L.: A Review of Its Botany, Phytochemistry, Nutritional Content and Pharmacological Properties.

Phytotherapy is a cost-effective alternative that continues to evolve. This has sparked significant research interest in naturally occurring compounds found in edible plants that possess antibacterial, antioxidant, and anticancer properties. L. is a wild edible plant widely recognised for its edible leaves, which are used for vegetable and animal feed. The plant is widely distributed across the African continent and is utilised in numerous countries for treating fever, pain, inflammation, and sexually transmitted diseases. Extracts from various parts of this plant exhibit antimicrobial, antioxidant, and pesticidal properties. This plant is a rich source of amino acids, vitamins, essential fatty acids, proteins, and minerals, as well as secondary metabolites such as alkaloids, flavonoids, quinines, steroids, terpenoids, phenols, and tannins. Additional studies are still needed to determine other biological activities, such as anti-inflammatory activity, involvement in the treatment of measles, prevention of anaemia, and pain-relieving properties. The current review aims to provide information on the characteristics, distribution, nutritional content, bioactive compounds, traditional uses, and biological activities of the edible plant species L. to stimulate further research interest to address the existing literature gaps concerning this plant.