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VOL. 10, ISSUE 2 (2024)
A review of taro plant Colocasia esculenta (L.), including its morphology, phytochemistry, ethnomedical applications, and pharmacological activities
Authors
Prerana I Parmar, Bhavin S Kadikar, Dharmesh Modi
Abstract
Colocasia esculenta
Linn. Belongs to family Araceae which is also referred as alupam (Sanskrit),
aravi (Hindi), and taro (English). It's a tall, perennial herbaceous plant that
grows all over India. Taro has numerous culinary applications, including as a
stabilizer, emulsifier, fat substitute, and filling agent, taro starch (70–80%)
is regarded as the least expensive component for the food business. Starch is
created when photosynthesis produces too much glucose and is used by plants as
a food source. When starch is present and certain enzymes are drawn out of the
cell to feed the plant tissues, starch breaks down into its monosaccharide
units (glucose) as needed. Colocasia plants are edible arums with enormous
leaves and one or more starchy food‐storing stems (corms) in their subterranean
stems. Taro corms and leaves are rich in vitamin C and vitamin B complex
(riboflavin, thiamin, and niacin), which are essential nutrients for human nutrition.
Roots and tubers contain significant levels of dietary fiber, but they are
deficient in most other vitamins. Roots and tubers contain significant levels
of dietary fiber, but they are deficient in most other vitamins. Cooked taro
leaves include beta carotene, iron, and folic acid, which all aid in the
prevention of anemia. It shows Antimicrobial activity.
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Pages:10-15
How to cite this article:
Prerana I Parmar, Bhavin S Kadikar, Dharmesh Modi "A review of taro plant <i>Colocasia esculenta </i>(L.), including its morphology, phytochemistry, ethnomedical applications, and pharmacological activities". National Journal of Advanced Research, Vol 10, Issue 2, 2024, Pages 10-15
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