Stenochlaena palustris

Stenochlaena palustris
Stenochlaena palustris
Scientific classification
Kingdom: Plantae
Division: Pteridophyta
Class: Pteridopsida
Order: Polypodiales
Family: Blechnaceae
Genus: Stenochlaena
Species: S. palustris
Binomial name
Stenochlaena palustris
(Burm. f.) Bedd.

Stenochlaena palustris (Tagalog: diliman[1]) is an edible medicinal fern species. In the folk medicines of India and Malaysia, leaves of the fern are used as remedies for fever, skin diseases, ulcers and stomachache.[2][3]

Acylated flavonol glycosides isolated from the fern were found to have antibacterial activities.[4] Crude and partially purified extracts prepared from the fern have been shown to exhibit antifungal,[5] antioxidant,[6] and antiglucosidase [7] activities.

The district of Diliman in Quezon City, one of the Philippines' most important educational districts, is named after this fern.[8]

References

  1. ↑ http://www.ntfp.org/index.php?go=product&iid=279
  2. ↑ Compendium of medicinal plants used in Malaysia. 2002, vol 2. Herbal Medicine Research Centre, Institute for Medical Research, Kuala Lumpur, Malaysia.
  3. ↑ Benjamin, A. and V.S. Manickam. 2007. Medicinal pteridophytes from the Western Ghats. Indian Journal of Traditional Knowledge. 6: 611-618.
  4. ↑ Liu, H., J. Orjala, O. Sticher, and T. Rali. 1999. Acylated flavonol glycosides from leaves of Stenochlaena palustris. Journal of Natural Products. 62: 70-75.
  5. ↑ Sumathy, V., S. Jothy Lachumy, Z. Zuraini, and S. Sasidharan. 2010. Effects of Stenochlaena palustris leaf extract on growth and morphogenesis of food borne pathogen, Aspergillus niger. Malaysian Journal of Nutrition. 16: 439-446.
  6. ↑ Chai TT, Panirchellvum E, Ong HC, Wong FC (2012) Phenolic contents and antioxidant properties of Stenochlaena palustris, an edible medicinal fern. Botanical Studies 53: 439-446.
  7. ↑ Chai TT, Kwek MT, Ong HC, Wong FC (2015) Water fraction of edible medicinal fern Stenochlaena palustris is a potent α-glucosidase inhibitor with concurrent antioxidant activity. Food Chemistry 186: 26-31.
  8. ↑ http://www.upd.edu.ph/~updinfo/UPDate%20Magazine/magazine/UPDate%20magazine%20no2.html
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