China
Africa
Explore chapters and articles related to this topic
Moringa oleifera (Drumstick)
Published in Mehwish Iqbal, Complementary and Alternative Medicinal Approaches for Enhancing Immunity, 2023
All parts of the moringa plant have various bioactive chemical constituents, for instance, vitamins, tannins, isothiocyanates, phenolics, glucosinolates, carotenoids, alkaloids, flavonoids and saponins. Pods and leaves of this plant are utilised as vegetables around the Indian subcontinent and in other developing countries. Besides their nutritional values, these parts of the plant are enriched with bioactive constituents, which comprise many pharmacological and nutritional activities. The moringa plant is loaded with vitamin A, vitamin C, potassium, EAA (essential amino acids) and calcium (Shinde & Kamble, 2020). Oleic acid is the most important fatty acid found in the oil drawn out from the seeds of moringa (Anwar et al., 2007). Moringa seeds of various ecotypes differ in the content of n-hexadecanoic acid, (Z)-propionamide, 6-octadecenoic acid, ethyl oleate, 6-octadecenoic acid, oleic acid and 13-docosenamide (Shinde & Kamble, 2020). A greater amount of niaziridin was discovered in the pods of moringa as compared to its leaves (Min Zhang, 2011). P-cymene, Moringyne, α-phellandrene are the most significant bioactive constituents established in the seeds of moringa (Ogunbinu et al., 2009; Shinde & Kamble, 2020), while the moringa pods are loaded with zeaxanthin, luteoxanthin, lutein and β-carotene. Isothiocyanate and glucotropaeolin derivatives are recognised from the seeds of Moringa oleifera, Moringa peregrina and Moringa stenopetala (Saini et al., 2016).
Catalog of Herbs
Published in James A. Duke, Handbook of Medicinal Herbs, 2018
Per 100 g, the green fruit is reported to contain 26 calories, 92.1 g H2O, 1.0 g protein, 0.1 g fat, 6.2 g total carbohydrate, 0.9 g fiber, 0.6 g ash, 38 mg Ca, 20 mg P, 0.3 mg Fe, 7 mg Na, 215 mg K, 15 μg β-carotene equivalent, 0.02 mg thiamine, 0.03 mg riboflavin, 0.3 mg niacin, and 40 mg ascorbic acid. Per 100 g, the ripe fruit is reported to contain 45 calories, 87.1 g H2O, 0.5 g protein, 0.1 g fat, 11.8 g total carbohydrate, 0.5 g fiber, 0.5 g ash, 24 mg Ca, 22 mg P, 0.7 mg Fe, 4 mg Na, 221 mg K, 710 μg β-carotene equivalent, 0.03 mg thiamine, 0.05 mg riboflavin, 0.4 mg niacin, and 73 mg ascorbic acid. Per 100 g, the leaves are reported to contain 74 calories, 77.5 g H2O, 7.0 g protein, 2.0 g fat, 11.3 g total carbohydrate, 1.8 g fiber, 2.2 g ash, 344 mg Ca, 142 mg P, 0.8 mg Fe, 16 mg Na, 652 mg K, 11.565 μg β-carotene equivalent, 0.09 mg thiamine, 0.48 mg riboflavin, 2.1 mg niacin, and 140 mg ascorbic acid.21 Vitamin E is reported at 36 mg/100 g. Fresh leaf latex contains 75% water, 4.5% caoutchouc-like substances, 7% pectinous matter and salts, 0.44% malic acid, 5.3% papain, 2.4% fat, and 2.9% resin.1 Per 100 g, the seeds are reported to contain 24.3 g protein, 25.3 g fatty oil, 15.5 g total carbohydrate, 17.0 g crude fiber, and 8.8 g ash. The seeds yield 660 to 760 mg BITC (bactericidal aglycone of glucotropaeolin benzyl isothiocyanate), a glycoside sinigrin and enzyme myrosin, and carpasemine.119
Impact of UV Radiation on the Growth and Pharmaceutical Properties of Medicinal Plants
Published in Azamal Husen, Environmental Pollution and Medicinal Plants, 2022
Deepti, Archana (Joshi) Bachheti, Kiran Chauhan, Rakesh Kumar Bachheti, Azamal Husen
In Abelmoschus esculentus (a good source of minerals, vitamins, antioxidants, and fibre), the absorbance of psoralens was affected by variation in the UV-B environment (Kumari et al., 2009a) and in Pastinaca sativa the absorbance of coumarins and furocoumarins increases with increment in UV-B radiations (Zangerl and Berenbaum, 1987). It has been reported that the UV-B radiation influences the diterpenes carnosol and carnosic acid in Rosmarinus officinalis (Luis et al., 2007). The main bioactive compound of Glycyrrhiza uralensis (glycyrrhizin) can inhibit carcinogenicity, possess anti-tumour activity with the help of the activation of hepatotoxic metabolites, and shows keen activity in controlling replication of human immunodeficiency virus (HIV-1) and severe acute respiratory syndrome (SARS) (Chan et al., 2003). With inadequate UV treatment, the triterpenoids saponin and glycyrrhizic acid increase while they decrease at high UV doses (Afreen et al., 2005). In Catharanthus roseus, the production of dimeric terpenoid and indole alkaloid were influenced by UV radiation (Hirata et al., 1993; Ouwerkerk et al., 1999). Ramani and Chelliah (2007) also reported that UV-B exposure of Catharanthus roseus cell suspension cultures can increase the production of catharanthine by affecting signalling events. Schreiner et al. (2009) studied the effect of moderate and short-term UV-B radiation on Tropaeolum majus and reported that the concentration of aromatic glucosinolate glucotropaeolin was approximately six times that of control plants and the production of glucosinolates was invoked. When Arabidopsis leaves were irradiated by sharp UV-B (1.55 Wm-2) for about one hour, over 12 hours, the glucosinolate content was decreased and the expression of glucosinolate biosynthetic genes gets inhibited (Wang et al., 2011). Exposure of UV-B radiation on Hypericum perforatum leads to enhancing the concentration of flavonoids and tannins in its leaves (Germ et al., 2010).
Glucosinolate-Enriched Fractions from Maca (Lepidium meyenii) Exert Myrosinase-Dependent Cytotoxic Effects against HepG2/C3A and HT29 Tumor Cell Lines
Published in Nutrition and Cancer, 2022
Raquely M. Lenzi, Luciano H. Campestrini, Simone C. Semprebon, Jonas A.R. Paschoal, Monique A.G. Silva, Selma F. Zawadzki-Baggio, Mário S. Mantovani, Carmen L.O. Petkowicz, Juliana B.B. Maurer
The phytochemical components of maca include carbohydrates (mainly starch), proteins, and lipids (9, 10), including fatty acid derivatives (macaenes and macamides) (11), alkaloids, such as lepidilins (12), macahydantoins (13), macapyrrolins (14), polyphenols (8), and glucosinolates (GLs) (15). GLs, which are thioglycosides, are the predominant secondary metabolites in maca (5). Additionally, the consumption of GL-rich foods, such as Brassica vegetables (mustard, broccoli, radish, cauliflower, and cabbage) is associated with several health benefits, including decreased cancer risk. However, the GL content in fresh maca is approximately 100 times higher than that in other brassicas (16). Most of the six different GLs in maca are aromatic. Glucotropaeolin (GTR) accounts for 70%‒80% of GLs in maca, while glucolimnanthin (GLM) accounts for ∼20% (15).