{'fraction_non_alphanumeric': 0.014783526927138331, 'fraction_numerical': 0.0, 'mean_word_length': 5.405405405405405, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
The effect of biological variables on the anti-ulcerogenic effect of vegetable plantain banana.

Antiulcerogenic effect of banana have been reported from this laboratory and elsewhere but in none of these communications was the species and variety mentioned. The effects of different biological variables like size (indicating maturity), season and soil on the antiulcerogenic effect of banana have also not been reported. The data of the present study indicate that the antiulcerogenic effect of banana is present primarily in the unripe, green plantain banana obtained from plant MUSA SAPIENTUM Linn variety PARADISIACA. The antiulcerogenic principle in plantain banana appears to be present in big (mature) unripe fruits and varies from season to season and place to place in the Indian subcontinent. The antiulcerogenic principle seems to be thermolabile. Antiulcerogenic effects seems to be due to strengthening of mucosal resistance factors.