COCONUT OIL

Coconut oil, also known as coconut butter, is a vegetable oil extracted from copra (the dried inner flesh of coconuts) with many applications. Coconut oil constitutes seven percent of the total export income of the Philippines, the world's largest exporter of the product.
Coconut oil was developed as a commercial product by merchants in the South Seas and South Asia in the 1860s.

Physical properties

Coconut oil is a fat consisting of about 90% saturated fat. The oil contains predominantly triglycerides[citation needed] with 86.5% saturated fatty acids, 5.8% monounsaturated fatty acids, and 1.8% polyunsaturated fatty acids. Of the saturated fatty acids, coconut oil is primarily 44.6% lauric acid, 16.8% myristic acid and 8.2% palmitic acid, although it contains seven different saturated fatty acids in total. Its only monounsaturated fatty acid is oleic acid while its only polyunsaturated fatty acid is linoleic acid.
Unrefined coconut oil melts at 20-25 °C and smokes at 170 °C (350 °F), while refined coconut oil has a higher smoke point of 232 °C (450 °F).
Coconut oil has a long shelf life compared to other oils, lasting up to two years due to its resilience to high temperatures. Coconut oil is best stored in solid form - i.e. at temperatures lower than 24.5 °C (76°F) in order to extend shelf life. However, unlike most oils, coconut oil will not be damaged by warmer temperatures.
Chemical properties
Among the most stable of all vegetable oils, coconut oil is slow to oxidize and thus resistant to rancidity.

Types of oil available

Unrefined oil
Otherwise known as raw oil, this is oil that has been obtained simply through mechanical pressing and without further treatment apart from (possibly) filtration. Raw oil retains the compounds that provide its distinctive taste and smell. For marketing purposes, raw oil may also be called "extra virgin".
Raw oil is extracted by crushing and pressing copra. Traditionally, the oil was obtained by grating or grinding copra, then boiling it in water.

Refined oil
Various treatments can be given to the raw oil to produce different products each with their own characteristics and hence applications. Refined oil is virtually tasteless and odourless.

Hydrogenated oil
Hydrogenated coconut oil may either be fully or partially hydrogenated.

Fractionated oil
Fractionated coconut oil" is a fraction of the whole oil, in which most of the long-chain triglycerides are removed so that only saturated fats remain. It may also referred to as "caprylic/capric triglyceride" or "MCT oil" because mostly the medium-chain triglycerides caprylic and capric acid) are left in the oil.
Because it is completely saturated, fractionated oil is even more heat stable than other forms of coconut oil and has a nearly indefinite shelf life.
Research on health effects
During the 1980's, The American Heart Association issued statements indicating that coconut oil's high saturated fat content was detrimental to cardiovascular health and promoted heart disease [citation needed]. A research study at the Heart Research Institute in Sydney, Australia used coconut oil and safflower oil (high in polyunsaturated fat) in two otherwise identical meals for the study's participants. The study found the following:
“...three hours after eating the coconut oil meal, the lining of the arteries was hindered from expanding to increase blood flow. After six hours, the anti-inflammatory qualities of the good cholesterol were reduced.
“...the safflower oil meal seemed to improve those anti-inflammatory qualities. Also, fewer inflammatory agents were found in the arteries than before the meal.”
The above study involved only 14 subjects, and it is unclear how the coconut oil used for the study was processed. The conclusion that coconut oil is unhealthy is consistent with prior concerns raised by the AHA.
The study has been criticised as misleading. The participants in the study consumed refined coconut oil, which is regarded by some as dangerous because of the added chemicals to make the oil colorless and odorless. In contrast to the study done by the AHA, a more recent modern study showed coconut oil reducing LDL and improving HDL.
Furthermore, a study done by the Lazaro Hospital showed that coconut oil reduced the viral load on HIV patients. 15 participants were involved in the study and 7 of them showed substantial improvement after consuming coconut oil daily for six months. However, the study could have produced better results if the participants consumed more coconut oil.
Participants in the study who consumed more coconut oil lowered their viral loads quicker than those who consumed less coconut oil. Furthermore, there have been instances where people have consumed as much as 1 cup of coconut oil a day and have lowered their viral loads to undetectable amounts.

Applications

Cooking
Coconut oil is commonly used in cooking, especially when frying, and it has a high smoke point temperature which makes it good for this purpose. In communities where coconut oil is widely used in cooking, the refined oil is the one most commonly used.
Coconut oil is often used in making a curry.
In Malaysia, coconut oil is used for making Nasi Lemak.

Manufacturing
Coconut oil is used in volume quantities for making margarine, soap and cosmetics.
Hydrogenated or partially-hydrogenated coconut oil is often used in non-dairy creamers, and snack foods.
Fractionated coconut oil is also used in the manufacture of essences, [massage] oils and cosmetics

Cosmetics and skin treatments
Coconut oil is excellent as a skin moisturiser. A study shows that extra virgin coconut oil is as effective and safe as mineral oil when used as a moisturiser, with absence of adverse reactions.
Coconut oil can also help in healing Keratosis pilaris by moisturising the affected area. The coconut oil should be applied in the shower, and may cause the KP bumps to disappear.
In India and Sri Lanka, coconut oil is commonly used for styling hair, and cooling or soothing the head (stress relief).

As a fuel

Traditional use
Coconut oil is used in oil lamps.

In diesel engines
Coconut oil has been tested for use as a feedstock for biodiesel to be used as a diesel engine fuel. In this manner it can be applied to power generation and transport using diesel engines.
Coconut oil is blended to make biodiesel but can also be used straight, without blending. However, only blends with 10% or less of coconut oil can be safely used in unmodified engines. The oil needs to meet the Weihenstephan standard for pure vegetable oil used as a fuel since otherwise moderate to severe damage from coking and clogging will occur in an unmodified engine . Stationary engines that are continuously loaded (>70%) may possibly be used without engine modifications but there is divergent opinion about this.
The physical constraints of using raw coconut oil in a diesel engine are formed by:
· higher viscosity of coconut oil (up to 10 times as high as diesel), leading to altered spray pattern of injected fuel, additional stress on injection pump
· minimum combustion chamber temperature of 500 °C to avoid polymerisation of the fuel, leading to clogged injectors, sticking piston rings and lubrication oil deterioration
· solidification point between 22-25 °C requires an additional fuel tank heater in temperate climates.
Raw coconut oil can be used as a fuel for generating electricity by remote communities that have an abundant supply of coconuts and milling capacity, provided diesel engines are adapted.
Coconut oil is currently used as a fuel for transport and electricity generation in the Philippines [citation needed] and India [citation needed] while research is being carried out in the islands of the Pacific.

Availability to consumers

While coconut oil is widely available in some countries, it can be hard to find in others. In the UK it is not generally available in big supermarkets, but can be easily obtained from smaller convenient stores at very cheap prices (from £1 to £2 for 500ml). Some people are unaware of this and resort to buying it online or from health food shops, which generally charge a lot more (from £5 to £20 for 500ml). Some sellers explain their prices by saying that their product is not refined (eg. "extra virgin"). However, as saturated fats do not contain any double bonds, they are highly heat stable, and as coconut oil is about 90% saturated fat, the quality of the oil itself is not affected very much by the processing. Interestingly enough, some sellers even advertise their product as being both "made without heat processing" and as being heat stable. The main difference between these two oils is the amount of extra nutrients that may remain in the unrefined oil, and the taste which in the refined oil is nearly non-existent.

References
^ Nutrient analysis of coconut oil - USDA
^ Cooking For Engineers - Kitchen Notes: Smoke Points of Various Fats
^ J Am Coll Cardiol, 2006; 48:715-720, doi:10.1016/j.jacc.2006.04.080 (Published online 21 July 2006).
^ Agero AL, Verallo-Rowell VM A randomized double-blind controlled trial comparing extra virgin coconut oil with mineral oil as a moisturizer for mild to moderate xerosis Dermatitis 2004 Sep;15(3):109-16
^ Straight vegetable oil as diesel fuel
^ Vegetable oil used as fuel
^ Weihenstephan vegetable oil fuel standard (German Rapeseed Fuel Standard)
^ Coconut Oil for Power Generation by EPC in Samoa - Jan Cloin
These were probably referenced in the text at one time but no longer are:
· Mohamed, Ali; Hussein, Ahmed; Bhathena, Sam; Hafez, Y Effect of Dietary Fatty Acid Unsaturation and Vitamin E Interaction on Serum and Liver Lipids in Rats. Journal of Nutritional Biochemistry. 4 April 2002.
· Kritschevsky D, Tepper SA, Biseg G, et al. Experimental atherosclerosis in rabbits fed cholesterol-free diets. Atherosclerosis. 1982;41:279-284. [Not found in PubMed or anywhere else on the internet]
· Reiser R, Probstfield JL, Silvers A, Scott LW, Shorney ML, Wood RD, O'Brien BC, Gotto AM Jr and Insull W Jr Plasma lipid and lipoprotein response of humans to beef fat, coconut oil and safflower oil. American Journal of Clinic Nutrition. 1985;42:190-197. (PDF reprint also available)

See also
· Copha, a vegetable shortening which is popular in Australia made of coconut oil.

WHAT IS MAHKOTA DEWA (CROWN OF GOD) USED FOR ?

Anti-Oxidant
Anti-oxidation is one of the chemical reactions that our body uses to maintain our homeostasis, by destroying free radicals generated from our body metabolism and the environmental stresses our bodies receive. The western lifestyle provides an abundance of such stresses, from pollution, background noise levels ("white noise"), food additives, fatty foods, contaminants in food and water, societal demands (performance orientation), long working hours and even high expectations of wife and family provide stress. The preventive action of Mahkota Dewa in countering the things that destroy our bodies is important in a wellness strategy.
Free radicals are one of the causes of aging, and there is even a theory that they are the primary agent of aging. Get rid of your free radicals and you get rid of most of your aging. Anti oxidants mop up free radicals and convert them into harmless substances. Mahkota Dewa is known as a free radical scavenger, that is, a very powerful neutralizer of free radicals. This is a major preventive that is a component in an effective strategy for countering aging.
Another example is ultraviolet light from solar radiation which in excess is one of the stresses to affect body homeostasis especially in a tropical environment. From epidemiological studies in Indonesia and Japan it has been found that skin cancers can be largely prevented by anti-oxidants. Mahkota Dewa has been specifically named as such a preventative (and as a possible treatment).

Heart Disease
For decades, people in Indonesia have used Mahkota Dewa as a preventive for heart disease and to cure symptoms of heart disease where they occur. This includes control of hypertension, which is symptomless, and is estimated to contribute to the death of over half of all heartcases, through strkes and the hardening of the arteries that occur in untreated hypertensive people.
The protective effect of this plant should not be underestimated, particularly in reducing the risks posed by hypertension, and the indirect effect of diabetes in vascular endothelial (artery wall) problems.
Heart disease in the Western world carries off nearly a third of those that die each year, many of them prematurely, in their 30s and 40s. These sudden deaths from cardiac arrest or the catastrophic medical consequences of a myocardial infarction type of heart attack are a rising tide that medical science seems powerless to prevent.
If you don’t want to become one of the statistics, we now have the answer for you. What would you give to extend your life? And ensure that the extra years are happy and healthy, so that you can enjoy the quality of life you’re working for?

Diabetes
Regulation of blood sugar content and the insulin balance has been one of the functions that Mahkota Dewa has been used for over hundreds of years by Indonesians. This traditional use has yet to be validated in clinical tests, but is supported in anecdotal evidence from many late-onset diabetes sufferers in Indonesia.

Cancer
The clinical trail with cervix cancer (hela cells) provided scientific proof that Mahkota Dewa can kill cancer cells. There is a lot of evidence that this herb is a very effective treatment for cancer, particularly if taken at the early stages. But as the testimony of Mrs Retno shows, Mahkota Dewa can also be effective for more seriously advanced cases too.
This plant offers a real addition to the arsenal of treatments for cancer. It should be used in conjunction with others to make the most formidable possible assault on this dangerous range of diseases. It should be welcomed and used wherever cancer occurs. It is a powerful tool in the fight to defeat this scourge of 21st century man.
But the key point is the protective nature of the Tree of wellness capsules of this plant. The anti-inflammatory properties have a protective action to all the chronic diseases of our 21st Century, whilst there is a scientifically proven protective action specifically against cancer. Who would want to miss taking this capsule as part of their daily routine?

High Blood Pressure
God’s Crown apparently has an effect of normalizing blood pressure. Thus high blood pressure is restored close to the ideal 120/80. The symptoms of swollen lower limbs, legs, ankles, feet and sometimes hands and breasts (oedema) are also corrected due to the diuretic effect of the herb. The use of drugs from the pharmaceutical companies can have the same effects, but will not have the same protective effect against heart attack that Mahkota Dewa has. And the side effects of the pharmaceuticals will be avoided.

Vascular Problems
The thickening of artery walls and calcification that follows is usually associated with high cholesterol (hypercholesterolemia) and often high lipids – fats (hyperlipidemia) in the blood. Both of these problems are alleviated by God’s Crown.
The remarkable effectiveness of the herb in overcoming these two serious problems is highlighted when the difficulty of alleviating them by conventional medicine is examined. The use of statins to reduce cholesterol is fraught with dangers, and the need to reduce sugar and fat intake can be very difficult for many people. These problems can be overcome by use of the God’s Crown capsules.

You may have noticed that the Tree of Wellness products contain only one herb in each capsule. It is more powerful that way. This is unlike many of our competitors who mix a number of herbs and chemicals to produce a cocktail that they hope will be effective. We do not believe this is the best approach. The amount of active ingredient must be reduced in each capsule to make room for the others, and the reduced dosage of the primary herb is often so low as to be ineffective.
Also, mixing many herbs often results in a diminishing of the power of each one as they may be antagonistic in their action. We believe the best approach is to provide a small selection of pure herbal extracts, each in a separate capsule, taken daily. Only those with no antagonistic action in their release and phyto-activity are included.

G I N G E R

Though called a root, it is actually the rhizome of the monocotyledonous perennial plant Zingiber officinale.
Originating in southern China, cultivation of ginger spread to India, Southeast Asia, West Africa, and the Caribbean.[1]
The English word ginger is etymologically related to the Tamil iñci (இஞ்சி), having been borrowed into Indo-European languages from a Dravidian language. [2]

Chemistry
Ginger contains up to 3% of an essential oil that causes the fragrance of the spice. The main constituents are sesquiterpenoids with (-)-zingiberene as the main component. Lesser amounts of other sesquiterpenoids (β-sesquiphellandrene, bisabolene and farnesene) and a small monoterpenoid fraction (β-phelladrene, cineol, and citral) have also been identified.
The pungent taste of ginger is due to nonvolatile phenylpropanoids (particularly gingerol and zingerone) and diarylheptanoids (gingeroles and shoagoles); the latter are more pungent and form from the former when ginger is dried. Cooking ginger transforms gingerol into zingerone, which is less pungent and has a spicy-sweet aroma.[3] None of these pungent chemicals are related to capsaicin, the principal hot constituent of chile pepper.

Culinary uses
Young ginger roots are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be stewed in boiling water to make ginger tea, to which honey is often added as a sweetener. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Chinese cuisine to flavor dishs such as in seafood and mutton .
Ginger is also candied, is used as a flavoring for candy, cookies, crackers and cake, and is the main flavor in ginger ale, a sweet, carbonated, non-alcoholic beverage, as well as the similar, but somewhat spicier beverage ginger beer. A ginger-flavored liqueur called Canton is produced in the Guangdong province of China; it is advertised to be based on a recipe created for the rulers of the Qing Dynasty and made from six different varieties of ginger. Green ginger wine is a ginger flavoured wine produced in the United Kingdom by Crabbie's and Stone's and traditionally sold in a green glass bottle. Ginger is also used as a spice added to hot coffee and tea.
In Japan, ginger is pickled to make beni shoga and gari or grated and used raw on tofu or noodles.
In Western cuisine, ginger is traditionally restricted to sweet foods, such as ginger ale, gingerbread, ginger snaps, ginger cake and ginger biscuits.
Powdered dry ginger (ground ginger) is typically used to add spiciness to gingerbread and other recipes. Ground and fresh ginger taste quite different and ground ginger is a particularly poor substitute for fresh ginger. Fresh ginger can be successfully substituted for ground ginger and should be done at a ratio of 6 parts fresh for 1 part ground. You generally achieve better results by substituting only half the ground ginger for fresh ginger.
In Myanmar, ginger is used in a salad dish called gyin-tho, which consists of shredded ginger preserved in oil, and a variety of nuts and seeds.
In traditional Korean Kimchi, ginger is minced finely and added into the ingredients of the spicy paste just before the fermenting process.
In India, ginger is used in all sub-varieties of the indian cuisines. In south India, ginger is used in the production of a candy called Inji-murappa ("ginger candy" from Tamil). This candy is mostly sold by vendors to bus passengers in bus stops and in small tea shops as a locally produced item. Candied ginger is also very famous around these parts. Additionally, in Tamil Nadu, especially in the Tanjore belt, a variety of ginger which is less spicy is used when tender to make fresh pickle with the combination of lemon juice, salt and tender green chillies. This kind of pickle was generally made before the invention of refrigeration and stored for a maximum of 4-5 days. The pickle gains a mature flavor when the juices cook the ginger over the first 24 hours.
In South East Asia, the flower of a type of ginger is used in cooking. This unopened flower is known in the Malay language as Bunga Kantan, and is used in salads and also as garnish for sour-savoury soups, like Assam Laksa.
Ginger has a sialagogue action, stimulating the production of saliva.

Medicinal uses
Medical research has shown that ginger root is an effective treatment for nausea caused by motion sickness or other illness,[4][5] and also contains many antioxidants. Powdered dried ginger root is made into capsules for medicinal use. Modern research on nausea and motion sickness used approximately 1 gram of ginger powder daily. Although very effective against all forms of nausea, PDR health officials do not recommend taking ginger root for morning sickness commonly associated with pregnancy, though Chinese women traditionally eat ginger root during pregnancy to combat morning sickness. The Natural Medicines Comprehensive Database (compiled by health professionals and pharmacists), states that ginger is likely safe for use in pregnancy when used orally in amounts found in foods. Ginger ale and ginger beer have been recommended as "stomach settlers" for generations in countries where the beverages are made. Ginger water was commonly used to avoid heat cramps in the United States in the past. Research has also found ginger to be a powerful antioxidant. Ginger has also been shown in research to have a regulatory role in the natural inflammatory response of the body. In India ginger is applied as a paste to the temples to relieve headache.
Ginger has also been commonly used to treat inflammation, although medical studies as to the efficacy of ginger in decreasing inflammation have shown mixed results. There are several studies that demonstrate very positive results on minimizing joint pain from arthritis and other inflammatory disorders. It may also have blood thinning and cholesterol lowering properties, making it effective in treating heart disease; while early studies have shown some efficacy, it is too early to determine whether further research will bear this out.
The characteristic odor and flavor of ginger root is caused by a mixture of zingerone, shoagoles and gingerols, volatile oils that compose about 1%–3% by weight of fresh ginger. The gingerols have analgesic, sedative, antipyretic, antibacterial, and GI tract motility effects.
Ginger is on the GRAS list from FDA. However, like other herbs, ginger may be harmful because it may interact with other medications, such as warfarin; hence, a physician or pharmacist should be consulted before taking the herb as a medicinal agent or on a long-term basis. Ginger is also contraindicated in people suffering from gallstones, because the herb promotes the release of bile from the gallbladder. Ginger can also be used to prevent scurvy.

Ginger allergies
Some people are allergic to ginger. Generally, this is reported as having a gaseous component. This may take the form of flatulence, or it may take the form of an extreme constriction or tightening in the throat necessitating uncontrollable burping to relieve the pressure.[citation needed]

Similar species
Myoga (Zingiber mioga Roscoe) appears in Japanese cuisine; the flower buds are the part eaten.
Another plant in the Zingiberaceae family, galangal, is used for similar purposes as ginger in Thai cuisine. Galangal is also called Thai ginger. Also referred to as galangal, fingerroot (Boesenbergia rotunda), or Chinese ginger or the Thai krachai, is used in cooking and medicine.
A dicotyledonous native species of eastern North America, Asarum canadense, is also known as "wild ginger", and its root has similar aromatic properties, but it is not related to true ginger and should not be used as a substitute because it contains the carcinogen aristolochic acid. This plant is also a powerful diuretic, or urinary stimulator. It is part of the Aristolochiaceae family.

References
1. origin and spread of ginger
2. YourDictionary.com definition of ginger
3. McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen (2nd ed.). New York: Scribner pp. 425-426.
4. Mythbusters TV Series, Episode #43
5. Ernst, E., and M. H. Pittler (2000). "Efficacy of ginger for nausea and vomiting: a systematic review of randomized clinical trials" (PDF). British Journal of Anaesthesia 84 (3): 367–371. Retrieved on 2006-09-06.

PIPER BETLE

The Betel (Piper betle) is a spice whose leaves have medicinal properties. The plant is evergreen and perennial, with glossy heart-shaped leaves and white catkins, and grows to a height of about 1 metre. The Betel plant originated in Malaysia and now grows in India, Indonesia and Sri Lanka. The best Betel leaf is the "Magahi" variety (literally from the Magadha region) grown near Patna in Bihar, India.

Ingredients

The active ingredients of betel oil, which is obtained from the leaves, are primarily a class of allylbenzene compounds. Though particular emphasis has been placed on chavibetol (betel-phenol; 3-hydroxy-4-methoxyallylbenzene), it also contains chavicol (p-allyl-phenol; 4-allyl-phenol), estragole (p-allyl-anisole; 4-methoxy-allylbenzene), eugenol (allylguaiacol; 4-hydroxy-3-methoxy-allylbenzene; 2-methoxy-4-allyl-phenol), methyl eugenol (eugenol methyl ether; 3,4-dimethoxy-allylbenzene), and hydroxycatechol (2,4-dihydroxy-allylbenzene).
Several terpenes and terpenoids are present in the betel oil as well. There are two monoterpenes, p-cymene and terpinene, and two monoterpenoids, eucalyptol and carvacrol. Additionally, there are two sesquiterpenes, cadinene and caryophyllene.

Chewing

In India and parts of Southeast Asia, the leaves are chewed together with mineral lime (calcium oxide) and the areca nut which, by association, is sometimes inaccurately called the "betel nut". The lime acts to keep the active ingredient in its freebase or alkaline form, thus enabling it to enter the bloodstream via sublingual absorption. The areca nut contains the alkaloid arecoline, which promotes salivation (the saliva is stained red), and is itself a stimulant. This combination, known as a "betel quid", has been used for several thousand years. Tobacco is sometimes added.
Betel leaves are used as a stimulant, an antiseptic and a breath-freshener Paan. In Ayurvedic medicine, they are used as an aphrodisiac. In Malaysia they are used to treat headaches, arthritis and joint pain. In Thailand and China they are used to relieve toothache. In Indonesia they are drunk as an infusion and used as an antibiotic. They are also used in an infusion to cure indigestion, as a topical cure for constipation, as a decongestant and as an aid to lactation.
In India, they use betel to cast out (cure) worms.
In India, the betel and areca play an important role in Indian culture especially among Hindus. All the traditional ceremonies governing the lives of Hindus use betel and areca. For example to pay money to the priest, they keep money in the betel leaves and place it beside the priest.
The betel and areca also play an important role in Vietnamese culture. In Vietnamese there is a saying that "the betel begins the conversation", referring to the practice of people chewing betel in formal occasions or "to break the ice" in awkward situational conversations. The betel leaves and areca nuts are used ceremonially in traditional Vietnamese weddings. Based on a folk tale about the origins of these plants, the groom traditionally offer the bride's parents betel leaves and areca nuts (among other things) in exchange for the bride. The betel and areca are such important symbols of love and marriage such that in Vietnamese the phrase "matters of betel and areca" is synonymous with marriage

MAHKOTA DEWA ( PHALERIA MACROCARPA)

TREE OF MAHKOTA DEWA ( PHALERIA MACROCARPA) KNOWN AS ONE OF HERBAL MEDICINE IN INDONESIA. ITS ORIGIN FROM PAPUA / IRIAN JAYA
MAHKOTA DEWA FRUIT OBSTETRICAL SOME ACTIVE SUBSTANSE LIKE:
ALKALOID , HAVE THE CHARACTER OF THE DETOKSIFIKASI WHICH CAN NEUTRALIZER POISON IN BODY.
SAPONIN , WORTHWHILE AS:
SOURCE OF ANTI BACTERIUM AND ANTI VIRUS, IMPROVING SYSTEM OF ANTIBODY, IMPROVING VITALITY, LESSENING SUGAR RATE IN BLOOD, LESSENING BLOOD CLOTING.
FLAVONOID.
LAUNCHING BLOOD CIRCULATION TO ENTIRE/ALL BODY AND PREVENT THE HAPPENING OF GAGGING AT VEIN, LESSEN THE CHOLESTEROL CONTENT AND ALSO LESSEN THE FAT CONGLOMERATION AT VENOUS WALL, LESSEN THE RATE OF HEART SICKNESS RISK, ANTIINFLAMASI, AS ANTIOKSIDANT ASSIST TO LESSEN TO FEEL THE PAIN IF HAPPEN HAEMORRAHAGE AND ABSCESS.
POLIFENOL AS ANTIHISTAMIN ( ANTIALERGIC )
TREE OF MAHKOTA IS OFTENTIMES PLANTED FOR DECORATIVE. ITS SIZE MEASURE DO NOT TOO BIG AND HIGHLY REACH 3 METRE, HAVING LIGHT RED COLORED FRUIT WHICH GROW FROM ESPECIAL BAR TILL TO STICK.
MAHKOTA DEWA ALSO KNOWN AS: MAKUTO ROJO, MAKUTO RATU, OBAT DEWA, PAU (OBAT PUSAKA), CROWN OF GOD.

MEDICAL HERBALISM

Herbalism, also known as Herbal medicine and phytotherapy, is a folk and traditional medicinal practice based on the use of plants and plant extracts.Finding healing powers in plants is an ancient idea. People in all continents have long used hundreds, if not thousands, of indigenous plants for treatment of various ailments dating back to prehistory. These plants are still widely used in ethnomedicine around the world.The first generally accepted use of plants as healing agents were depicted in the cave paintings discovered in the Lascaux caves in France, which have been Radiocarbon dated to between 13,000 - 25,000 BCE.Anthropologists theorize that over time, and with trial and error, a small base of knowledge would have been acquired within early tribal communities. As this knowledge base expanded over the generations, the specialized role of the shaman emerged. The process would likely have occurred in varying manners within a wide diversity of cultures.Plants have an almost limitless ability to synthesize aromatic substances, most of which are phenols or their oxygen-substituted derivatives such as tannins. Most are secondary metabolites, of which at least 12,000 have been isolated, a number estimated to be less than 10% of the total. In many cases, these substances (esp. alkaloids) serve as plant defense mechanisms against predation by microorganisms, insects, and herbivores. Many of the herbs and spices used by humans to season food yield useful medicinal compounds.The use of and search for drugs and dietary supplements derived from plants have accelerated in recent years. Pharmacologists, microbiologists, botanists, and natural-products chemists are combing the Earth for phytochemicals and leads that could be developed for treatment of various diseases. In fact, many modern drugs have been derived from plants.