NE NEWS : A scientist from
Manipur has formulated immunity booster ginger tea and non-alcoholic beer under
the brand name 3Gingers to provide protection against COVID-19 and to give
relief to patients infected with the virus.
3Gingers was
prepared by blending three species of zingiber (ginger), which have been
traditionally used for treatment of cold, cough, flu and many other ailments.
Managing director and
chief scientist of Imphal-based Kwaklei and Khonggunmelei Orchids Pvt Ltd Dr
Rajkumar Kishor said that with no effective therapeutic drugs or vaccine
available at the moment to treat this dreaded viral disease, mankind has to
resort to herbal medicines which are time tested through civilizations and act
as immunity boosters as well as concoctions for respiratory infections like
cold, cough, and flu.
“Therapeutic use of the
blend of the three gingers for treatment of COVID-19 can only be verified after
a systematic scientific investigation along with proper clinical trials,” Dr
Kishor said.
Dr Kishor who
conceptualised the drinks solely for prevention of cancer because of their
inherent anti-cancer properties while he was undergoing treatment for AML – a
type of blood cancer in Mumbai, was inspired by the research work on gingers at
the laboratory of Prof GJ Sharma of the Department of Life Sciences of Manipur
University.
Stating that all the
three gingers, including the common ginger (Zingiber officinale), have been
investigated scientifically for their rich antioxidant properties and it
contains many beneficial bioactive molecules such as phenolic compounds,
polyphenols, flavanoids, etc., he said, “A teabag of 3Gingers tea may be brewed
in boiled water for five or more minutes and serve the infusion. Anybody having
flu can have two servings a day while a healthy individual can have one cup a
day.”
In 2018, Dr Kishor
successfully produced ‘hottest hybrid chilli’ derived from capsicum frutescens
cultivar, capsicum chinense cv, and the hybrid of the two. Bhut Jolokia, which
is known as U-morok in Manipur, is currently India’s hottest chilli, after
being certified by the Guinness World Records as the hottest chilli in the
world in 2007.
The average pungency of
hybrid chilli is 287,400 heat unit (SHU) on the Scoville scale with 1.80 percent
capsaicin (spicy chemical compound in the chillies) content.
Sources: The Assam
Tribune
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