COMMERCIAL NAME: Honey with garlic, propolis and eucalyptus

PRODUCT IDENTIFICATION: Mixture of honey with fluid extract of Allium sativum, propolis extract and essential oil of Eucalyptus globulus.

PRESENTATION: In 290 g glass jars.

Fluid extract of Allium sativum……….…………………….4000 mg

Extract of propolis……………………………………………1600 mg

Essential oil of Eucalyptus globulus….…………………….…40 mg

Honey………………………………………..……………..q.s.f. 100 g

Ever since primordial times in our civilization, garlic has been used by man as a culinary and therapeutic resource. Its use in the treatment of respiratory infections, as a descongestionant, expectorant and promoter of des-infection and des-inflammation of the bronchioles has been traditionally proved. Recent studies prove that the use of garlic with propolis, a renowned natural antibiotic, together with eucalyptus, a potent anti-septic of the breathing ways, makes this an excellent product against infections and more specifically combats problems with the aerial and breathing tubes. The presence of honey with the product gives it an agreeable taste and flavor.

Garlic, scientifically known as Allium sativum, is consumed as a condiment and as a medicine ever since ancient times. This plant is a native of southeast Siberia and amply used in Brazil and presents in its bulb the components responsible for its various uses.

Intact cells of the garlic plant contain sulfoxide of (+)-S-alil-L-cisteina, an inodorous compound of aliina; when a split cell occurs, the aliina comes in contact with the enzyme aliinase, which is found stocked in the interior of the cells and is converted into alicina (thiossulphate of dialila), a substance with potent anti-bacterial activity against bacterium gram positive and gram negative. The alicina decomposes in the presence of air and water, originating dissulphate of dialila (responsible principally for the characteristic odor of garlic), thiosulphate of dialila and its corresponding polisulphates, each one presenting its characteristic odor. This degradation process also occurs in the organism, whereby air is expelled after ingestion and presents the same characteristic odor. These decomposition compounds can be considered non-nutritive, since they have an important function on the diet as protecting agents against some degenerating diseases.

As well as aliina, garlic also contains ajoeno, proteins, acids, carbohydrates, flavonoids, vitamins A, B1, B2, C and adenosine. Two saponine steroids have also been isolated, and present an inhibiting effect on blood clotting.

Pharmacological research realized in vitro suggests that garlic has antibacterial qualities, anti-micotica, anti-viral, anti-tumoural, hypertensive, immunological, inhibits plaquetes aggregation and diminishes triglyceride cholesterol levels. It is traditional and efficient in the treatment of respiratory infections, resolves congestions, fluidifies secretions (expectorant), promotes des-infection and des-inflammation of the bronchioles.

The best theory to explain the biological activities of garlic are based on reactivity presented by alicina and some of their products degenerating in groups of sulphidrila proteins, once demonstrated in vitro the alicina inhibits a great number of enzymes, whose active places contain cisteina. It is presumed that the constituents of garlic contain groups of di-tio-alila which react with groups of sulphidrila enzymes, as well as with acetil-CoA-SH, a fundamental part in the biosynthesis of cholesterol and triglycerides.

Anti-hypertensive activity is being investigated and is attributed to the presence of sulphur peptides which react and augment the physiological levels of nitric oxide. Clinical experiments and tests were realized in hyperlipidermias and indicate effective diminishing levels of triglycerides and cholesterol, which probably is associated with the inhibition to biosynthesize the cholesterol in the hepatocites. The inhibition to aggregate plaquetes verified in vitro is attributed, principally, to the presence of trissulphate of metil-alila and from ajoeno.

Propolis is a resinous and balsamic substance, which possesses diverse coloration and consistency, varying from a brown to dark green color. It is produced by bees from the shoots and resinous parts of the plant, and is utilized in the beehive’s interior to "weld" the honeycomb, to varnish the capsules, close off cracks and openings to avoid cold winds coming in, and principally to shut out their natural enemies: fungi and bacterium. It is also used to embalm small dead animals which the bees cannot expel from the hive, and thus avoid putrefaction.

The chemical composition of propolis depends on the botanic ecology of each region, but in general is made up of 50% resin and balsam (balm), 30% is wax, 10% is aromatic and essential oils, 5% is pollen and 5% various other substances. Up till now more than 200 chemical compounds have been identified in propolis, such as flavonoids, aromatic acids and terpenoids, aldeids, alcohols, aliphatic and ester acids, amino-acids, steroids, sugars etc. Intense studies with propolis suggest these compounds are responsible for their diverse physiological actions: anti-microbial (functions as a natural antibiotic), anti-inflammatory, healing, anti-fungal, anesthetic and antioxidant.

At Uniflora we use only selected propolis, which is obtained, by using up-to-the-minute equipment to insure high quality and a high concentration of extract. Our laboratories analyze the extract compound, which is obtained and prepares a "blend" in order to obtain a uniform propolis extract that is then used in the elaboration of our products. The quality of our propolis extract is controlled by the use of the following parameters: grade of flavonoids, degree of Brix, percentage of dry material, alcohol graduation and its density.

Eucalyptus globulus , more popularly known as eucalyptus, is originally of Australia; it is a tall, leafy, frondescent tree, with smooth creamy-white bark which peels off and renews with time; the young foliage is oval shaped and a bluish-silver color. The parts that interest pharmacologists are the leaves and principally the essential oils that are extracted from the leaves. This is considered the principal active component of the eucalyptus. The oil composition presents the following qualities: cineol (eucalyptol), a terpenic compound that is the typical scent of eucalyptus, terpineol and pinene, poliphenolic acids (galic and cafeic) and flavonoids (eucalyptina, rutin). This aromatic herb also serves as a stimulant, des-congestionant and expectorant, and can be used externally in inhalations to treat catarrh, bronchitis, sinusitis, colds and influenzas.

The honey is produced by bees from the nectar in flowers. It is a rich, nutritive food, which presents mainly sugars in its composition, of rapid assimilation by the organism, together with mineral salts (potassium, sodium, calcium, phosphorus, iron, manganese, etc.) amino-acids, enzymes and vitamins. It has the following properties: expectorant, fluidity, a healing process and as an anti-septic.

The honey used at Uniflora comes from registered producers, with constant surveillance in their production to guarantee maximum quality. All lots received are rigorously analyzed, not only with reference to its purity, but also the hygienic conditions of the extract which gives the quality to its product.

# Inflammation of the throat and raucousness

# Influenzas and colds

# Bronchitis

# Asthma

# Respiratory infections

# Coughs with catarrh

# Anti-oxidant

# Helps with lipid metabolism

# Indicated in the reduction of aggregated plaquetes

# Helps in the treatment for hyper-tension

 

 

 

This product should not be used where there is high sensibility to one of the product’s ingredients. Those who are using anticoagulants or suffer from hypertension and who already use some form of medicine to control blood pressure should consult their doctor before using this product.

Children under 1 year old should only use this product after consulting with a pediatrician.

The only undesirable side effects most frequently occurring by the use of this product with garlic are dermatitis and skin rashes and those allergic to garlic usually develop a skin eruption through contact or by ingestion. In these cases, discontinue the use of this product.

Adults: 1 soupspoon, 3 times a day.

Children over 1 year old: 1 dessertspoon, 3 times a day.

The extracts of plants utilized in the production of blended honeys are obtained by utilizing a vehicle extractor (ethanol). The addition of these extracts to the honey leaves the final product with a small quantity of alcohol which is then graduated. The higher the alcohol graduation, the higher quantity of alcohol there is in the product.

We give below the various references of our product "Honey with garlic, propolis and eucalyptus."

To evaluate the quantity of alcohol present in a product, we can make a comparison with beer, widely consumed in our daily lives.

1 soup-spoon of HERBAMEL with garlic, propolis and eucalyptus……..…0.8g of alcohol

1 glass of beer (200 ml)…………………………………………………………10g of alcohol

One dose of Herbamel has 12 times less alcohol than a glass of beer.

The jars should be stored in a cool place, away from direct sunlight.

Care in temperature control should also be exercised and is recommended, since high temperatures (over 45º C) can alter some of the characteristics of honey and the additional extracts, thus diminishing its vigor in the organism, and low temperatures favor (and accelerate) the natural process of crystallization of the honey, which does not actually hinder the properties of the product, but requires the heating under a hot-water-bath to un-crystallize the product.

This product remains in perfect condition for 2 years after its production date.

Do not consume this product after the recommended "use by" or expiry date.

Pharmacist responsible: Miriam Lahoz Gil – CRF/SP: 23.939