Will trauma to the breast affect milk supply?

Question by sunshine: Will trauma to the breast affect milk supply?
I injured myself the other day by running full force into the edge of an open car door, and have noticed that my milk production in that breast has dropped from 4-6 oz when I pump to about 1.5 oz. The other side has always produced only about 2 oz. I guess what I am asking is will my production pick back up after the bruising goes away or should I consider supplementing?

Best answer:

Answer by Happy Camper!
not sure call doctor…

if you continue to pump- it then should be fine.. once you stop all together can dry up completely

Add your own answer in the comments!

Q&A: What would cause severe upper right-side abdominal pain?

Question by Cindersmella: What would cause severe upper right-side abdominal pain?
What would cause someone to have upper right abdominal pain, bright yellow liquid stool that he complains of burning very bad when it’s passed, nausea, no vomiting, and a low-grade fever? We cannot get a hold of his doctor to find out if this is serious.
He had his appendix out already, this is an older man, not a kid. He’s not really having a bowel movement, just this liquid yellow stuff, but he’s having that fairly often.
He also had his gallbladder removed.

Best answer:

Answer by FireChild
Possibly appendicitis. See the link below to see if that matches up with the symptoms. If so, I would go to the ER if you cannot reach your doc. Don’t wait long though to get ahold of them. Its most likely that he would give you the same advice….the ER right away.

Know better? Leave your own answer in the comments!

What are the most possible diseases of chest pain? Asthma? Or any other thing?

Question by : What are the most possible diseases of chest pain? Asthma? Or any other thing?
my sister is 16 years old and bulky..
she had a fever few days back for a short period.
after she got cured. she’s having pain inside her chest..
she is having it during laughing,talking..
and she cant walk for a long time….what can it be…
please i need HELP..b4 goin 2 doc

Best answer:

Answer by clever man
b4 going to doctor… why? Just so you know its best to see the doctor before asking online because unlike us here most of the time the doctor will be the only one able to really help you. People these days.

Anyway, it could be a relapse of any bacterial/viral in the lungs or windpipe, even in the stomach, which could be causing pain: these could be stopped by prescription antibiotics.

But it could also be a more sinister relapse of any pathogen she has had inside another organ after moving there in the blood or some other way; for instance, the heart, which would require immediate medical attention.

If by bulky you mean fat/large/over weight then it could be a weak heart, as the blood pressure will be high from fat clogging veins.

Anyway the doctor should help more

Hope this helped though
‘
No really

Yeah

Really

KTHXBYE

What do you think? Answer below!

Nice Reasons For Lower Back Pain photos

Some cool reasons for lower back pain images:

Anatomy of the Annulus in the Spine | Donald Corenman | Back Surgery Colorado


Image by neckandback
This illustration demonstrates the anatomy of the annulus. The annulus is made up of about 30 rings of collagen- just like plies of a tire. You can see that the orientation of the fibers alternate with each layer. This makes for a strong and redundant disc wall when the spine is in neutral but with twisting (rotation), half of the fibers undergo tension and the other half become relaxed. The picture on the lower right demonstrates this phenomenon. Rotation of the spine therefore weakens the disc wall and it becomes more susceptible to tearing. Moral of the story- don’t twist when you lift!

All photos provided with a creative commons Attribution-NonCommercial-NoDerivs 3.0 Unported License. Use freely without alteration for non-commercial use but give attribution to "Dr. Donald Corenman, MD – Back Surgery Colorado" and link to www.neckandback.com. Requests for commercial usage: neckandback.com/contact/dr-donald-corenman-md-dc.

Join the Jewish Revolution (June 05, 2011) …..item 3..Hazelnuts: Bringing Sophistication to a Dish Near You (Feb 29th, 2012) …


Image by marsmet541
The melting pot that our grandparents prayed for in America has turned into a meltdown for Jewish life.

……..***** All images are copyrighted by their respective authors ……
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marsmet543 photostream

www.flickr.com/photos/71744937@N07/with/6482546221/
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…..item 1)…..Aish.com….June 5, 2011 / 3 Sivan 5771

by Ephraim Buchwald

www.aish.com/jw/s/Join_the_Jewish_Revolution.html?utm_sou…

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www.aish.com/h/sh/t/The_Revolutionary_Revelation.html
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That is why I believe that for many Jews today there is really no truly compelling reason why both Jews and non-Jews shouldn’t seek out the most socially acceptable soul mate for themselves, irrespective of faith. Furthermore, I don’t believe that the slightly higher rate of divorces that intermarried couples experience makes a big difference; after all, 3 out of 5 marriages in America end in divorce anyway.

Neither do I feel that because six million Jews died in the Holocaust you or anyone else has an obligation to marry Jewish in order to perpetuate the Jewish people. If one is positively moved to perpetuate the Jewish people in light of the Holocaust, fine. Otherwise, it’s important for every person to do what’s best for oneself.

Yes, it’s true that the melting pot that our grandparents prayed for in America has turned into a meltdown for Jewish life. But, those are cosmic issues of Jewish continuity and Jewish survival, and it’s unreasonable for anyone to expect that those issues play a decisive role in our choice of individual mates. We have to live our lives as best we can, and let the cosmic powers work out the cosmic issues.

Related Article: Why Not Intermarry

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www.aish.com/jw/s/48969651.html

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However, I do believe that there is one compelling reason why a Jew might choose not to intermarry. You see, throughout human history, the Jewish people have been at the forefront of working toward what we Jews call Tikkun Olam (perfection of the world). Our Torah introduced revolutionary ideas into the world, and we, the Jewish people, are "chosen" to be a "light unto the nations" to bring these ideas into the broad marketplace of human civilization.

It is our Torah that first introduced the revolutionary concepts of "Love thy neighbor as thyself," care for the orphan, the widow, the infirm, the stranger. Our Torah mentions "love of the stranger" 36 times, more than any other mitzvah mentioned in the Torah!

It was our Torah that introduced to the world the concept of not causing undue pain to animals, and yes even the concept of conservation. It’s our Torah that says that a person must "work" the land and "guard" the land, that the land must lay fallow one year in seven to regenerate itself. It’s our Torah that says that even in times of war, one may not cut down a fruit-bearing tree, even when Jewish soldiers’ lives are at stake, or divert the waterworks of the city under siege.

It’s our Torah that says that even in times of battle, soldiers must get rid of their bodily wastes properly. In effect, we were the first members of the Sierra club; we were the first movers and shakers to save the whales and preserve the Darter Snail.

It is this beautiful and revolutionary tradition which we have successfully transmitted to the nations of the world, through modeling and osmosis. In fact, it was our Torah that proclaimed for the first time "Thou shalt not murder." And although Hammurabi recorded the exact same words 300 years earlier in his Canaanite code, its meaning for the ancient Canaanites was entirely different. According to Hammurabi’s code, if I killed my neighbor’s son, my neighbor could come and kill my son. If I raped my neighbor’s daughter, my neighbor could rape my daughter, or take my daughter as a concubine. If I killed my neighbor’s slave, I could give my neighbor 15 camels and we=d be even. For Hammurabi, human life was simply chattel, property. Therefore, if I caused someone to suffer a loss of property, then I had to restore it, or suffer a similar loss.

Three hundred years later the Torah said "Thou shalt not murder" — the words were exactly the same, but the intention was light years apart. Our Torah posits that every person is responsible for his/her own actions, for his/her own crime. The Torah insists that one can not punish the innocent son of a murderer for a crime that his father committed.

In fact, our Torah enlightened the world with the idea of the concept of the sanctity of human life — that when you take a human life, you have committed a crime against what the ancients called "God," what philosophers today have renamed "society." That’s why murder indictments today are usually in the form of the "State of California vs John Doe," because the whole world has adopted our view of what "Thou shall not murder" means, and subscribes to the Jewish idea of the sanctity of human life.

I could go on and on and cite hundreds, perhaps thousands, of revolutionary ideas that Jewish tradition introduced into this world, that Western society has adopted. The Jewish people have worked assiduously for the perfection of the world, and while the world is not yet perfect, we can look upon Jewish history proudly as one unending series of ethical and moral triumphs and accomplishments.

And perhaps even more remarkably, the Jews did not enlighten the world by forcing their beliefs on others through crusades and holy wars. Jews did not say "Kiss the Jewish star or else we’ll chop off your head!" We did it by modeling. And, while we still have a way to go, we can be extremely proud of what we’ve accomplished.

Yes, Jennifer you can live happily ever after with Paul. But if you choose to marry him, you will no longer be part of that incredible legacy which has worked toward spiritually purifying and enlightening the world. You might say "big deal," that is your choice. I and my fellow Jews feel that it is a big deal. In fact it’s the most important thing that we can do with our lives – "to enlighten the world under the rule of the Almighty."
We know that even when Jews marry Jews, it is very difficult to live the kind of committed life which will bring honor to the Jewish people and to God. There are plenty of in-married Jews who have no idea of what our Divine mission is. They might remain Jews, but their impact will be negligible. It is very likely that only a small number of Jews who devote their lives to preserving and transmitting this Divine message are going to continue to make a difference in this world. Unfortunately, for those who are not married to Jews, the chances of promoting those ideas and ideals, no matter how noble their intentions, are virtually nil.

The choice is to be a part of an unbroken legacy to keep the chain of this Divine mission alive.
And so in the final analysis, you need to realize that the choice you are making is not only a decision to live your life with a particular man, who happens not to be Jewish. The choice you are making now is the choice of being part of a legacy, an unbroken legacy, of 150 generations of Jews who preceded you, who fought with their values, ideals and in many instances, their lives, to keep the chain of this Divine mission alive. It is this determination that has allowed us the privilege of seeing an enlightened environment that has adopted so many of those traditions and incorporated them in to their own value system.
I want you to know that I will always love you. But if you choose to marry Paul and he does not convert, you will have effectively cut yourself off from 3,300 years of the most glorious and enlightened tradition, a tradition which is single-mindedly dedicated to the sacred mission of teaching the world the idea of the sanctity of human life and "perfecting the world under the rule of the Almighty."

All I can ask now is that you consider my words and make an intelligent decision.
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…..item 2)…..youtube video…….Hey Hop, Cental IDF Comnd Band….2:29 minutes ….
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bingo1941

www.youtube.com/watch?v=OYz2zqa6QuU&feature=related

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???? ??????? ?? ????? ?????? ???? ??? ??????? ?????? ???????? ????????, ??? ????? ???, ????? ??, ????? ?????, ????? ???, ?????? ?????, ????? ??????, ??? ?????, ????? ?????, ???? ?????, ???? ????, ???? ????, ??? ?’???, ??? ???, ???? ??????, ??? ?????????, ???? ?????,

Category:
Music

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License:
Standard YouTube License
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…..item 3)… ORTHODOX UNION … www.ou.org/life/food … Enhancing Jewish Life

Hazelnuts: Bringing Sophistication to a Dish Near You

By Eileen Goltz | Feb 29th, 2012 |

www.ou.org/life/food/recipes/hazelnuts-bringing-sophistic…

Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products/vendors referred to in her articles, blog or web site.

I’m thinking about joining a support group for filbert lovers. Some of us who love that nut just can’t seem to find them – and when we ask for them it’s always, “Do you mean filbert or hazelnut?” We respond, “Yes,” and we’re off and running.

I have tried all the usual suspects/grocery stores and have come up empty-handed. So if anyone out there knows where to find either of them, email me. I had to go online and wait 3 days to get them.
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img code photo … filbert lovers !!!!

www.ou.org/life/files/Hazelnuts.jpg

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For the record, a filbert is almost a hazelnut and vice versa. They’re variation of the same nut (sort of like a twin but not quite) with a slight difference in shape, flavor and size – but not enough for it to really make a difference. Filberts are usually packaged ground and hazelnuts, which are prettier, are the ones you’ll typically find whole or chopped.

The name filbert is actually the “correct” name for the tree and nut. The the tree was likely first brought to America by French settlers and it was the English settlers who renamed it the hazelnut (oh those wacky English settlers, always changing names). For the purposes of this column we’re going to use hazelnut, as that’s the name most often used these days.

My advice is to buy your hazelnuts already shelled. They are a pain to crack and peel yourself. They have a papery like skin that adheres to the nut before its roasted and most people like to remove it beforehand (but you don’t have to).

You should spread your shelled hazelnuts in a single layer on a dry cookie sheet with sides. Bake at 275 for about 15 minutes until the skins begin to break (shake the pan a little after 10 minutes). Let them cool for about 5 to 7 minutes. Then place them in a clean towel and roll them back and forth until the skins start to come off. You may not get all the skin off, but that’s OK; they taste delicious either way.

Just know that if all your filbert/hazelnut search efforts fail and you just gotta bake [fill in recipe here] right now, you can always use macadamia nuts in a pinch.

Measuring Guide

1 pound hazelnuts in shell = 1-1/2 cups nuts.
1 pound shelled hazelnuts = 3-1/2 cups.
1 cup shelled = 5 ounces.
4 ounces ground, lightly packed = 3/4 cup.
1 ounce ground, lightly packed = about 3-1/2 tablespoons.
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—–NO-BAKE HAZELNUT DROPS (dairy or pareve)

Servings: 2 dozen

Ingredients:

1 cup chopped hazelnuts

1 egg

2 cups powdered sugar (sifted)

3 tablespoons soft butter or margarine

1 teaspoon vanilla

pinch salt

2 ozs unsweetened chocolate (squares melted and cooled)

6 ozs kosher mini marshmallows

1 1/2 cups shredded coconut, toasted

Directions:

1. Preheat oven to 350. Spread the chopped nuts on baking sheet with sides and roast until golden brown, about 10 minutes. Cool completely. In the bowl of an electric mixer, combine the egg, sugar, butter, vanilla and salt. Beat until very light and fluffy and then slowly blend in chocolate.

2. In another bowl, combine the marshmallows and hazelnuts and then, by hand, fold the nut and marshmallows into the chocolate mixture. Scoop a heaping teaspoon into the bowl with the toasted coconut and roll the mixture to form a ball, making sure it’s covered with the toasted coconut. Place the ball on waxed paper and repeat. Refrigerate until ready to serve.

Submitted by Olive Simons of Chicago, IL.
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—–ORANGE AND HAZELNUT CHICKEN (meat)

Servings: 4

Ingredients:

4 bone-in skinless chicken breasts

1 cup chopped hazelnuts

1 cup panko breadcrumbs

salt and pepper to taste

2 eggs, beaten, with a teaspoon of water in a bowl

3 tablespoons margarine

Sauce:

2 large oranges, peeled and chopped

1 cup orange juice

1 1/2 cups rice or almond milk

2 to 3 tablespoons white wine

1/8 teaspoon thyme

1/8 teaspoon marjoram

Directions:

1. Preheat oven to 350. Lightly grease a 9X13 casserole dish and set it aside.

2. In a saucepan, combine the orange pieces, orange juice, almond or rice milk, wine, thyme and marjoram. Cook over a low heat, whisking constantly until the sauce thickens. Set aside. In a bowl, combine the breadcrumbs, salt, pepper and nuts and set aside.

3. Dip the chicken in the egg and water mixture and then coat it with the bread crumb mixture. Melt the margarine in a skillet and lightly brown the chicken on both sides, approximately 3 minutes on each side. Put the chicken in the prepared pan and pour the sauce over the top. Bake, uncovered, for 35 to 40 minutes until the chicken is done.

Modified from about.com.
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—–BUTTERNUT SQUASH AND HAZELNUT LASAGNE (dairy)

This recipe – from the now-defunct Gourmet Magazine – takes a little bit of time and work, but it’s so worth it.

Servings: 6 – 8

Ingredients:

Squash filling:

1 large onion, chopped

3 tablespoons unsalted butter

3 lbs butternut squash, peeled, seeded, and cut into 1/2-inch pieces

1 teaspoon minced garlic

1 teaspoon salt

1/4 teaspoon white pepper

2 tablespoons chopped fresh flat-leaf parsley

4 teaspoons chopped fresh sage

1 cup hazelnuts (4 oz), toasted, loose skins rubbed off with a kitchen towel, and coarsely chopped

Sauce:

1 teaspoon minced garlic

3 tablespoons unsalted butter

5 tablespoons flour

5 cups milk

1 bay leaf

1 teaspoon salt

1/8 teaspoon white pepper

1/2 lb mozzarella, coarsely grated (2 cups)

1 cup grated Parmesan (3 oz)

12 lasagna noodles (1/2 lb)

Directions:

1. Filling: Cook onion in butter in a skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add the squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling.

2. Make sauce while squash cooks: Cook garlic in butter in a saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux (equal parts fat -butter or margarine- flour and a liquid – milk, water, broth), whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.)

3. Assemble lasagna: Preheat oven to 425. Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, and then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.

4. Tightly cover baking dish with buttered foil and bake lasagna in middle of oven for 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagna stand 15 to 20 minutes before serving.

Modified from Gourmet, 2001.
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—–COCOA HAZELNUT COOKIES (dairy or pareve)

I use a mini ice cream scoop to form these cookies. If you don’t have one, invest now: they’re perfect for getting the right amount of dough for each cookie.

Servings: 4 – 5 dozen

Ingredients:

2 cups flour

1/3 cup unsweetened Dutch-processed cocoa (yes, it needs to be this kind of cocoa)

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup ground hazelnuts,

1 cup butter or margarine, softened

1/2 cup sugar

1 large egg

1 teaspoon vanilla

1 cup semisweet chocolate chips

powdered sugar

Directions:

1. In a medium bowl, combine the flour, cocoa, hazelnuts, baking powder, and salt. Mix to combine. In the bowl of an electric mixer, combine the butter and sugar and beat for 2 minutes. Add the egg and vanilla and mix to combine, making sure to scrape the sides of the bowl. Add the flour mixture and the chocolate chips and beat just until combined. Cover the dough and refrigerate for 1 hour.

2. Preheat the oven to 325. Line 2 baking sheets with parchment paper (you can grease the pans if you prefer). Place a cup or two of powdered sugar in a bowl. Scoop a tablespoon of dough into a ball. Roll the cookie in the powdered sugar to coat completely. Continue to scoop and coat the dough and place them 1 inch apart on the prepared cookie sheet. Flatten slightly with the bottom of a glass or spatula. Repeat until there’s no more dough left.

3. Bake 4 minutes and then rotate the pan (back to front) and continue cooking an additional 6 minutes. Let the cookies cool for 3 minutes before taking them off the cookie sheet. Do not let them over bake; its best if they’re a little under done when you take them out and then let them finish setting up while they cool on the cookie sheet. When set enough to remove from the cookie sheet, place the cookies on a cooling rack. When totally cool dust with additional powdered sugar.

From my files, source unknown.
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—–HAZELNUT SALMON SALAD WITH RASPERRIES (fish)

Servings: 4

Ingredients:

Raspberry sauce:

3/4 cup fresh raspberries (about 3 1/2 ounces)

3 tablespoons rice wine or white wine vinegar

1 tablespoon sugar

1/2 cup oil

3 to 6 teaspoons water

1 cup raspberries for garnish

Salmon:

1 cup chopped hazelnuts (about 4 1/2 ounces)

3/4 cup panko or plain dried breadcrumbs

1 tablespoon plus 1 teaspoon coarse kosher salt

3 teaspoons coarsely ground black pepper, divided

1/3 cup honey mustard

1/4 cup mayonnaise

1 tablespoon Dijon mustard

4 large skinless salmon filets (about 2 lbs)

4 tablespoons unsalted butter

3 tablespoons oil

4 cups salad greens

1 cup toasted chopped hazelnuts

Directions:

1. In a food processor, combine the raspberries, vinegar, and sugar and process until smooth. With processor running, gradually add the oil and water by teaspoonfuls as needed (add more water if the sauce is too thick). Season to taste with salt and pepper and set aside.

2. Preheat oven to 375. Mix hazelnuts, panko, 1 tablespoon salt, and 2 teaspoons pepper in shallow bowl and set aside. In another bowl, place the honey mustard, mayonnaise, Dijon mustard, and remaining salt and pepper. Mix to combine.

3. Rinse the salmon and pat it dry. Dip it in the honey mustard mayonnaise mixture and then dip the wet pieces into the nut mixture. Make sure both sides are coated by pressing the mixture into the salmon. Place the salmon on plate.

4. In a large skillet melt the butter and add the oil. Add the salmon to the skillet and cook until light brown, and then flip (about 4 minutes per side, depending on the thickness). Place the salmon on a cookie sheet and keep warm (or let cool and refrigerate; you can serve this cold, but I prefer it hot) until ready to serve.

5. Divide salad between 4 plates; top with salmon. Garnish with fresh raspberries and toasted hazelnuts and drizzle the raspberry sauce on top.

Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Website. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman’s World Magazine. You can visit Eileen’s blog by clicking: Cuisine by Eileen.

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I have had alittle pain in my left foot; i have worn flip flops quite a bit.?

Question by blackfootgirl: I have had alittle pain in my left foot; i have worn flip flops quite a bit.?
I have heard alot of stories about flip flops causing permanent damage to your feet. Is this true?

Best answer:

Answer by hehmommy04
They can believe it or not. You do need some support for your feet when you do get older.

Know better? Leave your own answer in the comments!

TRAUMA: Ghost

Check out these trauma hospital images:

TRAUMA: Ghost


Image by krystianmajewski
TRAUMA tells a story of a young woman, who survives a car accident. Recovering at the hospital, she experiences dreams that shed light on different aspects of her identity. TRAUMA lets you experience those dreams in an interactive way, reminiscent of Point-and-Click Adventure Games. It is aimed to be a compact and deep game for a literate and mature audience.

TRAUMA will be released by the end of 2009. For more details, visit

http://www.gamedesignreviews.com/trauma/

Candidiasis or thrush is a fungal infection (mycosis) of any of the Candida species (all yeasts)?

Question by : Candidiasis or thrush is a fungal infection (mycosis) of any of the Candida species (all yeasts)?
of which Candida albicans is the most common. Also commonly referred to as a yeast infection, candidiasis is also technically known as candidosis, moniliasis, and oidiomycosis.

Candidiasis encompasses infections that range from superficial, such as oral thrush and vaginitis, to systemic and potentially life-threatening diseases. Candida infections of the latter category are also referred to as candidemia and are usually confined to severely immunocompromised persons, such as cancer, transplant, and AIDS patients as well as non-trauma emergency surgery patients.

Superficial infections of skin and mucosal membranes by Candida causing local inflammation and discomfort are common in many human populations. While clearly attributable to the presence of the opportunistic pathogens of the genus Candida, candidiasis describes a number of different disease syndromes that often differ in their causes and outcomes.

Candidiasis may be divided into the following types:

Oral candidiasis (Thrush)
Perlèche (Angular cheilitis)
Candidal vulvovaginitis (vaginal yeast infection)
Candidal intertrigo
Diaper candidiasis
Congenital cutaneous candidiasis
Perianal candidiasis
Candidal paronychia
Erosio interdigitalis blastomycetica
Chronic mucocutaneous candidiasis
Systemic candidiasis
Candidid
Antibiotic candidiasis (Iatrogenic candidiasis)

Most candidial infections are treatable and result in minimal complications such as redness, itching and discomfort, though complication may be severe or fatal if left untreated in certain populations. In immunocompetent persons, candidiasis is usually a very localized infection of the skin or mucosal membranes, including the oral cavity (thrush), the pharynx or esophagus, the gastrointestinal tract, the urinary bladder, or the genitalia (vagina, penis).

Candidiasis is a very common cause of vaginal irritation, or vaginitis, and can also occur on the male genitals. In immunocompromised patients, Candida infections can affect the esophagus with the potential of becoming systemic, causing a much more serious condition, a fungemia called candidemia.

Thrush is commonly seen in infants. It is not considered abnormal in infants unless it lasts longer than a couple of weeks.

Children, mostly between the ages of three and nine years of age, can be affected by chronic mouth yeast infections, normally seen around the mouth as white patches. However, this is not a common condition.

Symptoms of candidiasis may vary depending on the area affected. Infection of the vagina or vulva may cause severe itching, burning, soreness, irritation, and a whitish or whitish-gray cottage cheese-like discharge, often with a curd-like appearance. These symptoms are also present in the more common bacterial vaginosis. In a 2002 study published in the Journal of Obstetrics and Gynecology, only 33 percent of women who were self-treating for a yeast infection actually had a yeast infection, while most had either bacterial vaginosis or a mixed-type infection. Symptoms of infection of the male genitalia include red patchy sores near the head of the penis or on the foreskin, severe itching, or a burning sensation. Candidiasis of the penis can also have a white discharge, although uncommon.

Best answer:

Add your own answer in the comments!

Foot pain….what is it? home remedies? ?

Question by Bet: Foot pain….what is it? home remedies? ?
I am a dancer and I have recent pain in my left foot- its like my heel but the inside (by the arch) it really hurts like a sharp pain and it pops when i dance on it.

it only hurts when i have all my weight on the leg or if i am sitting with no weight on it. (so like walking doesn’t hurt or standing)

my friend says it could be my joints or tendons…

any ideas? any home remedies?

Best answer:

Answer by suki
well firstly I would say that if you’re a dancer you really don’t want to start using home remedies that may make the problem worse, especially if you don’t even know what it is
I would go and see a podiatrist, and soon, because dancing on it is probably only going to make it worse

Know better? Leave your own answer in the comments!

Seed pod and seeds of Cajanus cajan, Pigeon pea, Congo pea ….Trái ??u và nh?ng h?t ??u S?ng, ??u Chi?u…#2

A few nice vitamins for back pain images I found:

Seed pod and seeds of Cajanus cajan, Pigeon pea, Congo pea ….Trái ??u và nh?ng h?t ??u S?ng, ??u Chi?u…#2


Image by Vietnam Plants & America plants
Vietnamese named : ??u S?ng, ??u Chi?u, ??u Tri?u, ??u Thi?u, ??u C?c Rào.
English names : Pigeon pea,Congo pea, Gungo pea, Gunga pea, No Eye pea.
Scientist name : Cajanus cajan ( L. ) Millsp
Synonyms : Cajanus indicus Spreng. (Valder 1895), Cytisus cajan (Crawfurd 1852)
Family : Fabaceae / Leguminosae, H? ??u / h? ph? ??u Papillionoidea

Searched from :

**** VIETGLE.VN.
www1.vietgle.vn/trithucviet/detail.aspx?key=cajan&typ…

Cajanus cajan (L.) Millsp. – ??u chi?u, ??u s?ng, ??u c?c rào, ??u tri?u.
Cây nh? cao 1 – 2m, có th? ??n 4m. Lá kép m?c so le, có 3 lá chét. Lá chét hình b?u d?c, 3 – 6 x 1,8 – 3cm; nh?n ? g?c và ? ??u, m??t nh? nhung và xanh l?c ? m?t trên, có lông m?n và ánh b?c ? m?t d??i; gân bên 5 – 7 ?ôi, n?i rõ ? m?t d??i, gân nh? l?i và thành m?ng dày ??c. Cu??ng lá 2 – 4cm, h?i có cánh; cu?ng ph? 2 – 4mm, có lông m?n.
C?m hoa thành chùm 6 – 10cm. Hoa t?p h?p thành nhóm 6 – 10; m?i hoa có cu?ng 1,5mm, có lông m?n; cánh hoa vàng, có khi có s?c hay ??m ?? ? m?t ngoài, t?t c? ??u có tai; cánh c? g?n tròn; cánh bên hình trái xoan ng??c, có móng; cánh thìa màu vàng l?c. Qu? ??u hình d?i 5 x 0,8cm, có m?i nh?n dài, có lông m?n; có tuy?n; h?t 4 – 6, hình c?u, 0,5mm, màu vàng nâu, nâu hay ?? nh?t tùy th?.
Loài c?a vùng C? nhi?t ??i, ph? bi?n r?ng do tr?ng tr?t và thu?n hóa trong các vùng nhi?t ??i. ? n??c ta, ??u chi?u m?c hoang và c?ng ???c tr?ng.
Trong thiên nhiên, ??u chi?u m?c trong các r?ng th? sinh, r?ng th?a, d?c các b? sông, t?i ?? cao 2000m.

??u chi?u ???c tr?ng ? nhi?u n?i ?? làm cây ch? th? cánh ki?n ?? và l?y h?t làm th?c ph?m (n?u chè, làm t??ng), ch?n nuôi gia súc, ho?c tr?ng làm hàng rào, làm cây t?o bóng, cây phân xanh và cây c?i t?o ??t. R? dùng làm thu?c ch?a s?t, gi?i ??c, tiêu th?ng và ch?ng hay ?ái ?êm. H?t c?ng dùng nh? r?; còn dùng ch?a ho, c?m, nh?c m?i gân c?t. Lá dùng ?? gây nôn khi b? ng? ??c thu?c tr? sâu; còn dùng n?u t?m tr? b?nh ngoài da và c?ng dùng u?ng tr? l?. D?ch lá t??i c?ng dùng u?ng tr? l?; còn dùng ph?i h?p v?i d?u th?u d?u u?ng tr? b?nh ?au b?ng. Dùng ngoài tr? m?n nh?t, v?t th??ng.
? ?n ??, h?t và lá giã ra, h? hay xào nóng ??p vào vú gây ti?t s?a; h?t ???c dùng tr? r?n c?n. Th??ng dùng r? v?i li?u 15g s?c u?ng; có th? thái m?ng ?? ng?m ho?c tán b?t u?ng. H?t c?ng dùng s?c u?ng. Lá t??i giã ??p không k? li?u l??ng.
? Trung Qu?c, r?, h?t và lá ???c s? d?ng; r? dùng làm thu?c thanh nhi?t gi?i ??c, gi?m ?au, sát trùng; h?t dùng tr? tâm h?, th?y th?ng, huy?t lâm, ung nh?t, th?ng ??c và l?. Lá dùng tr? tr? em th?y ??u và ung th?ng.

**** VHO.VN.
vho.vn/view.htm?ID=3009&keyword=Ho

Ð?u chi?u, Ð?u s?ng, Ð?u c?c rào – Cajanus cajan (L., ) Millsp. (C. indicus Spreng.), thu?c h? Ð?u – Fabaceae.

Mô t?: Cây nh?, cao 1-2m. Lá kép m?c so le, có 3 lá chét, nguyên, có lông, m?t trên xanh s?m, m?t d??i tr?ng nh?t. Hoa màu vàng hay ?i?m nh?ng ???ng s?c tía, m?c thành chùm ? nách lá. Qu? ??u d?t, v?i 2-3 v?t lõm ch?y chéo trên qu?. H?t hình c?u, màu vàng nâu, nâu hay ?? nh?t, tu? th?.

Mùa hoa qu? tháng 1-3.

B? ph?n dùng: R?, h?t và lá – Radix, Semen et Folium Cajani.

N?i s?ng và thu hái: Loài c?a vùng c? nhi?t ??i, ph? bi?n kh?p Ðông D??ng và ?n ??. ? n??c ta, Ð?u chi?u m?c hoang và c?ng ???c tr?ng. Tr?ng b?ng h?t vào ??u mùa m?a. Thu hái r? và lá quanh n?m. Ðào r? v?, r?a s?ch, thái m?ng, ph?i khô. Lá th??ng dùng t??i. H?t l?y ? nh?ng qu? già.

Thành ph?n hoá h?c: H?t ch?a 2 globulin là cajanin và nona-cajanin. Còn có men urease ho?t ??ng.

Tính v?, tác d?ng: Ð?u s?ng có v? ??ng, tính mát; có tác d?ng ?m ph?, tr? t?, tiêu th?c, làm thông huy?t m?ch.

Công d?ng, ch? ??nh và ph?i h?p: ? n??c ta, Ð?u chi?u ???c tr?ng ? nhi?u n?i ?? làm cây ch? th? cánh ki?n ?? và l?y h?t làm th?c ph?m (n?u chè, làm t??ng), ch?n nuôi gia súc, ho?c tr?ng làm hàng rào, làm cây t?o bóng, cây phân xanh và cây c?i t?o ??t. R? dùng làm thu?c ch?a s?t, gi?i ??c, tiêu th?ng và ch?ng hay ?ái ?êm. H?t c?ng dùng nh? r?; còn dùng ch?a ho, c?m, nh?c m?i gân c?t. Lá dùng ?? gây nôn khi b? ng? ??c thu?c tr? sâu; l?i dùng n?u t?m tr? b?nh ngoài da và c?ng dùng u?ng tr? l?. D?ch lá t??i c?ng dùng u?ng tr? l?; còn dùng ph?i h?p v?i d?u th?u d?u u?ng tr? b?nh ?au b?ng. Dùng ngoài tr? m?n nh?t, v?t th??ng.

? ?n ??, h?t và lá giã ra, h? hay xào nóng ??p vào vú gây ti?t s?a; h?t ???c dùng tr? r?n c?n. Th??ng dùng r? v?i li?u 15g s?c u?ng; có th? thái m?ng ?? ng?m ho?c tán b?t u?ng. H?t c?ng dùng s?c u?ng. Lá t??i giã ??p không k? li?u l??ng.

Ð?n thu?c:

1. Ho, c?m, c? h?ng s?ng ?au: Dùng b?t r? Ð?u chi?u, b?t r? X? can, thêm phèn chua, hoà n??c sôi ?? ngu?i ng?m không nu?t n??c; ho?c dùng h?t Ð?u chi?u sao vàng s?c u?ng.

2. C?m s?t, m?n nh?t và tr? em lên s?i ho: Dùng r? Ð?u chi?u 15g, Sài ??t và Kim ngân hoa, m?i v? 10g, s?c n??c u?ng.

3. Tr? các lo?i ban trái có kèm theo các ch?ng no h?i, sình b?ng, tiêu ch?y, g?c ban dây d?a; Dùng lá B?c hà 100g, c? B? b? 100g, hoa Kinh gi?i 100g, Tr?n bì lâu n?m 100g, lá Ð?u chi?u 100g, L?c cây 100g. H??ng ph? sao 100g, H?u phác sao 100g, c? S? 100g. Các v? hoà chung, tán b?t nhuy?n. M?i l?n u?ng 1 mu?ng cà phê, tr? em n?a li?u; ngày u?ng 2-3 l?n (kinh nghi?m dân gian ? An Giang).

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**** WIKI
en.wikipedia.org/wiki/Pigeon_pea

The pigeon pea, also known as toor d?l or arhar d?l (India), Congo pea or gungo pea (in Jamaica), Pois Congo (in Haiti), gandul (in Puerto Rico), gunga pea, or no-eye pea, (Cajanus cajan, synonyms Cajanus indicus Spreng. (Valder 1895) and Cytisus cajan (Crawfurd 1852)) is a perennial member of the family Fabaceae.

Cultivation

The cultivation of the pigeon pea goes back at least 3000 years. The centre of origin is most likely Asia, from where it traveled to East Africa and by means of the slave trade to the American continent. Today pigeon peas are widely cultivated in all tropical and semi-tropical regions of both the Old and the New World. Pigeon peas can be of a perennial variety, in which the crop can last 3–5 years (although the seed yield drops considerably after the first two years), or an annual variety more suitable for seed production.

Pigeon pea is a perennial which can grow into a small tree

Pigeon peas are an important legume crop of rainfed agriculture in the semi-arid tropics. The Indian subcontinent, Eastern Africa and Central America, in that order, are the world’s three main pigeon pea producing regions. Pigeon peas are cultivated in more than 25 tropical and sub-tropical countries, either as a sole crop or intermixed with cereals such as sorghum (Sorchum bicolor), pearl millet (Pennisetium glaucum), or maize (Zea mays), or with other legumes, such as peanuts (Arachis hypogaea). Being a legume, the pigeon pea enriches soil through symbiotic nitrogen fixation.
The crop is cultivated on marginal land by resource-poor farmers, who commonly grow traditional medium- and long-duration (5–11 months) landraces. Short-duration pigeon peas (3–4 months) suitable for multiple cropping have recently been developed. Traditionally, the use of such input as fertilizers, weeding, irrigation, and pesticides is minimal, so present yield levels are low (average = 700 kg/ha). Greater attention is now being given to managing the crop because it is in high demand at remunerative prices.
Pigeon peas are very drought resistant and can be grown in areas with less than 650 mm annual rainfall.
World production of pigeon peas is estimated at 46,000 km2. About 82% of this is grown in India. These days it is the most essential ingredient of animal feed used in West Africa, most especially in Nigeria where it is also grown.

Uses

Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover crop. They contain high levels of protein and the important amino acids methionine, lysine, and tryptophan.[1] In combination with cereals, pigeon peas make a well-balanced human food. The dried peas may be sprouted briefly, then cooked, for a flavor different from the green or dried peas. Sprouting also enhances the digestibility of dried pigeon peas via the reduction of indigestible sugars that would otherwise remain in the cooked dried peas.[2]
In India, split pigeon peas (toor dal) are one of the most popular pulses, being an important source of protein in a mostly vegetarian diet. In regions where it grows, fresh young pods are eaten as vegetable in dishes such as sambhar.
In Ethiopia, not only the pods but the young shoots and leaves are cooked and eaten.[3]
In some places, such as the Dominican Republic and Hawaii, pigeon peas are grown for canning and consumption. A dish made of rice and green pigeon peas (called "Moro de Guandules") is a traditional food in Dominican Republic. Pigeon peas are also made as a stew, with plantain balls. In Puerto Rico, arroz con gandules is made with rice and pigeon peas and is a typical dish. Trinidad & Tobago has its own variant, called pelau, which includes either beef or chicken, and occasionally pumpkin and pieces of cured pig tail.
In Thailand, pigeon peas are grown as a host for scale insects which produce lac.
Pigeon peas are in some areas an important crop for green manure, providing up to 40 kg nitrogen per hectare. The woody stems of pigeon peas can also be used as firewood, fencing and thatch.

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Botany
An erect, branched, hairy shrub, 1-2 meters high. Leaves are oblong-lanceolate to oblanceolate with three leaflets. Flowers are yellow, in sparse peduncled racemes, about 1.5 cm long. Pod is hairy, 4-7 cm long, 1 cm wide, containing 2-7 seeds.

Distribution
In settled areas throughout the Philippines: cultivated, semicultivated, and in some places, spontaneous.

Chemical constituents and properties
Roots are considered antihelminthic, expectorant, febrifuge, sedative, vulnerary.
Seeds are rich in carbohydrates (58%) and proteins (19%).
Fair source of calcium and iron; good source of vitamin B.
Chemical studies reveal: 2′-2′methylcajanone, 2′-hydroxygenistein, isoflavones, cajanin, cahanones, among many others.

Parts used
Leaves, roots.

Uses
Folkloric
Decoction or infusionn of leaves for coughs, diarrhea, abdominal pains.
Tender leaves are chewed for aphthous stomatitis and spongy gums.
Pulped or poulticed leaves used for sores.
In Peru, leaves are used as an infusion for anemial, hepatitis, diabetes, urinary infections and yellow fever.
In Argentina, leaves used for genital and skin problems; flowers used for bronchitis, cough and pneumonia.
In China, as vermifuge, vulnerary; for tumors.
In Panama, used for treatment of diabetes (See study below).
In Indian folk medicine, used for a variety of liver disorders.
Nutrition
Used mainly for its edible young pods and seeds.
Others
Vegetable food crop ( seeds and pods) in South-East Asia.
As forage or hay.
Branches and stems for basket and fuel. (Source)

Studies
• RBC Sickling Inhibition: StudyClinical studies have reported seed extracts to inhibit red blood cell sickling and potential benefit for people with sickle cell anemia.
• Antiplasmodial constituents of Cajanus cajan: Study isolated two stilbenes, longistylin A and C and betulinic acid from the roots and leaves of CC and showed moderately high in vitro activity against Plasmodium falcifarum strain.
• Stilbenes / Neuroprotective / Alzheimer’s Disease: Study of stilbenes containing extract-fraction from C cajan showed significant amelioration of cognitive deficits and neuron apoptosis. Findings suggest sECC has a potential in the development of therapeutic agent to manage cognitive impairment associated with Alzheimer’s disease through increase choline acetyltransferase activity and anti-oxidative mechanism.
• Hypocholesterolemic Effect: Study on the stilbenes containing extract-fraction of CC showed a hypocholesterolemic effect possibly through enhancement of hepatic LDL-receptor and cholesterol 7-alpha-hydroxylase expression levels and bile acid synthesis.
• Hyperglycemic Effect: Evaluation of traditional medicine: effects of Cajanus cajan L. and of Cassia fistula L. on carbohydrate metabolism in mice: Contradicting its traditional use for diabetes, CC did not have a hypoglycemic effect on sugar, instead at higher doses, it produced a hyperglycemic effect.
• Antimicrobial: Study shows the organic solvent extracts to inhibit E coli, S aureus and S typhi and the aqueous extract were inhibitory to E coli and S aureus.
• Antimicrobial / Antifungal: Nigerian study on the antimicrobial effects of the ethanol and aqueous extracts of locally available plants, including C cajan, showerd inhibition against S aureus, P aeruginosa, E coli and C albicans. The extracts of C cajam produced wider zones of inhibition against C albicans.
• Hyperglycemic Effect: Study of the aqueous extract of C cajan leaves showed a hyperglycemic effect, suggesting a usefulness incontrolling hypoglycemia that may be due to excess of insulin or other hypoglycemic drugs.
• Hepatoprotective: (1) Study of the methanol-aqueous fraction of C cajan leaf extract showed it could prevent the chronically treated alcohol induced rat liver damage and presents a promise as a non-toxic herb for therapeutic use in alcohol-induced liver dysfunction. (2) Study in mice with carbon tetrachloride-induced liver damage showed the methanol extracts of B orellana, C cajan, G pentaphylla and C equisetifolia showed significant decrease in levels of serum markers, indicating the protection of hepatic cells in a dose-dependent manner.

Availability
Cultivated, semicultivated, or wildcrafted.

Ch?p hình ? th? xã Gò Công, t?nh Ti?n Giang , mi?n Nam Vietnam.
Taken in Gò Công town, Ti?n Giang province, South Vietnam.

Vietnamese named : ??u S?ng, ??u Chi?u, ??u Tri?u, ??u Thi?u, ??u C?c Rào.
English names : Pigeon pea,Congo pea, Gungo pea, Gunga pea, No Eye pea.
Scientist name : Cajanus cajan ( L. ) Millsp
Synonyms : Cajanus indicus Spreng. (Valder 1895), Cytisus cajan (Crawfurd 1852)
Family : Fabaceae / Leguminosae, H? ??u / h? ph? ??u Papillionoidea

Searched from :

**** VIETGLE.VN.
www1.vietgle.vn/trithucviet/detail.aspx?key=cajan&typ…

Cajanus cajan (L.) Millsp. – ??u chi?u, ??u s?ng, ??u c?c rào, ??u tri?u.
Cây nh? cao 1 – 2m, có th? ??n 4m. Lá kép m?c so le, có 3 lá chét. Lá chét hình b?u d?c, 3 – 6 x 1,8 – 3cm; nh?n ? g?c và ? ??u, m??t nh? nhung và xanh l?c ? m?t trên, có lông m?n và ánh b?c ? m?t d??i; gân bên 5 – 7 ?ôi, n?i rõ ? m?t d??i, gân nh? l?i và thành m?ng dày ??c. Cu??ng lá 2 – 4cm, h?i có cánh; cu?ng ph? 2 – 4mm, có lông m?n.
C?m hoa thành chùm 6 – 10cm. Hoa t?p h?p thành nhóm 6 – 10; m?i hoa có cu?ng 1,5mm, có lông m?n; cánh hoa vàng, có khi có s?c hay ??m ?? ? m?t ngoài, t?t c? ??u có tai; cánh c? g?n tròn; cánh bên hình trái xoan ng??c, có móng; cánh thìa màu vàng l?c. Qu? ??u hình d?i 5 x 0,8cm, có m?i nh?n dài, có lông m?n; có tuy?n; h?t 4 – 6, hình c?u, 0,5mm, màu vàng nâu, nâu hay ?? nh?t tùy th?.
Loài c?a vùng C? nhi?t ??i, ph? bi?n r?ng do tr?ng tr?t và thu?n hóa trong các vùng nhi?t ??i. ? n??c ta, ??u chi?u m?c hoang và c?ng ???c tr?ng.
Trong thiên nhiên, ??u chi?u m?c trong các r?ng th? sinh, r?ng th?a, d?c các b? sông, t?i ?? cao 2000m.

??u chi?u ???c tr?ng ? nhi?u n?i ?? làm cây ch? th? cánh ki?n ?? và l?y h?t làm th?c ph?m (n?u chè, làm t??ng), ch?n nuôi gia súc, ho?c tr?ng làm hàng rào, làm cây t?o bóng, cây phân xanh và cây c?i t?o ??t. R? dùng làm thu?c ch?a s?t, gi?i ??c, tiêu th?ng và ch?ng hay ?ái ?êm. H?t c?ng dùng nh? r?; còn dùng ch?a ho, c?m, nh?c m?i gân c?t. Lá dùng ?? gây nôn khi b? ng? ??c thu?c tr? sâu; còn dùng n?u t?m tr? b?nh ngoài da và c?ng dùng u?ng tr? l?. D?ch lá t??i c?ng dùng u?ng tr? l?; còn dùng ph?i h?p v?i d?u th?u d?u u?ng tr? b?nh ?au b?ng. Dùng ngoài tr? m?n nh?t, v?t th??ng.
? ?n ??, h?t và lá giã ra, h? hay xào nóng ??p vào vú gây ti?t s?a; h?t ???c dùng tr? r?n c?n. Th??ng dùng r? v?i li?u 15g s?c u?ng; có th? thái m?ng ?? ng?m ho?c tán b?t u?ng. H?t c?ng dùng s?c u?ng. Lá t??i giã ??p không k? li?u l??ng.
? Trung Qu?c, r?, h?t và lá ???c s? d?ng; r? dùng làm thu?c thanh nhi?t gi?i ??c, gi?m ?au, sát trùng; h?t dùng tr? tâm h?, th?y th?ng, huy?t lâm, ung nh?t, th?ng ??c và l?. Lá dùng tr? tr? em th?y ??u và ung th?ng.

**** VHO.VN.
vho.vn/view.htm?ID=3009&keyword=Ho

Ð?u chi?u, Ð?u s?ng, Ð?u c?c rào – Cajanus cajan (L., ) Millsp. (C. indicus Spreng.), thu?c h? Ð?u – Fabaceae.

Mô t?: Cây nh?, cao 1-2m. Lá kép m?c so le, có 3 lá chét, nguyên, có lông, m?t trên xanh s?m, m?t d??i tr?ng nh?t. Hoa màu vàng hay ?i?m nh?ng ???ng s?c tía, m?c thành chùm ? nách lá. Qu? ??u d?t, v?i 2-3 v?t lõm ch?y chéo trên qu?. H?t hình c?u, màu vàng nâu, nâu hay ?? nh?t, tu? th?.

Mùa hoa qu? tháng 1-3.

B? ph?n dùng: R?, h?t và lá – Radix, Semen et Folium Cajani.

N?i s?ng và thu hái: Loài c?a vùng c? nhi?t ??i, ph? bi?n kh?p Ðông D??ng và ?n ??. ? n??c ta, Ð?u chi?u m?c hoang và c?ng ???c tr?ng. Tr?ng b?ng h?t vào ??u mùa m?a. Thu hái r? và lá quanh n?m. Ðào r? v?, r?a s?ch, thái m?ng, ph?i khô. Lá th??ng dùng t??i. H?t l?y ? nh?ng qu? già.

Thành ph?n hoá h?c: H?t ch?a 2 globulin là cajanin và nona-cajanin. Còn có men urease ho?t ??ng.

Tính v?, tác d?ng: Ð?u s?ng có v? ??ng, tính mát; có tác d?ng ?m ph?, tr? t?, tiêu th?c, làm thông huy?t m?ch.

Công d?ng, ch? ??nh và ph?i h?p: ? n??c ta, Ð?u chi?u ???c tr?ng ? nhi?u n?i ?? làm cây ch? th? cánh ki?n ?? và l?y h?t làm th?c ph?m (n?u chè, làm t??ng), ch?n nuôi gia súc, ho?c tr?ng làm hàng rào, làm cây t?o bóng, cây phân xanh và cây c?i t?o ??t. R? dùng làm thu?c ch?a s?t, gi?i ??c, tiêu th?ng và ch?ng hay ?ái ?êm. H?t c?ng dùng nh? r?; còn dùng ch?a ho, c?m, nh?c m?i gân c?t. Lá dùng ?? gây nôn khi b? ng? ??c thu?c tr? sâu; l?i dùng n?u t?m tr? b?nh ngoài da và c?ng dùng u?ng tr? l?. D?ch lá t??i c?ng dùng u?ng tr? l?; còn dùng ph?i h?p v?i d?u th?u d?u u?ng tr? b?nh ?au b?ng. Dùng ngoài tr? m?n nh?t, v?t th??ng.

? ?n ??, h?t và lá giã ra, h? hay xào nóng ??p vào vú gây ti?t s?a; h?t ???c dùng tr? r?n c?n. Th??ng dùng r? v?i li?u 15g s?c u?ng; có th? thái m?ng ?? ng?m ho?c tán b?t u?ng. H?t c?ng dùng s?c u?ng. Lá t??i giã ??p không k? li?u l??ng.

Ð?n thu?c:

1. Ho, c?m, c? h?ng s?ng ?au: Dùng b?t r? Ð?u chi?u, b?t r? X? can, thêm phèn chua, hoà n??c sôi ?? ngu?i ng?m không nu?t n??c; ho?c dùng h?t Ð?u chi?u sao vàng s?c u?ng.

2. C?m s?t, m?n nh?t và tr? em lên s?i ho: Dùng r? Ð?u chi?u 15g, Sài ??t và Kim ngân hoa, m?i v? 10g, s?c n??c u?ng.

3. Tr? các lo?i ban trái có kèm theo các ch?ng no h?i, sình b?ng, tiêu ch?y, g?c ban dây d?a; Dùng lá B?c hà 100g, c? B? b? 100g, hoa Kinh gi?i 100g, Tr?n bì lâu n?m 100g, lá Ð?u chi?u 100g, L?c cây 100g. H??ng ph? sao 100g, H?u phác sao 100g, c? S? 100g. Các v? hoà chung, tán b?t nhuy?n. M?i l?n u?ng 1 mu?ng cà phê, tr? em n?a li?u; ngày u?ng 2-3 l?n (kinh nghi?m dân gian ? An Giang).

____________________________________________________________

**** WIKI
en.wikipedia.org/wiki/Pigeon_pea

The pigeon pea, also known as toor d?l or arhar d?l (India), Congo pea or gungo pea (in Jamaica), Pois Congo (in Haiti), gandul (in Puerto Rico), gunga pea, or no-eye pea, (Cajanus cajan, synonyms Cajanus indicus Spreng. (Valder 1895) and Cytisus cajan (Crawfurd 1852)) is a perennial member of the family Fabaceae.

Cultivation

The cultivation of the pigeon pea goes back at least 3000 years. The centre of origin is most likely Asia, from where it traveled to East Africa and by means of the slave trade to the American continent. Today pigeon peas are widely cultivated in all tropical and semi-tropical regions of both the Old and the New World. Pigeon peas can be of a perennial variety, in which the crop can last 3–5 years (although the seed yield drops considerably after the first two years), or an annual variety more suitable for seed production.

Pigeon pea is a perennial which can grow into a small tree

Pigeon peas are an important legume crop of rainfed agriculture in the semi-arid tropics. The Indian subcontinent, Eastern Africa and Central America, in that order, are the world’s three main pigeon pea producing regions. Pigeon peas are cultivated in more than 25 tropical and sub-tropical countries, either as a sole crop or intermixed with cereals such as sorghum (Sorchum bicolor), pearl millet (Pennisetium glaucum), or maize (Zea mays), or with other legumes, such as peanuts (Arachis hypogaea). Being a legume, the pigeon pea enriches soil through symbiotic nitrogen fixation.
The crop is cultivated on marginal land by resource-poor farmers, who commonly grow traditional medium- and long-duration (5–11 months) landraces. Short-duration pigeon peas (3–4 months) suitable for multiple cropping have recently been developed. Traditionally, the use of such input as fertilizers, weeding, irrigation, and pesticides is minimal, so present yield levels are low (average = 700 kg/ha). Greater attention is now being given to managing the crop because it is in high demand at remunerative prices.
Pigeon peas are very drought resistant and can be grown in areas with less than 650 mm annual rainfall.
World production of pigeon peas is estimated at 46,000 km2. About 82% of this is grown in India. These days it is the most essential ingredient of animal feed used in West Africa, most especially in Nigeria where it is also grown.

Uses

Pigeon peas from Trinidad and Tobago
Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover crop. They contain high levels of protein and the important amino acids methionine, lysine, and tryptophan.[1] In combination with cereals, pigeon peas make a well-balanced human food. The dried peas may be sprouted briefly, then cooked, for a flavor different from the green or dried peas. Sprouting also enhances the digestibility of dried pigeon peas via the reduction of indigestible sugars that would otherwise remain in the cooked dried peas.[2]
In India, split pigeon peas (toor dal) are one of the most popular pulses, being an important source of protein in a mostly vegetarian diet. In regions where it grows, fresh young pods are eaten as vegetable in dishes such as sambhar.
In Ethiopia, not only the pods but the young shoots and leaves are cooked and eaten.[3]
In some places, such as the Dominican Republic and Hawaii, pigeon peas are grown for canning and consumption. A dish made of rice and green pigeon peas (called "Moro de Guandules") is a traditional food in Dominican Republic. Pigeon peas are also made as a stew, with plantain balls. In Puerto Rico, arroz con gandules is made with rice and pigeon peas and is a typical dish. Trinidad & Tobago has its own variant, called pelau, which includes either beef or chicken, and occasionally pumpkin and pieces of cured pig tail.
In Thailand, pigeon peas are grown as a host for scale insects which produce lac.
Pigeon peas are in some areas an important crop for green manure, providing up to 40 kg nitrogen per hectare. The woody stems of pigeon peas can also be used as firewood, fencing and thatch.

**** RAINTREE
www.rain-tree.com/guandu.htm

**** PHILIPPINE MEDICINAL PLANTS
www.stuartxchange.org/Kadios.html

Botany
An erect, branched, hairy shrub, 1-2 meters high. Leaves are oblong-lanceolate to oblanceolate with three leaflets. Flowers are yellow, in sparse peduncled racemes, about 1.5 cm long. Pod is hairy, 4-7 cm long, 1 cm wide, containing 2-7 seeds.

Distribution
In settled areas throughout the Philippines: cultivated, semicultivated, and in some places, spontaneous.

Chemical constituents and properties
Roots are considered antihelminthic, expectorant, febrifuge, sedative, vulnerary.
Seeds are rich in carbohydrates (58%) and proteins (19%).
Fair source of calcium and iron; good source of vitamin B.
Chemical studies reveal: 2′-2′methylcajanone, 2′-hydroxygenistein, isoflavones, cajanin, cahanones, among many others.

Parts used
Leaves, roots.

Uses
Folkloric
Decoction or infusionn of leaves for coughs, diarrhea, abdominal pains.
Tender leaves are chewed for aphthous stomatitis and spongy gums.
Pulped or poulticed leaves used for sores.
In Peru, leaves are used as an infusion for anemial, hepatitis, diabetes, urinary infections and yellow fever.
In Argentina, leaves used for genital and skin problems; flowers used for bronchitis, cough and pneumonia.
In China, as vermifuge, vulnerary; for tumors.
In Panama, used for treatment of diabetes (See study below).
In Indian folk medicine, used for a variety of liver disorders.
Nutrition
Used mainly for its edible young pods and seeds.
Others
Vegetable food crop ( seeds and pods) in South-East Asia.
As forage or hay.
Branches and stems for basket and fuel. (Source)

Studies
• RBC Sickling Inhibition: StudyClinical studies have reported seed extracts to inhibit red blood cell sickling and potential benefit for people with sickle cell anemia.
• Antiplasmodial constituents of Cajanus cajan: Study isolated two stilbenes, longistylin A and C and betulinic acid from the roots and leaves of CC and showed moderately high in vitro activity against Plasmodium falcifarum strain.
• Stilbenes / Neuroprotective / Alzheimer’s Disease: Study of stilbenes containing extract-fraction from C cajan showed significant amelioration of cognitive deficits and neuron apoptosis. Findings suggest sECC has a potential in the development of therapeutic agent to manage cognitive impairment associated with Alzheimer’s disease through increase choline acetyltransferase activity and anti-oxidative mechanism.
• Hypocholesterolemic Effect: Study on the stilbenes containing extract-fraction of CC showed a hypocholesterolemic effect possibly through enhancement of hepatic LDL-receptor and cholesterol 7-alpha-hydroxylase expression levels and bile acid synthesis.
• Hyperglycemic Effect: Evaluation of traditional medicine: effects of Cajanus cajan L. and of Cassia fistula L. on carbohydrate metabolism in mice: Contradicting its traditional use for diabetes, CC did not have a hypoglycemic effect on sugar, instead at higher doses, it produced a hyperglycemic effect.
• Antimicrobial: Study shows the organic solvent extracts to inhibit E coli, S aureus and S typhi and the aqueous extract were inhibitory to E coli and S aureus.
• Antimicrobial / Antifungal: Nigerian study on the antimicrobial effects of the ethanol and aqueous extracts of locally available plants, including C cajan, showerd inhibition against S aureus, P aeruginosa, E coli and C albicans. The extracts of C cajam produced wider zones of inhibition against C albicans.
• Hyperglycemic Effect: Study of the aqueous extract of C cajan leaves showed a hyperglycemic effect, suggesting a usefulness incontrolling hypoglycemia that may be due to excess of insulin or other hypoglycemic drugs.
• Hepatoprotective: (1) Study of the methanol-aqueous fraction of C cajan leaf extract showed it could prevent the chronically treated alcohol induced rat liver damage and presents a promise as a non-toxic herb for therapeutic use in alcohol-induced liver dysfunction. (2) Study in mice with carbon tetrachloride-induced liver damage showed the methanol extracts of B orellana, C cajan, G pentaphylla and C equisetifolia showed significant decrease in levels of serum markers, indicating the protection of hepatic cells in a dose-dependent manner.

Availability
Cultivated, semicultivated, or wildcrafted.

Seed pod and seeds of Cajanus cajan, Pigeon pea, Congo pea ….Trái ??u và nh?ng h?t ??u S?ng, ??u Chi?u….#1


Image by Vietnam Plants & America plants
Vietnamese named : ??u S?ng, ??u Chi?u, ??u Tri?u, ??u Thi?u, ??u C?c Rào.
English names : Pigeon pea,Congo pea, Gungo pea, Gunga pea, No Eye pea.
Scientist name : Cajanus cajan ( L. ) Millsp
Synonyms : Cajanus indicus Spreng. (Valder 1895), Cytisus cajan (Crawfurd 1852)
Family : Fabaceae / Leguminosae, H? ??u / h? ph? ??u Papillionoidea

Searched from :

**** VIETGLE.VN.
www1.vietgle.vn/trithucviet/detail.aspx?key=cajan&typ…

Cajanus cajan (L.) Millsp. – ??u chi?u, ??u s?ng, ??u c?c rào, ??u tri?u.
Cây nh? cao 1 – 2m, có th? ??n 4m. Lá kép m?c so le, có 3 lá chét. Lá chét hình b?u d?c, 3 – 6 x 1,8 – 3cm; nh?n ? g?c và ? ??u, m??t nh? nhung và xanh l?c ? m?t trên, có lông m?n và ánh b?c ? m?t d??i; gân bên 5 – 7 ?ôi, n?i rõ ? m?t d??i, gân nh? l?i và thành m?ng dày ??c. Cu??ng lá 2 – 4cm, h?i có cánh; cu?ng ph? 2 – 4mm, có lông m?n.
C?m hoa thành chùm 6 – 10cm. Hoa t?p h?p thành nhóm 6 – 10; m?i hoa có cu?ng 1,5mm, có lông m?n; cánh hoa vàng, có khi có s?c hay ??m ?? ? m?t ngoài, t?t c? ??u có tai; cánh c? g?n tròn; cánh bên hình trái xoan ng??c, có móng; cánh thìa màu vàng l?c. Qu? ??u hình d?i 5 x 0,8cm, có m?i nh?n dài, có lông m?n; có tuy?n; h?t 4 – 6, hình c?u, 0,5mm, màu vàng nâu, nâu hay ?? nh?t tùy th?.
Loài c?a vùng C? nhi?t ??i, ph? bi?n r?ng do tr?ng tr?t và thu?n hóa trong các vùng nhi?t ??i. ? n??c ta, ??u chi?u m?c hoang và c?ng ???c tr?ng.
Trong thiên nhiên, ??u chi?u m?c trong các r?ng th? sinh, r?ng th?a, d?c các b? sông, t?i ?? cao 2000m.

??u chi?u ???c tr?ng ? nhi?u n?i ?? làm cây ch? th? cánh ki?n ?? và l?y h?t làm th?c ph?m (n?u chè, làm t??ng), ch?n nuôi gia súc, ho?c tr?ng làm hàng rào, làm cây t?o bóng, cây phân xanh và cây c?i t?o ??t. R? dùng làm thu?c ch?a s?t, gi?i ??c, tiêu th?ng và ch?ng hay ?ái ?êm. H?t c?ng dùng nh? r?; còn dùng ch?a ho, c?m, nh?c m?i gân c?t. Lá dùng ?? gây nôn khi b? ng? ??c thu?c tr? sâu; còn dùng n?u t?m tr? b?nh ngoài da và c?ng dùng u?ng tr? l?. D?ch lá t??i c?ng dùng u?ng tr? l?; còn dùng ph?i h?p v?i d?u th?u d?u u?ng tr? b?nh ?au b?ng. Dùng ngoài tr? m?n nh?t, v?t th??ng.
? ?n ??, h?t và lá giã ra, h? hay xào nóng ??p vào vú gây ti?t s?a; h?t ???c dùng tr? r?n c?n. Th??ng dùng r? v?i li?u 15g s?c u?ng; có th? thái m?ng ?? ng?m ho?c tán b?t u?ng. H?t c?ng dùng s?c u?ng. Lá t??i giã ??p không k? li?u l??ng.
? Trung Qu?c, r?, h?t và lá ???c s? d?ng; r? dùng làm thu?c thanh nhi?t gi?i ??c, gi?m ?au, sát trùng; h?t dùng tr? tâm h?, th?y th?ng, huy?t lâm, ung nh?t, th?ng ??c và l?. Lá dùng tr? tr? em th?y ??u và ung th?ng.

**** VHO.VN.
vho.vn/view.htm?ID=3009&keyword=Ho

Ð?u chi?u, Ð?u s?ng, Ð?u c?c rào – Cajanus cajan (L., ) Millsp. (C. indicus Spreng.), thu?c h? Ð?u – Fabaceae.

Mô t?: Cây nh?, cao 1-2m. Lá kép m?c so le, có 3 lá chét, nguyên, có lông, m?t trên xanh s?m, m?t d??i tr?ng nh?t. Hoa màu vàng hay ?i?m nh?ng ???ng s?c tía, m?c thành chùm ? nách lá. Qu? ??u d?t, v?i 2-3 v?t lõm ch?y chéo trên qu?. H?t hình c?u, màu vàng nâu, nâu hay ?? nh?t, tu? th?.

Mùa hoa qu? tháng 1-3.

B? ph?n dùng: R?, h?t và lá – Radix, Semen et Folium Cajani.

N?i s?ng và thu hái: Loài c?a vùng c? nhi?t ??i, ph? bi?n kh?p Ðông D??ng và ?n ??. ? n??c ta, Ð?u chi?u m?c hoang và c?ng ???c tr?ng. Tr?ng b?ng h?t vào ??u mùa m?a. Thu hái r? và lá quanh n?m. Ðào r? v?, r?a s?ch, thái m?ng, ph?i khô. Lá th??ng dùng t??i. H?t l?y ? nh?ng qu? già.

Thành ph?n hoá h?c: H?t ch?a 2 globulin là cajanin và nona-cajanin. Còn có men urease ho?t ??ng.

Tính v?, tác d?ng: Ð?u s?ng có v? ??ng, tính mát; có tác d?ng ?m ph?, tr? t?, tiêu th?c, làm thông huy?t m?ch.

Công d?ng, ch? ??nh và ph?i h?p: ? n??c ta, Ð?u chi?u ???c tr?ng ? nhi?u n?i ?? làm cây ch? th? cánh ki?n ?? và l?y h?t làm th?c ph?m (n?u chè, làm t??ng), ch?n nuôi gia súc, ho?c tr?ng làm hàng rào, làm cây t?o bóng, cây phân xanh và cây c?i t?o ??t. R? dùng làm thu?c ch?a s?t, gi?i ??c, tiêu th?ng và ch?ng hay ?ái ?êm. H?t c?ng dùng nh? r?; còn dùng ch?a ho, c?m, nh?c m?i gân c?t. Lá dùng ?? gây nôn khi b? ng? ??c thu?c tr? sâu; l?i dùng n?u t?m tr? b?nh ngoài da và c?ng dùng u?ng tr? l?. D?ch lá t??i c?ng dùng u?ng tr? l?; còn dùng ph?i h?p v?i d?u th?u d?u u?ng tr? b?nh ?au b?ng. Dùng ngoài tr? m?n nh?t, v?t th??ng.

? ?n ??, h?t và lá giã ra, h? hay xào nóng ??p vào vú gây ti?t s?a; h?t ???c dùng tr? r?n c?n. Th??ng dùng r? v?i li?u 15g s?c u?ng; có th? thái m?ng ?? ng?m ho?c tán b?t u?ng. H?t c?ng dùng s?c u?ng. Lá t??i giã ??p không k? li?u l??ng.

Ð?n thu?c:

1. Ho, c?m, c? h?ng s?ng ?au: Dùng b?t r? Ð?u chi?u, b?t r? X? can, thêm phèn chua, hoà n??c sôi ?? ngu?i ng?m không nu?t n??c; ho?c dùng h?t Ð?u chi?u sao vàng s?c u?ng.

2. C?m s?t, m?n nh?t và tr? em lên s?i ho: Dùng r? Ð?u chi?u 15g, Sài ??t và Kim ngân hoa, m?i v? 10g, s?c n??c u?ng.

3. Tr? các lo?i ban trái có kèm theo các ch?ng no h?i, sình b?ng, tiêu ch?y, g?c ban dây d?a; Dùng lá B?c hà 100g, c? B? b? 100g, hoa Kinh gi?i 100g, Tr?n bì lâu n?m 100g, lá Ð?u chi?u 100g, L?c cây 100g. H??ng ph? sao 100g, H?u phác sao 100g, c? S? 100g. Các v? hoà chung, tán b?t nhuy?n. M?i l?n u?ng 1 mu?ng cà phê, tr? em n?a li?u; ngày u?ng 2-3 l?n (kinh nghi?m dân gian ? An Giang).

____________________________________________________________

**** WIKI
en.wikipedia.org/wiki/Pigeon_pea

The pigeon pea, also known as toor d?l or arhar d?l (India), Congo pea or gungo pea (in Jamaica), Pois Congo (in Haiti), gandul (in Puerto Rico), gunga pea, or no-eye pea, (Cajanus cajan, synonyms Cajanus indicus Spreng. (Valder 1895) and Cytisus cajan (Crawfurd 1852)) is a perennial member of the family Fabaceae.

Cultivation

The cultivation of the pigeon pea goes back at least 3000 years. The centre of origin is most likely Asia, from where it traveled to East Africa and by means of the slave trade to the American continent. Today pigeon peas are widely cultivated in all tropical and semi-tropical regions of both the Old and the New World. Pigeon peas can be of a perennial variety, in which the crop can last 3–5 years (although the seed yield drops considerably after the first two years), or an annual variety more suitable for seed production.

Pigeon pea is a perennial which can grow into a small tree

Pigeon peas are an important legume crop of rainfed agriculture in the semi-arid tropics. The Indian subcontinent, Eastern Africa and Central America, in that order, are the world’s three main pigeon pea producing regions. Pigeon peas are cultivated in more than 25 tropical and sub-tropical countries, either as a sole crop or intermixed with cereals such as sorghum (Sorchum bicolor), pearl millet (Pennisetium glaucum), or maize (Zea mays), or with other legumes, such as peanuts (Arachis hypogaea). Being a legume, the pigeon pea enriches soil through symbiotic nitrogen fixation.
The crop is cultivated on marginal land by resource-poor farmers, who commonly grow traditional medium- and long-duration (5–11 months) landraces. Short-duration pigeon peas (3–4 months) suitable for multiple cropping have recently been developed. Traditionally, the use of such input as fertilizers, weeding, irrigation, and pesticides is minimal, so present yield levels are low (average = 700 kg/ha). Greater attention is now being given to managing the crop because it is in high demand at remunerative prices.
Pigeon peas are very drought resistant and can be grown in areas with less than 650 mm annual rainfall.
World production of pigeon peas is estimated at 46,000 km2. About 82% of this is grown in India. These days it is the most essential ingredient of animal feed used in West Africa, most especially in Nigeria where it is also grown.

Uses

Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover crop. They contain high levels of protein and the important amino acids methionine, lysine, and tryptophan.[1] In combination with cereals, pigeon peas make a well-balanced human food. The dried peas may be sprouted briefly, then cooked, for a flavor different from the green or dried peas. Sprouting also enhances the digestibility of dried pigeon peas via the reduction of indigestible sugars that would otherwise remain in the cooked dried peas.[2]
In India, split pigeon peas (toor dal) are one of the most popular pulses, being an important source of protein in a mostly vegetarian diet. In regions where it grows, fresh young pods are eaten as vegetable in dishes such as sambhar.
In Ethiopia, not only the pods but the young shoots and leaves are cooked and eaten.[3]
In some places, such as the Dominican Republic and Hawaii, pigeon peas are grown for canning and consumption. A dish made of rice and green pigeon peas (called "Moro de Guandules") is a traditional food in Dominican Republic. Pigeon peas are also made as a stew, with plantain balls. In Puerto Rico, arroz con gandules is made with rice and pigeon peas and is a typical dish. Trinidad & Tobago has its own variant, called pelau, which includes either beef or chicken, and occasionally pumpkin and pieces of cured pig tail.
In Thailand, pigeon peas are grown as a host for scale insects which produce lac.
Pigeon peas are in some areas an important crop for green manure, providing up to 40 kg nitrogen per hectare. The woody stems of pigeon peas can also be used as firewood, fencing and thatch.

**** RAINTREE
www.rain-tree.com/guandu.htm

**** PHILIPPINE MEDICINAL PLANTS
www.stuartxchange.org/Kadios.html

Botany
An erect, branched, hairy shrub, 1-2 meters high. Leaves are oblong-lanceolate to oblanceolate with three leaflets. Flowers are yellow, in sparse peduncled racemes, about 1.5 cm long. Pod is hairy, 4-7 cm long, 1 cm wide, containing 2-7 seeds.

Distribution
In settled areas throughout the Philippines: cultivated, semicultivated, and in some places, spontaneous.

Chemical constituents and properties
Roots are considered antihelminthic, expectorant, febrifuge, sedative, vulnerary.
Seeds are rich in carbohydrates (58%) and proteins (19%).
Fair source of calcium and iron; good source of vitamin B.
Chemical studies reveal: 2′-2′methylcajanone, 2′-hydroxygenistein, isoflavones, cajanin, cahanones, among many others.

Parts used
Leaves, roots.

Uses
Folkloric
Decoction or infusionn of leaves for coughs, diarrhea, abdominal pains.
Tender leaves are chewed for aphthous stomatitis and spongy gums.
Pulped or poulticed leaves used for sores.
In Peru, leaves are used as an infusion for anemial, hepatitis, diabetes, urinary infections and yellow fever.
In Argentina, leaves used for genital and skin problems; flowers used for bronchitis, cough and pneumonia.
In China, as vermifuge, vulnerary; for tumors.
In Panama, used for treatment of diabetes (See study below).
In Indian folk medicine, used for a variety of liver disorders.
Nutrition
Used mainly for its edible young pods and seeds.
Others
Vegetable food crop ( seeds and pods) in South-East Asia.
As forage or hay.
Branches and stems for basket and fuel. (Source)

Studies
• RBC Sickling Inhibition: StudyClinical studies have reported seed extracts to inhibit red blood cell sickling and potential benefit for people with sickle cell anemia.
• Antiplasmodial constituents of Cajanus cajan: Study isolated two stilbenes, longistylin A and C and betulinic acid from the roots and leaves of CC and showed moderately high in vitro activity against Plasmodium falcifarum strain.
• Stilbenes / Neuroprotective / Alzheimer’s Disease: Study of stilbenes containing extract-fraction from C cajan showed significant amelioration of cognitive deficits and neuron apoptosis. Findings suggest sECC has a potential in the development of therapeutic agent to manage cognitive impairment associated with Alzheimer’s disease through increase choline acetyltransferase activity and anti-oxidative mechanism.
• Hypocholesterolemic Effect: Study on the stilbenes containing extract-fraction of CC showed a hypocholesterolemic effect possibly through enhancement of hepatic LDL-receptor and cholesterol 7-alpha-hydroxylase expression levels and bile acid synthesis.
• Hyperglycemic Effect: Evaluation of traditional medicine: effects of Cajanus cajan L. and of Cassia fistula L. on carbohydrate metabolism in mice: Contradicting its traditional use for diabetes, CC did not have a hypoglycemic effect on sugar, instead at higher doses, it produced a hyperglycemic effect.
• Antimicrobial: Study shows the organic solvent extracts to inhibit E coli, S aureus and S typhi and the aqueous extract were inhibitory to E coli and S aureus.
• Antimicrobial / Antifungal: Nigerian study on the antimicrobial effects of the ethanol and aqueous extracts of locally available plants, including C cajan, showerd inhibition against S aureus, P aeruginosa, E coli and C albicans. The extracts of C cajam produced wider zones of inhibition against C albicans.
• Hyperglycemic Effect: Study of the aqueous extract of C cajan leaves showed a hyperglycemic effect, suggesting a usefulness incontrolling hypoglycemia that may be due to excess of insulin or other hypoglycemic drugs.
• Hepatoprotective: (1) Study of the methanol-aqueous fraction of C cajan leaf extract showed it could prevent the chronically treated alcohol induced rat liver damage and presents a promise as a non-toxic herb for therapeutic use in alcohol-induced liver dysfunction. (2) Study in mice with carbon tetrachloride-induced liver damage showed the methanol extracts of B orellana, C cajan, G pentaphylla and C equisetifolia showed significant decrease in levels of serum markers, indicating the protection of hepatic cells in a dose-dependent manner.

Availability
Cultivated, semicultivated, or wildcrafted.

Ch?p hình ? th? xã Gò Công, t?nh Ti?n Giang , mi?n Nam Vietnam.
Taken in Gò Công town, Ti?n Giang province, South Vietnam.

Vietnamese named : ??u S?ng, ??u Chi?u, ??u Tri?u, ??u Thi?u, ??u C?c Rào.
English names : Pigeon pea,Congo pea, Gungo pea, Gunga pea, No Eye pea.
Scientist name : Cajanus cajan ( L. ) Millsp
Synonyms : Cajanus indicus Spreng. (Valder 1895), Cytisus cajan (Crawfurd 1852)
Family : Fabaceae / Leguminosae, H? ??u / h? ph? ??u Papillionoidea

Searched from :

**** VIETGLE.VN.
www1.vietgle.vn/trithucviet/detail.aspx?key=cajan&typ…

Cajanus cajan (L.) Millsp. – ??u chi?u, ??u s?ng, ??u c?c rào, ??u tri?u.
Cây nh? cao 1 – 2m, có th? ??n 4m. Lá kép m?c so le, có 3 lá chét. Lá chét hình b?u d?c, 3 – 6 x 1,8 – 3cm; nh?n ? g?c và ? ??u, m??t nh? nhung và xanh l?c ? m?t trên, có lông m?n và ánh b?c ? m?t d??i; gân bên 5 – 7 ?ôi, n?i rõ ? m?t d??i, gân nh? l?i và thành m?ng dày ??c. Cu??ng lá 2 – 4cm, h?i có cánh; cu?ng ph? 2 – 4mm, có lông m?n.
C?m hoa thành chùm 6 – 10cm. Hoa t?p h?p thành nhóm 6 – 10; m?i hoa có cu?ng 1,5mm, có lông m?n; cánh hoa vàng, có khi có s?c hay ??m ?? ? m?t ngoài, t?t c? ??u có tai; cánh c? g?n tròn; cánh bên hình trái xoan ng??c, có móng; cánh thìa màu vàng l?c. Qu? ??u hình d?i 5 x 0,8cm, có m?i nh?n dài, có lông m?n; có tuy?n; h?t 4 – 6, hình c?u, 0,5mm, màu vàng nâu, nâu hay ?? nh?t tùy th?.
Loài c?a vùng C? nhi?t ??i, ph? bi?n r?ng do tr?ng tr?t và thu?n hóa trong các vùng nhi?t ??i. ? n??c ta, ??u chi?u m?c hoang và c?ng ???c tr?ng.
Trong thiên nhiên, ??u chi?u m?c trong các r?ng th? sinh, r?ng th?a, d?c các b? sông, t?i ?? cao 2000m.

??u chi?u ???c tr?ng ? nhi?u n?i ?? làm cây ch? th? cánh ki?n ?? và l?y h?t làm th?c ph?m (n?u chè, làm t??ng), ch?n nuôi gia súc, ho?c tr?ng làm hàng rào, làm cây t?o bóng, cây phân xanh và cây c?i t?o ??t. R? dùng làm thu?c ch?a s?t, gi?i ??c, tiêu th?ng và ch?ng hay ?ái ?êm. H?t c?ng dùng nh? r?; còn dùng ch?a ho, c?m, nh?c m?i gân c?t. Lá dùng ?? gây nôn khi b? ng? ??c thu?c tr? sâu; còn dùng n?u t?m tr? b?nh ngoài da và c?ng dùng u?ng tr? l?. D?ch lá t??i c?ng dùng u?ng tr? l?; còn dùng ph?i h?p v?i d?u th?u d?u u?ng tr? b?nh ?au b?ng. Dùng ngoài tr? m?n nh?t, v?t th??ng.
? ?n ??, h?t và lá giã ra, h? hay xào nóng ??p vào vú gây ti?t s?a; h?t ???c dùng tr? r?n c?n. Th??ng dùng r? v?i li?u 15g s?c u?ng; có th? thái m?ng ?? ng?m ho?c tán b?t u?ng. H?t c?ng dùng s?c u?ng. Lá t??i giã ??p không k? li?u l??ng.
? Trung Qu?c, r?, h?t và lá ???c s? d?ng; r? dùng làm thu?c thanh nhi?t gi?i ??c, gi?m ?au, sát trùng; h?t dùng tr? tâm h?, th?y th?ng, huy?t lâm, ung nh?t, th?ng ??c và l?. Lá dùng tr? tr? em th?y ??u và ung th?ng.

**** VHO.VN.
vho.vn/view.htm?ID=3009&keyword=Ho

Ð?u chi?u, Ð?u s?ng, Ð?u c?c rào – Cajanus cajan (L., ) Millsp. (C. indicus Spreng.), thu?c h? Ð?u – Fabaceae.

Mô t?: Cây nh?, cao 1-2m. Lá kép m?c so le, có 3 lá chét, nguyên, có lông, m?t trên xanh s?m, m?t d??i tr?ng nh?t. Hoa màu vàng hay ?i?m nh?ng ???ng s?c tía, m?c thành chùm ? nách lá. Qu? ??u d?t, v?i 2-3 v?t lõm ch?y chéo trên qu?. H?t hình c?u, màu vàng nâu, nâu hay ?? nh?t, tu? th?.

Mùa hoa qu? tháng 1-3.

B? ph?n dùng: R?, h?t và lá – Radix, Semen et Folium Cajani.

N?i s?ng và thu hái: Loài c?a vùng c? nhi?t ??i, ph? bi?n kh?p Ðông D??ng và ?n ??. ? n??c ta, Ð?u chi?u m?c hoang và c?ng ???c tr?ng. Tr?ng b?ng h?t vào ??u mùa m?a. Thu hái r? và lá quanh n?m. Ðào r? v?, r?a s?ch, thái m?ng, ph?i khô. Lá th??ng dùng t??i. H?t l?y ? nh?ng qu? già.

Thành ph?n hoá h?c: H?t ch?a 2 globulin là cajanin và nona-cajanin. Còn có men urease ho?t ??ng.

Tính v?, tác d?ng: Ð?u s?ng có v? ??ng, tính mát; có tác d?ng ?m ph?, tr? t?, tiêu th?c, làm thông huy?t m?ch.

Công d?ng, ch? ??nh và ph?i h?p: ? n??c ta, Ð?u chi?u ???c tr?ng ? nhi?u n?i ?? làm cây ch? th? cánh ki?n ?? và l?y h?t làm th?c ph?m (n?u chè, làm t??ng), ch?n nuôi gia súc, ho?c tr?ng làm hàng rào, làm cây t?o bóng, cây phân xanh và cây c?i t?o ??t. R? dùng làm thu?c ch?a s?t, gi?i ??c, tiêu th?ng và ch?ng hay ?ái ?êm. H?t c?ng dùng nh? r?; còn dùng ch?a ho, c?m, nh?c m?i gân c?t. Lá dùng ?? gây nôn khi b? ng? ??c thu?c tr? sâu; l?i dùng n?u t?m tr? b?nh ngoài da và c?ng dùng u?ng tr? l?. D?ch lá t??i c?ng dùng u?ng tr? l?; còn dùng ph?i h?p v?i d?u th?u d?u u?ng tr? b?nh ?au b?ng. Dùng ngoài tr? m?n nh?t, v?t th??ng.

? ?n ??, h?t và lá giã ra, h? hay xào nóng ??p vào vú gây ti?t s?a; h?t ???c dùng tr? r?n c?n. Th??ng dùng r? v?i li?u 15g s?c u?ng; có th? thái m?ng ?? ng?m ho?c tán b?t u?ng. H?t c?ng dùng s?c u?ng. Lá t??i giã ??p không k? li?u l??ng.

Ð?n thu?c:

1. Ho, c?m, c? h?ng s?ng ?au: Dùng b?t r? Ð?u chi?u, b?t r? X? can, thêm phèn chua, hoà n??c sôi ?? ngu?i ng?m không nu?t n??c; ho?c dùng h?t Ð?u chi?u sao vàng s?c u?ng.

2. C?m s?t, m?n nh?t và tr? em lên s?i ho: Dùng r? Ð?u chi?u 15g, Sài ??t và Kim ngân hoa, m?i v? 10g, s?c n??c u?ng.

3. Tr? các lo?i ban trái có kèm theo các ch?ng no h?i, sình b?ng, tiêu ch?y, g?c ban dây d?a; Dùng lá B?c hà 100g, c? B? b? 100g, hoa Kinh gi?i 100g, Tr?n bì lâu n?m 100g, lá Ð?u chi?u 100g, L?c cây 100g. H??ng ph? sao 100g, H?u phác sao 100g, c? S? 100g. Các v? hoà chung, tán b?t nhuy?n. M?i l?n u?ng 1 mu?ng cà phê, tr? em n?a li?u; ngày u?ng 2-3 l?n (kinh nghi?m dân gian ? An Giang).

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**** WIKI
en.wikipedia.org/wiki/Pigeon_pea

The pigeon pea, also known as toor d?l or arhar d?l (India), Congo pea or gungo pea (in Jamaica), Pois Congo (in Haiti), gandul (in Puerto Rico), gunga pea, or no-eye pea, (Cajanus cajan, synonyms Cajanus indicus Spreng. (Valder 1895) and Cytisus cajan (Crawfurd 1852)) is a perennial member of the family Fabaceae.

Cultivation

The cultivation of the pigeon pea goes back at least 3000 years. The centre of origin is most likely Asia, from where it traveled to East Africa and by means of the slave trade to the American continent. Today pigeon peas are widely cultivated in all tropical and semi-tropical regions of both the Old and the New World. Pigeon peas can be of a perennial variety, in which the crop can last 3–5 years (although the seed yield drops considerably after the first two years), or an annual variety more suitable for seed production.

Pigeon pea is a perennial which can grow into a small tree

Pigeon peas are an important legume crop of rainfed agriculture in the semi-arid tropics. The Indian subcontinent, Eastern Africa and Central America, in that order, are the world’s three main pigeon pea producing regions. Pigeon peas are cultivated in more than 25 tropical and sub-tropical countries, either as a sole crop or intermixed with cereals such as sorghum (Sorchum bicolor), pearl millet (Pennisetium glaucum), or maize (Zea mays), or with other legumes, such as peanuts (Arachis hypogaea). Being a legume, the pigeon pea enriches soil through symbiotic nitrogen fixation.
The crop is cultivated on marginal land by resource-poor farmers, who commonly grow traditional medium- and long-duration (5–11 months) landraces. Short-duration pigeon peas (3–4 months) suitable for multiple cropping have recently been developed. Traditionally, the use of such input as fertilizers, weeding, irrigation, and pesticides is minimal, so present yield levels are low (average = 700 kg/ha). Greater attention is now being given to managing the crop because it is in high demand at remunerative prices.
Pigeon peas are very drought resistant and can be grown in areas with less than 650 mm annual rainfall.
World production of pigeon peas is estimated at 46,000 km2. About 82% of this is grown in India. These days it is the most essential ingredient of animal feed used in West Africa, most especially in Nigeria where it is also grown.

Uses

Pigeon peas from Trinidad and Tobago
Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover crop. They contain high levels of protein and the important amino acids methionine, lysine, and tryptophan.[1] In combination with cereals, pigeon peas make a well-balanced human food. The dried peas may be sprouted briefly, then cooked, for a flavor different from the green or dried peas. Sprouting also enhances the digestibility of dried pigeon peas via the reduction of indigestible sugars that would otherwise remain in the cooked dried peas.[2]
In India, split pigeon peas (toor dal) are one of the most popular pulses, being an important source of protein in a mostly vegetarian diet. In regions where it grows, fresh young pods are eaten as vegetable in dishes such as sambhar.
In Ethiopia, not only the pods but the young shoots and leaves are cooked and eaten.[3]
In some places, such as the Dominican Republic and Hawaii, pigeon peas are grown for canning and consumption. A dish made of rice and green pigeon peas (called "Moro de Guandules") is a traditional food in Dominican Republic. Pigeon peas are also made as a stew, with plantain balls. In Puerto Rico, arroz con gandules is made with rice and pigeon peas and is a typical dish. Trinidad & Tobago has its own variant, called pelau, which includes either beef or chicken, and occasionally pumpkin and pieces of cured pig tail.
In Thailand, pigeon peas are grown as a host for scale insects which produce lac.
Pigeon peas are in some areas an important crop for green manure, providing up to 40 kg nitrogen per hectare. The woody stems of pigeon peas can also be used as firewood, fencing and thatch.

**** RAINTREE
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**** PHILIPPINE MEDICINAL PLANTS
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Botany
An erect, branched, hairy shrub, 1-2 meters high. Leaves are oblong-lanceolate to oblanceolate with three leaflets. Flowers are yellow, in sparse peduncled racemes, about 1.5 cm long. Pod is hairy, 4-7 cm long, 1 cm wide, containing 2-7 seeds.

Distribution
In settled areas throughout the Philippines: cultivated, semicultivated, and in some places, spontaneous.

Chemical constituents and properties
Roots are considered antihelminthic, expectorant, febrifuge, sedative, vulnerary.
Seeds are rich in carbohydrates (58%) and proteins (19%).
Fair source of calcium and iron; good source of vitamin B.
Chemical studies reveal: 2′-2′methylcajanone, 2′-hydroxygenistein, isoflavones, cajanin, cahanones, among many others.

Parts used
Leaves, roots.

Uses
Folkloric
Decoction or infusionn of leaves for coughs, diarrhea, abdominal pains.
Tender leaves are chewed for aphthous stomatitis and spongy gums.
Pulped or poulticed leaves used for sores.
In Peru, leaves are used as an infusion for anemial, hepatitis, diabetes, urinary infections and yellow fever.
In Argentina, leaves used for genital and skin problems; flowers used for bronchitis, cough and pneumonia.
In China, as vermifuge, vulnerary; for tumors.
In Panama, used for treatment of diabetes (See study below).
In Indian folk medicine, used for a variety of liver disorders.
Nutrition
Used mainly for its edible young pods and seeds.
Others
Vegetable food crop ( seeds and pods) in South-East Asia.
As forage or hay.
Branches and stems for basket and fuel. (Source)

Studies
• RBC Sickling Inhibition: StudyClinical studies have reported seed extracts to inhibit red blood cell sickling and potential benefit for people with sickle cell anemia.
• Antiplasmodial constituents of Cajanus cajan: Study isolated two stilbenes, longistylin A and C and betulinic acid from the roots and leaves of CC and showed moderately high in vitro activity against Plasmodium falcifarum strain.
• Stilbenes / Neuroprotective / Alzheimer’s Disease: Study of stilbenes containing extract-fraction from C cajan showed significant amelioration of cognitive deficits and neuron apoptosis. Findings suggest sECC has a potential in the development of therapeutic agent to manage cognitive impairment associated with Alzheimer’s disease through increase choline acetyltransferase activity and anti-oxidative mechanism.
• Hypocholesterolemic Effect: Study on the stilbenes containing extract-fraction of CC showed a hypocholesterolemic effect possibly through enhancement of hepatic LDL-receptor and cholesterol 7-alpha-hydroxylase expression levels and bile acid synthesis.
• Hyperglycemic Effect: Evaluation of traditional medicine: effects of Cajanus cajan L. and of Cassia fistula L. on carbohydrate metabolism in mice: Contradicting its traditional use for diabetes, CC did not have a hypoglycemic effect on sugar, instead at higher doses, it produced a hyperglycemic effect.
• Antimicrobial: Study shows the organic solvent extracts to inhibit E coli, S aureus and S typhi and the aqueous extract were inhibitory to E coli and S aureus.
• Antimicrobial / Antifungal: Nigerian study on the antimicrobial effects of the ethanol and aqueous extracts of locally available plants, including C cajan, showerd inhibition against S aureus, P aeruginosa, E coli and C albicans. The extracts of C cajam produced wider zones of inhibition against C albicans.
• Hyperglycemic Effect: Study of the aqueous extract of C cajan leaves showed a hyperglycemic effect, suggesting a usefulness incontrolling hypoglycemia that may be due to excess of insulin or other hypoglycemic drugs.
• Hepatoprotective: (1) Study of the methanol-aqueous fraction of C cajan leaf extract showed it could prevent the chronically treated alcohol induced rat liver damage and presents a promise as a non-toxic herb for therapeutic use in alcohol-induced liver dysfunction. (2) Study in mice with carbon tetrachloride-induced liver damage showed the methanol extracts of B orellana, C cajan, G pentaphylla and C equisetifolia showed significant decrease in levels of serum markers, indicating the protection of hepatic cells in a dose-dependent manner.

Availability
Cultivated, semicultivated, or wildcrafted.