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Camphor (/ ˈ k æ m f ər /) is a waxy, colorless solid with a strong aroma. [5] It is classified as a terpenoid and a cyclic ketone.It is found in the wood of the camphor laurel (Cinnamomum camphora), a large evergreen tree found in East Asia; and in the kapur tree (Dryobalanops sp.), a tall timber tree from South East Asia.
In the Philippines, where it is most commonly known as sambong, Blumea balsamifera is used in traditional herbal medicine for the common cold and as a diuretic. [1] [2] [3] It is also used for infected wounds, respiratory infections, and stomach pains in Thai and Chinese folk medicine.
This is a partial list of herbs and herbal treatments with known or suspected adverse effects, either alone or in interaction with other herbs or drugs.Non-inclusion of an herb in this list does not imply that it is free of adverse effects.
Emerging studies suggest that supplements of probiotics—the “good” bacteria that live in your digestive system and helps keep “bad” bacteria in check—may help counteract age-related ...
Eating a diet high in fruits, vegetables, grains, legumes and plant-based beverages has long-term health benefits, [17] but there is no evidence that taking dietary supplements of non-nutrient phytochemicals extracted from plants similarly benefits health. [4] Phytochemical supplements are neither recommended by health authorities for improving ...
Safrole is the principal component of brown camphor oil made from Ocotea pretiosa, [4] a plant growing in Brazil, and sassafras oil made from Sassafras albidum.. In the United States, commercially available culinary sassafras oil is usually devoid of safrole due to a rule passed by the U.S. FDA in 1960.
In addition to stress-managing tools like meditation and exercise, eating a healthy diet has been linked to stress-relief — and yes, that includes dark chocolate.
Dryobalanops aromatica, commonly known as Borneo camphor, camphor tree, Malay camphor, or Sumatran camphor, [3] is a species of plant in the family Dipterocarpaceae. The species name aromatica is derived from Latin ( aromaticus meaning spice-like) and refers to the smell of the dammar (resin).
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