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DAlmond oil has numerous health benefits. It is used as cooking oil in many parts of the world as a substitute for olive oil. It is high in monounsaturated fats, omega three and essential fatty acids. It is used in salad dressings and has an appetising aroma.Almond oil helps to bring down the cho-lesterol level. It stimulates the digestive system and improves bowel function. It is a natural laxative therefore it is ben-eficial in treating constipation naturally. Add a few drops of almond oil in a glass of warm milk and drink it before going to bed to help clear the bowels in morning.Almond oil has pain relieving properties and if applied on painful joints it gives immediate relief. Almonds have a high content of cal-cium and lime. It should be given to women after they have reached menopausal stage for strong bones and to prevent osteoporosis.Almond oil is a brain tonic and helps to im-prove memory and retaining power. If you regularly pour 2-3 drops of almond oil in the middle of your scalp for a month you will find remarkable improvement in your retaining power. This remedy should be es-pecially applied to growing children and the aged people. Regular use of almond oil internally and externally proves to be one of the best therapies for health and beauty.

Aloe vera may be effective in treatment of wounds. Evidence on the effects of its sap on wound healing, however, is limited and contradictory Some studies, for example, show that aloe vera promotes the rates of healing, while, in contrast, other stud-ies show that wounds to which aloe vera gel was applied were significantly slower to heal than those treated with conven-tional medical preparations. A more recent review (2007) concludes that the cumu-lative evidence supports the use of aloe vera for the healing of first to second de-gree burns. In addition to topical use in wound or burn healing, internal intake of aloe vera has been linked in preliminary research with improved blood glucose lev-els in diabetics, and with lower blood lipids in hyperlipidaemic patients, but also with acute hepatitis (liver disease). In other dis-eases, preliminary studies have suggested oral aloe vera gel may reduce symptoms and inflammation in patients with ulcer-ative colitis. Compounds extracted from aloe vera have been used as an immuno-stimulant that aids in fighting cancers in cats and dogs; however, this treatment has not been scientifically tested in humans.

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XBeeswax is mainly used to make honey-comb foundation for reuse by the bees.Purified and bleached beeswax is used in the production of food, cosmetics, and pharmaceuticals: As a coating for cheese, to protect the food as it ages. As a food ad-ditive, it is known as E901 (glazing agent).As a skin care product, a German study found beeswax to be superior to simi-lar “barrier creams” (usually mineral oil based creams, such as petroleum jelly), when used according to its protocol. Beeswax is an ingredient in moustache wax, as well as hair pomades. Beeswax is an ingredient in surgical bone wax.Candles, Beeswax was traditionally pre-scribed as the material (or at least a sig-nificant part of the material) for the Paschal candle (“Easter candle”) and is recom-mended for other candles used in the litur-gy of the Roman Catholic Church. Beeswax is used commercially to make fine candles.Although only about 10,000 tons are pro-duced annually, a variety of niche uses exist: As a component of shoe polish. As a component of furniture polish, dissolved in turpentine, sometimes blended with lin-seed or Tung oil. As a component of mod-eling waxes. As a blended with pine rosin, beeswax serves as an adhesive to attach reed plates to the structure inside a squee-zebox. Used to make Cutler’s resin. Used in Eastern Europe in egg decoration. It is used for writing, via resist dyeing, on batik eggs (as in pysanky) and for making beaded eggs. Formerly used in the manufacturing of the cylinders used by the earliest pho-nographs. Used by percussionists to make a surface on tambourines for thumb rolls

Blood Sugar Benefits: Persons diagnosed with type 2 diabetes, metabolic syndrome, and insulin resistances have a special challenge with respect to blood sugar balance. In many cases, persons diagnosed with obe-sity also have special challenge maintaining a bal-anced blood sugar level. It’s simply more difficult for these individuals to keep their blood sugar levels from spiking too high (or sometimes also from dropping down too low). Research on blood sugar balance and blueberry intake has been conducted on individu-als who have been diagnosed with type 2 diabetes, metabolic syndrome, or insulin resistance, and the re-sults of this research have been consistent. They have shown that blueberries (along with other berries) have a favorable impact on blood sugar regulation in per-sons already diagnosed with blood sugar problems. When compared to other berries, blueberries are not particularly low in terms of their glycemic index (GI) val-ue. Studies show the GI for blueberries falling somewhere in the range of 40-53, with berries like blackberries, rasp-berries, and strawberries repeatedly scoring closer to 30 than to 40. However, recent studies have shown that blue-berries definitely function as a low-GI fruit in terms of their blood sugar impact. In one study on individuals diag-nosed with type 2 diabetes, study participants who con-sumed at last 3 servings of low-GI fruits per day (including blueberries) saw significant improvement in their regula-tion of blood sugar over a three-month period of time. Their blood levels of glycosylated hemoglobin, or HgA1C were used as the standard of measurement in this study. The blood sugar benefits of blueberries should not be surprising. Even at 40-53 in terms of glycemic in-dex, blueberries typically fall into the “low-GI” cat-egory of foods (usually defined as any food with a GI of 50 or below). They also provide a very good amount of fiber (nearly 4 grams per cup). Most low-GI foods with strong fiber content are foods we can count on to be helpful in blood sugar regulation. Eye Health: The retina of the eye is a unique place in our body and it is also a place that is at higher than normal risk of oxidative stress. Foods unique in phytonu-trient antioxidants are often investigated for their ability to help protect the retina from oxygen damage, and blueberries are no exception! In preliminary studies on laboratory animals, the anthocyanins in blueberry protected the retina from unwanted oxygen dam-age. Interestingly, they have also been determined to help protect the retina from damage from sunlight. Like the area of cancer protection, we look forward to future research on human eye health and the po-tential for blueberry intake to help protect the human eye from damage by sunlight and oxidative stress. Anti-cancer Benefits: While almost exclusively com-ing in the form of laboratory studies on human cells or laboratory animal studies, an increasing percent-age of the blueberry research is being focused on anti-cancer benefits. Types of cancer already studied with respect to blueberry intake include breast can-cer, colon cancer, esophageal cancer, and cancers of the small intestine. We look forward to the results of large-scale human studies on the potential ability of blueberry intake to lower risk of these cancer types.

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While chocolate is regularly eaten for pleasure, there are potential beneficial health effects of eating it. Cocoa or dark chocolate benefits the circulatory system. Other beneficial effects sug-gested include anticancer, brain stimulator, cough preventer, reduced risk of heart disease and an-tidiarrhoeal effects. That chocolate has an aph-rodisiac effect is yet to be a well-supported claim.On the other hand, the unconstrained consump-tion of large quantities of any energy-rich food, such as chocolate, without a corresponding increase in activity increases the risk of obesity . Raw chocolate is high in cocoa butter, a fat that is removed dur-ing chocolate refining, then added back in at vary-ing proportions during the manufacturing process. Manufacturers may add other fats, sugars, and milk as well, all of which increase the caloric content of chocolate. Chocolate absorbs lead from the environ-ment during production and there is concern of mild lead poisoning for some types of chocolate. Addi-tionally, chocolate is toxic to many animals because of insufficient capacity to metabolize theobromine.A study reported by the BBC indicated that melting chocolate in one’s mouth produced an increase in brain activity and heart rate that was more in-tense than that associated with passionate kiss-ing, and also lasted four times as long after the activity had ended. Cocoa products also contain pharmacological substances such as n-arcleth-anolamines that are related to cannabis. When drugs are used to block the brain’s opiate recep-tors, the desire for chocolate disappears, confirm-ing the addictive nature of these types of foods.C

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IDDiscovery of citric acid has been credited to the 8th century Persian alchemist Jabir Ibn Hayyan (Geber). Medieval scholars in Europe were aware of the acidic nature of lemon and lime juices; such knowledge is recorded in the 13th century encyclopedia Speculum Maius (The Great Mirror), compiled by Vincent of Beauvais. Citric acid was first isolated in 1784 by the Swedish chemist Carl Wilhelm Scheele, who crystallized it from lemon juice. Industrial-scale citric acid production began in 1890 based on the Italian citrus fruit industry. In this production technique, which is still the major in-dustrial route to citric acid used today, cultures of A. niger are fed on a sucrose or glucose-containing medium to produce citric acid. The source of sugar is corn steep liquor, molasses, hydrolyzed cornstarch or other inexpensive sugary solutions. After the mold is filtered out of the resulting solution, citric acid is isolated by precipitating it with lime (calcium hydroxide) to yield calcium citrate salt, from which citric acid is regenerated by treatment with sulfuric acid.In 2007, world wide annual production stood at approximately 1,600,000 tonnes. More than 50% of this volume was produced in China. More than 50% was used as acidulent in bever-ages, some 20% in other food applications, 20% for detergent applications and 10% for related applications other than food, such as cos-metics, pharma and in the chemical industry.Biological: Citrate is a critical component of bone, helping to regulate the size of calcium crystals. Citrate is an inhibitor of phosphofructoki-nase, which helps regulate the rate of glycolysis (and subsequently the citric acid cycle) in the cell. Citric acid is also used to remove fatty ac-ids in blood vessels and to lower blood pressureCosmetics and pharmaceuticals: Citric acid is commonly used as a buffer to increase the solubility of brown heroin. Single-use citric acid sachets have been used as an inducement to get heroin users to exchange their dirty needles for clean needles in an attempt to decrease the spread of AIDS and hepatitis. Other acidi-fiers used for brown heroin are ascorbic acid, acetic acid, and lactic acid; in their absence, a drug user will often substitute lemon juice or vinegar. Citric acid is used as one of the active ingredients in the production of antiviral tissues.

Urinary tract infections: Several studies indicate that cranberry helps prevent UTIs of the blad-der and urethra (the tube that drains urine from the bladder), particularly for women who have frequent UTIs. In one study of older women, cran-berry juice reduced the amount of bacteria in the bladder compared to placebo. Another study showed that younger women with a history of frequent UTIs who took cranberry capsules had fewer UTIs compared to those who took placebo.However, studies suggest that cranberry doesn’t work once you have a UTI. That’ s because in prevent-ing UTIs, it helps keep bacteria from attaching to the urinary tract. But it’ s less effective once the bacteria have already attached. For this reason, cranberry is more effective at preventing UTIs than treating them. UTIs should be treated with conventional antibiotics.Ulcers: Two studies that cranberry may also pre-vent the bacteria Helicobacter pylori from attach-ing to stomach walls. H. Pylori can cause stomach ulcers, so cranberries may play a role in the pre-venting stomach ulcers. More research is needed.Other uses: Cranberry is also being studied for the following conditions, although there isn’ t enough evidence yet to tell whether it helps prevent or treat them: Alzheimer’ s disease -- In laboratory tests, cranberry seems to protect somewhat against Al-zheimer’ s disease. Studies in people are needed. Cancer -- Some test tube and animal studies sug-gest cranberry may help stop cancer cells from growing. Inflammation -- In the laboratory, cran-berry has anti-inflammatory effects. High choles-terol -- One preliminary study found that drinking cranberry juice raised HDL “good” cholesterol lev-els. Viruses -- Cranberry seems to fight some vi-ruses in test tubes. Studies in people are needed.C

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Cocoa butter is the major ingredient in the commercial production of both white chocolate and milk chocolate. This application continues to domi-nate consumption of cocoa butter.Pharmaceutical companies exploit co-coa butter’s physical properties. As a non-toxic solid at room temperature that melts at body temperature, it is considered an ideal base for medicinal suppositories.Cocoa butter is one of the most stable fats known, a quality that coupled with natural antioxidants that prevent rancidity, grants it a storage life of two to five years. The vel-vety texture, pleasant fragrance and emol-lient properties of cocoa butter have made it a popular ingredient in products for the skin, such as cosmetics, soaps and lotions.The moisturizing abilities of cocoa butter are frequently recommended for preven-tion of stretch marks in pregnant women, treatment of chapped skin and lips, and as a daily moisturizer to prevent dry, itchy skin. However, the largest clinical study re-garding the effects of cocoa butter on stretch marks in pregnant women found that results were no different from placebo.

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Some of the old stories of garlic’s healing proper-ties have doubtful validity, but many of its claimed health benefits have been backed up by modern scientific research. There are two main medicinal ingredients, which produce the garlic health ben-efits: allicin and diallyl sulphides. Garlic is a sulphu-rous compound and in general a stronger tasting clove has more sulphur content and hence more potential medicinal value. Some people have sug-gested that organically grown garlic tends towards higher sulphur level and hence greater benefit to health. Whether or not that is in fact the case, in my experience it certainly has the best taste.Various garlic health benefits have long been claimed and the “stinking rose” treatment has been used extensively in herbal medicine (phytothera-py) down the centuries. It’s been considered by many to be a herbal “wonder drug”, with a repu-tation in folklore for preventing or treating every-thing from the common cold and flu to the Plague! Much of that is at best unproven, however there are some very positive garlic health facts that are now widely accepted. Amongst the most interesting po-tential applications are suggestions that garlic might be able to assist some people in the management of blood pressure cholesterol levels. Modern science has shown that garlic is a powerful natural antibiot-ic, albeit broad-spectrum rather than targeted. The bacteria in the body do not appear to evolve resis-tance to the garlic as they do to many modern phar-maceutical antibiotics. This means that its positive health benefits can continue over time rather than helping to breed antibiotic resistant “superbugs”. Studies have also shown that garlic - especially aged garlic - can have a powerful antioxidant effect. Anti-oxidants can help to protect the body against dam-aging free radicals. There are claims that fermented black garlic contains even higher antioxidant levels than normal cloves. Some people who want the claimed health benefits without the taste prefer to take garlic supplements. These pills and capsules have the advantage of avoiding garlic breath.

Ginger has been claimed to decrease the pain from arthritis, though studies have been inconsistent. It may also have blood thinning and cholesterol low-ering properties that may make it useful for treating heart disease. Preliminary research also indicates that nine compounds found in ginger may bind to human serotonin receptors, possibly helping to affect anxiety. Advanced glycation end products are possi-bly associated in the development of several patho-physiologies, including diabetic cataract for which ginger was effective in preliminary studies, appar-ently by acting through antiglycating mechanisms. Ginger compounds are active against a form of di-arrhea, which is the leading cause of infant death in developing countries. Zingerone is likely to be the active constituent against enter toxigenic Esche-richia coli heat-labile enterotoxin-induced diarrhea.Ginger has been found effective in multiple studies for treating nausea caused by seasickness, morn-ing sickness and chemotherapy though ginger was not found superior over a placebo for pre-emptive-ly treating post-operative nausea. Ginger is a safe remedy for nausea relief during pregnancy. Ginger, as a remedy for motion sickness is still a debated is-sue. The television program Mythbusters performed an experiment using one of their staff that suffered from severe motion sickness. The staff member was placed in a moving device, which, without treat-ment, produced severe nausea. Multiple treatments were administered. None, with the exception of the ginger and the two most common drugs, were suc-cessful. The staff member preferred the ginger due to lack of side effects. Several studies over the last 20 years were inconclusive with some studies in favor of the herb and some not. A common thread in these studies is the lack of sufficient participants to yield statistical significance. Another issue is the lack of a known chemical pathway for the supposed relief.

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As an antimicrobial agent honey may have the po-tential for treating a variety of ailments. Antibacterial properties of honey are the result of the low water activity causing osmosis, chelation of free Iron, its slow release of hydrogen peroxide, high acidity, and the antibacterial activity of methylglyoxal. Honey appears to be effective in killing drug-resistant bio-films, which are implicated, in chronic rhino sinusitis.Hydrogen peroxide is formed in a slow-release man-ner by the enzyme glucose oxidase present in hon-ey. It becomes active only when honey is diluted, re-quires oxygen to be available for the reaction (thus it may not work under wound dressings, in wound cavities or in the gut), is active only when the acid-ity of honey is neutralized by body fluids, can be destroyed by the protein-digesting enzymes pres-ent in wound fluids, and is destroyed when honey is exposed to heat and light. Honey chelates and deactivates free iron, which would otherwise cata-lyze the formation of oxygen free radicals from hy-drogen peroxide, leading to inflammation. Also, the antioxidant constituents in honey help clean up oxygen free radicals present. When honey is used topically (as, for example, a wound dressing), hy-drogen peroxide is produced by dilution of the honey with body fluids. As a result, hydrogen per-oxide is released slowly and acts as an antiseptic.Use for diabetic ulcers Topical honey has been used successfully in a comprehensive treatment of dia-betic ulcers when the patient cannot use topical antibiotics. Most honeys contain very low levels of MGO, but manuka honey contains very high lev-els. The presence of the synergist in manuka honey more than doubles MGO antibacterial activity. Nu-traceutical effects Antioxidants in honey have even been associated with reducing the damage done to the colon in colitis. Such claims are consistent with its use in many traditions of folk medicine. Use for sore throats and coughs Honey has also been used for centuries as a treatment for sore throats and coughs and, according to recent research, may be an effective soothing agent for coughs. Other medi-cal applications Some studies suggest the topical use of honey may reduce odors, swelling, and scar-ring when used to treat wounds; it may also prevent the dressing from sticking to the healing wound.Honey has been shown to be an effective treat-ment for conjunctivitis in rats. A review in the Co-chrane Library suggests honey could reduce the time it takes for a burn to heal — up to four days sooner in some cases. The review included 19 studies with 2,554 participants. Although the honey treatment healed moderate burns faster than traditional dressings did, the author recom-mends viewing the findings with caution, since a single researcher performed all of the burn studies.

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Giant kelp can be harvested fairly eas-ily because of its surface canopy and growth habit of staying in deeper water.Bongo kelp ash is rich in iodine and alkali. In great amount, kelp ash can is used in soap and glass production. Until the Leblanc pro-cess was commercialized in the early 19th century, burning of kelp in Scotland was one of the principal industrial sources of soda ash (predominantly sodium carbon-ate). Alginate, a kelp-derived carbohydrate, is used to thicken products such as ice cream, jelly, salad dressing, and toothpaste, as well as an ingredient in exotic dog food and in manufactured goods. Alginate pow-der is also used frequently in general den-tistry and orthodontics for making impres-sions of the upper and lower arches. These impressions are subsequently poured up in stone and the stone models are used in di-agnosis and treatment Kelp is also used fre-quently in seaweed fertilizer, especially in the Channel Islands, where it is known as vraic. Kombu (Saccharina japonica and others), several Pacific species of kelp, is a very impor-tant ingredient in Japanese cuisine. Kombu is used to flavor broths and stews (especially dashi), as a savory garnish (tororo konbu) for rice and other dishes, as a vegetable, and a primary ingredient in popular snacks (such as tsukudani). Transparent sheets of kelp (oboro konbu) are used as an edible decorative wrapping for rice and other foods. Kombu can be used to soften beans during cooking, and to help convert indi-gestible sugars and thus reduce flatulence.Because of its high concentration of io-dine, brown kelp (Laminaria) has been used to treat goiter, an enlargement of the thyroid gland caused by a lack of iodine, since medieval times. In 2010 a group of researchers in the University of Newcastle found that a fibrous material called algi-nate in sea kelp was better at preventing fat absorption than most over-the-coun-ter slimming treatments in laboratory tri-als. As a food additive it may be used to reduce fat absorption and thus obesity.

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Manuka products have high antibacterial potency for a limited spectrum of bacteria and are widely available in New Zealand and Australia. Similar properties led the Maori to use parts of the plant as natural medicine. Manuka seed extract has exhibited antimi-crobial action against S. aureus and E.coli.Kakariki parakeets (Cyanoramphus) use the leaves and bark of manuka and kanuka to rid themselves of parasites. Apart from ingest-ing the material, they also chew it, mix it with preen gland oil and apply it to their feathers.Manuka honey, produced when hon-eybees gather the nectar from its flow-ers, is distinctively flavored, darker and richer in taste than clover honey and has strong antibacterial and antifungal prop-erties. The finest quality manuka honey with the most potent antimicrobial prop-erties is produced from hives placed in wild, uncultivated areas with abundant growth of manuka bushes. However, only a very limited number of scientific studies have been performed to verify its efficacy.The University of Waikato in Hamilton, New Zealand has formed the Waikato Honey Research Unit to study the composition of honey and its antimicrobial activity. The Ac-tive Manuka Honey Association (AMHA) is the industry association that promotes and standardizes the production of manuka honey for medical uses. They have created the Unique Manuka Factor (UMF) standard which grades honey based on its anti-bac-terial strength. Because of its antimicrobial properties, Manuka Honey is added in small amounts D-Dartos Oral Suspension and other products. In January 2008 Professor Thomas Henle, Dresden University of Tech-nology (Germany) identified methylglyoxal as the active compound in Manuka honey. This is now shown on products as MGO Ma-nuka honey. For example, MGO 100 repre-sents 100 mg of methylglyoxal per kilogram.

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LThe benefits of oatmeal are due to the fact that it’s made from oats and oats are a good source of both soluble and insoluble fiber. Ac-cording to the American Cancer Society: 1. Insoluble fiber’s cancer-fighting properties are due to the fact that it attacks certain bile ac-ids, reducing their toxicity. 2. Soluble fiber may reduce LDL cholesterol without lowering HDL cholesterol. LDL is bad; HDL is good. 3. Soluble fi-ber slows down the digestion of starch. This may be beneficial to diabetics because, when you slow down the digestion of starch, you avoid the sharp rises in your blood sugar level that usually occur following a meal. 4. It has been found that those who eat more oats are less likely to develop heart disease, a disease that is currently widespread in the United States. 5. The phytochemicals in oat may also have cancer-fighting properties. 6. Oats are a good source of many nutrients including vitamin E, zinc, se-lenium, copper, iron, manganese and magne-sium. Oats are also a good source of protein.The difference between insoluble and soluble fiber, besides the foods that they come from, is what they do in your body. Insoluble fiber’s main role is that it makes stools heavier and speeds their passage through the gut, reliev-ing constipation. Soluble fiber breaks down as it passes through the digestive tract, form-ing a gel that traps some substances related to high cholesterol, thus reducing the ab-sorption of cholesterol into the bloodstream.

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OIL Olive oil contains a wide variety of valuable antioxidants

that are not found in other oils. Hydroxytyrosol is thought to be the main antioxidant compound in olives, and be-lieved to play a significant role in the many health ben-efits attributed to olive oil. Epidemiological studies sug-gest that olive oil has a protective effect against certain malignant tumors in the breast, prostate, endometrium and digestive tract. Research has revealed that the type rather than the quantity of fat seems to have more implications for cancer incidence. Evidence from epi-demiological studies also suggests that a higher pro-portion of monounsaturated fats in the diet are linked with a reduction in the risk of coronary heart disease. The Food and producers made Drug Administration after application to the FDA announced this decision November 1, 2004. Similar labels are permitted for foods rich in omega-3 fatty acids such as Almonds and hemp seed. There is a large body of clinical data to show that consumption of olive oil can provide heart health benefits such as favorable effects on cholesterol regulation and LDL cholesterol oxidation, and that it ex-erts anti-inflammatory, antithrombotic, antihypertensive as well as vasodilatory effects both in animals and in humans. Additionally, Olive oil protects against heart disease as it controls the “bad” levels of LDL cholesterol and raises levels of the “good” cholesterol, HDL. As they are the least processed forms of olive oil, extra virgin or virgin olive oil have more monounsaturated fatty ac-ids than other olive oil. These types also contain more polyphenols, which may have benefits for the heart.Medicinal use Olive oil is unlikely to cause allergic reac-tions, and as such is used in preparations for lipophilic drug ingredients. It does have demulcent properties, and mild laxative properties, acting as a stool soften-er. It is also used at room temperature as an earwax softener. Olive oil is also a potent blocker of intestinal contractions, and can be used to treat excessive Bor-borygmus. It has been suggested that long-term con-sumption of small quantities of this compound from ol-ive oil may be responsible in part for the low incidence of heart disease associated with a Mediterranean diet.Another health benefit of olive oil seems to be its prop-erty to displace omega-6 fatty acids, while not hav-ing any impact on omega-3 fatty acids. This way, olive oil helps to build a more healthy balance between omega-6 fats and omega-3 fats. Unlike saturated fats, olive oil lowers total cholesterol and LDL levels in the blood. It is also known to lower blood sugar levels and blood pressure. Olive oil contains the monounsatu-rated fatty acid oleic acid, antioxidants such as vita-min E and carotenoids, and oleuropein, a chemical that may help prevent the oxidation of LDL particles. Preliminary research indicates that olive oil could pos-sibly be a chemo preventive agent for peptic ulcer or gastric cancer, but confirmation requires further in vivo study. Olive oil was also found to reduce oxida-tive damage to DNA and RNA, which may be a fac-tor in preventing cancer. Unsaturated oils, such as olive oil, have a short shelf life and are prone to be-coming rancid from oxidation, which will produce toxic byproducts and a bitter taste. Protection of un-saturated oils from heat and light will delay spoilage.

ROSE

The rose hip, the fruit of some species, is used as a minor source of Vitamin C. Rose hips are oc-casionally made into jam, jelly, and marmalade, or are brewed for tea, primarily for their high vi-tamin C content. They are also pressed and fil-tered to make rose hip syrup. Rose hips are also used to produce Rose hip seed oil, which is used in skin products and some makeup products.Medicine:The fruits of many species have signifi-cant levels of vitamins and have been used as a food supplement (see previous section). Many roses have been used in herbal and folk medi-cines. Rosa chinensis has long been used in Chi-nese traditional medicine. This and other species have been used for stomach problems, and are being investigated for controlling cancer growt. Health Benefits: fight anxiety and depression, pro-vide astringent and toning properties for the skin, fight mild eye infections, provide mild diuretic properties, soothe sore throats and reduce fevers, promote tissue growth and collagen production

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N Omega-3 fatty acids, for example, alpha-linolenic acid C18-3, all cis, 9,12,15 octadecatrienoic acid (where the omega-3 refers to carbon number 3 counting from the hydrocarbon tail, whereas C-15 refers to carbon number 15 counting from the car-boxyl acid head) are special fat components that benefit many body functions. Some beneficial ef-fects are associated mainly with the longer-chain fatty acids eicosapentaenoic acid and docosa-hexaenoic acid found in some algae and oily fish. For instance, EPA and DHA inhibit blood clotting, while there is no evidence alpha-linolenic acid can do this. Nevertheless, soybean oil is one of the few common vegetable oils that contain a significant amount of aLNA (others include canola, walnut, hemp, and flax). Soybean oil has a better omega-3:omega6 ratio of 1:7, much higher than other vegetable cooking oils. While flaxseed is even high-er with a ratio of 3:1, it is not practical for cooking.Soybeans also contain the isoflavones genistein and daidzein, types of phytoestrogen, that are considered by some dietitians and physicians to be useful in the prevention of cancer and by oth-ers to be carcinogenic and endocrine disruptive. Soy’s content of isoflavones is as much as 3 mg/g dry weight Isoflavones are polyphenol compounds, produced primarily by beans and other legumes, including peanuts and chickpeas. Isoflavones are closely related to the antioxidant flavonoids found in other plants, vegetables and flowers. Isoflavones such as genistein and daidzein are found in only some plant families, because most plants do not have an enzyme, chalcone isomerase that con-verts a flavone precursor into an isoflavone. In contradiction to well known benefits of isoflavones, genistein acts as an oxidant (stimulating nitrate syn-thesis), and blocks formation of new blood vessels (antiangiogenic effect). Some studies show that genistein acts as inhibitor of substances that regu-late cell division and cell survival (growth factors). Cholesterol reduction the dramatic increase in soy food sales is largely credited to the Food and Drug Administration’s (FDA) approval of soy as an official cholesterol-lowering food, along with other heart and health benefits. On the ba-sis of this research PTI filed a petition with FDA in 1998 for a health claim that soy protein may re-duce cholesterol and the risk of heart disease.The FDA granted the following health claim for soy: “25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may re-duce the risk of heart disease.” One serving, (1 cup or 240 mL) of soymilk, for instance, contains 6 or 7 grams of soy protein. Solae resubmitted their original petition, asking for a more vague health claim, after their original was challenged and highly criticized. Solae also submitted a petition for a health claim that soy can help prevent cancer.

TEA

The health effects of tea have been examined ever since the first infusions of Camellia sinensis about 4700 years ago in China. The legendary emperor Shennong claimed in The Divine Farmer’s Herb-Root Classic that Camellia sinensis infusions were useful for treating conditions including tumors, abscesses, bladder ailments, and lethargy. Possible beneficial health effects of tea consumption have been sug-gested and supported by some studies, but others have found no beneficial effects. The studies con-trast other claims, including antinutritional effects such as preventing absorption of iron and protein, usually attributed to tannin. The vast majority of stud-ies have been of green tea; however, some studies have been made of the other types of tea derived from Camellia sinensis, such as white, oolong, and black tea. Green tea has been claimed to be help-ful for atherosclerosis, LDL cholesterol, cancer, inflam-matory bowel disease, diabetes, liver disease, weight loss, neurodegenerative diseases, and even halitosis.

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ETea tree oil has been scientifically investigated only recently. Some sources suggest beneficial medical properties when applied topically, including antivi-ral, antibacterial, antifungal, and antiseptic qualities. It also has beneficial cosmetic properties. Tea tree oil is active against Staphylococcus aureus, includ-ing MRSA. Tea tree oil is less successful for applica-tion in the nose. Also, there is clinical evidence that topical dermatological preparations containing tea tree oil may be more effective than conventional antibiotics in preventing transmission of CA-MRSA.Recent studies support a role for the topical applica-tion of tea tree oil in skin care and for the treatment of various diseases and conditions. Tea tree oil appears to be effective against bacteria, viruses, fungal infections, mites such as scabies, and lice such as head lice. A 2008 study of in vitro toxicity showed a tea tree oil prepara-tion was more effective against head lice than perme-thrin, a popular pharmaceutical remedy. In the treat-ment of moderate common acne, topical application of 5% tea tree oil has shown an effect comparable to 5% benzoyl peroxide, albeit with slower onset of action.Tea tree oil is a known antifungal agent, effective in vitro against multiple dermatophytes found on the skin. In vivo, shampoo with 5% tea tree oil has been shown to be an effective treatment for dandruff due to its ability to treat Malassezia furfur, the most common cause of the condition. One clinical study found that 100% tea tree oil administered topically, combined with debride-ment, was comparable to clotrimazole in effectiveness against onychomycosis, the most frequent cause of nail disease. The effectiveness of topical tea tree oil preparations for the treatment of the yeast infection Candidiasis is supported by its ability to kill Candida in vitro. There is some very limited research that has shown that tea tree oil may have topical antiviral activity, espe-cially against the herpes virus (cold sores), chicken pox, shingles blisters, etc. One study has shown a 5% tea tree oil solution to be more effective than commercial med-ications against the scabies mite in an in vitro situation.

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Yoghurt is nutritionally rich in protein, calcium, ri-boflavin, vitamin B6 and vitamin B12. It has nutri-tional benefits beyond those of milk. People who are moderately lactose-intolerant can consume yoghurt without ill effects, because much of the lactose in the milk precursor is converted to lac-tic acid by the bacterial culture. Yoghurt con-taining live cultures is sometimes used in an at-tempt to prevent antibiotic-associated diarrhea.Yoghurt contains varying amounts of fat. There is non-fat (0% fat), low fat (usually 2% fat) and plain or whole milk yoghurt (4% fat). A study pub-lished in the International Journal of Obesity (11 January 2005) also found that the consumption of low-fat yoghurt could promote weight loss, especially due to the calcium in the yoghurt.