Dioscorea esculenta (Soft couscous) : medicinal properties in alcoholic extraction

Dioscorea esculenta (Soft couscous) — family Dioscoréacées.

This database documents alcoholic (ethanol) extractions of active substances. Our monograph currently lists 4 indications in alcoholic extraction for this species. The monograph draws on 48 scientific references recorded for the species.

Therapeutic indications in alcoholic extraction:

Note: scientific reference excerpts are kept in their original language (most often English), without translation, to respect the source text of publications.

1. Cancer : Plant part used: Tuber. Documented pharmacological profile: Doxorubicine-like. Mentioned synergistic association: Doxorubicine.
   According to Haryoto (2019): This study is conducted to know the anti-cancer activity on ethanol extract, nonpolar, semi polar & polar fractions of lesser yam (Dioscorea esculent L.) herbs. One of the diseases that have a high contribution to the death of women in the world is breast cancer. According to Soetoro DF (2012): It has anticancer activities & anti-proliferative effect against T47D breast cancer cell line.
2. Bacterial infection : Plant part used: Tuber. Documented pharmacological profile: Streptomycine-like.
   According to Begum AT (2013): the present study was aimed to screen the antimicrobial activity of tuber mucilage from Dioscorea esculenta by in-vitro well diffusion assay method against five bacterial strains, viz, Escherichia coli, Klebsiella pneumonia, Pseudomonas aeruginosa, Staphylococcus aureus, a Streptococcus pyogens. Te extracts showed antibacterial activity against E coli, P aeruginosa, & S aureus, while no activity was showed by the extract against K pneumoniae & S pyogens, whereas maximum inhibition concentration (MIC) was observed in 50 microg concentration of the extract against C coli?
3. Hypo-prebiotic : Plant part used: Tuber.
   According to Khasanah Y (2019): Potential of prebiotics was analysed using faecal samples from healthy volunteers in anaerobic condition at certain time interval (0, 24, & 48 hours) & bacterial growth (Bifidobacteria & Lactobacillus as probiotic bacteria, Bacteroides & Clostridium as patogen bacteria), prebiotic index were analysed. Prebiotic index increased from 0, 86 ± 0, 20 (24 hours incubation) to 1, 12 ± 0, 05 (48 hours). According to Zubaidah E (2013): The addition of prebiotic in food today is mostly done.

Further indications (including other extraction modes where applicable), dosages, precautions for use and full scientific references are available in the complete monograph.

Photo credit : Photo by Annemarie Ahrens-Stehle without modification. License : CC BY SA.