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Mucuna pruriens is a tropical legume native to Africa and tropical Asia and widely naturalized and cultivated. [2] Its English common names include monkey tamarind , velvet bean , Bengal velvet bean , Florida velvet bean , Mauritius velvet bean , Yokohama velvet bean , cowage , cowitch , lacuna bean , and Lyon bean . [ 2 ]
Mucuna is a genus of around 114 accepted species of climbing lianas (vines) and shrubs of the family Fabaceae: tribe Phaseoleae, typically found in tropical and subtropical forests in the Americas, sub-Saharan Africa, southern, southeastern, and eastern Asia, New Guinea, Australia, and the Pacific Islands.
Itching powder was created from Mucuna pruriens in the early-19th century as a cure for lost feeling in the epidermis. When a person would lose feeling on their skin in conditions such as paralysis, the powder (mixed with lard to form an ointment) was used as a local stimulant believed to treat the condition. [9] [10]
Mucuna pruriens and its subspecies Mucuna deeringiana; Pseudarthria hookeri This page was last edited on 6 July 2020, at 09:20 (UTC). Text is available under the ...
Pages in category "Mucuna" The following 11 pages are in this category, out of 11 total. ... Mucuna paniculata; Mucuna pruriens; S. Mucuna sanjappae; U. Mucuna urens
The hairy pods of Mucuna poggei. The proteolytic enzyme mucunain is a protein in the tissues of certain legumes of the genus Mucuna, especially velvet bean (Mucuna pruriens). [1] [2] [3] In these species the mucunain is found in stiff hairs, or trichomes, covering the seed pods. When the hairs rub off and come in contact with skin they cause ...
The whole mucuna pruriens as herbal medicine aspect needs to be dropped. I feel the article as now written is about as accurate as saying that arsenic is a traditional medication, and then listing out all of the potential “benefits” of arsenic.
Velvet bean (Mucuna pruriens) Moth bean-(Vigna aconitifolia) Mung bean (Vigna radiata) Pea (Pisum sativum) Peanut (Arachis hypogaea) – botanically a legume, but often referred to as a culinary nut; Soybean (Glycine max) Jicama (Pachyrhizus erosus) – the most valuable edible part of the plant is the tuberous root rather than the bean
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