Dalbergia odorifera
"Huanghuali" redirects here; for the pear tree cultivar see Pyrus pyrifolia.
| Dalbergia odorifera | |
|---|---|
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Fabales |
| Family: | Fabaceae |
| Genus: | Dalbergia |
| Species: | D. odorifera |
| Binomial name | |
| Dalbergia odorifera T. Chen | |
| Synonyms[2] | |
| |
Dalbergia odorifera, or fragrant rosewood[3] (Chinese: 降香黄檀; pinyin: jiàngxiāng huángtán; literally: "drooping fragrant dalbergia"), is a species of legume in the Fabaceae family. It is a small or medium-sized tree, 10–15 metres (33–49 ft) tall.[4] It is endemic to China and occurs in Fujian, Hainan, Zhejiang,[4] and Guangdong.[5]
It is used as a wood product and in folk medicine.[3] This valuable wood is known in China as Huali and Huanghuali.[5] Higher quality furniture from the late Ming and early Qing dynasties were made of this wood.[5]
Four compounds isolated from the root of this plant have been shown in a laboratory to have antioxidant properties.[6]
It is threatened by overexploitation.[1]
References
- 1 2 World Conservation Monitoring Centre (1998). "Dalbergia odorifera". IUCN Red List of Threatened Species. Version 2011.2. International Union for Conservation of Nature. Retrieved 18 May 2012.
- ↑ The Plant List: A Working List of All Plant Species, retrieved 11 December 2015
- 1 2 Dalbergia odorifera T. C. Chen Germplasm Resources Information Network
- 1 2 Dezhao Chen; Dianxiang Zhang & Kai Larsen. "Dalbergia odorifera". Flora of China. Missouri Botanical Garden, St. Louis, MO & Harvard University Herbaria, Cambridge, MA. Retrieved 18 May 2012.
- 1 2 3 The best Chinese furniture woods (PDF), eastcornercompany.com
- ↑ Yu, X.; Wang, W.; Yang, M. (2007). "Antioxidant activities of compounds isolated from Dalbergia odorifera T. Chen and their inhibition effects on the decrease of glutathione level of rat lens induced by UV irradiation". Food Chemistry. 104 (2): 715–720. doi:10.1016/j.foodchem.2006.10.081.
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