Research Chapter 1
Effects of Angelica keiskei (Ashitaba) Leaves on the Salivary Bacterial Count and Salivary Flow
Baldemor, Levee M. Dalida, Racy Detaro, Isabella Cherr K. Espineli, Felipe Rafael B. Perdido, Lanz Gerard O. Sta. Maria, Danica C. Teodosio, Kim Crizandra D. Zantua, Jazelle Christine G.
Introduction Angelica keiskei (Ashitaba) is a lush green plant. The name “Ashitaba” means “tomorrow’s leaf” aptly termed due to its ability to reproduce green stem and leaf almost on a daily basis. The Ashitaba plant has a wide range of known, health-promoting benefits such as stimulation of the immune system, promotion of healthy stomach and intestine function, demonstrates specific anti-viral and anti-bacterial activity and reduces inflammation. Increasingly, the magical nature of ashitaba’s regeneration is fuelling consumer interest in it as a health food and scientific research into its said “healing powers”. Angelica keiskei (Ashitaba) can be eaten raw, boiled, or deep-fried, or dried and ground for juice, dessert or other value-added products. The process of digestion begins with the mouth. The mouth harbours a diverse, abundant and complex microbial community. This highly diverse microflora inhabits the various surfaces of the normal mouth. However, there is a rising concern for the dental practitioners to know the possible effects of the Ashitaba plant on the oral health may it be positive or negative. This study is expected to raise awareness on the benefits as well as the possible harmful effects of the Ashitaba plant on the oral cavity, more specifically on the salivary bacterial count and salivary flow of the oral cavity. Background of the Study Studies have shown that a number of herbal plants have health benefits that may contribute to the overall health of a person. A growing number of people have been consuming Ashitaba greens due to its medicinal claims and said health benefits. Herbal
Baldemor, Levee M. Dalida, Racy Detaro, Isabella Cherr K. Espineli, Felipe Rafael B. Perdido, Lanz Gerard O. Sta. Maria, Danica C. Teodosio, Kim Crizandra D. Zantua, Jazelle Christine G.
Introduction Angelica keiskei (Ashitaba) is a lush green plant. The name “Ashitaba” means “tomorrow’s leaf” aptly termed due to its ability to reproduce green stem and leaf almost on a daily basis. The Ashitaba plant has a wide range of known, health-promoting benefits such as stimulation of the immune system, promotion of healthy stomach and intestine function, demonstrates specific anti-viral and anti-bacterial activity and reduces inflammation. Increasingly, the magical nature of ashitaba’s regeneration is fuelling consumer interest in it as a health food and scientific research into its said “healing powers”. Angelica keiskei (Ashitaba) can be eaten raw, boiled, or deep-fried, or dried and ground for juice, dessert or other value-added products. The process of digestion begins with the mouth. The mouth harbours a diverse, abundant and complex microbial community. This highly diverse microflora inhabits the various surfaces of the normal mouth. However, there is a rising concern for the dental practitioners to know the possible effects of the Ashitaba plant on the oral health may it be positive or negative. This study is expected to raise awareness on the benefits as well as the possible harmful effects of the Ashitaba plant on the oral cavity, more specifically on the salivary bacterial count and salivary flow of the oral cavity. Background of the Study Studies have shown that a number of herbal plants have health benefits that may contribute to the overall health of a person. A growing number of people have been consuming Ashitaba greens due to its medicinal claims and said health benefits. Herbal