The highly toxic Aconitum carmichaelii Debeaux as a root vegetable in the Qinling Mountains (Shaanxi, China)

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• 作者：Yongxiang Kang (1) kangchenj@yahoo.com.cn
  ukasz Jakub uczaj (2) lukasz.luczaj@interia.pl
  Sebastian Ye (3) sebcebula@yahoo.com
• 关键词：Aconitum carmichaelii – Detoxification – Domestication – Ethnobotany – Tubers – Underground organs – Functional foods
• 刊名：Genetic Resources and Crop Evolution
• 出版年：2012
• 出版时间：October 2012
• 年：2012
• 卷：59
• 期：7
• 页码：1569-1575
• 全文大小：281.2 KB
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• 作者单位：1. College of Forestry, Northwest A&F University, Yangling, 712100 People’s Republic of China2. Department of Ecotoxicology, Faculty of Biotechnology, University of Rzeszów, Werynia 502, 36-100 Kolbuszowa, Poland3. ul. Skargi 11m 70, 39-300 Mielec, Poland
• ISSN：1573-5109

文摘

Aconitum spp. are highly toxic due to the presence of aconitine-type alkaloids. Aconitum carmichaelii Debeaux is one of the most important and most studied Chinese medicines. However the scientific literature contains only anecdotal references to the use of A. carmichaelii as a food plant. The aim of the study was to document the traditional alimentary use of the species. Fifty people from three adjacent villages on Mount Taibai of the Qinling range (Shaanxi) were interviewed about the local use of the Aconitum. Most of them eat it on a regular basis every winter. The plant is widely cultivated in the area for food and nearly every family grows it. The tubers are cooked a few times during winter. Usually around 5 kg are prepared at one time and boiled, adding water four times, each time for at least 2 h, over a high flame. People usually eat one bowl a day (ca. 200 g). Respondents claim they eat them for two reasons: they heat the body in winter (they are “hot by nature”) and they are nourishing like other staples.