Lepidium sativum: A potential functional food

Abstract

Lepidium sativum Linn. (family Cruciferae) is an edible herb that is botanically related to watercress and mustard, having their peppery, tangy taste and odour. Traditionally L. sativum seeds are used to treat wounds, sprains, asthma, bronchitis, cough and is considered useful as abortifacient, aphrodisiac, antibacterial, diuretic, expectorant, gastrointestinal stimulant, gastroprotective, laxative and stomachic. Many of these traditional uses have been scientifically validated using different in vitro and in vivo studies and in this review are compiled in an inclusive manner. Seeds are reported to be rich in carbohydrates, vitamins, amino acids, proteins, triterpenoids, steroids and saponin glycosides possessing different pharmacological activities. Aim of the study: This study is an effort to collate complete scientific literature published till March 2021 in order to generate a succinct summation on the distribution, traditional beneficial potential, chemical constituents, phytochemistry, pharmacology and toxicology of this coveted species of genus Lepidium. Materials and Methods: Exploring assorted scientific databases. Results: The present methodically compiled review article accentuates medicinal and nutritional significance of this highly valued plant by focusing on various aspects of the plant such as the, physicochemical characterisation and pharmacological studies that validates folklore uses. Thus, this annotated script on L. sativum would be a handy tool to explore the future prospective of research on this traditional plant.