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Brassavola cucullata, common name daddy long-legs orchid, is a species of orchid native to Mexico (from Sinaloa and San Luis Potosí south to Chiapas and the Yucatán Peninsula), Belize, Central America, the West Indies and northern South America (Colombia, Venezuela, Guyana, Suriname, French Guinea).
Brassavola is a genus of 21 orchids (family Orchidaceae). They were named in 1813 by the Scottish botanist Robert Brown. The name comes from the Italian nobleman and physician Antonio Musa Brassavola. This genus is abbreviated B. in trade journals. These species are widespread across Mexico, Central America, the West Indies and South America. [1]
It is used for a variety of purposes in traditional medicine; tulsi is taken in many forms: as herbal tea, dried powder, fresh leaf or mixed with ghee. Essential oil extracted from Karpoora tulasi is mostly used for medicinal purposes and in herbal cosmetics. [112] Oenothera: Evening primrose
Experts agree that a diet rich in fruits and veggies is the way to go. Fruits can provide essential nutrients, fiber and a host of other health benefits. If you enjoy fruits frequently, that's great.
Kaempferia parviflora, the Thai black ginger, Thai ginseng or krachai dum, is an herbaceous plant in the family Zingiberaceae, native to Thailand.Kaempferia parviflora has been the subject of increased scientific interest in recent years.
Gingerol ([6]-gingerol) is a phenolic phytochemical compound found in fresh ginger that activates heat receptors on the tongue. [1] [2] It is normally found as a pungent yellow oil in the ginger rhizome, but can also form a low-melting crystalline solid.
Kaempferia galanga, commonly known as kencur, aromatic ginger, sand ginger, cutcherry, is a monocotyledonous plant in the ginger family, and one of four plants called galangal. It is found primarily in open areas in Indonesia , southern China , Taiwan , Cambodia , and India , but is also widely cultivated throughout Southeast Asia .
Shogaols are pungent constituents of ginger similar in chemical structure to gingerol. The most common of the group is [6]-shogaol. Like zingerone, it is produced when ginger is dried or cooked. [2] Moreover, shogaol (and gingerol) are converted to other constituents when heat is applied over time, which is why ginger loses its spiciness as it ...
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related to: brassavola appendiculata vs cucullata black powder ginger extract mint for gout