Grindelia
Synonym(s)
DefinitionThis section has been translated automatically.
Grindelia are herbaceous plants up to 1 m tall from the genus Grindelia within the Asteraceae family (composite plants). The genus Grindela was named in honor of David Hieronymus Grindel (1776 -1836) physician, pharmacist and botanist. The plant is best known for its characteristic sticky resin, which coats the stems, leaves and the bracts of the flowers. Four of the Grindelia species are used as parent plants for the pharmaceutical drug Grindelia herba. In addition to Grindelia robusta, these are Grindelia camporum, Grindelia humilis and Grindelia squarrosa. The flowering herb is used for pharmaceutical purposes. Characteristic are the 2 to 5 cm large yellow flower heads, flowering time is May to June.
The dried stem tips with flowers, leaves and stems(Grindeliae herba - Grindelia herb) are used phytotherapeutically.
General informationThis section has been translated automatically.
Grindelia squarrosa can appear as a biennial or perennial plant and is of herbaceous form.
As a semi-shrub, however, the plant usually flowers only in the first year and is quite short-lived. It reaches a height of between 40 and 100 cm. The alternate foliage leaves are thickened with oval spans that grow to 15 to 70 mm long. The terminal inflorescences stand in open racemes with a thread-like or lancet-like shape. The plant flowers between July and September. After flowering, white, brown or grey fruits are formed, which are between 1.5 and 4.5 mm long; their tips are smooth and crown-like.
Grindelia squarrosa is the parent plant of Grindeliae herba
Ingredient(s)This section has been translated automatically.
5 to 20 % resin content, main component: diterpenes, such as grindelic acid; furthermore acetylenes/polyins, flavonoids: e.g. kaempferol and quercetin methyl ether; 0.2 - 0.3 % essential oils: e.g. Borneol, limonene, α- and β-pinene; saponins: triterpene saponins, such as bayogenin, oleanolic acid, grindelia sapogenin D; 5 % tannins; phenolic carboxylic acids: e.g. chlorogenic, p-coumaric, ferulic, caffeic and vanillic acids; L-glucose, phytosterols