Review Study Of Astragalus Membranaceus, Astragalus Mongolicus
- VernacularTitle:Сарьслаг Хунчир Болон Монгол Хунчирын Судлагдсан Байдал
- Author:
Nergui N
1
;
Oyunjargal B
1
;
Tserentsoo B
1
Author Information
- Publication Type:Journal Article
- From: Journal of Oriental Medicine 2016;10(1):11-13
- CountryMongolia
- Language:Mongolian
- Abstract: Introduction: This plants distributed about 2500 species in worldwide and 69 species of those grow in Mongolia. In case of medicinal application of this plant is commonly used traditional medicine in European and Asian. For example, the different preparations of Astragalus mongholicus root, the most commonly used Astragalus species in Chinese medicine. Other Astragalus species which are being investigated for their anti-cancer properties are the Turkish species, and include Astragalus brachypterus, Astragalus cephalotes, Astragalus microcephalus and Astragalus trojanus. Astragalus mongholicus.Bunge. Traditional Uses: The taste is sweet and the potency is hot. It is used for the following: treating light swelling, water swelling and phlegm, and improving physical energy and strength. It is also used to soothe a purulent inflammation, for wound-healing, to treat lung fever, oliguria and hemorrhoids. It is an ingredient of the following traditional prescription: Jurur-6 Chemical constituents: Root contains flavonoids: formononetin, 3-hydroxy-formononetin, 2,3- dihydroxy- 7,4-dimethoxyflavone, 7,3-dihydroxy-4-methoxyflavone 7-O- glucoside, 7,3-dihydroxy-4- dimethoxyflavone, saponins: astragaloside I-X, isoastragaloside I-IV, polysaccharides, Above- ground parts contain astragaloside quercetin, isorhamnetin, rhamnocetin, isorhamnetin 3-b-Dglucopyranoside, propingoside, coumarin, tannins, and saponins. Qualitative and quantitative assays: Flavonoids in the plant are identified by cyanidin reaction and reaction with lead tetraacetate. Total flavonoid content is determined by spectrophotometry at 430 nm and calculated as quercetin. Qualitative and quantitative standards: Loss on drying, 8.0%. Organic matter, not more than 0.5% and mineral matter, not more than 1.0%. Total flavonoid content, not less than 3.0%.
