Article,
Bioactivity and uses of Cnidoscolus aconitifolius (Mill.) I.M. Johnst
World Journal of Biology Pharmacy and Health Sciences, 7 (3): 057-064 (September 2021)
DOI: 10.30574/wjbphs.2021.7.3.0097
Abstract
Cnidoscolus aconitifolius has been long used by ethnic groups in Indonesia for vegetables and traditional medicine. This study aims to explain the benefits of C. aconitifolius for food and its bioactivity. The method for writing is library research on scientific articles published online at Google Scholar by using the keywords: uses of C. aconitifolius and bioactivity of C. aconitifolius. All available articles were synthesized to provide comprehensive information on C. aconitifolius for food and its bioactivity. C. aconitifolius has two to three times more nutrients than spinach, spinach, Chinese cabbage, and lettuce. Cnidoscolus aconitifolius bioactivity includes antimicrobial, antidiabetic, hepatoprotective, antioxidant, antihypercholetrol, analgesic, antianemia, and kidney protection. Cnidoscolus aconitifolius leaves contain macronutrients such as carbohydrates, proteins, fats, vitamins and minerals so that they have the potential to be developed for cheap and easily available food. On the other hand, C. aconitifolius also contains anti-nutrients such as phytate and oxalate but with proper processing the antinutrients will be degraded.
