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NATURAL PRODUCT RADIANCE

A Bimonthly Digest on Natural Products

 

 

VOLUME 2

NUMBER 3

 May-June 2003

 

C O N T E N T S

Articles

 

Classified Digests

 

Stevia The calorie free natural sweetener,   N Barathi      

120

Beverage                       

141

L-DOPA bearing plants, PK Ingle

126

Condiment                   

143

Herbal drug standardization and quality assurance of raw materials: A rational approach,   RB Jadhav, CR Patil, Shrinivas Bhpoe and CV Murumkar                                                    

134

Dye                              

143

 

 

Insecticide/Pesticide    

144

Green Page

 

Oil/Fats                       

  145

Production technology of Kalmegh in wasteland, T Prajapati

  124

Therapeutics                

145

 

 

Tissue Culture             

148

Dietary Tips

 

Vegetable                    

149

Prevention of cardiovascular diseases,               Dr Rekha Sharma  

150

In Brief                       

154

 

 

Readers write             

116

Explorer

 

Book Review              

156

Folklore uses of commonly available plants                       

152

For Authors               

167

Medicinal uses of Dates, Khajoor

152

Subscription form     

169

Multifarious uses of bamboo charcoal

153

Articles in forthcoming issues                          

168

 

 

Feedback                    

170

Internet News

 

Index                            

1

Chewing Gums

159

 
Benefits of Chewing Gums

 160

 
Chewstick

160

 
Salvadora persica Linn., African chewstick

161

 
Preparation of chewstick water

161

 
Alternative sources of wood

162

 
What is xylitol?

  162

 

 

 
Projects/Schemes

 

 

Establishment of non-traditional oilseed tree species on degraded lands

157

 

Herbal disinfectant

157

 

New technologies developed by Central Food Technological Research Institute, Mysore

157

 

Use of granite in foundation of the building may check penetration of termites

158

 

Bone implant material

158

 

 

 

 
Exhibition/Conference

 

 

IX Asian Congress of Nutrition

    163

 

Forthcoming conferences, seminars, exhibitions and trainings

         166

 
 
L-DOPA bearing plants

The presence of L-Dopa, which was previously thought available only in Mucuna and Vicia is also isolated from many other plants beyond these two genera as can be seen from the table. Besides these two genera, other plants like Phanera, Pileostigma, Cassia, Canavalia, Dalbergia,etc have also the potential that can be exploited for production of L-Dopa. However, higher amount of L-Dopa is only noticed in Mucuna species: Mucuna andreana (6.3-8.9), Mucuna birdwoodiana (9.1), Mucuna holtonii (6.13-7.5), Mucuna mutisiana (3.9-6.8), Mucuna pruriens (1.25-9.16), Mucuna pruriens var. utilis (8.05), Mucuna sloanei (3.34-9.0), and Mucuna urens (4.92-7.4).

 

Herbal drug standardization and quality assurance of raw materials: a rational approach

Most of the herbal raw material used in production of herbal medicines is procured from wild sources. Such chemically inconsistent material causes considerable problems in achieving quality herbal products. A systematic cultivation can help not only in getting expected quality herbs but it also has an impact on healthcare system, national economy and conservation status of biodiversity. Herbal raw material producers and herbal product manufactures always underestimate medicinal plant cultivation technologies. This ultimately leads to difficulties in developing the products of desired quality. In this paper, need for application of 'quality assurance approach' in herbal product standardization at agro-climatic and processing level has been discussed.

 

Condiment

Low-calorie jam from Chow-Chow

Christophene or Chow-Chow, Sechium edule (Jacq.) Sw. (Family: Cucurbitaceae) is an underutilized vegetable crop found growing in some parts of North East Himalaya and Karnataka. The fruits are consumed in salads or cooked as vegetable. They contain negligible caloric value and low sugar content and are good source of potassium (150mg/100g). These characteristics, with its bland flavour and the ability to readily absorb both natural and artificial flavouring, make this an ideal fruit for producing a low-calorie jam. Gajar and Badrie worked on the processing and quality evaluation of the chow-chow jam by investigating the effects of pectin and carrageenan on sensory texture and artificial sweeteners on sensory attributes. The results revealed that a low-calorie (12 Brix) christophene jam consisting of 2% high methoxy pectin, 0.03% carrageenan and sucralose (1.9%), produced a jam of acceptable gel set and texture with an overall acceptance. On storage there was an improvement of texture and had a shelf-life of at least 35 days at 7C. The authors have given detailed processing steps in the production of this jam suitable for the patients of diabetes mellitus [Gajar & Badrie, J Food Sci, 2001, 67(1), 341-345].