@article {362, title = {Review on Polygonum minus. Huds, a commonly used food additive in Southeast Asia}, journal = {Pharmacognosy Research}, volume = {7}, year = {2015}, month = {December 2014}, pages = {1-6}, type = {Review article}, chapter = {1}, abstract = {

Polygonum minus (Polygonaceae), generally known as {\textquoteleft}kesum{\textquoteright} in Malaysia is among the most commonly used food additive, flavoring agent and traditionally used to treat stomach and body aches. Raw or cooked leaves of P. minus are used in digestive disorders in the form of a decoction and the oil is used for dandruff. The pharmacological studies on P. minus have demonstrated antioxidant, in vitro LDL oxidation inhibition, antiulcer activity, analgesic activity, anti-inflammatory activity, in vitro antiplatelet aggregation activity, antimicrobial activity, digestive enhancing property and cytotoxic activity. The spectroscopic studies of essential oil of P. minus showed the presence of about 69 compounds, which are responsible for the aroma. The phytochemical studies showed presence of flavonoids and essential oils. This review is an effort to update the botanical, phytochemical, pharmacological and toxicological data of the plant P. minus.

}, keywords = {Antioxidant, Antiulcer, Phytoconstituents, Polygonum.}, doi = {10.4103/0974-8490.147125}, author = {Parayil Varghese Christapher and Subramani Parasuraman and Josephine Maria Arokiaswamy Christina and Mohd. Zaini Asmawi and Murugaiyah Vikneswaran} }