Note: Below is an article on astragalus originally appearing in Issue # 24 of Dr. Leung's newsletter, Leung's Chinese Herb News, published in early 2000.
Astragalus root is one of my favorite tonic herbs. I have written about it often in previous issues of this Newsletter. It has a wide variety of traditional properties and modern pharmacological activities. When traditionally used as a tonic, it imparts many of the benefits of Asian ginseng, but few of the latter’s adverse side effects (e.g., hypertension, agitation). Its traditional extracts, if properly prepared and used, can deliver many of its well-known traditional benefits, such as healing (wounds, ulcers, etc.), promoting tissue regeneration, removing toxins, disease prevention (especially cold and flu), and strengthening body qi (vital energy), etc. Biological activities discovered in astragalus root and its extracts include: antioxidant, immunomodulating, antimutagenic, hypoglycemic, antiviral, liver protectant, cardiovascular (hypotensive, vasodilating, etc.), and many others. These effects are not due to a single compound or a single class of compounds but rather, to different types of components, with saponins (triterpene glycosides), polysaccharides, and flavonoids playing a key role, due to their predominance. Other compounds, such as choline, betaine, and amino acids, if selectively extracted, also play a role in the biological activities of astragalus.
The ability of an aqueous extract of astragalus root to improve memory and learning in mice is reported in an article published in the Chinese Journal of Traditional Chinese Drugs by researchers at the Guangxi Research Institute of Traditional Chinese Medicine and Chinese Drugs.3 The root used was identified as that of Astragalus membranaceus by Prof. Luo Jin-Yu of the Department of Chinese Materia Medica. The extract was prepared by boiling the herb 3 times, 30 min each time. The combined extracts were filtered and the filtrate evaporated to a syrupy consistency, which was then refrigerated. Although the dosages of the extract used are reported as 35 g/kg and 50 g/kg, administered ig, there is no indication whether these amounts were based on the raw root or the actual weights of the water extract (of undefined strength). But at least we know the researchers used a hot water extract, unlike many publications in reputable journals, which do not specify what were used in the reported studies [see Issue 18, pp. 1-2; HerbalGram 48, pp. 63-64]. Using the foot-pad-electrical-shock-avoidance method and after conditioning, 4 groups of mice (10 each) were subjected to the following treatments: The control mice, Group A, were given 10 ml/kg distilled water; Group B were given either 10 ml/kg of 40% ethanol or 8 mg/kg of anisodine; Group C were given simultaneously 35 g/kg of the astragalus water extract (extractives) and one of the above drugs; and Group D, as in C, were given simultaneously 50 g/kg of the extract along with one of the drugs. The mice were observed, during a 5-minute period, for the number of times they forgot to remain on the safety pad and leapt to the electrified pad. Compared to the average number of mistakes (100%) made by Group B animals with drug-induced memory loss in both experiments, the astragalus extract reduced the error rate to 80% and 70%, respectively, in alcohol- and anisodine-treated animals (Group C). A higher dose of astragalus extract (Group D) redued the error rate further to 40% in alcohol-treated animals and 50% in anisodine-treated animals. In comparison, the control mice (Group A) had an error rate of 20% in both experiments.
Although this report is flawed, especially in the ambiguity of the amounts of extract administered and the fact that the experiments were only performed once, I find the results rather interesting. If the authors had used the dosage of 50 g/kg to mean 50 g of “extractives from the root”/kg, then, when extrapolated to a person of 60 kg (132 lbs), he/she would have to ingest a concentrated water extract of 3 kg (6.6 lbs) of astragalus, which, depending on the concentration, can be up to 4 l (4 qt) of liquid! This would be equivalent to drinking a gallon of a syrupy brew! Although bulky, it probably may not be deadly, because the authors also report no fatalities in an acute toxicity test using twice the amount. Thus, after mice were administered ig 100 g/kg of the same extract daily for 7 days (accumulative dose, 700 g/kg) and observed for 12 more days, no fatality was observed. There were also no obvious toxic side effects, with the exception the mice were rather calm within an hour after administering the extract! Poor mice! After ingesting even a gallon of that stuff (not to speak of 2 gallons), I would be stuffed and calm too!
(3) G.X. Hong et al., “Studies on Memory-improving Effects of an Aqueous Extract of Astragalus membranaceus (Fisch.) Bge.,” Zhongguo Zhongyao Zazhi, 19(11): 687-688 (1994); Leung, A.Y., and S. Foster, Encyclopedia of Common Natural Ingredients Used in Food, Drugs and Cosmetics, Wiley-Interscience, New York, 1995, pp. 50-53.
For more information about Dr. Leung and his writings, visit www.earthpower.com. To order the newsletter containing the remedies mentioned above, visit the bookstore, click “Buy Now” on the newsletter, and select Issue # 24 from the drop down list.
Showing posts with label flavonoids. Show all posts
Showing posts with label flavonoids. Show all posts
Wednesday, October 10, 2007
Thursday, October 04, 2007
Licorice
Licorice comes from Glycyrrhiza uralensis Fish. (Chinese licorice) and Glycyrrhiza glabra L. (European licorice) [Family Leguminosae]. The root and rhizome is used. Licorice has the following properties: demulcent, expectorant, antitussive, mild laxative, detoxicant, antioxidant, anti-allergic, antiinflammatory, healing. The most common tradtional uses of licorice relate to gastrointestinal ulcers, sore throat, cough, bronchial problems, food poisoning, abdominal pain, insomnia, sores, and abscess.
Licorice is perhaps the most widely used herb in the world. Its water extract is extensively used in flavoring foods (especially licorice candy) and tobacco, particularly in Western countries. Licorice is present in many Chinese herbal formulas, most of the time as an adjuvant to bring out the good effects of major herbs or to mitigatet some of their undesirable effects. Considering the fact that there are about 100,000 herbal formulas published in Chinese books (64,000 in one work alone), there must be at least another 100,000 not published but used by over 1 billion of the world's population. Just imagine how much licorice is being consumed daily in China alone!
One of the best known uses of licorice is in treating ulcers (e.g., gastric and duodenal). Unfortunately, prolonged use leads to such undesirable effects as potassium depletion, sodium retention, fluid retention, and high blood pressure. Up until recently, the active principle was believed to be glycyrrhizin, which is also a sweetening agent; it is also responsible for the above-mentioned side effects. It turns out, however, that glycyrrhizin is not the only active principle in licorice. After removing glycyrrhizin from licorice, researchers found that the deglycyrrhizinated licorice extract is still effective in treating ulcers, but without the toxic side effects of whole licorice. Japanese and Chinese scientists have determined the active principles in the deglycyrrhizinated licorice to be flavonoids. Scientists at the Chinese Academy of Sciences have also found these flavonoids to have very strong antioxidant properties. Thus, in one experiment measuring oxygen free radical scavenging, they found that weight to weight, one part of the flavonoids removed almost twice the amount of free radicals that were removed by 100 parts of vitamin E. Based on this single experiment, licorice flavonoids are certainly the strongest antioxidants I have ever come across.
Licorice extracts in glycerin or water have very good healing properties which can be used beneficially in skin care cosmetics.
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including licorice on pages 56-57.
For more information about Dr. Leung and his writings, visit www.earthpower.com.
Licorice is perhaps the most widely used herb in the world. Its water extract is extensively used in flavoring foods (especially licorice candy) and tobacco, particularly in Western countries. Licorice is present in many Chinese herbal formulas, most of the time as an adjuvant to bring out the good effects of major herbs or to mitigatet some of their undesirable effects. Considering the fact that there are about 100,000 herbal formulas published in Chinese books (64,000 in one work alone), there must be at least another 100,000 not published but used by over 1 billion of the world's population. Just imagine how much licorice is being consumed daily in China alone!
One of the best known uses of licorice is in treating ulcers (e.g., gastric and duodenal). Unfortunately, prolonged use leads to such undesirable effects as potassium depletion, sodium retention, fluid retention, and high blood pressure. Up until recently, the active principle was believed to be glycyrrhizin, which is also a sweetening agent; it is also responsible for the above-mentioned side effects. It turns out, however, that glycyrrhizin is not the only active principle in licorice. After removing glycyrrhizin from licorice, researchers found that the deglycyrrhizinated licorice extract is still effective in treating ulcers, but without the toxic side effects of whole licorice. Japanese and Chinese scientists have determined the active principles in the deglycyrrhizinated licorice to be flavonoids. Scientists at the Chinese Academy of Sciences have also found these flavonoids to have very strong antioxidant properties. Thus, in one experiment measuring oxygen free radical scavenging, they found that weight to weight, one part of the flavonoids removed almost twice the amount of free radicals that were removed by 100 parts of vitamin E. Based on this single experiment, licorice flavonoids are certainly the strongest antioxidants I have ever come across.
Licorice extracts in glycerin or water have very good healing properties which can be used beneficially in skin care cosmetics.
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including licorice on pages 56-57.
For more information about Dr. Leung and his writings, visit www.earthpower.com.
Tuesday, September 04, 2007
Eleven Remedies Using Tea
Originally published in issue #14 (May/June 1998) of Dr. Leung's newsletter, this post provides several remedies using tea. -ed
Tea (Camellia sinensis) has been consumed in China for several thousand years. Besides being a beverage, it is often used as a medicine. Its general health benefits (especially antioxidant effect) have recently been attributed to its flavanoids (catechin, epicatechin, etc.). These compounds are also present in abundance in black catechu (2-20%) and pale catechu (30-35%), the former from the heartwood of Acacia catechu while the latter from the leaves and twigs of Uncaria gambir. They are also present in the wood, root, leaf, and bark of many other plants. Consequently, “standardized” tea extracts artificially high in these polyphenols may not be tea extracts at all. Hence, such extracts should not be called tea extracts but should more accurately be called “tea flavanoids” or “catechin concentrates.” The reason is that the benefits of tea are not due to these polyphenols alone. Billions of people over the centuries have benefited from tea drinking, and not from ingesting these chemical units of condensed tannins! In any case, let’s get back to the wholesome tea.
The following are a few folk remedies for some common conditions from a compilation of mostly folk medicinal uses of tea, with some from classic herbals [Luo, Q. F. and G.Y. Yang, Zhongguo Yao Cha Da Quan (Compendium of Chinese Medicinal Teas), Lin Yu Cultural Enterprise Co., Ltd., Taipei, 1995]:
Flu and associated symptoms (fever, dry mouth, runny nose, etc.): (1) Heat 3 g of green tea with 6 g of gypsum in an oven or pot until crispy dry. Grind together to a fine powder. Disperse the fine powder mixture in warm boiled water, add a little honey and drink the mixture. (2) Boil 6 g of black tea with 20 g of honeysuckle flower buds (available in Chinese herb shops or food markets) for 20-30 min. Strain and add an adequate amount of sugar. Drink the tea once daily. Do this for 2 to 3 days. (3) Break up 30 g of mung bean into small pieces. Add 1 big bowl of water. Cook down to half a bowl along with 9 g of black tea wrapped in muslin or cheesecloth. Remove the tea bag. Add adequate amounts of red sugar (in thin brick-like form, available from Chinese grocers) and eat the mung bean soup. (4) Briefly boil 7 g of black tea with 10 slices of fresh ginger. Drink the tea after meals. This is also reportedly good for coughs that accompany cold and flu.
Dry cough: Steep 2 g each of black tea and dried chrysanthemum flower in boiling water for 6 min. Drink the tea after meals.
Herbal tea pillow for hypertension, dizziness, and neurasthenia: This pillow is made with used tea leaves that have been oven or sun dried. Add a small amount of jasmine tea, mix together thoroughly and stuff into a pillow case. Simply use this pillow on a regular basis. It is said to prevent or relieve hypertension. It appears that the jasmine tea is added here only as a fragrance because in another remedy for the same purposes, only spent tea is used.
Diarrhea: Soak 30 g of lotus seeds (available from Chinese grocers or food stores) in warm water for a few hrs. Add an adequate amount of rock candy and simmer until the lotus seeds are well done. To this thick soup add a cup of tea made by steeping 5 g of black tea in boiling water. Eat the soup/tea.
Insomnia: Make tea with 15 g of green tea and drink it all before 8 A.M. Grind 10 g of sour jujube kernel (available in Chinese herb shops) to a fine powder and take it with water at bedtime. Be sure not to drink any water or tea (e.g. black tea) after 8 P.M.
Hyperthyroidism: Boil 12 g of dried chrysanthemum flower in 600 ml of water for 5 min. Add 1 g of green tea and 25 g honey. Let steep for a few min. and drink the resulting tea over a period of several hrs. More boiling water can be added and the resulting tea again drunk during the rest of the day. Do this on a daily basis.
Sprained back muscles: (1) Mix 200 ml of a strong black tea (e.g., from 3-5 American/English brand tea bags) with 100 ml rice vinegar. Heat it up and drink it all at one time while warm. (2) Mix 5 g of cooked black sesame seed powder (can be prepared by baking the seeds in an oven at medium heat until dried and then ground to a powder) and 25 g red sugar in 400-500 ml hot tea prepared from 1 g green tea. Stir well and drink the thin soup while still warm in 3 portions. Do this once daily. (3) Bring to a boil 300 ml of tea made from 1 g green tea. Add 2 eggs and 2.5 g honey. Continue to simmer until the eggs are cooked (a few min). Drink the tea and eat the eggs once daily in the morning.
Shingles (herpes zoster): Simply use a very strong tea (e.g., several times stronger than the usual American tea) to wash the afflicted areas. This is also recommended for contact dermatitis, eczema, and painful inflammations.
Contact dermatitis, erythema, blisters, itching, etc.: Soak 60 g each of black tea and alum in 500 ml of water for 30 min and then boil the mixture for another 30 min. Use the resulting tea to wash afflicted areas.
Reduced vision, dizziness, and night blindness: Stir fry equal amounts of salt and lycium fruit (heating the salt first), until the fruit swells up. Remove the fruit and discard the salt. Save the fruit for later use. When ready to take this recipe, place 1 g of black tea and 10 g of chrysanthemum flower in a teapot. Add boiling water and let steep for 5 min. Pour the tea into a cup with 10 g of the stir-fried lycium fruit. Drink the tea and eat the fruit.
Garlic breath: This folk remedy calls for simply chewing black tea leaves or gargling with a strong black tea.
These and more herbal remedies are available from the volumes of Dr. Leung’s newsletter, of the same name as this blog (Leung’s Chinese Herb News). This newsletter was published and sent to subscribers (most were industry-insiders) from 1996 to 2004. The collected works now serve as an excellent reference work, created with Dr. Leung’s frank, honest opinions and down-to-earth communication style.
For more information about Dr. Leung and his writings, visit www.earthpower.com. To order the newsletter containing the remedies mentioned above, visit the bookstore, click “Buy Now” on the newsletter, and select Issue # 14 from the drop down list.
Tea (Camellia sinensis) has been consumed in China for several thousand years. Besides being a beverage, it is often used as a medicine. Its general health benefits (especially antioxidant effect) have recently been attributed to its flavanoids (catechin, epicatechin, etc.). These compounds are also present in abundance in black catechu (2-20%) and pale catechu (30-35%), the former from the heartwood of Acacia catechu while the latter from the leaves and twigs of Uncaria gambir. They are also present in the wood, root, leaf, and bark of many other plants. Consequently, “standardized” tea extracts artificially high in these polyphenols may not be tea extracts at all. Hence, such extracts should not be called tea extracts but should more accurately be called “tea flavanoids” or “catechin concentrates.” The reason is that the benefits of tea are not due to these polyphenols alone. Billions of people over the centuries have benefited from tea drinking, and not from ingesting these chemical units of condensed tannins! In any case, let’s get back to the wholesome tea.
The following are a few folk remedies for some common conditions from a compilation of mostly folk medicinal uses of tea, with some from classic herbals [Luo, Q. F. and G.Y. Yang, Zhongguo Yao Cha Da Quan (Compendium of Chinese Medicinal Teas), Lin Yu Cultural Enterprise Co., Ltd., Taipei, 1995]:
Flu and associated symptoms (fever, dry mouth, runny nose, etc.): (1) Heat 3 g of green tea with 6 g of gypsum in an oven or pot until crispy dry. Grind together to a fine powder. Disperse the fine powder mixture in warm boiled water, add a little honey and drink the mixture. (2) Boil 6 g of black tea with 20 g of honeysuckle flower buds (available in Chinese herb shops or food markets) for 20-30 min. Strain and add an adequate amount of sugar. Drink the tea once daily. Do this for 2 to 3 days. (3) Break up 30 g of mung bean into small pieces. Add 1 big bowl of water. Cook down to half a bowl along with 9 g of black tea wrapped in muslin or cheesecloth. Remove the tea bag. Add adequate amounts of red sugar (in thin brick-like form, available from Chinese grocers) and eat the mung bean soup. (4) Briefly boil 7 g of black tea with 10 slices of fresh ginger. Drink the tea after meals. This is also reportedly good for coughs that accompany cold and flu.
Dry cough: Steep 2 g each of black tea and dried chrysanthemum flower in boiling water for 6 min. Drink the tea after meals.
Herbal tea pillow for hypertension, dizziness, and neurasthenia: This pillow is made with used tea leaves that have been oven or sun dried. Add a small amount of jasmine tea, mix together thoroughly and stuff into a pillow case. Simply use this pillow on a regular basis. It is said to prevent or relieve hypertension. It appears that the jasmine tea is added here only as a fragrance because in another remedy for the same purposes, only spent tea is used.
Diarrhea: Soak 30 g of lotus seeds (available from Chinese grocers or food stores) in warm water for a few hrs. Add an adequate amount of rock candy and simmer until the lotus seeds are well done. To this thick soup add a cup of tea made by steeping 5 g of black tea in boiling water. Eat the soup/tea.
Insomnia: Make tea with 15 g of green tea and drink it all before 8 A.M. Grind 10 g of sour jujube kernel (available in Chinese herb shops) to a fine powder and take it with water at bedtime. Be sure not to drink any water or tea (e.g. black tea) after 8 P.M.
Hyperthyroidism: Boil 12 g of dried chrysanthemum flower in 600 ml of water for 5 min. Add 1 g of green tea and 25 g honey. Let steep for a few min. and drink the resulting tea over a period of several hrs. More boiling water can be added and the resulting tea again drunk during the rest of the day. Do this on a daily basis.
Sprained back muscles: (1) Mix 200 ml of a strong black tea (e.g., from 3-5 American/English brand tea bags) with 100 ml rice vinegar. Heat it up and drink it all at one time while warm. (2) Mix 5 g of cooked black sesame seed powder (can be prepared by baking the seeds in an oven at medium heat until dried and then ground to a powder) and 25 g red sugar in 400-500 ml hot tea prepared from 1 g green tea. Stir well and drink the thin soup while still warm in 3 portions. Do this once daily. (3) Bring to a boil 300 ml of tea made from 1 g green tea. Add 2 eggs and 2.5 g honey. Continue to simmer until the eggs are cooked (a few min). Drink the tea and eat the eggs once daily in the morning.
Shingles (herpes zoster): Simply use a very strong tea (e.g., several times stronger than the usual American tea) to wash the afflicted areas. This is also recommended for contact dermatitis, eczema, and painful inflammations.
Contact dermatitis, erythema, blisters, itching, etc.: Soak 60 g each of black tea and alum in 500 ml of water for 30 min and then boil the mixture for another 30 min. Use the resulting tea to wash afflicted areas.
Reduced vision, dizziness, and night blindness: Stir fry equal amounts of salt and lycium fruit (heating the salt first), until the fruit swells up. Remove the fruit and discard the salt. Save the fruit for later use. When ready to take this recipe, place 1 g of black tea and 10 g of chrysanthemum flower in a teapot. Add boiling water and let steep for 5 min. Pour the tea into a cup with 10 g of the stir-fried lycium fruit. Drink the tea and eat the fruit.
Garlic breath: This folk remedy calls for simply chewing black tea leaves or gargling with a strong black tea.
These and more herbal remedies are available from the volumes of Dr. Leung’s newsletter, of the same name as this blog (Leung’s Chinese Herb News). This newsletter was published and sent to subscribers (most were industry-insiders) from 1996 to 2004. The collected works now serve as an excellent reference work, created with Dr. Leung’s frank, honest opinions and down-to-earth communication style.
For more information about Dr. Leung and his writings, visit www.earthpower.com. To order the newsletter containing the remedies mentioned above, visit the bookstore, click “Buy Now” on the newsletter, and select Issue # 14 from the drop down list.
Friday, August 10, 2007
Diet Therapy for Diabetes: Part 5 of 5
NOTE: Following is the fourth of five excerpts on diabetes from one of Dr. Leung's earlier writings. This originally appeared in 1997 in Dr. Leung's newsletter, Leung's Chinese Herb News, Issue 11, page 3. -ed
In a recent issue of the Shizen Journal of TCM Research [Shizhen Guoyao Yanjiu,8(6): 553 (1997)], numerous simple treatments of diabetes using common Chinese foods or herbs are summarized by three doctors from the Caiyuan Municipal People's Hospital of Shandong Province. The following recipes are based on herbs/foods that should be available in Chinese or other ethnic stores in North America.
Machixian or purslane herb (Portulaca oleracea)
This grows in many parts of the United States and southern Canada. Here in New Jersey, it grows as a weed on many lawns and waste places. The aboveground part is used as a vegetable and salad green in many parts of the world. It is rich in nutrients (vitamins A, B1, B2, C, niacinamide, nicotinic acid, alpha-tocopherol, beta-carotene, omega-3 acids, glutathione, flavonoids) and also contains high concentrations of noradrenaline (0.25% in fresh herb reported). It is considered cold-natured and has detoxicant and heat-dispersing properties. Traditionally, it is used internally to treat headache, stomachache, painful urination, dysentery, enteritis, mastitis, bleeding, etc. It is also used externally to treat burns, insect stings, inflammations, eczema, pruritus, and skin sores. Modern uses include the treatment of colitis, diabetes, shingles, and dermatitis. For diabetes, simply eat it regularly as a vegetable when in season or dry it for use in winter. It is a little tart and does not taste bad. Bon apetit!
These and more herbal remedies are available from the volumes of Dr. Leung’s newsletter, of the same name as this blog (Leung’s Chinese Herb News). This newsletter was published and sent to subscribers (most were industry-insiders) from 1996 to 2004. The collected works now serve as an excellent reference work, created with Dr. Leung’s frank, honest opinions and down-to-earth communication style.For more information about Dr. Leung and his writings, visit http://www.earthpower.com/. To order the newsletter containing the remedies mentioned above, visit the bookstore, click “Buy Now” on the newsletter, and select Issue # 11 from the drop down list.
In a recent issue of the Shizen Journal of TCM Research [Shizhen Guoyao Yanjiu,8(6): 553 (1997)], numerous simple treatments of diabetes using common Chinese foods or herbs are summarized by three doctors from the Caiyuan Municipal People's Hospital of Shandong Province. The following recipes are based on herbs/foods that should be available in Chinese or other ethnic stores in North America.
Machixian or purslane herb (Portulaca oleracea)
This grows in many parts of the United States and southern Canada. Here in New Jersey, it grows as a weed on many lawns and waste places. The aboveground part is used as a vegetable and salad green in many parts of the world. It is rich in nutrients (vitamins A, B1, B2, C, niacinamide, nicotinic acid, alpha-tocopherol, beta-carotene, omega-3 acids, glutathione, flavonoids) and also contains high concentrations of noradrenaline (0.25% in fresh herb reported). It is considered cold-natured and has detoxicant and heat-dispersing properties. Traditionally, it is used internally to treat headache, stomachache, painful urination, dysentery, enteritis, mastitis, bleeding, etc. It is also used externally to treat burns, insect stings, inflammations, eczema, pruritus, and skin sores. Modern uses include the treatment of colitis, diabetes, shingles, and dermatitis. For diabetes, simply eat it regularly as a vegetable when in season or dry it for use in winter. It is a little tart and does not taste bad. Bon apetit!
These and more herbal remedies are available from the volumes of Dr. Leung’s newsletter, of the same name as this blog (Leung’s Chinese Herb News). This newsletter was published and sent to subscribers (most were industry-insiders) from 1996 to 2004. The collected works now serve as an excellent reference work, created with Dr. Leung’s frank, honest opinions and down-to-earth communication style.For more information about Dr. Leung and his writings, visit http://www.earthpower.com/. To order the newsletter containing the remedies mentioned above, visit the bookstore, click “Buy Now” on the newsletter, and select Issue # 11 from the drop down list.
Thursday, August 02, 2007
Diet Therapy for Diabetes - Part 1 of 5
NOTE: Following is the first of five excerpts on diabetes from one of Dr. Leung's earlier writings. This originally appeared in 1997 in Dr. Leung's newsletter, Leung's Chinese Herb News, Issue 11, page 3. -ed
In a recent issue of the Shizhen Journal of TCM Research [Shizhen Guoyao Yanjiu,8(6): 553 (1997)], numerous simple treatments of diabetes using common Chinese foods or herbs are summarized by three doctors from the Caiyuan Municipal People's Hospital of Shandong Province. The following recipes are based on herbs/foods that should be available in Chinese or other ethnic stores in North America.
India wheat or Siberian buckwheat (Fagopyrum tataricum Gaertn.)
The seed contains 1% flavonoids, including rutin and cyanidin, as well as other nutrients. For treating diabetes, a mixture of the following flours is made into different types of foods (such as bread and congee) and eaten regularly as part of one's diet: 30% India wheat, 10% soybean, 20% millet, and 40% wheat. No other details are given except that a 93% response was claimed after trials at the Beijing Tong Ren Hospital, Tianjin Medical School Affiliated Hospital, and other hospitals.
Nan gua or cushaw (Cucurbita moschata Duch.)
Use the young fruits when in season. Eat 400 g (a little over a pound) each day, stir fried. One can also cut the young fruit into slices and sun dry them for use in winter or other times. Using this recipe for diabetes, a response rate of up to 75% has been reported. There seems to be many varieties of cushaw. Consequently, in order to get the right type used by the Chinese, it is best to buy it in Chinatown. If you use the Chinese name, nan gua ('southern mellon'), there will be little confusion, as most Chinese know it.
These and more herbal remedies are available from the volumes of Dr. Leung’s newsletter, of the same name as this blog (Leung’s Chinese Herb News). This newsletter was published and sent to subscribers (most were industry-insiders) from 1996 to 2004. The collected works now serve as an excellent reference work, created with Dr. Leung’s frank, honest opinions and down-to-earth communication style.For more information about Dr. Leung and his writings, visit http://www.earthpower.com/. To order the newsletter containing the remedies mentioned above, visit the bookstore, click “Buy Now” on the newsletter, and select Issue # 11 from the drop down list.
In a recent issue of the Shizhen Journal of TCM Research [Shizhen Guoyao Yanjiu,8(6): 553 (1997)], numerous simple treatments of diabetes using common Chinese foods or herbs are summarized by three doctors from the Caiyuan Municipal People's Hospital of Shandong Province. The following recipes are based on herbs/foods that should be available in Chinese or other ethnic stores in North America.
India wheat or Siberian buckwheat (Fagopyrum tataricum Gaertn.)
The seed contains 1% flavonoids, including rutin and cyanidin, as well as other nutrients. For treating diabetes, a mixture of the following flours is made into different types of foods (such as bread and congee) and eaten regularly as part of one's diet: 30% India wheat, 10% soybean, 20% millet, and 40% wheat. No other details are given except that a 93% response was claimed after trials at the Beijing Tong Ren Hospital, Tianjin Medical School Affiliated Hospital, and other hospitals.
Nan gua or cushaw (Cucurbita moschata Duch.)
Use the young fruits when in season. Eat 400 g (a little over a pound) each day, stir fried. One can also cut the young fruit into slices and sun dry them for use in winter or other times. Using this recipe for diabetes, a response rate of up to 75% has been reported. There seems to be many varieties of cushaw. Consequently, in order to get the right type used by the Chinese, it is best to buy it in Chinatown. If you use the Chinese name, nan gua ('southern mellon'), there will be little confusion, as most Chinese know it.
These and more herbal remedies are available from the volumes of Dr. Leung’s newsletter, of the same name as this blog (Leung’s Chinese Herb News). This newsletter was published and sent to subscribers (most were industry-insiders) from 1996 to 2004. The collected works now serve as an excellent reference work, created with Dr. Leung’s frank, honest opinions and down-to-earth communication style.For more information about Dr. Leung and his writings, visit http://www.earthpower.com/. To order the newsletter containing the remedies mentioned above, visit the bookstore, click “Buy Now” on the newsletter, and select Issue # 11 from the drop down list.
Thursday, June 14, 2007
Magnolia Is Xinyi
Magnolia, also known as Xinyi, is the flower bud of Magnolia biodii L., M. denudata Desr. and other Magnolia spp. (Family Magnioliaceae). Properties of the magnolia bud include clears nasal cavity, antiinflammatory, antiallergenic, antihistaminic, antimicrobial (fungi, bacteria, viruses), muscle stimulant and relaxant, and local anesthetic. The most common traditional internal uses are for nasal congestion, common cold and associated headache, and runny nose. The most common traditional external uses are nasal decongestion, toothaches, and facial dark spots. Some more modern and recent uses are allergic rhinitus, chronic rhinitis, and paranasal sinusitis.
The magnolia flower bud looks like a pussywillow bud but when crushed it smells strongly of eucalyptus. It is readily available from any China Town herb shop. It is one of the most effective nasal decongestants I have ever come across.
I used to have a very bad case of hay fever, both in the spring and fall, all of which started during my third year as a graduate student in Ann Arbor, Michigan. I tried all kinds of over-the-counter and prescription drugs for hay fever. Some worked while others didn't. Those that worked caused drowsiness and made life equally miserable. Later, as my interest in Chinese herbal medicine was rekindled, I discovered magnolia flower and started using it. My hay fever was so bad that my nose was completely plugged at night, and I had to breathe totally through my mouth. When it got that bad, none of the modern nasal decongestants worked.
To make the tea, a handful of the buds (8 to 10) are crushed and steeped in boiling water and covered for about 5 minutes. After straining off the hairs, the tea is drunk. Incidentally, it tastes rather bad; only a koala would like it! A cup before bedtime got me through the night. To my amazement, after two seasons of use (once at night and once in the morning whenever I remembered), my hay fever was greatly relieved, to the point that I didn't need any more modern medications. That was a number of years ago. Now I only occasionally need magnolia. Skeptics may say I just happened to be outgrowing my hay fever the same time I started using magnolia flower. Maybe and maybe not. I was also skeptical at first after reading reports from China describing its use in treating rhinitis with amazing results. But the more I read about its history of use and modern studies on its various effects, the more I am convinced that magnolia flower indeed works.
The written record of magnolia flower being used to "clear the nasal cavity" dates back three thousand years. Although modern laboratory studies have discovered various active components (neolignans, lignans, alkaloids, volatile oil, flavonoids, etc.) in magnolia flower, scientists still cannot determine what accounts for its nasal decongestant effects. But as a former hay fever sufferer - and still one occasionally - I can only say "Who cares?" I am just glad that I can count on magnolia flower when I need it, even though it makes a horrible tea. To my colleagues and fellow scientists who happen to read this: It is not just the volatile oil that works.
Because of its antiinflammatory effects, extracts of magnolia flower are now used in certain cosmetics to relieve irritation or inflammation caused by certain cosmetic ingredients.
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including magnolia flower on pages 63-64. For more information about Dr. Leung and his writings, visit http://www.earthpower.com/.
The magnolia flower bud looks like a pussywillow bud but when crushed it smells strongly of eucalyptus. It is readily available from any China Town herb shop. It is one of the most effective nasal decongestants I have ever come across.
I used to have a very bad case of hay fever, both in the spring and fall, all of which started during my third year as a graduate student in Ann Arbor, Michigan. I tried all kinds of over-the-counter and prescription drugs for hay fever. Some worked while others didn't. Those that worked caused drowsiness and made life equally miserable. Later, as my interest in Chinese herbal medicine was rekindled, I discovered magnolia flower and started using it. My hay fever was so bad that my nose was completely plugged at night, and I had to breathe totally through my mouth. When it got that bad, none of the modern nasal decongestants worked.
To make the tea, a handful of the buds (8 to 10) are crushed and steeped in boiling water and covered for about 5 minutes. After straining off the hairs, the tea is drunk. Incidentally, it tastes rather bad; only a koala would like it! A cup before bedtime got me through the night. To my amazement, after two seasons of use (once at night and once in the morning whenever I remembered), my hay fever was greatly relieved, to the point that I didn't need any more modern medications. That was a number of years ago. Now I only occasionally need magnolia. Skeptics may say I just happened to be outgrowing my hay fever the same time I started using magnolia flower. Maybe and maybe not. I was also skeptical at first after reading reports from China describing its use in treating rhinitis with amazing results. But the more I read about its history of use and modern studies on its various effects, the more I am convinced that magnolia flower indeed works.
The written record of magnolia flower being used to "clear the nasal cavity" dates back three thousand years. Although modern laboratory studies have discovered various active components (neolignans, lignans, alkaloids, volatile oil, flavonoids, etc.) in magnolia flower, scientists still cannot determine what accounts for its nasal decongestant effects. But as a former hay fever sufferer - and still one occasionally - I can only say "Who cares?" I am just glad that I can count on magnolia flower when I need it, even though it makes a horrible tea. To my colleagues and fellow scientists who happen to read this: It is not just the volatile oil that works.
Because of its antiinflammatory effects, extracts of magnolia flower are now used in certain cosmetics to relieve irritation or inflammation caused by certain cosmetic ingredients.
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including magnolia flower on pages 63-64. For more information about Dr. Leung and his writings, visit http://www.earthpower.com/.
Friday, May 18, 2007
Thyme
Thyme, or garden thyme, consists of the leaves and flowering tops of Thymus vulgaris, an herb with anthelmintic, antispasmodic, bronchiospamolytic, carminative, sedative, diaphoretic and expectorant properties.
The most common traditional internal uses of thyme include treating throat and bronchial problems, diarrhea, cronic gastritis, and lack of apetite. External conditions include neurasthenia, rheumatic problems, paralysis, bruises, swellings, sprains, and shingles.
Thyme contains 0.8 to 2.6% of a volatile oil called "thyme oil' which is generally considered its active component. The oil is composed of various phenols, monoterpene hydrocarbons, alcohol and other volatiles, including thymol and carvacrol. Apart from thyme oil thyme also contains tannin, flavonoids, triterpenes (ursolic acid and oleanolic acid), phenolic acids (caffeic and labiatic) and other biologicallly active nutrients. Ursolic acid and oleanolic acid are known to have various biological activites (see ligustrum and mume).
Thymol has antispasmodic, expectorant, carminative, anthelmintic (esp. hookworm) and antimicrobial (bacteria and fungi) effects and is used in mouthwashes and toothpaste for its antiseptic properties. But it is also very toxic if accidentallly ingested, although not in the amounts usuallly used in the above products. Just don't drink you r wouthwash!
To give thyme a litlle more credit as a good herb, laboratories have shown that thyme oil, thymol, and labiatic acid all to have antioxidant properties.
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including thyme on page 87. For more information about Dr. Leung and his writings, visit www.earthpower.com.
The most common traditional internal uses of thyme include treating throat and bronchial problems, diarrhea, cronic gastritis, and lack of apetite. External conditions include neurasthenia, rheumatic problems, paralysis, bruises, swellings, sprains, and shingles.
Thyme contains 0.8 to 2.6% of a volatile oil called "thyme oil' which is generally considered its active component. The oil is composed of various phenols, monoterpene hydrocarbons, alcohol and other volatiles, including thymol and carvacrol. Apart from thyme oil thyme also contains tannin, flavonoids, triterpenes (ursolic acid and oleanolic acid), phenolic acids (caffeic and labiatic) and other biologicallly active nutrients. Ursolic acid and oleanolic acid are known to have various biological activites (see ligustrum and mume).
Thymol has antispasmodic, expectorant, carminative, anthelmintic (esp. hookworm) and antimicrobial (bacteria and fungi) effects and is used in mouthwashes and toothpaste for its antiseptic properties. But it is also very toxic if accidentallly ingested, although not in the amounts usuallly used in the above products. Just don't drink you r wouthwash!
To give thyme a litlle more credit as a good herb, laboratories have shown that thyme oil, thymol, and labiatic acid all to have antioxidant properties.
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including thyme on page 87. For more information about Dr. Leung and his writings, visit www.earthpower.com.
Tuesday, April 17, 2007
Gotu-kola
Gotu-kola, or Centella asiatica (L.) Urban (Family Apiadeae) is not to be confused with kola nuts (Cola nitida); the latter contain caffeine while the former doesn't. Gotu-kola is known for its wound-healing, detoxicant, antiinflammatory, diuretic, pain-relieving, and antibacterial properties. Either the leaves or the whole herb is used, with the most common traditional uses being for traumatic injuries, swellings, skin sores and boils, skin eruptions (e.g. measles), sunstroke, fever, and common cold. Other more modern or recent uses include treating wounds, skin ulcers, burns, leprosy, scleroderma, traumatic pain, jaundice, hepatitis, poisoning (arsenic, mushroom, cassava, etc.), syphilis, and mental problems.
Gotu-kola has been used by different cultures worldwide both as a medicine and as a food for centuries. The young plant is cooked or pickled and eaten as a vegetable in Southeasat Asia. It has been used as a medicine for thousands of years in China and India and its use there has been documented for at least two thousand years.
The active principles of gotu-kola are currently attributed to tri-terpenoid glycosides (wound-healing, antimicrobial, sedative, antiinflammatory, etc.) though other components present may also contribute to its total beneficial effects; they include steroids, fatty acids, flavonoids and other polyphenols.
Although gotu-kola is also advocated as an anti-aging herb and an aphrodisiac, so far there has been no credible evidence to correlate such effects.
The raw herb comes in highly variable qualities. Some are extremely dirty, with leaves mostly broken and containing large quantities of mud and dirt. Consequently, one should avoid the powdered herb unles it is from a reliable supplier, because it is a common industrial practice to use inferior quality materials to produce herb powders.
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including gotu-kola on page 44.
For more information about Dr. Leung and his writings, visit www.earthpower.com.
Gotu-kola has been used by different cultures worldwide both as a medicine and as a food for centuries. The young plant is cooked or pickled and eaten as a vegetable in Southeasat Asia. It has been used as a medicine for thousands of years in China and India and its use there has been documented for at least two thousand years.
The active principles of gotu-kola are currently attributed to tri-terpenoid glycosides (wound-healing, antimicrobial, sedative, antiinflammatory, etc.) though other components present may also contribute to its total beneficial effects; they include steroids, fatty acids, flavonoids and other polyphenols.
Although gotu-kola is also advocated as an anti-aging herb and an aphrodisiac, so far there has been no credible evidence to correlate such effects.
The raw herb comes in highly variable qualities. Some are extremely dirty, with leaves mostly broken and containing large quantities of mud and dirt. Consequently, one should avoid the powdered herb unles it is from a reliable supplier, because it is a common industrial practice to use inferior quality materials to produce herb powders.
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including gotu-kola on page 44.
For more information about Dr. Leung and his writings, visit www.earthpower.com.
Wednesday, March 14, 2007
Alfalfa - Not Just Sprouts
Did you know that alfalfa is used for more than just sprouts?
Alfalfa, or Medicago sativa L. (Family Leguminosae) has diuretic, tonic, and appetizing properties. The parts used are leaves and flowering tops. It is traditionally used to promote appetite and weight gain, to stop bleeding, or to treat badder infections and fluid retention.
Alfalfa is rich in nutrients including proteins, antioxidant flavonoids, vitamins (A, B2, B6, B12, C, E, and K), amino acids, minerals, sterols, and fibers. It also contains saponin glycosides and coumarins. It is one of the commerical sources for chlorophyll production and is also a source for leaf protein production. Its extracts are used as flavor ingredients in many processed foods.
The popularity of alfalfa is quite recent, perhaps only a couple of decades. Although much chemical and pharmacological research has been performed on alfalfa, there is still no clear-cut evidence to support the benefits of alfalfa's advocated medical uses in humans. In addition, there is preliminary evidence that ingestion of large quantities of alfalfa (especially seeds or sprouts) may produce blood abnormalities and reactivate systemic lupus erythematosus in persons in whom this condition has been clinically inactive. Nevertheless, alfalfa does contain a wide variety of nutrients (both conventional and non-conventional) and ingestion of its leaves and sprouts in moderation can be quite nutritious. One thing to bear in mind is that nothing is absolutely safe, especially if done in excess. Also, it is your body, you know it best. Continue to listen to it.
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including alfalfa on page 1.
For more information about Dr. Leung and his writings, visit http://www.earthpower.com/.
Alfalfa, or Medicago sativa L. (Family Leguminosae) has diuretic, tonic, and appetizing properties. The parts used are leaves and flowering tops. It is traditionally used to promote appetite and weight gain, to stop bleeding, or to treat badder infections and fluid retention.
Alfalfa is rich in nutrients including proteins, antioxidant flavonoids, vitamins (A, B2, B6, B12, C, E, and K), amino acids, minerals, sterols, and fibers. It also contains saponin glycosides and coumarins. It is one of the commerical sources for chlorophyll production and is also a source for leaf protein production. Its extracts are used as flavor ingredients in many processed foods.
The popularity of alfalfa is quite recent, perhaps only a couple of decades. Although much chemical and pharmacological research has been performed on alfalfa, there is still no clear-cut evidence to support the benefits of alfalfa's advocated medical uses in humans. In addition, there is preliminary evidence that ingestion of large quantities of alfalfa (especially seeds or sprouts) may produce blood abnormalities and reactivate systemic lupus erythematosus in persons in whom this condition has been clinically inactive. Nevertheless, alfalfa does contain a wide variety of nutrients (both conventional and non-conventional) and ingestion of its leaves and sprouts in moderation can be quite nutritious. One thing to bear in mind is that nothing is absolutely safe, especially if done in excess. Also, it is your body, you know it best. Continue to listen to it.
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including alfalfa on page 1.
For more information about Dr. Leung and his writings, visit http://www.earthpower.com/.
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