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Coleus spp.: In Vitro Culture and the Production of Forskolin and Rosmarinic Acid

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Medicinal and Aromatic Plants VI

Part of the book series: Biotechnology in Agriculture and Forestry ((AGRICULTURE,volume 26))

Abstract

More than 300 species belong to the genus Coleus, a member of the family Lamiaceae. Coleus species are native to tropical and subtropical regions of Africa, Australia, the East Indies, the Malay Archipelago, and the Philippines Lebowitz 1985. Some species, especially those with showy colorful foliage, are grown as ornamentals all over the world. In India, tubers of some Coleus species, namely, C. tuberosus and C.forskohlii, are eaten as vegetables and pickles, leaves of other Coleus species (e.g. C. amboinicus) are used as spices Schultze-Motel 1986. Preparations from several Coleus species are used in Ayurvedic medicine in India, e.g., preparations from C. amboinicus are active against skin problems and worms de Souza and Shah 1988. Other preparations from Coleus are traditionally used against heart diseases, abdominal colic, respiratory disorders, painful micturition, insomnia, and convulsions Ammon and Müller 1985. The genus Coleus was first described by de Loureiro in 1790. The name Coleus is derived from the Greek work koleos, which means sheath. This relates to a typical characteristic of Coleus, where the four filaments fuse at the bottom to form a sheath around the style de Loureiro 1790.

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  1. Institut für Entwicklungs- und Molekularbiologie der Pflanzen, Heinrich-Heine-Universität Düsseldorf, Universitätsstr 1, 40225, Düsseldorf, Germany

    M. Petersen

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    Y. P. S. Bajaj

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Petersen, M. (1994). Coleus spp.: In Vitro Culture and the Production of Forskolin and Rosmarinic Acid. In: Bajaj, Y.P.S. (eds) Medicinal and Aromatic Plants VI. Biotechnology in Agriculture and Forestry, vol 26. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-57970-7_5

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