Exploration of Bioactive Components, Nutritional Properties, Antioxidant, Antimicrobial and Antihemolytic Potential of Different Parts of L.

is frequently utilized as a natural treatment in conventional medicine to treat diverse illnesses, including gastrointestinal, respiratory, and inflammatory disorders. The present study aimed to unveil the phenolic composition, as well as the antioxidant, antihemolytic, and antimicrobial potential of different parts of . HPLC-DAD analysis was employed to identify the phenolic components of extracts from different plant parts. The total flavonoid and phenolic contents were measured. Four assays were conducted to assess the antioxidant capacity in vitro, including DPPH, ABTS, RP, and TAC assays. The antihemolytic potential of different parts of was also evaluated. The minimum inhibitory concentration (MIC) was determined using the microdilution method, and the minimum bactericidal concentration (MBC) was assessed. Thirteen compounds were identified in extracts, among them kaempferol, quercetin, ferulic acid, and gallic acid. However, the aerial part of (leaves and stem) and root extract contained a high polyphenol content and exhibited nutritional properties. Leaf extract comprises a high level of flavonoid content combined with significant antioxidant potency and demonstrated excellent antibacterial and antifungal activity. Moreover, a significant antihemolytic capacity was observed in the root, stem, and seed extracts. Based on the findings of the current study, extracts exhibited high antihemolytic power along with antioxidant and antimicrobial properties, suggesting their potential use in the development of plant-based drugs in the future.