Ferula asafoetida : Traditional uses and pharmacological activity

Abstract

Ferula asafoetida is herbaceous plant of the umbelliferae family. It is oleo gum resin obtained from the rhizome and root of plant. This spice is used as a digestive aid, in food as a condiment and in pickles. It is used in modern herbalism in the treatment of hysteria, some nervous conditions, bronchitis, asthma and whooping cough. It was at one time employed in the treatment of infantile pneumonia and flatulent colic. The gum resin is antispasmodic, carminative, expectorant, laxative, and sedative. The volatile oil in the gum is eliminated through the lungs, making this an excellent treatment for asthma. The odor of asafoetida is imparted to the breath, secretions, flatus, and gastric eructations. Its properties are antispasmodic, expectorant, stimulant, emmenagogue and vermifuge. Asafoetida has also been used as a sedative. It also thins the blood and lowers blood pressure. It is widely used in India in food and as a medicine in Indian systems of medicine like ayurveda. Asafoetida has been held in great esteem among indigenous medicines, particularly in Unani system from the earliest times.

Chemical composition and antibacterial activity of the essential oils from flower, leaf and stem ofFerula cupularisgrowing wild in Iran

“…Phytochemical analysis of Ferula species has confirmed the occurrence of biologically active compounds such as daucane sesquiterpenes, sulfur containing molecules, and coumarins (Dastan et al, 2012;Iranshahi et al, 2009Iranshahi et al, , 2010Sahebkar et al, 2010;Zedan et al, 2012). Some Ferula species are used in folk medicine as anticonvulsant, carminative, antispasmodic, diuretic, antihelmintic, tonic, laxative, anti-hysteric, decongestant, aphrodisiac, and some are applied for the treatment of neurological disorders, diabetes, rheumatism, and backache (Afifi & Abu-Irmaileh, 2000;Bagheri et al, 2010;Iranshahy & Iranshahi, 2011;Mahendra & Bisht, 2012;Zargari, 1996).…”

Standardization and Chemical Analysis of Rasam: A South Indian Traditional Functional Food

“…17,18 hypoglycemic effect of black mustard; 19 hepato-protective, antimicrobial, anti-inflammatory, cardioprotective, hypoglycemic, and antipyretic activity of curry leaves; [20][21][22] diuretic, antioxidant, and antiplatelet activity of coriander leaves; 23,24 antiflatulent, anti-microbial, and antiasthmatic effect of asafoetida 25 are been reported. These facts ascertain that rasam is a classical example of traditional functional food.…”

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“…[22] There are three main portions in Asafetida which includes gum (25%), resin (40-64%), and essential oil (10-17%). [5] The resin portion contains coumarins, sesquiterpene coumarins, and ferulic acid and its esters and other terpenoids.…”