Dietary Chinese Herbs by Yanze Liu Zhimin Wang & Junzeng Zhang

Author:Yanze Liu, Zhimin Wang & Junzeng Zhang
Language: eng
Format: epub
Publisher: Springer Vienna, Vienna

45.2 Chemical Constituents

Ginkgo nuts are listed as an edible food in the Chinese Food Composition Table (2002) and as medicine in the Chinese Pharmacopioea. Ginkgo nuts contain 13.2 % (dry weight) protein, 1.3 % fat and 72.6 % carbohydrates. Ginkgo starch granules are oval or spherical, and while their amylose and pectinamymlose ratio and degree of polymerization vary among cultivars, a large portion of ginkgo starch is slowly digestible resistant starch [5]. Major phytochemicals in the nut include polyacetate derivatives such as alkyl phenolic acids and alkyl phenols, ginkgotoxin (4′-O-methyl pyridoxine), cyanophoric glycosides, phytohormone cytokine like components, gibberellin and asparagin. Ginkgo nuts contain same flavonoids as ginkgo leaves, but at lower contents (less than 0.1 %), however they contain the same terpene lactones as the leaves at higher contents [6].

Ginkgo nut oil contains high levels of unsaturated fatty acids [7], including palmitic acid (5.7–6.7 %), palmitoleic acid (3.2–3.9 %), stearic acid (0.9–1.3 %), oleic acid (35.0–36.9 %), linoleic acid (40.4–42.9 %) and linolenic acid (1.7–5.5 %).

Both ginkgo leaf and its extract are listed as medicinal ingredients in the Chinese Phamacopoeia. Their primary phytochemicals are flavonoids and terpene lactones. Minor compounds include polyacetate derivatives such as alkyl phenolic acids and alkyl phenols, ginkgotoxin, and miscellaneous organic and inorganic compounds.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.