Spices Health benefits of Turmeric valuefood, June 21, 2010August 6, 2013 Turmeric or Indian Saffron or Curcuma longa is rhizomatous plant native to South Asia including India. Turmeric roots provide one of the best known medicinal spices. Roots of turmeric have been used in as food additive, medicine, cosmetics, and fabric dying for more than 2,000 years in Asia. Turmeric powder is obtained from boiling Turmeric rhizomes for several hours, subsequently drying and grounding. What is turmeric composed of? Turmeric contains about 6-7% protein, 4-5% fat, 3-4% minerals, 70% carbohydrate and 10-15% moisture. The essential oil from Turmeric is obtained by steam distillation of rhizomes. Curcumin (diferuloylmethane) (3–4% in Turmeric) is a polyphenol responsible for distinct yellow colour and many of its medicinal properties. Health benefits and uses of Turmeric Turmeric has been used since ancient times for treatment of variety of ailments. Turmeric is best recognized as anti-oxidant, hypoglycemic, colorant, and antiseptic. Turmeric leaf oil and turmeric extract can also be used as sunscreens and bio-pesticides. Continue Reading
Vitamin Health Benefits of Vitamin A – Retinol valuefood, June 13, 2010February 26, 2014 The first nutritional deficiency disease to be clearly recognized was probably nightblindness. The ancient Egyptians, as mentioned in the Papyrus Ebers and later in London Medical Papyrus, recommended juice extractd from cooked liver to be applied to the eye to cure nightblindness. These observations and writings date even before 1500 B.C. Ancient Greeks have also recommended both ingestion of cooked liver for cure of night blindness. It was however in 1913, that Vitamin A was recognized as the first fat soluble vitamin and essential nutrient for growth and survival of the body. In 1930, it was established that carotene pigment in carrots, fruits and some vegetables is converted to Vitamin A in the body. Vitamin A or retinol is found in food of animal origin, while carotene is provided by foods of both plant and animal origin. Vitamin A can either be ingested or synthesized within the body from plant carotene. Approximately 80% of Vitamin A is absorbed in human system. It is passed along with fat through the lymphatic system into the bloodstream. The absorbtion of vitamin A increased if it is taken with fats. Women absorb Vitamin A faster than men. During diarrhea, jaundice and abdominal disorders, Vitamin A absorption is poor. Vitamin A is stored in liver. A healthy person can store about 100 mcg of Vitamin A per gram of liver. Of the Vitamin A absorbed, about 20-50 percent either combines with or burns down into products that are excreted within about one week in the faeces and urine. Remaining 20% of Vitamin A which is not absorbed is extracted within one or two days into the faeces. Functions of Vitamin A: The best defined function of Vitamin A is its role in vision. It provides the required stimulation for vision in the retina. In addition, Vitamin A is required for growth, reproduction and maintenance of life. It builds up resistance to respiratory and other infections, and ckeeps the mucous linings and membranes of the body, especially those of the eyes, lungs, stomach, and intestines, in healthy condition. It prevents eye diseases. It aids in the secretion of gastric juices, and the digestion of protein. It also plays a vital role in preventing and clearing up infections of the skin and in promoting healthy hair, teeth and gums. Vitamin A increases permeability of blood capillaries and thereby contributing better tissue oxygenation. It also helps prevent premature ageing and senility, increase life expectancy, and extends youthfulness. Continue Reading
Nutrition Facts What are Carbohydrates? valuefood, June 13, 2010August 7, 2013 Carbohydrates in food are the main source of energy required by various body functions and muscular effort. They are necessary for the digestion and assimilation of other food elements, including regulation of protein and fat metabolism. Types of Carbohydrate: Carbohydrates structurally are carbon, hydrogen, and oxygen molecules arranged in the form of rings. Simple carbohydrates like glucose, fructose (sugar in fruits), and galactose (sugar in milk) are composed of one single ring and are called monosaccharides. Sucrose (found in sugar cane and sugar beets), maltose (found in grains), and lactose (in milk) are composed of two rings linked together and are called disaccharides. The two rings in sucrose are made up of glucose plus fructose; maltose is glucose plus glucose; and lactose is glucose plus galactose. Disaccharides are broken into monosaccharide during digestion. Fiber is a carbohydrate but consists of very large molecules that are resistant to enzymatic action. The human body, especially the brain, needs a constant supply of glucose. There are hormonal mechanisms that regulate glucose metabolism. Improper glucose metabolism may lead to obesity and diabetes. Hypoglycemia is condition when Glucose levels drop resulting in weakness and fatigue. Reducing sugar and eating small frequent meals focusing on whole grains, seeds, nuts, legumes, fresh fruits, and vegetables, low fat dairy, yogurt, and fish can aid in stabilizing blood sugar levels. Continue Reading
Honey Health Benefits of Royal Jelly valuefood, May 31, 2010May 23, 2014 What is Royal Jelly? Royal Jelly is sticky jelly like liquid, produced in hypopharyngeal glands, in head of worker honey bees. Royal Jelly is used to feed adult queen honey bee and larvae. What is royal about Bee Royal Jelly? When bees want a new queen, they choose larvae and feed them with abundant amount of royal jelly in specially constructed queen cells. This natural royal jelly stimulates development of queen morphology in the selected larvae, including the fully developed ovaries needed to lay eggs. With the effect of bee royal jelly, the queen bee lives 3-5 years and shows high fertility. Without sufficient bee royal jelly other larvae become worker bees. Royal Jelly is the queen’s royal diet, which make it superior to other honey bees. Other names for Royal Jelly are Apilak, Gelee Royale, RJ and Queen Bee Jelly Continue Reading
Nutrition Facts How is food digested in body valuefood, May 29, 2010August 7, 2013 The foods we eat are chemically complex. They must be broken down by the body into simpler chemical forms which can be absorbed through the intestinal walls and transported by the blood to the body cells. In the cells, these nutrients provide energy and the correct building materials to sustain life. Digestion is a series of physical and chemical changes by which food, taken into the body, is broken down in preparation for absorption from the intestinal tract into the bloodstream. These changes take place in the digestive tract, which includes the mouth, pharynx, esophagus, stomach, small intestine, and large intestine. Beginning in the mouth, chewing breaks large food pieces into smaller. Food that is masticated well allows for more complete enzymatic action. If left in chunks, food that passes into the stomach and intestine will likely remain undigested as enzymes are only able to work on the surface of these larger particles. The enzyme that is secreted in the mouth from the salivary glands is ptyalin. Ptyalin is necessary for the breakdown of carbohydrates. Continue Reading
Benefits of Monofloral Honey valuefood, May 28, 2010August 21, 2013 Honeybees collect nectar from various flowers to make honey. They visit nearly 100-1500 flowers to… Continue Reading
Honey Health benefits of Honey valuefood, May 25, 2010January 25, 2014 What is Honey? Honey is nectar and sweet deposits from plants, gathered, modified and stored in the honeycomb by honey bees. Honey is made by honey bees in one of the most efficient structure – the beehive. A beehive contains more than 50,000 bees who collectively travel thousands of miles to gather nectar from flowers and make honey. Honey is most popular natural product known since ages for its health benefits. Ancient men who collected honey from forests had realized health benefits of honey. Ancient civilizations have been using honey in various forms for various medicinal uses including healing of wounds, burns, ulcers, infections, etc. Honey has been used for at least 5000 years for its healing properties. Honey forms base of various medicinal preparation of Ayurveda – ancient medicine science from India. Ancient Greece’s Hippocrates, the father of medicine, found honey cleans sores and ulcers on the lips. He also found it heals boils and running sores and other health benefits. Continue Reading
Fruits Health benefits of Mango valuefood, May 23, 2010April 9, 2017 Mango has scientific name Magnifera Indica. Originally from Indian Subcontinent, mangos have been around for over 4,000 years. Mango is now cultivated in most of tropical and sub tropical region, however India produces more than half of world’s mangoes. It is said that Lord Buddha found Nirvana in a mango grove. Mango is consumed in several forms both raw and ripe, processed and non processed. Its leaves are also used in various rituals and ceremonies in India. Nutritional Value of Mango: Mangoes are rich source of phytochemicals like betacarotene, quercetin, astragalin and other nutrients. Calorific value and Nutrient content of Mango: About 100gm of mango gives around 65 calories with 17 gm of Carbohydrate, 0.3g of fat and 0.5g Protein. Continue Reading
Nutracueticals Weight loss and other benefits of Green Tea extract supplements valuefood, April 28, 2010December 20, 2013 Green tea contains powerful antioxidants called polyphenols which have several health benefits. Polyphenols in green… Continue Reading
Beverages Health Benefits of Green Tea valuefood, April 28, 2010April 1, 2016 What is Green Tea: Tea is produced from processing of leaves of Camellia sinensis plant. Three key varieties of tea in market are black, green and oolong based on different processing methods employed. How is green different from normal tea? Green tea is like regular black tea. Green tea leaves are steamed, or baked soon after plucking, while black tea is not. Green tea is not fermented hence finished tea is green and similar to natural leaves. Since green tea is unfermented it undergoes minimal oxidation and so it has higher concentration of powerful antioxidants called polyphenols than black tea. Tea contains polyphenols such as catechins including epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate (EGCG), along with alkaloid and caffeine. EGCG accounts for more than 40% of the total content. Antioxidant activity of EGCG is about 25-100 times more than vitamins C and E. One cup of green tea may provide 10-40 mg of polyphenols and has antioxidant effects that are greater than a serving of broccoli, spinach, carrots, or strawberries. There is myth that green tea does not contain caffeine. However, all types of tea including green tea contain caffeine. However amount of caffeine depends on the plant from which leaves are taken and oxidation process during processing. Caffeine in green tea is minimal if compared with other teas. A cup of green tea has around one third less caffeine than same cup of coffee. Studies are been taken on methods of harvesting tea and limiting oxidation to reduce caffeine in green tea to the extent possible. Continue Reading
Essential Oil Health benefits of Coconut oil Priya Nair, April 25, 2010December 17, 2013 Common coconut (scientific name: Cocos nucifera) is one of the most valuable plants to man. In Sanskrit, coconut tree is called “kalpa vriksha” or the tree which provides all the necessities of life. Coconut oil is obtained from the fruit/nut of Coconut plam. What does coconut oil contain? Every 100 gram of Coconut oil provides Iron (0.04 mg), Vitamin E (0.09 mg), Tocopherol gamma (0.20 mg), Vitamin K ( 0.5 mcg), Saturated Fatty acids (86.5 g), mono unsaturated Fatty acids (5.8 g), polyunsaturated fatty acids (1.8 g) and energy equivalent to 862 kcal. Continue Reading