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Acacia arabica (Lam.) Willd. (Fam. – Mimosaceae) is used in treatment of various diseases including diabetes and skin diseases and is considered as an astringent, demulcent, aphrodisiac, anthelmintic, and antimicrobial and antidiarrheal agent, with good nutritional value in traditional medicine of India (Chopra et al. 1956; Jain et al. 1987 2005; Rajvaidhya et al. 2012), and an effective remedy for malaria, sore throat, and toothache (Joshi 2007; Kubmarawa et al. 2007). The bark decoction of Acacia catechu mixed with milk is used for cure of cold and cough, in combination with opium, which helps in curing severe diarrhea. The katha from A. catechu applied on lemon slice coated with catechu is recommended as remedy to treat (with empty stomach) piles in patients. It is also used in curing of mouth ulcers and body pains. The heartwood is boiled with water, and the prepared decoction is recommended for pregnant women to keep their body warm during cold seasons as well as to help in child delivery and milk secretion. It is also applied externally on ulcers, boils, skin eruptions, and gums as disinfectant (Chowdhury et al. 1983; Singh and Lal 2006). Acacia nilotica is therapeutically used as antiscorbutic, astringent, antioxidant, natriuretic, antispasmodic, and diuretic for intestinal pains and diarrhea, nerve stimulant, colds, congestion, coughs, dysentery, and fever (Saini 2008); the seeds have antimalarial, antidiabetic, and antihypertensive properties. The leaves and pods are an excellent fodder with anti-inflammatory, molluscicidal, and algicidal properties, while the bark is recommended for the treatment of hemorrhages, cold, diarrhea, tuberculosis, and leprosy. The quercetin 3-galactosyl and flavones are isolated from this plant species and showed antibacterial (against Bacillus subtilis, Escherichia coli, Neisseria gonorrhoeae , Pseudomonas aeruginosa, Staphylococcus aureus bacterial species) and anti-inflammatory activities (Bashir et al. 2014; Stoh and Bagchi 2015). Acacia ataxacantha showed significant antioxidative property that could be used in pharmaceutical and food preparations (Amoussa et al. 2015).