Biology:Tynanthus guatemalensis
| Tynanthus guatemalensis | |
|---|---|
Scientific classification 
| |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Lamiales |
| Family: | Bignoniaceae |
| Genus: | Tynanthus |
| Species: | T. guatemalensis
|
| Binomial name | |
| Tynanthus guatemalensis Donn.Sm.[1]
| |
Tynanthus guatemalensis, commonly known as chib' iyal (Q'eqchi Maya) or ch'ajá xuu' (Yucatec Maya),[2] is a flowering plant species in the genus Tynanthus. It contains the chemical eugenol, the chemical responsible for the cinnamon aroma in the cinnamon plant. However, T. guatemalensis is not closely related to the cinnamon plant.
Distribution
Tynanthus guatemalensis is a tropical plant found in Belize, Guatemala, and Mexico.[3]
Uses
Tea
Tynanthus guatemalensis is popular as a tea with the Maya.
Medicine
Tynanthus guatemalensis is used as a thirst remedy and an antidiabetic remedy among the Mayans; thirst is a symptom highly associated with diabetes. The plant is also reputed to reduce the effects of hyperglycemia in diabetic patients.
Building material
The xylem in the stem of Tynanthus guatemalensis makes it a strong material, often used for ropes and scaffolding by the Maya.
References
Wikidata ☰ Q15553789 entry
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