LEAVENING CERVE (saccharomyces cerevisiae)

	L
	LEAVENING CERVE
	*saccharomyces cerevisiae*

Name
LEAVENING CERVE

Scientific Name
saccharomyces cerevisiae

LEAVENING CERVE

Malta is toasted barley indeed when it begins to germinate. With Malta little toasted the blond beer is elaborated. In order to obtain the black, Malta must be very toasted.

The barley is the main ingredient of the beer, but for its fermentation the beer leavening must take part, that transforms the sugar into alcohol. During the process dioxide carbon, the gas of the beer is come off.

The leavenings are microscopic fungi formed by isolated cells, without forming weaves nor filaments; simply, they live next to others. Some, like Innocent, can originate diseases (Candidiasis or Moniliasis), frequent in the mouth of the children, as a result of the contact with the dirty fingers. Others, on the contrary, and very specially the Saccharomyces, are very well known from old Egypt by their fermentadoras qualities: they transform the sugar into alcohol, basic process in the elaboration of the wine and the beer.

CHARACTERISTICS

It is a fungus whose cells, oval, do not measure more than one micron (thousandth of millimeter. They reproduce strangling a part of its own cell from which another one will form (the process denominates gemación). The cellular acúmulos are well visible at first: they form a off-white mass, like miga of very compact bread.

LOCATION

It is cultivated in the laboratories and the factories of beer, but it can be acquired in specialized stores, like the herbolarios. In the commerce also it can be obtained dried.

HARVESTING

In the laboratories of the industries the leavening with the purpose of elaborating the beer is cultivated.

USES And APPLICATIONS

As tonic or antirachitic it can be taken fresh or in one more a mixed more pleasant form with beer. But it is the brewing industry the one that has capitalized its use, barley is let germinate and the process by heating to 60-80 stops ° C therefore Malta is obtained. The addition of leavening to Malta allows to the transformation of the alcohol sugar, coming off carbon dioxide, the gas of the beer.

The fermentations of the sugar by leavenings entail the carbon dioxide production, a gas that forms small bubbles, which are taken advantage of stops

Esponjosidad to the bread and the pies.

Used Part

The leavening.

Active Principles

Glúcidos (30%), lipids, abundant amino acids and digestive enzymes, vitamins: complex B (acid nicotínico, riboflavina, aneurina, fólico acid, B12), PP, ergosterol (provitamin D2), and, biotina. Mineral salts (phosphorus, potassium); antibiotic principles.

Farmacológica Action

Vitaminic, antianemic, digestive supplement nutricional. It facilitates the regeneration of the intestinal bacterial flora, reason why specially it is indicated after antibiotic treatments. Slightly hipoglucemiante, protective hepático, purifying.

Indications

Nutricionales lack of appetite, asthenia, convalecencia, anemias by mineral vitaminic deficiencies or, special situations: pregnancy, lactancia, growth, stress. Gastrointestinales Neuralgias, infections, regeneration of the bacterial or vaginal flora after antibiotic treatments. Hepatitis. Prevention of arteriosclerosis, helping in the treatment of the buccal diabetes, aftas, eczema, acne, forunculosis, seborrea. Raquitismo.

Contraindications

Hiperuricemia, by its protéico content.

Galénicas Forms/Dosage

- fresh Leavening: 3 soperas spoonfuls to the day.

- dry Leavening: 4 to 10 g to the day.

Bibliography

Bézanger-Beauquesne, L; Pinkas, M; Torck, M. You plant dans to Them the Therapeutique Moderne. 2ª. Paris: Maloine, 1986, pp. 378-9.

Bézanger-Beauquesne, L; Pinkas, M; Torck, M; Trotin, F. Plantes Médicinales DES Regions Tempérées. Paris: Maloine, 1980, p.11.

James, A; Duke, Ph D. Handbook of Medicinal Herbs. 5ª. Mouth Mouse, Florida: CRC Press, 1987, pp. 54; 476.

Paris, RR; Moyse, M. Précis de Matière Médicale. Take I. Paris: Masson, 1986, pp. 326; 341-4.

Peris, JB; Stübing, G; Vanaclocha, B. Applied Fitoterapia. Valencia: M.I. Official school of Phamacists, 1995, p. 344.

Samuelsson, G. Drugs of Natural Origin. To Textbook of Pharmacognosy. Stockholm: Swedish Pharmaceutical Press, 1992, p. 299.

Trease, GE; Evans, WCh. Farmacognosia. Mexico D.F.: Inter-American -- MacGraw-Hill, 1991, pp. 725-6.

Hellemont, J. Compendium de Phytotherapie go. Bruxelles: Association Pharmaceutique Belge, 1986, p. 357.

U.E.P. Add to Favorite Home Page Recommend this Plant
2008 © HIPERnatural.COM www.hipernatural.com Your Source of Natural Health in Internet