Table of Contents
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FOREWORD
PREFACE
ACKNOWLEDGEMENTS
KEYWORDS
Wild Vegetables of the Family Acanthaceae
Abstract
INTRODUCTION
Hygrophila auriculata (Schumach.) Heine
REFERENCES
Wild Vegetables of the Family Aizoaceae
Abstract
INTRODUCTION
Sesuvium portulacastrum (L.) L.
Trianthema portulacastrum L.
REFERENCES
Wild Vegetables of the Family Amaranthaceae
Abstract
INTRODUCTION
Achyranthes aspera L.
Amaranthus cruentus L.
Amaranthus dubius Mart. ex Thell.
Amaranthus roxburghianus (Wall. ex Moq.) Sauer
Amaranthus spinosus L.
Amaranthus viridis L.
Arthrocnemum indicum (Willd.) Moq.
Atriplex hortensis L.
Celosia argentea var. cristata
Chenopodium album L.
Digera muricata (L.) Mart.
REFERENCES
Wild Vegetables of the Family Anacardiaceae
Abstract
INTRODUCTION
Mangifera indica L.
Spondias pinnata (L.f.) Kurz
REFERENCES
Wild Vegetables of the Family Apiaceae
Abstract
INTRODUCTION
Carum copticum (L.) Benth. & Hook.f. ex Hiern
Centella asiatica (L.) Urb.
Pimpinella wallichiana (Miq.) Gandhi
REFERENCES
Wild Vegetables of the Family Apocynaceae
Abstract
INTRODUCTION
Caralluma adscendens (Roxb.) R.Br.
Ceropegia bulbosa Roxb.
Holarrhena antidysenterica (L.) Wall. ex A. DC.
Holostemma ada-kodien Schult.
Pergularia daemia (Forssk) Chiov
Telosma pallida (Roxb.) Craib
Wrightia tinctoria R. Br.
REFERENCES
Wild Vegetables of the Family Araceae
Abstract
INTRODUCTION
Amorphophallus commutatus L.
Amorphophallus paeoniifolius (Dennst.) Nicolson
Colocasia esculenta (L.) Schott
REFERENCES
Wild Vegetables of the Family Asparagaceae
Abstract
INTRODUCTION
Asparagus officinalis L.
Chlorophytum borivilianum L.
REFERENCES
Wild Vegetables of the Family Asteraceae
Abstract
INTRODUCTION
Bidens biternata (Lour.) Merr. & Sherff.
Carthamus tinctorius L.
Elephantopus mollis Kunth.
Emilia sonchifolia (L.) DC.
Glossocardia bosvallea (L.f.) DC.
Launaea procumbens Roxb.
Tricholepis glaberrima DC
REFERENCES
Wild Vegetables of the Family Basellaceae
Abstract
INTRODUCTION
Basella alba L.
Basella rubra L.
REFERENCES
Wild Vegetables of the Family Bignoniaceae
Abstract
INTRODUCTION
Radermachera xylocarpa (Roxb.) K. Schum.
REFERENCES
Wild Vegetables of the Family Burseraceae
Abstract
INTRODUCTION
Garuga pinnata Roxb.
REFERENCES
Wild Vegetables of the Family Capparaceae
Abstract
INTRODUCTION
Capparis zeylanica L.
REFERENCES
Wild Vegetables of the Family Caricaceae
Abstract
INTRODUCTION
Carica papaya L.
REFERENCES
Wild Vegetables of the Family Cleomaceae
Abstract
INTRODUCTION
Cleome rutidosperma DC.
REFERENCES
Wild Vegetables of the Family Commelinaceae
Abstract
INTRODUCTION
Commelina benghalensis L.
Cyanotis axillaris (L.) D. Don ex Sweet.
REFERENCES
Wild Vegetables of the Family Convolvulaceae
Abstract
INTRODUCTION
Argyreia nervosa (Burm. f.) Bojer
Ipomoea aquatica Forsskal.
Merremia emarginata (Burm. fil.) Hall. fil.
Rivea hypocrateriformis (Desr.) Choisy
REFERENCES
Wild Vegetables of the Family Cordiaceae
Abstract
INTRODUCTION
Cordia dichotoma G. Forst
REFERENCES
Wild Vegetables of the Family Costaceae
Abstract
INTRODUCTION
Costus speciosus (J. Koenig) C. Specht
REFERENCES
Wild Vegetables of the Family Cucurbitaceae
Abstract
INTRODUCTION
Benincasa hispida (Thunb.) Cogn.
Coccinia grandis (L.) Voigt
Cucumis melo L.
Diplocyclos palmatus (L.) C. Jeffrey
Luffa acutangula (L.) Roxb.
Melothria scabra Naudin
Momordica cymbalaria Hook f.
Momordica dioica Roxb.
Solena amplexicaulis (Lam.) Gandhi
REFERENCES
Wild Vegetables of the Family Dilleniaceae
Abstract
INTRODUCTION
Dillenia indica L.
REFERENCES
Wild Vegetables of the Family Dioscoreaceae
Abstract
INTRODUCTION
Dioscorea bulbifera L.
Dioscorea esculenta (Lour.) Burkill
Dioscorea pentaphylla L.
Dioscorea oppositifolia L.
REFERENCES
Wild Vegetables of the Family Euphorbiaceae
Abstract
INTRODUCTION
Euphorbia hirta L.
Euphorbia neriifolia L.
REFERENCES
CONCLUSION
REFERENCES
Wild Vegetables: Morphology, Phytochemistry and Utility
(Part 1)
Authored by
Ganesh Chandrakant Nikalje
Department of Botany, Seva Sadan's R. K.
Talreja College of Arts, Science and Commerce
Affiliated to University of Mumbai, Ulhasnagar-3
India
Apurva Chonde
Department of Botany, Seva Sadan's R. K.
Talreja College of Arts, Science and Commerce
Affiliated to University of Mumbai, Ulhasnagar-3
India
Sudhakar Srivastava
Institute of Environment and Sustainable Development
Banaras Hindu University
Uttar Pradesh, India
&
Penna Suprasanna
Amity Centre for Nuclear Biotechnology
Amity Institute of Biotechnology
Amity University Maharashtra, Mumbai 410206
India
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FOREWORD
Humans are dependent on plants for their food. Total 75% of the food supply to humans is drawn from just 12 crops and five livestock species. However, natural calamities, climate change, and other human activities pose a risk to the productivity of these species, with some potentially facing extinction. The ultimate goal of all scientists and policymakers is to see a hunger-free world. In this scenario, there is a need to expand the food base. Taking this into account, the book titled Wild Vegetables: Morphology, Phytochemistry and Utility by Dr. Ganesh Chandrakant Nikalje, Ms. Apurva Chonde, Dr. Sudhakar Srivastava, and Prof. Penna Suprasanna is a welcome step. In the global scene, there is a vogue to have plants as food from natural sources. I am happy to see the book with detailed information on the plants with their scientific name, names in different languages, their distribution, propagation and recipes. Many wild vegetables, especially leafy vegetables, have several essential elements like magnesium, calcium, sodium, etc. In villages and small towns like Anantapur, where I live, street vendors sell wild vegetables. The book gives detailed information on wild vegetables. The book also gives colour photographs for easy identification of wild vegetables. I am sure this book will be useful to both research scientists and laymen. This book will be a valuable resource for agriculturists and horticulturists to develop high-yielding varieties of these wild vegetables and for developing cultivation techniques. For nutritionists, it will be beneficial to fortify the human diet with vitamins and essential micronutrients.
I must congratulate all the four authors for this excellent book. I am sure this book will get a wider readership. This can be recommended to the students of Food Science and Nutrition.
Prof. T. Pullaiah
Sri Krishnadevaraya University
Andhra Pradesh, India
PREFACE
Biodiversity is an extremely important and balancing factor for the sustainable environment and ecosystems. Every single individual life form from the bacteria to higher evolved life forms is a component of Earth’s ecosystem. Biodiversity refers to the relationship among various organisms and, encompasses diversity and ecosystem. Biodiversity constitutes the life support system for humankind for several needs including food, fodder, fuel, timber, pharmaceuticals and energy, and associated services (i.e. air and water, decomposition of wastes, recycling of carbon and nutrients, regulation of climate, regeneration of soil fertility, and maintenance of biodiversity).
Land use change, alterations in river flow, soil, water, and air contamination, misuse of marine resources, industrial activities, increasing population, and enhancing uniformity of food choices are the threats to biodiversity sustainability. The expansion of urban cities as well as rural agricultural activities has reduced the natural biodiversity-rich regions. The human’s ability to adapt to environments and to interact with nature led to the use of wild plants and resources for their consumption in a sustainable manner. With the evolution of humans from the early hunter-gatherers to present times, and across unique variation ranges, plants have assumed extraordinary importance in human societies and, there is an interest in many wild species especially for meals and medicines. However, the increasingly prioritized choice for food sources (grains, fruits or vegetables) has promoted extensive cultivation of a few types of plants, while the rest of the plant types are becoming extinct or restricted.
Presently, nearly thirty domesticated crop species constitute a good-sized part of the dietary range and only three principal cereal grains (rice, wheat, and maize) make contributions to greater than half of the world’s calorie consumption. While this is apparent, there are major cultivated vegetables, in which a number of ‘fit to be eaten’ species remained wild or semiwild, and had been left out during the process of domestication. However, these underutilized safe-to-eat elements have great potential to transform our food bowl in a more nutritious direction. The shift can enable the journey to a sustainable and climate change-resilient cultivation practice. The wild flora has played a very important role in contributing to the nutrition requirements of humankind all over the world and can continue to do so in the near future provided humans are aware of the potential accrued benefits.
Vegetables are consumed throughout the world for edible purposes. However, in the course of social and industrial evolution over the past few centuries, globalization has led to the homogenization of dietary habits. In the course of events, wild local relatives of a number of vegetables have been forgotten by the people and their consumption has decreased over the years. Such genetic resources of wild relatives of vegetables are decreasing and their cultivation is also getting reduced drastically. There is a need to impart knowledge to young students, researchers, and common people about the vast resources of wild relatives of vegetables in India.
This book focuses specifically on the Western Ghats, which is a huge reservoir of genetic reserve of a number of plants. The book provides ethnobotanical details, medicinal applications, phytochemical composition, and culinary notes of more than 120 wild vegetables belonging to 50 families. The information of wild vegetable plants is arranged alphabetically by family name, with each plant described in a consistent format. This book is divided in two volumes; the first volume consists of 23 families (Acanthaceae to Euphorbiaceae) and the second volume contains 27 families (Fabaceae to Zygophyllaceae). The book shall act as a useful resource material for plant lovers, nature-enthusiasts, researchers and academicians, and those interested in food and nutrition.
Ganesh Chandrakant Nikalje
Department of Botany, Seva Sadan's R. K.
Talreja College of Arts, Science and Commerce
Affiliated to University of Mumbai, Ulhasnagar-3
IndiaApurva Chonde
Department of Botany, Seva Sadan's R. K.
Talreja College of Arts, Science and Commerce
Affiliated to University of Mumbai, Ulhasnagar-3
IndiaSudhakar Srivastava
Institute of Environment and Sustainable Development
Banaras Hindu University
Uttar Pradesh, India
&Penna Suprasanna
Amity Centre for Nuclear Biotechnology
Amity Institute of Biotechnology
Amity University Maharashtra, Mumbai 410206
India
ACKNOWLEDGEMENTS
Authors are grateful to Himesh Jayasinghe, Jayant Kulkarni, Shrirang Bhutada, Anil Ingle, Ram Mane, Ajit Katkar, Vishal Patil, Rupal Wagh, Shivshankar Chapule, Rushikesh Khot, Shivaji Gade, Vikas Bhat, Suhas Kadu, Madhukar Bachulkar, Sunil Kadam, Pushpavati Bagul, Rakesh Sharma, Anil Phutane, Vasant Kale, Tukaram Kanoja, Vijesh Kumar, Rajesh Ghumatkar, Ganesh Pawar, Madhukar, Gaytri M. Chonde, Dnyanesh Kamkar, Sumit Bhosle, Suresh Shingare, Sumaiya Siddiqui, Madhura, Prajakta Nandgaonkar, Kailash Ugale, Pravin Ingle, Vishnu Birajdar, Trilok Barge, and Akshay Utekar for providing photographs of wild vegetables from their collection.
The authors are thankful to Shri. Dilip Shirodkar, Botanist and Shri. Shrikant Dadarao Ghodake, Senior Research Fellow, Flora of India, Botanical Survey of India, Western Regional Centre, Pune- 411001 for confirmation of plant photographs.
It is our pleasure to acknowledge, Dr. Ashwini Darshetkar, Post-Doctoral Fellow, Department of Botany, Savitribai Phule Pune University, Pune- 411007 for extending technical help in writing the book.
The authors are also thankful to their family members for their continuous support and encouragement in completing this book.
Ganesh Chandrakant Nikalje
Department of Botany, Seva Sadan's R. K.
Talreja College of Arts, Science and Commerce
Affiliated to University of Mumbai, Ulhasnagar-3
IndiaApurva Chonde
Department of Botany, Seva Sadan's R. K.
Talreja College of Arts, Science and Commerce
Affiliated to University of Mumbai, Ulhasnagar-3
IndiaSudhakar Srivastava
Institute of Environment and Sustainable Development
Banaras Hindu University, India
&Penna Suprasanna
Amity Centre for Nuclear Biotechnology
INTRODUCTION
The United Nations Development Programme (UNDP) Sustainable Development Goals aim "to end poverty, protect the planet, and ensure that by 2030, all people enjoy peace and prosperity." However, extreme hunger and malnutrition continue to hinder progress in many parts of the world. In 2022, approximately 9.2% of the global population faced hunger, which increased from 7.9% in 2019, and about 2.4 billion people experienced moderate or severe food insecurity (FAO, IFAD, UNICEF, WFP, and WHO, 2023). Throughout history, humans have utilized a significant number of plant species, estimated between 40,000 and 100,000, for various purposes (IPGRI, 2002). Of these, around 30,000 are considered edible, and approximately 7,000 have been cultivated or collected for food (Asfaw, 2001; Arora, 2014). However, with the Green Revolution, many traditional crops were replaced by high-yielding varieties developed through breeding techniques, jeopardizing the diversity of plant species used for food and other purposes (Ebert, 2014; Guzo et al., 2023). This loss in diversity may contribute to increased hidden hunger and undernourishment (Nikalje et al., 2023). To circumvent such difficulties, diversifying food sources by increasing the usage of wild vegetables offers a promising strategy. Wild vegetables are naturally occurring plants suitable for human consumption, providing unique flavors and valuable nutrients distinct from cultivated plants. Wild vegetables thrive in diverse environments, such as forests, meadows, coastal areas, and deserts, and are often more resilient to harsh conditions, growing at minimal cost (Duguma, 2020). Despite their potential, wild vegetables remain underutilized and unavailable to the public at large, and are often limited to rural areas where they are most abundant (Leakey et al., 2022). Increasing awareness and research on their domestication could promote sustainable agriculture, food security, and economic growth in rural communities (Luo et al., 2022).
Wild vegetables can supplement human diets with proteins, essential minerals, and micronutrients, contributing to nutritional quality (Ogle, 2001). They provide an affordable source of nutrients for rural and semi-urban societies (Ickowitz et al., 2016; Jones, 2017). Diverse diets are crucial for optimal nutrition, health, and well-being (FAO, WFP, and IFAD 2012). However, many low-income families in low- and middle-income countries consume staple-centric diets that lack diversity (Jones, 2017). Including wild edible foods in these diets could improve nutrition in an affordable way (Ickowitz et al., 2016).
For indigenous and non-indigenous populations, wild edible plants serve as staple or complementary foods (Ju et al., 2013). In rural regions, especially in drylands, they play a vital role in food security by filling seasonal gaps and serving as emergency foods during famines (Soromessa and Demissew, 2002). Many indigenous communities believe wild foods better maintain health. During periods of scarcity, over 70% of wild edible plants are consumed as stored food resources dwindle (Teklehaymanot et al., 2010). Raising awareness about these plants could encourage their more frequent inclusion in diets, and support the rural economy.
However, several challenges limit their broader acceptance. The lack of knowledge about their identification, nutritional benefits, and safe preparation can deter people from consuming them. Limited seasonal availability, labour- intensive foraging, and the risk of mistaking edible plants for toxic look-alikes are additional barriers. Furthermore, some wild vegetables contain antinutritional compounds (e.g., oxalates, tannins, and phytates) that can hinder nutrient absorption if not properly prepared (Ngurthankhumi et al., 2024). Overharvesting can threaten their sustainability, and the absence of formal supply chains limits market availability. Finally, their strong or unfamiliar flavors may not align with consumer preferences, restricting their integration into modern diets.
The main intent of this book is to enhance efforts toward awareness and promote research on the domestication of wild vegetable plants. This could pave way for sustainable agriculture, food and nutritional security, and economic progression in rural areas.
REFERENCES
Asfaw, Z., Tadesse, M. (2001). Prospects for sustainable use and development of wild food plants in Ethiopia. Econ. Bot,55(1), 47-62.
[http://dx.doi.org/10.1007/BF02864545]Arora, R.K. (2014). Diversity in underutilized plant species: an Asia-Pacific respective, Biodiversity International; p. 203.Duguma, H.T. (2020). Wild edible plant nutritional contribution and consumer perception in Ethiopia. Int. J. Food Sci,2020, 1-16.
[http://dx.doi.org/10.1155/2020/2958623] [PMID: 32953878]Ebert, A. (2014). Potential of underutilized traditional vegetables and legume crops to contribute to food and nutritional security, income and more sustainable production systems. Sustainability (Basel),6(1), 319-335.
[http://dx.doi.org/10.3390/su6010319]FAO, WFP, and IFAD (2012). The State of Food Insecurity in the World 2012 Economic Growth is Necessary but Not Sufficient to Accelerate Reduction of Hunger and Malnutrition. Rome: FAO.FAO, IFAD, UNICEF, WFP and WHO. (2023). The state of food security and nutrition in the World 2023. Urbanization, agrifood systems transformation and healthy diets across the rural–urban continuum. (Rome: FAO).
[http://dx.doi.org/10.4060/cc3017en]Guzo, S., Lulekal, E., Nemomissa, S. (2023). Ethnobotanical study of underutilized wild edible plants and threats to their long-term existence in Midakegn District, West Shewa Zone, Central Ethiopia. J. Ethnobiol. Ethnomed,19(1), 30.
[http://dx.doi.org/10.1186/s13002-023-00601-8] [PMID: 37452368]IPGRI. Neglected and underutilized plant species: strategic action plan of the International Plant Genetic Resources Institute. , Rome, Italy: .Ickowitz, A., Rowland, D., Powell, B., Salim, M.A., Sunderland, T. (2016). Forests, Trees, and Micronutrient-Rich Food Consumption in Indonesia. PLoS One,11(5), e0154139.
[http://dx.doi.org/10.1371/journal.pone.0154139] [PMID: 27186884]Ju, Y., Zhuo, J., Liu, B., Long, C. (2013). Eating from the wild: diversity of wild edible plants used by Tibetans in Shangri-la region, Yunnan, China. J. Ethnobiol. Ethnomed,9(1), 28.
[http://dx.doi.org/10.1186/1746-4269-9-28] [PMID: 23597086]Jones, A.D. (2017). Critical review of the emerging research evidence on agricultural biodiversity, diet diversity, and nutritional status in low- and middle-income countries. Nutr. Rev,75(10), 769-782.
[http://dx.doi.org/10.1093/nutrit/nux040] [PMID: 29028270]Luo, G., Najafi, J., Correia, P.M.P., Trinh, M.D.L., Chapman, E.A., Østerberg, J.T., Thomsen, H.C., Pedas, P.R., Larson, S., Gao, C., Poland, J., Knudsen, S., DeHaan, L., Palmgren, M. (2022). Accelerated domestication of new crops: Yield is key. Plant Cell Physiol,63(11), 1624-1640.
[http://dx.doi.org/10.1093/pcp/pcac065] [PMID: 35583202]Leakey, R., Tientcheu Avana, M.L., Awazi, N., Assogbadjo, A., Mabhaudhi, T., Hendre, P., Degrande, A., Hlahla, S., Manda, L. (2022). The future of food: Domestication and commercialization of indigenous food crops in Africa over the third decade (2012–2021). Sustainability (Basel),14(4), 2355.
[http://dx.doi.org/10.3390/su14042355]Ngurthankhumi, R., Hazarika, T.K., Zothansiama, , Lalruatsangi, E. (2024). Nutritional composition and anti-nutritional properties of wild edible fruits of northeast India. Journal of Agriculture and Food Research,16, 101221.
[http://dx.doi.org/10.1016/j.jafr.2024.101221]Nikalje, G.C., Rajput, V.D., Ntatsi, G. (2023). Editorial: Putting wild vegetables to work for sustainable agriculture and food security. Front. Plant Sci,14, 1268231.
[http://dx.doi.org/10.3389/fpls.2023.1268231] [PMID: 37841612]Ogle, B.M., Grivetti, L.E. (1985). Legacy of the Chameleon: Edible wild plants in the Kingdom of Swanziland, part I-II. Ecol. Food Nutr,17, 1-64.
[http://dx.doi.org/10.1080/03670244.1985.9990879]Soromessa, T., Demissew, S. (2002). Some uses of plants by the Benna, Tsemay and Zeyise people, Southern Ethiopia. Ethiopian Journal of Natural Resources,KEYWORDS
Wild vegetables, Identification characters, distribution, flowering/fruiting season, propagation, chemical constituents, recipe, uses, Dietary supplements, Alkaloids. Flavonoids, vitamins, minerals, saponins, steroids, terpenoids, Anti-inflammatory, Analgesic, Antimicrobial, Anti-diabetic, Antioxidant, Hepatoprotective, Anti-cancer, Anti-hyperlipidemic, wound healing, antipyretic, diuretic, stomachic, laxative, biliousness, leprosy, bronchitis, leucorrhea, hysteria, tonsillitis, malaria, dysentery, dysuria, chicken pox, fever, mania
Wild Vegetables of the Family Acanthaceae
Ganesh Chandrakant Nikalje,Apurva Chonde,Sudhakar Srivastava,Penna Suprasanna
Abstract
INTRODUCTION
The Acanthaceae, also known as the acanthus family, is a large and diverse group of flowering plants consisting of almost 250 genera and about 2,500 species. Some Acanthaceae plants are good sources of essential vitamins and minerals, including vitamins A, C, K, calcium, iron, and potassium. At the same time, some are good sources of essential fatty acids, including omega-3 and omega-6 fatty acids. However, the presence of Cystoliths (calcium carbonate crystals) is a characteristic feature of this family. At high concentrations, it can irritate the digestive system and potentially reduce nutrient absorption in high quantities. (Gabel et al., 2020).
Hygrophila auriculata (Schumach.) Heine
Botanical name:Hygrophila auriculata
Family: Acanthaceae
Local name: Kolshinda
Vernacular name:
Bengali: ShulamardanGujarati: Ekharo, Kanta Sheriyo, TalimkhanaHindi: Bhankari, Gokshur, Kokil-ankh, Kshura, Tal Makhana, Trikat, TrivarnakKannada: Gokantaka, Gokshura Kolavalike, Kolagulike, KolavankeMalayalam: Vaya SchulliMarathi: Ekhara, Gokshura, Kolista, Kolsunda, Saranta, TalimkhanaOriya: KoilikhiaPunjabi: TalmakhanaSanskrit: KokilaksahTamil: Nir-mulliTelugu: Enugu palleru, Kokilaksi, Vana-sringatamu
Season: Flowering: October-April.
Parts used: Leaves, roots, and seeds.
Characteristics:
1. Growth Habit: H. auriculata is an herbaceous plant that typically grows as an aquatic or semi-aquatic perennial. It has a prostrate or ascending growth habit, with stems that can be either submerged or emergent depending on the water depth (Atal et al., 1982).
2. Leaves: The leaves of H. auriculata are simple, opposite, and have distinct characteristics. They are lanceolate or elliptic in shape, about 5-15 centimeters long, and 2-5 centimeters wide. The leaf margins are serrated or toothed, and the upper leaf surface is usually green, while the lower surface can be reddish-purple (Atal et al., 1982).
3. Flowers: The flowers of H. auriculata are small and typically arranged in clusters or spikes. They are bilaterally symmetrical and have a tubular shape with five petals. The flower color can vary, but it is commonly white or pale purple (Atal et al., 1982 (Fig. 1.1).
Fig. (1.1))flowering twig of H. auriculata (PC: Shrirang Bhutada).
4. Inflorescence: The inflorescence of H. auriculata is a spike-like or raceme-like structure that arises from the leaf axils or stem nodes. It consists of several flowers arranged in an elongated cluster (Atal et al., 1982).
Distribution:
Native to the Indian subcontinent- India, Sri Lanka, Bangladesh, and Myanmar.
Propagation: Seed
Chemical constituents:
Alkaloids, Apigenin 7-O-glucuronide, Betulin, Butelin Fatty acids, Hentricontane, Leutolin, Luteolin-7-O-rutinoside, Lupeol, Lupeol Methyl 8-n- hexyltetracosanoate, Stigmasterol, Stigmasterol 25-oxo-hentriacontyl acetate (Bairaj et al., 1982; Govindachari et al., 1957; Misra et al., 2001; Quasim et al., 1967).
Recipe:
The young leaves are chopped and cooked either alone or in combination with other vegetables like peas or amaranth. Coconut milk or groundnut paste is then added, and the dish is served with a staple such as rice.
Uses:
1. Ayurvedic Medicine: In Ayurveda, the seeds, roots, and panchag (five parts of the plant, including the root, flowers, stem, fruits, and leaves, burnt together as ash) are used as medication. This plant possesses hepatoprotective and antioxidant properties, helping to reduce toxic accumulation from certain therapies.
2. Anti-inflammatory and pain relief: The plant is used traditionally to treat inflammation and pain (Hussain et al., 2010).
3. Urinary tract infections: It is also used to treat urinary tract infections, edema, and gout, and as a diuretic (Neharkar et al., 2015).
4. Blood sugar control: Studies suggest it may have hypoglycemic activity, potentially helpful in managing blood sugar levels (Hussain et al., 2010).
5. Other potential benefits: Some research suggests it may have anticancer, aphrodisiac, antimicrobial, and wound healing properties (Neharkar et al., 2015).
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