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Apium graveolens L. (Apiaceae)
Apium graveolens L. (Apiaceae; formerly Umbelliferae) is distributed from Europe to the Western Himalayas and from Micronesia to North Africa. The plant is called “celery” and is commonly consumed as a vegetable, also used as medicine, poison, and animal food.Muhammed Mesud HÜRKUL, Şeyda YAYLA
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Outcrossing in celery (Apium graveolens)
Euphytica, 1984Isozyme marker loci were used to measure outcrossing in artificial and natural populations of celery (Apium graveolens). In three separate experiments involving populations of uniform density and flowering time, outcrossing rate ranged from 47 to 87% and the mean was 71.4%.
T. J. Orton, P. Arus
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Triterpenoids and Flavonoids from Celery (Apium graveolens)
Journal of Natural Products, 2009Three new triterpenoids, 11,21-dioxo-2beta,3beta,15alpha-trihydroxyurs-12-ene-2-O-beta-D-glucopyranoside (1), 11,21-dioxo-3beta,15alpha,24-trihydroxyurs-12-ene-24-O-beta-D-glucopyranoside (2), and 11,21-dioxo-3beta,15alpha,24-trihydroxyolean-12-ene-24-O-beta-D-glucopyranoside (3), and two new flavonoids, apigenin-7-O-[2''-O-(5'''-O-feruloyl)-beta-D ...
Kailan, Zhou +5 more
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Apium graveolens L. (Apiaceae/Umbelliferae)
2020A glabrous herb that grows wild and is also cultivated throughout the world as a vegetable. Celery is used in various forms, such as fresh herb, stalk, seeds, oil, and oleoresin for flavoring of foods, and for medicinal purposes. Galen described celery root as diuretic, emmenagogue, carminative, and antiflatulent. Seeds are described as deobstruent and
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Investigating the factors that influence the aroma profile of Apium graveolens: A review
Food Chemistry, 2021Lucy Turner +2 more
exaly
Glucosides of Apium graveolens
Planta Medica, 1980S. Garg, S. Gupta, N. Sharma
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