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

Common Names

Sang-Pai-Pi; White Mulberry

How this plant is used

Food

Select a Results View:

Download these results as:

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
MORACETIN	0	Leaf	not available	not available	not available	Duke, 1992 *
MORACHALCONE-A	0	Tissue Culture	not available	not available	not available	Duke, 1992 *
MORIN	15	Wood	3000.0	4400.0	not available	Duke, 1992 *
MORUSIN	0	Root Bark	not available	not available	not available	Duke, 1992 *
MUCILAGE	3	Fruit	not available	not available	not available	Duke, 1992 *
MULBERRANOL	0	Root Bark	not available	not available	not available	Duke, 1992 *
MULBERRIN	0	Plant	not available	not available	not available	Duke, 1992 *
MULBERROCHROMENE	0	Root	not available	not available	not available	Duke, 1992 *
MULBERROFURAN-B	0	Root Bark	not available	not available	not available	Duke, 1992 *
MULBERROFURAN-M	0	Plant	not available	not available	not available	Duke, 1992 *
MULBERROFURAN-N	0	Plant	not available	not available	not available	Duke, 1992 *
MYRISTIC-ACID	6	Seed	not available	not available	not available	Duke, 1992 *
N-BUTANOL	0	Leaf	not available	not available	not available	Duke, 1992 *
N-BUTYRALDEHYDE	1	Leaf	not available	not available	not available	Duke, 1992 *
NIACIN	39	Fruit	7.0	54.0	-0.09	Duke, 1992 *
NORARTOCARPANONE	0	Wood	not available	not available	not available	Duke, 1992 *
O-CRESOL	6	Plant	not available	not available	not available	Duke, 1992 *
OLEIC-ACID	18	Seed	not available	not available	not available	Duke, 1992 *
OXALIC-ACID	9	Leaf	not available	not available	not available	Duke, 1992 *
OXYDIHYDROMORUSIN	0	Root Bark	not available	not available	not available	Duke, 1992 *

Download these results as:

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 *