Propolis Takes the Sting out of Mouth Ulcers

Propolis heals wounds, especially in the mucous linings of the body, which is a very complementary addition to any treatment protocol.  In fact, products are trending towards phyto-apitherapy formulas for even greater appeal...

Bees Take the Sting out of Mouth Ulcers

ScienceDaily (Nov. 17, 2010) 

The healing properties of propolis -- a mixture of resin and wax made by honey bees to seal and sterilize their hives -- have been known for many years. But its use in medicine and food supplements has been limited because the sticky substance is not water soluble and has a strong, off-putting smell.

Now researchers at the University of Bradford's Centre for Pharmaceutical Engineering Science have developed a way of purifying propolis that retains its medicinal properties, but makes it dissolve in water and eliminates its pungent smell. The technique has already led to the development of a new mouth ulcer gel and opens the door to a huge range of other pharmaceutical and nutraceutical applications for the substance.

"Propolis is a complex chemical mix and a very useful natural product," explains Centre Director, Professor Anant Paradkar, who led the research. "Propolis has been shown to be anti-microbial, anti-fungal, a strong anti-oxidant, non-allergenic and can boost the immune system. It also promotes wound healing and has anaesthetic properties.

"There is a substantial market for propolis-based products -- particularly in China, the USA and South Asia. The main stumbling block in developing products has been the solubility and odor issues, which our formulation overcomes."

Professor Paradkar's team has been developing the new technique to purify propolis in collaboration with natural medicine manufacturer, Nature's Laboratory. The researchers have helped the company develop a new propolis-based mouth ulcer gel, which has better anaesthetic, anti-microbial and anti-fungal properties than gels already on the market and is safe for use in children.

"A problem for mouth gels is that adhesion to the skin membrane inside the mouth is difficult -- because of the nature of the surface, the gel can simply slide off," says Professor Paradkar. "As propolis retains some of its stickiness even in a water soluble formulation, when it is applied to specific areas in the mouth, it adheres more effectively."

The Centre has gained funding for a Knowledge Transfer Partnership with Nature's Laboratory, to further develop the purification system for use at a larger scale and support the creation of new propolis-based products. The aim is, through the KTP, that the company will be able to set up a purification process to increase its own manufacturing capacity.

Health Benefits of Dandelion and How to Make Dandelion Coffee

Dandelion Taraxacum officinale is a common herb we often overlook. For many gardeners, dandelion is a "problem weed" ruining their lawn, but for herbalists, dandelions are a rich source of vitamins (including A and C), minerals (iron and calcium), and detox supports.

Dandelion is a great herb for everyday nutrition. You can add to milder salad blends, like red leaf lettuce, or blend with other bitter herbs, like endive and chicory. To add dandelion into your diet, follow these tips:

• Gather the leaves when young, before they have flowered in spring
• Collect from a spray-free area, away from the road, or in your own organic garden
• After flowering, cut the plant back to the top of the roots, and then harvest the new growth
• Harvest or grow dandelions in shade for the least bitter flavor
• The dandelions seen in stores are often Italian dandelions, which are more bitter than the domestic variety

Dandelion’s distinctive taste is refreshing served in sandwiches, with vinaigrette dressing, with meats, cheeses, and pasta, and in tomato sauces. It also makes a flavorful, healthy alternative to coffee.

To make your own dandelion coffee:

• Wash the roots, slice lengthwise in half, and then air dry for several days
• Cut the roots into 1-inch sections and roast on a baking sheet at 375˚F for 2-4 hours
• Turn the roots regularly so they brown evenly

There should be a coffee-like odor coming from the oven by the time they are done. Grind as needed, and use in place of coffee beans.

Fresh-made dandelion coffee makes a great gift, too! So the next time you're invited to a dinner party or need a last-minute-present, package some dandelion coffee in an attractive, air-tight jar and share with friends and family.

What are your favorite ways to eat dandelion? Post your favorite dandelion recipes here! We look forward to tasting your recipes.

Propolis Stops Bacterial Growth Proven by Quorum Sensing

a very technical explanation confirming the fact that Propolis is effective at stopping bacterial growth; thus the reason for its reputation of being antibacterial... 

A Novel Property of Propolis (Bee Glue): Anti-Pathogenic Activity by Inhibition of N-acyl-Homoserine Lactone Mediated Signaling in Bacteria

Journal ofEthnopharmacology, In Press, Accepted

An alternative approach to antibiotics is the development of anti-pathogenic agents to control the bacterial virulome. Such anti-pathogenic agents could target a phenomena known as quorum sensing (QS).

Materials and Methods

Six bacterial N-acyl-homoserine lactone (AHL)-dependent bioreporter strains were used to evaluate if bee hive glue also known as propolis contains constituents that capable of inhibiting QS-controlled AHL signaling. In addition, the effect of propolis on the QS-dependent swarming motility was evaluated with the opportunisitic pathogen, Pseudomonas aeruginosa.

Results

Differences in the propolis tinctures samples were identified by physiochemical profiles and absorption spectra. Propolis tinctures at 0.0005% v/v that do not affect bacteria biosensor growth or the reporter system monitored were exposed to biosensors with and without the addition an AHL. No AHL signal mimics were found to be present in the propolis tinctures. However, when propolis and an inducer AHL signal were together exposed to five E.coli and a Chromobacterium violaceum biosensor, propolis disrupted the QS bacterial signaling system in liquid- and agar-based bioassays and in C18 reverse-phase thin-layer plate assays. Swarming motility in the opportunistic pathogen, P. aeruginosa PAO1 and its AHL-dependent LasR- and RhlR-based QS behaviors were also inhibited by propolis.

Conclusions

Together, we present evidence that propolis contain compounds that suppress QS responses. In this regard, anti-pathogenic compounds from bee harvested propolis could be identified and isolated and thus will be valuable for the further development of therapeutics to disrupt QS signaling systems which regulate the virulome in many pathogenic bacteria.

ACHS Master of Science Graduate Student Reports on AIA Conference "The Future of Aromatics in Integrative Healthcare”

By Sandy Durand, ACHS Master of Science in Complementary Alternative Medicine

Attending the recent conference for the Alliance of International Aromatherapists (AIA) truly was a highlight of my year. What a fantastic and thoroughly enjoyable learning opportunity!

As an American College of Healthcare Sciences graduate student, a Registered Aromatherapist (RA) focusing on natural skin care and wellness, and a mom of special needs youths who use aromatherapy daily, this conference helped me on all fronts.

The 2011 conference featured informational sessions ranging from using aromatherapy to treat depression in postpartum mothers to applications in cancer care to understanding aromatherapy chemistry. Held in Minnesota’s Twin Cities area, the three-day main conference, “The Future of Aromatics in Integrative Healthcare,” was sandwiched between optional pre- and post-conference seminars.

Rhiannon Harris, a clinical aromatherapist, nurse, and educator from France, hosted the full-day pre-conference workshop on skin integrity. I couldn’t miss attending this option and enjoyed every minute of it. Ms. Harris packed an incredible amount of information into a day that just flew by. She shared a wealth of professional experience in how to address specific skin care challenges and kindly took time to answer audience questions. I think the consensus in the room was that we all would have loved another day or two to listen to Ms. Harris and absorb even more of her expertise; I heard many comments to that effect.

Other topics offered during the main conference included how to establish an aromatherapy business, current trends in spas, kinesiology, research strategies, oils of Australia, and daily morning aromatic Kundalini yoga sessions. AIA management and volunteers did an excellent job of selecting presenters and keeping everything running smoothly. They and the speakers also incorporated a lot of sparkle and humor into their presentations to keep us laughing while we learned.

The only downside is that I skipped school to attend the conference and still have not caught up in my anatomy class. Sorry, Dr. Berger. I’m trying.

>>To read the full-text article on the ACHS website, click here


Have questions for Sandy? Feel free to post them here! We'd also love to hear your thoughts on the conference topic ... What is the future of aromatics in integrative healthcare?

Antimicrobial Compound Found in Sunflower Honey

this study reinforces the advantages of cooking with honey instead sugar -- protect your food and your body!

Worobo Discovers Compound in a Honey That Could Lead to a New Natural Preservative

Amanda Garris, ChronicleOnline, 10/17/11

Honey has been used as a topical antibiotic since the Egyptians wrote papyrus prescriptions. Now, a Cornell food scientist has identified an antimicrobial compound in a honey that makes it a promising candidate as a natural preservative to prevent food-borne illness and food spoilage.

Randy Worobo, associate professor of food microbiology at the New York State Agricultural Experiment Station in Geneva, and his lab members tested more than 2,000 strains of bacteria from eight types of honey from the United States and New Zealand. One of them stood out.

"In sunflower honey from South Dakota, we identified a strain of Bacillus thuringiensis the biological control known to organic gardeners as 'Bt' — which was effective against common food-borne pathogens including Listeria monocytogenes, the bacteria behind the recent deadly cantaloupe outbreak," said Worobo. "This Bt strain was intriguing, because it had both strong antibacterial and strong antifungal activity."

In analyzing the compounds produced by the bacteria, they found one with strong antibacterial activity that they designated as thurincin H. They recognized it as a bacteriocin, a common class of antimicrobials that bacteria produce to compete against other microbes. But compared with the some 40 known bacteriocins, it is unique: It is coded in the bacterial DNA as a unit containing three identical copies of the same bacteriocin gene.

Their findings were reported in September in Angewandte Chemie International Edition…. 

..."Bacteriocins are promising natural food preservatives for the food, livestock and agricultural industries," said Worobo. "Because they come from food-grade microorganisms, they are generally regarded as safe."

What Are the Health Benefits of Eating Seasonal Foods?

You may have heard the terms "seasonal foods" or eating "in-season" used by holistic nutrition experts, but what do they mean? Why are seasonal foods so important?

The seasons provide diversity, and changes in conditions from spring to summer or fall to winter, for example, are essential for balancing the ecosystem. We've been taught to expect the same foods to be available in our supermarkets year-round; however, we pay the price for this availability, both in nutrition and ecological terms.

According to the National Resources Defense Council, most produce grown in the United States travels an average of 1,500 miles before it gets sold. A grape traveling from Chile to California travels approximately 5,900 miles!

Seasonal produce is fresher, may have higher levels of beneficial nutrients, often tastes better, is more likely to be grown locally, and can often be purchased from local farmers, reducing the transportation time and associated costs, while supporting your local economy.

To find out what's in-season in your area, head to your local farmers market or check out the National Resources Defense Council Eat Local Guide.

For November, commonly found in-season produce includes: apples, beets, broccoli, Brussels sprouts, cabbage, corn, eggplant, kale, mushrooms, okra, pecans, pistachios, pumpkin, rhubarb, snap peas, spinach, and squash.

What are your favorite in-season foods for this time of year? Have some great tips for how to locate seasonal foods in your local area? Feel free to post your suggestions and comments here! Plus -- we're always looking for new recipes. We look forward to hearing from you.

>> To learn more about holistic nutrition and eating for health, find more information about the American College Certificate in Holistic Nutrition Consulting online here.

Make Flavored Vinegars with Herbs by ACHS Aromatherapy Graduate Desiree Bell Featured in Herb Companion

Vinegar is commonly used as a condiment or preservative. A bit sour tasting on its own, vinegars blended with garden-fresh herbs, spices, fruits, and vegetables create flavorful variations you can use in salad dressings, marinades, and dips.

In her article "Making Flavored Vinegars with Herbs," American College of Healthcare Sciences graduate Desiree Bell says of one several vinegars from the market will work well, including: balsamic, cider, malt, rice, sherry, and red or white wine. She also recommends using nonreactive materials, including the jars and lids you steep and store your vinegar in.

Herbs for making flavored vinegars can include: basil, chive, dill, fennel, garlic, lavender, lemon balm, rosemary, sage, shallot, spearmint, and thyme.

Recommended spices for making flavored vinegars include: cardamom, ginger, juniper, and chili peppers.

> For a complete list of herbs and spices you can use, read the full-length article "Make Flavored Vinegars with Herbs" here

> Learn to make DIY natural body care and culinary oils with ACHS President Dorene Petersen's article "Make Aromatherapy Herbal Body Care and Culinary Oils" here

Have you made your own body care and/or culinary oils? Post your favorite blends and tips for making flavored vinegars, culinary oils, and natural bath oil here. Thanks!