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Lophomyrtus bullata. Ramarama.

Name document
Chemistry
Domestic
Fishing and Hunting
Food
Medicinal
Pastime

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Myrtus bullata

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RAMARAMAlamalama (recorded by Solander in 1769); rōutu (Taylor 1847) 

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Berries are eaten (Colenso 1868a, 1868b, 1880; Kirk, in Taylor 1870; Best 1942

It produces an ill-flavoured though edible berry (Taylor 1847)

Fruit and seeds have a pleasant aromatic taste reminiscent of the guava. (Mason 1950).

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Poles of ramarama highly prized by canoeists on Whanganui River on account of their toughness ( Best 1925).

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Among museum artefacts he tested Wallace 1989 found 2 adze helves and an adze socket and 2 teka.

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Leaves, in lotion with other plants, for application to bruises. Recipe in O'Carroll 1884.

Ripe berries contain anthocyanins, reported to have anti-inflammatory and antioxidant properties. (Cambie, Ferguson 2003)

Related pharmacology and chemistry in Brooker, Cambie and Cooper 1987.

See Riley 1994 for information on medicinal uses of related plants elsewhere in the world.

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Essential oil and other compounds listed in Cambie 1976, 1988 with references.

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In Waiararapa used to make humming tops (also mataī) ( Best 1925).

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5aebb0b3-1ea1-488f-906e-b5f5839d4b2c
name
28 May 2007
1 July 2020
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