Horse Chestnut P.e.

Organic or conventional Dried Horse Chestnuts in 3 forms: whole, crushed, powder Medicinal properties of horse chestnut are determined by chemical composition. It contains coumarin glycosides esculin and fraxin, glycosides quercetin and kaempferol, triterpene saponins (escin), tannins, vitamin C, vitamin K, vitamin B1. Biologically active substances contained in horse chestnut reduce the permeability of blood capillaries, reduce the viscosity of blood and increase the blood pressure of veins and their tone, especially if venous permeability is impaired. Decoctions from chestnuts are recommended for disorders of the separation of bile, chronic digestive disorders, coughs of various origins and diseases of the upper respiratory tract. Horse chestnuts are harvested when fully ripe. Dry in a well-ventilated room at a temperature of 25 degrees C or in dryers at a temperature of heating the fruits not higher than 50 degrees C Ecologically clean Odessa region in Ukraine allows us to collect wild plants with a high content of nutrients. Contact us for seasonal custom collection. We will provide any additional information upon your request. Fito-Export, medicinal plant supply partner for your business.

PARSLEY (Petroselinum sativum/crispum - Umbelliferae) Parsley is a hardy biennial herb which is native to the eastern Mediterranean. It is thought to have originated in Sardinia, but records show that seeds were imported to Britain from Sardinia in 1548; the plant had already been introduced to northern Europe by the Romans. There are several varieties of the herb. The curly leaved or moss-curled is the one most familiar in Britain as a garnish. The plain- or flat-leaved, continental parsley has heavily divided leaves, but they are not so curly; this is the plant which can be confused with another, Aethusa cynapium or fool's parsley, which is poisonous. Less familiar is the Neapolitan parsley from southern Italy which has thick stalks, eaten in Italy like celery (and, in fact, its French name is 'persil aux jeuilles de cileri'). All parsleys have carrot-shaped roots which can be eaten, but the Hamburg parsley (P. fusiformis) has been developed for its roots rather than its leaves. The common parsleys have dark green leaves, pale yellow-green flowers in umbels, followed by fruit seeds. The name petroselinum comes from the Greek for rock celery, referring to the natural habitat of the plant. Interestingly, selinum is thought to be the same as selinon, the Greek name for celery; the Romans called parsley 'apium', also the botanical name for celery; and French fool's parsley is called ache des chiens, ache also once a name for wild celery. Celery also belongs to the Umbelliferae family, and possibly there have been confusions over the years. The Ancient Egyptians used parsley, as did the Greeks, who crowned victorious soldiers with wreaths of it. Hercules did this after killing the Nemean lion, and thereafter victors in the Nemean and Isthmian games would do the same. They believed that parsley had grown from the blood of a hero, Archemorus, and Homer tells of a victory won by charioteers whose horses had renewed vigour after eating parsley. Parsley grew on Circe's lawn in the Odyssey. Pliny said that no sauce or salad should be without parsley, as did Galen, and both Pliny and Dioscorides thought of it as a diuretic and emmenagogue. Apicius sang its praises too. The Byzantines used it as a diuretic and made a strong infusion to help kidney stones. Charlemagne ordered that it be cultivated in the imperial gardens as a vegetable, and it was eaten at every meal. It also found a place in monastic gardens at this time. More recently, in the nineteenth century research was done on the emmenagogic properties of a constituent of the oil, apiol, by Professor Galligo, and doctors de Poggeschi and Marrotte. These were later confirmed by Dr Leclerc, proving to be truly efficaceous in treating cases of menstrual problems, particularly pain.

Price - Rs 100/ Kilogram Product Specification Color Natural Minimum Order Quantity 1 Kilogram Product Description Description : A tall tree with young parts densely velvety tomentose. Leaves opposite, broadly ovate or elliptic-rhomboid, cordate or subtruncate, fulvous tomentose beneath. Flowers orange yellow or brownish yellow, in dichotomously branched, velvety tomentose panicles of 3 - flowered cymes. Details: Sanskrit Name : Gambhari, Shriparni, Madhuparnika, Ashveta, Bhadra English name: Candhar tree Scientific name: Gmelina Arborea Hindi Name : Gambhar, Kashmari, Nandivriksha, Gamari, Gambari, Gambhar,Gamhar Kannada Name : Bachanige, Gupsi, Kashmiri, Kashniri-mara, Kule, Kumbalamara Malyalam Name : Cumbulu, Kumbil, Kumbili, Kumbula, Kumil, Kumilu, Kumpil Marathi Name : Shewan, Shivan, Sshivanasal, Gamar, Kamar, Shiwan, Shevan Oriya Name : Thlanvawng, Butalo Tamil Name : Arisa, Kalarbadi, Kattanam, Kumadi, Kumbal, Kumil, Perumkumbil Uses : Anti-microbial properties: The leaf and bark extracts of Gambhari tree have been tested for their anti-microbial properties. They have shown that the leaf and bark extracts could control bacterial species such as E coli, K pnemoniae, P dysentria and S typhi. Additional Information Item Code 101 Delivery Time 7-10 Days Port Of Dispatch Any Packaging Details As Per Client Requirement