herbal

What is Propolis?

2009-01-19T06:11:00.000-08:00

Propolis has been around for over 40 million years and has been used by man both internally and externally even before the time of Christ as a healing agent.
Originated from the Greek word, "PRO", meaning "in defense of" and "POLIS" meaning "city", bee propolis extract is now considered an important part of dietetics and a natural cure by the World Health Organization.
To make simple, we can think of propolis as bees own medicine.
It is a mixture of various amounts of resins collected by the honeybees from plants - particularly from flowers, leaf buds and the bark of trees.
Carried on their back legs, bees use propolis as some sort of natural cement to strengthen and seal cracks in their hives.
The question is, why do the bees use propolis when there are all sorts of natural glue available in nature? This is where it gets interesting.

The Need for Protection

Just imagine living in a super crowded apartment, sharing it with other 50,000 living beings. The apartment is so small, it's hard for you even to get in or out of your home. It's like making a crowded Tokyo subway your home.

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If you're living in such a tight space, you know that you need a strong structure to hold the busy units, but more importantly you also need a way to keep the whole apartment clean and free of bacteria. Just one "unclean" occupant can bring massive disease outbreak in the whole kingdom.

This is what it feels like living in a bee hive. These bees must find a way to avoid bacterial and viral infection from spreading in their congested home. Without some kind of antibiotics protection, the whole colony could be dead.

Propolis as God sent Protection

Luckily for these bees, nature provides them with a solution. What they do is collect the substance that trees use to protect itself from infection and use it in their homes.

Certain trees like poplar, willow, birch and horse chestnut produce a special antibiotic sap to protect it from infection. Bees gather these saps, took it back to their hives and coat their hives the with it, in much the same way we use to paint and caulk our home.

It will seal, line and strengthen the hives. The best thing is that when they brush against these brownish substance, the honey bees become immunized.

That special substance is what we now call propolis, a term coined by the Greek to mean "Defender of the City".

What’s in Bee Propolis?

Chemically, propolis is exceedingly complex. Flavonoids are abundant in propolis. Apart from that you will also find kaempferol, apigenin, pinocembrin, galangin, luteolin, pinostrobin and quercitin, all of which are anti-inflammatory, antiallergenic, antioxidant and/or antimutagenic.

Propolis is also rich in the caffeic acid phenethyl ester. This is a substance that was shown to inhibited cancer growth and reduced inflammation studies done to animals.

Bee propolis also contains organic acids and their derivatives as well as terpenoids. These constituents contribute antibiotic, anti fungal and antiviral effects.

About Propolis Antibacterial and Antiviral Effects

There is an interesting difference between propolis's antibacterial property compared to an antibiotics.

Antibiotics works by killing bacteria in our body, That includes those "friendly" ones needed by the body. Among the friendly bacteria killed by antibiotics are bacteria responsible in helping the body produce vitamins like B and K. The more antibiotics you use, the more friendly bacteria will you kill.

At the end of the day, you might be deficient in those vitamins, not mentioning other vast side effects you will get from prolong use of antibiotics.

On the other hand, propolis raise the body's natural resistance by stimulating one's own immune system. It will also add certain vitamin like B1, B, C, E and essential minerals including iron, aluminum, manganese and silicon to the body.

Thus, scientist have tried to combine antibiotics and propolis to get the best of both worlds. They found that addition of propolis to antibiotics increases the effect of the drug from 10 to 100 folds.

Health benefits of Propolis

Although the fact that propolis has been used for thousands of years may be enough to convince people on propolis benefits, we dig scientific journals to satisfy some skeptics.

Let's see how medical science conforms ancient wisdom.

Improving Immune System

Professor S. Scheller, the head of a team of four doctors at the Institute for Microbiology at the Medical Academy in Poland found that propolis is able to stimulate the immune system.

It stimulates the formation of antibodies to build body resistance to many diseases. It also help the body in releasing substance against cellular deterioration.

He also concluded that other propolis health benefits may include improved physical , intellectual and sexual performance and makes injured tissue heal faster.

The study also found that propolis is non toxic.

Treat Burns

Another benefits of propolis is in treating second degree burns. Research showed that propolis cream gave about the same result as currently prescribed cream.

However, propolis cream reduce patient's inflammation and lead to a faster healing.

Various studies have confirmed that propolis stimulates enzyme systems, cell metabolism, circulation, collagen formation and improved healing of burn wounds.

It is believe to be a result of a substance called arginine.

Increase Fertility

One isolated study had tested the benefit of propolis on women with infertility and endometriosis. The study indicated that consumption of 500mg of propolis twice daily resulted in pregnancy rate of 60% as opposed to 20% for women not given propolis.

It is still unclear how propolis would give this effect.

Potential Cancer Drug

A report published in the Cancer Research (Sep 15,93;53 1482-88) stated that caffeic acids in propolis might help prevent colon cancer. The article described how these caffeic acids were able to prevent the formation of pre cancerous tissues in rats after the animal were exposed to cancer causing chemicals.

Another study done in 1990 showed propolis chemicals to act against ovary cancer in hamster and sarcoma-type tumors in mice.

Bowel Problems

Propolis can also benefit patients suffering from inflammatory bowel problems like Chron's disease and ulceration colitis.

In June 2001, Dr. Ralph Golan reported how ulceration colitis responded well to propolis therapy. This was reported in his article published in Townsend Letters For Doctors.

Dental care

Another benefit of bee propolis is in dental care. Propolis mouthwash used after an oral surgery appears to shorten the healing time. A study done in 1991 showed that rats given propolis in their drinking water got less caries compared to other rats.

Another study done in 1986 proposed propolis as a valuable subsidiary treatment for gum infection and plague.

It is also used in dental surgery as natural and safe disinfectant.

Protecting Liver

Two studies done in 1986 and 1987 showed that another benefits of propolis is in protecting liver. It was shown to be effective in protecting liver against alcohol and tetrachloride.

Improve Antibiotic Effectiveness

Australian scientists, E.L Ghisalberti of the Department of Organic Chemistry at the University of Western Australia showed that propolis increases the effectiveness of penicillin or other antibiotics from 10 to 100 folds.

The combination of these drugs and propolis can cause the drug dosage to be trimmed down. In conclusion, this discovery will will cause less side effects of antibiotics and lower the over dependency on antibiotics by doctors.

Veterinary Applications

Propolis offers some benefits to breeders by improving weight gain and reduce diarrhea in their animals.

A study done in 1987 showed that 5 ml of propolis solution given to milk-fed calves archived the above results.

Studies done to rabbits have also showed that propolis treated coccidiosis and eimeria. It also is beneficial in treating mastitis.

Other medical benefits of propolis

Studies done in rats and mice showed that concentrated propolis given to the animals reduces blood pressure, produces sedative effect, protects the liver and stomach against tetrachloride and ulcers. All these are achieved without any side effects.

olive oil

2009-01-06T19:47:00.000-08:00

What are the health benefits of olive oil? Is extra-virgin oil better than regular olive oil?

When cooking with fats, olive oil is a healthy choice. Olive oil contains monounsaturated fat, which can lower your risk of heart disease by reducing the total and low-density lipoprotein (LDL, or "bad") cholesterol levels in your blood.

In contrast, saturated and trans fats — such as butter, tropical oils and hydrogenated margarines — increase your risk of heart disease by increasing your total and LDL cholesterol levels.

According to the Food and Drug Administration (FDA), consuming about 2 tablespoons (23 grams) of olive oil a day may reduce your risk of heart disease. You can get the most benefit by substituting olive oil for saturated fats rather than just adding more olive oil to your diet.

All types of olive oil provide monounsaturated fat, but "extra-virgin" or "virgin" olive oils are the least processed forms. As a result, they contain the highest levels of polyphenols, a powerful antioxidant.

Omega-3 takes the spotlight for September’s science

2008-09-28T01:23:00.000-07:00

Higher levels of omega-3 fatty acids may decrease the risk of dementia, improve survival in older people, and protect against the damage from pollution.

Researchers from Norway and France reported the results of their prospective studies in the American Journal of Clinical Nutrition, which showed that higher levels of omega-3 fatty acids, particularly EPA (eicosapentaenoic acid), may benefit mortality rates and cognitive function.

In the Norwegian study, Morten Lindberg from the Norwegian University of Science and Technology in Trondheim and co-workers recruited 254 frail, elderly patients and measured dietary intakes of omega-3 fatty acids using plasma phospholipid concentrations of EPA.

Over the course of three years of follow-up, the researchers found that people with the lowest average plasma phospholipid EPA concentrations were about 40 per cent more likely to die, compared to people with higher levels.

In the French study, Cecilia Samieri from Inserm (U897) in Bordeaux and co-workers followed the 1214 non-demented participants in the Three-City Study from Bordeaux. Over the course of four years, 65 of the participants developed dementia, state the researchers.

Comparing blood levels of EPA, DHA (docosahexaenoic acid), and total omega-3 levels, the researchers found that only higher blood levels of EPA were associated with a 31 per cent lower incidence of dementia.

A third study published in the same journal reported however that supplementation of older people with high dose omega-3 did not affect mood or well-being.

The third study, led by Ondine van de Rest from Wageningen University, was a 26-week double-blind, placebo-controlled trial with 302 volunteers. The 65-year old subjects were randomly assigned to consume high dose omega-3 (1800 mg/d EPA plus DHA), lower dose omega-3 (400 mg/d EPA plus DHA), or placebo.

While plasma concentrations of the fatty acids did increase according to the omega-3 dose, this was not associated with any significant change in the mental well-being of the volunteers in any of the groups.

Putting the studies into context, William Harris from Sanford Research at the University of South Dakota commented in an accompanying editorial: “Together, these findings suggest that dietary habits that include higher versus lower intakes of long-chain omega-3 fatty acids may bring certain health benefits that short-term supplementation cannot provide.”

Source: American Journal of Clinical Nutrition, Vol. 88, pages 706-713, 714-721, 722-729.

Protection against smog damage

An international team of researchers reported that fish oil supplements may protect the heart against certain damaging effects of air pollution.

Writing in the journal Environmental Health Perspectives, lead author Isabelle Romieu from the Mexican National Institute of Public Health reported that the supplements may counter the detrimental affects to the heart caused by exposure to high levels of particulates from vehicle exhaust and industrial emissions.

The supplements were also found to increase the activity of certain protective antioxidant enzymes in the body, such as copper/zinc (Cu/Zn) superoxide dismutase (SOD), manganese SOD, and glutathione peroxidase (GSH-Px). Air pollution is reported to inhibit the action of the enzymes.

While the researchers studied the effects of fish oil and soy oil supplements, the greater protective effects were observed following fish oil supplementation, which the researchers said could be due to the different fatty acid profile of the two supplements: fish oil contains EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), while soy oil contains ALA (alpha-linolenic acid).

“This is the first study to evaluate the impact of supplementation with omega-3 polyunsaturated fatty acids on biomarkers of response to oxidative stimuli related to air pollution exposure among individuals in a non-controlled environment,” wrote Romieu

Source: Environmental Health Perspectives

Propolis

2008-09-21T08:08:00.000-07:00

The term "propolis" comes from two Greek words : "pro" which means "before" and "polis" which means "city". This ancient term came into being centuries ago when some early Greek student of Nature established the fact that honeybees use propolis'to narrow the opening into their "cities" or hives, to keep out unwelcomed intruders.

What is Propolis ?

Propolis is a sticky resin that seeps from the buds of some trees and oozes from the dark of other trees, chiefly conifers. The bees gather propolis, sometimes called bee glue, and carry it home in their pollen baskets. They blend it with wax flakes secreted from special glands on their abdomens. Propolis is used to slickly line the interior ofbrood cells in preparation for the queen's laying of eggs, a mostimportant procedure. With its antiseptic properties, this propolis lining insures a hospital-clean environment for the rearing of brood.

From "Bee Pollen, Royal Jelly, Propolis and Honey "by Rita Elkins, M.A. According to researchers at the Second Leningrad Scientific Conference on the Application of Apiculture ( bee culture ) in Medicine, Bee Propolis is rich in : Vitamin A ( carotene ), Vitamin B1, Vitamin B2, Vitamin B3, biotin, an array of bioflavonoids, albumin, calcium, magnesium, iron, zinc, silica, potassium, phosphorus, manganese, cobalt, copper. Except for vitamin K, Propolis has all the known vitamins. Of the fourteen minerals required by the body, Propolis contains them all with the exception of sulfur. ( Note : Propolis contains 500 more bioflavonoids ( vitamin P ) than is found in oranges. )

Al-Hijamah: Cupping Therapy

2008-09-06T07:18:00.000-07:00

Al-Hijamah: Cupping Therapy

…al-Hijamah is an authentic tradition of the Prophet (peace be upon him) that has been used throughout history…

Introduction

Allah the Most High stated in surah An-Najm:

And he does not speak of his own desire. It is but an inspiration inspired. Taught to him by the firm and powerful¹

and in surah Al-Hashr, The Almighty says,

And whatsoever the messenger brings forth to you, then accept it, and whatever he keeps from you, then abstain from it! And Fear Allah, he is firm in judgement²

From the above translation of the verses, we have established that anything attributed to the Prophet (peace and blessings be upon him) which is known to be correct, we must accept it as part of Islam and the Sunnah. The Prophet Mohammed (peace and blessings be upon him) said “There is not a single disease for which there is not a cure”, and we all know that there is no cure for death. One of the many remedies the Blessed Prophet informed us about was that of Al-Hijamah or Cupping Therapy as it known in the west. There are numerous ahadith concerning Al-Hijamah; many are considered sahih (authentic) whereas the authenticity of some has been questioned by scholars such as shaikh Nasir-ud-Deen Al-Albani and shaikh Abu Bakr Al-Jaza’iri. However, what is accepted unanimously is that Al-Hijamah was practiced by the Prophet (saw) and he encouraged others to do so. It is also documented that he paid the cupper his wages.

So what exactly is Al-Hijamah?

Cupping is an ancient method of treatment that has been used in the treatment and cure of a broad range of conditions throughout the Eastern and Western cultures of the world. Conditions such as blood related disorders; haemophilia and hypertension for example, rheumatic conditions ranging from arthritis, sciatica, back pain and migraines through to psycho-social applications in the treatment of anxiety and general physical and mental well-being. Traditional theories advocate that the primary aim of Cupping is to extract blood that is believed to be harmful from the body which in turn rids the body of potential harm from symptoms leading to a reduction in well-being. To date there are no scientifically approved research trials anywhere in the world which investigated the impact of Cupping at a physiological level, although numerous small scale studies have been done promoting the benefits of Cupping for various diseases. In the West, the first and only published research trial to have explored the impact of Cupping at a functional level was done by a research team at Kings College, London (British Cupping Society). This research looked at the effect of Cupping on Knee Pain, the results of which are available here.

History and origins of Cupping Therapy

Traditionally, Cupping Therapy has been practiced in most cultures in one form or another. In the UK the practice of Cupping Therapy also dates back a long way with one of the leading medical journals ‘The Lancet’ being named after this practice. A lancet is a piece of surgical equipment that was traditionally utilised to release excess blood i.e. venesection and to prick boils. The Arabic name for Cupping Therapy is Al-Hijamah which means to reduce in size i.e. to return the body back to its natural state. The practice of Al-Hijamah has been part of Middle-Eastern cultural practice for thousands of years with citations dating back to the time of Hippocrates (400 BC). Of the Western world, the first to embrace Cupping Therapy were the ancient Egyptians, and the oldest recorded medical textbook, Ebers Papyrus, written in approximately 1550 BC in Egypt mentions cupping (Curtis, 2005). Cupping Therapy can be divided into two broad categories: Dry Cupping and Wet Cupping. Dry Cupping Therapy tends to be practiced more commonly in the Far-East whereas Wet Cupping is favoured in the Middle East and Eastern Europe.

Indications for Cupping Therapy

Traditionally it has been regarded as an effective treatment for a number of musculo-skeletal conditions as well as a general measure to maintain and promote well-being. Therefore Cupping Therapy is indicated for a broad spectrum of problems ranging from blood disorders, pain relief, inflammatory conditions, mental and physical relaxation, varicose veins and deep tissue massage, improvement in fertility levels to name but a few.

Contra-indications and Precautions to treatment

Cupping Therapy has no major side effects aside from minimal discomfort due to the method of application of skin cuts to the patient. In cases where the patient’s pain threshold is low, a local anaesthetic is usually administered. Also other possible minor side effects that may occur is the feeling of slight light headedness post Cupping Therapy, this is similar to the sensation one feels after having had blood taken from the doctor, as Cupping Therapy encourages blood flow to the cupped region (hyperaemia), one may therefore feel warmer and hotter as a result of vasodilatation (widening of blood vessel) taking place and slight sweating may occur. Again this can be attributed to sound scientific rationale and there is no cause for concern.

Pregnant women or menstruating women, cancer (metastatic) patients and patients with bone fractures or muscle spasms are also believed to be contra-indicated. Also, Cupping Therapy cannot be applied to a site of DVT (Deep Vein Thrombosis), where there are ulcers, arteries or places where a pulse can be felt (Chirali, 1999,).

Contrary to some claims, Cupping therapy cannot cure all diseases, and the mere fact that the Prophet (saw) utilised this treatment doesn’t promote its value to a universal cure. Indeed the Prophet (peace and blessings be upon him) informed there was ‘cure in it’ and we should thus attempt to attain maximum benefit from it, and he never said to ‘cure all illnesses from it’. Therefore it is the responsibility of the practitioner to be medically educated and well versed with the practice of al-Hijamah and the indications/contra-indications a treatment like Hijamah has. Although the practice of al-Hijamah should be advocated and the practice of the great Sunnah re-established, caution needs to be exercised against false attributions to the potential of Cupping Therapy. The Blessed Prophet warned us “He who introduces something new to Islam, which is not of it, will have it rejected’.

Summary

In summary, al-Hijaamah is an authentic tradition of the Prophet (peace be upon him) that has been used throughout history. There is volume of anecdotal literature present however few scientific trials have investigated the effect of Cupping at various levels to the health. Evidence thus far points favourably for the use of Cupping as a treatment tool for a spectrum of medical ailments.

We pray to Allah to give us the ability to apply the knowledge he has given us in the best possible manner and that we continue to seek a better understanding in order to find cures for the illnesses he tests us with.
And the best knowledge is with Allah, the Almighty.
^{^{___________________________________________________________
Notes:}}

1. al-Najm(53):3-5
2. al-Hashr(59):7

Al Hijamah,

2008-09-06T07:07:00.000-07:00

one of the place for hijamah

Hijamah is one of Prophet Medicine

Indication and Diseases Responded by Al-Hijamah

The Cupping Method or Hijamah has the function of warming and promoting the flow of energy in the blood thus dispelling cold, dampness, toxic and winds. It is also diminishing swelling and pains.

Cupiing / Hijamah responded very well with the following problems:-

Diseases caused by dampness, such as low back pain, lumbago, scitica, pain in arms and shoulders, pain in the legs, pain in the muscular part of the body, stomacheache, migraine, vomiting, sprains, insomania, etc

The Saying of Prophet Mohammad SAW

Rasullullah saw said, " Jibrail repeated emphasised upon me to resort to cupping to the extent that I feared that cupping al-hijamah will be made compulsary " - Jamul Warsaai P 179

Rasullullah saw praised a person who perform cupping hijamah, saying it removes blood, lighten the back and sharpen the eyesight " Jamul Warsaai p 179.

The above hadith quoted are clearly sated taht Cuppin hijmah was practised by Prophet Rasulullah saw himself and strongly remommended by him.

Ibn Abbas reported Gods messenger as saying " There is a remedy in three thinga: Incision of a cupping glass, a drink of honey or causterization by fire, but I forbid my people to causterize."

Annas reported God's messenger as saying, " The best medical treatment you apply are cupping hijmah and sea costus."

During the battle of Khaibar in 7 A.H. with the jews, a jewish woman prepered some meat which she filled with deadly poison and presented to Rasullaullah saw. Upon tsting the meat, the poison affected Rasullullah saw. Rasulullha saw than used to undergo cupping hijamah in order to relieve him from effect of the poison in his blood - Tarmizi.

Rasullullah saw was once hurt on his leg, hence ( probably due to the clogging of the blood), he underwent cupping hijamah on his leg - Miskat p 389.

From the above stories, it is comfirmed that cupping alhijamah are one of the best method of treating diseases among the Muslim. This therapy was attracted with great attention and applied in large scale by the broad masses of ummat.

About Nigella Sativa

2008-08-24T00:32:00.000-07:00

According to Zohary and Hopf, archeological evidence about the earliest cultivation of N. sativa "is still scanty", but they report that N. sativa seeds have been found in several sites from ancient Egypt, including Tutenkhamen's tomb.^[2] Although its exact role in Egyptian culture is unknown, it is known that items entombed with a pharaoh were carefully selected to assist him in the after life.

The earliest written reference to N. sativa is thought to be in the book of Isaiah in the Old Testament where the reaping of nigella and wheat is contrasted (Isaiah 28: 25, 27). Easton's Bible dictionary states that the Hebrew word ketsah refers to without doubt to N. sativa (although not all translations are in agreement). According to Zohary and Hopf, N. sativa "was another traditional condiment of the Old World during classical times; and its black seeds were extensively used to flavor food."

Folk Medicine

Nigella sativa has been used for medicinal purposes for centuries, both as a herb and pressed into oil, in Asia, Middle East, and Africa. It has been traditionally used for a variety of conditions and treatments related to respiratory health, stomach and intestinal health, kidney and liver function, circulatory and immune system support, and for general well-being.

In Islam, it is regarded as one of the greatest forms of healing medicine available. Prophet Muhammad once stated that the black seed can heal every disease—except death—as recounted in the following hadith:

“

Narrated Khalid bin Sa'd:We went out and Ghalib bin Abjar was accompanying us. He fell ill on the way and when we arrived at Medina he was still sick. Ibn Abi 'Atiq came to visit him and said to us, "Treat him with black cumin. Take five or seven seeds and crush them (mix the powder with oil) and drop the resulting mixture into both nostrils, for 'Aisha has narrated to me that she heard the Prophet saying, 'This black cumin is healing for all diseases except As-Sam.' 'Aisha said, 'What is As-Sam?' He said, 'Death.' " (Bukhari)

”

Avicenna, most famous for his volumes called The Canon of Medicine, refers to nigella as the seed that stimulates the body's energy and helps recovery from fatigue and dispiritedness. It is also included in the list of natural drugs of 'Tibb-e-Nabavi', or "Medicine of the Prophet (Muhammad)", according to the tradition "hold onto the use of the black seeds for in it is healing for all diseases except death" (Sahih Bukhari vol. 7 book 71 # 592).

In the Unani Tibb system of medicine, N. sativa is regarded as a valuable remedy for a number of diseases.

The seeds have been traditionally used in the Middle East and Southeast Asian countries to treat ailments including asthma, bronchitis, rheumatism and related inflammatory diseases, to increase milk production in nursing mothers, to promote digestion and to fight parasitic infections. Its oil has been used to treat skin conditions such as eczema and boils and to treat cold symptoms. Its many uses have earned nigella the Arabic approbation 'Habbatul barakah', meaning the seed of blessing.

Scientific Research

Black cumin oil contains nigellone, which protects guinea pigs from histamine-induced bronchial spasms^{[citation needed]} (perhaps explaining its use to relieve the symptoms of asthma, bronchitis, and coughing).

The presence of an anti-tumor sterol, beta sitosterol, lends credence to its traditional use to treat abscesses and tumors of the abdomen, eyes, and liver.

Nigella Sativa oil is known to have opioid agonistic properties.

Anti-parasitic

Anticestodal effect of N. sativa seeds was studied in children naturally infected with the respective worm. A single oral administration of 40 mg/kg of N. sativa seeds and equivalent amount of its ethanolic extract were effective in reducing the egg count in the faeces, with a comparable effect to niclosamide. The crude extracts also did not produce any adverse side effects from all the doses tested.

In 1998, Korshom et al. investigated the anti-trematodal activity of N.sativa seeds against a ruminant fluke (Paramphistomum) in sheep.^[6] The methanol extract (1 ml/kg) and powder (200 mg/kg) showed high efficacy, comparable to Hapadex (netobimin, 20 mg/kg). (NOTE: methanol is transformed in the body to formaldehyde, and such raw extracts would not be used in a formulated product.)

In 2005, Azza et al. studied the anti-schistosomicidal properties of aqueous extract of N. sativa seeds against Schistosoma mansoni miracidia, cercariae, and the adult worms in vitro. It showed strong biocidal effects against all stages of the parasite and also inhibited egg-laying of adult female worms.

In 2007, Abdulelah and Zainal-Abidin investigated the anti-malarial activities of different extracts of N.sativa seeds against P. berghei. Results indicated strong biocidal effects against the parasite.

Thymoquinone & Pancreatic Cancer Treatment

Researchers at the Kimmel Cancer at Jefferson in Philadelphia have found that thymoquinone, an extract of nigella sativa seed oil, blocked pancreatic cancer cell growth and killed the cells by enhancing the process of programmed cell death, (apoptosis). While the studies are in the early stages, the findings suggest that thymoquinone could eventually have some use as a preventative strategy in patients who have gone through surgery and chemotherapy or in individuals who are at a high risk of developing cancer.

About OLIVE

2008-08-24T00:24:00.000-07:00

An example of black olives.

The olive tree has been cultivated since ancient times as a source of olive oil, fine wood, olive leaf and olives for consumption. The naturally bitter fruit is typically subjected to fermentation or cured with lye or brine to make it more palatable.

Green olives and black olives are washed thoroughly in water to remove oleuropein, a bitter carbohydrate. Sometimes they are also soaked in a solution of food grade sodium hydroxide in order to accelerate the process.

Green olives are allowed to ferment before being packed in a brine solution. American black ("California") olives are not fermented, which is why they taste milder than green olives.

It is not known when olives were first cultivated for harvest. Among the earliest evidence for the domestication of olives comes from the Chalcolithic Period archaeological site of Teleilat Ghassul in what is today modern Jordan.

The plant and its products are frequently referred to in the Bible, the Book of Mormon, the Qur'an, and by the earliest recorded poets. Farmers in ancient times believed olive trees would not grow well if planted more than a short distance from the sea; Theophrastus gives 300 stadia (55.6 km) as the limit. Modern experience does not always confirm this, and, though showing a preference for the coast, it has long been grown further inland in some areas with suitable climates, particularly in the southwestern Mediterranean (Iberia, northwest Africa) where winters are mild.

Olive plantation in Andalucia, Spain.

Olives are now cultivated in many regions of the world with Mediterranean climates, such as South Africa, Chile, Australia, Mediterranean Basin, Israel, Palestinian Territories and California and in areas with temperate climates such as New Zealand, under irrigation in the Cuyo region in Argentina which has a desert climate. They are also grown in the Córdoba Province, Argentina, which has a temperate climate with rainy summers and dry winters (Cwa)^[9]; the climate in Argentina changes the external characteristics of the plant but the fruit keeps its original characteristics ^[10]. Considerable research supports the health-giving benefits of consuming olives, olive leaf and olive oil (see external links below for research results).

The olive tree provides leaves, fruit and oil. Olive leaves are used in medicinal teas.

Subspecies

There are at least five natural subspecies distributed over a wide range:

Olea europaea subsp. europaea (Europe)
Olea europaea subsp. cuspidata (from Eritrea and Ethiopia south throughout East Africa, also in Iran to China)
Olea europaea subsp. guanchica (Canaries)
Olea europaea subsp. maroccana (Morocco)
Olea europaea subsp. laperrinei (Algeria, Sudan, Niger,India)

Cultivars

Small Olive Tree

Large Olive Tree

Olive Tree Leaves

Olive Tree Trunk

Olive Flowers

A young olive plant, germinated from a seed

Monumental tree in Apulia Region - Southern Italy

There are thousands of cultivars of the olive. In Italy alone at least three hundred cultivars have been enumerated, but only a few are grown to a large extent. The main Italian cultivars are 'Leccino', 'Frantoio' and 'Carolea'. None of these can be safely identified with ancient descriptions, though it is not unlikely that some of the narrow-leaved cultivars most esteemed may be descendants of the Licinian olive. The Iberian olives are usually cured and eaten, often after being pitted, stuffed (with pickled pimento, anchovies, or other fillings) and packed in brine in jars or tins.

Since many cultivars are self sterile or nearly so, they are generally planted in pairs with a single primary cultivar and a secondary cultivar selected for its ability to fertilize the primary one, for example, 'Frantoio' and 'Leccino'. In recent times, efforts have been directed at producing hybrid cultivars with qualities such as resistance to disease, quick growth and larger or more consistent crops.

Some particularly important cultivars of olive include:

'Manzanillo', a large, rounded-oval fruit, with purple-green skin. Rich taste and thick pulp. A prolific bearer, grown around the world.
'Frantoio' and 'Leccino'. These cultivars are the principal participants in Italian olive oils from Tuscany. Leccino has a mild sweet flavour while Frantoio is fruity with a stronger aftertaste. Due to their highly valued flavour, these cultivars are now grown in other countries.
'Arbequina' is a small, brown olive grown in Catalonia, Spain, good for eating and for oil.
'Empeltre' is a medium-sized black olive grown in Spain, good for eating and for oil.
'Kalamata' is a large, black olive with a smooth and meatlike taste, named after the city of Kalamata, Greece, used as a table olive. These olives are usually preserved in vinegar or olive oil. Kalamata olives enjoy PDO (Protected designation of origin) status.^[11]
'Koroneiki' originates from the southern Peloponese, around Kalamata and Mani in Greece. This small olive, though difficult to cultivate, has a high yield of olive oil of exceptional quality.
'Pecholine' or 'picholine' originated in the south of France. It is green, medium size, and elongated. The flavour is mild and nutty.
'Lucques' originated in the south of France (Aude département). They are green, large, and elongated. The stone has an arcuated shape. Their flavour is mild and nutty.
'Souri' (Syrian) originated in Lebanon and is widespread in the Levant. It has a high oil yield and exceptionally aromatic flavour.
'Nabali' is a Palestinian cultivar also known locally as 'Baladi', which along with 'Souri' and 'Malissi' are considered to produce among the highest quality olive oil in the world.^[13]
'Barnea' is a modern cultivar bred in Israel to be disease-resistant and to produce a generous crop. It is used both for oil and for table olives. The oil has a strong flavour with a hint of green leaf. Barnea is widely grown in Israel and in the southern hemisphere, particularly in Australia and New Zealand.
'Maalot'(Hebrew for merits) is another modern Israeli, disease-resistant, Eastern Mediterranean cultivar derived from the North African 'Chemlali' cultivar. The olive is medium sized, round, has a fruity flavour and is used almost exclusively for oil production.
'Mission' originated on the California Missions and is now grown throughout the state. They are black and generally used for table consumption.

Growth and propagation

Olive trees show a marked preference for calcareous soils, flourishing best on limestone slopes and crags, and coastal climate conditions. They tolerate drought well, thanks to their sturdy and extensive root system. Olive trees can be exceptionally long-lived, up to several centuries, and can remain productive for as long, provided they are pruned correctly and regularly.

The olive tree grows very slowly, but over many years the trunk can attain a considerable diameter. A. P. de Candolle recorded one exceeding 10 m in girth. The trees rarely exceed 15 m in height, and are generally confined to much more limited dimensions by frequent pruning. The yellow or light greenish-brown wood is often finely veined with a darker tint; being very hard and close-grained, it is valued by woodworkers.

The olive is propagated in various ways, but cuttings or layers are generally preferred; the tree roots easily in favourable soil and throws up suckers from the stump when cut down. However, yields from trees grown from suckers or seeds are poor; it must be budded or grafted onto other specimens to do well (Lewington and Parker, 114). Branches of various thickness are cut into lengths of about 1 m and, planted deeply in manured ground, soon vegetate; shorter pieces are sometimes laid horizontally in shallow trenches, when, covered with a few centimetres of soil, they rapidly throw up sucker-like shoots. In Greece, grafting the cultivated tree on the wild form is a common practice. In Italy, embryonic buds, which form small swellings on the stems, are carefully excised and planted beneath the surface, where they grow readily, their buds soon forming a vigorous shoot.

Occasionally the larger boughs are marched, and young trees thus soon obtained. The olive is also sometimes raised from seed, the oily pericarp being first softened by slight rotting, or soaking in hot water or in an alkaline solution, to facilitate germination.

Where the olive is carefully cultivated, as in Languedoc and Provence, the trees are regularly pruned. The pruning preserves the flower-bearing shoots of the preceding year, while keeping the tree low enough to allow the easy gathering of the fruit. The spaces between the trees are regularly fertilized. The crop from old trees is sometimes enormous, but they seldom bear well two years in succession, and in many instances a large harvest can only be reckoned upon every sixth or seventh season.

A calcareous soil, however dry or poor, seems best adapted to its healthy development, though the tree will grow in any light soil, and even on clay if well drained; but, as remarked by Pliny, the plant is more liable to disease on rich soils, and the oil is inferior to the produce of the poorer and more rocky ground.

In general, a temperature below 14 °F (-10 °C) may cause considerable injury to a mature tree, but (with the exception of juvenile trees) a temperature of 16 °F (-9 °C) will normally cause no harm.

Fruit harvest and processing

Most olives today are harvested by shaking the boughs or the whole tree. Another method involves standing on a ladder and "milking" the olives into a sack tied around the harvester's waist. Using olives found lying on the ground can result in poor quality oil.

In southern Europe the olive harvest is in winter, continuing for several weeks, but the time varies in each country, and also with the season and the kinds cultivated. A device called the oli-net wraps around the trunk of the tree and opens to form an umbrella-like catcher; workers can then harvest the fruit without the weight of the load around their neck. Another device, the oliviera, is an electronic tool that connects to a battery. The oliviera has large tongs that are spun around quickly, removing fruit from the tree. This method is used for olives used for oil. Table olive varieties are more difficult to harvest, as workers must take care not to damage the fruit; baskets that hang around the worker's neck are used.

The amount of oil contained in the fruit differs greatly in the various cultivars; the pericarp is usually 60–70% oil. Typical yields are 1.5-2.2 kg of oil per tree per year.^[14]

Traditional fermentation

Olives freshly picked from the tree contain phenolic compounds and oleuropein, a glycoside which makes the fruit unpalatable for immediate consumption. There are many ways of processing olives for table use. Traditional methods use the natural microflora on the fruit and procedures which select for those that bring about fermentation of the fruit. This fermentation leads to three important outcomes: the leaching out and breakdown of oleuropein and phenolic compounds; the creation of lactic acid, which is a natural preservative; and a complex of flavoursome fermentation products. The result is a product which will store with or without refrigeration.

One basic fermentation method is to get food grade containers, which may include plastic containers from companies which trade in olives and preserved vine leaves. Many bakeries also recycle food grade plastic containers which are well sized for olive fermentation; they are 10 to 20 litres in capacity. Freshly picked olives are often sold at markets in 10 kg trays. Olives should be selected for their firmness if green and general good condition. Olives can be used green, ripe green (which is a yellower shade of green, or green with hints of color), through to full purple black ripeness. The olives are soaked in water to wash them, and drained. 7 litres (which is 7 kg) of room temperature water is added to the fermentation container, and 800 g of sea salt, and one cup (300g) of white vinegar (white wine or cider vinegar). The salt is dissolved to create a 10% solution (the 800 g of salt is in an 8 kg mixture of salt and water and vinegar). Each olive is given a single deep slit with a small knife (if small), or up to three slits per fruit (if large, eg 60 fruit per kg). If 10 kg of olives are added to the 10% salt solution, the ultimate salinity after some weeks will be around 5 to 6% once the water in the olives moves into solution and the salt moves into the olives. The olives are weighed down with an inert object such as a plate so they are fully immersed and lightly sealed in their container. The light sealing is to allow the gases of fermentation to escape. It is also possible to make a plastic bag partially filled with water, and lay this over the top as a venting lid which also provides a good seal. The exclusion of oxygen is useful but not as critical as when grapes are fermented to produce wine. The olives can be tasted at any time as the bitter compounds are not poisonous, and oleuropein is a useful antioxidant in the human diet.

The olives are edible within 2 weeks to a month, but can be left to cure for up to three months. Green olives will usually be firmer in texture after curing than black olives. Olives can be flavored by soaking them in various marinades, or removing the pit and stuffing them. Herbs, spices, olive oil, feta, capsicum (pimento), chili, lemon zest, lemon juice, garlic cloves, wine, vinegar, juniper berries, and anchovies are popular flavorings. Sometimes the olives are lightly cracked with a hammer or a stone to trigger fermentation. This method of curing adds a slightly bitter taste.

Pests, diseases, and weather

A fungus, Cycloconium oleaginum, can infect the trees for several successive seasons, causing great damage to plantations. A species of bacterium, Pseudomonas savastanoi pv. oleae^[15], induces tumour growth in the shoots. Certain lepidopterous caterpillars feed on the leaves and flowers. More serious damage is caused by olive-fly attacks to the fruit.

A pest which spreads through olive trees is the black scale bug, a small black beetle that resembles a small black spot. They attach themselves firmly to olive trees and reduce the quality of the fruit; their main predators are wasps. The curculio beetle eats the edges of leaves, leaving sawtooth damage.

Rabbits eat the bark of olive trees and can do considerable damage, especially to young trees. If the bark is removed around the entire circumference of a tree it is likely to die.

In France and north-central Italy olives suffer occasionally from frost. Gales and long-continued rains during the gathering season also cause damage.