Cherries are small, sweet and tart reddish to maroon-coloured edible fruits that belong to the genus Prunus and family Rosaceae. It is a delicious & nutritious fruit consumed by all people across the globe irrespective of their age. Cherries provide numerous health benefits due to their antioxidant potential
Cherries are part of various cuisines including salads, desserts, salads etc. There are various species of cherries. Commercially cherries are produced worldwide and they include both sour cherries (Prunus cerasus) and sweet cherries (P. avium). Sour cherries can be frozen or canned and used in the preparation of sauces and pastries, while sweet cherries are eaten afresh or preserved.
The cherries are fruits with a fleshy drupe (stone fruit) that is generally heart-shaped to nearly globular, measures about 2 cm (1 inch) in diameter, and varies in colour from yellow through red to nearly black.
Drupe is a fruit having thin skin, a fleshy body, a hard stone, and an inner seed. Therefore, cherry drupes are often referred to as “stone fruits” due to the presence of a hard stone in the middle.
Major commercial production of cherries occur in Europe and countries of Mediterranean region. It is also produced in America and Australia too.
Historyof the origin of cherries
According to historical data the Greeks were the first Europeans to start cultivating cherries and later the Romans continued to expand its production to far-flung regions.
It is believed that sweet cherries were cultivated during the ancient times in Asia Minor[ Turkey] between the Black and Caspian seas and it spread to Europe through migratory birds consuming the fruits.
It is an amazing fact that the stones of wild cherries have been found in deposits at bronze age settlements of entire Europe. It was Persians and the Romans who brought cherries into Britain many years before the 1st century AD. In Britain, cherry cultivation was promoted by the royals in the sixteenth century, particularly by Henry VIII.
In the American subcontinent, Massachusetts colonists planted the first sour cherry, ‘Kentish Red’, when they migrated to the region.
Nutritional value of cherries
Cherries are nutritious fruits packed with several kinds of nutrients vital to the body.
Sweet cherries contain 82% water, 16% carbohydrates, 1% protein, and negligible amount of fat. It is also enriched with vitamin C. Sour cherries contain more vitamin C and beta carotenes having antioxidant properties. They are good source of fibers also.
Health benefits of cherries
Fruits with low calories
The cherries are highly recommended fruits with relatively low caloric content and can be consumed even by obese people in moderate doses.
Rich source of antioxidants
Cherries contain polyphenols and vitamin C having anti-oxidant properties. Chiefly sweet cherries, are enriched with anthocyanins, quercetin, hydroxycinnamates, potassium, fiber, vitamin C & carotenoids.
Cherries prevent cancers, cardiovascular disease, diabetes, inflammatory diseases, and Alzheimer’s disease most probably due to their high antioxidant activity.
Cyanidin-3-glucoside and cyanidine-3-rutinoside are the major anthocyanins in cherries.
Improves mental health & brain health
Cherries are abundant source of tryphtophan amino acid & neurotransmitter precursors for brain health. The cherries contain tryptophan, serotonin, and melatonin. Tryptophan is the precursor for neurotransmitters controlling mood.
Anti-inflammatory properties
Cherries may reduce the risk of several chronic inflammatory diseases including, arthritis. Polyphenols, melatonin, carotenoids, and vitamins E and C all contribute to the antioxidant and anti-inflammatory properties of cherries.
Helps to achieve sound sleep
Insomnia or sleeplessness is a common problem in this digital era. Research studies state that consumption of cherries may help to improve sleep.
Cherries may improve cognitive function
Some animal and cell culture studies show that cherries improve cognitive function. Further studies are required to confirm the potential to enhance the cognitive function and mental abilities in humans.
Reduces muscle pains
Muscle aches are common after strenuous exercise. Exercise-induced muscle damage may lead to reduced muscle function from mechanical and immune stressors. This stress is mainly due to inflammation and increased oxidative stress. Studies point out that daily consumption of cherries may attenuate inflammatory and oxidative responses to exercise induced muscle damage.
Reduces hypertension
Cherries can also reduce high blood pressure.
Safety &caution
The cherry kernels are toxic as they contain the compound amygdalin. One can reach the the inner kernal part of cherries while chewing or breaking the hard-shelled cherry pits, which contain amygdalin. It is a chemical that releases the toxic compound hydrogen cyanide when ingested.
How to include cherries in your diet?
Cherries are delicious fruits that could be included as part of various types of desserts, salads and smoothies.
Dandruff of scalp is a serious issue affecting the scalp of men and women across the globe. Dandruff is a common scalp disorder with flaky scales and itching of scalp. Sometimes the white flakes falling over shoulders and clothes may lead to low self esteem and depression to the individuals having dandruff.
Dandruff is considered as a non-inflammatory condition of scalp and hair although the precise mechanism causing dandruff is still unclear. Mostly the symptoms of dandruff overlap with that of seborrhoeic dermatitis.
Malassezia is a fungus infection which is often connected with dandruff although it is not regarded as the microbe causing dandruff.
It is an intriguing fact that some steroid medications clearing off dandruff although dandruff is not included in the list of immune mediated diseases.
Dandruff is common among people who are obese and depressed. Therefore, role of hormonal imbalance is a hotly debated topic in connection with dandruff. Emotional stress worsens it.
Dandruff is associated with hair loss also.
What are the causes of dandruff?
The following factors are presumed to contribute to dandruff:
seborrheic dermatitis
overgrowth of a fungus Malassezia
stress
dryness of scalp skin
allergic reactions to some cosmetic products
eczema or psoriasis
Dietary factors
Dandruff & weather conditions
Excessive exposure to sunlight may cause dryness and scaling of the scalp. Dry skin facilitates growth of dandruff.
Cold weather and winter also aggravate it. It can be assumed from these that dandruff shows seasonal fluctuation.
Dandruff &oily scalp
Dandruff is a condition of scalp characterized by increased proliferation of keratinocyte cells. Excess sebum or oil production on scalp may facilitate dirt and impurities to get clogged in the scalp. This may promote the growth of microbes that cause dandruff. Briefly, oily scalp may increase the dandruff risk. However, it has to be noted that everyone with oily scalp is not affected with dandruff.
Oily fat of sebum may help the formation of dandruff to some extent but it is not regarded as the primary cause. Other susceptibility factors of the person may play a major role in dandruff formation.
Dandruff is believed to occur from several other factors such as stress, seasonal changes, fluctuating hormones or excess fungus growth on the scalp etc. The severity of dandruff worsens in winter. In short, oily scalp is more prone to dandruff while other factors also have contributory role in causing dandruff.
Symptoms of dandruff
Dandruff presents as an itchy, scaly scalp and white oily flakes that may fall on the hair or shoulders. It may get worse during the autumn and winter months when the air is very dry.
Individuals having seborrheic dermatitis may have irritated, oily scalp skin and are prone to get dandruff. The skin may appear red, greasy, and covered with flaky white or yellow scales in this condition.
Treatment for dandruff
The American academy of dermatology recommends antidandruff Shampoos and scalp treatment as the solutions for dandruff. Most antidandruff shampoos may have ingredients such as ketoconazole, selenium sulphide,tea tree oil, salicylic acid etc. Different types of shampoos are available in the market. For the best results, always follow the instructions on the shampoo bottle.
Beware of using an anti-dandruff shampoo containing coal tar. Tar shampoo may discolor blonde, grey or white hair, so if you have light-colored hair, you may have to choose a different type of anti -dandruff shampoo.
Tar shampoo also may make your scalp more sensitive to sunlight.
It is advisable to use a conditioner after shampooing your hair. This may help to maintain the moisture content and shine of the hair.
Consult a dermatologist for properly diagnosing your condition and suggest a customized treatment plan.
A dermatologist can suggest a treatment plan based on the underlying causes for dandruff.
Diet to improve scalp health &prevent dandruff
• It is recommended that follow a well-balanced diet to improve scalp health and hair growth.
• Zinc in adequate amounts is important for hair growth and health as it regulates the levels of androgens or male hormones in the body. Any reduction in androgens has been linked to dandruff and also slow hair growth. Consume zinc rich natural foods such as sea foods, some green leafy vegetables, oysters, lobster, baked beans, pumpkin seeds, chickpeas, almonds etc. Do not take supplements without directions from a healthcare provider.
• Omega 3 fatty acids –it helps in managing oil production, regulating inflammation and improving hydration of scalp skin.
• Fruits and vegetables- they contain many antioxidants and anti-inflammatory compounds that can improve scalp skin health.
• Biotin rich foods-egg yolk, salmon, nuts etc. help to improve the health of hair, nails, and skin.
To know in detail about the properties and good effects of each ingredient click on the list given above.
These ingredients have nutrients as well as phytochemicals which can give relief from dandruff if used as topical application on scalp and hair. Among these ingredients Fenu Greek seeds are very effective agents with potential to reduce dandruff and inflammations of scalp.
Olive oil also is anti-inflammatory. Aloe vera gel has unique role in hair smoothening and growth. Aloe Vera is intensely moisturizing to the hair and removes the dryness of hair. It has antibacterial and anti-inflammatory properties. Moreover aloe Vera contains antioxidants also.
Green tea has antioxidant properties. It is anti-inflammatory also. It reduces the UV rays of sun induced damage to hair. Coconut oil is deep penetrating and intensely moisturizes your hair
Hair mask for preventing dandruff
Aloe Vera hair mask
Ingredients
Aloe vera gel 2-4tbsp
Coconut oil 2tbsp
Olive oil 1tbsp
Green tea 1 tbsp
Soaked fenu Greek – 1 tsp
Preparation
Soak Fenu Greek seeds in water overnight and make it a paste grinding in a mixer.
Use either aloe Vera gel bought from market or aloe Vera gel extracted out of the plant.
Mix 2-4 tbsp aloe vera gel [depending on your hair length] with 2tbsp coconut oil and 1tbsp olive oil.
Add green tea solution 1tbsp.
Add all these ingredients mix into the fenu Greek seed paste.
Stir well and apply the mask on your scalp and hair gently. Use a wide toothed comb to spread it all over the length of your hair. Do not rub it on your hair as friction may damage hair roots.
Leave it on your hair for 30 minutes so that the nutritional properties of aloe Vera and oils may nourish the hair well.
After 30 minutes wash with a non-sulphate shampoo or mild herbal shampoo.
Let air dry the hair.
This hair mask may leave your hair soft, shiny and silky
Fenugreek oil and hair mask are very beneficial in imparting hair shine and strength .Fenu greek seeds are having oestrogenic potential and is useful in managing male pattern baldness.
Fenu Greek is a leguminous herb which grows to a height of about 2 feet. The herb is produced mainly in South Indian states such as Rajasthan, Gujarat, Uttar Pradesh, and Tamil Nadu.
Fenu Greek oil is extracted from the seeds. It contains compounds such asdiosgenin.
Diosgenin is a steroid sapogenin. Other sapogenins include yamogenin, gitogenin, tigogenin, and neotigogens. The plant also contains alkaloids such as trigonelline, gentianine, and carpine compounds.
Fenu Greek oil is prepared from Fenugreek (Trigonella foenum graecum L) which is also known as Greek hay.
How to prepare fenugreek oil?
To make fenugreek oil, infuse carrier oil (like coconut or olive) with fenugreek seeds.
Steps:
Firstly you can crush or soak 2 tablespoons of fenugreek (methi) seeds overnight, then drain.
In a pan, warm 1/2 cup of your carrier oil (coconut, olive, castor) on low heat.
Add the ground seeds to the warm oil [along with ingredients like onion juice or curry leaves which is optional]and simmer for 5-10 minutes, stirring occasionally.
Let the mixture cool, then strain through a fine sieve into a clean, airtight bottle.
Benefits of Fenu Greek hair oil
Fenu Greek oil is well known for its potential to prevent hair loss. It is claimed that fenugreek oil provides some beneficial results in managing androgenetic alopecia or male pattern baldness.
Diosgenin component in fenugreek is thought to have the potential to manage male pattern baldness. Diosgenin has oestrogenic hormonal activity. This can oppose dihydrotestosterone which is high in people having male pattern baldness. Owing to the oestrogenic property of diogenin compound fenugreek oil helps inhibition of dihydrotestosterone. Therefore, it can be concluded that diosgenin has anti-androgenic activity. It is having oestrogenic potential and is useful in managing male pattern baldness.
Furthermore, Fenu Greek oil has anti-inflammatory and anti-proliferative properties.
Flavonoids and Trigonelline of the oil cause vasodilation in the scalp. Flavonoids have also been shown to have anti-inflammatory and anti-proliferative effect.
Fenugreek oil has protective effect on skin. It has fungicidal effect against Trichoderma viride, Aspergillus niger, Aspergillus oryzae and Aspergillus flavus and Fusarium graminearum.
A study points out that Fenugreek oil and seeds are effective in managing skin conditions such as Pityriasis sicca.
Antibacterial properties have been reported by several studies.
The fenugreek seed extracts have been found to be effective against E. coli, Salmonella.typhi and Staphylococcus. aureus.
The oil protects scalp skin if applied on hair and scalp regularly.
Usually, fenugreek oil is applied in combination with a carrier oil [ eg: coconut oil] to enhance its penetrating capacity to hair cuticle and scalp.
How to use fenugreek oil on hair?
Only a few drops of the fenugreek oil are to be add to carrier oil such as olive oil or coconut oil. Gently apply the mixture on hair and scalp
Benefits of fenugreek as hair mask
Fenugreek has lecithin which is a natural emollient and helps in strengthening and moisturization of hair. Hence, fenugreek seed extract with water and other ingredients is used as hair mask for achieving healthy clean scalp and shiny soft hair.
Preparation of fenugreek hair mask
Fenugreek hair masks are commonly used for making soft silky healthy hair in traditional medicine. The emollient and moisturizing properties of the seed along with its antifungal effects has been used in the making of hair masks which impart healthy shine and glossiness to hair.
Steps in the preparation of mask:
Soak 2 tablespoons of methi seeds in water overnight
In the morning, blend the soaked seeds into a smooth paste with a little water in a grinder or mixer.
Add 3-4 tablespoons of plain yogurt (curd), aloe vera gel and mix well to form a creamy paste.
Apply this mask and massage gently onto your scalp and hair, from roots to tips. Leave on for 30-45 minutes.
Rinse with lukewarm water or cold water and a mild herbal shampoo.
This hair mask is very much useful in cleaning the scalp ,removing dead skin and dandruff. It provides the hair a smooth shiny luster and softness.
written by dr sanjana vb
References
1. Mullaicharam AR, Deori G, Maheswari RU. Medicinal values of fenugreek – A review. Res J Pharm Biol Chem Sci. 2013;4:1304–13. [Google Scholar]
2. Schulz C, Bielfeldt S, Reimann J. Fenugreek+ micronutrients: Efficacy of a food supplement against hair loss. Cosmetic Medicine. 2006;27:176–9. [Google Scholar]
3. Verma V, Saxena R, Garg P, Sharma S, Khanna P, Singh M, et al. Effect of germinated seeds of fenugreek on malassezia furfur from hair dandruff. Int J Curr Res. 2011;3:322–3. [Google Scholar]
Eggs are commonly available highly nutritious food for all age groups. They are abundant sources of proteins, fats, vitamins, minerals, and bioactive compounds.
Eggs have white gel-like substance which is called egg white and a yellowish portion called egg yolk.
The egg white is composed mainly of water, fibrous structural proteins (ovomucins), glycoproteins (ovalbumin, protease inhibitors), antibacterial proteins (lysozyme), and peptides. Egg-white ovalbumin is an excellent source of amino-acids.
Egg white also contains antibacterial lysozyme which boost immunity against infections. The viscous nature of egg white is due to ovomucin proteins.
Chicken egg contains a large number of antioxidant compounds including vitamins, carotenoids, minerals, and trace elements along with egg-white proteins.
The egg yolk is a great source of vitamin A, D, E, K, B1, B2, B5, B6, B9, and B12. Egg yolk also contains iron and zinc in high amounts.
Egg is enriched with minerals such as phosphorus, calcium, potassium. It also contains moderate amounts of sodium. Trace elements including copper, iron, magnesium, manganese, selenium, and zinc also are included within eggs.
Eggs are lacking fibers and carbohydrate content also is low. Egg carbohydrates are distributed between egg yolk and egg white. Glucose is the main free sugar found in the egg.
Proteins in egg yolk include apolipoproteins, phosvitin, egg yolk globulin, and riboflavin binding protein. Proteins help bodybuilding and are used for the production of various hormones and enzymes in human body.
Egg proteins are distributed equally between egg white and egg yolk, while lipids, vitamins, and minerals are essentially concentrated in egg yolk.
The concentration of proteins is, on average, 12.5 g per 100 g of whole raw fresh egg.
Nutritional value of eggs
A medium-sized boiled egg (50 g) contains 78 kcal energy, 6.29 g protein, 0.56 g carbohydrate, and 5.3 g total fat, of which 1.6 g is saturated, 2.0 g is monounsaturated, 0.7g is polyunsaturated, and 186 mg is cholesterol.
Eggs are good sources of vitamins thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin A, vitamin E, vitamin D, and vitamin K. However, out of the group of all essential vitamins only vitamin C is lacking in eggs.
B group vitamins in eggs are important for proper functioning of heart and nervous system. They also take part as cofactors in various metabolic functions of the body as co factors.
Folates are very important for foetal development and maturation of nervous system in pregnant women.
Carotenoids in egg yolks essential for health of eyes. The two major carotenoids in eggs are carotene and xanthophylls (lutein, cryptoxanthin , and zeaxanthin) which are highly bioavailable in egg yolk. They help to improve vision and prevent macular degeneration and cataract. They have role in prevention of cancer and atheromatous clots in carotid artery.
Egg lipoproteins include LDL and HDL. About 98% of sterols in the egg yolk are cholesterol, and a small amount of phytosterols such as beta-sitosterol, methyl cholesterol, and sorbitol mycotoxins are also present in it [3].
Eggs also contain active lipid components, such as unsaturated fatty acids, phospholipids, choline, and carotenoids.
Phospholipids in eggs include phosphatidylcholine, phosphatidylethanolamine, lysophosphatidylcholine, sphingomyelin ,and some neutral lipids
Egg yolk is also a rich source of essential fatty acids such as linoleic acid.
Health benefits of eggs
consumption of eggs provide numerous health benefits.
• Rich in antioxidants
Egg proteins have been proved to possess antioxidants, such as phosvitin. Anti-oxidants help protect body from many chronic diseases ,particularly lifestyle diseases arising from free radical attack.
• Better brain health
B group vitamins and folate in eggs help brain and nervous system health.
• boosts heart health
Vitamins B and minerals potassium, magnesium and calcium in eggs play major roles in maintaining the health of heart.
• Improves bone health
Eggs are rich sources of vitamin D and minerals such as calcium, magnesium and phosphorus which are crucial for bone health.
• Helps brain development in foetus
Choline plays beneficial role in foetal and neonatal brain development, as deficient choline intake during pregnancy increases neural tube defects risk in infants.
•Improves vision
Carotenoids are highly bioavailable in egg yolk and reduce the risk of age-related macular degeneration and cataracts. It improves vision.
Facts about cholesterol raising potential of eggs &daily consumption
Eggs are considered as cholesterol rich food by many. But studies point out that although eggs consumption raises both serum LDL and HDL levels, the LDL/HDL ratio remains unchanged. Therefore, the adverse effect of LDL on heart and blood vessels might be reduced by the beneficial effect of HDL.
Amino acids such as glycine, glutamate, methionine, and cysteine in eggs play roles in regulating cholesterol metabolism. Egg yolk contains abundant unsaturated fatty acids which are good for heart health.
Therefore, currently it is presumed that the consumption of eggs does not enhance the risk of heart diseases in healthy people. However, it is recommended that people already having cardiovascular risks such as diabetes or hypertension have to be cautious about egg intake.
Healthy bones and joints are important for all age groups as they form the skeletal system of our body which help movement and support the body weight.
Bone formation and resorption is a complex process happening with in the body and it is dependent on several factors such as nutrition, physical activity, hormones etc.
Bone strength starts deteriorating with ageing as well as undernutrition. Menopausal and perimenopausal women are more prone to bone strength reduction and osteoporotic fractures consequent to the declining hormones. Ageing men also are predisposed to weak and fragile bones. Bone fractures are common in undernourished children and adults. To understand the role of nutrition for bones , first and foremost let me guide you through the complex processes involved in the physiology of bone formation and resorption. Simply, it defines how bones maintain their structural integrity and strength.
Bones are constantly undergoing structural and biological change, and it is called remodeling of bones. This process continues throughout the lifespan in humans. Various factors affect this remodeling. Nutrition has a significant role in bone remodeling. Particularly, some vitamins and minerals are crucial for the development of bones.
Vitamin D, vitamin K and minerals including calcium, magnesium, phosphorus etc. have significant role in the formation of healthy and strong bones.
Bones are a type of specialized connective tissue with the capacity to remodel based on the needs. The primary cell forming bone is the osteoblast. Osteoblasts secrete a fluid known as osteoid, which is rich in a protein collagen. For the bone to become hard, the osteoid must undergo mineralization with minerals such as calcium and phosphate.
Role of calcium &vitamin D in bone health
Calcium helps bone mineralization and thus strength or hardness of bones. Calcium requirement for adults is 700mg / day. Calcium can keep your bones healthy and vitamin D helps your body absorb calcium.
Adequate amount of vitamin D and calcium in the diet is essential, especially during the period of rapid growth of childhood and adolescence. [Recommended daily intake of calcium is 1300g].
It has been found with various studies that prevalence of Vitamin D deficiency is very high in patients with hip fragility fractures. Vitamin D deficiency is associated with osteoporosis. Calcium, phosphorus, zinc, and magnesium are very important minerals required for bone development and remodeling. Vitamins A.D and K also play significant role in normal bone metabolism. Deficiency of these nutrients weakens bones and may lead to bone fractures.
Best foods that boost bone health
Human body needs a balanced diet with carbohydrate, proteins, vitamins, minerals in adequate amounts for the healthy functioning of skeletal system. Out of these nutrients, some vitamins and minerals are crucial for bone health. A few bone health boosting foods enriched with these micronutrients are listed below:
Milk and other dairy foods
Milk and milk products are great source of calcium. Calcium plays a pivotal role maintaining the health of bones.
Dietary recommendations for including milk, and dairy products are vital for the prevention of osteoporosis.
According to a study children who had avoided milk and other food fortified with calcium, suffered occurrence of fracture before puberty more frequently than children who had consumed cow’s milk.
Another study indicates that intake of dairy products, increases bone mineral density [BMD] of the femoral bone neck and lumbar spine among subjects with normal 25(OH)D concentration [ vitamin D], but not in a group with vitamin D deficiency. This study throws light into the fact that along with calcium and other minerals vitamin D is crucial for bone health.
Another research study points out that people on a pure vegan diet [who avoid milk and milk products] get only insufficient amount of calcium and vitamin D, which may lead to osteoporosis due to a decrease in bone mineral density .
Green leafy vegetables
Green leafy vegetables, such as broccoli, cabbage and okra are rich in calcium, zinc and vitamins A,C and K; However, spinach is not considered as a good source. Although spinach contains calcium, it also contains oxalate, which inhibits calcium absorption.
Vegetables high in calcium include collard greens, turnip greens, kale, mustard greens, beet greens, bok choy, okra, Swiss chard, and broccoli.
Calcium fortified soy milk
About 200 mL of calcium enriched soy milk contains 240 mg of calcium.
Soya beans
Estrogen hormone is protective of bone. Menopause causes a fall in estrogen level in females. postmenopausal estrogen decline is linked with bone loss and enhances the risk for osteoporotic fracture. Soy products contain isoflavones, plant-based estrogenic compounds or phytoestrogens which show an affinity with the estrogen receptor and protects from loss of bone mass.
Most clinical studies on postmenopausal women and soy products point out a positive effect of soy on markers of bone turnover and bone mineral density. However further extensive studies are needed in this regard.
Tofu
Tofu, also called bean curd, is a soft, flavorless food product made from soybeans. Tofu is made from dried soybeans that are soaked in water, crushed, and boiled.
Tofu contains nutrients such as protein, calcium, potassium, and iron. Soy products are rich source of high amount of calcium as well as plant oestrogenic compound isoflavones. These help bone mineralization, prevent bone loss and thus prevent osteoporotic fracture.
Legumes
Beans or legumes contain calcium, magnesium, fiber and other nutrients. But the presence of phytates in legumes limit their role as this compound may interfere with the absorption of calcium that is contained in beans. The phytate level can be reduced by soaking beans in water for several hours and later they can be cooked fresh water.
Nuts
Nuts are enriched with omega 3 fatty acids, protein, and minerals like calcium and magnesium. Almonds and pistachios are good nuts rich in calcium, omega fatty acids and several other nutrients promoting bone health. Almonds are good source of calcium. A half-cup of the nuts alone has 190 mg of calcium.
Small fishes with bones
Include fishes such as sardines and pilchards into your daily diet. These are rich source of omega -3 fatty acids which help bone health in elderly females at the risk of osteoporosis. Oily fish, such as salmon, sardines and mackerel contain long-chain omega-3 fatty acids. The most important biologically active omega 3 polyunsaturated fatty acids, eicosapentaenoic acid and docosahexaenoic acid are mainly derived from certain cold-water fish or their oils. Salmon and tuna are also rich sources of vitamin D, which helps the mineralization of bones and help to improve bone strength.
Egg yolk
Eggs are good source of vitamin D along with several other nutrients which can boost bone strength helping bone mineralization. Consume one egg every day to boost bone health.
Vitamin D fortified foods
Mostly milk, milk products and margarine are fortified with vitamin D. Consumption of vitamin D fortified foods can increase vitamin D intake and has found to be effective in significantly increasing 25(OH)D levels in the body.
Other types of fortified foods include some cereals, juices, staple food, other dairy products and margarine.
Vitamin D fortified foods can strengthen the bones.
Apart from these proteins and vitamin C are important in collagen formation and proper development of skeletal system. Bone strength depends not only on the quantity of bone tissue but also on the quality.
Collagen, primarily Type I, forms the flexible organic framework of the bones, imparting structure and toughness. Osteoblasts [ bone cells]build this collagen matrix, controlling bone formation and remodeling.
The minerals like calcium and phosphate deposit to form hard hydroxyapatite, creating strong, mineralized tissue.
Therefore, intake of foods such as eggs, milk, legumes and citrus fruits, guava, gooseberry etc. is very important in building and maintaining bone strength.
Apple cider vinegar is one of the most popular ingredients used in the preparation of various dishes and used for weight loss by some people. Please have a look at the health effects of apple cider vinegar.
It has been used for reducing blood glucose level in diabetic people. According to Harvard health publishing, a few studies suggest that vinegar help in reducing blood sugar levels in people with prediabetes and type 2diabetes.
Another study shows that apple cider vinegar consumption helps to reduce blood lipid levels. Its role in reducing cholesterol needs extensive research.
It is often consumed by people who want to lose weight. However, there is no significant research evidence that support the role of apple cider vinegar in achieving weight loss.
Apple cider vinegar is used in salad dressings, in preparing sauces and marinades and as a home remedy for various health issues.
It is used as preservative agent in foods. Apple cider vinegar is consumed in small quantities or taken as a supplement by some people.
How to take apple cider vinegar?
Apple cider vinegar should be taken in the diluted form in small quantities only. In highly concentrated form its high acidity can damage tooth enamel while sipping.
What is Apple cider vinegar and how is it prepared?
Apple cider vinegar is a common type of vinegar, produced by fermenting apples. Apple cider vinegar is prepared through the fermentation of crushed apples.
It is a two-step process. It is made by crushing apples, then squeezing out the juice. Bacteria and yeast are added to the liquid to start the alcoholic fermentation process, which converts the sugars to alcohol. The first step occurs relatively rapidly and involves the conversion of sugars to alcohol (cider) by yeast.
The second step is not rapid. In this step the alcohol is converted into vinegar by acetic acid-forming bacteria Acetobacter. Acetic acid and malic acid combine to give vinegar its sour taste.
Maceration and other production methods have been can significantly affect the chemical composition, total antioxidant activity, acidity, and phenolic content of apple cider vinegar.
Chlorogenic acid is the most abundant phenolic substance produced by fermentation and maceration process. Gallic acid, catechin, epicatechin, caffeic acid, and p-coumaric acid are present in low levels.
Caution
• Apple cider vinegar can lower potassium levels. So, people suffering from low potassium or heart diseases related to it should not consume apple cider vinegar.
• Apple cider vinegar may cause untoward drug interaction with drugs lowering blood sugar such as insulin.
Safety
Low amount of diluted apple cider vinegar consumption is associated only with low risk of health effects. But adverse results are reported with over consumption in undiluted concentrated forms. These include esophageal damage, tooth enamel erosion, and excessive burping, flatulence, and bowel movements.
People having allergies to apples may experience allergic reactions to apple cider vinegar.
The use of apple cider vinegar may cause drug interactions with insulin or diuretics.
Almond oil is an amazing rejuvenating ingredient used since time immemorial for enhancing the glow. Almond oil has been enriched with linoleic acid & vitamin E & antioxidants which accentuate the beauty of your skin.
Almond oil is yellowish oil extracted from the seeds of the Prunus dulcis tree. It belongs to the family Rosaceae. Almonds are edible seed with great nutritive value. They are abundant source of vitamin E antioxidants.
Almonds are native to southwestern Asia, and grown primarily in Mediterranean climates. California [U.S.A] is the major producer of almonds in the world [ around 80 percent of the global production].
There are two varieties of almonds:
sweet almond (P. dulcis, variety dulcis) and bitter almond (P. dulcis, variety amara). Sweet almonds are the edible type consumed as nuts and used in cooking or as a source of almond oil or almond meal.
Uses of almond oil
Almond oil is used for various purposes :
Cosmetic use
Food preparation
Pharmaceutical use
Others
How does almond oil rejuvenate your skin?
The ageing skin
Skin ageing happens through the synergistic activity of intrinsic as well as extrinsic factors. The intrinsic factors include genetics, cellular metabolism, hormone and metabolic processes. The extrinsic factors of ageing include chronic light exposure, pollution, ionizing radiation, chemicals, toxins.
Apart from the factors leading to normal process of ageing exposure to sun is linked with detrimental effects on skin. UV rays of sun cause premature ageing and it is called photo ageing.
The premature photoaged skin typically shows a thickened epidermis, mottled discoloration, deep wrinkles, laxity, dullness and roughness. Gradual loss of skin elasticity leads to sagging. Slowing of the epidermal turnover rate and cell cycle lengthening worsens aged look of the skin.
Severe loss of fibrillin-positive structures as well as a reduced content of collagen type VII lead to wrinkles in sun exposed prematurely ageing skin. The sparse distribution and decrease in collagen content in photoaged skin may be due to increased collagen degradation by various matrix metalloproteinases, serine, and other proteases irrespective of the same collagen production.
Glycosaminoglycans are among the main dermal skin matrix constituents that help in binding water. In photo-aged skin, these constituents may be associated with abnormal elastotic material and their functions on skin are impaired.
The total hyaluronic acid level in the dermis of skin that age intrinsically remains stable but epidermal Hyaluronic acid diminishes markedly.
UV-generated reactive oxygen species (ROS) are causing photo damage to skin. Wrinkling and pigmentation are the main visible changes of photo ageing.
These factors may act conjointly damaging the skin and overtime the skin appears dull, dry, lusterless and parched.
The primary goal of any skin anti-aging therapy is to achieve a healthy, smooth, blemish-free, translucent and resilient skin. There are various cosmetic procedures and therapies to rejuvenate the skin and repair it. Here we share the natural methods of rejuvenation of skin and in which the potential of almond oil is discussed.
The role of antioxidants on skin
The antioxidants can reduce collagen degradation by reducing the concentration of free radicals in the tissues.
Antioxidants act by:
directly neutralize free radicals
reduce the peroxide concentrations and repair oxidized membranes
quench iron to decrease ROS production
short-chain free fatty acids and cholesteryl esters neutralize ROS through lipid metabolism
Almond oil in reducing the impact of ageing
Almond oil is rich in Vitamin E antioxidants and help to rejuvenate the skin and hair follicles of scalp. It can also remove fizziness of hair. Applying almond oil on your skin and hair everyday may help you get glowing radiant skin and hair.
The antioxidants in almond oil may remove free radical induced damage to your skin. It nourishes skin deeply removing pigmentation and exfoliating the dead tissues.
The almond oil contains vitamins E and K that help skin regeneration and maintain its elasticity.
Almond oil is rich in antioxidants, particularly Vitamin E (α-tocopherol) and phenolic compounds, which protect against oxidative stress, reduce lipid peroxidation and enhance antioxidant enzymes.
Almond oil has emollient and sclerosant properties and, therefore, has been used to improve complexion and skin tone.
Almond oil is extensively used in the cosmetic industry, particularly in dry skin creams, anti-wrinkle and anti-aging products.
Almond oil works as a good moisturizer for your skin and hair. It brings back the supple look of your skin through intense nourishing.
Almond oil used in aroma therapy
Almond oil is one of the best essential oils used in aromatherapy and massage therapy as it helps to remove dryness of skin easily and it helps to rejuvenate body and mind due to its nice aroma.
Recommendations
For better results in your anti-ageing journey eat a handful of almonds daily. The nutritive value of almonds is very high as they are enriched with vitamin E and other antioxidants.
R.K Narayan, one of the prominent literary figures of India who uplifted Indian literature into the western literary world in the beginning of 20th century has more than 200 novels, as well as short stories and plays in his credits. Most of his works feature the social context and the quintessential mundane life. His is the renowned author of Malgudi days
Narayan’s distinctive writing style and narrative have been compared with those of Guy de Maupassant by many stalwarts. R. K. Narayan was a distinctive personality in the literary world with his unpretentious expression of a natural element of humour in his works.
Most of his works narrate the stories of common man and his trials and trepidations of life, driving the readers to life experiences that relate to the theme mostly. Throughout his literary journey he wrote explicitly about the intricacies of Indian society without any deviation from his unique characteristic simplicity. His writings had the distinctiveness of the use of nuanced dialogic prose with gentle Tamil overtones based on the nature of his characters. This distinctive style of writing gifted R.K Narayan the sobriquet ‘the Indian Chekhov in the literary horizon’.
Anthony West of The New Yorker opined that Narayan’s writings were of the realism genre of Nikolai Gogol.
Somerset Maugham, The famous English writer on a trip to Mysore in 1938, ardently wished to meet Narayan. Unfortunately, it didn’t happen and Maugham subsequently happened to read Narayan’s book ‘The Dark Room’ and he made a note to Narayan, expressing his admiration about the work.
A glimpse into the private life of R.K. Narayan
Early childhood days
R. K. Narayan was born in a Tamil Brahmin family on 10 October 1906 in Chennai, in the state of Tamil Nadu. He was born as the second child to his parents and his father was a school headmaster and mother a home maker. His grandmother had a great role in his upbringing as he resided with her for a significant part of his childhood in their ancestral home. During that period grandmother taught him arithmetic, mythology, classical Indian music and Sanskrit. In the family mostly the members conversed in English, and grammatical errors on the part of Narayan and his siblings were scowled down. This exposure to English language in daily life might have influenced him later when he set his foot into the literary career.
Narayan had studied at a succession of schools in Madras, including the Lutheran Mission School in Purasawalkam, C.R.C. High School, and the Madras Christian College Higher Secondary School.
He was a voracious reader during his childhood days and he read avidly works of Dickens, Wodehouse, Arthur Conan Doyle and Thomas Hardy.
Young Narayan – the genesis of a writer
Later Narayan moved to Mysore to live with his parents when his father was transferred to the Maharaja’s College High School. The library at the school and his father’s own collections gave him more access to reading, and here he started writing as well.
In 1926 Narayan joined Maharaja College of Mysore and secured a bachelor’s degree. For a brief stint he worked as a school teacher; however, he left the job when he was asked to work as a substitute for the physical training master. This incident prompted him to choose writing as a profession.
His first published work was a book review of Development of Maritime Laws of 17th-Century England. Later he started writing for English newspapers and magazines although it was not a well-paid job which could earn a livelihood. However, he took a firm decision to continue with writing career as family whole heartedly supported it even in the adverse financial circumstances.
In 1930, Narayan wrote his first novel, Swami and Friends, but initially it was confronted with rejection. Later Narayan created Malgudi, a town that was a symbolic cross section of the prevailing society in his works.
Narayan worked as a reporter for a Madras-based daily called ‘The Justice’ dedicated to the rights of non-Brahmins and the job gave him acquaintances with a large network of great people.
Narayan had sent the manuscript of Swami and Friends to a friend at Oxford, and about this time, the friend showed the manuscript to Graham Greene a well-known writer of his time. Greene helped Narayan publish the book in 1935 with his recommendation. The book was semi-autobiographical and had reference to his childhood memoirs.
Narayan’s second novel “The Bachelor of Arts” published in 1937 again with the recommendation of Graham Grene. The theme discussed in the novel had been inspired by the college experiences of the author. It was a narrative that chronicled the transformation of a rebellious adolescent to a mature well-adjusted man.
He published the third novel The Dark Room in 1938 and received good reviews from the readers. The book discussed domestic or marital discord, that depicted the oppression suffered by women under male chauvinism.
In 1937, Narayan’s father died, and Narayan was forced to accept a commission from the government of Mysore as he was not making sufficient income.
Darkest moments of life inspiring to find solace in writing
Later R.K Narayan got married with Rajam but that marriage didn’t last long as his wife died of typhoid in 1939. The untimely demise was traumatic to Narayan and he fell into the abyss of grief and the void the loss had created, for a longtime. He never thought of a remarriage and his prime concern was their daughter Hema, who was only three years old when her mother died. The dejection and despair of his loss in life inspired him to return to writing, perhaps he could find solace in scribbling and the outcome was the novel ‘The English Teacher.’ This book also was autobiographical.
Narayan himself acknowledged that The English Teacher was almost entirely an autobiography, albeit with different names for the characters and the change of setting in Malgudi; he also explains that the emotional narrative in the book reflected his own grief related to his wife’s death. His first collection of short stories, Malgudi Days, was published in November 1942, followed by The English Teacher in 1945.
In between, being cut off from England due to the war, Narayan started his own publishing company, Indian Thought Publications; the publishing company was a success and is still active, currently managed by his granddaughter.
Gradually R.K. Narayan’s novels achieved fame and recognition in far-flung areas. By 1948, he accumulated wealth and built a big house and bought a luxury car of his times. In the meanwhile, Narayan wrote the story for the Gemini Studios also for the film Miss Malini.
In 1951 he published his book The Financial Expert, which is regarded his masterpiece and hailed as one of the most original works of fiction. The next novel, ‘Waiting for the Mahatma’ was a work based on the fictional visit to Malgudi by Mahatma Gandi.
In 1953, his works were published in the United States for the first time, by Michigan State University Press.
The Guide was written while he was visiting the United States in 1956 on the Rockefeller Fellowship. While staying in the U.S., Narayan had the habit of maintaining a daily journal these scribblings later served as the cornerstone for his book ‘My Dateless Diary’.
During a visit to England, Narayan could meet his friend and mentor Graham Greene for the first time in life directly. Grene was his mentor cum supporter in the initial years of publishing of his books.
The Guide was published after his return to India and the book is the embodiment of Narayan’s writing skills and elements such as ambivalent expressions coupled with a riddle-like conclusion. He was honored with Sahitya Academy Award in 1960 for this book.
The Man-Eater of Malgudi, was released in 1961. The book was reviewed as having a narrative that is a classical art form of comedy, with delicate control. After the launch of this book, R.k Narayan visited the U.S.and Australia. He got recognition in India and abroad as an accomplished and talented author of fiction portrayed in a realistic style.
Narayan was a columnist for magazines and newspapers including The Hindu and The Atlantic during that time.
Setting foot on mythology &translation of epics
In 1964, Narayan published his first mythological work, Gods, Demons and Others, a collection of rewritten and translated short stories from Hindu epics.
In 1938, he embarked on a translating journey first translating the Kamba Ramayanam to English and it was published in 1973, after long five years of meticulous researching. Subsequently, Narayan started working on a condensed translation of the Sanskrit epic, the Mahabharata.
Adopting unexplored paths and styles in writing &life
Narayan embarked on a new theme of work and published, The Painter of Signs. Here he took a deviation from his regular plot and experimented with hitherto unaddressed subject of sex in it.
He was elected as an honorary member of the American Academy of Arts and Letters and won the AC Benson Medal from the Royal Society of Literature during this time. Around the same time he rose to international fame and Narayan’s works were translated to Chinese for the first time.
In 1983, Narayan published his next novel, A Tiger for Malgudi, about a tiger and its relationship with humans.
His next novel, Talkative Man, published in 1986, was the tale of an aspiring journalist from Malgudi. During this time, he also published two collections of short stories: Malgudi Days (1982), a revised edition including the original book and some other stories, and Under the Banyan Tree and Other Stories, a new collection.
In 1987, he completed A Writer’s Nightmare, another collection of essays about topics as diverse as the caste system, Nobel prize winners, love, and monkeys. The collection included essays he had written for newspapers and magazines since 1958.
Living alone in Mysore, Narayan developed an interest in agriculture. He bought an acre of agricultural land and tried his hand at farming. He loved walking to the market every afternoon to interact with the people. Perhaps his social connections are reflected in his novels from the earlier years onwards as a writer.
R.K Narayan – a revolting visionary in politics
In 1980, Narayan was nominated to the Rajya Sabha, the upper house of the Indian Parliament, for his contributions to literature. During his entire six-year term, he was focused on one issue—the plight of school children, especially the heavy load of school books and the negative effect of the system on a child’s creativity, which was something that he first highlighted in his debut novel, Swami and Friends.
His inaugural speech highlighted this issue and resulted in the formation of a committee chaired by Prof. Yash Pal, to recommend changes to the school educational system.
In 1990, he published his next novel, The World of Nagaraj, also set in Malgudi. Narayan’s age shows in this work as he appears to skip narrative details that he would have included if this were written earlier in his career. Soon after he finished the novel, Narayan fell ill and moved to Madras to be close to his daughter’s family. A few years after his move, in 1994, his daughter died of cancer and his granddaughter Bhuvaneswari (Minnie) started taking care of him in addition to managing Indian Thought Publications.
Narayan then published his final book, Grandmother’s Tale. The book is an autobiographical novella, about his great-grandmother who travelled far and wide to find her husband, who ran away shortly after their marriage. The story was narrated to him by his grandmother, when he was a child.
In May 2001, Narayan was hospitalised. He died a few days later on 13 May 2001, in Chennai at the age of 94.
Awards &recognitions
Narayan’s early works were compared by critics to that of E. M. Forster, an author who shared his dry and humorous narrative. Often Narayan was labelled as “The South Indian E. M. Forster” by critics and followers. However, Narayan’s work and the linguistic simplicity was not well appreciated by later generation writers. His writings were criticized by some as of a pedestrian style with a shallow vocabulary and a narrow vision. Yet R.K Narayan is one of the most revered and read authors of India and west. He stands out as the luminous star in the literary firmament due to his unique style of simplicity in writing and connectedness with mundane life.
In a career that spanned over many decades Narayan was honored by many accolades and prestigious awards such as :
the AC Benson Medal from the Royal Society of Literature,
the Padma Vibhushan and the Padma Bhushan, India’s second and third highest civilian awards
the Sahitya Akademi Fellowship, the highest honour of India’s National Academy of Letters.
He was also nominated to the Rajya Sabha, the upper house of the Indian Parliament.
In 1964, he received the Padma Bhushan
In 1980, he was awarded the AC Benson Medal by the (British) Royal Society of Literature
In 1982, he was elected an honorary member of the American Academy of Arts and Letters.
He was nominated for the Nobel Prize in Literature multiple times.
In 1986, he was honored by Rajyotsava Prashasti from Government of Karnataka.
He had been conferred with several honorary doctorates by the University of Leeds (1967), Delhi University (1973) and the University of Mysore (1976).
in 2000 nation honored him by awarding India’s second-highest civilian honour, the Padma Vibhushan.
Narayan’s greatest contribution to Indian literature is that he uplifted the Indian literature to the zenith of glory in the western world being a representative of the common man. He is regarded as one of the three eminent Indian fiction writers, writing in English language including Raja Rao and Mulk Raj Anand.
Persimmons are yellowish orange coloured nutritious, edible fruits enriched with vitamins A, C, E, and K,& minerals like potassium, manganese, and copper, along with various types of antioxidants. All these nutrients of persimmon are associated with immense health benefits.
Persimmons are available in a wide variety of species and the mostly consumed variety is Japanese persimmon. The fruits of persimmon are abundant sources of Fibers which help digestion. In addition, it has nutrients which support immunity, vision, improve heart health.
The antioxidants of persimmon are capable of fighting inflammation and delaying premature aging.
Apart from eating this ripe delicious fruit, persimmon has culinary uses also particularly in preparing delicious desserts.
Botanical information about persimmon
Persimmon is an edible fruit tree belonging to Ebenaceae family and genus diospyros. It is commonly cultivated in warm regions in various parts of the globe including China, Korea, Japan, Brazil, Turkey, and Italy& Mediterranean region.
The fruit tree originated in China around 2000 years ago and later it spread to Japan, Korea and all over the world.
Around 400 species of persimmon are planted globally. Out of these, Diospyros kaki, Diospyros virginiana, Diospyros oleifera, and Diospyros lotus are of great significance.
Diospyros.kaki (Japanese persimmon) is considered as the most loved persimmon by the people worldwide. It is also the most widely cultivated species of persimmon. Typically, the tree grows to a height of 4.5 to 18 metres
The leaves of persimmon tree are deciduous and bluish-green in color. In autumn, they turn to yellow, orange, or red. The ripe fruit of the cultivated strains range from glossy light yellow-orange to dark red-orange depending on the species and variety.
The fruit of persimmon has an astringent taste when unripe, due to the presence of tannins in them. As the fruit matures tannin levels fall down and it becomes sweeter and more delicious.
Persimmons may be stored at room temperature (20 °C or 68 °F), where they will continue to ripen. It is recommended that consuming only ripe persimmon is safe in raw form.
Nutritious value of persimmon
Persimmon is well-known for its nutritious value. The fruit is comprising 80.3 % water, 0.58 % protein, 0.19 % total lipids, 18.6 % total carbohydrates
Persimmon also contains some minerals such as magnesium, iron, zinc, copper, manganese, etc.in adequate amounts.
It provides up to 1.48 g and 7.5 mg total dietary fiber, and ascorbic acid respectively. Dietary fiber is present in persimmon in the amounts of 1.20-1.76 % and soluble fiber accounts for 0.52-0.92 %.
Persimmon also contain calcium and potassium in traces.
However, Sugar content (12.5 g/100 g) is higher in persimmon compared to other daily consumed fruits such as apple, peach, pear and orange etc. Among sugars sucrose, glucose & fructose) are plenty.
Persimmons are abundant storehouse of antioxidants. They include proanthocyanidins ,flavonoid oligomers, tannins, phenolic acids and catechin etc. Carotenoids and tannins are found in good amounts.
The major phenolic compounds of persimmon include epicatechin, ferulic acid, gallic acid, protocatechuic acid, vanillic acid, and p-coumaric acid. Persimmon is rich in carotenoids especially β-carotenes.
The bioactive components present in persimmon especially carotenoids and tannin are helpful in neutralizing free radicals, decreasing cardiovascular risk factors (blood pressure & cholesterol), and reducing the risks of diabetes mellitus along with effectiveness against cancer insurgence.
The phenolic compounds antioxidants and dietary fiber are the main constituents responsible for the cardioprotective effects of persimmon.
The condensed tannins and flavonoids also contributes towards antioxidant potential of persimmon thus can be considered as effective agents to prevent various lifestyle related disorders.
The carotenoids and catechins also have some anticancer potential.
Health benefits of persimmon
Antioxidant properties
Persimmon contains carotenoids, polyphenols, ascorbic acid &vitamin E that have antioxidant properties. Antioxidants prevent free radical damage to the body and thus prevent many grave diseases. Most of these bioactive components scavenge free radicals, bind metals, and inhibit the lipid peroxidation. Furthermore, they improve skin health also.
Boosts heart health
Persimmon has great role in reducing bad cholesterol. This cholesterol lowering properties of persimmon help to prevent risk of heart attack. Apart from dietary fibers, minerals and essential trace elements present in persimmon can prevent coronary atherosclerosis and its complications. The cholesterol lowering effects of persimmon and its products are due to decreased cholesterol absorption, cholesterol & fatty acids production.
Boosts immunity & reduces infections
Persimmon is enriched with vitamin C which is a major immunity boosting nutrient. Vitamin C is an effective antioxidant also which prevents development of various organ diseases.
Improves digestion
The Fibers in persimmon helps to improve gut motility and digestion. They also help to reduce cholesterol.
Helps eye health &vision
Persimmon is rich in vitamin A and beta carotenoids which help to improve vision& health of eyes.
Boosts skin health & glow
Persimmon is an abundant source of vitamin A, vitamin C, vitamin E and plenty of antioxidants. These nutrients impart a radiant glow to the skin boosting collagen and skin health. Antioxidants help to minimize the free radical induced damage to the skin from various sources. Thus, it helps anti-ageing.
Safety & caution
Fully ripe Persimmon is an immensely nutritious fruit with good effects. However, some people may be sensitive or allergic to this fruit as with to many other foods. In such cases, if intake of persimmon cause vomiting, stomach upset etc. better avoid eating them.
Unripe persimmons are toxic to body as they contain the soluble tannin shibuol, which, upon contact with a weak acid, polymerizes in the stomach and forms a gluey coagulum, a “foodball” or phytobezoar, that can affix with other stomach matter
Persimmon intake is recommended only in moderate amounts for diabetics as the fruit has a little higher glucose and fructose content while it contains various other vital nutrients to prevent lifestyle diseases.
Some interesting facts about persimmon
For many centuries, Japanese people love to drink persimmon leaf tea. Persimmon leaf tea is called Kaki-No-Ha Cha in Japanese language and it is prepared from the dried leaves of Diospyros kaki or Japanese Persimmon.
Persimmon fruits are eaten fresh, dried, raw or cooked forms.
Dried persimmon fruits are known as gotgam and are used to prepare the traditional Korean spicy punch sujeonggwa
In Taiwan, fruits of astringent or unripe persimmon varieties are sealed in jars soaked in limewater to get rid of the bitterness. Later these slightly hardened varieties are sold as “water persimmon” (shuishizi).
Persimmons can be used in various dessert dishes, most notably pies. They can be used in cookies, cakes, puddings, salads, curries and as a topping for breakfast cereals.
Buddhist art of Indian subcontinent (c. 150 BCE – c. 500 CE) has imbibed the art of other religions & geographical regions due to foreign influence overtime. Sanchi, Bharhut and Amaravati are embodiments of Buddhist art forms. Buddhist stupas and sculptures were built during the reign of various dynasties who ruled the subcontinent
Buddhism in Indian artan overview
Indian art forms are huge in number and it encompasses painting, sculpture, pottery, and textile arts. When you mention Indian arts it includes the art forms of Indian subcontinent existed since many centuries. Geographically, the art spans a wide area encompassing the current India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, and at times eastern Afghanistan.
The Indian art forms are intricately crosslinked with the religions of the subcontinent. Hinduism, Buddhism, Jainism, Sikhism and Islam have been depicted in the art marvellously.
Foreign influence on Indian art can be seen in various art forms of Indian subcontinent. Central Asia, Iran, and Europe had tremendous influence in developing Indian art due to overseas trade relations with this land.
Sanchi, Bharhut and Amaravati are embodiments of Buddhist art forms with statues and stupas. In these sites stupas are surrounded by ceremonial fences with four profusely carved toranas or ornamental gateways facing the cardinal directions. The Buddhist art monuments are built in stone, though clearly adopting forms developed in wood. Mathura was the most important centre in this development, which applied to Hindu and Jain art as well as Buddhist.
The caves at Ajanta, Karle, Bhaja etc. contain ancient sculptures. Buddhists gave emphasis on making statues of Buddha, influenced by Hindu and Jain religious figurative art.
Greko-Buddhist influence
The Greko-Buddhist influence on art was evident after the conquests of Alexander the Great. This fusion developed in the far north-west of India, especially Gandhara in modern Afghanistan and Pakistan.
BuddhistArt during reign of Kushana empire
The Indian Kushan Empire who reigned northern India had built large statues that were portraits of the royal dynasty
Kushan Empire (c. 30 CE – c. 375 CE) was a syncretic empire in central and southern Asia, From 127 to 151 CE,[ Gandhara] reached the zenith of its glory under the reign of Kanishka. In this period, Kushan art inherited the Greko-Buddhist art.
Mahayana Buddhism flourished, and the depictions of Buddha as a human form first appeared in art wearing a monk’s robe and a long length of cloth draped over the left shoulder and around the body.
The distinctive feature of Gandharan art is its connection to naturalism of Hellenistic art. The naturalistic features seen in Gandharan sculptures include the three-dimensional treatment of the drapery, with unregularized folds that are in realistic patterns of random shape and thickness.
The physical form of the Buddha and his bodhisattvas are well-defined, solid, and muscular, with swelling chests, arms, and abdomens in these art works.
BuddhistArt during Shunga dynasty’s reign
The Buddhist stupa from the Shunga Dynasty is The Great Stupa at Sanchi, believed to be founded by the Mauryan emperor Ashoka c. 273 BCE – 232 BCE during the Maurya Empire. The Great Stupa was enlarged to its present diameter of 120 feet, covered with a stone casing, topped with a balcony and umbrella, and encircled with a stone railing during the Shunga Dynasty c. 150 BCE – 50 BCE.
In addition to architecture, another significant art form of the Shunga Dynasty is the elaborately moulded terracotta plaques. As seen in previous examples from the Mauryan Empire, a style in which surface detail, nudity, and sensuality is continued in the terracotta plaques of the Shunga Dynasty. The most common figural representations seen on these plaques are women, probably goddesses, who are mostly shown as bare-chested and wearing elaborate headdresses.
BuddhistArt during Shatha vahana dynasty rule
Satavahana dynasty (c. 1st/3rd century BCE – c. 3rd century CE) built Amaravati Stupa, the Karla Caves, and the first phase of the Ajanta Caves.
Relief sculptures of Buddhist figures and epigraphs written in Brahmi characters are often found in divine places specific to Buddhism.
To celebrate the divine, Satavahana people also built stone images as the decoration in Buddhist architectures.
Furthermore, the Satavahanas coins made primarily in copper, lead and potin depicts arts of the period.
Gupta art (c. 320 CE – c. 550 CE) of Buddhism
The Gupta period is the golden era for north Indian art and it is found in the Ajanta Caves; the surviving works are chiefly religious sculptures. The period witnessed the emergence of the iconic carved stone deity in Hindu art, as well as the Buddha-figure and Jain tirthankara figures.
The prominent centres of sculpture were Mathura Sarnath, and Gandhara, perhaps the last the centre of Greco-Buddhist art.
Buddhist art in current India
Most of the Buddhist art forms as sculptures, stupas, paintings still exist in Indian subcontinent although a few are in a dilapidated condition due to adverse climate, invasions and wars. In current India one can find Buddhist monuments in various states.
West Bengal: Bharatpur Buddhist Monastery Complex.
These monuments of art at various historical destinations may provide any art afficianados or visitors an elaborate account of the emergence and growth of Buddhism in the subcontinent and how its ideologies rooted in this land. The history Buddhism and art is inseparably merged with the geopolitical history of Indian subcontinent and visiting these destinations may enkindle the principles of Ahimsa and nonviolence in the traveller’s mind and soul along with the aesthetic and visual appeal the monumental arts can offer.
