Madhuca's Details & Specifications

   (3 diseases can be cured by madhuca. Click here to find more)
 
Botanical Name :  Madhuca indica Gmel
Hindi Name :  Madhu (View Name of this herb in more Languages)
English Name :  Madhuca
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Category

 :  Astringent
 
 

Source
Bark :  Dried
Leaves :  Fresh and dried
Seeds :  Dried
 
 

Family

 :  Sapotaceae
 
 
Geographical Source
The plant is indigenous to India and is found in following provinces of India: - Bangladesh Bhutan India Pakistan In India it is found in Uttar Pradesh, Bihar, Maharashtra, Orissa, Madhya Pradesh, Gujrat, Kerala, Karnataka etc. M. longifolia is found in the forests of western India from Konkan southwards to Travancore and is common in Kanara, Malabar, Mysore, at low elevations. M. butyracea is found in the sub-Himalayan tract from Kumaon to Bhutan at an altitude of 300 to 1700 Meters.
 
 

Identification
Organoleptic characteristics
Colour :  N/A
Seeds :  Madhuca
Taste :  N/A
Size :  Pedicels are 25 to 40 mm long and drooping. The leaves are 75-125 mm long, thin, linear lanceolate, acute, much tapered towards the base.
Physical Standards
Total Ash :  N/A
Moisture :  Not more than 12.0 percent
 
 

Chemical Constituents
Major
Major chemical constituents responsible for physicochemical and therapeutic action of the herb are :- Fixed Oil Oleic Acid Palmitic Acid Linoleic Acid Myristic Acid Glycosides The seeds contain 50-55% of a fixed oil, which is semi-solid and pale yellow in colour, with an unpleasant taste and characteristic odour. The butter consists of oleic acid (40%), palmitic acid (26.6%), linoleic acid (13.3%) and myristic acid (16.1%). The seeds also contain a poisonous glycosidie saponin mowrin, which is found in the cake after the expression of the oil. Mowrin is a mixture of two substances; one of them is crystalline and fairly soluble in alcohol. Mowrin on hydrolysis yields levulose, arabinose and mowric acid. This acid is also a mixture of a crystalline mowragenic acid and an amorphous mowrageninic acid. The air-dried flowers contain invert sugar (52.6%), cane sugar (2.2%), cellulose (2.4%), albuminoids (2.2%), ash (4.8%) and moisture (15%). Owing to the high percentage of invert sugar it is used in the manufacture of spirit. The fruit contains saccharose (4.6-16.2%) and maltose.
 
Minor
In small prportion it contains tannins and enzymes.
 
 

Storage
To maintain physicochemical properties and medicinal values of the herb it is recommended to maintain following storage conditions: - Preserve in a well-closed container Protection from light Protection from moisture