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culinary medicine

Dadasaheb D Wadikar, Prakash E Patki
The herb Coleus aromaticus belonging to Lamiaceae family and Coleus genus is known by numerous names in different parts of the world and several language specific vernacular names. The herb has been extensively studied as well as reported in several fields of science. The multiple potential of the herb includes allelopathic potential, antibacterial property, antimicrobial activity, insecticidal property; free radical scavenging and radio-protective components from herb extracts and most recently the appetizing potential of the herb have been reported...
July 2016: Journal of Food Science and Technology
Eleonora Zambrano Blanco, Miklos Maximiliano Bajay, Marcos Vinícius Bohrer Monteiro Siqueira, Maria Imaculada Zucchi, José Baldin Pinheiro
Ginger is a vegetable with medicinal and culinary properties widely cultivated in the Southern and Southeastern Brazil. The knowledge of ginger species' genetic variability is essential to direct correctly future studies of conservation and genetic improvement, but in Brazil, little is known about this species' genetic variability. In this study, we analyzed the genetic diversity and structure of 55 Brazilian accessions and 6 Colombian accessions of ginger, using AFLP (Amplified Fragment Length Polymorphism) molecular markers...
October 8, 2016: Genetica
Katalin Solymosi, Attila Köfalvi
Cannabis is one of the earliest cultivated plants. Cannabis of industrial utility and culinary value is generally termed as hemp. Conversely, cannabis that is bred for medical, spiritual and recreational purposes is called marijuana. The female marijuana plant produces a significant quantity of bio- and psychoactive phytocannabinoids, which regained the spotlight with the discovery of the endocannabinoid system of the animals in the early 90's. Nevertheless, marijuana is surrounded by controversies, debates and misconceptions related to its taxonomic classification, forensic identification, medical potential, legalization and its long-term health consequences...
October 4, 2016: Mini Reviews in Medicinal Chemistry
Renata Kasper-Pakosz, Marcin Pietras, Łukasz Łuczaj
BACKGROUND: The study of plants and fungi sold in open-air markets is an important part of ethnobotanical enquiry. Only few such studies were carried out in Europe. METHODS: Four of the largest open-air markets of south-eastern Poland were visited regularly, and the plants sold in them were recorded between 2013 and 2015. The aim of the study was to record native and/or wild species sold in the markets. All the plants sold in the markets were photographed regularly...
October 7, 2016: Journal of Ethnobiology and Ethnomedicine
Ray S Hovijitra, Suwan Choonharuangdej, Theerathavaj Srithavaj
Although medicinal herbs with fungicidal effects have been ubiquitously employed in traditional medicine, such effects of culinary herbs and spices still have to be elucidated. Therefore, it is noteworthy to determine the antifungal efficacy of some edible herbs used in Thai cuisine against sessile Candida albicans cultures, and to inquire if they can be further utilized as naturally-derived antifungals. Fourteen essential oils extracted from Thai culinary herbs and spices were tested for their antifungal activity against C...
2016: Journal of Oral Science
N Satheeshkumar, R S K Vijayan, A Lingesh, S Santhikumar, Ch Vishnuvardhan
India has traditionally been known to all over the world for spices and medicinal plants. Spices exhibit a wide range of pharmacological activities. In contemporary, Indian spices are used to rustle up delicious delicacies. However, the Indian spices are more than just adjuvant which adds aroma and fragrance to foods. A few spices are very widely used and grown commercially in many countries, contain many important chemical constituents in the form of essential oil, oleoresin, oleogum, and resins, which impart flavor, pungency, and color to the prepared dishes, simultaneously exerts diverse therapeutic benefits...
2016: Advances in Neurobiology
Igor Erjavec, Jelena Brkljacic, Slobodan Vukicevic, Boris Jakopovic, Ivan Jakopovich
Mushroom extracts have shown promising effects in the treatment of cancer and various chronic diseases. Osteoporosis is considered one of the most widespread chronic diseases, for which currently available therapies show mixed results. In this research we investigated the in vitro effects of water extracts of the culinary-medicinal mushrooms Trametes versicolor, Grifola frondosa, Lentinus edodes, and Pleurotus ostreatus on a MC3T3-E1 mouse osteoblast-like cell line, primary rat osteoblasts, and primary rat osteoclasts...
2016: International Journal of Medicinal Mushrooms
G A Linde, Z C Gazim, B K Cardoso, L F Jorge, V Tešević, J Glamoćlija, M Soković, N B Colauto
Parsley [Petroselinum crispum (Mill.) Fuss] is regarded as an aromatic, culinary, and medicinal plant and is used in the cosmetic, food, and pharmaceutical industries. However, few studies with conflicting results have been conducted on the antimicrobial activity of parsley essential oil. In addition, there have been no reports of essential oil obtained from parsley aerial parts, except seeds, as an alternative natural antimicrobial agent. Also, microorganism resistance is still a challenge for health and food production...
2016: Genetics and Molecular Research: GMR
Bozena Muszyńska, Katarzyna Kała, Anna Firlej, Katarzyna Sułkowska-Ziaja
One of the most frequently harvested mushrooms in Polish forests is Yellow chanterelle (chanterelle) - Cantharellus cibarius Fr. from the Cantharellaceae family. Chanterelle is an ectomycorrhizal mushroom occurring in Poland. Chanterelle lives in symbiosis with pine, spruce, oak and hombeam. In cookery, chanterelle is appreciated because of the aroma, taste, firmness and crunchiness of its fruiting bodies. Wild edible mushrooms are widely consumed in Asia, Western Europe and Central America. Chanterelle contains a great number of carbohydrates and proteins and a low amount of fat...
May 2016: Acta Poloniae Pharmaceutica
Kanittha Janwitthayanuchit, Piengchai Kupradinun, Anudep Rungsipipat, Aikkarach Kettawan, Chaniphun Butryee
Eryngium foetidum Linn. leaves (EF) are widely used in Thailand and many countries throughout Asia as a culinary seasoning and a traditional medicine. However, adverse effect of high dose consumption in long duration has not been evaluated. The aim of this study was to investigate chronic toxicity of EF in mice. Thirty-two ICR male mice were divided into 4 groups of 8 mice each. The mice were fed AIN-76 rodent diet, or AIN-76 rodent diet supplemented with ground freeze-dried EF at 0.8%, 1.6% and 3.2% that is equivalent to approximately 35, 73 and 155 times that of human consumption, respectively, at 97...
July 2016: Toxicological Research
(no author information available yet)
No abstract text is available yet for this article.
2016: Health After 50 with Scientific American Consumer Health
Natália Martins, Spyridon Petropoulos, Isabel C F R Ferreira
Garlic (Allium sativum L.) is considered one of the twenty most important vegetables, with various uses throughout the world, either as a raw vegetable for culinary purposes, or as an ingredient of traditional and modern medicine. Furthermore, it has also been proposed as one of the richest sources of total phenolic compounds, among the usually consumed vegetables, and has been highly ranked regarding its contribution of phenolic compounds to human diet. This review aims to examine all the aspects related with garlic chemical composition and quality, focusing on its bioactive properties...
November 15, 2016: Food Chemistry
Katarzyna Kala, Bozena Muszynska, Magdalena Zajac, Remigiusz Krezalek, Wlodzimierz Opoka
Zinc is one of those microelements that are essential for the proper functioning of the human body and must be supplemented in our food at a daily dose of 15 mg. It is well known that mushrooms accumulate elements; thus, in order to determine the extent of accumulation and the level of zinc released from mushrooms, in vitro cultures of Agaricus bisporus were established. The cultures were run on a modified Oddoux medium (a control culture) as well as on the same medium with the addition of zinc hydroaspartate (100 and 200 mg/L) and zinc sulfate (87...
2016: International Journal of Medicinal Mushrooms
Giuseppe Venturella, Georgios I Zervakis, Elias Polemis, Maria Letizia Gargano
An updated overview of the outcome of studies conducted on the culinary-medicinal mushroom Pleurotus nebrodensis is presented by placing emphasis on the clarification of the taxonomic identity of P. nebrodensis and other related taxa possessing entirely white to cream basidiomes, which grow in association with different plants of the family Apiaceae. Cultivation techniques, quality of the product sold and sales price, as well as nutritional and medicinal aspects are discussed. Taking also into consideration the high economic importance of P...
2016: International Journal of Medicinal Mushrooms
Zhe Qu, Valeri V Mossine, Jiankun Cui, Grace Y Sun, Zezong Gu
Garlic (Allium sativum) is used for culinary and medicinal purposes in diverse cultures worldwide. When fresh garlic is soaked in aqueous ethanol under ambient environment over 4 months or longer, the majority of irritating taste and odor is eliminated and the antioxidant profile in the resulting aged garlic extract (AGE) changes significantly. Recently, AGE and its components have been demonstrated to exert neuroprotective effects in neurodegenerative diseases, including Alzheimer's disease, Parkinson's disease, Huntington's disease, and cerebral ischemia...
September 2016: Neuromolecular Medicine
Piotr Rzymski, Mirosław Mleczek, Przemysław Niedzielski, Marek Siwulski, Monika Gąsecka
BACKGROUND: Agaricus bisporus (white button mushroom) is an important culinary and medicinal species of worldwide importance. The present study investigated for the first time whether it may be grown on substrates supplemented with Se alone or in combination with Cu and/or Zn (0.1-0.8 mM) to produce fruiting bodies of increased nutritional value. RESULTS: As found, substrate supplementation did not affect yielded biomass up to 0.6 mM element concentrations regardless cultivation model...
May 24, 2016: Journal of the Science of Food and Agriculture
Vinay K Kapoor
Culinary terms have been used to describe anatomy (bean-shaped kidneys), pathology (strawberry gall bladder), clinical signs (café-au-lait spots), radiological images (sausage-shaped pancreas), etc. While Indian cuisine is popular all over the world, no Indian dish finds mention in medical terminology. In intra-abdominal adhesions, sometimes, the intestinal loops are so densely adherent that it is difficult to make out proximal from distal and it is impossible to separate them without injuring the bowel resulting in spill of contents-resection is the only option (Fig...
February 2016: Indian Journal of Surgery
Qi Zhao, Mamtimin Sulayman, Xue-Tai Zhu, Yong-Chang Zhao, Zhu-Liang Yang, Kevin D Hyde
The Bachu mushroom, previously identified as Helvella leucopus, is characterized by a saddle-shaped, to irregularly lobed pileus, with a gray, brown to blackish hymenium and a whitish to pale receptacle surface and white, terete stipe with enlarged basal grooves. It has high economic value, mostly as a dietary supplement in western China, and its medicinal functions have raised broad interest. In the present paper species of the Bachu mushroom in Xinjiang Autonomous Region, western China were investigated with morphology and DNA sequence data...
July 2016: Mycologia
Cheng-Long Yang, Xiao-Ping Wu, Bingzhi Chen, Si-Shan Deng, Zhang-E Chen, Ying-Ying Huang, Shan-Shan Jin
BACKGROUND: The genus Monascus includes several species of fungi valued across Asia for their culinary uses and diverse medicinal properties. In this study, we evaluated the applicability of random amplified polymorphic DNA (RAPD) and inter-simple sequence repeats (ISSR) markers in characterizing the genetic diversity in 41 Monascus strains collected from various regions of Fujian Province, the leading producer of Monascus in China. RESULTS: Seven screened ISSR primers generated 56 polymorphic bands, of which 93...
April 30, 2016: Journal of the Science of Food and Agriculture
Ritu Mahajan
Garlic is an important medicinal herb of culinary value by imparting its flavors and odors to the food. Allicin, a notable flavonoid in garlic, is a powerful antibiotic and antifungal compound. Due to poor bioavailability, garlic is of limited use for oral human consumption. Being sexually sterile, propagation of garlic is done by individual cloves from a bulb which increases the chances of transfer of viral diseases. In this chapter, an efficient and improved regeneration protocol for explant establishment and shoot multiplication under in vitro conditions is described...
2016: Methods in Molecular Biology
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