Documentação de Usos de Ervas Populares de Vegetais Silvestres de Importância Medicinal Usadas pelas Comunidades Tribais da Região de Sargodha, Paquistão

IQBAL, J.; SHAH, A.; SARVAT, R.; ADNAN, M.; PARVEEN, N.; NUZHAT, R.

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Article • Planta daninha 37 • 2019 • https://doi.org/10.1590/S0100-83582019370100135 copiar

Documentação de Usos de Ervas Populares de Vegetais Silvestres de Importância Medicinal Usadas pelas Comunidades Tribais da Região de Sargodha, Paquistão

Autoria SCIMAGO INSTITUTIONS RANKINGS

RESUMO:

Este estudo preliminar fornece o consumo tradicional de vegetais silvestres que crescem principalmente como plantas daninhas (> 50%) e que também são medicinalmente importantes nas comunidades rurais da região de Sargodha, Paquistão. Por meio de diferentes pesquisas e entrevistas com informantes-chave, foram coletados dados sobre percepção, coleta, preparação e uso de 40 vegetais silvestres, pertencentes a 27 famílias. A família de ocorrência silvestre mais comum foi a Cucurbitaceae. As plantas mais frequentemente utilizadas foram as ervas, seguidas de árvores e arbustos. De acordo com o modo de consumo, a maioria das plantas é cozida, enquanto outras são usadas na forma de saladas, enquanto sucos, temperos, picles, forma crua (suas partes como frutas), geleias, etc. também são usados. As partes de plantas mais comumente usadas foram frutas seguidas de brotos e folhas. De acordo com a visão medicinal dos vegetais silvestres coletados, a maioria das plantas é utilizada para distúrbios gastrintestinais. O presente estudo confirma a descoberta de que as comunidades rurais colhem plantas silvestres comestíveis, sobretudo plantas daninhas, como uma estratégia de sobrevivência. Ele apresenta os dados de base sobre o uso de recursos vegetais, como vegetal comestível silvestre, pelas comunidades nativas da área. Além disso, muitas plantas medicinais em potencial devem ser o foco de pesquisas futuras, especialmente do ponto de vista fitoquímico, para impulsionar as indústrias farmacêuticas.

Palavras-chave:
consumo de vegetais silvestres; plantas medicinais; cucurbitáceas

Sociedade Brasileira da Ciência das Plantas Daninhas Departamento de Fitotecnia - DFT, Universidade Federal de Viçosa - UFV, 36570-000 - Viçosa-MG - Brasil, Tel./Fax::(+55 31) 3899-2611 - Viçosa - MG - Brazil
E-mail: rpdaninha@gmail.com

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[1] * Corresponding author: <javed@szu.edu.cn>

Sr. No.	Botanical name*/ Family	Common name	Habit	Part(s) used	Mode(s) of utilization	Disease(s) treated/ Medicinal value	Picture
1	Aloe barbadensis Mill./ Xanthorrhoeaceae	Kanwargandal	Herb	Leaves pulp	Leaves pulp is cooked as vegetable	Allergy, skin problems
2	Amaranthus viridisL./ Amaranthaceae	Do saga	Herb	Shoot	Shoot is cooked as vegetable along with Chenopodium murale and Digera muricata	Constipation, eyesight
3	Anethumg raveolensL./ Lamiaceae	Soya	Herb	Shoot	Fresh shoot is used as salad and also cooked as vegetable	Expectorant, gastrointestinal problems
4	Bauhinia variegat L./ Fabaceae	Kachnar	Tree	Floral bud	Floral buds are cooked along with minced meet as delicious dish	Diabetes, malaria
5	Capparis decidua (Forssk) Edgew/ Capparaceae	Karri, dela	Shrub	Fruits	Ripened fruits are eaten as raw while un-ripened fruit as used in making pickle as well as cooked as vegetable	Laxative
6	Caralluma tuberculataN. E.Brown/ Apocynaceae	Chungan	Herb	shoot	Cooked as vegetable	Diabetes, blood purifier, skin problems
7	Chenopodium albumL./ Chenopodiaceae	Bathoo	Herb	Shoot	Used as vegetable along with Spinacea oleracea	To relieve stomachache, constipation
8	Cicer arietinum L./ Fabaceae	Chana	Herb	Shoot	Fresh young shoots are used as sauce while green pods are cooked as vegetables	Laxative, tonic, aphrodisiac
9	Citrullu scolocynthis (L.) Schrad/ Cucurbitaceae	Tuma, kartuma	Herb	Fruit	Fruit is used to make jam	Constipation, Diabetes, gas troubles
10	Citrullus lanatus(Thunb.) Matsum. & Nakai/ Cucurbitaceae	Tarbooz	Herb	Fruit	Ripened fruit is eaten raw while un-ripened fruit as vegetable	Laxative, cooling effect
11	Cleome gynandra L. /Capparaceae	Badalbanga	Herb	Shoot	Young shoots are cooked as vegetable	Astringent, cough
12	Coriandrum sativum L./ Apiaceae	Dhania	Herb	Leaves, seeds	Leaves are used as aroma while seeds spices	Cooling effect, vomiting, obesity
13	Cucumis meloL. subsp.agrestis(Naudin) Pangalo/ Cucurbitaceae	Chibbar	Herb	Fruits	Un-ripened fruits are cooked as vegetable while ripened as eaten as such. Pickle is made from un-ripened fruit.	Laxative, kidney pain
14	Cyamposis tetragonoloba (L.) Taub./ Fabaceae	Gowara	Herb	Fruit	Young fruit are cooked as vegetables	Laxative, abdominal pain
15	Digera muricata (L.) Mart/Amaranthaceae	Taandla	Herb	Leaves	Cooked as vegetable along with Amaranthus viridis and Chenopodium murale	Laxative, stomach pain
16	Eruca sativa Mill./ Brassicaceae	Usoon, jamaon	Herb	Leaves	Leaves are cooked as vegetable called as sag	Rheumatism
17	Ficus racemosa L./ Moraceae	Gularr	Tree	Fruit	Fruit are cooked as vegetable	Leucorrhoea, menstrual pain
18	Foeniculum vulgare L./ Apiaceae	Sounf	Herb	Seeds	Seeds are used flavouring agent	Relief of stomachache, bloating, nausea
19	Malva sylvestris L./ Malvaceae	Puchki	Herb	Leaves	Cooked as vegetable	Constipation, laxative
20	Mentha longifolia (L.) Huds./Apiaceae	JangliPodina	Herb	Shoot	Fresh shoot is spread over every kind of cooked dish as flavoring agent. Also cooked as vegetable along with Solanum tuberosum	Laxative, dyspepsia, anti-vomiting, cooling effect
21	Mentha piperita L./ Lamiaceae	Podina	Herb	Leaves	Cooked as vegetable, Paste is made	Anti-vomiting, cooling effect
22	Momordica balsaminaL./ Cucurbitaceae	Jungli karela	Herb	Fruit	Fruit are cooked as vegetable	Diabetes, blood purifier, skin problems
23	Moringa oleiferaLam./ Moringaceae	Suhanjaran	Tree	Floral buds	Flower buds are cooked along with minced meet as dish	Diabetes, fever
24	Ocimum basilicum L./Lamiaceae	Niazbo	Herb	Leaves	Fresh shoot is spread over every kind of cooked dish as flavoring agent	Dyspepsia, nausea, hypertension
25	Olea ferrugineaRoyle/ Oleaceae	Kahoo	Tree	Fruit	Fruit are used to make pickle	Diabetes, obesity
26	Oxalis corniculata L./ Oxalidaceae	Khattibooti	Herb	Corm	Corm is cooked as vegetable	Leucorrhoea
27	Phoenix sylvestrisL./ Arecaceae	Khajoor	Tree	Fruit	Ripened Fruit is used to make jam while un-ripened fruit are used to make pickles	Aphrodisiac, anemia, cardio tonic
28	Physalis emblica L./ Euphorbiaceae	Amla	Tree	Fruit	Jam is made from fruit and also cooked as vegetable	Jaundice, hair tonic
29	Physalis minima L./ Solanaceae	Wild raspberry	Herb	Shoot	Fruit are cooked as vegetable as well as eaten raw	Dyspepsia, bloating
30	Plantago major L./ Plantaginaceae	Jangliispaghol	Herb	Fruit	Husk is taken with water	As cooling agent, stomach ache, obesity
31	Portulaca oleracea L./ Portulacaceae	Loonrak booti	Herb	Shoot	Shoot are cooked as vegetable along with pulses gram pulse	Diabetes, Hypertension, constipation
32	Punica granatum L./ Lytheraceae	Jangliannar	Shrub	Fruits	Seeds are used as vegetables. The fruit pericarp is cooked along with Oryza sativa	Blood purifier, Cooling agent, malaria, tonic, skin problems
33	Rumex dentatusL./ Polygonaceae	Janglipalack	Herb	Leaves	Fresh leaves cooked as vegetable	Laxative
34	Rumex vesicarius L./ Polygonaceae	Lonakpalak	Herb	Shoot	Shoots are cooked as vegetable	Hepatitis
35	Salvadora persica L./ Salvadoraceae	Peelo	Tree	Fruits	Ripened fruits are used in jam while un-ripened fruit are used to make pickles	Dental caries, bleeding gums
36	Sapindus trifoliatus L./ Sapindaceae	Reetha	Tree	Fruit	Fruit are used in making jam	Migraine, hair tonic
37	Solanum nigrum L./ Solanaceae	Kach mach	Herb	Leaves	Leaves are cooked as vegetable	Laxative
38	Sonchus oleraceus L./ Asteraceae	Sochal	Herb	Leaves	Leaves are cooked as vegetables	Dyspepsia
39	Syzygium cumini(L.) Skeels/ Myrtaceae	Jaman	Tree	Fruit	Ripened fruit is eaten raw while un-ripened fruit is used to make pickles	Diabetes, piles
40	Typha latifoliaL./Typhaceae	Kunder	Herb	Rhizome, Fruit	A delicious and nutritious sweet under the local name of `Boori` is made from fruit while pounded roots are cooked as vegetables	Soothing of burns