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cujete (calabash tree)

Folkloric

• In India, used as a pectoral, the poultice of pulp is applied to the chest.

• In the West Indies, syrup prepared from the pulp used for dysentery and skin diseases; also used as pectoral.

• In Rio de Janeiro, the alcoholic extract of the not-quite ripe fruit used to relieve constipation

• For erysipelas, the fresh pulp is boiled in water to form a black paste, mixed and boiled with vinegar, spread on linen for dermatologic application.

• The bark is used for mucoid diarrhea.

• Fruit pulp used as laxative and expectorant.

• In the Antilles and Western Africa, fruit pulp macerated in water is considered depurative, cooling and febrifuge, and applied to burns and headaches.

• In West Africa, fruit roasted in ashes is purgative and diuretic.

• In Sumatra, bark decoction used to clean wounds and pounded leaves used as poultice for headaches.

• Internally, leaves used as diuretic.

• Throughout the Caribbean, used as analgesic and anti-inflammatory

• In the Antilles, fresh tops and leaves are ground and used as topical for wounds and as cicatrizant.

• In Venezuela, decoction of bark used for diarrhea. Also, used to treat hematomas and tumors.

• In Costa Rica, used as purgative.

• In Cote-d'Ivoire, used for hypertension because of its diuretic effect.

• In Columbia, used for respiratory afflictions.

• In Vietnam, used as expectorant, antitussive, laxative and stomachic. Fruit decoction used to treat diarrhea, stomachaches, cold, bronchitis, cough, asthma, and urethritis.

• In Haiti, the fruit of Crescentia cujete is part of the herbal mixtures reported in its traditional medicine. In the province of Camaguey in Cuba, is considered a panacea.

• In Panama, where it is called totumo, the fruit is used for diarrhea and stomachaches. Also for respiratory ailments, bronchitis, cough, colds, toothaches. headaches, menstrual irregularities; as laxative, antiinflammatory, febrifuge. The leaves are used for hypertension.

 

source: stuart xchange

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Uploaded on March 4, 2017
Taken on March 4, 2017