Jiegeng is the root of Platycodon grandiflorum. It is also called balloon flower and Chinese bell flower, of the bell flower family. It has a documented use history of close to 2000 years, being first recorded in the Shennong Ben Cao Jing or Shennong Herbal (circa 200 B.C. to 100 A.D). It is most well known for its expectorant and antitussive properties. The herb is commonly used in colds and flus, sore throat, bronchitis, cough with much phlegm, hoarseness of voice, and suppuration. It is a major ingredient in many anti-cough medicines. When ingested orally, at normal doses (3-10 g), it seldom causes any toxic side effects. At elevated doses, however, one may occasionally experience nausea and vomiting, and low blood pressure. Jiegeng contains saponins (platycodin A, C, D, D2 and polygalacin D, D2, etc.), polysaccharides (inulin, platycodonin, etc.), triterpenes (platycogenic acid A, B, C), sterols, sterol glycosides, and others. The saponins have been the most studied, which exhibit various pharmacological activities, including antitussive, expectorant, hypoglycemic, diuretic, anti-ulcer, hemolytic, local irritant, sedative, analgesic, antifebrile, anti-allergergic, corticosterone secretion, and vasodilation.
Earlier in the same issue, I wrote about a discovery on a business trip to China - finding jiegeng being prepared fresh and served as a vegetable:
During lunch in the village near the growing areas, I again learned something new. One of the dishes served was fresh jiegeng (Platycodon grandiflorum root). It tastes like a crunchy and firm root vegetable and not unpleasant. I always knew jiegeng to be an excellent expectorant and antitussive, but I never knew it is commonly eaten as a vegetable in northeastern China.
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 # 11 from the drop down list.
Showing posts with label triterpenes. Show all posts
Showing posts with label triterpenes. Show all posts
Friday, July 06, 2007
Monday, June 18, 2007
Sour Jujube Kernel
Sour jujube kernel is the seed of Ziziphus spinosa Hu and Z. jujuba Mill. var spinosa (Bge.) Hu ex H.F. Chow. It has brain tonic, tranquilizing, body fluid secretory promoting, and excessive perspiration preventing properties. The most common traditional uses for sour jujube kernel are neurasthenia, insomnia, nightmares, night sweat, forgetfulness, palpitations, and thirst.
Sour jujube kernel is probably the most commonly used sedative herb in China for treating sleep-related problems such as insomnia and nightmares. Its first recorded use dates back two thousand years. Since then, it has become a major ingredient of Chinese sedative and hypnotic formulas, some of which are well known and can be obtained over the counter in Chinese herb shops throughout the world.
Sour jujube kernel is also used in soups and drinks for diet therapy. One recipe for rice soup in Yin Zhan Zhen Yao (a diet herbal published in 1330 A.D.) simply calls for cooking 100 g of rice to form a soup and then adding 15 g of roasted sour jujube kernel powder shortly before serving. It is said to be good for palpitations, insomnia, excessive dreams (nightmares) and tightness of the chest.
Sour jujube kernel contains a wide variety of chemical components, including flavonoids, flavonoid glycosides, triterpenes and triterpene saponin glycosides, alkaloids, sterols, fatty acids, cyclic AMP and cyclic GMP and others. Modern scientific studies have shown it to have strong sedative and hypnotic effects in both humans and in experimental animals (mice, rats, guinea pigs, cats, rabbits and dogs). As with most drug-oriented modern scientific studies on herbs, no one single active principle has been found. Rather, the flavonoid glycosides (spinosin, swertisin, and zivulgarin), alkaloids and the saponins (jujubosides A and B) have all been shown to be active. Perhaps that is the reason sour jujube kernel has been safely and effectively used for over two thousand years!
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including sour jujube kernel on pages 85-86. For more information about Dr. Leung and his writings, visit http://www.earthpower.com/.
Sour jujube kernel is probably the most commonly used sedative herb in China for treating sleep-related problems such as insomnia and nightmares. Its first recorded use dates back two thousand years. Since then, it has become a major ingredient of Chinese sedative and hypnotic formulas, some of which are well known and can be obtained over the counter in Chinese herb shops throughout the world.
Sour jujube kernel is also used in soups and drinks for diet therapy. One recipe for rice soup in Yin Zhan Zhen Yao (a diet herbal published in 1330 A.D.) simply calls for cooking 100 g of rice to form a soup and then adding 15 g of roasted sour jujube kernel powder shortly before serving. It is said to be good for palpitations, insomnia, excessive dreams (nightmares) and tightness of the chest.
Sour jujube kernel contains a wide variety of chemical components, including flavonoids, flavonoid glycosides, triterpenes and triterpene saponin glycosides, alkaloids, sterols, fatty acids, cyclic AMP and cyclic GMP and others. Modern scientific studies have shown it to have strong sedative and hypnotic effects in both humans and in experimental animals (mice, rats, guinea pigs, cats, rabbits and dogs). As with most drug-oriented modern scientific studies on herbs, no one single active principle has been found. Rather, the flavonoid glycosides (spinosin, swertisin, and zivulgarin), alkaloids and the saponins (jujubosides A and B) have all been shown to be active. Perhaps that is the reason sour jujube kernel has been safely and effectively used for over two thousand years!
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including sour jujube kernel on pages 85-86. 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.
Thursday, April 26, 2007
Chicory
Chicory is the root of Cichorium intybus L. (Family Asteraceae) and has the following properties: tonic, digestive aid, apetizer, cholagogue, diuretic, cardiotonic, mild laxative, and antibacterial. It is commonly and traditionally used to treat digestive problems, lack of apetite, liver and gallbladder ailments (e.g. gallstone, hepatitis, jaundice), and spleen problems.
Chicory root contains large amounts of inulin (up to 58% in fresh cultivated root), bitter principles (lactucin, intybin), coumarin glycosides, triterpenes, choline, and others. Inulin is made up mostly of fructose; although not digested by humans, it can serve as a potential source of commercial fructose after hydrolysis.
With its rich aroma and bitter taste, roasted chicory root is frequently mixed with coffee to enhance flavor and to reduce caffeine content. This practice is especially common in Europe.
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including chicory on page 15. For more information about Dr. Leung and his writings, visit www.earthpower.com.
Chicory root contains large amounts of inulin (up to 58% in fresh cultivated root), bitter principles (lactucin, intybin), coumarin glycosides, triterpenes, choline, and others. Inulin is made up mostly of fructose; although not digested by humans, it can serve as a potential source of commercial fructose after hydrolysis.
With its rich aroma and bitter taste, roasted chicory root is frequently mixed with coffee to enhance flavor and to reduce caffeine content. This practice is especially common in Europe.
Dr. Albert Leung’s book, Better Health with (mostly) Chinese Herbs and Food discusses the use of 60 different herbs as healing foods, including chicory on page 15. For more information about Dr. Leung and his writings, visit www.earthpower.com.
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