Common Name: Badam,
English Name: Almond
Botanical Name: Prunus amygdalus Batsch
Description: Almond, including bitter almond, sweet almond, and flowering almond, is a small deciduous tree in the Rosaceae (rose family) native to the Arabian peninsula and western Asia, but now cultivated and occasionally naturalized throughout the Mediterranean regions and temperate Asia.
Chemical Constituents: It contains vitamin E, mono unsaturated fatty acids, poly-unsaturated fatty acids (PUFA), arginine, and potassium. Almonds are among the richest food sources of vitamin E, as RRR-α-tocopherol. Almonds also contain a variety of phenolic compounds which are localized principally in their skin, including flavonols (isorhamnetin, kaempferol, quercetin, catechin and epicatechin), flavanones (naringenin), anthocyanins (cyanidins and delohinidin), procyanidins, and phenolic acids (caffeic acid, ferulic acid, P-coumaric acid and Vanillic acid.
Properties: Almond has hypolipidaemic, hypoglycaemic, immunostimulant, antioxidant and the nootropic activity. It has also been found to have hepato-protective activity, an aphrodisiac and an agent for increasing the fertility. The pharmacological and medicinal significance of Prunus amygdalus is gradually increasing.
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