Leung's Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics

including alcoholic and nonalcoholic bever-
ages,frozendairydesserts,candy,bakedgoods,
gelatins and puddings, and meat and meat
products. Average maximum use levels are
usually very low, less than 0.002% (16 ppm).

Traditional Medicine. The oleoresin has
been used for several centuries in Europe in
the treatment of chronic cystitis, bronchitis,
hemorrhoids, chronic diarrhea, and other con-
ditions for which it has also been used in Latin
America (MORTON1). Traditional uses in trop-
ical America also include the treatment of
hypertension, cancer, wounds, dysentery, skin
diseases, vesical catarrh, pneumonia, urinary

tract infections, leucorrhea, blenorrhagia, pso-

riasis, dressing the navel of newborns, and as

an anti-inflammatory for sore throat. In large

doses, copaiba balsam is believed to provoke

diarrhea, nausea, vomiting, and colic.^11

COMMERCIAL PREPARATIONS

Oleoresin (“balsam”) and oil. Copaiba balsam

was formerly official in N.F., and oil is official

in F.C.C.

Regulatory Status. Approved for food use as

a natural flavoring (§172.510).

REFERENCES

See the General References forARCTANDER;CLAUS;FEMA;GUENTHER;LEWIS AND ELVIN-LEWIS;MARTINDALE;
MCGUFFIN1&2;MORTON1;TERRELL;YOUNGKEN.

1. D. L. J. Opdyke,Food Cosmet. Toxicol.,
   14 (Suppl.), 687 (1976).


2. G. Delle Monache et al., Tetrahedron
   Lett., 8 , 659 (1971).


3. M. Ferrari et al.,Phytochemistry, 10 , 905
   (1971).


4. F. Delle Monache et al., Ann. Chim.
   (Rome), 59 , 539 (1969).


5. F. Delle Monache et al., Ann. Chim.
   (Rome), 60 , 233 (1970).


6. J. R. Mahajan and G. A. L. Ferreira,Ann.
   Acad. Bras. Cienc., 43 , 611 (1971).
   7. J. C. Maruzzella and N. A. Sicurella,J.
   Am. Pharm. Assoc., 49 , 692 (1960).
   8. A. C. Basile, et al.,J. Ethnopharmacol.,
   22 , 101 (1988).
   9. D. L. J. Opdyke,Food Cosmet. Toxicol.,
   11 , 1075 (1973).


7. M. J. Del Nunzio,Aerosol Cosmet., 7 (41),
   7 (1985).


8. W. B. Mors et al.Medicinal Plants of
   Brazil, Reference Publications, Algonac,
   MI, 2000.

BALSAM FIR OREGON

Source:Pseudotsuga taxifolia(Lam.) Britt.
(syn. P. douglasii Carr.; P. mucronata
(Raf.) Sudw.) (Family Pinaceae).

Common/vernacular names: Balsam fir,
balsam Oregon, Douglas fir, Douglas spruce,
Oregon balsam, and red fir.

GENERAL DESCRIPTION

Oregon balsam is an oleoresin that occurs in

the tree trunk and is usually collected from

felled trees. It is a light amber or yellow,

viscous liquid with a piney odor. It is not a

true balsam (seeglossary). The tree varies

greatly in size, depending on localities; often

up to 60 m high with a trunk of approximately

68 Balsam fir oregon