was probably introduced to Native Americans by the early English settlers and was subsequently used by medicine men to treat diabetes.

The root of Glycyrrhiza labra is known as licorice. It is cited as belonging to plants that reduce blood sugar levels. It possesses hypoglycemic properties and its consumption helps in lowering glucose or sugar in blood.

Glycyrrhizin a triterpene saponin, is the major constituent of licorice root, which is one of the most important substances utilized as a Kampo medicine for almost 2000 years, in addition to its well-known use as a flavoring agent.

The glycyrrhizin sweet taste is considered to be 50 to 200 times higher than sucrose and this important characteristic makes it a powerful natural sweetener, flavoring agent and is commonly used as an emulsifier and gel-forming agent in foodstuff.

Glycyrrhizin reduced the enhanced levels of blood glucose, insulin and lipids in metabolic syndrome group.
Licorice: Brief history and health benefits

Nutmeg oil

Myristica fragrans is an annual spice belonging to the family Myristicaceae. It has been cultivated throughout the world and used for food flavoring, essential oil applications and in traditional medicines. Nutmeg is mainly rich in vitamins A, C, and E, but it also contains electrolytes (sodium and potassium), minerals (magnesium, calcium, copper, iron, zinc, manganese, and phosphorus), and phytonutrients including carotene-B and crypo-xanthin B.

Nutmeg has aromatic, stimulant, narcotic, carminative, astringent, aphrodisiac, hypolipidaemic, antithrombotic, anti-platelet aggregation, antifungal, antidysenteric, and anti-inflammatory activities.

Because of its aroma, nutmeg’s essential oil has been used as a natural flavoring extract and as a perfume in the cosmetic industries. In particular, the oil has been used as a flavoring agent, replacing ground nutmeg in order to avoid leaving particles in foods and beverages. Nutmeg essential oil is also used in the manufacturing of camphor, plasticizers, bases, solvents, perfume and synthetic pine oil.

Nutmeg oil consists of several chemical compounds which are plant synthesize and accumulate large amount of specialized (or secondary) metabolites. About 31.3% was terpinen-4-ol, reported that nutmeg oil has antifungal activity.

Essential oils serve as preservatives through their antimicrobial and antioxidant mechanisms as many of them are effective in retarding microbial growth, food oxidation, and rancidity, making them promising natural preservatives to be used in food industry.

The spicy nuts have fixed oil in the form of trimyristin and also essential (volatile) oils which gives sweet fragrant flavor to nutmeg. These active compounds in nutmeg have numerous curatives uses in traditional medicines as anti-depressant, anti-fungal, digestive, aphrodisiac, and carminative.

Since ancient times, in Chinese and Indian traditional medicines nutmeg and its oil were being used for illnesses associated to the digestive and nervous systems. The compounds such as elemicin and myristicin in this spice have stimulant as well as brain soothing properties.

Analyses of nutmeg seed essential oils have shown that alkylbenzes and arylproanoids predominate. Behavioral studies have shown that the compounds have strong sedative effects.
Nutmeg oil

Oregano: Used as both a culinary and medicinal herb

Oregano is an herb that has been cultivated for centuries in the Mediterranean area, although it now can be found on most continents.

It is a popular cooking ingredient recognized for its wide health promoting and antimicrobial effects.

Oregano is used as both a culinary and medicinal herb. Origanum vulgare is known as oregano, while its cousin Origanum majorana is usually called sweet marjoram.

During the ancient Greek and Roman empires, the leaves were used to treat such maladies as skin sores and relieve aching muscles and as an antiseptic. The name comes from the Greek words “oros,” meaning mountain, and “ganos,” meaning joy.

Oregano also has been used in traditional medicines for such ailments as asthma, cramping, diarrhea, and indigestion.

It helps to settle flatulence. It also stimulates the flow of bile as a role of stimulating diaphoretic, it is often used in the treatments of cold and flu.

It also gives a use in mouth conditioning, as a a mouth wash for the inflammations of mouth and throat. It is a useful promoter of menstruation.

In Greece, an oregano infusion is still used as a folk remedy against colds and upset stomach and to maintain general health.

Oregano is most well-known for imparting an ‘‘Italian taste’’ to Mediterranean cuisine and may be used to enhance the flavors of a variety of foods including baked goods, vegetables, legumes, fish, pizza, pasta sauce, and chilis.
Oregano: Used as both a culinary and medicinal herb

Health benefits of basil leaves

Basil belongs to the genus Ocimum, derived from the Greek ozo which means to smell, in reference to the strong odors of the species within the genus. It has been utilized for millennia and is an essential ingredient in many cooking traditions and practices.

Basil has essential oils mostly confined to the green leaves and thus has a particular aroma. This leaf scented volatile oil chiefly comprises phenols, terpenes and aldehydes. Besides its essential or fixed oils, the plant also includes alkaloids, glycosides, saponins and tannins.

Phenolic compounds may be useful in food processing due to their high antioxidative activities and abundance in basil.

Basil has more than 50 medicinal uses, from analgesic to anthelmintic, and is supposed to treat fungal infections, acne, headaches and over 100 such conditions.

Traditional uses include the treatment of snakebites, colds, and inflammation within nasal passages — a common effect of colds. Basil provides some macronutrients, such as calcium and vitamin K, as well as a range of antioxidants. Basil has been used traditionally in folk medicine for the treatment of inflammation of the respiratory and urinary tracts, for caught, asthma, as a carminative, stomachic and antispasmodic.

The traditional Chinese medicine system involves the use of basil for treatment of gum ulcers, kidney problems and as a haemostyptic in childbirth. In India, it is used for problems as diverse as earache, menstrual irregularities, arthritis, anorexia and malaria.
Health benefits of basil leaves

Parsley leaves

Parsley (Petroselinum crispum) is a herb belonging to the Apiaceae (formerly Umbelliferae) family. It is native to the Mediterranean region where it is found in the wild form.

The name petroselinum is derived from the Greek word petros which means “stone,” referring to the plant’s habit of growing in rocky places. It is a popular culinary herb, commercially cultivated as an annual plant in many parts of the world for its attractive and aromatic leaves. It is used as a garnish rather than a component of the diet. The oil derived from the leaves can also be used in condiments and seasonings.

Green parsley leaves have a mild, agreeable flavor, and are an excellent source of vitamin C, iodine, iron, and other minerals. Presence of essential oils (e.g., 1,3,8-p-menthatriene, phenylacetaldehyde, γ-elemene, α-terpineol, α-pinene, camphene), resinoid, oleoresin, linoleic and petroselinic acids, microelements (e.g., Ca, Fe), flavonoids (e.g., apigenin, luteolin, quercetin) but also vitamin C and carotene make it very valuable plant.

Fresh plant food can either be minimally processed or not further processed at all prior to consumption.

Although parsley leaves are used most commonly in the fresh green condition as a garnish, their characteristic flavor and green color can be retained if the leaves are dried rapidly.

Most useful method of storage is drying. The dried leaves are known as parsley flakes. The most frequently used process (except sun drying) is conventional air drying (at 40, 50, 80 °C), but nowadays, microwaves also are used for this purpose.

In modern medicine, wide range of pharmacological activity including antioxidant, hepatoprotective, brain protective, anti-diabetic, analgesic, spasmolytic, immunosuppressant, anti-platelet, gastroprotective, cytoprotective, laxative, estrogenic, diuretic, hypotensive, antibacterial and antifungal activities have been exhibited for this plant.
Parsley leaves

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

Peppermint and health benefits

Peppermint (Mentha piperita L.), is a medicinal plant that has received more attention from both food and pharmaceutical industries because of its health benefits for human society.

Peppermint is a sterile hybrid of spearmint (Mentha spicata) and water mint (Mentha aquatica), which was first recorded as budding in a field of spearmint growing in England in 1696. Since then, it has been intensively extended for its fragrant oil. It is also used to treat gastric and digestive disorders, as well as tension and insomnia.

Herbalists consider peppermint an astringent, antiseptic, antipruritic, antispasmodic, antiemetic, carminative, diaphoretic, mild bitter, analgesic, anticatarrhal, antimicrobial, rubefacient, stimulant, and emmenagogue.

This plant is widely used in folk remedies and traditional medicine for treatment of digestive disorders and nervous system actions because of its antitumor and antimicrobial properties, chemopreventive potential, its renal actions, antiallergenic effects, and also for lessening cramping, digestive complaints, anorexia, nausea and diarrhea.

Peppermint commonly used as medicinal herb because was benefit in building the immune system and fighting secondary infections. Peppermint essential oil has antibacterial activities because it was contained menthol.

Mint oil and its constituents and derivatives are used in food, pharmaceutical and perfumery and flavoring industry. Its main constituent, menthol, is used in the manufacture of lozenges, toothpastes, pain balms, and cold balms.
Peppermint and health benefits

 

Health benefits of garlic

Garlic (Allium sativum) is cherished worldwide as part of a healthy duet, not only because of it savory characteristics but also for is perceived medical properties. Fresh garlic cloves contain moisture 63%, protein 6%, fat 0.1%, mineral matter 1%, fiber 1% and carbohydrate 29%, with vitamin, iron, sodium and potassium. Garlic contains 0.1-0.4% nonvolatile oil, alliin, enzymes, ajoenes, mineral and proteins.

Garlic’s many health benefits, as confirmed by scientific studies, are of the three types: they help to treat infection, they protect circulation and they fight various types of toxin.

Garlic has a variety of potent sulphur containing compounds which are the reason for its characteristic pungent odor. Allicin, the vital compound among them, is known to have great anti-bacterial, anti-viral, anti-fungal and anti-oxidant properties.

Garlic reduces blood cholesterol levels, thus cutting the risk of heart attack. Researchers at Pennsylvania State University’s College of Health and Human Development found in laboratory tests that garlic ‘inhibited fatty acid synthesis in liver cells by up to 64 percent and suppressed cholesterol synthesis by 87 percent’.

Garlic also helps sin blood thinning. The anti-clotting properties of ajoene found in garlic help in preventing the formation of blood clots in the body.
Health benefits of garlic

The health benefits of cinnamon

Cinnamon is a spice, derived from the bark of several trees belonging to the Cinnamomum genus that is well-known among kitchens and chefs around the world.

It is small evergreen tree 10-15 m tall with greenish flowers and has been known since antiquity.

Among the health benefits of cinnamon are:
*Cinnamon help blood sugar control. 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.

*Can have favorable effects on brain function and memory

*Cinnamon can prevent the spread and growth of cancer cells

*Soothes the stomach, and may help prevent ulcers

*Suppresses the bacteria that causes urinary tract infections and the fungus associated with yeast infections

*Reduces cholesterol levels – in particular, LDL cholesterol and triglycerides without affecting HDL cholesterol. These all reduce risk factors for heart disease, stroke and diabetes. The studies show that as little as a quarter teaspoon per day can significantly lower the cholesterol.

*Cinnamon improves circulation, thins blood and aids in weight control

*It helps arthritis by improving blood circulation and has a warming effect that people with arthritis feel eases their symptoms. It was said that one cup of hot water with two spoons of honey and one table spoon of cinnamon powder, if taken regular even chronic arthritis can be cured.

More studies demonstrated that compounds found in cinnamon improve the function of insulin, functions as antioxidants, anti –inflammatory agents an may be neuroprotective.

Cinnamon’s unique health benefits come from three basic constituents in the essential oil in its bark. The main constituent of cinnamon bark is cinnamon oil, which contain mainly cinnamic acid, cinnamaldehyde and cinnamic alcohol.
The health benefits of cinnamon