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chilipepper

Chili peppers are extremely healthy for you, and should be included in your regular diet. Here’s why.

Chili Peppers Fight Migraine Headaches and Sinus Headaches

Studies show that chili peppers can provide pain relief for migraine and sinus headaches. Capsaicin, the chemical that makes chili peppers hot, is known to inhibit a key neuropeptide, Substance P, that is the key brain pain transmitter. Go capsaicin!

Chili Peppers Prevent Sinusitis and Relieve Congestion

Capsaicin once again! The pepper heat helps to stimulate secretions that aid in clearing mucus from your nose, combatting nasal congestion. It also contains antibacterial properties that help fight chronic sinus infections.

Chili Peppers Fight Cancer

Capsaicin not only causes the tongue to burn, it also drives prostate cancer cells to kill themselves, according to studies published in the March 15 issue of Cancer Research.

According to the research, capsaicin induced approximately 80 percent of prostate cancer cells growing in mice to follow the molecular pathways leading to apoptosis. Prostate cancer tumors treated with capsaicin were about one-fifth the size of tumors in non-treated mice.

“Capsaicin had a profound anti-proliferative effect on human prostate cancer cells in culture,” said Dr. Lehmann, M.D., Ph.D. “It also dramatically slowed the development of prostate tumors formed by those human cell lines grown in mouse models.”

Chili Peppers Help Lower High Blood Pressure

Eating chili peppers are naturally high in vitamins A and C, and also bioflavinoids. They help strengthen our blood vessels, which makes them more elastic and better able to adjust to blood pressure fluctuations. Chili peppers also can make us sweat, which causes fluid loss, temporarily reducing overall blood volume.

Chili Peppers Fight Inflammation

Capsaicin is a potent anti-inflammatory agent. It inhibits Substance P, which is associated with inflammatory processes, much like it relieves headaches and migraines, listed earlier. Capsaicin may also one day be a treatment for arthritis, psoriasis and diabetic neuropathy.

Chili Peppers Help Soothe Intestinal Diseases

A Duke University study found that capsaicin may lead to a cure for inflammatory bowel disease (IBD). The substance can also help to kill bacteria such as H. pylori, which can help prevent stomach ulcers.

Chili Pepper Can Help You Burn Fat and Lose Weight

Did you know that capsaicin is a thermogenic? Thermogenics stimulate the body’s burning of fat byincrease the metabolism of the body’s adipose tissue, generating heat.

Chili Peppers Help Protect Your Heart

Capsaicin may help to protect the heart by reducing cholesterol, triglycerides and platelet aggregation. It may also help the body dissolve fibrin, which is necessary for blood clots to form. Further, cultures around the world that use hot peppers liberally in their meals have significantly lower rates of heart attack and stroke than cultures that do not.

Chili Peppers Have Loads of Vitamin C

A typical chili pepper packs more vitamin C than an orange, so if you need your extra C, grab a chili pepper!

Chili Peppers Can Warm Your Feet!

Do your feet get cold in the winter? Try this — sprinkle powdered cayenne in your shoes. It will keep you feet nice and warm during those cold winter nights!

http://www.chilipeppermadness.com/chili-pepper-health-benefits.html

http://www.cnn.com/2009/HEALTH/04/14/chili.record/index.html

Below we look at effects eating chilies has on the body.

Skin

Other than for its flavor-enhancing qualities, chili is, oddly enough, used to fight the summer heat.

As the chili causes extreme sweating and blood rushing to the face, it cools the body down when the sweat evaporates, making it useful for combating heat.

These same heat inducing properties are said to have a cumulative effect and over time are believed to alleviate pain when used in treatments for anything from arthritis and psoriasis to shingles and severe burns.

Brain

The substances that give chili peppers their intensity when eaten or applied on the skin are called capsaicinoids.

When consumed, capsaicinoids connect with pain receptors in the mouth and throat that are normally responsible for sensing heat.

Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot.

The brain responds to the burning sensation by raising the heart rate, increasing perspiration and releasing endorphins, called the body’s “natural painkillers” and “happy hormones.”

Stomach

Chilies have long been associated with soothing the digestive system, by acting as stomach cleansers. According to the UK Food Guide, chili helps to settle stomach upset and encourages the production of good digestive acid.

Chili aficionados believe the fruits can also induce weight loss because the substance that makes them “hot” speed up the body’s metabolism.

However, one study by the American Institute of Cancer Research performed in Mexico showed in 2003 that a high consumption of chilies (approximately nine to 25 jalapeno peppers per day) is in fact associated with stomach cancer.

Immune system

Red chilies contain high amounts of carotene and vitamin C. It is said that chilies contain more vitamin C than citrus fruits. Chili peppers are also a good source of vitamin B6 and are very high in potassium, magnesium and iron, giving them a reputation for naturally boosting the body’s immune system.

Heart and other cardiovascular effects

A 2006 study published in the British Journal of Nutrition showed that after adding chili to the diet, bad cholesterol, that can often lead to heart problems, took a longer time to develop into heart diseases.

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=29

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ganoderma

The secret to true success is good health. As the saying goes “Health is Wealth”, Yes! indeed it is true. One cannot be successful if health is compromise. Daily exercise, a good diet, healthy lifestyle, natural supplement and peace of mind can keep you up in good condition and maintain the balance of your body.

Today modern medicine has succeeded on treating many disorders in our body but yet none of today’s medical science found a system that prevents deadly diseases.

A prevention system that is purely natural and adaptable for all conditions and all body systems. There are now extensive research in Herbs as the primary preventive source and healthy herbal and organic food products now take the lead in preventive systems. The king of Herbs known as Lingzhi in China and Reishi in Japan is now widely researched by many universities and research institutions.

Today, Lingzhi is still widely revered as a valuable health supplement and herbal medicine worldwide. Studies of Lingzhi are mostly conducted in China, Japan, Korea and United States into the medicinal and nutritional values of the said herb.

About Lingzhi

LINGZHI is the name form of the mushroom Ganoderma Lucidum, have worldwide distribution in both tropical and temperate geographical regions which includes North and South America, Africa, Europe, and Asia. It has been use in traditional herbal medicine as a herbal medicine for more than 4,000 years, making it one of the oldest mushrooms known to have been used in medicine.

In Chinese the word Lingzhi means “herb of spiritual potency” or some described it as “mushroom of immortality“. Because Lingzhi has no known treatening side-effects, it has a good reputation in the East as the ultimate herbal substance. Some mild side effects, including dryness of the nasal passages, mouth and throat, as well as stomach upset and nosebleed. However, these effects were avoided by discontinuing use of the mushroom for one month after taking it for four months, and taking it again for four months, and so on.

In history, the 2000 year old medicinal Chinese book, Shen Nong’s Herbal Classic categorized Lingzhi as Superior, herb effective for multiple diseases and responsible for maintaining and restoring the body balance.

Medicinal Qualities

Scientist discovered 252 active components benefecial and essential to the human body. It is an adaptogen which brings immense benefits to human body without any side effect. The two main components is Germanium which can promote blood circulation, can increase oxygen absorbing capability of the body and keep sufficient oxygen in the body. Polysaccharides, increases the number of antibody which improves immune system.

Because of the presence of many medicinal properties such as polysaccharides, germanium, ergosterol, coumarin, mannitol, lactones, alkaloids, unsaturated fatty acids, vitamins, minerals and triterpenes, Lingzhi may be use to treat or prevent diseases.

Benefits of Lingzhi

  1. Lowers cholesterol in the blood
  2. Improve body metabolism
  3. Strengthens the immune system
  4. Suppressed cancerous cells
  5. Prevent Bronchitis
  6. Used for Caridovascular treatment
  7. Strengthens Respiratory System
  8. Treatment for Hepatitis
  9. Allergies
  10. Chemotherapy support
  11. HIV support
  12. Fatigue
  13. Altitude sickness
  14. Kidney and Never tonic
  15. Protects the Liver
  16. Anti-Tumor
  17. Anti-inflammatory
  18. Antiviral
  19. Lowers blood sugar
  20. Anti-fungal
  21. Antidiabetic
  22. Anti-parasitic
  23. Anti-Hypotensive
  24. Nausea
  25. Vomiting
  26. Stomatitis
  27. Sore Throat
  28. Loss of appetite
  29. Insomnia
  30. Liver conditions
  31. Hepatitis
  32. AIDS
  33. HIV
  34. Stress

Japanese Research – Lingzhi and Cancer

The prestigious Japanese doctor, Dr. Fukumi Morishige, M.D., Ph.D., was involved in the research of Lingzhi’s role in cancer control at the Linus Pauling Institute in Japan.

The doctor has been a surgeon for 37 years and performed numerous operations including countless encounter on cancer cases. He stated that the key to cancer treatment is in its early detection. He also stated that there is no established method on preventing cancer, however he had attested Lingzhi to be the best method as of now. According to him Lingzhi is an effective in the treatment of cancer. The polysaccharides in Lingzhi are effective in suppressing cancerous cells.

Dr. Fukumi assigned random cancer patients to administer Lingzhi essense with a control group of patients with other illness, e.g. arthritic rheumatism, chronic bronchitis, hepatitis etc., that is, people with lowered body resistance to diseases.

Immunogloburin test determined the level of immunity. They have found that after using Lingzhi, the level of IgA, IgG, IgM increased. This indicates that Lingzhi can elevate the body’s resistance to other diseases.

“A 39 year old female came to me with lung cancer and complications of the chest wall membrane. She had been told that she could not be operated on by the number of hospitals. She left in a hopeless state. Upon returning home, her husband started to feed her Lingzhi. After examination, I was suprised by the findings after six months, she had edema in her chest cavity, secondary to the cancer, and the symptom had completely disappeared. For a person who had already made her funeral arrangements and was waiting for death to rediscover there is hope for life, was incredible. X-rays had presented an even better picture when going through her medical history. She insisted that her improvement was the result of her husband giving her Lingzhi.

No wonder the Lingzhi mushrooms are called the “Celestial Herb” by the Japanese for its health giving properties. Modern science and cultivation methods have made this difficult to grow herb available for the past decade or two for everyone to derive the benefits.

It remains debatable as to whether lingzhi is a food supplement for health maintenance or actually a therapeutic “drug” for medical proposes. Thus far there has been no report of human trials using lingzhi as a direct anticancer agent, despite some evidence showing the usage of lingzhi as a potential supplement to cancer patients.

AT PRESENT, lingzhi is a health food supplement to support cancer patients, yet the evidence supporting the potential of direct in vivo anticancer effects should not be underestimated. Lingzhi or its products can be classified as an anticancer agent when current and more direct scientific evidence becomes available.

http://hubpages.com/hub/lingzhi

See also:

http://www.naturalypure.com/GanodermaLucidum.htm

http://www.healthyganoderma.com/ganoderma-lucidum-health.htm

http://www.associatedcontent.com/article/71433/the_health_benefits_of_ganoderma_lucidum.html?cat=5

http://www.magicmushrooms.org/shop/vital-medical-mushrooms-ganoderma-lucidum-reishi-c-63_111.html

parsley

Parsley (Petroselinum crispum), the world’s most popular culinary herb is also known as “rock celery” and belongs to the Umbelliferae family of plants. Parsley is one of the world’s seven most potent disease-fighting spices which also include Ginger, Oregano, Cinnamon, Turmeric, Sage, and Red chili peppers. Parsley grows in most climates and is readily available throughout the year. It is a biennial plant which means that it produces seeds during its second year of production and will reseed itself if you let it.

While parsley is a wonderfully nutritious and healing food, it is often under-appreciated. Most people do not realize that this vegetable has more uses than just being a decorative garnish that accompanies restaurant meals.

Parsley is native to the Mediterranean region of Southern Europe and has been cultivated for more than 2,000 years. It was originally used as a medicinal plant (see below) prior to being consumed as a food. Ancient Greeks held parsley to be sacred, using it to not only adorn victors of athletic contests, but also for decorating the tombs of the deceased. While it is uncertain when and where parsley began to be consumed as a seasoning, historians think it may be sometime during the Middle Ages in Europe. Some historians credit Charlemagne with its popularization as he had it grown on his estates.

Parsley’s Many Therapeutic Health Benefits Include Its Use For:

· Anemia: Builds up the blood because it is high in iron.  The high vitamin C content assists the absorption of iron.

  • Antioxidant: Increases the anti-oxidant capacity of the blood.
  • Bactericidal (kills bacteria)
  • Bad breath
  • Baldness: Believe it or not, men even scrubbed parsley onto their scalps to cure baldness—which doesn’t work.
  • Blood purifier
  • Blood vessel rejuvenation: Maintains elasticity of blood vessels, and helps to repair bruises.
  • Diarrhea is greatly helped by drinking parsley tea.
  • Digestion: Parsley is an excellent digestion restorative remedy. It improves the digestion of proteins and fats therefore promoting intestinal absorption, liver assimilation and storage. Because of its high enzyme content, parsley benefits digestive activity and elimination.
  • Dissolves cholesterol within the veins
  • Diuretic
  • Ear health: Treats deafness and ear infections.
  • Edema: Acts as a diuretic and blood vessel strengthener.
  • Fatigue: Parsley is high in iron so helps repair and provides components for better blood cells.
  • Gallstones: Helps dissolve them.
  • Glandular support of the liver, spleen, kidneys and adrenal glands.
  • Gout
  • Hormonal support: In women, parsley improves estrogen and nourishes and restores the blood of the uterus. Conditions like delayed menstruation, PMS, and the menopause (dry skin, irritability, depression and hair loss) can often improve.
  • Hormone balancing is achieved through the volatile fatty acids contained in parsley.
  • Immune booster: The high vitamin C, beta carotene, B12, chlorophyll and essential fatty acid content render parsley an extraordinary immunity enhancing food. Parsley is an immune-enhancing multi-vitamin and mineral complex in green plant form and one of the most important herbs for providing vitamins to the body.
  • Inhibits tumor formation, particularly in the lungs.
  • Insect bites: Rub on to relieve the swelling and itch.
  • Jaundice
  • Kidneys: Parsley is effective for nearly all kidney and urinary complaints except severe kidney inflammation. It improves kidney activity and can help eliminate wastes from the blood and tissues of the kidneys. It prevents salt from being reabsorbed into the body tissues; thus parsley literally forces debris out of the kidneys, liver and bladder. It helps improve edema and general water retention, fatigue and scanty or painful urination.
  • Liver congestion: It enriches the liver and nourishes the blood. Parsley helps reduce liver congestion, clearing toxins and aiding rejuvenation.
  • Menstrual irregularity: Parsley helps to make the cycles regular by the presence of apiol which is a constituent of the female sex hormone estrogen.
  • Menstrual pain
  • Night blindness: Bad eyesight is a sign of Vitamin A deficiency.
  • Rheumatism
  • Spleen strengthening: The parsley root in particular strengthens the spleen, and can, therefore, treat malabsorption.
  • Stamina loss and low resistance to infection, point to a sluggish liver. This can manifest itself in blood deficiencies, fatigue, a pale complexion and poor nails, dizzy spells, anemia and mineral depletion.
  • Stomach problems
  • Strengthens loose teeth: In the Middle Ages parsley was used for many conditions including ‘fastening teeth’ (Scurvy, which is caused by a Vitamin C deficiency, makes the gums spongy and the teeth loose.)
  • Uterine tonic
  • Weight loss benefits from being a diuretic

Nutritional Benefits of Parsley:

Parsley is a nutrient powerhouse containing high levels of beta carotene, vitamin B12, folate, chlorophyll, calcium, more vitamin C than citrus fruits, and just about all other known nutrients. Parsley is a moistening, nourishing, restoring, ‘warming’ food, pungent with a slightly bitter, salty flavor. It enhances and stimulates the energy of organs, improving their ability to assimilate and utilize nutrients.

Beta carotene is used for protein assimilation. This nutrient benefits the liver and protects the lungs and colon. Beta-carotene is converted by the body to vitamin A, a nutrient so important to a strong immune system that its nickname is the “anti-infective vitamin.”

Chlorophyll Parsley is abundant in chlorophyll, thus purifying and inhibiting the spread of bacteria, fungi and other organisms. Chlorophyll from parsley is slightly anti-bacterial and anti-fungal which acts to enhance immune response and to relieve mucus congestion, sinusitis and other ‘damp’ conditions. Chlorophyll, high in oxygen, also suppresses viruses and helps the lungs to discharge residues from environmental pollution.

Essential Fatty Acids Parsley is a source of alpha-linolenic acid, an important essential fatty acid that is too frequently deficient in today’s diets.

Fluorine is an important nutritional component abundantly found in parsley. Fluorine has an entirely different molecular structure from chemically-produced fluoride. Tooth decay results from a shortage of fluorine, not fluoride. It is the combination of calcium and fluorine which creates a very hard protective surface on teeth and bones. Fluorine also protects the body from infectious invasion, germs and viruses.

Folic Acid, one of the most important B vitamins, but one of its most critical roles in relation to cardiovascular health is to convert homocysteine into benign molecules. Homocysteine is a potentially dangerous molecule that, at high levels, can directly damage blood vessels and increase the risk of heart attacks and stroke in people with atherosclerosis or diabetic heart disease. Folic acid is also a critical nutrient for proper cell division and is therefore vitally important for cancer-prevention in two areas of the body that contain rapidly dividing cells–the colon, and in women, the cervix.

Iron: The iron content of parsley is exceptional with 5.5mg per100g (4oz). A half-cup of fresh parsley or one tablespoon dried has about 10 percent of your iron daily requirements.  Plus, parsley has the vitamin C your body needs to absorb that iron.

Protein: Parsley is made up of 20% protein. (About the same as mushrooms.)

Vitamin B12 Parsley contains traces of B12 producing compounds. Such compounds are needed for the formation of red blood cells and normal cell growth, important for fertility, pregnancy, immunity and the prevention of degenerative illness. The action of vitamin B12, however, is inhibited by birth control pills, antibiotics, intoxicants, stress, sluggish liver, and excess bacteria or parasites in the colon or digestive tracts. Parsley helps to counteract these inhibitors.

Vitamin K: Getting at least 100 micrograms of Vitamin K a day can drastically cut your risk of hip fracture. Vitamin K is necessary for bones to get the minerals they need to form properly. Parsley is loaded with vitamin K (180 mcg per 1/2 cup). Cooking parsley nearly doubles its Vitamin K.

Vitamin C: Parsley contains more vitamin C than any other standard culinary vegetable, with 166mg per 100g (4oz). This is three times as much as oranges. Flavonoids, which make up the Vitamin C molecule, maintain blood cell membranes, and act as an antioxidant helper.

Volatile oil components – including myristicin, limonene, eugenol, and alpha-thujene. Parsley’s volatile oils, particularly myristicin, have been shown to inhibit tumor formation in animal studies, and particularly, tumor formation in the lungs. It acts as an antioxidant that can help neutralize particular types of carcinogens (like the benzopyrenes that are part of cigarette smoke, charcoal grill smoke, and the smoke produced by trash incinerators).

Parsley also contains calcium (245mg per 100g), phosphorus, potassium (1000mg per 4 oz), manganese (2.7mg per 100g), inositol, and sulphur.

Many of my client’s test they would benefit greatly from eating parsley for all kinds of health problems.

How to Use Parsley:

Top off your sandwiches with it, include it in your salad greens, put it in Tabbouli or better yet, toss it into simmering soups, stews and sauces. We eat it raw in salads and those days when I can’t eat it raw, I often add a couple of parsley capsules to my nutritional supplements.

Parsley juice, as an herbal drink, is quite powerful and is usually taken in quantities of about 2 fl oz (50ml) three times a day and is best mixed with other juices. I noticed that it’s most effective to juice parsley in between other vegetables as the juice is heavy and thick and doesn’t move through some juicers very readily.

Types of Parsley:

The two most popular types of parsley are curly parsley and Italian flat leaf parsley.  They are both related to celery. The Italian variety has a more fragrant and less bitter taste than the curly variety. There is also another type of parsley known as turnip-rooted (or Hamburg) that is cultivated for its roots, which resemble salsify and burdock. Chinese parsley, is actually cilantro.

How to Pick and Care for Parsley:

Whenever possible, choose fresh, dark green, organically grown parsley that looks fresh and crisp over the dried form of the herb since it is superior in flavor. Avoid bunches that have wilted or yellowed leaves indicating over-mature or damaged produce.

Parsley can be stored loosely wrapped in a damp cloth or plastic bag and refrigerated for up to a week. Wash just before using. If the parsley wilts, either sprinkle it lightly with some water or wash it without completely drying it before putting it back in the refrigerator.

The best way to clean it is just like you would spinach. Place it in a bowl of cold water and plunge it up and down like you would a toilet plunger. This will allow any sand or dirt to dislodge. Remove the leaves from the water, empty the bowl, refill it with clean water and repeat this process until no dirt remains in the water.

If you have excess flat-leaved parsley, you can easily dry it by laying it out in a single layer on a clean kitchen cloth. I pre-chop mine (both varieties) and place it on a cookie sheet on top of the refrigerator where it is warm. Stir it occasionally to allow consistent drying. Once dried, it should be kept in a tightly sealed container in a cool, dark and dry place.

Some feel the curly leaved variety is best preserved by freezing, as opposed to drying. Although it will retain most of its flavor, it has a tendency to lose its crispness, so it is best used in recipes without first thawing.

Bon Appétit!

http://www.naturalhealthtechniques.com/diet_nutrition/ParsleyBenefits.htm

Some believe that parsley leaves can help control bedwetting (enuresis).

Oxalic acid is found in parsley. Oxalic acid prevents calcium absorption and may also contribute to gallstones and kidney stones. For the average person that eats a balanced diet, the small amounts of oxalic acid will not be a health factor. However, those with low calcium health concerns will not want to eat excessive amounts of parsley.

http://www.indepthinfo.com/parsley/health.shtml

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Useful Sites

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=100

http://ezinearticles.com/?Health-Benefits-Of-Parsley&id=111028

http://www.ehow.com/how_5395753_benefit-parsley-herb-home-remedies.html

http://hubpages.com/hub/Health-Benefits-Of-Parsley

http://www.crazyfortea.com/parsleytea.html

pigeonpea

Chemical constituents and properties
Roots are considered antihelminthic, expectorant, febrifuge, sedative, vulnerary.
Seeds are rich in carbohydrates (58%) and proteins (19%).
Fair source of calcium and iron; good source of vitamin B.
Chemical studies reveal: 2′-2’methylcajanone, 2′-hydroxygenistein, isoflavones, cajanin, cahanones, among many others.

Parts used and preparation
Leaves, roots.

Uses
Folkloric
Decoction or infusionn of leaves for coughs, diarrhea, abdominal pains.
Tender leaves are chewed for aphthous stomatitis and spongy gums.
Pulped or poulticed leaves used for sores.
In Peru, leaves are used as an infusion for anemial, hepatitis, diabetes, urinary infections and yellow fever.
In Argentina, leaves used for genital and skin problems; flowers used for bronchitis, cough and pneumonia.
In China, as vermifuge, vulnerary; for tumors.
In Panama, used for treatment of diabetes (See study below).
In Indian folk medicine, used for a variety of liver disorders.
Nutrition
Used mainly for its edible young pods and seeds.
Others
Vegetable food crop ( seeds and pods) in South-East Asia.
As forage or hay.
Branches and stems for basket and fuel. (Source)

Studies
• Clinical studies have reported seed extracts to inhibit red blood cell sickling and potential benefit for people with sickle cell anemia.
Antiplasmodial constituents of Cajanus cajan: Study shows compounds from roots and leaves of CC showed moderately high in vitro activity against Plasmodium falcifarum strain.
Hypocholesterolemic Effect: Study on the stilbenes containing extract-fraction of CC showed a hypocholesterolemic effect possibly through enhancement of hepatic LDL-receptor and cholesterol 7-alpha-hydroxylase expression levels and bile acid synthesis.
Evaluation of traditional medicine: effects of Cajanus cajan L. and of Cassia fistula L. on carbohydrate metabolism in mice: Contradicting its traditional use for diabetes, CC did not have a hypo effect on sugar, aand at higher doses produced a hyperglycemic effect.
• Antimicrobial: Antimicrobial effect of leaf extracts of pigeon pea (Cajanus cajan (L.) millsp.) on some human pathogens : Study shows the plants extract to be inhibitory to some bacterial pathogens.
• Antimicrobial / Antifungal: Nigerian study on the antimicrobial effects of the ethanol and aqueous extracts of locally available plants, including C cajan, showerd inhibition against S aureus, P aeruginosa, E coli and C albicans. The extracts of C cajam produced wider zones of inhibition against C albicans.
• Hyperglycemic Effect: Study of the aqueous extract of C cajan leaves showed a hyperglycemic effect, suggesting a usefulness incontrolling hypoglycemia that may be due to excess of insulin or other hypoglycemic drugs.
• Hepatoprotective: Study of the methanol-aqueous fraction of C cajan leaf extract showed it could prevent the chronically treated alcohol induced rat liver damage and presents a promise as a non-toxic herb for therapeutic use in alcohol-induced liver dysfunction.

http://www.stuartxchange.org/Kadios.html

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Nutritional Value of Pigeon Pea (Red Gram, Toor, Congo Pea, Gunga Pea)
Pigeon Pea commonly known as Red Gram, Toor, Congo pea or Gunga Pea is yellow colored legume. It is cooked and used as food in day to day life.

Nutrition Facts and Information about Pigeon Pea: Pigeon Pea is rich is potassium, phosphorus, magnesium and calcium. It has good amount of iron and selenium and small amount of zinc, copper and manganese.

Vitamin Content of Pigeon Pea: Pigeon Pea has good amount of Vitamin A, Niacin and small amount of thiamin, riboflavin, Vitamin B6, folate and pantothenic acid.

Calorie Content of Pigeon Pea: 100g of Pigeon Pea has 343 calories. Calories from fat are 12.

Health Benefits of Pigeon Pea: Pigeon Pea cures cough, poisoning effect, gas troubles, acidity, stomach pain and piles. It makes a balanced human food, quells swelling of internal organs and with water it cures intoxicating effects.

http://www.organicfacts.net/nutrition-facts/pulses/nutritional-value-of-cowpea-and-pigeon-pea.html

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