Gnetum gnemon

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•  Projets : Asie du Sud-Est , Botanique

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Gnetum gnemon
Gnetum gnemon
Classification classique
Règne	Plantae
Sous-règne	Tracheobionta
Division	Gnetophyta
Classe	Gnetopsida
Ordre	Gnetales
Famille	Gnetaceae
Genre	Gnetum
Nom binominal
Gnetum gnemon L.
Retrouvez ce taxon sur Wikispecies
D'autres documents multimédia sont disponibles sur Commons

Gnetum gnemon est une espèce de Gnetum originaire d'Asie du Sud-Est et de la partie occidentale de l'océan Pacifique. D'ouest en est, on la rencontre en Assam, en Asie du Sud-Est continentale et insulaire et aux îles Fidji. Ses noms locaux sont peesae (thai), bét, rau bép, rau danh ou gắm (vietnamien), melinjo ou belinjo (indonésien, bago (tagalog), muling (aceh), dae (kwara'ae), sukau (tonga). They are sometimes called padi oats or paddy oats.

It is a small to medium-size tree (unlike most other Gnetum species, which are lianas), growing to 15-20 m tall. The leaves are evergreen, opposite, 8-20 cm long and 3-10 cm broad, entire, emerging bronze-coloured, maturing glossy dark green. The fruit-like strobilus consist of little but skin and a large nut-like seed 2-4 cm long inside.

Fleshy strobili weigh about 5.5 g, the seed alone 3.8 g. Strobili mature mainly from June to September in NE Philippines. The red strobili are eaten by birds, mammals and reptiles.

Uses

This plant is commonly cultivated throughout Aceh region and is regarded as vegetable of high status. Its flower, young leaves and fruits are used as ingredients of traditional vegetable curry called kuah pliek. This dish is served in all important traditional occasions, such as khanduri and keureudja. In Pidie district, the women pick the ripe fruits (its skin color is red) and make keureupuk muling (crackers) from it. It is widely used in Indonesian cuisine. The seeds are used for sayur asem (sour vegetables soup) and also, grind into flour and deep-fried as crackers (emping, a type of krupuk). The crackers have a slightly bitter taste and are frequently served as a snack or accompaniment to Indonesian dishes. The leaves are also commonly used for vegetables dishes in Indonesia.

Recently, Japanese scientists found that Gnetum gnemon is not the cause of gout disease (uric acid disease).^[1]

Melinjo is native to Indonesia and very popular in this country. At the present, Melinjo Extract is produced and supervised under cooperation between Indonesian Agricultural Association (NOFA (id:KTNA) ; Ikamaja's Mother Organization) and JASMELINDO (Japanese Non-Profit Organization), to protect certain profit for Indonesian farmers.^{[citation nécessaire]}

Phytochemicals

Lately, it is found that melinjo strobili are rich in polyphenol component which is called resveratrol. The resveratrol substances that found in melinjo is identified as dimer form and was published in XXIII International Conference on Polyphenols, Canada, in 2006.^{[citation nécessaire]}

Melinjo resveratrol, having antibacterial and antioxidative activity^[2], exhibit good effects as food preservative, off flavour inhibitor and taste enhancer^[3]. They become of importance in food industries which do not use any synthetic chemicals in their processes.

Four new stilbene oligomers, gnemonol G, H, I and J, were isolated from acetone extract of the root of Gnetum gnemon along with five known stilbenoids, ampelopsin E, cis-ampelopsin E, gnetin C, D and E^[4].

Notes

• Portail de la botanique
• Portail de l’Indonésie
• Portail de l’alimentation et de la gastronomie