Jasmin
Family • Oleaceae - Jasminum grandiflorum Linn. - JASMINE - Su xin hua Scientific names Jasminum grandiflorum Linn. Jasminum officinale L.var. grandiflorum L. Common names Jasmin (Tag., Span.) Jasmine (Engl.) Royal jasmine (Engl.) Spanish jasmine (Engl.) Other vernacular names CHINESE: Su xin hua, Mo li hua. SPANISH: Jasmin. PAKISTAN: Chambeli, Yasmin. Botany Jasmin is a smooth, woody vine, reaching a length of 8 meters, often with pendulous branches. Leaves are odd-pinnate, 6 to 9 centimeters long, with 7 to 9 leaflets. Lower leaflets are shortly stalked, while the upper ones are stalkless and often somewhat fused; both are ovate, 1 to 2 centimeters long, and pointed at the tip. Flowers are white with faint, pinkish streaks or a purplish tinge outside, delightfully fragrant, and borne in lax, terminal inflorescences. Calyx-teeth are very slender, about 7 millimeters long. Corolla is white, with a slender tube nearly 2 centimeters long; the spreading lobes about 1.5 centimeters long. Distribution - Cultivated in Manila and other large towns for its very fragrant flowers. - Nowhere spontaneous. - Native of India. Constituents - Flowers contain a volatile oil, jasminol, and indol. - Essence also contains benzyl-acetate, linalol, indol, and a ketone called jasmone. - Ethereal extract from the leaves yield an alkaloid, jasminine. - Study reports salicylic acid and an astringent principle in the leaves. - Study yielded moderate phenols and abundant flavonoids and terpenoids. - Phytochemical screening yielded alkaloids, glycoside, flavonoid, triterpenes, saponins, tannin, resin, and salicylic acid. Additional Sources and Suggested Readings (1) A new secoiridoid from the flowers [...]