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DURIAN BELANDA ADALAH PENAWAR SEBENAR KANSER

Durian Belanda/Sirsak atau Soursop, buah dari pohon Graviola adalah pembunuh semulajadi sel kanser yang ajaib dengan 10 ribu kali lebih kuat dari pada terapi kemo.

Tapi kenapa kita tidak tahu?

Kerana salah satu perusahaan dunia telah menutup rahsia penemuan penyelidikan tentang khasiat buah ini sebaik mungkin, mereka ingin agar dana penyelidikan yang dikeluarkan sangat besar, selama bertahun-tahun, ditambah pula keuntungan yang melimpah dengan cara menjadikan pohon Graviola Sintetis sebagai bahan utama ubat/agen rawatan/pembunuh kanser.

Pohonnya rendah, di Brazil dinamai 'Graviola', di Sepanyol 'Guanabana' bahasa Inggeris dipanggil 'Soursop'. Di Indonesia , dikenali sebagai buah Sirsak manakala di Malaysia dipanggil sebagai Durian Belanda. Buahnya agak besar, kulitnya berduri lembut, isi buah berwarna putih, rasanya masam-masam manis , dimakan dengan cara membuka kulitnya atau dibuat jus.

Khasiat dari buah durian belanda ini memberikan kesan anti tumor / kanser yang sangat kuat, dan terbukti secara perubatan menyembuhkan segala jenis kanser. Selain menyembuhkan kanser, buah ini juga berfungsi sebagai anti bakteria, anti fungus , berkesan melawan berbagai jenis parasit dan cacing, menurunkan tekanan darah tinggi, kemurungan, stress, dan menormalkan kembali sistem saraf yang kurang baik.

Salah satu contoh betapa pentingnya kewujudan Institut Sains Kesihatan bagi orang-orang Amerika adalah kerana institut ini telah membuka tabir Rahsia Buah Ajaib ini.

Fakta yang membingungkankan adalah: Jauh dipedalaman hutan Amazon, tumbuh "Pohon Ajaib", yang akan merubah cara berfikir anda, doktor anda, dan dunia mengenai proses penyembuhan kanser dan harapan untuk bertahan hidup.

Hasil penyelidikan membuktikan "Pohon Ajaib" dan buahnya ini :
i) Menyerang sel kanser secara efektif dan semulajadi, TANPA rasa mual, berat badan turun, rambut gugur, seperti yang terjadi pada terapi kemo.
ii) Melindungi sistem kekebalan tubuh dan mencegah dari jangkitan yang mematikan.
iii) Pesakit merasakan lebih kuat, lebih sihat selama proses perawatan / penyembuhan.
iv) Menambah tenaga dan penampilan fizikal semakin bertambah baik.
Sumber berita sangat mengejutkan ini berasal dari salah satu pengeluar farmasi terbesar di Amerika . Buah Graviola telah diuji lebih dari 20 makmal, sejak tahun 1970-an hingga beberapa tahun berikutnya.
Hasil ujikaji dari ekstrak (sari) buah ini adalah :
1. Secara berkesan memilih sasaran dan membunuh sel jahat dari 12 jenis kanser yang berbeza, diantaranya kanser : Usus Besar , Payu Dara , Prostat, Paru-Paru dan Pankreas.
2. Daya kerjanya 10,000 kali lebih kuat dalam memperlambatkan pertumbuhan sel kanser dibandingkan dengan Adriamycin dan Terapi Kemo yang biasa digunakan!
3. Tidak seperti terapi kemo, ekstrak buah ini secara selektif hanya memburu dan membunuh sel-sel jahat dan TIDAK membahayakan atau membunuh sel-sel yang sihat.

Penyelidikan telah dilakukan secara ekstensif pada pohon “ajaib” ini, selama bertahun-tahun tapi kenapa kita tidak tahu langsung mengenai hal ini ?

Jawabnya adalah : Begitu mudah kesihatan kita, kehidupan kita, dikendalikan oleh yang memiliki wang dan kekuasaan!

Salah satu perusahaan ubat terbesar di Amerika dengan aset jutaan dollar melakukan penyelidikan luar biasa pada pohon Graviola yang tumbuh dihutan Amazon ini. Ternyata beberapa bahagian dari pohon ini : kulit kayu, akar, daun, isi buah dan bijinya, selama berabad-abad lamanya telah menjadi penawar bagi suku Indian di Amerika Selatan untuk menyembuhkan : sakit jantung, asma, masalah berkaitan hati dan rematik.

Dengan bukti-bukti ilmiah yang minimum, perusahaan yang mengumpulkan dana dan sumber usaha manusia yang sangat besar bagi tujuan melakukan penyelidikan dan berbagai ujian. Hasilnya sangat menakjubkan. Graviola secara ilmiah telah terbukti sebagai agen pembunuh sel kanser yang berkesan !

Tapi… kisah Graviola hampir berakhir disini. Kenapa?

Dibawah undang-undang persekutuan, sumber bahan semulajadi untuk ubat adalah DILARANGdipatentkan.

Perusahaan menghadapi masalah besar dan mereka berusaha sedaya upaya dengan pembiayaan sangat besar untuk membuat klon tiruan dari Graviola ini agar ianya dapat dipatentkan sehingga dana yang dikeluarkan untuk penyelidikan dan ujian dapat dituntut dan bahkan mengaup keuntungan besar. Tapi usaha ini tidak berhasil kerana Graviola tidak berjaya diklon. Perusahaan gigit jari setelah mengeluarkan dana jutaan dolar untuk usaha penyelidikan mereka.

Ketika mimpi untuk mendapatkan keuntungan besar beransur-ansur pudar, kegiatan penyelidikan juga turut berhenti. Lebih parah lagi, perusahaan menutup projek ini dan memutuskan untuk TIDAKmenerbitkan hasil penyelidikan ini.

Beruntunglah, ada salah seorang ilmuwan dari kumpulan penyelidik tidak sanggup melihat kekejaman ini terjadi. Dengan mengorbankan kerjayanya, dia menghubungi sebuah perusahaan yang biasa mengumpulkan bahan-bahan bersumberkan semulajadi dari hutan Amazon untuk penghasilan penawar.

Ketika para pakar penyelidik dari Institut Sains Kesihatan mendengar berita keajaiban Graviola, mereka mulai lakukan usaha penyelidikan. Hasilnya sangat mengejutkan. Graviola terbukti sebagai pohon pembunuh sel kanser yang berkesan.

The National Cancer Institute mulakan penyelidikan ilmiah yang pertama pada tahun 1976. Hasilnya membuktikan bahawa daun dan batang kayu Graviola mampu menyerang dan menghancurkan sel-sel jahat kanser. Sayangnya hasil ini hanya untuk keperluan dalaman dan tidak dihebahkan.

Sejak 1976, Graviola telah terbukti sebagai pembunuh sel kanser yang luar biasa pada ujikaji yang dilakukan oleh 20 makmal bebas yang berbeza.

Satu kajian yang dihasilkan oleh the Journal of Natural Products menyatakan bahawa kajian yang dilakukan oleh Catholic University di Korea Selatan, mendakwa bahawa salah satu unsur kimia yang terkandung di dalam Graviola, mampu memilih, membezakan dan membunuh sel kanser usus besar dengan 10,000 kali lebih kuat berbanding dengan Adriamycin dan terapi kemo!

Sebuah kajian di Purdue University pula membuktikan bahwa daun Graviola mampu membunuh sel kanser secara berkesan, terutama sel kanser: Prostat, Pankreas, dan Paru-paru.

Setelah hampir 7 tahun tidak ada berita mengenai Graviola, akhirnya berita keajaiban ini pecah juga, melalui informasi dari Lembaga-lembaga seperti disebutkan terdahulu.

Kisah lengkap tentang Graviola, dimana memperolehnya, dan bagaimana cara memanfaatkannya, dapat dijumpai dalam Beyond Chemotherapy: New Cancer Killers, Safe as Mother’s milk, sebagai bonus istimewa percuma terbitan Health Sciences Institute.

Sekarang anda tahu manfaat durian belanda yang luar biasa ini. Rasanya manis-manis masam begitu menyegarkan. Buah yang 100% semulajadi tanpa sebarang kesan sampingan. Sebarkan maklumat berharga ini kepada keluarga, saudara, sahabat dan teman yang anda kasihi.

"Harap dapat kirimlanjutkan (Forward) artikel diatas kepada teman-teman dan insan tersayang yang anda kasihi sebagai satu amalan kebajikan dan sumbangan ikhlas dari anda untuk mereka semua".

~ Petikkan ~ http://www.tranungkite.net/v10/modules.php?name=News&file=article&sid=3827

Pantang Larang Pemakanan Bagi Pengidap Kanser.

1) Dinasihatkan supaya jangan makan nasi sebelum jam 12.00 tengahari. Ianya dapat ditukar kepada gula melalui sistem badan kita. (Gula mempunyai kandungan PH5; merupakan persekitaran yang sesuai untuk kanser merebak).

2) Gula – Pemanis tiruan bukan pengganti yang baik. Pengganti yang lebih baik ialah madu asli gunakan madu sebagai gantian

3) Produk tenusu seperti keju, susu segar, mentega & lain-lain:
Susu membuat tubuh menghasilkan mucus/lendir terutamanya di trek usus perut. Sel kanser memakan mukus. Bertukarlah kepada susu soya tanpa gula.

4) Seafood : seperti ketam, sotong & udang. Gamat juga tidak digalakkan (makanan ini dapat menyuburkan sel kanser)

5) Minuman : Kopi, teh, minuman bercoklat (ini akan membuat sel kanser lebih cepat merebak)

6) Daging merah wajib dielakkan terutama daging lembu, kambing, unta, rusa & khinzir. Sisa daging yang tertinggal di dalam usus akan menghasilkan asid.

7) Sayur & buah-buahan “bergetah & berangin” seperti nangka, cempedak, sukun & kundur (menyebabkan kesakitan & berdenyut)

8) Ikan bersisik seperti ikan haruan, ikan merah, ikan gelama & sebarang jenis ikan yang bersisik.

Contoh ikan tidak bersisik yang boleh dimakan, seperti ikan tongkol, ikan yu, Ikan salmon, Ikan kembung, ikan keli, ikan patin & lain-lain (Ikan yang tidak mempunyai sisik & berada di laut dalam di percayai mempunyai kandungan Omega 3 yang sangat tinggi, Omega 3 merupakan anti kanser).

9) Makanan segera & sebarang produk dalam tin: seperti ikan sardin, buah laici & jagung dalam tin, minuman bergas serta sebarang produk yang mengandungi bahan pengawet.

10) Makanan berjeruk, ikan masin, telor masin, budu, belacan tidak digalakkan untuk dimakan.

11) Makanan yang dipanggang & dibakar seperti sate, ikan bakar, daging bakar, ikan panggang & lain-lain harus dielakkan kerana makanan tersebut mengandungi kandungan karbon yang tinggi.

12) Sayuran & buah-buahan seperti kobis, tembikai, timun, nangka, lobak putih (sebarang sayur yang berwarna putih, cendawan) ~ http://mohdlin.blogspot.com/2010/04/durian-belanda-bunuh-kanser.html

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Family: Annonaceae
Genus: Annona
Species: muricata
Synonyms: Annona macrocarpa, A. bonplandiana, A. cearensis, Guanabanus muricatus
Common names: Graviola, soursop, Brazilian paw paw, guanábana, guanábano, guanavana, guanaba, corossol épineux, huanaba, toge-banreisi, durian benggala, nangka blanda, cachiman épineux
Part Used: Leaves, fruit, seeds, bark, roots

From The Healing Power of Rainforest Herbs:

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Durian Belanda atau Soursop, buah dari pohon Graviola adalah pembunuh semulajadi sel kanser yang ajaib dengan 10 ribu kali lebih kuat dari pada terapi kemo...

GRAVIOLA
HERBAL PROPERTIES AND ACTIONS
Main Actions	Other Actions	Standard Dosage
kills cancer cells	relieves depression	Leaves
slows tumor growth	reduces spasms	Infusion: 1 cup 3 times daily
kills bacteria	kills viruses	Tincture: 2-4 ml 3 times daily
kills parasites	reduces fever	Capsules: 2 g 3 times daily
reduces blood pressure	expels worms
lowers heart rate	stimulates digestion
dilates blood vessels	stops convulsions
sedates

Graviola is a small, upright evergreen tree, 5–6 m high, with large, glossy, dark green leaves. It produces a large, heart-shaped, edible fruit that is 15–20 cm in diameter, is yellow-green in color, and has white flesh inside. Graviola is indigenous to most of the warmest tropical areas in South and North America, including the Amazon. The fruit is sold in local markets in the tropics, where it is called guanábana in Spanish-speaking countries and graviola in Brazil. The fruit pulp is excellent for making drinks and sherbets and, though slightly sour-acid, can be eaten out of hand.

Tribal & Herbal Medicine Uses

All parts of the graviola tree are used in natural medicine in the tropics, including the bark, leaves, roots, fruit, and fruit seeds. Different properties and uses are attributed to the different parts of the tree. Generally, the fruit and fruit juice are taken for worms and parasites, to cool fevers, to increase mother's milk after childbirth, and as an astringent for diarrhea and dysentery. The crushed seeds are used against internal and external parasites, head lice, and worms. The bark, leaves, and roots are considered sedative, antispasmodic, hypotensive, and nervine, and a tea is made for various disorders toward those effects.

Graviola has a long, rich history of use in herbal medicine as well as a lengthy recorded indigenous use. In the Peruvian Andes, a leaf tea is used for catarrh (inflammation of mucous membranes) and the crushed seed is used to kill parasites. In the Peruvian Amazon the bark, roots, and leaves are used for diabetes and as a sedative and antispasmodic. Indigenous tribes in Guyana use a leaf and/or bark tea as a sedative and heart tonic. In the Brazilian Amazon a leaf tea is used for liver problems, and the oil of the leaves and unripe fruit is mixed with olive oil and used externally for neuralgia, rheumatism, and arthritis pain. In Jamaica, Haiti, and the West Indies the fruit and/or fruit juice is used for fevers, parasites and diarrhea; the bark or leaf is used as an antispasmodic, sedative, and nervine for heart conditions, coughs, flu, difficult childbirth, asthma, hypertension, and parasites.

Plant Chemicals

Many active compounds and chemicals have been found in graviola, as scientists have been studying its properties since the 1940s. Most of the research on graviola focuses on a novel set of chemicals called Annonaceous acetogenins. Graviola produces these natural compounds in its leaf and stem, bark, and fruit seeds. Three separate research groups have confirmed that these chemicals have significant antitumorous properties and selective toxicity against various types of cancer cells (without harming healthy cells) publishing eight clinical studies on their findings. Many of the acetogenins have demonstrated selective toxicity to tumor cells at very low dosages—as little as 1 part per million. Four studies were published in 1998 which further specify the chemicals and acetogenins in graviola which are demonstrating the strongest anticancerous, antitumorous, and antiviral properties. In a 1997 clinical study, novel alkaloids found in graviola fruit exhibited antidepressive effects in animals.

Annonaceous acetogenins are only found in the Annonaceae family (to which graviola belongs). These chemicals in general have been documented with antitumorous, antiparasitic, insecticidal, and antimicrobial activities. Mode of action studies in three separate laboratories have recently determined that these acetogenins are superb inhibitors of enzyme processes that are only found in the membranes of cancerous tumor cells. This is why they are toxic to cancer cells but have no toxicity to healthy cells. Purdue University, in West Lafayette, Indiana, has conducted a great deal of the research on the acetogenins, much of which, has been funded by The National Cancer Institute and/or the National Institute of Health (NIH). Thus far, Purdue University and/or its staff have filed at least nine U.S. and/or international patents on their work around the antitumorous and insecticidal properties and uses of these acetogenins.

In 1997, Purdue University published information with promising news that several of the Annonaceous acetogenins were " . . . not only are effective in killing tumors that have proven resistant to anti-cancer agents, but also seem to have a special affinity for such resistant cells." In several interviews after this information was publicized, the head pharmacologist in Purdue's research explained how this worked. As he explains it, cancer cells that survive chemotherapy can develop resistance to the agent originally used as well as to other, even unrelated, drugs. This phenomenon is called multi-drug resistance (MDR). One of the main ways that cancer cells develop resistance to chemotherapy drugs is by creating an intercellular pump which is capable of pushing anticancer agents out of the cell before they can kill it. On average, only about two percent of the cancer cells in any given person might develop this pump—but they are the two percent that can eventually grow and expand to create multi-drug-resistant tumors. Some of the latest research on acetogenins reported that they were capable of shutting down these intercellular pumps, thereby killing multi-drug-resistant tumors. Purdue researchers reported that the acetogenins preferentially killed multi-drug-resistant cancer cells by blocking the transfer of ATP—the chief source of cellular energy—into them. A tumor cell needs energy to grow and reproduce, and a great deal more to run its pump and expel attacking agents. By inhibiting energy to the cell , it can no longer run its pump. When acetogenins block ATP to the tumor cell over time, the cell no longer has enough energy to operate sustaining processes—and it dies. Normal cells seldom develop such a pump; therefore, they don't require large amounts of energy to run a pump and, generally, are not adversely affected by ATP inhibitors. Purdue researchers reported that 14 different acetogenins tested thus far demonstrate potent ATP-blocking properties (including several found only in graviola). They also reported that 13 of these 14 acetogenins tested were more potent against MDR breast cancer cells than all three of the standard drugs (adriamycin, vincristine, and vinblastine) they used as controls.

The Annonaceous acetogenins discovered in graviola thus far include: annocatalin, annohexocin, annomonicin, annomontacin, annomuricatin A & B, annomuricin A thru E, annomutacin, annonacin, annonacinone, annopentocin A thru C, cis-annonacin, cis-corossolone, cohibin A thru D, corepoxylone, coronin, corossolin, corossolone, donhexocin, epomuricenin A & B, gigantetrocin, gigantetrocin A & B, gigantetrocinone, gigantetronenin, goniothalamicin, iso-annonacin, javoricin, montanacin, montecristin, muracin A thru G, muricapentocin, muricatalicin, muricatalin, muri-catenol, muricatetrocin A & B muricatin D, muricatocin A thru C muricin H, muricin I, muricoreacin, murihexocin 3, murihexocin A thru C, murihexol, murisolin, robustocin, rolliniastatin 1 & 2, saba-delin, solamin, uvariamicin I & IV, xylomaticin

Biological Activites and Clinical Research

In an 1976 plant screening program by the National Cancer Institute, graviola leaves and stem showed active toxicity against cancer cells and researchers have been following up on these findings since. Thus far, specific acetogenins in graviola and/or extracts of graviola have been reported to be selectively toxic in vitro to these types of tumor cells: lung carcinoma cell lines; human breast solid tumor lines; prostate adenocarcinoma; pancreatic carcinoma cell lines; colon adenocarcinoma cell lines; liver cancer cell lines; human lymphoma cell lines; and multi-drug resistant human breast adenocarcinoma. Researchers in Taiwan reported in 2003 that the main graviola acetogenin, annonacin, was highly toxic to ovarian, cervical, breast, bladder and skin cancer cell lines at very low dosages saying; “. . . annonacin is a promising anti-cancer agent and worthy of further animal studies and, we would hope, clinical trials.”

An interesting in vivo study was published in March of 2002 by researchers in Japan, who were studying various acetogenins found in several species of plants. They inoculated mice with lung cancer cells. One third received nothing (the control group), one third received the chemotherapy drug adriamycin, and one third received the main graviola acetogenin, annonacin (at a dosage of 10 mg/kg). At the end of two weeks, five of the six in the untreated control group were still alive and lung tumor sizes were then measured. The adriamycin group showed a 54.6% reduction of tumor mass over the control group—but 50% of the animals had died from toxicity (three of six). The mice receiving annonacin were all still alive, and the tumors were inhibited by 57.9%—slightly better than adriamycin—and without toxicity. This led the researchers to summarize; “This suggested that annonacin was less toxic in mice. On considering the antitumor activity and toxicity, annonacin might be used as a lead to develop a potential anticancer agent.”

Current Practical Uses

Cancer research is ongoing on these important Annona plants and plant chemicals, as several pharmaceutical companies and universities continue to research, test, patent, and attempt to synthesize these chemicals into new chemotherapeutic drugs. In fact, graviola seems to be following the same path as another well known cancer drug – Taxol. From the time researchers first discovered an antitumorous effect in the bark of the pacific yew tree and a novel chemical called taxol was discovered in its bark - it took thirty years of research by numerous pharmaceutical companies, universities, and government agencies before the first FDA-approved Taxol drug was sold to a cancer patient (which was based on the natural taxol chemical they found in the tree bark). With graviola, it has taken researchers almost 10 years to successfully synthesize (chemically reproduce) the main antitumorous chemical, annonacin.

These acetogenin chemicals have a unique waxy center and other unique molecular energy properties which thwarted earlier attempts, and at least one major pharmaceutical company gave up in the process (despite knowing how active the natural chemical was against tumors). Now that scientists have the ability to recreate this chemical and several other active acetogenins in the laboratory, the next step is to change the chemical just enough (without losing any of the antitumorous actions in the process) to become a novel chemical which can be patented and turned into a new patented cancer drug. (Naturally-occurring plant chemicals cannot be patented.) Thus far, scientists seem to be thwarted again—every time they change the chemical enough to be patentable, they lose much of the antitumorous actions. Like the development of taxol, it may well take government agenies like theNational Cancer Institute and the National Institute of Health to step forward and launch full-scale human cancer research on the synthesized unpatentable natural plant chemical (which will allow any pharmaceutical company to develop a cancer drug utilizing the research as happened with taxol) to be able to make this promising therapy available to cancer patients in a timely fashion.

In the meantime, many cancer patients and health practitioners are not waiting… they are adding the natural leaf and stem of graviola (with over 40 documented naturally-occurring acetogenins including annonacin) as a complementary therapy to their cancer protocols. After all, graviola has a long history of safe use as a herbal remedy for other conditions for many years, and research indicates that the antitumorous acetogenins are selectively toxic to just cancer cells and not healthy cells—and in miniscule amounts. While research confirms that these antitumorous acetogenins also occur in high amounts in the fruit seeds and roots of graviola, different alkaloid chemicals in the seeds and roots have shown some preliminary in vitro neurotoxic effects.

Researchers have suggested that these alkaloids might be linked to atypical Parkinson’s disease in countries where the seeds are employed as a common herbal parasite remedy. Therefore, using the seeds and root of graviola is not recommended at this time.

The therapuetic dosage of graviola leaf, (which offers just as high of an amount of acetogenins as the root and almost as much as the seed) is reported to be 2-3 grams taken 3 or 4 times daily. Graviola products (capsules and tinctures) are becoming more widely available in the U.S. market, and now offered under several different manufacturer’s labels in health food stores. As one of graviola’s mechanisms of action is to deplete ATP energy to cancer cells, combining it with other supplements and natural products which increase or enhance cellular ATP may reduce the effect of graviola. The main supplement which increases ATP is a common antioxidant called Coenzyme Q10 and for this reason, it should be avoided when taking graviola.

Graviola is certainly a promising natural remedy and one that again emphasizes the importance of preserving our remaining rainforest ecosystems. Perhaps—if enough people believe that the possible cure for cancer truly is locked away in a rainforest plant—we will take the steps needed to protect our remaining rainforests from destruction. One researcher studying graviola summarized this idea eloquently: “At the time of preparation of this current review, over 350 Annonaceous acetogenins have been isolated from 37 species. Our preliminary efforts show that about 50%, of over 80 Annonaceous species screened, are significantly bioactive and are worthy of fractionation; thus, this class of compounds can be expected to continue to grow at an exponential rate in the future, provided that financial support for such research efforts can be found. With the demise of the world’s tropical rain forests, such work is compelling before the great chemical diversity, contained within these endangered species, is lost.”

GRAVIOLA PLANT SUMMARY

Main Actions (in order):
anticancerous, antitumorous, antimicrobial, antiparasitic, hypotensive (lowers blood pressure) Main Uses:

for cancer (all types)

as a broad-spectrum internal and external antimicrobial to treat bacterial and fungal infections

for internal parasites and worms

for high blood pressure

for depression, stress, and nervous disorders

Properties/Actions Documented by Research:
antibacterial, anticancerous, anticonvulsant, antidepressant, antifungal, antimalarial, antimutagenic (cellular protector), antiparasitic, antispasmodic, antitumorous, cardiodepressant, emetic (causes vomiting), hypotensive (lowers blood pressure), insecticidal, sedative, uterine stimulant, vasodilator Other Properties/Actions Documented by Traditional Use:
antiviral, cardiotonic (tones, balances, strengthens the heart), decongestant, digestive stimulant, febrifuge (reduces fever), nervine (balances/calms nerves), pediculicide (kills lice), vermifuge (expels worms)
Cautions: It has cardiodepressant, vasodilator, and hypotensive (lowers blood pressure) actions. Large dosages can cause nausea and vomiting. Avoid combining with ATP-enhancers like CoQ10.

Traditional Preparation: The therapeutic dosage is reported to be 2 g three times daily in capsules or tablets. A standard infusion (one cup 3 times daily) or a 4:1 standard tincture (2–4 ml three times daily) can be substituted if desired. See Traditional Herbal Remedies Preparation Methods page if necessary for definitions.

Contraindications:

Graviola has demonstrated uterine stimulant activity in an animal study (rats) and should therefore not be used during pregnancy.

Graviola has demonstrated hypotensive, vasodilator, and cardiodepressant activities in animal studies and is contraindicated for people with low blood pressure. People taking antihypertensive drugs should check with their doctors before taking graviola and monitor their blood pressure accordingly (as medications may need adjusting).

Graviola has demonstrated significant in vitro antimicrobial properties. Chronic, long-term use of this plant may lead to die-off of friendly bacteria in the digestive tract due to its antimicrobial properties. Supplementing the diet with probiotics and digestive enzymes is advisable if this plant is used for longer than 30 days.

Graviola has demonstrated emetic properties in one animal study with pigs. Large single dosages may cause nausea or vomiting. Reduce the usage accordingly if this occurs.

One study with rats given a stem-bark extract intragastrically (at 100 mg/kg) reported an increase in dopamine, norepinephrine, and monomine oxidase activity, as well as a inhibition of serotonin release in stress-induced rats.

Alcohol extracts of graviola leaf showed no toxicity or side effects in mice at 100 mg/kg; however, at a dosage of 300 mg/kg, a reduction in explorative behavior and mild abdominal constrictions was observed. If sedation or sleepiness occurs, reduce the amount used.

Drug Interactions: None have been reported; however, graviola may potentiate antihypertensive and cardiac depressant drugs. It may potentiate antidepressant drugs and interfere with MAO-inhibitor drugs. See contraindications above.

WORLDWIDE ETHNOMEDICAL USES
Brazil	for abscesses, bronchitis, chest problems, cough, diabetes, diarrhea, dysentery, edema, fever, intestinal colic, intestinal parasites, liver problems, neuralgia, nervousness, pain, parasites, rheumatism, spasms, worms
Caribbean	for chills, fever, flu, indigestion, nervousness, palpitations, rash, spasms, skin disease, and as a sedative
Curaçao	for childbirth, gallbladder problems, nervousness, and as a sedative and tranquilizer
Haiti	for digestive sluggishness, coughs, diarrhea, fever, flu, heart conditions, lactation aid, lice, nerves, parasites, pain, pellagra, sores, spasms, weakness, wounds, and as a sedative
Jamaica	for asthma, fevers, heart conditions, hypertension, lactation aid, nervousness, parasites, spasms, water retention, weakness, worms, and as a sedative
Malaysia	for boils, coughs, diarrhea, dermatosis, hypertension, rheumatism, and to reduce bleeding
Mexico	for diarrhea, dysentery, fever, chest colds, ringworm, scurvy, and to reduce bleeding
Panama	for diarrhea, dyspepsia, kidney, stomach ulcers, worms
Peru	for diabetes, diarrhea, dysentery, fever, hypertension, indigestion, inflammation, lice, liver disorders, parasites, spasms, tumors, ulcers (internal), and as a sedative
Trinidad	for blood cleansing, fainting, flu, high blood pressure, insomnia, lactation aid, palpitations, ringworms
U.S.A.	for cancer, depression, fungal infections, hypertension, intestinal parasites, tumors
West Indies	for asthma, childbirth, diarrhea, hypertension, lactation aid, parasites, worms
Elsewhere	for arthritis, asthma, bile insufficiency, childbirth, cancer, diarrhea, dysentery, fever, heart problems, kidney problems, lactation aid, lice, liver disorders, malaria, pain, ringworm, scurvy, stomach problems, and as a sedative

The above text has been printed from The Healing Power of Rainforest Herbs by Leslie Taylor, © 2005

The statements contained herein have not been evaluated by the Food and Drug Administration. The information contained in this plant database file is intended for education, entertainment and information purposes only. This information is not intended to be used to diagnose, prescribe or replace proper medical care. The plant described herein is not intended to treat, cure, diagnose, mitigate or prevent any disease. Please refer to our Conditions of Use for using this plant database file and web site.

Third-Party Published Research on Graviola
All available third-party documentation and research on graviola be found at PubMed. A partial listing of the third-party published research on graviola is shown below: Anticancerous & Antitumor Actions:
Kojima, N. “Systematic synthesis of antitumor Annonaceous acetogenins” Yakugaku Zasshi. 2004; 124(10): 673-81.
Tormo, J. R., et al. “In vitro antitumor structure-activity relationships of threo/trans/threo mono-tetrahydro-furanic acetogenins: Correlations with their inhibition of mitochondrial complex I.” Oncol. Res. 2003; 14(3): 147-54.
Yuan, S. S., et al. “Annonacin, a mono-tetrahydrofuran acetogenin, arrests cancer cells at the G1 phase and causes cytotoxicity in a Bax- and caspase-3-related pathway.” Life Sci. 2003 May: 72(25): 2853-61.
Liaw, C. C., et al. “New cytotoxic monotetrahydrofuran Annonaceous acetogenins from Annona muricata.” J. Nat. Prod. 2002; 65(4): 470-75
Gonzalez-Coloma, A., et al. “Selective action of acetogenin mitochondrial complex I inhibitors.” Z. Naturforsch. 2002; 57(11-12): 1028-34.
Chang, F. R., et al. “Novel cytotoxic Annonaceous acetogenins from Annona muricata.” J. Nat. Prod. 2001; 64(7): 925-31.
Jaramillo, M. C., et al. “Cytotoxicity and antileishmanial activity of Annona muricata pericarp.” Fitoterapia. 2000; 71 (2): 183-6.
Betancur-Galvis, L., et al. “Antitumor and antiviral activity of Colombian medicinal plant extracts.” Mem. Inst. Oswaldo Cruz. 1999; 94(4): 531-35.
Kim, G. S., et al. “Muricoreacin and murihexocin C, mono-tetrahydrofuran acetogenins, from the leaves of Annona muricata.” Phytochemistry. 1998; 49(2): 565-71.
Kim, G. S., et al. “Two new mono-tetrahydrofuran ring acetogenins, annomuricin E and muricapentocin, from the leaves of Annona muricata.” J. Nat. Prod. 1998; 61(4): 432-36.
Nicolas, H., et al. “Structure-activity relationships of diverse Annonaceous acetogenins against multidrug resistant human mammary adenocarcinoma (MCF-7/Adr) cells.” J. Med. Chem. 1997; 40(13): 2102-6.
Zeng, L., et al. “Five new monotetrahydrofuran ring acetogenins from the leaves of Annona muricata.” J. Nat. Prod. 1996; 59(11): 1035-42.
Wu, F. E., et al. “Two new cytotoxic monotetrahydrofuran Annonaceous acetogenins, annomuricins A and B, from the leaves of Annona muricata.” J. Nat. Prod. 1995; 58(6): 830-36.
Oberlies, N. H., et al. “Tumor cell growth inhibition by several Annonaceous acetogenins in an in vitro disk diffusion assay.” Cancer Lett. 1995; 96(1): 55-62.
Wu, F. E., et al. “Additional bioactive acetogenins, annomutacin and (2,4-trans and cis)-10R-annonacin-A-ones, from the leaves of Annona muricata.” J. Nat. Prod. 1995; 58(9): 1430-37.
Wu, F. E., et al. “New bioactive monotetrahydrofuran Annonaceous acetogenins, annomuricin C and muricatocin C, from the leaves of Annona muricata.” J. Nat. Prod. 1995; 58(6): 909-5.
Wu, F. E., et al. “Muricatocins A and B, two new bioactive monotetrahydrofuran Annonaceous acetogenins from the leaves of Annona muricata.” J. Nat. Prod. 1995; 58(6): 902-8.
Sundarrao, K., et al. “Preliminary screening of antibacterial and antitumor activities of Papua New Guinean native medicinal plants.” Int. J. Pharmacog. 1993; 31(1): 3-6.

Antimicrobial Actions:
Takahashi, J.A., et al. “Antibacterial activity of eight Brazilian Annonaceae plants.” Nat. Prod. Res. 2006; 20(1): 21-6.
Betancur-Galvis, L., et al. “Antitumor and antiviral activity of Colombian medicinal plant extracts.” Mem. Inst. Oswaldo Cruz 1999; 94(4): 531-35.
Antoun, M. D., et al. "Evaluation of the flora of Puerto Rico for in vitro cytotoxic and anti-HIV activities." Pharmaceutical Biol. 1999; 37(4): 277-280.
Padma, P., et al. “Effect of the extract of Annona muricata and Petunia nyctaginiflora on Herpes simplex virus.” J. Ethnopharmacol. 1998; 61(1): 81–3.
Sundarrao, K., et al. “Preliminary screening of antibacterial and antitumor activities of Papua New Guinean native medicinal plants.” Int. J. Pharmacog. 1993; 31(1): 3–6.
Misas, C. A. J., et al. “Contribution to the biological evaluation of Cuban plants. IV.” Rev. Cubana Med. Trop. 1979; 31(1): 29–35.

Antidepressant & Antistress Actions:
Padma, P., et al. “Effect of Annona muricata and Polyalthia cerasoides on brain neurotransmitters and enzyme monoamine oxidase following cold immobilization stress.” J. Natural Remedies 2001; 1(2): 144–46.
Hasrat, J. A., et al. “Screening of medicinal plants from Suriname for 5-HT 1A ligands: Bioactive isoquinoline alkaloids from the fruit of Annona muricata.” Phytomedicine. 1997; 4(20: 133-140.
Padma, P., et al. “Effect of alcohol extract of Annona muricata on cold immobilization stress induced tissue lipid peroxidation.” Phytother. Res. 1997; 11(4): 326-327.
Hasrat, J. A., et al. “Isoquinoline derivatives isolated from the fruit of Annona muricata as 5-HTergic 5-HT1A receptor agonists in rats: unexploited antidepressive (lead) products.” J. Pharm. Pharmacol. 1997; 49(11): 1145–49.

Antiparasitic, Antimalarial, & Insecticidal Actions:
Luna, J. S., et al. “Acetogenins in Annona muricata L. (Annonaceae) leaves are potent molluscicides.” Nat. Prod. Res. 2006; 20(3): 253-7.
Jaramillo, M. C., et al. “Cytotoxicity and antileishmanial activity of Annona muricata pericarp.” Fitoterapia. 2000; 71(2): 183–6.
Alali, F. Q., et al. “Annonaceous acetogenins as natural pesticides; potent toxicity against insecticide-susceptible and resistant German cockroaches (Dictyoptera: Blattellidae).” J. Econ. Entomol. 1998; 91(3): 641-9.
Antoun, M. D., et al. "Screening of the flora of Puerto Rico for potential antimalarial bioactives.” Int. J. Pharmacog. 1993; 31(4): 255–58.
Heinrich, M., et al. “Parasitological and microbiological evaluation of Mixe Indian medicinal plants (Mexico).” J. Ethnopharmacol. 1992; 36(1): 81–5.
Bories, C., et al. “Antiparasitic activity of Annona muricata and Annona cherimolia seeds.” Planta Med. 1991; 57(5): 434–36.
Gbeassor, M., et al. “In vitro antimalarial activity of six medicinal plants.” Phytother. Res. 1990; 4(3): 115–17.
Tattersfield, F., et al. “The insecticidal properties of certain species of Annona and an Indian strain of Mundulea sericea (Supli).” Ann. Appl. Biol. 1940; 27: 262–73.

Anticonvulsant, Antispasmodic, & Smooth Muscle Relaxant Actions:
N’gouemo, P., et al. “Effects of ethanol extract of Annona muricata on pentylenetetrazol-induced convulsive seizures in mice.” Phytother. Res. 1997; 11(3): 243–45.
Feng, P. C., et al. “Pharmacological screening of some West Indian medicinal plants.” J. Pharm. Pharmacol. 1962; 14: 556–61.

Hypotensive & Cardiodepressant Actions
Carbajal, D., et al. “Pharmacological screening of plant decoctions commonly used in Cuban folk medicine.” J. Ethnopharmacol. 1991; 33(1/2): 21–4.
Feng, P. C., et al. “Pharmacological screening of some West Indian medicinal plants.” J. Pharm. Pharmacol. 1962; 14: 556–61.
Meyer, T. M. “The alkaloids of Annona muricata.” Ing. Ned. Indie. 1941; 8(6): 64.

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Petikkan~ http://www.rain-tree.com/graviola.htm

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Soursop

From Wikipedia, the free encyclopedia

For the herbaceous plant, see Oxalis pes-caprae.

Soursop

Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Magnoliids
Order:	Magnoliales
Family:	Annonaceae
Genus:	Annona
Species:	A. muricata
Binomial name
*Annona muricata* L.^[1]
Synonyms
Annona crassiflora Mart. Annona sericea Lam. A. macrocarpa Wercklé A. bonplandiana H.B. & K. A. cearensis Barb.Rodr. A. coriacea Guanabanus muricatus (L.) M.Gómez in Rain-tree

The soursop (Annona muricata) is a broadleaf flowering evergreen tree native to Central America, the Caribbean and northern South America, Colombia and Brazil, Mexico, Peru, Venezuela, Soursop is also native to sub-Saharan African countries that lie within the tropics. Today, it is also grown in some areas of Southeast Asia. It was most likely brought from Mexico to the Philippines by way of the Manila-Acapulco galleon trade.^{[citation needed]} It is in the same genus as the chirimoya and the same family as the pawpaw.

Soursop fruit.

The soursop is adapted to areas of high humidity and relatively warm winters; temperatures below 5 °C/41 °F will cause damage to leaves and small branches, and temperatures below 3 °C/37.4 °F can be fatal. The fruit becomes dry and is no longer good for concentrate.

Annona muricata var.subonica

Other common names include: guanábana (Spanish), graviola (Portuguese), Brazilian pawpaw, guyabano, corossolier, guanavana, toge-banreisi, durian benggala, nangka blanda, and nangka londa. ^[2] In Malayalam, it is called "Mullaatha" , literally thorny custard apple.The other lesser known indian names are,"Shul-Ram-fal" and "Hanuman fal".It is believed that Lord Ram and his disciple Hanuman consumed this fruit on their way to Sri Lanka.
Its flavor has been described as a combination of strawberry and pineapple with sour citrus flavor notes contrasting with an underlying creamy flavor reminiscent of coconut or banana.

[hide]

[edit] Cultivation and uses

The plant is grown as a commercial crop for its 20–30 cm /7.87-11.8 inch long prickly green fruit, which can have a mass of up to 2.5 kg/5.5 lbs.
Away from its native area, there is some limited production as far north as southern Florida within USDA Zone 10; however, these are mostly garden plantings for local consumption. It is also grown in parts of southeastern Asia. The soursop will reportedly fruit as a container specimen, even in temperate climates, if protected from cool temperatures.^{[citation needed]}

A.muricata flower

The flesh of the fruit consists of an edible white pulp and a core of indigestible black seeds. The species is the only member of its genus that is suitable for processing and preservation.^{[citation needed]} The sweet pulp is used to make juice as well as candies, sorbets, and ice cream flavorings.
In Mexico and Colombia, it is a common fruit, often used for dessert as the only ingredient, or as an agua fresca beverage, in Colombia it is a fruit for juices melting it with milk. Ice cream and fruit bars made of soursop are also very popular. The seeds are normally left in the preparation, and removed while consuming.
In Indonesia, dodol sirsak, a sweetmeat, is made by boiling soursop pulp in water and adding sugar until the mixture hardens. Soursop is also a common ingredient for making fresh fruit juices that are sold by street food vendors. In the Philippines, it is called guyabano, obviously derived from the Spanish guanabana, and is eaten ripe, or used to make juices, smoothies, or ice cream. In Vietnam, this fruit is called mãng cầu Xiêm in the south, or mãng cầu in the north, and is used to make smoothies, or eaten as is. In Cambodia, this fruit is called tearb barung, literally "western custard-apple fruit." In Malaysia, it is known in Malay as durian belanda and in East Malaysia, specifically among the Dusun people of Sabah, it is locally known as lampun. Popularly, it is eaten raw when it ripens. Usually the fruits are taken from the tree when they mature and left to ripen in a dark corner, whereby they will be eaten when they are fully ripe. It has a white flower with a very pleasing scent, especially in the morning.
Nutritionally, the fruit is high in carbohydrates, particularly fructose. The fruit also contains significant amounts of vitamin C, vitamin B₁, and vitamin B₂. The fruit, seeds, and leaves have a number of herbal medicinal uses among indigenous peoples of regions where the plant is common.

[edit] Health risks

Research carried out in the Caribbean has suggested a connection between consumption of soursop and atypical forms of Parkinson's disease due to the very high concentration of annonacin.^[3]^[4]^[5]^[6]
According to Cancer Research UK, Annona muricata is an active principle in an unlicensed herbal remedy marketed under the brand name Triamazon.^[7] Triamazon is not licensed for medicinal use and the sale of the product resulted in a conviction on four counts of selling unlicensed medical products, and other charges, for a vendor in the United Kingdom.^[8]

[edit] See also

Wikimedia Commons has media related to: Annona muricata

[edit] References

^ "Annona muricata information from NPGS/GRIN". www.ars-grin.gov. Retrieved 2008-03-03.
^ http://www.blackherbals.com/graviola.htm
^ Lannuzel, A; et al. (2003-10-06). "The mitochondrial complex i inhibitor annonacin is toxic to mesencephalic dopaminergic neurons by impairment of energy metabolism". Neuroscience (International Brain Research Organization) 121 (2): 287–296. doi:10.1016/S0306-4522(03)00441-X. PMID 14521988.
^ Champy, Pierre; et al. (2005-08-02). "Quantification of acetogenins in Annona muricata linked to atypical parkinsonism in guadeloupe". Movement Disorders 20 (12): 1629–1633. doi:10.1002/mds.20632. PMID 16078200.
^ Lannuzel A, Höglinger GU, Champy P, Michel PP, Hirsch EC, Ruberg M. (2006). "Is atypical parkinsonism in the Caribbean caused by the consumption of Annonacae?". J Neural Transm Suppl. 70 (70): 153–7. doi:10.1007/978-3-211-45295-0_24. PMID 17017523.
^ Caparros-Lefebvre D, Elbaz A. (1999-07-24). "Possible relation of atypical parkinsonism in the French West Indies with consumption of tropical plants: a case-control study". Lancet 354 (9175): 281–6. doi:10.1016/S0140-6736(98)10166-6. PMID 10440304.
^ BriefingWire, Can Graviola cure cancer?, Cancer Research UK
^ Messenger Newspapers, 29th September 2010

[edit] External links

(Portuguese) Correia, M. P., (1984) Dicionário das plantas úteis do Brasil
Description of soursop from Fruits of Warm Climates (1987, ISBN 0-9610184-1-0)
Sorting Annona names
Soursop / Guyabano Fruit Nutrition
Rain-tree: Annona muricata
Soursop List of Chemicals (Dr. Duke's)

From~ http://en.wikipedia.org/wiki/Soursop

~*~
Morton, J. 1987. Soursop. p. 75–80. In: Fruits of warm climates. Julia F. Morton, Miami, FL.

Soursop

Annona muricata

Of the 60 or more species of the genus Annona, family Annonaceae, the soursop, A. muricata L., is the most tropical, the largest-fruited, and the only one lending itself well to preserving and processing. It is generally known in most Spanish-speaking countries as guanabana; in E1 Salvador, as guanaba; in Guatemala, as huanaba; in Mexico, often as zopote de viejas, or cabeza de negro; in Venezuela, as catoche or catuche; in Argentina, as anona de puntitas or anona de broquel; in Bolivia, sinini; in Brazil, araticum do grande, graviola, or jaca do Para; in the Netherlands Antilles, sorsaka or zunrzak, the latter name also used in Surinam andJava; in French-speaking areas of the West Indies, West Africa, and Southeast Asia, especially North Vietnam, it is known as corossol, grand corossol, corossol epineux, or cachiman epineux. In Malaya it may be called durian belanda, durian maki; or seri kaya belanda; in Thailand, thu-rian-khack.
In 1951, Prof. Clery Salazar, who was encouraging the development of soursop products at the College of Agriculture at Mayaguez, Puerto Rico, told me that they would like to adopt an English name more appealing than the word "soursop", and not as likely as guanabana to be mispronounced. To date, no altematives have been chosen.

Plate 10: SOURSOP, Annona muricata

Fig. 20: Exceptionally large and well-formed soursops (Annona muricata) in a Saigon market, 1968.

Description
The soursop tree is low-branching and bushy but slender because of its upturned limbs, and reaches a height of 25 or 30 ft (7.5-9 m). Young branchlets are rusty-hairy. The malodorous leaves, normally evergreen, are alternate, smooth, glossy, dark green on the upper surface, lighter beneath; oblong, elliptic or narrowobovate, pointed at both ends, 2 1/2 to 8 in (6.25-20 cm) long and 1 to 2 1/2 in (2.5-6.25 cm) wide. The flowers, which are borne singly, may emerge anywhere on the trunk, branches or twigs. They are short stalked, 1 1/2 to 2 in (4 5 cm) long, plump, and triangular-conical, the 3 fleshy, slightly spreading, outer petals yellow-green, the 3 close-set inner petals pale-yellow.
The fruit is more or less oval or heart-shaped, some times irregular, lopsided or curved, due to improper carper development or insect injury. The size ranges from 4 to 12 in (10-30 cm) long and up to 6 in (15 cm) in width, and the weight may be up to 10 or 15 lbs (4.5-6.8 kg). The fruit is compound and covered with a reticulated, leathery-appearing but tender, inedible, bitter skin from which protrude few or many stubby, or more elongated and curved, soft, pliable "spines". The tips break off easily when the fruit is fully ripe. The skin is dark-green in the immature fruit, becoming slightly yellowish-green before the mature fruit is soft to the touch. Its inner surface is cream-colored and granular and separates easily from the mass of snow-white, fibrous, juicy segments—much like flakes of raw fish—surrounding the central, soft-pithy core. In aroma, the pulp is somewhat pineapple-like, but its musky, subacid to acid flavor is unique. Most of the closely-packed segments are seedless. In each fertile segment there is a single oval, smooth, hard, black seed, l/2 to 3/4 in (1.25-2 cm) long; and a large fruit may contain from a few dozen to 200 or more seeds.

Origin and Distribution
Oviedo, in 1526, described the soursop as abundant in the West Indies and in northern South America. It is today found in Bermuda and the Bahamas, and both wild and cultivated, from sea-level to an altitude of 3,500 ft (1,150 m) throughout the West Indies and from southern Mexico to Peru and Argentina. It was one of the first fruit trees carried from America to the Old World Tropics where it has become widely distributed from southeastern China to Australia and the warm lowlands of eastern and western Africa. It is common in the markets of Malaya and southeast Asia. Very large, symmetrical fruits have been seen on sale in South Vietnam. It became well established at an early date in the Pacific Islands. The tree has been raised successfully but has never fruited in Israel.
In Florida, the soursop has been grown to a limited extent for possibly 110 years. Sturtevant noted that it was not included by Atwood among Florida fruits in 1867 but was listed by the American Pomological Society in 1879. A tree fruited at the home of John Fogarty of Manatee before the freeze of 1886. In the southeastern part of the state and especially on the Florida Keys, it is often planted in home gardens.
In regions where sweet fruits are preferred, as in South India and Guam, the soursop has not enjoyed great popularity. It is grown only to a limited extent in Madras. However, in the East Indies it has been acclaimed one of the best local fruits. In Honolulu, the fruit is occasionally sold but the demand exceeds the supply. The soursop is one of the most abundant fruits in the Dominican Republic and one of the most popular in Cuba, Puerto Rico, the Bahamas, Colombia and northeastern Brazil.
In 1887, Cuban soursops were selling in Key West, Florida, at 10 to 50 cents apiece. In 1920, Wilson Popenoe wrote that: "In the large cities of tropical America, there is a good demand for the fruits at all times of the year, a demand which is not adequately met at present." The island of Grenada produces particularly large and perfect soursops and regularly delivers them by boat to the market of Port-of Spain because of the shortage in Trinidad. In Colombia, where the soursop is generally large, well-formed and of high quality, this is one of the 14 tropical fruits recommended by the Instituto Latinoamericano de Mercadeo Agricola for large-scale planting and marketing. Soursops produced in small plots, none over 5 acres (2.27 ha), throughout Venezuela supply the processing plants where the frozen concentrate is packed in 6 oz (170 g) cans. In 1968, 2,266 tons (936 MT) of juice were processed in Venezuela. The strained pulp is also preserved commercially in Costa Rica. There are a few commercial soursop plantations near the south coast of Puerto Rico and several processing factories. In 1977, the Puerto Rican crop totaled 219,538 lbs (99,790 kg).
At the First International Congress of Agricultural and Food Industries of the Tropical and Subtropical Zones, held in 1964, scientists from the Research Laboratories of Nestle Products in Vevey, Switzerland, presented an evaluation of lesser-known tropical fruits and cited the soursop, the guava and passionfruit as the 3 most promising for the European market, because of their distinctive aromatic qualities and their suitability for processing in the form of preserved pulp, nectar and jelly.

Varieties
In Puerto Rico, the wide range of forms and types of seedling soursops are roughly divided into 3 general classifications: sweet, subacid, and acid; then subdivided as round, heart-shaped, oblong or angular; and finally classed according to flesh consistency which varies from soft and juicy to firm and comparatively dry. The University of Puerto Rico's Agricultural Experiment Station at one time cataloged 14 different types of soursops in an area between Aibonito and Coamo. In El Salvador, 2 types of soursops are distinguished: guanaba azucaron (sweet) eaten raw and used for drinks; and guanaba acida (very sour), used only for drinks. In the Dominican Republic, the guanabana dulce(sweet soursop) is most sought after. The term "sweet" is used in a relative sense to indicate low acidity. A medium-sized, yellow-green soursop called guanabana sin fibre (fiberless) has been vegetatively propagated at the Agricultural Experiment Station at Santiago de las Vegas, Cuba. The foliage of this superior clone is distinctly bluish-green. In 1920, Dr. Wilson Popenoe sent to the United States Department of Agriculture, from Costa Rica, budwood of a soursop he named 'Bennett' in honor of G.S. Bennett, Agricultural Superintendent of the Costa Rican Division of the United Fruit Company. He described the fruit as large and handsome (as shown in the photograph accompanying the introduction record No. 51050) and he declared the tree to be the most productive he had seen.

Fig. 21: The soursop tree may bear fruits anywhere on its trunk or branches. Multiple-stems of this tree are the result of its having been frozen to the ground more than once.

Climate
The soursop is truly tropical. Young trees in exposed places in southem Florida are killed by only a few degrees of frost. The trees that survive to fruiting age on the mainland are in protected situations, close to the south side of a house and sometimes near a source of heat. Even so, there will be temporary defoliation and interruption of fruiting when the temperature drops to near freezing. In Key West, where the tropical breadfruit thrives, the soursop is perfectly at home. In Puerto Rico, the tree is said to prefer an altitude between 800 and 1,000 ft (244300 m), with moderate humidity, plenty of sun and shelter from strong winds.

Soil
Best growth is achieved in deep, rich, well-drained, semi-drysoil, but the soursop tree can be and is commonly grown in acid and sandy soil, and in the porous, oolitic limestone of South Florida and the Bahama Islands.

Propagation
The soursop is usually grown from seeds. They should be sown in flats or containers and kept moist and shaded. Germination takes from 15 to 30 days. Selected types can be reproduced by cuttings or by shield-budding. Soursop seedlings are generally the best stock for propagation, though grafting onto custard apple (Annona reticulata), the mountain soursop (A. montana), or pond apple (A. glabra), is usually successful. The pond apple has a dwarfing effect. Grafts on sugar apple (A. squamosa) and cherimoya (A. cherimola) do not live for long, despite the fact that the soursop is a satisfactory rootstock for sugar apple in Ceylon and India.

Culture
In ordinary practice, seedlings, when 1 ft (30 cm) or more in height are set out in the field at the beginning of the rainy season and spaced 12 to 15 ft (3.65-4.5 m) apart, though 25 ft (7.5 m) each way has been suggested. A spacing of 20 x 25 ft (6x7.5 m) allows 87 trees per acre (215/ha). Close-spacing, 8 x 8 ft (2.4x2.4 m) is thought aufficient for small gardens in Puerto Rico. The tree grows rapidly and begins to bear in 3 to 5 years. In Queensland, well-watered trees have attained 15 to 18 ft (4.5-5.5 m) in 6 to 7 years. Mulching is recommended to avoid dehydration of the shallow, fibrous root system during dry, hot weather. If in too dry a situation, the tree will cast off all of its old leaves before new ones appear. A fertilizer mixture containing 10% phosphoric acid, 10% potash and 3% nitrogen has been advocated in Cuba and Queensland. But excellent results have been obtained in Hawaii with quarterly applications of 10-10-10 N P K—1\2 lb (.225 kg) per tree the first year, 1 lb (.45 kg)/tree the 2nd year, 3 lbs (1.36 kg)/tree the 3rd year and thereafter.

Season
The soursop tends to flower and fruit more or less continuously, but in every growing area there is a principal season of ripening. In Puerto Rico, this is from March to June or September; in Queensland, it begins in April; in southern India, Mexico and Florida, it extends from June to September; in the Bahamas, it continues through October. In Hawaii, the early crop occurs from January to April; midseason crop, June to August, with peak in July; and there is a late crop in October or November.

Harvesting
The fruit is picked when full grown and still firm but slightly yellow-green. If allowed to soften on the tree, it will fall and crush. It is easily bruised and punctured and must be handled with care. Firm fruits are held a few days at room temperature. When eating ripe, they are soft enough to yield to the slight pressure of one's thumb. Having reached this stage, the fruit can be held 2 or 3 days longer in a refrigerator. The skin will blacken and become unsightly while the flesh is still unspoiled and usable. Studies of the ripening process in Hawaii have determined that the optimum stage for eating is 5 to 6 days after harvest, at the peak of ethylene production. Thereafter, the flavor is less pronounced and a faint offodor develops. In Venezuela, the chief handicap in commercial processing is that the fruits stored on racks in a cool shed must be gone over every day to select those that are ripe and ready for juice extraction.

Yield
The soursop, unfortunately, is a shy-bearer, the usual crop being 12 to 20 or 24 fruits per tree. In Puerto Rico, production of 5,000 to 8,000 lbs per acre (roughly equal kg/ha), is considered a good yield from well-cared-for trees. A study of the first crop of 35 5 year-old trees in Hawaii showed an average of 93.6 lbs (42.5 kg) of fruits per tree. Yield was slightly lower the 2nd year. The 3rd year, the average yield was 172 lbs (78 kg) per tree. At this rate, the annual crop would be 16,000 lbs per acre (roughly equal kg/ha).

Pests & Diseases
Queensland's principal soursop pest is the mealybug which may occur in masses on the fruits. The mealybug is a common pest also in Florida, where the tree is often infessed with scale insects. Sometimes it may be infected by a lace-wing bug.
The fruit is subject to attack by fruit flies—Anastrepha suspensa, A. striata and Ceratitis capitata. Red spiders are a problem in dry climates.
Dominguez Gil (1978 and 1983), presents an extensive list of pests of the soursop in the State of Zulia, Venezuela. The 5 most damaging are: 1) the wasp, Bephratelloides (Bephrata) maculicollis, the larvae of which live in the seeds and emerge from the fully-grown ripe fruit, leaving it perforated and highly perishable; 2) the moth, Cerconota (Stenoma) anonella, which lays its eggs in the very young fruit causing stunting and malformation; 3) Corythucha gossipii; which attacks the leaves; 4) Cratosomus inaequalis, which bores into the fruit, branches and trunk; 5) Laspeyresia sp., which perforates the flowers. The first 3 are among the 7 major pests of the soursop in Colombia, the other 4 being: Toxoptera aurantii; which affects shoots, young leaves, flowers and fruits; present but not important in Venezuela; Aphis spiraecola; Empoasca sp., attacking the leaves; and Aconophora concolor, damaging the flowers and fruits. Important beneficial agents preying on aphids are A phidius testataceipes, Chrysopa sp., and Curinus sp. Lesser enemies of the soursop in South America include: Talponia backeri and T. batesi which damage flowers and fruits; Horiola picta and H. lineolata, feeding on flowers and young branches; Membracis foliata, attacking young branches, flower stalks and fruits; Saissetia nigra; Escama ovalada, on branches, flowers and fruits; Cratosomus bombina, a fruit borer; and Cyclocephala signata, affecting the flowers.
In Trinidad, the damage done to soursop flowers by Thecla ortygnus seriously limits the cultivation of this fruit. The sphinx caterpillar, Cocytius antueus antueus may be found feeding on soursop leaves in Puerto Rico. Bagging of soursops is necessary to protect them from Cerconota anonella. However, one grower in the Magdalena Valley of Colombia claims that bagged fruits are more acid than others and the flowers have to be handpollinated.
It has been observed in Venezuela and El Salvador that soursop trees in very humid areas often grow well but bear only a few fruits, usually of poor quality, which are apt to rot at the tip. Most of their flowers and young fruits fall because of anthracnose caused by Collectotrichum gloeosporioides. It has been said that soursop trees for cultivation near San Juan, Puerto Rico, should be seedlings of trees from similarly humid areas which have greater resistance to anthracnose than seedlings from dry zones. The same fungus causes damping-off of seedlings and die-back of twigs and branches. Occasionally the fungus, Scolecotrichum sp. ruins the leaves in Venezuela. In the East Indies, soursop trees are sometimes subject to the root-fungi, Fomes lamaoensis and Diplodia sp. and by pink disease due to Corticum salmonicolor.

Fig. 22: Canned soursop concentrate is produced in Venezuela. On the branch at the right is a soursop flower.

Food Uses
Soursops of least acid flavor and least fibrous consistency are cut in sections and the flesh eaten with a spoon. The seeded pulp may be torn or cut into bits and added to fruit cups or salads, or chilled and served as dessert with sugar and a little milk or cream. For years, seeded soursop has been canned in Mexico and served in Mexican restaurants in New York and other northern cities.
Most widespread throughout the tropics is the making of refreshing soursop drinks (called champola in Brazil; carato in Puerto Rico). For this purpose, the seeded pulp may be pressed in a colander or sieve or squeezed in cheesecloth to extract the rich, creamy juice, which is then beaten with milk or water and sweetened. Or the seeded pulp may be blended with an equal amount of boiling water and then strained and sweetened. If an electric blender is to be used, one must first be careful to remove all the seeds, since they are somewhat toxic and none should be accidentally ground up in the juice.
In Puerto Rican processing factories, the hand-peeled and cored fruits are passed through a mechanical pulper having nylon brushes that press the pulp through a screen, separating it from the seeds and fiber. A soursop soft drink, containing 12 to 15% pulp, is canned in Puerto Rico and keeps well for a year or more. The juice is prepared as a carbonated bottled beverage in Guatemala, and a fermented, cider-like drink is sometimes made in the West Indies. The vacuum-concentrated juice is canned commercially in the Philippines. There soursop drinks are popular but the normal "milk" color is not. The people usually add pink or green food coloring to make the drinks more attractive. The strained pulp is said to be a delicacy mixed with wine or brandy and seasoned with nutmeg. Soursop juice, thickened with a little gelatin, makes an agreeable dessert.
In the Dominican Republic, a soursop custard is enjoyed and a confection is made by cooking soursop pulp in sugar sirup with cinnamon and lemon peel. Soursop ice cream is commonly frozen in refrigerator ice-cube trays in warm countries.
In the Bahamas, it is simply made by mashing the pulp in water, letting it stand, then straining to remove fibrous material and seeds. The liquid is then blended with sweetened condensed milk, poured into the trays and stirred several times while freezing. A richer product is made by the usual method of preparing an ice cream mix and adding strained soursop pulp just before freezing. Some Key West restaurants have always served soursop ice cream and now the influx of residents from the Caribbean and Latin American countries has created a strong demand for it. The canned pulp is imported from Central America and Puerto Rico and used in making ice cream and sherbet commercially. The pulp is used, too, for making tarts and jelly, sirup and nectar. The sirup has been bottled in Puerto Rico for local use and export. The nectar is canned in Colombia and frozen in Puerto Rico and is prepared fresh and sold in paper cartons in the Netherlands Antilles. The strained, frozen pulp is sold in plastic bags in Philippine supermarkets.
Immature soursops are cooked as vegetables or used in soup in Indonesia. They are roasted or fried in northeastern Brazil. I have boiled the half-grown fruit whole, without peeling. In an hour, the fruit is tender, its flesh off-white and mealy, with the aroma and flavor of roasted ears of green corn (maize).
Food Value Per 100 g of Edible Portion*

Calories	61.3-53.1
Moisture	82.8g
Protein	1.00g
Fat	0.97g
Carbohydrates	14.63g
Fiber	0.79g
Ash	60g
Calcium	10.3 mg
Phosphorus	27.7 mg
Iron	0.64 mg
Vitamin A (B-carotene)	0
Thiamine	0.11 mg
Riboflavin	0.05 mg
Niacin	1.28mg
Ascorbic Acid	29.6 mg
Amino Acids:
Tryptophan	11 mg
Methionine	7 mg
Lysine	60mg

*Analyses made at the Laboratorio FIM de Nutricion, Havana, Cuba.

Toxicity
The presence of the alkaloids anonaine and anoniine has been reported in this species. The alkaloids muricine, C19H21O4N (possibly des-N-methylisocorydine or des-N methylcorydine) and muricinine, C18H19O4 (possibly des-N-methylcorytuberine), are found in the bark. Muricinine is believed to be identical to reticuline. An unnamed alkaloid occurs in the leaves and seeds. The bark is high in hydrocyanic acid. Only small amounts are found in the leaves and roots and a trace in the fruit. The seeds contain 45% of a yellow non-drying oil which is an irritant poison, causing severe eye inflarnmation.

Other Uses
Fruit: In the Virgin Islands, the fruit is placed as a bait in fish traps.
Seeds: When pulverized, the seeds are effective pesticides against head lice, southern army worms and pea aphids and petroleum ether and chloroform extracts are toxic to black carpet beetle larvae. The seed oil kills head lice.
Leaves: The leaf decoction is lethal to head lice and bedbugs.
Bark: The bark of the tree has been used in tanning. The bark fiber is strong but, since fruiting trees are not expendable, is resorted to only in necessity. Bark, as well as seeds and roots, has been used as fish poison.
Wood: The wood is pale, aromatic, soft, light in weight and not durable. It has been used for ox yokes because it does not cause hair loss on the neck.
In Colombia, it is deemed to be suitable for pipestems and barrelstaves. Analyses in Brazil show cellulose content of 65 to 76%, high enough to be a potential source of paper pulp.
Medicinal Uses: The juice of the ripe fruit is said to be diuretic and a remedy for haematuria and urethritis. Taken when fasting, it is believed to relieve liver ailments and leprosy. Pulverized immature fruits, which are very astringent, are decocted as a dysentery remedy. To draw out chiggers and speed healing, the flesh of an acid soursop is applied as a poultice unchanged for 3 days.
In Materia Medica of British Guiana, we are told to break soursop leaves in water, "squeeze a couple of limes therein, get a drunken man and rub his head well with the leaves and water and give him a little of the water to drink and he gets as sober as a judge in no time." This sobering or tranquilizing formula may not have been widely tested, but soursop leaves are regarded throughout the West Indies as having sedative or soporific properties. In the Netherlands Antilles, the leaves are put into one's pillowslip or strewn on the bed to promote a good night's sleep. An infusion of the leaves is commonly taken internally for the same purpose. It is taken as an analgesic and antispasmodic in Esmeraldas Province, Ecuador. In Africa, it is given to children with fever and they are also bathed lightly with it. A decoction of the young shoots or leaves is regarded in the West Indies as a remedy for gall bladder trouble, as well as coughs, catarrh, diarrhea, dysentery and indigestion; is said to "cool the blood," and to be able to stop vomiting and aid delivery in childbirth. The decoction is also employed in wet compresses on inflammations and swollen feet. The chewed leaves, mixed with saliva, are applied to incisions after surgery, causing proudflesh to disappear without leaving a scar. Mashed leaves are used as a poultice to alleviate eczema and other skin afflictions and rheumatism, and the sap of young leaves is put on skin eruptions.
The roots of the tree are employed as a vermifuge and the root bark as an antidote for poisoning. A tincture of the powdered seeds and bay rum is a strong emetic. Soursop flowers are believed to alleviate catarrh.

Last updated: 8/1/111 by ch
Petikan~ http://www.hort.purdue.edu/newcrop/morton/soursop.html ~*~

P. Goltra

Other Resources for Annona muricata

fruit (photo)

fruit contents (photo)

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Taxonomy:

Annona muricata L. (Annonaceae)

Common Names:
English: prickly custard apple, soursop

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Description:

Soursop trees are bushy and low, only about 7.5-9 m tall. Young branchlets are rusty-hairy. The smooth, glossy, dark green leaves are oblong to elliptical and pointed at both ends, 6.25-20 x 2.5-6.25 cm wide.

The underside of the leaves is somewhat lighter than the top. Solitary flowers emerge anywhere on the trunk, branches or twigs. They are 4-5 cm long, and cone shaped, the 3 fleshy outer petals are yellow-green, the 3 inner petals are pale-yellow.
The fruit looks like something out of a Dr. Seuss book. It is more or less oval or heart-shaped, though it tends to be lopsided or curved. The fruit is fairly variable in size, ranging from 10-30 cm long and up to 15 cm in width. They can weigh as much as 6.8 kg. The fruit is covered with a leathery-appearing, inedible, bitter skin which is covered with many flexible spikes. The skin is dark-green in the immature fruit, becoming slightly yellowish-green before the mature fruit is soft to the touch. The inside of the skin is cream-colored and granular. The white flesh, which is the edible part of the flesh is fibrous and juicy, and separates easily from the rind. The pulp smells a little like a pineapple, but the sweet, acrid flavor is unique and somewhat indescribable. The fruit is segmented, with some segments containing a single oval, smooth, hard, black seed, 1.25-2 cm long. A large fruit may contain from a few dozen to 200 or more seeds.
(www.hort.purdue.edu/newcrop/morton/soursop.html)
(http://www.hear.org/Pier/species/annona_muricata.htm)

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Geographic Distribution:

The soursop probably originated in the West Indies and in northern South America. Wild and cultivated species are found from sea-level to an altitude of 1,150 m throughout the West Indies and from southern Mexico to Peru and Argentina.

It is widely distributed from southeastern China to Australia, SE Asia, the warm lowlands of eastern and western Africa, and throughout the pacific.
The soursop is one of the most abundant fruits in the Dominican Republic and one of the most popular in Cuba, Puerto Rico, the Bahamas, Colombia and northeastern Brazil.

(www.hort.purdue.edu/newcrop/morton/soursop.html)
(http://www.hear.org/Pier/species/annona_muricata.htm)

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Food Uses:

There are many varieties of soursop cultivated throughout its range. Generally varieties are selected for sweetness, acidity, and pulp texture.

Soursops are eaten straight from the tree, can be juiced, are popular as flavorings in ices and popsicles, and are occasionally made into a custard with sugar and milk.

(www.hort.purdue.edu/newcrop/morton/soursop.html)

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Dangerous/Poisonous:

The juice from the seeds are poisonous and irritating and should be avoided. Research carried out in the Caribbean has established a connection between consumption of soursop and atypical forms of Parkinson's disease due to the very high concentration of Annonacin.

(www.hort.purdue.edu/newcrop/morton/soursop.html)
(http://en.wikipedia.org/wiki/Soursop)

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Medicinal Uses:**

Ground seeds and leaf decoctions are used against head lice, and as pesticides. The juice of the ripe fruit is said to be diuretic.

Taken when fasting, it is believed to relieve liver ailments and leprosy. Pulverized immature fruits, which are very astringent, are decocted as a dysentery remedy. To draw out chiggers and speed healing, the flesh of an acid soursop is applied as a poultice unchanged for 3 days. In parts of Carribean the leave are believed to have a relaxing, even sobering effect. In Africa, it is given to children with fever and they are also bathed lightly with it. A decoction of the young shoots or leaves is regarded in the West Indies as a remedy for gall bladder trouble, as well as coughs, catarrh, diarrhea, dysentery and indigestion; is said to "cool the blood," and to be able to stop vomiting and aid delivery in childbirth. Mashed leaves are used as a poultice to alleviate eczema and other skin afflictions and rheumatism, and the sap of young leaves is put on skin eruptions. The roots of the tree are employed as a vermifuge and the root bark as an antidote for poisoning. A tincture of the powdered seeds and bay rum is a strong emetic.
(www.hort.purdue.edu/newcrop/morton/soursop.html)

** The information provided above is not intended to be used as a guide for treatment of medical conditions using plants.

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Indigenous Practices:

The wood is light and not very durable. It has been used in Colombia for pipestems and barrelstaves.

(www.hort.purdue.edu/newcrop/morton/soursop.html)

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Methods of Preparing Herbal Remedies

In traditional herbal medicine systems, herbal remedies are prepared in several rather standardized ways which usually vary based upon the plant utilized, and sometimes, what condition is being treated. Some of these methods include: infusions (hot teas), decoctions (boiled teas), tinctures (alcohol and water extracts), and macerations (cold-soaking) which are detailed more fully herein. In indigenous Indian medicine systems, medicine men or shamans generally use these same methods in addition to others. Others include preparing plants in hot baths (in which the patient is soaked in it or bathed with it), inhalation of powdered plants (like snuff), steam inhalation of various aromatic plants boiled in hot water, and even aromatherapy. The well-trained herbalist will always throughly review the time-honored method in which a plant has been traditionally prepared—it holds important information for preparing an effective herbal remedy.

Active Plant Chemicals Equal Active Remedies
The biological or therapeutic activity of a medicinal plant is closely related to the plant chemicals in it. These chemicals can be classified into major groups of chemicals such as essential oils, alkaloids, acids, steroids, tannins, saponins and so forth. Each one of these classes of chemicals may have a preferred effective method of extraction which facilitates getting the chemicals out of the plant and into the herbal remedy that is being prepared. For example, some active chemicals found in plants are not soluble or dissolved in water, therefore just preparing a hot tea with the plant, or even boiling the plant in hot water won't extract these chemicals into the resulting water extract/tea remedy. Generally, if they aren't water soluble, they won't be broken down in the digestive process either, so taking the plant in capsules or tablets won't be much help either. If the active chemicals aren't in the prepared remedy - then it probably won't provide any benefits that are attributed to these chemicals. These same chemicals may however be more soluble in alcohol. . . which is why the time-honored method of preparing the plant has been as a tincture (or a water/alcohol extract).

Interestingly, this is also the reason why some plants are prepared in one manner to treat one specific condition, yet are prepared in a different way to treat a completely different condition. For example; preparing an infusion/tea of a plant might extract a delicate group of anti-inflammatory plant steroids to treat arthritis (and leave behind other non-water soluble chemicals). Yet when the same plant is prepared in alcohol as a tincture, the delicate steroids are degraded or burned-up in the alcohol but different antibacterial alkaloids (which are only soluble in alcohol) are extracted instead. This may explain why a tea of the plant is used for arthritis while a tincture of the same plant is traditionally used to treat various bacterial infections.

The rainforest shaman or rural herbal healer is not a trained chemist with high-tech machines and scientific instruments at their disposal to isolate and study plant chemicals. Their knowledge has been built over time—decades of passed down empirical knowledge from trial and error, human experimentation, and even serendipity, about the best way to prepare medicinal plants into effective herbal remedies. Yet, more oftentimes than not, plant chemists and scientists generally get around to verifying that these so-called "uneducated" herbal healers have maneuvered thru complex chemical differences, reactions and interactions, and different types of chemicals - "unwittingly" developing the most efficient manner to extract and utilize their biological activities. It is usually the shaman's knowledge, however, that the really smart scientists start with which gives specific clues as to which types of chemicals might be present in a plant based upon the traditional preparation method used.

Rather than to enroll in some organic chemistry class to understand the complex chemical makeup of the plants in this book and how to prepare or use them; simply pay attention to the traditional manner in which they have been prepared. This information is well recorded in the main plant section of the book as to how each plant is prepared when it is used for various condition and remedies. If it says the plant is prepared into a tea to treat one condition, and prepared as a tincture to treat something different. . . there is probably a reason for it!

Choosing Products
Many of the plants featured in this book are available in the retail market; in dried raw form, as well as in manufactured products (prepared capsules, tinctures, extracts, etc.) The smart consumer however, will be prepared to notice whether product manufacturers have followed these traditional preparation methods—because they will make a difference in the quality and results one can expect to achieve with any given product. A good example is the rainforest plant, muira puama (featured in this book). It has gained in popularity in the retail market over the last 5 years as a male aphrodisiac and libido stimulant following it's long history of use in the Amazon for male sexual function. As such, it is showing up as an ingredient in many libido and male sexual health formulas sold in health food stores. The well-informed consumer however, would know that most of the chemicals which provide this benefit are soluble only in alcohol and would pass by the products on the shelf that just put muira puama in a capsule or tablet (and there are quite a few out there!) choosing a prepared alcohol tincture instead.
Its hard to say if herbal manufacturers are uninformed, or just capitalizing on the market created for a popular herb when they ignore traditional preparation methods. Many utilize only one extraction method for every product in their line regardless of the many medicinal plants they work with and their unique chemical contents. This usually results in some products being effective, while others are not, depending on which active chemicals actually got extracted by their one standardized manufacturing method. Unfortunately, it is usually consumers' hard-earned dollars that determine which are effective. Sadder still, the value and efficacy of the medicinal plants themselves are often judged by these poorly manufactured products. There are many men out there today which claim muira puama just didn't deliver the results (or the value for their money) because they chose some bark capsule product, when in fact, it is one of the best natural products available today for male sexual function when it is prepared properly - as an alcohol tincture.

So, as with most industries, the old saying of "let the buyer beware" certainly has a place in the herbal products industry. Before purchasing manufactured herbal products - do some research and pay close attention to traditional methods. While capsules and tablets certainly are easier to take (and don't taste bad), sometimes they just won't be as effective as a foul-tasting herbal decoction or tincture. There can be some adaptations however. As a general rule of thumb, many plants which are traditionally prepared as infusions and cold macerations will have active chemicals which are soluble in water. This means that the plant can probably be taken in a tablet or capsule (that the herbal healer in the Amazon doesn't have access to therefore isn't recorded as a "traditional" method) since the chemicals will be broken down and dissolved in the digestive tract. There are a few exceptions—generally for aromatic plants which need heat to release the aromatic essential oils which are inhaled when sipping the tea remedy as well as better absorbed in the mouth and throat. These adaptations have been noted in the Plant Data Summary reference guide in this section with the "Main Preparation Method" indicated. Before buying or preparing a remedy however, it is still always best to refer to the complete information in the main plant section about the plant since there may be some differences in methods based on the type of remedy wanted for a specific condition.

Preparing Your Own Remedies
While a bit more trouble and time consuming, making your own natural remedies is usually much more economical than purchasing manufactured products. They can also be much more effective when prepared properly and by following time-honored traditional preparation methods. The first step is sourcing the good raw plant materials. Most coming from South America and the Amazon (featured in this book) will only be available in a dried state, and in either a cut herb or ground powder form. Find a reputable supplier who exports regularly from the region and PLEASE, ask questions about their harvesting practices. Many South American plants are harvested unsustainably - causing more rainforest destruction, rather than helping to preserve it. Again, do the research required to find a good supplier, ask questions, and make sure you are obtaining the correct species of plant, it is fresh, and it has been sustainably harvested.

If you don't plan on using the plant(s) immediately, it's best to keep them unopened, in their original packaging, and away from direct sunlight (just put them in a closed cupboard/cabinet). Many plants will absorb moisture and humidity from the air, so if they are opened, reseal them tightly, or put them into glass jars with a tight-fitting lid (avoid metal containers). Most will never require refrigeration or freezing - just keep them at average room temperature (70-80 degrees). Generally, the "shelf-life" for optimum freshness will be about a year for a dried leaves, and two years for dried barks and roots if stored properly. If you live in a warm, high humidity area, it may be impossible to keep moisture out of regularly opened and closed glass containers, and the plants may become moldy. If this happens, discard them and purchase fresh ones. Next time, try storing them in paper lunch bags so they can "breathe" (although this will reduce the shelf-life significantly).

It is not always necessary to find a tea-cut plant to prepare a tea; ground powders can be used to make teas, tinctures and decoctions just as well. Since the plant is finely ground, it usually makes a stronger remedy as more surface area of the plant is available to extract in the liquid. Extra time filtering is normally required when working with plant powders, but many herbalists prefer working with powders instead of bulky cut herbs since they make stronger extracts. It is also recommended to use distilled or purified water when extracting medicinal plants. Regular tap water can contain chlorine and other chemicals which might have an interaction or chain reaction with one or more of the many chemicals found in plants.
Instructions for the main preparation methods used in the reference guides and in the main plant section are as follows.

Infusions
Infusions are typically used for delicate herbs, leaves and fresh tender plants. Preparing an infusion is much like making a cup of tea. Water is brought just to a boil and then poured over an herb (or combination of herbs), it is covered and allowed to sit/steep for 10-15 minutes or so. It can be prepared in the drinking cup (by just pouring the heated water over the herb in the cup) or by dropping the herb into the pot which the water was heated in. Empty gauze tea-bags are even available at some herb stores which can be filled with herbs and then sealed with a iron. If an infusion is prepared in the heating pan/pot, it's best to use a ceramic pot with a lid (avoid metal pots). Stirring it a few times while steeping (especially with cut herbs) is helpful. Keeping the infusion covered while steeping is generally recommended as well (place a saucer on top of the cup, or a lid on top of the pot). The ratio of herb to water can vary depending on the remedy, the plant, and whether cut herb or powdered herb is used. Generally using 1 teaspoon of powdered herb or 2 teaspoons of more bulky cut herb in a 6-8 ounce cup of water is sufficient. If using a powdered herb; stir once halfway through the seeping time and let the powder settle to the bottom of the cup, then drink the infusion off the top (leaving the sediment in the bottom of the cup). If using a cut herb, strain the infusion with a tea-strainer after seeping. Infusions are best prepared as needed and taken the same day it was prepared and can be taken hot, warm, or cold. Standard dosages of infusions are generally one teacup (6-8 ounces), two or three times daily. The entire day's dosage can be prepared in the morning (2-3 cups at one time), and the remainder refrigerated until ready to use. The exceptions are the more aromatic plants with active essential oils. These are best prepared in single dosages (by the cupful) as needed and taken immediately (and while still hot/warm).

Decoctions
Decoctions are usually the method of choice when working with tougher and more fibrous plants, barks and roots (and which have water soluble chemicals). Instead of just steeping it in hot water, the plant material is boiled for a longer period of time to soften the harder woody material and release its active constituents. To prepare a decoction, select a ceramic pot with a snug fitting lid. Measure the amount of herb needed (usually the same ratio of 1 teaspoon powdered herb or 2 teaspoons of cut herb per 8 ounces of water) into the pot and add the proper amount of cold water depending on how many cups of the decoction you wish to prepare. Turn on the heat to medium high and bring to a roiling boil. Place the lid on the pot and reduce the heat to medium or medium-low so that the mixture stays at a good simmer. Simmer it covered for 20 minutes. If you can see steam escaping or smell the aroma of the herb, your lid is not tight enough and valuable essential oils are escaping. After 20 minutes, remove from heat and cool slightly. If using cut herbs, strain the mixture through a tea strainer into a teacup. When straining, make sure to press on the cut herb pieces in the strainer to get as much liquid/decoction out of the herb pieces as possible. If using powdered herb, allow the powder to settle to the bottom of the pot and then pour off the decoction from the top into a teacup (any sediment missed will settle to the bottom of the teacup). Standard dosages for decoction are generally one-half to one cup, two or three times daily. Again, the entire day's dosage can be prepared in the morning (2-3 cups at one time), and the remainder refrigerated until ready to use later in the day.

Strong Decoctions
Depending on the type of plant material used, strong decoctions are prepared in two general ways. The first involves boiling the mixture longer. This is usually indicated when working with larger woody pieces of bark. Longer boiling time, up to 2 hours or more, is sometimes necessary to break down, soften, and extract the larger pieces. Alternatively, when smaller woody pieces are used yet a stronger remedy is wanted, the decoction is prepared as above (boiling 20 minutes), then it is allowed to sit/soak overnight before straining out the herb. When straining, again, make sure to press on the cut herb pieces in the strainer to get as much moisture/decoction out of the herb pieces.

Tinctures
A tincture is an alcohol and water extract which is used when plants have active chemicals that are not very soluble in water, and/or when a larger quantity is prepared for convenience and wanted for longer term storage. Many properly prepared plant tinctures can last several years or more without losing potency. The percentage of alcohol usually helps determine its shelf-life: the more alcohol used, the longer the shelf life. Sometimes the percentage of alcohol and water is unique to the herbs that are used as some active ingredients are more soluble in alcohol and others more soluble in water. The type of alcohol can vary. . . from vodka, rum, or 90 to 180 proof grain alcohol (sold as "everclear" in liquor stores and sometimes cheaper than vodka). Vodka is fine, but remember if it says 80 proof; it is 40% alcohol and the rest is water. In the Amazon, a sugar-cane alcohol resembling rum and called aguardiente is often used to prepare plant tinctures and it is 40 to 50% alchohol (or 80 to 90 proof). To prepare a tincture with a shelf-life of at least one year, plan on using a minimum of 40% alcohol (so you can extract an herb in a bottle of 80 proof vodka or rum without adding any water). Use a clean glass bottle or jar with tight fitting lid or cork. Use a dark colored bottle (like a recycled green/amber wine bottle) or plan on storing the bottle out of the sunlight. When working with dried plants, use two ounces of plant material (cut or powder) for every 8 ounces (1 cup) of liquid. Since many cut herbs can be bulky, measure the amount of cut herb by weight and not volume (ie; most cooks would tell you 2 tablespoons of butter is 1 ounce... however a lightweight bulky leaf is not as heavy as butter in the same volume or by the tablespoon). A "standard 4:1 tincture" usually means 1 part herb to 4 parts liquid (or as above, 1 ounce herb to 4 ounces of liquid). To prepare approximately 1 cup of tincture (some of the liquid will be absorbed by the dry plant material) place 2 ounces of the herb (cut up or powdered) into your clean glass container. Pour ½ cup (4 ounces) of distilled water and ½ cup (4 ounces) of 180 proof alcohol into the container (or just use 1 cup of straight 80 proof vodka and no water). Seal the container and store at room temperature away from direct sunlight. Shake the bottle/jar at least once daily while allowing it to soak/extract for at least two weeks (larger woody cut herb pieces may need to soak for 4 weeks). At the end of two weeks, filter the tincture through a strainer to remove the plant parts (pressing hard on the plant material to get as much liquid out as possible) and pour into a fresh clean glass container and seal. Some like to pour it through a cheese cloth and then use the cheese cloth to more easily wring out the liquid from the plant material. If using a powdered plant for the tincture, stop shaking for three days and the powder will settle to the bottom. Pour the tincture off the top through a piece of cheesecloth to filter it.

Since this method uses a higher ratio of plant to liquid and helps concentrate the chemicals through the use of alcohol, dosages needed for tinctures are usually much less than infusions and decoctions. Average dosages for tinctures are about 1-2 milliliters (about 30 to 60 drops) two to three times daily. The tincture can be placed directly in the mouth for immediate absorption, or placed in a small amount of water or juice. If you dislike the alcohol content (or want to give the remedy to a child), place the dosage in about 1-2 ounces of very hot water and most of the alcohol will be evaporated in the hot water in a minute or two. (Let cool before taking). Store the tincture at room temperature and away from direct sunlight.

Macerations
This method of preparation is certainly the easiest. The fresh or dried plant material is simply covered in cool water and soaked overnight. The herb is strained out and the liquid is taken. Normally this is used for very tender plants and/or fresh plants, or those with delicate chemicals that might be harmed by heating or which might be degraded in strong alcohol. This is also the easiest to adapt to western methods, since tablets or capsules can be used instead. Alternatively, just stir the ground plant powder into juice, water or smoothies and drink.

Poultices and Compresses
Many herbal remedies are applied directly to the skin as poultices - usually on rashes and wounds and as topical pain-relieving remedies. Poultices are prepared in various ways... from the jungle shaman chewing up fresh leaves or roots and spitting them out onto the skin, to mashing up fresh leaves or roots by hand or with a mortar and pestle. Sometimes just enough hot water is poured over dried or fresh plant material to soften them. Then the wet herbs are placed directly on the skin or between two pieces of cloth and laid on the skin. A light cotton bandage to bind the poultice to the area is generally used (or in the jungle, a nice large flexible leaf is commonly employed and tied with a bit of twine). Compresses are simply soaking a cloth in a prepared infusion, tincture or decoction and laying the cloth onto the affected part of the body/skin. Since most American readers of this book will only have access to dried plant materials to work with, using compresses instead of poultices will suffice for many of the describe indigenous poultice remedies. More specific adaptations and directions where applicable are found in the main plant section under "Traditional Remedy" where it might say to apply an infusion or decoction topically.

Baths and Bathing Remedies
Quite a few popular jungle remedies which have been used for thousands of years in the Amazon are prepared as vapor baths, or medicinal plants are added to bath water and the patient is soaked in it. This method is not unlike some of the currently evolving dermal delivery systems for drug absorption being employed in conventional medicine. The skin is a wonderful organ capable of absorbing plant chemicals (and even synthetic chemicals) directly thru the skin, and into the underlying fat tissue, then into the bloodstream. Since fresh plants are generally used for bathing remedies (chopped or crushed first before adding to the bath water), western adaptations are not always possible when only dried plant materials are available here. In the alternative, try 20 to 30 ounces of a strong decoction or infusion added to your bath water and soak in it for at least 10 minutes.

The information provided above has been quoted from the book, The Healing Power of Rainforest Herbs by Leslie Taylor (Square One Publishers, Inc. 2004) and is intended for educational, entertainment and information purposes only.
The statements contained herein have not been evaluated by the Food and Drug Administration. This information is not intended to be used to diagnose, prescribe or replace proper medical care. The plants described herein are not intended to treat, cure, diagnose, mitigate or prevent any disease. No claim is made that these plants are effective in treating or curing any disease or condition. Please refer to our Conditions of Use for using this plant database, this text file in the database and the Raintree Nutrition web site.

© Copyrighted 1996 to present Raintree Nutrition, Inc., Carson City, NV 89701. All rights reserved.
Please read the Conditions of Use, Copyright Statement and our Privacy Policy for this web page and web site.
Last updated 3-20-2010 http://www.rain-tree.com/prepmethod.htm

~ http://cancer-b17.blogspot.com/2010/03/durian-belanda-pembunuh-semulajadi.html

~*~Kanser/Santau

~*~Buah Durian Belanda/ Sirsak

Daun Sirsak Untuk Penyembuhan Kanker

Posted on November 5, 2010 by admin

JUAL DAUN SIRSAK ANTI KANKER

Kami menyediakan daun sirsak yang berguna bagi penderita kanker. Untuk penjelasan lengkap mengenai manfaat daun sirsak dapat dibaca disini.

Bookmark sekarang (Ctrl + D) agar mudah dibuka dikala perlu!

Ringkasan manfaat daun dan buah sirsak :

Menyerang sel kanker dengan aman dan efektif secara alami, tanpa rasa mual, berat badan turun, rambut rontok, seperti yang terjadi pada terapi kemo.
Melindungi sistim kekebalan tubuh dan mencegah dari infeksi yang mematikan.
Secara efektif memilih target dan membunuh sel jahat dari 12 tipe kanker yang berbeda, diantaranya kanker usus besar, payudara, prostat, paru-paru, dan pankreas.
Daya kerjanya 10.000 kali lebih kuat dalam memperlambat pertumbuhan sel kanker dibandingkan dengan adriamicin dan terapi kemo yang biasa digunakan.
Tidak seperti terapi kemo, sari buah ini secara selektif hanya memburu dan membunuh sel-sel jahat dan TIDAK membunuh sel-sel sehat.
Pasien merasakan lebih kuat, lebih sehat selama proses perawatan/penyembuhan.
Energi meningkat dan penampilan fisik membaik.

Cara Pemakaian Daun Sirsak Untuk Perawatan Kanker

Posted on October 23, 2011 by admin

Daun sirsak dapat dimanfaatkan untuk membantu para penderita kanker. Berikut adalah cara mengolah daun sirsak menjadi minuman yang berkhasiat.
Daun Sirsak Segar

Ambil 10 lembar daun ukuran sedang (tambahkan atau kurangi sesuai ukuran daun)
Cuci bersih dengan air mengalir, jangan direndam.
Potong sedikit bagian pangkal dan ujungnya (lebih mudah menggunakan gunting)
Rebus 3 gelas/600cc air. Sebaiknya menggunakan panci tembikar yang khusus untuk merebus obat, biasanya untuk obat China.
Setelah air mendidih, masukan daun sirsak, kecilkan api kompor, dan biarkan selama 20 – 30 menit sampai air tinggal 1 gelas.
Tuang air rebusan daun ke dalam gelas, buang daunnya.
Tunggu hingga air menjadi hangat, minum sekali habis.
Untuk penderita kanker, minumlah 2 gelas sehari.
Untuk menjaga kesehatan, minumlah 1 gelas sehari atau 2 hari.

Daun Sirsak Kering

Ambil 1 bungkus kecil daun sirsak kering yang sudah dipotong-potong, tuang ke dalam mangkuk.
Rebus 3 1/2 gelas (750cc) air. Sebaiknya menggunakan panci tembikar yang khusus untuk merebus obat, biasanya untuk obat China.
Setelah mendidih, tuang 1/2 gelas air ke dalam mangkuk berisi potongan daun. Aduk sebentar, buang airnya dengan menggunakan saringan.
Masukan potongan daun sirsak yang sudah dibersihkan ke dalam panci.
Rebus daun dengan api kecil selama 20 – 30 menit sampai air tinggal 1 gelas.
Tuang air rebusan ke dalam gelas, buang daunnya.
Tunggu hingga air menjadi hangat, minum sekali habis.

Penting:

Air rebusan jangan dibiarkan terlalu lama karena banyak mengandung antioksidan. Antioksidan mudah bereaksi dengan oksigen sehingga khasiatnya berkurang.
Untuk penderita kanker, minumlah 2 gelas sehari.
Untuk menjaga kesehatan, minumlah 1 gelas sehari, atau 2 hari sekali.
Istirahatlah 1 – 2 hari (tidak minum daun sirsak) setelah rutin selama seminggu, atau istirahat 3 – 5 hari setelah rutin selama sebulan. Hal ini karena daun sirsak dapat mengurangi jumlah mikroba usus. Waktu istirahat untuk menormalkan flora usus kembali.
Disarankan minum Yakult atau prebiotik lain untuk menjaga kondisi flora usus (jangan minum berbarengan dengan daun sirsak).

7 Responses to Cara Pemakaian Daun Sirsak Untuk Perawatan Kanker

santi says:

November 2, 2011 at 5:22 pm

Mau tanya
Kalau untuk pengobatan myom atau kista cara pemakaian daun sirsak baiknya seperti apa?
Kalau mau beli daun sirsak segar bisa didapat dimana dan berapa harganya? Saya tidak mau menanam karena tidak punya lahan
Trims,
Santi

Reply
risma turnip says:

December 1, 2011 at 8:56 pm

terima kasih banyak informasinya karena barubaru ini ada benjolan keras dipayu daraku . aku sangat stress sekali teman menyarankan untuk minum rebusan daun sirsak tapi badanku tambah meriang tp setelah aku baca informasi ini hatiku serasa tenang.

Reply
cipto says:

December 6, 2011 at 8:20 am

terima kasih kepada daunsirsak.net atas info nya.
saya juga mau tanya :
1. istri saya menurut dokter ada myom dan kista .
apakah ada pengalaman pengobatan dengan daun sirsak , apa ada efek samping.
2. orang tua saya menurut dokter terkena anemia / kanker darah
apakah daun sirsak juga bisa untuk mengobati anemia
Terima Kasih
salam

Reply
- admin says:
  
  December 6, 2011 at 9:03 am
  
  Teman saya beberapa waktu lalu minum daun sirsak untuk miomnya. Menurutnya setelah minum daun sirsak menjadi lebih baik, miomnya mengecil sedikit demi sedikit.
  Kanker darah adalah leukemia. Bisa dicoba minum daun sirsak. Anemia adalah kekurangan sel darah merah, perbanyak asupan zat besi
  
  Reply
Peti Herawati says:

January 10, 2012 at 8:36 pm

saya mau nanya kalau daun sirsak segar di gunakan untuk berapa kali rebusan ? apakah setiap merebus ganti daun sirsak baru atau bisa d gunakan berulang-ulang. Terima kasih

Reply
- admin says:
  
  January 11, 2012 at 7:08 am
  
  Daun sirsak segar dan kering hanya untuk 1 kali rebus saja
  
  Reply
Agustian says:

October 25, 2012 at 1:13 pm

Terimakasi atas infonya semoga kaka saya bisa sembuh dengan kehendak allh melalui perantara daun sirsak aminn

Finally We Have A Cure For Cancer ~ Japanese Scientist

Daun Durian Belanda (Ep 14 - 01) :
Yang Hebat Sangat Khasiat Daun Durian Belanda

Rujukkan 👉 https://lading-emas.blogspot.com/2016/06/jengkol-penghancur-sel-sel-kanker-10.html

Wallahu'Alam..

. .

Lading EMAS

Tuesday, April 13, 2010

Pembunuh Kanser ~ Graviola [Durian BeLanda]

Pantang Larang Pemakanan Bagi Pengidap Kanser.

Soursop

Contents

[edit] Cultivation and uses

[edit] Health risks

[edit] See also

[edit] References

[edit] External links

Soursop

Annona muricata

Methods of Preparing Herbal Remedies

Daun Sirsak Untuk Penyembuhan Kanker

JUAL DAUN SIRSAK ANTI KANKER

Kami menyediakan daun sirsak yang berguna bagi penderita kanker. Untuk penjelasan lengkap mengenai manfaat daun sirsak dapat dibaca disini.

Cara Pemakaian Daun Sirsak Untuk Perawatan Kanker

7 Responses to Cara Pemakaian Daun Sirsak Untuk Perawatan Kanker

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