Abdel-Razek Marwa A M, Abdelwahab Miada F, Abdelmohsen Usama Ramadan, Hamed Ashraf N E
Department of Pharmacognosy, Faculty of Pharmacy, Minia University 61519 Minia Egypt
Department of Pharmacognosy, Faculty of Pharmacy, Deraya University, Universities Zone 61111 New Minia City Egypt.
RSC Adv. 2022 Dec 7;12(54):35103-35114. doi: 10.1039/d2ra07406k. eCollection 2022 Dec 6.
L. is a nutritious green leafy vegetable that is eaten as a viscous soup in African and Middle Eastern cultures. The purpose of this review is to highlight the nutritional and nutraceutical potential of this plant. The leaves of are rich providers of minerals as calcium and iron in addition to vitamins B1, B2, folic acid C and E. The leaves contain numerous compounds having several biological effects including antidiabetic and antioxidant properties. Besides, the leaves comprise other phytochemicals such as cardiac glycosides, terpenes, flavonoids, fatty acids, hydrocarbons and phenolics. Various extracts of were shown to exhibit antioxidant, anti-inflammatory, hepatoprotective, antihyperlipidemic, immunostimulant, antitumor, antimicrobial, antidiabetic, analgesic, wound-healing properties and cardioprotective activities.
L.是一种营养丰富的绿叶蔬菜，在非洲和中东文化中被用作浓稠汤品食用。本综述的目的是突出这种植物的营养和营养保健潜力。除了维生素B1、B2、叶酸C和E外，其叶子还富含钙和铁等矿物质。叶子含有多种具有多种生物学效应的化合物，包括抗糖尿病和抗氧化特性。此外，叶子还包含其他植物化学物质，如强心苷、萜类、黄酮类、脂肪酸、碳氢化合物和酚类。已证明L.的各种提取物具有抗氧化、抗炎、保肝、抗高血脂、免疫刺激、抗肿瘤、抗菌、抗糖尿病、止痛、伤口愈合特性和心脏保护活性。
