Herbs from Distant Lands

Monday, January 26, 2015

Manilkara zapota - Sapodilla, Chico, Chicle

Polska wersja

PLANT PROFILE

Manilkara zapota is an evergreen tropical tree, famous for its delicious fruits. In the past, it was also popular for its white sap called Chicle, gathered and dried into chewing gum, hence its common name Sapodilla. It was used for this purpose by Aztec, who used it also as a glue and to make modeling figures. But today it is hard to find anywhere, this expensive, traditionally made, original chewing gum. While its commercial successors popular around whole world, are made mostly from synthetic rubber. Also wood from this tree is used commercially, it is very durable and good for furniture and tools production. Sapodilla is probably native to south Mexico, Belize and Guatemala, where it has been cultivated since ancient times. Mayan writings mention about milions of Zapotle trees growing on Mayan civilisation territory. And nowadays it is popular as a fruit tree in nearly whole tropical world and also in subtropical climate regions.
Manilkara zapota fruits have many different common names in different countries and languages : Sapodilla (English), Zapotilla (Spanish), Chico (Tagalog) - also Chikoo, Chickoo, Chikoo or Chiku, Chicosapote (Guatemala, Mexico, Hawaii), Naseberry (West Indies and some parts of India), Sapodilla Plum (India), Nispero (Mexico, Spanish speaking countries), Sapotilla, Sapote or Sapota ( Brasil), Briapfel (Germany), Sapotille (France), Zapota (Venezuela), Zapote (Cuba, Honduras, El Salvador), Baramasi (Bengal and Bihar, India), Sapeta (Orija), Mispel (Virgin Islands), Sabudheli (Maladives), Saos or Sawo (Indonesia), Lamoot (Thailand), Muy (Guatemala), Muyzapot (El Salvador), Sapojira (Japan), Kkom na mu (Korea), Gudalu (Nepal), Ya (Jucatan), Rata-Mi (Sri Lanka), Hong Xiem (Vietnam) - and these are just some of them. Sometimes synonym of this plant - Achras zapota can be still found in use.

CULTIVATION AND HARVESTING

Sapodilla is rather slow growing, long lived, tough tree, very dense, medium hight and evergreen. It is tropical plant that can easily adapt in not stictly tropical regions as well. Young plants are getting killed by temperatures below 0'C, but older plants can survive frosts to -4'C with only moderate damage. Manilkara zapota thrives in full sun, in rich, acidic, sandy, well drained soil, but will grow in poor soils as well. It tolerates well drought, heat, salinity, and is strongly wind resistant. Sapodilla is very fruit productive, it can yield fruits when it is 5 year old, nearly all year round, with one or two main crops. In India saline water is used for watering, to reduce vegetative growth and promote fruiting. Fruits matures afrter 4 to 8 months from polination. There are quite few varieties with different fruit sizes and shapes ( from 4cm round 'Pineras' to 8cm long, conical 'Ponderosa' ), which might be suitable for different conditions. These are usually propagated by marcotting, but it might be grown from cuttings and seeds as well. Sapodillas milky, gummy sap is gathered by cuttings on its tree trunk, then dried and usually cut into stripes for chewing.

CULINARY USES

There are different varieties of Sapodilla fruits, and of course taste may vary a bit according to different soil, weather and time of harvest or way of storage. I've been lucky to get these fruits frequently in England (it comes there from Dominican Republic) and now in Philippines, and it taste unlike anything else. Very sweet, soft flesh, inside thin but firm skin, reminds me a bit a taste of fully ripened pear with hint of vanilla and cinnamon. I've been eating many rare fruits in my life and nothing realy tastes like this delicious one. But there is big '' but '' - these fruits are very tender when ripe, so in order to reach markets on distant lands, it have to be picked fairly unripe. Then it is keeping in cold storage and sometimes laying for long time on stalks, being pressed by many hands, checking if it is soft yet. So at the end, if You'll be lucky to find this fruit far from region of origin. It will be not only quite expensive but half of it might be spoiled (with good looking skin but fermented pulp inside) or so unripe, that unable to get ripe even laying on the sun for long time.
Unripe, hard fruits are very tart and just slightly sweet, but the more ripe they are the more soft and sweet its flesh is. Chico can be eaten raw on its own or added to any kind of desserts, from fruit salads to ice creams and milk shakes. It is turned into jams, syrups, fried or fermented into wine. It also might be blended with egg custard and baked or added to pancake batter. In Indonesia young shoots are eaten raw, after washing sticky sap off or steamed with rice. Sapodillas dried sap called Chicle was chewed by Aztecs and Mayas to quench thirst, and was highly valued by European settlers for its subtle flavor and high sugar content.

COSMETIC USES

Chico fruit is rich in vitamin A and promote collagen production, therefore rejuvenate the skin and slow aging process of the skin. Ripe fruit pulp can be applied as face mask.

MEDICINAL USES

Chico fruits are easily digestible and calorie rich, contains simple sugars, proteins, dietary fiber, calcium, iron, phosphorus, potassium, magnesium, zinc, sodium, copper, vitamins A (good for eyes, mucous mambranes and skin), C, B6, riboflavin, niacin, pantothenic and malic acids, many phenols, quercitrin and myricitrin. It nourish and revitalizes body, therefore it is recommended for pregnant (helps prevent morning sickness) and lactating women, and people in convalescence. Fully ripe (only!) fruits, deseeded and peeled, are also safe, digestible food for babies and even infants. As it does not couse allergic reactions and support their physical and mental growth. Not entirely ripe fruits contain big amounts of tannins, that are astringent, antioxidant, antviral, antibacterial and antiinflamatory, and are helpfull for indigestion, diarrhea, dysentery and hemorrhage. Also decoction from young fruits is taken for diarrhea. Fully ripe fruits have low content of tannins, concentrated in its peel and next to it. Decoction from young fruits and flowers is good for lungs, especially with pulmonary problems, it is also helpfull expectorant. Sapodilla fruit by its electrolyte content boosts nervous system functions and is prescribed in diet for people who suffer depression, stress, anxiety and insomnia. Its antispasmodic value help in treatment of muscle spasms and pains. Consumption of this fruit is known to effectively lower risk, and inhibit growth of breast and colon cancers.
Seeds from Sapodilla contain saponins and quercitin, it is tonic, antibacterial, antipyretic, febrifuge and laxative. Paste made from it is applied to stings and venomous bites. Juice from seeds have antihistamine qualities, and is effective drug for anxiety and depression, it is also diuretic, helping remove stones from bladder and kidneys. Eating more than 6 seeds causes abdominal pain and vomiting. As a European who had never been in tropics before, I've caught some nasty infection in the Philippines. First diarrhoea, then headache, muscle pains and slight fever. I've decided to test Chico seeds. I ate two, opening them by cracking its hard shell with teeth, just as you do with sunflower seeds. It was a unique expierience. It has a very intense and hard to describe flavour, with strong bitterness. I chewed it a bit, swallowed, and drank a glass of water. I've felt sudden relief, and none of symptoms had occured again. It's a very potent drug and I strongly advise you to be cautious with it.
Old, yellowed leaves are used in form of infusion for colds, coughs, flu and diarrhea, externally it is applied on wounds and ulcers, it also have diuretic and hypotensive action. Alcohol extracts of leaves and bark of Manilkara zapota have proven to be highly antioxidant and antibacterial.
Bark infusion is rich in tannins, have astringent, antibiotic and febrifuge action, and is used for diarrhea, dysentery and malaria. Laboratory studies showed antitumor activity of alcohol extracts from Sapodilla bark.
The latex is used in tropics as a crude filling for tooth cavities.

Manilkara zapota variegata

Sources

'' Promising Fruits of the Philippines '' - Roberto E. Coronel, 1983 College of Agriculture, University of Philippines at Los Banos, College Laguna Philippines
'' Fruits of the Philippines '' - Dereen G. Fernandez, 1997 Bookmark, Inc.
'' Edible Medicinal And Non-Medicinal Plants, volume 6, Fruits '' - T. K. Lim, 2013 Springer Science and Buissnes Media
'' Tropical Fruits Newsletter'' - Bib. Orton LICA/KATIE
'' Wind in the Blood - Mayan Healing and Chinese Medicine '' - 1999, North Atlantic Books

http://en.wikipedia.org/wiki/Manilkara_zapota
http://en.wikipedia.org/wiki/Chewing_gum
http://en.wikipedia.org/wiki/Chicle
http://www.ntbg.org/plants/plant_details.php?plantid=7423
http://edis.ifas.ufl.edu/st405
http://toptropicals.com/cgi-bin/garden_catalog/cat.cgi?uid=Achras_zapota
https://www.hort.purdue.edu/newcrop/morton/sapodilla.html
http://herbs-treatandtaste.blogspot.com/2011/01/what-is-chikoo-or-chickoo-sapodilla.html
http://davesgarden.com/guides/pf/go/55935/
http://www.worldagroforestry.org/treedb/AFTPDFS/Manilkara_zapota.pdf
http://recipeclout.india-server.com/sapodilla.html
http://parentinghealthybabies.com/health-benefits-of-sapodilla-for-babies/
http://www.ncbi.nlm.nih.gov/pubmed/12880319
http://www.sciencepub.net/nature/ns0810/21_3684ns0810_260_266.pdf
http://ainfo.cnptia.embrapa.br/digital/bitstream/item/34503/1/PD10010.pdf
http://www.scielo.cl/scielo.php?pid=S0716-97602010000200003&script=sci_arttext
http://ijps.aizeonpublishers.net/content/2013/6/ijps394-397.pdf
http://www.banglajol.info/index.php/JSR/article/view/714
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3614210/
http://www.scielo.br/scielo.php?pid=S0100-204X2002000400020&script=sci_arttext
http://www.researchgate.net/publication/242014909_New_triterpenoid_acyl_derivatives_and_biological_study_of_Manilkara_zapota_(L.)_Van_Royen_fruits
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3614210/
http://applications.emro.who.int/imemrf/Pak_J_Pharm_Sci/Pak_J_Pharm_Sci_2013_26_4_805_811.pdf

Thursday, December 11, 2014

Gleditsia triacanthos and Gleditsia sinensis - Honey Locust and Chinese Honey Locust

Polska wersja

PLANT PROFILE

Gleditsia is a legume tree, very characteristic for its turfs of thorns growing straight from the trunk and branches of the tree, but there are thornless cultivars (Gleditsia triacanthos var. inermis) as well. This tree genus can be found as a part of wild flora in many regions of south and east of Asia, both Americas and Africa.
The two most popular species of Gleditsia worldwide are North American Gleditsia triacanthos L. and Asiatic Gleditsia sinensis Lam. The both species are so closely related and similar that it is hard to distinguish it, except for the seedpods that are thicker in G. sinensis. Both species also cross-pollinate easily creating hybrids, not only between each other but also with other closely related species like : Gleditsia japonica Miq., Gleditsia koraiensis Nakai., Gleditsia macarantha Desf., Gleditsia horrida Willd. and Gleditsia officinalis Hemsl..
All those Gleditsias have edible seeds and very sweet seedpod pulp, that brought it's common name Honey Locust, and their pods and thorns are used as a traditional medicine. Gleditsia triacanthos is reported to be used traditionally by indigenous Indians but seems to have less significance in American herbal medicine than Gleditsia sinensis have in China (it's thorns are one of 50 fundamental herbs in Tradicional Chinese Medicine). Also Japan, Korea and Vietnam seems to have very long traditions of using Gleditsia as a medicinal herb.
Gleditsia is sometimes planted in Europe as well as in its homelands, as an ornamental tree, but in some areas of USA and Australia it is considered an invasive weed. Leaves of Gleditsia are turning beautifully golden-yellow before they fall in autumn, but there is cultivar that have yellow leaves straight from spring ( Gleditsia triacanthos 'Sunburst' ) and reddish brown ( Gleditsia triacanthos 'Ruby Lace' ).

CULTIVATION AND HARVESTING

Gleditsia is a fast growing tree up to around 30m h. In its homelands it commonly grow on moist, fertile soils near streams or lakes, but it tolerate well sandy or loamy, dry poor soils with pH 6,0-8,0. It is hardy to -30'C, cope well with salinity of soil and is widely planted for windbreaks and to stop soil erosion. If trimmed it can made a thick impenetrable hedge. Honey Locust tolerate transplantation, droughts, heat and scorching sun, but don't like shade. In late spring male and female flowers appear on separate plants, but some of them might have both sex organs, and they are pollinated by insects. In fall edible seedpods are fully developed. Brown pods are good for medicine and use of beans, but if You want to enjoy its sweet pulp, it should be picked while still green and fleshy. Brown dried pods usually lasts on trees till spring time. There are few similar looking trees with poisonous seedpods, so You better make sure it is the right tree before You'll eat anything.
These pods are also often used as a fodder. Old pods can be used as a nitrogen-rich fertilizer. Spikes can be collected all year round, but best time for its harvesting is just like for bark, between late fall and early spring. Only still growing, young, reddish-brown or still green thorns should be gathered. Old, dead, gray in color spines are useless.
Caution is highly advised around thorny Gleditsias, as any twig might cause serious hurt by its thorns. Watch Your steps, stamping on dead branch laying on ground, might cause wounds, made by thorns able to puncture shoe soles.

COSMETIC USES

Fully ripe, dried pods, sometimes called Soap Pods, thanks to its saponins content, are boiled and obtained liquid is used as a detergent in many different cultures. In China dried pods are simply powdered and used instead of soap. It was commonly used for at least 2000 years, till 1970, when chemical detergent Tides came from abroad. Vietnamese wild Gleditsia, called Bo ket or Boket (Gleditsia australis F. B. Forbes & Hemsley, Gleditsia fera (Lour.) Merr. in latin ), is traditionally used as a shampoo. Dried pods are slightly roasted, crumbled or grinded, boiled and obtained decoction ( sometimes with grapefruit or lime peel, essential oil or other natural perfume added ) is simply used to rinse hairs. It cures dandruff, head fungi, revitalize sebaceous glands, prevent hair-loss, stimulate hair growth and is giving hairs, smooth and silky appearance . It is also main ingredient in some of commercially produced shampoos for apparently black hairs like My Hao, Dau Goi Bo Ket FRESH or SunSilk Black Silky.

CULINARY USES

Seedpods of Honey Locust have very sweet (with slightly bittery aftertaste), tasty pulp in it when still green and it can be added to any dessert, made into a drink or fermented into alcohol. There are reports that some people are experiencing throat irritation after eating fresh seedpods pulp, that might be caused by its saponins content. Cherokee used powdered pods as a sweetener. Protein rich seeds can be cooked as beans or eaten fresh, especially when they are still green and soft. Fully ripened seeds can be roasted and used as coffee substitute or grounded into gluten-free flour. Young seedpods can be whole cooked and eaten like green beans.
Gleditsia's shoots has been listed as edible in Jiuhuang Bencao (Chiu Huang Pen Tsao) - 'Famine Relief Herbal'. Written in 1406 by the Ming dynasty prince Zhu Xiao/Su, as a manual for survival during times of famine.
Even though I've found no reports about usage of thorns from Gleditsia triacanthos like about those from Gleditsia sinensis. Similarities between both, inclined me to try use thorns of European offspring of probably American G. triacanthos ancestry. And I've found hot water infusion made from tablespoon of shredded thorns (young reddish-brown) to be tasty, invigorating tonic, a good black tea substitute. All part of this plant might be unhealthy if consumed in excess, and it is advised to avoid Gleditsia during pregnancy.

MEDICINAL USES

Gleditsia have been used as a medicinal herb for centuries in different regions of the world. And today there is growing number of medicinal studies from many countries confirming properties of this tree. However similar in appearance, many Gleditsias from different regions vary as chemotypes, so origin of crude drug herb substance, should be considered important. Nevertheless both traditional uses and modern medicine researches about Gleditsias from different countries, are showing strong similarities in influences on human health.
All parts of G. triacanthos contain alkaloid triacanthine, that act hypotensive and antispasmodic on bronchial smooth muscles and intestines, and also support process of burning fat, but is toxic in excess (LD50 35mg/kg, young leaves have highest concentration of triacanthine in this plant, which is up to 1%). Foster and Duke gives remedies made from Gleditsia triacanthos the same safety level as for coffee. Also G. sinensis have many specific alkaloids and triterpenoidal saponins isolated from its parts, of which any should be used with cautious.
Fully ripened, dried pods of G. triacanthos are made into tea for indigestion, stomach and duodenum ulcers (except open ones), measles, whooping cough, colds and catarrh. It is antiseptic, analgesic, mydriatic, adjuvant and anthelmintic. Cherokee use pods for dysentery, dyspepsia and measles. Creek considered the pods to be a good antidote for complains of children children. Alcoholic extracts have been proved effective against cancer. It contain saponins. alkaloids, flavonoids, glycosides and tannins.
In Traditional Chinese Medicine, G. sinensis pods ( Zao Jiao, Fructus Gleditsiae Sinensis or Gleditsia Abnormalis Fructus) in form of powder or pils, are used for constipation (induces bowels movement), coughs, congestion in chest, asthma, apoplexy, headache, epilepsy, to dispels flegm, reduce swellings, open orifices, alleviating nasal symptoms of allergic rhinitis and awaken the spirit. Paste made from boiled pods and vinegar is applied on swollen sores (before ulceration). Extracts proved to be effective anti cancer drug, with potential in leukemia treatment. It is pungent, warm in property, acts on lungs and large intestine channels. Overdose might cause vomiting and diarrhea.

Bark from twigs of Gleditsia triacanthos was used in form of infusions by Delaware Indians as a cough remedy, to cleanse blood and as a general tonic. Fox Indians used it for colds, fevers, measles and smallpox. Meskwaki used to give it to ill persons to help them regain strength and for fevers. Infusions was also used to induce sweating, reduce bronchial congestion and for treatment of dyspepsia (including the one that is caused by overheating).

I didn't found any information about use of thorns of American Gleditsia except one - Creek Indians used boiled branches with thorns for measles and smallpox, they also used it to bath as a treatment for smallpox. But Chinese highly value thorns of their trees, called Zao Jiao Ci (Spina Gleditsiae Sinensis). As one of 50 fundamental herbs in TCM, it is used for swellings, edema, suppuration, tinea, psoriasis, eczema, scabies, nodules, boils, ringworm, swollen painful breasts, preulcerous sores, carbuncle, for flegm removal and coughs. It is acrid and worm, act immunomodulatory, antialergic, antiinflammatory, antibacterial, anthelmintic, relax spasms of trachea and bronchus, expel winds and draws out toxins. Both water and ethanol extracts proved its anticancer properties it laboratory tests, among others it proved to be specifically effective against uterine and breast cancer cells. Organic acids extracted from G. sinensis thorns, showed strong anti-HIV activity.

Any parts of Gleditsia should be avoided by pregnant women and people with open sores, qi or yin deficiency and hemoptysis.