Basil - 스트레스 및 우울증 완화
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작성자redpig 댓글 0건 조회 3,523회 작성일 10-03-01 22:49본문
향이 강한 허브인 베이즐(basil)은 스트레스 및 여드름 완화, 소화 촉진과 간 해독을 돕는 것으로 알려져 있다. 베이즐이 주는 건강 효능에 대해 간략하게 체크해 본다.
#여드름 완화 효과=국제화장품과학저널에 실린 논문에 따르면 베이즐 오일은 여드름을 일으키는 박테리아에 대항하는 효과를 갖고 있다. 싱싱한 베이즐 잎 한줌에 물 1컵을 넣고 10분간 끓여 식힌 물을 화장솜에 적셔 여드름 부위에 톡톡 두드려 주었다가 10분 후 물로 씻어낸다. 하루 1~2회 정도 하면 여드름 진정효과를 볼 수 있다.
#스트레스 완화=우울증은 봄과 가을에만 나타나는 것은 아니다. 여름철에도 신체리듬이 생겨 무기력해지거나 쉽게 피로해지고 의욕 저하에 불안증까지 생길 수 있는데 베이즐은 스트레스 및 우울증 완화를 돕는다. 베이즐에 들어 있는 파이토케미컬은 스트레스 호르몬인 코티솔을 낮추는 효과가 있는 것으로 밝혀졌다.
#소화를 돕는다=베이즐에는 피로회복 및 소화를 촉진하는 효과가 있다. 또한 철분이 풍부해 여성의 경우 생리기간 섭취하면 부족한 철분을 보충할 수 있다.
#여드름 완화 효과=국제화장품과학저널에 실린 논문에 따르면 베이즐 오일은 여드름을 일으키는 박테리아에 대항하는 효과를 갖고 있다. 싱싱한 베이즐 잎 한줌에 물 1컵을 넣고 10분간 끓여 식힌 물을 화장솜에 적셔 여드름 부위에 톡톡 두드려 주었다가 10분 후 물로 씻어낸다. 하루 1~2회 정도 하면 여드름 진정효과를 볼 수 있다.
#스트레스 완화=우울증은 봄과 가을에만 나타나는 것은 아니다. 여름철에도 신체리듬이 생겨 무기력해지거나 쉽게 피로해지고 의욕 저하에 불안증까지 생길 수 있는데 베이즐은 스트레스 및 우울증 완화를 돕는다. 베이즐에 들어 있는 파이토케미컬은 스트레스 호르몬인 코티솔을 낮추는 효과가 있는 것으로 밝혀졌다.
#소화를 돕는다=베이즐에는 피로회복 및 소화를 촉진하는 효과가 있다. 또한 철분이 풍부해 여성의 경우 생리기간 섭취하면 부족한 철분을 보충할 수 있다.
The round, often pointed leaves of the basil plant looks a lot like peppermint to which it is related. Its highly fragrant leaves are used as a seasoning herb for a variety of foods but has become ever popular as the main ingredient in pesto, the mixture of basil, pine nuts and parmesan cheese.
This chart graphically details the %DV that a serving of Basil provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Basil can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Basil, featuring information over 80 nutrients, can be found under the Food Rating System Chart.
This chart graphically details the %DV that a serving of Basil provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Basil can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Basil, featuring information over 80 nutrients, can be found under the Food Rating System Chart.
- Health Benefits
- Description
- History
- How to Select and Store
- How to Enjoy
- Individual Concerns
- Nutritional Profile
- References
Research studies on basil have shown unique health-protecting effects in two basic areas: basil's flavonoids and volatile oils.
DNA Protection Plus Anti-Bacterial Properties
The unique array of active constituents called flavonoids found in basil provide protection at the cellular level. Orientin and vicenin are two water-soluble flavonoids that have been of particular interest in basil, and in studies on human white blood cells; these components of basil protect cell structures as well as chromosomes from radiation and oxygen-based damage.
In addition, basil has been shown to provide protection against unwanted bacterial growth. These "anti-bacterial" properties of basil are not associated with its unique flavonoids, but instead with its volatile oils, which contain estragole, linalool, cineole, eugenol, sabinene, myrcene, and limonene. Lab studies show the effectiveness of basil in restricting growth of numerous bacteria, including : Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O:157:H7, Yersinia enterocolitica, and Pseudomonas aeruginosa.
Essential oil of basil, obtained from its leaves, has demonstrated the ability to inhibit several species of pathogenic bacteria that have become resistant to commonly used antibiotic drugs. In a study published in the July 2003 issue of the Journal of Microbiology Methods, essential oil of basil was even found to inhibit strains of bacteria from the genera Staphylococcus, Enterococcus and Pseudomonas, all of which are not only widespread, but now pose serious treatment difficulties because they have developed a high level of resistance to treatment with antibiotic drugs.(September 8, 2003)
Studies published in the February 2004 issue of Food Microbiology, have shown that washing produce in solution containing either basil or thyme essential oil at the very low concentration of just 1% resulted in dropping the number of Shigella, an infectious bacteria that triggers diarrhea and may cause significant intestinal damage, below the point at which it could be detected. While scientists use this research to try to develop natural food preservatives, it makes good sense to include basil and thyme in more of your recipes, particularly for foods that are not cooked such as salads. Adding fresh thyme and/or basil to your next vinaigrette will not only enhance the flavor of your fresh greens, but will help ensure that the fresh produce you consume is safe to eat. (March 25, 2004)
Anti-Inflammatory Effects
The eugenol component of basil's volatile oils has been the subject of extensive study, since this substance can block the activity of an enzyme in the body called cyclooxygenase (COX). Many non-steriodal over-the-counter anti-inflammatory medications (NSAIDS), including aspirin and ibuprofen, as well as the commonly used medicine acetaminophen, work by inhibiting this same enzyme. (In the case of acetaminophen, this effect is somewhat controversial, and probably occurs to a much lesser degree than is the case with aspirin and ibuprofen). This enzyme-inhibiting effect of the eugenol in basil qualifies basil as an "anti-inflammatory" food that can provide important healing benefits along with symptomatic relief for individuals with inflammatory health problems like rheumatoid arthritis or inflammatory bowel conditions.
Nutrients Essential for Cardiovascular Health
Want to enrich the taste and cardiovascular health benefits of your pasta sauce? Add a good helping of basil. Basil is a very good source of vitamin A (through its concentration of carotenoids such as beta-carotene). Called "pro-vitamin A," since it can be converted into vitamin A, beta-carotene is a more powerful anti-oxidant than vitamin A and not only protects epithelial cells (the cells that form the lining of numerous body structures including the blood vessels) from free radical damage, but also helps prevent free radicals from oxidizing cholesterol in the blood stream. Only after it has been oxidized does cholesterol build up in blood vessel walls, initiating the development of atherosclerosis, whose end result can be a heart attack or stroke.
Free radical damage is a contributing factor in many other conditions as well, including asthma, osteoarthritis, and rheumatoid arthritis. The beta-carotene found in basil may help to lessen the progression of these conditions while protecting cells from further damage.
Basil is also a good source of magnesium, which promotes cardiovascular health by prompting muscles and blood vessels to relax, thus improving blood flow and lessening the risk of irregular heart rhythms or a spasming of the heart muscle or a blood vessel.
In addition to the health benefits and nutrients described above, basil also emerged from our food ranking system as a very good source of iron, and calcium, and a good source of potassium and vitamin C.
Basil is a highly fragrant plant whose leaves are used as a seasoning herb for many different types of foods. Basil has become one of the most recognizable herbs ever since pesto, the mixture of basil, pine nuts and parmesan cheese, has become popular.
Basil has round leaves that are oftentimes pointed. They are green in color, although some varieties feature hints of red or purple. Basil looks a little like peppermint, which is not surprising since they belong to the same plant family.
There are more than 60 varieties of basil, all of which differ somewhat in appearance and taste. While the taste of sweet basil is bright and pungent, other varieties also offer unique tastes: lemon basil, anise basil and cinnamon basil all have flavors that subtly reflect their name. The scientific name for basil is Ocimum basilicum.
Basil now grows in many regions throughout the world, but it was first native to India, Asia and Africa. It is prominently featured in varied cuisines throughout the world including Italian, Thai, Vietnamese and Laotian.
The name "basil" is derived from the old Greek word basilikohn, which means "royal," reflecting that ancient culture's attitudes towards an herb that they held to be very noble and sacred. The tradition of reverence of basil has continued in other cultures. In India, basil was cherished as an icon of hospitality, while in Italy, it was a symbol of love.
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