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--- sorbus_aucuparia_l [2015/01/03 14:14] – andreas
+++ sorbus_aucuparia_l [2025/10/18 20:21] (aktuell) – andreas
@@ Zeile 4: / Zeile 4: @@
 "Fruit of S. aucuparia were used in the past to lure and catch birds... The fruit contain sorbitol, which can be used as a sugar substitute by diabetics, but its production is no longer relevant... Fresh fruit are usually unpalatable, but they can be debittered and made into compote, jelly, jam, a tangy syrup, a tart chutney, or juice, as well as wine and liqueur, or used for tea or to make flour." [[https://en.wikipedia.org/wiki/Sorbus_aucuparia]]
+The berries (pulp or juice) were used in folk medicine to treat diarrhea, nephrolithiasis, and as diuretic.\\
+[Lehrbuch der biologischen Heilmittel, Madaus, G., 1938] [[http://www.henriettes-herb.com/eclectic/madaus/sorbus.html]]
 The bitter principle of S.aucuparia is mainly parasorbic acid (5,6-dihydro-6-methyl-2H-pyran-2-one), the intramolecular lactone of sorbic acid. It is converted to sorbic acid by cooking of the fruits. [[http://de.wikipedia.org/wiki/Vogelbeere]] \\
 [Ueber das flüchtige Oel der Vogelbeeren, die Parasorbinsäure und ihre Isomerie mit der Sorbinsäure., Doebner, O., Berichte der deutschen chemischen Gesellschaft, Vol.27(1), 1894, 344-351]
-"The flesh appeared to be rich in minerals (ash 10.2%), especially potassium (15.8 mg g−1), and sugars (17.7%). High values for crude proteins (25.5%) and crude fat (16.5%) were recorded in the seed, which also contained 5.5% sugars and relatively large amounts of calcium (2.9 mg g−1) and phosphorus (5.7 mg g-1).... The berries are rich in vitamins, especially ascorbic acid (40–60 mg per 100 g berries) (Pyysalo & Kuusi 1974). They also contain several phenolic compounds, such as trans-chlorogenic, caffeic, p-coumaric and ferulic acids, cyanidin-3-galactoside (red pigment), cyanidin-3,5-diglucoside, quercetin, isoquercetin and rutin (Pyysalo & Kuusi 1974 and references therein). Although some polyphenols are known to be bitter, the bitterness of rowan berries is not owing to the polyphenols which they contain, but rather to a precursor of sorbic acid, trans-3-d-glucopyranosyloxy-5-hexanolide (Letzig 1964; Pyysalo & Kuusi 1971, 1974; see also Eder et al. 1991)." \\
+"The flesh appeared to be rich in minerals (ash 10.2%), especially potassium (15.8 mg g-1), and sugars (17.7%). High values for crude proteins (25.5%) and crude fat (16.5%) were recorded in the seed, which also contained 5.5% sugars and relatively large amounts of calcium (2.9 mg g-1) and phosphorus (5.7 mg g-1).... The berries are rich in vitamins, especially ascorbic acid (40-60 mg per 100 g berries) (Pyysalo & Kuusi 1974). They also contain several phenolic compounds, such as trans-chlorogenic, caffeic, p-coumaric and ferulic acids, cyanidin-3-galactoside (red pigment), cyanidin-3,5-diglucoside, quercetin, isoquercetin and rutin (Pyysalo & Kuusi 1974 and references therein). Although some polyphenols are known to be bitter, the bitterness of rowan berries is not owing to the polyphenols which they contain, but rather to a precursor of sorbic acid, trans-3-d-glucopyranosyloxy-5-hexanolide (Letzig 1964; Pyysalo & Kuusi 1971, 1974; see also Eder et al. 1991)." \\
+[Sorbus aucuparia L., Raspe, O., Findlay, C., Jacquemart, A.L., Journal of Ecology, Vol.88(5), 2000, 910-930] \\
 [[http://onlinelibrary.wiley.com/doi/10.1046/j.1365-2745.2000.00502.x/full]]
@@ Zeile 15: / Zeile 19: @@
 [[http://www.lwf.bayern.de/mam/cms04/wissenstransfer/dateien/w17_pharmazie_und_medizin_volksmedizin.pdf]]
+{{:sorbus_aucuparia.jpg?600}} \\
+Lindman, C.A.M., Bilder ur Nordens Flora, vol.2 t.284 (1922-1926) \\
+[[http://plantgenera.org/species.php?id_species=961527]]
+{{:sorbus_au.jpg}} \\
+Sorbus aucuparia, Farwells Close, Nottingham, England (2025) © Ben Dray [[https://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]] [[https://www.inaturalist.org/observations?taxon_id=56063|inaturalist.org]]
-{{http://upload.wikimedia.org/wikipedia/commons/9/94/Illustration_Sorbus_aucuparia0.jpg?500}}