CHEMICAL INGREDIENTS AND PHARMACOLOGICAL PROPERTIES OF COLOCASIA ESCULENTA: AN OVERVIEW
Abdul Quaiyoom*, Saumya Tripathi1, Shekhar Singh, Navneet Kumar Verma and Pinki Gupta
ABSTRACT
Colocasia esculenta is a tropical plant cultivated chiefly for its edible corms, roots, and veggies. Commonly referred to as taro, it is extensively cultivated in heavy rainfall regions under flooded conditions, typically by small-scale farmers. This study elucidates the morphological characteristics of taro and their application as food, as well as the regions and seasons of cultivation. Natural products continue to be the premier sources of pharmaceuticals and drug candidates, a reality that persists despite the emphasis placed on natural products research by numerous pharmaceutical corporations over the past two decades. Colocasia esculenta (L) Schott (C. esculenta, Family Araceae) is an annual herbaceous plant historically utilised in traditional medicine in several nations and cultivated for its edible corm as a staple meal in tropical and subtropical regions. In India, it is referred to as Aravi, Alukam, Kesavedantu, and Chamadumpa. The corm and leaves of this plant are extensively utilised as vegetables in the traditional Indian culinary system. It was extensively utilised as a vegetable crop for nutritional and therapeutic applications. C. esculenta possesses over double the carbohydrate content of potatoes, providing 135 kilocalories per 100 grammes. C. esculenta comprises around 11% protein based on dry weight. This transcends yam, cassava, or sweet potato. It has 85-87% starch on a dry matter basis, including small granule sizes of 3-18μm, along with superior levels of nutrients such as minerals, vitamin C, thiamin, riboflavin, oxalic acid, and niacin compared to other cereals. The leaves of C. esculenta, similar to those of higher plants, are abundant in protein.
Keywords: Colocasia esculenta, Taro, Edible, Medicinal, Nutrition, Pharmacology.
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