The Effect of Biological Variables on the Anti-Ulcerogenic Effect of Vegetable Plantain Banana

Abstract

The antiulcerogenic effect of banana was reported from this laboratory and elsewhere but in none of these communications was the species and variety mentioned. The effects of different biological variables like size (indicating maturity), season and soil on the antiulcerogenic effect on banana have also not been reported. The antiulcerogenic effect of banana is evidently present primarily in the unripe, green plantain banana obtained from plant M. sapientum Linn variety paradisiaca. The antiulcerogenic principle in plantain banana appears to be present in big (mature) unripe fruits and varies from season to season and place to place in the Indian subcontinent. The antiulcerogenic principle seems to be thermolabile. Antiulcerogenic effects [in rats] seem to be due to strengthening of mucosal resistance factors.