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  Botanical Name :  Pimenta dioica.L
  Family :  Myrtaceae
  Common Name :  Allspice
  Allspice takes its name from its aroma, which smells like a combination of spices, especially cinnamon, cloves, ginger and nutmeg. The active components of allspice include eugenol, caryophyllene, and methyleugenol in a volatile oil. The volatile oil can be obtained through distillation of the fruit. The rind of the berries is thought to lead to the greatest medicinal activity. Several in vitro studies of allspice provide evidence of antibacterial and antifungal activity. It is also claimed to act as a GI (gastro intestinal) stimulant and an antiflatulent. The 105 chemical constituents in Allspice is included in this database also their effects and action.
  Constituents (Alphabetical order)