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Solanum torvum, also known as pendejera, turkey berry, devil's fig, pea eggplant, platebrush or susumber, [2] is a bushy, erect and spiny perennial plant used horticulturally as a rootstock for eggplant. Grafted plants are very vigorous and tolerate diseases affecting the root system, thus allowing the crop to continue for a second year.
Solanum is a large and diverse genus of flowering plants, which include three food crops of high economic importance: the potato, the tomato and the eggplant (aubergine, brinjal). It is the largest genus in the nightshade family Solanaceae , comprising around 1,500 species.
Solanum pubescens is a wild shrub found in the foot hill areas of southern India. It is very closely related to the Turkey berry (Solanum torvum). This shrub does not have spines; leaves are smaller in size covered with dense sticky hairs. Flowers are larger, purple to violet, the flowering and fruiting is seasonal in S. pubescens. Flowering ...
Solanum lumholtzianum Bartlett – Sonoran nightshade; Solanum luridifuscescens Bitter; Solanum luteoalbum Pers. (including S. semicoalitum) Solanum luzoniense Merrill; Solanum lycocarpum St.-Hil. – wolf apple, fruta-de-lobo, lobeira (Brazil) Solanum lycopersicoides Dunal – Peruvian wolfpeach; Solanum lycopersicum L. – tomato; Solanum ...
[44] [45] Water extracts of Solanum nigrum have shown a citotoxic activity in reducing ROS generation of the human MM cell line A-375. [46] Solanum nigrum is known to contain solasodine (a steroidal glycoalkaloid that can be used to make 16-DPA progenitor); a possible commercial source could be via cultivating the hairy roots of this plant. [47 ...
Solanum dulcamara is a species of vine in the genus Solanum (which also includes the potato and the tomato) of the family Solanaceae.Common names include bittersweet, bittersweet nightshade, bitter nightshade, blue bindweed, Amara Dulcis, [3] climbing nightshade, [4] felonwort, fellenwort, felonwood, poisonberry, poisonflower, scarlet berry, snakeberry, [5] [6] [7] trailing bittersweet ...
Sake kasu (酒粕) or sake lees are the pressed lees left from the production of sake (Japanese rice wine). It is a white paste used in cooking. [1] Its taste is fruity and similar to sake. [2] A by-product of Japanese sake production, it typically contains 8% alcohol, has high nutritional value, and might have health benefits. [3] [4]
The Forme of Cury (The Method of Cooking, cury from Old French queuerie, 'cookery') [2] is an extensive 14th-century collection of medieval English recipes.Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a scroll with a headnote citing it as the work of "the chief Master Cooks of King Richard II".