Abstract
Eryngiumfoetidum L. is popularly known as chicória-do-Pará, is native to the Amazon region, and is widely distributed in Northern Brazil. It is considered a versatile species due to its diversified uses in ethnomedicine, gastronomy, and pharmaceutical industry. The objective of this study was to review the literature on the traditional uses, chemical composition, and pharmacological activities of E. foetidum based on information published in national and international scientific articles between the years 2011 and 2021. Literature searches were performed with the combination of the expressions “Eryngium foetidum L.,” “chicória-do-Pará,” “traditional uses,” “ethnobotany,” “volatile compounds,” and “essential oil.” The species is widely used as a flavoring condiment in beans, meat, duck, and fish, and in the preparation of tucupi (cassava sap), showing to have great importance for the Amazonian food culture. In traditional medicine, it has analgesic, antibacterial, antiflu, and antipyretic applications. The chemical profile is characterized by the presence of aromatic and aliphatic aldehydes, mainly (2E)-2-dodecenal in leaves and 2,3,4-trimethylbenzaldehyde in roots, in addition to fixed compounds such as carotenoids, flavonoids, and phenols. These compounds have shown diverse biological activities and potential antibacterial, anthelmintic, and antioxidant applications, confirming their potential for use in folk medicine. Therefore, it is inferred that this aromatic plant has vast potential uses and is an important alternative as a natural resource for the food and pharmaceutical industries in view of its antioxidant capacity and bioactive compounds.
Highlights
Eryngium foetidum L. (Apiaceae), popularly known in Brazil as chicoria-do-Para, coentrão, chicoria-de-caboclo, chicoriada-Amazonia, and coentro, is an unconventional seasoning vegetable and has attracted the interest of researchers due to its wide versatility and growing popularity [1, 2]
E peculiar flavor and aroma of E. foetidum are due to a chemical constituent present mainly in the essential oil of the leaves, mostly found as an aliphatic aldehyde called eryngial [5, 6]. e leaves are widely appreciated as a condiment and used to season everyday foods such as beans, salads, meat, and fish, as well as in the preparation of typical and traditional recipes such as fish stew, tacaca, pato no tucupi (duck stew made with tucupi), and arroz paraense [8, 9]
This study aimed to review the literature on the traditional uses, chemical profile, and pharmacological activities of chicoria-do-Paraand its role in Amazon’s gastronomic cultural heritage based on information collected from scientific articles published from 2011 to 2021 to value the potential uses and analyze future prospects of applications of E. foetidum
Summary
Eryngium foetidum L. (Apiaceae), popularly known in Brazil as chicoria-do-Para, coentrão, chicoria-de-caboclo, chicoriada-Amazonia, and coentro, is an unconventional seasoning vegetable and has attracted the interest of researchers due to its wide versatility and growing popularity [1, 2]. Is species is used in ethnomedicine, since it has shown potential application in diseases related to the gastrointestinal tract and acts as an antibacterial, analgesic, anti-inflammatory, anthelmintic, anticonvulsant, and anticancer agent, proving to have great ethnopharmacological importance for people [10–12]. In this sense, studies have analyzed the applications of E. foetidum and have pointed to its pharmacological potential, notably Bhavana et al [3], Forbes et al [13], Sumitha et al [14], and Leitão et al [15], confirming the bioactive and antioxidant potential of this plant. This study aimed to review the literature on the traditional uses, chemical profile, and pharmacological activities of chicoria-do-Paraand its role in Amazon’s gastronomic cultural heritage based on information collected from scientific articles published from 2011 to 2021 to value the potential uses and analyze future prospects of applications of E. foetidum
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