What are the antimicrobial properties of guava?
115905
Psidium guajava is not special in what it has, but in how it has it. Unlike other plants, the phenols are quite concentrated. As you probably know, phenols are great antimicrobials. In fact the leaves of the guava plant were used to treat cutaneous infections because of this property.\n\nAlso, the guava plant produce flavonoids, among those four that have proved effective against Salmonella spp.: lyxopyranoside, arabopyranoside, guaijavarin and quercetin. A search for any of those names will give you more information.
697298
Is this a trick question or true?  I guess if you're desparate enough you'll eat anything!  Guano could be a delicacy in some cultures.  Eggs and honey are certainly good.  But do they truly come from the same place excrement come from or via the same canal?  I give up on the turd one.  OOppsy poopsy.
201846
PENICILLIN G PENICILLIN V General Monograph, Benzylpenicillin Phenoxymethylpenicillin Antibiotic\n \nAction And Clinical Pharmacology: Penicillins G and V, known as the natural penicillins, are bactericidal against susceptible organisms. Penicillins interfere with the synthesis of cell wall mucopeptides, resulting in the formation of defective cell walls that will lyse and eventually result in death of the organism.\n\nThe spectra of activity of penicillins G and V are similar. Penicillin G is more active against gram-negative organisms (i.e., Neisseria) and some anaerobes than is penicillin V. Penicillin G can also be given parenterally, enabling the attainment of high serum concentrations, and is used for the treatment of serious infections involving penicillin-susceptible bacteria. Penicillin V is more resistant to hydrolysis by acidic gastric secretions and is absorbed orally to a much greater extent than penicillin G; therefore, it is the preparation of choice for the treatment of penicillin-susceptible infections of mild to moderate severity, in which the oral route of administration is desirable.\n\nThe in-vitro spectrum of activity of the natural penicillins is as follows: Gram-positive Aerobic Bacteria: non-B-lactamase-producing staphylococci, streptococci Groups A, B, C, G, H, K, L and M, S. pneumoniae (increasingly not susceptible), nonenterococcal group D streptococci, viridans streptococci and some strains of enterococci, C. diphtheriae, L. monocytogenes, B. anthracis and E. rhusiopathiae.\n\nGram-negative Aerobic Bacteria: non-B-lactamase producing N. gonorrhoeae, N. meningitidis, non-beta-lactamase producing H. influenzae, H. parainfluenzae, B. pertussis, E. corrodens, P. multocida.\n\nGram-positive Anaerobic Bacteria: A. israelii, Bifidobacterium, C. tetani, C. perfringens, C. botulinum, Eubacterium, Lactobacillus, Peptococcus, Peptostreptococcus, Propionibacterium.\n\nGram-negative Anaerobic Bacteria: Fusobacterium, Veillonella; most Bacteroides species are resistant.\n\nSpirochetes: T. pallidum, B. recurrentis, B. burgdorferi, Leptospira.\n\nPharmacokinetics: After oral administration, penicillin is absorbed mainly from the duodenum and upper jejunum. The extent of absorption depends on the presence of food in the gastrointestinal tract, gastric and intestinal pH and the relative acid-stability of the penicillin derivative. Both natural penicillins are hydrolyzed in the presence of acidic gastric secretions. Penicillin G is more acid-labile and should be taken on an empty stomach. Penicillin V is more stable in the presence of gastric acid and although it may be taken with meals, higher serum levels are achieved if it is taken on an empty stomach.\n\nPeak serum levels are reached within 30 to 60 minutes and are 2 to 5 times higher with penicillin V than penicillin G. The oral form of penicillin G or V benzathine reaches a lower peak level when compared with other forms of oral penicillin but levels are sustained for a longer period of time.\n\nAqueous penicillin G (as the potassium or sodium salt) may be administered i.m. or i.v. Following i.m. injection of either salt, peak levels are attained within 15 to 30 minutes.\n\nRepository preparations of penicillin G benzathine or penicillin G procaine are intended for deep i.m. injection and provide a tissue depot from which absorption takes place over several hours to several days. Penicillin G benzathine reaches its peak more slowly and is generally longer acting than penicillin G procaine.\n\nThe natural penicillins are readily distributed into ascitic, synovial, pleural and pericardial fluids. Distribution into tissues varies widely, with highest amounts in the kidney and lower concentrations in the liver, lungs, skin, intestines and muscle. Small amounts are found in all other body tissues and in the CSF. When the meninges are inflamed, the CSF concentration is about 5% of the serum concentration and can be therapeutic against sensitive organisms. Penicillins
1090770
Go online and research natural anti-virals/bacterials like olive leaf extract,grapefruit seed extract, and colloidal silver. You will be surprised at the success researchers have had with these products. I don't depend on the government for anything and never will! Take charge of your health and be at peace.
222929
Here you go Uses:\nNutritional\nSource of calcium, iron; good source of vitamins A and B; excellent source of vit C.\nFolkloric\n· Debridement (removal of purulent exudate and blood clots from wound and ulcer): Apply latex (dagta) of unripe fruit or trunk on the wound or ulcer.\n· Laxative: Eat ripe fruit liberally. (May cause harless yellowing of the skin, specially palms and soles but not the eyes.)\n· Cystitis: Boil cup of chopped fresh leaves and 1 cup chopped green fruit in glasses of water for 15 mins; taken 1 cu 3 times daily.\n· Acne: Mix 3 tablespoons of mashed ripe papaya with a tablespoon of kalamansi juice; apply the mixture to face for 30 minues, then wash face with warm water. \n· Worm infestation: 1 cup of dried seeds, pulverized and mixed with 1 cup of milk or water; 1 teaspoon 2 hours after supper.\n· Poultice of bruised papaya leaves for rheumatic complaints.\n· Tea decoction of dried leaves for variety of stomach troubles.\n· Decoction of boiled flowers or powdered seeds promote menstruation.\n· Infusion of male flowers with honey used for cough, hoarseness, bronchitis, laryngitis and tracheitis: a spoonful every hour.\nOthers\n· Meat tenderizer: Mix the peelings of the unripe fruit or latex with raw meat before cooking. The enzyme "papain" is a main ingredient in commercial meat tenderizers. \n· Food: Eat unripe or ripe fruit.
30756
active ingredients: extracts of papaya and pineapple stems, essential oil of mint.  \n\nMade with natural mint, fennel, angelica & parsley
270692
Hi,\nI have a brochure called "Mangosteen and Chronic Osbtructive PULMONARY DISEASE, by DR J. Frederic Templeman, M.D. The antiviral, antibacterial and antifungal effects can reduce the frequency of lung infections, thereby reducing cumulative tissue damage. \nCheck out   www.Oly4thehealingjuice.com, read about the XANTHONES in this mangosteen fruit, made into a juice , this has NO side effects, it is a God given fruit. \nTELL your doctor about this site, and research the benefits. \n\nSince the mangosteen extract also has potent antioxidant effects, it intervenes in every process where free radical cause cell damage. \nEmail me and I will send you more information. or sign up for the exclusive 7-part email-series on the mangosteen in the HOme tab of this website. thank you Olivia
193546
Gout and Cherry Juice  \n\nGout Remedy | Gout Symptom | Gout Treatment | Information on Gout | The Gout Diet | Gout Natural Home Remedy | Natural Cure for Gout | Gout and Cherry Juice | Gout Nutrition and Diet Information | Foods to Avoid with Gout\n\nIt is well known that gout can be helped with cherry juice and cherries. The reason that cherry juice and cherries help prevent and reduce symptoms of gout is because cherries contain flavonoids which help reduce high uric acid levels. High uric acid levels may lead to the development of gout. In addition, when uric acid crystals start to accumulate in the joint, flavonoids prevent substances which cause inflammation from entering the joint.\n\nPeople have been reporting the beneficial effects of cherries and cherry juice as a natural gout cure. You can use canned cherries or fresh cherries and it does not matter if you use sour or sweet cherries. All cherries have been reported to be a natural gout cure. The amount of cherries to eat a day is between ten cherries and up to one half pound. Some people also found taking cherry juice concentrate (1 tablespoon per day) can help cure gout. Others have reported that drinking 1 6 oz glass of Knudsen Black Cherry Juice one to two times per day can cure gout.\n\nThe relation between gout and cherry juice was studied in a 1950 Texas study of twelve patients who were gout sufferers. When there patients were given about a pound of fresh or canned cherries a day (or the equivalent amount of cherry juice), uric acid levels went down to normal and they did not suffer any more attacks of gouty arthritis. In addition, these patients reported increased movement in the small joints normally affected by gout such as their fingers and toes when including the cherries in their diet.\n\nAnother, more recent, study on the relation between gout and cherry juice was published in the Journal of Natural Products in 1999. This study demonstrated that patients who ate at least twenty cherries per day gave similar pain relief as aspirin and other pain killers because the cherries inhibited compounds that caused inflammation of the joints. They discovered that twenty cherries a day provides between twelve and twenty-five milligrams of active flavonoid compounds (anthocyanins). These flavonoids can reduce the free radical damage as well as reduce inflammation in the joints.\n\nIn addition to cherries and cherry juice, gout can be helped by consuming other dark red berries such as blueberries, hawthorn berries etc. because these berries also contain the beneficial flavonoids. Flavonoids are what create the dark red color in these berries.To get the most success for preventing gout, thirty-two ounces cherry juice that is both organic and not from concentrate (you can find this in most health food stores) should be consumed along with lots of water as soon as the feeling of gout is beginning to start. The following day, consume another thirty-two ounces of cherry juice. You should experience pain relief right away.\n\nGout can be helped by consuming either cherry juice, cherries or other dark red berries on a daily basis. This natural cure is much better for your health than taking pain killers and is actually more effective in preventing attacks of gout. The beneficial effects of cherry juice on gout can be backed up both by scientific research as well as hundreds of testimonials by people who have tried it. Cherries and cherry juice cannot hurt you so it is well worth it to try it out for yourself.\n\nOne of the most common forms of arthritis is gout. Gout is characterized by joint inflammation accompanied by terrible pain and sometimes red, shiny skin covering the joint. An attack of gout appears suddenly, often overnight and most often affects the feet and ankles, with the most common area being the ball of the large toe. Gout usually affects only one or two joints at a time.\n\nThe first attack of gout usually will disappear on its own after about a week but
524901
apart from the obvious risks of liver problems etc.\nSugary alcohol can encourage yeast infections in the vagina due to all the extra sugar in it
116706
Hate to break it to you but fruit doesn't have a molecular structure. No more than an elephant or a house has a molecular structure. These things are complex muli-molecular constructs, not molecules.\n\nYou can certainly find out the molecular structure of fruit components. \n\n95% of most fruit is just water, H2O. That should be easy enough for you to find on the web.\n\nOf the remaining 5% around 60% will be cellulose. That is a fairly simple polysaccharide. And again the molecular structure is easy to find on the web now that you know the name.\n\nOf the 2% remaining 99% will be sugars. Primarily fructose in most cases but also glucose and a range of other di and monsaccharides. Once more, the molecular structuresof these substances have been well studied and are freely vailable on the web..\n\nOf the 0.01% left over 50% at least will be the lipids and liposaccharides of the cell walls. These vary considerably between fruit species. But once again there is welathof information on the web if you search for "cell membrane lipid structure" or similar and add the species name you are interested in.\n\nMost of the rest will be various enzymes and other proteins. These also vary with the fruit, but they have also  been extensively studied. Some, like papayin and those enzymes associated with the TCA cycle are easily found on the web.\n\nThe rest, less than 0.001 of most fruit, will be various vitamins (molecular structure widely and eaily available on the web) and the esters, ketones, terpenes, alcohols and so forth that produce the characterictic odour of the fruit. SOme of these have been widley studied, often by the food flavourings and cosmetics industries. \n\nYou should be able to find a lot of info by doing a search on those molecules + the species you are dealing with. I;ve oncluded a few example earches below. They readily return results like \n\n"Composed of one or more aromatic benzene rings with one or more hydroxyl groups (C-OH). This enormous class includes numerous plant compounds that are chemically distinct from terpenes. Although the essential oils are often classified as terpenes, many of these volatile chemicals are actually phenolic compounds, such as eucalyptol from (Eucalytus globulus), citronellal from (E. citriodora) and clove oil from Syzygium aromaticum."\n\nand \n""Bitter orange oil", expressed from the peel, is in demand for flavoring candy, ice cream, baked goods, gelatins and puddings, chewing gum, soft drinks, liqueurs and pharmaceutical products, especially if the water-or alcohol-insoluble terpenes and sesquiterpenes are removed. "\n\nThat sounds like the type of thing you want. It's quite easy to find if you know where to start.
841515
The simple things are alcohol content and sugar content.\n\nBut each wine, even each bottle of wine, has its own mix of thousands of organic chemicals, in differing quantities.  These give the wine all those funny characteristics that you read about (oak smells, blackberry, melon, etc)
872449
Yes, it's a succulent, like cactus, so it contains a lot of liquid in its leaf, which can be inches thick! It's the juice in these leaves that can be used for medicinal purposes, like for burns and digestive troubles
456731
Nuts and Grains.\n\nDid you know that the water inside of the coconut is actually liquid triploid endosperm?
310495
tea - tannins and anti-oxidants (green tea)
187710
it sure can.  it's sterile, and has electrolytes and sugar.  it lacks red/white blood cells though.  but what do you expect from a fruit?
91571
White blood cells fight infection.  You can eat yogurt with active yeast cultures, this gives the body good bacteria to fight off bad bacteria in the body.  ie: yeast infections.
716188
Everything you ever wanted to know about bananas\nhttp://www.hort.purdue.edu/newcrop/morton/banana.html\n\nBanana Plantain \n Ripe Green Dried Flour (green) Ripe Ripe (cooked) Green Dried (green) \nCalories 65.5-111 108 298 340 110.7-156.3 77 90.5-145.9 359 \nMoisture 68.6-78.1g 72.4g 19.5-27.7g 11.2-13.5g 52.9-77.6g 79.8g 58.7-74.1g 9.0g \nProtein 1.1-1.87g 1.1g 2.8-3.5g 3.8-4.1g 0.8-1.6g 1.3g 1.16-1.47g 3.3g \nFat .016-0.4g 0.3g 0.8-1.1g 0.9-1.0g 0.1-0.78g 0.10g 0.10-0.12g 1.4g \nCarbohydrates 19.33-25.8g 25.3g 69.9g 79.6g 25.50-36.81g 18.1g 23.4-37.61g 83.9g \nFiber 0.33-1.07g 1.0g 2.1-3.0g 3.2-4.5g 0.30-0.42g 0.2g 0.40-0.48g 1.0g \nAsh 0.60-1.48g 0.9g 2.1-2.8g 3.1g 0.63-1.40g 0.7g 0.63-0.83g 2.4g \nCalcium 3.2-13.8mg 11mg  30-39mg 5.0-14.2mg  10.01-12.2mg 50mg \nPhosphorus 16.3-50.4mg 28mg  93-94mg 21.0-51.4mg  32.5-43.2mg 65mg \nIron 0.4-1.50mg 0.9mg  2.6-2.7mg 0.40-0.11mg  0.56-0.87mg 1.1mg \nB-Carotene 0.006-0.151mg    0.11-1.32mg  0.06-1.38mg 45mg \nThiamine 0.04-0.54mg    0.04-0.11mg  0.06-0.09mg 0.10mg \nRiboflavin 0.05-0.067mg    0.04-0.05mg  0.04-0.05mg 0.16mg \nNiacin 0.60-1.05mg    0.48-0.70mg  0.32-0.55mg 1.9mg \nAscorbic Acid 5.60-36.4mg    18-31.2mg  22.2-33.8mg 1mg \nTryptophan 17-19mg    8-15mg  7-10mg 14mg \nMethionine 7-10mg    4-8mg  3-8mg  \nLysine 58-76mg    34-60mg  37-56mg