Natural Herbs offer protection from food poisoning, ulcers and much more.

A recent article from the DailyMail UK has many healthful tidbits regarding Natural Herbs and the various benefits they offer. While not a complete list by any means, knowing that Thyme can be a natural cure for acne and that certain food-poisoning bacterias are knocked out by coriander sure can be a helpful thing. 

BASIL: A study at Xinjiang Medical University found an extract of the herb reduced blood pressure in a similar way to medication. It’s thought it affects levels of endothelins, proteins which constrict blood vessels.

FENUGREEK: A daily extract of its seeds improves diabetics’ blood sugar control and decreases insulin resistance, say researchers at the Jaipur Diabetes and Research Centre in India. 

It may also increase inadequate breast milk supply, nursing mothers have reported. But as the spice is also a traditional remedy to induce childbirth, the seeds shouldn’t be taken during pregnancy.

OREGANO: This contains the powerful antifungal agents thymol and carvacrol. A study at Georgetown University Medical Centre in Washington showed that carvacrol inhibited the growth of the fungus Candida albicans (which causes thrush) better than a common antifungal medication.

CORIANDER: Coriander oil has been shown to fight against food poisoning bacteria campylobacter, according to research published in the Journal Of Medical Microbiology. 

Chicken and red meat (particularly mince) can carry campylobacter, which may cause illness if food is undercooked. You could add ground coriander seeds (which provide the essential oil component) to your burgers and chicken dishes.  

SAGE: Healthy young volunteers who were given capsules with high doses of sage essential oil in a study at Northumbria University said their mood was consistently enhanced.

In older people, Australian research found extract of sage improved memory and attention. The herb is thought to inhibit breakdown of acetylcholine, a brain chemical associated with attention span and sharp memory.

CARDAMOM: If you’ve had a stomach ulcer, or are prone to them, try adding cardamom to spicy dishes or rice pudding. Indian researchers found its oil extracts protected the stomach lining and helped guard against ulcers induced by alcohol and aspirin. The active ingredient is thought to be nootkatone, obtained from ground pods.

For therapy using natural herbs: visit Classical Medicine 

Read the original articles here: 

http://www.dailymail.co.uk/health/article-2130642/Basil-reduces-blood-pressure-coriander-prevents-food-poisoning--best-herbs-fight-ailments.html?ito=feeds-newsxml

Coriander/Cilantro oil has anti-bacterial properties.

Coriander oil is capable of killing many strains of bacteria in laboratory tests, researchers have found.

Coriander, also called cilantro, is an aromatic plant used in cooking. For centuries, oil produced from the seeds has been tied to health benefits, including pain relief, ease of cramps, nausea fighter, aid for digestion and treatment of fungal infections.Coriander, also called cilantro or Chinese parsley, has been used for centuries to aid digestion. Apichart Weerawong/Associated Press

Now scientists writing in the Journal of Medical Microbiology say the oil reduced the growth of 12 bacterial species, including E. coli, salmonella and the MRSAsuperbug. Most strains were killed by solutions containing 1.6 per cent coriander oil or less.

"The results indicate that coriander oil damages the membrane surrounding the bacterial cell," said Fernanda Domingues, who led the study at the University of Beira Interior in Portugal.

"This disrupts the barrier between the cell and its environment and inhibits essential processes including respiration, which ultimately leads to death of the bacterial cell," she added in a release.

The sterilized coriander oil did not work against two types of bacteria,Bacillus cereus and Enterococcus faecalis.

"These results, showing a potent antibacterial activity against Gram-positive and Gram-negative bacteria due to membrane permeability, are noteworthy and justify the use of this plant, not only as a food flavouring agent, but also as a food preservative in order to prevent bacterial spoilage of foods," the study's authors concluded.

"However, this research needs further enlightenment in order to evaluate the suitability of these remarkable antibacterial properties in practical applications."

http://www.cbc.ca/news/health/story/2011/08/24/coriander-bacteria.html