Etlingera maingayi

Etlingera maingayi
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Monocots
(unranked): Commelinids
Order: Zingiberales
Family: Zingiberaceae
Genus: Etlingera
Species: E. maingayi
Binomial name
Etlingera maingayi
Synonyms

Amomum maingayi, Hornstedtia maingayi, Nicolaia maingayi, and Phaeomeria maingayi

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

E. maingayi grows to less than 2 m 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. Oils from leaves of E. maingayi inhibited Gram-positive bacteria.[5]

See also

References

  1. ↑ "Etlingera maingayi". toptropicals.com. Retrieved 2010-02-08.
  2. 1 2 "Thai Zingiberaceae: Species diversity and their uses". International Union of Pure and Applied Chemistry. Retrieved 2010-02-08.
  3. ↑ Lim, C.K. (2000). “Taxonomic notes on Etlingera Giseke (Zingiberaceae) in Peninsular Malaysia: the Nicolaia taxa”. Folia Malaysiana 1: 1–12.
  4. 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.
  5. ↑ "Chan, E.W.C. (2009). "Bioactivities and chemical constituents of leaves of some Etlingera species (Zingiberaceae) in Peninsular Malaysia". Ph.D. thesis, Monash University, 305 p.". Retrieved 2010-02-08.


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