Mango ginger (Curcuma amada Roxb.) – A promising spice for phytochemicals and biological activities.
Policegoudra, R. S. and Aradhya, S. M. and Singh, L. (2011) Mango ginger (Curcuma amada Roxb.) – A promising spice for phytochemicals and biological activities. Journal of Biosciences, 36 (4). pp. 739-748.
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Mango ginger (Curcuma amada Roxb.) is a unique spice having morphological resemblance with ginger but imparts a raw mango flavour. The main use of mango ginger rhizome is in the manufacture of pickles and culinary preparations. Ayurveda and Unani medicinal systems have given much importance to mango ginger as an appetizer, alexteric, antipyretic, aphrodisiac, diuretic, emollient, expectorant and laxative and to cure biliousness, itching, skin diseases, bronchitis, asthma, hiccough and inflammation due to injuries. The biological activities of mango ginger include antioxidant activity, antibacterial activity, antifungal activity, anti-inflammatory activity, platelet aggregation inhibitory activity, cytotoxicity, antiallergic activity, hypotriglyceridemic activity, brine-shrimp lethal activity, enterokinase inhibitory activity, CNS depressant and analgesic activity. The major chemical components include starch, phenolic acids, volatile oils, curcuminoids and terpenoids like difurocumenonol, amadannulen and amadaldehyde. This article brings to light the major active components present in C. amada along with their biological activities that may be important from the pharmacological point of view.
|Divisions:||Fruit and Vegetable Technology|
|Uncontrolled Keywords:||Antimicrobials; antioxidants; biological activities; biochemical constituents; Curcuma amada; Mango ginger|
|Subjects:||600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 32 Antioxidants
|Depositing User:||Food Sci. & Technol. Information Services|
|Date Deposited:||12 Oct 2011 05:00|
|Last Modified:||28 Dec 2011 10:28|
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