The Science of Soy - The East, West and East-West Viewpoints

Soy foods, including tofu have been in traditional Chinese diet over thousands of year, according to Chinese literature. The reduced risk of chronic disease, including metabolic syndrome such as cardiovascular diseases, obesity and diabetes and lesser menopause symptoms in advanced age, may be aided by eating a lot of soy food accompanied with large portion of vegetables and fruits. Indeed, according to the study, only 10% of women in the East are experience symptoms of menopause in advanced age compared to over 70% of their Western counterparts.
According to Dr. Mark Messina, Ph.D., Soy foods contributed from 6.5%8  to 12.8%7  of total protein intake in older adult in Japan.(b)

The approval of cardiovascular benefit of soy by FDA in 1999 accompanied with the discovery of health benefits in clinical studies over past decade, prompted the promotion and advertisement of soy's health benefits in every aspect in Western society. Evidences can be seen by walking through the supermarkets and drug  stores.  Soy supplements and products such as tofu, soy milk, soy-based infant formula, and meatless “texturized vegetable protein” burgers are widely available. According to the United Soybean Board’s 2004–2005, 25% of Americans consume soy foods or beverages at least once per week, and 74% view soy products as healthy.

Today, the promotion of soy are no longer existed, it may be results of discovery of adverse effect in single ingredient and animal studies, as intake of soy is associated to induce risk certain mammary cancers and infertility. The publication of the result have drawn many criticisms. According to Thomas Badger, director and senior investigator at the Arkansas Children’s Nutrition Center in Little Rock, these effects are seen only under certain experimental conditions that are not likely to occur in humans—and therein lies the crux of the debate(a). Equol (4',7-isoflavandiol), an isoflavandiol metabolized from daidzein may be the causes, as 90% of Eastern population are equol producers but only 30% in the West.
The explanation of the positive effect of soy isoflavones in reduced risk of mammary cancers by  University of Goettingen may be interesting, as researchers said" Most importantly, there is dispute as to whether isoflavones derived from soy or red clover have negative, positive or any effect at all on the mammary gland or endometrium. It is beyond any doubt that soy products may have cancer preventing properties in a variety of organs including the mammary gland. However, these properties may only be exerted if the developing organ was under the influence of isoflavones during childhood and puberty.

Soybean is genus Glycine, the family Fabaceae, one of the legumes that contains twice as much protein per acre as any other major vegetable or grain crop, native to Southeast Asia. Now, it is grown worldwide with suitable climate for commercial profits.
Nutrients
1. Carbohydrates
2. Dietary fiber
3. Fat
4. Protein
5. Essential amino acid
6. Vitamin A
7. Vitamin B6
8. Vitamin B12
9. Vitamin C
10. Vitamin K
11. Calcium
12. Iron
13. Magnesium
14. Phosphorus
15. Potassium
16. Sodium
17. Zinc
18. Etc.
Phytochemicals
1. Isoflavones
2. Genistein
3. Saponins
4. Beta-sitosterol
5. Daidzein

I. Soy in Eastern population
A. The Japanese population
Japan, an island nation in the Pacific Ocean, lies to the east of the Sea of Japan, China, North Korea, South Korea and Russia, stretching from the Sea of Okhotsk in the north to the East China Sea and Taiwan in the south(1). According to Moriyama, Japanese women and men live longer and healthier than everyone else on Earth, it may be result of  healthier Japanese diet and lifestyle. According to the World Health Organization, the Japanese have an average of 75 years healthy living with disability-free, it may be due to average soy intake 10 to 70 times higher than in Western people(1a)(1b)
A.1. Soy and the risk of cerebral infarction (CI) and myocardial infarction (MI) in Japan population

The searching of the Keywords in PubMed, soy and heart diseases  and stroke in Japan found 3 studies, all showed the positive effect of soy in reduced risk heart disease and stroke.

Cerebral infarction (CI) is defined as a type of ischemic stroke due to blockage in the blood vessels supplying blood to the brain.
Myocardial infarction (MI) is also known as heart attack. It is defined as a condition of blood stop flowing properly to part of the heart as a result of not receiving enough oxygen.

According to National Cardiovascular Center, Japan, the studied 40,462 Japanese (40 to 59 years old, without cardiovascular disease or cancer at baseline), yields interest results.
People who consume more soy are less likely to be current smokers but more likely to be hypertensive, with men are more likely to have diabetes mellitus. The frequency of soy intake was positively related to daily intake of rice, vegetables, fruits, fish, potassium, calcium, carbohydrate, polyunsaturated fatty acid, saturated fatty acid, fiber, and isoflavones for both sexes.

The study started in the 1990 with food-frequency questionnaire included 44 foods with 3 questions to assess soy, bean, and miso consumption. The 1995 follow-up questionnaire covered 147 foods with 8 questions on soy products.

The result is astonishing, during a follow-up period that averaged 12.5 years, 1230 strokes were documented, of which 1137 were confirmed through imaging or autopsy, even high isoflavone intake was associated with reduced risk of CI and MI in middle-aged Japanese subjects, but not in men and dietary isoflavones and may be beneficial to postmenopausal women for the prevention of ischemic CVD(2). Intake of miso soup although showed to reduce risk of hypertension but did not contributed to ischemic CVD mortality in either men or women.

Strong evidence of epidemiological studies from the East and West has shown that hyperlipidemia is a major risk factor in contribution to heart diseases, notably on intermediate end points(3)(4). Soy foods intake has been known to contain lowering cholesterol and blood pressure effect. According to the Veterans Affairs Medical Center, daily soy protein showed a significantly decreased serum concentrations of total cholesterol, LDL cholesterol, and triglycerides without significantly affecting serum HDL cholesterol concentrations.(4). But the study suggested that  the mechanism of reduced risk of cerebral infarction (CI) and myocardial infarction (MI) for postmenopausal Japanese women may  not be through reduction of lipid profile but through exposure to a large quantity of isoflavones, which act as estrogen agonist because estrogen receptors are not occupied with plasma estradiol in postmenopausal women.

In case of hypertension in the subject of study, although the disease have been shown to contribute to the early risk factor for the progression heat disease and stroke(6)(7)(8)(9). Consumption of soy has no effect in reduce risk of the development of cerebral infarction (CI) and myocardial infarction for people with  histories of hypertension and diabetes mellitus and medication use for hypercholesterolemia, even soy has shown effectively in reduced high blood pressure(12)

In support to the above, the dietary intervention study targeting female students by using cake containing soybean protein and isoflavone at the Mukogawa Women's University, 4 weeks dietary intake of soy protein found to reduce CHD risk among Japanese female students with a high plasma cholesterol level(10) and Dr. Nagata C. at the Gifu University School of Medicine, Gifu, Japan, in the study of association between soy product intake and mortality from cancer and heart disease in Japan, suggested that soy foods intake showed a preventive role in against stomach cancer and heart disease death(11).

Dr. Yoshihiro Kokubo and the research team also acknowledged the limitation of the study such as ethic group, measurement errors with nutrient intake or  due to it self report, but insisted that nationwide annual health screenings may ease the self report concern.
 They also clarified that the result of the study of dietary intake of isoflavones, are not relevant to the association of isoflavone supplement use with ischemic CVD.

In deed, the effectives of soy isoflavone in reduced risk of  cerebral infarction (CI) and myocardial infarction in this case, yield some questions due to it ethnicity.
a. If soy is found to effective in reduce risk of hypertension and hyperlipidemia, why it does not contribute to the reduce risk of cerebral infarction (CI) and myocardial infarction in men with histories of hypertension and diabetes mellitus and medication use for hypercholesterolemia.
Would the medication is the cause?  As epidemiological study insisted the lowering effect of blood pressure and cholesterol are associated to reduce risk heart disease and stroke.

b. Although soy isoflavone showed an effectiveness in reduce risk of cerebral infarction (CI) and myocardial infarction and mortality, would dietary with high in fruit and vegetable also best known for the reduce risk of heart disease and stroke be also taken into account?

c. The effectiveness of the study may only be true for equol producers population as 90% of subjects' study are equol producers?

b. Would the "Japanese Phenomenon" interfere with the study, as administration of isoflavone "inexperienced" women at the time of menopause, the phytoestrogens appear to share the same effects as estrogen used in classical preparations for hormone replacement therapy?


References
(a) The Science of Soy: What Do We Really Know? by Julia R. Barrett
(b) Guideline for healthy soy intake(the Unite Soybean board)
(1) Japan, Wikipedia
(1a)  Erdman JW Jr. AHA Science Advisory: soy protein and cardiovascular disease: a statement for healthcare professionals from the Nutrition Committee of the AHA. Circulation. 2000; 102: 2555–2559
(Soy protein and cardiovascular disease)
(1b) van der Schouw YT, Kreijkamp-Kaspers S, Peeters PH, Keinan-Boker L, Rimm EB, Grobbee DE. Prospective study on usual dietary phytoestrogen intake and cardiovascular disease risk in Western women. Circulation. 2005; 111: 465–471(Cardiovascular diseases in women)
(5) Soy intake and breast cancer risk: an evaluation based on a systematic review of epidemiologic evidence among the Japanese population by Nagata C¹, Mizoue T, Tanaka K, Tsuji I, Tamakoshi A, Matsuo K, Wakai K, Inoue M, Tsugane S, Sasazuki S; Research Group for the Development and Evaluation of Cancer Prevention Strategies in Japan.(PubMed)
(6) Probiotic Beverage with Soy Isoflavone Consumption for Breast Cancer Prevention: A Case-control Study by Toi M¹, Hirota S, Tomotaki A, Sato N, Hozumi Y, Anan K, Nagashima T, Tokuda Y, Masuda N, Ohsumi S, Ohno S, Takahashi M, Hayashi H, Yamamoto S, Ohashi Y.(PubMed)
(7) Associations of intakes of fat, dietary fiber, soy isoflavones, and alcohol with levels of sex hormones and prolactin in premenopausal Japanese women by Tsuji M¹, Tamai Y, Wada K, Nakamura K, Hayashi M, Takeda N, Yasuda K, Nagata C.(PubMed)
(8) Plasma isoflavone level and subsequent risk of breast cancer among Japanese women: a nested case-control study from the Japan Public Health Center-based prospective study group by Iwasaki M¹, Inoue M, Otani T, Sasazuki S, Kurahashi N, Miura T, Yamamoto S, Tsugane S; Japan Public Health Center-based prospective study group.(PubMed)
(9) Isoflavones--safe food additives or dangerous drugs? by Wuttke W¹, Jarry H, Seidlová-Wuttke D.(PubMed)
(10) Effect of a soybean product on serum lipid levels in female university students by Takahashi K¹, Kamada Y, Hiraoka-Yamamoto J, Mori M, Nagata R, Hashimoto K, Aizawa T, Matsuda K, Kometani T, Ikeda K, Yamori Y.(PubMed)
(11) Ecological study of the association between soy product intake and mortality from cancer and heart disease in Japan by Nagata C.(PubMed)
(12) Association of blood pressure with intake of soy products and other food groups in Japanese men and women by Nagata C¹, Shimizu H, Takami R, Hayashi M, Takeda N, Yasuda K.(PubMed)
(14) Effects of dietary intake of soy protein and isoflavones on cardiovascular disease risk factors in high risk, middle-aged men in Scotland by Sagara M¹, Kanda T, NJelekera M, Teramoto T, Armitage L, Birt N, Birt C, Yamori Y.(PubMed)


A.2. Soy and Breast cancer in Japanese women
Breast cancer (malignant breast neoplasm) is a cancer that starts in the tissues of the breast either from the inner lining of milk ducts (Ductal carcinoma) or the lobules (Lobular carcinoma) that supply the ducts with milk. there is also rare cases that breast cancer starts in other areas of the breast. In 2010, over 250,000 new cases of breast cancer were expected to be diagnosed in women in the U.S. alone and the risk of getting invasive breast cancer during life time of a women is 1/8.
The searching of keyword in PubMed with keywords, soy and breast cancer in Japanese women, found 15 related studies.
Epidemiologic evidence suggesting high intake of soy in Japanese population is associated to reduce risk of breast cancer(1) and regular consumption of probiotic beverage and isoflavones since adolescence was inversely associated with the incidence of breast cancer in Japanese women(2)(2a).

The study in the testing of oral administration of  IF-rich tablet (20 and 40 mg/day) on climacteric women,  showed  the product not only reduced risk of breast cancer but also showed an improvement of bone density, hypertension and climacteric symptoms, cardiovascular diseases, gynecological problems and possible immune potentiation(3)

Japanese women show lower incidence of and mortality from breast cancer, compared to Caucasians, it may be result of large amount intake soy protein and isoflavones, as high dietary intake of phytoestrogens, mainly in the form of soy products, can produce circulating levels of phytoestrogens that are known experimentally to have oestrogenic effects(4).

According to the Loma Linda University, Asian population consumes as much as 25 g of soy protein or 100 mg of isoflavones per day(5).
Epidemiological Western studies have link levels of Genistein and daidzein in stimulating breast tumor growth and antagonize the effects of tamoxifen have been inclusive. Some researchers  suggested that women with current or past breast cancer should be aware of the risks of potential tumor growth when taking soy products(6).

In Japanese population, serum of isoflavones and insulin levels were not associated with breast cancer risk, in a case-control study of 63 histologically confirmed breast cancer patients and 76 controls, of serum isoflavone, insulin and adiponectin levels with breast cancer risk(7).

The review of Soy for breast cancer survivors, also rejected the above claim of adult consumption of soy affects the risk of developing breast cancer or that soy consumption affects the survival of breast cancer patients(8). In deed, in Japanese study in testing the serum concentrations of genistein and daidzein, showed urinary excretion in 10 women and 9 men who consumed a typical low-fat diet with much rice and soy products, fish, and vegetables, in a rural village south of Kyoto, Japan, indicated a co-related to isoflavonoids  intake and serum concentrations of genistein and daidzein and suggested that these may be a result of low mortality in breast and prostate cancer of Japanese women and men, respectively(9). In fact, tofu is found to be associated with the serum concentrations of genistein and daidzein  but fermented product, such as miso showed a slight association with serum concentrations of these phytoestrogens with serum concentrations of equol showed associated with dietary intake of tofu and miso soup(10).

Soymilk, a flavor drink on breakfast in Asian diet, when conbined with combination with probiotic Lactobacillus casei Shirota (LcS) also showed to prevent the development of mammary tumors through suppressesion of tumor growth and might be a beneficial dietary style for breast cancer prevention(11). Intake of soy combined with seaweed in equol producers, showed seaweed favorably alters estrogen and phytoestrogen metabolism and these changes likely include modulation of colonic bacteria, in healthy postmenopausal women(12). In premenopausal Japanese women study with randomly assigned to receive either a soymilk-supplemented diet (n = 31) or a normal (control) diet (n = 29), involved three consecutive menstrual cycles showed the  estrone and estradiol levels were decreased by 23% and 27%, respectively, in the soymilk-supplemented group but insisted that larger studies will be required to confirm the ability of soy products to reduce serum estrogen levels(12a). Other study in 50 healthy premenopausal Japanese women, also showed a similar result as blood samples drawn from each subject on Days 11 and 22 of her menstrual cycle, suggested that  the consumption of soy products lowers the risk of developing breast cancer risk in modifying estrogen metabolism(12b).

In postmenopausal Japanese women, according to the study from the Takayama, with participants members aged 35 years or older in 1992 with follow-up was conducted from the time of the baseline study (September 1, 1992) to the end of March 2008, concluded that soy and isoflavone intakes may have a protective effect on postmenopausal breast cancer. Risks of breast cancer were  decreased  among women with a moderate intake of soy and isoflavone(13).

In a total of 678 breast cancer cases and 3,390 age- and menopausal status-matched noncancer controls, soy showed a protective effect against breast cancer risk differs by receptor status, including with  ER-positive (ER+) and HER2-negative (HER2-)(14). Genistein a major component of soybean isoflavone, has been found to induce breast cancer in some Western study, also exert its anti breast cancer preventive effect in a breast cancer cell overexpressing HER-2,  as genistein enhances necrotic-like cell death of the breast cancer cells through the inactivation of HER-2 receptor and Akt which plays a key role in multiple cellular processes in combined with chemotherapeutic agent (15).

 Unfortunately, report on a Japan Collaborative Cohort (JACC) Study. From 1988 to 1990, 30,454 women aged 40-79 years, completed a questionnaire on diet and other lifestyle features, suggested  that consumption of soy food has no protective effects against breast cancer, but insisted that further large-scale investigations eliciting genetic factors may clarify different roles of various soybean-ingredient foods on the risk of breast cancer(16).

According to DR. Nagata C. the protective risk against breast cancer only found in in Asian but not Western populations with intake of soy may be due to consume levels of soy typical in Asian diets. researchers should also take account of amount of soy isoflavones consumed, the form and food source of isoflavones, timing of isoflavone exposure, estrogen receptor status of tumors, and equol-producer status and hormonal profile of individuals. These factors might explain the heterogeneity of results from studies(17).

Conclusion

 Dr, Rice S.  Dr. Whitehead SA., in the differentiation of phytoestrogens and breast cancer--promoters or protectors? said "a paradox concerning the epidemiology of breast cancer and the dietary intake of phytoestrogens that bind weakly to oestrogen receptors and initiate oestrogen-dependent transcription. In Eastern countries, such as Japan, the incidence of breast cancer is approximately one-third that of Western countries whilst their high dietary intake of phytoestrogens, mainly in the form of soy products, can produce circulating levels of phytoestrogens that are known experimentally to have oestrogenic effects. The actions of phytoestrogens on oestrogen receptors and key enzymes that convert androgens to oestrogens in relation to the growth of breast cancer cells. In addition, it compares the experimental and epidemiological evidence pertinent to the potential beneficial or harmful effects of phytoestrogens in relation to the incidence/progression of breast cancer and their efficacy as natural alternatives to conventional HRT"(18).

References
(1)  Soy intake and breast cancer risk: an evaluation based on a systematic review of epidemiologic evidence among the Japanese population(PubMed)
(2) Probiotic Beverage with Soy Isoflavone Consumption for Breast Cancer Prevention: A Case-control Study by Toi M¹, Hirota S, Tomotaki A, Sato N, Hozumi Y, Anan K, Nagashima T, Tokuda Y, Masuda N, Ohsumi S, Ohno S, Takahashi M, Hayashi H, Yamamoto S, Ohashi Y.(PubMed)
(2a) Yamamoto S¹, Sobue T, Kobayashi M, Sasaki S, Tsugane S; Japan Public Health Center-Based Prospective Study on Cancer Cardiovascular Diseases Group.(PubMed)
(3) Isoflavones for prevention of cancer, cardiovascular diseases, gynecological problems and possible immune potentiation by Watanabe S¹, Uesugi S, Kikuchi Y.(PubMed)
(4) Phytoestrogens and breast cancer--promoters or protectors? by Rice S¹, Whitehead SA.(PubMed)
(5) Estimated Asian adult soy protein and isoflavone intakes, by Messina M¹, Nagata C, Wu AH.(PubMed).
(6) Effects of soy phytoestrogens genistein and daidzein on breast cancer growth by de Lemos ML.(PubMed)
(7) Minatoya M¹, Kutomi G, Asakura S, Otokozawa S, Sugiyama Y, Ohnishi H, Akasaka H, Miura T, Mori M, Hirata K.(PubMed)
(8) Soy for breast cancer survivors: a critical review of the literature by Messina MJ¹, Loprinzi CL.(PubMed)
(9) Association of serum phytoestrogen concentration and dietary habits in a sample set of the JACC Study by Ozasa K¹, Nakao M, Watanabe Y, Hayashi K, Miki T, Mikami K, Mori M, Sakauchi F, Washio M, Ito Y, Suzuki K, Kubo T, Wakai K, Tamakoshi A; JACC Study Group.(PubMed)
(10) Urinary excretion of lignans and isoflavonoid phytoestrogens in Japanese men and women consuming a traditional Japanese diet by Adlercreutz H¹, Honjo H, Higashi A, Fotsis T, Hämäläinen E, Hasegawa T, Okada H.(PubMed)
(11) Lactobacillus casei Shirota enhances the preventive efficacy of soymilk in chemically induced breast cancer by Kaga C¹, Takagi A, Kano M, Kado S, Kato I, Sakai M, Miyazaki K, Nanno M, Ishikawa F, Ohashi Y, Toi M.(PubMed)
(12) Dietary seaweed modifies estrogen and phytoestrogen metabolism in healthy postmenopausal women by Teas J¹, Hurley TG, Hebert JR, Franke AA, Sepkovic DW, Kurzer MS.(PubMed)
(12a) Effect of soymilk consumption on serum estrogen concentrations in premenopausal Japanese women by Nagata C¹, Takatsuka N, Inaba S, Kawakami N, Shimizu H.(PubMed)
(12b) Decreased serum estradiol concentration associated with high dietary intake of soy products in premenopausal Japanese women by Nagata C¹, Kabuto M, Kurisu Y, Shimizu H.(PubMed)
(13) Soy isoflavone intake and breast cancer risk in Japan: from the Takayama study by Wada K¹, Nakamura K, Tamai Y, Tsuji M, Kawachi T, Hori A, Takeyama N, Tanabashi S, Matsushita S, Tokimitsu N, Nagata C.(PubMed)
(14) Effect of soybean on breast cancer according to receptor status: a case-control study in Japan by Suzuki T¹, Matsuo K, Tsunoda N, Hirose K, Hiraki A, Kawase T, Yamashita T, Iwata H, Tanaka H, Tajima K.(PubMed)
(15) Genistein, a soy isoflavone, enhances necrotic-like cell death in a breast cancer cell treated with a chemotherapeutic agent by Satoh H¹, Nishikawa K, Suzuki K, Asano R, Virgona N, Ichikawa T, Hagiwara K, Yano T.(PubMed)
(16) Consumption of soy foods and the risk of breast cancer: findings from the Japan Collaborative Cohort (JACC) Study by Nishio K¹, Niwa Y, Toyoshima H, Tamakoshi K, Kondo T, Yatsuya H, Yamamoto A, Suzuki S, Tokudome S, Lin Y, Wakai K, Hamajima N, Tamakoshi A(PubMed)
(17) Factors to consider in the association between soy isoflavone intake and breast cancer risk.

PubMed)
(18)  Phytoestrogens and breast cancer--promoters or protectors? by Rice S¹, Whitehead SA.(PubMed)

A3. Soy and Prostate cancer in Japanese Men
Prostate cancer is defined as a condition in which the cells of prostate has become cancerous, causing abnormal cell growth with possibility of spreading to the distant parts of the body. Most prostate cancers are slow growing and enlarged prostate and prostate cancer may be detected during physical (rectum) exams.

The widespread of prostate cancer, once considered a disease of aging male, now have become major concerns of governments and scientific community in South East Asian with tendency to effect even younger age population. Suggestions emerged of over consuming bad fats in any time in history accompanied with unhealthy diet and life style may be the possible causes of the disease, linking to the economic prosperity over 2 decades.

In fact, the incidence of prostate cancer is still lower if compared to their Western counterparts.
The  study of the Research Center for Cancer Prevention and Screening, National Cancer Center. suggested that isoflavones and soy food are associated with a dose-dependent decrease in the risk of localized cancer, in a population-based prospective study in 43,509 Japanese men ages 45 to 74 years with  participants responded to a validated questionnaire, which included 147 food items. During follow-up from 1995 through 2004, 307 men were newly diagnosed with prostate cancer, of which 74 cases were advanced, 220 cases were organ localized, and 13 cases were of an undetermined stage(5).

Environment, Diet,  intestinal microbiota and Geography
The testing of North American Japanese and Japanese in Japan showed the environment factor may be involved in the development of prostate cancer regardless to genetic similar(7). The incidence of the disease increased vary both from country to country and according to the ethnic group, with the highest incidence reported for Afro-Americans and the lowest for Asian men(2).

 The study of  the associations between nutritional and other lifestyle factors and the prevalence of prostate cancer in a case-control study of Japanese men, showed that soy isoflavone significantly decreased the risk of prostate cancer regardless to the intake of other nutrients such as  PUFA, (n-6) fatty acids or magnesium from other food sources(9).

Other suggested that legumes (not limited to soy products) and certain categories of vegetables may protect against prostate cancer(10).

DR. Akaza H. said "not having equol converting bacteria in the intestine (non-equol producers) can be a risk factor for prostate cancer and that one direction for future research will be to examine the possibility of improving the intestinal environment to enable equol production"(13).

Genes differentiation
1n gene differentiation, estrogen related genes may be the culprits for the development of prostate cancer. In an one hundred and eighty cases and 177 controls selected from three geographic areas of Japan study,  though analysis by the multifactor dimensionality reduction method, soy isoflavones, showed to exhibit its anti prostate cancer, depending to differ between the genotypes of estrogen related genes(3).
According to Dr. Kimura T., the incidence of prostate cancer  in Asia is much lower than that in African Americans and European Caucasians and soy food consumption, more popular in Asian populations, is associated with a 25% to 30% reduced risk of prostate cancer, it may be as a result of  genetic mutation of approximately 30 genetic polymorphisms in populations of countries in the West.(1).

Serum of isoflavones
In a case-control study within the Japan Public Health Center-based Prospective of a total of 14,203 men aged 40 to 69 years who had returned the baseline questionnaire and provided blood samples observed from 1990 to 2005, showed that plazma genistein level is associated inversely to the risk of prostate cancer(4).

Other in the study of four isoflavonoids in plasma of 14 Japanese and 14 Finnish men, also showed  that the mean plasma  of total individual isoflavonoid levels of Japnaese are 7 to 110 times higher Japanese than in the Finnish men. Genistein, a tyrosine kinase inhibitor, occurred in the highest concentration(11).

In the experiment of  Urinary excretion of lignans and isoflavonoid phytoestrogens in Japanese men and women consuming a traditional Japanese diet showed that the excretion of isoflavonoids correlated with soybean-product intake is associated to reduced  mortality in breast and prostate cancer of Japanese women and men(12).

In view of above, the Loma Linda University, insisted that  soy isoflavones should be tested against different populations of prostate cancer patients for its efficacy(6). Other suggested that the lower incidence of prostate cancer in Japanese men may be a result of traditional Japanese diet with a lot of soy foods and fishes(8). Together with Soy-derived food products and the metabolization of the isoflavones they contain by intestinal microbiota among Asian and European/North American populations(13).

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References
(1) East meets West: ethnic differences in prostate cancer epidemiology between East Asians and Caucasians by Kimura T.(PubMed)
(2) Hereditary prostate cancer and other genetic predispositions to prostate cancer by Cussenot O¹, Valeri A, Berthon P, Fournier G, Mangin P.(PubMed)
(3) Polymorphisms in estrogen related genes may modify the protective effect of isoflavones against prostate cancer risk in Japanese men by Sonoda T¹, Suzuki H, Mori M, Tsukamoto T, Yokomizo A, Naito S, Fujimoto K, Hirao Y, Miyanaga N, Akaza H.(PubMed)
(4) Plasma isoflavones and subsequent risk of prostate cancer in a nested case-control study: the Japan Public Health Center by Kurahashi N¹, Iwasaki M, Inoue M, Sasazuki S, Tsugane S.(PubMed)
(5) Soy product and isoflavone consumption in relation to prostate cancer in Japanese men by Kurahashi N¹, Iwasaki M, Sasazuki S, Otani T, Inoue M, Tsugane S; Japan Public Health Center-Based Prospective Study Group.(PubMed)
(6) An overview of the health effects of isoflavones with an emphasis on prostate cancer risk and prostate-specific antigen levels by Messina M¹, Kucuk O, Lampe JW.(PubMed)
(7) Prostate cancer in native Japanese and Japanese-American men: effects of dietary differences on prostatic tissue by Marks LS¹, Kojima M, Demarzo A, Heber D, Bostwick DG, Qian J, Dorey FJ, Veltri RW, Mohler JL, Partin AW.(PubMed)
(8) A case-control study of diet and prostate cancer in Japan: possible protective effect of traditional Japanese diet by Sonoda T¹, Nagata Y, Mori M, Miyanaga N, Takashima N, Okumura K, Goto K, Naito S, Fujimoto K, Hirao Y, Takahashi A, Tsukamoto T, Fujioka T, Akaza H.(PubMed)
(9) Nagata Y¹, Sonoda T, Mori M, Miyanaga N, Okumura K, Goto K, Naito S, Fujimoto K, Hirao Y, Takahashi A, Tsukamoto T, Akaza H.(PubMed)
(10) Vegetables, fruits, legumes and prostate cancer: a multiethnic case-control study by Kolonel LN¹, Hankin JH, Whittemore AS, Wu AH, Gallagher RP, Wilkens LR, John EM, Howe GR, Dreon DM, West DW, Paffenbarger RS Jr.(PubMed)
(11) Plasma concentrations of phyto-oestrogens in Japanese men by Adlercreutz H¹, Markkanen H, Watanabe S.(PubMed)

(12) Urinary excretion of lignans and isoflavonoid phytoestrogens in Japanese men and women consuming a traditional Japanese diet by Adlercreutz H¹, Honjo H, Higashi A, Fotsis T, Hämäläinen E, Hasegawa T, Okada H.(PubMed)
(13) Prostate cancer chemoprevention by soy isoflavones: role of intestinal bacteria as the "second human genome" by Akaza H.(PubMed)

Herbal Angelica and Diabetes

Dang Qui (Angelica root) may be used alone and conjunction with other herbs in reduced blood glucose of patient with diabetes new study suggested.

According to the 2011 statistic from National Diabetes InformationClearinghouse (NDIC), among U.S. residents ages 65 years and older, 10.9 million, or 26.9 percent, had diabetes in 2010, about 215,000 people younger than 20 years had diabetes—type 1 or type 2—in the United States in 2010 and approximately,  1.9 million people ages 20 years or older were newly diagnosed with diabetes in 2010 in the United States.

Beside acting as a queen herb in balancing the hormones in women for a normal menstrual cycle and menstruation, Dang Qui also used in traditional Chinese medicine to treat gynecological ailments, fatigue, mild anemia and high blood pressure. It has analgesic, anti-inflammatory, etc.(1)

Dang Gui Bu Xue Tang (DBT), an aqueous extract of Radix Astragali and Radix Angelica sinensis of Chinese herbal fomula, showed to significantly alleviate the hyperglycemia but made no influence on plasma lipid profiles nor weight gain in fructose chow-fed rats when applied alone, through  through increased post-receptor insulin signaling(2). Together with Panax notoginseng (RRP), the extract showed to reverse high glucose-induced inhibition of endothelial cell migration and proliferation, through decreased the expression of inflammatory factors(3).

Decursin, an active compound isolated from Angelica gigas, showed a significantly reduced the secretion of HFD-induced adipocytokines such as leptin, resistin, IL-6 and MCP-1 associated to diabetes and obesity(4)

Angelica Keiskei, another member of  Angelica improved  insulin resistance  in diabetes of rats  induced by streptozotocin with intraperitoeal injection as well as with high-fat diet feeding through upregulation of the mRNA expression levels of PI3K and Akt(5).

Dr, Zhao Y. and the research team at the Medical College of Qingdao University aslo in the study of the effect of Angelica Keiskei in diabetes told PubMed " Angelica keiskei chalcone (the extract) may increase the expression levels of Glut2 in liver and Glut4 in skeletal muscle cells, decrease fasting blood glucose and insulin of type 2 diabetic rats and improve their insulin resistance condition"(6).

Unfortunately, oral administration of angelica have linked to proliferation of the breast cancer for women with history of breast cancer and gene mutation Her-2(7)(8).

Taken altogether, Dang Qui may be effective in reduced glucose level of patients with type II diabetes and can be considered for prevention of diabetic complications. Due to its conflict results in breast cancer studies, it is advice that women with mutation gene Her or with history of breast cancer should consult their Doctor & Related field specialist before applying. As always, all articles written by Kyle J. Norton are for information & education only,

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For over 100 healthy recipes, http://diseases-researches.blogspot.ca/p/blog-page_17.html

References
(1) Popular #Herbs - #Dang Qui (Angelica sinensis)
(2) A Chinese Herbal Decoction, Dang Gui Bu Xue Tang, Prepared from Radix Astragali and Radix Angelicae sinensis, Ameliorates Insulin Resistance Induced by A High-Fructose Diet in Rats by Liu IM¹, Tzeng TF, Liou SS(PubMed)
(3) An Aqueous Extract of Radix Astragali, Angelica sinensis, and Panax notoginseng Is Effective in Preventing Diabetic Retinopathy by Gao D¹, Guo Y, Li X, Li X, Li Z, Xue M, Ou Z, Liu M, Yang M, Liu S, Yang S.(PubMed)
(4) [Effect of ashitabe chalcones on the mRNA expression of PI3K and Akt in hepatocytes of rats with diabetes].[Article in Chinese] by Liu B¹, Sun J, Zhao Y, Li L, Zhong J.(PubMed)
(5) Decursin, an active compound isolated from Angelica gigas, inhibits fat accumulation, reduces adipocytokine secretion and improves glucose tolerance in mice fed a high-fat diet by Hwang JT¹, Kim SH, Hur HJ, Kim HJ, Park JH, Sung MJ, Yang HJ, Ryu SY, Kim YS, Cha MR, Kim MS, Kwon DY.(PubMed)
(6) [Effects of angelica keiskei chalcone on expression of glucose transporter proteins in liver and skeletal muscle cells of type 2 diabetic rats].[Article in Chinese] by Zhao Y¹, Liu B, Li L, Zhong J.(PubMed)
(7) Use of dong quai (Angelica sinensis) to treat peri- or postmenopausal symptoms in women with breast cancer: is it appropriate? by Lau CB¹, Ho TC, Chan TW, Kim SC.(PubMed)
(8) Modulation of HER2 expression by ferulic acid on human breast cancer MCF7 cells by Chang CJ¹, Chiu JH, Tseng LM, Chang CH, Chien TM, Wu CW, Lui WY.(PubMed)

Quick Recipes

Holiday collection by ATCO blue fame collection
1. Mani Punch
12 cups (3L) pineapple juice, thawed
1 can (355ml) frozen pink lemonade concentrate, thawed
1 can ( 250 ml) frozen strawberry daiquiri, thawed
8 cups (2L) ginger ale, chilled
Combined pineapple juice, lemonade concentrate and daiquiri mix in a punch bowl. Stirin ginger ale. Serve immediately. Serves 18- 20.

2. Cranberry Margaritas
1 can (250 ml) frozen margaritas mix, thawed
3/4 cup (175 ml0 tequila
2 tbsp. (25ml) triple sec or Cointreau
2 tbsp. (25ml) fresh lime juice
1/3 cup (75ml) whole berry cranberry sauce
5 cups (1.25L) ice cubes
Prepare margarita in two batches. For each batch combine half of each ingredient in a blender, Puree until smooth. Pour into stemmed glasses. Serve immediately. Serve 6.

3.Pink fantasy
2 cups (500ml) pineapple juice, chilled
3/4 cup (175ml) well stirred canned cream of coconut
1/2 cup (125ml) light cream (10%)
1/2 cup (125ml) triple sec or Cointreau
1/4 cup (50ml) grenadine
2 tbsp. (25ml) fresh lemon juice
Ice cube
Whisk together all ingredients except ice cubes until blenched. Pour over ice cubes in stemmed glass. Serve immediately. Serve 4

Cream of coconut is a rich, thick, sweet mixture of coconut, sugar and water. It is used mainly in desserts and mixed drink, such as pina coladas. Cream of coconut is available canned and usually found in aisle where carbonated beverages are sold. Cream of coconut should not be substituted for coconut milk, which is unsweetened

4. Roast pepper Hummus
1 can (19 oz./540ml) white kidney beans, rinsed and drained
3/3 cup (175ml) chopped drained canned roasted red pappers
2 tbsp. (25ml) olive oil
2 tsp. (10ml) balsamic vinegar
1 tsp. (5ml) basil, crumbled
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 cloves garlic, crushed
Place all ingredients in food processor, process until smooth. Transfer to a serving dish. Cover and refrigerator for at least 1 hour or up to 2 days. Serve with pita wedges. make 2 cups (500ml).

5. Layered shrimp and salsa dip
8 oz. (250ml) cream cheese, softened
1/8 tsp. (.05ml) garlic powder
1/8 tsp. (.05ml) hot pepper sauce
1 cup (250ml) medium salsa
2 tbsp. (25ml) chopped fresh cilantro
11/2 cup (375ml) coarsely chopped cooked shrimp
2 tbsp. (25ml) thinly sliced green onion
Using medium speed of an electric mixer, beat together cream cheese garlic powder and hot pepper sauce until blended. Spread cream cheese mixture over bottom of a shallow 6 inch (15cm) serving dish. Combine salsa and cilantro. Spoon over cream cheese mixture. Sprinkle shrimp over salsa mixture. Top with green onion. Serve with crackers or tortilla chips. Serve 6 - 8.

6. Smoke Paprika and lime Aioli
Serve this aioli as a dip for shrimp or as a sauce for shrimp cocktail
1 cup (250ml) mayonnaise
1 tbsp. (15ml) fresh lime juice
1 tsp. (5ml) grated lime peel
1 tsp. (5ml) smoke paprika
1/4 tsp. (1ml) salt
2 cloves garlic, crushed
Combined all ingredients until blenched. Transfer to a serving dish. Cover and refrigerate for at least 2 hours or up to 24 hours. Makes about I cup (250ml).

7. Crab and bacon dip
8 oz. (250g) cream cheese, softened
1/2 cup (125ml) light sour cream
1 tsp. (5ml) prepared horseradish
1/8 tsp. (.05ml) cayenne pepper
1 can (120g) crabmeat, drained, rinsed and flaked
1/4 cup (50ml) crumbled cooked bacon
2 tbsp. (25ml) thinly sliced green onion
Using medium speed of an electric mixture beat together cream cheese, sour cream, horseradish and cayenne pepper until blenched. Stir in crabmeat and bacon. Transfer to a serving dish. Cover and refrigerate for at least 1 hour or up to 24 hours. Sprinkle with green onion. Serve with celery stick or crackers makes about 11/2 cups (375ml).

8. Creamy olive Tapenade
1 cup (250ml) pitted kalamata olives
1 tbsp. (15ml) drained capers
1 clove garlic, crushed
1/4 tsp. (1ml) herbes de Povence ot thyme, crumbled
1/8 tsp. (.05ml) freshly ground pepper
4 oz. (125ml) cream cheese, softened
Place olives capers, garlic, herbes de provence and pepper in food processor. process using an on/off motion. until mixture is finely chopped. Place cream cheese in a bowl. Add olive mixture and stir to combine. transfer to a serving dish. Cover and refrigerate for at least 1 hour or u-p to 2 days. Serve with baguette slices. Make 11/3 cups (325ml).

9. Double Mustard dip for Pretzels
!/4 cup (50ml) mayonnaise
2 tbsp. (25ml) Dijon mustard
2 tpsp. (25ml) prepared mustard
1 tbsp. (15ml) ranch salad dressing mix
2 tsp. (10ml) prepared horseradish
1/4 tsp. (1ml) onion powder
Pretzel twists
Combine all ingredients except pretzels until bleched. transfer to a serving dish. Cover and refrigerate for at least 1 hour or up to 2 days. Serve with pretzels. Make about 1/2 cup (125ml).

10. Coconut dip
8 or (251g) cream cheese, softened
4 tsp. (20ml) wasabi paste
1 tbsp. (115ml) grated fresh ginger
1 tsp. (5ml) grated lime peel
1/2 cup (125ml) well-stirred canned coconut milk
2 tbsp. (25ml) fresh lime juice
Using medium speed of an electric mixer, beat together cream cheese, wasabi paste, ginger and lime peel until combined. Beat in coconut milk and lime juice until blenched. Transfer to a serving dish. Cover and refrigerate for at least 1 hour or up to 2 days. Serve with celery stcks. make about 13/4 cup (425ml).

















Cooking light, the complete Quick Cook, (A practical Guide to Smart, Fast home Cooking) by  Bruce  Weinstein and Mark Scarborough, Publisher Oxmoor House
A. The Rubs, sauces and Marinade
*1. Korean Barbecue Wet Rub
here is a traditional -tasting Korean rub that goes on just before the food is grill. It is great on Salmon, steak, pork, tenderloin, dark meat chicken, or any game bird such as duck or quail.

1/4 cup packed dark brown sugar
1/2 tsp. salt
4 tsp. bottle minced garlic
2 tsp. lower-sodium soy sauce
2 tsp. dark sesame oil
Combined all ingredients, Store in the airtight container in refrigerator for 1 week . Yield about 3 tsp. (serving size; i1/2 tsp.).

*2. Cajun Blackening dry Rub
Try this fiery rub on chicken breasts or white-fleshed fish fillets, such as calfish or snapper. Or try it on shell o0n shrimp for a real Cajun feast. You can also sprinkle it on burgers of any variety, from turkey to beef-or over corn on the cob.

21/2 tsp. paprika
2 tsp. salt
11/2 tsp. ground cumin
11/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder
1/2 tsp. ground red pepper
Combined all ingredients. Store in a airtight container at room temperature for up to 2 months. Yield about 1/2 (Serving size: 1 tsp,)

*3. Taxes Barbecue Dry Rub
Try this rub on lamb chops, skinless chicken thighs or steaks-or any meat that could be seared and cook quickly on the grill.
2 tsp. chill powder
2 tsp. brown sugar
11/2 tsp. salt
2 tsp. freshly ground black pepper
1 tsp. cumin
1/4 tsp. ground red pepper
Combined all ingredients. Store in a airtight container at room temperature for up to 2 months. Yield about 1/2 cup (Serving size: 1 tsp,)

*4. Jalapeno-Lime Marinade
Although great on chicken or pork, this marinade also works well 9on fish and shellfishes, smeared on just as they hit the hot grill rack and pan.

1/2 cup thawed orange juice concentrate undiluted
1 tsp. grated lime rind
1/4 cup fresh lime juice (about 2 limes)
1/4 cup honey
2 tsp.bottle minced garlic
1/4 tsp, salt
2 jalapeno peppers, seed and finely chopped
Combined all ingredients. Store in a airtight container at room temperature for up to 1 week. Yield about 1/1/3 cups (Serving size: 1 tsp,)

*5. Ginger-Molasses Marinade
This is a sweet but savory marinade  best on beef or burgers. For more flavors, use 1 tsp. bottle minced peeled ginger instead of the ground ginger.
1/2 cup lower-sodium soy sauce
1/2 cup molasses
1 tsp. olive oil
1 tsp. ground ginger
Combined all ingredients., stir well and stored, in refrigerator for up to 2 weeks. Yield about 3/4 cups (Serving size: 1 tsp,)

*6. Zesty Dijon Marinade
Rather than using an expensive aged balsamic vinegar, look for a flavorful slightly sweet bottling, one that will offer an elegant but economical pop to this pantry staple. Marinade chicken or pork for a couple of hours-or use this marinade as barbecue mop when chicken or pork is on the grill.
1 cup balsamic vinegar
1/2 cup Dijon mustard
1/4 olive oil
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
2 garlic minced
Combined all ingredients., stir well and stored in the airtight container, in refrigerator for up to 2 weeks. Yield about 11/2 cup. Serving size: 1 tsp.

*7. Tangy tamarind sauce
This sauce is great mopped onto grilled or broiled beef, chicken, pork, lamb or veal. It's sweet and sticky with a little fire underneath - a perfect combination.
1/4 cup tamarind puree or concentrate
6 tsp. water
1/4 cup chopped onion
1/2 tsp. ground cumin
1 large jalapeno pepper, halved and seeded
1 garlic clove, peeled
Combine all ingredient in the blender or mini food processor, process until smooth. Store covered in refrigerator for up to 1 week. Yield 1 cup. (Serving size: 1tsp.

8. Chimichurri Sauce
This is a traditional Agentine sauce, often served with steaks and other cuts or beef. It is sour and spicy - a sophisticated mélange. Use only fresh herbs here.
1/4 cup white vinegar
2 tsp. extra-virgin olive oil
1/2 tsp. salt
6 garlic cloves, peeled
2 jalapeno peppers, stems removed
3 bay leaves
1 cup minced fresh parsley
1/4 cup minced fresh oregano

Place first ingredients in the blender, process until smooth. Add parsley and oregano and stir well. Store, covered in refrigerator for up to 2 days. Yield I cup(serving size about 21/2 tsp.

9. Teriyaki sauce
This classic Japanese sauce-lightened here with lower sodium soy sauce- is not only a great meal marinade for beef, pork, chicken, or shellfish, but it's also a great basting sauce. Try it on grilled zucchini ring or onion wedges.
6 tsp. lower  sodium soy sauce
3 tsp. rice vinegar
2 tsp. honey
1 tsp. sake (rice wine)
1 tsp. finely grated orange rind
1 tsp. minced peeled fresh ginger
1 tsp. bottle minced garlic
Combined all ingredients, stirring well with a whisk. Store, covered, in refrigerator for up to 5 days. Yield 8 serving. (Serving size: 2 tsp.)

10. Aioli
Aioli is a simple mayonnaise with the addition of minced fresh garlic. here is a homemade version- a real treat. Use aioli as a spread for samdwich pr wraps, as a dip for cut=up vegetables or a topper for sliced tomatoes.
1 tsp. fresh lemon juice
1/2 tsp. Dijon muster
2 large pasteurized egg yolks
1/4 canola oil
1 tsp. bottled minced garlic
1 tsp. salt
1/8 tsp. freshly ground black pepper
Combine lemon juice, mustard and egg yolks in a medium bowl, stirring well with a whisk. gradually add oil, about 1 tsp. at a time. stirring with a whisk until each addition is incorporated and mixture is thick. Stir in garlic, salt, pepper. Store in a air tight container in refrigerator for up to 1 week. Yield 1 cup. Serving size 21/2 tsp.

11. Roasted red bell pepper aioli
This version of aioli is made with prepared mayonnaise . a sort of simplified take on the preceding recipe
3 garlic cloves, peeled
1/2 cup free mayonnaise
1/2 tsp. salt
1/4 tsp. crushed red pepper
1 (7 ounces) bottle roast red bell peppers, drained, rinsed and patted fry
Drop garlic through food chute withfood processor on. Process until finely minced. Add remaining ingredients and process until well combined. Stor, in a tight container in refrigerator for up to1 week. Yield 1 cup. Serving size: 1 tsp.


B. The dressings
1. Enlightened Greek dressing
1 canned anchovy fillet
3 tsp. fresh lemon juice
21/2 tsp. olive oil
2 tsp. red wine vinegar
2 tsp. Worcestershire sauce
1 tsp. dried oregano
1/4 tsp. fried dill
1/4 tsp. fresh ground black pepper
1 garlic cloves, pressed
Mash anchovy fillet in a small bowl with a fork. Add lemon juice and remaining ingredients, stirring with a whisker until blended. Store, covered in refrigerator for up to in week. Yield 1/2 cup (Serving size: 2 tsp.)

2. Creamy raspberry dressing
Yu can have a bright spark of summer any time of year with this easy dressing. You can even make and refrigerate it for up to a week in advance. Try it on spinach salad with some chopped hard cooking egg and shredded carrot or a fruit salad with plenty of hulled strawberries and sliced peaches.
1/3 cup honey
1/4 cup raspberry vinegar
1/4 cup plain fat free yogurt
1 tsp. Dijon mustard
2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
Combine all ingredients, stir with a whisker until creamy. Store, covered, in refrigerator for up to 1 week. Yield 3/4 cup. (Serving size: 3 tsp.)

3 Shallot and grapefruit dressing
Drizzle this zesty dressing over mixed salad green topped with goat cheese. Squeeze the juice from juicy grapefruit or look for fresh grapefruit juice in a produce section of the grocery store.
1 tsp. olive oil
1/2 cup chopped shallots
2 cups fresh grapefruit juice (about 3 grapefruit)
2 tsp. chopped fresh cilantro
2 tsp. sugar
1/4 tsp. freshly ground black pepper
2 tsp. olive oil
Bloat 1 tsp. oil in large nonstick skillet over medium heat. Add shallots, cook for 5 minutes or until golden brown. Stir in juice. Bring to a boil over medium high heat, cook until reduced to 1 cup, about 6 minutes. Removed from heat cool to room temperature.
Place grapefruit mixture, cilantro, sugar and pepper in a food processor, process until smooth. With processor on, slowly pour 2 tsp. oil through food chute, process until smooth. Store, covered in refrigerator for up to 1 week. Yield 1 cup (Serving size: 1 tsp.)

4. Maple- Mustard dressing
This dressing is best to subtle, delicate greens like Boston, Bibb, or about any other butter head lettuce.
1/2 cup maple syrup
2 tsp. finely chopped shallots
3 tsp. whole grain Dijon mustard
2 tsp. red wine vinegar
1 tsp. canola oil
1/4 tsp. freshly ground black pepper
1'8 tsp. salt
Combine all ingredients in a medium bowl, stirring with a whisker. Store, covered in refrigerator for up to 1 week. Yield about 3/4 cup. Serving size: 1 tsp.

5. Orange- Sesame dressing
This bold dressing is best with salads stocked with big flavors such as those found in sliced fruit, chopped nuts, diced bell peppers and broccoli florets.

1/2 cup fresh orange juice ( about 2 large oranges)
1/3 cups of vinegar
2 tsp. sesame seeds
1 tsp. Chinese hot mustard
1 tsp. sugar
1/4 tsp. salt
1 garlic clove, minced
2 tsp. canola oil
1 tsp. dark sesame seed oil
Combine first 7 ingredients in a medium bowl. Slowly drizzle oils into juice mixture, stirring constantly with a whisk. Store, cover for up to 10 days. Yield 1/2. Serving size: 4 tsp.

6. Asian Ginger-Carrot dressing
Here's a healthier take on flavorful dressing found in salads restaurants across North America.
3 tsp. finely shredded carrot
3 tsp. mirin (sweet rice wine)
1/4 cup minced peeled fresh ginger
1/4 cup lower sodium soy sauce
2 tsp. rice vinegar
Combined all ingredients in a medium bowl, stirring with a whisk. Store, covered in refrigerator for up to 3 days. Yield about I cup. Serving size: 2 tsp.

6. Blue Cheese dressing
A dressing as bold as this one needs, salad green that can stand up to its assertiveness. Try it on a mix of chopped arugula, radicchio, and endive the classic tricolor salad. Halve the recipe for small batch, suitable for 6 serving
1/2 cup ( 2 ounces) crumbled blue cheese
1/2 cup plain fat free yogurt
2 tsp. light mayonnaise
Combine all ingredients in a small bowl. Sore and covered in refrigerator for up to 4 days. Yield 3/4 cup. Serving size: 1 tsp.

7. Easy Herb Vinaigrette
Thus recipe makes plenty of dressing to keep on hand, so having a salad with dinner is effortless any night of the week. Because if the fresh herbs, the dressing only last for a couple of days.
9 tsp. white wine vinegar
11/2 tsp. honey
1/2 tsp. salt
1 cup canola oil
3 tsp. fresh chopped basil
3 tsp. minced fresh chive
Combine first 3 ingredients in a medium bowl, slowly add oil, stirring with a whisk and combined. Stir in basil and chives. Store, covered for up to 2 days.
Yield 1 cup. Serving size: 1 tsp.

8. Chile-Garlic vinaigrette
The heat of chile isn't in seeds, it's in the white membranes ( the fruit's placenta) that ho;d the seeds to the chile. when cut, those membranes spray the chemical defense onto their seeds. for less heat, cut the top and bottom of the chile, then stand in upright on your cup board. Slice down between the chile and the membranes, removing the green fresh without cutting into the membranes.
1 tsp. chopped Serrano chile
1/4 tsp. salt
6 garlic groves, crushed
1 can anchovy fillet
3 tsp. red wine vinegar
2 tsp. water
2 tsp. fresh lemon juice
11/2 tsp. extra-virgin olive oil
Combine first 4 ingredients in a mortar, mash tom paste with a pestle. Combine chile paste mixture, vinegar and remaining ingredients in a small bowl, stirring with a whisk. Stored, cover in refrigerator for up to 1 week. Yield 3/4 cup. Serving size: 1 tsp.

9. Versatile vinaigrette
Cornstarch, commonly used in a thickening agent gives the red wine vinaigrette body, so it can better coat a salad. Store any remaining vinaigrette in a sealed container in the refrigerator for up to I week
1 cup vegetable broth
2 tsp. cornstarch
2 tsp. red wine vinegar
1 tsp. extra-virgin olive oil
1 tsp. sugar
1 tsp. salt
1/8 tsp. freshly ground black pepper
Combine broth and cornstarch in a small saucepan, stirring with a whisk. Bring broth mixture to a boil over medium heat, cook 1 minute, stirring constantly. emove from heat and stir in remaining ingredients. Store, cover in refrigerator for up to1 week. Whisk before serving. Yield 1 cup. Serving size; 2 tsp.

10. Essential Lemon dressing
This's just something about that mix lemon juice and olive oil - so Mediterranean. so irresistible.
1 tsp. grated lemon rind
1 tsp. minced fresh dill or I tsp. dried dill
3 tsp. lemon juice
1/4 freshly ground black pepper
2 tsp. olive oil
Combine lemon rind and next 4 ingredients (through papper) in a medium lowl, stirring with a whisk. Slowly add olive oil in a thin stream. stirring constantly with a whisk until combined. Yield 4 servings. Serving size: 13/4 tsp.

C. 6 simple sauces for Chicken
1. White wine sauce
This classic sauce deserves a place in your repertoire, it takes everyday dishes up to a notch with a touch of elegance and lots of flavor, yet very little effort. Pair it with a sautéed chicken breast, a tilapia, or a pork loin. It's also good on pasta
Cooking spray
1/2 cup finely chopped onion
1/2 cup fat free lower-sodium chicken broth
1/4 cup dry white wine
2 tsp. white vinegar
2 tsp. butter
2 tsp. finely chopped fresh chives
Heat a skillet over a medium high heats. Coat pan with cooking spray. Add onion to pan: sauté 2 minutes. Stir in broth, wine and vinegar: bring to a broil. Cook until reduced to 1/4 cup ( about 5 minutes). Removed from heat: stir in butter and chives. Serve warm. Yield 6 tsp. Serving size: 11/2 tsp.


125 Chinese recipes with Bill Jones and Stephen Wong
*1. Egg drop soup with Minced Beef and Cilantro
6oz. lean ground beef
1/2 tsp. salt
2 tsp. soya sauce
1 tpsp. dry sherry or Chinese Shaoxing wine
2 tsp. minced ginger root
3tbsp. cornstarch divided
3 cups chicken stock
2 large eggs beaten
1 cup cilantro leaves, coarsely chopped
salt and fresh ground white pepper to taste
1. Ina small bowl, combine beef, salt, soya sauce, sherry, ginger root and 1tbsp of the cornstarch. Mix well and set aside to marinate for 20 minutes
In a large saucepan or soup pot, bring chicken stock to a boil. Add beef mixture, a little at a time, stirring to loosen the particles; cook for 2 minutes
Dissolve remaining cornstarch in 2tbsp. water; stir mixture into soup. Return to a boil; stirring until soup is slightly thicken. In a slow stream, pour egg into soup, stirring vigorously; cook until eggs are set, about 30 seconds. Stir in cilantro. Season to taste with salt and pepper. Serve immediately.

2. Asparagus ginger sesame cream soup
1 tbsp. vegetable oil
1 large onion, coarsely chopped
1 tbsp. minced ginger root
8 0z. asparagus trimmed and chopped
4 cups of chicken stock
1 cup of light(10%) cream
1 tbsp. lemon juice
1 tsp. sesame oil
salt and pepper to taste
2 tbsp. cornstarch dissolved in 4 tbsp. (610ml) water
Minced fresh herbs(chives, basil thyme, rosemary) to taste
1tbsp toasted sesame seeds
In a large saucepan, heat oil over medium-high heat for 30 seconds. Add onion and ginger root; cook until onion softens and begin to change color. Add asparagus and chicken stock; bring mixture to a boil. Reduce heat and simmer for 15 minutes or until the asparagus is cooked.
Removed saucepan from heat and allow to cool. Transfer mixture in batches to a blender or load processor and process until smooth
Pour soup through a strainer; pushing as much puree through the mesh as possible (use the back od a wooden spoon to squeeze out liquid). Return liquid to the saucepan, add cream and warm to a simmer. Add lemon juice, sesame oil, season with salt and pepper. Add dissolved cornstarch; bring soup top a boil, stirring constantly until thickened. garnish with herbs, asparagus cream (direction at below), if desired and toast sesame seeds.

For special finish garnish with asparagus cream. To make asparagus cream. Puree4 spears of cooked asparagus in food processor, then push through a strainer.  Measure the puree and mix an equal amount of sour cream. Place a spoon of mixture in the center of each serving and sprinkle with toast sesame seeds.

3. curried tomato and Shellfish broth

6 scallops, thinly sliced
8 prawns, peeled and deveined
salt and freshly ground white pepper to taste
2 tsp. vegetable oil
1 small onion, sliced
1tbsp. curry powder, preferably madras
5 cups chicken stock
4 small tomatoes, seed and quartered
12 clams scrubbed
2 cups thinly sliced mustard green or sui choy (Napa cabbage)
salt and pepper to taste
season seafood with salt and pepper; set aside
In a large saucepan or soup pot, heat oil over medium heat for 30 seconds. Add onion and curry powder; sauté for 1 minute. Add chicken stock; bring to a boil. Add tomatoes and cook for 3 minutes. Add clam; cook until they open, about 2 - 5 minutes, depending on size. Skim off any impurities that rise to the top.
Add scallops, prawns and mustard green or cabbage; bring to a boil. Remove from heat. Season to taste with salt and pepper. Cover and allow to steep for 2 minutes. Serve immediately.

4. Mix vegetable herb broth with soft tofu
1 tbsp. butter
1/2 cup diced onion
1 cup diced carrots
5 cups chicken stock or vegetable stock
3  tbsp. white or red miso paste
1 cup frozen peas
1 cup frozen corn kernels
1 lb. soft tofu, cut into 1/2 inch (1 cm) cubes
2tbsp. chopped basil
2 tbsp. chopped parsley, preferably flat-leaf Italian variety
1 tbsp. chopped chives
Season salt and freshly ground black pepper to taste

In a large saucepan or soup pot, melt butter over medium heat. Add onion and carrots; sauté for 1 minute, Add stock and miso and bring to a boil. Add peas and corn kernel; cook for 2 minutes. Skim off any impurities  that float to the top.
Gently stir tofu and herbs into the soup and return to a boil. season to taste with seasoned salt and pepper. Removed from heat and serve immediately.


Company's Coming Salads by Jean Pare

1. Cottage Green
Quick and easy. Nice combination
Cottage cheese 2 cups (500ml)
Shredded lecture, lightly packed 2 cups (500ml)
Crushed pineapple, drained 14 oz. (398 ml)
Salad dressing ( or mayonnaise) 2 tbsp.  (30ml)
Combine cottage cheese lettuce and well drained pineapple in a bowl. Add salad dressing. Toss to mix well. Spoon into serving bowl. Serve 4

2. Lettuce egg toss
A superb addition way to serve lettuce. If ef are in good supply add other one ot two

Lettuce, solid medium head 1/2
Green onion, sliced (optional) 3-5
Hard broiled egg, cut up 2
salad dressing ( or mayonnaise) to coat
Tear or cut lettuce into bite size pieces. Add onion and egg. Add sald dressing. Toss and serve. Serve 6-8.

Egg mushroom toss
Add 1/2 to 1 cup (125 to 250 ml) sliced fresh mushroom before tossing

Lettuce cheese salad
Egg may be omitted if preferred. Add 1/2 to 1 cup (125 -250 ml) grated or diced Chedder cheese. Colorful, health, good!

3. No toss lettuce
Choose iceberg lettuce or Chinese cabbage
Tarragon dressing
Sour cream 1/2 cup (125ml)
Tarragon vinegar 1tbsp. (15ml)
granulated sugar 2 tsp. (10ml)
Onion salt  1/2 tsp. (2ml)
Paprika  1/2 tsp. (2ml)
Salad
Lettuce chunks or wedges 6
Sliced green onion or thinly sliced onion ring 1/2 cup  (125 ml)

Tarragon Dressing: Combined all 5 ingredients in a small bowl. Mix well
Salad: Arrange lettuce chunk on small size salad plate. Scatter onions over top. Spoon dressing over top, and serve. Serve 6

Variation: spoon French or thousand Island dressing over lettuce wedges.

4. Carrot raisin salad
A lunch box winner

Grated carrot  2 cups (500 ml)
Raison (see note)  1/2 cup  (125 ml)
Salad dressing ( or mayonnaise) 1/3 cup (75 ml)
Vinegar 1tbsp. 15 ml
Put all ingredients into a bowl. Toss to coat. Serve 6.
Note: If raisins are too dry. Covered in equal amount of water to 2 minutes. Let stand until cool. Drain. Pat dry with paper towel.
Variation: Add 1/2 cup (125 ml) chopped celery.

5. Fancy rice salad
Turn leftover rice into this yummy dish. Serve on lettuce with a roll

Cooked rice, cold  1 cup  (250ml)
Crushed pineapple, drained4 oz.  (398 ml)
Granulated sugar  1/4 cup  (50ml)
Whipping cream ( or 1 envelope topping) 1 cup (250 ml)
Salad dressing ( or Mayonnaise) 1/4 cup  (50ml)
Lettuce
Maraschino cherries
Combine rice, pineapple and sugar in a bowl. Stir
Beat cream until stiff. Beat in salad dressing. Fold into rice mixture.
Arrange lettuce on plates. Spoon salad in center. Top with a cherry. Serve 6.

6. Bean spout salad
A touch of the orient. Delicious.
Fresh bean sprouts 12 oz. (350g)
Slice green onion  1/4 cup  (50 ml)
Cooking oil ( peanut or sesame id best) 2 tbsp. (30ml)
Soy sauce  2 tbsp. (30 ml)
Sesame seed, toasted ( see note)  2 tbsp.  (30 ml)
Granulated sugar 1tbsp.  (15 ml)
Vinegar  1tbsp.  (15 ml)
Pimiento or red pepper strips 1/4 cup (50 ml)
Combine bean sprouts and onion in bowl.
In a small bowl, combine cooking oil, soy sauce, sesame seeds, sugar, vinegar and pimiento. Stir to mix. Pour over bean sprouts and onion, toss to coat. Serve 6.
Note: Toasted sesame seeds in 350 degree F (175 degree C) oven for about 5 minutes
until golden. Stir once or twice.

7. Cucumber in sour cream
A favorite that is one of easiest
Cucumber, medium size, with peel  3
salt  11/2 tsp.  (7 ml)
Sour cream  1 cup (250 ml)
Dill weed  1/2 tsp.   (2 ml)
Using a dinner fork, score clean cucumbers from top to bottom all around the outside. Slice thinly. Sprinkle with salt. Stir and allow to stand about 1/2 to 1 hour. Drain well.
Stir dour cream and dill weed together. Pour over cucumbers. Stir to cover all pieces. Serve. If time is short, stir salt into sour cream and dill. Combine with cucumber just before serving to prevent cream from becoming too thin to standing. Serve 12 to 15
Variation: Add 2 tbsp. (30ml) lemon juice. 2 tbsp. (30 ml) parsley and 2 tbsp. (30 ml) granulated sugar.

8. Marinated Onion Ring
These can be prepared days ahead. Just what you need for the barbecue feast. Perhaps you should double the recipe.

large Spanish onion, sliced in thin ring    1
Cold water to cover
Granulated sugar  1 cup  (250 ml)
Vinegar  1 cup  (250 ml)
Cold water 1 cup (250 ml)
Cooking oil 1tbsp.  (15 ml)

Slice peeled onion into the thinnest slices you can. A food slicer makes this a snap to do. Separate into rings and place in a bowl. Cover with lots of water. Let stand for 1 hour.
In small saucepan mix sugar, vinegar, water and cooking oil. Heat and stir until sugar dissolves. Drain onion. Pour sugar-vinegar mixture over onion. Let stand in refrigerator. Covered for at least 1 day, before serving. Serve 8 to 10.

9. Weepy salad
This onion really do weep which helps moisten the whole salad
Head lettuce, In small chunks  1
Salad dressing ( or mayonnaise) 1/2 to 1 cup (125 to 250 ml)
Red onion ( or white), sliced very thinly   1
Granulated sugar 1tbsp.  (15ml)
Cooked peas. fresh or frozen 11/2 cup  (375 ml)
Swiss cheese, cut into strip  11/2 cup  (375 ml)
Bacon sliced, cooked and crumbled 6
Place1/3 lettuce chunks in bottom of bowl. Spread a few spoons of salad dressing over top. Layer 1'3 onion slices over top. Sprinkle lightly with sugar, about 1 tsp. (5 ml). Sugar all the onion as this causes them eo weep. Put on 1/3 peas by cheese. Repeat layers twice. Cover and chill for 2 to 3 hours
Before serving, sprinkle bacon over top. Do not toss. Serve 12.

%10. Vegetable Marinade
This serves not only as a salad but also as an appetizer. Quantities are approximate and can be varied as can the vegetables.
Small cauliflower 1
Broccoli, flower ends       3 cups (750ml)
Cherry tomatoes  2 cups (500ml)
Celery, cut in sticks   2 cups (500ml)
Carrots, cut in sticks  3
Mushrooms, fresh or canned  2 cups (500ml)
green pepper, cut strips or rings  1
Italian dressing  1 cup (250 ml)
Divide cauliflower into bite size pieces. Do the same with broccoli leaving some stem. Add tomatoes whole. Add celery and carrots. Add mushroom and green pepper. Place into container with tight fitting cover. Pour Italian dressing over all. Put cover on. Shake to distribute dressing. Chill overnight turning container occasionally. Drain, Serve 12.

% 11. Sauerkraut salad
And there the similarly ends. Even if you don't like sauerkraut, you will love this tasty salad. very attractive.
Canned sauerkraut, drained  28oz.  (796 ml)
Diced celery 1 cup (250ml)
Diced green pepper  1 cup (250ml)
Diced onion  1/4 cup (50ml)
Small jar pimentos, chopped 1
Granulated sugar  3/4 cup  (175ml)
Salt 1/2 tsp. (2 ml)
Pepper 1/8 tsp. (0.5 ml)
Celery seed 1 tsp.  (5ml)
Vinegar  3 tbsp. (50ml)
Rinse sauerkraut. Squeeze dry and chop. Put into large bowl.
Add rest of ingredients in order. Mix well. Let stand covered in refrigerator overnight before serving. Serve 10.

%12. Penny carrots
So versatile, this can be served cold as a salad or relish and also reserve hot. Try it hot over rice.

Carrots, sliced 1/2 inch (12mm) thick, cooked and drained  2 lbs. (1 kg)
Condensed tomato soup 10oz. (284ml)
Granulate sugar 1 cup (250ml)
Vinegar  3/4 cup (175ml)
Cooking oil  1/4 cup (50ml)
Prepared mustard  1tbsp. (15ml)
Medium onion, chopped 1
Green peppers, chopped 2
Combined soup with sugar in medium size saucepan. Add vinegar, oil, mustard, chopped onion and chopped peppers. bring to a boil, stirring frequently. pour over carrots. Chilled covered for 2 days. Serve 12.

%13. onion salad
One of the best creamy good extras to serve
Granulated sugar  1/2 cup  (125ml)
Water   1/3 cup  (75 ml)
Vinegar  1/3 cup  (75ml)
Salt  11/2 tsp.  (7 ml)
Spanish onion, sliced and cut up   4
salad dressing (mayonnaise)  1 cup (250ml)
celery seed 1tsp. (5ml)
Combined sugar, vinegar and salt in bowl. Stir sugar until dissolves. Add onion to vinegar mixture. let stand for 3 hours or overnight.
Combine salad dressing with celery seed. Drain onion well. Stir into salad dressing mixture. Serve 8 to 10.
variation. Use older vinegar instead of white.

%14. Green pea salad
Quick colorful and tasty.
Cooked peas, fresh or frozen  2 cup (500ml)
Cubed medium Cheddar cheese 1/2 cup  (125ml)
Salad dressing ( or mayonnaise)  1- 4tbsp. (15-60ml)
Salt, sprinkle
Pepper sprinkle
Granulate sugar, sprinkle (optional, but good)
Combine peas and cheese in small bowl. Make sure peas are cold and well drained. Blot with papper to dry.
Start with a small amount of salad dressing. adding barely enough to coat. Mix in salt and pepper. Sprinkle with sugar to taste. Stir. Serve 4.
Variation: Add 1/2 cup (125ml) chopped celery. One slice green onion goes well too. Fresh sliced mushroom make it special.

%15. Orange onion salad
Seem an unlikely combination but it is delicious
Large purple onion, sliced   1
Cold water to cover
Large orange, peeled and sliced  2
Cooking oil  1/4 cup (50ml)
Lemon juice 1tbsp.  (15ml)
Salt  1/4 tsp.    ( 1ml)
Oregano  1/4 tsp. (.05ml)
Lettuce  leaves 4 -8
Ripe black olives, sliced (optional) 4
Slice onion thickly. Soaks in cold water 1/2 hour. Drain. peel organs. Sliced crosswise into thin slices. Try for 8 onion slices and 12 orange slices.
Mix cooking oil, lemon juice, salad and oregano. Add onion and orange slices. Marinate 15 minutes.
Put lettuce leaves onto 4 salad plates. Arrange 3 orange and 3 onion slices on top of each. Spoon a bit of marinate over top. Scatter olives over all. Serve 4.
Artichoke salad. Add 14 oz. (398ml) can of drained artichoke. hearts. Toss.

%16. Coleslaw forever
With this in the refrigerator you will never be caught without a salad. Keeps and keeps and keeps.

Large cabbage, shredded  1
Medium carrots, grated   2
Medium onion, grated  1
Vinegar  3/4 cup  (175ml)
Cooking oil  1/2 cup (125ml)
Granulated sugar  11/2 cups  (350ml)
Salt 1 tbsp. (15ml)
celery seed 1 tbsp. (15ml)
Combined cabbage, carrot and onion in large bowl.
Measure vinegar, cooking oil, sugar, salt and celery seed into large saucepan. bring to a boil, stirring frequently. Pour hot over cabbage mixture. Stir to mix, pressing down until vegetables wilt and are covered with brine. Cool. Store in covered container in refrigerator. let stand 1 or 2 days before eating.  Keeps for weeks and weeks. Darkens a bits with age. Serve 15.

%17 Cottage cheese salad
An easy mix of dairy and fresh garden produce.
Lettuce cups
Cottage cheese  2 cups (500ml)
Chopped radishes 1/4 cup (50ml)
Sliced green onions and chives  2 tbsp.  (30ml)
Salad dressing ( or mayonnaise) 2 tbsp.  (30ml)
salt  1 tsp. (5ml)
Pepper  1/8 tsp. (0.5 ml)
Paprika, sprinkle 
Arrange lettuce cups on one large or several small plates. A bowl may be used
Combine cottage cheese, radishes, onion, salad dressing, salt and pepper. Spoon into lettuce cups or bowl.
Sprinkle with paprika. Serve 4 -6.

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Herbal Chamomile

Chamomile is also known as camomile, common name of many species daisy-like plants in the family Asteraceae. The herb has been used in traditional medicine as antispasmodic and anti-inflammatory constituents and to treat menstrual cramps and sleep disorders, reduce cramping and spastic pain in the bowels, relieve excessive gas and bloating in the intestine, etc.

Ingredients
Guaianolides matricarin and achillin, acetoxyachillin and leucodin (= desacetoxymatricarin), corresponding C-11 stereoisomers(a),(Z)-2-β-d-glucopyranosyloxy-4-methoxycinnamic acid (cis-GMCA), chlorogenic acid, (E)-2-β-d-glucopyranosyloxy-4-methoxycinnamic acid (trans-GMCA), quercetagetin-7-O-β-d-glucopyranoside, luteolin-7-O-β-d-glucoside, apigenin-7-O-β-d-glucoside, chamaemeloside, apigenin 7-O-(6″-O-acetyl-β-d-glucopyranoside), apigenin] and one polyacetylene (tonghaosu)(b).

1. Chamomile and anti inflammatory effect
The immune system is the set of cells and their activity against antigens or infectious agents that comprises of the body's defense system against diseases. The immune system does a great job of keeping people healthy and preventing infections. Beside foods and nutritional supplements, herbs also play a important role in helping the immune system defend against viruses and bacteria attacks.
 In the study at Case Western Reserve University, showed its potential anti-inflammatory mechanisms, through inhibited NO production and iNOS gene expression via inhibiting RelA/p65 activation(1). The study of whether chamomile interferes with the COX-2 pathway, showed a positive effect of the herb in inhibition of COX-2 enzyme activity and causation of  reduction in LPS-induced COX-2 mRNA and protein expression(2),
The study of supplement containing 2 flavonoids (>95% pure), luteolin (100 mg/capsule, from chamomile) and quercetin (70 mg/capsule), and the quercetin glycoside rutin (30 mg/capsule) from the Sophora japonica leaf, formulated in olive kernel oil to increase oral absorption, suggested that that the combination of the flavonoids luteolin and quercetin seemed to be effective in reducing ASD symptoms, with no major adverse effects through it anti inflammatory activities(3)


References
(1) Chamomile: an anti-inflammatory agent inhibits inducible nitric oxide synthase expression by blocking RelA/p65 activity by Bhaskaran N¹, Shukla S, Srivastava JK, Gupta S.(PubMed)
(2) Chamomile, a novel and selective COX-2 inhibitor with anti-inflammatory activity by Srivastava JK¹, Pandey M, Gupta S.(PubMed)
(3) An open-label pilot study of a formulation containing the anti-inflammatory flavonoid luteolin and its effects on behavior in children with autism spectrum disorders by Taliou A¹, Zintzaras E, Lykouras L, Francis K.(PubMed)

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 2. Chamomile and dermatitis  
Dermatitis or eczema, is defined as a condition of inflammation of skin including itchy, erythematous, vesicular, weeping, and crusting patches.  
The use of chamomile oil in folk medicine for treatment of skin disorder may have found to be effect in modern medicine, according to Howon University, application of German chamomile oil to alleviating atopic dermatitis, such as reduced serum IgG1 level and significantly lower serum histamine level through influencing of Th2 cell activation(1).
Dr Dohil MA. in the study of herbal effects on in atopic dermatitis and other inflammatory skin disease, indicated there may be a positive effect of herbal medicine, including chamomile through the present  recent multicenter and international clinical studies that support their efficacy and safety profile for a variety of inflammatory skin conditions(2). and herbs containing anti inflammatory activity such as chamomile may be particularly well suited as alternatives to pharmacologic therapies in chronic conditions for which long-term use is required,(3), Dr. Wu J. said.
Although, German chamomile may be effective for treatment of skin disorder, but it was found to allergic effect in some patients  in external use of chamomile tea or use of chamomile-containing topical herbal remedies, due to its chemical constituent herniarin(4)

References
(1) Effect of German chamomile oil application on alleviating atopic dermatitis-like immune alterations in mice.by Lee SH¹, Heo Y, Kim YC.(PubMed)
(2) Natural ingredients in atopic dermatitis and other inflammatory skin disease.

Dohil MA.(PubMed)

(3) Anti-inflammatory ingredients by Wu J.(PubMed)

(4) The coumarin herniarin as a sensitizer in German chamomile [Chamomilla recutita (L.) Rauschert, Compositae] by Paulsen E¹, Otkjaer A, Andersen KE.(PubMed)

4. Chamomile and insomnia
Insomnia is a sign and symptom of sleep disorder and defined as a condition in which a person has a difficulty falling asleep and/or staying asleep or sleep of poor quality that can lead to substantial impairments in the quality of life and functional capacity of an individual. Most adults have experienced insomnia sometimes in their life. According to statistic, more than 30% of the population suffers from insomnia, one in three people suffer from some form of insomnia during their lifetime and women suffer from insomnia more often than men.

Chamomile, one of most popular herb used for sleep disorders in herbal medicine. According to the Dr. Srivastava JK and research team at the Case Western Reserve University, many different preparations of the herb have been developed, the most popular of which is in the form of herbal tea consumed more than one million cups per day(1).
 In a standardized chamomile extract for chronic primary insomnia study, in adults with chronic primary  insomnia, the herb showed a modest benefits of daytime functioning and mixed benefits on sleep diary(2). According to DR. Wheatley D., the anxiolytic or sedative properties of chamomile chamomile, Ylang-Ylang) would appear to improve sleep, but how practical a form of treatment this may be remains to be determined(3).But in the assessing the benefits of chamomile in sleep time (TST), sleep efficiency, sleep latency, wake after sleep onset (WASO), sleep quality, and number of awakenings, researchers at the¹University of Michigan, indicated that it may be the modest advantage on daytime functioning, but did not reach statistical significance(4).


References
(1) Chamomile: A herbal medicine of the past with bright future by Srivastava JK¹, Shankar E, Gupta S.(PubMed)(2) Preliminary examination of the efficacy and safety of a standardized chamomile extract for chronic primary insomnia: a randomized placebo-controlled pilot study by Zick SM¹, Wright BD, Sen A, Arnedt JT.(PubMed)
(3) Medicinal plants for insomnia: a review of their pharmacology, efficacy and tolerability. by Wheatley D.(PubMed)
(4) Preliminary examination of the efficacy and safety of a standardized chamomile extract for chronic primary insomnia: a randomized placebo-controlled pilot study by Zick SM¹, Wright BD, Sen A, Arnedt JT.(PubMed)


5. Chamomile and cancer
Cancer is a class of diseases in which a group of cells growing and multiplying disordered and uncontrollable way in our body, have become progressively worse and damaged other healthy tissues, sometimes spreads to other organs in the body via lymph or blood and results may be in death.
According to the study by Dr. Srivastava JK and Dr.Gupta S. in cancer cells, chamomile extract showed to induce minimal growth inhibitory responses in normal cells, but significant decrease in cell viability was observed in various human cancer cell lines, through exhibition of its antiproliferative and apoptotic activities(1). The Harokopio University, study also indicated the effectiveness of chamomile in inhibition of epithelial colon cancer (HT29)  cell line probably through regulation of regulate nuclear factor-kappa B(2). The testing of biological activity of 20 essential oils (EOs) from herbal plants for theirs effectiveness in numbers of  cancer cell line, including human colon carcinoma, (HCT116), rat basophilic leukemia RBL-2H3 cells, according to Kobe Gakuin University, chamomile showed a significant effects on both cancer cell growth and mast cell degranulation(3).

References
(1) Antiproliferative and apoptotic effects of chamomile extract in various human cancer cells.

Srivastava JK¹, Gupta S.(PubMed)

(2) Herbal infusions; their phenolic profile, antioxidant and anti-inflammatory effects in HT29 and PC3 cells by Kogiannou DA¹, Kalogeropoulos N, Kefalas P, Polissiou MG, Kaliora AC.(PubMed)

(3) Effects of essential oils from herbal plants and citrus fruits on DNA polymerase inhibitory, cancer cell growth inhibitory, antiallergic, and antioxidant activities by Mitoshi M¹, Kuriyama I, Nakayama H, Miyazato H, Sugimoto K, Kobayashi Y, Jippo T, Kanazawa K, Yoshida H, Mizushina Y.(PubMed)

 

6. Chamomile and skin cancer
Basal cell cancer is the most common type of skin cancer as a result of abnormal growth of the cells in the lowest layer of the epidermis. The cancer rarely spread and kill but can cause significant destruction and disfigurement to the affected skin area and accounted for more than 90% of all skin cancer in the U.S.
According to statistic, skin cancers accounted for approximately 40% of all cancers reported in the United States and approximately 9,500 deaths per year. Herbal chamomile showed to inhibited skin cancer cell lines through its antioxidant effects via inhibition of reactive oxygen species (ROS) type free radicals probably via downregulation of H2O2-generated free radicals in human skin fibroblasts (1). Apigenin , a chemical constituent of flavonoid found in chamomile, with 10 mumoles apigenin in 200 microliters DMSO:acetone (1:9) prior to each UVB exposure showed a promised resulted in reduction in cancer incidence (52% inhibition), through absorbing ultraviolet light or decreasing DNA damage(2). In support of the above, the National Taiwan University, indicated that a effectiveness of apigenin, in suppression of 12-0-tetradecanoyl-phorbol-13-acetate-(TPA)-mediated tumor promotion of mouse skin, through vary mechanisms(3).

References
(1) The active natural anti-oxidant properties of chamomile, milk thistle, and halophilic bacterial components in human skin in vitro by Mamalis A¹, Nguyen DH, Brody N, Jagdeo J.(PubMed)
(2) Inhibition of ultraviolet light induced skin carcinogenesis in SKH-1 mice by apigenin, a plant flavonoid by Birt DF¹, Mitchell D, Gold B, Pour P, Pinch HC.(PubMed)
(3) Suppression of protein kinase C and nuclear oncogene expression as possible molecular mechanisms of cancer chemoprevention by apigenin and curcumin by Lin JK¹, Chen YC, Huang YT, Lin-Shiau SY.(PubMed)

7. Chamomile and Neuroprotective effect
The evaluation of the neuroprotective effect of German chamomile against aluminium fluoride (AlF₄⁻)-induced oxidative stress in rats. showed a neuroprotective effect of herbal chamomile, through significantly decreased in lipid peroxidation (LPO) and increased in the superoxide dismutase (SOD), catalase (CAT), glutathione (GSH), and total thiol levels in extract-treated animals(1). The Hanagal Shri Kumareshawr College of Pharmacy study, in support of the above, showed the same effectiveness of the herb also through  same mechanisms in extract treated groups but this time in global model of ischemia in rats(2)

References
(1) Neuroprotective activity of Matricaria recutita against fluoride-induced stress in rats by Ranpariya VL¹, Parmar SK, Sheth NR, Chandrashekhar VM.(PubMed)
(2) Neuroprotective activity of Matricaria recutita Linn against global model of ischemia in rats vy Chandrashekhar VM¹, Ranpariya VL, Ganapaty S, Parashar A, Muchandi AA(PubMed)


8. Chamomile and hepoprotective effect
Chamomilla recutita flavonoids (chamiloflan) showed to exhibit antioxidant and anti-inflammatory effects through induced decrease of ceramide levels in the liver of old rats, according to the Kharkov Karazin National University(1). Flavonoids of German chamomile also exhibited  the hepatoprotective effect, through affect sphingolipid metabolism and reduce the elevated ceramide level in the aged liver by normalized activities of key enzymes of sphingolipid turnover (neutral SMase and ceramidase) and ceramide contents in the damaged liver and liver cells, and stabilized the hepatocyte membranes.(2)


References
(1) Effects of Chamomilla recutita flavonoids on age-related liver sphingolipid turnover in rats.

Babenko NA¹, Shakhova EG.(PubMed)

(2) Effects of flavonoids on sphingolipid turnover in the toxin-damaged liver and liver cells by Babenko NA¹, Shakhova EG.(PubMed)

 

9. Herbal chamomile and anxiety disorder
According to the Canadian mental health association, Anxiety disordered is a result of a combination of biological, psychological, and other individual factors(1a).
Anxiety is the most commonly reported psychiatric conditions and frequently occur as comorbid disorders.
In a randomized, double-blind, placebo-controlled efficacy and tolerability trial of Matricaria recutita (chamomile) extract on generalized anxiety disorder (GAD) showed to effective of modest anxiolytic activity with patient mild to moderate GAD(1). The University of Ottawa study insisted at Matricaria recutita (German chamomile) and Humulus lupulus (hops) showed significant inhibition of GAD activity at doses of 0.11-0.65 mg/mL(2). The study containing 57 participants in the 2009 trial, 19 had anxiety with comorbid depression; 16 had anxiety with a past history of depression; and 22 had anxiety with no current or past depression, chamomile showed a clinically meaningful antidepressant activity to its previously observed anxiolytic activity(3). Apigenin, a component of Matricaria recutita flowers, in in mice study, exerted its anxiolytic and slight sedative effects through the central benzodiazepine receptors(4).

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References
(a) Guaianolides and volatile compounds in chamomile tea by Tschiggerl C¹, Bucar F.(PubMed)
(b) Quantitative determination of phenolic compounds by UHPLC-UV-MS and use of partial least-square discriminant analysis to differentiate chemo-types of Chamomile/Chrysanthemum flower heads by Avula B¹, Wang YH, Wang M, Avonto C, Zhao J, Smillie TJ, Rua D, Khan IA.(PubMed)
(1a) Anxiety disorder(Canadian mental health association)
(1) A randomized, double-blind, placebo-controlled trial of oral Matricaria recutita (chamomile) extract therapy for generalized anxiety disorder by Amsterdam JD¹, Li Y, Soeller I, Rockwell K, Mao JJ, Shults J.(PubMed)
(2) Effects of traditionally used anxiolytic botanicals on enzymes of the gamma-aminobutyric acid (GABA) system by Awad R¹, Levac D, Cybulska P, Merali Z, Trudeau VL, Arnason JT.(PubMed)
(3) Chamomile (Matricaria recutita) may provide antidepressant activity in anxious, depressed humans: an exploratory study by Amsterdam JD¹, Shults J, Soeller I, Mao JJ, Rockwell K, Newberg AB.(PubMed)

(4) Apigenin, a component of Matricaria recutita flowers, is a central benzodiazepine receptors-ligand with anxiolytic effects by Viola H¹, Wasowski C, Levi de Stein M, Wolfman C, Silveira R, Dajas F, Medina JH, Paladini AC.(PubMed)