| Podophyllum hexandrum | |
|---|---|
| Scientific classification | |
| Kingdom: | Plantae |
| Division: | Magnoliophyta |
| Class: | Magnoliopsida |
| Order: | Ranunculales |
| Family: | Berberidaceae |
| Genus: | Podophyllum |
| Species: | P. hexandrum |
| Binomial name | |
| Podophyllum hexandrum Royle |
|
The perennial herb Podophyllum hexandrum (syn. P. emodi), bearing the common names Himalayan mayapple or Indian may apple, is native to the lower elevations in and surrounding the Himalaya. It is low to the ground with glossy green, drooping, lobed leaves on its few stiff branches, and it bears a pale pink flower and bright red-orange bulbous fruit. The ornamental appearance of the plant make it a desirable addition to woodland-type gardens. It can be propagated by seed or by dividing the rhizome. It is very tolerant of cold temperatures, as would be expected of a Himalayan plant, but it is not tolerant of dry conditions. Its name in Hindi and Ayurveda is bantrapushi or Giriparpat.[1]
The plant is poisonous but when processed has medicinal properties. The rhizome of the plant contains a resin, known generally and commercially as Indian Podophyllum Resin, which can be processed to extract podophyllotoxin, or podophyllin, a neurotoxin. It has been historically used as an intestinal purgative and emetic, salve for infected and necrotic wounds, and inhibitor of tumor growth. The North American variant of this Asian plant contains a lower concentration of the toxin but has been more extensively studied.