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.
Highlights
Plants are one of the alternatives used by humans for the treatment of various diseases, especially in developing countries such as Indonesia
The use of plants as food ingredients is related to their nutritional content, while their use as traditional medicine is related to their secondary metabolite content [3]
C. aconitifolius leaves are rich in vitamin A, vitamin B2, vitamin B1, vitamin B9, vitamin C, vitamin D, vitamin E and vitamin K [4,7], vitamin B3, vitamin B6, vitamin B12, and vitamin E [7]
Summary
Plants are one of the alternatives used by humans for the treatment of various diseases, especially in developing countries such as Indonesia. Cnidoscolus aconitifolius has long been used by various ethnic groups as a vegetable [1] and in traditional medicine. This plant is easy to find in the surrounding environment such as yards, roadsides, and cultivated land [2]. The use of plants as food ingredients is related to their nutritional content, while their use as traditional medicine is related to their secondary metabolite content [3]. Cnidoscolus aconitifolius has two to three times more nutrients than spinach (Amaranthus sp.), cabbage (Brassica sp), and lettuce (Lactuca sp) [4]. C. aconitifolius leaves are rich in vitamin A, vitamin B2, vitamin B1, vitamin B9, vitamin C, vitamin D, vitamin E and vitamin K [4,7], vitamin B3, vitamin B6, vitamin B12, and vitamin E [7]
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