Reducing pain and inflammation with salicylates

Science has shown us that if we eat plenty of fruits, vegetables, and spices we are better protected against many diseases. Of particular interest is an increased protection against certain cancers and cardiovascular disease. Fruits and vegetables are free of saturated fat, are high in fiber, and contain many valuable phytochemicals, including vitamins and various other antioxidant compounds.
Among the many other beneficial compounds found in plants are the ones that directly or indirectly fight pain and inflammation. These compounds are the salicylates, which includes salicylic acid and salicin. They are found primarily in the leaves, bark, and flowers of most species of willow (Salix), poplar (Populus), and in a few other plant species. Salicin-containing plants have been used continually for centuries by indigenous healers. Dioscorides, a Greek physician, documented the use of willow in the first century. It was also listed in the first edition of the Pharmacopoeia of the United States in 1820, and is still in use today by practitioners of herbal medicine. Its primary uses are for the treatment of fever and as a mild analgesic and anti-inflammatory.
In 1829, salicylates were isolated from willow bark, and determined to be the source of willow's anti-inflammatory effects. A few years later, a more purified form of salicylic acid was derived from meadowsweet. This compound was ultimately synthesized in the laboratory and became mass-produced. Although willow and meadowsweet were generally well tolerated, the synthetic version had a bitter taste and tended to cause upset stomach and nausea. In an attempt to solve this problem, a modified version of the synthetic product was developed and began to be marketed in 1899. It was called acetyl-salicylic acid, and was given the brand name of "aspirin." Aspirin was a big hit and its popularity caused willow bark tea to fade away into obscurity.
Now once again, modern science is casting another objective look at nature's pain relievers, the salicylates. It is common for a doctor to recommend to his or her patient that they take a small dose of aspirin everyday to prevent stroke and heart attack. Recent data also suggests that low-dose aspirin therapy may also protect against colon cancer. On an interesting side note, it appears that willow shares some of the same benefits as the "selective COX-2 inhibitors," a new class of drugs introduced a few years ago that specifically control inflammatory pain.
Salicylic acid found in fruits and vegetables may offer the same protective benefits of aspirin without the side-effects. Berries, including grapes, raspberries, blueberries, gooseberries, currants, boysenberries, blackberries, strawberries, almonds, apples, apricots, cherries, cucumbers, nectarines, peaches, plums, prunes, raisins, oranges, chiles, pumpkin seeds, tomatoes, peanuts, cashews, beets, soybeans, black cohosh, black or green tea, chamomile, peas, rose hips, beer, cider and cider vinegar, wine and wine vinegar, soft drinks, diet drinks, distilled beverages (except vodka), Kool-Aid and other artificially flavored beverages, thyme, and many other spices, are all sources of salicylates. At the very least, the low-levels of salicylates found in these foods and spices may work to reduce inflammation in blood vessels, which could otherwise lead to hardening of the arteries. Individuals that are allergic to aspirin should use salicylate-containing foods with some caution.
That will take care of this month's column. As always, consult with your physician before using any herbal remedies. I can be reached via e-mail at glorioso@netscorp.net for questions or comments on this column. For more information on herbal medicine in South Texas, go to www.laredosnews.com and click on "The Medicine Man" column or the "Medicine Man Archives" for a collection of articles.
For those of you who like to cook, I have included a healthy recipe to help lower cholesterol, triglycerides, and blood sugar, as well as being a source of salicylates.

Nopalli ika Ayojuachtli uan Kakahuatl (Nopales con semilla de calabaza y cacahuate)

1 pound fresh nopalitos, cleaned and diced, or a jar of nopalitos, drained.
1 medium onion, diced
1 large ripe tomato, diced
1/2 cup pepitas (semillas de calabaza)
1/3 cup salted peanuts
1/3 cup salted cashews
3-4 cloves of fresh garlic, crushed, or 1 teaspoon of garlic powder
1-2 tablespoons chili powder
1/2 teaspoon hot chili powder, cayenne, arbol, chipotle, etc.
olive oil
1 teaspoon sesame oil, optional
fresh cilantro, finely chopped, to taste
salt to taste
Mexican limes, cut in half

Steam the fresh nopalitos for about three minutes, or until they change color, then drain and set aside. If using canned nopalitos, just drain and set aside. Next, sauté the onion, garlic, and tomato in olive oil. Add the nopalitos and the rest of the ingredients to the onion, garlic, and tomato. Mix together and heat up and serve.
This dish goes well with grilled shrimp, fish, or chicken, and slices of aguacate. You can also just enjoy it in hot tortillas de maiz, with aguacate. Season with salt to taste, and squeeze fresh lime juice on your serving or taco.