{"id":"Thunbergia_laurifolia","k":"plant","sci":"Thunbergia laurifolia","au":"Lindl.","zh":"桂叶山牵牛","alias":["月桂藤","桂叶牵牛","桂叶老鸦嘴","樟叶邓伯花"],"fam":"Acanthaceae","famZh":"爵床科","gen":"Thunbergia","genZh":"山牵牛属","lf":"木质藤本","cl":"湿润热带","safety":"food_record","powo":"56339-1","wd":"Q514393","zhwiki":"桂叶山牵牛","flags":[{"f":"食用","src":["wcfp"],"ref":"Jiwajinda, S., et al, 2002, Suppressive Effects of Edible Thai Plants on Superoxide and Nitric Oxide Generation. Asian Pacific Journal of Cancer Prevention, Vol 3, 2002"}],"img":{"url":"https://inaturalist-open-data.s3.amazonaws.com/photos/32466615/large.jpg","thumb":"https://inaturalist-open-data.s3.amazonaws.com/photos/32466615/medium.jpg","page":"https://www.inaturalist.org/photos/32466615","author":"amantedarmanin","license":"CC BY 4.0","licenseUrl":"https://creativecommons.org/licenses/by/4.0/","src":"inat"}}