Aromatherapy Reference Book

Learn How To Use Essential Oils

These aromatherapy eBooks are good for beginners and folks who just wanna make stuff. They cover some basic essential oil education, but they focus most on recipes and blending. They're written to help you play and experiment and learn how to use essential oils in your every day life. Learn how to make more than 40 natural home remedies & recipes using Lavender, Lemon, Oregano, Peppermint & Tea Tree. Over 70 Instant Tips to get started right away. Read more...

Learn How To Use Essential Oils Summary

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Phylogenetic Relationships

Phytochemical data support the close relationship between the two families (Gershenzon and Mabry, 1983). They both possess similar essential oils, containing volatile monoterpenoids as well as other constituents triterpene saponins with oleanene- and ursene-type saponins polyacetylenes There has been some debate over the relationship of the Apiaceae and Araliaceae with the family Cornaceae. Takhtajan (1980, 1997) has argued that the two families are difficult to separate based solely on morphological characters. Cronquist (1981), however, noted phytochemical differences between the two families, with the Cornaceae apparently distinct because of the production of iridoids, ellagitannins, and proanthocyanidins and because of the absence of the polyacetylenes, essential oils, and coumarins.

Control Measures

Can inhibit Aeromonas hydrophila and can be useful food additives, serving to eliminate or retard bacterial growth in, for example, cooked ready-to-eat meat and other foods (117). Many plant extracts, classified as GRAS (generally recognized as safe), possess antimicrobial effects. Extracts like plant essential oils, food flavoring compounds, and menthol should be more thoroughly investigated for their effectiveness in inhibiting growth of Aeromonas spp. in various foods. Basil methyl chavicol (BMC) seems to be bactericidal to A. hydrophila (118). Another natural product, chitosan, known to inhibit growth of Aeromonas spp. and other pathogens, extends the shelf life of oysters at 5 C for up to 7 days (119). Finally, the increasing number of reports on Aeromonas spp. as human-, food-, and waterborne organisms mean that further epidemiological studies together with new taxonomic data on genospecies and on aeromonad pathogenicity are needed to elucidate the public health significance of...

Sources for Further Study

Trease and Evans'Pharmacognosy. 15th ed. W. B. Saunders, 2002. One of the most complete treatises on the production of drugs from plants. At nearly 600 pages, covers all scientific aspects of the topic, from taxonomy, cellular biology, and phytochemistry through genetics. Drugs are examined in chapters that group them by chemical class. The scope is broad, including vitamins and hormones and even alternative therapies such as homeopathic medicine and aromatherapy. Professionals will appreciate the chapters on investigative methodologies. Appendices, index.

Terpeneless Lemon Oil Monoterpenes Remove

Aromatherapy, perfumery flavour, carminative, aromatherapy flavour, carminative, flavouring, aromatherapy blue colour of oil is due to chamazulene (see page 196) perfumery, aromatherapy, insect repellent flavour, antiseptic, aromatherapy flavouring, antiseptic, diuretic, aromatherapy juniper berries provide the flavouring for gin perfumery, aromatherapy flavouring, perfumery, aromatherapy perfumery, aromatherapy flavouring flavouring, aromatherapy flavouring, aromatherapy terpeneless orange oil is obtained by removing much of the terpenes under reduced pressure this oil contains about 20 aldehydes, mainly octanal and decanal, flavour, perfumery, aromatherapy flavouring, carminative, aromatherapy aromatherapy perfumery, aromatherapy perfumery, aromatherapy aromatherapy, food flavouring perfumery, aromatherapy flavouring, carminative, aromatherapy antiseptic, aromatherapy antiseptic, aromatherapy, food flavouring

Mechanisms of internal contamination

Fruit contains organic acids in sufficient quantities to obtain a pH value of 4.6 or below. However, certain fruits, such as watermelon and bananas, have a higher pH. The low pH and type of acid itself are the major influences that select for the predominant microflora of fruit. Lowering the pH to within the range of 3.0-5.0 restricts the types of microorganisms able to grow, thus reducing the risk of spoilage or pathogenic organisms. A food may start with a pH which precludes bacterial growth, but as a result of the metabolism of other microbes (yeasts or molds), pH shifts may occur and permit bacterial growth. The pH of the fruit may also affect the antimicrobial activity of natural antimicrobial compounds of the fruit, such as phe-nolics and essential oils. At acid pH values, it may enhance the effects of phenolics owing to increased solubility and stability (Lopez-Malo et al., 2000).

Rain Forests

Rain forests provide habitats for at least 50 percent (some estimates are as high as 90 percent) of the total stock of plant, insect, and other animal species on earth. They supply one-half of the world's annual harvest of hardwood and hundreds of food products, such as chocolate, spices, nuts, coffee, and tropical fruits. Tropical rain forests also provide the main ingredients in 25 percent of prescription and nonprescription drugs, as well as 75 percent of the three thousand plants identified as containing chemicals that fight cancer. Industrial materials, such as natural latex rubber, resins, dyes, and essential oils, are also harvested from tropical forests.

Herb or Spice

Herbs and spices are both used in cooking to modify the taste and smell of food. A clear distinction between herbs and spices is difficult to draw, but there are some broad differences that are useful to know. Plants referred to as herbs, such as basil (Ocimum basilicum) or rosemary (Rosmarinus officinalis), typically have been used in temperate regions throughout much of recorded history. Herbs can be distinguished from spices in that herbs are the leaves of nonwoody plants, used for their flavor or therapeutic properties. Spices, in contrast, are derived from other parts of plants, such as buds, stems, or bark, and are more strongly flavored, often because of the essential oils produced in these plant parts. More often than not, the leaf is the important plant part used for seasoning. The word spice also evokes a more exotic connotation, referring to plants obtained from distant

Chemistry of Herbs

Plants used as herbs contain compounds called aromatic oils, or essential oils. These are relatively small compounds of low molecular weight that are easily separated from the plant. The essential oil of a particular plant is usually mixture of compounds, rather than one single ingredient. Essential oils impart the characteristic taste and odor of the herbs. In nature, oils often serve as attractants to animals pollinating flowers or dispersing fruits. Many of the compounds may also act in defense against the invasion of fungi, bacteria, or predation by herbivores.

Aromatherapy Ambiance

Aromatherapy Ambiance

Aromatherapy, a word often associated with calm, sweet smelling and relaxing surroundings. Made famous for its mostly relaxing indulgent  feature, using aromatherapy has also been known to be related to have medicinal qualities.

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