Plants are a lot of living in a place that is enough water. Enough with the seeds, tapak liman can multiply rapidly and flourish. Maintenance was fairly easy to maintain soil moisture and fertilizer base. In traditional Chinese medicine, tapak liman known as the plant that has the nature of bitter, spicy, and cool. In that country, this plant is called ku di dan and used for fever, antibiotics, anti-inflammatory, laxative art, eliminating swelling, and neutralize toxins. All of these effects come from all parts of the plant.
This annual herb growing erect, hairy, with a large root, height 10 cm - 80 cm, stiff stems with long hair and tight, branched and furrowed. Gathered under a single leaf rosette forming, hairy, oblong leaf shape, round eggs elongated, curved and serrated blunt edge. Leaf length 10 cm - 18 cm, width 3 cm - 5 cm. The leaves on branching rare and small, with a length of 3 cm - 9 cm, width 1 cm - 3 cm. Flower shape bulbs, a lot, the color purple. Fruit similar to fruit elephantopus tomentosa L. Still one clan but from another type. Has a white flower color, leaf shape is oval rather slippery, have effects similar therapy, but fever-lowering properties and anti-inflammatory less potent. More often used in rheumatic and anti cancer.
Types of diseases that can be overcome with tapak liman include various inflammatory diseases, such as inflammation of the tonsils, influenza, sore throat, sore eyes, an acute inflammation of the kidneys and chronic, as well as inflammation of the uterus or vaginal discharge. To overcome this inflammation, the whole plant is dried, mixed with water and boiled. The water is filtered and drunk regularly every day.
Meanwhile, to cope with flatulence, hepatitis, dysentery, snake bites, a hundred-day cough, anemia, and others use some parts or whole plants. For example, for hepatitis, for fresh boiled with meat. Drink the water. For berries, whole plant, plus tofu and water, then steamed and eaten. Flatulence can be addressed with the cooking water tapak liman rod.
This plant has a characteristic taste bitter, spicy, cool. Pharmacology effects are: lowering the heat, antibiotics, anti-inflammatory, laxative urine, eliminating swelling, neutralize toxins. Chemical constituents in the leaves tapak liman is: Epifriedelinol, lupeol, stiqmasterol, triacontan-1-ol, dotria-contan-1-ol, lupeol acetate, deoxyelephantopin, isodeoxyelephantopin. While the flowers contained: luteolin-7-glucoside.
