Increase blood flow to the brain and throughout the body’s blood vessels that provide blood and oxygen to the organ systems: thus, increases metabolism effciency and oxygen levels in the brain
It also was found to help control the transfornation of cholesterol to plaque associated with the hardening of areries, and may relax constricted blood vessels while blocking the platelet activating factor.
The Latin name for sage, salvia, means “to heal”. Although the effectiveness of Common Sage is open to debate, it has been recommended at one time or another for virtually every ailment. Modern evidence supports its effects as an anhidrotic, antibiotic, antifungal, astringent, antispasmodic, estrogenic, hypoglycemic, and tonic. In a double blind, randomized and placebo-controlled trial, sage was found to be effective in the management of mild to moderate Alzheimer’s disease. Internally for indigestion, gas, liver complaints, excessive lactation, excessive perspiration, excessive salivation, anxiety, depression, female sterility, menopausal problems.It is astringent and stimulant in its properties and used to treat joint pain like Sandhivata, Amavata Externally for insect bites, throat, mouth, gum, skin infections, vaginal discharge
Rosemary has a very old reputation for improving memory, and has been used as a symbol for remembrance (during weddings, war commemorations and funerals) in Europe, probably as a result of this reputation. Mourners would throw it into graves as a symbol of remembrance for the dead. In Shakespeare’s Hamlet, Ophelia says, “There’s rosemary, that’s for remembrance.” One modern study lends some credence to this reputation. When the smell of rosemary was pumped into cubicles where people were working, those people showed improved memory, though with slower recall. Another study indicated that carnosic acid, found in rosemary, may shield the brain from free radicals, lowering the risk of strokes and neurodegenerative diseases like Alzheimer’s and Lou Gehrig’s. Rosemary contains a number of potentially biologically active compounds, including antioxidants such as carnosic acid and rosmarinic acid. Other bioactive compounds include caffeic acid, ursolic acid, betulinic acid, rosmaridiphenol, and rosmanol
Like all eastern spices, pepper was historically both a seasoning and a medicine. Long pepper, being stronger, was often the preferred medication, but both were used. Black peppercorns figure in remedies in Ayurveda, Siddha and Unani medicine in India. The 5th century Syriac Book of Medicines prescribes pepper (or perhaps long pepper) for such illnesses as constipation, diarrhea, earache, gangrene, heart disease, hernia, hoarseness, indigestion, insect bites, insomnia, joint pain, liver problems, lung disease, oral abscesses, sunburn, tooth decay, and toothaches. Various sources from the 5th century onward also recommend pepper to treat eye problems, often by applying salves or poultices made with pepper directly to the eye. There is no current medical evidence that any of these treatments has any benefit; pepper applied directly to the eye would be quite uncomfortable and possibly damaging.
The medical form of ginger historically was called “Jamaica ginger”; it was classified as a stimulant and carminative, and used frequently for dyspepsia and colic. It was also frequently employed to disguise the taste of medicines. Ginger is on the FDA’s ‘generally recognized as safe’ list, though it does interact with some medications, including warfarin. Ginger is contraindicated in people suffering from gallstones as the herb promotes the release of bile from the gallbladder. Ginger may also decrease joint pain from arthritis, though studies on this have been inconsistent, and may have blood thinning and cholesterol lowering properties that may make it useful for treating heart disease. The characteristic odor and flavor of ginger root is caused by a mixture of zingerone, shoagoles and gingerols, volatile oils that compose about one to three percent of the weight of fresh ginger. In laboratory animals, the gingerols increase the motility of the gastrointestinal tract and have analgesic, sedative, antipyretic and antibacterial properties.
Curcumin is the principal curcuminoid of the popular Indian curry spice turmeric, the other two curcuminoids being desmethoxycurcumin and Bis-desmethoxycurcumin. The curcuminoids are polyphenols and are responsible for the yellow color of turmeric. Curcumin can exist in at least two tautomeric forms, keto and enol. The enol form is more energetically stable in the solid phase and in solution. It is also hepatoprotective. Curcumin can be used for boron quantification in the so-called curcumin method. It reacts with boric acid forming a red colored compound, known as rosocyanine. Because curcumin is brightly colored, it has been used as a food coloring. As a food additive, its E number is E100.