Thursday, 12 January 2017

Bidens alba dược liệu kháng SW480 (tế bào ung thư đại tràng)

From Wikipedia, the free encyclopedia

Bidens alba

Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Asterids
Order:	Asterales
Family:	Asteraceae
Subfamily:	Asteroideae
Genus:	Bidens
Species:	B. alba
Binomial name
*Bidens alba* (L.) DC.
Synonyms
Coreopsis alba L.

Bidens alba, which belongs to the family Asteraceae, is most commonly known as shepherd's needles, beggarticks, Spanish needles or butterfly needles.^[1] Bidens means two- toothed, describing the two projections found at the top of the seeds, and alba refers to the white ray florets.^[2] This plant is found in tropical and subtropical regions of North America, Asia, South America, and Africa,^[3] situated in gardens, road sides, farm fields and disturbed sites.^[4] B. alba is an annual or short-lived perennial, which is considered an weed in the United States.^[2] However, B. alba leaves are edible and can be used as medicinal remedies.^[1]

Description[edit]

Bidens alba is a vascular plant. It has a similar root and stem system to others in the Aster family, all of whose members are dicots.^[5] After germinating, the roots progress into a tap root that grows vertically in the ground.^[1] The primary tissue of the apical meristems increases the length of the plant and the secondary roots of the lateral meristems give rise to the width. B. alba grows to a height of approximately five feet tall.^[2]

The stem of B. alba plant emerges from the taproot, yet the bent stem at the base also has the ability to grow into roots at the lower nodes. Stems are mostly hairless and green to purplish in color.^[4] The vascular bundle provides nutrients throughout the plant, with the phloem transporting water from the roots and the xylem obtaining food from the leaves.^[2]

Bidens alba leaves, which are simple on the opposite side and compound on the underneath, are 2–10 centimetres (0.8–3.9 in) long and 1.0–3.5 cm (0.4–1.4 in) wide.^[3] The underside leaf is hairy, and has toothed edges.^[4] The leaves may be lobed, depending on the species. Some have teeth and some do not; each node produces two leaves along the stem.^[3]

Each flowering head of B. alba, which is small, appears in radial symmetry.^[1] The flowers on this plant are depicted as daisy-like due to the larger white petals and the very small yellow flowers which are located at the end of the branches.^[5] Colors of the flower-heads of Bidens alba vary depending on the subspecies; some B. alba have yellow, tubular central blossoms and others may have flower-heads with white or cream petals (1.5 cm or 0.6 in long); eventually they form black linear seeds, yielding approximately 1200 seeds per plant.^[2]

Cultivation[edit]

Bidens alba is a fast-growing, fast-spreading weed due to its enormous number of seeds and the ability to re-grow from stems.^[3] In sub-tropical to tropical conditions, B. alba can grow almost everywhere in full sun with little or no moisture. The most growth occurs in organic matter with loose soil;^[1] however, they can also propagate well on sand and lime-rocks in non-irrigated habitats. The seeds are dispersed mainly by animals or humans, although some are also carried by wind and water.^[4]

Uses[edit]

Bidens alba provide a nectar source for butterflies and honey-bees. People in South Africa, Zulus and Indians consume the fresh or dried leaves by boiling them.^[3]Young leaves of B. alba may also be eaten as a salad.^[4] Some studies indicate that this plant can be used as a remedy for cuts, swelling, hypertension, jaundice, and diabetes. B. alba also has therapeutic value for human colorectal cancer.^[6] Other subspecies of B. alba are being studied for further medicinal uses. Consequently, this often-despised weed may prove to be of great benefit to society in the future.

Bidens alba

Cet article est une ébauche concernant les Asteraceae (les Composées).

Vous pouvez partager vos connaissances en l’améliorant (comment ?) selon les recommandations du projet botanique.

Bidens alba

Classification
Règne	Plantae
Sous-règne	Tracheobionta
Division	Magnoliophyta
Classe	Magnoliopsida
Sous-classe	Asteridae
Ordre	Asterales
Famille	Asteraceae
Genre	Bidens

Nom binominal

Bidens alba
(L.) DC., 1836

Classification phylogénétique

Classification phylogénétique
Clade	Angiospermes
Clade	Dicotylédones vraies
Clade	Astéridées
Clade	Campanulidées
Ordre	Asterales
Famille	Asteraceae
Genre	Bidens

Bidens alba est une espèce de plante herbacée de la famille des Asteraceae.

Betula utilis dược liệu kháng Hela (tế bào ung thư cổ tử cung)

Bouleau de l'Himalaya

Cet article est une ébauche concernant la flore.

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Betula utilis

Betula utilis var. jacquemontii
au Jardin du Pré-Catelan

Classification
Règne	Plantae
Sous-règne	Tracheobionta
Division	Magnoliophyta
Classe	Magnoliopsida
Sous-classe	Hamamelidae
Ordre	Fagales
Famille	Betulaceae
Genre	Betula

Nom binominal

Betula utilis
D.Don, 1825

Classification phylogénétique

Classification phylogénétique
Ordre	Fagales
Famille	Betulaceae

Statut de conservation UICN

LC : Préoccupation mineure

Le Bouleau de l'Himalaya (Betula utilis) est une espèce de bouleau originaire de l'Himalaya, où il pousse à des altitudes allant jusqu'à 4 500 m. L'épithète spécifique, utilis, se réfère aux nombreuses utilisations des différentes parties de l'arbre. L'écorce blanche, rappelant du papier, a été utilisée dans l'Antiquité pour écrire notamment les textes sacrés sanskrits. Elle est encore utilisée comme papier pour l'écriture des mantras sacrés, avec l'écorce placée dans une amulette et portée comme protection. Des variétés sélectionnées sont utilisées pour l'aménagement paysager à travers le monde, alors même que certaines zones de son habitat d'origine sont perdues en raison de la surexploitation des arbres comme bois de chauffage.

Sommaire

[masquer]

Taxonomie[modifier | modifier le code]

Betula utilis a été décrit et nommé par le botaniste David Don dans son livre Prodromus Florae Nepalensis (1825), à partir d'échantillons recueillis par Nathaniel Wallich au Népal en 1820. Betula jacquemontii (Spach), d'abord décrit et nommé comme espèce en 1841, est considéré maintenant comme une variété de Betula utilis et dénommé Betula utilis var. jacquemontii.

Description[modifier | modifier le code]

Dans son habitat naturel, Betula utilis tend à former des forêts, où il se présente sous forme d'arbuste ou d'arbre atteignant jusqu'à 20 m de hauteur. Il pousse souvent au milieu de conifères épars et dans les sous-bois d'arbustes, généralement à feuillage persistant comme les Rhododendrons. L'arbre est dépendant de l'eau de la fonte des neiges plutôt que des pluies de mousson. Ils sont souvent très pliés par suite du poids de la neige l'hiver dans l'Himalaya.

Les feuilles sont ovales, légèrement velues, de 5 à 10 cm de long, avec des bords dentelés. La floraison a lieu de mai à juillet, avec seulement quelques chatons mâles et souvent un court et unique (parfois une paire) chaton femelle. Le périanthe a quatre parties dans les fleurs mâles et est absent dans les fleurs femelles. Les fruits mûrissent en septembre-octobre.

La mince écorce à texture de papier est très brillante, d'un brun rougeâtre, rouge blanc ou blanc, avec des lenticelles horizontales. L'écorce pèle en larges bandes horizontales, très utiles pour la création même de grandes pages. Une espèce de champignons, appelée localement Bhurja-granthi, peut former sur les arbres des excroissances noires pouvant peser jusqu'à 1 kg.

Le bois est très dur et dense mais très fragile. Le bois de cœur est rose ou beige rougeâtre.

Galerie photo[modifier | modifier le code]

Cliquez sur une vignette pour l’agrandir

Lenticelles
Arbre tordu dans l'Himalaya
Texte sanskrit sur écorce de bouleau (xvii^e siècle)

Beta vulgaris dược liệu kháng MCF7 (tế bào ung thư vú)

From Wikipedia, the free encyclopedia

Beta vulgaris

Beta vulgaris subsp. vulgaris
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Core eudicots
Order:	Caryophyllales
Family:	Amaranthaceae
Subfamily:	Betoideae
Genus:	Beta
Species:	B. vulgaris
Binomial name
*Beta vulgaris* L.
Synonyms^[1]
Beta cicla L. Beta crispa Tratt. Beta esculenta Salisb. (nom. illeg.) Beta sulcata Gasp. Beta vulgaris subsp. esculentaCout.

Beta vulgaris (beet) is a plant which is included in Betoideae subfamily in the Amaranthaceae family. It is the economically most important crop of the large order Caryophyllales.^[2] It has several cultivar groups, the sugar beet, of greatest importance to produce table sugar; the root vegetable known as the beetroot or garden beet; the leaf vegetables chard and spinach beet; and mangelwurzel, which is a fodder crop. Three subspecies are typically recognised. All cultivars fall into the subspecies Beta vulgaris subsp. vulgaris. The wild ancestor of the cultivated beets is the sea beet (Beta vulgaris subsp. maritima).

Description[edit]

Flowers of Beta vulgaris

Beta vulgaris is an herbaceous biennial or, rarely, perennial plant up to 120 cm (rarely 200 cm) height, cultivated forms are mostly biennial. The roots of cultivated forms are dark red, white, or yellow and moderately to strongly swollen and fleshy (subsp. vulgaris), or brown, fibrous, sometimes swollen and woody in the wild subspecies. The stems grow erect or, in the wild forms, often procumbent, they are simple or branched in the upper part,^[3] their surface is ribbed and striate.^[4] The basal leaves have a long petiole (which may be thickened and red, white, or yellow in some cultivars). The simple leaf blade is oblanceolate to heart-shaped, dark green to dark red, slightly fleshy, usually with a prominent midrib, with entire or undulate margin, 5–20 cm long on wild plants (often much larger in cultivated plants). The upper leaves are smaller, their blades are rhombic to narrowly lanceolate.^[3]

The flowers are produced in dense spike-like, basally interrupted inflorescences. Very small flowers are sitting in one- to three- (rarely eight-) flowered glomerules in the axils of short bracts, in the upper half of the inflorescence without bracts.^[3] The hermaphrodite flowers are urn-shaped, green or tinged reddish, and consist of five basally connate perianth segments (tepals), 3-5 × 2-3 mm, 5 stamens, and a semi-inferior ovary with 2-3 stigmas.^[3] The perianths of neighbouring flowers are often fused.^[5] Flowers are wind pollinated.^{[citation needed]}

In fruit, the glomerules of flowers form connate hard clusters. The fruit (utricle) is enclosed by the leathery and incurved perianth, and is immersed in the swollen, hardened perianth base.^[3] The horizontal seed is lenticular, 2-3 mm, with red-brown, shiny seed coat. The seed contains an annular embryo and copious perisperm (feeding tissue).^[4]

The chromosome number is 2n=18.^[3] ^[6]

Distribution and habitat[edit]

The wild forms of Beta vulgaris are distributed in southwestern, northern and Southeast Europe along the Atlantic coasts and the Mediterranean Sea, in North Africa, Macaronesia, to Western Asia.^[2]^[7] Naturalized they occur in other continents.^[8] The plants grow at coastal cliffs, on stony and sandy beaches, in salt marshes or coastal grasslands, and in ruderal or disturbed places.^[2]

Cultivated beets are grown worldwide in regions without severe frosts. They prefer relatively cool temperatures between 15 and 19 °C, leaf beets can thrive in warmer temperatures than beetroot. As descendants of coastal plants, they tolerate salty soils and drought. They grow best on pH-neutral to slightly alkaline soils containing plant nutrients and additionally Sodium and Boron.^[8]

Taxonomy[edit]

The species description of Beta vulgaris was made in 1753 by Carl Linnaeus in "Species Plantarum", at the same time creating the genus Beta.^[9] Linnaeus regarded sea beet, chard and red beet as varieties (at that time, sugar beet and mangelwurzel had not been selected yet). In the second edition of "Species Plantarum" (1762), Linnaeus separated the sea beet as its own species, Beta maritima, and left only the cultivated beets in Beta vulgaris.^[10] Today sea beet and cultivated beets are considered as belonging to the same species, because they may hybridize and form fertile offspring. The taxonomy of the various cultivated races has a long and complicated history, they were treated at the rank of either subspecies, or convarieties or varieties. Now rankless cultivar groups are used, according to the International Code of Nomenclature for Cultivated Plants.

Beta vulgaris belongs to the subfamily Betoideae in family Amaranthaceae (s.l, including the Chenopodiaceae).^[2]^[7]

Sea beet (Beta vulgaris subsp maritima) at the shores of Heligoland

flowering sugar beet

Beta vulgaris is classified into three subspecies:^[1]

Beta vulgaris subsp. adanensis (Pamukç. ex Aellen) Ford-Lloyd & J.T.Williams (Syn.: Beta adanensis Pamukç. ex Aellen): occurring in disturbed habitats and steppes of Southeast Europe (Greece) and Western Asia (Cyprus, Irael, western Syria and Turkey).^[2]
Beta vulgaris subsp. maritima, Sea beet, the wild ancestor of all cultivated beets. Its distribution area reaches from the coasts of Western Europe and the Mediterranean Sea to the Near and Middle East.^[2]^[7]
Beta vulgaris subsp. vulgaris (Syn.: Beta vulgaris subsp. cicla (L.) Arcang., Beta vulgaris subsp. rapacea (Koch) Döll).: all cultivated beets belong to this subspecies.^[2]^[3]^[7] With five Cultivar groups:
- Altissima Group,^[11] sugar beet (Syn. B. v. subsp. v. convar. vulgaris var. altissima)^[12] - The sugar beet is a major commercial crop due to its high concentrations of sucrose, which is extracted to produce table sugar. It was developed in Germany in the late 18th century after the roots of beets were found to contain sugar in 1747.
- Cicla Group,^[11] spinach beet or chard (Syn. B. v. subsp. vulgaris convar. cicla var. cicla)^[12] - The leaf beet group has a long history dating to the second millennium BC. The first cultivated forms were believed to have been domesticated in the Mediterranean, but were introduced to the Middle East, India, and finally China by 850 AD. These were used as medicinal plants in Ancient Greece and Medieval Europe. Their popularity declined in Europe following the introduction of spinach. This variety is widely cultivated for its leaves, which are usually cooked like spinach. It can be found in many grocery stores around the world.
- Flavescens Group,^[11] swiss chard (Syn. B. v. subsp. v. convar. cicla. var. flavescens)^[12] - Chard leaves have thick and fleshy midribs. Both the midribs and the leaf blades are used as vegetables, often in separate dishes. Some cultivarsare also grown ornamentally for their coloured midribs. The thickened midribs are thought to have arisen from the spinach beet by mutation.
- Conditiva Group,^[11] beetroot or garden beet (Syn. B. v. subsp. v. convar. vulgaris var. vulgaris)^[12] - This is the red root vegetable that is most typically associated with the word 'beet'. It is especially popular in Eastern Europe where it is the main ingredient of borscht.
- Crassa Group,^[11] mangelwurzel (Syn. B. v. subsp. v. convar. vulgaris var. crassa)^[12] - This variety was developed in the 18th century for its tubers for use as a fodder crop.

Yellow-stemmed chard (with purple-leaved kale).

Ecology[edit]

Beets are a food plant for the larvae of a number of Lepidoptera species.

Uses[edit]

Food[edit]

Main articles: Beetroot and Chard

Packaged, precooked beetroot

Spinach beet leaves are eaten as a pot herb. Young leaves of the garden beet are sometimes used similarly. The midribs of Swiss chard are eaten boiled while the whole leaf blades are eaten as spinach beet.

In some parts of Africa, the whole leaf blades are usually prepared with the midribs as one dish.^[13]

The leaves and stems of young plants are steamed briefly and eaten as a vegetable; older leaves and stems are stir-fried and have a flavour resembling taro leaves.

The usually deep-red roots of garden beet can be baked, boiled, or steamed, and often served hot as a cooked vegetable or cold as a salad vegetable. They are also pickled. Raw beets are added to salads. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe beet soup, such as cold borsch, is a popular dish. Yellow-coloured garden beets are grown on a very small scale for home consumption.^[13]

The consumption of beets causes pink urine in some people.

Jews traditionally eat beet on Rosh Hashana (New Year). Its Aramaic name סלקא sounds like the word for "remove" or "depart"; it is eaten with a prayer "that our enemies be removed".^[14]

Nutrition[edit]

Beets, raw
Nutritional value per 100 g (3.5 oz)
Energy	180 kJ (43 kcal)

Carbohydrates	9.56 g
Sugars	6.76 g
Dietary fiber	2.8 g

Fat	0.17 g

Protein	1.61 g

Vitamins
Vitamin A equiv. beta-carotene	(0%) 2 μg (0%) 20 μg
Thiamine (B1)	(3%) 0.031 mg
Riboflavin (B2)	(3%) 0.04 mg
Niacin (B3)	(2%) 0.334 mg
Pantothenic acid (B5)	(3%) 0.155 mg
Vitamin B6	(5%) 0.067 mg
Folate (B9)	(27%) 109 μg
Vitamin C	(6%) 4.9 mg

Minerals
Calcium	(2%) 16 mg
Iron	(6%) 0.8 mg
Magnesium	(6%) 23 mg
Manganese	(16%) 0.329 mg
Phosphorus	(6%) 40 mg
Potassium	(7%) 325 mg
Sodium	(5%) 78 mg
Zinc	(4%) 0.35 mg

Other constituents
Water	87.58g
Link to USDA Database entry
Units μg = micrograms • mg = milligrams IU = International units
Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database

Beets are low in calories (about 45 kcal per 100 g) and have zero cholesterol and a minute amount of fat. Nutrition comes from the beets' vitamins, minerals, and unique plant-derived anti-oxidants.

A phytochemical compound, glycine betaine, is found in the root. Betaine lowers the chance of coronary heart disease (CHD), stroke, and peripheral vascular diseases. Beets in raw form are high in folates. Folates are essential in the synthesis of DNA within cells. Vitamin-C is found in small amounts.

The root provides B-complex vitamins including niacin (B-3), pantothenic acid (B-5), and pyridoxine (B-6), and minerals such as iron, manganese, copper, magnesium, and potassium, lowers the heart rate and regulates metabolism in the cells.

Beet greens contain vitamin C, carotenoids, flavonoid anti-oxidants, and vitamin-A.^[15]

Medicine[edit]

The roots and leaves of the beet have been used in folk medicine to treat a wide variety of ailments.^[13] Ancient Romansused beetroot as a treatment for fevers and constipation, amongst other ailments. Apicius in De re coquinaria gives five recipes for soups to be given as a laxative, three of which feature the root of beet.^[16] Hippocrates advocated the use of beet leaves for binding wounds. Since Roman times, beetroot juice has been considered an aphrodisiac. From the Middle Ages, beetroot was used as a treatment for a variety of conditions, especially those relating to digestion and the blood. Platina recommended taking beetroot with garlic to nullify the effects of 'garlic-breath'.^[17]^{[clarification needed]}

It has been suggested the pigment molecule betanin in the root of red beets may protect against oxidative stress and has been used for this purpose in Europe for centuries.^[18]

All parts of the beet plant contain oxalic acid. Beet greens and Swiss chard are both considered high oxalate foods which have been implicated on the formation of kidney stones.

Other uses[edit]

Cultivars with large, brightly coloured leaves are grown for decorative purposes.^[13]

Cultivation[edit]

Red or purple coloring[edit]

A selection of different colored beetroots.

The color of red/purple beetroot is due to a variety of betalain pigments, unlike most other red plants, such as red cabbage, which contain anthocyanin pigments. The composition of different betalain pigments can vary, resulting in strains of beetroot which are yellow or other colors in addition to the familiar deep red.^[23] Some of the betalains in beets are betanin, isobetanin, probetanin, and neobetanin (the red to violet ones are known collectively as betacyanin). Other pigments contained in beet are indicaxanthin and vulgaxanthins (yellow to orange pigments known as betaxanthins). Indicaxanthin has been shown as a powerful protective antioxidant for thalassemia and prevents the breakdown of alpha-tocopherol (Vitamin E)^{[citation needed]}.

Betacyanin in beetroot may cause red urine in people who are unable to break it down. This is called beeturia.^[24]

The pigments are contained in cell vacuoles. Beetroot cells are quite unstable and will 'leak' when cut, heated, or when in contact with air or sunlight. This is why red beetroots leave a purple stain. Leaving the skin on when cooking, however, will maintain the integrity of the cells and therefore minimize leakage.

History[edit]

Sea beet (Beta vulgaris subsp. maritima), the wild ancestor of the cultivated forms.

The sea beet, the ancestor of modern cultivated beets, prospered along the coast of the Mediterranean Sea. Beetroot remains have been excavated in the Third dynasty Saqqara pyramid at Thebes, Egypt, and four charred beetroots were found in the Neolithic site of Aartswoud in the Netherlands though it has not been determined whether these were domesticated or wild forms of B. vulgaris. Zohary and Hopf note that beetroot is "linguistically well identified." They state the earliest written mention of the beet comes from 8th century BC Mesopotamia.^[25] The Greek Peripatetic Theophrastus later describes the beet as similar to the radish, while Aristotle also mentions the plant.^[25]^[26] Available evidence, such as that provided by Aristotle and Theophrastus, suggests the leafy varieties of the beet were grown primarily for most of its history, though these lost much of their popularity following the introduction of spinach. The ancient Romans considered beets an important health food and an aphrodisiac.^[27]

Roman and Jewish literary sources suggest that in the 1st century BC the domestic beet was represented in the Mediterranean basin primarily by leafy forms like chard and spinach beet.^[25] Zohary and Hopf also argue that it is very probable that beetroot cultivars were also grown at the time, and some Roman recipes support this.^[25]^[26] Later English and German sources show that beetroots were commonly cultivated in Medieval Europe.^[26]

The sugar beet[edit]

Modern sugar beets date back to mid-18th century Silesia where the king of Prussia subsidised experiments aimed at processes for sugar extraction.^[26]^[28] In 1747 Andreas Marggraf isolated sugar from beetroots and found them at concentrations of 1.3-1.6%.^[12] He also demonstrated that sugar could be extracted from beets that was the same as that produced from sugarcane.^[28] His student, Franz Karl Achard, evaluated 23 varieties of mangelwurzel for sugar content and selected a local race from Halberstadt in modern-day Saxony-Anhalt, Germany. Moritz Baron von Koppy and his son further selected from this race for white, conical tubers.^[12] The selection was named 'Weiße Schlesische Zuckerrübe', meaning white Silesian sugar beet, and boasted about a 6% sugar content.^[12]^[26] This selection is the progenitor of all modern sugar beets.^[12]

A royal decree led to the first factory devoted to sugar extraction from beetroots being opened in Kunern, Silesia (now Konary, Poland) in 1801. The Silesian sugar beet was soon introduced to France where Napoleon opened schools specifically for studying the plant. He also ordered that 28,000 hectares (69,000 acres) be devoted to growing the new sugar beet.^[26] This was in response to British blockades of cane sugar during the Napoleonic Wars, which ultimately stimulated the rapid growth of a European sugar beet industry.^[26]^[28] By 1840 about 5% of the world's sugar was derived from sugar beets, and by 1880 this number had risen more than tenfold to over 50%.^[26] The sugar beet was introduced to North America after 1830 with the first commercial production starting in 1879 at a farm in Alvarado, California.^[12]^[28] The sugar beet was also introduced to Chile via German settlers around 1850.^[12]

It remains a widely cultivated commercial crop for producing table sugar, in part due to subsidies scaled to keep it competitive with tropical sugar cane.