بریا مصری
بفتح با و سکون راء مهمله و فتح یاء مثناه تحتانیه و الف بلغت
مصری بمعنی بقله است یعنی بقله که در مصر می روید
ماهیت آن
بقلۀ است شبیه بکرفس و خوش بو و بوی آن مانند بوی رازیانه
با اندک تندی و تخم آن سبز و باریک و منبت آن اولا بلاد مصر بوده و از انجا بجاهای
دیکر نقل نموده اند و ربیعی است و تا اوائل صیف می ماند
طبیعت ان
کرم و خشک در دوم
افعال و خواص آن
مقوی معده و جکر و احشا و محلل ریاح و مانع نزلات و مفتح سدۀ
جکر و سپرز و مدر بول و مسخن بدن و کرده و محرک باه و منقی مجاری بول و جهت بواسیر
بسیار نافع مضر دماغ مصلح آن نیلوفر مقدار شربت آن تا دو مثقال بدل آن بسباسه و مداومت
خوردن نبات آن جهت رفع زردی رخساره آزموده و در سائر افعال و دفع خمار ضعیف تر از تخم
آن است
مخزن الادویه عقیلی خراسانی
//////////////
بریاله
بفتح با و سکون را و فتح یاء مثناه تحتانیه و الف و فتح لام
و ها و برای مهمله بجای لام نیز آمده
ص: 409
ماهیت آن
کیاهی است هندی شبیه بنبات عنب الثعلب و دو نوع می باشد یکی
کل آن سفید و ریزه و برک آن کوچک و مدور و نازک و مشرف بشرفهای ریزه و ساق آن صلب تر
از ساق عنب الثعلب و بیخ آن سفید و باریک و بلند و دوم نیز شبیه بدان و کل آن زرد
طبیعت آن
کرم و تر و بعضی سرد دانسته اند
افعال و خواص سفید آن
آشامیدن آب برک تازۀ آنکه لعابی می باشد بدین قسم که برک آن
را شب در آب بخیسانند و صبح بمالند و صاف نمایند جهت منع جریان منی و تفتیت حصاه و
بواسیر و عصارۀ آن یعنی آب برک کوبیدۀ آن بدون شکر جهت رفع زهر مار کزیده شربا و سعوطا
و بدستور سعوط برک خشک آن و اکر مار کزیده بیهوش باشد به بینی او بدمند که باقصی انف
و دماغ او برسد و ضماد و طلای نوع زرد آن جهت تحلیل اورام و اوجاع و نضج دمامیل مفید
مخزن الادویه عقیلی خراسانی
&&&&&&
بزرقطونا. [ ب َ رِ ق َ / ق ُ ] (ع اِ مرکب ) اسفرزه . (ناظم الاطباء)
(فرهنگ فارسی معین ). اسبغول . (حاشیه ٔ فرهنگ اسدی نخجوانی ). بشولیون . (ذخیره ٔ
خوارزمشاهی ). هری تخم . (مهذب الاسماء). فارسیان آنرا اسیلیوس [ظ: اسفیوش ] خوانند.
(نزهةالقلوب ). یَنَمة. (المعرب جوالیقی ص 218). بُحدُق . بُحذُف . بُحذُق . (از نشوءاللغة
ص 29 و حاشیه ٔ آن ). معرب از کتان بمعنی تخم کتان . ینم . اسپرزه . بزر اسفیوش . سپیوش
. اسفیوش . تخم اسفیوس . تخم فسیلیون . تخم اسفرزه . تخم شکم پاره . (یادداشت بخط دهخدا).
اسپیغول را گویند. مسکّن تشنگی ، محلل ، ملین تبهای حاره و غلیان خون و معص و زحیر
و نقرس را نافع است . (از ناصرالمعالجین از آنندراج ). بپارسی اسفیوش و بیونانی فسلیون
و معنی آن برغونی و بشیرازی بنکو گویند، و آن دو نوع است سپید و سیاه ، بهترین وی سیاه
فربه بود. (از اختیارات بدیعی )
////////
بارهنگ کتانی (انگلیسی: Psyllium) یکی
از گونههای سرده بارهنگ است.
منابع[ویرایش]
مشارکتکنندگان ویکیپدیا، «Psyllium»، ویکیپدیای
انگلیسی، دانشنامهٔ آزاد (بازیابی در ۲۴ مه ۲۰۱۶).
ردهها: بارهنگ ککعلفیان گیاهان دارویی
////////////
به عربی بذر القطونة:
بذر القطونة (الإسم العلمي: Psyllium seed) يعرف
علميا باسم Plantago ovata
وهو نبات سنوي ذو ساق عشبي منتصب، مورق قليل التفريع، له أزهار بيضاء
صغيرة[1].
تستعل البذرة والقشرة حيث تحتوي على مواد هلامية (ارابينوكسايلان) ومواد
دهنية, نسبة الزيت في البذور ثابتة 2%[2]
محتويات [أظهر]
أسماؤه الشائعة بالعربية[عدل]
بزر قطونة، عشبة البراغيث، أذينة حمل، بزر قطوناء.
بيئة النمو والتكاثر[عدل]
ينبت في البيئات المهملة والجافة والمتروكة والرمال وذلك في منطقة حوض
البحر المتوسط.
وصف النبتة[عدل]
نبات له ورق يشبة الكزبرة وععليه زغب، تعلوه رؤوس فيها بذور سوداء صلبة
تشبه البراغيث.
في الطب القديم[عدل]
استعمل في الطب القديم كعقار لمعالجة الامساك وخاصة للامساك المزمن، وحالة
الاسهال الطفيف ووجع المفاصل والعطش، والحرارة المرتفعة، وفوران الدم والصداع.
المواد الفعالة فيه[عدل]
البوتاسيوم
الأملاح
الزيوت العطرية
الأكوبوبوزيد
المصادر والمراجع[عدل]
^ معجم الأعشاب المصوّر - محسن عقيل - صفحات 75 و 77 - مؤسسة الأعلمي
في بيروت - 2003
^ السعدي، محمد (2006). خفايا واسرار النباتات الطبية والعقاقير في الطب
القديم والحديث.عمان :دار اليازوري .
/////////////
به سندی اسپنگر:
هيءُ هڪ ٻوٽيءَ جو -ٻج- ۽ پسارڪو وکر آهي، جنهن کي عربيءَ ۾ ”رقطونا“
۽ فارسيءَ ۾ ”اسپغول“ سڏجي ٿو. هن جا ٻه ٽي قسم ٿين ٿا، جيئن اڇو، ڳاڙهو، ڪارو ۽ اڇو
پر ڳاڙهاڻ مائل. هي پاڻيءَ ۾ وجهڻ سان ڦونڊجي وڃي ٿو.
طبي لحاظ کان آنڊن جي زخم، پيچش ۽ پيٽ ۾ مروڙ جي بيماريءَ ۾ -اسپنگر-
جي تهِي پاڻيءَ ۾ ملائي پيئڻ سان آرام ايندو آهي. -اسپنگر- کي هلڪي سٽڻ ڪٽڻ سان اُن
جون کلون يا تُههَ لهي وڃن ٿا، انهن کلن کي ”اسپنگر جي تُهِي“ سڏبو آهي، جيڪا پڻ پسارڪي
وکر ۾ شمار ٿئي ٿي ۽ پيٽ جي بيماريءَ ۽ خشڪي لاهڻ لاءِ علاج طور ڪم اچي ٿي. اڄڪلهه
دوائن جون ڪمپنيون ”اسپغول“ جي نالي سان -اسپنگر- جي صاف ٿيل -تهي- پئڪيٽن ۾ تيار ڪري
رهيون آهن.[1]
///////////
به اردو اسپغول:
اسپغول ایک بیج ہے جس کا پو دا ایک گز کے قریب اونچا ہوتا ہے۔ اس کی ٹہنیا
ں باریک ہو تی ہیں اور پتے لمبے یعنی جامن کے پتوں سے تقریبا ً مشابہ ہوتے ہیں۔ اس
کا رنگ سرخی ما ئل سفید اور سیا ہ ہوتاہے۔ یہ بے ذائقہ اورلعاب دار ہوتا ہے اس کامزاج
سر د اور تر ہو تا ہے۔ اس کی مقدار خوراک تین ماشہ سے ایک تولہ ہوتی ہے۔ چھلکا اسپغول
کو سبوس اسپغول کہتے ہیں۔
//////////////
Psyllium
From Wikipedia, the free encyclopedia
Psyllium /ˈsɪliəm/, or Ispaghula /ˌɪspəˈɡuːlə/, is the common name used for several
members of the plant genusPlantago whose seeds are
used commercially for the production of mucilage. Psyllium is mainly used
as a dietary fiber to relieve symptoms of both constipation and mild diarrhea
and occasionally as a food thickener. Research has also shown benefits in
reducing cholesterol levels. The plant from which the seeds are extracted
tolerates dry and cool climate and is mainly cultivated in northern India.
Contents
Psyllium
is mainly used as a dietary fiber, which is not absorbed
by the small
intestine.
The purely mechanical action of psyllium mucilage is to absorb excess water
while stimulating normal bowel elimination. Although its main use has been as
a laxative, it is more
appropriately termed a true dietary fiber and as such can help reduce the
symptoms of both constipation and mild diarrhea. The laxative properties
of psyllium are attributed to the fiber absorbing water and subsequently
softening the stool. It is also one of the few laxatives that does not promote
flatulence.[1] The soluble fiber
in psyllium is arabinoxylan, a hemicellulose.[2]
Psyllium
is produced mainly for its mucilage content. The
term mucilage describes a group of clear, colorless, gelling
agents derived from plants. The mucilage obtained from psyllium comes from the
seed coat. Mucilage is obtained by mechanical milling (i.e. grinding) of the
outer layer of the seed. Mucilage yield amounts to about 25% (by weight) of the
total seed yield. Plantago-seed mucilage is often referred to as husk, or psyllium husk. The
milled seed mucilage is a white fibrous material that is hydrophilic, meaning that its
molecular structure causes it to attract and bind to water. Upon absorbing
water, the clear, colorless, mucilaginous gel that forms increases in volume by
tenfold or more.
The
United States is the world's largest importer of psyllium husk, with over 60%
of total imports going to pharmaceuticalfirms for use in products
such as Metamucil. In the UK, ispaghula
husk is used in the popular constipation remedy Fybogel. Psyllium mucilage is
also used as a natural dietary fiber for animals. The dehusked seed that
remains after the seed coat is milled off is rich in starch and fatty acids, and is used as chicken
and cattle feed.[citation needed]
Psyllium
mucilage possesses several other desirable properties. As a thickener, it has been used in ice
cream and frozen desserts. A 1.5% weight/volume ratio of psyllium mucilage exhibits
binding properties that are superior to a 10% weight/volume ratio of starch
mucilage. The viscosity of psyllium
mucilage dispersions are relatively unaffected between temperatures of 20 and
50 °C (68 and 122 °F), by pH from 2 to 10 and by
salt (sodium chloride) concentrations up to 0.15 M. These physical properties,
along with its status as a natural dietary fiber, may lead to increased use of
psyllium by the food-processing industry. Technical-grade psyllium has been
used as a hydrocolloidal agent to improve
water retention for newly seeded grass areas, and to improve transplanting
success with woody plants.
It
is suggested that the psyllium is a suitable carrier for the sustained release
of drugs and is also used as a gastroretentive carrier due to its swellable and
floatable nature. The mucilage of psyllium is used as a super disintegrant in
many formulations.
Choking
is a hazard if psyllium is taken without adequate water as it thickens in the
throat[3] (see Psyllium seed husks). Cases of allergic reaction to
psyllium-containing cereal have also been documented.[4]
As
well as aiding in intestinal transit, several studies point to a cholesterol
reduction attributed to a diet that includes dietary fiber such as psyllium.
Research published in The American Journal of Clinical Nutrition concludes
that the use of soluble-fiber cereals is an effective and well-tolerated part
of a prudent diet for the treatment of mild to moderatehypercholesterolemia.[5] Although the
cholesterol-reducing and glycemic-response properties of psyllium-containing
foods are fairly well documented, the effect of long-term inclusion of psyllium
in the diet has not been determined. Supplementation with fiber as ispaghula
husk may have adverse effects on colorectal adenoma recurrence, especially in
patients with high dietary calcium intake.[6]
The
genus Plantago contains over 200 species. P. ovata and P.
psyllium are produced commercially in several European countries, the
former Soviet Union and India. Plantago seed, known
commercially as black, French, or Spanish psyllium, is obtained from P.
psyllium L., also known as P. arenaria. Seed produced
from P. ovata is known in trading circles as white or blonde
psyllium, Indian plantago, or isabgol. Isabgol, (or Ispaghol
in Pakistan) the common name in India for P. ovata, comes from
the Persian words asp and gul,
meaning "horse flower", which is descriptive of the shape of the
seed. India dominates the world market in the production and export of
psyllium.
Plantago ovata is an annual herb
that grows to a height of 30–46 cm (12–18 in). Leaves are opposite,
linear or linear lanceolate 1 cm × 19 cm (0.39 in × 7.48 in).
The root system has a well-developed tap root with few fibrous secondary roots.
A large number of flowering shoots arise from the base of the plant. Flowers
are numerous, small, and white. Plants flower about 60 days after planting. The
seeds are enclosed in capsules that open at maturity.
The
fields are generally irrigated prior to seeding to achieve ideal soil moisture,
to enhance seed soil contact, and to avoid burying the seed too deeply as a
result of later irrigations or rainfall. Maximum germination occurs at a
seeding depth of 6 mm (1/4 in). Emerging seedlings are frost sensitive;
therefore, planting should be delayed until conditions are expected to remain
frost free. Seed is broadcast at 5.5 to 8.25 kg/hectare (5 to 7.5 lb/acre)
in India. In Arizona trials, seeding rates of 22 to 27.5 kg/ha (20 to
25 lb/acre) resulted in stands of 1 plant/25mm (1 inch) in 15 cm
(6 inch) rows produced excellent yields. Weed control is normally achieved
by one or two hand weedings early in the growing season. Control of weeds by
pre-plant irrigation that germinates weed seeds followed by shallow tillage may be effective on
fields with minimal weed pressure. Psyllium is a poor competitor with most weed
species.
Plantago
wilt (Fusarium oxysporum) and downy mildew Peronospora alta are the major
diseases of Isabgol. White grubsand aphids are the major
insect pests.
The
flower spikes turn reddish brown at ripening, the lower leaves dry and the
upper leaves yellow. The crop is harvested in the morning after the dew is gone
to minimize shattering and field losses. In India, mature plants are cut
15 cm above the ground and then bound, left for a few days to dry,
thrashed, and winnowed.
Harvested
seed must be dried to below 12% moisture to allow for cleaning, milling, and
storage. Seed stored for future crops has shown a significant loss in viability
after 2 years in storage.
P.
ovata is
a 119- to 130-day crop that responds well to cool, dry weather. In India, P.
ovata is cultivated mainly in NorthGujarat as a
"Rabi" or post–rainy season crop (October to March). During this
season, which follows the monsoons, average temperatures
are in the range of 15–30 °C (59–86 °F), and moisture is deficient.
Isabgol (P. ovata), which has a moderate water requirement, is given 5
to 6 light irrigations. A very important environmental requirement of this crop
is clear, sunny and dry weather preceding harvest. High night temperature and
cloudy wet weather close to harvest have a large negative impact on yield.
Rainfall on the mature crop may result in shattering and therefore major field
losses.
Isabgol
grows best on light, well drained, sandy loams. The nutrient
requirements of the crop are low. In northern Gujarat, the soil tends to be
low in nitrogen and phosphorus and high in potash with a pH between 7.2 and
7.9. Nitrogen trials under these conditions have shown a maximum seed yield
response with the addition of 22 kg/hectare (20 lb/acre) of nitrogen.
P.
ovata has
small seeds; 1,000 seeds weigh less than 2 grams. Under ideal conditions
of adequate moisture and low temperature 10 to 20 °C (50 to 68 °F),
30% of seeds germinate in 5 to 8 days. The seed shows some innate dormancy (3
months) following harvest. Attempts to eliminate this dormancy period by scarification, or by exposure to wet
or dry heat, cold, ethylene, or carbon dioxide, are
ineffective. Post-dormancy seeds show reliable germination in excess of 90% at
29 °C (84 °F), with lower rates of germination as temperature is
increased.
1.
Jump up^ Gonlachanvit S,
Coleski R, Owyang C, Hasler W. 2004. Inhibitory actions of a high fibre
diet on intestinal gas transit in healthy volunteers. Gut.
2.
Jump up^ Fischer MH, Yu N,
Gray GR, Ralph J, Anderson L, Marlett JA. (2004) The gel-forming polysaccharide
of psyllium husk (Plantago ovata Forsk). Carbohydr Res. 2004 Aug
2;339(11):2009-17.
Jump up^ Lantner, R.R., B.
Espiritu, P. Zumerchik, M. Tobin. 1990. Anaphylaxis following ingestion
of a psyllium-containing
1.
cereal.J.A.M.A.J. Am. Med.
Assoc. 264(19):2534–2536.
2.
Jump up^ Khalili, B.;
Bardana, EJ.; Yunginger, JW. (Dec 2003). "Psyllium-associated anaphylaxis
and death: a case report and review of the literature". Ann Allergy
Asthma Immunol. 91 (6): 579–84. doi:10.1016/S1081-1206(10)61538-4. PMID 14700444.
3.
Jump up^ James W
Anderson, Lisa D Allgood, Jan Turner, Peter R Oeltgen, and Bruce P Daggy
(1999-10-22). "Effects of psyllium on glucose and serum lipid responses in
men with type 2 diabetes and hypercholesterolemia". Am J Clin
Nutr. 70 (4): 466–73.PMID 10500014.
4.
Jump up^ Bonithon-Kopp,
Claire; Kronborg, Ole; Giacosa, Attilio; Räth, Ulrich; Faivre, Jean (2000).
"Calcium and fibre supplementation in prevention of colorectal adenoma
recurrence: a randomised intervention trial". The Lancet. 356 (9238):
1300.doi:10.1016/S0140-6736(00)02813-0.
·
Abraham, Z.D. and T.
Mehta. 1988. Three-week psyllium husk supplementation: Effect on plasma
cholesterol concentrations, fecal steroid excretion, and carbohydrate
absorption in men. Am. J. Clin. Nutr. 47(1):67–74.
·
Anderson, J.R., K.
Bukhave, L. Hojgaard, J. Rasmussen, N. Hermansen, H. Worning and E. Krag 1988.
Decomposition of wheat bran and isabgol husk in the stomach and small intestine
of healthy men. J. Nutr. 118(3):326–331.
·
Anderson, J.W., D.
Deakins, T. Floore, B. Smith, S. Whitis. 1990. Dietary fiber and coronary heart
disease. Crit. Rev. Food Sci. Nutr. 29(2):95–147.
·
Bell, L.P., K. Hectorn,
H. Reynolds, D. Hunninghake. 1990. Cholesterol-lowering effects of
soluble-fiber cereals as part of a prudent diet for patients with mild to
moderate hypercholesterolemia. Am. J. Clin. Nutr. 52(6):1020–1026.
·
Bhagat, N.R. 1980.
Studies on variation and association among seed yield and some component traits
in Plantago ovata Forsk. Crop Improv. 7:60–63.
·
Chan, J.K.C. and V.
Wypyszyk. 1988. A forgotten natural dietary fiber: psyllium mucilloid. Cereal
Foods World 33(11):919–922.
·
Chastagner, G.A., J.
Ogawa, K. Sammeta. 1978. Cause and control of damping off of Plantago ovata.
Plant Disease Reporter 62:929–932.
·
Costa, M.A., T. Mehta, J.
Males. 1989. Effects of dietary cellulose, psyllium husk and cholesterol level
on fecal and colonic microbial metabolism in monkeys. J. Nutr. 119(7):986- 992.
·
Czarnecki, M. and L.
Golez. 1987. Influence of mineral fertilization on yield and nutrient
absorption in Plantago psyllium L. Herba Pol 31(3/4):167-174.
·
Gupta, R. 1982. Recent
advances in cultivation of Isabgol (Plantago ovata Forsk.) in India. In
Cultivation and Utilization of Medicinal Plants. C.K. Atal and B.M. Kapar eds.
Pages 406- 417.
·
Lantner, R.R., B.
Espiritu, P. Zumerchik, M. Tobin. 1990. Anaphylaxis following ingestion of a
psyllium-containing cereal. J.A.M.A.J. Am. Med. Assoc. 264(19):2534–2536.
·
Liebman, B. 1988. The
laxative that lowers cholesterol. Nutr. Action Health Letter 15(9):9.
·
Mathur, D.P., B.
Rangarajan, V. Gupta. 1990. Psyllium production and marketing in India. New
Delhi: Oxford and IBH Pub. Co. 167 pp.
·
McNeil, D.L. 1989.
Factors affecting the field establishment of Plantago ovata Forsk. in northern
Australia. Trop. Agric. 66(1):61–64.
·
Jain, Manoj Kumar,1976.
Psyllium. Ahmedabad, India (91) 93749 78709.
·
Modi, S.M., K. Mehta, and
R. Gupta. 1974. Isabgol, a dollar earner of North Gujarat. Indian Farming
23(10):17–19.
·
Psyasyatskene, A.A. and
Y. Vaichyunene. 1987. Plantains in the Lithuanian S.S.R.: Specific growth of
local species and species being introduced and mucilage localization in their
organs. I. in Russian: Abstract in English in Hort Abstracts.
·
Rubis, D.D. 1990.
Personal communique in regard to Plantago and psyllium.
·
Russell, T.E. 1975.
Plantago wilt. Phytopathology 65:359–360.
·
Samra, J.S. and B. Gill.
1986. Seed yield of Isabgol as influenced by doses and sources of nitrogen. J.
Res. Punjab Agric. Univ. 23(4):557–560.
·
Stewart, R.B., W. Jale,
M. Moore, F. May, R. Marks. 1991. Effect of psyllium hydrophilic mucilloid on
serum cholesterol in the elderly. Dig. Dis. Sci. 36(3):329–334.
·
The Herb Market Report.
1990. anon. 6(1).
·
Wolever, T.M.S., V.
Vuksan, H. Eshuis, P. Spafadora, R. Peterson, E. Chao, M. Storey, and D.
Jenkins. 1991. Effect of method of administration of psyllium on glycemic
response and carbohydrate digestibility. J. Am. Coll. Nutr. 10(4):364–371.
 |
/////////////
لسان الحمل البيضوي أو لُقْمَة النَّعْجَـة[1]، نبات اسمه العلمي (Plantago
ovata)،
وهو نوع من جنس لِسَان الحَمَل.
محتويات [أظهر]
الموئل والانتشار[عدل]
موطنه مناطق الوطن العربي المتوسطية (بلاد الشام ومصر والمغرب العربي)
وقبرص وبعض مناطق القوقاز وجنوب أوروبا.[2] انتشر في أماكن أخرى كثيرة.
لقمة النعجة
لقمة النعجة
زهرة لقمة النعجة
أنظر أيضا[عدل]
مواضيع ذات علاقة[عدل]
لِسَان الحَمَل.
وصلات خارجية[عدل]
(بالفرنسية) صور ومعلومات عن لقمة النعجة على موقع طبيعة الصحراء.
المراجع[عدل]
^ بك البنك الآلي السعودي للمصطلحات (باسم).
^ قاعدة البيانات الأوروبية-المتوسطية للنباتات. لسان الحمل البيضوي
(بالإنكليزية). تاريخ الولوج 5 كانون الأول 2013.
////////////
به پنجابی اسپغول:
اسپغول اک بوٹے دا ناں اے جیدا چھلڑ دوائیاں وچ ورتیا جاندا اے۔ اے لیندے
تے دکھنی ایشیا دا واسی اے۔
/////////////////
Plantago ovata
From Wikipedia, the free encyclopedia
Plantago ovata
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 |
|
Kingdom:
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|
(unranked):
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|
(unranked):
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|
(unranked):
|
|
Order:
|
|
Family:
|
|
Genus:
|
|
Species:
|
P. ovata
|
·
Plantago brunnea Morris
·
Plantago fastigiata Morris
·
Plantago gooddingii A.Nels. & Kennedy
·
Plantago insularis Eastw.
·
Plantago minima A.Cunningham
|
|
Plantago
ovata,
known by many common
names including blond
plantain,[1]desert Indianwheat,[2] blond psyllium,[3] and ispaghul,[3] is a medicinal plantnative to Western Asia and Southern Asia. The plant can be found
growing wild in the southwestern United States, where it is considered a
possibly introduced species.[4]
1.
Jump up^ "BSBI List 2007". Botanical Society of
Britain and Ireland. Archived from the original (xls) on 2015-02-25.
Retrieved 2014-10-17.
5.
Jump up^ Medlineplus. Blond
psyllium (a.k.a. Plantago ovata). Effectiveness,
interactions with medications, etc.
|
 |
&&&&&&&&
بزغنج . [ ب ُ غ ُ ] (اِ) چیزیست که بدان پوست را دباغت کنند. گویند که
درخت پسته یک سال میوه ٔ مغزدار بار آورد و یک سال بی مغز، وآنرا که بی مغز است بزغنج
گویند. (برهان ) (آنندراج ) (انجمن آرای ناصری ). پسته ٔ بی مغز که پوست را به آن دباغت
[ کنند ] و بزغنه نیز گویند. درخت پسته یک سال پسته دهد و سالی بزغنج . (از مجمع الفرس
) :
فندق وپسته خنجک و بزغنج
با هلیک مرکب و نارنج .
شیخ آذری (از سروری ).
مؤلف مجمع الفرس گوید: از این بیت بفتح غین ظاهر می شود، چه با نارنج
قافیه کرده ، اما در جمیع نسخ بضم غین آمده است . (از مجمعالفرس سروری ).
/////////////
بزغنج
در کتب طب سنتی با نام «بزغنج» یا «بزغند»
آمده است و آن ثمر درخت پسته است که مغز نبسته است. خواص این پوست بدون مغز با خواص
پوست با مغز آن متفاوت است از نظر طبیعت سرد و خشک است و دارای مقدار زیادی تانن میباشد
و دباغان از آن برای دباغی پوست حیوانات استفاده میکنند.
در طب سنتی چین برای پسته بخشی آمده است
به عنوان گیاهی که از خارج و به احتمال قوی از ایران وارد چین شده و در منطقهLingnan در چین کاشته میشود
و در ردیف گیاهان طبی از آن استفاده میشود.
در چین مغز پسته را نرم کرده و برای رفع
اسهال خونی میخورند. چینیها معتقدند که پوست درخت پسته برای تقویت بنیان زنانگی مؤثر
است و از جوشانده آن برای رفع خارش اعضای تناسلی زن استفاده میشود.
معارف گیاهی، ج1، ص: 443
////////////
پسته، Pistacia ، جنسی است از درخت یا درختچههای
تیره Anacardiaceae (تیره پسته) شامل شش گونه و بومی ایران و
باختر آسیا که به سرزمینهای مدیترانه ای نیز برده اند. دست کم سه گونه آن Pistacia Vera(پسته خودرو /بنه) P.
terebinthus
(چاتلانقوش/سقز/بنه) و P. acuminata (خُنجك/بنه)
بومی ایراناند كه از دوران باستان جایگاه مهمی در زندگی ایرانیان داشتهاند. هنوز
هم پسته فراوان از افغانستان به هند صادر میشود و یكی از خوردهای توانگران آن دیاراست. گونههایی كه از بلوچستان و افغانستان خیزد به
هند نمی رود. 1 پسته خودرو (Pistacia vera)
بومی سغد و خراسان باستان است،2 و هنوز در تركستان روسیه اهمیت فراوان
دارد. 3
وقتی اسكندر با گذر از كوهها وارد باكتریا شد، جاده تهی از هر گیاهی بود و جز تك افتاده درختچههای
مصطكی یا بنه (terminthus یا terebinthus) چیزی به چشم
نمیخورد. 4
بر پایه آنچه دانشمندان همراه اسكندر پیش
گذارده اند تئوفراستوس5
گوید این گیاه در سرزمین مردم باكتریا میروید؛ دانههای آن درشكل و اندازه بادام را ماند، اما در مزه و شیرینی به از آن و از همین رو مردم آن سرزمین
آن را به از بادام شمرند. نیكاندروس اهل كولوفون6 (سده سوم پ م ) كه
این میوه را βιστáκloυ یا Φιττáκloυ مینامد، واژهای كه از یكی از زبانهای
ایرانی مشتق شده (نک: صفحات پیش رو )، میگوید در دره خوآسپس (Xoaspes) در
سوزیانا (Susiana) میروید. پوزیدونیوس (Posidonius)، دیوسكوریدس (Dioscorides)،
پلینی (Pliny) و جالینوس (Galenus) از یافت
شدنش در سوریه نیز گفته اند. ویتهلیوس (Vitellius)
درخت پسته را به ایتالیا و همکارش، فلاكوس پومپیوس (Flaccus
Pompeius) در
همان روزگار آن را به اسپانیا برد...
بهشناخت دو سویه ایران و چین باستان (ساینو-ایرانیکا)
//////////////
The pistachio (/pɪˈstɑːʃiˌoʊ, -ˈstæ-/,[1] Pistacia vera),
a member of the cashew family, is a small tree
originating from Central Asia and the Middle East.[2] The tree produces seeds that are widely
consumed as food.
Pistacia vera often is confused with other species
in the genus Pistacia that are also known
as pistachio. These other species can be distinguished by their geographic
distributions (in the wild) and their seeds which are much smaller and have a
soft shell.
Contents
Archaeology
shows that pistachio seeds were a common food as early as 6750 BC.[3] Pliny the Elder writes in his Natural History that pistacia,
"well known among us", was one of the trees unique to Syria, and that
the seed was introduced into Italy by the Roman Proconsul in Syria, Lucius Vitellius the Elder (in office in 35
AD) and into Hispania at the same time
by Flaccus Pompeius.[4] The early
sixth-century manuscript De observatione ciborum ("On the
observance of foods") byAnthimus implies that pistacia remained
well known in Europe in Late Antiquity.Archaeologists have found evidence
from excavations at Jarmo in northeasternIraq for the consumption
of atlantic pistachio.[3] The Hanging Gardens of Babylonwere said to have
contained pistachio trees during the reign of King Merodach-Baladan about 700 BC.[3]
The
modern pistachio P. vera was first cultivated in Bronze Age
Central Asia, where the earliest example is from Djarkutan, modern Uzbekistan.[5][6] It appears in Dioscurides as pistakia πιστάκια,
recognizable as P. vera by its comparison topine nuts.[7]
Additionally,
remains of the Atlantic pistachio and pistachio seed along with nut-cracking
tools were discovered by archaeologists at the Gesher Benot Ya'aqov site in
Israel's Hula Valley, dated to 78,000 years ago.[8] More recently, the
pistachio has been cultivated commercially in many parts of the
English-speaking world, in Australia, and in New Mexico[9] and California, of
the United States, where it was introduced in 1854 as a garden tree.[10] David Fairchild of the United States Department of Agriculture introduced hardier
cultivars collected in China to California in 1904 and 1905, but it was not
promoted as a commercial crop until 1929.[9][11] Walter T. Swingle’s pistachios from
Syria had already fruited well atNiles by 1917.[12]
The
earliest records of pistachio in English are around roughly year 1400, with the
spellings "pistace" and "pistacia". The word pistachio
comes from medieval Italian pistacchio, which is from classical
Latin pistacium, which is from ancient Greek pistákion and pistákē,
which is generally believed to be from Middle Persian, although unattested in
Middle Persian. Later in Persian, the word is attested as pesteh.
As mentioned, the tree came to the ancient Greeks from Western Asia.[13]
Pistachio
is a desert plant, and is highly tolerant of saline soil. It has been reported to
grow well when irrigated with water having 3,000–4,000 ppm of soluble
salts.[9] Pistachio trees are
fairly hardy in the right conditions, and can survive temperatures ranging
between −10 °C (14 °F) in winter and 48 °C (118 °F) in
summer. They need a sunny position and well-drained soil. Pistachio trees do poorly
in conditions of high humidity, and are susceptible to root rot in winter if
they get too much water and the soil is not sufficiently free-draining. Long,
hot summers are required for proper ripening of the fruit. They have been known
to thrive in warm, moist environments.
The Jylgyndy Forest Reserve, a preserve protecting
the native habitat of Pistacia
vera groves, is located in the Nooken District of Jalal-Abad Province of Kyrgyzstan.
Pistachios in shell
The
bush grows up to 10 m (33 ft) tall. It has deciduous pinnate leaves 10–20 centimeters
(4–8 inches) long. The plants are dioecious, with separate male and
female trees. The flowers are apetalous and unisexual, and borne in panicles.
The
fruit is a drupe, containing an
elongated seed, which is the edible
portion. The seed, commonly thought of as a nut, is a culinary
nut,
not a botanical
nut.
The fruit has a hard, creamish exterior shell. The seed has a mauvish skin and
light green flesh, with a distinctive flavor. When the fruit ripens, the shell
changes from green to an autumnal yellow/red, and abruptly splits part way open
(see photo). This is known as dehiscence, and happens with an audible pop. The
splitting open is a trait that has been selected by humans.[14] Commercial cultivars vary in how
consistently they split open.
Each
pistachio tree averages around 50 kilograms (110 lb) of seeds, or around
50,000, every two years.[15]
The
shell of the pistachio is naturally a beige color, but it is sometimes dyed red or green in
commercial pistachios. Originally, dye was applied by importers to hide stains
on the shells caused when the seeds were picked by hand. Most pistachios are
now picked by machine and the shells remain unstained, making dyeing
unnecessary except to meet ingrained consumer expectations. Roasted pistachio
seeds can be artificially turned red if they are marinated prior to roasting in
a salt and strawberry marinade, or salt and citrus salts.
Like
other members of the Anacardiaceae family (which includes poison ivy, sumac, mango, and cashew), pistachios
contain urushiol, an irritant that can
cause allergic
reactions.[16]
Rank
|
Country
|
Production
(metric tonnes) |
|
1
|
478,600
|
||
2
|
196,930
|
||
3
|
88,600
|
||
4
|
74,000
|
||
5
|
54,516
|
||
—
|
916,921
|
||
Iran,
the United States and Turkey are the major producers of pistachios, together
accounting for 83% of the world production in 2013 (table).[17]
The
trees are planted in orchards, and take approximately
seven to ten years to reach significant production. Production is
alternate-bearing orbiennial-bearing, meaning the
harvest is heavier in alternate years. Peak production is reached around 20
years. Trees are usually pruned to size to make the harvest easier. One male
tree produces enough pollen for eight to 12 drupe-bearing females. Harvesting
in the United States and in Greece is often accomplished using equipment to
shake the drupes off the tree. After hulling and drying, pistachios are sorted
according to open-mouth and closed-mouth shells. Sun-drying has been found to
be the best method of drying,[18] then they are
roasted or processed by special machines to produce pistachio kernels.
Pistachio
trees are vulnerable to a wide variety of diseases. Among these is
infection by the fungus Botryosphaeria, which causes panicle
and shoot blight (symptoms include death of the flowers and young shoots), and
can damage entire pistachio orchards.[citation needed]
In Greece, the cultivated type of
pistachios has an almost-white shell, sweet taste, a red-green kernel and a
closed-mouth shell relative to the 'Kerman' variety. Most of the production in
Greece comes from the island of Aegina and the region ofThessaly-Almyros.[citation needed]
In
California, almost all female pistachio trees are the cultivar'Kerman'. A scionfrom a mature female
'Kerman' is grafted onto a one-year-old rootstock.
Bulk
container shipments of pistachio kernels are prone to self-heating and spontaneous combustionbecause of their high fat
and low water contents.[20]
The
kernels are often eaten whole, either fresh or roasted and salted, and are also used
in pistachio ice cream, kulfi, spumoni, historically in Neapolitan ice cream, pistachio butter,[21][22] pistachio paste[23] and confections
such asbaklava, pistachio chocolate,[24] pistachio halva,[25] pistachio lokum or biscottiand cold cuts such as mortadella. Americans make pistachio salad, which includes fresh
pistachios or pistachio pudding, whipped cream, and canned fruit.[26]
In
July 2003, the Food and Drug Administration (FDA) approved the
first qualified health claim specific to seeds lowering the risk of heart
disease: "Scientific evidence suggests but does not prove that eating 1.5
ounces (42.5 g) per day of most nuts, such as pistachios, as part of a diet
low in saturated fat and cholesterol may reduce the risk of heart
disease".[27]
China
is the top pistachio consumer worldwide, with annual consumption of 80,000
tons, while the United States consumes 45,000 tons.[citation needed]
Pistachio nuts, raw
|
|
Nutritional value per 100 g (3.5 oz)
|
|
2,351 kJ
(562 kcal)
|
|
27.51 g
|
|
7.66 g
|
|
10.3 g
|
|
45.39 g
|
|
5.556 g
|
|
23.820 g
|
|
13.744 g
|
|
20.27 g
|
|
1205 μg
|
|
(76%)
0.87 mg
|
|
(13%)
0.160 mg
|
|
(9%)
1.300 mg
|
|
(10%)
0.52 mg
|
|
(131%)
1.700 mg
|
|
(13%)
51 μg
|
|
(0%)
0 μg
|
|
(7%)
5.6 mg
|
|
(0%)
0 μg
|
|
(15%)
2.3 mg
|
|
(11%)
105 mg
|
|
(30%)
3.92 mg
|
|
(34%)
121 mg
|
|
(57%)
1.2 mg
|
|
(70%)
490 mg
|
|
(22%)
1025 mg
|
|
(23%)
2.2 mg
|
|
·
Units
|
|
Percentages are roughly approximated usingUS recommendations for adults.
Source: USDA Nutrient Database |
|
Pistachios
are a nutritionally dense food. In a 100 gram serving, pistachios provide
562 calories and are a rich
source (20% or more of the Daily Valueor DV) of protein, dietary fiber, several dietary minerals and the B vitamins,thiamin and
especially vitamin
B6 at 131% DV (table).[28] Pistachios are a
good source (10–19% DV) of calcium, riboflavin, vitamin B5, folate andvitamin E (table).
The
fat profile of raw pistachios consists of saturated fats, monounsaturated fats and polyunsaturated fats.[28][29] Saturated fatty
acids include palmitic
acid (10%
of total) and stearic
acid (2%).[29] Oleic acid is the most common
monounsaturated fatty acid (51% of total fat)[29] and linoleic acid, a polyunsaturated fatty
acid, is 31% of total fat.[28]
As
with other tree seeds, aflatoxin is found in poorly
harvested or processed pistachios. Aflatoxins are potent carcinogenic chemicals produced
by molds such as Aspergillus flavus and Aspergillus parasiticus. The mold contamination
may occur from soil, poor storage, and spread by pests. High levels of mold
growth typically appear as gray to black filament-like growth. It is unsafe to
eat mold-infected and aflatoxin-contaminated pistachios.[30]Aflatoxin contamination
is a frequent risk, particularly in warmer and humid environments. Food
contaminated with aflatoxins has been found as the cause of frequent outbreaks
of acute illnesses in parts of the world. In some cases, such as Kenya, this
has led to several deaths.[31]
Pistachio
shells typically split naturally prior to harvest, with a hull covering the
intact seeds. The hull protects the kernel from invasion by molds and insects,
but this hull protection can be damaged in the orchard by poor orchard
management practices, by birds, or after harvest, which makes it much easier
for pistachios to be exposed to contamination. Some pistachios undergo
so-called "early split", wherein both the hull and the shell split.
Damage or early splits can lead to aflatoxin contamination.[32] In some cases, a
harvest may be treated to keep contamination below strict food safety
thresholds; in other cases, an entire batch of pistachios must be destroyed
because of aflatoxin contamination. In September 1997, the European Union
placed its first ban on pistachio imports from Iran due to high levels of
aflatoxin. The ban was lifted in December 1997 after Iran introduced and
improved food safety inspections and product quality.[30]
2. Jump up^ AL-Saghir, M.G., and
D.M. Porter. 2012. Taxonomic revision of the genus Pistacia L.
(Anacardiaceae).American Journal of Plant Sciences, 3: 12-32.
3. ^ Jump up to:a b c "History and
Agriculture of the Pistachio Nut". IRECO.
Retrieved 27 February 2012.[dead link]
7. Jump up^ James Strong,
ed. Cyclopaedia of Biblical, Theological, and Ecclesiastical
Literature, s.v. "Nut".
8. Jump up^ "Remains of seven
types of edible nuts and nutcrackers found at 78,000-year-old archaeological
site". Scienceblog.com. February 2002.
Retrieved 2010-09-13.
9. ^ Jump up to:a b c Esteban Herrera
(1997) Growing pistachios in New Mexico, New Mexico State
University, Cooperative Extension Service, Circular 532 [1]
10. Jump up^ Introduction to Fruit
Crops (Published Online), Mark Rieger, Rieger asserts that
pistachios began to be commercially harvested in the 1970s. 2006
11. Jump up^ Fairchild, David (1938). The
World Was My Garden. New York: Charles Scribner's Sons. p. 174. ISBN 0-686-84310-X.; Commissioner of
Horticulture of the State of California,Biennial report1905/06, vol.
II:392.
12. Jump up^ Liberty Hyde Bailey, Cyclopedia of
American Agriculture: II.Crops, 1917, s.v."Importance of
plant introduction" p.
14. Jump up^ Towards a comprehensive
documentation and use of Pistacia genetic diversity in Central and West Asia,
North Africe and Europe, Report of the IPGRI Workshop, 14–17
December 1998, Irbid, Jordan – S.Padulosi and A. Hadj-Hassan, editors
15. Jump up^ Nugent, Jeff;
Julia Boniface (30 March 2005). "Pistachio Nuts". Permaculture
Plants: A Selection. Permanent Publications. p. 41. ISBN 978-1-85623-029-2. Retrieved17
June 2008.
16. Jump up^ Mabberley, D. J.
(1993). The Plant Book. Cambridge: Cambridge Univ. Press.
p. 27. ISBN 0-521-34060-8.
17. ^ Jump up to:a b "Pistachios, FAOSTAT
Production/Crops". United Nations Food and Agricultural
Organization, Statistics Division (FAOSTAT). 2015. Retrieved 7
October 2015.
18. Jump up^ Abbas, K. A.;
Saleh, A. M.; Lasekan, Ola; Khalil, Sahar K. (2010). "A Review on Factors
Affecting Drying Process of Pistachio and Their Impact on Product's
Quality". Journal of Agricultural Science. 2 (1):
3–15.
20. Jump up^ "Risk factor:
self-heating/spontaneous combustion".Container Handbook. GDV.
Retrieved 17 June 2008.
21. Jump up^ Ardekani, A. S.
H.; Shahedi, M.; Kabir, G. (2009)."Optimizing
Formulation of Pistachio Butter Production"(PDF). Journal of Science
and Technology of Agriculture and Natural Resources. 13 (47):
49–59.
22. Jump up^ Ardakani;
Shahedi, M.; Kabir, G. (2006). Optimizing of the process
of pistachio butter production. Acta Horticulturae.726.
pp. 565–568.
23. Jump up^ Shakerardekani,
A.; Karim, R.; Mohd Ghazali, H.; Chin, N. L. (2011). "Effect of roasting
conditions on hardness, moisture content and colour of pistachio kernels" (PDF).International Food
Research Journal. 18: 704–710.
24. Jump up^ Ardakani
(2006). The vital role of
pistachio processing industries in development of Iran non-oil exports. Acta
Horticulturae. 726. pp. 579–581.
25. Jump up^ Shaker Ardakai,
A.; Mir Damadiha, F.; Salehi, F.; Shahedi, M.; Kabir, G. H.; Javan Shah, A.; et
al. (2007). "Pistachio Halva
Production". Document Number: 29328. Iran
Pistachio Research Institute.
27. Jump up^ Office of
Nutritional Products, Labeling and Dietary Supplements (23 July 2003). "Qualified Health
Claims: Letter of Enforcement Discretion – Nuts and Coronary Heart Disease
(Docket No 02P-0505)". Center for Food Safety
and Applied Nutrition. Archived from the original on 17 June 2008.
Retrieved 17 June 2008.
28. ^ Jump up to:a b c "Pistachio nuts, raw
per 100 g". Release SR-28.USDA National Nutrient Database. 2016. Retrieved 20
May2016.
29. ^ Jump up to:a b c Okay Y
(2002). "The comparison of
some pistachio cultivars regarding their fat, fatty acids and protein
content". Die Gartenbauwissenschaft. 67 (3):
107–113.
30. ^ Jump up to:a b E. Boutrif
(1998). "Prevention of
aflatoxin in pistachios" (PDF). FAO, United Nations.
32. Jump up^ Doster and
Michailides (1994). "Aspergillus Moulds and Aflatoxins in Pistachio Nuts
in California". Phytopathology.84 (6): 583–590. doi:10.1094/phyto-84-583.
33. Jump up^ "Unlikely Mix: Used
Tires, Pistachio Shells Can Clean Up Pollution". Sciencedaily.com.
2000. Retrieved 6 February2012.
|
 |
Chisholm, Hugh,
ed. (1911). "Pistachio Nut". Encyclopædia Britannica (11th ed.).
Cambridge University Press.|
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Pistachio
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