Difference between revisions of "Alpinia Zerumbet"
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==Special Precautions of Alpinia Zerumbet== | ==Special Precautions of Alpinia Zerumbet== | ||
==Health Benefits and uses of Alpinia Zerumbet== | ==Health Benefits and uses of Alpinia Zerumbet== | ||
| − | + | *Its tea has hypotensive, diuretic and antiulcerogenic properties. | |
| + | *Decoction of leaves has been used during bathing to alleviate fevers.. | ||
| + | *The leaves and rhizomes have been proven effective against HIV-1 integrase and neuraminidase enzymes, and has also shown anti-diabetic effect through inhibitions of formation of advanced glycation end products. | ||
| + | * the antioxidant activities of different parts of Alpinia zerumbet has been reported. | ||
==References== | ==References== | ||
*''HIV-1 integrase and neuraminidase inhibitors from Alpinia zerumbet. Upadhyay etal. J. Agric. Food Chem. 2011,59,2857-2862.'' | *''HIV-1 integrase and neuraminidase inhibitors from Alpinia zerumbet. Upadhyay etal. J. Agric. Food Chem. 2011,59,2857-2862.'' | ||
Revision as of 13:32, 19 February 2017
Other Names : Shell ginger, pink porcelain lily, variegated ginger, butterfly ginger, gettō' (ゲットウ), sannin, yàn shānjiāng (艳山姜), yuetao (月桃).
Special Precautions of Alpinia Zerumbet
Health Benefits and uses of Alpinia Zerumbet
- Its tea has hypotensive, diuretic and antiulcerogenic properties.
- Decoction of leaves has been used during bathing to alleviate fevers..
- The leaves and rhizomes have been proven effective against HIV-1 integrase and neuraminidase enzymes, and has also shown anti-diabetic effect through inhibitions of formation of advanced glycation end products.
- the antioxidant activities of different parts of Alpinia zerumbet has been reported.
References
- HIV-1 integrase and neuraminidase inhibitors from Alpinia zerumbet. Upadhyay etal. J. Agric. Food Chem. 2011,59,2857-2862.
- Advanced glycation end product inhibitors from Alpinia zerumbet. Chompoo etal. Food Chem. 2011,129,709-715.
- Elzaawelly etal.Food Chem.2007,104,1648.
- Elzaawelly etal.Food Chem.2007,103,486.
