MEDICINAL PLANTSNandhu Lal A.M.

Kcaet, tavanurKerala agrl university

Medicinal Plants• The use of medicinal plants can be considered as a

living tradition.• The World Health Organisation estimates that the

primary health care needs of approximately 80% of the developing world’s population are met by traditional medicine.

• Traditional medicine systems range from the Ayurvedic, Unani, Siddha and Tibetan in India, the Kampo in Japan, the Jamu in Indonesia, and many more.

• The traditional systems of medicine largely depend on plants for their medicines.

• The Natural Products Alert databases at the University of Illinois document the ethno-medicinal uses for more than 9,000 species.

• Many plant and fungal derivatives are important medicinally.

• The most important of the plant-derived compounds are terpenoids (such as steroids) and alkaloids.

• Substances such as anthraquinone glycosides as well as a variety of other types of glycosides are also widely used.

• Three main groups– Steroids– Alkaloids– Phenolics

Progesterone

Cholesterol

Estrogen

Testosterone

Ephedrine papverine

Quinine

DILL• Species name: Anethum graveolens

• Family: Apiaceae (Umbelliferae) Carrot family

• Genus: Anethum

• Common Names: dill, Indian dill.

• the name “dill” means to “calm or soothe,” originated from the plant’s known ability to calm troubled stomachs and colicky infants.

• The name Anethum graveolens means a tall plant with a vigorous growth habit that has a strong smell.

• aromatic herb native to the Mediterranean area.

• most commonly grown as an annual; sometimes grown as a biennial

• Depending upon the variety, the plant can grow anywhere from 1 foot (for dwarf varieties) up to 4 feet in ideal conditions.

• The branching stems have white to off-white, vertical striations that run down their length, and they are devoid of hair.

• They also end with a broad, expansive inflorescence that is topped with Yellow, scented, hermaphroditic flowers.

• The flowers develop into dry fruits called schizocarps that are split into two parts, each one holding seeds.

• The seeds are oval and progress from a bright green colour when they first develop to dark brown later in the season.

Harvesting• optimum time for harvesting: early

morning.• For continuous supply of dill leaves

for harvesting; keep their tops trimmed regularly.

• Dill weed is best harvested before the plant is fully mature and before the flower buds have opened.

• Dill seed is harvested at the end of the plant’s life cycle.

• The flowers will be spent, the stems will start drying out, and the seeds will have turned a golden brown colour.

Storage• Fresh cut dill can be stored in the

refrigerator safely for two to three days.• The stems can be placed in a cup of

water to help keep the leaves fresh.• To dry naturally, lay freshly harvested dill

on waxed paper and place it in a warm, dark spot with good air circulation.

• Dill weed can also be dried in a food dehydrator or frozen.

Collection of Dill Seed1) by HAND• First, place a brown paper bag over the seed

heads and tie the opening closed.• Cut the stem off at the base of the plant.• Hang the stems upside down in a warm, well

ventilated area to dry. • Take the stems down after about two weeks

and crush the dried seed heads in your hands over a container to separate the seeds from the seed head.

2) Additional method• lay freshly harvested seed heads on a

cookie sheet.• place them in the freezer.• Remove frozen seed heads after a few

days• rub the seed heads between your hands

over a piece of paper to harvest.• Store your dill seeds in an airtight

container in a dark place.

Chemistry and Nutrition• Dill is not considered to be a great benefit

nutritionally because it is normally consumed only in small amounts.

• The pale, yellow oil of dill is mainly composed of limonene, carvone, and phellandrene.

• Carvone: responsible for the strong and sometimes acrid flavour of dill and it is also a known anti-flatulent.

• Limonene and phellandrene: cause skin problems such as irritation or sensitivity to the sun

• Oil obtained from dill weed: used in the food industry for flavouring.

• oil obtained from dill seed: used to produce soaps and perfumes.

Commercial Use• commercially mainly by the food industry.• dill pickles• The essential oil of dill are used by the food

industry- for flavouring -ingredient in liqueurs.

• Dill weed, seed, and oil are frequently added to baked goods, snacks, condiments, and meat products.

• The fragrance industry: produce soaps, perfumes, detergents, creams, and lotions.

Medicinal Use• effective remedy for flatulence and as an aid for

digestion.• sleep aid: Dill water, or “gripe water,” is an ancient

remedy that has been used by mothers for centuries to calm colicky babies or to help them sleep.

• for indigestion and ulcers. dill inhibits the secretion of stomach acids in mice and that it may help to prevent ruptures in the stomach lining.

• Have anti-cancer properties, because it is high in monoterpenes

ASHWAGANDHA• Botanical Name : Withania

Somniferous• Family Name : Solanaceae• Common Name : Withania, Winter

Cherry, Indian Winter Cherry, Indian Ginseng, Ashwagandha

• It grows in dry parts in sub-tropical regions. Rajasthan, Punjab, Haryana, Uttar Pradesh, Gujarat, Maharashtra and Madhya Pradesh

• Found in the drier parts of India, Sri Lanka, Afghanistan, Baluchistan and Sind and is distributed in the Mediterranean regions, the Canaries and Cape of Good Hope.

Chemical Constituents• bio-chemical heterogeneous

alkaloids, (choline, pseudotopanol, 3- tigioyloxytropana, tropanol, cuscokygrene, isopelletierine several other steroidal lactories.

• 12 alkaloids, 35 withanolides and several sitoindosides have been isolated from the roots of the plant

• A sitoindoside is a biologically active constituent known as withanolide containing a glucose molecule at carbon 27.

• 2 main withanolides: withaferin A and withanolide D.

• Withaferin-A: therapeutically active withanolide reported to be present in leaves.

• the roots are reported to contain starch, reducing sugars, glycosides, dulcitol, withancil, an acid and a neutral compound.

• The amino acids reported from the roots include aspartic acid, glycine, tyrosine, alanine, glutamic acid and cysteine.

CULTIVATION• W. somnifera grows well in sandy

loam or light red soil, having pH 7.5-8.0 with good drainage.

• Temperature between 200C to 350C is most suitable for cultivation.

• Ashwagandha is usually grown in fields which are not well covered by the irrigation systems.

HARVESTING/ POST HARVESTING

• The plants start flowering and bearing fruits from December onwards.

• The crop is ready for harvest in January-March at 150 to 180 days after sowing.

• The maturity of crop is judged by drying out of leaves and yellow red berries.

• Berries are hand plucked separately. They are dried and crushed to take out the seeds.

• The entire plant is uprooted for roots which are separated from aerial parts by cutting the stem 1-2 cm above the crown.

• The roots are then either cut transversely into small pieces (7 to 10 cm) or dried as it is, in the sun.

• About 650-800 kg roots can be obtained from 1 ha on drying it comes to 350-435 kg.

• The dried roots, entire or transversely cut into smaller pieces, have to be further cleaned, trimmed and graded.

• The roots are beaten with a club which removes adhering soil and breaks off the thin, brittle lateral rootlets.

• Lateral branches, root crown and stem remains on roots are carefully trimmed with the help of knife.

Medicinal values• This herb is considered an adaptogen

which is a nontoxic herb. • It normalize physiological function,

working on the neuro-endocrine system.

• effective for insomnia but does not act as a sedative.

• increases haemoglobin (red blood count) and hair melanin.

• enhance Ojas.Ojas is the most subtle, refined level of

the physical body and is the end result of healthy food which is properly digested. It is responsible for a healthy immune system, physical strength, lustrous complexion, clarity of mind and sense of Well-being. It allows consciousness to flow within the body.

• It stabilizes blood sugar and lowers cholesterol.

• lower blood pressure

• Prevent formation of stress induced ulcers.

• Cure Arthritis• Presence of natural antioxidants

improve overall health and promote better fat burning.

• reduce stress• build a weakened immune system.

KACHOLAM• Scientific name : Kaempferia

galanga Linn. • Common name : Maraba, Finger root,

Chinese ginger • Family : Zingiberaceae

• Distribution: INDIA-widespread in the wild throughout the plains of India, particularly in the Eastern and Southern part of India up to an elevation of 1500 m; in tropics and subtropics of AFRICA and South East ASIA.

• Habitat: Found throughout the plains of India under slightly shaded places such as open forest, forest edges and bamboo forests on various soils.

• Parts used commercially: Rhizomes, used in Ayurveda, Siddha and Folk medicine.

• Description: A perennial, stemless herb; • rhizome tuberous, aromatic; roots fleshy,

cylindric.• Leaves few, spreading horizontally on the

surface of the ground, (3.5 – 13 x 2 – 9 cm)• orbicular to round-ovate, base sheathing,

margins entire or wavy, deep green, glabrous above, pubescent beneath; petioles short.

• Flowers, delicate, 6 – 12, collected in small fascicles, fugacious, opening successively, fragrant, white with purple or lilac spot on each side of the lip.

• Fl.: June - July.

Rhizome

Sliced open

Cultivation practices:• This plant is commonly cultivated in gardens for its

medicinal and aromatic properties.• This plant can be easily propagated through

rhizomes. The plant produces both mother and finger rhizomes. Mother rhizomes are better for propagation than finger rhizomes.

• Smoking of rhizomes prior to planting is beneficial for better germination and establishment of sprouts.

• The rhizome pieces can be planted in light soil and supplied liquid manure to promote its growth.

• Planting of the rhizome pieces during the third week of May perhaps give significantly higher yield. It requires a warm humid climate. It thrives well up to an elevation of about 1500 m above mean sea level.

• Rich loamy soil with good drainage is ideal for the cultivation of this plant species. It cannot withstand water logging.

• It is a shade loving plant. Hence, partial shaded condition should be provided for better vegetative growth.

Medicinal properties and uses• The rhizome is credited with stimulant,

expectorant, diuretic, anti-inflammatory and carminative properties.

• It is used in the treatment of cough, bronchitis, asthma, skin diseases, rheumatism, oedema, fever, epilepsy, spleen disorders etc.

• Powdered rhizome is mixed with honey and is given in cough and pectoral affections.

• Rhizome in the form of powder or ointment is applied on the wounds and bruises to reduce swellings.

• Roasted rhizome is applied hot in rheumatism and for hastening the ripening of inflammatory tumours.

• Rhizome is used to remove bad odour of the mouth. It is used for protecting cloths against insects. It is also used as a deodorant and disinfectant. It is eaten along with betel and areca nuts as a masticatory.

• It is attached to necklaces for their perfume. Steam distillation of rhizome yields essential oil, which is used in the manufacturing of perfumes and flavouring curry.

• It is also employed in cosmetics, hair tonics, toiletries and as a hair wash in dandruff.

THANK YOU…