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OALib Journal期刊

ISSN: 2333-9721

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Adansonia digitata L.: A review of traditional uses, phytochemistry and pharmacology
De Caluwé, Emmy,Halamová, Kate?ina,Van Damme, Patrick
Afrika Focus , 2010,
Abstract: Baobab (Adansonia digitata L., Malvaceae) is a multi-purpose tree species native to Africa. Its fruit pulp has very high vitamin content (~ ten times that of orange), and can be used in seasoning, as an appetizer and to make juices. Seeds contain appreciable quantities of crude protein, digestible carbohydrates and oil, whereas they have high levels of lysine, thiamine, Ca and Fe. They can be eaten fresh or dried, ground into flour and thus added to soups and stews. Processing eliminates a number of anti-nutritional factors present in the seed. Baobab leaves are superior in nutritional quality to fruit pulp, and contain significant levels of vitamin A. The leaves are a staple for many populations in Africa, and are eaten fresh or dried. Several plant parts have interesting anti-oxidant and anti-inflammatory properties, and baobab has been used extensively since ancient times in traditional medicine.
Tamarindus indica L.: A review of traditional uses, phytochemistry and pharmacology
De Caluwé, Emmy,Halamová, Kate?ina,Van Damme, Patrick
Afrika Focus , 2010,
Abstract: Tamarind (Tamarindus indica, Fabaceae), a tropical fruit found in Africa and Asia is highly valued for its pulp. Tamarind fruit pulp has a sweet acidic taste due to a combination of high contents of tartaric acid and reducing sugars. The pulp is used for seasoning, in prepared foods, to flavour confections, curries and sauces, and as a major ingredient in juices and other beverages. Commercial tamarind-based drinks are available from many countries. Vitamin B content is quite high; carotene and vitamin C contents are low. Presence of tannins and other dyeing matters in the seed testa make the whole seed unsuitable for consumption, but they become edible after soaking and boiling in water. Tamarind kernel powder is an important sizing material in textile, paper and juteindustries. Seeds are gaining importance as an alternative source of proteins, and are besides rich in some essential minerals. Seed pectin can form gels over a wide pH range. Leaves and flowers can be eaten as vegetables, and are prepared in a variety of dishes. They are used to make curries, salads, stews and soups. Tamarind leaves are a fair source of vitamin C and α-carotene; mineral content is high, particularly P, K, Ca and Mg. Anti-oxidant, anti-inflammatory, anti-microbial and anti-fungal activity has been documented from several plant parts. Tamarind is also extensively used in traditional medicine. The traditional uses, its phytochemistry and pharmacognosy is reviewed to provided with a particular orientation to its value in sub-Sahara Africa.
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