Brachystegia eurycoma
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Scientific
Classification:
Synonyms: Species ID: NMP-269;wfo-0000213734;NCBI_Taxonomy ID: 2818403 Common Names: Achi (Igbo),
Ekalado or Eku (Yoruba), Okweri (Edo), Akpakpa or Taura (Hausa), Apaupan
(Ijaw), Odukpa (Ibibio), Bodgei (Sierra Leone), Okwen (Nigeria and United
Kingdom), Tebako (Liberia), Meblo (Côte d'Ivoire), Mendou (Gabon), Ekop-naga
(Cameroon). Local Names:
Basic Description: Brachystegia eurycoma
is a large deciduous tree that can reach heights of up to 37 meters. It
features a broad, flattened crown with twisted, widely spreading branches. The
trunk is irregular, often with small buttresses, and the outer bark is rough,
brownish-grey, peeling away in large flakes to reveal a red, fibrous inner bark
that darkens upon exposure and exudes a yellowish or reddish gum. The leaves
are pinnate, comprising four to six pairs of oblong-elliptical leaflets. The
tree produces petal-less flowers with prominent stamens and coiled pistils,
arranged in terminal panicles. The fruits are flattened pods containing glossy
brown, disc-shaped seeds approximately 2 cm in diameter, which are explosively
dispersed when ripe. Distribution and
Habitat: This species is native to West Tropical
Africa, specifically southern Nigeria, western Cameroon, and possibly Gabon. It
commonly inhabits riverine forests and miombo woodlands at elevations up to
1,150 meters. In Nigeria, it is prevalent in the southern regions, thriving
along stream banks and in open woodlands. Medicinal Properties: The seeds of Brachystegia eurycoma,
known as Achi, are ground into flour and used as a thickening agent in
traditional Nigerian soups. Beyond their culinary use, the seeds possess
medicinal properties; the polysaccharides extracted from them have been
investigated for wound-healing capabilities, especially when combined with
snail mucin. Additionally, the stem exudate exhibits antibacterial activity,
and the stem bark has antifungal properties. Tinctures made from the seeds and
stem bark have demonstrated anti-inflammatory effects. A study by Emmanuel
Anyachukwu Irondi etal. revealed that Impact of roasting and boiling on the
phenolic constituents, anti-radicals, xanthine oxidase (XO), and angiotensin
1-converting enzyme (ACE) inhibitory potentials of Brachystegia eurycoma seeds
(BES) was evaluated. Raw BES contained caffeic acid, ellagic acid, rutin, and
quercetin as the predominant phenolics, and strongly scavenged DPPH* and
ABTS*+, and inhibited XO and ACE. Both roasting and boiling resulted in
decrease in the levels of phenolics and bioactivities of the seeds, but roasted
seeds retained higher levels of the phenolics and the bioactivities than the
boiled seeds. Roasting could be recommended as a valuable processing method for
the retention of the phenolics and bioactivities of BES. Known Toxicity: There are no well-documented toxic
effects associated with Brachystegia eurycoma. However, as with all
medicinal plants, it is advisable to use its extracts under proper guidance to
avoid potential adverse effects. Additional
Information:
References: Irondi, E. A., Adebara, O. O., Olateju,
A., & Boligon, A. A. (2017). Phenolic constituents, anti-radicals, and
enzymes inhibitory potentials of Brachystegia eurycoma seeds: Effects of
processing methods. International journal of food properties, 20(sup3),
S3004-S3014. External links
More Pictures
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| Compounds of Brachystegia eurycoma |
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