Scribd
Upload
164 views

CAM Group 6 As 2

1. Alugbati (Basella alba) is a tropical vine native to Southeast Asia and cultivated for its edible leaves and stems. It is considered nutritious and believed to have health benefits due to antioxidants and anti-inflammatory compounds. 2. Traditionally, alugbati leaves are used to reduce inflammation, soothe burns and pain, and treat acne, boils, ulcers, and catarrh. The leaves are harvested, cleaned, dried, and stored or prepared as infusions, decoctions, or powders for medicinal use. 3. Alugbati may boost immunity, lower blood sugar, improve digestion, protect against cancer, and improve circulation

Uploaded by

michael4emerson4pare
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
164 views

CAM Group 6 As 2

1. Alugbati (Basella alba) is a tropical vine native to Southeast Asia and cultivated for its edible leaves and stems. It is considered nutritious and believed to have health benefits due to antioxidants and anti-inflammatory compounds. 2. Traditionally, alugbati leaves are used to reduce inflammation, soothe burns and pain, and treat acne, boils, ulcers, and catarrh. The leaves are harvested, cleaned, dried, and stored or prepared as infusions, decoctions, or powders for medicinal use. 3. Alugbati may boost immunity, lower blood sugar, improve digestion, protect against cancer, and improve circulation

Uploaded by

michael4emerson4pare
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 3

Group 6: Complementary and Alternative Medicine

Nieves, Seth Eized Niño M. BS Pharmacy - Q2A


Padua, Sheena Carmelyn K. Assignment No. 2
Paman, Katherine Rose P. September 16, 2023
Pantua, Mikhaela Niña N.
Paredes, Michael Emerson T.

ALUGBATI
(Basella alba L.)

PLANT DESCRIPTION

Basella alba L., commonly known as


Alugbati, is a tropical green leafy plant that
can tolerate extreme heat and is cultivated for
its edible leaves and stem. It belongs to the
family Basellaceae and is characterized by its
fast-growing perennial vine. It grows as a
climbing or trailing vine and can reach
lengths of several meters. It is known for its
vigorous growth and can quickly cover
trellises or fences. The name Basella, which
Hendrik Rheede documented in Malabar as "Basella" in his Hortus Malabaricus, is derived from the
South Indian word "Basale". This was used by Linnaeus. Moreover, Alba is a particular epithet that
implies white.

Alugbati, which is also called Malabar spinach, Ceylon spinach, or Indian spinach, is native to
Southeast Asia, the Indian subcontinent, and New Guinea. In the Philippines, it can be found in old
agricultural fields, hedges, and populated areas. Alugbati is relatively easy to grow and thrives in warm,
tropical climates. It favors soil with good dr ainage and exposure to full to partial sunlight. Propagation
is commonly done by taking stem cuttings and planting them in moist soil. Alugbati cuttings root easily
and quickly establish new plants.

Alugbati is considered a nutritious vegetable and is


believed to have various health benefits. Due to its potential
antioxidant and anti-inflammatory effects, it is frequently
utilized as a traditional medicine. It is also rich in vitamins and
minerals, including vitamin C, vitamin A, iron, and calcium,
and is a good source of dietary fiber. The young leaves and
tender stems of the Alugbati plant are the edible parts. They
have a mild, slightly tangy flavor and are used in various
culinary dishes, especially in Southeast Asian cuisine. They are
often used in stir-fries, soups, curries, and salads. They can be
cooked or consumed raw, depending on the person’s personal
preference. There are two main varieties of Alugbati: Basella
alba, which is green-stemmed, and Basella rubra, which is red-
stemmed. Both varieties are edible and have similar flavor
profiles.
MORPHOLOGY

Alugbati is a member of the family


Basellaceae, which includes about 19 genera and
65 species of mostly tropical herbs and shrubs.
This plant is a succulent, branched, smooth,
perennial twining herbaceous vine that is several
meters in length.
• Stems: fleshy, purplish or green,
sometimes have white latex.
• Leaves: axillary dark green, ovate
or heart-shaped and acute, 5 to 12
centimeters long, stalked, tapering to a pointed tip with a cordate base.
• Flowers: small, pink, white or red colored, and borne in spikes or clusters in leaf axils or
at the stem tips.
o Bracts: scaly and small.
o Bracteoles: acute.
o Stamens: included with short filaments and cordate anthers.
o Ovary: unilocular.
• Fruits: fleshy, stalkless, ovoid or spherical, 5 to 6 millimeters long, and black or dark
purple when mature.
• Seeds: black, globose and indeh iscent, and about 2 millimeters in diameter.

MANUFACTURING PROCESS

A. Folkloric Uses
In the Philippines, herbal medications have been passed down from generation to generation
through oral tradition. The following are the uses of the Alugbati founded by our ancestors:
• Leaves
- Reduction of wound inflammation
- Soothes pain from burns and scalds
• Roots
- Rubefacient
• Poustice of leaves
- Reduces local swelling
• Alugbati Sap
- Applied on acne eruptions to reduce inflammation
• Pulp leaves
- Applied to boils and ulcers to hasten pus-formation
• Leaf-juice (Liquid extracted from within leaves)
- Sugared leaf-juice for children with catarrhal afflictions
- Leaf-juice w/ butter as cooling agent for burns and scalds

B. Preparation of traditional Alugbati


In traditional medicine practices, alugbati leaves are often utilized for their potential health
benefits. The manufacturing process of alugbati leaves for traditional medicine uses typically
involves the following steps:
1. Harvesting: Alugbati leaves are harvested from the plant when they reach the desired stage of
growth. This is usually when the leaves are young and tender, as they may contain higher
concentrations of certain beneficial compounds.
2. Cleaning: After harvesting, the alugbati leaves are carefully cleaned to remove any dirt, debris,
or impurities. This is typically done by washing the leaves in clean water or gently wiping them
with a damp cloth.
3. Drying: Once cleaned, the alugbati leaves are dried to remove moisture and preserve their
medicinal properties. Traditional methods of drying include air drying in a shaded area or using
low heat. The leaves are spread out in a single layer to ensure proper airflow and prevent mold
or fungal growth.
4. Storage: Once fully dried, the alugbati leaves are stored in airtight containers or bags to protect
them from moisture and maintain their quality. Proper storage conditions, such as keeping them
in a cool, dry place away from direct sunlight, help prolong their shelf life.
5. Preparation: When needed for medicinal use, the dried alugbati leaves can be prepared in
various ways. Some traditional methods include:
• Infusion: The dried leaves are steeped in hot water to make a medicinal tea. This
involves pouring boiling water over the leaves and allowing them to steep for a certain
period, usually around 5-10 minutes.
• Decoction: The dried leaves are boiled in water to extract their medicinal properties.
The leaves are added to a pot of water, brought to a boil, and simmered for a specific
duration. The resulting liquid is then strained and consumed.
• Powdering: The dried alugbati leaves can be ground into a fine powder using a mortar
and pestle or a grinder. The powdered leaves can be used to make capsules, tablets, or
incorporated into various formulations.

USES AND DOSE REGIMEN

Alugbati (Basella alba) is a good source of vitamins A and C, as well as calcium and iron. The
medicinal properties of Alugbati are attributed to its high content of antioxidants, flavonoids, and other
compounds. It has been shown to have anti-inflammatory, anti-cancer, and anti-diabetic properties.
Alugbati is also a good source of dietary fiber, which can help regulate digestion and promote weight
loss.
Here are some of the uses:
• To boost the immune system: a good source of antioxidants, which can help boost the immune
system and protect the body against diseases.
• To lower blood sugar levels: a good source of fiber, which can help slow down the absorption
of sugar into the bloodstream. This can help lower blood sugar levels in people with diabetes.
• To improve digestion: a good source of fiber, which can help regulate digestion and prevent
constipation.
• To protect against cancer: contains antioxidants that can help protect the cells against damage
from free radicals. This can help reduce the risk of cancer.
• To improve blood circulation: Alugbati contains compounds that can help improve blood
circulation. This can help reduce the risk of heart disease and stroke.

Alugbati leaves can be eaten as salads or stir-fries, or drank as tea. The recommended dose of
Alugbati varies depending on the condition being treated. However, a typical dose is 100-200 grams of
fresh leaves, cooked or eaten raw. You can also drink 1 cup of alugbati tea per day. Alugbati can be
taken as a tea, capsule, or extract.

You might also like