Abstract

MACRO AND MICROSCOPIC STUDY OF MEETHA NEEM (MURRAYA KOENIGII LINN)

Dr. Malviya Reeta*, Dr. Sharma Ravindra, Dr. Tarun Sharma, Dr. Nathani Sumit, Dr. Mita Kotecha

Abstract

Background: Meetha Neem (Murraya koenigii Linn.) commonly known as curry patta is a culinary important plant of Indian origin, and also been a component of many formulations used in the Ayurvedic system of medicine since many centuries. Objective: The current review provides a detailed report of the microscopic, macroscopic, phytochemical, works carried out on this culinary plant and also throws light on its therapeutic prospects. Methods: The plant was morphologically examined for shape of leaves, apex, base, margin etc. The powdered drug was separately treated with phloroglucinol – HCl solution, saffron reagent, glycerin and iodine solution to determine the presence of lignified cells, calcium oxalate crystals and starch grains; as a part of quantitative microscopy. Stomata number, stomatal index, vein islet and veinlet termination number were determined by using fresh leaves of the plant. Total ash, water and alcohol soluble ash, water soluble extractive values were determined. Results: All these parameters, which are being reported, could be useful in identification of distinctive features of the drug. Conclusion: From the phytochemical study, it can be concluded that only selected species of Murraya contains the reported phytoconstituents. Hence, detailed screening may be done to isolate the active constituent so that it may be scientifically proved to access the pharmacological responses of the plant to ascertain its folklore uses.

Keywords: Ayurveda, Murraya koenigii Linn., culinary plant, microscopic study.