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HCM
KHOA CNG NGH HO HC THC PHM
MN HC: CNG NGH CH BIN RAU QU V NC GII KHT
ti:
Tm hiu v cc loi rau qu c tnh dc
tho v cc sn phm c ch bin t
chng
Ging vin hng dn: Th.s ng Th Ngc Dung
H tn sinh vin
MSSV
ng Thanh Bnh
12116006
12116028
12116009
Hong Th Hng
12116031
TP. H Ch Minh
1
MC LC
1.
GII THIU....................................................................................................3
1.1 Gii thiu chung v rau qu.......................................................................3
1.2 Phn loi rau qu........................................................................................3
1.3 Phn bit rau qu........................................................................................3
1.4 Tm quan trng ca rau qu.....................................................................4
Rau ngt...............................................................................................5
u bp...............................................................................................9
Rau dn..............................................................................................11
2.2.2
Rau mung.........................................................................................13
2.2.3
Bu.....................................................................................................16
2.2.4
Bp ci...............................................................................................17
Rau m...............................................................................................20
2.3.2
Kh qua(Mp ng)........................................................................22
c ch................................................................................................29
2
3.2.2 Qut........................................................................................................32
3.3 Nhm qu bi b v tim mch....................................................................36
3.3.1 Su ring.................................................................................................36
3.3.2 V sa.....................................................................................................37
3.4 Nhm qu cha bnh v ng tiu ha...................................................39
3.4.1 Mng ct................................................................................................39
3.4.2 Na..........................................................................................................40
3.4.3 i............................................................................................................42
3.4.4 Xoi.........................................................................................................45
4. Cc Loi Rau Qu Gia V C Hot Tnh Tho Dc....................................47
4.1 Nhm rau qu gia v cha bnh v ng h hp.................................47
4.1.1 Ta t:.....................................................................................................47
4.1.2 Dip c....................................................................................................48
4.1.3 t............................................................................................................50
4.1.4 H...........................................................................................................51
4.2 Nhm rau qu gia v gip iu tr cc bnh v kinh nguyt ph n....52
4.2.1 Ngh xanh...............................................................................................53
4.2.2 Mi ty....................................................................................................54
4.3 Rau qu gia v gip iu tr cc bnh v thn Bi tit........................56
4.3.1 Hnh tm................................................................................................56
4.3.2 Rau ng...................................................................................................58
4.4 Nhm rau qu gia v gip iu tr cc bnh v ng tiu ha............60
4.4.1 Mi tu....................................................................................................60
4.4.2 Tha l.....................................................................................................61
4.4.3 Rau rm..................................................................................................63
5.Cc Loi C C Hot Tnh Tho Dc............................................................66
5.1 C dn........................................................................................................66
3
5.2 C rt.........................................................................................................68
5.3 C t..........................................................................................................70
5.4 Khoai lang.................................................................................................71
5.5 Khoai s.....................................................................................................72
1. GII THIU
1.1 Gii thiu chung v rau qu
Rau qu l nhm nng sn thc phm dng n ti hay qua ch bin phc
v cho nhu cu i sng ca con ngi.
Rau qu thng cha nhiu nc, cht dinh dng nh vitamin, khong, xv
cung cp 10-15% nng lng cho con ngi.
Rau qu rt d b dp v b cc vi sinh vt t bn ngoi xm nhp.
rau c
rau thn
tho
rau n tri
rau lng
thc
RA
U
QU
theo m in
kh hu
theo thi
v
Qa
Hm lng glucid cao.
Ch s dng c qu.
Dng cho n ph.
Rau
Hm lng cht x cao.
S dng cc b phn ca cy.
Dng cho ba chnh.
Ngi ta bit trong l rau ngt c cc thnh phn tnh theo g%: nc
86,4, protid 5,3, glucid 3,4, cellulose 2,5, khong ton phn 2,4. Theo mg%:
calcium 169, phosphor 64,5, st 2,7, natrium 25, kalium 457, vitamin B1 0,07 v
vitamin C 185. Cc acid amin thng gp rau ngt l: lysin (0,16), triptophan
(1,8), phenilalanin (0,25), treonin (0,35), metionin (0,13), leucin (0,24), isoleucin
(0,13), valin (0,17). Vi 100 g rau ngt cung cp cho c th 36 calori.
Vi cht lng m thc vt cao nn rau ngt c khuyn dng thay th
m ng vt hn ch nhng ri lon chuyn ha canxi gy long xng v si
thn. Rau ngt c khuyn dng cho ngi gim cn v ngi bnh c ng
huyt cao.
ngi mun gim thn trng nh mp ph, bnh tim mch v tiu ng.
Nn nu canh rau ngt vi tht heo nc, u h.
Tr to bn: Rau ngt b m, sinh tn dch, nhiu cht x nn ngn nga
c to bn. Ph n sau sinh nn dng rau ngt va b m, sinh tn
dch, b li m v tn dch mt cng mu khi sinh.
Tr st rau sau , sau no ht thai: Cho sn ph ung mt bt nc rau ngt
ti hoc dng mt nm l rau ngt ra sch, gi nhuyn v cho vo mt t
nc un si ngui, vt ly chng 100ml. Chia lm 2 phn ung hai
ln (mi ln cch nhau 10 pht); Sau chng 15 30 pht, rau s ra ht v
sn ph ht au bng. cha st rau, c ngi cn dng rau ngt gi
nhuyn ri p vo gan bn chn, song cn lu l khi rau ht th cn
tho ming bng thuc ra ngay.
Chy mu cam: Gi rau ngt thm nc, t ng ung, b gi vo vi
t ln mi.
Ch bin lm thc phm:
Cch nu canh rau ngt cng ging nh cc loi rau khc, ngha l un nc
cho tht si, cho tm c vo ni, un si chn ri mi cho rau vo, n khi rau chn
th nm nm li bng bt ngt v nc mm chng (mm c lc hoc mm sc),
hng v ni canh s rt m . Canh rau ngt c nhiu ngi a thch v v
ngt du.
2.1.2 Rau cng cua
Gii thiu:
Rau cng cua (danh php hai phn: Peperomia pellucida) l mt
loi rau thuc h H tiu (Piperaceae). y l loi rau hoang di, mc nhiu ni,
sng trong vng mt nm, phn b nhng khu vc c kh hu nhit i. Rau khi
n sng hi chua gin ngon, c gi tr v dinh dng. Rau cng cua c bit n
vi nhiu tn gi nh rau tiu hay cn c tn l n kim, n but, cc o, qu
chm tho, thch chm tho, tiu qu chm, cng hoa tho.
Rau cng cua thuc loi tho, phn nhnh cao khong 20 40 cm, thn cha
nhiu nc hi nht, nh v nhn, l hnh tri tim nhn c mu xanh trong. Rau c
mu xanh nht, ton thn nht, nhn, l mc so le, c cung, phin dng mng,
trong sut, hnh tam gic - tri xoan, hnh tim gc, hi t v nhn chp, di 1520mm, rng gn bng i.
Thnh phn ha hc:
Rau c v mn, ngt, chua, ln gin, dai. Rau cng cua l loi rau giu dinh
dng, c bit beta-caroten (tin vitamin A), rau cha nhiu
cht st, kali, magi... cn cha nhiu cht vitamin C, carotenoid. Trong 100g rau
cng
cua
cha
92%
nc, phosphor 34 mg, kali 277 mg, canxi 224 mg, magi 62 mg,
st
3,2 mg
carotenoid 4.166 UI, vitamin C 5,2 mg, cung cp cho c th 24 calori.
Tnh cht tho dc:
Theo ng y, rau cng cua c tc dng b m huyt, thanh nhit, gii c,
thng , ch thng,li tiu tin, l mn n bi thuc rt thch hp cha tr chng
ph nhit ming kh kht, chng huyt nhit sinh mn nht l nga, chng v nhit
sinh to bn, chng thn h m h, bng quang nhit tiu but gt, v cha chng
au mi c khp do phong nhit. Cc cht kali, magi trong rau tt cho tim mch
v huyt p cng nh gp phn trong vic cha bnh i tho ng, to bn, cao
huyt p, Ngoi ra, cn c mt tc dng khc:
9
- Cha ph nhit, vim hng kh c khan ting: rau cng cua ra sch nhai ngm,
hoc xay nc ung ngy 50 - 100g.
- Cha chng tiu kht (i tho ng) c km chng ming kh kht, to bn:
rau cng cua ra sch 100g bp gim, chanh, tht ch chin bt 100g n tun vi
ln.
- Cha thiu mu: rau cng cua 100g ra sch bp gim, tht b, cho gia v va
xo chn ti trn u n vi ln.
- Cha tiu gt, tiu kh: rau cng cua n sng hoc nu nc ung ngy 150 200g.
- Cha au lng c co rt (nhit c nhp kinh thn): rau cng cua sc ung mi
ngy 50 - 100g.
- Cha nhim trng u ngn tay (chn m): rau cng cua 100 - 150g sc ung
trong, b p ngoi.
- Cha ngoi da kh sn, mn nht l nga, vt thng lu lnh: rau cng cua n
sng, hoc xay nc ung, gi p ngoi.
C ngi cn cho rng, n rau cng cua lm ngi mt, bt to bn, i tiu d
dng, ngi khe, tim bt hi hp, c th v rau ny c tnh nhun trng v giu
vitamin C, kali. Rau cng cua l rau ngon gin, b mt, l ming, l ngun b sung
nhiu vitamin vi lng cn thit cho c th. Tuy nhin, rau c tnh hn, ngi t v
h hn ang tiu chy khng nn dng.
2.1.3 u bp
Gii thiu
10
Thnh phn ha hc
Rau mung c 92% nc, 3,2% protit, 2,5% gluxit, 1% xenluloza, 1,3% tro.
Hm lng mui khong cao: canxi, phtpho, st. Vitamin c caroten, vitamin
C, vitamin B1, vitamin PP, vitamin B2.
Tnh cht tho dc:
Cng dng ca rau mung theo y hc c truyn
Theo y hc c truyn phng ng, rau mung c v ngt, tnh hi lnh
(nu chn th gim lnh). Vo cc kinh can, tm, i trng, tiu trng. Cng
dng thanh nhit, lng huyt, ch huyt, thng i tiu tin, gii tt c cc cht
c xm nhp vo c th (nm c, sn c, c tht c, l ngn, thch tn (?),
khun c hoc do cn trng, rn rt cn. Tn ch Hn l ng thi, Khng tm
15
thi, Thng thi... Tn khoa hc Ipomoea aquatica Forsk, thuc h Khoai lang
Convolvulaceae.
Mt s cch dng c th:
Rau mung c nhiu tnh nng v tc dng trong vic phng v cha bnh.
Xin gii thiu mt s cng dng c th sau:
Thanh nhit gii c ma h: Luc rau mung ng cch (nc si cho t
mui, si li mi cho rau vo o u), bm cung thy mm, vt ra r
tha, ri ri cho ro nc. Chm tng hoc nc mm chanh t n vi c
pho mui nn. Nc luc ngui vt chanh. y l mt mn n bi thuc
dng cho b m c thai thiu st, b m ang trong thi k cho con b,
ngi to bn, tiu c, huyt p cao, nhp tim nhanh, phng ci xng cho
tr (ly nc luc rau mung nu bt).
Thanh nhit, lng huyt, cm mu, cha tm phin, chy mu mi, li
ru vng, kht nc mt, tai chng mt: Rau mung 150g, Cc hoa 12g,
nc va dng, un si la to 20 pht. Lc ly nc ung. C th cho thm
cht ng.
au u trong trng hp huyt p cao: Khi luc rau mung cho thm t
gim (tuy nhin khng th dng thng xuyn, lu di cha bnh cao
huyt p thay thuc c hiu).
Chng kit l thng xy ra vo ma h thu, ban u b tiu chy do thp
nhit, sau chuyn sang kit l - phn c cht nhy, mu trng, au tht
bng. Ly 400g cng rau mung ti, thm mt t v qut kh lu (trn
b) nu vi nhiu nc, la nh trong vi gi ri ung.
au d dy, nng rut, chua, ming kh ng: Rau mung 20g, rau m
20g, rau sam 16g, c mc 20g, v qut kh 12g. Tt c sao qua, cho vo m,
500ml nc, sc cn 250ml, chia 2 ln ung lc i.
Say sn, ng c sn (khoai m): Dng mt nm rau mung ra sch, gi
nt, vt ly nc ung. Hoc ly 100g rau mung ct on, cm go t 50g,
trn vo gi nhuyn, thm nc cho long ung.
Gii cc cht c trong thc n (ng c thc n) do khng m bo v sinh
an ton thc phm v ng c l ngn, thch tn (?). Gi rau mung ti ly
nc ct ung ngay. y l kinh nghim dn gian c ghi li trong
nhiu sch thuc. Ngy nay, ta ch nn dng phng php ny s cu tc
thi nhm hn ch c tnh, sau phi a bnh nhn n bnh vin cp
cu tch cc v nhng cht ni trn rt c v d gy t vong.
16
19
Ch tr:
Cc chng chy mu chn rng, chy mu cam: 30g rau m, 15g c nh ni,
15g l trc bch ip, sc ung.
Kh h, bch i: Rau m kh tn bt, mi bui sng ung 2 tha c ph.
au lng, au bng, km n, u oi: 30g rau m, 8g ch mu, 12g hng
ph, 10g hu phc, 600ml nc sc cn, chia ung 2 ln trong ngy.
Vim amidan: p nc ct rau m ti ha dm ung t t.
23
cao bng c trong vic ngn nga cc bnh tim mch, thp khp, c thy
tinh th Mt nghin cu c thc hin ti H Y khoa Utah (M) cho
thy x lch c th lm gim tn sut ri ro b ung th rut kt c nam ln
n, do trong ci x lch c cha mt tc nhn khng ung th l lutein. Ph
n trong thi gian mang thai v cho con b nu n thng xuyn ci x lch
s rt c li cho thai nhi v tr s sinh do trong x lch cha rt nhiu axit
folic. X lch cng l bn tt ca gii my ru v c th can thip, gim ni
au ca n ng do c tc dng ngn chn xut tinh sm. Hn hp dch p
x lch vi rau dn (spinach hay cn gi l rau bina) gip n ng ci
thin tnh trng rng tc. Nhng ph n mun gim cn chn x lch l
mt gii php v c tc dng lm y bao t nn khng c cm gic i. Do
hm lng nc cao v cc vitamin nn n x lch cn gip thc khch c
mt ln da ti mt.
Bi
thuc
t
X
Lch:
iu tr hiu qu bnh thp khp, thng phong, ho hen v cc ri lon thn kinh:
Vi liu dng tha c ph chit xut t thn v l x lch ti (hoc dng dch
ca cy kh) trong ngy u, ngy th hai l 1 tha c ph, ngy th 3 l tha,
nhng ngy sau liu dng 5 tha, ri gim dn tr li l tha.
Tr vt thng mn nht, p xe, bng: X lch p vt thng.
Tr
bnh
nm:
sc
nc
ra
vng
b
nm.
tr ho: p l lin tip vo ngc, vo lng.
27
B phn dng
Ht to. Khi dng, p v v ht, ly nhn (toan to nhn) phi kh.
Theo ti liu nc ngoi, toan to nhn l ht chn c phi hay sy kh ca
th Zizyphus jujube Mill. Var. spinosa ( Dc in Trung Quc 1997, bn in ting
Anh).
Vit Nam, mt s ni dng ht to ta t nhiu ngun gc khc nhau thay th
toan to nhn.
Thnh phn ha hc:
Trong nhn ht to Z.jujuba c s c mt ca flavon C glycoside ( swertisin,
spinosin v acylspinosin).
Tc dng dc l:
Ht to c nhng tc dng dc l sau:
Tc dng an thn khi ng: nc sc ht to th nghim trn chut nhc
trng bng ng ung hoc tim xoang bng vi liu 2.5g/kg v 5
g/kg u biu hin r rt tc dng an thn gy ng. Bt k th nghim
vo ban ngy hay ban m, chut trng thi bnh thng hay b kch
thch do dng cafein, ht to cng th hin tc dng trn.Vi cc thuc
ng barbitura, ht to c tc dng hip ng. dng ht to lin tc trong
nhiu ngy c tc dng quen thuc, nhng ch ngng thuc sau 1 tun
l, hin tng quen thuc bin mt. Ht to dng qua ng ung c
tc dng lm gim s ln hnh thnh phn x c iu kin, m rng
28
29
B phn dng
o ht cn gi l ci, tn thuc l long nhn nhc.
Thnh phn ha hc.
Phn ci nhn chim 58% trng lng qu ti. Ci qu c 82.39% nc,
1.42% protein, 0.45% cht bo, 5.99% ng kh, 2.35% sucrose v si 0.64%.
Theo Tt Li ( Nhng cy thuc v v thuc Vit Nam 1999.791) ci nhn
khi ti c 77.15% l nc, tro 0.01%, cht bo 0.13%, protid 1.47%, hp cht
c nit tan trong nc 20.55%, ng sacchsarose 12.25%, vitamin A v B. Ci
kh cha 0.85% nc, cht tan trong nc 79.77%, cht khng tan trong nc
19.39%, tro 3.36%, trong phn tan trong nc c glucose 26.91%, saccharose
0.22%, acid tartric 1.26% v cht c nit 6.309%
Cc acid hu c trong qu nhn l acid succinic, acid malic v acid citric vi t l
10:5:1 (CA.108,1988,36428 w)
Trong cht bo c cc acid cyclopropanoid v acid dihydrosterculic khong 17%
(CA.1969, 71, 103424 m)
Tc dng dc l
Dch chit nc t long nhn th nghim trn ng knh, c tc dng c ch s
pht trin ca nha bo mt s nm gy bnh.
Tnh v , cng nng
30
B phn dng
Ht ly qu chnh b v ngoi, phi hay sy kh, ri p b v ht
ly nhn (H o nhn). L thu hi quanh nm, phi hay sy kh. V qu
31
phi hay sy kh ( thanh long y). Mng ngn cch trong nhn, phi hay sy
kh (phn tm mc).
Thnh phn ha hc
Nhn h o chim chng mt na ca qu. Nhn qu thu thp
California cha protein 14.3 20.4%, du m 60 67%.
Ngoi ra cn c lecithin.
Nhn cn c globulin, trong c cystin 2.18%, tryptophan 2.84%.
Du bo trong nhn vi t l 60 70% (trung dc t hi II, 1996 ghi 58
74%), c mu xanh nht hoc khng mu, mi d chu. Cc acid bo c
trong du l acid palmitic 3 7%, acid stearic 0.5 3%, acid oleic 9 30%,
acid linoleic 57 76%, acid linolenic 2 16%. Du c dng lm du n,
lm x phng v trong mt s ngnh khc.
L cha nhiu acid ascorbic ( 800 1300 mg/100g l xanh) c dng ch
dch m c giu acid ascorbic, carotene (30mg/100g l xanh) v tinh du.
V qu, v thn v l cha nhiu tanin ( v qu 12.23%, v thn 7.51%, l
trng thnh 9 11%) v juglon.
Tc dng dc l.
Qu c ch cn xanh giu vitamin C, v l ti cng cha nhiu
vitamin C v carotene nn c tc dng b. Cao nc l ti c tc dng
khng khun mnh vi: Bacillus antharacis, corynebacterium diphtrichiae,
c tc dng yu vi Vibrio comma, Bacillus subtilis, ph cu, lin cu, t
cu vng, Proteus, Escherichia coli, Salmonella typhosa, S.typhimurium v
Shigelladysenteriae. Cao khng c vi chut nht trng. Cn cn 50 ca
l c tc dng c ch virus bnh u b, c tc dng an thn v gim thn
nhit. Cao cn 50 ca v thn c tc dng chng co tht c trn.
Tinh v , cng nng.
c ch c v ngt, hi cht, tnh m, vo 2 kinh ph, thn, c tc dng
b gan thn, mnh lung gi, thu lim phi, h suyn, c thn, sp tinh.
Cng dng.
Nhn c ch c dng lm thuc bi dng c th , tr m cha ho
dng cho ngi lao lc sinh ho hen, suyn, lng au mi, chn yu, thuc
dng da, en tc, li tiu tin, cha tr. L c ch l thuc sn da, st
trng, kh lc mu. Nu khng c l, c th dng v qu.
32
33
3.2.2 Qut
Tn khc: Qut thc
Tn nc ngoi: Tangerine (Anh), mandarinier (Php)
H : Cam (Rutaceae)
B phn dng
V qu chin (trn b)
V qu xanh ( thanh b)
V ngoi ca qu (qut hng)
L qut (qut dip)
Ht qut (qut hch)
Qu thu hi khi chin, bc ly v phi kh lm trn b. Theo y hc c
truyn v y hc dn gian, trn b cng lu nm cng tt. Nu hi qu
lc cn xanh, ly v phi kh th c thanh b.
Ht ly qu chin phi kh lm qut hch, c qut hng, ngi ta
ly v ngoi ca qu qut chn, cao b phn trong, phi kh.
Thnh phn ha hc
34
38
39
B phn dng.
Qu, r v l.
Thnh phn ha hc.
40
41
B phn dng
V qu ly nhng qu gi chn, dng ti hoc phi kh.
Thnh phn ha hc
V qu cha 7 - 14% tannn (catechin) (The Wealth of India, vol IV,
1956), mangostin (=1,3,6 tri hydroxyl 7 methoxy 2,8 bis (3- methyl
2 butenyl) 9H xanthen 9 on), mangostin, mangostin, mangostin (=1,3,6,7 tetrahydroxy 2,8 bis (3 metyl 2 butenyl) -9H
xanthen 9 on, 6 deoxy mangostin, garcunon E [= 1,3,6,7
tetrahydroxy 2,5,8 tri (3 methyl 2 butenyl) xanthin], garcinon B;
1,5,8 trihydroxy 3 methoxy - 2 (3 methyl 2 butenyl) xanthan,
egonol, mangostinon; 1,5 dihydroxy 2 (3 methylbut 2 enyl) 3
mrthoxyxanthon, mangostanol [=3,5,9 trihydroxy 2,2 dimethyl 8
methoxy 7 (3 methylbut 2- enyl) 2H, 6H 3,4 dihydropyranol
(3,2 b) xanthen 6 on].Junsart Wanida v cs, 1992 (CA, 118, 18387w);
Katsura Mikiko v cs, 1992 (CA, 119. 270896b); Asai Fujio v cs, 1995
(CA, 123, 107815e); Chairunggarilerd Nattaya v cs, 1996
(CA,126,29136e).
Tc dng dc l
42
3.4.2 Na
Tn khc: Mng cu dai, sa l, mc kip (Ty), phan l chi
Tn nc ngoi: Custard apple (Anh), attire(Php)
H: Na (Annonaceae)
43
B phn dng
L qu thu hi vo ma h, thu. Ht ly qu chn. Dng ti hay phi kh.
Thnh phn ha hc
Thn v l c anonain, romerin, glaucin, corydin, isocory, noriorydin,
norlaurin (Trung dc t hi III, 1997)
L cha tinh du trong c germacren D 17,5%, -elemen 12%, - v pinen 8,1%, sabinen 8,8%, bicyclogermacren 6%, T-cadinol 5,5% v Tmuurolol 4,4% ( Pelissier Yves v cs, 1993, CA, 121, 153 278).
Ngoi ra, l cn c 16 hentriacontanon, hexacosanol, octacosanol,
triacontanol, sitosterol, campesterol, stigmasterol
Tc dung dc l
Cao chit th l na c tc dng c ch s pht trin ca vi khun v nm.
cao chit vi methanol c tc dng c ch vi c vi khun gram dng v
gram m. Cao chit vi ether du ha c tc dng vi Curcularia lunata v
Alternaria alternate. L na l thuc c ph khng khun rng.
Cao l na c hot tnh c ch yu k sinh trng st rt Plasmodium
falciparum trong th nghim nui cy in vitro.
Cng dng
L na (10 20g) ra sch,gi nt, thm nc, vt ly nc em phi sng
1 m, ri thm t ru, ung trc khi ln cn st khong 2h cha st rt.
Dng 5 7 ngy. Qu na ng ( chn na chng) thi nh, b ht, sc ung
cha kit l.
44
3.4.3 i
Tn nc ngoi: Common guava ( Anh), goyavier (Php)
H : Sim (Mytaceae)
Thnh phn ha hc
Tanin vi hm lng cao khi qu cn xanh v thp nht khi qu chin.
Pectin ca i gm acid galacturonic (72%) d.galactose(12%) v l arabinose
(4.4%).
Carotenoid i thng l carotene v xanthophyll vi hm lng thp
(0.2g/g). Loi i mu hng c nhiu carotene, nhng nhiu loi li ch c
lycopen.
Leucocyanin v acid ellagic l nhng hp cht phenolic c hm lng cao
trong qu i chin.
Loi i c mu c cc cht cyaniding, diglucosid, mecocyanin,
quercetin, dn cht 3 arabino guaijaveriu, acid gallic v arabino ester ca
acid ellagic. Qu i xanh c leuco cyaniding. Ht i chim 6 12% trng
lng qu v c khong 14% mt cht du bo mi thm. Ht i trong
Philippin c cc thnh phn nh nc (10.3%); protein (15.2%), cht bo
(14.3%). Tannin(1.4%), glucose (0.1%), tinh bt (13.2%), si (42%) v tro
(3%). Phn tch du bo ca mt loi i thy c cc hng s sau d200.9365,
45
46
47
3.4.4 Xoi
Tn khc: Mng qu, mc moang (Ty)
Tn nc ngoi: Mango tree (Anh), manguier (Php)
H: o ln ht (Anacardiaceae)
B phn dng
Nhn ht xoi
Thnh phn ha hc
Ht xoi em chit xut bng dung mi thu c mt cht bo
n c vi hm lng 6 12% (gi l du ht xoi hoc b xoi).
l mt cht c mu trng xm, mi d chu d= 0.9139, n 40 =
1.4604; ch s acid 0.28; ch s x phng 194.8, ch s iod 39.2, phn
khng x phng ha: 2.89%. thnh phn acid bo ca b xoi gm cc
acid myristic 0.69%, palmitic 8.83%, stearic 33.96%, arachidic 6.74%
v oleic 49.98%.
Gofur M.A; Toregord B nghin cu thnh phn cc glycerid
ca cht bo chit t ht xoi bng phng php sc k v tch c
cc phn glycerid nh sau: cc glycerid bo ha 1.2%; cc
monoglycerid cha no 51.7% cc diglycerid cha no 29.8%, cc
triglyceride cha no 12.3%, cc tetraglycerid cha no 3.7% v 1.3%
cc acid bo khc ( CA.108.1988.207.19t)
48
49
B phn dng:
L Folium Perillae, thng gi T t dip; Qu - Fructus Perillae, thng gi l T t t; Thn Caulis Perillae, thng gi l T t ngnh.
Thnh phn ha hc:
Trong cy c tinh du (0,5%) m thnh phn ch yu l perilladehyd, l-perilla-alcohol, limoneli,
a-pinen, dihydrocumin; cn c elsholtziaketone. Ht c du bo gm cc acid oleic v linolenic;
cc acid amin: arginin, histidin, leucin, lysin, valin.
Thnh phn tinh du ta t ch yu l penllaldehyd. L.perilla alcohol; limonen; -pinen;
hydrocumin; cn c clsholtziaceton (V Vn Chi TDVN 1999).
Loi hoa trng, thn xanh c thnh phn ch yu l penllaceton .
Loi hoa , thn c thnh phn ch yu l penllaldehyd.
Tc dng dc l:
50
4.1.2 Dip c
Tn khc: Rau dip c, Rau gip, Cy l gip.
Tn nc ngoi: Houttuynia cordata Thunb.,
H: L gip (Saururaceae).
51
52
Thi Lan, ngi ta dng l ti tr bnh hoa liu v tr cc bnh ngoi da. Ton cy c
dng lm thuc li tiu st khun ng tit niu sinh dc.
Trung Quc ngi ta cng s dng Dip c trong cc trng hp:
- Vim m mng phi, dng 30g l Dip c, 15 g r Ct cnh, sc ly nc ung.
- Th nghim iu tr ung th phi, dng Dip c 18g, ht ng qu 30g, r Th phc linh 30g,
C nh ni v Dng x mc, mi v 18g v r Cam tho bc 5g, sc nc ung.
- Cy ti dng gi p ngoi cha d ng mn nga my ay.
4.1.3 t
Tn nc ngoi: Capsicum frutescens L. (C. annum L.).
H: C (Solanaceae).
B phn dng:
Qu, r, thn, cnh - Fructus, Radix, Caulis et Ramulus Capsici Frutescentis.
Thnh phn ho hc:
V qu cha alcaloid chnh l capsaicine (0,2%) v sc t carotenoid l capsanthine (0,4),
adenine, betaine v cholien. Qu chn cha mt lng ln vitamin C ln ti 200-400mg%.
Qa t cha nc 8 -10%, cht v c 5-8%, acid hu c(acid malic, acid citric), glucid
(pentosan), tinh du 1.5%. Lipid 15-18% c nhiu ht v gm ch yu l glycerid ca acid
oleic.
t cha nhiu flavonoid, ch yu l quercetin v luteolin [Lee Y v cs.1995].
Tc dng dc l:
53
Tc dng gim tng trng, tc dng gim tch ly lipid gan, tc dng bo v peroxy ha phi,
tc dng gim au, tc dng chuyn ha progesteron, tc dng kch ng da v nim mc, tc
dng sinh t bin, tc dng gy ung th.
Tnh v, cng nng:
Qu t c v cay, tnh nng; c tc dng n trung tn hn, kin v tiu thc. Qu dng trong c
tnh cht kch thch d dy, kch thch chung v li tiu; dng ngoi lm thuc chuyn mu v
gy xung huyt. R hot huyt tn thng. L t c v ng, tnh mt, c tc dng thanh nhit gii
c, st trng, li tiu.
Cng dng:
Qu t dng tr a chy hc lon, tch tr, st rt. L t dng tr st, trng phong bt tnh v ph
thng.
Thi Lan, qu c dng lm thuc long m tr giun k sinh cho tr em v lm thuc h
nhit.
Trung Quc, qu dng tr t v h lnh, d dy v rut trng kh, n ung khng tiu. R
dng ngoi tr n da. L tr thy thng. Ht tr phong thp.
Trong Ty y, thng c ch nh dng trong chng kh tiu do mt trng lc, ln men rut,
a chy, kit l, nn ma khng cm c, xut huyt t cung, thp khp, thng phong, thy
thng, vim thanh qun. Dng ngoi cha ho co cng, mt s chng bi lit, au dy thn kinh
do khp, au lng, thng phong.
4.1.4 H
Tn nc ngoi: Allium tuberosum Rotller ex Spreng.
H: Hnh (Alliaceae).
54
B phn dng:
Ht - Semen Alli Tuberosi, thng gi l Cu thi t. Ton cy cng c dng.
Thnh phn ha hc:
Trong cy h c hp cht sulfur, saponin, cht ng v hot cht adorin c tc dng khng khun
v vitamin C.
Tnh v, cng nng:
Ht c v cay, ngt, tnh m, c tc dng n trung, tr v kh, iu ho tng ph, h nghch kh, c
thn tinh, tn huyt. Rau H c v cay ng chua m st, li mnh cho kh v thm cho dng
s, li cm mu, vt tinh.
Cng dng, ch nh v phi hp:
Ht H dng cha chng mng tinh, di tinh, i ra huyt, lng gi mi, t v chng n b bch
i v a chy. Cn dng cha vim tin lit tuyn. Liu dng 6-12g. Cy H dng tr cn hen
suyn nng, m chn kh th, chng ra m hi trm, sng c hng kh nut, mu cam, l ra
mu, vim mi, vim tin lit tuyn. Ngy dng 20-30g gi nt, thm nc, gn ung. Dng
ngoi, ly nc H nh tai tr vim tai gia. R H l v thuc ty giun kim rt nh nhng v hiu
nghim.
Curcumol
Curdion
Tc dng dc l.
a)
56
cho thy ch c 9 loi cao c tc dng c ch ngha vi nng ti thiu c ch 50% (IC50) t
1,2 n 18,4 g/ml, trong c cao methanol chit t thn r cy ngh xanh(Jantan et.al,.2005).
b)
Tc dng khng khun v khng nm ca cc cao thn r ngh xanh chit bng n-hexan (I), ethyl
acetat(II) v n-butanol(III), cng hai hot cht l curdion(IV), v zederon(V) c nghin cu
trn phin vi lng 96 ging c so snh vi ampicillin, tetracyclin v nistatin. Kt qu cho thy
c 5 chit phm th u khng c tc dng trn E.coli, P.aeruginosa, B.subtilis v S.cerevisiae.
[Phan Minh Giang et.al.,2007].
c)
Hot tnh chng oxy ha c nh gi qua tc dng dn gc t doDPPH trong dung dch
ethanol bo ha dng acid ascorbic l cht tham chiu chng oxy ha. Kt qu cho thy acid
ascorbic vi nng 50/ml, kh nng dn gc t do so vi l i chng l 86%, cn curdion v
zederon cng vi nng 50/ml khng c tc dng.
d)
Tc dng gy c t bo.
4.2.2 Mi ty
Tn khc: Rau mi ty.
Tn nc ngoi: Pareley(Anh), persil (Php).
57
H: Hoa tn (Apiaccae).
Tc dng li tiu:
Apiol, cng l mt cht c trong qu mi ty, c tc dng kch thch c trn,nht l c trn ca
t cung, ch vi liu nh. Do , apiol c nh hng n kinh nguyt ph n.
58
59
60
Cc kt qu nghin cu cho thy cao chit t tt c cc b phn ca cy th hin hot tnh chng
oxy ha. Hot tnh chng oxy ha cao nht trong l ( Stafner D et al.,2004).
Cc kt qu cho thy l hnh tm c tc dng chng oxy ha mnh do cha hm lng cao
flavonoid ton phn, carotenoid , clorophyl v lng rt thp cc gc oxy c ( Stajner D et
al.,2006).
Hnh tm c tc dng tr giun sn, tng dc, gim chng bng, lm d tiu, li tiu, long m,
h huyt p v kch thch (Duke J.A et al.,2002).
Tnh v v cng nng
Hnh tm c v ng cay, mi hng nng, tnh m. C tc dng gii cm, ra m hi, hnh kh, h
m, li ti, gii c, st trng.
Cng dng
Hnh tm thng c dng lm gia v , c mi v tng t nh hnh hoa. Thng lm thuc
gii cm trng phong., thp nhit, bnh thi kh, n dch, nng rt , nhc u, ngt mi, ho tc
ngc, cha y bnh, , b i tiu tin v dng lm thuc an thai. Cng dng cha rn c cn.
Ngy dng 12-24 g.[V Vn Chi,1997].
Nhn dn n dng hnh tm lm thuc long m, tr hen v vim ph qun (Gautam R et
al.,2007).
C hnh tm c dng d phng chng huyt khi v iu tr suy tim [ de Padua L.S et
al.,2007].
Dch p thn hnh tm c dng trong y hc dn gianItalia tr cc bnh ng h hp, lm
thuc tr cao huyt p lm n ngon ming, lm d tiu (Lokar L.C et al.,1988).
Brasil, dch p hnh tm ti c dng lm cht chng vim, khng khun v kch thch tiu
ha (Duarte M.C.T et al.,2007).
mt s ni khc, hnh tm c dng tr nc, nht, ung th, bnh da, l, tng huyt p, tng
lipid mu, nhim khun, bo ph, bnh do k sinh trng, gi nc, vim mt, nghe sai lc, ung
nang b, nhim giun [Duke J.A et al.,2002].
4.3.2 Rau ng
Tn khc: ng n, ng 3 l, rau om.
H: Hoa mm ch(Scrophulariaceae)
61
B phn dng c:
Phn trn mt t cn non, thu hi vo u ma h dng ti.
Thnh phn ha hc.
Rau ng cha 0.13% tinh du,flavonoid v tanin. Trong tinh du,ch yu l d-limonen v dperilaldehyl.
Perilaldehyl(C10H14O)
Tc dng dc l
Da vo nhng kt qu iu tr t c Hp tc x Y hc dn tc Hi Thng- Cn Th, cc
tc gi Thu Cc v Ph c Thun tin hnh nghin cu c l v rau ng v c nhng
nhn xt sau: rau ng c c tnh rt thp, khng ng k, c tc dng li tiu, gin c, gii co
tht c trn,dn mch mu,tng lc cu thn,do tng lng nc tiu,to iu kin cho si
thn b tng ra ngoi.
Tnh nng, cng v:
Rau ng c v cay, tnh mt, c tc dng thanh nhit, gii c, tiu thng, ch dng.
Cng dng.
Rau c lm gia v nu canh chua. V mt thuc theo kinh nghim lng y L Quang Tt, rau
ng cha si thn t kt qu tt bng cnh ly (50g) gi nh, vt t nc pha thm t mui,
62
uonngs ngy 2 ln. Dng ring hoc phi trn vi mt s v thuc li tiu nh m , ru ng.
Sau khi dng thuc 1 thi gian, bnh nhn i thng, cc cn au gim hoc mt hn.
Trung Quc rau ng c dng cha rn c cn,mn nht, u inh, mn nga, vi liu dng
15-30g rau ti hoc 3-15g rau kh di dng nc sc hoc ngm ru ung. Kt hp dng
ngoi gi nt l p, vt ly nc bi hoc dng nc sc ra. i Loan, rau ng cha ri
lon kinh nguyt, ng c. Malaysia, nc sc t r v l rau ng l thuc h st hoc long
m.
B phn dng:
Ton cy thu hi vo ma h dng ti hay phi kh.
Thnh phn ha hc:
100g phn n c ca cy mi tu cha 84.5 g nc, protein 2.9g, cht bo 0.1g,carbohydrat
9.2g, cht x 2g, tro 1.4g( Ca 99mg, P 98mg, Fe 13mg). (PROSEA 13,1999).
Ton cy cha tinh du trong thnh phn chnh l 2-dodecen-1-al( The Wealth of India
III,1952). Theo cun trung dc t hi II,1996,tinh du cha alcol fenchylic.
Hoa, l cha acid lauric 4.8%, acid capric 0.17%, acid 3-4-dimethylbenzoic 2.09%, acid cha
xc nh 1%,.pinen 2.59%, p.cymen 2.26%,decanal 1.88%, hn hp 2,4,5trimethylbenzaldehyd, 5-dodecanon v 4-hydroxyl-3.5-dimethylacetophenol 72.73%,
sesquiterpen lacton10%, thnh phn khc 1.32%(Yeh Ling Hsien v cs,1974,CA 82,34950).
63
4.4.2 Tha l
Tn khc: th l
H: hoa tn
Tn nc ngoi: Dill, anet, fennel (Anh)
64
65
4.4.3 Rau rm
Tn khc: Thy liu , lo liu,phc pho(Ty).
Tn nc ngoi: Fragrant knotweed, smart weed(Anh).
H: Rau rm(Polygonaceae)
66
Rau rm cha tinh du mu vng nht vi thnh phn ch yu l cc alkan aldehyd (Prosea
13,1999).
Theo Nguyn Vn Dng v cng s, tinh du rau rm cha 50 cht, trong 28 cht c
nhn dng, 3 cht ch yu l -caryophylen 36.5%, dodecanal 11.4% v caryophylen oxyd 8.2%
(CA 123:79.573d).
Tc dng dc l:
Th nghim trn th: th ci trng lng trn 2.2kg, cho ghp vi th c. Sau khi giao
phi, bt th ci nht ring. Sau 3 ngy cho th ung nc p rau rm ti vi liu 15g/kg, trong
5 ngy lin. Kt qu l hai th ra huyt, 7 th m ra bo thai tiu ht, ch cn li nhng vt ngn
ngn cc , 1 th thai vn cn.
Th nghim trn chut cng trng: chut ci 120g, 3 con ghp vi chut c. Hng ngy, xt
nghim t bo m o xc nh chut c cha. Sau 2 ngy, cho chut ung nc p rau
rm ti vi liu 20 g/kg trong 5 ngy lin. Kt qu: l i chng, chut 100%(5/5), l
thuc, chut 33%(2/6), chut khng 66.7%(4/6). Mt th nghim khc, cng nghin cu
trn chut cng trng c thai li khng thy c tc dng.
Th tc dng n th h sau:
Nhng chut ung thuc m vn . Nui chut con ti ln, ri li ghp i cho chut sinh
sn. Kt qu chut bnh thng v chut con ra cng bnh thng.
Trn chut nht trng, tim 1 liu thch hp nc rn h mang chut cht t 4 n 8 con trong
10 con th nghim (40-80% chut cht). Sau sng lc cc thuc dn gian cha rn cn thy
dch p rau rm cho chut ung trc khi tim liu nc rn gy c, l ko di thi gian cm c
trc khi chut cht v lm tn t l chut sng.
67
Dng dch rau rm 30% chit cn th trn 1 s nm da c so snh vi cn iot 1% v thuc chng
nm thy rau rm c tc dng dit nm yu, ch ngn cn s tng trng ca nm, tc dng km
cn iot 1%.
Th lm sn gy sy thai:
Dng rau rm ti loi thn hi ng tm(loi thn xanh tm khng c tc dng) 500g, b r, l
gi ra sch, vy ht nc, gi nt p ly nc khong 250ml; ung lm 1 ln vo bui ti trc
khi i ng. Nu c kt qu th ngay ti hm hoc sang hm sau phi thai s ra, t t l 6080% nhng ngi chm kinh 5 ngy. Nhng trng hp khng c kt qu, phi p dng bin
php ht iu ha tinh nguyt.
Tnh v, cng nng:
Rau rm c v , nng mi thm, tnh m, c tac dng tn hn, ch tr,minh mc, tiu thut, st
trng. n rau rm sng th m bng mnh chn gi, sng mt, n nhiu sinh nng rt, thng tn
n ty, lm gim tinh kh, gim tnh dc. Ph n hnh kinh m n rau rm hoc ti d sinh rong
huyt.
Cng dng:
Rau rm cha d dy lnh, y hi, au bng, km n, nn ma, cn dng cha say ng, kht
nc, dng ngoi cha hc lo, sau qun, rn cn. Ngy 20-40g rau ti gi ly nc ung hoc
sc ung.
68
B phn dng : c, ht v l.
Thnh phn ha hc
Trong c cha 12-20% ng ( Stephan Nicolov, 2006). sn xut ng ngi
ta ch cn thi c thnh lt, em ngm vi nc nng, khi ngui dch chit,
ng kt tinh [ The wealth of raw materialin India, 1984]
Theo Phm Hng H (2006), Vit Nam, ging trng Lt c tn khoa hc l
Beta vulgaris vas. Rubra (L.). Mog. Cha cht mu l betanidin.
Cc tc gi Trung Quc ( Trung dc i t in, 1975) li ghi nhn trong c dn
cha cc cht betain, cholin, vulgaxanthin. Acid, ferulic, cateol v men
transglutaminase.
Theo Andrew Chevallier (Dc tho ton th, 2006) ngoi saponin, tanin trong c
dn cn c flavonoid v tinh du m thnh phn chnh l methyl salicylat.
Cn Nadkarnis M ( 1976) li ghi nhn trong c dn cha alcaloid co ten l betin.
Ngoi ra, cn tm thy trong c dn cn cha cc hormon sinh dc n, phytosterol,
cht bo v cc acid amin [ Cy thuc ng Nam , 1980].
Tc dng dc l
a)
Tc dng bo v gan
pht trin khi u da v phi chut nht trng cho thy tac dng c ch khi u c
ngha.(Kapadia G.J.et.al.,1996).
Tnh v, cng nng.
C ca cy cue dn v ngt, hi ng, tnh hn, c cng nng thng tm, khai v,
mnh t, h kh , b ni tng, lm mt mu, thng huyt mch, chng au u,
Ht c dn v ng, c cng nng thanh nhit, lng huyt, lm ra m hi. L c
cng nng tiu sng vim, li tiu.
Cng dng.
C dn l loi rau b dng v to nng lng, kch thch n ngon ming, gii
nhit, li tiu, cha kit l v i tin ra mu. C tc dng cho ngi thiu ng,
ngi b bnh thn kinh, lao, ung th,rt c ch khi dch cm cm. cha bnh
n nhit st cao, cha nht c sng ty.
Ht lm mt v ra m hi [Srivastava,1989:18]. Dng c dn c li cho sc khe
v c nhiu vitamin nh A,B,C,PP, c nhiu cht khong, c bit l hm lng Fe
v Zn(2mg/kg) kh cao [Chopra et al.,46].
5.2 C rt
Tn nc ngoi: Daucus carota
H: Hoa tn (Apiaceae)
Tc dng:
72
B phn dng: C .
Thnh phn ho hc:
C t cha nc 70,5%, protid 14%, lipid 0,1%, glucid 26,1%, cellulose 1,1%,
cht khong 0,6%. C cha sapogenin.
Tnh v, cng nng:
73
C t to bng c khoai ty trung bnh, c v ngoi bong ra, trc thnh khoanh vng
u. Tht trng, ngon hn v khng c v nht v nhy nh khoai vc. C t c v
ngt, the, tnh hn, nu dng sng th hi c.
Cng dng, ch nh v phi hp:
Dng nu n th ngt ngon, khng c, b trng v, dng thay lng thc, khi
i. Ngi h nhit n th khi bnh. C t cng c kh nng gii cc loi thuc
c; gi sng vt ly nc ung th nn ra ht cht c m khi. Thng dng lm
thuc tiu c, tiu huyt, tr ho, kh c hng. Cn dng nu nc ung cha t
thp, cc bnh v thn, lm cho nc tiu tt hn, v dng cha ph. n ,
ngi ta dng c t mi ra p tr sng ty
5.4 Khoai lang
Tn khc: Lang
Tn nc ngoi: Ipomoea batatas (L.) Lant
H: Khoai lang (Convolvulaceae)
B phn dng: C v l.
Thnh phn ho hc:
C Khoai lang cha 24,6% tinh bt, 4,17% glucose. Khi cn ti, c cha 1,3%
protein 0,1% cht bo, cc diastase, tro c Mn, Ca, Cu, cc vitamin A, B,C,
74
B phn dng: C v l .
Thnh phn ho hc:
75
Trong 100g c khoai s ti c cha nc 60g, protid 1,8, lipid 0,1, glucid 26,5,
cellulose 1,2, tro 1,4 v 64mg calcium, 75mg phosphor, 1,5mg st, 0,02mg caroten,
0,06mg vitamin B1, 0,03mg vitamin B2, 0,1mg vitamin PP, 4mg vitamin C. Trong
100g c Khoai s kh c 15g nc, 3,1g protid, 2,2g lipid, 73g glucid, 3,1g
cellulose, 3,6g cht khong ton phn.
Tnh v, cng nng:
C Khoai s mc di thng c mu tm, n th ph kh, khng b. C Khoai trng
c bt mu trng dnh, c v ngt hi the, trn, tnh bnh, iu ho ni tng, h kh
y, b h tn. L Khoai s v cay, tnh lnh, trn; c tc dng tr phin, cm a.
Cng dng:
C dng n cha c h lao yu sc. Ta thng luc n chng i, nu canh
vi rau Rt, cua ng hoc nu vi c qu, c dic. Dng ngoi cha phong nga,
mn m. L sc ung dng cha ph n c mang tm phin m man, thai ng
khng yn. Liu dng 20-30g, dng ring hay phi hp vi cc v thuc khc.
Dng ngoi gi l ti p cha rn cn, ong t hay mn nht. Ngoi ra, dc l c
th mui da n hay lm thc n xanh cho ln.
Cc sn phm ng dng:
a) Cc sn phm t chanh.
76
b) Cc sn phm t t.
77
c) Cc sn phm t gng.
78
d) Cc sn phm t ngh:
79
80
81