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Myrtle

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Abstract

Myrtle is an evergreen shrub or small tree with strong antioxidant properties and this correlated well with the total phenolic content. This chapter describes the botany, history, producing regions, flavor and aroma, parts used, and active constituents. The chapter also highlights the uses of myrtle in different recipes around the world. Myrtle has been reported to have antiseptic, astringent, expectorant, antimicrobial, insecticidal, anti-inflammatory, apoptotic, and antioxidant properties. Finally the medicinal uses, functional properties, and antioxidant properties of myrtle are discussed in great detail.

Keywords

  • Aqueous Extract
  • Ellagic Acid
  • Xanthine Oxidase Activity
  • Evergreen Shrub
  • Inhibit Xanthine Oxidase Activity

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Charles, D.J. (2012). Myrtle. In: Antioxidant Properties of Spices, Herbs and Other Sources. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-4310-0_39

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