Please use this identifier to cite or link to this item: http://ir.library.ui.edu.ng/handle/123456789/3309
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dc.contributor.authorJimoh, S.O.-
dc.date.accessioned2018-10-19T10:23:18Z-
dc.date.available2018-10-19T10:23:18Z-
dc.date.issued2005-
dc.identifier.otherThe Nigeria Journal of Forestry 35 (1) pp. 21 - 35-
dc.identifier.otherui_art_jimoh_non-timber_2005-
dc.identifier.urihttp://ir.library.ui.edu.ng/handle/123456789/3309-
dc.description.abstractThis paper is focused on medicinal and culinary uses of non-timber forest products. A medicinal plant is any plant which one or more of its organs contain(s) substances that can be used for therapeutic purposes or which are precursors for the synthesis of useful drugs. Culinary' plants on the other hand are those plants or products thereof used to flavour foods or beverages before, during or after their preparation. There is no clear distinction between spices and condiments. In the same vein, the distinction between food and medicinal plant is not clear-cut as many edible plants are also used in traditional medicine. Examples of these include: Vernonia amygdalina; Pterocarpus spp. Vitex doniana, Gongoronema laitfolium, Ocimum gratissimum, Crassocephalum rubens; Xylopia aethiopica; Piper guineense and Lactuca taraxacifolia. An attempt is made here to present information on some common medicinal plants with emphasis on their common, scientific and family names; ailment(s) they are used to treat, part(s) of plant used and the relevant authority. Culinary plants including spices and aromatics and the problems militating against the sustainable utilization of these valuable products are discussed while possible conservation methods are proposed.en_US
dc.language.isoen_USen_US
dc.publisherThe Forestry Association of Nigeriaen_US
dc.subjectNon-timberen_US
dc.subjectForesten_US
dc.subjectMedicinalen_US
dc.subjectCulinaryen_US
dc.subjectsustainabilityen_US
dc.subjectconservationen_US
dc.titleNon-Timber Forest Products in Phytomedicine and Culinary Usesen_US
dc.typeArticleen_US
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