Categories

BLOOD PRESSURE REDUCED & OTHER MEDICAL BENEFITS WITH AVOCADO LEAF TEA. SEE THE VARIOUS AVOCADO TYPES

Hoja de aguacate (avocado leaf) persea americana:
Both fresh and dried avocado leaves, with thier licorice-like aroma, are used to season mixiotes, soups, chicken and fish dishes, and beans. It serves as an acceptable substitute for hoja santa in green moles. Taken three times a day on an empty stomach, avocado leaf tea is sometimes prescribed by Mexican herbalists to expel intestinal parasites. Eating the leaves is said to increase breast milk production & reduce blood pressure.
ooo
Persin is a fungicidal toxin present in the avocado
Persin has recently been discovered to kill breast cancer cells. It has also been shown to enhance the effect of the breast cancer fighting drug tamoxifen. This could potentially reduce the necessary dosage of current cancer drugs. Persin is however highly insoluble in aqueous solutions and more research will be needed to put it into a soluble tablet form

Natures Brands Natural Health & Beauty Products

Consumption of the leaves and bark of the avocado tree, or the skin and pit of the avocado fruit have been shown to have the following effects:

  • In birds (which are particularly sensitive to the avocado toxin), the symptoms are: increased heart rate, myocardial tissue damage, labored breathing, disordered plumage, unrest, weakness, and apathy. High doses cause acute respiratory syndrome (asphyxia), with death approximately 12 to 24 hours after consumption.
  • Lactating rabbits and mice: non-infectious mastitis and agalactia after consumption of leaves or bark.
  • Rabbits: cardial arrhythmia, submandibular edema and death after consumption of leaves.
  • Cows and goats: mastitis, decreased milk production after consumption of leaves or bark.
  • Horses: Clinical effects occur mainly in mares, and includes noninfectious mastitis, as well as occasional gastritis and colic.
  • Cats, Dogs: vomiting, diarrhea.
  • Hares, pigs, rats, sheep, ostriches, chickens, turkeys and fish: symptoms of intoxication similar those described above. The lethal dose is not known; the effect is different depending upon the animal species

Lifetime Health Natural Supplements - Quality- Purity - Integrity

Toxicity to animals

Avocado leaves, bark, skin, or pit are documented to be harmful to animals; cats, dogs, cattle, goats, rabbits, rats, birds, fish, and horses[22][40] can be severely harmed or even killed when they consume them. The avocado fruit is poisonous to some birds, and the American Society for the Prevention of Cruelty to Animals (ASPCA) lists it as toxic to many animals including cats, dogs, and horses.[41]

Avocado leaves contain a toxic fatty acid derivative, persin, which in sufficient quantity can cause colic in horses and, without veterinary treatment, death.[42] The symptoms include gastrointestinal irritation, vomiting, diarrhoea, respiratory distress, congestion, fluid accumulation around the tissues of the heart, and even death. Birds also seem to be particularly sensitive to this toxic compound. Feeding avocados or guacamole to an animal should be avoided completely
Lifetime Health Natural Supplements - Quality- Purity - Integrity

Nutritional value

Avocados have diverse fats. For a typical avocado:

High avocado intake was shown in one preliminary study to lower blood cholesterol levels. Specifically, after a seven-day diet rich in avocados, mild hypercholesterolemia patients showed a 17% decrease in total serum cholesterol levels. These subjects also showed a 22% decrease in both LDL (harmful cholesterol) and triglyceride levels and 11% increase in HDL (helpful cholesterol) levels.[32] Additionally a Japanese team synthesised the four chiral components, and identified (2R, 4R)-16-heptadecene-1, 2, 4-triol as a natural antibacterial component
Lifetime Health Natural Supplements - Quality- Purity - Integrity

Avocado  cultivars

Choquette
A seedling from Miami, Florida on the property of Remi Choquette. Now a favored commercial cultivar in south Florida.
Hass
While dozens of cultivars are grown, the Hass avocado is today the most common. It produces fruit year-round and accounts for 80% of cultivated avocados in the world.[6][23] All Hass avocado trees are descended from a single “mother tree” raised by a mail carrier named Rudolph Hass, of La Habra Heights, California.[5][23] Hass patented the productive tree in 1935. The “mother tree”, of uncertain subspecies, died of root rot and was cut down in September, 2002.[6][23] Hass trees have medium-sized (150–250 g), ovate fruit with a black, pebbled skin. The flesh has a nutty, rich flavour with 19% oil. A hybrid Guatemalan type, it can withstand temperatures to −1 °C (30 °F).
Gwen
A seedling bred from Hass x Thille in 1982, Gwen is higher yielding and more dwarfing than Hass in California. The fruit has an oval shape, slightly smaller than Hass (100-200g), with a rich, nutty flavor. The skin texture is more finely pebbled than Hass, and is dull green when ripe. It is frost-hardy down to −1 °C (30 °F).
Lula
A seedling reportedly grown from a ‘Taft’ avocado planted in Miami, Florida on the property of George Cellon, named after Cellon’s wife Lula. It was likely a cross between Mexican and Guatemalan types. Lula was recognized for its flavor and high oil content and propagated commercially in Florida. It is also very commonly used as a rootstock for nursery production. Hardy to −4 °C (25 °F)
Pinkerton
First grown on the Pinkerton Ranch in Saticoy, California, in the early 1970s, Pinkerton is a seedling of Hass’ Rincon. The large fruit has a small seed, and its green skin deepens in color as it ripens. The thick flesh has a smooth, creamy texture, pale green color, good flavor and high oil content. It shows some cold tolerance, to −1 °C (30 °F) and bears consistently heavy crops. A hybrid Guatemalan type, it has excellent peeling characteristics.
Reed
Developed from a chance seedling found in 1948 by James S. Reed in California, Reed has large, round, green fruit with a smooth texture and dark, thick, glossy skin. Smooth and delicate, the flesh has a slightly nutty flavor. The skin ripens green. A Guatemalan type, it is hardy to −1 °C (30 °F). Tree size is about 5 by 4 meters.

B cultivars

Bacon
Developed by a farmer, James Bacon, in 1954, Bacon has medium-sized fruit with smooth, green skin with yellow-green, light tasting flesh. When ripe, the skin remains green, but darkens slightly, and fruit yields to gentle pressure. It is cold-hardy down to −5 °C (23 °F).
Brogden
Possibly a cross between Mexican and West Indian types, Brogden originated as a seedling grown in Winter Haven, Florida on the property of Tom W. Brogden. The variety was recognized for its cold-hardiness to −5 °C (23 °F) and became commercially propagated as nursery-stock for home growing. It is noted for its dark purple skin at maturity.
Ettinger
A Mexican/Guatemalan cross seedling of Fuerte, this cultivar originated in Israel, and was put into production there in 1947.

Mature trees tolerate four hours at −6 °C (21 °F). The fruit has a smooth, thin, green skin that does not peel easily. The flesh is very pale green.

Fuerte
A Mexican/Guatemalan cross originating in Puebla, the Fuerte earned its name, which means strong in Spanish, after it withstood a severe frost in California in 1913. Hardy to −3 °C (27 °F), it has medium-sized, pear-shaped fruit with a green, leathery, easy to peel skin. The creamy flesh of mild and rich flavour has 18% oil. The skin ripens green. Tree size is 6 by 4 meters.
Monroe
A Guatemalan/West Indian cross that originated from a seedling grown in Homestead, Florida on the property of J.J.L. Phillips, it was patented in 1937 and became a major commercial cultivar due to its cold hardiness and production qualities. The fruit is large, averaging over 2 pounds in weight, has an elliptical shape, and green, glossy skin. Hardy to −3 °C (27 °F).
Sharwil
Predominantly Guatemalan, with some Mexican race genes, Sharwil was selected in 1951 by Sir Frank Sharpe at Redland Bay, southern Queensland, Australia. The name “Sharwil” is an amalgamation of Sharp and Wilson (J.C. Wilson being the first propagator). Scions were sent from Australia to Hawaii in 1966. A medium-sized fruit with rough green skin, it closely resembles the Fuerte, but is slightly more oval in shape. The fruit has greenish-yellow flesh with a rich, nutty flavor and high oil content (20–24%), and a small seed. The skin is green when ripe. It represents more than 57% of the commercial farming in Hawaii, and represents up to 20% of all avocados grown in New South Wales, Australia. It is a regular and moderate bearer with excellent quality fruit, but is sensitive to frost. Disease and pest resistance are superior to Fuerte.
Zutano
Originated by R.L. Ruitt in Fallbrook in 1926, this Mexican variety is hardy to −4 °C (25 °F). The large, pear-shaped fruit has a shiny, thin, yellow-green skin that peels moderately easily. The flesh is pale green with fibers and has a light flavor.
Lifetime Health Natural Supplements - Quality- Purity - Integrity

Other cultivars

Other avocado cultivars include Spinks. The fruit of the cultivar Florida, grown mostly outside California, is larger and rounder, with a smooth, medium-green skin, and a less-fatty, firmer and fibrous flesh. These are occasionally marketed as low-calorie avocados. Historically attested varieties (which may or may not survive among Horticulturists) include the Challenge, Dickinson, Kist, Queen, Rey, Royal, Sharpless, and Taft

180 Nutrition

Sourced & published by Henry Sapiecha

Tags: , , , , ,

One Response to “BLOOD PRESSURE REDUCED & OTHER MEDICAL BENEFITS WITH AVOCADO LEAF TEA. SEE THE VARIOUS AVOCADO TYPES”

Leave a Reply