Gooseberry fruit ;bi nomial name - Ribes uva-crispa.
The tree is small to medium in size, reaching 8 to 18 m in height, with a crooked trunk and spreading branches. The branchlets are glabrous or finely pubescent, 10–20 cm long, usually deciduous; the leaves are simple, subsessile and closely set along branchlets, light green, resembling pinnate leaves. The flowers are greenish-yellow. The fruit are nearly spherical, light greenish yellow, quite smooth and hard on appearance, with six vertical stripes or furrows. Ripening in autumn, the berries are harvested by hand after climbing to upper branches bearing the fruits. The taste of Indian gooseberry is sour, bitter and astringent, and it is quite fibrous. In India, it is common to eat gooseberries steeped in salt water and turmeric to make the sour fruits palatable. It is also used to straighten hair. Indian gooseberry has undergone preliminary research, demonstrating in vitro antiviral and antimicrobial is preliminary evidence in vitro that its extracts induce apoptosis and modify gene expression in osteoclasts involved in rheumatoid arthritis and may prove to have potential activity against some recent animal study found treatment with E. officinalis reduced severity of acute pancreatitis (induced by L-arginine in rats). It also promoted the spontaneous repair and regeneration process of the pancreas occurring after an acute attack
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Keywords: -, ., bi, cooking, family, fruit, fruits, genus, gooseberry, green, grossularia, grossulariaceae, healthy, ingredient, kingdom, nomial, plantae, ribes, species, uva-crispa
