Herbal Medicines

Naringin is a flavonoid compound that is found in grapefruit. The characteristic bitter flavor of grapefruit is cause by naringin. To obtain the desired degree of bitterness, grapefruit processors select fruits with low naringin content and blend juices from different grapefruit varieties.

Naringin are also used in inhibiting cancer-causing compounds and contains potential chemotherapeutic value. In recent studies conducted naringin interferes with the enzymatic activity in the intestines with the breakdown of certain drugs results in the higher blood levels of the drug. Naringin in grapefruit affects a number of drugs such as calcium channel blockers, estrogen, sedatives, medications for high blood pressure, allegies, AIDS and cholesterol-reducing drugs. Effects of caffeine or caffeine levels are also extended by consuming grapefruit or grapefruit juice.

Since the effect of naringin in grapefruit on the metabolism of drug could increase the drug's effectiveness, it also results in dosages that are inadvertently too high. It is therefore recommended not to take any drug with grapefruit juice unless the resulting drug interaction is known. Effects of drinking grapefruit juice are also cumulative which means for instance, if you drank a glass of grapefruit juice daily together with your medication for three days. The drug interaction is stronger at the end of the week than at the beginning.

Naringin displays many other characteristics in which some makes it suitable to be included in the ingredients list of a number of popular fat burners. Some evidence point out that the effects and levels of caffeine can be extended when consumed with naringin. Since around 99% if the fat burners in the market today contain caffeine (derived from natural sources such as Kola nut, Yerba mate, Green tea and many others) and caffeine does show thermogenic or fat burning properties, naringin will obviously extend the caffeine's effects.

Naringin also shows some cholesterol-lowering effects which is a desired feature for dieters. Naringin is also an aldose reductase inhibitor which aids in combating retinal disease in diabetics.

When consumed, naringin exhibits the following effects:

~ Protects against toxins in chemotherapy drugs and environment
~ Increases lipid metabolism
~ Increases ethanol metabolism
~ Decreases negative effects of ethanol intake
~ Acts as free radical scavenger
~ Decreases cytotoxicity
~ Acts as antioxidant
~ Acts as anti-apoptotic
~ Protects from carcinogenic matter
~ Reduce risks of atherosclerosis
~ Inhibits LDL oxidation
~ Treats gastric lesions
~ Inhibits Sindbis neurovirulent virus
~ Reduces total cholesterol levels
~ Protects plasma vitamin E levels
~ Prevents hypercholesterolemia
~ Anti-atherogenic properties

HOW TO TAKE NARINGIN

Natural Grapefruit juice contains 500 - 800 mg/litre of naringin.
For those on a diet or fat loss program, take 200-300 ml of grapefruit juice (100-150 mg. naringin) together with 200-350 mg caffeince. Drink two or more glasses of grapefruit juice over the day every four hours. Total calories and carbohydrates of grapefruit juice drinks must be taken into account when undergoing a fat loss program. Using dried grapefruit peel can give high concentrations of Naringin without the accompanying carbohydrates and calories.

Pick a Pickled Pepper…

Sweet peppers aren’t just useful for adding a little pizzazz to your salad, eggs, soups or casseroles (is there no end to their talent?) they’re also a serious smart fuel.

To start, sweet peppers are an excellent source of both vitamin C and vitamin A, providing more than 200% and 100%, respectively, of recommended daily allowance per 1 cup serving. These vitamins contain antioxidative properties which effectively neutralize free radicals, a type of cell-damaging molecule whose rap sheet includes promoting atherosclerosis and heart disease and activating symptoms of osteoarthritis, rheumatoid arthritis, asthma and other inflammatory conditions. In addition, sweet peppers contain vitamin B6 and folic acid, which are important for regulating homocysteine levels and thus, blood vessel integrity, as well as fiber for digestive health. Red peppers, in particular, are also an excellent source of lycopene, which is thought to offer a protective benefit against cancers of the cervix, prostate, bladder and pancreas, and beta-cryptoxanthin, which is thought to protect against lung cancer.

Now on to the good stuff! Peppers are generally bell shaped vegetables that feature three or four “lobes,” although it should be noted that there are several varieties that have a more elongated, tapered shape and no visible lobes. The pepper is basically comprised of three parts, a tough, inedible stem, a thick colored flesh and an interior cavity containing edible seeds and a white spongy core. Peppers come in a variety of colors, with green and purple peppers tending to taste more bitter and those on the more red and yellow end of the color spectrum possessing a sweeter, almost fruity, taste.

When selecting a bell pepper, chose those that are uniformly brightly colored and have taut, blemish-free skin. Peppers should feel heavy for their size and should be firm enough so that they yield slightly to light pressure. It should also be noted that while the size of the pepper does not generally have any impact on its taste or quality, some of the more obscurely shaped peppers may be difficult to cut, resulting in increased waste during cooking. While we do recommend washing all produce, this advice should be particularly heeded in the case of peppers both because the skin of the pepper is consumed and because peppers are often treated with a waxy coating to make them more visually appealing. A good scrub with plain old fashioned water – or a mixture of water and hydrogen peroxide – will help remove the majority of pesticides or other contaminants. To further assuage fears of contaminants, opt for organically grown peppers where possible.

As mentioned above, the culinary uses for bell peppers are near limitless. They make an excellent addition to salads of all types, are a popular edition to crudité platters – as referenced by the fact that the peppers are usually the first to go – help add texture (and color…again!) to scrambled eggs and frittatas, and, when roasted and pureed, can add an interesting flavor to winter soups. In addition, red peppers can be dried and ground to create both pimento and paprika.

Here are some fantastic recipes to feed your new sweet pepper craving:

Chili Seared Salmon with Sweet Pepper Salsa

(Don’t mind the rice or tortilla. Eek!)

Tomato and Sweet Pickled Pepper Salad

Three Pepper Salad

oldbones ~ on the road again! Flickr Photo (CC)

Further Reading:

Top 10 Summer Vegetables

Turmeric: A Spice for Life

Flame Thrower: Top 10 Natural Ways to Reduce Inflammation

Nightshades: Hidden Hazard?

More Smart Fuel!

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