Biology:Plantago ovata

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Short description: Species of flowering plant in the plantain family Plantaginaceae

Plantago ovata
Plantago ovata form.jpg
Scientific classification edit
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Lamiales
Family: Plantaginaceae
Genus: Plantago
Species:
P. ovata
Binomial name
Plantago ovata
Forssk.
Synonyms
  • Plantago insularis Plantago brunnea
  • Morris Morris
  • Eastw. Plantago minima
  • Plantago gooddingii A.Cunningham
  • Plantago fastigiata A.Nels. & Kennedy
Plantago ovata in Ab Pakhsh

Plantago ovata, known by many common names including blond plantain,[1] desert Indianwheat,[2] blond psyllium,[3] and ispaghol,[3] is native to the Mediterranean region and naturalized in central, eastern, and south Asia and North America.[4]

It is a common source of psyllium, a type of dietary fiber.[5] Psyllium seed husks are indigestible and are a source of soluble fiber which may be fermented into butyric acid – a short-chain fatty acid – by butyrate-producing bacteria.[6] Plantago ovata is the most popular source for commercial products containing psyllium.[7]

Chemical constituents

References

  1. ↑ (xls) BSBI List 2007, Botanical Society of Britain and Ireland, https://bsbi.org/download/3542/, retrieved 2014-10-17 
  2. ↑ USDA PLANTS, http://plants.usda.gov/core/profile?symbol=PLOV, retrieved 10 June 2016 
  3. ↑ 3.0 3.1 USDA GRIN Taxonomy, https://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?id=28790, retrieved 10 June 2016 
  4. ↑ "Plantago ovata in Flora of China @ efloras.org". http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=250095355. 
  5. ↑ Medlineplus. Blond psyllium (Plantago ovata)
  6. ↑ Jovanovski, Elena; Yashpal, Shahen; Komishon, Allison et al. (15 September 2018). "Effect of psyllium (Plantago ovata) fiber on LDL cholesterol and alternative lipid targets, non-HDL cholesterol and apolipoprotein B: a systematic review and meta-analysis of randomized controlled trials". The American Journal of Clinical Nutrition 108 (5): 922–932. doi:10.1093/ajcn/nqy115. ISSN 0002-9165. PMID 30239559. 
  7. ↑ Melton, Laurence, ed (2019) (in en). Encyclopedia of Food Chemistry. Netherlands: Elsevier. p. 62. ISBN 978-0-12-814045-1. 

External links

Wikidata ☰ Q311228 entry




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