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Arum palaestinum

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Arum palaestinum
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Monocots
Order: Alismatales
Family: Araceae
Genus: Arum
Species: A. palaestinum
Binomial name
Arum palaestinum
Boiss. (1854)
Synonyms
  • Arum sanctum Dammer
  • Richardia sancta (Dammer) Pynaert
  • Arum magdalenae Sprenger

Arum palaestinum is a species of flowering herbaceous perennial plant in the family Araceae and the genus Arum (also known as black calla, Solomon's lily, priest's hood, noo'ah loof and kardi) This plant is native to the Levant and other parts of the Mediterranean Basin, and has been naturalized in North America, North Africa, Europe, Western Asia, and Australia The Araceae family includes other well-known plants such as Anthurium, Caladium, and Philodendron. Arum palaestinum is perhaps best known for its long history in the Middle East as food and for its use in traditional Middle Eastern medicine.

Arum berries

Description

It grows 10–25 cm (0.33–0.82 ft) high. It blooms in the spring, between the months of March and April, by which time the plant is easily recognized by its dark purplish-black spadix enclosed by a reddish-brown spathe. It is perennial plant. The leaves of A. palaestinum are light green, narrow, and upright with a purplish-black color. The root is tuborous. The flowers smell like decaying fruit or dung.

Like other members of the Arum genus, this plant gives off a scent that attracts flies, which distribute the pollen; while most other family members smell like dung and carrion, this plant has 2 ecotypes s o it can smell like rotting fruit and fermentation instead.

Cultivation

A. palaestinum is a geophyte with Mediterranean origin, particularly in Jordan, Palestine, Lebanon, Syria, and Israel. The plant grows in the sun and shade and requires average well-drained soil with even moisture on a regular basis—though it is drought tolerant.

Arum palaestinum is a common plant, but decreasing in numbers worldwide. In traditional medicine, the plant is used as a remedy for many conditions including coughing with phlegm, parasitic worms in the stomach, constipation, and cancer.

Toxicity

As with other members of the Araceae family and a variety of other vegetables, all plant tissues of Arum palaestinum contain oxalate salts. Bundles of calcium oxalate crystals (termed “raphides”) are expelled from idioblast cells in response to cell stress. Upon ingestion, raphides may lodge into the mucosal membranes of the mouth, throat and gut, which can cause burning, irritation, ulceration, blistering, swelling, and choking. Further, absorbed raphides dissociate internally into calcium and oxalic acid, which may lead to poisoning of internal organs. Symptoms of toxicity may also include cardiac arrhythmia, spasms, low body temperature, internal bleeding, nausea, vomiting, abdominal cramping, diarrhea, and dehydration at high exposure.

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All parts of the plant contain a toxin called calcium oxalate; when people eat the plant it irritates mucous membranes and can cause nausea, diarrhea, and cramping. According to Theophrastus' Enquiry into Plants, the roots and leaves require leaching before they can be eaten.

History

Engraved drawings of various species of Arum are seen in the Temple of Thutmose III in Karnak (Egypt), depicting the plants when they were brought from Canaan in the year 1447 BCE. The plant is mentioned in the Mishnah, where its cultivation and use as food was described.

Uses

Food

In middle eastern cooking, the leaves are cut up and thoroughly cooked with lemon or sorrel.

Traditionally, A. palaestinum leaves are boiled and fried in olive oil, garnished with lemon or ingested as tea. Previous work has also shown that leaves can be boiled in water and cooked with onions and olive oil or cooked with tomato, onions and wheat flower. Further, fresh arum leaves can be cut into small pieces, salted, boiled, and then the water is decanted several times to get rid of the harmful calcium oxalates.According to Theophrastus’ Enquiry into Plants, the roots and leaves require leaching before they can be eaten. The aerial parts of the plant have been reported to be edible after proper preparation that includes drying, cooking, or soaking in salt water. The leaves of A. palaestinum are traditionally prepared by removing the stems and cutting the leaf blades into small pieces before cooking with acid such as lemon or sorrel leaves in order to reduce the content of raphides (calcium oxalate crystals). In Middle Eastern cuisine, cooked A. palaestinum leaves are commonly consumed with flat bread and is reported to have a taste similar to Swiss chard.

An example of a traditional Middle Eastern recipe that includes A. palaestinum as a main component is the “cooked luf salad.” Preparation of A. palaestinum leaves for consumption in this dish include: washing of the leaves, removal of the central spine, cutting into small pieces, and then sautéing with onion, sorrel leaves and olive oil for one half hour before serving. Further, the Oxford Companion to Food, a compendium of edible substances, lists A. palaestinum leaves as fit for human consumption when properly processed by cooking with an acid. Because of this, Arum palaestinum is regarded as a promising dietary ingredient for human consumption.

Another study by Qneibi, et al., studied the different forms of drying and roasting and found that the oven dried preparation method (home roasting) for Arum palaestinum is the most efficient method for consumption or preparing bioactive supplements for nutraceutical and pharmaceutical supplements.

Traditional medicine

In traditional medicine among Arabs in Palestine, Arum palaestinum extracts have been used to treat cancer, intestinal worms, infections in open wounds, urinary tract obstructions, and kidney stones, and are thought to strengthen bones. Jews in Iraq have used it traditionally to treat worms, skin sores, syphilis, rheumatism, tuberculosis, and diarrhea.

Ethnobotanical data have shown that A. palaestinum was reported as one of the most commonly utilized plants in the West Bank, used by over half of all respondents.

Ali-Shtayeh, et al., found that Arum palaestinum was the most commonly used herbal medicine by cancer patients in Palestine, with more than 22 percent of cancer patients reporting its use.

Interviews conducted in the homes of 25 traditional Palestinian healers (15 men and 10 women) revealed the use of Arum palaestinum in traditional medicine by the Palestinian people over many centuries. Around 96 plant species belonging to 38 families were compiled during a period of 20 years (1984 – 2004) and are reflected in the use of plant medicines in Palestine, which has historical roots in Ancient Arabic medicine and is widespread throughout the contemporary Middle East.

A study of 109 patients by Ben-Arye, et al., conducted in Israel, found that 28 different herbal preparations were used by patients undergoing care for various cancers. Twenty-five of these patients used Arum palaestinum for reasons such as increasing hemoglobin or leukocyte counts, supporting prostate health, or simply to cure their cancers.

A separate paper by Ali-Shtayeh, Jamous and Jamous documented 173 cancer patients in Palestine used Arum palaestinum leaves eaten raw, cooked, or prepared as a decoction (tea).

A 2014 study of the antimicrobial activities of six plants used in TAPHM found that some crude extracts prepared from plants commonly grown in Palestine or commonly used by Palestinians were found to exert, some in vitro antimicrobial effect.

A 2015 study by Cole, et al., based on knowledge of traditional use of Arum palaestinum, demonstrated in vitro inhibition of prostate cancer spheroid development and in vivo reduction in prostate tumor growth in a mouse model by an Arum palaestinum decoction, coupled with isovanillin, beta-sitosterol, and linolenic acid. This study measured the tumor suppressing effect of the fortified plant on an animal model of cancer. These results demonstrated an effect of fortified Arum palaestinum Boiss (short for Pierre Edmund Boissier, the 19th century botanist who first classified the species) on suppressing prostate cancer cells and prostate tumors in mice.

A 2015 study by Farid, et al., worked to evaluate the in vitro cytotoxic activity of the fractionated extract as well as isolated compounds of Arum palaestinum Boiss and to identify the volatile components which may be responsible for the potential antitumor activity.

A 2016 study by Ali-Shtayeh, et al., documents several preparations of Arum palaestinum. According to this study, leaves of the Arum palaestinum plant may be dried and filled into capsules, with three to four capsules taken daily prior to breakfast. The leaves may also be boiled in water and one cup is ingested each morning. Typically, a decoction is prepared from dried Arum palaestinum leaves by boiling the plant material in 2 liters of water and filtering.

A 2016 paper by Jaradat, et al., documents another manner in which Arum leaves are utilized by cancer patients. In this article, 150 herbalists, patients, and traditional healers were surveyed regarding use and preparation of herbal treatments for various malignancies. This survey reported the most common preparation was to boil 10g of Arum leaves in 150mL water. This preparation was ingested three times daily before meals.

Ethnopharmacological surveys of the Palestine region describe numerous variations in the therapeutic preparations using Arum palaestinum. In a study conducted by Said, et al (2002), local Arabian medical practitioners in Israel, Palestine and the Golan Heights were interviewed regarding common herbal remedies in traditional medicine. They list a decoction prepared from 50 g dried A. palaestinum boiled in 1 L of water for 15-30 min. After which 30 mL of this decoction is recommended to be consumed three times daily in the treatment of various ailments.

In a June 2017 study on the “Evaluation of Analgesic Activity of the Methanol Extract from the Leaves of Arum palaestinum in Mice and Rats” found that there may be analgesic (pain-relieving) properties in Arum palaestinum. The present findings indicate that the methanolic extract of Arum palaestinum has antinociceptive effect that involve central and peripheral pathways. The centrally mediated effect may be linked partly to activation of opioid receptors, while peripherally the effect may be due to the activation of lipoxygenase and /or cyclooxygenase. The effects of methanolic extract of Arum palaestinum on pain explains the uses of Arum palaestinum in folk medicine for pain control.

Another study from November 2017 studied anticancer, antibacterial, and antifungal activities of Arum palaestinum plant extracts. Arum palaestinum crude extracts (organic, aqueous boiled and aqueous cold) prepared from the leaves exert variable in vitro anti-cancer activity against three types of cancer cell lines with no antimicrobial or antifungal effects.

The isolation and structural elucidation of a novel pyrrole alkaloid were investigated and it was found that Arum palaestinum has anticancer activity against breast carcinoma cells, hepatocarcinoma, and lymphoblastic leukemia.

Research

There have been commercial efforts to try to isolate active components of the plant to try to discover drugs. Arum palaestinum has also been the focus of the dietary supplement industry for development of new products.

References

  1. ^ Kew World Checklist of Selected Plant Families
  2. "Solomon's-lily - Arum palaestinum - Common names". Encyclopedia of Life. Retrieved 6 February 2017.
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  4. Govaerts, Rafaël; Frodin, David G.; Bogner, Josef (2002). World checklist and bibliography of Araceae (and Acoraceae). Kew: Royal Botanic Gardens. pp. 230–237. ISBN 1842460366.
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  32. Consuming any portion of this plant raw is not advisable.
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