Healthy eating and drinking

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Mission to promote the Baobab Fruit, Kinkeliba Tea,Sorrel Herb and Shea butter.Highlighting their nutrition,healing and health benifits.

17.5.10 Jamaican Sorrel (Hibiscus sabdariffa)

BACKGROUND INFORMATION
More tban 300 species of hibiscus can be found around the world, growing in both Tropical and Subtropical regions. Most varieties are used as ornamentals. However, there are two main types of Hibiscus sabdariffaL.(family Malvaceae), these are H. sabdariffa var. altissima, cultivated for its jute like fibre and H sabdariffa var. sabdariffa, cultivated for its edible calyces.2a The latter has many common names including roselle, sorrel, red sorrel, Jamaican sorrel, Indian sorrel, Guinea sorrel, sour- sour, jelly okra, lemon bush, karkade, Florida cranberry and many others.
H sabdariffa var. sabdariffa is an annual, erect, bushy, herbaceous, sub shrub, 5-7ftin height with smooth or nearly smooth, cylindrical, typically red stems. The leaves are alternate, 7.5 - 12.5 cm long, green with reddish veins and long or short petioles. Flowers are borne singly in the leaf axils and are up to 12.5 cm wide, yellow or buff with arose or maroon eye and turn pink as they wither at the end of each day. The main edible part, the bright red calyx, surrounds the seed boll and consists of five large sepals with a collar or epicalyx of 8 -12 bracteoles around the base. The seed boll is a velvety capsule; 1.25 :-:- 2.0 cm long and is five-valved, with each valve containing three to four kidney-sh3:ped, light brown seeds. The seeds are usually 3 - 5 mm long and minutely downy. The capsule, which is usually green when immature turns brown and splits open when mature and dry. The calyces, stems and leaves are acid and closely resemble the cranberry (Vaccinium spp.) in flavour.
Hibiscus sabdariffa or sorrel as it is commonly called in Jamaica, is native from India to Malaysia, where it is commonly cultivated. It has been widely distributed in the Tropics and Subtropics of both hemispheres and has become naturalized in many areas of the West Indies and Central America. There are over one hundred cultivars or seed varieties of Hibiscus sabdariffa, with the major commercial varieties being grown in China, Thailand, Mexico, Sudan, Senegal, Tanzania and Mali.
Jamaica is a small producer of sorrel, producing 841.47 tonnes in 2001. Of this amount 247 .3 tonnes was grown in Clarendon, the main sorrel producer in Jamaica.4 Three varieties of sorrel are grown in Jamaica, a common variety (traditional red) which bears in the first and last quarter of the year, a blood red variety (early bearing red) which bears all year round and was introduced in the last two years and a white/green sorrel, which bears in December. Traditionally, a refreshing beverage flavoured with rum and ginger is prepared using the fleshy calyces at Christmas time. However, in recent times, the use of the sorrel in Jamaica has been extended to include the production of a squash and chutney. Other reported uses of the fleshy calyces in the West Indies and elsewhere in the Tropics includes preparation of jelly, tea, marmalade, ices, ice creams, pies, sauces, tarts and other desserts.
Although the use of the sorrel plant has been limited to its calyces in Jamaica, with leaves, stalks and a considerable number of seeds being discarded' (some seeds are removed for replanting), other cultures make full use of the plant. The leaves and stalks are usually used in salads and as pot-herb and in seasoning curries. The seeds, which are said to be diuretic and tonic in action, have also been used to relieve dysuria, strangury and mild cases of dyspepsia and debility. Other uses of the seeds include that of an aphrodisiac coffee substitute and a substitute for crude castor oil.

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CONSTITUENTS AND DOCUMENTED HEALTH BENEFITS Sorrel seeds contain 7.6% moisture, 24.0% crude protein, 22.3% fat, 15.3% fiber, 23.8% N-free extract, 7.0% ash, 0.3% Ca, 0.6% P, and 0.4% S. Component acids of the seed lipids were identified as 2.1% myristic-, 35.2% palmitic-, 2.0% palmitoleic-, 3.4% stearic-, 34.0% oleic-, 14.4% linoleic-, and three unusual HBr-reacting fatty acids (cis-12, 13-epoxy-cis-9-Qctadecenoic (12,13-epoxoleic) 4.5%; sterculic, 2.9%; and malvalic, 1.3%).6 Salama and Ibrahim reported on the sterols in the seed oil, which were identified as 61.3% j3-sitosterol, 16.5% campasterol, 5.1% cholesterol, and 3.2% ergosterol (said to be rare in vegetable oil but the most common mycosterol in most fungi, including yeast).7 Sorrel (dried-flowers minus-ovary) contains 13% of a mixture of citric and malic acid, two anthocyanins, gossipetin (hydroxyfiavone) and hibiscin, and 0.004-0.005% ascorbic acid. Petals yield the flavonal glucoside hibiscritin, which yields a crystalline aglycone- hibiscetin (C1sH1OO9)' The flowers contain phytosterols. The dried flower contains about 15.3% hibiscic acid (C6H607)' Root contains saponins and tartaric acid. Calyces contain 6.7% proteins by fresh weight and 7.9% by dry weight. Aspartic acid is the most common amino acid. Dried fruits also contain vitamin C and calcium oxalate; dry petals contain flavonol glucoside hibiscitrin, 7
Hibiscus sabdariffa has several documented health benefits. Research conducted locally, revealed that cancerous liver cells, treated with an extract of the sorrel seed, decreased in activity and dramatic) cell death occurred.
Researchers in Britain are also currently testing the plant's effect on essential hypertension. A paper presented recently, reported that there was a convergence between the public's belief and in vitro studies on the effects of sour tea (sorrel) on high blood pressure - two experimental groups of 54 patients provided sufficient information linking a decline in the systolic and diastolic blood pressures to sorrel (Hibiscus sabdariffa). At the Mexican Institute of Social Security, 'sorrel water' was linked to a significant decline in cholesterol and triglyceride levels in the blood and also to protection against heart disease. Abigail Aguilar Contreras, a Mexican scientist, believe that it is a good habit to consume sorrel water daily to decrease the risk of heart disease: It also helps to prevent the clogging of arteries resulting from excessive levels of cholesterol and triglycerides in the blood.
Researchers at the Scientific Research Council (SRC) and University of the West Indies (Mona), who have been studying the plant and creating new exotic sorrel products, report that sorrel contains a wide range of vitamins and minerals including vitamin C, calcium, niacin, riboflavin and a group of compounds known as flavonoids. These antioxidant compounds are found in the calyces (the red sepals that are used in the sorrel drink).
In India, Africa and Mexico, the plant holds significant value in native medicine. The leaves or calyces are infused and used as a diuretic (stimulating the passing of urine); a hypotensive (to lower the blood pressure) and also to stimulate the production of bile by the liver. The leaves are also heated in some parts of the world and applied to boils and ulcers. The seeds are also said to exhibit diuretic properties and is also used as a tonic. In East Africa, the calyx is infused to make a tea - the "Sudan tea"- taken to relieve coughs; Brazilians find medicinal value in the bitter roots.
Reported to be antiseptic, aphrodisiac, astringent, cholagogue, demulcent, digestive, diuretic, emollient, purgative, refrigerant, resolvent, sedative, stomachic, and tonic, sorrel is a folk remedy for abscesses, bilious conditions, cancer, cough, debility, dyspepsia, dysuria, fever, hangover, heart ailments, hypertension, neurosis, scurvy, and strangury. The drink made by placing, the calyx in water, is said to be a folk remedy for cancer. Medicinally, leaves are emollient, and are much used in Guinea as a diuretic, refrigerant, and sedative; fruits are antiscorbutic; leaves, seeds, and ripe calyces are diuretic and antiscorbutic; and the succulent calyx, boiled in water, is used as a drink in bilious :': attacks; flowers contain gossypetin, anthocyanin, and glucoside hibiscin, which may have diuretic and choleretic effects, decreasing the viscosity of the blood, reducing pleod'" pressure and stimulating intestinal peristalsis. In Burma, the seeds are used fot:debility, the leaves as emollient. Taiwanese regard the seed as diuretic, laxative, and tonic. Philippines use the bitter root as an aperitive and tonic Angolans use the mucilaginous leaves as an emollient and as a soothing cough remedy.. Central Africans poultice the leaves on abscesses. Alcoholics might consider one item: .simulated ingestion of the plant extract decreased the rate of absorption of alcohol, lessening the intensity of alcohol effects in chickensPosted byHealthat11:37No comments: 13.5.10 Nutritional content of Baobab powder.Six times more vitamin C than oranges, twice as much calcium as milk


Makes a great milk substituteGreat when added to smoothiesGreat for sprinkling and adding to cereals (Corn meal porridge, Oats porridge etc..)Makes a great nutritious and refreshing drink.Great ingredient in baking, acts as a rising agent.






Calcium
With over 250mg/g of calcium baobab powder contains twice as much calcium as milk. Baobab is the richest known plant source of calcium. Calcium is vital in the building and maintaining of bones and teeth. Calcium helps prevent Brittle Bone Disease (Osteoporosis).


Iron
Baobab powder is a rich source of iron, containing 3.6mg/100g. This is more than foods traditionally recommended for their high iron content such as lentils, spinach and red meat. Iron makes up an important part of hemoglobin, a substance in blood that carries oxygen throughout the body. Iron also carries oxygen in muscles, helping them function properly. Iron helps increase resistance to stress and disease.

Potassium
2120mg/100g of potassium is contained in baobab powder,which is almost six times higher than banana, which is frequently recommended by nutritionists due to its high potassium content.Potassium is an important mineral for a healthy body, it's very good for the nervous system, brain and muscle function.

Magnesium
Dried baobab powder is a rich source of magnesium, containing 144.5mg/g. Magnesium is linked to heart health, bone health and the lowering of high blood pressure.

Antioxidants
The ORAC (Radical Absorbance Capacity) baobab powder is measured at a value of over 650/g which is a antioxidant level more than twice that of Goji berries, and more than six times that of blackberries, blueberries and cranberries. Antioxidants helps the body rid itself of free radicals, which if not tackled causes a lot of harm to the body.

Vitamin C
At 100mg/100g baobab powder contains six times more vitamin C than oranges.Vitamin C is water soluble and an antioxidant vitamin and cannot be stored in the body.It is excreted regularly, so you have to supply it regularly to the body.Vitamin C is useful for healthy gums to help in the protection against infections.It also strengthens many parts of the body such as blood vessels and muscles.

www.otlventure.comPosted byHealthat10:46 11.5.10 Baobab obtained novel foods approval Baobab - newest kid on the novel foods block

By Stephen Daniells, 01-Jul-2008

Africa farmers could be set to tap into a billion dollar industry with baobab, as the baobab fruit pulp obtained novel foods approval yesterday, FoodNavigator.com can report.

The news could see a rush in demand for thus novel fruit, which has been building since initial reports a couple of years. "We do anticipate a rising level of demand for baobab," Dr Lucy Welford from PhytoTrade Africa, the southern Africa natural products trade association that represents companies wishing to export their dried baobab fruit, told this website.

The maximum sustainable harvesting potential of baobab could be just under one billion dollars, according to a report by Ben Bennett from the UK's Natural Resources Institute (NRI) for the Regional Trade Facilitation Programme (RTFP).

"Baobab can be offered sustainably and in very large quantities," Bennett told FoodNavigator.com.

"[The novel foods approval] is wonderful news for the thousand or so potential products that could come out of Africa," he added.

At the recent Vitafoods show in Geneva, Riaan van Breda, technical director for Afriplex, told FoodNavigator.com's sister site NutraIngredients.com that approval had arrived, but the final written confirmation was expected within two weeks. PhytoTrade Africa and South African company Afriplex have been working together to ensure the ingredient's acceptance within the European ingredients market.

That approval has now come and PhytoTrade Africa are moving to promote the potential of baobab fruit pulp in specific food applications.

"The key things that PhytoTrade wants to focus on are the opportunities in the beverage and healthy snack markets," said Welford.

Baobab is the large green or brown fruit of the Adansonia digitata, (or 'upside-down') tree, which grows primarily in South Africa, Botswana, Namibia, Mozambique and Zimbabwe.

On pollination by fruit bats, this tree produces large green or brownish fruits. Different parts of the fruit are a traditional food in these countries.

It has a long history of traditional use in Africa, but has not been commonly consumed in the EU prior to May 1997, meaning that approval must be gained under novel foods legislation before it can be used in products for the European market.

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The wheels were set in motion by PhytoTrade Africa, which submitted an application to the UK's Food Standards Agency in 2006.

Formulation characteristics

According to the novel foods application, the anticipated intake of baobab pulp from products such as smoothies and cereal bars would be around five to 10 per cent.

These levels were determined by preliminary work by Leatherhead Food International to determine the potential applications of the pulp as an ingredient in food and beverages.

LFI's work found that the optimum level for smoothie drinks was between six and eight per cent by weight fruit pulp, while cereal bars prepared by a dry mix process showed that five to ten per cent by weight of the baobab fruit pulp "produced acceptable fruit bars with good flavour and a chewy texture."

"The Leatherhead Food results clearly demonstrate that these values are acceptable for the incorporation of baobab pulp at these levels," stated the novel food approval application. "Further uses include a de-pectinated baobab fruit pulp and the use of the fruit pulp in other food products such as biscuits, confectionary, and other related food products."

"In time, we also want to devote some attention to research into baobab pulp's health giving properties, as well as developing new uses and applications," Welford told this website.

Health profile

The fruit pulp of the baobab is said to have an antioxidant activity about four times that of kiwi or apple pulp. The main nutrients include vitamin C, riboflavin, niacin, pectin and citric, malic and succinic acids, while the oil also contains the vitamins A, D and E.

A study from Italian researchers last year reported that the baobab pulp had an Integral Antioxidant Capacity (IAC) 10 times that of orange pulp (Food Chemistry, Vol. 102, pp 1352-1356).

The pulp is also reported to be prebiotic and stimulate the intestinal microflora.

If successful, the application will further underline the growing popularity of exotic ingredients derived from Africa

Posted byHealthat20:28No comments: Baobab - Pick of the supeper fruits OUT OF AFRICA, ITS THE PICK OF THE SUPERFRUIT

The superfruit has three times the vitimin C of an orange

By Jo Willey

A SUPERFRUIT with three times the vitamin C of an orange and twice as much calcium as milk is now available in the UK.

The baobab fruit has been revered in Africa for thousands of years for its health benefits.

Now, thanks to an EU ruling, the fruit pulp can be imported for the first time to the UK and British manufacturers are starting to produce products containing it.

The fruit of the baobab tree looks like a velvety coconut on the outside and its white, powdery pulp looks like sherbet and has a cheese-like texture.

It can be blended with anything and is highly nutritious and packed with antioxidants, iron and potassium.

The shell is extremely difficult to crack so it will not be available to buy as a whole fruit in Britain but will instead be used as an ingredient.

The fruit powder has a unique, tangy taste described as caramel pear with subtle overtones of grapefruit.

The baobab, or upside-down tree as it is also known, is cherished by African villagers who believe its spirit protects them. Only specially trained climbers are allowed up the tree to pick the fruit.

Gus Le Breton, chief executive of PhytoTrade Africa, the not-for-profit trade association which is the only approved baobab pulp supplier in Europe, said: The availability of baobab is timely with attention on South Africa with the World Cup taking place. Consumers can now get hold of it directly for the first time and we expect food manufacturers to roll out their own baobab lines from smoothies to cereal bars and confectionery as they take advantage of the booming market in healthy foods.

Products already available include baobab jam and lemonade. In addition, baobab fruit powder can be bought for use in home cooking. It is thought that other products containing baobab will become available later this year, including drinks, cereals, ice cream, yogurt and health supplements.

Baobab has not been allowed into the UK until now because legislation prevented the import of food that was not commonly consumed in the EU before 1997Posted byHealthat20:00No comments: The Remarkable Baobab Fruitwww.otlventure.comPosted byHealthat10:57No comments: HomeSubscribe to:Posts (Atom)OTL promoting healthy livingOTLAbout MeHealthA lover of natural, organic food and drink.View my complete profileBlog Archive 2010(5) 05/16 - 05/23(1)Jamaican Sorrel (Hibiscus sabdariffa) 05/09 - 05/16(4)Followers

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