Dalbergia odorifera explained

Dalbergia odorifera, fragrant rosewood or Chinese rosewood, is a species of true rosewood in the genus Dalbergia. It is a small or medium-sized tree, 10- tall.[1] It is endemic to China and occurs in Fujian, Hainan, Zhejiang,[1] and Guangdong.[2]

Description

A deciduous tree, D. odorifera will start shedding leaves at around December of each year in the Northern Hemisphere. It becomes dormant throughout the winter months.[3]

Threats

It was overexploited in the twentieth century and was classed as a vulnerable species in 1998. This reached a level in the early twenty-first century where most trees of a size for commercial use had been cut down. As a consequence, other species of Dalbergia started to be exploited in its place.[4]

Uses

It is used as a wood product and in folk medicine. This valuable wood was used in China for furniture from the late Ming and early Qing dynasties and new furniture in the same styles are sought after as luxury and prestige items.

Four compounds isolated from the root of this plant have been shown in a laboratory to have antioxidant properties.[5]

Notes and References

  1. Web site: Dalbergia odorifera. Dezhao Chen. Dianxiang Zhang. Kai Larsen. amp. Flora of China. Missouri Botanical Garden, St. Louis, MO & Harvard University Herbaria, Cambridge, MA. 18 May 2012.
  2. Web site: The best Chinese furniture woods. eastcornercompany.com. 2011-08-09. https://web.archive.org/web/20160303180150/http://www.eastcornercompany.com/doc/The%20best%20Chinese%20furniture%20woods.pdf. 2016-03-03. dead.
  3. Web site: Rosewood Remains the preferred choice for Chinese furniture- Coorgrosewood. 2023-09-19. Coorg Rosewood. en.
  4. Web site: Siamese Rosewood Dalbergia cochinchinensis . 22 July 2022 . ICUN Red List.
  5. Yu . X. . Wang . W. . Yang . M. . 2007 . Antioxidant activities of compounds isolated from Dalbergia odorifera T. Chen and their inhibition effects on the decrease of glutathione level of rat lens induced by UV irradiation . Food Chemistry . 104 . 2 . 715–720 . 10.1016/j.foodchem.2006.10.081.