Momodica Charantia

Description : This herbaceous, tendril-bearing vine grows up to 5 m (16 ft) in length. It bears simple, alternate leaves 4–12 cm (1.6–4.7 in) across, with three to seven deeply separated lobes. Each plant bears separate yellow male and female flowers. In the Northern Hemisphere, flowering occurs during June to July and fruiting during September to November.

The fruit has a distinct warty exterior and an oblong shape. It is hollow in cross-section, with a relatively thin layer of flesh surrounding a central seed cavity filled with large, flat seeds and pith. The fruit is most often eaten green, or as it is beginning to turn yellow. At this stage, the fruit’s flesh is crunchy and watery in texture, similar to cucumber,chayote or green bell pepper, but bitter. The skin is tender and edible. Seeds and pith appear white in unripe fruits; they are not intensely bitter and can be removed before cooking.

As the fruit ripens, the flesh (rind) becomes somewhat tougher and more bitter, and many consider it too distasteful to eat. On the other hand, the pith becomes sweet and intensely red; it can be eaten uncooked in this state, and is a popular ingredient in some Southeast Asian salads.

When the fruit is fully ripe, it turns orange and mushy, and splits into segments which curl back dramatically to expose seeds covered in bright red pulp.

This tropical vine grows to about six to eight feet in height and each node on the vine has a lobed leaf and a tendril. Bitter melon bears male and female flowers that are yellow in colour and grow at the axils of the leaves. The fruit of the vine is oblong and with a rather rough exterior. When young, the fruit is green and contains white seeds and after maturity, turns to orange-yellow with red seeds.

Side-Effects :

  • Upset Stomach

  • Hypoglycemia

 

Health Benefits :

  • Bitter melon is very low in calories, carrying just 17 calories per 100 g. Nevertheless, its pods are rich sources of phytonutrients like dietary fiber, minerals, vitamins and anti-oxidants.

  • Bitter melon notably contains phyto-nutrient, polypeptide-P, a plant insulin known to lower blood sugar levels. In addition, it composes hypoglycemic agent called charantin. Charantin increases glucose uptake and glycogen synthesis inside the cells of liver, muscle and adipose tissue. Together, these compounds may have been thought to be responsible for blood sugar levels reduction in the treatment of type-2 diabetes.

  • Fresh pods are an excellent source of folates, carrying about 72 µg/100g (18% of RDA). Vitamin folate when taken by mothers during their early pregnancy time, would help reduce the incidence of neural tube defects in the newborn babies.

  • Fresh bitter melon is an excellent source of vitamin-C (100 g of raw pod provides 84 mg or about 140% of RDI). Vitamin-C is one of the powerful natural antioxidants which helps scavenge deleterious free radicals from the human body.
  • Further, it is an excellent source of health benefiting flavonoids such as ß-carotene, a-carotene, lutein, and zea-xanthin. It also contains a good amount of vitamin-A. Together, these compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging, cancers and various disease processes.
  • Bitter melon stimulates easy digestion and peristalsis of food through the bowel until it is excreted from the body. Thus, it helps in relieving indigestion and constipation problems.
  • In addition, it is a moderate source of B-complex vitamins such as niacin (vitamin B-3), pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6) and minerals such as iron, zinc, potassium, manganese and magnesium.
  • Early laboratory tests suggest that certain phyto-chemical compounds in bitter melon might be effective in the treatment of HIV infection.

 

  Natural Extracts

     Natural Extracts

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MOMODICA CHARANTIA ( BITTER MELON, KARELA)
PRODUCT CODE: NE/MC/069
DESCRIPTION BROWN COLOURED DRY POWDER WITH CHARACTERISTIC TASTE
ODOUR CHARACTERISTIC
SOLUBILITY
WATER
MIN. 50%
PH 1% W/V SOLN. 3~7
ASH CONTENT MAX 15%
LOSS ON DRYING MAX 7%
ACTIVE INGREDIENTS
BITTER
MIN 3% MIN 5% MIN 8% MIN 10%
HEAVY METAL MAX. 20 PPM .
ARSENIC 5 PPM MAX
TOTAL PLATE COUNT 1000 CFU/ GM MAX
TOTAL YEAST MOULD 100 CFU/GM MAX
E. COLI, SALMONELLA ABSENT