Etlingera maingayi
| Etlingera maingayi | |
|---|---|
Scientific classification  | |
| Kingdom: | Plantae |
| Clade: | Angiosperms |
| Clade: | Monocots |
| Clade: | Commelinids |
| Order: | Zingiberales |
| Family: | Zingiberaceae |
| Genus: | Etlingera |
| Species: | E. maingayi |
| Binomial name | |
| Etlingera maingayi (Baker) R.M.Sm. | |
| Synonyms | |
| |
Etlingera maingayi, also known as Malay rose,[1] is a species of herbaceous perennial plant of the Zingiberaceae family. This species occurs in southern Thailand, where its flowers are eaten as vegetables, and Malaysia.[2]
Description
Etlingera maingayi grows to less than 2 m (6 ft 7 in) high.[3] Its leaves are variable, with undulating fringes, and emit a sour scent when crushed.[4] Young leaves are translucent and reddish on both sides.[2]
Chemistry
Leaves of E. maingayi displayed ferrous ion chelating ability and lipid peroxidation inhibition activity that were much higher than young leaves of Camellia sinensis.[4] Leaves of E. maingayi had the highest yield of oil (1320 mg/100 g) consisting mainly of lauric acid (45%) and decanoic acid (43%). The unpleasant sour scent of leaves when crushed may be due to these two acids.
References
- ↑ "Etlingera maingayi". toptropicals.com. Retrieved 2010-02-08.
- 1 2 "Thai Zingiberaceae: Species diversity and their uses". International Union of Pure and Applied Chemistry. Retrieved 2010-02-08.
- ↑ Lim, C.K. (2000). “Taxonomic notes on Etlingera Giseke (Zingiberaceae) in Peninsular Malaysia: the Nicolaia taxa”. Folia Malaysiana 1: 1–12.
- 1 2 Chan, E.W.C., Lim, Y.Y., Omar, M. (2007). “Antioxidant and antibacterial activity of leaves of Etlingera species (Zingiberaceae) in Peninsular Malaysia”. Food Chemistry 104 (4): 1586–1593.