Bitter gourd (Karela), Momordica charantia

 

Bitter gourd (Karela), Momordica charantia

Prof Yamini Bhusan Tripathi, PhD Biochemistry

Former Dean, Ayurveda Faculty, Institute of Medical Sciences, Banaras Hindu University,

CEO, Yamini Innovations (LLP), Varanasi-221005, yamini30@gmail.com,

The Bitter gourd (Karela), scientifically known as Momordica charantia, of Cucurbitaceae family is a tropical/subtropical climbing or trailing vine. It has yellow, solitary, axillary unisexual (dioecious) flowers, meaning that male and female flowers are borne on separate plants. Its fruit are oblong/ cylindrical, green when young, but turns to orange/red on ripening. The fruit contains numerous seeds embedded in a pulpy flesh and used as vegetable or medicines, but seeds are also used, as they contain alkaloids, saponins, with several therapeutic claims. Its Leaves and roots have less use.

It has different name as Bitter gourd in or Bitter melon in English, Karelā in Punjabi and Urdu, Kāreluṁ in Gujarati, Korola in Bengali, (कारलं) (Kāralaṁ in Marathi), Pākaṟkāy in Tamil, and Kākara in Telugu, Hāgalakāyi in Kannada, Pāvakka in Malayalam). Internationally, it has different names as Melón amargo in Spanish, Courge amère or Melon amer in French, Kǔguā in Chinese, Al-Qurʿa al-Mar in Arabic and Gōya in Japanese.

Ayurvedic descriptions:  It "guna" is Bitter (Tikta) in rasa (taste), Light (Laghu) and Dry (Ruksha) in Guna, Cooling (Sheet) in Virya and Pungent (Katu) in vipaka. From therapeutic point of view, as it is primarily “pitta and kapha shamak”, so it is beneficial to treat hyperacidity, improve digestion, dyspepsia, inflammation (arthritis), skin disorders like acne, eczema, psoriasis, and fungal infections, obesity, diabetes, and respiratory disorders like asthma, cough, and bronchitis. Some reports indicate its Immune modulation, anti-aging and anti-cancer potential also. Its main formulations are Karela Juice of fresh fruits, Karela Powder/capsules/tablets of dried fruit and seeds. The Karela Paste of fresh fruits and karela taila of dried seeds are used topically topical use wound healing, burns, anti-inflammatory, antimicrobial, antifungal and other skin diseases like acne, eczema, and psoriasis. The Karela Extract (Karela Kwath): (by boiling its whole fruit in water) is also used.  Some branded ayurvedic combinations of bitter gourd includes (1) Karela-Amla Juice, (2) Karela-Guduchi Tablets, (3) Karela-Methi Powder, (4) Karela-Haridra Capsules, (5) Karela-Methika Taila, (6) Karela-Shilajit Rasayana, (7) Karela-Tulsi Syrup.

Incompatible combinations:  Though it has several health benefits and therapeutic claims, but it is also associated with some adverse effects. Its incompatible combinations with other food ingredients. These includes, highly processed deep-fried snacks, fast-foods, rich in spices like chili peppers, cayenne, hot sauces, fatty meats, refined carbohydrates, overly sweetened foods, creamy sauces, alcohol, highly acidic-foods like citrus fruits, melons, vinegar-based dressings, and carbonated drinks, tomatoes, pickles, excessive caffeine rich drinks, person with specific allergens, dairy products like yogurt or cheese, combining its raw form with other raw vegetables or fruits. Different method of cooking, time and quantity of eating in different age groups may also give adverse effects. These may lead to indigestion, fermentation, gas, and bloating toxin formation or may interference with other metabolic processes in the body. Over cooking or deep-frying it in oil, may reduce its nutritive values, alter its taste and texture, formation of unhealthy trans-fats and acrylamide. The prolonged blanching in hot water canning and over seasoning may leach out its water-soluble vitamins and phytonutrients.

The bitter gourd (Karela) preparations should not be eaten standalone with empty stomach, in early-morning or late-night, immediately before or after intense exercise, during acute illness, such as fever, flu, patients of acid reflux gastroesophageal reflux disease (GERD), peptic ulcers, or irritable bowel syndrome (IBS) or persons using certain drugs like blood thinners. Though no age restriction for its eating but infants, young children, or older adults should consume it in moderation. The pregnant and lactating women should include it in moderate amount and after its use, one should drink plenty of water, after 30 to 40 minutes of diet.

Compatible food combinations: cooking with fiber-rich foods like whole grains (brown rice, quinoa, oats), legumes (lentils, chickpeas, black beans), and other vegetables, lean proteins like skinless poultry, fish, tofu, tempeh, healthy fats like avocados, nuts, seeds, and olive oil, combination with fruits of low-glycemic index like berries, apples, pears, and citrus fruits, yogurt or buttermilk, are also recommended as they reduce its bitter taste. Spices like turmeric, cumin, coriander, ginger, and fenugreek, are commonly used in its preparations, which also improves its digestion. Healthy method of cooking like steaming, stir-frying with minimal oil, baking, or grilling with low salt is recommended to maintain its nutritive value.

Popular dishes: In India includes raita, lassi, Herbal teas with other herbs like cinnamon, cardamom, or mint, Salads with fresh greens, tomatoes, cucumbers, Stir-fried vegetables with bell peppers, onions, carrots, and broccoli, Curries and stews with spices, coconut milk, proteins, Soups with carrots, celery, spinach, and lentils, Smoothies with fruits like pineapple, apple, banana, and spinach and fermented foods like kimchi, sauerkraut sandwiches breads and wraps filled with other combinations, Bharwa Karela (stuffed with spicy, onions, potatoes and shallow fried), Karela Sabzi: (cooked with onions, tomatoes, potatoes and other vegetables, Karela Chips with chaat masala or amchur (dried mango powder), Karela Fry with dal (lentil curry) and rice, Karela Pakora: (coated with chickpea flour (besan), Karela Chutney: (with tamarind pulp, jaggery (or sugar), Karela Thepla: (grated and mixed with whole wheat flour, spices, and other ingredients to make a dough, which is rolled into thin circles and cooked on a griddle), Karela Bharta: (roasted on open flame, then peeled, mashed with onions, tomatoes, and spices, Karela Sambar: (cooked with lentils, tamarind, vegetables, and spices) and Karela Pulao: ( its slices are sautéed with rice, vegetables, and spices)

In other countries, some of popular dishes includes, the Stir-Fried Bitter Melon in China, Ginisang Ampalaya in Philippines, Goya Champuru in Japan, - Yum Mara Kheua Yao in Thailand, - Canh Kho Qua in Vietnam, Karaila Gosht in Pakistan, Jamaican Bitter Melon: (cooked with saltfish), in Jamaica in Trinidad, Tobago-Bitter Melon Curry, in Nigeria- Bitter Leaf Soup (Ofe Onugbu) (Bitter gourd leaves are used in soups), - Guyanese Bitter Melon in Guyana ( stuffed with a savory mixture of seasoned ground meat, rice, and vegetables, then baked or steamed)

Secondary metabolites: High minerals, Vitamin C, dietary fiber are responsible for its health benefits, in addition Phytochemical like Cucurbitacins, (responsible for its bitter taste), Lycopene (another carotenoid), Xanthones (polyphenolic compounds), oleanolic acid etc are reported. The Momordicin and oleanolic acid (triterpenoid glycoside, associated with its anti-inflammatory, antioxidant, anti-tumor, cholesterol lowering and support cardiovascular health). The Charantin (steroidal saponin, having anti-diabetic properties). The Vicine (alkaloid having antioxidant properties). The Polypeptide-p (found in seeds having insulin-like properties). Its polyphenols include Quercetin, Catechins, Gallic acid, Epicatechin, Chlorogenic acid and Caffeic acid. Its major Triterpenoids includes β-Caryophyllene, Limonene, α-Pinene, Myrcene, Linalool, Terpinolene. The Quercetin (flavonoid having antioxidant properties). The Lutein and zeaxanthin (Beta and alpha carotene, having antioxidant, vision-health, skin care and immune function). Some of its essential oils includes Limonene, α-Pinene, Linalool, β-Caryophyllene and Myrcene. The Charantin is a type of steroidal saponin, is used as its marker compound for standardization purpose, by using different analytical techniques.

Cultivation tips: For cultivation of bitter gourd, its Seed’s Sowing should be done in Late February and transplanted in Late March in a fertile soil with proper drainage with consistent watering, fertilization, and support, as it is a climber. Its fruits can be Harvested after 12 weeks of seed sowing, when fruits are young and tender, about 4-6 inches in length. Its Rooftop cultivation is also successful, but should be prevented with high temperature, through a green curtain on rooftop, to avoid excess sunny heat.

(https://orcid.org/0000-0002-8093-1109)