Frequent identify
Frequent camellia, Japanese camellia, tsubaki
Scientific identify
Camellia japonica L.
Household
Theaceae
Botanical description
Camellia japonica is an evergreen shrub or small tree that may develop as much as 10 meters tall. It has alternately organized, easy, shiny, darkish inexperienced leaves with serrated margins. The flowers are massive, showy, and usually crimson, pink, or white in color, showing from late winter to early spring. The fruit is a globose capsule containing a number of seeds.
Standing
Cultivated and naturalised in numerous components of the world.
Habitat and distribution
Native to Japan, Korea, and China. It’s broadly cultivated as a decorative plant in temperate areas worldwide.
Elements used for meals
Younger leaves, flowers, and seeds.
Harvest time
Younger leaves will be harvested all year long, whereas flowers are collected through the blooming interval.
Meals makes use of
Folks domesticate Camellia japonica as an oil crop and decorative plant.
The seeds include an oleic-rich, non-drying oil, which individuals use as vegetable oil.
Folks use the dried flowers as a vegetable and the leaves as an alternative to tea.
The seeds will be pressed for oil, which is utilized in cooking.
Dietary profile
Camellia japonica leaves include polyphenols, together with flavonoids and catechins. The seed oil is wealthy in oleic acid and different unsaturated fatty acids.
Conventional medication makes use of
In conventional Chinese language medication, Camellia japonica has been used to deal with numerous illnesses, together with bleeding, irritation, and digestive issues. The leaves and flowers have been utilized in people medication for his or her astringent and hemostatic properties.
Different makes use of
Camellia japonica is broadly cultivated as a decorative plant for its engaging flowers. The seed oil has been utilized in cosmetics and as a hair oil.
Security notes
Camellia japonica is usually thought of secure when consumed in regular quantities as meals or tea. Nonetheless, the plant comprises saponins, which will be poisonous in massive doses. Allergic reactions to the pollen have been reported in delicate people.
References
Fernandes, L., Ramalhosa, E., Pereira, J.A., Saraiva, J.A. and Casal, S. (2020) ‘Borage, camellia, centaurea and pansies: Dietary, fatty acids, free sugars, vitamin E, carotenoids and natural acids characterisation’, Meals Analysis Worldwide, 132, p. 109070. doi: 10.1016/j.foodres.2020.109070.
Kanth, B.Okay., Lee, Okay.Y. and Lee, G.-J. (2014) ‘Antioxidant and radical-scavenging actions of petal extracts of Camellia japonica ecotypes’, Horticulture, Setting, and Biotechnology, 55(4), pp. 335–341. doi: 10.1007/s13580-014-0024-7.
Lee, Y.-J., Yang, S.-H., Choi, M.-H., Oh, D.-S. and Shin, H.-J. (2023) ‘Antioxidant and anti-obesity actions of roasted Camellia japonica leaves extract’, Korean Society of Biotechnology and Bioengineering Journal, 38(3), pp. 177–187. doi: 10.7841/ksbbj.2023.38.3.177.
Liang, H., Hao, B.-Q., Chen, G.-C., Ye, H. and Ma, J. (2017) ‘Camellia as an oilseed crop’, HortScience, 52(4), pp. 488–497. doi: 10.21273/HORTSCI11570-16.
Lim, T.Okay. (2014) Edible Medicinal and Non-Medicinal Vegetation: Quantity 8, Flowers. 2014th edn. Springer.
Pereira, A.G., Cassani, L., Liu, C., Li, N., Chamorro, F., Barreira, J.C.M., Simal-Gandara, J. and Prieto, M.A. (2023) ‘Camellia japonica flowers as a supply of dietary and bioactive compounds’, Meals, 12(15), p. 2825. doi: 10.3390/foods12152825.
Pereira, A.G., Garcia-Perez, P., Cassani, L., Chamorro, F., Cao, H., Barba, F.J., Simal-Gandara, J. and Prieto, M.A. (2022) ‘Camellia japonica: A phytochemical perspective and present functions dealing with its industrial exploitation’, Meals Chemistry: X, 13, p. 100258. doi: 10.1016/j.fochx.2022.100258.
Teixeira, A.M. and Sousa, C. (2021) ‘A evaluation on the organic exercise of Camellia species’, Molecules, 26(8), p. 2178. doi: 10.3390/molecules26082178.
Tokie, H. and Ochiai, T. (2005) ‘Results and antioxidant properties of camellia oil as an edible oil’, Journal of the Japanese Society of Meals Preservation Science, 31(5), pp. 253–260. doi: 10.5891/jafps.31.253.
Woo, Y., Lee, H., Jeong, Y.-S., Shin, G.Y., Oh, J.G., Kim, J.-S. and Oh, J. (2017) ‘Antioxidant potential of chosen Korean edible plant extracts’, BioMed Analysis Worldwide, 2017, pp. 1–9. doi: 10.1155/2017/7695605.
