ABSINTH
Artemisia absinthium
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Family:
Asteraceae Dumort.
Description of the species:
Perennial 35-120cm heights.
Used part of the plant:
Epigeal (aboveground) portion
Natural area:
Central Asia: all regions excepting Kara-Kumes, Kizil-Kumes and mountain regions of Turkmenistan.
Conditions of growth:
On meadows, in steppes, bushes, on wood suburbs, glades, on dry channels of the rivers, on stony scatterings, rocks, in crops, in kitchen gardens, gardens, along the rivers, on garbage places.
Period of collection:
June – August.
Collection method:
Manual; transportation to production site within 3-12 hours.
Material processing:
Steam distillation, for receiving ether oil
Storage:
Dry clean space.
Components specification:
Quebrakhite, kadinene, tuyone, S-guayazulene, ketopelenolide a, ketopelenolide b, hydroxyketopelenolide a, myrcene, a-pinene, b-pinene, bizabolene, camphene, 1,8-cinneole, geraneole, eucaliptole, chamazulene, sabinene, linaoole, anabsinthine, artabine, absinthine, cys-haepoxyocymene, trans-haepoxyocymene etc.
Major components:
Quebrakhite, kadinene, tuyone, anabsinthine, a-pinene, b-pinene.
Features of the oil:
An appetite stimulator, increasing activity of digestive system, anticarcinogenic, antitoxic, spasmolytic, choleretic.
Indications:
Cancer of liver, stomach, spleen, uterus, leukaemia, rheumatism, arthritis, hypoacid gastritis, anorexia, cholecystitis, hepatitis, arterial hypotension.
Possible usage:
In pharmaceutics for the production of medical preparations. Perfumery: for aromatization and enrichment of massage oils, soaps, cosmetic masks, creams, lotions. In alcoholic beverage manufacture and the food-processing industry as spicy seasoning
Fragrance:
Strong, spicy, bitter.
Literature:
«Plant resources of the USSR» v.7, p.31-34 St-Petersburg, 1993.
