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A fruit was cut of Garcia mangostana , Queen of Fruits ...Một trái Măng Cụt căt nửa ...
Taken in Củ Chi district, Hồ chí Minh city, South Vietnam.
Vietnamese named : Măng Cụt Common names : Queen of Fruits , Scientist name : Garcinia mangostana L. Synonyms : Family : Clusiaceae . Họ Bứa Kingdom:Plantae (unranked):Angiosperms (unranked):Eudicots (unranked):Rosids Order:Malpighiales Genus:Garcinia Species:G. mangostana
Măng cụt, một trái cây nhiệt đới đã được giới tiêu-thụ Âu-Mỹ đánh giá là một trong những trái cây ngon nhất, Jacobus Bontius đã gọi măng cụt là ‘Hoàng hậu của các loại trái cây (Queen of fruits)’, mà nếu có dịp gặp được quả tươi thì hãy thử ngay, đừng chần chừ. Bên cạnh gíá trị dinh dưỡng cao, măng cụt còn là một nguồn cung cấp dược liệu để trị bệnh khá độc đáo, những nghiên cứu mới đã nhằm vào khả năng trị ung thư của cây.
I/ Tên khoa học và các tên thông thường:
Garcinia mangostana thuộc họ thực vật Clusiaceae (Guttifereae)
Các tên gọi khác: Mangosteen (Anh-Mỹ), Mangoustan (Pháp), Sơn Trúc Tử (Trung Hoa), Mangkhut (Thái lan)
Giống Garcinia được đặt tên để ghi nhớ nhà thực vật học Laurence Garcia, người đã sưu tập các mẫu cây cỏ và sống tại Ấn Độ vào thế kỷ 18. Mangostana và tên Anh ngữ mangosteen đều phát xuất từ tên Mã lai của cây: mangustan.
II/ Đặc tính thực vật:
Măng cụt có nguồn gốc từ Mã Lai và Indonesia, được trồng từ hàng chục thế kỷ, cây đã được Thuyền Trưởng Cook mô tả khá chi tiết từ năm 1770, và được đưa đến Sri Lanka vào năm 1800, được trồng tại Anh trong các nhà kiếng (green house) từ 1855, sau đó đưa đến West Indies từ giữa thế kỷ 19. Đây là một loại cây đòi hỏi điều kiện thổ nhưỡng khắt khe cần khí hậu nóng và ẩm, cây tăng trưởng rất chậm, sau 2-3 năm cây chỉ cao đến đầu gối, chỉ bắt đầu cho quả sau 10-15 năm.. Cây đã được các nhà truyền giáo du nhập vào Nam Việt Nam từ lâu, trồng nhiều nhất tại Lái Thiêu, Thủ Dầu Một. Việt Nam đã có lúc là nơi có những vườn măng cụt lớn nhất thế giới, với những vườn rộng hàng chục mẫu, có hàng ngàn cây, mỗi cây cho được từ 700 đến 900 quả. Cây hiện được trồng nhiều tại Thái Lan, Kampuchea, Myanmar (Miến điện), Sri Lanka và Philippines.
Hiện có khoảng 100 loài khác nhau được nuôi trồng.
Măng cụt thuộc loại cây to, trung bình 7-12 m nhưng có thể cao đến 20- 25 m, thân có vỏ màu nâu đen xậm, có nhựa (resin) màu vàng. Lá dày và cứng, bóng, mọc đối, mặt trên của lá có màu xậm hơn mặt dưới, hình thuôn dài 15-25 cm, rộng 6-11 cm, cuống dài 1.2-2.5 cm. Hoa đa tính thường là hoa cái và hoa lưỡng tính. Hoa mọc đơn độc hay từng đôi. Hoa loại lưỡng tính màu trắng hay hồng nhạt, có 4 lá đài và 4 cánh hoa, có 16-17 nhị và bầu noãn có 5-8 ô. Quả hình cầu tròn, đường kính chừng 4-7 cm, có mang đài hoa còn tồn tại; vỏ quả màu đỏ nâu, dai và xốp. Quả chứa 5-8 hạt: quanh hạt có lớp áo bọc màu trắng có vị ngọt, thơm và khá ngon. Cây trổ hoa vào tháng 2-5, ra quả trong các tháng 5-8. (giống Garcinia còn gồm một số cây tương cận, đa số mọc trong vùng Đông Ấn = West Indies, trong đó có thể kể Garcinia cambogia hay Bứa, Garcinia cowa cung cấp quả Cowa-Mangosteen lớn hơn và có khía màu vàng apricot, vị chua; Garcinia indica hay Cocum = Conca cho quả chua, áo hạt màu tím, dùng làm giấm, hạt ép lấy dầu.)
III/ Thành phần dinh dưỡng:
100 gram phần ăn được (quả tươi) chứa - Calories 60-63 - Chất đạm 0.5-0.60 g - Chất béo 0.1-0.60 g - Chất carbohydrates 10-14.7 g - Chất sơ 5.0-5.10 g - Calcium 0.01- 8 mg - Sắt 0.20- 0.80 mg - Phosphorus 0.02- 12.0 mg - Thiamine (B1) 0.03 mg - Vitamin C 1-2 mg (ngoài ra còn có Potassium, Niacin...)
Quả măng cụt thường được ăn tươi, khía quanh quả, bẻ đôi theo đường khía, để ăn các múi trắng, bỏ hột trong, có vị ngọt, mọng nước. Tại đảo Sulu có giống măng cụt vị hơi chua, được dùng làm mứt trộn với đường thô. Tại Mã Lai, quả chưa chín hẳn được dùng làm mứt halwa manggis.
Măng cụt rất mau hư, có thể giữ 2-3 ngày ở nhiệt độ bình thường, khoảng 1 tuần trong tủ lạnh nhưng không thể giữ trong tủ đông lạnh (freezer)
IV/ Thành phần hóa học:
Thành phần hóa học thay đổi tùy theo bộ phận: - Lá chứa nhiều xanthones loại di và tri hydroxy-methoxy (methyl, butyl...) - Gỗ thân có maclurin, 1,3,6,7-tetrahydroxy xanthone và xanthone-glucosides. - Vỏ quả: có chrysanthemin, tannins (7-13 %), các hợp chất đắng loại xanthones như mangostin (gồm cả 3-isomangostin, 3-isomangostin hydrate, 1-iso mangostin, alpha và beta mangostin, gamma-mangostin, nor-mangostin...), garcinones A, B, C; kolanone; các xanthones như BR-xanthone-A, -B. - Áo hạt: calabaxanthone, demethyl calabaxanthone, mangostin. - Nhựa: chứa xanthones có những hoạt tính kháng sinh, chống sưng và kháng nấm, đặc biệt là một hợp chất loại biphenyl geranylated (Natural Products Tháng 4-2005)
V/ Dược tính:
1- Y dược dân gian:
- Tại Thái Lan: Vỏ măng cụt khô được dùng để trị tiêu chảy, chữa vết thương. Để trị tiêu chảy, vỏ khô được nấu với nước vôi, chắt lấy nước để uống.
- Tại Việt Nam: Vỏ quả được sắc dùng uống để trị tiêu chảy, kiết lỵ; Nước sắc được dùng để rửa vệ sinh phụ nữ.
- Tại Ấn Độ: Cây được gọi là mangustan, vỏ để trị tiêu chảy. Lá nấu để xúc miệng, trị lở trong miệng.
2- Các nghiên cứu dược học về măng cụt: (theo Thai Medicinal Plants)
- Tác dụng ức nén hệ thần kinh trung ương: Mangostin, một hợp chất loại xanthone và các chất chuyển hóa tạo ra nhưng phản ứng ức chế thần kinh trung ương gây các triệu chứng như sụp mi mắt (ptosis), dịu đau, giảm hoạt động của thần kinh vận động, tăng cường hoạt tính gây ngủ và gây mê của pentobarbital.
- Tác dụng trên hệ tim mạch: Mangostin-3, 6-di-O-glucoside tạo ra các hiệu ứng rõ rệt trên hệ tim mạch của ếch và chó: Gây kích thích cơ tim, tăng huyết áp nơi thú vật thử nghiệm. Cả hai tác dụng này đều bị ức chế một phần bởi propranolol.
- Tác dụng chống sưng, viêm: Mangostin, 1-isomanfostin và mangos tin triacetate có những hoạt tính chống sưng khi dùng chích qua màng phúc mô hay khi cho uống nơi chuột bị gây phù chân bằng carrageenan, hay bằng cấy cục bông gòn dưới da..Các chất này không có hiệu ứng ổn định màng tế bào. Các hoạt tính chống viêm này được giải thích là do ở ức chế hoạt động của men IKK (inhibitor kappaB kinase) do đó ngăn được sự chuyển mã (transcription) gen COX-2 và gây giảm bài tiết PGE(2) là tác nhân chính trong tiến trình gây sưng. (Molecular Pharmacology Tháng 9-2004). Gamma-mangostin, một xanthone loại tetraoxygenated diprenylated, có hoạt tính ức chế tương tranh hoạt động của cả COX-1 lẫn COX-2 ở liều IC50=0.8 và 2 micro M (Biochemistry Pharmacology Tháng 1/2002)
- Tác dụng chống ung loét bao tử: Mangostin có hoạt tính chống ung loét khi thử trên chuột.
- Hoạt tính kháng sinh: Có nhiều nghiên cứu ghi nhận khả năng kháng sinh của vỏ măng cụt. Các vi khuẩn thử nghiệm thuộc nhóm gây kiết lỵ như shigella dysenteriae, sh. flexneri, sh. sonnei và sh. boydii hoặc thuộc nhóm gây tiêu chảy như escherichia coli, streptococcus feacalis, vibryo cholerae. Hỗn hợp thô 5 loại xanthones, trích từ vỏ măng cụt (mangostin, beta-mangostin, gamma-mangostin, gartanin và 8-deoxygartanin) có tác dụng ức chế sự tăng trưởng của s.aureus.
Mangostin ức chế S. aureus (cả chủng bình thường lẫn chủng kháng penicillin ở nồng độ tối thiểu (MIC=Minimal inhibitory concentration là 7.8 mg/ml. Alpha, beta-mangostin và Garcinone B có tác dụng ức chế sự tăng trưởng của Mycobacterium tuberculosis ở nồng độ MIC= 6.25 mcg/ml. Dịch chiết vỏ măng cụt bằng ethanol có tiềm năng ức chế được protease của HIV-1. Hoạt tính này được xác định là do mangostin (IC50=5.12 +/- 0.41 microM) và gamma-mangostin (IC50= 4.81 +/- 0.32 microM) (Planta Medica Tháng 8-1996)
- Hoạt tính kháng nấm: Mangostin kháng được trichophyton menta grophytes, microsporum gypseum và epidermophyton floccosum ở nồng độ 1 mg/ml nhưng không tác dụng trên candida albicans. Nghiên cứu tại Trung Tâm Nghiên Cứu Nông Nghiệp Madras (Ấn độ) ghi nhận xanthones trích từ vỏ măng cụt có hoạt tính chống các loại nấm gây bệnh fusarium oxysporum vasinfectum, alternaria tenuis và dreschlera oryzae.
- Tác dụng diệt cá: Dịch chiết bằng nước vỏ măng cụt cho thấy có tác dụng diệt cá rô phi (Tilapia = Oreochromis niloticus) ở nồng độ 1,000 ppm.
- Hoạt tính chống ung thư: Có khá nhiều nghiên cứu về tác dụng của các xanthone trích từ vỏ măng cụt trên các tế bào ung thư:
- Nghiên cứu tại Veterans General Hospital, Đài Bắc (Trung Hoa Dân quốc) ghi nhận Garcinone E, một chất chuyển hóa xanthone trích từ vỏ măng cụt có hoạt tính diệt bào trên tế bào ung thư gan loại hepatocellular carcinomas, ung thư ruột và ung thư phổi (Planta Medica Số 11-2002).
- Nghiên cứu tại Bộ môn Sinh học về Dược Phân tử tại ĐH Dược Tohoku (Nhật) ghi nhận các xanthones trong vỏ măng cụt một số hoạt tính gây apoptosis (tiến trình tế bào được mã hóa để tự hủy diệt) trên các tế bào ung thư loại pheochromocytoma nơi chuột: Alpha-mangostin được cho là có khả năng ức chế được men Ca(2+)-ATPase là men gây ra apoptosis qua các lộ trình nơi mitochondria (Journal of Pharmacology Sciences (Tháng 5/2004)
- Nghiên cứu tại Bộ Môn Vi trùng Học, ĐH Dược Khoa, Viện ĐH Mahidol (Bangkok-Thai Lan) cho thấy dịch chiết vỏ măng cụt bằng methanol có hoạt tính khá mạnh ngăn chặn được sự phát triển, có tiềm lực oxy hóa mạnh, và gây apoptosis nơi tế bào ung thư vú của người (loại SKBR3) (Jourmnal of Ethnopharmacology Tháng 1/2004)
- Nghiên cứu tại Trường Y Khoa, ĐH Ryukyus (Okinawa-Nhật) cho thấy alpha-mangostin thô có tiềm lực ức chế được sự tăng trưởng, phát triển của các tế bào ung thư ruột loại ‘preneoplastic’ nơi chuột thử nghiệm (Asian Pacific Journal of Cancer Tháng 10/2004)
- Nghiên cứu tại Viện Kỹ thuật Sinh Học Gifu (Nhật) ghi nhận càc xanthone trích từ vỏ măng cụt, nhất là alpha-mangostin, có tác dụng ức chế được sự tăng trưởng của tế bào ung thư máu nơi người (dòng tế bào ung thư HL60). Liều ức chế hoàn toàn là 10 microM (Journal of Natural Products Tháng 8/2003)
Tài liệu sử dụng: •Thai Medicinal Plants (Norman Farnsworth & Nunthavan Buniapra phatsara). •Từ điển Cây thuốc Việ Nam (Võ văn Chi) •Whole Foods Companion (Dianne Onstad) •The Oxford Companion to Food (Alain Davidson)
One of the most praised of tropical fruits, and certainly the most esteemed fruit in the family Guttiferae, the mangosteen, Garcinia mangostana L., is almost universally known or heard of by this name. There are numerous variations in nomenclature: among Spanish-speaking people, it is called mangostan; to the French, it is mangostanier, mangoustanier, mangouste or mangostier; in Portuguese, it is mangostao, mangosta or mangusta; in Dutch, it is manggis or manggistan; in Vietnamese, mang cut; in Malaya, it may be referred to in any of these languages or by the local terms, mesetor, semetah, or sementah; in the Philippines, it is mangis or mangostan. Throughout the Malay Archipelago, there are many different spellings of names similar to most of the above.
Plate XLI: MANGOSTEEN, Garcinia mangostana—Painted by Dr. M.J. Dijkman Description
The mangosteen tree is very slow-growing, erect, with a pyramidal crown; attains 20 to 82 ft (6-25 m) in height, has dark-brown or nearly black, flaking bark, the inner bark containing much yellow, gummy, bitter latex. The evergreen, opposite, short-stalked leaves are ovate-oblong or elliptic, leathery and thick, dark-green, slightly glossy above, yellowish-green and dull beneath; 3 1/2 to 10 in (9-25 cm) long, 1 3/4 to 4 in (4.5-10 cm) wide, with conspicuous, pale midrib. New leaves are rosy. Flowers, 1 1/2 to 2 in (4-5 cm) wide and fleshy, may be male or hermaphrodite on the same tree. The former are in clusters of 3-9 at the branch tips; there are 4 sepals and 4 ovate, thick, fleshy petals, green with red spots on the outside, yellowish-red inside, and many stamens though the aborted anthers bear no pollen. The hermaphrodite are borne singly or in pairs at the tips of young branchlets; their petals may be yellowish-green edged with red or mostly red, and are quickly shed.
The fruit, capped by the prominent calyx at the stem end and with 4 to 8 triangular, flat remnants of the stigma in a rosette at the apex, is round, dark-purple to red-purple and smooth externally; 1 1/3 to 3 in (3.4-7.5 cm) in diameter. The rind is 1/4 to 3/8 in (6-10 mm) thick, red in cross-section, purplish-white on the inside. It contains bitter yellow latex and a purple, staining juice. There are 4 to 8 triangular segments of snow-white, juicy, soft flesh (actually the arils of the seeds). The fruit may be seedless or have 1 to 5 fully developed seeds, ovoid-oblong, somewhat flattened, 1 in (2.5 cm) long and 5/8 in (1.6 cm) wide, that cling to the flesh. The flesh is slightly acid and mild to distinctly acid in flavor and is acclaimed as exquisitely luscious and delicious.
Origin and Distribution
The place of origin of the mangosteen is unknown but is believed to be the Sunda Islands and the Moluccas; still, there are wild trees in the forests of Kemaman, Malaya. Corner suggests that the tree may have been first domesticated in Thailand, or Burma. It is much cultivated in Thailand–where there were 9,700 acres (4,000 ha) in 1965–also in Kampuchea, southern Vietnam and Burma, throughout Malaya and Singapore. The tree was planted in Ceylon about 1800 and in India in 1881. There it succeeds in 4 limited areas–the Nilgiri Hills, the Tinnevelly district of southern Madras, the Kanya-kumani district at the southernmost tip of the Madras peninsula, and in Kerala State in southwestern India. The tree is fairly common only in the provinces of Mindanao and Sulu (or Jolo) in the Philippines. It is rare in Queensland, where it has been tried many times since 1854, and poorly represented in tropical Africa (Zanzibar, Ghana, Gabon and Liberia). There were fruiting trees in greenhouses in England in 1855. The mangosteen was introduced into Trinidad from the Royal Botanic Garden at Kew, England, between 1850 and 1860 and the first fruit was borne in 1875. It reached the Panama Canal Zone and Puerto Rico in 1903 but there are only a few trees in these areas, in Jamaica, Dominica and Cuba, and some scattered around other parts of the West Indies. The United States Department of Agriculture received seeds from Java in 1906 (S.P.I. #17146). A large test block of productive trees has been maintained at the Lancetilla Experimental Station at Tela, Honduras, for many years. Quite a few trees distributed by the United Fruit Company long ago have done well on the Atlantic coast of Guatemala. In 1924, Dr. Wilson Popenoe saw the mangosteen growing at one site in Ecuador. In 1939, 15,000 seeds were distributed by the Canal Zone Experiment Gardens to many areas of tropical America. It is probable that only a relatively few seedlings survived. It is known that many die during the first year. Dr. Victor Patiño has observed flourishing mangosteen trees at the site of an old mining settlement in Mariquita, Colombia, in the Magdalena Valley and the fruits are sold on local markets. Dierberger Agricola Ltda., of Sao Paulo, included the mangosteen in their nursery catalog in 1949.
Despite early trials in Hawaii, the tree has not become well acclimatized and is still rare in those islands. Neither has it been successful in California. It encounters very unfavorable soil and climate in Florida. Some plants have been grown for a time in containers in greenhouses. One tree in a very protected coastal location and special soil lived to produce a single fruit and then succumbed to winter cold.
Despite the oft-repeated Old World enthusiasm for this fruit, it is not always viewed as worth the trouble to produce. In Jamaica, it is regarded as nice but overrated; not comparable to a good field-ripe pineapple or a choice mango.
Varieties
According to Corner, the fruit from seedling trees is fairly uniform; only one distinct variation is known and that is in the Sulu Islands. The fruit is larger, the rind thicker than normal, and the flesh more acid; the flavor more pronounced. In North Borneo, a seemingly wild form has only 4 carpels, each containing a fully-developed seed, and this is probably not unique.
Climate
The mangosteen is ultra-tropical. It cannot tolerate temperatures below 40º F (4.44º C), nor above 100º F (37.78º C). Nursery seedlings are killed at 45º F (7.22º C).
It is limited in Malaya to elevations below 1,500 ft (450 m). In Madras it grows from 250 to 5,000 ft (76-1,500 m) above sea-level. Attempts to establish it north of 200 latitude have all failed.
It ordinarily requires high atmospheric humidity and an annual rainfall of at least 50 in (127 cm), and no long periods of drought. In Dominica, mangosteens growing in an area having 80 in (200 cm) of rain yearly required special care, but those in another locality with 105 in (255 cm) and soil with better moisture- holding capacity, flourished.
Soil
The tree is not adapted to limestone and does best in deep, rich organic soil, especially sandy loam or laterite. In India, the most productive specimens are on clay containing much coarse material and a little silt. Sandy alluvial soils are unsuitable and sand low in humus contributes to low yields. The tree needs good drainage and the water table ought to be about 6 ft (1.8 m) below ground level. However, in the Canal Zone, productive mangosteen groves have been established where it is too wet for other fruit trees–in swamps requiring drainage ditches between rows and in situations where the roots were bathed with flowing water most of the year, in spite of the fact that standing water in nursery beds will kill seedlings. The mangosteen must be sheltered from strong winds and salt spray, as well as saline soil or water.
Propagation
Technically, the so-called "seeds" are not true seeds but adventitious embryos, or hypocotyl tubercles, inasmuch as there has been no sexual fertilization. When growth begins, a shoot emerges from one end of the seed and a root from the other end. But this root is short-lived and is replaced by roots which develop at the base of the shoot. The process of reproduction being vegetative, there is naturally little variation in the resulting trees and their fruits. Some of the seeds are polyembryonic, producing more than one shoot. The individual nucellar embryos can be separated, if desired, before planting.
Inasmuch as the percentage of germination is directly related to the weight of the seed, only plump, fully developed seeds should be chosen for planting. Even these will lose viability in 5 days after removal from the fruit, though they are viable for 3 to 5 weeks in the fruit. Seeds packed in lightly dampened peat moss, sphagnum moss or coconut fiber in airtight containers have remained viable for 3 months. Only 22% germination has been realized in seeds packed in ground charcoal for 15 days. Soaking in water for 24 hours expedites and enhances the rate of germination. Generally, sprouting occurs in 20 to 22 days and is complete in 43 days.
Because of the long, delicate taproot and poor lateral root development, transplanting is notoriously difficult. It must not be attempted after the plants reach 2 ft (60 cm). At that time the depth of the taproot may exceed that height. There is greater seedling survival if seeds are planted directly in the nursery row than if first grown in containers and then transplanted to the nursery. The nursery soil should be 3 ft (1 m) deep, at least. The young plants take 2 years or more to reach a height of 12 in (30 cm), when they can be taken up with a deep ball of earth and set out. Fruiting may take place in 7 to 9 years from planting but usually not for 10 or even 20 years.
Conventional vegetative propagation of the mangosteen is difficult. Various methods of grafting have failed. Cuttings and air-layers, with or without growth-promoting chemicals, usually fail to root or result in deformed, short-lived plants. Inarching on different rootstocks has appeared promising at first but later incompatibility has been evident with all except G. xanthochymus Hook. f. (G tinctoria Dunn.) or G. lateriflora Bl., now commonly employed in the Philippines.
In Florida, approach-grafting has succeeded only by planting a seed of G. xanthochymus about 1 1/4 in (3 cm) from the base of a mangosteen seedling in a container and, when the stem of the G. xanthochymus seedling has become 1/8 in (3 mm) thick, joining it onto the 3/16 to 1/4 in (5-6 mm) thick stem of the mangosteen at a point about 4 in (10 cm) above the soil. When the graft has healed, the G. xanthochymus seedling is beheaded. The mangosteen will make good progress having both root systems to grow on, while the G. xanthochymus rootstock will develop very little.
Culture
A spacing of 35 to 40 ft (10.7-12 m) is recommended. Planting is preferably done at the beginning of the rainy season. Pits 4 x 4 x 4 1/2 ft (1.2 x l.2 x l.3 m) are prepared at least 30 days in advance, enriched with organic matter and topsoil and left to weather. The young tree is put in place very carefully so as not to injure the root and given a heavy watering. Partial shading with palm fronds or by other means should be maintained for 3 to 5 years. Indian growers give each tree regular feeding with well-rotted manure–100 to 200 lbs (45-90 kg)–and peanut meal–10 to 15 lbs (4.5-6.8 kg) total, per year.
Some of the most fruitful mangosteen trees are growing on the banks of streams, lakes, ponds or canals where the roots are almost constantly wet. However, dry weather just before blooming time and during flowering induces a good fruit-set. Where a moist planting site is not available, irrigation ditches should be dug to make it possible to maintain an adequate water supply and the trees are irrigated almost daily during the dry season.
In Malaya and Ceylon, it is a common practice to spread a mulch of coconut husks or fronds to retain moisture. A 16-in (40-cm) mulch of grass restored trees that had begun dehydrating in Liberia. It has been suggested that small inner branches be pruned from old, unproductive trees to stimulate bearing. In Thailand, the tree is said to take 12 to 20 years to fruit. In Panama and Puerto Rico trees grown from large seed and given good culture have borne in six years.
Season and Harvesting
At low altitudes in Ceylon the fruit ripens from May to July; at higher elevations, in July and August or August and September. In India, there are 2 distinct fruiting seasons, one in the monsoon period (July-October) and another from April through June. Puerto Rican trees in full sun fruit in July and August; shaded trees, in November and December.
Cropping is irregular and the yield varies from tree to tree and from season to season. The first crop may be 200 to 300 fruits. Average yield of a full-grown tree is about 500 fruits. The yield steadily increases up to the 30th year of bearing when crops of 1,000 to 2,000 fruits may be obtained. In Madras, individual trees between the ages of 20 and 45 years have borne 2,000 to 3,000 fruits. Productivity gradually declines thereafter, though the tree will still be fruiting at 100 years of age.
Ripeness is gauged by the full development of color and slight softening. Picking may be done when the fruits are slightly underripe but they must be fully mature (developed) or they will not ripen after picking. The fruits must be harvested by hand from ladders or by means of a cutting pole and not be allowed to fall.
Keeping Quality
In dry, warm, closed storage, mangosteens can be held 20 to 25 days. Longer periods cause the outer skin to toughen and the rind to become rubbery; later, the rind hardens and becomes difficult to open and the flesh turns dry.
Ripe mangosteens keep well for 3 to 4 weeks in storage at 40º to 55º F (4.44º-12.78º C). Trials in India have shown that optimum conditions for cold storage are temperatures of 39º to 42º F (3.89º-5.56º C) and relative humidity of 85 to 90%, which maintain quality for 49 days. It is recommended that the fruits be wrapped in tissue paper and packed 25-to-the-box in light wooden crates with excelsior padding. Fruits picked slightly unripe have been shipped from Burma to the United Kingdom at 50º to 55º F (10º-12.78º C). From 1927 to 1929, trial shipments were made from Java to Holland at 37.4º F (approximately 2.38º C) and the fruits kept in good condition for 24 days.
Pests and Diseases
Few pests have been reported. A leaf-eating caterpillar in India may perhaps be the same as that which attacks new shoots in the Philippines and which has been identified as Orgyra sp. of the tussock moth family, Lymantridae. A small ant, Myrnelachista ramulorum, in Puerto Rico, colonizes the tree, tunnels into the trunk and branches, and damages the new growth. Mites sometimes deface the fruits with small bites and scratches. Fully ripe fruits are attacked by monkeys, bats and rats in Asia.
In Puerto Rico, thread blight caused by the fungus, Pellicularia koleroga, is often seen on branchlets, foliage and fruits of trees in shaded, humid areas. The fruits may become coated with webbing and ruined. In Malaya, the fungus, Zignoella garcineae, gives rise to "canker"–tuberous growths on the branches, causing a fatal dying-back of foliage, branches and eventually the entire tree. Breakdown in storage is caused by the fungi Diplodia gossypina, Pestalotia sp., Phomopsis sp., Gloeosporium sp., and Rhizopus nigricans.
A major physiological problem called "gamboge" is evidenced by the oozing of latex onto the outer surface of the fruits and on the branches during periods of heavy and continuous rains. It does not affect eating quality. Fruit-cracking may occur because of excessive absorption of moisture. In cracked fruits the flesh will be swollen and mushy. Bruising caused by the force of storms may be an important factor in both of these abnormalities. Fruits exposed to strong sun may also exude latex. Mangosteens produced in Honduras often have crystal-like "stones" in the flesh and they may render the fruit completely inedible.
Food Uses
To select the best table fruits, choose those with the highest number of stigma lobes at the apex, for these have the highest number of fleshy segments and accordingly the fewest seeds. The numbers always correspond. Mangosteens are usually eaten fresh as dessert. One need only hold the fruit with the stem-end downward, take a sharp knife and cut around the middle completely through the rind, and lift off the top half, which leaves the fleshy segments exposed in the colorful "cup"–the bottom half of the rind. The segments are lifted out by fork.
The fleshy segments are sometimes canned, but they are said to lose their delicate flavor in canning, especially if pasteurized for as much as 10 minutes. Tests have shown that it is best to use a 40% sirup and sterilize for only 5 minutes. The more acid fruits are best for preserving. To make jam, in Malaya, seedless segments are boiled with an equal amount of sugar and a few cloves for 15 to 20 minutes and then put into glass jars. In the Philippines, a preserve is made by simply boiling the segments in brown sugar, and the seeds may be included to enrich the flavor.
The seeds are sometimes eaten alone after boiling or roasting.
The rind is rich in pectin. After treatment with 6% sodium chloride to eliminate astringency, the rind is made into a purplish jelly.
Food Value Per 100 g of Edible Portion* Calories60-63 Moisture80.2-84.9 g Protein0.50-0.60 g Fat0.1-0.6 g Total Carbohydrates14.3-15.6 g Total Sugars16.42-16.82 g (sucrose, glucose and fructose) Fiber5.0-5.1 g Ash0.2-0.23 g Calcium0.01-8.0 mg Phosphorus0.02-12.0 mg Iron0.20-0.80 mg Thiamine0.03 mg Ascorbic Acid1.0-2.0 mg *Minimum/maximum values from analyses made in the Philippines and Washington, D.C.
Phytin (an organic phosphorus compound) constitutes up to 0.68% on a dry-weight basis. The flesh amounts to 31% of the whole fruit.
Other Uses
Mangosteen twigs are used as chewsticks in Ghana. The fruit rind contains 7 to 14% catechin tannin and rosin, and is used for tanning leather in China. It also yields a black dye.
Wood: In Thailand, all non-bearing trees are felled, so the wood is available but usually only in small dimensions. It is dark-brown, heavy, almost sinks in water, and is moderately durable. It has been used to make handles for spears, also rice pounders, and is employed in construction and cabinetwork.
Medicinal Uses: Dried fruits are shipped from Singapore to Calcutta and to China for medicinal use. The sliced and dried rind is powdered and administered to overcome dysentery. Made into an ointment, it is applied on eczema and other skin disorders. The rind decoction is taken to relieve diarrhea and cystitis, gonorrhea and gleet and is applied externally as an astringent lotion. A portion of the rind is steeped in water overnight and the infusion given as a remedy for chronic diarrhea in adults and children. Filipinos employ a decoction of the leaves and bark as a febrifuge and to treat thrush, diarrhea, dysentery and urinary disorders. In Malaya, an infusion of the leaves, combined with unripe banana and a little benzoin is applied to the wound of circumcision. A root decoction is taken to regulate menstruation. A bark extract called "amibiasine", has been marketed for the treatment of amoebic dysentery.
The rind of partially ripe fruits yields a polyhydroxy-xanthone derivative termed mangostin, also ß-mangostin. That of fully ripe fruits contains the xanthones, gartanin, 8-disoxygartanin, and normangostin. A derivative of mangostin, mangostin-e, 6-di-O-glucoside, is a central nervous system depressant and causes a rise in blood pressure.
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Guava, Psidium guava 's fruit ...Trái Ổi ....
Image by Vietnam Plants & The USA. plants Những tấm hình này đã up load trong account cũ của tôi là " jesuismal ", nay đã delete. These photos in this set were up loaded in my old account "jesuismal" which I deleted.
Vietnamese named : Ổi English names : Guava Scientist name : Psidium guava Linn. Synonyms : Calyptropsidium O.Berg Corynemyrtus (Kiaersk.) Mattos Guajava Mill. Mitropsidium Burret Family : Myrtaceae. Họ Sim ( Đào Kim Nương )
Ổi ta (danh pháp khoa học: Psidium guajava) là loài cây ăn quả thường xanh lâu năm, thuộc họ Đào kim nương, có nguồn gốc từ Brasil.
Đặc điểm
Cây ổi nhỏ hơn cây vải, nhãn, cao nhiều nhất 10m, đường kính thân tối đa 30cm. Những giống mới còn nhỏ và lùn hơn nữa[1]. Thân cây chắc, khỏe, ngắn vì phân cành sớm. Thân nhẵn nhụi rất ít bị sâu đục, vỏ già có thể tróc ra từng mảng phía dưới lại có một lượt vỏ mới cũng nhẵn, màu xám, hơi xanh. Cành non 4 cạnh, khi già mới tròn dần, lá đối xứng[1]. Hoa lưỡng tính, bầu hạ, mọc từng chùm 2, 3 chiếc, ít khi ở đầu cành mà thường ở nách lá, cánh 5, màu trắng, nhiều nhị vàng, hạt phấn nhỏ rất nhiều, phôi cũng nhiều. Ngoại hoa thụ phấn dễ dàng nhưng cũng có thể tự thụ phấn[1]. Quả to từ 4 – 5g đến 500 – 700 g gần tròn, dài thuôn hoặc hình chữ lê. Hạt nhiều, trộn giữa một khối thịt quả màu trắng, hồng, đỏ vàng. Từ khi thụ phấn đến khi quả chín khoảng 100 ngày
Các giống ổi
Có nhiều giống ổi khác nhau: ổi trâu, ổi Bo, ổi xá lị có quả to nhưng kém thơm ngọt; ổi mỡ, ổi găng, ổi đào, ổi nghệ tuy quả nhỏ nhưng ngọt và rất thơm
Thành phần dinh dưỡng và hoá học
Quả và lá ổi đều chứa beta-sitosterol, quereetin, guaijaverin, leucocyanidin và avicularin; lá còn có tinh dầu dễ bay hơi, eugenol; quả chín chứa nhiều vitamin C và các polysaccarit như fructoza, xyloza, glucoza, rhamnoza, galactoza...; rễ có chứa axit arjunolic; vỏ rễ chứa tanin và các axit hữu cơ[3]. Hàm lượng dinh dưỡng trung bình trong 100 gam quả ổi: 1 gam protein, 15 mg canxi, 1 mg sắt, 0,06 mg retinol (vitamin A), 0,05 mg thiamin (vitamin B1) và 200 mg axit ascorbic (vitamin C). Hàm lượng vitamin C cao trong quả ổi hơn đáng kể so với trong cam[4]. Quả ổi cũng giàu pectin[5]. Theo một tài liệu khác, quả ổi chứa 77,9% nước, 0,9% protein, 0,3% lipit, 15 %cacbohydrat, 0,3% axit hữu cơ, 0,5 % tro, 0,03 mg% vitamin B1, 0,03 mg% vitamin B2, 0,2 mg% vitamin PP, 50 -60 mg% vitamin C[2]. Các loại đường trong quả ổi gồm 58,9 % fructoza, 35,7 % glucoza, 5,3 % saccaroza. Các axit hữu cơ chính là axit citric và axit malic[2]. Theo Bộ Nông nghiệp Hoa Kỳ (healthaliciousness.com )
Quả ổi, giống Apple Guava, tính theo 100 g phần ăn được Năng lượng36-50 cal Hàm lượng nước77-86 g Xơ tiêu hóa2,8-5,5 g Protein0,9-1,0 g Chất béo0,1-0,5 g Tro0,43-0,7 g Carbohydrat9,5-10 g Calcium9,1–17 mg Phospho17,8–30 mg Sắt0,30-0,70 mg Carotene (Vitamin A)200-400 I.U Axit ascorbic (Vitamin C)200–400 mg Thiamin (Vitamin B1)0,046 mg Riboflavin (Vitamin B2)0,03-0.04 mg Niacin (Vitamin B3)0,6-1,068 mg Trong lá ổi có chứa 10 phần trăm tanin cùng các thành phần tương tự và 0,3 % tinh dầu (chủ yếu là caryophyllene, β-bisabolene, ngoài ra có aromadendrene, β-selinene, nerolidiol, oxit caryophyllene và Sel-11-en-4a-ol và eugenol), và cũng có thể có tecpen (axit oleanolic, axit ursolic)[7]. Vỏ cây chứa 25-30% tanin
Điều kiện sinh thái
Cây ổi lá xanh quanh năm, không chịu được rét, độ nhiệt -2 °C cả cây lớn cũng chết. Ngược lại ổi chịu đựng dễ dàng những độ nhiệt cao ở các sa mạc nếu đủ nước. Độ nhiệt thấp ví dụ dưới 18 - 20 °C thì quả bé, phát triển chậm chất lượng kém[1]. Ổi thích khí hậu ẩm, nếu lượng mưa hàng năm 1.500 – 4.000 mm phân bố tương đối đều thì không phải tưới. Bộ rễ của ổi thích nghi tốt với sự thay đổi đột ngột độ ẩm trong đất. Nếu trời hạn, mực nước ngầm thấp, ổi có khả năng phát triển nhanh một số rễ thẳng đứng ăn sâu xuống đất tận 3 – 4 m và hơn. Nếu mưa nhiều, mực nước dâng cao ổi đâm nhiều rễ ăn trở lại mặt đất do đó không bị ngạt.. Thậm chí bị ngập hẳn vài ngày ổi cũng không chết. Ổi trồng được ở nhiều loại đất, pH thích hợp từ 4,5 đến 8,2. Ổi không sợ gió nhưng giống quả to lá to khi bị bão bị rách lá, rụng quả
Công dụng
[sửa]Làm thực phẩm Quả ổi có thể được ăn tươi hoặc chế biến thành mứt đông hay đồ hộp nước ổi. Tuỳ theo từng giống ổi mà quả ổi chín có thể có vị ngọt hay chua. [sửa]Làm thuốc Các bộ phận của cây ổi như búp non, lá non, quả, vỏ rễ và vỏ thân đều được dùng để làm thuốc. Nghiên cứu dược lý cho thấy dịch chiết các bộ phận của cây ổi đều có khả năng kháng khuẩn, làm săn se niêm mạc và cầm đi lỏng[3]. Theo dược học cổ truyền, lá ổi vị đắng sáp, tính ấm, có công dụng tiêu thũng giải độc, thu sáp chỉ huyết; quả ổi vị ngọt hơi chua sáp, tính ấm, có công dụng thu liễm, kiện vị cố tràng; các bộ phận của cây ổi thường được dùng để chữa các chứng bệnh như tiết tả (đi lỏng), cửu lỵ (lỵ mạn tính), viêm dạ dày ruột cấp tính và mạn tính, thấp độc, thấp chẩn, sang thương xuất huyết, tiêu khát (tiểu đường), băng huyết...[3] Các bài thuốc dân gian từ cây ổi được sử dụng ở Việt Nam, Trung Quốc, Hawaii, Trung Mỹ, Nam Mỹ, Caribe, Tây Phi... [sửa]Công dụng khác Vỏ cây được sử dụng trong quá trình thuộc da nhờ có hàm lượng tannin cao
Called guayaba in Spanish-speaking countries and goiaba in Brazil, guava is a common shade tree or shrub in door-yard gardens in the tropics. It provides shade while the guava fruits are eaten fresh and made into drinks, ice cream, and preserves. In the richness of the Amazon, guava fruits often grow well beyond the size of tennis balls on well-branched trees or shrubs reaching up to 20 m high. Cultivated varieties average about 10 meters in height and produce lemon-sized fruits. The tree is easily identified by its distinctive thin, smooth, copper-colored bark that flakes off, showing a greenish layer beneath.
Guava fruit today is considered minor in terms of commercial world trade but is widely grown in the tropics, enriching the diet of hundreds of millions of people in the tropics of the world. Guava has spread widely throughout the tropics because it thrives in a variety of soils, propagates easily, and bears fruit relatively quickly. The fruits contain numerous seeds that can produce a mature fruit-bearing plant within four years. In the Amazon rainforest guava fruits are much enjoyed by birds and monkeys, which disperse guava seeds in their droppings and cause spontaneous clumps of guava trees to grow throughout the rainforest.
TRIBAL AND HERBAL MEDICINE USES
Guava may have been domesticated in Peru several thousand years ago; Peruvian archaeological sites have revealed guava seeds found stored with beans, corn, squash, and other cultivated plants. Guava fruit is still enjoyed as a sweet treat by indigenous peoples throughout the rainforest, and the leaves and bark of the guava tree have a long history of medicinal uses that are still employed today.
The Tikuna Indians decoct the leaves or bark of guava as a cure for diarrhea. In fact, an infusion or decoction made from the leaves and/or bark has been used by many tribes for diarrhea and dysentery throughout the Amazon, and Indians also employ it for sore throats, vomiting, stomach upsets, for vertigo, and to regulate menstrual periods. Tender leaves are chewed for bleeding gums and bad breath, and it is said to prevent hangovers (if chewed before drinking). Indians throughout the Amazon gargle a leaf decoction for mouth sores, bleeding gums, or use it as a douche for vaginal discharge and to tighten and tone vaginal walls after childbirth. A decoction of the bark and/or leaves or a flower infusion is used topically for wounds, ulcers and skin sores. Flowers are also mashed and applied to painful eye conditions such as sun strain, conjunctivitis or eye injuries.
Centuries ago, European adventurers, traders, and missionaries in the Amazon Basin took the much enjoyed and tasty fruits to Africa, Asia, India, and the Pacific tropical regions, so that it is now cultivated throughout the tropical regions of the world. Commercially the fruit is consumed fresh or used in the making of jams, jellies, paste or hardened jam, and juice. Guava leaves are in the Dutch Pharmacopoeia for the treatment of diarrhea, and the leaves are still used for diarrhea in Latin America, Central and West Africa, and Southeast Asia. In Peruvian herbal medicine systems today the plant is employed for diarrhea, gastroenteritis, intestinal worms, gastric disorders, vomiting, coughs, vaginal discharges, menstrual pain and hemorrhages, and edema. In Brazil guava is considered an astringent drying agent and diuretic and is used for the same conditions as in Peru. A decoction is also recommended as a gargle for sore throats, laryngitis and swelling of the mouth, and used externally for skin ulcers, and vaginal irritation and discharges.
PLANT CHEMICALS
Guava is rich in tannins, phenols, triterpenes, flavonoids, essential oils, saponins, carotenoids, lectins, vitamins, fiber and fatty acids. Guava fruit is higher in vitamin C than citrus (80 mg of vitamin C in 100 g of fruit) and contains appreciable amounts of vitamin A as well. Guava fruits are also a good source of pectin - a dietary fiber. The leaves of guava are rich in flavonoids, in particular, quercetin. Much of guava's therapeutic activity is attributed to these flavonoids. The flavonoids have demonstrated antibacterial activity. Quercetin is thought to contribute to the anti-diarrhea effect of guava; it is able to relax intestinal smooth muscle and inhibit bowel contractions. In addition, other flavonoids and triterpenes in guava leaves show antispasmodic activity. Guava also has antioxidant properties which is attributed to the polyphenols found in the leaves.
The long history of guava's use has led modern-day researchers to study guava extracts. Its traditional use for diarrhea, gastroenteritis and other digestive complaints has been validated in numerous clinical studies. A plant drug has even been developed from guava leaves (standardized to its quercetin content) for the treatment of acute diarrhea. Human clinical trials with the drug indicate its effectiveness in treating diarrhea in adults. Guava leaf extracts and fruit juice has also been clinically studied for infantile diarrhea. In a clinical study with 62 infants with infantile rotaviral enteritis, the recovery rate was 3 days (87.1%) in those treated with guava, and diarrhea ceased in a shorter time period than controls. It was concluded in the study that guava has "good curative effect on infantile rotaviral enteritis."
Guava has many different properties that contribute to its antidiarrheal effect: it has been documented with pronounced antibacterial, antiamebic and antispasmodic activity. It has also shown to have a tranquilizing effect on intestinal smooth muscle, inhibit chemical processes found in diarrhea and aid in the re-absorption of water in the intestines. In other research, an alcoholic leaf extract was reported to have a morphine-like effect, by inhibiting the gastrointestinal release of chemicals in acute diarrheal disease. This morphine-like effect was thought to be related to the chemical quercetin. In addition, lectin chemicals in guava were shown to bind to E-coli (a common diarrhea-causing organism), preventing its adhesion to the intestinal wall and thus preventing infection (and resulting diarrhea).
The effective use of guava in diarrhea, dysentery and gastroenteritis can also be related to guava's documented antibacterial properties. Bark and leaf extracts have shown to have in vitro toxic action against numerous bacteria. In several studies guava showed significant antibacterial activity against such common diarrhea-causing bacteria as Staphylococcus, Shigella, Salmonella, Bacillus, E. coli, Clostridium, and Pseudomonas. It has also demonstrated antifungal, anti-yeast (candida), anti-amebic, and antimalarial actions.
In a recent study with guinea pigs (in 2003) Brazilian researchers reported that guava leaf extracts have numerous effects on the cardiovascular system which might be beneficial in treating irregular heat beat (arrhythmia). Previous research indicated guava leaf provided antioxidant effects beneficial to the heart, heart protective properties, and improved myocardial function. In two randomized human studies, the consumption of guava fruit for 12 weeks was shown to reduce blood pressure by an average 8 points, decrease total cholesterol levels by 9%, decrease triglycerides by almost 8%, and increase "good" HDL cholesterol by 8%. The effects were attributed to the high potassium and soluble fiber content of the fruit (however 1-2 pounds of fruit was consumed daily by the study subjects to obtain these results!). In other animal studies guava leaf extracts have evidenced analgesic, sedative, and central nervous system (CNS) depressant activity, as well as a cough suppressant actions. The fruit or fruit juice has been documented to lower blood sugar levels in normal and diabetic animals and humans. Most of these studies confirm the plant's many uses in tropical herbal medicine systems.
CURRENT PRACTICAL USES
Guava, known as the poor man's apple of the tropics, has a long history of traditional use, much of which is being validated by scientific research. It is a wonderful natural remedy for diarrhea - safe enough even for young children. For infants and children under the age of 2, just a cup daily of guava fruit juice is helpful for diarrhea. For older children and adults, a cup once or twice daily of a leaf decoction is the tropical herbal medicine standard. Though not widely available in the U.S. market, tea-cut and powdered leaves can be obtained from larger health food stores or suppliers of bulk botanicals. Newer in the market are guava leaf extracts that are used in various herbal formulas for a myriad of purposes; from herbal antibiotic and diarrhea formulas to bowel health and weight loss formulas. Toxicity studies with rats and mice, as well as controlled human studies show both the leaf and fruit to be safe and without side effects.
Traditional Preparation: The fruit and juice is freely consumed for its great taste, nutritional benefit and nutrient content, as well as an effective children's diarrhea remedy. The leaves are prepared in a standard decoction and dosages are generally 1 cup 1-3 times daily.
Contraindications:
Guava has recently demonstrated cardiac depressant activity and should be used with caution by those on heart medications. Guava fruit has shown to lower blood sugar levels and it should be avoided by people with hypoglycemia. Drug Interactions: None reported, however excessive or chronic consumption of guava may potentiate some heart medications.
Cây thảo có thân rễ, mọc ở đầm lầy, lá hình dải. Cụm hoa mang các hoa dày đặc, hình trụ dạng cây nến, khi chín màu nâu đen. Hoa đơn tính, thụ phấn nhờ gió; bao hoa nhiều dạng vảy, dài; nhị 2 –5 , bao phấn dài, dính gốc. Hoa cái chỉ có bầu 1 ô. Quả bế có lông (Hình 11.126).
Thế giới có 1 chi, 15 loài, phân bố ở Toàn cầu chủ yếu ở nước.
Việt Nam có 1-3 loài
Phân loại: Cùng với Sparganiaceae tạo thành một bộ tách biệt. Mối quan hệ họ hàng không rõ, có thể tạo thành một nhóm tiến hoá độc lập từ tổ tiên nào đó giống như Commelinaceae hiện nay.
Cỏ nến lá hẹp, Bồn bồn - Thủy hương - Typha angustifolia L., thuộc họ Cỏ nến - Typhaceae.
Mô tả: Cây mọc ở đầm lầy, sống nhiều năm, có thân rễ bò, thân đứng cao 1-2 m. Lá đứng, hẹp dài 30-60cm, rộng 4-10mm; cứng, gốc có bẹ ôm thân. Bông đực trên bông cái hình cây hương; hoa trần; hoa cái có lông mảnh trên trụ nhụy dài, có hoa lép, hoa đực có phiến hoa như sợi, thường có 3 nhị. Quả bế nhỏ, dài.
Thường ra hoa vào tháng 3-7.
Bộ phận dùng: Phấn hoa - Pollen Typhae, thường có tên là Bồ hoàng.
Nơi sống và thu hái: Cây mọc ở ruộng, đầm lầy, ven sông rạch nước ngọt, có khi tạo thành đám rộng, còn gặp trên bùn có nước lợ. Người ta cũng thu hái hoa, nghiền ra lấy phấn hoa.
Thành phần hoá học: Trong phấn hoa có n-pentacosane, acid béo.
Tính vị, tác dụng: Bồ hoàng có vị ngọt, tính bình; dùng sống thì có tác dụng hoạt huyết, hành ứ, lợi tiểu, sao giòn thì có tác dụng thu sáp, cầm máu.
Công dụng, chỉ định và phối hợp: Ngó và lá non muối làm dưa chua ăn ngon. Có thể lấy ngó non luộc ăn, nấu canh hay xào ăn. Hạt chà sạch vỏ dùng nấu cháo ăn như kê. Lông ở hoa cái dùng làm gối đệm. Còn phấn hoa dùng làm thuốc chữa kinh nguyệt bế sinh đau bụng, đau ngực, thông tiểu tiện (dùng sống), trị ho ra máu, chảy máu cam, đái ra máu (sao đen). Liều dùng 5-8g.
**** mekongdeltaexplorer.com/cam-nang-du-lich-mien-tay/cay-bon... CÂY BỒN BỒN QUÊ TÔI. Bồn bồn còn có tên là Thủy hương (thủy: nước; hương: cây nhang) vì hoa trông giống hình cây nhang cắm ở dưới nước. Tên khoa học của bồn bồn là Typha angustifolia, thuộc họ Typhaceae. Bồn bồn thường mọc hoang ở vùng đất thấp, có nhiều phèn mặn thuộc họ lau sậy, mọc trên nước, rễ thả nổi như rau muống, lá dài giống sả, có khả năng chịu ngập sâu đến 1m. Mùa hái bồn bồn bắt đầu từ tháng 6 đến tháng 11 (mùa nước nổi). Đi hái bồn bồn chỉ cần cầm ngọn lôi ra, tước phần lá ở ngoài, bẻ lõi màu trắng bên trong thế là có phần bồn bồn ngon lành sẵn sàng để chế biến thành nhiều món ngon. Cây cỏ hoang dại này một thời gian làm vướng bước chân của những người mở đất, bởi nó cùng với cỏ năn mọc… cạnh tranh với cây lúa nước. Muốn có diện tích trồng lúa, những người xuôi phương Nam về vùng tận cùng của tổ quốc phải phá bỏ bồn bôn, cỏ năn để trồng lúa. Đây là loại cây có nhiều nhất là ở Cà Mau, Bạc Liêu… Những năm gần đây, cây bồn bồn được người dân miền Tây trồng nhiều để làm dưa hay bán tươi nên dần trở thành một đặc sản nổi tiếng và là loại cây “xóa đói giảm nghèo” của các địa phương này. Ngoài việc làm dưa chua, phần tươi non của cây bồn bồn (thân, lá, gốc) được chế biến thành nhiều món ăn dân dã rất ngon như: xào tôm thịt, nấu canh chua, nấu lẩu chua, làm gỏi, nấu canh dừa… “Gió đẩy gió đưa bông bồn bồn rụng trắng / Thương em một đời dải nắng dầm mưa” Đó là một câu hát giao duyên mộc mạc của Đất Mũi Cà Mau, cây bồn bồn cũng mộc mạc như vậy. Sau đây là một số món ăn từ bồn bồn: 1.Dưa chua bồn bồn Độc đáo nhất là món dưa chua bồn bồn. Không những được thưởng thức tại chỗ, món dưa chua bồn bồn còn theo chân du khách về làm quà người thân trên khắp mọi miền đất nước. Dưa chua bồn bồn làm khá đơn giản nhưng lại rất ngon. Trước hết phải chọn phần non trắng của bồn bồn, dùng dao nhọn bén chẻ làm hai hoặc tư tùy độ lớn của ruột bồn bồn. Sắp bồn bồn vào hũ, pha muối và đường vào nước vo gạo. Sau đó, đổ hỗn hợp này ngập kín bồn bồn rồi đậy chặt hũ lại, khoảng vài ngày là ăn được. Dưa bồn bồn có thể biến tấu thành những món ăn với cơm nóng không chê vào đâu được. Chỉ cần khử ít dầu cho dưa bồn bồn vào xào, nêm gia vị vừa ăn là được. Khác với cá kho măng, cá kho chuối, cá kho dưa bồn bồn có vị bùi, ngọt, nấu càng kỹ vị chua của dưa sẽ mất dần, thịt cá không tanh, mềm mà không nát. Đặc biệt kho cùng tép tạo nên một hương thơm riêng biệt và một sự hài hòa về màu sắc. Không hề có vị gắt, bồn bồn vừa chua chua, vừa ngậy ngậy, bùi bùi. 2.Bồn bồn nấu canh dừa Bồn bồn lựa phần non trắng rửa sạch. Phần gốc cắt khúc chẻ đôi, phần thân và lá cắt khúc vừa đũa gắp. Vắt một chén nước cốt dừa để sẵn. Cho phần gốc bồn bồn vào nồi. Lược lấy nước dừa dão cho vào ngập xâm xấp bồn bồn, nấu sôi vừa chín tới (dùng nước dão vừa đủ, nhiều quá sẽ mất ngon!). Kế đến, cho phần thân, lá bồn bồn vào, nấu chín. Tắt lửa, nêm nếm cho vừa khẩu vị. Sau cùng, đổ nước cốt dừa đậm đặc vào, đảo đều, nhắc xuống. Thế là xong! Bữa ăn đã sẵn sàng. Cơm nóng bới ra chén. Gắp một miếng bồn bồn nấu canh dừa nhai chậm rãi, sau đó húp một muỗng canh… Vị ngọt, béo của nước cốt dừa hòa lẫn vị giòn tan của bồn bồn… thật là “đưa cơm”. Ăn món canh này với các món mặn như: tép rang, cá kèo kho tộ, hay ba khía trộn chanh, tỏi ớt nữa thì thật đậm đà! 3.Bồn bồn nấu canh chua Bồn bồn còn được dùng để nấu canh chua. Vị chua của bồn bồn vốn đã thơm ngon lại càng thơm ngon và ngọt khi nấu với cá ngác, cá rô. Đã từng ăn canh chua cá bông lau, cá ba sa, cá dứa nấu với me tươi hoặc me muối, ta đã không thể không buột miệng khen ngon. Thì khi các loại cá này được nấu với bồn bồn, dứt khoát nồi canh chua đó sẽ trở thành “nỗi nhớ” mãi mãi cho những ai đã từng “lỡ” một lần ăn! 4.Bồn bồn chua xào tôm, thịt Tôm sú bóc vỏ, chừa lại vỏ đuôi, ướp với ít nước mắm Thịt ba rọi rửa sạch, thái lát vừa ăn, ướp với ít đường Bồn bồn ngâm chua rửa sạch, bỏ bớt phần cọng già, thái khúc vừa ăn. Hành lá rửa sạch, thái khúc Đun nóng dầu ăn, phi thơm tỏi băm, cho thịt ba rọi vào xào săn, trút tôm vào xào cho tôm vừa đổi màu, cho bồn bồn ngâm chua vào đảo đều, nêm hạt nêm, nước mắm, đường cho vừa ăn, xào thêm 3 phút cho thấm, trút hành lá vào đảo đều, tắt lửa Dọn ra đĩa, dùng kèm với cơm.
5.Bồn bồn làm gỏi Cách làm cũng không khó nhưng đòi hỏi phải công phu và tỉ mỉ. Dưa bồn bồn rửa sạch, xong tướt nhỏ, trộn chung với tỏi, ớt, đường. Đơn giản vậy thôi mà cũng hội tụ đủ các vị chua, cay, mặn, ngọt. Có thể kết hợp với nhiều nguyên liệu khác như tôm đồng, tép để tăng thêm hương vị đậm đà. Dưa bồn bồn trộn dùng để làm mồi nhậu lai rai nhưng cũng là món rất “bắt” cơm. Thẻ:bon bon nau canh dua, bon bon xao tom thit, cam nang bac lieu, cẩm nang du lịch bạc liêu, cẩm nang du lịch cà mau, canh chua bon bon, cay bon bon, dưa chua bồn bồn, goi bon bon, Đặc sản Bạc Liêu, Đặc sản Cà Mau
Description: This native perennial plant is 3-7' tall and unbranched, consisting of a flowering stalk and 4 or more leaves. The flowering stalk is light green to green, glabrous, stiff, and round in cross-section (terete). The leaves are 1½–6' long and up to ½" across. They are green, glabrous, linear, and rather stiff. Relative to the flowering stalk, the leaves are ascending to slightly spreading; the originate from the base of the plant. The inner side of each leaf is flat to slightly concave, while the outer side is convex (plano-convex). Leaf venation is parallel. The base of each leaf is wrapped in a sheath. The stalk terminates in a spike of pistillate flowers and a spike of staminate flowers; the staminate spike is above the pistillate spike and they are separated from each other by at least ½" (usually a few inches). The staminate spike is narrowly cylindrical and densely packed with staminate flowers and abundant hairs; each staminate spike is up to 8" long and ½" across. Each staminate flower bears a single grain of pollen. The pistillate spike is cylindrical and densely packed with pistillate flowers and abundant hairs; each pistillate spike is up to 12" long and ¾" across. Each fertile pistillate flower has a stipe that is less than 1 mm. long and its bears a single achene with a slender style. There are also infertile pistillate flowers that lack achenes. The staminate spike is light yellow to light brown, while the mature pistillate spike is brown or reddish brown. The staminate spike quickly withers away after shedding its pollen, while the pistillate spike persists into the fall. The blooming period occurs from early to mid-summer. Pollination is by wind. The root system consists of rhizomatous rootstocks and fibrous roots. Vegetative colonies are often formed.
Cultivation: The preference is full sun, wet conditions, and muddy soil. Narrow-Leaved Cattail is an emergent aquatic that tolerates water up to 1' deep. Drought is tolerated if the soil remains moist. This plant can spread aggressively in suitable habitats.
Range & Habitat: Narrow-Leaved Cattail is a common plant in most areas of Illinois; it is less common in southern and NW Illinois. However, official records undoubtedly underestimate the distribution of this plant within the state. In addition to North America, Narrow-Leaved Cattail occurs in South America, Eurasia, and Africa. At one time, this plant was relatively uncommon in Illinois, but it has become increasingly common. In some areas, Narrow-Leaved Cattail is even more common than Typha latifolia (Common Cattail). Habitats include marshes, edges of ponds and rivers, and ditches. Narrow-Leaved Cattail is often the dominant plant in a wetland area; sometimes it is codominant with Common Cattail. It tolerates severe degradation of wetlands and is sometimes the last wetland species to survive. It also occurs in less disturbed wetlands, where it may be invasive and displace other plant species.
Faunal Associations: The caterpillars of various moths feed on cattails (including the leaves, stalks, flowers, and developing achenes). These species include Simyra henrici (Henry's Marsh Moth), Limnaecia phragmitella (Shy Cosmet), Dicymolomia julianalis (Pyralid Moth sp.), Bellura obliqua (Cattail Borer Moth), and other Bellura spp. The starchy rootstocks are an important source of food for muskrats. To a lesser extent, the Canada Goose and other geese feed on the rootstocks. Dense stands of cattails provide cover for many species of wetland animals, and their leaves provide nesting material for some species of wetland birds. These wetland birds include the Marsh Wren, Yellow-Headed Blackbird, Red-Winged Blackbird, Common Moorhen, American Coot, various rails, and bitterns.
Photographic Location: A drainage ditch in Savoy, Illinois.
Comments: Many members of the public will recognize this species as a cattail; however, they may be less aware of the fact that there are two cattail species in Illinois. Because the characteristics of Narrow-Leaved Cattail and Typha latifolia (Common Cattail) overlap and they sometimes hybridize, it can be difficult to identify a specimen plant in the wild. The hybrid plants are referred to as Typha × glauca (Hybrid Cattail) and it has characteristics of both parents. Generally, Narrow-Leaved Cattail has narrow green leaves (up to ½" across) and pistillate spikes that are up to ¾" across and 1' long. Its pistillate spike and staminate spike are separated from each other by at least ½" (usually a few inches). In contrast, Common Cattail has green to greyish blue leaves that often exceed ½" across and its pistillate spikes are larger in size (often exceeding ¾" across and 1' in length). The pistillate and staminate spikes of Common Cattail are adjacent to each other, or they are separated by a distance of ½" or less.
**** www.ncbi.nlm.nih.gov/pubmed/21646138 Am J Bot. 2005 Jul;92(7):1161-9. doi: 10.3732/ajb.92.7.1161. Genetic and clonal diversity of two cattail species, Typha latifolia and T. angustifolia (Typhaceae), from Ukraine. Tsyusko OV, Smith MH, Sharitz RR, Glenn TC. Source The University of Georgia, Institute of Ecology, Savannah River Ecology Laboratory, Drawer E, Aiken, South Carolina 29802 USA. Abstract Genetic and clonal diversity vary between two closely related cattail species (Typha angustifolia and T. latifolia) from Ukraine. This diversity was calculated from microsatellite data. Forty-eight percent of the total variation was partitioned between species, which formed distinct clusters in a dendrogram with no indication of hybrid populations. Typha angustifolia had higher heterozygosity at the species (H(es) = 0.66) and population (H(ep) = 0.49) levels than did T. latifolia (H(es) = 0.37 and H(ep) = 0.29, respectively). The higher number of alleles in T. angustifolia may be indicative of larger effective population sizes due to its higher seed production. Clonal diversity of T. angustifolia was lower than that of T. latifolia (N(g)/N(r) = 0.40 and 0.61, Simpson's D = 0.82 and 0.94, respectively). Correlations between clonal and genetic diversity were higher for T. latifolia than T. angustifolia, suggesting that the importance of factors and their interactions affecting this relationship are different for the two species. Latitudinal and longitudinal trends were not observed in either species despite the large sampling area. Population differentiation was relatively high with F(ST) of 0.24 and 0.29 for T. angustifolia and T. latifolia, respectively. Weak isolation by distance was observed for T. latifolia but not for T. angustifolia.
**** en.wikipedia.org/wiki/Typha_angustifolia Typha angustifolia L., ( also Lesser Bulrush or Narrowleaf Cattail or Lesser Reedmace), is a perennial herbaceous plant of genus Typha. This cattail is an "obligate wetland" species that is commonly found in the northern hemisphere in brackish locations.[1] The plant's leaves are flat, very narrow (¼"-½" wide), and 3'-6' tall when mature; 12-16 leaves arise from each vegetative shoot. At maturity, they have distinctive stalks that are about as tall as the leaves; the stalks are topped with brown, fluffy, sausage-shaped flowering heads. The plants have sturdy, rhizomatous roots that can extend 27" and are typically ¾"-1½" in diameter.[2][3] It has been proposed that the species was introduced from Europe to North America.[4] In North America, it is also thought to have been introduced from coastal to inland locations.[5] The geographic range of Typha angustifolia overlaps with the very similar species Typha latifolia (broadleaf or common cattail). T. angustifolia can be distinguished from T. latifolia by its narrower leaves and by a clear separation of two different regions (staminate flowers above and pistilate flowers below) on the flowering heads.[2] The species hybridize as Typha x glauca (Typha angustifolia x T. latifolia) (white cattail); Typha x glauca is not a distinct species, but is rather a sterile F1 hybrid.[6] Broadleaf cattail is usually found in shallower water than narrowleaf cattail.[citation needed]
Culinary use
Several parts of the plant are edible, including during various seasons the dormant sprouts on roots and bases of leaves, the inner core of the stalk, green bloom spikes, ripe pollen, and starchy roots.[7][8] The edible stem is called bồn bồn in Vietnam
References
^ "Typha angustifolia - narrow leaf cattail". Global Biodiversity Information Facility. Retrieved 2011-03-16. ^ a b Rook, Earl J. S. (February 26, 2004). "Typha angustifolia: Narrow Leaf Cattail". Retrieved 2008-09-13. ^ "PLANTS Profile for Typha angustifolia (narrowleaf cattail)". U. S. Department of Agriculture. Retrieved 2008-09-13. ^ Stuckey, R. L.; Salamon, D. P. (1987). "Typha angustifolia in North America: masquerading as a native". Am. J. Bot. 74: 757. ^ Mills, Edward L.; Leach, Joseph H.; Carlton, James T.; Secor, Carol L. (1993). "Exotic Species in the Great Lakes: A History of Biotic Crises and Anthropogenic Introductions". J. Great Lakes Res. 19 (1): 1–54. doi:10.1016/S0380-1330(93)71197-1. Retrieved 2011-03-16. "The distributional history of the narrow-leaved cattail, a brackish water species native to the Atlantic coast, is debatable. The plant is thought to have invaded inland slowly with the early canal, railroad, and highway systems. It began a rapid inland expansion in through Central New York in the first half of the 20th Century when the de-icing of highways using salt became more widespread." The link is to a preprint of the published article; see p. 46. ^ Selbo, Sarena M.; Snow, Allison A. (2004). "The potential for hybridization between Typha angustifolia and Typha latifolia in a constructed wetland". Aquatic Biology 78 (4): 361–369. doi:10.1016/j.aquabot.2004.01.003. ^ Elias, Thomas S.; Dykeman, Peter A. (2009) [1982]. Edible Wild Plants. New York, NY: Sterling Publishing Co., Inc.. pp. 69–70. ISBN 978-1-4027-6715-9. ^ "Typha angustifolia - Small reed mace". Plants for a Future. Retrieved 2011-03-16.
Known HazardsNone known HabitatsWater up to 15cm deep, avoiding acid conditions[17]. Often somewhat brackish or subsaline water or wet soil in America, growing from sea level to elevations of 1900 metres[270]. RangeThroughout the world from the Arctic to latitude 30° S, including Britain but absent from Africa.
Physical Characteristics
Typha angustifolia is a PERENNIAL growing to 3 m (9ft) by 3 m (9ft). It is hardy to zone 3. It is in flower from Jun to July. The flowers are monoecious (individual flowers are either male or female, but both sexes can be found on the same plant) and are pollinated by Wind.It is noted for attracting wildlife.
Suitable for: light (sandy), medium (loamy) and heavy (clay) soils. Suitable pH: acid, neutral and basic (alkaline) soils. It cannot grow in the shade. It prefers wet soil and can grow in water.
Roots - raw or cooked[12, 13, 46, 94]. They can be boiled and eaten like potatoes or macerated and then boiled to yield a sweet syrup[183]. The roots can also be dried, ground into a powder and then used as a thickener in soups etc or added to cereal flours[62]. Rich in protein, this powder is used to make biscuits etc[183]. Young shoots in spring - raw or cooked[2, 12, 94, 159, 183]. An asparagus substitute[62]. Base of mature stem - raw or cooked[62]. It is best to remove the outer part of the stem[62]. Young flowering stem - raw, cooked or made into a soup[85, 94, 183]. It tastes like sweet corn. Seed - cooked[183]. The seed is very small and fiddly to harvest, but it has a pleasant nutty taste when roasted[12]. An edible oil is obtained from the seed[85]. Due to the small size of the seed this is probably not a very worthwhile crop. Pollen - raw or cooked. A protein rich additive to flour used in making bread, porridge etc[12, 105, 183]. It can also be eaten with the young flowers[85], which makes it considerably easier to utilize[K]. The pollen can be harvested by placing the flowering stem over a wide but shallow container and then gently tapping the stem and brushing the pollen off with a fine brush[9]. This will help to pollinate the plant and thereby ensure that both pollen and seeds can be harvested[K].
Medicinal Uses Plants For A Future can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.
The pollen is diuretic, emmenagogue and haemostatic[176]. The dried pollen is said to be anticoagulant, but when roasted with charcoal it becomes haemostatic[238]. It is used internally in the treatment of kidney stones, internal haemorrhage of almost any kind, painful menstruation, abnormal uterine bleeding, post-partum pains, abscesses and cancer of the lymphatic system[222, 238, 254]. It should not be prescribed for pregnant women[238]. Externally, it is used in the treatment of tapeworms, diarrhoea and injuries[238]. An infusion of the root has been used in the treatment of gravel[257].
The stems and leaves have many uses, they make a good thatch, can be used in making paper, can be woven into mats, chairs, hats etc[13, 46, 57, 61, 94]. They are a good source of biomass, making an excellent addition to the compost heap or used as a source of fuel etc. The hairs of the fruits are used for stuffing pillows etc[46, 57, 159]. They have good insulating and buoyancy properties[171]. The female flowers make an excellent tinder and can be lit from the spark of a flint[212]. The pollen is highly inflammable and is used in making fireworks[115]. This plants extensive root system makes it very good for stabilizing wet banks of rivers, lakes etc[200]. Cultivation details A very easily grown plant, it grows in boggy pond margins or in shallow water up to 15cm deep[17]. It requires a rich soil if it is to do well[17]. Succeeds in sun or part shade. A very invasive plant spreading freely at the roots when in a suitable site, it is not suitable for growing in small areas. Unless restrained by some means, such as a large bottomless container, the plant will soon completely take over a site and will grow into the pond, gradually filling it in. This species will often form an almost complete monoculture in boggy soil. The dense growth provides excellent cover for water fowl[1].
Propagation Seed - surface sow in a pot and stand it in 3cm of water. Pot up the young seedlings as soon as possible and, as the plants develop, increase the depth of water. Plant out in summer. Division in spring. Very easy, harvest the young shoots when they are about 10 - 30cm tall, making sure there is at least some root attached, and plant them out into their permanent positions.protein powder side effects
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Soy Milk
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Soy Milk is a kitchen basic in our household. It’s good for drinking, but it’s also indispensable in the kitchen as an ingredient in many recipes. Soy milk is an excellent dairy substitute in cooking. It’s also a great egg substitute in recipes requiring the binding (though not rising) properties of eggs.
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