Notes from Aug. 26
Notes from Aug. 26 HORT 3440
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This 2 page Class Notes was uploaded by Meghan Shah on Monday September 12, 2016. The Class Notes belongs to HORT 3440 at University of Georgia taught by James Affecter in Fall 2016. Since its upload, it has received 2 views. For similar materials see Herbs, Spices, and Medicinal Plants in Biology/Anthropology at University of Georgia.
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Date Created: 09/12/16
Notes from Aug. 26 Key: Vocab Word Family/Genus/Species Name Compound/Component Part(s) Used Wasabi – Wasabia japonica ○ Grows along streams in Japan ○ A lot is grown in Oregon today ▪ Coastal Oregon has the perfect climate for wasabi plants ▪ They use greenhouses to mimic the streambeds wasabi plants like to grow in ○ Wasabi products are usually made out of horseradish, not actual wasabi ▪ For both wasabi and horseradish, we use the roots Antioxidants ○ You get them from lots of herbs, spices, and fruit ○ They counteract the effect of free radicals ▪ Free radicals are constantly produced in our bodies and they’re bad for you. They are destructive to other molecules and ultimately to our cells and tissues. Antioxidants neutralize them before they can do damage ▪ Free radicals are molecules that have one unpaired electron Lacking one electron makes free radicals very chemically reactive towards other molecules and substances; they’re unstable They steal electrons from all sorts of different molecules, including the ones that make up our tissues, cells, and the ones that make up our DNA. This cause oxidation to occur in those molecules, which results in the creation of even more free radicals by the hijacked cells ▪ Antioxidants contain one extra electron They donate their extra electrons to free radicals, stabilizing and keeping the free radical from destroying other molecules They don’t become unstable from free radicals when supplying electrons ▪ Free radicals cause cancer, inflammation, heart disease, autoimmune diseases, and over 90 other diseases; free radicals are a factor in aging. ▪ Vitamin C is an important antioxidant. ▪ Antioxidants can reverse damage Health Benefits of Plants with Dr. Ann ○ Plants are full of phytochemicals ▪ Boosts our immune system ▪ Antiinflammatory properties ▪ Antioxidant properties ○ They have a wide range of health benefits ○ Parsley Contains Vitamins A and C, calcium, ○ Rosemary ○ Cilantro ○ Oregano – has 40 times the amount of antioxidants that apples do ○ Dried herbs aren’t as potent as fresh herbs, but they’re still powerful and beneficial ▪ Fresh herbs have the best/most flavors and the highest concentration of antioxidants ○ Garlic – natural antibiotic; has antifungal and antiviral powers ○ Cinnamon – can boost metabolism; helps regulate cholesterol and glucose; it’s a sweet spice; it’s good for diabetics ○ Ginger – has antiinflammatory properties; ▪ Dry ginger is actually more potent and healthy ○ Turmeric ▪ Contains curcumin – most powerful antioxidant compound ▪ It has strong antiinflammatory Alzheimer’s causes chronic inflammation of the brain; turmeric is good at helping fight it ○ Peppers ▪ Eating spicy things triggers the release of endorphins, which makes you feel happy ▪ Pepper stimulate pain receptors in your mouth ▪
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