Mango - King of Fruits

Mango - Mangifera indica is the national fruit of India, Pakistan, Bangladesh, and Philippines. It belongs to the anacardiacea family of class magnoliopsida (dicots) of plants. Other members of the same family are cashews and pistachios. Mango is one of the most delicious fruits around and it is truly the “King of Fruits”. A tropical and sub-tropical plant, it can reach a height of 30 – 90 feet and comes in as many as 1000 varieties. Mangoes are indigenous to south and South East Asia, but they are now also grown in Mexico, southern states of USA, Central America, South America, Carribean, Philippines, Indonesia and many countries of Africa.

The mango tree lives for a long time, some species fruit even after 300 years. The flowers are produced in terminal panicles 1- 40 cm. long; each flower is small and white with 5 petals (5-10 mm. long), with a mild sweet odor. The fruit takes 3 to 6 months to ripe. Alphonso, Benishan, and Kesar varieties are considered among the best mangoes in India’s southern states, while Dusseri and Langra are most popular in Northern India. Pakistan has many more delicious varieties such as Anwar Ratol, Langra, Dusseri, Sindhri, Zafran, Bengan Pali, Chausa, Siroli. They are all delicious and very popular. Mangoes are exported to all of Europe, Middle East and various other countries. These varieties are in high demand.

Mango is considered a high volume food which means you get a lot of food for a relatively small amount of calories. They are low in calories and high in dietary fibers. This is the most extensively used fruit for food, juice, flavor, fragrance, and color. It has been used in various forms of food, right from smoothies and ice cream to pickles and chutneys! Mangoes contain phenolic compounds which act as powerful antioxidants and anti-cancer agents. They are high in iron. Pregnant women and people with anemia are recommended to eat this fruit regularly. They help in relieving the clogged pores of the skin, and are also valuable in combating acidity and poor digestion. Mango is high in antioxidants and low in carbohydrates. It is a rich source of Vitamin A (beta-carotene), Vit.E, Vit.C , selenium, niacin, quercitin, and astragalin. Mangoes also provide Vit. K, phosphorous, potassium, magnesium, and glutamine which is known as a memory booster.

Take care of your health with knowledge. Health is real wealth as they say.

My next article will be on another important fruit, Pomegranate. Till then, Adios!

Blessings,

Ali M. Jafri, Ph.D.

Kalonji - Nigella sativa - Blessed Seed

Kalonji – Nigella is a small black seed, grown on Kalonji bushes. This plant originated in Turkey and/or Italy and is widely grown throughout India. Nigella is an annual flowering plant which belongs to the family Ranunculaceae of the class Magoliopsida (dicot). It grows to 20-30 cm. tall, with finely divided linear leaves. The flowers are delicate and usually colored pale blue and white, with 5-10 petals. The fruit is a large and inflated capsule of 3-7 united follicles, each contain numerous seeds. Kalonji seeds are of the same size as sesame seeds, though they have more triangular shape than oval. In Islam, kalonji is regarded as one of the greatest forms of healing medicine available. Prophet Mohammed mentioned its therapeutic efficacy and potential of cure, and said it is a cure for every disease but death. Avicenna, in his book ”The Cannon of Medicine”, refers to Nigella as the seed that stimulates the body’s energy and helps recover from fatigue and despiritidness. It is also included in the list of natural drugs of “Tibb-e-Nabvi” or “Medicine of the Prophet”.

Kalonji has been used for respiratory health, stomach and intestinal disorders, hair restoration, skin health, kidney and liver function, circulatory immune system support, increase in milk production in nursing mothers, and to improve overall health. Because of its powerful healing properties, in Middle East countries, it is known as “habbat al baraakah” or “the blessed seed”.

There is a good amount of quality research done on this plant in India, Pakistan, Iran and other Middle Eastern countries. Not only in the Middle East, Kalonji is also being researched in England, United Sates and other western countries. Results are promising and soon we will find more use of Kalonji products in every day healing. Nigellone is a potent chemical found in the Nigella seed oil.

I take Kalonji ground with other seeds such as sesame, flax, sunflower and pumpkin seeds. One can mix it in cereal or mix it with salads at dinner or lunch time. There are many other ways to take kalonji and lots of information is available in the literature.

Keep reading and learning to promote better health for you and your family. Keep in touch with your physician and inform him of any changes you make in your daily life. He can be your best guide.

Take care of your health with knowledgeable decisions. My next article will be on another wonderful fruit – Mangoes.

Blessings always,

Ali M. Jafri, Ph.D.

Pistachio vera-A wonderful Herb

Pistachio, commonly called “pista” in Pakistan and India, belongs to the family anacardiacea of class: magnoliopsida in plants. Pistachio tree is native to western Asia and Asia minor from Syria to Caucasus and Afghanistan. Archaeological studies indicate nuts were being used in Turkey as early as 7000 years B.C. This tree was first introduced to the United States in 1854 by Charles Mason who distributed seeds for experimental planting in California, Texas, and other southern states. Commercial production of pistachio nuts began in the 1970’s and rapidly expanded to a major operation in the San Joaquin Valley, California. Other major pistachio producing areas are Iran, Turkey, Syria, India, Greece and Pakistan. Iran, Turkey, India and Syria supply 90% of the world’s pistachios commercially.

The pistachio is a broad, bushy, deciduous tree which grows slowly to a height of 25 to 30 feet. The flowers are dioecious (individual flowers are either male or female). Male and female plants are separate, so it is important to grow both. Under favorable conditions, pistachio trees live and produce for centuries. The reddish, wrinkled fruits are borne in heavy clusters somewhat like grapes. Although known as a nut, the fruit of pistachio is botanically a drupe, the edible potion of which is the seed. The color of the kernel varies from yellow through shades of green, which extends throughout the kernel. In general the deeper the shade of green, the more the nuts are esteemed. Pistachio nuts are rich in oil, with an average content of 55%.

Pistachios have significant amounts of proteins, healthy fat and dietary fiber, all of which can increase your feeling of fullness and the length of time it takes to get hungry. So it can help in weight loss. Even savoring a snack of 30 nuts may be enough to curb your appetite when hunger strikes. A new study in the current edition of the Journal of Nutrition suggests that pistachio may help fight heart disease.

According to Dr. Penny Kris-Etherton, distinguished professor of nutrition at Pennsylvania State University, the nuts contain multiple vitamins and nutrients that can help control cholesterol levels. In her studies, consumption of nuts on a daily basis increases levels of beta carotene and lutein and decreases the level of LDL cholesterol.

Enjoying a handful of in-shell pistachios may provide significant heart health benefits. Pistachios are also known to improve blood sugar levels, act as a potent antioxidant and offer weight management benefits, all of which are important for improving heart health.

A diet that includes a daily dose of pistachios may help reduce the risk of lung and other cancers. According to a study presented recently by Lydia Hernandez at the American Association for Cancer Research – pistachios are a good source of gamma-tocopherol, which is a form of vitamin- E. It is known that vitamin E provides a degree of protection against certain forms of cancer. Dr. Hernandez is a senior research dietician in the Department of Epidemiology at M.D. Anderson Cancer Institute, University of Texas. Pistachios are one of those ‘ good-for-you’ nuts, and 2 ounces per day added to the daily diet may bring all the benefits. Foods rich in gamma-tocopherol include other nuts such as peanuts, pecans, walnuts, soybean and corn oil.

The best and safest policy is to always keep in touch with your physician. All deletions and additions in your diet should be discussed with your physician. This policy will always keep you out of trouble. Take care of your health with knowledge.

My next article will be on health benefits of black seeds (Kalonji).

Enjoy the summer season and wishing you all the very best.

Ali M. Jafri, Ph.D.

Mullein: A Cure for Respiratory Problems

Mullein (Verbascum thapsus) belongs to the scrophulariaceae family of the Anthophyta. Other members of this family are figwort, foxglove and eye bright. It is also known as candle wick plant, torches, velvet dock and lungwort. Its leaves, flowers, and roots are used for medicinal purposes.

Mullein (rhymes with sullen) grows everywhere. It is a velvet-leafed weed with a rod-like stem and striking yellow flowers. It holds a high place in medical uses and is one of the most important herbs used for treating respiratory ailments.

In fact, Mullein has been an herbal favorite for respiratory problems for thousands of years. In addition to its expectorant qualities, it soothes the throat, has bactericidal activity and helps stop the muscle spasm that triggers cough. It tones the mucus membrane, reduces inflammation and stimulates fluid production. Mullein contains throat-soothing mucilage. It also has chemicals called saponins that have an expectorant effect. It is commonly used to treat coughs. Herbal Pharmacologist Dr. Daniel Mowry recommends mullein for treatment of respiratory conditions including emphysema. It is rich in soothing mucilage, and is an excellent herb to try for colds, flu, bronchitis and asthma. The leaves of this herb make an effective poultice for boils and sores.

Mullein can be used as tea. You can make Mullein tea with one or two spoonfuls of dried or crushed leaves or flowers per cup of boiling water. It is good to strain the tea to remove the hairs, which can be irritating. Adding lemon, honey or other herbs can be useful in taking care of its bitter taste. Mullein flower oil drops are recommended for earaches and other ear problems. Mullein has also been used as a cure for diarrhea, tonsillitis, hemorrhoids and urinary tract infection.

Always be in consultation with your own physician and brief him up about the herbs which you are using or plan to use. Good health is a blessing, take care of your health with knowledge.

My next article will be on another excellent herb - Pistachio. Till then, adios!



Ali M. Jafri, Ph.D.

Gotu Kola - An Excellent Health Booster

Gotu Kola (Centella asiatica) is well known to the natives of Madagascar, India and Sri Lanka. It is also found in North Australia, China, Indonesia, Iran, Malaysia, New Guinea, and other parts of tropical and sub tropical regions of the world. It is an easily grown plant and creeps over land vigorously. Just spread the seeds and they will come out and cover the soil. It spreads fast and has stolon type of stem. Its leaves are reniform and well raised on their petioles. It is a member of the umbelliferae family of the class magniolopsida and division anthophyta. Carrot, parsley and coriander are closely related and belong to the same family. Gotu Kola is also known as Indian pennywort, marsh penny, water pennywort and hydrocotyle - just a few names out of many.

Gotu Kola has been known to treat a variety of human ailments right from skin problems, circulation of blood, nerve soothing to memory enhancement. It has been clinically proven to raise mental concentration and comprehension. It stabilizes the central nervous system. Its antibacterial, antiviral and anti inflammatory properties are well known. The leaves and stem of this herb contribute to these medical benefits. By observing elephants feeding on the herb, people in the ancient past came to the conclusion that gotu kola adds to longevity. Gotu Kola does have the reputation of being a longevity promoter. A popular Sinhalese saying is “Two leaves a day keeps old age away”. Gotu Kola may not add years to your life, but it could stimulate the immune system, accelerate wound healing, help treat psoriasis and improve circulation of blood in the legs which in turn helps prevent varicose veins. In the olden days, many health practitioners were aware of gotu kola's benefits for leprosy. According to one report “in 1852 Dr. Boileau of India, being infected for many years with leprosy, experimented with this herb and recovered”.

In China a story goes that master herbalist Li Cheng Yun lived to be 256 years due to his usage of traditional Chinese herbs including gotu kola. In Sri Lanka, a popular folklore tale speaks of a prominent king from the 10th century named Aruna who claimed that gotu kola provided him with energy and stamina to satisfy 50 women in his harem. So that is how many fantasies go for medical wonders of gotu kola.

Naturopathic physicians suggest use of this herb, along with foods high in vitamin c, for treatment of burns. There is some evidence that combinations of vitamins and 3 compounds in gotu kola – asiatic acid, asiaticoside and madecassic acid stimulate collagen synthesis, a key element in skin repair (Collagen is a protein that forms the basic structure of skin). Gotu kola stimulates the regeneration of skin cells and underlying connective tissue. In clinical trials, it has been proven useful in treating eczema, wounds and other skin conditions. Recent researches also suggest that one compound (asiaticoside) in gotu kola is among the most prominent treatment for leprosy.

Latest studies also show benefits of gotu kola extract in venous insufficiency (lower limbs), water retention in ankles, foot swelling and varicose veins. It also strengthens veins and capillaries. It is particularly effective for patients who are inactive and confined to bed. These active compounds in gotu kola work together in giving relief to all the ailments mentioned above.

Gotu kola is available in capsules, cut and sifted, as well as in powder form. Use it as you wish. This can be added to juices, other beverages and to salads as well. In India, it is used in a popular cold drink during the summer called “thandai”. I would suggest using it in soups as well. Make sure you are not allergic to the herb, use the herb in moderate amounts or as recommended.

Always discuss these treatments with your own physician. He or she knows the best about your health. Take care of your health with knowledge and enjoy the winter season until it lasts.

My next article will be posted in the first week of March on another interesting herb. Till then take care of yourself and keep warm!

Ali M. Jafri, Ph.D.

Kelp - A Nutritional Powerhouse

Kelp is a marine brown algae which belongs to the division Phycophyta of the kingdom Protista of Eukarya. Brown algae is a diversified group which ranges from a small size with simple filaments to large blade forms, between 50 to 100 meters in length. Large brown algae are also called seaweeds and some of them like Laminaria, Ascophyllum and Macrocystis are also referred as Kelp. These large brown algae commonly grow along the rocky shoreline in the north temperate zone. These plants are firmly anchored by holdfasts, and when the tide is in, their broad flattened blades are buoyed by air bladders. When the tide is out, they do not dry up because their cell walls contain a mucilaginous, water retaining material. Brown algae provide food and habitat for marine organisms. In several parts of the world they have been harvested for human food consumption and for fertilizer. They also contain algin, a pectin-like substance that is added to ice cream, sherbet, cream cheese, and other products to give them a stable, smooth consistency.

Fucus vesiculosus, Ascophyllum nodosum, and some species of Laminaria, Macrocystis and Nereocystis are quite common. These kelps are also known by common names such as Bull Kelp, Elk Kelp, Giant Kelp. Kelp has many culinary applications and is referred to as a Miracle Plant because of its huge therapeutic values and as the best natural source of trace minerals. Sprinkling a little on your food (about a teaspoonful twice a day) will provide both salt and vital trace minerals. It is a good source of protein and rich source of iodine and iron.

Ascophllum nodosum (Rock Weed) is a type of kelp, which can grow to the length of 200 feet off the coast of Japan, Europe and North America. Early fishermen burned the plant for fuel and wrapped, baked and ate fish in it. This seaweed is very popular as food in Japan and some other east Asian countries. However Europeans and Americans did not develop any taste for kelp. It is rich in iodine, a mineral essential to thyroid health. The amount of iodine in sea kelp exceeds that found in land plants by as much as 20,000 percent. Depletion of iodine causes fatigue, illness, inability to metabolize food efficiently, weight gain and goiter. Norwegian kelp (Ascophyllum nodosum) is also rich in calcium. It is also high in Vitamin C. Kelp has always been an integral part of the traditional Eskimo diet. Another important chemical in Norwegian kelp is sodium alginate, it can absorb 80 to 90 percent of the strontium 90 directly from the intestinal tract.



Norwegian kelp is a nutritional power house, containing many other essential trace elements. It has chromium, essential to glucose utilization, zinc for collagen strength and healthy skin, iron for blood enrichment, potassium for normal nerve transmission, sulfur for preventing cell mutation that could lead to cancer, silver and tin for memory, silicon for skin elasticity, magnesium for sound nerves, manganese for sufficient release of insulin and so on. In addition to numerous minerals as mentioned earlier, kelp is also rich in vitamins A, B complex, C, E, D & K and also contains 20 different amino acids in abundance. The gut flora provides low levels of these but daily use of kelp increases the levels.

The use of powdered or granular kelp as a substitute for table salt has been gaining popularity. Kelp has a pleasant taste and all the necessary elements in a natural balance. Although sodium is present, it is nicely offset by potassium, which is totally absent from ordinary table salt. The use of kelp is a much better choice. It also has the remarkable ability to stop bleeding. Simply sprinkle powdered kelp on the wound.

The sodium alginate in kelp helps prevent absorption of radioactive strontium 90, a by-product of nuclear explosions and nuclear power and weapons facilities. Strontium 90, one of many toxic heavy metals, accumulates in bone tissue and has been linked to several cancers: leukemia, bone cancer, and Hodgkin's disease. Scientific investigations at McGill University show that kelp also protects the body from several other heavy toxic metals such as barium, cadmium, plutonium, and cesium.

There is also evidence that kelp may help in reducing cholesterol and blood pressure. It also interferes with the growth of bacteria and fungi. Kelp might be useful as an emergency bandage for boating, fishing, surfing and diving injuries. For infusions, use 2 to 3 teaspoons powdered kelp per cup of boiling water, steep 10 minutes and drink. Usually 2 to 3 cups a day are recommended.

Always use herbs in consultation with your physician. He or she knows the best about your health and should be aware what else you have been consuming to maintain your health. Always use herbs in moderate amounts unless suggested otherwise by a physician.

Please take care of your health with knowledge. Knowledge and resolve is the key for better living.

My next article will be on the Gotu Kola herb.

Wishing you a safe and healthy winter season,



Ali M. Jafri, Ph.D.

Asparagus - Good Nutrition

Asparagus belongs to the family Liliaceae of the division Liliopsida. It is a popular herb and has been grown in many countries around the world. It is known for its anti-cancer, anti-fungal and diuretic properties. The origin of the name “Asparagus” comes from the greek asparagos meaning sprout or sparrow. The spears we buy in the store are actually the shoots from an underground crown. There are 300 varieties of asparagus and out of them only 20 are edible. They exist in different colors such as green, white and purple. Purple varieties have a high amount of the anthocyanin pigment. Archaeologists also found traces of wild asparagus in Egypt and other areas in Africa. It was also known to have been cultivated since the times of Pharaohs. The Romans preferred asparagus for its unique flavor and texture.

The emperor Augustine is known to have been very fond of it. In the early 16th century, asparagus was very popular among European Royalty. Its production was exclusively for the nobility until the 18th. century, when it became available in the market. Greeks, Romans, Indians and Chinese believed in its health properties. Today, it is recognized as a particularly healthy vegetable. It contains a wide variety of nutrients, vitamins and minerals.

Since ancient times, asparagus has been known as an excellent diuretic as well as a laxative. It contains original substances as asparagines that makes it a remedy for cholera. Asparagus has been used since ancient times in Indian medicine as a cure for many disorders of the gastrointestinal tract. Along with its protective effect on the cells of the stomach and intestines, asparagus has also been known to have antioxidant and immune stimulant effects. Further more it has also been used to cure disorders of the nervous system, liver, and certain infections. Asparagus has also been prescribed for the treatment of ulcers in the stomach and intestine. The roots of asparagus contain a wide number of compounds that posses antioxidant qualities. Asparagus is supposed to have highest amount of glutathione among all the herbs known so far. Glutathione is an excellent antioxidant and consumption of this amino acid can be a blessing for longevity.

Asparagus is a natural diuretic, and a heart healthy food, containing no fat, cholesterol or sodium. Ancient Chinese herbalists have used asparagus root to treat maladies from arthritis to infertility. One half cup of cooked asparagus contains significant amounts of folic acid, vitamin c, potassium and beta carotene. Folic acid helps prevent birth defects, cervical cancer, colon and rectal cancer and heart disease. Vitamin c protects against cancer and heart disease, and also helps to boost the immune system, where as potassium helps regulate the electrolyte balance within cells, and also helps maintain normal heart function and blood pressure. In short, asparagus is an excellent source of folate, vitamin K, A and B vitamins- B1,B2,B3 and B6, dietary fiber, manganese, copper, potassium and proteins. Histone is the main protein it contains which is the integral part of the cell growth. It has a sugar called inulin which can not be digested by humans but is a good source of nutrition for beneficial bacteria in our intestine.

Asparagus is well known for its anticancer properties since ancient times. “Asparagus for cancer” printed in the Cancer News Journal in December, 1972. It has shown excellent results against Hodgkin’s disease, cancer of bladder, lung cancer and skin cancer. The Elements of Material Media,edited in 1854 by professors at the University of Pennsylvania, shows that asparagus was used as popular remedy for kidney stones.


To make an extract from asparagus, one of the suggested procedures is:

1. Place the cooked asparagus in a blender and liquefy to make a puree and store it in the refrigerator.
2. Give the patient 4 full table spoons twice daily.

There are many ways of cooking asparagus. One can mix them with other vegetables or make a soup out of it. Mostly it is eaten as a boiled vegetable with little butter, salt and black pepper in this country.

Take care of your health with knowledge. I will post another article on some other interesting herb in the first week of January.

Wishing you all a very happy and joyous holiday season and a happy new year !


Ali M. Jafri, Ph.D.