Etlingera maingayi
Etlingera maingayi, also known as Malay rose,[1] is a species of herbaceous perennial plant of the family Zingiberaceae. This species occurs in southern Thailand, where its flowers are eaten as vegetables, and Malaysia.[2]
Etlingera maingayi | |
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Scientific classification | |
Kingdom: | Plantae |
Clade: | Tracheophytes |
Clade: | Angiosperms |
Clade: | Monocots |
Clade: | Commelinids |
Order: | Zingiberales |
Family: | Zingiberaceae |
Genus: | Etlingera |
Species: | E. maingayi |
Binomial name | |
Etlingera maingayi (Baker) R.M.Sm. | |
Synonyms | |
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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.
- "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.
- 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.