A Short Review on Aphrodisiac.

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dc.contributor.authorRawat, Swati
dc.contributor.authorMotwani, Sapna
dc.date.accessioned2013-09-18T09:46:08Z
dc.date.available2013-09-18T09:46:08Z
dc.date.issued2012-08
dc.description.abstractAphrodisiacs can be categorized according to their mode of action into three groups: substances that increase libido (i.e., sexual desire, arousal), substances that increase sexual potency (i.e., effectiveness of erection) and substances that increase sexual pleasure. An aphrodisiac is a type of food or drink that has the effect of making those who eat or drink it more aroused in a sexual way. Some well-known aphrodisiacs are ginko, ashwaganda, oysters and chocolate. Ethnobotanical surveys have indicated a large number of plants as a aphrodisiac. This review summarizes the herbal plants with their experimental study, constituents and their potent aphrodisiac activity.en_US
dc.identifier.citationRawat Swati, Motwani Sapna. A Short Review on Aphrodisiac. International Journal of Research and Development in Pharmacy and Life Sciences. 2012 Aug-Sept; 1(3): 122-125.en_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/148355
dc.language.isoenen_US
dc.source.urihttps://www.ijrdpl.com/newcurrentissue_aug_sept/44.pdfen_US
dc.subjectAphrodisiacsen_US
dc.subjectHerbal plantsen_US
dc.subjectErectile dysfunctionen_US
dc.titleA Short Review on Aphrodisiac.en_US
dc.typeArticleen_US
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