Thursday, 19 April 2018

Which Bay Leaf is in Your Spice Rack? - A Quality Control Study(Article)

Planta MedicaVolume 83, Issue 12-13, 1 August 2017, Pages 1058-1067 Raman, V.a, Bussmann, R.W.b, Khan, I.A.acEmail Author View Correspondence (jump link) aNational Center for Natural Products Research, School of Pharmacy, University of Mississippi, 3011 Thad Cochran Research Center, Post box 1848, University, MS, United States bWilliam L. Brown Center, Missouri Botanical Garden, St. Louis, MO, United States cDivision of Pharmacognosy, Department of BioMolecular Sciences, School of Pharmacy, University of Mississippi, University, MS, United States Abstract View references (17) The accurate identification of bay leaf in natural products commerce may often be confusing as the name is applied to several different species of aromatic plants. The true bay leaf, also known as bay laurel or sweet bay, is sourced from the tree Laurus nobilis, a native of the Mediterranean region. Nevertheless, the leaves of several other species including Cinnamomum tamala, Litsea glaucescens, Pimenta racemosa, Syzygium polyanthum, and Umbellularia californica are commonly substituted or mistaken for true bay leaves due to their similarity in the leaf morphology, aroma, and flavor. Substitute species are, however, often sold as bay leaves. As such, the name bay leaf in literature and herbal commerce may refer to any of these botanicals. The odor and flavor of these leaves are, however, not the same as the true bay leaf, and for that reason they should not be used in cooking as a substitute for L. nobilis. Some of the bay leaf substitutes can also cause potential health problems. Therefore, the correct identification of the true bay leaf is important. The present work provides a detailed comparative study of the leaf morphological and anatomical features of L. nobilis and its common surrogates to allow for correct identification. © 2017 Georg Thieme Verlag KG Stuttgart. New York. Author keywords authenticationbay leavesLauraceaeLaurusnobilismicroscopyspicesubstitutes Indexed keywords EMTREE medical terms: comparative studycookingflavorLaurus nobilismicroscopynonhumanodorplant leafquality controlspeciesspiceanatomy and histologyCinnamomumclassificationLauraceaeLaurusLitseaMyrtaceaePimentaplant leafquality controlSyzygiumtreeUmbellularia MeSH: CinnamomumLauraceaeLaurusLitseaMyrtaceaePimentaPlant LeavesQuality ControlSyzygiumTreesUmbellularia Funding details Funding number Funding sponsor Acronym Funding opportunities 1U01FD004246-05 Food and Drug Administration FDA See opportunities by FDA Office of Dietary Supplements ODS See opportunities by ODS Funding text This study was supported by Science Based Authentication of Dietary Supplements and Botanical Dietary Supplement Research funded by the Food and Drug Administration grant #1U01FD004246-05. ISSN: 00320943 CODEN: PLMEA Source Type: Journal Original language: English DOI: 10.1055/s-0043-103963 PubMed ID: 28249302 Document Type: Article Publisher: Georg Thieme Verlag References (17) View in search results format All 1 Leung, A.Y., Foster, S. (2003) Encyclopedia of Common and Natural Ingredients Used in Food, Drugs and Cosmetics, pp. 69-72. Cited 1106 times. 2nd ed. Hoboken Wiley & Sons 2 Hokwerda, H., Bos, R., Tattje, D.H.E., Malingre Th., M. Composition of essential oils of Laurus nobilis, L. nobilis var. angustifolia and Laurus azorica (1982) Planta Medica, 44 (2), pp. 116-119. Cited 24 times. View at Publisher 3 Mabberley, D.J. (2008) Mabberley's Plant-Book: A Portable Dictionary of Plants, Their Classification and Uses, pp. 470-471. Cited 892 times. 3rd ed. Cambridge Cambridge University Press 4 Schroeder, C. Some useful plants of the botanical family Lauraceae (1976) Calif Avocado Soc Yearbook, 59, pp. 30-34. Cited 3 times. 5 Baruah, A. 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