Arthritis and medicinal plants

Arthritis are a number of joint ailments that generally produce joint tissues inflammation, with the consequent pain and the possible degeneration of those tissues. In fact, the most common form of arthritis is osteoarthritis, which affects both hard and soft joint tissues.

Except for the arthritis due to injuries, mostly are due to chronic slow development processes. Many herbal treatments have been tested, either with plant extracts administration or by including some of those on special diets.

Broccoli (Brassica oleracea) and other plants that contain glutathione, an antioxidant compound that reduces the arthritis symptoms. This compound is also present in cauliflower, asparagus, potatoes, purslane and tomatoes. Avocado, peaches, oranges, grapefruit and watermelon also contain glutathione.

Brazil nut and sunflower (Bertholettia excelsa and Helianthus annus) contain s-adenosil-methionine, a compound with anti-inflammatory properties similar to those of ibuprofen. The consumption of both seeds is highly recommended in cases of arthritis.

Ginger and Turmeric (Zingiber oficinalis and Curcuma longa). Roots or rhizomes of these plants contain compounds that have shown high anti-inflammatory efficacy in relieving symptoms of osteoarthritis, this activity has been equally or more potent than that of ibuprofen, due to phytosteroids.

Rosemary and Oregano (Rosmarinus officinalis and Origanum vulgare). Powerful antioxidants, apparently due to its Rosmarinic acid contents that interfere with free radicals involved in the inflammatory and degenerative arthritis processes . Their consumption as a condiment should be encouraged and also drink ing herbal teas or decoctions.

Nettles (Urtica dioica). It is well known nettles extracts from leaves and roots anti-inflammatory activity and furthermore, the presence of the mineral boron help to low arthritis lesions. Herbal teas or tinctures have been successfully used.

Peppers (Capsicum spp). The fruits contain capsaicin, which besides of being responsible for the pungent taste, is responsible for the decline of pain, due to release of endorphins stimulus. Pepper can be included in the diet, drinking herbal teas or include the alcoholic or aqueous extracts in creams for external use.

Pineapples (Ananas comosus). Bromelain, existing in this plant fruit, has been linked with a decrease in arthritis inflammation. The mechanisms are related to their antigenic activity, preventing an autoimmune reaction and its fibrinolytic activity, which assists in the inflamed tissues dissolution.

Willow (Salix spp). Especially the white willow contains salicin and salicylic acid in the bark, with anti-inflammatory effects similar to those of aspirin. The gastric effects are smaller than those of the known tablets but they still exists, and a moderate tendency to an increased blood pressure in prolonged use, so the addition of ginger and garlic in this preparation is highly recommended.

These plants are used universally, here I add, because of its importance, the carqueja (Baccharis trimer, genisteloides) due to the potent anti-inflammatory activity of their extracts. It is a plant that is located in the southern temperate South America region but is also being exported to several countries.

Diabetes type II and medicinal plants

Diabetes occurs either when the pancreas stops producing the hormone insulin or the body becomes unable to use the insulin produced. Glucose can not enter the body cells unless insulin is present and active. Without insulin, glucose accumulates in the bloodstream and eventually in the urine, causing the characteristic sweet taste. The imbalance in blood sugar levels also leads to increased urination and thirst. 

Diabetes also causes a small blood vessels narrowing throughout the body. It seems that the higher the blood sugar level, the more narrow the small blood vessels become. When this occurs, blood vessels carry less blood, and circulation is affected. Poor circulation in turn leads to the complications of poorly controlled diabetes, kidney disease, poor wound healing problems and eye and feet disturbances. 

Diabetes also alters fat metabolism, increasing the risk of cholesterol plaques that accumulate in the large blood vessels. This means that people with diabetes are at risk of heart disease. 

There are actually two types of diabetes, Type I (insulin-dependent) and type II (non insulin-dependent). People who have Type I diabetes must get insulin injected daily to control their blood sugar. People with type II produce their own insulin but their cells do not respond to it correctly. 

Type II diabetes is by far the most common form of diabetes, accounting for 85 to 90 percent of cases. Is typically associated with obesity. People with type II diabetes can usually control their blood sugar through weight loss and diet, in combination with oral medication that boosts the effect of its own insulin. 

It is often possible for people with type II diabetes to prevent the consumption of drugs and controlling blood sugar levels with diet, a more effective and more enjoyable method than the majority of pharmaceutical alternatives. 

Diabetes is a serious illness. People who has it, should be under doctor's care. But there is much that the patient can do to help manage the condition. 

Given that obesity is so strongly associated with type II diabetes, weight control is an important element. A diet low in fat and moderate exercise is the way. 

There are also many herbs that have demonstrated effectiveness in controlling blood sugar levels and they can be a means to help diabetics, under medical supervision. 

Garlic (Allium sativum). Like onions, garlic has a significant ability to control blood sugar levels. Eat more raw garlic, if possible, or lightly cooked in foods. 

Fenugreek (Trigonella foenum-graecum). About half of fenugreek seeds (by weight) is a soluble fiber called mucilage, and this herb contains other six compounds that help to regulate blood sugar. 

Fenugreek also increases blood levels of HDL ( "good" cholesterol) while lowering total cholesterol, which may help prevent cardiovascular disease, a particular danger for people with diabetes. 

Bitter gourd (Momordica charantia). This herb has attracted considerable interest because of its ability to regulate blood sugar. In one test, five grams (about two teaspoons) of powdered bitter gourd one day decreased blood sugar by 54 percent. Otherwise, 50 milliliters (about one quarter cup) of bitter gourd extract reduced high blood sugar by 20 percent. 

Onion (Allium cepa). Onions have a long history of popular use as a dietary supplement to treat diabetes in Asia, Europe and the Middle East. Onions skins or rinds are one of the best sources of quercetin, which has proven to help with eye problems that are often associated with diabetes such as diabetic retinopathy. 

Beans, beans (Phaseolus, various species). Many studies show that eating foods that are high in soluble fiber, especially beans, reduces the increase in blood sugar after meals and decreases the fall of blood sugar afterwards, thus helping to keep blood sugar close to desired levels. 

Bay (Laurus nobilis) and other spices. It has been shown that bay leaves help the body use insulin very efficiently. The leaves have been shown to reduce levels of blood sugar in experimental animals. Also, the cinnamon, cloves and turmeric are good modulators of blood sugar levels. 

Marshmallow (Althaea officinalis). Marshmallow has a high level of soluble fiber known as pectin (35 percent on a dry weight basis). The use of pectin is an effective way to maintain low levels of blood sugar. 

Other good sources of pectin are mallow, wild carrots, dog rose, apples and figs. 

Peanut (Arachis hypogaea). Like beans, peanuts have the ability to maintain low levels of blood sugar. 

Macadamia Nut (Macadamia, various species). A diet with 15 to 20 percent of calories from protein, less than 35 percent fat and 55 to 60 per cent of carbohydrates is recommended. The substitution by certain healthy oils, like monounsaturated fatty acids (MUFA) of some of the carbohydrates can improve blood sugar control, while it does not increase cholesterol levels. 

Olive oil is the main source of MUFA, it follows the macadamia. Other good sources of MUFAs are avocados, pistachios, cashews, peanuts and Brazil nuts. 

Tea (Camellia sinensis). Several researchers have demonstrated the benefits of black tea in fighting diabetes. In studies, extracts of black tea significantly reduced the levels of sugar in the blood of laboratory animals.

Asthma and medicinal plants

Asthma is a chronic disease that causes breath shortness, cough, chest congestion and often a strong feeling of breathlessness. It is a very serious disease and needs medical care.

The causes are not dealt with and it is classified among the autoimmune diseases, with rheumatism, psoriasis and allergies. Bronchospasms, a sudden drop in light of the bronchi, are the main symptoms. May be associated with allergies and with the increase of histamine levels by several causes, including environmental pollution and stressful situations.

It is a disease that must be continuously monitored and treated by specialists and only as a guide some plants and plant extracts that can help relieve asthma attacks are mentioned.

Theophylline, caffeine and theobromine are three active ingredients, belonging to alkaloids chemical group, present in plants that have proven effectiveness in reducing some symptoms of asthma.

Theophylline is found mainly in black and green tea (Camellia sinensis) and is a nervous system stimulant and a lung muscles relaxing factor. Improve breathing movements. Caffeine, present mostly in coffee (Coffea arabica) is vasodilator, stimulates the nervous system and respiratory apparatus and it is also a muscle relaxant. Theobromine is derived from cocoa (Theobroma cacao) and is also present in chocolate. It stimulates nervous and cardiovascular systems and produce bronchodilation.

Ephedra (Ephedra sinica) has for long been used as a bronchodilator, decongestant of the respiratory tract and central nervous system stimulant. Ephedrine is one of its main components.

However it is considered an herb that is not safe and its use should be done under strict medical surveillance.

The ginkgolides of Ginkgo biloba are important due to their interference action with platelet activation factor, which participates in the onset of asthma attacks. The problem is that obtaining adequate amounts of these substances requires a high concentration of the extract.

Fennel (Foeniculum vulgare) contains alphapinene and creosol that remove bronchial secretions and improve breathing. Anise (Pimpinella anisum) also contains these elements, but in smaller amounts.

Nettles (Urtica dioica), leaves and roots infusions or decoctions have proved potent antihistamine and antispamodic activities.

Licorice (Glycyrrhiza glabra), used as roots infusion relieves airways congestion and cough. Not recommended for continued use due to the appearance of side effects.

Vitamin C is a potent antihistaminic, so those plants that contain it, citrus (Citrus spp), tomato (Lycopersicon esculentum) and others, are recommended.

The wasabi (Wasabi japonica) is a plant whose dried powder is used as a condiment and has proven to be an important bronchial decongestant.

There are several plants that are important to alleviate asthma, onions, cabbage, mauve, oregano, sage, thyme, carrots, etc.

From them mauve, oregano and thyme are emphasized. A decoction of these three plants produce a significant relief in pulmonary congestive situations and they also have antimicrobial effects.



a 2010 study shows that epigallocatechin, from blackcurrants (Ribes nigrum), works in conjunction with other natural immune responses that occur at the same time to reduce inflammation. These actions are distinct from the inflammation-reducing activity of another group of compounds, anthocycanins, which are also rich in blackcurrants. Anthocyanins are known for their antioxidant properties and, interestingly, have been shown by Dr Hurst's research group to also influence inflammatory mechanisms and complement the body's own natural immune responses. The research shows some compounds in fruit thought to promote health with their antioxidant activity are keeping us well by other means.

Plants that could control high cholesterol

Herbie Latino has published another interesting article on the potential of plants in controlling high cholesterol in humans. This is not a full review but a summary of the main plants that have demonstrated effectiveness.

"Given the repeated queries about food and plants that could lower blood cholesterol levels, I include a list of the most effective species, although I stress, the majority of research in humans reported decreases of no more than 25% after several weeks of continuous consumption.

Most of plant fibers have shown cholesterol-lowering properties. Fiber is present in most fruits and vegetables.

The betaglucans are a type of soluble fiber apparently responsible for this activity. Barley (Hordeum vulgare), beans (Phaseolus vulgaris) and oat bran (Avena sativa) contain significant amounts.

Pectin is another soluble fiber that can lower blood cholesterol levels. Carrots (Daucus carota), apples (Malus domestica) and citrus rinds white (Citrus spp) contain large amounts. Fruits should be eaten as such or liquefied with their rinds. The citrus juice contains very little fiber.

Mucilage-containing plants, algae (several species), linseed (Linum usitatissimum), mallow roots (Malva sylvestris), the quince (Cydonia oblonga), lichens, fungi and some other plants, have shown decreasing blood cholesterol activity.

Celery (Apium graveolens) has proven to lower cholesterol in laboratory animals. No conclusive results in studies with humans were achieved.

Garlic (Allium sativum) and onion (Allium cepa) have been shown to lower cholesterol by around 10%, in people who consume a clove of garlic or half an onion, per day.

Phytosterols lower blood cholesterol levels through direct action, combining with cholesterol and remove it from bloodstream. Sesame seeds (Sesamum indicum) contain appreciable quantities, besides lettuce (Lactuca sativa), sunflower seeds (Helianthus annuus), asparagus (Asparagus acutifolius), the cauliflower (Brassica oleracea var bothr.) Figs (Ficus carica), soybean (Glycine max) and several other vegetables. I can also refer to lentinan a betaglucan of shiitake mushroom

(Lentinus edodes) which in addition to many other properties has demostrated to low blood cholesterol in humans."

Herbie Latino also has the good habit of including scientific names, given the large variations of common names in different Latino communities.

Complements and supplemented foods

Supplements or dietary supplements are natural or synthetic substances, added to food to improve human health. Can be administered alone or added to any component of the diet.

Vitamins and mineral supplements have been used for many years, aiming to correct diet deficiencies, by absorption or metabolism problems or due to greater requirements, as the case of athletes. They may include a single item or many of them.

Cod liver oil has been used as a body defenses functional enhancer and lately as a controlling agent for some types of tumors. Its use has been questioned by some authors. Other soluble oils are also used, as Omega 3 and Omega 6.

Byproducts of honey bees industry (propolis, pollen, royal jelly) have been used with great success, although few studies were done to verify their properties and mechanisms of action that promote them.

The whey protein, creatine and conjugated linoleic acid has proven beneficial to muscle development and performance under demanding training conditions.

Coconut oil used as a dietary complement or supplement seems to achieve cholesterol levels reduction and help reduce fatty deposits in people with overweight.

Going to another very different example, the use of a curcumin supplement, a substance extracted from turmeric (Curcuma longa) can significantly diminish some undesirable side effects of the anticancer drug cisplatin.

In turn, supplemented food are those foods to which various nutrients are added to improve the diet quality. For instance:

The addition of minerals, vitamins, fiber, fatty acids, phytosterols, to milk and dairy products. Cereals, non-alcoholic beverages, eggs, meat and derivatives and fats with added supplements. These foods are used as carriers of substances that can improve body health status.

Finally, a simple example, salt with iodine salt, or iodized salt.

Modified foods

Those foods that through man intervention are altered in their composition, beyond the direct consequence of the different techniques of cooking. Not considered in this group food derived by techniques like salted, smoked, etc.. 

They may be modified during plant or animal production or during handling, manufacturing or packaging. In sum they are obtained with the application of technology, be it elementary or advanced. 

Probiotics are an example, microorganisms are used to transform, for example, milk and dairy products, to obtain products with an activity that could be considered medicinal, normalizing gastrointestinal functions and increasing the body's general defenses by stimulating immune system. 

A very special and very simple example is evidenced by oranges and other fruits pulp micronización. The existence of smaller fiber particles allows a further decrease of blood cholesterol. 

One of the most important current applications is genetic modification done in plant species, the "transgenic" plantsacquire new properties, different from the original species. One goal is to make these species more resistant to crops diseases. Another goal, higher productive crops, ie. to achieve a greater amount of food per unit of cultivated area and an additional, still in its beginning, getting food or components of them that are beneficial to health. 

Genetic manipulation is being done also on animals and the whole discussion of the benefits or drawbacks of these techniques, is mixed with commercial interests, making it very difficult to find a balanced position. 

The addition of additives and preservatives is also a change, but even more separated from the original idea to address this issue. 

There is an important growing discussion about the difference between the use of modified or natural foods.