overview of Agastache research

• Published in: Journal of herbs, spices & medicinal plants Vol. 6; no. 1; pp. 69 - 97
• Main Authors: Fuentes-Granados, R.G, Widrlechner, M.P, Wilson, L.A
• Format: Journal Article
• Language: English
• Published: Binghamton, NY Taylor & Francis Group 1998; Haworth Press
• Subjects: Agastache; agronomic traits; Agronomy. Soil science and plant productions; biochemistry; Biological and medical sciences; Brittonastrum; Carcinogenicity; carcinogens; chemical constituents of plants; culinary herbs; cytogenetics; diploidy; electrophoresis; enzymes; estragole; evaluation; flavonoids; Fundamental and applied biological sciences. Psychology; Generalities; Generalities. Genetics. Plant material; Genetics and breeding of economic plants; GRAS; horticulture; inflorescences; leaves; literature reviews; medicinal plants; medicinal properties; methylchavicol; pharmaceutical; Plant material; plant morphology; roots; species differences; stems; taxonomy; terpenoids; Essential oil plant; Taxonomy; Industrial application; Ornamental crop; Enzymatic system; Review; Flavonoid; Medicinal plant; Perfume industry; Carcinogenicity testing; Dicotyledones; Food industry; Angiospermae; Essential oil; Pharmaceutical industry; Medical application; Cultural practice; Terpenoid; Biochemical analysis; Gel electrophoresis; Interspecific comparison; Natural product; Labiatae; Morphology; Plant origin; Cytogenetics; Flavoring crop; Spermatophyta; Specific identification; Applied research
• ISSN: 1049-6475; 1540-3580
• DOI: 10.1300/J044v06n01_09

A comprehensive review of research investigations on the genus Agastache, sections Agastache and Brittonastrum, is presented. Morphologic, cytogenetic, taxonomic, agonomic/horticultural, and biochemical studies, along with protocols for extraction and analyses of a total of 16 enzyme systems, are analyzed for the 22 morphologically distinct, diploid (haploid chromosome number of n = 9) Agastache species. In addition, the extraction procedures of flavonoids and terpenoids (common constituents of many medicinal plants with biological effects demonstrated in humans or animals) from inflorescences, leaves, stems, and roots of Agastache are surveyed. Details on the safety and uses of methylchavicol (estragole), the main constituent among the 77 compounds reported in the essential oil of Agastache, in the food industry are included and the herbal, flavoring, and medicinal uses of Agastache per se are summarized.