An updated review on Malabar spinach (Basella alba and Basella rubra) and their importance

Abstract

Recent studies have shown fruits from less-known and unexplored plants as an excellent source of nutrients and biologically active compounds for food and non-food applications (Khan et al. 2011, 2015). Basella plant is extremely heat tolerant and fast-growing perennial vine which is wildly cultivated as a cool-season vegetable. Basella alba is also known as Malabar spinach, Indian spinach, Ceylon spinach, climber spinach and vine spinach. In India, it is commonly known as “Poi”. Red-violet colour of leaves, stalks, petioles and fruits are due to the presence of betalains (Palada et al, 1999). This crop is suitable for both home and market garden in the lowland tropics. This plant is full of nutrition like normal spinach. Also, the oil obtained from its seeds can become the source of safe vegetable oil. This plant is good for health due to the presence of mineral, protein, oil, carbohydrate, fibre, carotenoid, organic acid, vitamins. In the winter season, Malabar spinach can be used in place of normal spinach as it has similar Nutritional and medicinal value. Basella plant species contain betacyanin, carotenoids, bioflavonoids, β-sitosterol and lupeol which are reported to have antioxidant, antiproliferative, antimicrobial, anti-inflammatory activities etc. and help in curing various diseases, namely anticancer, antiviral, antioxidant, anti-inflammatory, anti-cholesterol, anti-ulcer, antimicrobial, anti-hypoglycemic, wound healing, androgenic from the ancient times. Leaf juice is used in to treat catarrh and it is also an as safe laxative for children, pregnant women and in a urinary diseased patient. In Ayurveda Malabar spinach is called as “Upodika”, “Potaki”, “Malvaa”, “Amritvallari”, and in Siddha/Tamil as “Vaslakkirai” (Khare, 2004). It used as a vegetable in many countries like Philippines, Thailand China, Mongolia, India, Sri Lanka and many African countries. In India, In Andhra Pradesh curry of Basella and Yam is made popularly known as Kanda Bachali Koora, in Odisha, it is used to make Curries and Saaga.