Tuesday 11 February 2014
ASPARAGUS AND THE SMELL
ASPARAGUS
Asparagusic acid
Asparagusic acid is the organosulfur with the formula S2(CH2)2CHCO2H. The molecule contains both carboxylic acid and disulfide functional groups. It is present in the vegetable asparagus and may be the metabolic precursor to other odorous thiol compounds.
Biosynthetic studies revealed that asparagusic acid is derived from isobutyric acid. This colorless solid has a melting point (m.p.) of 75.7–76.5 °C. The corresponding dithiol (m.p. 59.5–60.5 °C) is also known; it is called dihydroasparagusic acid or dimercaptoisobutyric acid.
3D MODEL
Over the past forty years several papers have been published on the subject, and several studies undertaken, to try and determine the chemical compounds responsible, and though there is still no definitive verdict as to the manner in which these compounds are formed, it has been suggested that they all form from asparagusic acid.
Asparagusic acid is, unsurprisingly considering the name, a chemical found exclusively in asparagus, and absent in other related vegetables.
The asparagus-pee molecules that you smell come mostly from the breakdown of a molecule known as asparagusic acid, which is present naturally in asparagus. When your body breaks down asparagusic acid it forms a wide variety of chemicals, all of which contain sulfur!
This has made it an obvious candidate for being the origin of the peculiar effect that asparagus has on urine. It has been suggested by recent studies that it could be metabolised in the body to produce the volatile compounds found in the urine after consuming the vegetable.
Steamed asparagus prepared with roasted pine nuts
Many chemicals that contain sulfur atoms smell horrible in similar ways, and I have no idea why this is. This is one chemical/biological mystery that, much to my chagrin, remains unsolved in my head (internet people, if the reason is known, please help!).
Aside from sulfur, the thing that all these smelly asparagus-pee chemicals have in common is that they are “light” enough (a.k.a. they are “volatile”, which means they have a relatively low boiling point) that they can float up into the air and into your nose. That is partly why asparagus doesn’t smell like asparagus-pee, because asparagusic acid is not volatile (remember that word). In fact, asparagusic acid boils above 300 °C (>600 °F), so there is no way any of it gets into your nose!
Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. Still in ancient times, it was known in Syria and in Spain. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter; Romans would even freeze it high in the Alps, for the Feast of Epicurus. Emperor Augustus tossed off the “Asparagus Fleet” for hauling the vegetable, and coined the expression “faster than cooking asparagus” for quick action. A recipefor cooking asparagus is in the oldest surviving book of recipes, Apicius’s third-century AD De re coquinaria, Book III.
The ancient Greek physician Galen (prominent among the Romans) mentioned asparagus as a beneficial herb during the second century AD, but after the Roman empire ended, asparagus drew little medieval attention. until al-Nafzawi‘s The Perfumed Garden. That piece of writing celebrates its (scientifically unconfirmed) aphrodisiacal power, a supposed virtue that the IndianAnanga Ranga attributes to “special phosphorus elements” that also counteract fatigue. By 1469, asparagus was cultivated in French monasteries. Asparagus appears to have been hardly noticed in England until 1538, and in Germany until 1542.
The finest texture and the strongest and yet most delicate taste is in the tips. The points d’amour (“love tips”) were served as a delicacy to Madame de Pompadour. Asparagus became available to the New World around 1850, in the United States.
German botanical illustration of asparagus
Chemistry
Asparagus foliage turns bright yellow in autumn
Certain compounds in asparagus are metabolized to yield ammonia and various sulfur-containing degradation products, including various thiols andthioesters, which give urine a characteristic smell.
Some of the volatile organic compounds responsible for the smell are:
- methanethiol
- dimethyl sulfide
- dimethyl disulfide
- bis(methylthio)methane
- dimethyl sulfoxide
- dimethyl sulfone
Subjectively, the first two are the most pungent, while the last two (sulfur-oxidized) give a sweet aroma. A mixture of these compounds form a “reconstituted asparagus urine” odor. This was first investigated in 1891 by Marceli Nencki, who attributed the smell to methanethiol. These compounds originate in the asparagus as asparagusic acid and its derivatives, as these are the only sulfur-containing compounds unique to asparagus. As these are more present in young asparagus, this accords with the observation that the smell is more pronounced after eating young asparagus. The biological mechanism for the production of these compounds is less clear.
The onset of the asparagus urine smell is remarkably rapid. The smell has been reported to be detectable 15 to 30 minutes after ingestion.
Gas chromatography-mass spectrometry was used to analyse the ‘headspace’ of urine produced after consumption of asparagus. The headspace is the gas space immediately above the liquid surface, which is occupied by light, volatile compounds in the liquid, and analysis of this is useful in identifying odour-causing compounds. The analysis of the post-asparagus urine showed the presence of several compounds that were not present, or present in negligible amounts, in normal urine. The primary compounds present, in quantities a thousand times greater than in normal urine, were methanethiol and dimethyl sulfide. The compounds dimethyl sulfide and dimethyl sulfone were also present and it was suggested that they modify the aroma to give it a ‘sweet’ edge.
| NUTRITIONAL VALUE PER 100 G (3.5 OZ) | |
|---|---|
| ENERGY | 85 kJ (20 kcal) |
| CARBOHYDRATES | 3.88 g |
| - SUGARS | 1.88 g |
| - DIETARY FIBRE | 2.1 g |
| FAT | 0.12 g |
| PROTEIN | 2.2 g |
| Vitamin A equiv. | 38 μg (5%) |
| - beta-carotene | 449 μg (4%) |
| - lutein and zeaxanthin | 710 μg |
| Thiamine (vit. B1) | 0.143 mg (12%) |
| Riboflavin (vit. B2) | 0.141 mg (12%) |
| Niacin (vit. B3) | 0.978 mg (7%) |
| Pantothenic acid (B5) | 0.274 mg (5%) |
| Vitamin B6 | 0.091 mg (7%) |
| Folate (vit. B9) | 52 μg (13%) |
| Choline | 16 mg (3%) |
| Vitamin C | 5.6 mg (7%) |
| Vitamin E | 1.1 mg (7%) |
| Vitamin K | 41.6 μg (40%) |
| Calcium | 24 mg (2%) |
| Iron | 2.14 mg (16%) |
| Magnesium | 14 mg (4%) |
| Manganese | 0.158 mg (8%) |
| Phosphorus | 52 mg (7%) |
| Potassium | 202 mg (4%) |
| Sodium | 2 mg (0%) |
| Zinc | 0.54 mg (6%) |
| Link to USDA Database entry Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database | |
Saturday 8 February 2014
Triphala : A Digestive Miracle
Triphala (/triːˈfɑːlə/ or /triːˈfælə/; Hindi/Sanskrit: त्रिफला, triphalā [trɪˈpʰɐlaː], “three fruits”)[1] is an Ayurvedic[2] herbal rasayana formula consisting of equal parts of three myrobalans, taken without seed: Amalaki (Emblica officinalis), Bibhitaki (Terminalia bellirica), and Haritaki (Terminalia chebula).[1]
Medicinal use
In traditional Ayurvedic medicine, Triphala is used for:
- immune system stimulation[3]
- improvement of digestion[4][1]
- relief of constipation[4][1]
- gastrointestinal tract cleansing[4]
- relief of gas[1]
- treatment of diabetes[1]
- treatment of eye disease[1]
These health claims have not been yet tested in clinical trials. Even within the practice of Ayurvedic medicine, there are controversies about the composition (amlaki, haritaki and bibhitaki), preparation, and medicinal uses of Triphala.[5]
The active constituents are unknown. Triphala contains several compounds that have been proposed to be responsible for its claimed health benefits, including gallic acid, chebulagic acid, and chebulinic acid. [6][7]
Contemporary research on triphala
There is preliminary evidence that Triphala contains compounds with antioxidant properties in isolated cells and rats, however this has not yet been demonstrated in people.[6][8][9][10]
Triphala, widely used by natural Ayurvedic healers in India for thousands of years, contains 3 different fruits: Harada, Amla and Bihara. The word “Triphala”literally means “three fruits”. The combination of these three fruits cleanses the gastro-intestinal tract in a natural and gentle way. Basically our “bathroom experience” becomes a better one That is the best way I can put it!!
Why should we cleanse?
It’s always a good idea to cleanse! Get rid of toxins that build up in our bodies so that our bodies can function most efficiently and have that bright glowing skin we all crave and want! More energy and feel less bloated!
And I’m not talking about cleansing with juicing or not eating. No no, that’s a whole other conversation. I absolutely believe in still eating a healthy diet while “cleansing”/taking Triphala.
I have suggested Triphala to many clients, students and friends and all of them have seen results. You can call it a form of laxative if you’d like but this is totally safe and gentle on the body. Yes, we are all different but seems like this one might be a miracle worker and work for everyone!
Suggested use: Take one pill before bedtime. *Take on and off for a period of time OR once in a while when you feel you need it. I usually take it when I feel I need a cleanse- about one or two times a week (usually when I have consumed a bigger meal or more food than usual).
Benefits of Triphala:
- detoxify and cleanses the colon of toxins
- removes excess fats
- purifies the blood
- removes toxins from the liver
- reduces some forms of cholesterol (serum cholesterol)
- reduces high blood pressure
- high nutritional value: including high levels of vitamin C
- high in antioxidants
- strengthens hair roots and enriches hair color
The three fruits contained in Triphala are
Amalaki (Indian Gooseberry),
Haritaki (Indian Gallnut or Terminalia chebula),
and Bibhitaki (Beleric Myrobalan or Terminalia bellerica).
The prokinetic cleanser
An immensely popular Ayurvedic herbal formula,Triphala(Terminalia chebula,Terminalia bellirica and Emblica officinalis) is an effective bowel cleanser. It combines the goodness of Indian Gooseberry, Belleric Myrobalan and Chebulic Myrobalan, which work together to produce effective bowel movements.
The herbal compound provides overall support for digestion and helps ensure that the digestive tract works at optimal levels. Triphala relieves constipation and regularizes the digestive system, without disrupting the fluid-electrolyte balance in the body.
The herbs that make up Triphala are found in abundance in India.
Triphala, the well-known traditional Ayurvedic formulation, makes an excellent skin tonic. It is one of the most popular Ayurvedic medicinal herbs, prescribed by a number of Ayurvedic practitioners. Triphala literally means ‘three fruits’. The three fruits contained in Triphala are Amalaki (Indian Gooseberry), Haritaki (Indian Gallnut or Terminalia chebula), and Bibhitaki (Beleric Myrobalan or Terminalia bellerica). Since Triphala is tridoshic – equally balancing for Vata, Pitta and Kapha – it is beneficial for all skin types. Triphala nourishes the skin, both directly and indirectly. Amla (Indian gooseberry), one of the three ingredients in Triphala, is the richest known natural source of Vitamin C. Apart from the rich source of Vitamin C, Triphala also contains calcium – an important nutrient that helps enhance skin clarity and brings dull, tired skin to life.
Preparation Of Triphala Rasayana
Triphala Rasayana is usually prepared by mixing triphala with equal quantity of madhuka (mahua tree), tavakshir (East Indian arrowroot) pippali (long pepper), saindhava (long salt), and each one of the loha (iron), suvarna (gold), vacha (Acorus calamus) with either honey, ghee or sugar, in equal quantity.
Triphala Rasayana is usually prepared by mixing triphala with equal quantity of madhuka (mahua tree), tavakshir (East Indian arrowroot) pippali (long pepper), saindhava (long salt), and each one of the loha (iron), suvarna (gold), vacha (Acorus calamus) with either honey, ghee or sugar, in equal quantity.
Benefits Of Triphala
Triphala Rasayana is beneficial is promoting ojas, the finest product of digestion that prevents the occurrence of many diseases, creates luster and make the skin exude its natural glow and radiance.
It nourishes both the body and the mind, thereby promoting longevity of life. Therefore, Triphala Rasayana is very much beneficial for adults and children alike.
The Rasayana is especially beneficial for eyes. In case one has problems in eye sight, opting for Triphala Rasayana would be the best bet.
The Rasayana creates a balance in the cholesterol level, by removing ama from the fat tissue.
It helps in the purification of urinary tract, thereby helping the prevention of urinary tract diseases.
It also strengthens and cleanses the liver, which is one of its main functions. This ensures that the liver, one of the important parts of the body, stays healthy. It can also be said that the consumption of Rasayana prevents diseases related to the functioning of liver.
The medicine also helps the management of weight. Thus, it is beneficial for people, who want to loose weight.
It enhances the thirteen agnis (digestive fires), especially the main digestive fire in the stomach.
Triphala Rasayana is helpful in pacifying Kapha and Pitta. If taken on a regular basis, the Rasayana can be a powerful anti-aging medicine.
People suffering from skin inflammation, heat, infection, obesity will find the consumption of Triphala Rasayana as beneficial.
Diseases such as fatigue and anemia can be effectively cured by the regular consumption of Triphala Rasayana, if taken according to the prescribed doses.
Triphala Rasayana is beneficial is promoting ojas, the finest product of digestion that prevents the occurrence of many diseases, creates luster and make the skin exude its natural glow and radiance.
It nourishes both the body and the mind, thereby promoting longevity of life. Therefore, Triphala Rasayana is very much beneficial for adults and children alike.
The Rasayana is especially beneficial for eyes. In case one has problems in eye sight, opting for Triphala Rasayana would be the best bet.
The Rasayana creates a balance in the cholesterol level, by removing ama from the fat tissue.
It helps in the purification of urinary tract, thereby helping the prevention of urinary tract diseases.
It also strengthens and cleanses the liver, which is one of its main functions. This ensures that the liver, one of the important parts of the body, stays healthy. It can also be said that the consumption of Rasayana prevents diseases related to the functioning of liver.
The medicine also helps the management of weight. Thus, it is beneficial for people, who want to loose weight.
It enhances the thirteen agnis (digestive fires), especially the main digestive fire in the stomach.
Triphala Rasayana is helpful in pacifying Kapha and Pitta. If taken on a regular basis, the Rasayana can be a powerful anti-aging medicine.
People suffering from skin inflammation, heat, infection, obesity will find the consumption of Triphala Rasayana as beneficial.
Diseases such as fatigue and anemia can be effectively cured by the regular consumption of Triphala Rasayana, if taken according to the prescribed doses.
- Ayurvedic pharmacopoeia committee. The Ayurvedic Formulary of India, Part I, 2nd English ed. New Delhi: Controller of Publications; 2003
- Anne McIntyre (7 September 2005). Herbal treatment of children: Western and Ayurvedic perspectives. Elsevier Health Sciences. pp. 278–. ISBN 9780750651745. Retrieved 24 July 2010.
- Juss SS. Triphala – the wonder drug. Indian Med Gaz 1997;131:94-6.
- Nadkarni AK. Indian Materia Medica. 3rd ed. Mumbai: Popular Press; 1976. p. 1308-15.
- Harbans Singh Puri (2003). Rasayana: ayurvedic herbs for longevity and rejuvenation. CRC Press. pp. 30–. ISBN 9780415284899. Retrieved 24 July 2010.
- Reddy TC, Aparoy P, Babu NK, Kalangi SK, Reddanna P (May 2010). “Kinetics and Docking Studies of a COX-2 Inhibitor Isolated from Terminalia bellerica Fruits”. Protein Pept Lett. PMID 20441561.
- Pawar V, Lahorkar P, Anantha Narayana DB. Development of a RP-HPLC method for analysis of Triphala curna and its applicability to test variations in Triphala curna preparations. Indian J Pharm Sci [serial online] 2009 [cited 2010 Aug 1];71:382-6. Available from:http://www.ijpsonline.com/text.asp?2009/71/4/382/57286
- Mahesh R, Bhuvana S, Begum VM (August 2009). “Effect of Terminalia chebula aqueous extract on oxidative stress and antioxidant status in the liver and kidney of young and aged rats”. Cell Biochem. Funct. 27 (6): 358–63. doi:10.1002/cbf.1581. PMID 19548245.
- Sandhya T, Lathika KM, Pandey BN, et al. (October 2006). “Protection against radiation oxidative damage in mice by Triphala”. Mutat. Res. 609 (1): 17–25.doi:10.1016/j.mrgentox.2006.05.006. PMID 16860592.
- Srikumar R, Parthasarathy NJ, Manikandan S, Narayanan GS, Sheeladevi R (February 2006). “Effect of Triphala on oxidative stress and on cell-mediated immune response against noise stress in rats”. Mol. Cell. Biochem. 283 (1-2): 67–74. doi:10.1007/s11010-006-2271-0.PMID 16444587.
Friday 7 February 2014
Thursday 6 February 2014
Wednesday 5 February 2014
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