Taro plant/Aalu/Arabi - Health benefits, application, chemical constituents, side effects and many

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Taro plant/Aalu/Arabi

Taro plant is the sixteenth most grown herb in over 60 countries worldwide. It is an abundantly grown crop in the India and is known by various titles such as eddoe, arvi, and arbi. The main reason for its production is that the edible underground corms contain 70–80%of the starch, but a leafy vegetable is also used. In India, this crop has remarkable dietary significance and has multiple uses in the form of its edible stem and corm invarious culinary preparations. Even though taro corm (or taro) is a rich source of health-promoting compounds, this crop, as well as tubercle consumption worldwide, is highly neglected probably because it is mainly associated with subsistence agriculture 

It shows antitumoral, antimutagenic, immunomodulatory, anti-inflammatory, antioxidant, anti-hyperglycemic, probiotic, antimicrobial, antibacterial, antidiabetic and anti-hyperlipidemic activities. 

              Click here to explore more about Antioxidant and Free radicals

It has different names in different languages such as English Name(Taro, Eddoes, Dasheen, Wild taro, Eddo, Cocoyam, Kalo, Cocoyam),  Marathi Name(Alvacha kanda, Chamkora, Aalu, Chempu, Ran Aalu, Aaloo),  Hindi Name(Arabi, Aruwi, Banda, Ghuyan, Arui, Arvi, Kachalu, Ashukachu),  Gujarati Name(Alavi),  Kannada Name(Kesave, Kesu, Savigadde, Keshavanagadde, Kesavedantu),  Tamil Name(Hempu, nir-c-cempu, Peculam, Shemelam),  Telugu Name(Chama, Chema, Chammadumpaa),  Bengali Name(Kachu, Banakochu, Jongli kochu, Alti Kachu),  Malayalam Name(Chemp, Manam, Tal, Chembu, Kaattuchembu, Chempakizhanna, Madantha, Seppankizhangu ,Chempu),  Punjabi Name(Gagli, Gawian, Kachalu),  Urdu Name(Aruwi, Ghuyan, Kachalu, Kachchu) 




Phytochemical constituents

Vitamins : A, C, E, K, B1, B2, B3, B5, B6, B9

Minerals : Calcium, Iron, Magnesium, Phosphorus, Manganese, potassium , Zinc 

Taro bioactivities are attributed to the combination of tarin, taro-4-I polysaccharide, taro polysaccharides 1 and 2 (TPS-1 and TPS-2), A-1/B-2 α-amylase inhibitors, monogalactosyldiacylglycerols (MGDGs), digalactosyldiacylglycerols (DGDGs), polyphenols, and nonphenolic antioxidants.

Taro is a rich source of antioxidants, mainly phenolic compounds, both regarding diversity and quantity, distributed in the edible portion of taro.

Some cultivars can exhibit high calcium oxalate contents, which is considered an antinutritional factor that confers an acrid taste to the tubercles, causes skin irritation, and can decrease calcium absorption. For this reason, taro should be preferentially consumed after cooking in order to avoid these undesired effects.

Flavonoids, tannins, saponins, alkaloids, carotenoids, phenols, vitamins, and fatty acids seem to contribute to overall taro antioxidant capacity

The presence ofanthocyanins, namely, cyanidin-3-rhamnoside, cyanidin 3-O-glucoside, andpelargonidin 3-O-beta-D-glucoside.

Vicenin-2,iso-vitexin, iso-vitexin 30-O-glucoside, vitexin X0-O-glucoside, iso-orientin,orientin-7-O-glucoside, luteolin 7-O-glucoside are the flavonoids present in theconcentrate of the Colocasia leaf.

The total amino acids recorded in the tubers are in the range of 1,380-2,397 mg/100 g. The lysine concentration was relatively low. The starch content of the flour varies from 73-76% and the starch yields are in the range of 51-58%. The nitrogen content in the flours varies from 0.33-1.35%. The starch contains 0.23-0.52% lipid and 0.017-0.025% phosphorus in the form of phosphate monoester derivatives.

        - Besides starch, the tubers contain natural polysaccharide with 56% neutral sugars and 40% anionic components. Steamed corms contain 30% starch and 3% sugar.

From the tubers, two dihydroxysterols, 14α-methyl-5α-cholesta-9, 24-diene-3b, 7α-diol and 14α-methyl-24-methylene-5α-cholesta-9, 24-diene-3α, 7 α-diol, besides b-sitosterol and stigmasterol, nonacosane and cyanidin 3-glucoside have been isolated. In addition, five novel aliphatic compounds tetracos-20-en-1, 18-diol; 25-methyl triacont-10-one; octacos-10-en-1, 12-diol; pentatriacont-1, 7-dien-12-ol and 25-methyl-tritriacont-2-en-1, 9, 11-triol, along with nonacosane and cyanidin 3-glucoside have been reported. An antifungal compound, 9, 12, 13-trihydroxy-(E)-10-octadecenoic acid, and two enzymes, lipoxygenase and lipid hydroperoxide-converting enzyme, which are responsible for the production of antifungal lipid peroxides, were detected in taro tubers infected by Ceratocystis fimbriata

Epidermis is made up of single layer of spherical to polygonal cells with straight to slightly beaded anticlinal walls, wavy in shape. Chlorophyll is present in epidermal cells. The outer surface is cutinized.




Properties and Benefits

Balakrth – promotes physical strength

Snigdha – unctuous

Guru – heavy to digest

Hrithkaphanashini – reduces the accumulation of kapha in chest region

Vishtambha – causes constipation



Uses, Remedies, Benefits and Application 

1) The leaf juice is used in to treat scorpion sting, snake bite, food poisoning from plant origin.


2) Being a natural source of antioxidants, it improves immunity, neutralizes free radicals, boost overall health by preventing the diseases. 


3) Antioxidants like beta-carotene and cryptoxanthin present in taro root strengthens eyesight and promotes general eye health.


4) The main carbohydrate present in taro is starch found in polygonal and small granules, averaging 1.3–2.2 µm in diameter, although granules measuring 5 µm can be observed. As a starchy vegetable, taro presents part of the starch in resistant form, which can escape small intestine digestion and be directed to colon fermentation. This resistant-starch results in several health effects, including the augmented absorption of minerals, contribution in controlling blood glycemia, and reduction in plasma triglycerides and cholesterol.


5) Due to the Vitamin A content, it is good for maintaining eye health by preventing eye diseases. 


6) Its natural dietary fiber content helps to maintain the blood cholesterol level and gut health. 


7) The juice expressed from the leaf stalks with salt is used as an absorbent in cases of inflamed glands and buboes.


8) It slows down the absorption of glucose into the blood stream and thus help to control blood sugar level also. 


9) Since taro is free of gluten and displays low protein and high calorie content, as well as low fat levels, taro consumption can benefit individuals with dietary restrictions such as those presenting allergies, especially in children and gluten-intolerant individuals, while contributing to reduce the risk of obesity and type II diabetes. In addition, the presence of soluble and non-soluble dietary fibers can improve intestinal transit.


10) Traditionally the plant is used as remedy for general debility, constipation, baldness, stomatitis, piles, liver ailments etc. Taro roots and tender leaves are used as vegetables. Juice of leaf stalk is styptic in nature and applied on cut wounds to stop bleeding.


11) Taro leaves are good in anemia due to its iron content.


12) Corm is used forgeneral debility, as tonic, in rickets, as vermifuge, indysentery, snake bite, in rheumatism, as an ointmentfor burns and on wounds and injuries as haemostatic,in diabetes.


13) Corm of taro is used to cure body ache. 


14) Juice extract of corm is used to treat alopecia. 


15) Fibre obtained from the leaf stalk has been used for plaiting.


16) The pressed juice of the petiole is stypic, and may be used to arrest arterial hemorrhage.


17) It acts as an expectorant, stimulant, appetizer and astringent. When cooked as vegetable, the mucilage content in vegetable acts as nervine tonic.


18) The leaves are a good source of vitamins A and C and contain more protein than the corms.


19) By regularly consuming Taro root, you can reduce the appearance of blemishes and wrinkles on the skin. Taro root promotes the skin healing process, and hence this food that does wonders for your skin.


20) Internally, it acts as a laxative, demulcent, anodyne, galactagogue and is used in cases of piles and congestion of the portal system; also used as an antidote to the stings of wasps and other insects.


21) Corm is used by people of the Munda tribe as a remedy for body ache.


22) Infected Sores – leaf paste is applied as poultice. In insect sting, the petiole is cut and rubbed over the affected area to prevent pain and swelling.


23) It is beneficial for athletes. Taro plant root enables the athletes in keeping the energy level high for a longer time. Taro root also has the right amount of carbohydrate that boosts energy and reduces fatigue.


24) Increases body weight, prevents excessive secretion of sputum in asthmatic individuals.


25) Cooked taro roots are used as remedy for liver enlargement (hepatomegaly) and piles.



Toxicity

  • Due to the presence of calcium oxalate crystals in all parts of the taro plant, consuming raw or under-cooked taro leaves and bulb can be poisonous. This substance is considered toxic when fresh or raw. Calcium oxalate is destroyed by heating. When eaten raw it causes pricking sensation in mouth, tongue and throat.




Recipes

  • Chips – Taro root are sliced thin and fried to make chips. 
  • Spicy curry is made with prawns and taro. 
  • Badi – Taro leaves and stem are crushed and mixed with de-husked black gram. Then, it is made into small balls and dried. 
  •               Click here to explore more about Black Gram
  • Gram flour batter is made and mixed with red chilies and carom seeds. Taro leaves are rolled with this batter and then fried to make dish called Pakora. 
  •             Click here to explore more about Gram Flour
  • In Hawaii, taro is cooked and smashed with a little water to prepare a starchy paste, which may be consumed immediately (fresh poi) or after 2–3 days of fermentation producing a sour taste paste (sour poi), which is a typical Hawaiian dish.
  • In other parts of the world, especially Brazil, taro can be served fried or steamed, prepared as a soup, or mashed. The corms are also marketed in a variety of commercial products such as flour, chips, fermented alcoholic beverage, ice bar, ice cream and canned taro, among others
  • Taro flour can be used as an ingredient for many other preparations including bread, cakes, cookies, noodles, and cereals, or even as a partial substitute for traditional whey flour




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Refrence :

  1. Ecol Evol. 2020 Dec; 10(23): 13530–13543.  PMCID: PMC7713977
  2. Int J Mol Sci. 2021 Jan; 22(1): 265.  PMCID: PMC7795958
  3. Sci Rep. 2020; 10: 935.  PMCID: PMC6976613
  4. NTERNATIONAL AYURVEDIC MEDICAL JOURNAL: Volume 7, Issue 8, August - 2019  ISSN: 2320 5091
  5. Charaka Samhita
  6. Sushruta Samhita
  7. Ashtanga Hridaya
  8. Taro (Colocasia esculenta). December 2020. DOI: 10.1007/978-981-15-7470-2_18. In book: Antioxidants in Vegetables and Nuts - Properties and Health Benefits
  9. International Journal Of Nutrition, Pharmacology, Neurological Diseases. Year : 2011  |  Volume : 1  |  Issue : 2  |  Page : 90-96
  10. Bhavaprakasha Nighantu, 
  11. Raja Nighantu
  12. NCBI
  13. PUBMED
  14. Local tradition and knowledge
  15. Journal of Functional Foods
  16. Volume 18, Part A, October 2015, Pages 333-343
  17. Academia Journal of Agricultural Research 6(10): 346-353, October 2018.   ISSN: Academia 2315-7739
  18. Journal of Medicinal Plants Studies 2018; 6(4): 156
  19. Journal of Pharmacognosy and Phytochemistry 2019; 8(6): 1945-1948

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