Anatomy of the Barks of Rhus coriaria L
نویسنده
چکیده
The fruits contain tannins (2), volatile oil (6, 7), various organic acids (2), anthocyanins (6) and fixed oil (6). Either the whole fruit or only the pericarp is used as a condiment in Turkey and called “Sumak” (2, 9). The composition of the essential oils prepared from the fruit, leaves and branch barks of R. coriaria has been reported on the same Anatolian material (7). The anatomical characters of the leaves and fruit have also been determined in a previous study (10). In this paper the cross section of the branch barks of R. coriaria is reported. Some drawings and photographs are also given.
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