preparations in the form of syrups, particularly
in formulations based on White Pine
Compound.
Food. Extracts used in most major food
products as a flavoring substance, including
alcoholic and nonalcoholic beverages, frozen
dairy desserts, candy, baked goods, gelatins
and puddings, processed fruits, and others.
Highest average maximum use level of the
extract (strength and type unspecified)
reported is 0.06% in alcoholic beverages.
Dietary Supplements/Health Foods. Used
in cough syrups or bronchial formulations;
tea ingredient (FOSTER AND DUKE).
Traditional Medicine. Bark used by a num-
ber of American Indian tribes for colds and
coughs; by the Cherokee Indian to treat laryn-
gitis and as a wash for sores and ague; by
the Delaware to treat diarrhea and women’s
diseases; by the Iroquois in a poultice for
headaches (MOERMAN). Also reportedly used
against cancers.^5 Used by Canadian Indians
(Delaware, Iroquois, Malecite, and Ojibwa) in
treatments of diabetes and its complications.^6
In China, the stem bark and root of a related
Prunusspecies (P.armeniacaL., the apricot)
has been used for centuries in treating apricot
kernel poisoning. Recent clinical reports
have substantiated this usage. Decoctions of
the fresh bark were used to treat 80 cases of
apricot kernel poisoning; all patients were
reported to recover completely within 4 h
(JIANGSU).
COMMERCIAL PREPARATIONS
Crude and extracts. Crude and syrup were
formerly official in U.S.P., and fluid extract
was official in N.F. The crude comes in two
types: thin and thick with the former being
considered superior in quality. Strengths (see
glossary) of extracts are expressed in weight-
to-weight ratios; extracts may contain detect-
able amounts of prunasin or its hydrolysis
product, HCN.
Regulatory Status. Essential oil, solvent-free
oleoresin and natural extractives GRAS
(§182.20); no HCN limits are specified.
REFERENCES
See the General References forBAILEY2;CLAUS;FEMA;FERNALD;FOSTER AND DUKE;GRIEVE;KARRER;
MARTINDALE;UPHOF;USD26th;YOUNGKEN.
- L. Buchalter, J. Pharm, Sci., 58 , 1272
(1968).
- A. Ordaz-Galindo et al.,Food Chem., 65 ,
201 (1999).
- D. M. Smeathers et al.,Agron. J., 65 , 775
(1973).
4. E. F. Santamour,Phytochemistry, 47 , 1537
(1998).
5. J. L. Hartwell,Lloydia, 34 , 103 (1971).
6. L. M. McCune and T. Johns, J.
Ethnopharmacol., 82 , 197 (2002).
CHERRY LAUREL LEAVES
Source: Prunus laurocerasusL. (syn.Laur-
ocerasus officinalis M. Roem.) (Family
Rosaceae).
Common/vernacular names: Cherry laurel
leaves, common cherry laurel, and laurocer-
asus leaves.
Cherry laurel leaves 183
