Botanical Name(s): Morus Alba
Genus: Morus L.
Species: Morus Alba L.
Popular Name(s): White Mulverry, White Mulberry, Silk Worm Mulberry and Sang Zhi
Parts Used: Bark, leaves and roots
Habitat: Native to warm temperate and subtropical regions of Asia, Africa and North America, with the majority of the species native to Asia
Mulberry is the name given to a genus of 10-16 species of deciduous trees. The tree is fast growing when young, but soon become stagnant and rarely goes beyond 10-15 m in height. The leaves are alternately arranged, simple, often lobed (more commonly lobed on juvenile shoots than on mature trees) and serrated on the margin. The fruit is 2-3 cm long, red to dark purple on ripening, edible and sweet (with a good flavor), in several Mulberry species. The plant species is native to China, while it is extensively cultivated in the other parts of the world as well.
Amino acids identified in the free form are phenylalanine, leucine, valine, tyrosine, proline, alanine, glutamic acid, glycine, serine, arginine, aspartic acid, cystine, threonine, sarcosine, gamma-amino-butyric acid, pipecolic acid, and 5-hydroxy pipecolic acid. The leaves are a good source of ascorbic acid. Volatile constituents found in steam-distillates of the leaves are: n-butanol, beta-gamma-hexenol, methyl-ethyl acetaldehyde, n-butylaldehyde, isobutylaldehyde, valeraldehyde, hexaldehyde, alpha-beta-hexenal, acetone, methyl-ethyl ketone, methyl-hexyl ketone, butylamine, and acetic, propionic, and isobutyric acids. Leaves also contain calcium malate, succinic, and tartaric acids, xanthophyll and isoquercitrin (quercetin 3-glucoside) and tannins; adenine, chorine, and trigonelline bases are present in young leaves
Uses & Benefits of Mulberry