ABSTRACT
Garlic has been in very common use as a popular medicine since ancient time. The present review cover harvesting, storage, chemistry, biological effects and processing of garlic in various products. The quality of garlic is greatly influenced by maturity of the plant, method of drying and storage conditions employed. Garlic is reported to contain sugars, pectic substances, amino acids, vitamins, lipids, sterols, pigments, mineral matters and organic sulphur compounds. It is reported that organic sulphur volatile compounds formed by enzymatic reaction are responsible for the aroma of garlic. The biological effect of garlic has also been discussed and the plant is reported to possess hypolipemic, hypoglycemic, anticoagulant, antihypertensive, anticancer, antioxidant and antimicrobial activities
Subject(s)
Plants, MedicinalABSTRACT
A simple HPLC method was applied for idenfication of flavonoid aglycones in plant stains. Flavonoids were detected from as low as 1 mg of dried leaves and fresh leaves stains on 2.1 cm[2] of cotton and 3.2 cm[2] nylon fabrics. Plant species were identified by comparing the chromatogram of stain with that of plant extract. This method offers a great help in identifying plant stains in cases of criminal investigation
Subject(s)
Chromatography, High Pressure Liquid/instrumentationABSTRACT
From chrysanthemum vulgare [L.] Bernh. Three sequiterpene lactones were isolated and identified as 3 beta-hydroxycostunolide [I], 2 alpha, 8 beta-dihydroxycostunolide [II] and tatridin B [III]. In addition, three flavonoids viz. apigenin, luteolin and apigenin-7-0-glucoside were isolated. The structures of these compounds were depicted through spectral studies. All the isolated compounds were reported for the first time from the titled plant
Subject(s)
Lactones/isolation & purificationABSTRACT
The lipid and mucilage contents of each part of Hippeastrum vittatum L. Her. were investigated by GLC. In addition, buphanisine and 4-hydroxy-7-methoxyflavan were separated and characterized