Stinging Nettle (<i>Urtica dioica</i> L.): Nutritional Composition, Bioactive Compounds, and Food Functional Properties
Stinging nettle (<i>Urtica dioica</i> L., Urticaceae) is commonly found in Asia, Africa, and Europe and has a long history of being used as food and traditional medicine. Recently, this plant is gaining attention as a highly nutritious food, where fresh leaves are dried and used as powde...
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| Format: | Article |
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MDPI AG
2022-08-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/16/5219 |
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| author | Hari Prasad Devkota Keshav Raj Paudel Shristi Khanal Ananda Baral Nisha Panth Anjana Adhikari-Devkota Niraj Kumar Jha Niranjan Das Sachin Kumar Singh Dinesh Kumar Chellappan Kamal Dua Philip M. Hansbro |
| author_facet | Hari Prasad Devkota Keshav Raj Paudel Shristi Khanal Ananda Baral Nisha Panth Anjana Adhikari-Devkota Niraj Kumar Jha Niranjan Das Sachin Kumar Singh Dinesh Kumar Chellappan Kamal Dua Philip M. Hansbro |
| author_sort | Hari Prasad Devkota |
| collection | DOAJ |
| description | Stinging nettle (<i>Urtica dioica</i> L., Urticaceae) is commonly found in Asia, Africa, and Europe and has a long history of being used as food and traditional medicine. Recently, this plant is gaining attention as a highly nutritious food, where fresh leaves are dried and used as powder or in other forms. Leaves are rich in many bioactive compounds. This review aims to cover the traditional uses in food and medicine, as well as its nutritional composition, including its bioactive chemical constituents and reported food functional activities. Various bioactive chemical constituents have been isolated from stinging nettle to date, such as flavonoids, phenolic acids, amino acid, carotenoids, and fatty acids. Stinging nettle extracts and its compounds, such as rutin, kaempferol, and vitamin A, are also used for their nutritional properties and as anti-inflammatory and antioxidant agents. Future studies should focus on the proper formulation and stability testing of the functional foods containing stinging nettle and their detailed activities in clinical studies. |
| first_indexed | 2024-03-09T12:51:48Z |
| format | Article |
| id | doaj.art-4687fbe0492e4eda8a9411711929d868 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T12:51:48Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-4687fbe0492e4eda8a9411711929d8682023-11-30T22:05:06ZengMDPI AGMolecules1420-30492022-08-012716521910.3390/molecules27165219Stinging Nettle (<i>Urtica dioica</i> L.): Nutritional Composition, Bioactive Compounds, and Food Functional PropertiesHari Prasad Devkota0Keshav Raj Paudel1Shristi Khanal2Ananda Baral3Nisha Panth4Anjana Adhikari-Devkota5Niraj Kumar Jha6Niranjan Das7Sachin Kumar Singh8Dinesh Kumar Chellappan9Kamal Dua10Philip M. Hansbro11Graduate School of Pharmaceutical Sciences, Kumamoto University, 5-1 Oe-honmachi, Chuo-ku, Kumamoto 862-0973, JapanCentre for Inflammation, Centenary Institute and University of Technology Sydney, Faculty of Science, School of Life Sciences, Sydney, NSW 2007, AustraliaCollege of Pharmacy, Yeungnam University, 280 Daehak-ro, Gyeongsan 38541, KoreaCollege of Pharmacy, Yeungnam University, 280 Daehak-ro, Gyeongsan 38541, KoreaCentre for Inflammation, Centenary Institute and University of Technology Sydney, Faculty of Science, School of Life Sciences, Sydney, NSW 2007, AustraliaGraduate School of Pharmaceutical Sciences, Kumamoto University, 5-1 Oe-honmachi, Chuo-ku, Kumamoto 862-0973, JapanDepartment of Biotechnology, School of Engineering and Technology, Sharda University, Greater Noida 201310, IndiaDepartment of Chemistry, Ramthakur College, Badharghat, Agartala 799003, IndiaSchool of Pharmaceutical Sciences, Lovely Professional University, Phagwara 144411, IndiaDepartment of Life Sciences, School of Pharmacy, International Medical University, Kuala Lumpur 57000, MalaysiaDiscipline of Pharmacy, Graduate School of Health, University of Technology Sydney, Ultimo, NSW 2007, AustraliaCentre for Inflammation, Centenary Institute and University of Technology Sydney, Faculty of Science, School of Life Sciences, Sydney, NSW 2007, AustraliaStinging nettle (<i>Urtica dioica</i> L., Urticaceae) is commonly found in Asia, Africa, and Europe and has a long history of being used as food and traditional medicine. Recently, this plant is gaining attention as a highly nutritious food, where fresh leaves are dried and used as powder or in other forms. Leaves are rich in many bioactive compounds. This review aims to cover the traditional uses in food and medicine, as well as its nutritional composition, including its bioactive chemical constituents and reported food functional activities. Various bioactive chemical constituents have been isolated from stinging nettle to date, such as flavonoids, phenolic acids, amino acid, carotenoids, and fatty acids. Stinging nettle extracts and its compounds, such as rutin, kaempferol, and vitamin A, are also used for their nutritional properties and as anti-inflammatory and antioxidant agents. Future studies should focus on the proper formulation and stability testing of the functional foods containing stinging nettle and their detailed activities in clinical studies.https://www.mdpi.com/1420-3049/27/16/5219<i>Urtica dioica</i>nettlestinging nettleantioxidantanti-inflammatoryanti-bacterial |
| spellingShingle | Hari Prasad Devkota Keshav Raj Paudel Shristi Khanal Ananda Baral Nisha Panth Anjana Adhikari-Devkota Niraj Kumar Jha Niranjan Das Sachin Kumar Singh Dinesh Kumar Chellappan Kamal Dua Philip M. Hansbro Stinging Nettle (<i>Urtica dioica</i> L.): Nutritional Composition, Bioactive Compounds, and Food Functional Properties Molecules <i>Urtica dioica</i> nettle stinging nettle antioxidant anti-inflammatory anti-bacterial |
| title | Stinging Nettle (<i>Urtica dioica</i> L.): Nutritional Composition, Bioactive Compounds, and Food Functional Properties |
| title_full | Stinging Nettle (<i>Urtica dioica</i> L.): Nutritional Composition, Bioactive Compounds, and Food Functional Properties |
| title_fullStr | Stinging Nettle (<i>Urtica dioica</i> L.): Nutritional Composition, Bioactive Compounds, and Food Functional Properties |
| title_full_unstemmed | Stinging Nettle (<i>Urtica dioica</i> L.): Nutritional Composition, Bioactive Compounds, and Food Functional Properties |
| title_short | Stinging Nettle (<i>Urtica dioica</i> L.): Nutritional Composition, Bioactive Compounds, and Food Functional Properties |
| title_sort | stinging nettle i urtica dioica i l nutritional composition bioactive compounds and food functional properties |
| topic | <i>Urtica dioica</i> nettle stinging nettle antioxidant anti-inflammatory anti-bacterial |
| url | https://www.mdpi.com/1420-3049/27/16/5219 |
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