Did you ever observed greyish, yellowish or white-colored substances in your food during monsoon?? It means the food is contaminated with fungus. And if the fungus is the kind that produces mycotoxins, the food can even be poisonous. Food spoilage is accelerated during the monsoon as the air is more humid than usual. Fungus formation...
Tulsi Botanical Name:- Ocimum sanctum Linn. Family:- Lamiaceae COMMON NAMES English:- Holy basil Hindi:- Tulsi Sanskrit:- Sursa Chemical Constituents The main constituents of tulsi are- Oleanolic acid, Ursolic acid, Rosmarinic acid, Eugenol, carvacrol, Linalol and b-caryophyllene Gallic acid, Chlorogenic acid, p-hydroxybenzoic acid, Caffeic acid, Vanillic acid, p-coumeric acid, Sinapic acid, and Ferulic acid are the...
SARPANKHA Botanical name :- Tephrosia purpurea Pers. Family:- Papilionatae Common Names:- English:- Wild Indigo Hindi:- Sarphonk Sanskrit:- Sharpunkha Parts used:- Whole plant Distribution It is widespread all over the tropics. It naturally grows in grassy fields, waste places and thickets, on ridges, and along roadsides, in Java. T. purpureais native to tropical Asia, and is...
GILOY Botanical name – Tinospora cordifolia Family – Menispermaceae Common names – English – Heart-leaved moonseed Hindi – Giloy Sanskrit – Guduchi Parts used – Stems Distribution It is distributed throughout the tropical region of India up to 1,200m above sea level from Kumaon to Assam, in the north extending through West Bengal, Bihar, Deccan, ...
KUTAJ Botanical name:- Holorrhena antidysenterica Linn. Family:- Apocynaceae Common Names:- English:- Tellicherry Bark Hindi:- Kutaj Sanskrit :- Kutaj, Vatsak Parts used:- Bark, Seeds Distribution:- The plant is distributed throughout the tropical and subtropical regions of the world and in India, it is distributed over altitudes of up to 4000 ft and is also found in...
