Medicinal Properties of Chillies

Green Chillies

 Chili pepper (also chile pepper or chilli pepper, from Nahuatl chilli) is the fruit of the plant from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without pepper. Chili peppers originated in the Americas. After the Columbian Exchange, many cultivators of chili pepper spread across the world, used it as food and medicine.

According to Wikipedia: The five domesticated species of chili peppers are:

1.Capsicum annuum, which includes many common varieties such as bell peppers, wax, cayenne, jalapeños, and the chiltepin

2.Capsicum frutescens, which includes malagueta, tabasco and Thai peppers, piri piri, African birdseye chili, Malawian Kambuzi

3.Capsicum chinense, which includes the hottest peppers such as the naga, habanero, Datil and Scotch bonnet

4.Capsicum pubescens, which includes the South American rocoto peppers

5.Capsicum baccatum, which includes the South American aji peppers

Dried Red Chillies

Chemical make up:  Capsaicin  is the active component of chili peppers, which are plants belonging to the genus Capsicum. It is an irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related compounds are called capsaicinoids and are produced as a secondary metabolite by chili peppers, probably as deterrents against certain herbivores and fungi. Pure Capsaicin is a hydrophobic, colorless, odorless, crystalline to waxy compound. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids. When consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins. A 2008 study reported that capsaicin alters how the body's cells use energy produced by hydrolysis of ATP. In the normal hydrolysis the SERCA protein uses this energy to move calcium ions into the sarcoplasmic reticulum. When capsaicin is present, it alters the conformation of the SERCA, and thus reduces the ion movement; as a result the ATP energy (which would have been used to pump the ions) is instead released as heat. The "heat" of chili peppers was historically measured in Scoville heat units (SHU), which is a measure of how much a chili extract must be diluted in sugar syrup before its heat becomes undetectable to a panel of tasters. Bell peppers rank at 0 SHU, New Mexico green chilis at about 1,500 SHU, jalapeños at 2,500–5,000 SHU, and habaneros at 300,000 SHU. The modern commonplace method for quantitative analysis of SHU rating uses high-performance liquid chromatography to directly measure the capsaicinoid content of a chili pepper variety. Pure capsaicin is a hydrophobic, colorless, odorless, and crystalline-to-waxy solid at room temperature, and measures 16,000,000 SHU. Red chilies contain high amounts of vitamin C and carotene (provitamin A). Yellow and especially green chilies (which are essentially unripe fruit) contain a considerably lower amount of both substances. In addition, peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium, magnesium, and iron. Their high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains. Nutritional content of Chillies : Energy, Carbohydrates, Sugars, Dietary fiber, Fat, Protein, Water, Vitamin A , beta-carotene, Vitamin B6, Vitamin C, Iron, Magnesium, Potassium             .

 Culinary Uses:  Chili pepper pods, which are berries, are used fresh or dried. Chiles are often dried to preserve them for long periods of time. Preserving may also be done by pickling fresh chilies. Dried chilies are often ground to powders, although some Mexican dishes including variations on chiles rellenos may use whole reconstituted chilies, and others may reconstitute dried chilies before grinding to a paste. Chilies may be dried using smoke, such as the chipotle, which is the smoked, dried form of the jalapeño. Many fresh chilies such as poblano have a tough outer skin which does not break down on cooking. For recipes where chiles are used whole or in large slices, roasting, or other means of blistering or charring the skin are usually performed so as not to entirely cook the flesh beneath. When cooled, the skins will usually slip off easily.

Chillies Powered, Green, Dried & Roasted

Roasted

Chili pepper plant leaves, mildly bitter but nowhere near as hot as the fruits that come from the same plant, are cooked as greens in Filipino cuisine, where they are called dahon ng sili (literally "chili leaves"). They are used in the chicken soup, tinola. In Korean cuisine, the leaves may be used in kimchi. In Japanese cuisine, the leaves are cooked as greens, and also cooked in tsukudani style for preservation.

Chili is by far the most important fruit in Bhutan. Local markets are never without chili, always teemed with different colors and sizes, in fresh and dried form. Bhutanese call this crop ema (in Dzongkha) or solo (in Sharchop). Chili is a staple fruit in Bhutan; the ema datsi recipe is entirely made of chili mixed with local cheese. Chili is also an important ingredient in almost all curries and food recipes in the country.

Powered Dried Red Chillies

Medicinal Uses:  peppers are best known in medicine as sources of capsaicin which is used as an investigatory tool (since it stimulates liberation of Substance P, and is relied on as a cough inducing agent in laboratory studies) as well as a pain relieving medication for topical use in arthritis and neuropathies. Peppers which have pungency increase mucous secretion in the lungs and nose.  Most of the older medical uses (such as dyspepsia) are not regarded as valid medications, but chile pepper is still used in Ayurvedic therapy to treat peptic ulcers. Currently, capsaicin is used topically in proprietary creams to treat pain and neuropathies, whereas formerly chile-impregnated plasters and poultices were similarly used. The addition of chile pepper to chicken soup (with accompanying garlic and other herbs) is recommended as a useful therapy for colds, sinusitis and bronchitis. In the field of neuroscience, substance P (SP) is a neuropeptide: an undecapeptide that functions as a neurotransmitter and as a neuromodulator. Substance P is released from the terminals of specific sensory nerves, it is found in the brain and spinal cord, and is associated with inflammatory processes and pain.

Aside from their eye-opening flavor, perhaps the most surprising feature of chili peppers is their vitamin C content--91 milligrams in 1/4 cup of fresh chilies. Most people don't eat chili peppers in large quantities, but the amount of vitamin C is still significant. And red chilies (although not green ones) are full of beta-carotene. The nutritional aspect of hot peppers most interesting to researchers today, however, is capsaicin--the compound that gives chilies their "burn." Capsaicin seems to have a positive effect on blood cholesterol, and also works as an anticoagulant. And the "high" that some people experience when eating fiery chili-spiked foods is a perfectly safe one: Some scientists theorize that in response to the discomfort produced by the chilies' "burn," the brain releases endorphins--substances that, at high levels, can create a sensation of pleasure.

Dried Red Chillies

Capsaicin is a safe and effective topical analgesic agent in the management of arthritis pain, herpes zoster-related pain, diabetic neuropathy, postmastectomy pain, and headaches.

Hot chile peppers have been used as an alternative medicine for centuries. Although some chiles are quite hot, most are valued for their soothing effects on the digestive system, relief from symptoms of colds, sore throats and fevers, circulation, especially for cold hands and feet, and as a hangover remedy. Peppers can act as a heart stimulant which regulates blood flow and strengthens the arteries, possibly reducing heart attacks.  You can make a chile tincture (medicine), especially from the hottest varieties, by drying the peppers and grinding into a powder, mixed with one or two tablespoons in warm water for relief of may symptoms. Or pack chile powder into gel capsules for use when making a tea is not convenient. If you suffer from a peptic or duodenal ulcer, the last thing you might consider taking is hot Cayenne Pepper. This goes against everything you've ever heard about what aggravates an ulcer, the facts are that most "spicy" foods do just the opposite. Another 1995 study found that Capsicum can even protect the stomach lining from aspirin induced ulcers. Aspirin can cause stomach ulceration in certain individuals or if taken with too little water or juice. Researchers have concluded after experimenting with human volunteers that the capsaicin content of capsicum has a definite gastro - protective effect on the mucous membranes of the stomach. Eighteen healthy volunteers with normal gastrointestinal mucosa took chile and water followed by 600 mg of aspirin and water. The study was conducted over a period of four weeks. Endoscopy results showed that taking 20 grams of chile before the aspirin definitely demonstrated a protective action on the stomach lining. "Chile protects against aspirin-induced gastroduodenal mucosal injury in humans.              

According to Ray Alax : Capsaicin can cure cancer, Prostate Cancer, Skin Cancer and Stomach Cancer. The American Association for Cancer Research reports studies suggesting Capsaicin is able to kill prostate cancer cells by causing them to undergo apoptosis. The studies were performed on tumors formed by human prostate cancer cell cultures grown in mouse models, and showed tumors treated with capsaicin were about one fifth the size of the untreated tumors. There have been several clinical studies conducted in Japan and China that showed natural capsaicin directly inhibits the growth of leukemic cells. Another study carried out at the University of Nottingham suggests capsaicin is able to trigger apoptosis in human lung cancer cells as well. Also in other thourogly made clinical studies conducted in Japan, England and the United States, capsaicin, the critical secondary metabolite compound found in cayenne pepper, has been shown to cause cancer cells to undergo "apoptosis" a form of cellular self termination or suicide, if you will.

 Chillies Powered

Capsaicin is also the key ingredient in the experimental drug called Adlea, which is in Phase 2 trials as a long acting analgesic to treat post-surgical and osteoarthritis pain for weeks to months after a single injection to the site of pain. More over, it reduces pain resulted rheumatoid arthritis as well as joint or muscle pain from fibromyalgia or other causes.

Painful Joints: "Hot peppers and their active ingredient, capsaicin, acts as an anti-oxidant, anti-inflammatory agent, reduces risk for heart disease, and is great for people with arthritis or marathoners inflammation. It's a pretty special spice."

Some of the Conditions Chilies are good for is: Toothaches, take Oil out of Cayenne and make a plug out of cotton saturated with the oil and Press into the affected tooth cavity.  Other conditions are Bronchitis, Cluster Headaches, Stomach Ulcers, Stomach Cancer,  Arthritis, Peptic Ulcers, Frostbite, Treating Pain, Psoriasis, Skin Cancer, Lung Cancer  Neuropathies, Endorphin High, Stimulate Circulation, Stop Bleeding, High Cholesterol, Weight Loss: The hot pepper's fuel has the same metabolic effects as Ephedra without containing Ephredra's negative cardiovascular side effects. It has been added to vitamin and weight loss supplements to increase effectiveness and safety. It retains the unique ability to provoke prostate cancer cell suicide, repress joint pain, block pro-inflammatory chain reactions in the blood and reduce nerve fiber swelling in the brain, Detoxify Carcinogens

Studies have revealed the Hot chili peppers might help fight prostate cancer. According to the scientists at the Samuel Oschin Comprehensive Cancer Institute at Cedars-Sinai Medical Center in Los Angeles, the tests showed the potential of repressing the growth of the cancer cells in humans. "Capsaicin had a profound anti-proliferative effect on human prostate cancer cells in culture," said the institute's Soren Lehmann. "It also dramatically slowed the development of prostate tumors formed by those human cell lines grown in mouse models,"

A team of US cancer scientists found in tests on mice that capsaicin could provoke apoptosis, or programmed cell death, in the cells behind human prostate cancer, the most common cancer among men in the United States. Lehmann's research team found that the capsaicin interfered with the cancer cells' ability to avoid apoptosis, which occurs normally in many tissues as they replace aged cells with new ones. Cancer cells are able to mutate or change genes to avoid a programmed dying off. The team found that the doses of capsaicin induced about 80 percent of prostate cancer cells to move toward apoptosis. Prostate cancer kills about 221,000 people worldwide every year.

In a study of 200 patients with psoriasis, application of a 0.025-percent capsaicin cream significantly reduced itching, scaling, thickness, and redness compared with patients who used a plain cream.

Other Uses: Capsaicin is the primary ingredient in the pepper spray used as an irritant weapon.

A nasal application of capsaicin greatly ameliorated symptoms among 52 patients suffering from cluster headaches. Seventy percent of the patients benefitted when the capsaicin was applied to the nostril on the same side as the headache. When capsaicin was applied to the opposite nostril, patients did not improve.             

Chillies Roasted

Capsaicin is a remarkable health-promoting substance. But since burning and irritation are common side effects, it may be wise to start using it slowly and building up a tolerance for larger quantities. Chile peppers, especially hotter varieties such as Cayenne and Habanero, can also be used externally as a remedy for painful joints, for frostbite, and applied directly to stop bleeding. They stimulate blood flow to the affected area, thus reducing inflammation and discomfort. Sprinkle a little powder into gloves or shoes to help stimulate circulation and keep the hands and feet warm. To make a liniment for external use, gently boil 1 tablespoon of hot pepper in 1 pint of cider vinegar. Do not strain, and bottle while hot.

nelsonbrunton@gmail.com.  www.naturalhealingcentre.blogspot.com

Herbal Kidney Tea

The Art of Breathing

The Art of Breathing

From the moment you are born to the moment you die you have to breathe. We take Breathing for granted; no one teaches you how to breathe. Just like singing and dancing, there are some who are good at it and some who are not so good. We have lessons for those who want to teach, and those who want to learn.
What we need to be aware of is that every thought, word, or action has to be synchronised with our breath. When we observe nature, we learn that those creatures that breathe fast have a short life span compared with those creatures that have a slower rhythm of breathing.
The average person breathes 21,600 times in 24 hours. This is 900 breaths an hour, 15 a minute, and one breathe every 4 seconds. Every breath we save goes to prolong our life.


In Yoga, the art of breathing is known as Pranayama. Here we learn that the mouth is for eating and tasting, whereas the nostrils are for smelling and breathing. When your nose is blocked your can not smell, and if you cannot smell, the chances are you cannot taste.


The nostrils are connected to nadis, which are channels of breathing. In Yoga they are called the Ida and Pingala nadis. The right nostril represents the element fire and ruled by the Sun, and the Left, represents the element water, and the Moon. The other miracle of nature is that the nostrils control the body temperature. When we breathe through the right nostril it raises the internal body temperature, and when we breathe through the left, our body temperature is lowered.
It is rare to find both nostrils equally opened. This is because as the body temperature falls, the left nostril gradually closes allowing less air to go through, whilst at the same time, the right nostril remains fully opened allowing more air into the body, resulting in a rise in body temperature. The opposite is true when the body temperature needs to be lowered when we are hot.


We know that the lungs are divided into three sections; The upper, middle and lower regions. When we do thoracic breathing, the air is directed into the upper regions of the Lungs and it’s known as a shallow breath. In Yoga, we practise to breath slowly through the nostrils, directing the breath into the lower abdomen, the region below the Navel. By doing this, it enables us to draw more air and perform what is known as the complete breath. This allows you to fill all 3 regions of the lungs. To achieve this the breath must be slow, rhythmic and deliberate.


With each breath we take, 20% of the air is oxygen, and 80% nitrogen. The oxygen is used to oxygenate the blood and carry nutrients around the body resulting in revitalising and repairing, and with each exhalation the body gets rid of the water and carbon dioxide, resulting in cleansing.
Although the body needs oxygen, oxygen causes constrictions, oxidation, and free radical damage in a similar way to what happens to metal when exposed to air, causing rust, and over a period becomes brittle and disintegrates.


According to Dr.Buteyko (Method of breathing) it is wrong breathing that causes Asthma. The more the intake of Oxygen, the tighter the chest becomes, and the more we exhale and hold, and the longer the period of the hold, the more Dilators we produce, and the less breathlessness we suffer.


Dr. Ignarro, Nobel prize Lauriat for discovering Nitric Oxide (Systematic name
Nitrogen monoxide), claims that when you exercise, the body uses the amino acid l-Argnine and nitrogen to produce Nitric Oxide (NO). This causes dilators in the body. In the past, when we suffered cramp and angina pains we used Nitroglycerin ( GTN) under the tongue to produce the same effect.
Best NO (Nitric Oxide) does not come from a tablet or spray, rather from exercise when it is produced naturally. This is why marathon runners speak of the second breath.


Free radical damage is one of the main reasons for ageing in the body. The less oxygen we demand the longer we live. This is why people who live in high altitude generally have a longer life span.
My approach to Anti-ageing is a proper diet, breathing exercises along with yoga, meditation, earthing, and sun gazing which I include in my Classes.


In Yoga we are taught to breathe slower and rhythmically which has a relaxing effect on the body and promotes healthy brain waves. (E.g. Alpha and Theta brain waves to relax, and Beta brain waves for adrenaline, activity and energy production). This can also be encouraged by slow rhythmic breathing whilst listening to music composed to effect the production of these brainwaves.
We can also promote healing in the body through controlled breathing. Imagine with each breath that you are not only taking in Oxygen and nitrogen but also, ‘Prana’ otherwise know as 'Chi' or the ‘Universal Life force’. Where you direct your mind in the body, Prana will flow, where Prana is present, blood will flow, where there is blood, there will be nutrients resulting in repairs and healing. Such is the power of thought and positive thinking.


In Yoga, similar to the Martial Arts, we are thought to concentrate on the breath and life force, and direct it to various parts of the body where bamboo sticks and concrete slabs can be broken, or iron rods bent and moulded. Here we see Prana or Chi in action. Never underestimate what can be achieved through controlled breathing and the power of thought.


The average person not only breathes through the mouth, but breathes into the Chest. When you watch an infant breathe, you will notice it’s the abdomen that inflates and deflates with each breath. In Yoga, this is the proper way to breathe. Practising abdominal breathing encourages the mind to be focused, and the body is centralised. Thoracic breathing is shallow breathing, whereas abdominal breathing is deeper. By this I mean you can take 2 to 3 times more air, with each breath, bringing strength into the muscles and along with Yoga exercises, it encourages the muscles to be more elastic, resulting in stamina.


On the whole, Women live longer than Men; one rule of thought is because women have more stamina, whereas men have more strength. When we indulge in demonstrating Strength, our body can only do it for a short while, whereas with Stamina, the activity can be preformed over a much longer period.
To develop undulating muscles it shortens your life span, and when you elasticate your muscles you will have more stamina and encourage your body to live longer. This is my view, and I would like to have an update from anyone who has carried out clinical tests to this effect.


When you visit a spiritual Healer, you find that a lot of thought is on the breathing. Beautiful music, ambience of the room, and special aromas enhance the effects. This is also adopted in the Churches and Temples when hymns are sung, and candles are lit along with burning incense. All this affects the way we breathe and think in those surroundings, they go hand in hand. Take a thought, and breathe knowingly.


Nelson Brunton
Naturalhealingcentre@gmail.com

Aerobic Oxygen

Medicinal Properties of Turmeric

Turmeric also know as (Curcuma longa; family of Zingiberaceae) a Perennial herbal plant, native to India commonly known as Haldi, and in Persia ZardChobeh.

Description: The herbal preparations are derived from the plant's yellowish-orange root, which is also used as a dye. Turmeric, prime component of curry powders, is used as a spice to flavor many types of food.

CULINARY USES:  It is generally used in India and the east as a food dye and to flavor rice, curries, chutneys, pickles and sauces.

MEDICINAL QUALITIES: Turmeric / Curcumin, is very good to strengthen the bones and teeth and prevent wearing and tearing of the joints, muscles and tendons, therefore used in the treatment of rheumatism and arthritis. Therapeutically, Turmeric is about half as effective as corticosteroids, but without the bad side effects.  Regular use o f the root is know to clean the female parts and enhance its functions and regulates its pH.

Joint problems: When a person gets a cut or hurt, it is automatic for them to use the powdered turmeric to stop the bleeding and heal the wound. It is also very good for those who suffer dry cracking joints because it assists in the production of synovial fluids

Indigestion or Dyspepsia

Curcumin stimulates the gallbladder to produce bile. The German Commission E, who determines the safety of prescribed herbs in Germany, approved turmeric for digestive problems.  In a double-blind, placebo-controlled study found that turmeric reduced symptoms of bloating and gas in people suffering from indigestion.

Common Cough and Colds Flu and Fevers:  If you suffer from sore throat, then a mix of turmeric, honey and lemon can be used to gargle and sooth the inflammation.

Ulcerative colitis

Turmeric may help people suffering ulcerative colitis stay in remission. Ulcerative colitis is a chronic disease of the digestive tract who’s symptoms tend to come and go. In double-blind, placebo-controlled study, those who was  in remission where patients who took  Curcumin along with conventional medical treatment, for 6 months, and had a relapse rate much lower than those who took placebo.

Stomach Ulcers

Turmeric does not seem to help treat stomach ulcers. In fact, there is some evidence that it may increase stomach acid, making existing ulcers worse.

Indiscriminate use of Turmeric, can cause fluid retention and bloatedness, raised blood pressure, intestinal bleeding, ulcer formation and increase the risk of osteoporosis.

Turmeric has been used for thousands of years as an anti-inflammatory agent in the treatment of sprains, cramps, bruises, and muscle pain.

A variety of beneficial results in  the treatment of  Alzheimer's , arthritis, asthma, athlete's foot,  boils, bursitis, breast cancer, colon cancer, cataracts, colic,  bronchitis, coughs and colds,  dermatitis, diarrhoea, eczema, epilepsy, fever, haemorrhage, haemorrhoids, itching, ringworm. fibrosis's, gallstones, gas, hardening of the arteries, heart disease, Gallbladder problems, hepatitis, indigestion, infections, lack of appetite, scabies, high cholesterol, high triglycerides, inflammation  of the eyes, intestinal pain, irritable bowel syndrome, jaundice, lack of menstruation, lymph gland problems, menstrual pain, morning sickness, psoriasis, sprains, ulcers, wounds, yeast infections.

In Ayurvedic medicine   considered the king of spices. The bitter spice helps cleanse the liver, purify the blood, kills parasites in the intestines and liver fluke (flat worm) Turmeric promotes good digestion and elimination. Taken orally, turmeric is a favorite folk remedy for infections and parasites of the stomach and the intestines. Turmeric is a traditional remedy for jaundice and other liver ailments.  It has also been used along with lentils as a skin cleanser.

The principal chemical component of turmeric is Curcumin, and Well known as a liver detoxifier.  Curcumin, is a powerful antioxidant, combats viral infection, cancer, and arthritis.

Turmeric stimulates the gallbladder for bile production, and scavenges free radicals.

 Curcumin prevents alcohol and other toxins from being converted into compounds that may be harmful to the liver It is a true favorite amongst Ayurvedic practitioners  an ingredient as a  liver detoxifier and  treating Sclerosis of the Liver.

 Topical applications have been used to promote the healing of wounds and skin conditions, used as household remedy, a poultice can be made from turmeric mixed with slaked lime and applied to the affected parts to speed up the healing.

Nelson Brunton

naturalhealingcentre@gmail.com.

Organic Green Tea

Medicinal Properties of Tomatoes

At the time of year when tomatoes are in abundance it is nice to know that this humble vegetable fruit is a life saver and enhancer, filled with medicinal properties we should all be aware. 

Tomatoes have many Names and colours : 

The tomato originated in South America and was spread round the world by the Spanish. The Latin name for quince is Solanum lycopersicum, they are closely related to tobacco, potatoes, aubergine and chilli peppers. Botanically the tomato is a fruit, although it is often considered a vegetable.

Many varieties have been developed with yellow, orange, pink, purple, green, black, or white fruit available.  Commercially tomatoes are often picked unripe, when still green,  and ripened in storage with ethylene, a hydrocarbon gas produced by many ripening fruits. The same effect is often reproduced at home by using a banana, which releases the gas as it ripens.

General information on Tomato and tomato products are that it is generally unrivalled as primary sources of Lycopene, the benefits of which are becoming increasingly and widely known.

Tomatoes are known to Prevent DNA Damage with its Lycopene, is an extremely efficient quencher of singlet oxygen in biological environments and this may well be related to the beneficial role  lycopene plays in the eye and the skin.

 Lycopene's reactions with free radicals are similar to those of other carotenoids and fall into three categories: electron transfer, hydrogen atom transfer and addition: ‘Spent’ lycopene is recycled to lycopene by vitamin C and hence the combination of lycopene

and vitamin C may be the best dietary antioxidant system. It is Concluded that lycopene is best absorbed by the human body if the tomato is cooked, particularly with fat or oil.

Tomatoes, in addition to occupying a prominent position in the popular Mediterranean diet, have an important role to fulfill in delivering a protective effect against a number of chronic degenerative diseases. Consumers attitudes towards health include a revival of interest in the nutritional qualities of foods. Nutritional scientists agree that increased intake of a range of fresh produce can help to raise the long term health standards of almost any human population.  Regular and  higher intake of plant-based foods of all descriptions - fruit, vegetables, cereals and legumes - is a primary target for preventing some of the chronic and deadly diseases and this is recognised by dietitians and  health experts all over the world. Diseases including Diabetes, cancer, cardiovascular disease, osteoporosis, male infertility, hypertension and other related human diseases.

 If we look at the tomato and its secondary bioactive compounds, we see possibilities of synergy that have been exploited by Mother Nature, in ways we do not yet understand fully.  Tomato products store health-giving compounds, most of which - lycopene, for instance -have been known to science for years. It is only recently, however, that research has focused on how these different compounds might work together Tomatoes, Lycopene Preventing chronic diseases.  Red varieties of tomatoes are especially rich in the most powerful flavonoid antioxidant lycopene.   Very low in calories and fats; but rich source of dietary fiber, minerals, vitamins; recommended in cholesterol controlling and weight reduction programs.

 Lycopene us the most powerful antioxidant in the carotenoid family and, with vitamins C and E, protect us from the free radicals that degrade many parts of the body.

 Lycopene is part of the family of pigments called carotenoids, which are natural compounds that create the colors of fruits and vegetables Tomatoes are rich in vitamins A and C and fiber, and are cholesterol free

Content: Lycopenes antioxidant enzymes can play a key role in chemoprevention, helping to block the development of cancerous cells. Lycopene is one of the most frequently cited, but its potency seems to require the presence of other tomato carotenoids such as phytoene and phytofluene: its effectiveness is also increased in diets which include a range of phytonutrients from other fruits and vegetables.

 They are also good source of folate, iron, calcium, manganese and other minerals.

 Fresh tomato is very rich in potassium. Potassium in an important component of cell and body fluids, helps controlling heart rate and blood pressure.

  his veggie contains very good levels of vitamin A, and flvonoid anti-oxidants such as alpha and betacarotenes, xanthin and lutein. Phytochemicals present in tomatoes like Lycopene and carotenoids have the ability to help protect cells and other structures in the body from oxygen free radicals.

Vitamin C: 'Spent' lycopene is recycled to lycopene by vitamin C and hence the combination of lycopene and vitamin C may be the best dietary antioxidant system.

 Lycopene's qualities are startling. For instance, researchers now know that in the presence of vitamin C, this antioxidant can repair both itself and other antioxidants to restore their antioxidant qualities.

 In addition, they are also good source of antioxidant vitamin-C (provide 21% of recommened daily levels per 100 g); consumption of foods rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful free radicals.

Medicinal Properties: 

 Gargling tomato juice 3 or 4 times a day can help provide relief from mouth ulcers.

Eyes: Lycopene is an extremely efficient quencher of singlet oxygen in biological environments, and this may well be related to the beneficial role of lycopene in the eye and the skin.

 vitamin A, and flvonoid anti-oxidants such as alpha and betacarotenes, xanthin and lutein. These compounds are known to have antioxidant properties and are essential for vision.  Zeaxanthin, another flavonoid compuond, helps protect eyes from "age related macular disease" (ARMD) in the elderly persons by filtering harmful ultra-violet rays.

Skin: Skin protection from UV rays: High doses of ultra-violet radiation can lead to photoxidative damage to the skin. Carotenoids provide light protection for plants and can help to prevent skin damage in humans. However, more research projects are needed to provide additional data on ways in which dietary intervention can improve skin physiology. Lycopene is an extremely efficient quencher of singlet oxygen in biological environments, and this may well be related to the beneficial role of lycopene in the eye and the skin. Vitamin A is also required for maintaining healthy mucus membranes and skin.

Cancer: Lycopene can play in preventing prostate cancer, including larger randomized clinical trials.

 There is a suggestion that 15mg of lycopene twice daily for three weeks generated a measurable effect on clinical markers in prostate cancer, making it a potentially useful adjunct in treatment schedules. Lycopene's potent antioxidant has the ability to inhibit certain kinds of cancer cell growth is a result of a synergistic effect with genetic components rather than direct action. Lycopene also displays synergistic qualities with other antioxidants, which are being researched by cancer scientists.

 Consumption of natural vegetables and fruits rich in flavonoids helps to protect from lung and oral cavity cancers.

 Studies have shown that lycopeneprotects skin damage from UV rays and from prostate cancer. The antioxidants present in tomatoes are found to be protective against many cancers including colon, prostate, breast, endometrial, lung, and pancreatic cancers.

 Furthermore, new medical research suggests that the consumption of lycopene - the stuff that makes tomatoes red - may prevent cancer

Osteoporosis: Oxidative stress is of wide interest as a risk factor in the metabolic bone disease osteoporosis. According to Dr Rao there is an ongoing clinical study to evaluate lycopene from nutritional supplements and tomato juice in the prevention of osteoporosis in post menopausal women

HBP: Diet modification is a first step in treating the high blood pressure that accompanies cardiac and circulatory disorder. The results of short term treatments with antioxidant-rich tomato extracts have been encouraging, since they have been found to help to reduce blood pressure in mild to moderate hypertensives, within the limited extent of these trial §The continuous effect of this treatment and the long term beneficial effect on cardiovascular risk factors still needs to be demonstrated. There is great interest in diets rich in fruit and vegetables, due to their potential health benefits against chronic illness, including cardiovascular diseases (CVD) Fresh tomato is very rich in potassium. Potassium in an important component of cell and body fluids, helps controlling heart rate and blood pressure.

Lycopene and DNA Damage: There is widespread support for suggesting that increased intake of tomatoes and their associated compounds, including lycopene, help to prevent DNA oxidative damage and DNA protection in healthy subjects and patients on a tomato lycopene-enriched diet. Despite the difficulties in designing robust studies to demonstrate the role of lycopene in helping to protect DNA from oxidative damage, there is great scientific interest in this dietary aspect of antioxidants, since it lends support to the theory that vegetables can make a day by day contribution to antioxidant protection.

Male Fertility and Sperm production: Spermatazoa can be susceptible to oxidative stress under certain conditions, which can lead to defective sperm function and male infertility. The role of lycopene in the management of male infertility is promising and warrants further research with randomized trials.

 Nelson Brunton.            Naturalhealingcentre@gmail.com

Herbal Liver Mix

                                                          

Healing Properties of Vitamins A,C&E

 Healing Properties of Vitamins A,C&E

Are you fighting an infection? Expecting to have surgical operation? On a detox ? Working on an anti-ageing program? Then it will be wise to consider the 3 great anti-inflammatory Vitamins. They are vitamins A, C & E.

What is Vitamin A?

Vitamin A is known as Retinol;

1) Retinol is absorbed when eating animal food sources, it is a yellow, fat-soluble substance.

2) Retinal, (vitamin A) is in herbivores and omnivore animals which possess the enzyme required to convert these compounds to retinal.

3) Retinal also has four carotenoids including beta carotene. The carotenes are; alpha-carotene, beta-carotene, gamma-carotene; and the xanthophyll beta-cryptoxanthin

Why do we need Vitamin A?

Vitamin A promotes normal growth and health of the bodies cells and keeps skin healthy. There are animal sources (retinol) and vegetable sources (carotenoids) of vitamin A in foods as well. However, only a few of the carotenoids in foods are converted to vitamin A in the body.

Beta-carotene is the most familiar carotenoid, it, like several other carotenoids, acts as an antioxidant. Antioxidants help slow or prevent cell damage. By protecting cells

from damage, antioxidants may reduce risk for certain cancers and heart disease.

What are the signs of deficiency of Vitamin A?

Inadequate intake of vitamin A can cause night blindness, dry, scaly skin, increased risk for infections, and poor growth.

How much vitamin A do we need?

The recommended intake for vitamin A is given as "Retinol Activity Equivalents" (RAEs). Using RAEs helps account for the difference in activity between carotenoids and retinol. It takes about 12 units of beta-carotene or 24 units of other carotenoids to make 1 unit of retinol in the body.

How can we get enough vitamin A?

We get vitamin A by eating a variety of fruits and vegetables that contain carotenoids, and from dairy products fortified with vitamin A. Vitamin A is also found in liver and egg yolks. Here are some foods and the amount of vitamin A they contain;

●       Some Food containing Vitamin A (RAE*) *Retinol Activity Equivalents

l      Sweet potato, cooked, 1 medium 1400

l      Carrot, raw, 1 medium 600

l      Pumpkin, cooked, ½ cup 305

l      Cantaloupe, cubed, 1cup 270

l      Milk, low fat, with vitamin A, 1 cup 140

l      Broccoli, pieces, cooked,1 cup 120

l      Apricots, 3 medium 105

l      Egg, cooked, 1 large 85

l      Cheese, Cheddar, 1 ounce 75

What about supplements?

We don't need supplements, since vitamin A is so widely available in foods, and is easily stored in the body, pregnant women especially should avoid taking retinol supplements. High doses during pregnancy can cause birth defects. Look for beta-carotene as the only vitamin A source in prenatal supplements.

How much is too much?

Taking large doses of retinol can cause nausea, vomiting, headache, and dry scaly skin. More severe health problems from storing excess vitamin A in the body are liver damage, osteoporosis, and nervous system disorders. Vitamin A toxicity can kill you! Keep your total vitamin A intake less than 3,000 µg per day from retinol.

What is Vitamin C?

Vitamin C, also known as ascorbic acid, has a wide variety of uses in the body. It helps slow down or prevent cell damage, it is needed to maintain healthy body tissues and the immune system. Vitamin C also helps our bodies absorb iron from plant foods.

Vitamin C or L- ascorbic acid or L-ascorbate is an essential nutrient for humans and certain other animal species. In living organisms, ascorbate acts as an antioxidant by protecting the body against oxidative stress. It is also a cofactor in at least eight enzymatic reactions including several collagen synthesis reactions that cause the most severe symptoms of scurvy when they are dysfunctional. In animals these reactions are especially important in wound-healing and in preventing bleeding from capillaries.

What happens if we don’t get enough vitamin C?

Scurvy is an avitaminosis resulting from lack of vitamin C, since without this vitamin, the synthesised collagen is too unstable to perform its function. Scurvy leads to the formation of brown spots on the skin, spongy gums, and bleeding from all mucous membranes. The spots are most abundant on the thighs and legs, and a person with the ailment looks pale, feels depressed, and is partially immobilised. In advanced scurvy there are open, suppurating wounds and loss of teeth, eventually resulting in death. The human body can store only a certain amount of vitamin C, and so the body stores are depleted if fresh supplies are not consumed. The time frame for onset of symptoms of scurvy in unstressed adults switched to a completely vitamin C free diet, may range from one month to more than six months, depending on previous loading of vitamin C

Vitamin C is found in many foods we eat and deficiency is rare. Scurvy, the disease caused by vitamin C deficiency, was common generations ago. Sailors who lived at sea for months at a time and ate no fresh fruits or vegetables often suffered from it.

How can we get enough vitamin C?

The best way to get enough vitamin C is through foods rather than supplements. Fruits and vegetables are the best sources. Rich sources of this vitamin, include citrus fruits and citrus fruit juices, sweet peppers, papayas, and strawberries.

Some Food Sources of Vitamin C.(mg/serving)

l      Papaya, 1 medium 300

l      Potato, baked, 1 medium 200

l      Strawberries, halved, 1 cup 165

l      Cantaloupe, ¼ medium

l      Melon 140

l      Orange, 1 medium 130

l      Red or yellow sweet pepper,raw, medium 120

l      Broccoli, cooked, ½ cup 90

l      Cabbage, raw ½ cup 35 mg = milligrams of vitamin C,

What about fortified foods?

Some juices and cereals have vitamin C added. The amount of vitamin C in each product varies. Check the nutrition label to see how much vitamin C the product contributes to your daily need.

How should foods be prepared to retain vitamin C?

Vitamin C is easily destroyed during preparation, cooking, or storage. To retain vitamin C in foods, follow these tips:

l      Eat raw fruits and vegetables as soon as possible after buying them.

l      Cut vegetables just before eating or cooking.

l      Cook vitamin C-rich foods quickly in as little water as possible.

l      Microwave, steam, or stir-fry vegetables to retain the most vitamin C

l      DO NOT OVERCOOK.

What about supplements?

Healthy individuals who eat plenty of fruits and vegetables rarely need vitamin C

supplements. On the contrary to popular opinion, taking vitamin C supplements does not

prevent colds. However, some studies show that vitamin C supplements may decrease

the duration of a cold.

How much is too much?

If you do take a supplement, do not get more than 2000 mg/day of vitamin C from foods and supplements. Although excess vitamin C is mostly eliminated in the urine, high doses can cause headaches, frequent urination, diarrhoea, and nausea. People with a history of kidney stones should avoid high levels of vitamin C.

What is Vitamin E?

Vitamin E is used to refer to a group of fat-soluble compounds that include both tocopherols and toctrienols. There are many different forms of vitamin E, of which y-tocopherol is the most common in the North American diet. Y-tocopherol can be found in corn oil, soybean oil, margarine and dressings. A-tocpherol, the most biologically active form of vitamin E, is the second most common form of vitamin E in the North American diet. This variant of vitamin E can be found most abundantly in wheat germ oil, sunflower, and safflower oils. It is a fat-soluble antioxidant that stops the production of reactive oxygen species formed when fat undergoes oxidation.

Why do we need vitamin E?

Vitamin E is an antioxidant that helps protect the body from the effects of free radicals. Free radicals are substances that can damage the body’s cells. However, free radicals may increase the risk for heart disease and cancer.

Vitamin E deficiency causes neurological problems due to poor nerve conduction. These include neuromuscular problems such as spinocerebellar ataxia and myopathies. Deficiency can also cause anaemia, due to oxidative damage to red blood cells.

Vitamin E deficiency is rare and is almost never caused by a poor diet. Instead, there are three specific situations when a vitamin E deficiency is likely to occur. It is seen in persons who cannot absorb dietary fat, has been found in premature, very low birth weight infants (birth weights less than 1500 grams, or 3.5 pounds), and is seen in individuals with rare disorders of fat metabolism. People who don’t get enough vitamin E may have higher risks for heart disease and cancer.

How much vitamin E do we need?

In food, vitamin E is found in many forms. The form that is most usable in our bodies is called alpha-tocopherol. Vitamin E often is measured as milligrams (mg) of alpha-tocopherol. It also can be measured as International Units (IU). Supplements usually show vitamin E content as IU.

 

How can we get enough vitamin E?

Vegetable oils, salad dressings, and margarines are the richest dietary sources of vitamin E. Other good sources are nuts and green leafy vegetables. Fortified cereals also are good sources of vitamin E.

 Some foods and the amount of vitamin E they contain:

l      Cereal, fortified, 1 cup 20-40 30-60

l      Sunflower seeds, dry, 1 oz 14 22

l      Almonds, dry roasted, 1 oz 8 11

l      Wheat germ, ¼ cup 3 4

l      Peanut butter, 2 Tbsp 3 4

l      Vegetable oil, 1 Tbsp 3 4

l      Mango, raw, 1 2 3

l      Mayonnaise, 1 Tbsp 2 3

l      Broccoli, frozen, cooked, ½ cup 2 3,

l      Turnip greens, frozen, cooked ½ cup 1 2 mg = milligrams IU = International Units oz = ounces Tbsp = tablespoons

What about supplements?

Foods can supply the recommended amount of vitamin E for good health. Many people choose to take a vitamin E supplement. Recent studies do not support use of vitamin E supplements for prevention of heart disease.

Before deciding to take a supplement, talk with your doctor. He/she can tell you how much to take and if there may be interactions with other drugs or supplements that you take. For example, vitamin E  supplements can be harmful if you take blood-thinning drugs like warfarin (Coumadin“), or aspirin.

How much is too much?

You should not get more than 1000 mg (1500 IU) of alpha-tocopherol per day from supplements. Doses above this amount increase the risk of bleeding problems. When bleeding occurs in the brain it can cause a hemorrhagic stroke.

Nelson Brunton

naturalhealingcentre@gmail.com