Spiny coriander (Eryngium foetidum L.): A commonly used, neglected spicing-culinary
herb of Mizoram, India.
Singh
BK, Ramakrishna Y and Ngachan SV
Genetic
Resources and Crop Evolution 61 (6): 1085-1090, 2014, DOI 10.1007/s10722-014-0130-5.
E-mail:
bksinghkushinagar@yahoo.co.in
Abstract
Spiny coriander (Eryngium
foetidum L.) is a leafy spice herb of tropical regions of world (America,
South Asia, Pacific Islands, South Europe and Africa) which is used extensively
for garnishing, marinating, flavouring and seasoning of foods. It is also used as
an ethno-medicinal plant for the treatment of a number of ailments such as
fevers, chills, vomiting, burns, fevers, hypertension, headache, earache,
stomachache, asthma, arthritis, snake bites, scorpion stings, diarrhea, malaria
and epilepsy. The main constituent of essential oil of the plant is eryngial
(E-2-dodecenal). However, a significant variation in the plant morphology, composition
of essential oil (> 60 constituents reported) and secondary metabolites resulted
from genetic variability and geographic location. Pharmacological
investigations have demonstrated anthelmintic, anti-inflammatory, analgesic,
anti-convulsant, anti-clastogenic, anti-carcinogenic, anti-diabetic and
anti-bacterial activity. Focus on holistic research approaches such as genetic
enhancement to develop high yielding varieties (collection, conservation,
evaluation, breeding and development of potential genotypes); efficient
production technologies to harvest the plants in mass (cultivation under 50-75%
shed-net and spray of gibberellic acid at a concentration of 100 ppm);
post-harvest management to minimize marketing loss; and medicinal/
pharmaceutical investigations would be the best strategies to increase the yield
and to promote industrial uses of Eryngium
foetidum as an economically relevant crop.
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