Page 107 - Pharmacognosy-I (02-06-06-102)

Calendula
(Marigold Florets)
Calendula consists of the ligulate corollas of the ray florets
of Calendula officinalis family Asteraceae.
Description:
The corolla strap is oblanceolate with 3 to 4 acute teeth.
The corolla tube bears characteristic biseriate multicellular
trichomes. Sometimes the remains of the style and bifid stigma
are present.
Calendula has aromatic odour and a distinctly bitter taste.
Constituents:
- Triterpenoid saponin glycosides of oleonolic acid.
- Carotenoid pigments.
- A yellow resin calendulin.
- Volatile oil (0.2%) consists mainly of: α-cadinol (27%), δ-
cadinol (13%),
menthone and caryophyllene.
- flavonoids, mucilage and enzymes.
Uses:
- Calendula is used in the form of tincture diluted with water for
treatment of bruises, to promote the absorption of effused
blood.

-132-