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Ethno-Botanical information. In "Plants in European Masterpieces"The CD. EU, Culture 2000
No full textObiettivo del progetto stato di collegare l'arte con le piante all'interno della storia europea e rendere ci accessibile ad un vasto pubblico. Istituzioni artistiche europee hanno suggerito capolavori artistici quali dipinti, arazzi ed illustrazioni, dai quali sono state selezionate circa 200 piante. Istituzioni di Botanica hanno identificato le piante ed il prodotto finale, stato un insieme di supporti multimediali che contengono informazioni storiche, botaniche e artistiche per la conoscenza della flora presente nei capolavori europei selezionati
Cenni di etnobotanica: piante nel passato e per il futuro.
No full textThe medicinal plant, as well as the edible plant represents the most ancient botanical field of uman observation and experience. The knowledge of the species was born as knowledge of edible and healing plants. From the medicinal plants catalogues of Hippocrates and Dioscorides, to the first classification attempts by Aristotle, to the work of Theophrastus, the studied plant is the plant which possesses proved therapeutic activity. In the Middle Ages Mattioli translates Dioscorides describing and representing edible, aromatic and medicinal plants. The iconography representation of the studied species develops on one side with the herbarium descriptions, copy works often misrepresenting the morphological characters of the original representation, and on the other side with images inside artistic expressions not meant for scientific purposes, often related to complex symbologies. Therefore, the masterpiece of the past ages becomes a subject for study also from the botanical and the pharmacetical-botanical point of view.
My contribution on the species of ethnobotanical interest in the paintings studied by the Genuese team of the Eu project “Plants in European Masterpieces” is derived from this thought: the examination of the past and present traditional and therapeutical uses of botanical species is understood as a mean of deep investigation and completing tool of the analysis of a masterpiece, as the ethnobotanical knowledge – the whole of people uses, traditions, beliefs and therapeutical uses – is of great interest in our history and consequently in the artistic expression
New and biologically active compounds isolated from ornamental sages grown in “Riviera dei Fiori”.
No full textThe genus Salvia L. (Lamiaceae) includes over 900 species widespread all over the world. Various
plants of this genus are widely used in folk medicine and some species are listed in modern
Pharmacopoeias. Interesting compounds of this genus are flavonoids, essential oils, diterpenes and
triterpenes, many of which possess anti-insect (antifeedant), anti-bacterial, anti-fungal,
hallucinogenic and antioxidant activities. As a part of our research on species of Salvia cultivated in
Italian “Riviera dei Fiori” (Liguria), we have studied the exudate of S. blepharophylla Brandegee ex
Epling, S. cinnabarina M. Martens et Galeotti, S. wagneriana Polak., S. x jamensis J. Compton, S.
cacaliaefolia Benth., S. corrugata Vahl, S. somalensis Vatke. From S. blepharophylla three
clerodane diterpenoids were isolated: salvianduline D, previously found only in S. lavanduloides H.
K. B., and two new compounds which suggested interestig chemotaxonomic correlation between
various section of the subgenus Calosphace. From S. cinnabarina a new secoisopimarane
diterpenoid was isolated which showed a papaverine like antispasmodic activity in vitro and in vivo.
From S. wagneriana were isolated two new triterpenoids and three new clerodane diterpenoids
besides 1, 10-dihydrosalviarin, a potent antifeedant substance against Spodoptera littoralis
previously found only in S. lineata Benth., and hardwickic acid with insecticidal activity agaist
Aphis craccivora. The exudates of S. x jamensis, S. cacaliaefolia, S. corrugata, S. somalensis
showed a significant antifungal activity against Colletotrichum acutum, Fusarium oxysporum f.sp.
basilici, Botrytis cinerea and Rhizoctonia solani. Until now from S. x jamensis ursolic acid,
betulinic acid, isopimaric acid, 14-α-hydroxy-isopimaric acid, 7,8-dihydrosalviacoccin and the new
compound 15,16-epoxy-cleroda-3-en-7α,10β-dihydroxy-12,17;19,18-diolide were isolated; only
14-α-hydroxy-isopimaric acid showed activity. Carnosol was the active compound isolated until
now from S. cacaliaefolia. Further investigation will be devoted to identify the active compounds
from the exudates of S. corrugata and S. somalensis
Ficus carica and its links with the Ligurian population.
No full textPresentazione dell'uso del fico nell'alimentazione ligure del Medioevo.Tecniche di essicamento e conservazione
The Preboggion: legend and tradition of a blend of wild herbs.
No full textPresentazione della miscela di erbe spontanee utilizzate in Liguria per scopi alimentar
Il Prebuggiun: leggenda e tradizione di una miscela di erbe selvatiche
No full textLa cucina popolare ligure è storicamente semplice, perfettamente legata all’ambiente in cui è nata e si è sviluppata. Oltre al pesce proveniente dal suo mare, un tempo pescoso, la cucina tradizionale della gente comune era ed è legata, sia in città che nelle riviere e nell’entroterra, ai vegetali che la natura stessa fornisce. Erbette dei campi, germogli giovani di moltissime piante erano l’ideale verzura da utilizzare in pietanze non certo elaborate ma molto gustose.
Il termine prebuggiun indica un insieme di piante erbacee che risulta difficilmente definibile con estrema precisione. Le origini leggendaria e storica giustificano una raccolta spontanea di piante che molto spesso risulta essere personale o meglio personalizzata. Le piante raccolte variano da una zona all’altra della città, da un paese all’altro, e ancor di più dall’esperienza personale di ognuno che provando e riprovando gusti e sapori diversi ha costituito un proprio schema mentale di “piante commestibili”.
In tutto il genovesato, in particolare, trova antichissime origine la tradizione del prebuggiun, miscela di piante spontanee raccolte nei campi e utilizzate poi lessate per minestre, frittate o come ripieno di intingoli più elaborati. Una simile cultura vegetariana la si può trovare presente in tutta la regione anche se nelle altre provincie liguri si perde l’uso del vocabolo ma non delle stesse piante. Il termine prebuggiun deve essere legato esclusivamente a quelle erbe spontanee o semi-spontanee utilizzate in cucina per precisi fini: minestre, impasti triturati con uova per la preparazione di polpettoni, frittate o ripieni (tra cui i pansotti o ravioli di magro), e infine per insalate crude.
Con il presente lavoro si è voluto effettuare un censimento in tutta la regione delle piante utilizzate attualmente e storicamente come verzure per pietanze popolari e quindi assimilabili al termine di genovese tradizione. Si è voluto inoltre fornire la vera conoscenza botanica delle specie usate, che molto spesso sono note solo con il nome vernacolare, e fotografare una tradizione che è destinata purtroppo a morire.
A completamento del lavoro sono state infine aggiunte alcune note sulle eventuali proprietà terapeutiche delle erbette impiegate
Chiranthodendron pentadactylon Larreat., a Mexican medicinal plant in the Hanbury Botanical Gardens.
No full textChiranthodendron pentadactylon is a Mexican tree which also goes by the name of Hand-flower tree or arbol de las manitas (McClintock, 1988). It is called macpaxochitl in nahuatl, from macpal (hand) and xochitl (flower) (Dominguez et al., 1972). This tree is native to the hill region of Oaxaca, Chiapas, Mexico and Guatemala, and widely cultivated for ornament in Mexico (Standley, 1923).
Chiranthodendron is a monotypic genus, included in the family of Sterculiaceae, though some authors hold it belongs to the Bombacaceae. A synonymous is Cheirostemon platanoides (Gastaldo et al., 1994).
A large specimen of Chiranthodendron pentadactylon is to be found in the Hanbury Botanical Gardens of La Mortola (Ventimiglia); it is only one grown in the open air in Europe (Gastaldo et al., 1994), and was probably planted between 1912 and 1938 (Hanbury, 1938). This specimen flowered and fruited regularly until 1985 and 1986, two years in which frost damaged a lot of plants on the Riviera. The tree lost all its leaves and the tips of its branches. However, it gradually recovered, and now it flowers and fruits again. A proportion of fertile seeds is produced. The present heavily shaded location of the tree corresponds to the forest conditions of its natural enviroment.
Flowering time is from May till June. The flowers have a large calix and no corolla. The relevant staminal structure consists of a column of stamens, linked at the base and then splitting into five curved finger-like branches. At full development, the staminal column has a red colour and the anthers are yellow. Little is known about pollination; in its natural environment this is probably due to the interference of hummingbirds or mice and squirrels. The leaves are deciduous, long-petiolate, palmately 5-lobed and deeply cordate at the base, with entire margins and a scurfy tomentum of stellate yellowish brown hairs on the underside. The fruit is a loculicidal capsule.
The Hand-flower tree, Chiranthodendron pentadactylon, belongs to Mexican folk medicines. Its flowers were used in infusion by the Toluca people to treat ophthalmic inflammations and hemorrhoids (Barcena, 1876). The flowers are also included in the Mexican Pharmacopoeia (Imbesi, 1964) and in the Mexican medicinal plant list drawn upby Diaz (1977). It appears as a medecine used for heart complaints (Dominguez et al., 1972).
Cyanidin 3-glucoside, octacosene, 1-docosanol and -sitosterol were isolated from the flowers; leucocyanidin, luteolin 7-glucoside, luteolin 7-glucuronide, quercetin-3-glucoside, gossypetin, gossypetin-3-glucuronide from the leaves (Dominguez et al., 1972; Harborne et al., 1972). The ethanolic flower extracts were toxic on mice (Dominguez et al., 1972
The Prebuggiun.
No full textPopular cooking in Liguria is traditionally simple and fits in perfectly with the environment in which it was born and developed. Herbs from fields and young shoots from numerous plant acted as the ideal greens to be used in dishes made up for a lack of sophistication by being essentially tasty.
The term prebuggiun indicates a blend of herbaceous plants which can be precisely defined only with considerable difficulty. This term must refer exclusively to those spontaneous or semi-spontaneous herbs used in cuisine for specific dishes - soup, ground mixtures with eggs for the preparation of vegetable loaves, omelettes or fillings (for example pansotti or vegetarian ravioli) and finally for cold salads. The gathering of these plants, very often is very personal or personalized. The plants collected vary from one area to another of the city, from one country area to another an most important of all from the personal experience of each individual who might try and retry different tastes and flavours before he has formed his own mental scheme of “edible plants”.
The aim of this work has been to provide the true botanical knowledge of the species employed and to add notes on any therapeutic properties these plants may hav
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