Main slide Main slide • Bitter Almond seeds.

• Medical plant names.• Description and native land.• Constituents.• Uses and drugs.

• Sweet Almond seeds.• Names, constituents and uses.

• Black Mustard seeds.• Black Mustard names.• Description and native land.• Constituents.• Uses.

Cinnamon brown seed

Rose colour flowers

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Bitter Almond seedsBitter Almond seeds

• Prunus amygdalus • Family : Rosaceae

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Description and Bitter Almond Description and Bitter Almond OriginOrigin

• Perennial mild trees about 5 m height .• The seeds length from 1.5 cm to 5 cm,

rounded from one end and pointed at the other end.

• The seeds color : Cinnamon brown .• Odor : characteristic ( benzaldehyde odor ) .• Taste : bitter .• Origin: Iran & M.S.R and now cultivated in the

warm temperate regions .

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Chemical constituents Chemical constituents

1. Fixed oil 40 -55%

2. Proteins

3. Enzyme emulsin

4. Glycoside :Cyanogenic group – Amygdalin.

Amygdalin enzyme emulsin + H2O HCN +

+ benzaldehyde (V.O) +glucose

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Uses Uses 1. Demulcent .

2. Mild laxative .

3. Treatment of heart burn.

N.B! Toxic in large doses .

Almond oil uses :

1. Solvent for certain kinds of drugs (oily injections ) .

2. Cosmetics – hair and skin creams and lotions .

DRUGS: Balmandol® (liquid) –emollient for dry skin (Almond oil + paraffin ).

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Sweet Almond seeds Sweet Almond seeds • Prunus communis • Rosaceae• Perennial large trees • Seeds have bland taste and odour .• Cinnamon brown colored.• Contain : 1- fixed oil 40-55% 2- proteins

• Uses : 1-Nutritive

2- Food industry Main

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Small ,globular & various colored (reddish brown, black ,yellow ).

Yellow flower

Cruciferous leaf

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Black Mustard seeds Black Mustard seeds

• Brassica nigra • Family : Cruciferae

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Description and originDescription and origin

• Annual herbaceous plant with yellow flowers and large cruciferous leaves .

• The seeds are small ,globular & various colored (reddish brown, black ,yellow ).

• Odor : characteristic ( when crushed ) .

• Taste :slight pungent .

• Origin : Europe

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Chemical constituents Chemical constituents

1. Fixed oil 30% – 50%

2. Proteins 20%

3. Glycoside (isothiocyanate group): Sinigrin 0.7%- 1.3%.

4. Enzyme myrosin .Sinigrin myrosin +H2O allylisothiocyanate (v.o)

(Mustard oil) + glucose +KHSO4

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UsesUses

1. Rubefacient (plaster).

2. Counter irritant

3. Emetic (10g).

4. Condiment .

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