Chemical and Physical Aspects of the Edible Fractions and Seeds of Jamelao (Syzygium cumini, L. Skeels)
Ana P.C. da Silva e Sa,
Armando U.O. Sabaa-Srur.
In spite of its therapeutic uses and the literature that shows the effects of the use of extracts or infusions of
different parts of Syzygium cumini, L. Skeels in the prevention, treatment or cure of certain chronic-degenerative diseases
non transmissible as well as in the destruction of microorganisms and treatment of allergies or infections, little
experimental work has been done to demonstrate the organic and mineral content of that vegetable species. The physical
and chemical aspects of the edible fractions (EF) of jamelao (Syzygium cumini, L. Skeels) have been analyzed. The
average concentrations were: 84.93±0.19 and 61.2±0.71% moisture, 9.97±0.94 and 35.65±0.89% total carbohydrates,
1.86±0.26 and 1.99±0.13% proteins, 0.55±0.12 and 0.21±0.02% lipids, 0.62±0.15 and 0.86±0.03% minerals for the edible
portion and seeds, respectively. The analysis for metals revealed the presence of chromium, which is important in the
action of insulin, and iodine, which is essential for the synthesis of thyroid hormones. Insulin helps prevent diabetes
mellitus and thyroid hormones help prevent endemic goiter.
Keywords: Jamelao, syzygium cumini, organic content, minerals, popularized, leukorrhea, plants, proteins, seeds, lipids
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