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Author Topic: Plants Which are BOTH Nutritional and Medicinal  (Read 11775 times)

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Healthline Dec. 30, 2019 09:12AM EST

By Kris Gunnars 

Olive Oil poured into a spoon. vbelinchón / Flickr / License

Rob not the poor, because he is poor: neither oppress the afflicted in the gate:
For the Lord will plead their cause, and spoil the soul of those that spoiled them. Pr. 22:22-23


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Re: Plants Which are BOTH Nutritional and Medicinal
« Reply #61 on: March 02, 2020, 02:30:39 pm »
Moringa oleifera   

Common names include moringa, drumstick tree (from the long, slender, triangular seed-pods), horseradish tree (from the taste of the roots, which resembles horseradish), and ben oil tree or benzolive tree (from the oil which is derived from the seeds).

Tree and seed pods of Moringa oleifera

Moringa flowers                                  Foliage

The taste is described as reminiscent of asparagus, with a hint of green beans, though sweeter, from the immature seeds contained inside. 😋

👨‍🔬 Guillermou

Super Savvy

As Dr. Mercola reports, moringa is one of the most nutritious foods in the world, with a wide variety of firochemicals, macronutrients and micronutrients.

One gram of Moringa contains more calcium than one milliliter of milk, more potassium than one gram of banana, more vitamin A than one carrot and more vitamin C than one gram of orange.

An analysis of fresh Moringa leaves contains 27 mg of total carotene, 18 mg of beta-carotene and 143 mg of ascorbic acid per 100g.

Dehydration retains beta-carotene retention on 70% beta-carotene.

Approximate iron content 0.3mg, calcium over 300 mg, phosphorus 133mg, ascorbic acid 139 mg, oxalic acid 218, calcium: phosphorus ratio over 2.2: 1 and calcium ratio, oxalic acid over 1.2: 1.

Drumstick occupied the second and fourth place in classification of the highest content of ascorbic acid and calcium. pdfs.semanticscholar.org/1db3/08b3133aa5e197e2629143283b2075ac03e8.pdf  (2015).--

Another analysis on the result of the Moringa mineral composition expressed in mg for 100 g of matter was: 847.1; 151.3; 549.6; 17.5; 1.3 and 111.5 for calcium, magnesium, potassium, iron, zinc and phosphorus. in fresh matter, respectively. The contents thereof the minerals analyzed for dry matter are respectively 2098.1; 406.0; 1922.0; 28.3; 5.4 and 351.1. docsdrive.com/.../264-268.pdf  (2011)

Posted On 3/2/2020 3:01:13 AM

Associated article:

Rob not the poor, because he is poor: neither oppress the afflicted in the gate:
For the Lord will plead their cause, and spoil the soul of those that spoiled them. Pr. 22:22-23


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👉 Learn about Annatto's health benefits and WHY :o it began to be used to give Cheddar Cheese that yellow orange color  

In cheese, the yellow and orange hues naturally vary throughout the year as the cow's feed changed: in the summer, with fresh grass and its natural carotene content, the milk produced would have a natural orange tint, as would the cheese made from it, while at other times of the year, the tint would be greatly reduced. As the pigment is carried in the cream, skimming the milk, which some farmers did to make butter or to sell it separately, the lesser-quality cheese from such milk would be white.

To fool the consumer , the cheesemakers introduced colorants to imitate the more intense colors of the finer summer cheese. Initially these colors came from saffron, marigold, and carrot juice, but later annatto began being used. ... ...

The earliest known documentation of annatto’s use in cheese is in a 1743 Dutch volume Huishoudelyk Woordboek (Household Word Book), according to American scientist Paul Kindstedt of the University of Vermont. Other historical documents from the period confirm that using annatto (then called "orleaan" or "orleans") to color cheese was being done by the mid-18th century.

England is another country that has used annatto to color their cheeses; colorants had been added to Gloucester cheese as early as the 16th century to allow inferior cheese to masquerade as the best Double Gloucester, with annatto later being used for that purpose. This usage was subsequently adopted in other parts of the UK, for cheeses such as Cheshire and Red Leicester, as well as colored Cheddar made in Scotland. Many cheddars are produced in both white and red (orange) varieties, with the latter being more popular despite the only difference between the two being the presence of annatto as a coloring. That practice has extended to many modern processed cheese products, such as American cheese and Velveeta. Cheeses from other countries also use annatto, including Mimolette from France and Leyden from the Netherlands.

Cheeses that use annatto in at least some preparations include:
Colby (U.S.)
Muenster (U.S.)
Cheddar (UK)
Cheshire (UK)
Gloucester (UK)
Red Leicester (UK)
Shropshire Blue (UK)
Graskaas (Netherlands)
Leyden (Netherlands)
Livarot (France)
Mimolette (France)
Mont des Cats (France)
Saint Paulin (France)

In Puerto Rico, annatto (known locally as achiote) is often simmered with lard or olive oil to make annatto-oil or ground with other spices to make sazón and used in several dishes. Pasteles 😋, arroz con gandules 😋, and arroz junto in Puerto Rico also contain annatto where its one of the main ingredients. ... ...

Annatto is not among the "Big Eight" substances causing hypersensitivity reactions (cow's milk, egg, peanuts, tree nuts, fish, shellfish, soy, and wheat), which are responsible for more than 90% of allergic food reactions.

Chemical composition

The yellow to orange color is produced by the chemical compounds bixin and norbixin, which are classified as carotenoids. The fat-soluble color in the crude extract is called bixin, which can then be saponified into water-soluble norbixin. This dual solubility property of annatto is rare for carotenoids. The seeds contain 4.5–5.5% pigment, which consists of 70–80% bixin.[29] Unlike beta-carotene, another well-known carotenoid, annatto-based pigments are not vitamin A precursors. The more norbixin in an annatto color, the more yellow it is; a higher level of bixin gives it a more orange shade.

Learn more about Annatto:

Open fruit of the achiote tree (Bixa orellana), showing the seeds from which annatto is extracted.

Antioxidant Properties

Annatto contains numerous plant-based compounds with antioxidant properties, including carotenoids, terpenoids, flavonoids, and tocotrienols.

Antioxidants are compounds that can neutralize potentially harmful molecules known as free radicals, which can damage your cells if their levels rise too high.

Research has found that damage caused by high free radical levels is linked to chronic conditions, such as cancers, brain disorders, heart disease, and diabetes.

May have anticancer properties

Early research suggests annatto has cancer-fighting potential.

For example, test-tube studies have found that extracts of this food coloring may suppress cancer cell growth and induce cell death in human prostate, pancreas, liver, and skin cancer cells, among other types of cancer.

The potential anticancer properties of annatto have been linked to compounds it contains, including the carotenoids bixin and norbixin, and tocotrienols, a type of vitamin E).

May promote eye health 
Annatto is high in carotenoids, which may benefit eye health.

In an animal study, supplementing with norbixin for 3 months reduced the accumulation of the compound N-retinylidene-N-retinylethanolamine (A2E), which has been linked to age-related macular degeneration (AMD). AMD is the leading cause of irreversible blindness among older adults.

Antimicrobial properties

Research suggests that this food coloring may have antimicrobial properties.

In test-tube studies, annatto extracts were shown to inhibit the growth of various bacteria, including Staphylococcus aureus and Escherichia coli.

In another test-tube study, annatto killed various fungi, including Aspergillus niger, Neurospora sitophila, and Rhizopus stolonifer. Moreover, adding the dye to bread inhibited the growth of fungi, extending the bread’s shelf life.

Annatto has been linked to several potential health benefits, such as healthy eyes, better heart health, and reduced inflammation. It may also have antioxidant, anticancer, and antimicrobial properties.

The bottom line
Annatto is a natural food additive that has been linked to various benefits, including reduced inflammation, improved eye and heart health, and antioxidant, antimicrobial, and anticancer properties.

Learn more 👉 Written by Ryan Raman, MS, RD on September 10, 2019:

Agelbert NOTE: If you suffer from BPH, this Annatto therapy may benefit you:
Bixa orellana Achiote Tree (Annatto) Leaves and Seed Pods

Tea from Annatto leaves is taken 3 times a day for the treatment of prostate enlargement.
Full article:
Annatto Traditional Medicinal Uses and Health benefits

« Last Edit: June 05, 2021, 03:44:18 pm by AGelbert »
Rob not the poor, because he is poor: neither oppress the afflicted in the gate:
For the Lord will plead their cause, and spoil the soul of those that spoiled them. Pr. 22:22-23


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