ANGELICA

Angelica is an herbaceous plant, about 1.5 m high, cultivated in Europe, especially France, Belgium and Germany. The plant is characterized by spindle-shaped, fleshy roots, an erect stalk, alternate leaves and greenish-yellow flowers with an inferior ovary; the seeds are oblong with an off-white color. The plant blooms from June to August. The parts of the angelica used are the roots, seeds and stems. The active principles of angelica are coumarin and furocoumarin. The plant (including roots and seeds) contains several furocoumarins including angelicin, bergapten and xanthotoxin, as well as umbelliprenin and various phenols. One of the main constituents is β-phellandrene.
Angelica may be cultivated as a fresh vegetable, or cooked and prepared like rhubarb. The dried roots and the corresponding derivatives find extensive use in the formulation of liqueurs. Roots are often employed in the flavoring of vermouths and bitters. The roots are sometimes employed with juniper berries to make gin. Angelica oil or extract contains 5-methoxypsoralen and 8-methoxypsoralen and, therefore, may evoke photodermatitis. Recurrent vesicular dermatitis has been reported among confectioners gathering angelica.

In both extract and essential oil form, angelica (Angelica sp.) is described as tonic, detoxifying, and purifying for the blood and lymph systems. It is also considered soothing. Angelica’s principal constituents are volatile oil (about 1 percent), valeric acid, angelic acid, sugar, a bitter principle, and a resin called angelicin that is stimulating to the skin. The essential oil of the root contains terebangelene and other terpenes. The oils of the seeds contain methyl-ethylacetic acid and hydroxy myristic acid. Angelica extracts are made from the seeds, and more often, the roots.

The main components in the essential oil obtained from various parts of Angelica archangelica of Romanian origin: root oil: α-pinene 27%, β-pinene 57.1%; stem oil: caryophyllene 49.2%; leaf oil: α-pinene 36.9%, β-pinene 23.9%, β-phellandrene 33.8%; flower oil: β-phellandrene 68.3%; fruit oil: β-phellandrene 87.4%.