Abstract

THE PRIME STUDY OF NUTMEG (MYRISTICIN): A REVIEW

*Preet Bhadana, Tushar, Swati, Srishti, Abhishek and Rishab

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Abstract

Nutmeg whose biological name is Myristica Fragrans Houtt which is an annual spice belonging to the family Myristicaceae. It is cultivated throughout the world and is used for food flavoring, essential oil applications and also used in the traditional medicines for stomach and kidney disorders. Nutmeg which is a valued kitchen spice that has been used for centuries all over the world. Nutmeg shows antioxidant, antimicrobial and central nervous system effects that have also been reported in literature. Nutmeg is a rich source of fixed and essential oil, triterpenes, and also various types of phenolic compounds. Terpenes and phenylpropenes are the main component of nutmeg. Chemical composition of these constituents varies because of different cultivation conditions. Nutmeg is considered as essential ingredient for various industrial applications ranging from food to cosmetics. Due to it’s antioxidant and antimicrobial properties its pharmaceutical products are also important. Nutmeg is also used as a constituent in preparation of medicines such as for treatment of dysentery, flatulence, stomachache, nausea, vomiting, rheumatism, sciatica, Malaria and early stages of leprosy. This article will provide an overview of the diversities, pharmacological action, chemistry of secondary metabolites which is isolated from nutmeg including common methods for analysis of extracts and pure compounds and toxicity of nutmeg.

Keywords: Nutmeg; Myristica fragrans; Benefits;Toxicity; Biological evaluation; phenylpropanoids; terpenes.