{"id":"Xanthium_spinosum","k":"plant","sci":"Xanthium spinosum","au":"L.","zh":"刺苍耳","fam":"Asteraceae","famZh":"菊科","gen":"Xanthium","genZh":"苍耳属","lf":"一年生草本","cl":"温带","cn":true,"safety":"food_record","powo":"260892-1","wd":"Q643890","dist":[["CHI","i"],["CHN","i"],["CHS","i"]],"hazards":[{"part":"花枝顶部、幼株","label":"致敏","toxins":"Carboxyatractyloside dipotassium salt; Tomentosin; Xanthanol; Isoxanthanol; Xanthumin; Xanthatin; Xanthinosin","src":"tppt"}],"flags":[{"f":"毒物","src":["wcfp"]},{"f":"药用","src":["wcfp"]},{"f":"食用","src":["wcfp"],"ref":"Ambasta, S.P. (Ed.), 2000, The Useful Plants of India. CSIR India. p 692; Blamey, M and Grey-Wilson, C., 2005, Wild flowers of the Mediterranean. A & C Black London. p 440; Blanco-Salas, J., et al, 2019, Wild Plants Potentially Used in Human Food in the Protected Area “Sierra Grande de Hornachos” of Extremadura (Spain). Sustainability 2019, 11, 456; http://www.botanic-gardens-ljubljana.com/en/plants; Kaya, O. M., et al, 2020, An ethnobotanical research in Sanhurfa central district and attached Villages (Turkey). Indian Journal of Traditional Knowledge. Vol. 19(1) pp 7-23; Malezas Comestibles d"}],"img":{"url":"https://commons.wikimedia.org/wiki/Special:FilePath/Xanthium%20spinosum.JPG?width=960","thumb":"https://commons.wikimedia.org/wiki/Special:FilePath/Xanthium%20spinosum.JPG?width=500","page":"https://commons.wikimedia.org/wiki/File:Xanthium%20spinosum.JPG","author":"Xemenendura","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/","src":"commons"}}