Introduction, classification, biosynthesis, extraction, identification, occurrence in plants, role in plant life and chemical study of tannins in Kino, Myrobalan, Catechu, Nutgall, Castanea and krameria.

1. Dr Samia Ghani
M.Phil Pharmaceutics

2. 
 Introduction, classification, biosynthesis, extraction,
identification, occurrence, role along with Catechu
drug has already been discussed in class.
 Rest of the drugs have been discussed on next slides.
Announcement

3. 
 Synonyms: Nutgalls, blue galls, Turkish galls, mazoo
phal, gallotannic acid.
 Biological source: Nutgall consists of the
pathological outgrowth obtained from the young
twigs of the dyers oak, Quercus infectoria Olivier,
belonging to family Fagaceae. Outgrowth is caused
by the puncture of ovums of gall wasp insect Cynips
tinctoria or Adleria gallaetinctoriae Olivier Family
Cynipidae.
 Family: Fagaceae (dyers Oak), Cynipidae (gall wasp)
Nutgall

4. 
 Habitat: Oak galls are obtained principally from
Asiatic Turkey. Dyers oak is found in Turkey, Syria,
Iran, Cyprus, and Greece.
 Characteristics: shape is globular or subspherical. 1-
2.5 cm in diameter with short basal stalk. Colour is
grey or white and the projections are dark brown in
colour. It has astringent taste.

5. 
 Collection: Gall wasp lay eggs on the twigs of oak
tree, when larvae come out of eggs, these larvae get
entered into the soft epidermis near the twigs where
they secrete enzyme that stimulate abnormal
vegetable outgrowth that is gall along with the
larvae inside (around the larvae). These larvae stay
inside for about 5-6 months. During this period,
larvae eat the carbohydrate portion and hollow the
galls. When they mature, they get out of the gall and
during whole of this process, gall changes its color
from bluish to grey and than white.

6. 
 The quality of galls depends upon the color they posses, they
can be classified as;
 Blue gall (high quality gall)
 Grey gall (medium quality gall)
 White gall (low quality gall)
Color becomes white only, when insect leave outgrowth, collection
should be done at the time when larvae are still inside.
Insect should be removed laterly in order to collect tannins, grind
the plant part and utilize it.
If insect is inside at the time of grinding than it may cause
excessive hair growth because gall wasps are used to increase hair
growth.

7. 
 Parts used: pathological outgrowth obtained from
the young twigs of the dyers oak.
 Chemical constituens: 50-70% tannins specially
gallotannic acid. 2-4% gallic acid, ellagic acid,
sitosterol, methyl belulate, methyl oleanolate,
nyctanthic acid and abundant quantites of starch.

8. 
Ellagic acid
Gallic acid

9. 
 Uses:
 Major source of tannic acid.
 Used in tanning industry and leather industry.
 Used to manufacture inks.
 Medicinally used as local astringent in ointments
and suppositories.

10. 
 Synonyms:
Chebulic myrobalan, harde, haritaki, bari har.
 Biological source:
Terminalia chebula
 Family:
Combretaceae
Myrobalan

11. 
 Habitat: Myrobalan trees are found at an elevation of
300 to 900 m in North India, Myanmar and Sri
Lanka.
 Characteristics: color is yellowish brown to brown
with slight odour and mucilaginous taste. These are
2-3cm long and 1.5-3cm wide, shape is ovate with
longitudinal wrinkles, fruits are drupe, it is hard and
stony with 4-6 longitudinal ribs, seeds are pale
yellow in color with the size of 1.6-2.3cm.

12. 
 Collection: Myrobalan tree is a moderate-sized or large
deciduous tree attaining a height of 25–30 m. The plant
lacks natural regeneration. The plant requires direct
overhead light and cannot tolerate shady situations. It is a
frost and draught resistant tree. The fruits ripen from
November to March depending upon the locality, and fall
soon after ripening. The mature fruits are collected from
January to April by shaking the trees, and then drying by
spreading in thin layers preferably in shades. The dried
myrobalan fruits are graded under different trade names.
Gradation is done on the basis of fruits colour, solidness,
and freedom from insect attack.

13. 
 Parts used: mature dried fruits.
 Chemical constituens: 30% of hydrolyzable tannins
which consists of chebulinic acid, chebulagic acid
and D-galloyl glucose. It contains free tannic acid,
gallic acid, ellagic acid and resin myrobalanin.

14. 
 Uses:
 Because of antiseptic and healing properties of tannins, it
is used externally in chronic ulcers, wounds, piles, and as
stomachic.
 It is one of the drugs of the well-known preparation
‘Triphala’. It has purgative properties.
 Fine powder of myrobalan is used in dental preparations.
 Commercially, it is used in dyeing and tanning industry
and also in treatment of water used for locomotives.

15. 
 Synonyms:Rhatany, Ratany, Rattany, Krameria root,
Peruvian Rhatany, Red Rhatany, Rhatany root
and Ratanya.
 Biological source: krameria is a genus having various
species among which two are medicinally important
which are Krameria lappaceae and Krameria argentea
wheras rest are used as an adultrants or allied drugs
e.g Krameria lanceolata, Krameria ramosissima and
Krameria cistoidea etc.
 Family: Krameriaceae
Krameria

16. 
 Habitat: Krameria is found in the tropical regions of
western south america. Abundantly found in Peru.
 Characteristics: A low shrub with large red flowers.
The root consists of long, cylindrical pieces, varying
in thickness from 1/4 to 1/2 inch or more or a short,
thick portion, knotted, and as large as a man's fist.
They are perennial shrubs which act as root parasites
on other plants. The flowers have glands called
Elaiophores which produce a lipid which is collected
by bees of the genus Centris as they pollinate the
flowers.

17. 
 Parts used: dried root of para rhatany Krameria
argentea or Peruvian rhatany Krameria lappaceae
 Chemical constituens:
Tannic acid: rhataniatannic acid, peculiar acid
principle: krameric acid, phlobaphene, phloroglucin, ol
gomeric proanthocyanidins (Scholz and Rimpler,
1989), procyanidins, neolignans (Marina et al, 2002),
lignin, tannin and wax.

18. 
 Actions: Astringent, bronchodilator,
antiviral, antitussive, antioxidant
and photoprotective (Marina et al 2002), bactericidal,
fungicidal, styptic and tonic.
 Uses:
 Intestinal inflammation (enteritis).
 Chest pain (angina).
 Leg ulcers, when applied to the skin.
 Mild mouth and throat irritation, when used as a
mouthwash or gargle.

19. 
 Synonyms: bastard teak, East Indian kino, Indian
kino, Malabar kino, Gummi kino, Resina kino, Buja.
 Biological source: Pterocarpus erinaceus (african kino
tree), Pterocarpus marsopium (indian kino tree or
Malabar kino)
 Family: Fabaceae/Leguminosae
Kino

20. 
 Habitat: Malabar coast of hindustan, sahelian region
of west africa, Nepal, Sri lanka and also cultivated in
europe.
 Characteristics: medium to large deciduous tree.
Kino oozes out as botanical gum which is dark red in
colour. Small, angular, dark, brownish-red, shining
pieces, brittle, in thin layers ruby-red and
transparent, inodorous, very astringent and
sweetish, tinging the saliva deep-red.

21. 
Soluble in alcohol, nearly insoluble in ether, and only
slightly soluble in cold water"—(U. S. P). Kino burns
without fusion or softening, with but little flame and
frothing, leaving a scanty gray ash. Boiling water
dissolves a large proportion of it, forming, when cold, a
permanent, intense, blood-red solution, which yields
with ferric chloride a dark-green, coarsely flocculent
precipitate, which is so abundant as to render the whole
liquid gelatinous.

22. 
 Parts used: dried juice/botanical gummy exudate of
plants mentioned.
 Chemical constituens: kinnotannic acid (coccotannic
acid) 70-80%, phlobaphene named kino red
produced by oxidation of kinotannic acid, kinoin
which is a crystalline neutral principle.

23. 
 Uses:
 Kino is a pure and energetic astringent, and may be
used to fulfil all the indications for which catechu is
employed.
 It is used in chronic dysentery.
 It is preferred internally in menorrhagia, and as a
topical application in leucorrhoea and to relax sore
throat.
 Used in tanning industry.

24. 
 Synonyms: sweet chestnut, shah bloot, Chinese
chestnut, American chestnut
 Biological source: Castanea sativa (sweet chestnut),
Castanea mollissima (Chinese chestnut), Castanea
dentata (American chestnut).
 Family: Fagaceae
Castanea

25. 
 Habitat: Italy, Spain, Portugal, France, Germany,
Austria, Switzerland, Poland, Korea, China, Amrica.
 Characteristics: chestnut fruit has pointed ends with
small tuft at its tip, fruit is flattened on one or two
sides. Color is medium reddish brown. Shape is
oblong and flavor is reminiscent of a sweet potato.

26. 
 Parts used: fruits are used.
 Chemical constituens: gallotannins, ellagitannins
such as urolithins and proanthocyanidins, riboflavin,
thiamine and folate are present in chestnut.

27. 
 Uses:
 They are anti-inflammatory, expectorant, tonic
and astringent. Astringent activity is beneficial in the
treatment of bleeding and diarrhea. Leaf infusions
are used in respiratory diseases and are a common
therapy for whooping cough, fevers and ague.
 Lower risk of stroke, heart attack.
 Calcium, phosphorous and magnesium are present
in chestnut that are good for bones and dental
health.

28. 
 Lower the level of LDL in blood vessels
 Increases concentration, retention and memory.