BLOOD PRESSURE AND DIABETES HOME MADE CURE REMEDIES:-

Assalam-o-Alikum, 

Everyone. Here it’s my new article. In this article I will give you another homemade cure remedy regarding blood pressure and diabetes. In this article I share some important uses of (CURRY LEAVES and GARLIC). Both have anti-fungal and anti-bacterial, anti-flammatory properties and very helpful to control diabetes and blood pressure.    

1.                  CURRY LEAVES:-

INTRODUCTION:-

Curry tree (Murraya Koenigii) is a topical to sub-topical in the family Rutaceae (The Rue family which includes rue citrus and satinwood) and native to Asia. Curry patta is very helpful to control blood pressure and blood glucose level. It has anti-bacterial, anti-fungal properties. It also use in many dishes like curries. This leaves is also known as “CURRY LEAVES”. Curry leaves also have anti-oxidant properties like beta carotene and vitamin-C curry leaves have capability to control most disease especially diabetes type 2. Curry leaves have a great ability an excellent herbal remedy for managing diabetes. Curry leaves also help to control oxidation of cholesterol that form LDL Cholesterol bad cholesterol and protect our body from heart diseases diabetes and atherosclerosis.

 

COMPOUND PRESENT IN CURRY LEAVES:-

Curry leaves has many compound mostly oxygenated monoterpenes.

§  Linalool (32.83%)

§  Elemol (7.44%)

§  Geranyl Acetate (6.18%)

§  Myrcene (6.12%)

§  Alloocimene (5.02%)

§  X-terpinene (4.9%)

§  E-B ocimene (3.68%)

        

    SCIENTIFIC CLASSIFICATION

Kingdom	Plantae
Clade	Tracheophytes
Clade	Angiosperm
Clade	Eudicots
Clade	Rosids
Order	Sapindales
Family	Rutaceae
Genus	Murraya
Species	M.koenigii

NUTRITIONAL FACTS IN CURRY LEAVES:-

Following are nutrition’s present in curry leaves.

§  Carbohydrates (18.700 gm)

§  Energy Fiber (108.000 Kcal)

§  Calcium (830.000 mg)

§  Phosphorous (57.000 mg)

§  Iron (0.930 mg)

§  Magnesium (44.000 mg)

§  Copper (0.100 mg)

§  Zinc (0.200mg)

§  Maganese (0.150 mg)

§  Chromium (0.080 mg)

§  Vitamin-C (4.000 mg)

§  Moisture (63.800 mg)

§  Fibers (6.400 mg)

§  Protein (6.100 gm)

VITAMIN PRESENT IN CURRY LEAVES:-

Following are the vitamin present in curry leaves.

§  Nicotinic acid

§  Vitamin C

§  Vitamin A

§  Vitamin B

§  Vitamin E

§  Antioxidants plants sterols

§  Amino acid

§  Glycosides

§  Flavonoids

1.NICOTINIC ACID:-

Nicotinic acid is also (known as niacin) is vitamin B3, which occur naturally in food used in medicine it can improve level of blood fats (Lipids) such as cholesterol and triglycerides nicotinic works by reducing the amount of bad cholesterol and triglycerides.

2.VITAMIN-C:-

Is known as ascorbic acid and ascorbate is a vitamin found in various foods. It is used to prevent and treat suruy. Vitamin-C is essential nutrient involve in the repair of tissue and enzymatic production of certain neurotransmitter.

3.VITAMIN-A:-

Vitamin is known as retinol. It’s help in body’s natural defence against illness and infection immune system. Vitamin A help in vision in dim light. It has antioxidant powerful properties.

4.VITAMIN-B:-

 Vitamin-B composed of 8 vitamin.

§  B1 (Thiamine)

§  B2 (Riboflavin)

§  B3 (Niacin)

§  B5 (Pantothenic Acid)

§  B6 (Pyridoxine)

§  B7 (Biotin)

§  B9 (Folic acid)

§  B12 (Cobalamin)

5.GLYCOSIDE:-

Glycoside is a molecule in which a sugar is bound to another functional group to form glycosidic bond. It have numerous role in human life. Many plant store glycoside inactive form. Inactive form convert in active form by the help of enzyme hydrolysis.

6.FLAVONOIDS:-

 Flavonoids are diverse group of phytonutrients (Plants chemicals) found in almost all fruits and vegetables. Along with carotenoids they are responsible for vivid colour in fruits and vegetable. Flavonoids are largest group of phytonutrients which more than 6000 types. Some of best known flavonoids are quercetin and kaempferol.

7.PLANT STEROLS:-

Plant sterols exhibit serum cholesterol lowering properties and may be potent antioxidant another important factors of plant are seed oil. The most common plant sterols is (Phytosterols) are B-sit sterol, camp sterol, stigma sterol and avenasterol.

8.AMINO ACID:-

Amino acid are organic compound and contain amine (NH2) group with carboxyl (COOH) group and have a side chain. The most important element of amino acid are hydrogen, oxygen and nitrogen. Amino acid take part in many process such as neurotransmitter transport and biosynthesis. Amino acid have a nutrition value and used in nutritional supplement, fertilizer, feed and food technology. It’s also have industrial uses its take part in the production of drugs, biodegrable plastics and chiral catalyst.  

  INGREDIENTS:-

§  Curry Leaves

WAY OF USE CURRY LEAVES:-

In night take (10 to 8) curry leaves and dip into pot which is fill of water and leave it whole night. In morning drink curry’s leave juice.

2.                  GARLIC (ALLIUM SATIVUM):-

INTRODUCTION:-

Garlic (Allium Sativum) is a special type of onion genus. It related to onion, shallot, leek and chive. It is found in central Asia and north eastern Iran. Garlic is used for food flavoring and also used in treatment of many diseases like blood glucose level, blood pressure (Hypertension) also help in reducing cholesterol level. Which is main cause of heart disease and blood glucose level. Moderate amount of garlic benefit to diabetes patients and raw or cooked garlic keep to maintain blood glucose level. Garlic has anti-flammatory, anti-oxidant, Anti-fungal properties.    

      SCIENTIFIC CLASSIFICATION

Kingdom	Plantae
Clade	Tracheophytes
Clade	Angiosperm
Clade	Monocots
Order	Asparagales
Family	Amaryllidaceae
Sub-Family	Allioideae
Genus	Allium
Species	A.Sativum

NUTRITIONAL FACT IN GARLIC:-

Garlic is rich in nutritious fact but less in calories. These are nutrition represent in garlic.

§  Raw garlic contain 3 grams

§  Vitamin B6 (2%)

§  Vitamin C (1%)

§  Selenium (1%)

§  Fiber (0.06 grams)

§  Calories (4.5)

§  Protein (0.2g)

§  Carbohydrates (1gram)

§  Calcium

§  Copper

§  Potassium

§  Phosphorus

§  Iron

§  Vitamin B1

COMPOUND PRESENT IN GARLIC:-

Garlic contain many compound these are,

§  Sulfur compound 33

§  Aliin

§  Allicin

§  Ajoene

§  Allylpropyl

§  Disulfide

§  Diallyl Trisulfide

§  Sallylcysteine

§  Vinyldithiines

§  S-Allylmercaptocystein

§  Allinase

§  Peroxidases

§  Myrosinase

§  Arginine

§  Minerals

§  Selenium

§  Germanium

§  Tellurium

INGREDIENTS:-

§  Garlic (Raw or Cooked)

WAY OF USE GARLIC:-

In every morning take 1 piece of garlic and chewing. It will activate allinase which play an important role for controlling high blood pressure and high glucose level.

 

“I HOPE THIS BLOG IS VERY BENEFICAL AND HELPFUL FOR THOSE PEOPLE WHO SUFFERING FROM DIABETES AND BLOOD PRESSURE PROBLEM.”KEEPING HEALTY STAY TUNED!!!☺☺☺☺

 

 

 

 

 

 

 

 

 

 

BLOOD PRESSURE AND DIABETES HOME MADE CURE REMEDIES:-

Hi Guys, It’s my new article. I hope this article is beneficial to all of you. In this article I give some important and beneficial uses regarding (ALOVERA JELL AND BLACK CUMIN SEED) both are easily available in our homes and have a great effect to control high blood glucose level and high blood pressure.  

1.                  ALOE VERA JEL:-

INTRODUCTION:-

It is stemless or very short stemed plant. Aloe Vera is a succulent plant species of genus Aloe an ever green perennial. It originates from Arabian Peninsula but grows wild in tropical, semi tropical and arid climates around the world. Aloe Vera is used for many purpose like it has great importance to control blood pressure and blood glucose level. Aloe Vera is also used for many decorative purpose and grows indoor a potted plant. It is also used as a jell for minor burns and skin purpose. Contain phytochemical such as acetylated manners, polymannans, anthraquinone C-glycosides, anthrones and anthraquinone such as emodin and various lectins.

 

      SCIENTIFIC CLASSIFICATION

Kingdom	Plantae
Clade	Tracheophytes
Clade	Angiosperm
Clade	Monocots
Order	Asparagales
Family	Asphodelaceae
Subfamily	Asphodeloidece
Genus	Aloe

 

 NUTRITIONAL FACTS IN ALOE VERA:-

Aloe Vera contain many nutritional facts and active constituents these are,

1. Vitamins

2. Enzyme

3. Mineral

4. Sugar

5. Lignin

6. Fatty Acid

7. Saponins

8. Salicylic Acid

9. Amino Acid

 

1.VITAMIN AND MINERAL:-

Vitamin C is essential for process such as formation of iron, immune system support and maintenance of bones and teeth. Aloe Vera contains a vitamin C (9.1g for every 1 cup of Aloe Vera juice).

Aloe Vera contain also Vitamin A (Beta Carotene) Vitamin E, vitamin B12, Folic Acid (Vitamin B) And choline. They also contain many minerals like chromium, copper, selenium, magnesium, magnese, potassium, sodium and zinc.

2.Enzymes:-

The plant is considered to be different from other because it contain many enzyme that help to control blood glucose level and blood pressure. Enzymes are Amylase and Lipase. These enzymes are very helpful in digestion.

3.FATTY ACIDS:-

Aloe Vera Jell contain fatty acid from steroid group cholesterol, campsterol, B-sistosterol and lapeol. These are very important and has anti-flammatory, anti-septic and analyesic properties.

4.SUGAR:-

A sweet crystalline substance obtained from various plants, especially sugarcane and sugar beet, consisting essentially of sucrose and used as a sweetener in food and drink. Sugar is the generic name for the sweet-tasting soluble carbohydrate, many of which are used in food. Table sugar granulated sugar or regular sugar refers to sucrose, a disaccharide composed of glucose and fructose. Simple sugar are called monosaccharide’s include glucose fructose and glactose. 

5.LIGNIN:-

Lignin in a class of complex organic polymers that key structural materials in the support tissue of vascular plants and some algae. Lignin is very important for making of cell wall.

6.SALICYLIC ACID:-

Salicylic acid is a beta hydroxy acid that occur as a natural compound in plants. It has direct activity as an anti-inflammatory agent and acts as a topical anti-bacterial agent due to its property. Salicylic acid is present in human liver, skin tissue. It also known a salicylate related to organic compound as known as salicylic acid.

7.AMINO ACID:-

Amino acid related to organic compound that contain amine and carboxyl functional group, along with a side chain. Important element in amino acid are carbon hydrogen, oxygen and nitrogen. Amino Acid also very essential is nutrient supplements, fertilizers, feed and food technology. Industrial uses include the production of drugs biodegradable plastics and chiral catalysts.

 

ALOE VERA HELPS TO CONTROL BLOOD GULCOSE LEVEL:-

 Aloe Vera has some beneficial effect to control diabetes type or pre-diabetes. Aloe Vera is used as herbal medicine. Aloe Vera reduce fasting plasma glucose level in pre-diabetic person.

ALOE VERA HELPS TO CONTROL BLOOD PRESSURE LEVEL:-

Aloe Vera juice comes from aloe vera plant. Aloe Vera juice help to reduce cholesterol, reduce triglycerides and lower blood pressure. One to two ounce of aloe vera juice per day control blood pressure but high doses of aloe vera juice cause stomach cramping, diarrhea and many other stomach problem.

WAY OF USE ALOEVERA:-

In fasting regularly taking one to two ounce of aloe vera juice which produce insulin. It’s very beneficial to those who suffered from diabetes and high blood pressure.

 

2.                  BLACK CUMIN SEED:-

INTRODUCTION:-

Black cumin (NIGELLA SATIVA) also called black seed, black caraway. Black cumin seed is used as medicine in many problem such as diabetes, hypertension, cough, bronchitis, and intrinsic hemorrhage. Black cumin plants grown 8 to 24 inches in height. It’s Very effective against diabetes and hypertension and also useful as an anti-inflammatory.  

COMPOUND PRESENT IN BLACK CUMIN SEEDS:-

There are many compound present in cumin seeds:

Ø Aliphatic Fatty Acid (63.04%)

Ø Fatty Acid (23.26)

Ø Monoterpene

Ø Hydrocarbon (4.91%)

Ø Alkanes Hydrocarbon (2.84%)

Ø Sesquiterpene

Ø Hydrocarbon (0.30%)

NUTRIENTS PRESENT IB BLACK CUMIN SEEDS:-

Ø Zinc (6.7%)

Ø Manganese (370.87%)

Ø Copper (288.89%)

Ø Iron (121.25%)

Ø Iron (42.6%)

Ø Calcium (366.7%)

Ø Lead (0.13%)

Ø Cadmium (0.006%)

Ø Sodium (44.8%)

Ø Total Fat (89.03%)

Ø Phosphorus (77.57%)

Ø Potassium (1490.3%)

Ø Phosphorus (481.5%)

  

      SCIENTIFIC CLASSIFICATION

Kingdom	Plantae
Clade	Eudicots
Order	Ranunculales
Family	Ranunculaceae
Genus	Nigella
Species	N.Sative

 

 

FATTY ACID PRESENT IN BLACK CUMIN SEEDS:-

These fatty acid are present in black cumin seed.

Ø Myristic Acid (0.23%)

Ø Palnitic Acid (13.1%)

Ø Palmitoleic Acid (0.28%)

Ø Oleic Acid (21.8%)

Ø Linoleic Acid (57.0%)

Ø Linolenic Acid (0.46%)

Ø Saturated Acid (16.0%)

Ø Unsaturated Acid (84.0%)

Ø Stearic Acid (2.47%)

Ø Araclidic Acid (0.18%)

Ø Lignoceric Acid (2%)

BLACK CUMIN SEED HELPS TO CONTROL BLOOD PRESSURE AND DIABETES:-

Black cumin seed play a vital role to control a high blood pressure. Black cumin seed oil also control high cholesterol level and blood glucose level.

INGREDIENTS:-

·      Black cumin seed (Controlling diabetes)

·      Black cumin seed oil (Controlling high blood pressures)

WAY TO USE:-

Regularly taking 1 gram of black seed powder twice a day for controlling high blood glucose level and high blood pressure. Daily use of these ingredients given a good result.

 

I HOPE THIS BLOG IS VERY HELPFUL AND BENEFICIAL FOR ALL OF YOU. IN NEXT COMING BLOG, I WILL GIVE YOU MORE HOME REMEDIES FOR CONTROLLING BLOOD PRESSURE AND DIABETES….STAY TUNED☺☺☺...