Chemical Profiles of Herbal Compress and Their Persistence Affected by Steaming and Storage Time

<table class="table-group" id="tab1"><tr><td><table class="table"><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td class="align_left">Herbs</td><td class="align_center">Source part of plant</td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td class="align_left">Plai (<i>Zingiber montanum</i>)</td><td class="align_center">Rhizomes</td></tr><tr><td class="align_left">Turmeric (<i>Curcuma Longa</i> Linn.)</td><td class="align_center">Rhizomes</td></tr><tr><td class="align_left">Lemongrass (<i>Cymbopogon citrates</i>)</td><td class="align_center">Trunk</td></tr><tr><td class="align_left">Kaffir lime (<i>Citrus hystrix</i>)</td><td class="align_center">Shell</td></tr><tr><td class="align_left">Tamarind leaves (<i>Tamarindus indica</i> Linn.)</td><td class="align_center">Leaf</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Herbs used in experiments for the analysis of the bioactive component and its source.</div>

Journal of Chemistry

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Table 1

Table 1: Chemical Profiles of Herbal Compress and Their Persistence Affected by Steaming and Storage Time 