Leaves and fruits of Corchorus capsularis , Jute …Lá và trái của cây rau Đay trái tròn …

Leaves and fruits of Corchorus capsularis , Jute …Lá và trái của cây rau Đay trái tròn …
Natural Health Tips
Image by Vietnam Plants & America plants
Vietnamese named : rau Đay, Đay trái tròn
English names : Jute, White Jute. Bangla White Jute
Scientist name : Corchorus capsularis L.
Synonyms :
Family : Tiliaceae . Họ Đay

Searched from :

**** VIETGLE.VN.
www.vietgle.vn/trithucviet/detail.aspx?key=capsularis&amp…

Corchorus capsularis L. – Đay, Đay quả tròn.
Cây thảo mọc đứng cao 1 – 2m, màu tím nhạt, ít phân nhánh. Lá hình bầu dục hẹp, dài 6 – 10cm, rộng 1,5 – 3cm, đầu nhọn, gốc tròn màu nhạt ở mặt dưới, mép lá khía răng nhọn, hai răng ở gốc phiến có lông dài ở đầu; gân gốc 3 – 5; cuống lá mảnh; có lông ở mặt trên; lá kèm hình dải, dài, nhọn đầu.
Hoa có cuống, tập trung 2 – 3 đóa trên một cuống chung ngắn. Nụ hoa hình bầu dục ngược rộng. Lá đài 4 – 5, có lông ở phía gốc, thuôn hay bầu dục ngược, có mũi nhọn ngắn ở đầu. Cánh hoa 4 – 5, hình bầu dục ngược rộng, có cựa ngắn. Nhị 18, bao phấn vuông. Bầu hình trứng cụt, có cạnh rõ và có ít lông; vòi nhụy rộng, khía răng và cụt ở đầu. Quả hình cầu, có 10 cạnh khá rõ, có mào ngắn ở đỉnh, mở làm 5 mảnh, mỗi mảnh có hai dãy hạt, mỗi dãy có 5 hạt; hạt có cạnh, dẹt.

Gốc ở Ấn Độ được trồng rộng rãi ở Trung Quốc, Việt Nam và các nước nhiệt đới châu Á; cũng gặp cây mọc hoang ở những nơi sáng, ven đường, trên các bãi hoang, nương rẫy…
Ra hoa vào tháng 6.
Vỏ có thể lấy sợi. Ngọn cây, lá non nấu canh như rau đay trồng.
Rễ, lá, hạt và tro của cây được dùng làm thuốc. Rễ dùng trị sỏi bàng quang, ỉa chảy và lỵ; lá dùng trị đau bụng do lỵ, huyết băng và nhọt lở, hạt dùng trị lao phổi còn tro dùng trị ngoại thương xuất huyết. Ở Quảng Tây (Trung Quốc) người ta dùng toàn cây trị thấp khớp đau xương và dùng ngoài trị lở ghẻ.
Ở Ấn Độ, nước hãm lá dùng trị lỵ, sốt, khó tiêu và rối loạn của gan; nước sắc rễ và quả chưa chín dùng trị ỉa chảy.

**** TRUNG TÂM DỮ LIỆU THỰC VẬT VIETNAM
botanyvn.com/cnt.asp?param=edir&v=Corchorus%20capsula…

Tên Khoa học: Corchorus capsularis L.
Tên tiếng Anh:
Tên tiếng Việt: Đay quả tròn; Bố; Rau đay
Tên khác: Rhizanola cannabina Lour. ex Gomes

**** CHỢ THUỐC 24 H.COM
chothuoc24h.com/caythuoc/?ctid=other&ccthuoc=203&…
Ðay hay Ðay quả tròn – Corchorus capsularis L,, thuộc hộ Ðay – Tiliaceae.

Mô tả: Cây thảo hằng năm cao 1-2m, màu tím nhạt, ít phân nhánh. Lá hình bầu dục nhọn, hẹp ngang, tròn ở gốc, có mũi nhọn ở chóp, nhẵn, có răng, dài 6-10cm, rộng 15-30mm; răng nhọn; đều, 2 răng dưới có lông dài, gân gốc 3-5. Hoa họp 2-3 cái một ở nách lá. Quả hình cầu hay hình quả lê dài 12mm, rộng 10-11mm, có cạnh lồi, mở thành 5 mảnh van. Hạt dẹp, có góc.

Cây ra hoa tháng 6.

Bộ phận dùng: Rễ, lá và hạt – Radix, Folium et Semen Corchori Capsularis.

Nơi sống và thu hái: Cây của Ấn Độ, nhập trồng làm rau ăn và lấy sợi. Thu hái rễ và lá vào mùa hè; thu hạt vào mùa thu khi quả chín, phơi khô.

Thành phần hoá học: Lá Ðay chứa một glucosid gọi là capsulin, một hoạt chất đắng và bổ, tác dụng lên tim như digitalin của cây Dương địa hoàng. Hạt chứa một chất đắng là corchorin và 2 glucosid digitalin là corchoroside A và corchoroside B, tác dụng tương tự như digitalin đối với tim.

Tính vị, tác dụng: Ðay có vị đắng, tính nóng có độc, có tác dụng tiêu viêm, cầm máu, giải nắng nóng. Hạt Ðay có vị đắng, tính nóng, có độc, có tác dụng hoạt huyết, trợ tim. Ở Ấn Độ, nước hãm lá được xem như làm nhầy, lợi tiêu hoá, nhuận tràng, lợi trung tiện, kích thích, gây cảm giác ngon miệng như một chất bổ đắng.

Công dụng, chỉ định và phối hợp: thường dùng 1. Ðề phòng say nắng và sốt do say nắng, 2. Lỵ; 3. Ho ra máu, nôn ra máu; 4. Ngộ độc cá thối. Dùng 15-30g dạng thuốc sắc. Kỵ thai. Hạt dùng khi bị sài uốn ván, vô kinh, kinh nguyệt không đều. Liều dùng 10-15g, dạng thuốc sắc. Ở Ấn Độ, nước hãm lá dùng trị lỵ, sốt, khó tiêu và rối loạn của gan; nước sắc rễ và quả chưa chín dùng trị ỉa chảy.

Ðơn thuốc:

1. Lỵ: Lá Ðay tươi 15-30g sắc uống.

2. Ho ra máu, nôn ra máu: Lá Ðay, Cốt khí củ, Long nha thảo, mỗi vị 9g sắc uống.

3. Ngộ độc cá thối: Lá Ðay tươi 90g sắc với 1 lượng đường đỏ mà uống.

**** TUE TINH ĐƯỜNG LIÊN HOA HUẾ
tuetinhlienhoa.com.vn/cms/article/duochoc/vanh/1091/

**** WIKI
vi.wikipedia.org/wiki/Chi_Đay

Sử dụng

[sửa]Lấy sợi
Xem bài chính Sợi đay
Các loài trong chi Corchorus thỏa mãn một lượng lớn nhu cầu của thế giới về sợi. Sợi từ các loài đay là sợi thực vật phổ biến hàng thứ hai sau sợi bông.
[sửa]Thực phẩm
Lá non của một vài loài đay cũng được sử dụng làm rau ăn; đay quả dài (Corchorus olitorius) được sử dụng chủ yếu tại miền nam châu Á, Ai Cập và Cyprus, đay quả tròn (Corchorus capsularis) tại Nhật Bản và Trung Quốc. Chúng có kết cấu nhầy (nhớt), tương tự như ở đậu bắp, khi nấu ăn. Hạt được sử dụng làm hương liệu, và một loại trà thảo mộc được sản xuất từ lá đay khô. Rau đay cũng được sử dụng tại Ai Cập; một số người còn cho rằng nó là món ăn quốc gia trong ẩm thực Ai Cập. Nó cũng là món ăn đặc trưng trong ẩm thực Lebanon, Palestine, Syria và Jordan. Một món ăn điển hình của khu vực này là rau đay hầm ăn cùng cơm và thịt gà luộc. Tại Việt Nam, rau đay chủ yếu dùng nấu canh (với cua, tôm tép), đôi khi với mồng tơi hoặc mướp.
Tháng 9 năm 2007, Sizzler’s, một chuỗi nhà hàng Mỹ, bán Molokhiya cookies (bánh bích quy ngọt) với rau đay là thành phần đặc trưng, tại khu vực Shinjuku ở Tokyo, Nhật Bản.
Lá đay giàu betacaroten, sắt, canxi, vitamin C. Các loài đay có tính hoạt hóa chống ôxi hóa với một lượng đáng kể tương đương α-tocopherol (vitamin E)

________________________________________________________

**** PHILIPPINE MEDICINE PLANTS
www.stuartxchange.org/PasauNaBilog.html
Family • Malvaceae / Tiliaceae
Pasau-na-bilog
Corchorus capsularis Linn.
WHITE JUTE
Huang ma

Gen info
Corchorus is a genus plant of about 40-100 species in the family Malvaceae. Jute is confusingly applied to any plant of the genus Corchorus and to its fiber. The chief sources of the fiber are the two species of Corchorus plant: C olitorius and C capsularis. In the Philippines, three Corchorus species are recorded with medicinal uses: Pasau, Pasau na bilog, and pasay na hapa. Another pasau, Pasau-na-hapai, Jussiaea erecta belongs to the family Onagraceae.

Botany
Pasau-na-bilog is an erect, branched annual herb, growing up to 1 to 2 meters high. Stems are usually purplish. Leaves areovate-lanceolate, 5 to 12 cm long, pointed at the tip and rounded at the base, with toothed margins and taillike projections on the each side of the midrib. Flowers are in small groups in the axils of the leaves. Sepals are often purplish; petals are yellow. Capsules are globose to globose-obovoid, about 1 cm in diameter with longitudinal ridges.

Distribution
In clearings, rice paddy banks, and in low, open and wet places in and near settlements.

Constituents
– Active principle of the jute seed is corchorin, a glucoside ten times more bitter than quinine sulfate.
– From the leaves, capsularin, with the same molecular formula as corchorin.
– Seed contains 2.25 percent of raffinose.
– Oil contains the glycerides of oleic acid, 39.18%; glycerides of linolic acid, 44.63 %; a small quantity of "crude archidic acid," 0.169%; and palmitic and stearic acid.

Properties
– Considered carminative, cardiac, laxative, febrifuge, and tonic.
– Leaves considered stimulant, laxative, demulcent, appetizer and stomachic.
– The corchorin may be toxic and some studies suggest a digitalis-effect on the heart.
Parts used
Seeds and leaves.

Uses
Edibility / Nutrition
Edible: Leaves and seeds.
Young fresh leaves eaten as vegetable in various parts of the world – Bangladesh, Middle East, Africa, SE asia.
In Bengal, where it is considered a tonic, a few leaves are commonly added to the daily diet of rice.
In Japan, considered a health food item, dried leaves sometimes used as a substitute for coffee and tea
Leaves sometimes used as condiment.
In Rumpf’s time, when slaves from India were detained in Amboina, there was much use for it as vegetable.
Folkloric
– Leaves are used for headaches.
– Seeds, either as power or in a drink, are used as tonic, carminative and febrifuge.
– In Bengal, decoction of dried leaves used for disorders of the liver.
– Malays use a decoction of the leaves for dysentery, for coughs and phthisis, and as a tonic for children. Also, used for poulticing sores.
– The powdered leaves, dried, 1 or 1 1/2 tbsp to a cup of water, steep for 3 to 5 minutes, and strain before drinking.
– Finely carded fiber sometimes used as base for antiseptic surgical dressings.
– Infusion of leaves used for atonic dyspepsia, liver disorders and as febrifuge. Also used for chronic cystitis, gonorrhea, dysuria, worms in children, hepatic and intestinal colic, and for gastric catarrh.
– Cold infusion of the leaves as a bitter tonic; used in patients recovering from acute dysentery
– A compound infusion of the leaves with coriander and anis seed is an effective bitter stomachic and tonic.
– Poultice of leaves for sores.
– Infusion of leaves for dyspepsia, for de-worming.
– A compound infusion of the leaves with coriander and anis seed used as an effective bitter, stomachic and tonic.
– Bitter seeds given in small doses (60-80 grain dose) for fevers.
– Oil from seeds is used for a variety of skin diseases.
– Fruits used by Sino-Annamites for inflammation, abscesses and as purgative.
– In Bengal, oil from the seeds used for skin diseases.
Others
– Jute: The species provides the greatest part of the jute commerce (burlap, cordage, gunny), with its strong and coarse fiber, about ten times more abundant tha Corchorus olitorius, another source of juite.
– Cultivated in India and China for its fiber.
• Used for paper making.

Studies
• Antinociceptive / Antiinflammatory: Study showed the extract of CC exhibited significant antinociceptive and antiinflammatory activities confirming its traditional use for ailments associated with inflammation and pain.
• Galactolipid / Anti-Tumor: Galactolipid 1 has be shown to be responsible for the anti-tumor promoting activity of jute (Corchorus capsularis and C. olitorius).
• Antipyretic / Antinociceptive / Antiinflammatory: Study on the aqueous extract of jute plant leaves, C. capsularis, exhibited significant antinociceptive, anti-inflammatory and anti-pyretic activities in a dose-dependent manner and supports its claim of traditional use to treat various ailments.
• Capsugenin: Study yielded a glycoside–capsugenin-30-o-B-glycopyranoside, from the leaves of Corchorus capsularis.

Availability
Wild-crafted.

**** WIKI
en.wikipedia.org/wiki/Jute

White jute (Corchorus capsularis)
Several historical documents (including, Ain-e-Akbari by Abul Fazal in 1590) state that the poor villagers of India used to wear clothes made of jute. Simple handlooms and hand spinning wheels were used by the weavers, who used to spin cotton yarns as well. History also states that Indians, especially Bengalis, used ropes and twines made of white jute from ancient times for household and other uses.

History

For centuries, jute has been an integral part of culture of Bengal, in the entire southwest of Bangladesh and some portions of West Bengal, India. During the British Raj in the 19th and early 20th centuries, much of the raw jute fibre of Bengal was carried off to the United Kingdom, where it was then processed in mills concentrated in Dundee. Initially, due to its texture, it could only be processed by hand until it was discovered in that city that treating it with whale oil, it could be treated by machine[1] The industry boomed ("jute weaver" was a recognised trade occupation in the 1901 UK census), but this trade had largely ceased by about 1970 due to the appearance of synthetic fibres.
Margaret Donnelly, a jute mill landowner in Dundee in the 1800s, set up the first jute mills in Bengal. In the 1950s and 1960s, when nylon and polythene were rarely used, one of the primary sources of foreign exchange earnings for the erstwhile United Pakistan was the export of jute products, based on jute grown in then East Bengal (now Bangladesh). Jute has been called the "Golden Fibre of Bangladesh." However, as the use of polythene and other synthetic materials as a substitute for jute increasingly captured the market, the jute industry in general experienced a decline.
During some years in the 1980s, farmers in Bangladesh burnt their jute crops when an adequate price could not be obtained. Many jute exporters diversified away from jute to other commodities. Jute-related organisations and government bodies were also forced to close, change or downsize. The long decline in demand forced the largest jute mill in the world (Adamjee Jute Mills) to close. Bangladesh’s second largest mill, Latif Bawany Jute Mills, formerly owned by businessman, Yahya Bawan, was nationalized by the government. Farmers in Bangladesh have not completely ceased growing jute, however, mainly due to demand in the internal market. Between 2004–2010, the jute market recovered and the price of raw jute increased more than 500%[citation needed].
Jute has entered many diverse sectors of industry, where natural fibres are gradually becoming better substitutes. Among these industries are paper, celluloid products (films), non-woven textiles, composites (pseudo-wood), and geotextiles.
In December 2006 the General Assembly of the United Nations proclaimed 2009 to be the International Year of Natural Fibres, so as to raise the profile of jute and other natural fibres.

Production

Jute matting being used to prevent flood erosion while natural vegetation becomes established. For this purpose, a natural and biodegradable fibre is essential.
Jute is a rain-fed crop with little need for fertilizer or pesticides. The production is concentrated in Bangladesh and some in India, mainly Bengal. The jute fibre comes from the stem and ribbon (outer skin) of the jute plant. The fibres are first extracted by retting. The retting process consists of bundling jute stems together and immersing them in low, running water. There are two types of retting: stem and ribbon. After the retting process, stripping begins. Women and children usually do this job. In the stripping process, non-fibrous matter is scraped off, then the workers dig in and grab the fibres from within the jute stem.[2] India, Pakistan, China are the large buyers of local jute while Britain, Spain, Ivory Coast, Germany and Brazil also import raw jute from Bangladesh. India is the world’s largest jute growing country.

**** BITTERROOTRESTORATION.COM
www.bitterrootrestoration.com/annuals-plants/corchorus-ca…

The plants are tall, usually annual herbs, reaching a height of 2-4 m, unbranched or with only a few side branches. Their leaves are alternate, simple, lanceolate, 5-15 cm long, with an acuminate tip and a finely serrated or lobed margin. Their flowers are small (2-3 cm diameter) and yellow, with five petals; the fruit is a many-seeded capsule. It thrives almost anywhere, and can be grown year-round.
Jute is used as herbal medicine to control or prevent dysentery, worm and constipation etc. It leaves are being used as health-food in Japan. Jute leave is rich in vitamins, carotinoids, calcium, potassium and dietary fibers. Jute leaf contains antitumor promoters; Phytol and Monogalactosyl-diacylglycerol. It may reduce risk of cancer.

**** GLOBINMED.COM
www.globinmed.com/index.php?option=com_content&view=a…

**** ECO CROP.FAO.ORG
ecocrop.fao.org/ecocrop/srv/en/cropView?id=4849

Notes
BRIEF DESCRIPTION A herbaceous plant with a straight, slender stem, 3-4 m in height under cultivation. USES It is grown as a fiber crop. The fibers are used for coarse woven fabrics, sacking, or fibers. It is also used in twines and carpet yarns. The soft fibers are weaker than hemp or flax. GROWING PERIOD Annual, may be harvested after 80-150 days, depending on varirty. COMMON NAMES White jute, Yute, Jute. FURTHER INF White jute is native to a region including India, Myanmar and sourthern China. It can be found in tropical lowland and perhaps also highland. It require a humid climate with a relative humidity between 60 and 90% in the growing period, but diurnal fluctuations of up to 50% are not a disadvantage. Young plants are sensitive to waterlogging, but more mature plants will tolerate flooding. White jute is often grown on areas that are inundated every year and enriched by deposits. It is a short-day plant but longer days prolong the vegetative phase and it is therefore normally sown when the day-length exceeds 12.5 hours. White jute is more commonly grown than the closely related, tussa jute (C. olitorius). Yields may be about 34 t/ha of green plants giving 2 t/ha of dry retted fiber.

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Immature fruits of Momordica cochinchinensis, Gac fruit …Trái Gấc xanh …

Immature fruits of Momordica cochinchinensis, Gac fruit …Trái Gấc xanh …
Healthy Diet Tips
Image by Vietnam Plants & America plants
Vietnamese named ( tên tiếng Việt ) : Gấc.
English name ( tên tiếng Anh ) : Gac, Baby Jackfruit, Spiny Bitter Gourd, Sweet Gourd, or Cochinchin Gourd

Scientist name ( tên Khoa Học ) : Momordica cochinchinensis
Synonyms ( tên khác đồng nghĩa ) :
Family ( họ của cây ) : Cucurbitaceae . Họ Bầu Bí

Searched from ( TÌm thông tin từ ) :

**** TRUNG TÂM DỮ LIỆU THỰC VẬT VIETNAM
www.botanyvn.com/cnt.asp?param=news&newsid=138
Cây gấc, một đặc sản truyền thống ở Việt Nam
Cập nhật ngày 3/7/2008 .

Tại Việt Nam, thịt gấc được sử dụng chủ yếu để nhuộm màu các loại xôi, gọi là xôi gấc. Vì sắc đỏ nên xôi gấc được chuộng trong những việc khao vọng, đình đám trong các dịp lễ tết hay cưới hỏi. Người ta dùng áo hạt (màng hạt) và hạt của nó đánh với một ít rượu để trộn lẫn với gạo nếp sau đó đem thổi thành xôi, giúp cho món xôi có màu đỏ và thay đổi hương vị

Thông tin chung:

Tên phổ thông: Gấc
Tên khác: Mộc miết quả
Tên tiếng Anh: Gac
Tên khoa học: Momordica cochinchinensis (Lour.) Spreng.
Thuộc họ Bầu bí – Cucurbitaceae

Gấc là loài cây thân thảo dây leo thuộc chi Momordica . Cây gấc leo khỏe, chiều dài có thể mọc đến 15m. Thân dây có tiết diện góc. Lá gấc nhẵn, thùy hình chân vịt phân ra từ 3 đến 5 dẻ, dài 8-18 cm. Gấc là loài đơn tính khác gốc (dioecious). Hoa sắc vàng. Quả hình tròn, sắc xanh, khi chín chuyển sang màu đỏ cam, đường kính 15-20 cm. Vỏ gấc có gai rậm. Bổ ra mỗi quả thường có sáu múi. Thịt gấc màu đỏ cam. Hạt gấc màu nâu thẫm, hình dẹp, có khía. Gấc trổ hoa mùa hè sang mùa thu, đến mùa đông mới chín. Mỗi năm gấc chỉ thu hoạch được một mùa. Do vụ thu hoạch tương đối ngắn (vào khoảng tháng 12 hay tháng 1), nên gấc ít phổ biến hơn các loại quả khác.
Gấc giàu các chất carotenoit và lycopen.

Sử dụng:
Tại Việt Nam, thịt gấc được sử dụng chủ yếu để nhuộm màu các loại xôi, gọi là xôi gấc. Vì sắc đỏ nên xôi gấc được chuộng trong những việc khao vọng, đình đám trong các dịp lễ tết hay cưới hỏi. Người ta dùng áo hạt (màng hạt) và hạt của nó đánh với một ít rượu để trộn lẫn với gạo nếp sau đó đem thổi thành xôi, giúp cho món xôi có màu đỏ và thay đổi hương vị.

Lá gấc non thái chỉ còn được dùng như một loại gia vị không thể thiếu trong món củ niễng xào rươi, một món ăn đặc biệt ở miền Bắc.

Gần đây, quả gấc đã bắt đầu được tiếp thị ra ngoài khu vực châu Á trong dạng nước ép trái cây bổ dưỡng, dầu gấc do nó có chứa hàm lượng tương đối cao các dinh dưỡng thực vật.

Ngoài việc sử dụng trong ẩm thực, gấc còn được sử dụng trong y học tại Việt Nam. Màng hạt được dùng để hỗ trợ điều trị bệnh khô mắt, giúp tăng cường thị lực do nó là nguồn khá tốt để bổ sung vitamin A dưới dạng carotenoit. Tương tự, trong y học cổ truyền Trung Hoa người ta cũng dùng hạt gấc (mộc miết tử, 木鳖子) cả trong cơ thể lẫn ngoài da. Phân tích hóa học của quả gấc cho thấy nó có hàm lượng cao của một số chất dinh dưỡng thực vật, điều này đã gây chú ý cho một số học giả Nhật Bản và phương Tây.

Gấc đặc biệt giàu lycopen. Theo tỷ lệ khối lượng, nó chứa nhiều lycopen gấp 70 lần cà chua. Người ta cũng phát hiện thấy nó chứa beta-caroten nhiều gấp 10 lần cà rốt hoặc khoai lang. Ngoài ra, các carotenoit có mặt trong gấc liên kết với các axít béo mạch dài, tạo ra kết quả là nó có tính hoạt hóa sinh học cao hơn. Một nghiên cứu gần đây cho thấy gấc chứa các loại protein có thể ngăn cản sự phát triển của các tế bào ung thư.

Tác dụng dược lý:
Về tác dụng dược lý, màng hạt gấc cho dầu gấc chứa lượng beta-caroten rất cao. Beta-caroten là một tiền chất của vitamin A. Khi uống beta-caroten, dưới tác dụng của men carotenase có trong gan và thành ruột, beta-caroten được chuyển thành vitamin A. Vitamin A rất cần cho cơ thể, có ảnh hưởng tới sự chuyển hóa lipid, nguyên tố vi lượng và photpho. Nó duy trì sự hoàn chỉnh của tổ chức biểu mô như da và niêm mạc.

Khi có vitamin A, các tế bào biểu mô được kích thích để sản sinh ra chất nhày. Nếu thiếu vitamin A, các tế bào biểu mô này sẽ teo đi, thay vào đó là các tế bào sừng hóa, điển hình là bệnh khô mắt, tế bào giác mạc bị sừng hóa, làm mất độ trong suốt của giác mạc dẫn tới mù lòa.

Vitamin A còn tham gia vào sự tạo chất rhodopsin, một chất nhạy cảm với ánh sáng, tồn tại trong các que võng mạc, giữ vai trò quan trọng đối với thị giác lúc hoàng hôn. Nếu chế độ ăn uống thiếu vitamin A, thì nồng độ rhodopsin ở võng mạc sẽ giảm, các que võng mạc bị biến đổi hình dạng dẫn tới rối loạn thị giác, nhất là lúc hoàng hôn như trong bệnh quáng gà.

Vitamin A còn là yếu tố cần cho sự sinh trưởng. Phụ nữ có thai và trẻ sơ sinh có nhu cầu vitamin A lớn hơn người thường. Vitamin A có tác dụng tăng sức đề kháng của cơ thể, chống nhiễm khuẩn ở mọi lứa tuổi, đặc biệt ở trẻ em và bệnh nhân lao phổi. Vitamin A và dầu gấc có tác dụng làm lành các vết loét, vết thương và vết bỏng.

Về công dụng chữa bệnh: Dầu gấc được dùng trong các trường hợp cơ thể cần vitamin A như trẻ em chậm lớn, phụ nữ mang thai, cho con bú, bệnh khô mắt, quáng gà, người kém ăn, mệt mỏi. Dầu gấc dùng ngoài bôi vào vết thương, vết bỏng làm mau lên da non, chóng lành. Dầu gấc dùng kèm với một số thuốc kháng khuẩn đặc hiệu chữa bệnh trứng cá. Dầu gấc có tác dụng nhuận tràng, trị táo bón. Liều dùng: người lớn mỗi ngày 10-20 giọt, chia làm 2 lần uống trước 2 bữa ăn chính, trẻ em 5-10 giọt/ngày.
Hạt gấc được dùng ngoài, theo kinh nghiệm dân gian, chữa mụn nhọt, tràng nhạc, quai bị, sưng vú, tắc tia sữa, trĩ. Chữa mụn nhọt, ghẻ lở: dùng nhân hạt gấc, mài với nước bôi. Chữa sưng vú: nhân hạt gấc giã với một ít rượu 30o, đắp lên chỗ sưng đau. Chữa trĩ, lòi dom: hạt gấc giã nát, thêm một ít giấm thanh, gói bằng một miếng vải, đắp để suốt đêm.

Bài thuốc chữa phong thấp, sưng chân gồm dây gấc (phía gần gốc), phối hợp với đơn gối hạc, mộc thông, tỳ giải, mỗi vị 15g, sắc uống ngày 1 thang hoặc ngâm bài thuốc vào rượu xoa bóp..

**** WIKI TIẾNG VIỆT
vi.wikipedia.org/wiki/Gấc

**** KỶ THUẬT TRỒNG VÀ CHĂM SÓC CÂY GẤC
longdinh.com/default.asp?act=chitiet&ID=1129&catID=3

**** CỤC TRỒNG TRỌT : Cây Gấc là cây xóa nghèo … ( xin nhấp vào đường link để đọc tiếp những thông tin quý báu này )
www.cuctrongtrot.gov.vn/Tech_Science.aspx?index=detail&am…

**** VST.VISTA.GOV.VN : Cách làm dầu Gấc ( Xin nhấp vào đường link để đọc đầy đủ thông tin quý báu này )
vst.vista.gov.vn/home/item_view?objectPath=home/database/…

________________________________________________________

**** PHILIPPINE MEDICINAL PLANTS
www.stuartxchange.org/BalbasBakiro.html
Family • Curcubitaceae
Balbas-bakiro
Momordica cochinchinensis Lour.
Mu Pi
SPINY BITTER CUCUMBER

Botany
Indigenous in Southeast Asia; sometimes called the "fruit from heaven," believed to promote longevity, health and vitality.

Botany
Coarse and dioecious vine reaching a length of 15 meters, slightly hairy or nearly smooth, climbing by tendrils. Leaves are broadly ovate, 8 to 128 cm long, deeply palmately 3-lobed, sometimes entire, with pointed tips and heart-shaped bases. Male flowers occur cingly in the leaf axils on peduncles 5-15 cm long. Buds, enclosed by a large, green inflated bracteole open at full bloom. Peduncles of the female flowers are 2.5 to 5 cm long. Calyx is nearly black with 5 acuminate lobes. Petas are pale yellow, oblong to oblong-ovate, with a large dark blotch at the base. The fruit is large, ovoid to rounded, 8-12 cm in diameter, yellow with scattered, tubercle-like spines. Seeds are large, flattened, circular, embedded in an orange-yellow pulp.

Distribution
In thickets and secondary forests, at low and medium altitudes.

Chemical constituents and characteristics
Seeds contain no alkaloid.
Kernels contain 47 % oil (similar to Chinese tung oil – Aleurites cordata).
Seeds contain a slightly bitter glucoside.
High in phytonutrients: (1) Lycopene, relative to mass, 70 times that found in tomatoes. (2) Beta-carotene, 10 times the amount in carrots or sweet potatoes.
Research suggests anti-cancer constituent.
Considered resolvent, cooling.

Properties
Pectoral, aperient, abstergent, constructive and resolvent.

Parts used and preparation
Roots, seeds, leaves.

Uses
Nutritional
Fruit of pulp is edible.
Rice colorant: In Vietnam, used for dish called "xoi gac" – a mixture of gac seed and pulp with cooked rice with its distinct color and flavor.
Folkloric
Roots are used as soap substitute and for treatment of head lice.
Seeds, pulverized or decocted, are pectoral; also good for coughs.
Plaster made from roots promote hair growth.
Seeds and leaves are aperient and abstergent.
Seeds are used for treatment of hemorrhoids.
Used for swelling of the neck, mammary abscesses, bruises, wounds, swellings and ulcers.
In Vietnam, the seed membranes are used for relief of dry eyes and to promote healthy vision; also used to make a tonic for children and lactating and pregnant women.
In Chinese medicine, used for liver and spleen disorders, wounds, hemorrhoids, bruises, swelling and pus.
Others
Roots used as a substitute for soap; for lice infestation.
In China, the fruits is used for food coloring.
In Vietnam, used to color rice for celebratory occasions, like weddings, new years, masking the usual white color of the rice, white considered the color of death.

Studies
• Gac / Fruit Carotenoids: The study showed a remarkably high concentration of lycopene.
• Immune Enhancing / Immuno-Modulatory: Immunomodulatory activity of a chymotrypsin inhibitor from Momordica cochinchinensis seeds: A chymotrypsin-specific inhibitor (MCoCI) was isolated from the seed of M. cochinchinensis. It was shown to possess immuno-enhancing and antiinflammatory effects that may explain some of its therapeutic actions.
• Gac with its high level of bioavailable carotenoids may also promote prostate health and protect the eyes from age-related macular degeneration and cataracts.
• Antioxidant: (1) Results of study on the rat hepatocyte system suggest that M cochinchinensis possessed antioxidative activity which explains some of its pharmacologic effects. (2) Study showed a chymotrypsin-specific potato type inhibitor from M cochinchinensis possessed antioxidative activity which may account for some of the pharmacologic effects of MC seeds.
• Adjuvant Immune Effect: Study showed extract of C momordica seeds, when used ovalbumin in mice, may induce significantly higher specific antibody production than OVA alone. Results suggest ECMS is safe for injection and can be used as a potential vaccine adjuvant in the production of IgG2a in mice.

Availability
Wild-crafted.

**** FLOWERS OF INDIA
www.flowersofindia.net/catalog/slides/Chinese%20Cucumber….
Common name: Chinese Cucumber, Spiny bitter-cucumber, Chinese bitter-cucumber • Hindi: ककुर Kakur, कंटोला Kantola, ककरोल Kakrol • Manipuri: কারোত Karot • Marathi: Gulkakra • Malayalam: Kshudramalakasanda • Telugu: Varivalli • Bengali: গোলককরা Golkakra • Assamese: Bhat kerala • Sanskrit: Katamala
Botanical name: Momordica cochinchinensis Family: Cucurbitaceae (Pumpkin family)
Chinese cucumber is a traditional medicinal plant in India, China and Vietnam, commonly seen growing in gardens with its red fruit and red pulp. It is found throughout Asia and Australia. It is used in cooking, to make candy and jam, and is thought to support the health of the eyes. Aril, the red, oily pulp surrounding the seeds, is cooked along with seeds to flavor and give its red color to a rice dish, xoi gac, which is served at festive occasions such as weddings in Vietnam. It has large leaves and large white flowers.
Medicinal uses: Seeds are used in Ayurvedic and Chinese traditional medicine. The total beta-carotene in this fruit is very high.
Photographed in Imphal, Manipur.
Identification credit: R.K. Nimai Singh

**** WIKI
en.wikipedia.org/wiki/Gac
Momordica cochinchinensis (Lour.) Spreng. is a Southeast Asian fruit found throughout the region from Southern China to Northeastern Australia.

Etymology

It is commonly known as gac, from the Vietnamese gấc (pronounced [ʒə́k]) or quả gấc (quả meaning "fruit"). It is known as mùbiēguǒ (木鳖果) in Chinese, and variously as Baby Jackfruit, Spiny Bitter Gourd, Sweet Gourd, or Cochinchin Gourd in English.

Characteristics

Because it has a relatively short harvest season (which peaks in December and January), making it less abundant than other foods, gac is typically served at ceremonial or festive occasions in Vietnam, such as Tết (the Vietnamese new year) and weddings. It is most commonly prepared as a dish called xôi gấc, in which the aril and seeds of the fruit are cooked in glutinous rice, imparting both their color and flavor. More recently, the fruit has begun to be marketed outside of Asia in the form of juice dietary supplements because of its allegedly high phytonutrient content.

Growth

Gac grows on dioecious vines and is usually collected from fence climbers or from wild plants. The vines can be commonly seen growing on lattices at the entrances to rural homes or in gardens. It only fruits once a year, and is found seasonally in local markets. The fruit itself becomes a dark orange color upon ripening, and is typically round or oblong, maturing to a size of about 13 cm in length and 10 cm in diameter. Its exterior skin is covered in small spines while its dark red interior consists of clusters of fleshy pulp and seeds.

Medicinal and Nutritional Uses

Traditionally, gac has been used as both food and medicine in the regions in which it grows. Other than the use of its fruit and leaves for special Vietnamese culinary dishes, gac is also used for its medicinal and nutritional properties. In Vietnam, the seed membranes are used to aid in the relief of dry eyes, as well as to promote healthy vision. Similarly, in traditional Chinese medicine the seeds of gac, known in Mandarin Chinese as mùbiēzǐ (Chinese: 木鳖子), are employed for a variety of internal and external purposes. Recently, attention is being to be attracted to it in the West, because chemical analysis of the fruit suggests it has high concentrations of several important phytonutrients.
The fruit contains by far the highest content of beta-carotene of any known fruit or vegetable. Research has confirmed that the beta-carotene (vitamin A) in the fruit is highly bioavailable. In a double-blind study with 185 children, some were given a dish containing 3.5 mg beta-carotene from spiny bitter gourd, while others were given an identical-looking dish containing 5 mg beta-carotene powder. After 30 days, the former group eating natural beta-carotene had significantly greater plasma (blood) levels of beta-carotene than the latter with synthetic beta-carotene . This oil also included high levels of vitamin E. The fatty acids in the aril[3] are important for the absorption of fat-soluble nutrients, including carotenoids, in a diet typically low in fat. Thus, gac provides an acceptable source of high levels of valuable antioxidants that have good bioavailability. Also, vitamin A is good for skin and vision.
Due to its high content of vitamin A (beta-carotene) and lycopene, gac is often sold as a food supplement in soft capsules.

Chemical constituents

Gac has been shown to be especially high in lycopene content. Relative to mass, it contains up to 70 times the amount of lycopene found in tomatoes. It has also been found to contain up to 10 times the amount of beta-carotene of carrots or sweet potatoes. Additionally, the carotenoids present in gac are bound to long-chain fatty acids, resulting in what is claimed to be a more bioavailable form. There has also been recent research that suggests that gac contains a protein that may inhibit the proliferation of cancer cells

How to Have a Healthy Diet with a Busy Schedule : Importance of Fruits & Vegetables in Diets

Learn how to add fruits and vegetables to your diet by keeping them on hand for snacking and adding to meals withexpert tips from a registered dietician in this free online healthy diet video clip. Expert: Brenda Thompson Contact: www.lifeskillsnutrition.com Bio: Brenda L. Thompson is a licensed dietitian and professional chef. She had struggled with weight her entire life. After some extreme life experiences, she decided to change her life for the best. Filmmaker: MAKE | MEDIA

NCES receives fresh fruits & veggies grant

NCES receives fresh fruits & veggies grant
Healthy Foods To Eat
Image by North Charleston
North Charleston Elementary receives the Fresh Fruit and Vegetable Grant. The grant Program is a federally assisted program providing free fruits and vegetables to students in participating elementary schools during the school day. The goal of the Fresh Fruit Vegetable Program is to improve children’s overall diet and create healthier eating habits to impact their present and future health.

NCES has been awarded a total of ,400 to purchase supplies and produce for the school year. The FFVP will help schools create healthier school environments by providing healthier food choices; expanding the variety of fresh fruits and vegetables children experience and consume; and help combat the childhood obesity epidemic.

How A Golden Treasure of Fruits Benefit Healthy Living

How A Golden Treasure of Fruits Benefit Healthy Living

How A Golden Treasure of Fruits Benefit Healthy Living

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Home Page > Health > Nutrition > How A Golden Treasure of Fruits Benefit Healthy Living

How A Golden Treasure of Fruits Benefit Healthy Living

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Posted: Mar 15, 2008 |Comments: 0
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Golden colored fruits are a treasure trove of tasty benefits to healthy living. These fruits are packed full of vitamins and fiber, and notably, are low in fat and calories.


Eating papaya is like “having your cake and eating it too.” Papaya is the tropical fruit which has a soft buttery like consistency when ripe. Eat healthy ripe papaya as you would melon, cutting lengthwise, scooping out the seeds, then eating with a spoon. Just half a papaya contains twice the RDI requirements of vitamin C we need and is very rich in beta carotene.


Nectarines are ready to eat when they have a deep yellow golden skin with lots of red on it. Nectarines should be slightly soft at the seam. This little gem, when ripe, should have a sweet aroma. These treasures can be eaten with the skin on and have a zingy, fresh taste. Nectarine’s can be chopped and added to salad, served with meats, or eaten on their own. Nectarines healthy bonus is fiber and Vitamin C. A favorite fruit because of its portability, nectarines can be used as a healthy snack several times a day.


Cantaloupe is known for its refreshing flavor, and juicy texture. It is a melon that has an earthy aroma. Cantaloupe should be picked by heaviness for its size, and there should be no soft spots on it. Note: cantaloupes should be washed on the outside with a vegetable & fruit washer to fully cleanse the outside before cutting up, as they can carry bacteria on them. Once cleaned, scoop the seeds and middle out of the fruit. Healthy cantaloupes are wonderful with any meal and can be cut up into balls with a special cantaloupe scoop, or cut in halves and sliced into neat pieces, or peel the outside and just chop into smaller squares. Cantaloupe can be pureed and made into a summer drink by adding soda water topped with mint. Cantaloupe has many healthy benefits; vitamin A, vitamin C and potassium, plus fiber content is high.


Oranges are a favorite for almost everyone. This little treasure comes in many varieties, mandarin, Chinese, and of course, naval oranges, full of intense citrus tasty flavor. There is nothing more refreshing and healthy than eating an orange, or having a fresh glass of orange juice in the morning, which is like a little bit of “heaven”.


Orange juice is used in many alcoholic drinks, such as vodka and orange, champagne and orange juice, often for brunch. Use oranges for healthy recipes; the rind puts zest in flavoring muffins, loaves, cookies, blender beverages and a host of main dish baking, such as chicken recipes, and salads.


Our treasure box is now full of golden fruits; why not use these little treasures to tantalize your taste buds, and reap the healthy benefits as well? Papayas, nectarines, cantaloupe and oranges are our natural treasures that give us a wealth of vitamins, fiber, and refreshing flavors for benefits of healthy living.

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Carole-Anne Stanway
About the Author:

Carole-Anne Stanway enjoys her creative healthy recipe cooking by eliminating salts, trans fats, and incorporating healthy fruit choices and vegetables, with herbs as flavor. Expand your knowledge in using new fruits, invaluable herbs, create simple, quick, inexpensive healthy recipes at Carole-Anne’s exciting recipe site at
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