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The Ginkgo tree is the only living representative of the order Ginkgoales, with its earliest leaf fossils dating back to 270 million years ago in the Permian period, so in the era of the dinosaurs it already existed. The earliest record of the use of the leaves as a medicine is said to be mentioned in the Chinese Materia Medica Shen Nung (which should originate from about 2800 BC) as an aid for blood circulation and the lungs. Nowadays Ginkgo is prescribed in Europe and used by many people in the U.S., Canada and other countries for its medicinal abilities.



Source: Foodfacts.com



Also known as the maidenhair tree, gingko is an herb native to China. Gingko became popular in the 1960's when technology isolated flavinoids as the active ingredient. These essential compounds help protect against free radical damage. To date, approximately 40 flavanoids have been identified in gingko. In addition to its antioxidant properties, gingko is also used to support increased blood flow to the brain.



Source: GNC.com

Extract

The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring. Food extracts as they are often labeled, are used to add a concentrated flavor to many food dishes, especially baked goods and desserts, without adding additional volume. Available in solid (cubes, granules or powdered), liquid or jelled form, extracts may be labeled as pure, natural or artificial. Pure and natural extracts are governed by laws in many countries that require compliance with procedures that take the extract ingredients directly from the named flavor, such as extracting oils directly from the vanilla bean to make pure or natural vanilla extract. Artificial extracts are flavors that do not necessarily use any ingredients directly from a source named for the extract but instead used combinations of ingredients to arrive at a flavor representative of the named food extract, such as artificial lemon extract. Some of the most widely used extracts include vanilla, almond, anise, maple, peppermint, and numerous solid or jelled extracts such as beef and chicken bouillon or meat demi-glaces. As an example of how the pure and natural extract is made, vanilla extract is created by soaking vanilla beans in water and an alcohol-based solution where it ages for several months, during which time the vanilla flavor is extracted from the bean. Anise extract, a sweet licorice tasting flavoring, is produced by dissolving the oil of anise seeds into alcohol.



Grape extract is produced to assist with the wine making process. Compounds from the skin of grapes are extracted and added to the wine in order to impart tannin, color, and body into a wine. The characteristics of the wine can be changed dramatically by the amount of time the wine is in contact with the skins. If the grapes are in contact for too long, the resulting wine may be too potent, or what is sometimes called “over-extracted”.



Juices of fruits and vegetables are often extracted as juice extracts to be used similar to other food extracts, as a flavoring when preparing foods. A common utensil for the purpose of extracting lemon juice is available to assist with home recipes requiring a lemon flavoring.

Centella asiatica - (L.)Urb.

Gotu Kola

Medicinal Uses

Adaptogen; Antiinflammatory; Cardiac; Depurative; Diuretic; Febrifuge; Hypotensive; Nervine; Sedative; Skin; Tonic.



Gotu kola is an outstandingly important medicinal herb that is widely used in the Orient[238] and is becoming increasingly popular in the West[254]. Its Indian name is 'Brahmi' which means 'bringing knowledge of the Supreme Reality' and it has long been used there medicinally and as an aid to meditation[238]. It is a useful tonic and cleansing herb for skin problems and digestive disorders[254]. In India it is chiefly valued as a revitalizing herb that strengthens nervous function and memory[254]. The whole plant is alterative, cardio-depressant, hypotensive, weakly sedative and tonic[240]. It is a rejuvenating diuretic herb that clears toxins, reduces inflammations and fevers, improves healing and immunity, improves the memory and has a balancing effect on the nervous system[147, 152, 238, 240]. It has been suggested that regular use of the herb can rejuvenate the nervous system and it therefore deserves attention as a possible cure for a wide range of nervous disorders including multiple sclerosis[K]. Recent research has shown that gotu kola reduces scarring, improves circulatory problems in the lower limbs and speeds the healing process[238]. It is used internally in the treatment of wounds, chronic skin conditions (including leprosy), venereal diseases, malaria, varicose veins, ulcers, nervous disorders and senility[238, 240]. Caution should be observed since excess doses cause headaches and transient unconsciousness[238]. Externally, the herb is applied to wounds, haemorrhoids and rheumatic joints[238]. The plant can be harvested at any time of the year and is used fresh or dried[238]. Another report says that the dried herb quickly loses its medicinal properties and so is best used fresh[237].



Source:http://www.pfaf.org/database/plants.php?Centella+asiatica

Principally Asian plant. It should not be confuse with Kola or cola, an unrelated caffeine-containing herb from Africa. For thousands of years, Gotu Kola has been a popular herb in India and Pakistan. The Gotu plant contains glycosides, which are useful for cell repair when used in external preparations. Gotu Kola is popular in herb formulas intended for mental and memory-improving activties.



Source: GNC.com

Ginseng

Panax ginseng, Panax quinquefolius, Eleutherococcus senticosus



There are actually three different herbs commonly called ginseng: Asian or Korean ginseng (Panax ginseng), American ginseng (Panax quinquefolius), and Siberian "ginseng" (Eleutherococcus senticosus). The latter herb is actually not ginseng at all, but it is usually sold under that name, and is said to have similar properties. We discuss all three herbs in this article.



Numerous studies have evaluated the effects of oral Panax ginseng or Eleutherococcus senticosus on animals under conditions of extreme stress. The results suggest that ginseng increases physical endurance and causes physiological changes that may help the body adapt to adverse conditions.6–12,92 In addition, studies in mice found that consuming Panax ginseng before exposure to a virus significantly increased the survival rate and the number of antibodies produced.13,14 However, many of these studies fall far beneath modern scientific standards, and none involved humans. Evidence from human trials are discussed under the separate headings below.



Source:http://healthlibrary.epnet.com/GetContent.aspx?token=88a4eeeb-f78d-4522-b3c7-3e4ecb98dd7c&chunkiid=21536



Asian ginseng is a perennial herb with a taproot resembling the shape of the human body. It grows in northern China, Korea, and Russia; its close relative, Panax quinquefolius, is cultivated in the United States. Because ginseng must be grown for 5 years before it is harvested, it commands a high price, with top-quality roots easily selling for more than $10,000. Dried, unprocessed ginseng root is called "white ginseng," and steamed, heat-dried root is "red ginseng." Chinese herbalists believe that each form has its own particular benefits.



Ginseng is widely regarded by the public as a stimulant, but according to everyone who uses it seriously that isn't the right description. In traditional Chinese herbology, Panax ginseng was used to strengthen the digestion and the lungs, calm the spirit, and increase overall energy. When the Russian scientist Israel I. Brekhman became interested in the herb prior to World War II, he came up with a new idea about ginseng: He decided that it was an adaptogen.

Ginseng is each of eleven species of slow-growing perennial plants with fleshy roots, in the Panax genus, in the family Araliaceae. It grows in the Northern Hemisphere in eastern Asia (mostly northern China, Korea, and eastern Siberia), typically in cooler climates; Panax vietnamensis, discovered in Vietnam, is the southernmost ginseng found. Korean ginseng is widely considered the best quality.[1] This article focuses on the Series Panax ginsengs, which are the adaptogenic herbs, principally Panax ginseng and P. quinquefolius. Ginseng is characterized by the presence of ginsenosides.



Siberian ginseng (Eleutherococcus senticosus) is not a true ginseng, but a different plant that was renamed as "Siberian ginseng" as a marketing ploy; instead of a fleshy root, it has a woody root; instead of ginsenosides, eleutherosides is the active compound. Eleutherosides are classified as another adaptogen.



A powder is a dry, bulk solid composed of a large number of very fine particles that may flow freely when shaken or tilted. Powders are a special sub-class of granular materials, although the terms powder and granular are sometimes used to distinguish separate classes of material. In particular, powders refer to those granular materials that have the finer grain sizes, and that therefore have a greater tendency to form clumps when flowing. Granulars refers to the coarser granular materials that do not tend to form clumps except when wet.

Soy lecithin is a mixture of fatty substances that are derived from the processing of soybeans. Lecithin is separated from soybean oil by the addition of water and centrifugation (rapid spinning) and purified for use as a food additive. Its chemical name is phosphatidylcholine, which identifies its major components of choline, phosphoric acid, glycerin, and fatty acids. Lecithin is used widely in foods as an emulsifier, stabilizer, and antioxidant.



Studies show most soy-allergic individual can safely eat products containing soy lecithin without experiencing any allergic reactions.



Although soyfoods are widely recognized for their nutritional qualities, interest in soyfoods has risen recently because scientists have discovered that a soy component called isoflavones appears to reduce the risk of cancer. More research needs to be done to determine exactly how isoflavones work, but it appears that as little as one serving of soyfoods a day may be enough to obtain the benefits of this anticancer phytochemical.



Traditional soy products such as tofu, tempeh, and soy milk are very high in protein. Tempeh has the highest percentage of protein of the traditional soy products providing approximately 22 grams of protein for each 4 ounce (113 gram) serving. Tofu provides approximately 9 grams of protein for a similar small serving size. The Recommended Dietary Allowance of protein for adult males (aged 25-50) is appoximately 63 grams and 50 grams for adult females (aged 25-50). Soy products can provide a significant portion of one's daily protein needs.



It is important to keep in mind, however, that the balance of amino acids (protein building blocks) in soy is not the same as meat. Because soy foods does not have an ideal balance of amino acids, some experts recommend taking in a little extra soy foods and/or combining soy products or legumes with a whole grain dish at meals where other protein (e.g., eggs, fish) is not eaten. The amino acids in whole grains combine well with amino acids in soy and legumes to make a more ideal balance of amino acids. If a person's diet is reasonably-balanced, however, there is usually no need to be concerned about getting enough protein.

Source:http://www.soyinfo.com/



Vegetarians and health enthusiasts have known for years that foods rich in soy protein offer a good alternative to meat, poultry, and other animal-based products. As consumers have pursued healthier lifestyles in recent years, consumption of soy foods has risen steadily, bolstered by scientific studies showing health benefits from these products. Last October, the Food and Drug Administration gave food manufacturers permission to put labels on products high in soy protein indicating that these foods may help lower heart disease risk.



As with health claims for oat bran and other foods before it, this health claim provides consumers with solid scientific information about the benefits of soy protein and helps them make informed choices to create a "heart healthy" diet. Health claims encourage food manufacturers to make more healthful products. With soy, food manufacturers have responded with a cornucopia of soy-based wares. (See "The Soy Health Claim.")



No sooner had FDA proposed the health claim regulation, however, than concerns arose about certain components in soy products, particularly isoflavones. Resulting questions have engulfed the regulation in controversy.



This came as no surprise to Elizabeth A. Yetley, Ph.D., lead scientist for nutrition at FDA's Center for Food Safety and Applied Nutrition . "Every dietary health claim that has ever been published has had controversy," she says, "even the relationship of saturated fat to a healthy diet."



While the controversy may seem confusing to the consumer giving it casual consideration, a careful review of the science behind the rule reveals a strict divide between what FDA allows as a health claim based on solid scientific research and related issues that go well beyond the approved statements about health benefits of soy protein.

Source:http://www.fda.gov/fdac/features/2000/300_soy.html

It's an antioxidant in food, an abrasive agent in toothpaste (dicalcium phosphate dihydrate) as well as being a firming agent. Firming agents are added to seperate residual pectin (occurs in ripe fruits and vegetables and is used in making fruit jellies and jams), thus strengthening the supporting tissue and preventing its collapse during processing.

Cellulose may be used in foods as a hydrocolloid. As a vegetable gum, it serves a major role as a stabilizer. Cellulose is also frequently used as a fat replacer or substitute. In foods, the cellulose ingredients are insoluble fibrous particles that are capable of holding water and suspending the dispersed particulates. It can replace fat because it gives an appropriate mouth feel and lends a glossy opaque appearance when used.

Cellulose is an excellent source of insoluble fiber. Unlike soluble fiber, insoluble fiber does not feed bacteria well and is not readily fermented into short chain fatty acids.