Plant Morus alba (Moraceae) | Dr. Duke's Phytochemical and Ethnobotanical Databases

Common Names

Sang-Pai-Pi; White Mulberry

How this plant is used

Food

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List of plant chemicals.
Click on column headings to sort table by that column. *Unless otherwise noted all references are to (Duke, 1992)
Chemical Name	Activity Count	Plant Part	Low Parts Per Million	High Parts Per Million	Standard Deviation	Reference
CALCIUM	28	Leaf	7000.0	27400.0	0.61	Duke, 1992 *
CALCIUM	28	Root Bark	16100.0	16500.0	-0.29	Duke, 1992 *
CALCIUM(CAO)	0	Leaf	14000.0	24000.0	not available	Duke, 1992 *
CALCIUM-MALATE	0	Leaf	not available	not available	not available	Duke, 1992 *
CAMPESTEROL	2	Plant	not available	not available	not available	Duke, 1992 *
CAPROIC-ACID	1	Plant	not available	not available	not available	Duke, 1992 *
CARBOHYDRATES	0	Fruit	97000.0	813000.0	0.16	Duke, 1992 *
CARBOHYDRATES	0	Leaf	400000.0	633000.0	0.17	Duke, 1992 *
CELLULOSE	1	Leaf	86000.0	106000.0	-0.70	Duke, 1992 *
CHALCOMORACIN	3	Root	not available	not available	not available	Duke, 1992 *
CHLOROGENIC-ACID	77	Leaf	not available	not available	not available	Duke, 1992 *
CHOLINE	20	Leaf	not available	not available	not available	Duke, 1992 *
CHRYSANTHEMIN	0	Fruit	not available	not available	not available	Duke, 1992 *
CIS-5-HYDROXY-L-PIPECOLIC-ACID	0	Plant	not available	not available	not available	Duke, 1992 *
CIS-BETA-GAMMA-HEXANOL	0	Plant	not available	not available	not available	Duke, 1992 *
CITRIC-ACID	23	Plant	not available	not available	not available	Duke, 1992 *
COPPER	12	Root Bark	not available	6.0	-0.84	Duke, 1992 *
CUDRANIN	0	Wood	not available	not available	not available	Duke, 1992 *
CYANIDIN	7	Fruit	not available	not available	not available	Duke, 1992 *
CYANIDIN-3-GLUCOSIDE	0	Fruit	not available	not available	not available	Duke, 1992 *

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List of plant activities.
Click on column headings to sort table by that column. *Unless otherwise noted all references are to (Duke, 1992)
Activity	Chemical Count	Reference
Antinitrosaminic	3	Ki Soon Rhee. Oilseed Food Ingredients Used To Minimize Oxidative Flavor Deterioration in Meat Products. Phenolic Compounds in Food and Their Effects on Health, Ch.18.
Antinitrosating	1	Duke, 1992 *
Antinitrosic	1	Martindale's 28th
Antinociceptive	8	Werbach, M. 1993. Healing with Food. Harper Collins, New York, 443 pp.
Antinyctalopic	1	Duke, 1992 *
Antiobesity	5	Werbach, M. 1993. Healing with Food. Harper Collins, New York, 443 pp.
Antionychogryphotic	1	Martindale's 28th
Antiophidic	3	Economic & Medicinal Plant Research, 5: 363.
Antiorchitic	1	Davies, S., and Stewart, A. 1990. Nutritional Medicine. Avon Books, New York. 509pp.
Antiosteoarthritic	2	Werbach, M. 1993. Healing with Food. Harper Collins, New York, 443 pp.
Antiosteoporotic	7	Duke, 1992 *
Antiotitic	2	Martindale's 28th
Antiototic	1	Davies, S., and Stewart, A. 1990. Nutritional Medicine. Avon Books, New York. 509pp.
Antioxalate	1	Duke, 1992 *
Antioxidant	28	Duke, 1992 *
Antioxidant Synergist	3	Merck 11th Edition
Antiozenic	1	Duke, 1992 *
Antipancreatitic	1	Joseph, J., Nadeau, D. and Underwood, A. 2001. The Color Code. Hyperion, NY.
Antipapillomic	1	Duke, 1992 *
Antiparkinsonian	2	Duke, 1992 *