Morphological traits and Nastism of Mango ginger (Curcuma amada Roxb.)

Comparison of the Transcriptomes of Ginger (Zingiber officinale Rosc.) and Mango Ginger (Curcuma amada Roxb.) in Response to the Bacterial Wilt Infection

Bacterial wilt in ginger (Zingiber officinale Rosc.) caused by Ralstonia solanacearum is one of the most important production constraints in tropical, sub-tropical and warm temperature regions of the world. Lack of resistant genotype adds constraints to the crop management. However, mango ginger (Curcuma amada Roxb.), which is resistant to R. solanacearum, is a potential donor, if the exact mec...

A comparative study of phenol content and antioxidant activity between non-conventional Curcuma caesia Roxb. and Curcuma amada Roxb.

The present study aimed to investigate the phenol content and antioxidant activity of a non-conventional Curcuma sp. namely, Curcuma caesia in comparison with another species, Curcuma amada. The total phenol contents of the methanolic rhizome extracts of C. amada and C. caesia were 37.64 and 44.33 mg Tannic acid equivalents (TAE)/g dry material, respectively. The reducing power, and superoxide,...

Pharmacognostical and Phytochemical Studies on Curcuma Amada (linn.) Rhizome (zingiberaceae)

The macroscopic and microscopic characters, physical constant values, extractive values, ash values and the behaviour of powder drug on treatment with different chemical regents, microchemical and histochemical analyses were conducted to characterize some pharmacognostical parameters of Curcuma amada linn. (Zingiberaceae).

Ultrasound Assisted Extraction of Curcumin from Curcuma Amada

Phytochemical Screening of Gum Extracted from Curcuma Amada

The aim of the present study is the phytochemical screening of gum of Curcuma amada (mango ginger). Natural gums are economic, easily available and found useful as tablet binder. The phytochemical properties of a gum obtained from the rhizomes of Curcuma amada were characterized by various test including test for Steroids, tannins, flavanoids, amino acids, carbohydrates and glycosides. All of t...