Antimicrobial Activity of Synthesized Multi-Metallic Nanoparticles using Traditional Indian Siddha Method

In present work, multi-metallic nanoparticles were synthesized by chemical method in a controlled environment by using silver, lead, mercury, egg shell powder (contains 1% calcium phosphate, 1% magnesium carbonate, 94% calcium carbonate and 4% organic matter), potassium nitrate, potassium alum and extracts of citrus lemon by following the process defined in Traditional Indian Medicine, Siddha System of Medicine. The morphology, compositions and structure of the product were characterized by powder X-ray diffraction (PXRD), Fourier transform infrared (FTIR), scanning electron microscopy (SEM), energy dispersive X-ray (EDX) and transmission electron microscopy (TEM) techniques. Highly uniform spherical multi-metallic nanoparticle was subjected for the antibacterial activities. The particles were agglomerated as observed by SEM micrographs. The particles were homogeneous, spherical in shape and loosely agglomerated as seen by TEM pictures. The antibacterial activity of the synthesized multi-metallic nanoparticles against B. cereus, S. aureus, E. coli and P. aeuroginosa was demonstrated using the zone of inhibition technique. The synthesized multi-metallic nanoparticle can find plausible biological applications.

Vegetarian Diets, Ayurveda, and the Case for an Integrative Nutrition Science

Two recent studies of the health effects of vegetarian diets reported conflicting results: the EPIC-Oxford study reported a significant increase in strokes among vegetarians compared to meat-eaters among a predominantly Caucasian cohort, while another, performed on Taiwanese Buddhists, reported significantly lower incidence of strokes among vegetarians. This was doubly puzzling given the pronounced decrease in cardiovascular events among the EPIC-Oxford group. In this article, we make a detailed comparison of the actual dietary intake of various food groups by the cohorts in these studies. We then use the nutritional principles of Ayurveda—traditional Indian medicine—to show how these apparently contradictory results may be explained. Systems of traditional medicine such as Ayurveda possess profound knowledge of the effects of food on physiology. Ayurveda takes into account not just the type of food, but also multiple other factors such as taste, temperature, and time of consumption. Traditional cuisines have evolved hand in hand with such systems of medicine to optimize nutrition in the context of local climate and food availability. Harnessing the experiential wisdom of these traditional systems to create an integrative nutrition science would help fight the ongoing epidemic of chronic lifestyle diseases, and improve health and wellness.

An Insight into Antioxidant and Antimicrobial Activities of Ethnotherapeutically Important Trans Himalayan Medicinal Plants: A Review

The high altitude of the Himalayan cold desert represents a valuable habitat of natural resources. The extreme climatic condition manifested by intense mutagenic UV-radiation, physiological drought, desiccation and strong winds, makes the survival of plants really difficult. As a consequence of this atmospheric stressor, the plants produce unique metabolites which play a preventive role in intrinsic mechanism of sustenance. Many plant species of this region have been investigated in search of novel antioxidants and antimicrobials. Plants synthesize several antioxidants that aid in antioxidant defense system, thereby protecting plants against damage caused by active ROS. These compounds include chlorophyll derivatives, alkaloids, essential oils, phytosterols, phenolics and polyphenolics. Some of the antioxidants that have been isolated from plants include curcumin, quercetin, ascorbic acid, resveratrol amongst many other compounds. Additionally, the emergence of resistance to multiple antimicrobial agents has become a major threat to public health. Hence, fresh efforts towards new drug identification and development are greatly needed. Plants have long been used in traditional Indian medicine for numerous therapeutic benefits and low toxicity. Considering the growing interest in quest for search of plant based antimicrobials and antioxidants; an effort has been carried to systematically record the antioxidants and antimicrobial potential of plants of Himalayan region.

Garlic in Traditional Indian Medicine (Ayurveda) for Health and Healing

Traditional Indian Medicine (TIM)- Ayurveda is a Sanskrit Language word, which signifies “true knowledge of life”. It is recognized as one of the oldest Traditional health care systems of the World by World Health Organization. In fact, it was a main stream health care system till the introduction of convention medicine in India. Plant, animal and mineral origin natural substances are used in Ayurveda for health and healing. Of them, Garlic is one of the plant origin substances. Garlic is known as Lasuna, which signifies, destroyer of diseases. The fresh plants of Garlic are used as edible food substance and also the dried cloves are on ripening to alleviate the disorders rationally in TIM. Garlic is recommended as physical strength promoting, intellect promoting and as aphrodisiac to maintain healthy state of life. Its properties like- unctuous, hot, pungent, heavy has been described to alleviates skin diseases, intra abdominal tumor, chronic rhinitis, hemicranias, epilepsy, fainting etc. Its continuous use causes internal hemorrhage. The medicated milk, medicated oil preparation are used orally as well topically. A number of pharmaceutical forms are seen in more than 3000 years old original scriptures of Ayurveda and also in later works as it was in use by successive generation in India. A comprehensive review on Garlic is highlighted here, including original references with scientific evidences.

Promising Sources of Antioxidants from Herbs and Spices: A Review

Herbs and spices are rich sources of potent antioxidants. For over 2000 years, herbs and spices are used in every kind of treatment in TIM (Traditional Indian Medicine) and TCM (Traditional Chinese Medicine), as flavoring, coloring, and fragrance agents. Herbs and spices have various kinds of bioactive constituents which are potential and promising sources of antioxidants. The herb’s and spice’s history is as old and long as the history of mankind. The antioxidants in herbs and spices are very much effective because they have excellent antioxidant activity. In recent times it is an increase in the interest for the recognition, identification of antioxidants compounds that are well-potentiate and have nominal or very much fewer side effects. This interest in growing and it is under various projects at a global level. This study provides some details on the most popular and most widely used herbs and spices and explains their antioxidant properties. Therefore, using herbs and spices is a safer option than using synthetic antioxidants, which have become prevalent and broadly acceptable by consumers.