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Kigelia is a genus of flowering plants in the family Bignoniaceae. The genus consists of only one species, Kigelia africana , which occurs throughout tropical Africa . The so-called sausage tree grows a poisonous fruit that is up to 60 cm (2 feet) long, weighs about 7 kg (15 pounds), and resembles a sausage in a casing.
Lagerstroemia speciosa (giant crepe-myrtle, Queen's crepe-myrtle, banabá plant, or pride of India, or "Queen's Flower" or "Jarul" [2] [3]) is a species of Lagerstroemia native to tropical southern Asia.
Cyperus esculentus (also called chufa, [3] tiger nut, [4] atadwe, [5] yellow nutsedge, [6] earth almond, and in Chishona, pfende [7]) is a species of plant in the sedge family widespread across much of the world. [8]
Coleeae sensu Fischer et al. (2004) is polyphyletic because of the inclusion of Kigelia, and it is nested within the Paleotropical clade. [28] Perianthomega has been transferred from Tecomeae sensu stricto to Bignonieae, where it is sister to the remainder of the tribe. [14] Thus, Bignoniaceae can be divided into 10 monophyletic groups.
There are many forms in which herbs can be administered, the most common of which is a liquid consumed as a herbal tea or a (possibly diluted) plant extract. [26] Herbal teas, or tisanes, are the resultant liquid of extracting herbs into water, though they are made in a few different ways.
We've got the Forest sausage Kigelia and the Savannah sausage Kigelia here in Uganda, the Pearl of Africa. 154.224.158.121 ( talk ) 11:50, 5 August 2022 (UTC) [ reply ] I'm Kugonza Christopher, a Ugandan, conservationist, nature lover and protector.
A decoction or extract of the roots is used for diarrhea, jaundice, venereal disease, rheumatism, snake-bites, colic, fever, to calm people with anxiety or epilepsy, and to lower blood pressure. The macerated root, or sometimes the pulped fruit, is used for a variety of skin conditions, and the bark, twigs, and leaves are used as a purgative ...
An extract of maritime pine bark called Pycnogenol bears 65–75 percent proanthocyanidins (procyanidins). [10] Thus a 100 mg serving would contain 65 to 75 mg of proanthocyanidins (procyanidins). Proanthocyanidin glycosides can be isolated from cocoa liquor .