tylosema esculentum/phenolic

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Tylosema esculentum extractives and their bioactivity.

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The investigation of Tylosema esculentum (Morama) husks, cotyledons, and tuber yielded griffonilide 2, compound 1, griffonin 3, gallic acid 4, protocatechuic acid 5, β-sitosterol 6, behenic acid 7, oleic acid 8, sucrose 9, 2-O-ethyl-α-D-glucopyranoside 10, kaempferol 11 and

The morama bean (Tylosema esculentum): a potential crop for southern Africa.

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The morama bean is an underutilized leguminous oilseed native to the Kalahari Desert and neighboring sandy regions of Botswana, Namibia, and South Africa (Limpopo, North-West, Gauteng, and Northern Cape provinces), and forms part of the diet of the indigenous population in these countries. It is

Sensory and physicochemical analyses of roasted marama beans [Tylosema esculentum (Burchell) A. Schreiber] with specific focus on compounds that may contribute to bitterness.

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The role of phenolics and saponins in contributing to bitterness in marama beans, an underutilized legume, especially when roasted, was investigated. Marama beans were roasted at 150°C for 20, 25 or 30 min, then dehulled to separate cotyledons, and pastes were prepared from these. Water extracts

Therapeutic and Prophylactic Potential of Morama (Tylosema esculentum): A Review.

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Tylosema esculentum (morama) is a highly valued traditional food and source of medicine for the San and other indigenous populations that inhabit the arid to semi-arid parts of Southern Africa. Morama beans are a rich source of phenolic acids, flavonoids, certain fatty acids, non-essential amino

Antimicrobial agents deriving from indigenous plants.

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Phytonutrients in many indigenous plants are receiving a lot of attention as they are important in antimicrobial and anticancer therapies. Tropical areas, especially India, South America and Africa, are the main sources of patentable plant products and have indigenous populations with well developed

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