Common Name: Capsanthin

Overview:

Capsanthin is a carotenoid that is part of a group of compounds called xanthophylls. Zeaxanthin and astraxanthin are also in this group. This carotenoid is unique to the peppers. Capsanthin is responsible for the red color in of paprika, cayenne peppers, and ripe bell peppers.

Benefits

Unlike the more familiar carotenoids such as beta-carotene, research on Capsanthin is just beginning. It has been found that the ability of capsanthin to scavenge free radicals is equal to or greater than beta-carotene, lutien and zeaxanthin. It is also much more stable and resists decomposition better than the others.

Researchers in France have shown that capsanthin and related carotenoids are showing potent anti-tumor activity. These carotenoids inhibited the effects of the Epstein-Barr virus early antigen (EBV-EA) as well as anti-tumor-activity in an in vitro mouse skin two-stage carcinogenesis assay.

Dietary Sources

	Red Bell Peppers		Cayenne Peppers
Hungarian or Paprika Peppers

Web References

1. http://en.wikipedia.org/wiki/Chili_pepper
2. http://plants.usda.gov/java/profile?symbol=CAPSI

Printed Reference Material

1. Perez-Galvez A, Minguez-Mosquera MI. Structure-reactivity relationship in the oxidation of carotenoid pigments of the pepper (Capsicum annuum L.).
2. Antonious GF, Kochhar TS, Jarret RL, Snyder JC. Antioxidants in hot pepper: variation among accessions.
   J Environ Sci Health B. 2006;41(7):1237-43.
   PMID: 16923603
3. Chassy AW, Bui L, Renaud EN, Van Horn M, Mitchell AE. Three-year comparison of the content of antioxidant microconstituents and several quality characteristics in organic and conventionally managed tomatoes and bell peppers.
   J Agric Food Chem. 2006 Oct 18;54(21):8244-52.
   PMID: 17032035
4. Kuda T, Iwai A, Yano T. Effect of red pepper Capsicum annuum var. conoides and garlic Allium sativum on plasma lipid levels and cecal microflora in mice fed beef tallow.
   Food Chem Toxicol. 2004 Oct;42(10):1695-1700.
   PMID: 15354321
5. Ahuja KD, Robertson IK, Geraghty DP, Ball MJ. Effects of chili consumption on postprandial glucose, insulin, and energy metabolism. Am J Clin Nutr. 2006 Jul;84(1):63-9. , PMID: 16825682
6. Attal N. Chronic neuropathic pain: mechanisms and treatment. Clin J Pain 2000 Sep;16(3 Suppl):S118-30 2000
7. Ellis CN, Berberian B, et al. A double-blind evaluation of topical capsaicin in pruritic psoriasis. J Amer Acad Dermatol 29:438-42 1993 1993
8. Ensminger AH, Esminger M. K. J. e. al. Food for Health: A Nutrition Encyclopedia. Clovis, California: Pegus Press; 1986, PMID: 15210
9. Joe B, Lokesh BR. Prophyloatcitc and therapeutic effects of n-3 polyunsaturated fatty acids, capsaicin and curcumin on adjuvant induced arthritis in ratsl. Nutr Biochem 1997;8:397-407 1997
10. Kempaiah RK, Srinivasan K. Integrity of erythrocytes of hypercholesterolemic rats during spices treatment. Mol Cell Biochem 2002 Jul;236(1-2):155-61 2002
11. Mori A, Lehmann S, O'Kelly J, Kumagai T, Desmond J, Pervan M, McBride W, Kizaki M, Koeffler HP. Capsaicin, a Component of Red Peppers, Inhibits the Growth of Androgen-Independent, p53 Mutant Prostate Cancer Cells. Cancer Res 2006 Mar 15;66(6):3222-9. , PMID: 16540674
12. Rains C, Bryson HM. Topical capsaicin. A review of its pharmacological properties and therapeutic potential in post-herpetic neuralgia, diabetic neuropathy and osteoarthritis. Drugs Aging 1995 Oct;7(4):317-28 1995
13. Robbins W. Clinical applications of capsaicinoids. Clin J Pain 2000 Jun;16(2 Suppl):S86-9 2000
14. Schnitzer TJ. Non-NSAID pharmacologic treatment options for the management of chronic pain. Am J Med 1998 Jul 27;105(1B):45S-52S 1998
15. Wood, Rebecca. The Whole Foods Encyclopedia. New York, NY: Prentice-Hall Press; 1988, PMID: 152

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Curcumin has long been known to help prevent free radical damage, help prevent oxidative stress, and facilitate the body’s cleansing of metabolic wastes.

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Chlorella is known to be one of the most potent nutritional whole foods on Planet Earth. It is an emerald green, single-celled freshwater micro-algae. It provides a high concentration of important nutrients. Cracking of the wall of these cells enables us to digest the nutrients inside.

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The purest and most potent form of calcium, harvested as stony coral above ground in ancient coral reefs that make up the Okinawa Islands. This special type of calcium contains alkaline metals that help control the blood's acid/alkali balance. Coral calcium contains ten major minerals and 31 trace minerals, and is more readily absorbed into the body than typical calcium derived from milk, bone or calcium carbonate.

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A vitamin-like compound also called ubiquinone. It is an essential component of cells and is necessary for mitochondrial energy production. Years of research has shown that CoQ10 supports healthy cardiovascular and immune system functions in addition to its vital role in energy production.

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Common Name: Citrulline
Synonyms: L-citrulline

Overview:

Citrulline is a non-essential (the body can manufacture citrulline from other nutrients) amino acid that is converted in the body to L-arginine. L-arginine is then converted into nitric oxide which is important in maintaining cardiovascular health. Low levels of nitric oxide have also been linked to mental and physical fatigue as well as sexual dysfunction. Citrulline also plays a pivotal role in converting ammonia (a toxin produced during exercise) into urea. The ammonia is converted in the liver to urea and eliminated from the body through the kidneys. However as we age, our natural citrulline production drops, causing a dangerous build-up of ammonia resulting in fatigue, inflammation and a weakened immune system. Studies have shown that supplementing the diet with citrulline increases the amount of arginine available better than supplementing with arginine, itself.

Benefits

Increase levels of citrulline:

1. Is proving useful in combination with other amino acids in stimulating the pituitary gland to release increased levels of HGH (Human Growth Hormone). Human growth hormones levels decrease as we age. At 60 years of age our HGH levels are 20% of what it was when we were younger. Increasing the level of HGH has been shown to reverse many of the signs of aging but as much as 20 years.
2. Improves cardiovascular health and increases blood flow to vital organs.
3. Have shown to improve muscle mass and decrease recovery time after exercise

Is used in Europe in the treatment of Alzheimer’s disease

1. Is proving helpful in combating both mental and physical fatigue.
2. Is linked to improved immune system function.

Recommended Dosage:

It is recommended that 6-18gms of citrulline be taken each day to support increased energy and to stimulate the production of HGH

Precautions

Citrulline is generally regarded as safe

Women who are pregnant or breastfeeding should consult a health care provider before using a citrulline supplement. The affects of citrulline on children and those suffering from liver or kidney disease have not been studied. It is recommended that in children and people with liver or kidney disease citrulline supplementation not be used.

Printed Reference Material

1. Bendahan D, Mattei JP, Ghattas B, et al. Citrulline/malate promotes aerobic energy production in human exercising muscle. Br J Sports Med. 2002;36:282–9.
2. Callis A, Magnan de Bornier B, Serrano JJ, et al. Activity of citrulline malate on acid-base balance and blood ammonia and amino acid levels. Study in the animal and in man. Arzneimittelforschung. 1991;41:660–3.
3. Zurich Medical Labs. Abstracts and clinical studies —citrulline malate. Available at: http://www.zurichlabs.com/id_noxtz.htm. Accessed May 25, 2005.
4. Hickner RC, Tanner CJ, Evans CA et al. L-citrulline reduces time to exhaustion and insulin response to a graded exercise test. Med Sci Sports Exerc. 2006;38:660-6.

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Cinnamon has proven to be much more than just a tasty spice! In a major study at the Human Nutrition Research Center, Cinnamon was shown to help increase glucose intake and increase insulin response.

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Part of a large protein molecule (proteoglycan) that gives cartilage elasticity. It is commonly obtained from cartilage extracts, mainly bovine. It can also be obtained from sea cucumber, green lipped mussels and shark cartilage. Useful in the treatment of osteoarthritis, it attracts water into joints, which act as a shock absorber as well as a nutrient transport system. Chondroitin is closely related to glucosamine and is usually combined with it for additional benefit.

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Common Name: Choline
Synonyms: bilineurine, 2-Hydroxy-N-N-trimethylethanaminium

Overview:

Although not a vitamin, Choline has only recently been designated as an essential nutrient by the United States Department of Agriculture. In fact, the FDA requires choline to be added to all infant formula made from cow’s milk, A small amount of Choline is synthesized in the body but not in the amounts that are needed to maintain good health. Most of the body’s supply of choline is found in specialized fat molecules called phospholipids (lecithin or phosphatidylcholine is the most common).

Choline functions as:

1. A precursor for phosphatidylcholine, acetylcholine and the phospholipid, sphingomyelin. The phospholipids, phosphatidylcholine and sphingomyelin, are essential structural components in all human cell membranes.
2. A precursor for acetylcholine, an important neurotransmitter that is involved in muscle control, memory and many other neurological functions.
3. A precursor for the intercellular messengers, diacylglycerol and ceramide as well as a precursor for platelet activating factor (PAF) and sphingophosphorylcholine, two more cellular signaling molecules.
4. A lipid transporter. As phosphatidylcholine it is packaged with the fats and cholesterol by the liver to form very low density lipoproteins (VLDL). With out this fat transporter, fat and cholesterol accumulate in the liver. This eventually leads to fatty degeneration of the liver. Studies done at the University of North Carolina put healthy men on a choline deficient diet. Within in three weeks, the men showed signs of liver dysfunction. In fact, a diet that is chronically choline deficient can produce severe liver damage.
5. A precursor for betaine, another metabolite made from choline, is used to convert homocysteine (a substance that in increased amounts is associated with increased risk of cardiovascular diseases) to methionine
6. Part of the cell membrane matrix. In cell culture, liver cells initiated what is called apoptosis or cell death when deprived of choline.

Benefits

Increase choline intake maybe helpful in the treatment of:

1. Alzheimer’s disease, as Alzheimer’s has been associated with a deficit of acetylcholine (a neurotransmitter).
2. Cognitive disorders. The Food and Nutrition Board of the National Academy of Science has recommended that pregnant and nursing mothers ensure that they are getting enough choline. Studies have shown that adequate intake of choline is essential for developing brains.
3. Manic conditions
4. Liver disease
5. Cardiovascular disease, as Betaine (derived from choline) combines with homocysteine to form methionine. In a small study, doses of Betaine were found to lower the blood levels of homocysteine in patients with cardiovascular disease

Dietary Sources

The foods that are high in cholesterol are also high in choline. These include:

	Beef Liver		Wheat Germ
	Eggs		Brussels' Sprout
	Cod		Shrimp
	Salmon		Peanut Butter
Milk Chocolate

Recommended Dosage

Choline supplements come in

1. capsules of 348m & 648mg
2. Tablets of 250mg, 500mg, 648mg & 650mg
3. Powder for

Pediatric

6-11 months 150mg/day or 17mg per kilo of weight
1-3 years 200mg/day
4-8 years 250mg/day
9-13 years 375mg/day

Adult

Men
14-18 years 550mg/day
19 & older 550mg/day

Women
14-18years450/day
19 & older 550/day
Pregnant450mg/day
Lactating any age 550mg/day

Contra-indications

High doses of choline (10-16gm/day) have been associated with a fishy body odor, vomiting, salivation, and increased sweating. The strong fishy odor is caused by the excretion of a metabolite of choline. This does not happen when lecithin is the source of choline.

Dosages of 7.5gms can cause a drop in blood pressure and cause dizziness or fainting.

The Food and Nutrition Board has established 3.5gm/day as the upper intake level of choline. This was based on minimizing the drop in blood pressure and the fishy body odor.

People with liver and kidney disease, Parkinson’s disease, and depression should avoid choline supplements.

People who have a genetic disorder called trimethylaminuria might be at increased risk of suffering the adverse effects of choline supplementation at levels near 3gm/day level,

Drug interactions

Methotrexate (a medication used in the treatment of cancer, psoriasis and rheumatoid arthritis) has been shown to lower the levels of choline available to the body. Those taking this drug may an increased need for choline supplementation.

Note

Choline works with folate and vitamin B12. If the diet is low in either of these nutrients, it will affect the body’s ability to use choline.

Web References

1. http://lpi.oregonstate.edu/infocenter/othernuts/choline/
2. http://en.wikipedia.org/wiki/Choline
3. http://www.pdrhealth.com/drug_info/nmdrugprofiles/nutsupdrugs/cho_0283.shtml

Printed Reference Material

1. Albright CD, Liu R, Berthea TC, et al. Choline deficiency induces apoptosis in SV 40-immortalized CW SV-1 rat hepatocytes in culture. FASEB J. 1996; 10:510-516.
2. Blusztajn JK. Choline, a vital amine. Science. 1998; 281:794-795.
3. Canty DJ, Zeisel SH. Lecithin and choline in human health and disease. Nutr Rev. 1994; 52:327-339.
4. Cohen BM, Renshaw PF, Stoll, AL. Decreased brain choline uptake in older adults. An in vivo magnetic resonance spectroscopy study. J Amer Med Ass. 1995; 274:902-907.
5. Food and Nutrition Board. Institute of Medicine. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline (National Academy Press, Washington, DC, 1998).
6. Pyapili GK, Turner DA, Williams, CL. Prenatal dietary choline supplementation decreases the threshold for induction of long-term potentiation in young adult rats. J Neurophysiol. 1998; 79:1790-1796.
7. Schocke Z, J, Kohlmueller D, Quak E, et al. Mild trimethylaminuria caused by common variants in FMO3 gene. Lancet. 1997; 354:834-835.
8. Shelly EP, Shelley WB. The fish odor syndrome. Trimethyluria. J Amer Med Ass. 1984; 251:253-255.
9. Wurtman RJ, Hefti F, Melamed E. Precursor control of neurotransmitter synthesis. Pharmacol Rev. 1981; 32:315-335.
10. Yen C-L, E Mar, M-H, Zeisel SH. Choline deficiency-induced apoptosis in PC 12 cells is associated with diminished membrane phosphatidylcholine and sphingomyelin, accumulation of ceramide and ciccylglycerol, and activation of a caspace. FASEB J. 1999; 13:135-142.

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Helps regulate sodium excretion for proper water balance and strong kidney function.

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Especially good for skin blemishes,dry skin, vision problems and ulcers. Can help overcome infection. Contains a wealth of valuable nutrients. In powder form it is more readily absorbed by the body.

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Common name:	Chlorella
Scientific name:	Chlorella pyrenoidosa or Chlorella vulgaris
Synonyms:	Sun chlorella, green algae
Parts used:	entire organism dried and powdered or a liquid extract

 Overview:

Chlorella is a single celled green alga that lives in fresh water. It is about 2-8 microns in diameter or about the same size as a red blood cell. This single celled life form emerged about 2.5 billion years ago and was the first plant with a well-defined nucleus. Although chlorella has been around since the pre-Cambrian era, it was not discovered or studied till the late 19th century. Under favorable conditions such as strong sunlight, clean air and water, chlorella multiplies rapidly. In order for the nutrients in chlorella to be more readily adsorbed the cell wall is often “cracked” open by mechanical or chemical means. It is then dried and powdered. Chlorella can then be taken as either a tablet or as a powder mixed with juice or water. Chlorella’s value as a source of complete nutrition did not emerge until the 1950’s. It was studied extensively by the Carnegie Institute as a solution to world hunger. The Japanese began studying the health benefits of this single celled organism in the 1960’s. They found this single celled plant to be a superior source of complete nutrition that had the ability to stimulate the immune system; speed wound healing and showed promise as a way to remove harmful toxins from the body.

Active Ingredients:

Chlorella is a source of complete nutrition including all of the essential amino acids. The nutritional components are:

Protein	58.4	%
Lipids	9.3	%
Carbohydrates	23.2	%
Fiber	0.3	%
Calcium	221	mg
Iodine	0.4	mg
Iron	130	mg
Magnesium	315	mg
Phosphorous	895	mg
Zinc	71	mg
Vitamin C	10.4	mg
Niacin	23.8	mg
Pantothenic acid	0.2	mg
B-1	1.1	mg
B-2	4.3	mg
B-6	1.4	mg
B-12	0.13	mg
Folate	94	mcg
Vitamin A	51,300	mcg
Vitamin E	>5.5	mg

Chemically active components:

• Chlorophyll
• Carotenoids
• Echinenone
• CGH (Chlorella Growth Hormone)

Traditional uses:

As chlorella was not discovered until the late 19th century and studies on its benefits did not begin until the late 60’s, chlorella was not a part of traditional medicine.

Clinical uses:

On the other hand, since the 1960’s, the Japanese have studied chlorella extensively and have found it to be of great benefit not only to treat nutritional deficiencies but other health problems as well.

Chlorella has proven effective as an:

• Antiviral
• Antibacterial
• Antifungal
• Anti-inflammatory
• Immunostimulant

It has also proven to be of great benefit in:

• Cleansing and detoxification of the liver and blood
• The removal of heavy metals such as mercury and toxic chemicals from the body
• The treatment of fibromyalgia
• The healing of wounds and ulcers
• Cellular regeneration
• Counteracting the effects of radiation and chemotherapy in cancer patients

Studies in Japan have shown that chlorella helps to normalized body functions in people with chronic illnesses. In a double blind study, it has shown particular promise in the treatment of fibromyalgia. These Japanese studies have also shown that the stimulating effect of this green algae decreases the time it takes wounds to heal. German studies have demonstrated that chlorella has a regenerative effect on the liver. These studies indicate that supplementing with chlorella may help in reversing the liver damage done by alcohol abuse. Because of its high chlorophyll content, chlorella has a strong detoxifying effect on the body. Numerous research projects here and around the world have indicate tha chlorella shows promise as an aid in removing heavy metals such as mercury from the body. It has been used in detoxifying people who suffer from P.C.B (polychlorobiphenyl) and chlordecone (also know as kepone, a very harmful insecticide) exposure. Studies indicate that chlorella decreases the half-life of these toxins from 40 days to 19 days. Chlorella binds and holds onto lead and even uranium and is effective in treating radiation sickness.

Recommended Dosage:

Adult

• Based on nutritional requirements and clinical trials the recommended dosage of chlorella is 5-20 grams daily.
• For vegetarians concerned about Vitamin B-12 requirements, 3gm of chlorella daily provides 70% of the RDA requirement for this important vitamin. 

Chlorella supplements should come from commercial sources under controlled environmental conditions. Chlorella collected from the wild may be contaminated with the chemicals and pollutants found in the air and water. Chlorella and other microalgae products should be tested and certified to assure the absence of cyanotoxins from other blue-green algae that may be inadvertently harvested. Algal toxins are capable of causing widespread poisoning of animals and humans.

Contra-indications:

• Some chlorella containing supplements may contain high amounts of Vitamin K and those taking warfarin should consult their health care provider before starting a chlorella regime.
• Allergic reactions and photosensitivity have been reported
• Women who are pregnant or breastfeeding should not use chlorella supplements

Drug interactions:

The high Vitamin K content of some chlorella supplements my affect the INR of those on warfarin.

Web References:

1. Flora Health
2. PDR Health
3. Tuberose.com

Printed reference material:

1. Hasegawa T, Okuda M, Makino M, Hiromatsu K, Nomoto K, Yoshikai Y. 1995. Hot water extracts of Chlorella vulgaris reduce opportunistic infection with Listeria monocytogenes in C57BL/6 mice infected with LP-BM5 murine leukemia viruses. Int J Immunopharmacol. 1995 Jun;17(6):505-12.
2. Kashiwa, Y. and Y. Tanaka 1970. Changes induced by Chlorella on the body weight and incidence of colds among naval trainees, Midoria, 1, 1970.
3. Konishi F, Mitsuyama M, Okuda M, et al. Protective effect of an acidic glycoprotein obtained from culture of Chlorella vulgaris against myelosuppression by 5-fluorouracil. Cancer Immunol Immunother. 1996; 42:268-274.
4. Konishi F. Tanaka K, Kumamoto S, et al. Enhanced resistance against Escherichia coli infection by subcutaneous administration of the hot-water extract of Chlorella vulgaris in cyclophosphamide-treated mice. Cancer Immunol Immunother. 1990; 32:1-7.
5. Merchant RE, Andre CA. 2001. A review of recent clinical trials of the nutritional supplement Chlorella pyrenoidosa in the treatment of fibromyalgia, hypertension, and ulcerative colitis. Altern Ther Health Med. 2001 May-Jun; 7(3): 79-91.
6. Merchant RE, Carmack CA, Wise CM. 2000. Nutritional supplementation with Chlorella pyrenoidosa for patients with fibromyalgia syndrome: a pilot study. Phytother Res. 2000 May; 14(3): 167-73
7. Merchant RE, Carmack CA, Wise CM. Nutritional supplementation with Chlorella pyrenoidosa for patients with fibromyalgia syndrome: a pilot study. Phytother Res. 2000; 14:167-173.
8. Morita K, Matsueda T, Iida T, Hasegawa T. Chlorella accelerates dioxin excretion in rats. J Nutr. 1999; 129:1731-1736.
9. Noda K, Ohno N, Tanaka K, et al. A water-soluble antitumor glycoprotein from Chlorella vulgaris. Planta Med. 1996; 62:423-426.
10. Sano T, Kumanoto Y, Kamiya N, et al. Effect of lipophilic extract of Chlorella vulgaris on alimentary hyperlipidemia in cholesterol-fed rats. Artery. 1988; 15:217-224.
11. Sano T, Tanaka Y. Effect of dried, powdered Chlorella vulgaris on experimental atherosclerosis and alimentary hypercholesterolemia in cholesterol-fed rabbits. Artery. 1987; 76-84.
12. Tanaka K, Koga T, Konishi F, et al. Augmentation of host defense by unicellular green alga, Chlorella vulgaris, to Escherichia coli infection. Infect Immun. 1986; 53:267-271.

The publisher does not accept any responsibility for the accuracy of the information or the consequences arising from the application, use, or misuse of any of the information contained herein, including any injury and/or damage to any person or property as a matter of product liability, negligence, or otherwise.

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Common name:	cranberry
Scientific name:	Vaccinium macrocarpon
Synonyms:	crane berry, marshwort, fenne berry
Parts used:	fruit, fresh, dried or as a juice

 Overview:

Cranberries grow on low spreading evergreen shrubs in marshes or boggy land. The cranberry bush has upright branches with leaves that are flecked with white dots on the underside. It produces pink blossoms in June and July with the berries appearing soon after.  The cranberry is closely related to the blue berry, huckleberry and bilberry.

The use of cranberries dates as far back as the Iron Age.  The Romans were the first to record their medicinal properties.  They found the cranberry in use in the British Isles and brought them back to Rome.  The Romans used cranberries as a  treatment for gout.

Since being mentioned by herbalist Henry Lyte in 1578, the cranberry has been used to treat a variety of illnesses and conditions.  Modern science is beginning to confirm the cranberry’s usefulness in treating a variety of illnesses and it nutritional value.

Active Ingredients:

Protein	0.36	g
Lipids	0.13	g
Carbohydrates	12.20	g
Fiber	4.6	g
Sugars	4.04	g
Calcium	8	mg
Iron	0.25	mg
Magnesium	6	mg
Vitamin A	60	I/U
Vitamin C	13.3	mg
Thiamine	0.12	mg
Riboflavin	0.02	mg
Niacin	0.101	mg
Phosphorus	13	mg
Potassium	85	mg
Sodium	2	mg

To see a complete breakdown of the nutrition in cranberry please refer to the nutritional analysis from the USDA at the end of this monograph.

Chemically active substances in cranberries are:

• Pterostilbene, a powerful anti oxidant found in cranberries with proven anti cancer properties.
• Proanthocyanidins and anthocyanins.  The substances that are responsible for the cranberry’s red color and also many of its health giving benefits, especially its ability to prevent urinary tract infections.
• Organic acids.  These compounds give the cranberry its sour taste and are responsible for the cranberry’s ability to prevent kidney stones.
• Tannins.  The compounds are astringent, or drying, and are useful in treating diarrhea.
• Pectins.  Soluble fiber that bulks up the stool and makes cranberries an excellent source of fiber and helps control lipid levels and protects against colon cancer.

Traditional uses:

The cranberry’s traditional uses are many.  They include their use:

• As a treatment for gout and rheumatism
• As a treatment for diarrhea
• As treatment for constipation
• To treat scurvy, the disease caused by severe vitamin C defiency
• To treat skin conditions such as eczema
• To treat urinary tract infections and dissolve kidney stones.

Clinical uses:

The healing properties of cranberries have been extensively studied by the scientific community.  These studies have confirmed the cranberries use for:

• Treatment and prevention of urinary tract infections.  Studies in the 1990’s confirmed that drinking cranberry juice.  By drinking 10oz of cranberry juice a day the risk of urinary tract infections is greatly reduced.  Researchers have found that it is not the berry’s acidity that protects against urinary tract infections but the antibacterial properties of its proanthocyanidins.
• Prevent kidney stones.  By simply drinking 16 oz of cranberry juice daily will help prevent the formation of kidney stone.  This is caused by the ability of the cranberry to acidify the urine.
• The prevention and treatment of peptic ulcers.  Preliminary studies have shown that cranberries can prevent the bacteria Helicobacter pylori (responsible for the development of peptic ulcers) from adhering to the lining of the stomach preventing the formation of ulcers.
• The prevention of cavities and gingivitis.  Several studies have shown that cranberries help prevent cavities and gingivitis by the same method that it protects the formation of peptic ulcer, by preventing the bacteria from adhering to the teeth and gums.
• Helping to control HDL levels and improve the health of the entire cardiovascular system.

Recommended Dosage:

Pediatric
           
For minor urinary tract infections the average recommended dosage  for a 50lb child is 16 oz of cranberry juice/day.  As more studies need to be done in children, a child with a suspected or confirmed urinary tract infection should have his or her care directed by a health care practitioner

Adult

• Juice: 3 or more ounces of cranberry juice per day.
• Powdered in capsule form:  6 capsules per day
• Fresh or frozen berries: 1.5 ounces per day.

Contra-indications:

• Active urinary tract infections.  Cranberries should not be substituted for antibiotics in active urinary tract infections but used as a supplemental therapy.
• Irritable Bowel Syndrome: Large quantities of cranberry juice or capsules can cause diarrhea in IBS patients
• Diabetes. People with diabetes should used sugar free cranberry juice or take capsules or powdered concentrates
• Excessive cranberry consumption can lead to diarrhea and a risk of developing kidney stones.

Drug interactions

There have been no identifiable interaction between the consumption of cranberries and any drug.

Complete nutritional analysis from the US Department of Agriculture
NDB No: 09078 (Nutrient values and weights are for edible portion)

Nutrient	Units	Value per 100 gms	Number of Data Points	Std. Error
Proximates
Water	g	87.13	4	0.277
Energy	kcal	46	0	-
Energy	kj	194	0	-
Protein	g	0.39	4	0.096
Total lipid (fat)	g	0.13	4	0.032
Ash	g	0.15	4	0.029
Carbohydrate, by difference	g	12.20	0	-
Fiber, total dietary	g	4.6	4	0.117
Sugars	g	4.04	4	0.255
Sucrose	g	0.13	4	0.023
Glucose (dextrose)	g	3.28	4	0.194
Fructose	g	0.63	4	0.069
Lactose	g	0.00	4	0
Maltose	g	0.00	4	0
Galactose	g	0.00	4	0
Starch	g	0.00	4	0
Minerals
Calcium, Ca	mg	8	4	0.36
Iron, Fe	mg	0.25	4	0.048
Magnesium, Mg	mg	6	4	0.125
Phosphorus, P	mg	13	4	0.659
Potassium, K	mg	85	4	2.481
Sodium, Na	mg	2	4	0.957
Zinc, Zn	mg	0.10	4	0.006
Copper, Cu	mg	0.061	4	0.002
Manganese, Mn	mg	0.360	4	0.025
Selenium, Se	mcg	0.1	2	-
Vitamins
Vitamin C, total ascorbic acid	mg	13.3	4	1.238
Thiamin	mg	0.012	4	0.001
Riboflavin	mg	0.020	4	0.004
Niacin	mg	0.101	4	0.003
Pantothenic acid	mg	0.295	4	0.03
Vitamin B-6	mg	0.057	4	0.013
Folate, total	mcg	1	4	0
Folate acid	mcg	0	0	-
Folate, food	mcg	1	4	-
Folate, DFE	mcg_DFE	1	0	-
Choline, total	mg	5.5	0	-
Vitamin B-12	mcg	0.00	0	-
Betaine	mg	0.2	1	-
Vitamin B-12	mcg	0.00	0	-
Vitamin B-12, added	mcg	0.00	0	_
Vitamin A, IU	IU	60	4	5
Vitamin A, RAE	mcg_RAE	3	4	0.25
Retinol	mcg	0	0	-
Vitamin E (alpha-tocopherol)	mg	1.20	4	0.119
Vitamin E, added	mg	0.00	0	-
Tocopherol, beta	mg	0.00	4	0
Tocopherol, gamma	mg	0.04	4	0.003
Tocopherol, delta	mg	0.00	4	0
Vitamin K (phylloquinone)	mcg	5.1	4	0.448
Lipids
Fatty acids, total saturated	g	0.011	0	-
4:0	g	0.000	0	-
6:0	g	0.000	0	-
8:0	g	0.000	0	-
10:0	g	0.000	0	-
12:0	g	0.000	0	-
14:0	g	0.000	0	-
16:0	g	0.006	0	-
18:0	g	0.002	0	-
Fatty acids, total monounsaturated	g	0.018	0	-
16:1 undifferentiated	g	0.001	0	-
18:1 undifferentiated	g	0.018	0	-
20:1	g	0.000	0	-
22:1 undifferentiated	g	0.000	0	-
Fatty acids, total polyunsaturated	g	0.055	0	-
18:2 undifferentiated	g	0.033	0	-
18:3 undifferentiated	g	0.022	0	-
18:4	g	0.000	0	-
20:4 undifferentiated	g	0.00	0	-
20:5 n-3	g	0.00	0	-
22:5 n-3	g	0.00	0	-
22:6 n-3	g	0.00	0	-
Cholesterol	mg	0	0	-
Amino acids
Tryptophan	g	0.003	0	-
Threonine	g	0.028	0	-
Isoleucine	g	0.033	0	-
Leucine	g	0.053	0	-
Lysine	g	0.039	0	-
Methionine	g	0.003	0	-
Cystine	g	0.003	0	-
Phenylalanine	g	0.036	0	-
Tyrosine	g	0.032	0	-
Valine	g	0.045	0	-
Arginine	g	0.056	0	-
Histidine	g	0.018	0	-
Alanine	g	0.049	0	-
Aspartic acid	g	0.188	0	-
Glutamic acid	g	0.146	0	-
Glycine	g	0.048	0	-
Proline	g	0.031	0	-
Serine	g	0.051	0	-
Other
Alcohol, ethyl	g	0.00	0	-
Caffeine	mg	0	0	-
Theobromine	mg	0	0	-
Carotene, beta	mcg	36	4	3
Carotene, alpha	mcg	0	4	0
Cryptoxanthin, beta	mcg	0	4	0
Lycopene	mcg	0	4	0
Lutein + zeaxanthin	mcg	91	4	9.478

References

1. Steven Foster.com
2. WHFoods.com
3. Answers.com
4. Holistic Online
5. USDA

Printed Reference Material

1. Ahuja S, Kaack B, Roberts J. Loss of fimbrial adhesion with the addition of Vaccinum macrocarpon to the growth medium of P-fimbriated Escherichia coli. J Urol. 1998;159:559-562
2. Avorn J, Monane M, Gurwitz JH, Glynn RJ, Choodnovskiy I, Lipsitz LA. Reduction of bacteriuria and pyuria after ingestion of cranberry juice. JAMA. 1994;271:751-754.
3. Bomser J, Madhavi DL, Singletary K, Smith MA. In vitro anticancer activity of fruit extracts from Vaccinium species. Planta Med. 1996;62(3):212-216.
4. Burger O, Ofek I, Tabak M, Weiss EI, Sharon N, Neeman I. A high molecular mass constituent of cranberry juice inhibits helicobacter pylori adhesion to human gastric mucus. FEMS Immunol Med Microbiol. 2000 Dec;29(4):295-301.
5. Fleet JC. New support for a folk remedy: cranberry juice reduces bacteriuria and pyuria in elderly women. Nutr Rev. 1994;52(5):168-70.
6. Foster S, Tyler VE. Tyler's Honest Herbal. 4th ed. New York: The Haworth Herbal Press; 1999:127-129.
7. Foxman B, Geiger AM, Palin K, et al. First-time urinary tract infection and sexua behavior. Epidemiology. 1995; 6:162-169.
8. Howell AB, Vorsa N, Der Marderosian A, Foo LY. Inhibition of the adherence of P-fimbriated Escherichia coli to uroepithelial-cell surfaces by proanthocyanidin extracts from cranberries. N Engl J Med. 1998;339(15):1085-1086.
9. Kontiokari T, Sundqvist K, Nuutinen M, Pokka T, Koskela M, Uhari M. Randomised trial of cranberry-lingonberry juice and Lactobacillus GG drink for the prevention of urinary tract infections in women. BMJ. 2002;322:1571-1573.
10. Pedersen CB, Kyle J, Jenkinson AM, Gardner PT, McPhail DB, Duthie GG. Effects of blueberry and cranberry juice consumption on the plasma antioxidant capacity of healthy female volunteers. Eur J Clin Nutr. 2000;54(5):405-408.
11. Rotblatt M, Ziment I. Evidence-Based Herbal Medicine. Philadelphia, PA: Hanley & Belfus, Inc; 2002:145-147.
12. Schlager TA. Effect of cranberry juice on bacteriuria in children with neurogenic bladder. J Pediatr. 1999;135:698-702.
13. Schmidt DR, Sobota AE. An examination of the anti-adherence activity of cranberry juice on urinary and nonurinary bacterial isolates. Microbios. 1988;55 (224-225):173-181.
14. Terris MK, Issa MM, Tacker JR. Dietary supplementation with cranberry tablets may increase the risk of nephrolithiasis. Urol. 2001;57:26-29.
15. Weiss EI, Lev-Dor R, Kashamn Y, Goldhar J, Sharon N, Ofek I. Inhibiting interspecies coaggregation of plaque bacteria with a cranberry juice constituent. J Am Dent Assoc. 1998;129(12):1719-1723.
16. White L, Mavor S. Kids, Herbs, Health. Loveland, Colo: Interweave Press; 1998:189.
17. Zafriri D, Ofek I, Adar R, Pocino M, Sharon N. Inhibitory activity of cranberry juice on adherence of type 1 and type P fimbriated Escherichia coli to eucaryotic cells. Antimicrob Agents Chemother. 1989;33: 92-98.
18. Abu-Lail NI, Camesano TA. The effect of solvent polarity on the molecular surface properties and adhesion of Escherichia coli. Colloids Surf B Biointerfaces. 2006 Aug 1;51(1):62-70. Epub 2006 May 22., PMID: 16814529
19. Allison DG, Cronin MA, Hawker J, Freeman S. Influence of cranberry juice on attachment of Escherichia colito glass. J Basic Microbiol. 2000;40(1):3-6.
20. Avorn J, Monane M, Gurwitz JH, Glynn RJ, et al. Reduction of bacteriuria and pyruia after using cranberry juice. JAMA 1994;272:590
21. Burger O, Weiss E, Sharon N, Tabak M, Neeman I, Ofek I. Inhibition of Helicobacter pylori adhesion to human gastric mucus by a high-molecular-weight constituent of cranberry juice. Crit Rev Food Sci Nutr. 2002;42(3 Suppl):279-84.
22. Cheng H, Lin T, Yang C, Shieh D, Lin C. In vitro HSV-2 activity and mechanism of action of proanthocyanidin A-1 from Vaccinium vitgis-idaea. J Sci Food Agric 2004 Oct;85(1):10-15.
23. Cho E, Seddon JM, Rosner B, Willett WC, Hankinson SE. Prospective study of intake of fruits, vegetables, vitamins, and carotenoids and risk of age-related maculopathy. Arch Ophthalmol. 2004 Jun;122(6):883-92., PMID: 15197064
24. Ensminger AH, Ensminger, ME, Kondale JE, Robson JRK. Foods & Nutriton Encyclopedia. Pegus Press, Clovis, California 1983
25. ESHA Research. Based on data obtained from Food Processor for Windows. Version 7.60, Database version December 2000, ESHA Research, Salem, Oregon 2000
26. Ferguson PJ, Kurowska E, Freeman DJ, Chambers AF, Koropatnick DJ. A flavonoid fraction from cranberry extract inhibits proliferation of human tumor cell lines. J Nutr. 2004 Jun;134(6):1529-35., PMID: 15173424
27. Avorn, J. Reduction of Bacteriuria and Pyuria After Ingestion of Cranberry Juice. Journal of the American Medicinal Association, 1994 271(10)751-754.
28. Blatherwick, N. R., et al. Studies of Urinary Acidity II: The Increased Acidity Produced by Eating Prunes and Cranberries. Journal of Biological Chemistry, 1923, 57:815.
29. Bodel, P. T., et al. Cranberry Juice and the Antibacterial Action of Hippuric Acid. Journal of Laboratory and Clinical Medicine, 1959, 54:881.
30. Bomser, J., et al. "In vitro Anticancer Activity of Fruit Extracts from Vaccinium Species."Planta Medica 1996, 62(3): 212-216.
31. Foster, S. Herbs for Your Health. Loveland, Colorado: Interweave Press, 1996.
32. Kahn, D. H., et al. Effects of Cranberry Juice on Urine. Journal of the American Dietetic Association, 1967, 51:251.
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34. Ofek, I., et al. Anti-Escherichia Coli Adhesion Activity of Cranberry and Blueberry Juices. New England Journal of Medicine 1991, 324(22):1599.
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37. Sobota, A. E. Inhibition of Bacterial Adherence by Cranberry Juice: Potential Use for the Treatment of Urinary Tract Infections. Journal of Urology, 1984, 131:1013-1016.
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Common name:	cherimoya
Scientific name:	Annona cherimola
Synonyms:	Custard apple
Parts used:	fruit, seeds

 Overview:

The cherimoya is a small tree native to the highland valleys of Columbia, Ecuador, and Peru. While not native to Chile, the cherimoya ahs naturalized there.  It is also can be found growing throughout the Americas, Hawaii and in the Mediterranean region of Europe.

A small deciduous tree, the cherimoya reaches a height of 22 feet. The flowers are produced in small cluster and are a yellow-brown with a purple base.  The fruit of the cherimoya is oval and 4 to 8 inches long and about 4 inches in diameter.  The fruit has a sweet white flesh that has the consistence of custard.  It tastes like a blend of pineapple, mango and strawberry.  The fruit contains many small brown seeds that are easily removed.  These seeds are poisonous when crushed and eaten.

Active Ingredients:

Cherimoyas contain these nutrients per 100gm of fruit.

• Protein 1.65
• Lipids 0.62gm
• Carbohydrates 17.7gm
• Vitamin C 11.5gm
• Calcium 8mg
• Magnesium 16mg
• Phosphorus 26mg
• Potassium 269mg

To see a complete breakdown of the nutrition in cherimoya please refer to the nutritional analysis from the USDA at the end of this monograph.

Traditional uses:

The native people use the cherimoya for:

• bad breath
• constipation
• kidney and bladder infections

Clinical uses:

Cherimoya is used for its nutritional value and for the free radical scavenging of its antioxidants.

Contra-indications:
None

Drug interactions
None

Complete nutritional analysis from the US Department of Agriculture
Cherimoya, raw
Refuse: 21%  (Seeds and skin)
Scientific Name:  Annona cherimola
NDB No: 09062 (Nutrient values and weights are for edible portion)

Nutrient	Units	Value per 100 grams	Number of Data Points	Std. Error
Proximates
Water	g	79.39	3	1.11
Energy	kcal	74	0	-
Energy	kj	311	0	-
Protein	g	1.65	3	0.028
Total lipid (fat)	g	0.62	3	0.023
Ash	g	0.64	3	0.028
Carbohydrate, by difference	g	17.70	0	-
Fiber, total dietary	g	2.3	0	-
Sucrose	g	1.30	1	-
Minerals
Calcium, Ca	mg	8	3	0.7
Iron, Fe	mg	0.30	3	0.083
Magnesium, Mg	mg	16	3	0.475
Phosphorus, P	mg	26	3	0.5
Potassium, K	mg	269	3	42.9
Sodium, Na	mg	4	3	0.125
Zinc, Zn	mg	0.18	3	0.03
Copper, Cu	mg	0.073	3	0.018
Manganese, Mn	mg	0.083	3	0.008
Vitamins
Vitamin C, total ascorbic acid	mg	11.5	2	-
Thiamin	mg	0.091	3	0.043
Riboflavin	mg	0.119	3	0.001
Niacin	mg	0.574	3	0.216
Pantothenic acid	mg	0.237	3	0.043
Vitamin B-6	mg	0.212	3	0.161
Folate, total	mcg	18	2	-
Folate acid	mcg	0	0	-
Folate, food	mcg	18	2	-
Folate, DFE	mcg_DFE	18	0	-
Vitamin B-12	mcg	0.00	0	-
Vitamin A, IU	IU	0	2	-
Vitamin A, RAE	mcg_RAE	0	2	-
Retinol	mcg	0	0	-
Lipids
Cholesterol	mg	0	0	-
Other
Carotene, beta	mcg	0	2	-
Carotene, alpha	mcg	0	2	-
Cryptoxanthin, beta	mcg	0	2	-

Web References

1. USDA
2. Wikipedia
3. Healthy.net

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