CORIANDER SEEDS / LEAVES [KOTHTHAMALL I / DHANIYA]

 CORIANDER SEEDS / LEAVES [KOTHTHAMALL I / DHANIYA]

If humanity has held something important across cultures, it is Coriander [Koththamalli]. This tiny herb, a native of Mediterranean has physically conquered human palate by its sheer aroma and ‘no waste structure’ perhaps with the exception of roots. Any South Indian would unhesitatingly declare “there can be no ‘Rasam’ sans the leaves of coriander. It is easily the most endorsed ‘SPICE’ by all lovers of food. The leaves and seeds of coriander form an indispensable component in most vegetarian recipes and after years of ‘familiarity’ none ever feels it stale. The adage ‘Familiarity breeds contempt’ does not fit coriander even by a remote possibility.

A variety of health benefits accrues from coriander leaves / seeds. These health benefits are from minerals, vitamins and anti-oxidants in coriander. Vitamin –K is suggested to be derived from coriander. It helps in the property of blood clot. Another benefit from Vitamin- K is its ability to strengthen bones and saving of bones from Osteoporosis [A state of weak and porous bones].  Yet another silent help from Vitamin K is its ability to prevent or lower the risk of heart disorders.

A major feature of Coriander is its rich Anti oxidant activity in human systems.  Oxidation is promoted indiscriminately by free radicals. Coriander can suppress the origin of free radicals and thus serve an Antioxidant function.

Coriander is a diuretic.  It promotes improved urination, leading to removal of Sodium from the human system and thus helps to lower the blood pressure. Also, coriander has the ability to minimize low density lipids or ‘bad cholesterol’ and prevent narrowing of arteries and helps heart health. Coriander seeds are known to lower the blood glucose level in diabetics.

OTHER BENEFITS

Coriander, also has Vitamins –A and C

Vitamin –A helps vision and Vitamin –C promotes to build immunity and ability to fight against infections by improving White blood corpuscles and also assists wound- healing. Coriander is a good source of Iron and Calcium.

Providential indeed it is that Coriander leaves and seeds have won wide acceptance among  all global races.

Prof. K. Raman

LYCOPENES

LYCOPENES

Lycopenes are carotenoids [ beta carotenes] by classification and are red in tint conferring the typical Red colour to Tomato, red oranges, watermelon, Pink-red grapes, Guava  and a few other fruits. These organic moieties are excellent anti-oxidants and serve in health restoration for humans. Their anti-oxidant property helps to defend cells and tissues from damage by oxidation.

The defensive utility of lycopenes is useful in treating high blood pressure, Cholesterol and certain types of cancer. Instances of prostate cancer are said to be minimized by ‘oral consumption’ of lycopene.

On the contrary, lycopene use does not seem to help much in blood cancer and Diabetes. Also, lycopenes may impede the process of blood clotting. Therefore, use of Lycopenes may be discontinued for a couple of weeks prior to surgery to preclude chances of bleeding from surgery due to non clotting of blood at surgical wounds.

Lycopene-rich diets are said to lower the risk of heart disorders by 17-26% and of stroke-risk by 31%; it can also help reducing oxidative stress among smokers by about 20% .

OTHER BENEFITS

Lycopenes help maintaining good vision

LOWERING OR REDUCING OF PAINS BY gradually improving the nerve condition from rapid damage.

Bone strength and brain alertness are ascribed to use of lycopene- furnishing natural food.

However, lycopene abuse can cause disorders of skin.

Prof. K. Raman 

BRASSINOSTEROIDS

BRASSINOSTEROIDS

‘Brassinosteroids’ are a class of plant hormones, originally known in Brassica napus [the rape or mustard plants; mustard seeds [kadugu in tamil, Sasve in kannada , ‘kaduk’ in Malayalam, Sarson in Hindi, ‘Avaalu’ in Telugu]. Until about the beginning of the present millennium, very little was known of these plant hormones –‘Brassinosteroids’. Now, they engage intense research, trying to decipher the varied ramifications of these plant steroids. In plants, they influence a range of functions of growth, development and senescence. 

Brassinosteroids [BRs for short] occur in different plant groups like fresh water algae, Brown algae and nearly every segment of plant kingdom. This in itself testifies to the long evolutionary history of these plant steroids. In the last decade + plant BRs have triggered interest in Bio-medical application in alleviating human suffering. In animal test systems, BRs have shown promise to positively regulate cellular functions leading to Anti-cancerous, Anti bacterial, Antiviral, Anti fungal functions in cells including Anti-angiogenic , Anti- genotoxic potential. These plant hormones [BRs] display effective role in regulating disorders in animal systems. Varying levels of plant sterols [Phytosterols] occur in plants of our interest.   

A broad list of common vegetables and their sterol content [ in milligrams per Fresh weight of 100grams]

Onion =7.4, Garlic = 11.2, Cauliflower=42.8, Broccoli= 40.9, Cabbage= 13.6, Mustard seeds= 10.2 and Coriander leaves= 18.7.

Total sterols

Cucumber = 7.3, Carrot =19.4, Sweet potato= 9.9,

 Pea = 53.7, Potato= 3.6, Tomato =   6.1, Ginger = 15.0 [Ref: Han et al., Biomed. Env.sci. 2008]

It is not my interest to baffle readers with higher order technical terms. But, quantification is an accepted norm to substantiate the merits of a contention.  Besides it may help the culinary effort in rotating different vegetables in sequence to promote the general well being of the family.

After all, every session of eating has to satisfy health needs instead of mere tongue- satiation. This ‘wisdom’ will dawn as one ages. But before age catches us up, let us keep it at bay. Incidentally what strikes my senses is the Indian Wisdom in formulation of recipes which revolve round the items listed, besides of course, the cereals as staple food for energy. Even there a preference for Rice or Wheat  [in some places ‘Ragi’], in consonance with the climate of the area is an expression of native wisdom. It speaks volumes of our heritage in grand vegetarianism.

Prof. K.Raman

 

PIGMENTED VEGETABLES / FRUITS

PIGMENTED VEGETABLES / FRUITS

Basically, most vegetables and fruits emerge in brilliant colours.  The colouration so found is a surface feature and may not extend deep into vegetable / fruit, though there are exceptions like watermelon, Pomegranate seeds, the edible lobes of Jack fruit, the juicy filaments in Oranges, ripe flesh of mangos and so on. The shift in colour between unripe and ripe states of fruits is due to shift in pigment chemistry as a product of age or maturation. Generally ripening goes with yellowing but in coconuts even young fruits are more yellow than larger green varieties. Shift in pigment chemistry is more pronounced among fleshy edible fruits. Among Apples, there are variations in pigments due to variety than by age, as for example: Green Apples, YELLOW apples, Red streaks and deep Red. They stay without major shift in external colour in unripe / ripe states.

PIGMENTS

4 Major pigments are known in plants. These are Chlorophylls [Green], Carotenoids [Yellow, Red, Orange], Flavonoids [ Anthoxanthins, Anthocyanins [Red, Blue, Purple].Of them the Anthocyanins are water soluble. Betalains [ Red, Yellow, Purple].

ADVANTAGES

Plant pigments have evolved themselves over millions of years; they are of different values to the plants which make them and to humans who consume them. For the plant’s advantage, the attractive pigments draw attention of animals and get their seeds distributed far and wide. For humans they provide excellent protection. The protection suggested comes in the form of vitamin precursors and or as antioxidants. In recent years, antioxidants are receiving exhaustive attention from researchers and drug manufacture schemes.

ANTIOXIDANTS

As the name goes, substances which tend to ‘block’ undue oxidation [break down] of substances of cells are anti-oxidants. If breakdown is unchecked, more of substrates come under attack by oxidizing factors. Unabated oxidizing functions can trigger cancerous activity of cells and tissues. So, Antioxidants hold attention of research groups.

TAKE ADVANTAGE OF PIGMENTED FRUITS/ VEGETABLES

Enough if we get know how best we can make use of such vegetables and fruits which are pigmented. Wherever feasible, try to consume fresh fruits and fresh vegetables like cucumber. Cooking can partly damage pigments, especially high flame cooking. Even Cabbage leaves can be eaten fresh [uncooked], of course after thorough washing in water. Instead of draining the water upon vegetable cooking, the same could be consumed with some salt, so as to stand the benefit of pigments. People may have noticed that ‘greens’ if cooked give off pink colour in water. These are Anthocyanins. Also, some cabbages come in purple or dark purple colour. On cooking the colour is lost. Anthocyanins are water-soluble and get washed off in water. Same is true of Beetroot, giving off intense Red anthocyanins in water. Instead of draining the water, it may be consumed to stand the benefit of Antioxidant character. Carrots can be consumed raw [after thorough washing] to have the rich carotenes [precursor of Vitamin- A]. Many do not use [eat] the fruit skins; they are fibre-rich and useful in digestion [Apple /Mango].  Broccoli, Cauliflower are rich in Amino acids [protein precursors]. They too can be used for amino acid supplementation for our own protein machinery.  Pulses and legumes like bean are excellent protein sources. Wherever possible, better to consume fresh items [uncooked ones] to ensure our receiving useful antioxidants very vital for arresting tissue deterioration by ageing.

Prof. K. Raman.

  

SAFFRON [KUMKUMAPPOO]

SAFFRON [KUMKUMAPPOO]

Saffron is the most expensive spice known across the globe. All populations relish and enjoy saffron for its flavor; cultivation of saffron occurs in many parts of the world. Mainly, it is cultivated in Iran and in India in Kashmir valley. The plant [Crocus sativus] also called ‘Saffron crocus’, is a tiny herb growing to just about 1 foot from the ground. Like Onion / Garlic, the plants are known by bulbs [tubers]; the plant is triploid [with 3 sets of chromosomes] and so sterile and unable to bear seeds.  propagation/ cultivation.

Being sterile, the plants do not bear fruits or seeds; so, Bulbs are used for propagation/ cultivation. [vegetative propagation]. Quite interestingly, the sterile plants blossom with flowers which are in different shades of lilac to pale blue. The flowers are attractive and showy. Each ovary has 3 stalks terminating in a tiny ball-like stigma rich red in colour.  The stalk-like extensions from the ovary of the flower is the Saffron that is marketed after proper drying. Technically the extensions are styles with 3 branch-like portions. These are dark red in tint terminating in crimson red stigma and are removed [with the stigma] from flowers and dried. On an average, each plant forms 4 flowers. All flowers / styles are harvested before they droop. A lakh and fifty thousand flowers are hand-picked by manual labour to gather about 1 kilogram of Saffron; it requires 40 hours of labour to harvest the required 1,50, 000 flowers. The final output is about 13gm of saffron from 1Kg of flowers. A Kg of Saffron is priced 5, 000 US Dollars.

COST

Saffron is high–priced in view of the labour-intensive efforts and low yield by weight.  Around 28 volatile/ aroma yielding compounds are described for saffron. Safranal is the main factor behind the aroma of saffron. The yellow-orange colour of Saffron [when added to milk] is ascribed to ALPHA CROCIN [α-crocin]; there are non-volatile antioxidants like, carotenoids – zeaxanthin, lycopene and  β- carotene products. Such slender filaments of saffron yield so many important products. Stigmas of flowers contain such products in higher volume.

PRODUCT QUALITY and ADULTERATION

ISO 3632 deals with quality of saffron. As such, there are 3 grades - I, II and III. Of them grades I and II are fine varieties and grade III is in its slot, as understandable. The gradation is based on chemical content largely influenced by the stigmas harvested. Tiny shreds of Beet root / Pomegranate fruit fibres dyed are adulterants in Saffron, owing to the market price it can fetch.

The belief that saffron used by pregnant women can influence the skin colour of the ’to-be’ born child is more a notion and a figment of imagination than any basis.

Prof. K. Raman 

COTTON

 COTTON

Association between cotton and humans is almost of the same length as that of human history. Thus, the most sought after fabric for humans has been ‘cotton’, though several other synthetic materials are found in use. Yet, cotton fibre and its derivatives are readily accepted, as they are climate- friendly. Even in hot and humid weather, cotton is a comfortable wear; likewise in winter too, it gives ideal warmth to the wearer.

Cotton fibres are surface growth on seeds. A variety of cotton is cultivated in different parts of the world. These are 1 Upland cotton, 2 Extra long staple cotton, 3 Tree cotton and 4 Levant cotton. As the name goes, item 2 gives long fibres and is useful for fabric making. 5 Several hybrid varieties have been evolved too for varied purposes. Though cotton is popular by its bright white colour, other natural shades like Pink, Yellow,  Brown and Green are known in cotton fibres . But, fearing that by natural hybridization, these may get ‘inter-mixed’ and finally genetically ruin the pure white, all non-white shades are not cultivated.

Cotton yield suffered due to insect attack, especially the ‘Boll’ [Fruit of cotton] and fibres were devoured and rendered unfit for use. To get over the insect menace, Biotechnology was used. It was’ implanting bacterial genes’ to cotton cells. These genes would get automatically integrated to all cotton cells, including those of fruits. When insect lays eggs in cotton cells, their larvae feeding on cotton cells would be destroyed by ICP [ Insect crystalline protein] generated by bacterial genes of Bacillus thuringiensis [BT for short] BT genes are known to make more than 200 toxins which can destroy several different insects. Such gene-modified plant seeds were named GM seeds and GM plants can destroy the infecting population of insects and ‘protect themselves’. The same technology was used on Brinjal plants [ BT plants or GM crops]. Fearing that such ‘GM’ varieties may be bad for humans, farmers and activists voiced against marketing those GM varieties. One major constraint with GM crops is that the inserted genes may be lost after 1 or 2 crops. Every time new GM seeds should be procured for use and it was unattractive to farming practices. So, now in India we don’t hear much about GM seeds.

NON COTTON FIBRES

Other fibres used for fabric making are

LINEN  [ Linum usitatissimum] ,

JUTE [ Corchorus capsularis, Corchorus olitorius ]

BANANA [ Musa textilis]

AGAVE [ Agave sisalana]

All of them have several industrial uses.

Prof. K. Raman 

GLAUCOMA

 GLAUCOMA

Glaucoma is a disorderly state of the eye. It is said to be the Second major cause of vision loss in humans [and ranked next to cataract in impeding vision and finally to permanent blindness]. Like blood sugar and marginal rise in blood pressure, Glaucoma stays unnoticed with the affected person. Gradually, the Eye pressure [Intra ocular pressure NORMAL = 10-20 mm Hg, variable between persons] of the victim keeps increasing. While ‘Cataract’ is characterized by gradual blocking of vision, Glaucoma does not cause symptoms detectable by the patient / victim. So, the onset and establishment of Glaucoma are not ‘items of suspicion’ even for the patient. Often, it is during ophthalmic [eye] investigation for general vision, that Glaucoma is detected by the eye doctor [Ophthalmologist]. Till such time of investigation, Glaucoma escapes notice and remains a ‘polite offender’.

ISSUES TO UNDERSTAND

Unlike most other sensory organs, Eye looks a ‘glass ball –like’ body. The glossy look is due to ‘fluid-filled state’ within the eye. Such an organization is behind the ‘life’ in the eye ball. The shape of the eye ball is maintained by the secretion and accumulation of the ‘internal fluid’. However, the volume of secreted liquid cannot exceed a limit; if it exceeds, pressure within the eye ball will also increase. Increasing pressure within the eye exerts pressure which constantly presses the tissue at the rear of the eye and in turn exerts pressure on optic nerves. When under constant pressure, optic nerves lose the ability to transmit signal to the brain. With no signal transmission, the eye loses vision and becomes blind permanently. So, Glaucoma –unattended to can lead to permanent blindness

THE DISORDER

As explained earlier, the fluid within the eye is an automatic secretion by internal glands. However, to keep the apt fluid level, an inward canal also occurs near the edge of the eye. For some persons, the inward inlet gets clogged by minute microscopic deposits; it is a disorder. Surgical corrections are not recommended largely because the physiological disorder may repeat itself rendering the intervention ineffective. It is only the inward drain line which is clogged while the fluid delivery into the eye remains normal. So, more and more fluid gathers within the eyeball causing increase of Intra-ocular pressure / IOP or eye pressure. Uncontrolled pressure in the eye can lead to permanent loss of vision. Since the disorder is physiological in nature, chances are both eyes suffer IOP.

TREATMENT

Generally ‘GLAUCOMA’ cannot be totally cured. But remedial measures are available. All these processes do not interfere with the fluid secretion; but they help to expel ‘extra liquid’ in trickles on a daily administering of Eye drops –designed to lower the eye pressure. However, to get rid of the excess fluid from the eye, laser therapy is given making fine dots of puncture to remove the fluid. But, these may not help for long term. So, patients are advised to use special Eye drops as a daily routine. Depending on the extent of requirement, each eye may be treated with 1 drop once or twice daily, until further review. Normally review of Glaucoma is once in 6 months. After review, the drug and dosage may be revised upward or downward. Being a matter of concern for vision, patients must present themselves for review.

MORE RECENTLY

Glaucoma has been identified to be a genetically influenced condition [Hereditary].  Hospitals have big display facility suggesting that ‘Glaucoma’ patients “advise your siblings / parents to have their eyes tested for Glaucoma”. It cannot be permanently cured though it can permanently rob us of our vision if not attended to.

Prof. K. Raman