Sarmidi, Mohamad Roji and Hisham@Hasham, Rosnani and Kormin, Saniah (2007) Triterpene glycosides and antioxidant activity of heat treated pegaga (Centella asiatica L. Urban) DRINK. In: Special Topics In Bioprocess Engineering Volume II. Penerbit UTM , Johor, pp. 187-210. ISBN 978-983-52-0600-9
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Pegaga (Centella asiatica Linn.) is widely consumed as herb in different parts of the world. Pegaga is generally used in health food and cosmetic products. In Malaysia, it is commonly consumed as vegetable or ‘ulam’ amongst the Malays and as a cooling drink by the Chinese (Tiek, 1997; Zakaria and Mohd, 1994; Turton, 1993). The interest on herbal beverages such as pegaga drink is because of its pharmacological activity. The pharmacological activity is attributed to its phytochemical constituents such as asiaticoside and antioxidant property. Currently, several pegaga based herbal products have been developed and marketed by Small and Medium Industries (SMI). They are marketed as herbal drink, cosmetic products and herbal preparation in the form of capsule, tablet and powdered products. Pegaga have also been developed into herbal confectionary.
|Item Type:||Book Section|
|Subjects:||Q Science > QD Chemistry|
S Agriculture > SB Plant culture
|Divisions:||Chemical and Natural Resources Engineering (Formerly known)|
|Deposited By:||Liza Porijo|
|Deposited On:||18 Aug 2011 09:23|
|Last Modified:||18 Aug 2011 09:23|
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