Traditional medicine systems consist of large numbers of plants with medicinal and pharmacological importance and hence represent an invaluable reservoir of new bioactive molecules. Alpinia galanga (family Zingiberaceae) is commonly known as galangal and has been used for its emmenagogue, aphrodisiac, abortifacient, carminative, antipyretic and anti-inflammatory qualities and used in the treatment of various diseases such as bronchitis, heart diseases, chronic enteritis, renal calculus, diabetes, rheumatism and kidney disorders. It was reported to contain, among other components, essential oils, tannins, phenol, glycosides, monoterpenes and carbohydrates. In the last few years, new compounds such as gallic acid glycoside, galangoisoflavonoid,β-sitosterol, galangin, alpinin, zerumbone and kampferide have been isolated from various parts of A. galanga. Therefore, the present review is aimed to summarize the information regarding A. galanga concerning the new phytoconstituents and pharmacological uses that have appeared in recent years.

Objective:To investigate L-3,4-dihydroxyphenylalanine (L-dopa,anfi-Parkinson drug),anti-inflammatory activity,proximate nutritional composition and antioxidant potential of Mucuna macrocarpa (M.macrocarpa) beans.Methods:L-dopa content was determined and quantified by high performance thin layer chromatography and reversed phase high-performance liquid chromatography (RPHPLC) methods.Anti-inflammatory activity was performed by in vitro protein denaturation inhibition and human red blood cell membrane stabilisation activity.Proximate composition and elemental analysis were also investigated.The antioxidant potential (2,2-diphenyl-1-picrylhydrazyl,N-N-dimethyl-phenylenediamine and ferric-reducing antioxidant power) of M.macrocarpa beans were evaluated by using different extraction solvents.The RP-HPLC analysis also quantified significant phenolics such as gallic acid,tannic acid,p-hydroxybenzoic acid and p-coumaric acid.Results:RP-HPLC quantification revealed that M.macrocarpa beans contain a high level of L-dopa [(115.41 ± 0.985) mg/g] which was the highest among the Mucuna species from Indian sub-continent.Water extract of seed powder showed strong antiinflammatory and antioxidant potential.Proximate composition of M.macrocarpa beans revealed numerous nutritional and anti-nutritional components.RP-HPLC analysis of major phenolics such as tannic acid (43.795 mg/g),gallic acid (0.864 mg/g),p-coumafic acid (0.364 mg/g) and p-hydroxybenzoic acid (0.036 mg/g) quantified successfully from M.macrocarpa beans respectively.Conclusions:This study suggests that M.macrocarpa is a potential source of L-dopa with promising anti-inflammatory,antioxidant and nutritional benefits.

Objective To investigate L-3, 4-dihydroxyphenylalanine (L-dopa, anti-Parkinson drug), anti-inflammatory activity, proximate nutritional composition and antioxidant potential of Mucuna macrocarpa (M. macrocarpa) beans. Methods L-dopa content was determined and quantified by high performance thin layer chromatography and reversed phase high-performance liquid chromatography (RP-HPLC) methods. Anti-inflammatory activity was performed by in vitro protein denaturation inhibition and human red blood cell membrane stabilisation activity. Proximate composition and elemental analysis were also investigated. The antioxidant potential (2,2-diphenyl-1-picrylhydrazyl, N-N-dimethyl-phenylenediamine and ferric-reducing antioxidant power) of M. macrocarpa beans were evaluated by using different extraction solvents. The RP-HPLC analysis also quantified significant phenolics such as gallic acid, tannic acid, p-hydroxybenzoic acid and p-coumaric acid. Results RP-HPLC quantification revealed that M. macrocarpa beans contain a high level of L-dopa [(115.41 ± 0.985) mg/g] which was the highest among the Mucuna species from Indian sub-continent. Water extract of seed powder showed strong anti-inflammatory and antioxidant potential. Proximate composition of M. macrocarpa beans revealed numerous nutritional and anti-nutritional components. RP-HPLC analysis of major phenolics such as tannic acid (43.795 mg/g), gallic acid (0.864 mg/g), p-coumaric acid (0.364 mg/g) and p-hydroxybenzoic acid (0.036 mg/g) quantified successfully from M. macrocarpa beans respectively. Conclusions This study suggests that M. macrocarpa is a potential source of L-dopa with promising anti-inflammatory, antioxidant and nutritional benefits.