Learn How To Use Essential Oils
Unfortunately, no scientific evidence shows that aromatherapy can directly boost your fertility. However, clinical research has shown that aromatherapy can help reduce emotional stress. That can come in handy when you are experiencing the emotional tension often associated with fertility concerns. A study carried out by Dr. Gary Schwartz at Yale University found that aroma of various oils can favorably affect the nervous system and even reduce blood pressure. Examples of beneficial aromatherapy oils are spiced apple, clary sage, rosemary, tea tree, and lavender. Some natural practitioners recommend aromatherapy in combination with massage. Massage improves your circulation of blood and also helps to relax muscle tension. When combined together, aromatic oils and healing touch are often able to relieve your anxiety and bring you to a peaceful state of relaxation.
Steam distillation is based on an aceotropic or carrier-gas distillation of two immiscible liquids. Due to the unfavourable ratio of vapour pressures and thus of mole fractions in the distillate, large amounts of water must be evaporated for the separation of small amounts of essential oils. This is connected to long distillation times at around 100 C and a considerable thermal stress leading to the formation of artefacts, oxidation and isomerisation to a certain extent. Moreover the water itself can be a reactant and hydrolyse terpene esters that make up the core of a flavour terpene alcohols remain partially dissolved in the water and thus are lost from the essential oil. All this can modify the essential oil composition and change the original typical flavour impression. Other disadvantages are enzymatic processes especially during the heating-up phase of the water giving some off-flavours and cooking notes. Last but not least some chemicals are often added to the water in order to...
Since ancient times the delicious taste and aroma of foods, herbs, spices and essential oils have been inspiring human beings in different cultures, geographical locations and ages 1 . Over thousands of years people have developed a wealth of recipes, techniques and technologies for food preparations, mainly driven by flavour, comprising aroma, taste, texture, viscosity, temperature as well as cooling, tingling and pungency 2 . Starting from distillation and extraction in the world of ancient Greece and Rome the medieval era led to an extended use of herbs and spices. In the Renaissance the studies of Lavoiser, Davy, Dalton, Priestly, Scheele and others laid the foundation for modern chemistry 3 . Finally, in the industrial age the curiosity of chemists revealed the chemical nature of numerous flavouring substances. The so-called great cycle of the chemical industry - identification - laboratory synthesis -large-scale synthesis and commercialisation - introduced important aroma...
Physical processes (see chapter 2) for isolation of natural flavouring substances include distillation, solvent extraction (including supercritical carbon dioxide), and chromatography. Major sources are essential oils. These may be derived from various parts of aromatic plants such as fruits (e.g. citrus, fennel), fruit parts (e.g. mace), flowers (e.g. safflower), flower parts (e.g. saffron), flower buds (e.g. clove), bulbs (e.g. onion), barks (e.g. cinnamon), leaves (e.g. basil), leaves and twigs (e.g. mandarin petitgrain), rhizomes (e.g. ginger), roots (e.g. angelica), and seeds (e.g. mustard). Tab. 3.4 lists some natural flavouring substances that are isolated from essential oils by physical processes. Cinnamic aldehyde and benzaldehyde have been isolated as early as 1834 and 1837, respectively. Table 3.4 Selection of flavouring substances isolated from essential oils by physical methods Table 3.4 Selection of flavouring substances isolated from essential oils by physical methods
In addition, commercial activity or interest has been reported at over thirty companies including some end users of the technology, equipment suppliers and engineering companies. The activity is generally in the areas of extraction of spices, essential oils, oils and fats, cholesterol, flavours, pharmaceutical materials, and in supercritical fluid chromatography. All these process applications illustrate the wide range of applications of extraction with supercritical fluids in process industries. Excellent compilation for the use of supercritical fluid extraction are published from time to time. These give the status of the technology viz., laboratory scale, pilot plant scale or commercial scale. Brunner and Peter (1982), Randall (1982), Paulitis et al (1983) have presented some of the earlier exhaustive reviews. Koerner (1993) has given a listing of the pilot plants and commercial plants for supercritical fluid extraction. Table 1 highlights the use of supercritical fluid extraction...
- essential oils and natural extracts While essential oils and natural extracts, which are obtained from natural resources by various processes, mainly constitute complex mixtures, aroma chemicals are uniform compounds, which can be both of natural or synthetic origin. A number of representatives of frequently used aroma chemicals show an enormous discrepancy between synthetic and natural material. Raspberry ketone shall be used as an example here for the year 1992, an estimated yearly worldwide consumption of 400 kg of natural material is countered by the 300-fold amount of synthetic material which found industrial usage 8 . Formulated flavours and fragrances are complex blends of aromatic materials such as essential oils, aroma chemicals and natural extracts. Depending on their intended usage and the type of flavour release envisioned by product design, they are available in concentrated form, diluted in solvents or bound to carriers. Essential oils Essential oils
In this short review, I have attempted to cover most industrial plants that are commonly used as dietary supplements. There are, certainly, many more such materials. However, it is almost impossible to limit the growing number of plant materials currently used to enrich food to provide health benefits. Therefore, I conclude with the prophecy that the future of plant-based dietary supplements looks very bright and that many more new materials in the form of plant extracts and essential oils will enter the global marketplace within the next decade.
The examples discussed above clearly demonstrate that CO2-extraction is a more gentle procedure than steam distillation. The smaller processing stress widely avoids the formation of artefacts. Therefore CO2-extracts often have a better efficacy or a richer aroma profile reflecting the complete flavour or fragrance spectrum of the herbal raw material. This is also confirmed in the literature where professional fla-vourists have compared the aroma profiles of CO2-extracts, essential oils and oleores-ins for a range of different spices 7 . Moreover CO2-extraction is carried out under precisely standardised and controlled conditions which allow reproducible results. Since CO2-extracts have their own character different from the usual distillates, they are new and powerful means for flavourists and food technologists to modify, improve or boost existing products or to create new premium flavour qualities.
Soil, topography, and climate not only influence the quality of wine but can also greatly affect the quality of a flower's scent. The biochemical processes that produce essential oils have been shown to be markedly affected by conditions where the flower is grown (29). This study showed that factors such as light, temperature, moisture, and nutrition affect the metabolic processes that produce the essential oils. This must be taken into consideration in scent collection strategies and comparative studies. The strong influence of environment on the flower's scent is the main reason why scientists should study flowers in their natural habitat (30).
The family Rutaceae consists of 150 genera and 1500 species of treelets known to accumulate essential oils (limonene), limonoids, flavonoids (hesperidin), coumarins, and several sorts of alkaloids including, notably, carbazole and acridone alkaloids. The cardinal features to note in field collection are lemon-like aroma of crushed leaves, a blade dotted with several translucent oil glands, white flowers with retrorse petals and conspicuous globose and light green stigma, and green lemon-like fruits. The fruits of several species in this family are edible lemon (Citrus limon L. Burm. f.), sour orange (Citrus aurantium L.), sweet orange (Citrus sinensis L. Osbeck), and lime (Citrus aurantifolia Chaistm. Swingle).
Have you always wanted to know what is aromatherapy? Here are some invaluable information on aromatherapy. I leave absolutely nothing out! Everything that I learned in order to improve my life with aromatherapy I share with you.