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!!!☺☺☺☺