Ingredient Glossary

Lactobacillus acidophilus is one of several bacteria in the genus Lactobacillus. It is commonly used commercially together with Streptococcus salivarius in the production of yogurt.

Lactobacillus acidophilus gets its name from lacto- meaning milk, -bacillus meaning rod-like in shape, and acidophilus meaning acid-loving. This bacterium thrives in more acidic environments than most microorganisms (pH 4-5 or lower) and grow best at 45 degrees Celsius. L. acidophilus occurs naturally in a variety of foods, including dairy, grain, meat, and fish. It is also present in human (and animal) intestines, mouths, and vaginas. L. acidophilus (and all lactic acid bacteria) absorb lactose and metabolize it into lactic acid. Certain related species (known as heterofermentive) also produce ethanol, carbon dioxide, and acetic acid this way. L. acidophilus itself (a homofermentative microorganism) produces only lactic acid. Like many bacteria, L. acidophilus can be killed by excess heat, moisture, or direct sunlight.

L. acidophilus is considered a probiotic or "friendly" bacterium. These types of healthy bacteria inhabit the intestines and vagina and protect against some unhealthy organisms. The breakdown of food by L. acidophilus produces lactic acid, hydrogen peroxide, and other byproducts that make the environment hostile for undesired organisms. L. acidophilus also tends to consume the nutrients many other microorganisms depend on, thus outcompeting possibly harmful bacteria in the digestive tract. During digestion, L. acidophilus also assists in the production of niacin, folic acid, and pyridoxine. Studies have also shown L. acidophilus can assist in bile deconjugation, separating amino acids from bile acids, which can then be recycled by the body.

Some research has indicated L. acidophilus may provide additional health benefits, including improved gastrointestinal function, a boosted immune system, and a decrease in the frequency of vaginal yeast infections. L. acidophilus is part of the normal vaginal flora. The acid produced by L. acidophilus in the vagina helps to control the growth of the fungus Candida albicans, helping to prevent vaginal yeast infections. Certain spermicides and contraceptive creams can kill L. acidophilus in the vagina, clearing the path to possible yeast infections.

Antibiotics taken orally will also kill beneficial bacteria like L. acidophilus. After a course of antibiotic therapy, patients are occasionally instructed to take an L. acidophilus treatment in order to recolonize the gastrointestinal tract.

L. acidophilus is often sold in health stores in pill or powder form as a nutritional supplement. Research on the nutritional benefits of taking L. acidophilus supplements is inconsistent and inconclusive. Most such claims boil down to a link between L. acidophilus and a possible decrease in the incidence of certain diseases, including yeast infections, gastrointestinal disorders, and a weakened immune system. Most researchers agree further study is needed before substantiating many of these claims.

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Lactobacillus casei is a transient, anaerobic microorganism of genus Lactobacillus found in the human intestine and mouth. As a lactic acid producer, it has been found to assist in the propagation of desirable bacteria. This particular species of lactobacillus is documented to have a wide pH and temperature range, and complements the growth of L. acidophilus, a producer of the enzyme amylase (a carbohydrate-digesting enzyme). It is known to improve digestion and reduce milk intolerance and constipation.

The most common application of L. casei is industrial, specifically for dairy production.

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Lactobacillus plantarum is a widespread member of the genus Lactobacillus, commonly found in sauerkraut, pickles, brined olives, korean kimchi, nigerian ogi, sourdugh and other fermented plant material and also in some cheeses and fermented sausages. This microorganism is Gram (+), grows at 15 but not at 45 °C, and produces both isomers of lactic acid (D and L). L. plantarum and related lactobacilli are unusual in that they can respire oxygen but have no respiratory chain or cytochromes—the consumed oxygen ultimately ends up as hydrogen peroxide. The peroxide probably acts as a weapon to exclude competing bacteria from the food source. In place of the protective enzyme superoxide dismutase present in almost all other oxygen-tolerant cells, this organism accumulates millimolar quantities of manganese polyphosphate. Because the chemistry by which manganese complexes protect the cells from oxygen damage is subverted by iron, these cells contain virtually no iron atoms; in contrast, a cell of Escherichia coli of comparable volume contains over one million iron atoms.

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Lactobacillus rhamnosus was originally considered to be a subspecies of L. casei, but new genetic research found it to be a species of its own. L. rhamnosus inhibits growth of most harmful bacteria in the gut. It is used as a natural preservative in yogurt and other dairy products to extend the shelf life. Some studies have been done on its in vivo effects.

Wikipedia

Lactobacillus salivarius has moderate lactase activity and produces lactic acid and bacteriocins, and is added to some functional foods and probiotic drinks, in addition to in a capsule form supplement.  It is found naturally in the digestive tract of humans as well as in diary and vegetables.

Used to induce relaxation, Lavender has a sedative effect, resulting in a reduction of alertness.  It reportedly effects hair growth, can be used to prevent soft muscle spasms.  There is also some interest in cancer research, and it is believed lavender may have anticonvulsant and barbiturate like effects. 

 Lavender is frequently used in perfume, hair and skin products, candles, and potpourri.

Isolated from egg yolk or soy, lecithin is widely used in lotions and moisturizers as it has been proven effective against dermatitis.  It is also widely used as an emulsifier and a stabilizer in foods and pharmaceuticals. There have also been claims lecithin is useful in weight loss.

Additionally, lecithin has been used orally to treat: dementia, diseases of the gallbladder and liver, manic-depression, increase memory, anxiety, and dermatits.  It may also be used as a resource to obtain: choline, lineolic and linolenic acids, inositol, and phosphorus.

Nervous and circulatory lecithin is produced by the liver if the diet is adequate. It is needed by every cell in the body and is a key building block of cell membranes; without it, they would harden. Lecithin protects cells from oxidation and largely comprises the protective sheaths surrounding the brain.

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It is used as a flavoring in tisane and ice cream, but its most common use is to make herbal teas. It makes a particularly refreshing iced tea, especially when mixed with other herbs such as spearmint. It is also often paired with fruit dishes or candies.

Lemon balm essential oil is very popular in aromatherapy. The essential oil is commonly co-distilled with lemon oil, citronella oil, or other oils.

The crushed leaves, when rubbed on the skin, are used as a repellant for mosquitos.

Lemon Balm is also used medicinally as a herbal tea, or in extract form. It is claimed to have antibacterial, antiviral properties, and it is also used as a mild sedative or calming agent. It is also reported to have antibacterial properties, and has been used with some success in mild to moderate symptoms of Alzheimer's disease.

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Licorice Root is one of the most widely used and well-studied herbal extracts.  It contains the compounds: Triterpene saponins, Flavonoids, Isoflavonoids, Cumestan derivatives, Hydroxycoumarins, Steroids, and a limited amount of Volatile oil.  Studies have show licorice root to have anti-inflammatory/anti-platelet effects, antiulcer effects, antiviral/antifungal effects, and mineralcorticoid effects in addition to other miscellaneous effects.  Studies have been conducted with licorice root specifically concerning: gastric ulcers, peptic ulcers, and hepatitis. It has been used effectively to treat coughs/bronchitis and gastritis. 

More and more research is pointing to increased dietary intake and supplementation of lutein contributing to a reduced risk of age-related macular degeneration (AMD) and cataracts.  In addition, dietary intake may reduce the risk of developing colorectal cancer.  There is some question as to its effectiveness when taken with beta-carotene, and the fat substitute Olestra.

A plethora of Lycopene products have recently hit them market and are being touted as effective in preventing: atherosclerosis, cardiovascular disease, and cancer. It has also been shown to potentially be useful in treating asthma, and cancers of the lung, prostate, and ovaries. The majority of lycopene is derived from the tomato.