CHEMICAL CONSTITUENTS, TRADITIONAL USES AND PHARMACOLOGICAL PROPERTIES OF MADHUCA LONGIFOLIA: A REVIEW

Plant extracts and their derivatives are used by almost 80% of the world's population for the treatment of various infections and disorders. The current review was based on the chemical constituents, traditional uses and pharmacological properties of Madhuca longifolia. The Madhuca longifolia (Mahua) Symmachus indica is a huge deciduous tree native to Nepal, India, and Ceylon. It is also known as the Butter nut tree and is a member of the Sapotaceae family. The height of an M. longifolia tree can reach up to 70 feet. The fruiting period of the tree begins between the ages of 8 and 15, and can last up to 60 years. When ripe, the fruits have a greenish yellow colour and are oval in shape [4]. Sugars, vitamin A, ascorbic acid, thiamine, riboflavin, Ca, P, Fe, Mg, Cu, anthocyanins, betains, salts of malic and succinic acid, and many other vitamins and minerals can be found in flowers. It is the rich source of quercetin, 3-O-lrhamnosid, stigmasterol, n-hexacosanol, n-octacosanol, carotene, myricitin, erthrodiol, 3-caproxyolcan-12-en-28-ol, 3-galactoside and Xanthophylls. It was traditionally utilized in bronchitis, diabetes, rheumatism, haemorrhage, ulcer, tonsillitis, pharyngitis, and spongy gums etc. In conclusion, Madhuca longifolia is reported to be effective as antioxidant, analgesic, anti-pyretic, anti-inflammatory, immunosuppression, anti-ulcer, anti-hyperglycaemic, anti-neoplastic and anthelmintic.