ANGELLICA

ANGELLICA

(Angelica archangelica)

Angelica is dried fruit, dried rhizome and root of Angelica archangelica Linn. (Umbellifelica) containing 0.5% of volatile oil obtained from stout biennial or perennial herb up to 2 m high, with a large rhizome; the fruit with thick corky wings is native to northern and eastern Europe to Netherlands, cultivated in Belgium Hungary, Germany and other countries.

Chemical constituents :

Angilica is rich in coumarins, which occurs throughout the plant.

     The root and rhizome contains 0.5 to 1% volatile oil, composed mainly of α-phellandrene, α-pinene, limonene, β-caryophyllene, linalool and lactones.

     It also contain acids like caffeic, chlorogenic, quinic, linoleic, petroselinic and behenic acid.

Health Food:

Crude root at a daily dose of 4-5g and galenical preparations are indicated internally for appetite loss and digestive ailments including mild GI tract spasms and flatulence.

Both dried seeds and powered roots are occasionally used as tea flavourant: aromatic stimulant, bronchial tonic, carminative, diaphoretic, diuretic, emmenagogue and in the treatment of rheumatism and for menstrual regulations.

Roots and seeds were both formerly official n USP and N.F.