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Beyond adverse effects from the herb itself, "adulteration, inappropriate formulation, or lack of understanding of plant and drug interactions have led to adverse reactions that are sometimes life threatening or lethal." [3]
The amla fruit may be eaten raw or cooked, and in South Asia, the fruit is often pickled with salt, oil, and spices. It is used as an ingredient in dishes including dal (a lentil preparation), and is also made into amle ka murabbah , a sweet dish made by soaking the berries in sugar syrup until they are candied.
Egusi: soup made of thickened melon seeds and leaf vegetables. [28] [29] Ewedu soup: made from cooked and grated Corchorus leaves with or without a small quantity of egusi and/or locust beans. [30] Gbegiri Soup: [31] made from dried beans. [32] Okro soup: made from okra. [33]
Betalains are often used to reduce oxidative stress, inflammation, and blood pressure. Don’t confuse beetroot with sugar beets though. They are very different nutritionally.
Ashwagandha supplements, typically containing root or leaf powder or extracts, are commonly sold. [4] Its use in herbal medicine and dietary supplements notwithstanding, scientific evidence is insufficient to show that W. somnifera is safe or effective for treating any health condition or disease.
Phyllanthus reticulatus [2] is a plant species described Jean Louis Marie Poiret; it is included in the family Phyllanthaceae. [3] [4]This is an Asian species of Phyllanthus (but it was also introduced to Jamaica); it has been confused with P. polyspermus. [5]
It is widely distributed throughout India. In Ayurveda and Siddha, it is considered widely beneficial in a variety of diseases [3] In particular embelin isolated from dried berries of Embelia ribes has a wide spectrum of biological activities. Uses of embelia [4] [citation needed]: Intestinal worms. Used to treat various types of worm ...
Dried fruit is widely used by the confectionery, baking, and sweets industries. Food manufacturing plants use dried fruits in various sauces, soups, marinades, garnishes, puddings, and food for infants and children. As ingredients in prepared food, dried fruit juices, purées, and pastes impart sensory and functional characteristics to recipes:
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