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In modern herbal medicine, bitter principles occupy a central place in herbal therapeutics beating the acrid constituents. Most people consuming herbal medicines complain about the bitterness of the medicines prescribed. This is the only defining attribute of herbal medicine and the only feature to set it apart from other therapies. The bitter principles work by stimulating the bitter receptors of the tongue and increasing saliva secretion. Thus, it is always advisable to taste and chew the herbs for making them most effective. The bitter principles also bring about an increase in the secretion of digestive juices, thereby increasing appetite. They protect the tissues found in the digestive tract, boosts up the bile flow and strengthens the pancreas. Their chemical composition includes a complex pattern of molecular structures. Since they act upon the bitter receptors of the mouth, thereby producing the bitter taste in the mouth, their stimulation do not produce any electrical changes on the surface of the cell. Instead, the bitter molecules bring about intracellular biochemical changes by acting on the cell membrane receptors. This facilitates an increase in calcium concentrates within the cell and signals the gustatory nerve. The bitter substances are mostly of terpenoid structure, especially the sesquiterpene lactones, monoterpene iridoids and the secoiridoids. Iridoids are responsible for the chief bitter constituents of the plant family Gentianaceae, Cichorium intybus (chicory), dandelion, Valeriana officinalis (valerian), wild lettuce (Lactuca virosa), and quassia bark. Sesquiterpenes account for the bitter taste of the Artemisia plants, or wormwood genus, Cnicus benedictus (blessed thistle), and ginkgo biloba (ginkgo). Other components which add to the bitterness are diterpene bitters, found in columbo root (jateorrhiza palmata) or white horehound (Mar.rubium vulgare). Triterpenoids are the cause of bitterness for the Curcubitaceae family of plants, which includes pumpkin, cucumber, colocynth, marrows and the bryonies. Many alkaloids also contribute to the bitter taste as in the protoberberine isoquinoline alkaloids of golden seal (Hydrastis canadensis), and Berberis, the morphine alkaloids, the quinoline alkaloids of quinine and angostura and the purine alkaloids ( in coffee). In addition to this, many
miscellaneous compounds like ketones and amino-acids are responsible for the bitterness, as found in hops. Bitters are indispensable when it comes to counter a heavy meal. Sometimes, chicory and dandelion roots are mixed with coffee beans to produce a bitter drink usually taken after meals. The drink vermouth is the good example of an appetizer which gets its name from bitter herb wormwood. The traditional beer that is brewed with hops can also be used as a digestive remedy due to its bitter principle. Even nowadays, bartenders are faced with the enquiry of a tot of Angostura Bitters (Cusparia angustura) which is commonly used to shoo away a hangover. Whats common to all these practices is the belief that a bitter medicine can balance a heavy or rich meal and can be the basis of excellent tonics. Our grandpas used to believe that medicines that didnt please our tongue were the best of all. When we go through the records of traditional plant medicine we find a reflection of this notion. All the bitter medicines are cited as genuine stimulants and the real panacea for all. With the passage of time, we have come to discover and understand some more features of the bitter medicines. It is accepted that bitters stimulate only a certain type of taste receptors. Thus, they will have no effect if they are taken in capsules or by intra-gastric tube. The bitter taste buds are thus the mediators in the way of making the responses happen. This is one of the best examples of a reflex response which takes place when a small stimulus initiates a complex reaction. As soon as the bitter taste bud is stimulated, it releases the gastrointestinal hormone gastrin. If we study the common physiological actions of the gastrin, we find a close similarity with the traditional remedies of the bitters. We can therefore tally the actions of bitters with that of gastrins. Basically speaking, gastrins are beneficial in numerous ways. Researches over the years have established that it increases gastric acid and pepsin secretions, hepatic bile surge, hepatic bicarbonate production, intestinal juice production, pancreatic digestive secretions and intrinsic factor secretion. At the same time, gastrins help in enhancing the flow of Brunner's glands secretions, insulin, glucagon and calcitonin release, helps muscle tone of lower oesophageal sphincter and muscle tone of stomach and small intestine, augments cell division and growth of gastric and duodenal mucosa as well as helps in cell division and growth of the pancreas.
This information will now help us to explain the role of bitters in the herbal medicine. Let us examine them one by one.
symptoms of a nauseous feeling, or feeling bloated even after taking a little food. Passing small malodorous stools is another sign. As modern food items contain an increased percentage of adulteration, the risk of depressed digestion has increased greatly, and the only measure is to administer bitter remedies. Since the bitters increase the destructive components of digestive secretions, their use is generally not advised in cases of hyperacidity or those with peptic ulcerations. But it also raises the secretions of protective fluids, such as bicarbonate from pancreas and liver and from the Brunner's glands. This is not the case for the acrid constituents. The bitters expedite the whole digestive process. For other reasons, they are not prescribed in hyperacidic conditions.
cells may not be enough to wash out the toxins. This poses a threat to the liver making it prone to liver pathology or more common range of functional disorders. An improved flow of bile juice will definitely not allow such waste material to accumulate. Bitters play this role very effectively. With the consumption of toxic materials increasing, this is certainly one of the advantages. The bitters have been proven to be effective in curing all allergic, metabolic and immunological conditions where the diagnosis points to the digestion. The liver exerts an influence over the immunological system as well. Even in case of herbal therapies for migraines, hepatic remedies are suggested, most of which use the bitter. The use of bitters leads to a greater production of biliary elements and dilutes the bile as well by increasing the bicarbonate content. In case of gallstone formation or gall-bladder disease, that is formed by the over deposition of bile, bitters are known to work wonders. Along with lemon juice which dilutes the bile as well, bitters are also an effective and accepted treatment of these diseases.
is fed with and most calorific and metabolic processes are regulated. Depending upon the extent to which this platform is in danger under the modern living conditions, it might or might not respond to the bitter remedies. Bitter remedies were mainly resorted to in old age or in a convalescent state in order to be able to improve the quality of nourishment to the body. However, in the modern age, as illnesses become chronic in nature and more frequent, attacking persons of all ages, it is advisable to resort to bitter remedies. Food has also become less wholesome and more prone to indigestion. Bitter remedies can definitely offset the harmful effects of adulteration to a great extent.
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