Black turmeric (Curcuma caesia Roxb) is an important therapeutic herb of zingiberaceae family. A perennial herb with a bluish-black rhizome is called black turmeric, or Curcuma caesia. Due to its supposed medicinal benefits, the rhizomes of Curcuma caesia are of significant commercial value. Curcumin, a chemical compound with numerous therapeutic benefits, is found in the highest concentration in black turmeric, a wonder herb.

Black Turmeric Medical Applications:

• The rhizomes of black turmeric are frequently used to treat pneumonia, cough, and cold in children.
• Herb rhizomes are used as a rubeficient after a Turkish bath to rub the body.
• Adults are treated with the rhizome of black turmeric for fever and asthma.
• Fresh black turmeric is crushed and applied as a paste to the forehead for migraine relief or to the body for sprains and bruises.
• The rhizome of black turmeric is effective against leukoderma, epilepsy, cancer, and HIV/AIDS.
• A small amount of rhizome paste is said to expel stomach gases and cure menstrual disorders.
• The herb’s rhizome has traditionally been used to treat haemorrhoids, leprosy, asthma, fever, wounds, vomiting, as an anthelmintic, aphrodisiac, gonorrheal discharges, and inflammation.
• The extract of black turmeric rhizome has been used as a smooth muscle relaxant, anti-tumor, and anti-oxidant.
• Fresh black turmeric rhizome is applied to wounds and nagging sores for relief and quick healing.
• Curcuma caesia relieves stomach problems such as indigestion. Indigestion or stomach pain can be relieved by chewing a small piece of rhizome. It also aids digestion and the proper operation of the liver and kidneys.
• Black rhizome and leaves are used in various parts of the world. It is used to strengthen the brain and the heart.
• In rheumatic arthritis, the rhizome of black turmeric is ground into a paste.
• During the snake and scorpion bites, fresh rhizome paste of black turmeric was applied. The dried powder was mixed with Andrographis paniculata seed powder and applied to insect and snake bites.
• Cattles suffering from dysentery are given fresh rhizome juice mixed with mustard oil.
• Curcuma caecia rhizome is used in Asian medicine to treat wounds, pox, and tumours.

Herbs and spices may do so much more than just enhance food flavor. They can activate the immune system and aid in the prevention of cancer. In this article, we explore that list of various herbs and spices that can be included to your everyday diet to help prevent cancer.

TURMERIC

A member of the ginger family, turmeric is a native of Southeast Asia and is mostly farmed there for commercial purposes in India. Its rhizome or underground stem is utilized in traditional medicine and as a spice in food. Several cell signaling pathways may be affected by curcuminoids, the main ingredient in turmeric (Curcuma longa), according to significant research carried out over the past Two decades. This research confirms that curcumin may control and inhibit the development and spread of cancer.

PEPPER

The Major chemical content of pepper is capsaicin have a potential antioxidant and its exhibit the weight loss and anti inflammatory property. Pepper also contains beta-carotene. It is known to be toxic to cancer cells and helps prevent growth of cancer cells.

SAFFRON

Apoptosis, which is viewed as a crucial component of any cancer-control or cancer-prevention technique, has been demonstrated to be triggered by saffron in a range of cancer cell lines. Crocin, crocetin, and safrana, the three main components of saffron, have all demonstrated potent anti-cancer effects via promoting apoptosis-inducing capabilities.

BASIL

Basil is a medicinal plant that is often used in Southeast Asian and Italian dishes. Although there are many different types of basil, sweet basil is one of the most common and extensively researched herbs for its health advantages. Because linalool, 1,8-cineole, estragole, and eugenol are phytoconstituents found in basil leaves, basil has anti-cancer qualities.

CARDAMOM

Herbs belonging to the Elettaria (green) and Amomum (black) genera of the ginger family Zingiberaceae are referred to as cardamom. In India and other regions of Europe, cardamom is a staple component in cuisine. The colorectal cancer-fighting properties of cardamom have been discovered. Cardamonin, a component of cardamom, has been shown to have potential as a chemo-preventive agent in a number of malignancies, including breast, gastric, and colorectal cancers.

GINGER

Particularly in the countries of India, Japan, Korea, China, and Thailand, ginger is utilised as an essential spice in Asian cuisine. In many delicious sauces, gravies, and pickles, ginger is one of the key ingredients. Ginger is an antioxidant and an organic cancer preventative. 6-Gingerol and 6-Shogaol, the main ingredients in ginger, have anti-cancer capabilities against gastrointestinal tract cancers may aid in the death of cancer cells.

Herbs have traditionally been used to hydrate the scalp and encourage the growth of thick, strong hair. Here, we’ve listed some of the top options. Let’s see how they promote healthy hair development.

Hibiscus                                              

Antioxidants and vitamins included in hibiscus aid to improve the general condition of the scalp and hair. Additionally, it works wonders to treat dandruff, which can obstruct normal hair growth.

Amla

Amla oil is applied topically because it contains phytonutrients, vitamins, and minerals that promote healthy blood flow to the scalp and promote hair development. Thanks to blood circulation, the scalp gets all the nutrients and oxygen it needs to stay healthy.

Curry Leaves

Vitamin C, Vitamin B, proteins, and antioxidants included in curry leaves support healthy blood flow to the scalp’s blood vessels and aid in cellular regeneration. These qualities aid in fostering hair growth, skin rejuvenation, and improved scalp health.

Neem

The herb neem leaves is helpful for healing the hair and scalp. It is wonderful for developing healthy hair and has antimicrobial properties. Neem reduces inflammation on the scalp and inhibits the development of dandruff. It strengthens and protects hair from damage.

Green Tea

Green tea is a very popular natural herb due to its many health benefits. This herb is a highly successful treatment for baldness and damaged hair because it contains antioxidants that stop hair loss and panthenol, which strengthens the hair.

Moringa

Thiocyanate, which is present in moringa, strengthens hair follicles and reduces hair loss. It encourages the growth of new hair and is used as a natural conditioner. You can use Moringa directly on your hair by applying the oil form, or you can prepare a tea out of the powder and rinse your hair with it.

Aloe Vera

Aloe vera is a source of vitamins A, C, and E. All three of these vitamins encourage healthy cell turnover, which promotes hair growth and shine. Vitamin B12 and folic acid are also present in aloe vera gel. The capacity to stop hair loss is provided by these two components.

Fenugreek

The iron and protein found in fenugreek seeds, two nutrients that are crucial for hair growth, are abundant. They also include a special combination of plant compounds, including as flavonoids and saponins. These chemicals are thought to promote hair development because of their anti-inflammatory and antifungal characteristics.

Bhringraj

It is a fantastic treatment for hair loss brought on by stress. Using bhringraj oil can help you relax and cope with stress and anxiety. Additionally, this plant has a number of vitamins and minerals that aid in reducing hair breakage and preventing hair loss. It is one of the natural treatments used to stop hair loss.

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DRY AMLA

While turmeric mixes nicely with a broad variety of herbs and spices, here are some of the basic go-to herbs. But don’t stop there. We encourage you to experiment with turmeric and find new, exciting, and creative ways to include it into your daily life. It goes nicely with ginger, black pepper, ashwagandha, cumin, coriander, and cinnamon.

Ginger

This strong and somewhat spicy, aromatic herb helps to balance out some of the turmeric’s subtle harshness. Aside from the flavor characteristics, when combined, their therapeutic properties can be doubled. They are both beneficial herbs for relieving pain, inflammation, and boosting immunity.

Black Pepper

Not only does this plant bring taste and spice, but piperine, a key ingredient in pepper, has been demonstrated to activate and boost turmeric’s bioavailability.

Ashwagandha

Golden milk has additional warming spices like

, which goes perfectly with this adaptogenic plant.

Cinnamon

Cinnamon pairs well with turmeric because it helps to balance the spice’s flavor by bringing sweetness and depth to your dish. Use this flavor combination in sweet or savory meals such as curries and stews.

Cumin

Another spice that might help you temper the powerful flavors of turmeric without overpowering the dish itself is cumin. It pairs well with other Indian spices like garam masala and cardamom, which you can use in any recipe.

Coriander 

Another traditional match is coriander and turmeric, which, like cinnamon, serves to balance the flavor profiles of both herbs while also enhancing the flavors in your food.

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Vital Health importance of Basil Leaves

Ayurvedic medicine uses curry leaves as a herb because of their great antioxidant capacity and myriad health advantages. They lessen digestive issues, stop early hair ageing, minimize weight gain, and manage diabetes. Due to the presence of vitamin C, minerals, calcium, phosphorus, magnesium, iron, and nicotinic acid, they are useful nutritional supplements. They are, however, extremely perishable and have a very short shelf life. CurryLeaves can be effectively preserved by drying. By lowering the moisture content of the leaves, it extends their shelf life and makes it possible to eat them out of season. Additionally, a suitable pretreatment can successfully aid in maintaining the quality of leaves.

Drying Types Used In Curry Leaves

Outdoor Sun Drying

Fresh Curry Leaves of a known weight were placed in trays that were stored at a height on an angle iron table so that air could circulate through the leaves from the bottom as well and drying could occur more quickly. In the morning, the material was stored for drying, and in the evening, it was taken out of the tray. It was carried out repeatedly until the samples’ weights stabilized.

Solar Drying

A glass with a thickness of 4-5 mm, a flat plate solar collector, and three metallic shelves painted black with an air vent made up the solar drying chamber. Air inside the solar collector was able to escape through the air vent, where it gradually heated up due to the greenhouse effect. This hot air then climbed through the drying chamber, passing through trays and around the curry eaves, removing moisture from the mixture.

Solar Tunnel Drying

Curry leaves were dried using a natural convection walk-in type sun tunnel dryer made of a hemi-cylindrical metallic frame structure wrapped in 200 micron UV stabilized polythene sheet. Three turbine fans and three sensors that recorded relative humidity, temperature, and time were included in the solar tunnel.  Curry leaves have an hourly weight reduction during this drying process.

Machine drying

Curry leaves were mechanically dried in tray dryers that could reach a maximum temperature of 200oC. For the purpose of heating the fresh air entering the dryer, horizontal electric heaters are installed. The dryer’s interior air is circulated by a centrifugal blower at the bottom. Three different temperatures of 50, 55, and 60 oC were maintained in the tray drier with a known quantity of curry leaves. Prior to the experiment, the tray dryer was turned on for 10 to 15 minutes to get the system warmed up. A computerised automated control was used to set the desired temperature. At hourly intervals, the weight of the samples was recorded using a precise computerised weighing scale.

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8 HEALTHY HERBS TO BE ADDED IN YOUR EVERYDAY LIFE

Using of Moringa oleifera as one of the most significant supplements for  chicken because  of high nutritional value. The main nutrients found in Moringa leaves include sources of vitamin B complex, vitamin C, pro-vitamin A in the form of beta-carotene, vitamin K, manganese, and protein. The leaves of the Moringa tree are high in lipids, proteins, vitamins, and minerals and also have antibacterial properties. Moringa leaf extract contains a small amount of polyphenols, which are important for lipid metabolism. The micronutrients in Moringa leaves make them one of the main components of a supplement used in poultry feed.

Moringa oleifera Influence on Broiler Feed Efficiency

The presence of different bioactive components in Moringaleaf extracts, which may play a role in improved nutrient utilization in supplemented birds, was linked to higher body weight and lower FCR. Moringa leaf meal can be used as a natural protein source in broiler diets.

Higher levels of Moringa oleifera leaves in broiler diets result in faster growth and better health status in broilers. M. oleifera leaf powder could improve broiler live weight, body weight gain, dressing percentage, and FCR. Broilers given Moringa oleifera leaf meal showed no discernible variations in growth performance or economic metrics. Due to the anti-nutritional properties of Moringa leaves, feeding broilers with Moringa leaf meal resulted in lower feed intake and increased FCR. Broilers body weight, average daily weight gain, FCR, mortality, and organ weight were unaffected by the dietary application of Moringa leaf meal.

The highest amount that is 5% of Moringa oleifera leaf meal in diets was used without having any negative effects on broiler growth performance or average daily growth rate. The aforementioned declaration attested to the fact that feeding broilers with Moringa leaves had no negative effects on their normal physiology or growth.

Moringa oleifera impact on the bones and meat worth of broilers

The quality of the meat in poultry can be increased in part through dietary alteration. Broiler chicken meat is a fantastic source of protein, vitamins, minerals, and lower fat, it is in high demand among consumers. Consumers place a high value on meat pH, tenderness, colour and water holding capacity. The pH, water holding capacity, and muscle fibre diameter of broiler breast muscles have been rising as a result of adding Moringa leaf powder to the daily feed. Increased weight, ash content, and tibia bone density in broilers fed Moringa leaf diet.

Moringa increased the muscle pH values in boilers as a result of the myofibrils stability through the activation of antioxidant characteristics and the suppression of free radicals. Higher breast muscle weight could be the result of increased protein deposition in broilers by supplying of Moringa leaf powder with feed.

The elevated tibia bone weight and ash percent may be due to the presence of phytoestrogen flavonoids in Moringa leaves powder. Meat quality and frying loss, moisture loss, meat texture, and pH are all negatively impacted by the oxidative state of meat muscle. A possible method to raise the meat quality in broilers would be to add antioxidant-rich Moringa leaves to the diet.

Moringa Oleifera Health Advantages for Broilers

Increased lipid metabolism in broilers caused by higher natural fiber content in Moringa leaves helps to decrease cholesterol levels. Additionally, broilers blood parameters such as hemoglobin percentage, total number of red blood cells, and total packed cell volume will increases as a result of the daily addition of Moringa leaf to their feed. Supplementation of Moringa leaf will improve the broilers growth performance and intestinal micronutrients.

The structural properties of the chicken intestine are essential for nutrient absorption and a sign of healthy physiology. In broilers fed powdered Moringa leaf, the length and empty weight of the small intestine were found to be increased. The villus height, villus surface, and villus height/crypt dept of broilers are all increased by mixing powdered Moringa leaves with feed. Greater surface area of higher villi suggests improved nutritional absorption, which is a sign of a healthy digestive tract.

A high level of crude fiber in diets supplemented with Moringa may be related to improvements in villus height and the villus height/crypt depth ratio. Provide the Moringa leaf powder with feed for broiler increased the total goblet cells of duodenum and also enhances the mucosal protection. The aforementioned facts show that adding Moringa oleifera to a broiler’s feed can modify intestinal structure and acidic mucin production without having any negative impact on growth.

It is possible that the extract from Moringa oleifera leaves will work as an antioxidant and antibacterial. Due to the presence of selenium, carotenoids, flavonoids, vitamins C and E, and carotenoids, moringa oleifera is recognized as a possible antioxidant potential. Carotenoids, flavonoids, chlorophyll, phenolics, xanthins, cytokines, alkaloids, and other Phytochemical are present in Moringa oleifera leaves and have a role of enhancing health status in broiler chicken. We can use M. oleifera as an alternative for antibiotics in chickens so that it may be used as an effective strategy for producing organic meat. It could be concluded that M. oleifera can be used as an environmentally friendly feed supplement in chicken ration.

Numerous studies have shown that M. oleifera can be used to effectively produce organic meat by substituting it for antibiotics in chicken. M. oleifera will be added to broiler chicken feed as a compactable supplement.