While
we are busily scurrying about in the rainforests of Brazil
and the mountains of Siberia searching for the next great
herbal remedy, we might want to take a moment to stop in the
kitchen and have a look at the spice rack. Who would have
thought that the same spices and culinary herbs we use everyday
to make our food taste more flavorful and interesting would
also be some of the world's best medicines?
Actually
it should come as no surprise. You may notice that the closer
a culture is to the equator, the spicier the food. In tropical
climates where the heat can cause rapid food spoilage, spices
have been used for thousands of years in the absence of refrigeration
for their bactericidal properties. Many of the world's great
cuisines have evolved around the flavors of antibiotics that
taste good.
In
this brief article, we discuss two of the most popular spices,
cinnamon and rosemary, and some of their medicinal
properties. Both have a rich history of traditional use in
both cupboards, and this has led to additional research that
is now unveiling new health benefits and applications. Cinnamon
has recently been found to lower blood sugar, a finding that
could be important for people with type 2 diabetes. Rosemary,
an excellent antioxidant, has been found to also inhibit fat
digestion in the stomach, which could help prolong satiety
and help with weight control.
Cinnamon
Cinnamon
is the most frequently used spice in the world. The powder
that we put on our toast is ground from the inner bark of
the cinnamon tree, an evergreen member of the laurel family.
There are 2 principal species that are distinguished in cultivation,
but the inner bark of them both is used interchangeably for
both culinary and medicinal uses. Cinnamomum verum,
commonly known as Ceylon Cinnamon or True Cinnamon,
is the principal species grown as a culinary spice. Cinnamomum
cassia is called Chinese Cinnamon and has a long
history of use in Traditional Chinese Medicine.
Volatile
oils (1-4%) and flavonoids (8%) are the principal active components
in cinnamon. The oils are made up mostly of cinnamaldehyde
(60-80%), eugenol (10%) and trans-cinnamic acid (5-10%) as
well as various terpenes. The flavonoids are primarily proanthocyanodins
and oligomers of cinnamtannins. The spicy herb also contains
polyphenols (4-10%), tannins, resins, sugars and starch.
Cinnamon
is a warming herb and has been used in TCM to disperse cold
and warm the energy channels in the body. Interestingly though,
it is also antipyretic and can lower body temperature if there
is a fever. It is an excellent food preservative and has a
strong inhibitory effect on many pathogenic bacteria and fungi.
Its addition to fresh apple juice is both delicious and functional.
The German Commission E approved its internal use for loss
of appetite and dyspeptic complaints such as mild gastrointestinal
spasms. This may be due to its cinnamaldehyde content, which
has been shown to have a tranquilizing effect on the central
nervous system. It also helps digestion by enhancing trypsin
activity and hydrolysis of fats (lipolysis). And it is mildly
analgesic.
The
exciting news about cinnamon is a handful of studies about
its possible role in blood sugar regulation. A recent study
done at NWFP Agricultural University in Pakistan looked
at cinnamon's effects on 60 patients with type 2 diabetes,
and found that there was a significant reduction (18-29%)
of mean fasting serum glucose after 40 days of administration
of either 1, 3 or 6 grams of cinnamon per day. The study also
showed significant reductions in triglycerides, LDL cholesterol
and total cholesterol, with no significant change in HDL cholesterol.
Cessation of therapy resulted in a return to previous levels.
No reductions were reported in the placebo group.
While
this study is preliminary, the results are impressive. Researchers
at USDA labs theorize that it may be flavonoids or polyphenols
in cinnamon that make fat cells in the body more responsive
to insulin, causing a lowering of blood sugar. More specifically,
it is possible that cinnamon effects changes in the enzyme
metabolism of the insulin receptor on fat cells, causing them
to be less insulin resistant. Because these constituents are
also good antioxidants, it is thought that a free radical
scavenging effect could be helpful, as antioxidants can reduce
or slow the progression of various complications of diabetes.
Cinnamon
could offer significant help to people with type 2 diabetes.
That begs the question: If the blood sugar lowering effects
only operate during a course of cinnamon supplementation,
can people take the herb daily over the long term without
toxicity buildup? The answer is yes, if it is taken at recommended
dosages. Large overdoses do not increase the blood sugar lowering
effect and can lead to toxic reactions. Lastly, because it
is a "hot" herb, it should be limited in conditions
of heat excess (red flush, irritable, impatient, quick to
anger) as it may exacerbate the condition.
Draco's
Cinnamon Extract is a Full Spectrum extract standardized
to 8% total flavonoids. Please contact us for further
details!
Rosemary
Rosemarinus
officinalis (Photo by Matt Humphrey)
In
the leafy green side of the spice rack is rosemary,
a culinary herb from the evergreen perennial Rosmarinus
officinalis, native to the Mediterranean basin. Its use
in traditional systems of medicine throughout the world, including
Traditional Chinese Medicine, derives from its use in ancient
Greek medicine.
Traditionally,
in addition to its widespread use as an aromatic spice in
Mediterranean cuisines, it is used, like Cinnamon, as a carminative
for dyspepsia. Ideal in exhaustion, weakness and depression,
the aerial parts invigorate the circulation, stimulate the
digestion and are good for cold conditions including chills
and rheumatism. It is used in folk medicine in shampoos as
a hair tonic to stimulate hair growth and to restore memory
by dilating the cerebral vascular tissues. It is used as a
restorative tonic for the nervous system.
An
excellent preservative, Rosemary extract is being used in
the food industry as an effective replacement for BHT
to prevent rancidity or lipid peroxidation of unsaturated
fats and oils. It is also used to retard spoilage in meats.
In beverages and cosmetics, it can be used as a stabilizer
for flavor and color. It is also antiviral, inhibiting
even HIV protease at very low concentrations.
Rosemary
leaf contains phenolic acids (2-3% rosemarinic, chlorogenic,
and caffeic), phenolic di- and tri-terpenoids (up to 4.6%
carnosol, rosmaridiphenol, rosmanol), flavonoids, and essential
oils. Carnosic acid, a potent antioxidant, has the unique
capability of progressing through several stages of oxidation
while continuing to quench free radicals (the "carnosic
acid cascade"). Carnosol is the active fat soluble antioxidant
in lipid soluble preservative systems whereas rosmarinic acid
is the water soluble antioxidant preservative in aqueous systems,
so it is effective in both media.
Carnosic
acid and carnosol inhibit lipid absorption in the
gastrointestinal tract by strongly inhibiting lipase,
an enzyme that breaks down dietary fats. While more studies
need to be conducted, it is possible these two compounds could
delay the digestion of fats long enough to prolong the stomach's
feeling of fullness and satiety, pointing to the herb's potentially
significant role in weight loss management.
Studies
have shown that carnosic acid also stimulates Nerve Growth
Factor (NGF) synthesis and may be a treatment modality
for Alzheimer's Disease. NGF is a nerve cell growth agent
that can help counter the nerve cell damage and death caused
by Alzheimer's. It is no wonder that Rosemary's motto is
"For Remembrance."
The
best news is that Draco's rosemary extract is a Full Spectrum
extract standardized to 10% carnosic acid. It is normal
to find rosemary extracts in the food processing industry
at only 6% carnosic acid - and for a higher price. Be sure
not to miss out on one of the best values in the industry
for a botanical preservative with a wide range of healthy
uses.
Remember!
At Draco, all raw plant materials are carefully selected at
peak potency and certified to be free of pesticides and heavy
metals. The extracts are Kosher Certified and processed in
a state-of-the-art ISO9002 Certified facility. If
you would like more information, or if you can't wait to get
started on your next product development idea, don't hesitate
to give us a call at:
(408)287-7871.
©
Copyright 2004, Draco Natural Products, Inc.
All Rights Reserved.
Draco
Extracts Facts