Kounga pai, utu pai rawa atu Camphor

He matū waro mā, he rite ki te ware pi te camphor, e whakauruhia ana ki roto i ngā hinu whakahinuhinu, ngā hinu whakangawari, me ngā kirimi. Ko te camphor tētahi o ngā matū hohe e whakauruhia ana ki te nuinga o ngā rongoā kore-tohu mō te whakaora i te makariri me te maremare. Ka riro mai te hinu camphor mai i te rakau o te camphor, ā, ka tukatukahia te tangohanga mā te whakamakuku. He kakara kawa tōna, he reka kaha hoki, ā, ka taea te mimiti ki roto i te kiri. I tēnei wā, ka tangohia te camphor hangai mai i te turpentine, ā, e kiia ana he haumaru mō te whakamahi mena ka tutukihia ngā tohu e tika ana.

Kaua te Cinnamomum camphora, te Lodine me te cemphire e tohua ki te tangata he mate pāwera ki te camphor, ki ngā kai rānei o roto.
He haumaru te camphor ina whakamahia tika, nō reira me whakaū kāore tōna hanganga i roto i ngā hua camphor e neke ake i te 11%. He mea tino taunaki kia whakamātauria he papaki kiri i mua i te paninga o ngā hua camphor ki te kiri.
Kaua ngā hua camphor e pania ki te kiri kua whara, kua pakaru rānei, nā te mea ka mimiti pea ngā taumata paitini o te hua ki roto i te tinana. Ka taea hoki e te camphor te whakararu i te manawa pērā i te wheezing ina manawahia.

Ko te wāhanga matua o te hinu paina (i whakahuatia, Verschueren, 1983). Kei roto hoki i ngā momo wana rosemary (330–3,290 ppm) (Soriano-Cano et al., 1993), ngā rau basil kakara anise (1,785 ppm) (Brophy et al., 1993), ngā rau savory Iberian (2,660 ppm) (Arrebola et al., 1994), ngā wana basil puru Awherika (7,000 ppm), te sage Kariki (160–5,040 ppm), te miniti Maunga Montane (3,395–3,880 ppm), ngā rau yarrow (45–1,780 ppm), me te coriander (100–1,300 ppm) (Duke, 1992).