Areca

Title: Areca
Additional Names: Betel nuts; pinang
Literature References: Nuts (seeds) of Areca catechu L., Palmaceae. Habit. East Indies. Constit. Arecoline, arecaidine, guvacine, guvacoline, arecolidine, choline, about 15% red tannin, about 14% fat. Reviews: L. Marion "The Alkaloids of Areca Nut" in Manske-Holmes, The Alkaloids Vol. I (Academic Press, New York, 1950) pp 171-175; Raghavan, Baruah, Econ. Bot. 12, 315 (1958).
Properties: Hard and heavy; round-conical and depressed at base. Extern. brown, mottled with fawn color; intern. brownish-red with whitish veins; astringent taste; the fresh nuts have a faint, cheese-like odor.
Therap-Cat: Anthelmintic.
Therap-Cat-Vet: Has been used for tapeworms, ascarids.
Arecaidine Arecoline Argatroban Arginine Glutamate Aricine

Areca
Areca catechu
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Monocots
(unranked): Commelinids
Order: Arecales
Family: Arecaceae
Subfamily: Arecoideae
Tribe: Areceae
Subtribe: Arecinae
Genus: Areca
L.
Type species
Areca catechu [1]
L.

Areca is a genus of about 50 species of palms in the family Arecaceae, found in humid tropical forests from China and India, across the Malay Archipelago, to the Solomon Islands.[1] The generic name Areca is derived from a name used locally on the Malabar Coast of India.