Gentianella nitida
| Gentianella nitida | |
|---|---|
Scientific classification 
| |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Gentianales |
| Family: | Gentianaceae |
| Genus: | Gentianella |
| Species: | G. nitida
|
| Binomial name | |
| Gentianella nitida | |
Gentianella nitida is a species of plant in the
Junin Province
is a region of Peru that grows hercampuri.
Traditional use
 |
The whole plant is used as an infusion. The roots are thin and yellow in color and the infusion of hercampuri also has a yellow color. Traditional uses of hercampuri include:[citation needed]
- digestive
- treatment of hepatitis
- treatment of varicose veins
- reduction of blood cholesterol
- treatment of hypertension
Chemical constituents
The infusion of hercampuri is one of the most
bitter flavors of all herbs. The chemical compounds that give hercampuri its unique taste contribute to the bitterness of the infusion. Chemical constituents isolated from Gentianella nitida include amaronitidin[1] and nitiol.[2]
References
Further reading
- Rojas R, Doroteo V, Bustamante B, Bauer J, Lock O (December 2004). "Antimicrobial and free radical scavenging activity of Gentianella nitida". PMID 15567257.