Concept paper Antithrombotic effect of Ginger (Zingiber officinale) roots in induced mice: Ginger is well known as a remedy for

travel sickness, nausea and indigestion and is used for wind, colic, irritable bowel, loss of appetite, chills, cold, flu, poor circulation, menstrual cramps, dyspepsia (bloating, heartburn, flatulence), indigestion and gastrointestinal problems such as gas and stomach cramps. Ginger is a powerful anti-inflammatory herb and there has been much recent interest in its use for joint problems. It has also been indicated for arthritis, fevers, headaches, toothaches, coughs, bronchitis, osteoarthritis, rheumatoid arthritis, to ease tendonitis, lower cholesterol and blood-pressure and aid in preventing internal blood clots. It is used as a natural medicine since ancient times in Asian, Indian and Arabic cultures, ginger root is an underground stem native to Asia where it has been used as a spice for more than 4,000 years and it is widely cultivated in the Philippines. Traditionally it is used for stomach ailments; ginger root is now being tested in medical laboratories for its effects on cancer cells and heart disease. Having an effect similar to aspirin, ginger root tones the cardiovascular system. Although more studies need to be conducted, taking ginger root may lower blood cholesterol levels and help prevent blood clots. If you have chronically cold hands and feet use ginger to stimulate circulation to those areas. Ginger root is rich in minerals like iron, magnesium, manganese, phosphorus, potassium, selenium and calcium. Vitamins which are found in ginger root include vitamin A, vitamin C, zinc and vitamins B1, B2, B3 and B6. Zinc is useful for fighting colds, while vitamin A and C are important antioxidants which the body needs to protect itself from disease. The B vitamins found in ginger root strengthen the immune system and help the body more easily adapt to stress.

Wound healing properties of Atsuete (Bixa orellana L) leaves: Annatto, also called Roucou, is a natural plant extract used to dye an assortment of foods, textiles, and body care products. Primarily, it is used as red food coloring in a wide assortment of foods. It was introduced in the Philippines by Spaniards and nows grow in various parts of Indo-China. The food additive number for annatto is E160b, allowing consumers to identify it on a label even when it is not listed by name. Two compounds give annatto its unique red color: bixin, and norbixin. The compounds are very similar chemically to beta-carotene, the substance which makes carrots red. Today in Brazilian herbal medicine, a leaf decoction of annatto is used to treat heartburn and stomach distress caused by spicy foods, and as a mild diuretic and mild laxative. It is also used for fevers and malaria, and, topically, to treat burns. Annatto is a common remedy in Peruvian herbal medicine today, and the dried leaves are called achiotec. Eight to ten dried leaves are boiled for 10 minutes in 1 liter of water for this popular Peruvian remedy. One cup is drunk warm or cold 3 times daily after meals to treat prostate disorders and internal inflammation, arterial hypertension, high cholesterol, cystitis, obesity, renal insufficiency, and to eliminate uric acid. This decoction is also recommended as a vaginal antiseptic and wound healer, as a wash for skin infections, and for liver and stomach disorders. Curanderos (herbal healers) in the Peruvian Amazon squeeze the juice from the fresh leaves and place it in the eye for inflammation and eye infections, and they use the juice of 12 fruits taken twice daily for 5 days to "cure" epilepsy. A recent study has reported that an extract from the leaves of the annatto plant had anti-inflammatory, anti-bacterial and anti-microbial activity. In lab trials it was effective against gonorrhea, E-Coli and staphylococcus bacteria. In one trial an annatto extract proved to be more effective than gentamycin sulfate against various microbes.