An information of the chemical
constituents of plants and fruits are desirable,
not only for the discovery of therapeutic
agents, but also because such information may
be of value in disclosing new sources of such
economic materials as flavonoids, alkaloids,
tannins, oils, gums, precursors for the
synthesis of complex chemical substances, etc.
In addition, the knowledge of the chemical
constituents of plants would further be
valuable in discovering the actual value of
folkloric remedies [1]