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Cinnamomum fragrans

Nelumbium nelumbo Michelia alba, M. figo Cryptotaenia japonica, C. canadensis Araucaria cunninghamii Allium victorialis Osmanthus fragrans Cinnamomum zeglanicum Zanthoxylum ailanthoides Picrasma quassioides... [Pg.454]

Angelica polymorpha, Cinnamomum camphora, Illicium verum, Myristica fragrans Bupleurum falcatum Lythrum salicaria... [Pg.533]

Chalchat, J.C. and Valade, I. (2000) Chemical composition of leaf oils of Cinnamomum from Madagascar C. zeylanicum Blume, C. camphora L., C. fragrans Bail Ion and C. angustifolium. Journal of Essential Oil Research 12, 537-540. [Pg.142]

Many food additives contain proanthocyanidins. Schultz and Herrmann (221) surveyed the common spices and found proanthocyanidins in Laurus nobilis, Cin-namomum zeylanicum, Illidum verum, Myristica fragrans, Pimenta dioica, and Juniperus communis, but they were absent from all the others tested. Subsequently, the proanthocyanidins of cinnamon Cinnamomum zeylanicum) and cassia (Cinnamomum cassia) were studied in detail by Nishioka and co-workers (148, 158). Both contained epicatechin procyanidin homo-oligomers but cinnamon additionally contained high concentrations of doubly-linked (A-type) procyanidins. [Pg.990]

See other pages where Cinnamomum fragrans is mentioned: [Pg.379]    [Pg.462]    [Pg.114]    [Pg.250]    [Pg.495]    [Pg.486]    [Pg.211]    [Pg.747]    [Pg.2984]   
See also in sourсe #XX -- [ Pg.744 ]



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