health benefits of chrysanthemum

CHRYSANTHS OR MUMS FLOWERCHRYSANTHEMUMS SP.

Group V:

Albert agung W.B. 09.70.0123

Gisela prima P. 10.70.0095

Weni pritiwi 11.70.0074

Ega diasita devi 12.70.0100

TAXONOMY

• Kingdom : Plantae

• Division : Spermathophyta

• Sub Division : Angiospermae

• Order : Asterales

• Family : Asteraceae

• Genus :Chrysanthemum

• Species : C. indicum, C. daisy, etc

BIOACTIVE COMPOUNDS

• Glycoside Chrysanthemine that is capable of inhibiting the growth of bacteria, so this is very useful for the treatment of wounds to prevent infection.

• Chrysanthemum sp has flavonoid that can kill Escherecia coli and Staphylococcus aureus.

CHRYSANTHEMUM SP CONTAIN MANY BIOACTIVE COMPOUNDS THAT HAVE ANTEBACTERIAL ACTIVITY SUCH AS:

• Myrcene

• Borneol

• Chlorogenic acid

• Ethanol

• Benzoic acid

• Cineol

• etc

MYRCENE

• Myrcene is a hydrocarbon compound found in most citrus fruits and also in the resin of hop flowers

• Myrcene is responsible for contributing pungent taste and a floral or herbal quality

BORNEOL

• Borneol is described as pungent, bitter and slighty cold. It is indicated for servere obstruction of the orifices (that may cause coma or convulsive diseases), for heat syndromes and for pain.

• Borneol is a common addition to treatments for lung diseases in modern crinical practice

CHLOROGENIC ACID

• Chlorogenic acid is an important intermediate in lignin biosynthesis

• This compound, known as a antioxidant may also slow the release of glucose into the blood stream after a meal.

PYRETHRUM

• Pyrethrum is a natural insecticide produced from Dalmatian Chrysanthemum (Chrysanthemum cinerariaefolium) flowers. The term “pyrethrum” referres to the plant, flower or flower extract, with the active insecticidal components of pyrethrum known as “pyrethrins”.

HEALTH BENEFITS OF CHRYSANTHEMUM

• to promote blood circulation antihypertensive (reducing high blood pressure)

• antipyretic (heat-reducing)

• anti-inflammatory.

HEALTH BENEFITS OF CHRYSANTHEMUM ARE CLOSELY RELATED TO ITS BIOACTIVE COMPOUNDS.

APPLICATION FOR FOOD AND BEVERAGE

• Chrysanthemum is used as herbal tea.

• Chrysanthemum flower has sweet taste with a slightly bitter taste.

• It is often combined with other herbs, such as Jasmine flowers.

PRODUCTS

REFRENCES• Anonim. (____). Chrysanthemum (Ju Hua).

http://www.acupuncturetoday.com/herbcentral/chrysanthemum.php.

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• Dilta, B. S., et al. (2011). Flower Drying Techniques – A Review. International Journal of Farm Sciences Vol. 1 No. 2.

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• Dr. Lee W. Janson. (2011). Brew Chem 101: The Basics of Homebrewing Chemistry. USA.

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• Lin, Long-Ze, dan James M. Harnly. (2010). Identification of the Phenolic Components of Chrysanthemum Flower (Chrysanthemum morifolium Ramat). Journal Food Chemistry. Elsevier.

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• Liu, P. L., et al. (2012). Phylogeny of the genus Chrysanthemum L.: Evidence from single –copy nuclear gene and chloroplast DNA sequences.

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• Prihatman, Kemal. (2000). Krisan. Kantor Deputi Menegristek Bidang Pendayagunaan dan Pemasyarakatan Ilmu Pengetahuan dan Teknologi. Jakarta.

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• Rukmana, H Rahmat. (1997). Krisan. Penerbit Kanisius. Yogyakarta.

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• Sassi, Ben Ahlem, et al. (2008). Antimicrobial Activities of Four Tunisian Chrysanthemum Species. Indian J Med Res 127.

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• Sun, Qing-Lei, et al. (2010). Flavonoids and volatiles in Chrysanthemum morifolium Ramat flower from Tongxiang County in China. African Journal of Biotechnology Vol. 9 (25).

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• Vania, Christian, dkk. (2011). The Application of three herbs: Chrysanthemum indicum, Centella asiatica and Andrographis paniculata to Reduce Bacteria. The First International Conference on Interdisciplinary Research and Development. Thailand.

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