National Research Symposium

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Health benefits of spices - a critique
(Gampaha Wickramarachchi Ayurveda Institute, University of Kelaniya, Sri Lanka, 2016) Ranasinghe, R.L.D.S.; Ediriweera, E.R.H.S.S.
Spices have been an integral part of our food for millennia. However, most potent and healthiest spices are rarely used due to lack of knowledge. Present study was undertaken to collect medicinal uses and health benefits of spices. Data were gathered from traditional Sri Lankan and Ayurvedic authentic texts and web sources. In the present study, 60 plant species belonging to 32 families were taken into consideration. Spices often come from the leaves, fruits, seeds, roots, bulbs or bark of the plants. Fruits (39%) are the most preferable part used as spices with leaves in second place (28%). According to Ayurveda, the dominant taste of the spices is Katu Rasa (pungent) (75%) followed by Tikta Rasa (bitter) (59%). The majority of spices (80%) have Ushna Veerya (hot in potency) and Katu Vipaka (71%) (pungent in end part of digestion). Most spices pacify Kapha and Vata Dosha but enhance Pitta Dosha. 50% and 30% of spices show, Deepana (enhancing digestive power) and Ruchi Vardhana (appetizing) properties respectively. Anti-inflammatory, antipyretic, anthelmintic, antibacterial and diuretic properties of some spices are scientifically proven. Spices are good sources of Vitamin C, A and K. Most abundant mineral in spices is potassium, which is an important component in controlling cardiac functions. Spices are also rich in manganese, a co-factor for the antioxidant enzyme, superoxide dismutase. Most spices are high in antioxidants with cinnamon being the highest. They comprise essential oils and carotenoids which enhance the flavour and add colour to dishes. Spices provide a way to add flavour to food without the extra fat, calories, sodium or cholesterol. They are used as popular home remedies for different ailments such as indigestion, diarrhea and vomiting. It is concluded that using spices improves digestion and protect the body against certain chronic conditions, such as cancer, diabetes, and heart diseases.
Medicinal and nutritional value of Panicum miliaceum L. (Meneri): a review
(Gampaha Wickramarachchi Ayurveda Institute, University of Kelaniya, Sri Lanka, 2016) Nuwan, V.G.S.I.; Ediriweera, E.R.H.S.S.; Wasana, R.K.R.
Panicum miliaceum L., a member of family Poaceae, commonly known as proso millet is one of the oldest cultivated grain crops in ancient China. This millet is cultivated throughout the tropical regions of the world including India and Sri Lanka. This annual grass exhibits desirable characteristics as an alternative crop due to its short growing season and ability to produce grain under limited water on marginal soil with low agronomic inputs. The seeds are small and can be cream, yellow, orange-red or brown in colour. Proso millet contains fat (4%), carbohydrates (70%), high amount of protein compared to other grains (10-12%) and significantly richer in essential amino acids. This is a gluten free grain and therefore it is suitable for people with coeliac disease and other gluten intolerances. It is an effective alternative for wheat and wheat products. It also contains oleic acid, linoleic acid, stearic acid and essential minerals like phosphorus, manganese, calcium and magnesium and rich in B-complex vitamins. Proso millet is rich in phytochemicals including phytic acid, which is believed to lower cholesterol, and phytate, which is associated with reducing cancer risks, along with phenolic acids and benzoic acids. It is a highly nutritious grain, like kurakkan (Eleusine coracana) and is suitable for supper. Data has been collected from Ayurveda texts, research articles and internet sources. Medicinally, the grain being made into a conjee is given for acidity and biliousness. It is also used in the treatment of snakebite poisoning. The cooked seed is applied as a poultice for abscesses and sores. Proso millet is also useful for health conditions like heart diseases, hypercholesterol, breast cancer, diabetes, coeliac diseases, gallstones, haematuria, inflammation and wrinkles. The study also attempted at encouraging populace to consume this highly nutritious, easily digestible and gluten-free proso millet for their day-to-day meal, not only to cure diseases, but also for maintaining a healthy life.