Dioscorea japonica
| Dioscorea japonica | |
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| Species: | D. japonica
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| Binomial name | |
| Dioscorea japonica Thunb. 1784
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Dioscorea japonica (yamaimo, Japanese mountain yam) is a type of yam (Dioscorea) that is used for food. Jinenjo, also called wild yam is related variety of Japanese yam that is used as an ingredient in soba noodles.
Names
In Japanese, it is known as yamaimo [1] (lit. mountain yam; kanji: 山芋 hiragana: やまいも).
Jinenjyo (lit. wild yam; kanji: 自然薯; hiragana: じねんじょ) is another kind of Dioscorea japonica, which is native to fields and mountains in Japan.
In Chinese it is known as Rìběnshǔyù (lit. Japanese Yam; 日本薯蓣[2])
In Korean it is known as cham ma 참마, as well as dang ma 당마.
Chemistry
D. japonica contains the antimutagenic compounds eudesmol and paeonol.[3]
References
- ^ Ohwi, Jisaburo (1965). Meyer, Frederick G.; Walker, Egbert H. (eds.). Flora of Japan. Washington, DC: Smithsonian Institution. p. 314. OCLC 742327504. Retrieved 21 January 2012.
- ^ "Dioscorea japonica in Flora of China @ efloras.org:". Missouri Botanical Garden, St. Louis, MO & Harvard University Herbaria, Cambridge, MA. Retrieved 21 January 2012.
- ^ Antimutagenic Activity of (+)-β-Eudesmol and Paeonol from Dioscorea japonica. Mitsuo Miyazawa, Hideo Shimamura, Sei-ichi Nakamura and Hiromu Kameoka, J. Agric. Food Chem., 1996, 44 (7), pages 1647–1650, doi:10.1021/jf950792u
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