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  Botanical Name :  Myristica fragrans
  Family : Myristicaceae
  Common Name :  Nutmeg
  Mace and nutmeg are two slightly different flavored spices, both originating from the fruit of the nutmeg tree, Myristica fragrans. When the mature fruit splits open, the nutmeg (stony endocarp or seed surrounded by a red, slightly fleshy network or aril) is exposed. The dried aril alone is called mace. The nut is removed and dried to produce nutmeg. Nutmeg is a widely used food spice that has received attention as an alternative hallucinogen. The essential oils of nutmeg and mace are very similar in chemical composition and aroma. Mace oil appears to have higher myristicin content than nutmeg oil. The essential oil contains myristicin, elemicin, eugenol, and safrole. Also present in the oil are sabinene, cymene, alpha-thujene, gamma-terpinene, and monoterpene alcohols in smaller amounts. Phenolic compounds found in nutmeg are reported to have antioxidant properties. Other isolated compounds include the resorcinols, malabaricone B and malabaricone C, as well as lignans and neolignans. This database includes about 117 chemical constituents in Nutmeg and also their biological action.
  Constituents (Alphabetical order)