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Kaki Persimmon
''Diospyros kaki'', the Oriental persimmon, Chinese persimmon, Japanese persimmon or kaki persimmon, is the most widely cultivated species of the genus ''Diospyros''. Although its first botanical description was not published until 1780,Published in ''Nova Acta Soc. Sc. Upsal.'' iii. 208, author Carl Peter Thunberg, hunb.(1780); later in ''Fl. Jap.'' 157, author Thunb. (1784). ''D. kaki'' is among the oldest cultivated plants, having been in use in China for more than 2000 years. Names Whether the species was first described by Carl Peter Thunberg or Carl Linnaeus the Younger is disputed. The scientific name ''Diospyros kaki'' L. f. may be used erroneously for this plant. However, ''Diospyros kaki'' L. f., published in 1781, is a later homonym of ''Diospyros kaki'' Thunb., published in 1780. So the name ''Diospyros kaki'' L. f. is taxonomically illegitimate and not accepted. It is called ''shi'' (柿) in Chinese, ''kaki'' (柿) in Japanese, ''gam'' (감) in Korean, kesemek in I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carl Ludwig Blume
Charles Ludwig de Blume or Karl Ludwig von Blume (9 June 1796, Braunschweig – 3 February 1862, Leiden) was a German-Dutch botanist. He was born at Braunschweig in Germany, but studied at Leiden University and spent his professional life working in the Dutch East Indies and in the Netherlands, where he was Director of the Rijksherbarium (state herbarium) at Leiden. His name is sometimes given in the Dutch language form Karel Lodewijk Blume, but the original German spelling is the one most widely used in botanical texts: even then there is confusion, as he is sometimes referred to as K.L. Blume (from Karl). He carried out extensive studies of the flora of southern Asia, particularly in Java, then a colony of the Netherlands. From 1823 to 1826 Blume was Deputy Director of Agriculture at the botanic garden in Bogor (Buitenzorg) in Java. In 1827 he became correspondent of the Royal Institute of the Netherlands. In 1855, he was elected a foreign member of the Royal Swedish Ac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Europe
Europe is a large peninsula conventionally considered a continent in its own right because of its great physical size and the weight of its history and traditions. Europe is also considered a Continent#Subcontinents, subcontinent of Eurasia and it is located entirely in the Northern Hemisphere and mostly in the Eastern Hemisphere. Comprising the westernmost peninsulas of Eurasia, it shares the continental landmass of Afro-Eurasia with both Africa and Asia. It is bordered by the Arctic Ocean to the north, the Atlantic Ocean to the west, the Mediterranean Sea to the south and Asia to the east. Europe is commonly considered to be Boundaries between the continents of Earth#Asia and Europe, separated from Asia by the drainage divide, watershed of the Ural Mountains, the Ural (river), Ural River, the Caspian Sea, the Greater Caucasus, the Black Sea and the waterways of the Turkish Straits. "Europe" (pp. 68–69); "Asia" (pp. 90–91): "A commonly accepted division between Asia and E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carotenoids
Carotenoids (), also called tetraterpenoids, are yellow, orange, and red organic pigments that are produced by plants and algae, as well as several bacteria, and fungi. Carotenoids give the characteristic color to pumpkins, carrots, parsnips, corn, tomatoes, canaries, flamingos, salmon, lobster, shrimp, and daffodils. Carotenoids can be produced from fats and other basic organic metabolic building blocks by all these organisms. It is also produced by endosymbiotic bacteria in whiteflies. Carotenoids from the diet are stored in the fatty tissues of animals, and exclusively carnivorous animals obtain the compounds from animal fat. In the human diet, absorption of carotenoids is improved when consumed with fat in a meal. Cooking carotenoid-containing vegetables in oil and shredding the vegetable both increase carotenoid bioavailability. There are over 1,100 known carotenoids which can be further categorized into two classes, xanthophylls (which contain oxygen) and carote ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ursolic Acid
Ursolic acid (sometimes referred to as urson, prunol, malol, or 3β-hydroxyurs-12-en-28-oic acid), is a pentacyclic triterpenoid identified in the epicuticular waxes of apples as early as 1920 and widely found in the peels of fruits, as well as in herbs and spices like rosemary and thyme. Natural occurrence Ursolic acid is present in many plants, such as ''Mirabilis jalapa'', as well as in many fruits and herbs used in daily life (e.g. apples, basil and holy basil, bilberries, cranberries, elder flower, peppermint, rosemary, lavender, oregano, thyme, hawthorn, and prunes). Apple peels contain large quantities of ursolic acid and related compounds. Potential biochemical effects A number of potential biochemical effects of ursolic acid have been investigated, but there has been no clinical study demonstrating benefits to human health. ''In vitro'', ursolic acid inhibits the proliferation of various cancer cell types by inhibiting the STAT3 activation pathway, and may also d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amyrin
The amyrins are three closely related natural chemical compounds of the triterpene class. They are designated α-amyrin (ursane skeleton), β-amyrin (oleanane skeleton) and δ-amyrin. Each is a pentacyclic triterpenol with the chemical formula C30H50O. They are widely distributed in nature and have been isolated from a variety of plant sources such as epicuticular wax. In plant biosynthesis, α-amyrin is the precursor of ursolic acid and β-amyrin is the precursor of oleanolic acid. All three amyrins occur in the surface wax of tomato fruit. α-Amyrin is found in dandelion coffee. A study demonstrated that α,β-amyrin exhibits long-lasting antinociceptive and anti-inflammatory properties in 2 models of persistent nociception via activation of the cannabinoid receptors CB1 and CB2 and by inhibiting the production of cytokines and expression of NF-κB, CREB and cyclooxygenase 2 Prostaglandin-endoperoxide synthase 2 (prostaglandin G/H synthase and cyclooxygenase) (The HUGO o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Triterpene
Triterpenes are a class of chemical compounds composed of three terpene units with the molecular formula C30H48; they may also be thought of as consisting of six isoprene units. Animals, plants and fungi all produce triterpenes, including squalene, the precursor to all steroids. Structures Triterpenes exist in a great variety of structures. Nearly 200 different skeletons have been identified. These skeletons may be broadly divided according to the number of rings present. In general pentacyclic structures (5 rings) tend to dominate. Squalene is biosynthesized through the head-to-head condensation of two farnesyl pyrophosphate units. This coupling converts a pair of C15 components into a C30 product. Squalene serves as precursor for the formation of many triterpenoids, including bacterial hopanoids and eukaryotic sterols. Triterpenoids By definition triterpenoids are triterpenes that possess heteroatoms, usually oxygen. The terms ''triterpene'' and ''triterpenoid'' oft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Astringent
An astringent (sometimes called adstringent) is a chemical that shrinks or constricts body tissues. The word derives from the Latin ''adstringere'', which means "to bind fast". Calamine lotion, witch hazel, and yerba mansa, a Californian plant, are astringents. Astringency, the dry, puckering or numbing mouthfeel caused by the tannins in unripe fruits, lets the fruit mature by deterring eating. Ripe fruits and fruit parts including blackthorn (sloe berries), ''Aronia'' chokeberry, chokecherry, bird cherry, rhubarb, quince and persimmon fruits (especially those which are unripe), banana skins (or unripe bananas), cashew fruits and acorns are astringent. Citrus fruits, like lemons, are somewhat astringent. Tannins, being a kind of polyphenol, bind salivary proteins and make them precipitate and aggregate, producing a rough, "sandpapery", or dry sensation in the mouth. The tannins in some teas, coffee, and red grape wines like Cabernet Sauvignon and Merlot produce mild as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chestnut
The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. They are native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce. The unrelated horse chestnuts (genus ''Aesculus'') are not true chestnuts, but are named for producing nuts of similar appearance that are mildly poisonous to humans. True chestnuts should also not be confused with water chestnuts, which are tubers of an aquatic herbaceous plant in the sedge family Cyperaceae. Other species commonly mistaken for chestnut trees are the chestnut oak ('' Quercus prinus'') and the American beech (''Fagus grandifolia''),Chestnut Tree in chestnuttree.net. both of which are also in the Fagaceae family. |
Tannin
Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids. The term ''tannin'' (from Anglo-Norman ''tanner'', from Medieval Latin ''tannāre'', from ''tannum'', oak bark) refers to the use of oak and other bark in tanning animal hides into leather. By extension, the term ''tannin'' is widely applied to any large polyphenolic compound containing sufficient hydroxyls and other suitable groups (such as carboxyls) to form strong complexes with various macromolecules. The tannin compounds are widely distributed in many species of plants, where they play a role in protection from predation (acting as pesticides) and might help in regulating plant growth. The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of unripened fruit, red wine or tea. Likewise, the destruction or modification of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kiwifruit
Kiwifruit (often shortened to kiwi in North American, British and continental European English) or Chinese gooseberry is the edible berry of several species of woody vine A vine (Latin ''vīnea'' "grapevine", "vineyard", from ''vīnum'' "wine") is any plant with a growth habit of trailing or scandent (that is, climbing) stems, lianas or runners. The word ''vine'' can also refer to such stems or runners themselv ...s in the genus '' Actinidia''. The most common cultivar group of kiwifruit (''Actinidia deliciosa'' 'Hayward') is oval, about the size of a large Egg (food), hen's egg: in length and in diameter. It has a thin, fuzzy, fibrous, tart but edible light brown skin and light green or golden flesh with rows of tiny, black, edible seeds. The fruit has a soft texture with a sweet and unique flavour. Kiwifruit is native to central and eastern China. The first recorded description of the kiwifruit dates to the 12th century during the Song dynasty. In the early 20th ce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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