Amazing Health Benefits of Guava (Amrood)

Guavas (Psidium guajava) are tropical fruits of Myrtaceae family, cultivated and enjoyed in many tropical and subtropical regions. Packed with a myriad of hard, tiny seeds at the centre, guavas have a distinct flavour and lovely aroma. These fruits are also known for their high-profile nutrients and multiple health benefits. It is consumed raw or in the form of jams and jellies. Guava is low in calories and fats but contains several vital vitamins, minerals, and antioxidant compounds that play a pivotal role in preventing and curing various health problems.

Health Benefits of Guava (Amrood)

• Guavas being one of the richest sources of vitamin C, provide the immune system a huge boost in antioxidants and protect against common infections and pathogens. This fruit is a very good source of vitamin A and flavonoids like beta-carotene, lycopene, lutein and cryptoxanthin. The compounds are known to have antioxidant properties and therefore essential for optimum health.
• Guavas are a rich source of vitamin C and iron, which are known to prevent against cold and viral infections. The juice of the fruit or a decoction of guava leaves is helpful in relieving cough and cold since it helps to get rid of mucus and disinfects the respiratory tract, throat and lungs. (Note: one should avoid drinking water immediately after eating guava as it can lead to a sore throat).
• Antioxidants are the major lines of defense against the proliferation of free radicals in the body, which are one of the main causes of serious conditions like cancer. Clinical studies have shown that the potent antioxidants present in guava tend to reduce the risk of prostate cancer, breast cancer and oral cancer by preventing the growth of metastatic cells. Guavas are also rich in lycopene, a powerful antioxidant that has been shown to be successful in reducing risk of prostate cancer. Lycopene has also shown to inhibit the growth of breast cancer cells, although further human trials need to be done.
• Owing to its high fibre content and low glycemic content, guavas helps to regulate the absorption of sugar, which decreases the chances of major spikes and drops in insulin and glucose in the body. Studies have shown that consuming guava can help prevent the appearance of diabetes.

  

  Health Benefits of Guava (Amrood)

• Guava is one of the richest sources of dietary fibre. Consuming one guava fulfils about 12% of our daily recommended intake of fibre, which makes it extremely beneficial for healthy bowel movement and overall digestive health.
• Fresh guavas are a rich source of potassium, an important component of cell and body fluids that controls heart rate and hypertension. These fruits, being rich in fiber and hypoglycemic in nature, help reduce blood pressure. Further this also helps reduce cholesterol in the blood and prevents it from thickening, thereby maintaining the fluidity of blood. Guavas help lower the levels of triglycerides and bad cholesterol (LDL), which lead to the development of heart diseases.
• Guavas are extremely good sources of vitamin A, known to prevent degradation of vision, slow down the appearance of cataracts, macular degeneration, and improve eyesight.
• Owing to their anti-inflammatory action and antibacterial ability, guava leaves have been known to cure toothache, swollen gums and oral ulcers. Being a good source of vitamin C, consuming guavas also protect against scurvy.
• The magnesium present in guavas is helpful in giving our body system a good energy boost and combat stress. Vitamin B3 (niacin) and B6 (pyridoxine) present in the fruit, help in improving blood circulation to the brain, stimulating cognitive function and relaxing the nerves.
• Guava aids weight loss by regulating the body metabolism. Being high in fiber content, it satisfies the appetite easily. Guava also nourishes the body with its rich supply of vitamins, proteins and minerals, less of carbohydrates and no cholesterol!

  

  Benefits of Guava for Skin

• The astringent property of the fruit is useful in maintaining a healthy glowing skin! Application of the fruit pulp as a face scrub or a face mask is believed to help cure skin discoloration, wrinkles, premature aging and acne irritation. Also, it helps tone up and tighten the facial muscles! Guavas being high in vitamin A, B, C and K, minerals and antioxidants like carotene and lycopene, are helpful in maintaining skin’s radiance and keep other dermal disorders at bay.

Read more at:

• The Healing Herbs of India: http://thehealingherbsofindia.blogspot.in/
• Herbal Beautyholics: http://herbalbeautyholics.blogspot.in/
• The Kitchen Clinic: http://thekitchenclinic.blogspot.com/
• Traditional Home Remedies: http://traditionalhomeremedy.blogspot.com/
• The Slimming Furnace: http://theslimmingfurnace.blogspot.in/
•  Foods for Cancer Prevention: http://foodforcancerprevention.blogspot.in/
• प्राकृतिक उपचार: http://prakritikupchar.blogspot.in/

Rosemary: A Cancer Fighting Spice

Rosemary (Rosmarinus Officinalis)

For centuries, culinary herbs have been the healthy seasonings and an abundant source of healing chemicals. A recent USDA study revealed that many popular herbs are a great source of natural antioxidants that help neutralize free radicals that are believed to be a major trigger to development of cancer.

In many parts of the world, rosemary (Rosmarinus officinalis, family Lamiaceae), is a common household plant that is used for many purposes including food flavoring, drink, and beverages, as well as cosmetic uses. Rosemary has also been used commercially as an antimicrobial food preservative for years, as it has a lot to offer as a nutritional supplement, especially in the prevention of some types of cancer, allergies, and the progression of Alzheimer’s disease. 

Various studies have shown that rosemary can help prevent cancer and age-related skin damage. Rosemary contains more than two dozen antioxidants, including carnosic acid, one of the only antioxidants that deactivate free radicals through a multilevel cascade approach. In vitro studies have shown that as carnosic acid attacks free radicals, it is transformed into at least four other antioxidant compounds, each with the ability to neutralize additional free radicals.

Rosemary (Rosmarinus Officinalis)

The two key ingredients, caffeic acid and rosmarinic acid, found in rosemary, are potent antioxidant and anti-inflammatory agents that help protect the body's cells from free radical damage. Rich in carnosol, Rosemary has been found to detoxify substances that can initiate the breast-cancer process. The antioxidants in rosemary have also been found to prevent the development of cancer in human liver and bronchial cells. 

Garlic and Cancer Prevention

Foods for Cancer Prevention: Garlic and Cancer Prevention:

Garlic (Allium sativum)

A native to Central Asia, Garlic (Allium sativum) of the family Liliaceae has historically been prized for both culinary and medicinal use. It has the strongest flavor of all the alliums. A hardy perennial, garlic grows as bulbs, which are made up of cloves. Garlic is unique because of its high sulphur content.

In addition to this, garlic contains arginine, oligosaccharides, flavonoids and selenium, all of which are said to be beneficial to health. The characteristic odour and flavor of are garlic comes from sulphur compounds formed from allicin. The latter is the major precursor of garlic’s bioactive compounds, formed when garlic bulbs are chopped, crushed, or damaged. 

Several studies show an association between increased intake of garlic and reduced risk of certain cancers, including cancers of the stomach, colon, oesophagus, pancreas and breast. An analysis of data from various studiesshowed that the higher the amount of raw and cooked garlic consumed, the lower the risk of stomach and colorectal cancer.

Several compounds are involved in garlic's possible anticancer effects. Garlic contains allyl sulphur and other compounds that slow or prevent the growth of tumor cells. Allyl sulfur compounds, which occur naturally in garlic and onions, make cells vulnerable to the stress created by products of cell division. Because cancer cells divide very quickly, they generate more stressors than most normal cells. Thus, cancer cells are damaged by the presence of allyl sulphur compounds to a much greater extent than normal cells.

Garlic cloves

Protective effects from garlic may also arise from its antibacterial properties or from its ability to block the formation of cancer-causing substances, halt the activation of cancer-causing substances, enhance DNA repair, reduce cell proliferation, or induce cell death.

Although garlic has been used safely in cooking, excessive consumption can cause some side effects, in addition to strong breath and body odour. Ingestionof fresh garlic bulbs, extracts or oil on an empty stomach may occasionally cause heartburn, nausea, vomiting and diarrhea. Some studies suggest that garlic can lower blood sugar levels and can occasionally cause allergi

Eating Cruciferous Vegetables may Help Prevent Cancer

Foods for Cancer Prevention:

Cruciferous vegetables are part of the Brassica genus of plants. They include kale, radish, turnip, cauliflower, cabbage, broccoli, etc. Cruciferous vegetables contain vitamins, minerals, other nutrients, and chemicals known as glucosinolates. Glucosinolates break down into several biologically active compounds that are being studied for possible anticancer effects. Some of these compounds have shown anticancer effects in cells and animals, but the results of studies with humans have been less clear.

A review of research published in the October 1996 issue of the Journal of the American Dietetic Association showed that 70% or more of the studies found a link between cruciferous vegetables and protection against cancer. Cruciferous vegetables are rich in nutrients, including several carotenoids (beta-carotene, lutein, zeaxanthin); vitamins C, E, and K, folate and minerals. They also are a good fiber source.  In addition, cruciferous vegetables contain a group of substances known as glucosinolates, which are sulfur-containing chemicals.

These chemicals are responsible for the pungent aroma and bitter flavor of cruciferous vegetables. Indoles and isothiocyanates have been found to inhibit the development of cancer in several organs in rats and mice, including the bladder, breast, colon, liver, lung, and stomach. Studies in animals and experiments with cells grown in the laboratory have identified several potential ways in which these compounds may help prevent cancer.

Another way cruciferous vegetables may help to protect against cancer is by reducing oxidative stress. Oxidative stress is the overload of harmful molecules called oxygen-free radicals, which are generated by the body. Reducing these free radicals may reduce the risk of colon, lung, prostate, breast, and other cancers.

Vegetables and herbs that are readily available contain some of the most potent cancer-fighting compounds found in all of nature. Natural phytonutrients derived from cruciferous vegetables such as broccoli, cauliflower, and watercress, along with powerful antioxidant polyphenols such as carnosic acid and carnosol from rosemary, offer powerful, broad-spectrum support for maintaining healthy estrogen metabolism and protecting against the ubiquitous, cancer-provoking agents encountered every day in our environment.

Incorporating these extraordinarily potent, plant-based compounds in a daily supplementation program is a safe, effective, and inexpensive way to guard against many of today’s most common and lethal cancers.

Rosemary: An Ancient Herb of Medicinal Value!

Rosemary (Rosmarinus officinalis L.), an aromatic herb of Lamiaceae family,  is a native of southern Europe and grows wild on dry rocky hills in the Mediterranean region. It is known by its various names such as Compass weed, Our lady's rose, Polar plant, Romero, Rosemarine, Rosemary, Rusmari and Sea dew. 

Rosmarinus officinalis

Since time immemorial, it has been used traditionally in different Nation's folk medicines for curing various health disorders. This herb is considered abortifacient, carminative, diuretic, aperient, emmenagogue, stimulant and stomachic. Experimental studies support that Rosemary is an excellent antioxidant, having antimicrobial, anti-mutagenic and radioprotective properties. This ancient herb is said to be beneficial in strengthening the memory. The plant is also a well-known mild sedative and painkiller. It is considered to be a valuable circulatory and nervine stimulant. Rosemary has a therapeutic potential in flatulent dyspepsia, headache and depression associated with debility.

Rosemary has also been used for treating hypertension, asthma, peptic ulcer, prostate disorders, inflammatory diseases, atherosclerosis, ischemic heart disease, dyspepsia, and cataract. Rosemary tea is effective against colic and colds. It also stimulates appetite and aids digestion. Rosemary oil acts as a stimulant to the hair follicles and thus is useful in treating premature baldness. Rosemary oil may be used to ease muscular pain, sciatica and neuralgia. Rosemary footbaths ease aching feet, by stimulating the blood circulation. An emulsion prepared from its oil is used as a gargle for treating sore throat. 

Rosemary owes its therapeutic and medicinal potential to the active ingredients found in the plant. Rosemary contains essential oils such as borneol, camphor, cineole, linalol and verbenol. It is also rich in tannins, rosmarinic acid, rosmaricine, heterosides, resins, triterpene (ursolic acid, oleanic acid), flavonoids (apigenin, diosmin, luteolin), carnosol and carnosic acid.  Of these, carnosic acid, ursolic acid and rosmarinic acid have been reported to have anti-carcinogenic, antiviral and inhibitory activities.

References

• Selmi G. Therapeutic use of Rosemary through the centuries. Policlinico (Prat) 1967; 74: 439-441.
• Zimmermann V. Rosemary as a medicinal plant and wonder-drug. A report on the medieval drug monographs. Sudhoffs Arch.1980; 64: 351-370. 
• Sancheti G and Goyal PK. Modulatory influence of Rosemarinus officinalis on DMBA-induced skin tumorigenesis in mice. Asian Pacific J. Cancer Prev. 2006; 7: 331-335.
• Sancheti G and Goyal PK. Effect of Rosmarinus officinalis in modulating the 7, 12-dimethylbenz(a)anthracene induced skin tumorigenesis in mice. Phytotherapy Research 2006; 20: 981-986.
• Sancheti G and Goyal PK. Prevention of radiation induced hematological alterations by medicinal plant Rosmarinus officinalis, in Mice. African Journal of Alternative and Complementary Medicine 2007; 4: 165-172.
• Sancheti G and Goyal PK. Role of Rosemary leaf extract against various doses of gamma radiation. Tree for Life Journal 2007, Vol 2:2. http://www.tfljournal.org/article.php/2007042416194363.

Yerba Mate Tea: Its Fight Against Cancer

Yerba mate Tea

Yerba mate tea has long been considered a medicinal brew in South America, and is the national drink of Argentina, Paraguay, and Uruguay. Brewed from the leaves of a small tree native to the subtropical highlands of South America, yerba mate contains 24 vitamins and minerals, along with essential amino acids and powerful antioxidants. Tribes in the South American rainforest have consumed yerba mate for centuries for its rejuvenating effects, enjoying its ability to boost energy as well as enhancing clarity and focus.

Recent studies  have revealed that drinking yerba mate tea may be an inexpensive and efficient way of fighting colon cancer. In a study performed at the University of Illinois, researchers were able to demonstrate that human colon cancer cells died when exposed to bioactive compounds similar to those found in a cup of yerba mate tea.

As part of the University of Illinois study, researchers treated human colon cancer cells with caffeoylquinic acid (CQA) derivatives from mate tea, gradually increasing the concentration. As the concentrations were increased, the cancer cells began to die as a result of apoptosis, which occurs when the DNA of the cancer cell is damaged, causing the cell to self-destruct.

These results show promise in treating many different types of cancer, with an even better likelihood of treating colon cancer as the colon plays a significant role in absorbing caffeine-related compounds. In addition to inducing apoptosis in cancer cells, the caffeine derivatives also reduced inflammation. Since inflammation can trigger the progression of cancer, the ability to reduce it provides yet another benefit to be gained from drinking yerba mate tea.

Yerba mate tea contains caffeine in similar amounts to coffee, but has much less acidity and is therefore less likely to cause stomach irritation. Yerba mate tea bags are widely available in health food stores and in many grocery stores as well. It can be prepared a variety of ways, and served either hot or cold. When you combine the recently discovered cancer fighting properties along with the vitamins, minerals, and amino acids contained within, yerba mate may just prove to be to be a healthy alternative to coffee.

Though this study is very new, it is promising. Not only does it prove the health benefits of yerba mate tea, it highlights major cancer fighting benefits. Researchers plan to use the results of this study to further explore the effects of this tea with other cancers and hopefully find a way to help increase the life span of the patients and find a cure.

 

The author has earned a degree in Biomedical Anthropology. Allie is currently studying in the field of Ethnography on the 'Effects of Biomedicalization on Bolivian Cultures'. She has keen interest in Nutrition and Natural therapies. Allie may be contacted via naturallie23@gmail.com

HerbHealtH is thankful to Ms. Brooks for sharing such an informative article, 'Yerba Mate Tea: Its Fight  Against Cancer', on the blog. 

Thanks Allie! God bless!