#Isothiocyanates

[secretofresearch]

Phytonutrients: Understanding Plant-Based Nutrients and Their Health Benefits

Phytonutrients, also known as phytochemicals, are naturally occurring compounds found in plant foods like fruits, vegetables, whole grains, legumes, nuts, and seeds. They help protect plants from damage and are believed to provide health benefits to humans. There are thousands of identified phytochemicals, each contributing to unique flavors, aromas and colors in plant foods. Some well-known types of phytochemicals include carotenoids, flavonoids, phenolic acids, phytoestrogens and sulfur compounds.

Carotenoid Benefits

Carotenoids are bright yellow, red and orange pigments acting as powerful antioxidants. The most widely recognized carotenoids are beta-carotene, lycopene, lutein and zeaxanthin. Beta-carotene can be converted into vitamin A in the body and is thought to promote eye and skin health. Lycopene is associated with reduced cancer and heart disease risk. Lutein and zeaxanthin concentrate in the macula of the eye where they help protect against age-related macular degeneration and cataracts. Top sources of carotenoids include sweet potatoes, carrots, pumpkins, tomatoes and leafy greens.

Flavonoids for Heart and Brain Health

Flavonoids comprise the largest group of polyphenols in our diets. Phytonutrients include flavonols, flavones, flavanols, flavanones and anthocyanins. Flavonoids are linked to reduced cancer cell growth and decreased inflammation. Specific types also decrease blood pressure and aid cognitive function. Flavonols like quercetin are abundant in berries, onions and tea. Cocoa and red wine are high in flavanols. Oranges, grapefruit and tomatoes provide flavanones. Berries are a standout source of anthocyanins. Research suggests regular flavonoid intake through a variety of plant foods may support heart and brain health.

Sulfur Benefits from Allium Vegetables

Sulfur-containing Phytonutrients like allicin and S-allylcysteine are largely responsible for the distinct aroma and flavors of allium vegetables like garlic, onions, scallions, shallots and leeks. When these foods are crushed or chewed, an enzyme reaction occurs producing the active compounds. Population studies worldwide point to lowered risks of certain cancers, especially stomach, with routine allium intake. Garlic and its relatives also exhibit cardiovascular benefits including cholesterol-lowering effects. Their antimicrobial properties lend support against illnesses. Allium vegetables are highly versatile additions to many healthy cuisines.

Indole-3-Carbinol and Broccoli's Cancer-Fighting Potential

Cruciferous vegetables like broccoli, cabbage, cauliflower and Brussels sprouts provide fiber, vitamins, minerals and unique phytochemicals. One class called glucosinolates breaks down into compounds with potential anti-cancer properties. Indole-3-carbinol in broccoli may modulate hormone metabolism and influence cell division to make tumors less likely to form or spread. Studies on broccoli suggest possible protective mechanisms against cancers of the prostate, breast, colon and bladder. For maximizing levels, it's best to eat these vegetables raw or lightly steamed to retain glucosinolates. Including broccoli a few times weekly could support overall cancer prevention.

Phenolic Benefits Throughout Plant Kingdom

Phenolic acids and polyphenols compose an enormous group of phytochemicals with strong antioxidant abilities. Common types are hydroxycinnamic acid, ellagic acid, resveratrol and lignans. fruits, vegetables, herbs, spices, coffee, tea and chocolate are especially rich in phenolics. Research ties them to lowered risks of heart disease, diabetes, neurological decline and certain cancers through mechanisms like reducing inflammation and blocking carcinogen activation. Phenolics are thought to be responsible for the medicinal properties of purple berries, turmeric, cinnamon, oregano and cloves. Making room for a variety of plant fibers in one's diet ensures plentiful phenolic intake.

Including More Phytonutrients in Your Life

The health effects of phytochemicals are attributed to their combined antioxidant, anti-inflammatory and detoxification properties. Eating a “rainbow” of plant colors daily is an easy way to gain benefits from a wide range of these compounds. Cooking methods preserving maximum structure allow phytochemicals better absorption. While supplements may supply concentrated amounts, real whole foods grown from nature provide the broadest spectrum of interactive components. Making dietary shifts toward more unprocessed plant sources provides an opportunity for enhanced well-being and disease prevention from phytochemicals equipped within.

Get more insights on Phytonutrients

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[jacksonharolin]

Phenyl Isothiocyanate Manufacturing Plant Project Report 2023 Edition

Phenyl isothiocyanate, known by its abbreviation PITC, is an organic compound that forms a colorless-to-light-yellow liquid with a sharp, pungent odor.

[jewishvitya]

It's fun how different spicy foods have different things that make them spicy.

A couple of friends and I talked about how for some of them, they're good with hot peppers, but horseradish is harder to manage. For me, I love the heat of horseradish and can eat plenty of it if it's in a tasty condiment, and while I love chili peppers too, I'm more sensitive to that heat. And I think capsaicin is spicier in general, as much as that's measurable.

So I thought of it and got curious. I wonder how many kinds of spicy things there are. Capsaicin in hot peppers, allyl isothiocyanate in horseradish and wasabi and apparently also mustard, piperine in black pepper, hydroxy-alpha sanshool in sichuan peppercorn, and allicin in garlic. Sometimes I wish more of it stayed after I cook the garlic.

I couldn't think of other foods to check if they have a different thing that makes them spicy. This was fun to look up, though.

[alexanderwales]

It might not surprise you to know that I've made mustard before. It's one of the easiest things to make, because it's just crushed up mustard seeds and some kind of liquid, then salt and vinegar for taste and preservation. This is difficult to get right though, for reasons of chemistry.

Like a lot of delicious things, what gives the mustard its pungency is a defense mechanism. The chemical is allyl isothiocyanate, but this is harmful to the plant, so it's stored in the precursor allyl glucosinolate and activated by the enzyme myrosinase. So the theory goes that an herbivore comes along, starts munching, releases the harmless glucosinolate and the enzyme, and together they make an explosion of searing pain to the sinuses.

So if you're making mustard at home, you're controlling this reaction. You grind up the mustard seeds, then add in some kind of liquid, and the nature of the liquid you add is going to determine how much of the glucosinolate gets converted to isothiocyanate. In other words, add cold water for spicy mustard, add hot water for mild mustard.

This is some alchemy shit right here. Mustard is one of the oldest condiments, and I have to imagine some mustard-maker explaining to her apprentice "alright, cold water for spicy, hot water for mild, you would think that it depends on the mustard crop and not the temperature of the water, and you would think hot for spicy and cold for mild, but nope, that's just how it is".

And then there's more alchemy, because the mustard compounds you get are volatile and fade away, except you can add in vinegar to keep it strong, but if you add the vinegar right away, shortly after crushing, it'll slow the reaction, making it less spicy.

So our hypothetical mustard-maker has to explain "vinegar makes it not spicy, but also keeps it spicy, so for the spiciest mustard you need to use the cold water, then wait for it to get spicy, then add in the vinegar only when it's as spicy as you want it to be, after which it'll stay that spicy".

I'm not sure how much evidence there is for them actually knowing all this, but I have to imagine that even thousands of years before the scientific method they would realize that the results were sometimes different, especially if an apprentice wasn't told a step that turned out to be crucial.

Anyway, this is all a long way of saying that my favorite mustard tastes different now, and I'm upset about it, so might have to go back to the incredibly varied world of home mustard making.

[lazyevaluationranch]

*pats askbox gently* there are more Thermoreceptors?

(I'm sorry ur dome was so hot; I hope its much cooler now!)

My bluff has been called! Hooray!!

I am not a neurologist, a biologist, or a scientist. If anyone with better credentials than "obsessed with emergent properties" contradicts me, listen to them instead.

Cell membranes include little portal proteins that open under certain circumstances based on the shape of the protein and let chemicals into and out of the cell. These portals are useful for all sorts of things: managing water and nutrients, sending messages to nearby cells, serving the whims of tiny intercellular cats. Science hasn't found the tiny intercellular cats yet, but we all know they're there; the existence of a door that can be opened necessarily implies an indecisive feline.

Some protein shapes open up if the temperature is within a certain range. This means that if a cell with that sort of protein in its membrane experiences a temperature in the right range, it will move some chemicals around. This is used to make nerve cells that send a message towards the brain whenever they experience a certain temperature.

Because evolution does all its best work the night before the deadline while on a Code Red Mountain Dew bender, the opened-by-temperature portal proteins are mostly copied from opened-by-a-specific-chemical portal proteins. All of them, in fact, still open for specific chemicals, which means there exist out in the world liquids you can put in a bottle that most animals will instead perceive as "a temperature between 8 and 26 degrees" So things can get a little weird.

Temperature-opening portal proteins:

TRPA1 Opens for temperatures below 12C (not air temperature, skin or body temperature, so you might be kind of in trouble when this happens). Used by hunting snakes to detect where heat isn't so they can find prey. Feels painful in an itchy sort of way.

This one also opens for allyl isothiocyanate. Many plants have evolved to take advantage of the existence of a chemical most animals perceive as itchy pain, especially horseradish and wasabi. Allyl isothiocyanate is harmful to plants, so they keep two separate components in tiny compartments. When an animal bites the plant, the compartments break open their contents mix to create allyl isothiocyanate.

"This plant tastes like itching" is a good defense against almost all animals, but some humans have taught themselves to appreciate the taste of itching.

TRPM8 Opens for temperatures between 8 and 26 degrees. Opens for menthol (peppermint, spearmint, wintergreen) and linalool (roses, orange blossoms, basil). Feels cool or cold.

"This plant tastes like cold" is a somewhat less effective defense against being eaten than "this plant tastes like itching" but it's a more widespread defense because TRPM8-activating chemicals don't harm plants and don't need elaborate two-part storage.

TRPV4 Opens for temperatures from 27-37 C. I'm not sure what this one feels like, or if even feels like anything, since it covers normal human body temperatures. Whatever feeling we get from this one, we're feeling it nearly all the time.

Plants do make a chemical that tastes like this temperature, and it can repel nonhuman creatures with different body temperatures: allicin, the flavour of garlic. Like allyl isothiocyante, it is stored in two compartments inside the plant, and combined when the plant is bitten.

Maybe this is why vampires abhor garlic. There is a feeling that, as humans, we always have. Something we don't notice, something deeper than touch. That feel disappears forever when you become a vampire, except those unbearable moments when garlic returns to you for a fleeting moment the experience of lost humanity.

TRPV3 Opens for temperatures 33-39 degrees. Opens for eugenol, found in cinnamon, nutmeg, bay leaf, holy basil, ginger, allspice, and cloves. Feels like warmth.

Plants with high quantities of eugenol, like holy basil and Japanese star anise, are sometimes sacred to buddhists because they smell nice and bugs don't like to eat them, so you can burn them as incense without worrying about all the little crawly guys.

Humans apparently think food that tastes like "warm" is comforting.

TRPV1 Opens for temperatures over 43 degrees. (The one I was experiencing in the overheated dome, which I had never felt from air before) Opens for capsaicin, the active chemical in hot peppers. Opens for the combination of temperature and acidity of fevers and infected wounds. This one we feel as pain, as burning, as flame.

TRPV1 says: Your flesh is failing, and your doom is very near.

Humanity says: This is incredible. We are going to breed plants that cause this sensation as much as possible, and we will spend thousands of years getting it right. We are going to dry this and powder this and flake it and grill it and ferment it and eat it with everything.

And when we leave earth and go into space, we take hot peppers with us. Without gravity, fluid builds up in nasal passages, and astronauts sort of have colds the entire time they're in space and can't smell food very well. But the Nearness Of Your Doom is not a smell and is not perceived by the nose, so - with their doom always on the other side of ten centimeters of insulated aluminum - astronauts can taste hot peppers. In 2002, Peggy Whitson, commander of the ISS, jokingly refused to let a replacement crew on board until they handed over the hot sauce.

We are a strange and wonderful species.

[quitealotofsodapop]

Funfact! Spicy isn't actually a flavor, we don't taste spicy, capsaicin the chemical that causes it to be spicy, actually activates heat receptors so we don't taste spicy we feel it! If Stone Monkeys are the same then Yuebei must be a real dare devil as a little cub

Referencing some silliness in the notes here.

true! This also includes piperine (found in peppercorns) and allyl isothiocyanate (wasabi, radish & mustard). Your brain basically goes "tf? why is there a tiny fire in my mouth?". A similar sensation occurs in the opposite direction with menthol (mint) where your body is convinced that you just ate snow.

Wukong especially dislikes hot and/or spicy foods due to trauma from being fed molten metal under the mountain. No spicy foods in his house unless there's expressed warning.

Macaque doesn't get what the big deal is at first - it's just seasoning?? Until he accidentally grabs a handful of Mei's wasabi chips and regrets it as he tries quenching the fire with milk.

MK I feel like has a love/hate relationship with spicy food. It's SO GOOD under the perfect circumstances, but so painful! Powers through Red Son's cooking just to be a good guest. DBK walks in moments later with plain BBQ dishes for the monkeys wondering wtf is the little thief doing?

Little stone monkeys like Rumble & Savage, and Luzhen do not care for spicy food either. Little kids don't have that tolerance anyway. Minty things might get a pass if there's ice cream or sweets involved.

Stone Monkeys (along with most unaccustomed animals) in general do not seem to like these confusing sensations.

Except little Yuebei Xing; who deliberately seems to seek these flavours out. In the Slow Boiled au she even tries absorbing the Samadhi Fire but taps out cus it was too spicy. In multiple others she straight up absorbs/eats LBD's soul - very cold. Her parents are very confused, especially since her little brothers Jidu and Luohuo have very normal reactions to spicy things (disgust).

[tropiyas]

capsaicin heads when real allyl isothiocyanate fans walk in

[dnahealthsa]

Foods that Reduce the Risk of Breast Cancer

There are many fruits and vegetables that contain antioxidants, which combat cancer cells in your body and reduce the risk of breast cancer. Apart from non-melanoma skin cancer, breast cancer is the most common cancer in women of all races. It has a lifetime risk of 1 in 26 in South Africa, according to the 2022 National Cancer Registry (NCR).

Foods such as leafy green vegetables, cruciferous vegetables, citrus fruits, fatty fish, and beans are all made up of compounds. Compounds that exhibit qualities that reduce the risk of breast cancer. We will list specific foods from the categories above that have been proven to reduce the risk of breast cancer. While referencing both completed research and ongoing research.

Vegetables That Fight Cancer:

Leafy green vegetables such as kale, arugula, spinach, mustard greens, and chard contain carotenoid antioxidants, including beta-carotene, lutein, and zeaxanthin. These antioxidants have been researched and have concluded that they are linked to an 18–28% reduced risk of breast cancer. Cruciferous vegetables such as cauliflower, cabbage, and broccoli contain glucosinolate compounds. These help your body to convert the nutrients into molecules called isothiocyanates that combat cancer cells.

Fruits That Prevent Cancer:

Citrus fruits and their peels are filled with all the good compounds that may protect against breast cancer. These include folate, vitamin C, beta-cryptoxanthin and beta-carotene, flavonoid antioxidants, hesperetin, and naringenin. These are all antioxidants, anticancer, and anti-inflammatory effects, ultimately reducing breast cancer risk by 10%. Fruits and berries protect against cellular damage and the development and spread of cancer cells. In 2013 it was discovered that women who consumed at least two servings of peaches each week had up to a 41% reduced risk of developing estrogen receptor-negative breast cancer.

The Good Protein:

Protein is a challenging topic to link to reducing the risk of any cancer due to the amount of processed meats in the everyday store, however, there are proteins that have contributed to reducing the risk of breast cancer. Fatty fish, including salmon, sardines, and mackerel, are known for their impressive health benefits such as omega-3, selenium and antioxidants. Researchers found that those with the highest intake of seafood sources of omega-3s had up to a 14% reduced risk of breast cancer. Beans are loaded with fibre, vitamins, and minerals that were found to reduce the risk of breast cancer by up to 20%.

Intaking your antioxidants:

Not everyone has time to manage their antioxidant intake or manage their eating habits at all. We have the solution; The DNA Slow Juicer for your leafy greens and the DNA Cold Flow Juicer. These appliances are capable of quick, high-nutrient-packed juice for you to consume from the comfort of your own home. Just simply pack your prepared ingredients of choice into the hopper and relax while it does all the work. Unsure about recipes for juicing? We have a blog post dedicated to different recipes for cancer prevention.

Closing food for thought:

Following a nutritious diet rich in foods like leafy greens, citrus fruits, and fatty fish may help reduce breast cancer risk. It may be equally important to limit or avoid items like alcohol, highly processed meats, and sugary foods and beverages.

Keep in mind that regular medical appointments and breast cancer screenings are critical for early detection and diagnosis. Early detection can lead to effective treatment and a positive prognosis. When breast cancer is detected at an early stage, about 90% of patients survive for many years after diagnosis.

[thatoneweirdo0113]

Meducoid Mycelium Cure

So I've had this theory for quite a while and thought I would share it. I would like to clarify that I don't have any type of high education in chemistry or biology so take this with a grain of sugar. This theory doesn't cover the sugar bowl or the apples in the arboretum.

So, as a bit of context, this theory came to be when I was doing an in depth re-watch of A Series of Unfortunate Events (Netflix) and by in depth I mean pausing at least every 5 minuets to have a debate with my friend. We noticed that at 4 points rutabagas were mentioned, and mentioning something once is fine, twice is a coincidence, thrice is suspicious and quadrice means that its important. 2 of the times rutabagas were mentioned were in areas where you had to pause to see (Rutabaga River and rutabagas mentioned in 'An Incomplete History of Secret Organisations'). the other 2 times was Esme having a basket of rutabagas and Colette (or Kevin) saying how they could start a rutabaga farm.

My first thought was that it was a substitute for horseradish but because I have no culinary knowledge (and have never had horseradish, wasabi or rutabagas so I have no idea if they even tasted similar) I went to reddit to find if they knew but I only had two answers, one person said that using rutabagas to cure the Meducoid Mycelium would be useless and the other said maybe as they are both spicy vegetables.

But I wasn't satisfied so I did my own digging.

I figured that if both horseradish and wasabi cure the Meducoid Mycelium they mush share a chemical of sort so I googled it. Apparently they share a chemical called Allyl isothiocyanate (AIT). I got this from this website. so you can judge how true this is. Also on that website it mentioned that AIT is well known to prohibit bacteria and fungal growth (this is on sentence 3, this is the direct quote 'It is well known that AIT shows inhibitory effect on the growth of food poisoning bacteria and fungi.').

I then went digging and the website is right AIT is a fungicide. Also I went digging some more about other foods with AIT in it and this is the list Wasabi, Horseradish, broccoli, radish, cabbage, mustard and other cruciferous vegetables (I got this information in this website on the first paragraph of the introduction).

so I did my final bit of research of what more examples of cruciferous vegetables and here is the final list of foods that should cure the Meducoid Mycelium: Horseradish, Land cress, Ethiopian mustard, Kale, Chinese broccoli, Cabbage, Savoy cabbage, Brussels sprouts, Kohlrabi, Broccoli, Broccolini, Broccoloflower, Broccoli romanesco, Chinese cabbage, Cauliflower, Wild broccoli, Komatsuna, Mizuna, Rapini (broccoli rabe), Choy sum (flowering cabbage), Chinese cabbage (napa cabbage), Turnip roots, Siberian kale, Canola/rapeseed, Wrapped heart mustard cabbage, Mustard seeds, White mustard seeds, Black mustard seeds, Tasoi, Wild arugula, Arugula, Field pepperweed, Maca, Garden cress, Watercress, Radish, Daikon, Wasabi and yes Rutabaga.

(this is my proof of were I got these . I know its Wikipedia but I trust it with this. )

[treetownconfessions]

AITA for wanting to euthanize my squirrel boyfriend?

I (anteaterM) drew some blood from my boyfriend (squirrelM) while we were in my lab. I needed a test patient to assist me in drawing blood and examining it, since I don’t do it very often and I was a bit rusty, and he happily offered himself to me.

All was well while I was running my tests. However, during the CMP, I noticed he had an astoundingly high blood glucose level. He has an obsessive habit with eating sweets and desserts, so I chalked it up to that, but I decided to take a closer look just in case. What I found was not a result of sugary consumption, but nerve damage. I was both appalled and worried, and dove into more specific assessments in hopes of figuring out what was wrong with him. I ran multiple tests for likely conditions such as epilepsy, Parkinson's, strokes, and much, much more. But they all came back negative.

Then a really terrifying thought hit me. I didn’t want it to be true, and I was fairly certain it wasn't true, but I had to be 100% sure. I treated him with globulin (already conjugated with fluorescent isothiocyanate) and injected his finger with lidocaine to cut into the tip of it so I could swab some of his nervous tissue. I ran a fluorescent antibody test with it, and all my fears came true, because it turns out he has rabies.

I have no idea how this happened, or when it happened. He's always been very jittery and unpredictable but again, I assumed it was his unhealthy candy addiction. I even re-drew more blood and ran the tests a couple times to make sure I was getting accurate results. The whole time I was looking at the final product, mortified, and he was in the next room jumping around crazily without a care in the world. Earlier I asked him if he had any sicknesses or diseases, and he said no, so he has no idea he has rabies.

For a while I didn't know what to do. My boyfriend has rabies. After some extra thought, I realized what I had to do. I had to kill him. I had to put him out of his misery lest he spread his rabies to everyone in the town we live in.

I wanted to make his death quick and painless, and opted for euthanization, which he would have no knowledge of. It was either an eventual, inhumane (inanimane?) death from the rabies or that. Unfortunately, he left my lab before I could get everything set up in time because he had things to do. I vented my frustrations in a different subreddit and received tons of backlash for my "heartless" actions and considerations. How is this heartless if I am saving every animal in town from his potential wrath?

I don't want him to go either, especially since he's my boyfriend, but I figured I'd have to do what I have to do. Apparently not. AITA?

[sukimas]

capsaicin is such a bullshit chemical. literally every other spicy chemical is better. change my mind or watch me eat 10 kg allyl isothiocyanate boy

[cryingyetcourageous]

@bates--boy from here

[text: Rai Bread] my man!! 🤜🤛

[text: Rai Bread] couldn't pick a better man for the job! but we can't too long cuz I want to try a chili recipe I saw online

----

[text: Pēterītis] I would be glad to help! not sure if I can eat the chili though. Me and spice aren't on friendly terms

[text: Pēterītis] well, except for horseradish or mustard spice. I can fight out the sinus-stabbign isothiocyanate, but if I have to face one (1) red pepper flake I will die to capsaicin. And t hen who will help pick produce?

[text: Pēterītis] i'm weak

[soysaucevictim]

Just thinking about molecular gastronomy shit. And I feel like name-dropping some of my fave flavor (and taste) compounds in food stuffs (lots sulfurous, pungent things... pffft.)

Like this stuff about truffles:

Sulfur volatiles, which occur in all truffle species, such as dimethyl mono- (DMS), di- (DMDS) and tri- (DMTS) sulfides, as well as 2-methyl-4,5-dihydrothiophene, characteristic of the white truffle T. borchii and 2,4-Dithiapentane occurring in all species but mostly characteristic of the white truffle T. magnatum. Some very aromatic white truffles are notably pungent, even irritating the eye when cut or sliced.

Or shit like...

Allicin - the main sulfurous compound in alliums (onions, garlic, shallots, scallions, etc.) It's just SO good, man.

Allyl isothiocyanate - the pungent undertone of all things from the mustard family (cabbage, broccoli, horseradish... and many others.)

Gingerol - I love the shit outta ginger man. It's got that BITE to it.

Capsaicin - Look. I LOVE getting those TRPV1 receptors firing, man.

Raspberry ketone - Something far less noxious/bite-y but i just love this aspect in the Rubus genus... so so so much. (I couldn't help but mention this in the Promethean!Logan drabble.)

All the shit that gives coffee it's profile. There's some overlaps with chocolate here too. (Like many other experiences - it's usually ALWAYS gonna be an absolute bouquet of VOCs.)

[diansaiitsjourney-12]

KELOR

Kelor atau merunggai memiliki nama ilmiah Moringa oleifera. Tanaman kelor merupakan jenis tanaman tropis.

A. CIRI-CIRI

Tanaman kelor dapat dikenali dengan ciri-ciri sebagai berikut :

Tinggi tanaman kelor sekitar 7-11 meter, dan diameternya sekitar 30cm

Ukuran daunnya kecil-kecil, yang tersusun teratur dalam satu tangkai pohon

Bentuk daunnya bulat telur, dengan panjang 1-3 cm, lebar 4mm - 1 cm, ujung daun tumpul, pangkal daun membulat, dan tepi daun rata

Bunganya berwarna putih kekuningan kuningan, dan tudung pelepah bunganya berwarna hijau

5. Buah tanaman kelor berbentuk segitiga memanjang

6. Karakteristik daun kelor adalah bersirip tak sempurna, dengan ukuran kecil sebesar ujung jari

7. Helaian anak daunnya berwarna hijau sampai hijau kecoklatan

B. KLASIFIKASI

Tanaman kelor memiliki klasifikasi sebagai berikut :

Kingdom : Plantae

Divisio : Magnoliophyta

Class : Magnoliopsida

Ordo : Brassicales

Famili : Moringaceae

Genus : Moringa

Spesies : Moringa oleifera L.

C. KANDUNGAN

Kandungan-kandungan yang terdapat pada tanaman daun kelor contohnya :

Argine

Histidine

Isoleucine

Leusine

Lysine

Methionine

Phenylaline

Threonine

Thryptopan

Valine

Senyawa isotiosianat dan glukosinolat

Senyawa antioksidan untuk melawan radikal bebas dalam tubuh

Memiliki banyak nutrisi bagi tubuh seperti, vitamin A, vitamin B, Zat besi, dan masih banyak lagi

Sumber vitamin C yang berguna untuk mencegah penyakit kronis

Anti inflamasi

Senyawa fenolik, flavonoid, betakaroten, zeaxanthin, tain dan Lutein yang bermanfaat untuk kesehatan mata

Selain kandungan-kandungan yang disebutkan di atas, masih banyak lagi kandungan-kandungan tanaman kelor lainnya yang memberikan banyak sekali manfaat bagi kita.

D. MANFAAT BAGI KESEHATAN

Tanaman kelor memiliki banyak sekali manfaat sehingga disebut sebagai Mega superfood/tanaman fungsional, karena bagian-bagian tumbuhannya mulai dari daun, bunga, hingga buah dapat dimanfaatkan menjadi obat ataupun dikonsumsi sebagai sayuran. Berikut ini adalah manfaat tanaman kelor bagi kesehatan :

Menurunkan kadar gula darah, karena daun kelor mengandung asam klorogenik

Mengurangi peradangan, karena daun kelor mengandung isothiocyanate atau senyawa anti inflamasi

Menangkal radikal bebas, karena daun kelor mengandung antioksidan yang tinggi

Menurunkan tekanan darah, karena mengandung Quercetin yang merupakan antioksidan kuat

Mendukung kesehatan otak, karena daun kelor mengandung vitamin E dan C yang tinggi melawan oksidasi yang mengarah pada degenerasi neuron

Mencegah kanker, daun kelor mengandung antioksidan yang tinggi sehingga dapat membunuh sel yang telah mati dan mencegah tumbuhnya sel kanker

Meningkatkan produksi asi

Mengurangi gejala menopause, karena daun kelor mengandung banyak vitamin dan mineral

Menjaga kesehatan kulit, seperti mencegah penuaan dini, dan mengobati jerawat

Bunga daun kelor bermanfaat sebagai obat stimulan, afrodisiak, abortifacient, cholagogue, digunakan untuk menyembuhkan radang, penyakit otot, dan lain sebagainya

Buah daun kelor sering diolah menjadi makanan, seperti sayur bening, sayur santan, dan sayur asem

E. PENGAPLIKASIAN PADA MAKANAN

Donat daun kelor

2. Sayur bening

F. CARA MENANAM

Karakteristik lahan yang baik digunakan :

Terkena cahaya matahari langsung minimal 6 jam sehari

Dekat dengan sumber air

Mengandung unsur hara yang cukup

2. Memilih lahan dengan tanah yang subur, agar dapat tumbuh maksimal

3. Lakukan pembersihan hama pada lahan sebelum mulai penanaman

4. Buatlah lubang dengan diameter sekitar 50-70 cm, dengan kedalaman sekitar 50 cm

5. Gunakan pupuk organik sebagai pupuk dasarnya, cara pemberian pupuk ini adalah masukan pupuk organik secukupnya ke dalam lubang kemudian tutup dengan tanah sampai 3/4 bagian, setelah itu kita dapat membiarkan lubang minimal 2 minggu agar keadaan pupuk dalam tanah dapat terurai terlebih dahulu.

6. Lalu tanam tanaman kelor, dan sirami secara teratur

G. SUMBER REFERENSI

https://ccrc.farmasi.ugm.ac.id/ensiklopedia/ensiklopedia-tanaman-antikanker/k/kelor-moringa-oleifera-l/