Frontiers in Bioscience-Landmark (Jun 2022)
A Review on Tradescantia: Phytochemical Constituents, Biological Activities and Health-Promoting Effects
- Monica Butnariu,
- Cristina Quispe,
- Jesús Herrera-Bravo,
- Álvaro Fernández-Ochoa,
- Simin Emamzadeh-Yazdi,
- Charles Oluwaseun Adetunji,
- Adejoke Elizabeth Memudu,
- Anna Otlewska,
- Paulina Bogdan,
- Hubert Antolak,
- Katayoun Tamimi,
- Navid Baghalpour,
- Javad Mahroo Bakhtiyari,
- Surjit Sen,
- Krishnendu Acharya,
- Antonio Segura-Carretero,
- María de la Luz Cádiz-Gurrea,
- Swee Hua Erin Lim,
- Marius Pentea,
- Ioan Sarac,
- Sevgi Durna Daştan,
- Ahmad Faizal Abdull Razis,
- Usman Sunusi,
- Ramla Muhammad Kamal,
- William N. Setzer,
- Javad Sharifi-Rad
Affiliations
- Monica Butnariu
- Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, 300645 Calea 119, Timis, Romania
- Cristina Quispe
- Faculty of Health Science, Universidad Arturo Prat, 1110939 Iquique, Chile
- Jesús Herrera-Bravo
- Departament of Basic Sciences, Faculty of Sciences, Universidad Santo Tomas, 8370003 Santiago, Chile
- Álvaro Fernández-Ochoa
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, 18071 Granada, Spain
- Simin Emamzadeh-Yazdi
- Department of Plant and Soil Sciences, University of Pretoria, 0002 Gauteng, South Africa
- Charles Oluwaseun Adetunji
- Applied Microbiology, Biotechnology and Nanotechnology Laboratory, Department of Microbiology, Edo State University Uzairue, Iyamho, 312101 Edo State Nigeria, Nigeria
- Adejoke Elizabeth Memudu
- Department of Anatomy, Faculty of Basic Medical Sciences, Edo State University Uzairue, Iyamho, 312101 Edo State Nigeria, Nigeria
- Anna Otlewska
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90 – 924 Lodz, Poland
- Paulina Bogdan
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90 – 924 Lodz, Poland
- Hubert Antolak
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90 – 924 Lodz, Poland
- Katayoun Tamimi
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, 1991953381 Tehran, Iran
- Navid Baghalpour
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, 1991953381 Tehran, Iran
- Javad Mahroo Bakhtiyari
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, 1991953381 Tehran, Iran
- Surjit Sen
- Molecular and Applied Mycology and Plant Pathology Laboratory, Department of Botany, University of Calcutta, 700019 Kolkata, India
- Krishnendu Acharya
- Molecular and Applied Mycology and Plant Pathology Laboratory, Department of Botany, University of Calcutta, 700019 Kolkata, India
- Antonio Segura-Carretero
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, 18071 Granada, Spain
- María de la Luz Cádiz-Gurrea
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, 18071 Granada, Spain
- Swee Hua Erin Lim
- Health Science Division, Abu Dhabi Women’s College, Higher Colleges of Technology, 41012 Abu Dhabi, UAE
- Marius Pentea
- Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, 300645 Calea 119, Timis, Romania
- Ioan Sarac
- Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, 300645 Calea 119, Timis, Romania
- Sevgi Durna Daştan
- Department of Biology, Faculty of Science, Sivas Cumhuriyet University, 58140 Sivas, Turkey
- Ahmad Faizal Abdull Razis
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Usman Sunusi
- Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Ramla Muhammad Kamal
- Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- William N. Setzer
- Department of Chemistry, University of Alabama in Huntsville, Huntsville, AL 35899, USA
- Javad Sharifi-Rad
- Facultad de Medicina, Universidad del Azuay, 14-008 Cuenca, Ecuador
- DOI
- https://doi.org/10.31083/j.fbl2706197
- Journal volume & issue
-
Vol. 27,
no. 6
p. 197
Abstract
Tradescantia is a genus of herbaceous and perennial plants belonging to the Commelinaceae family and organized into three infrageneric classifications and 12 sections. More than 80 species within the genus have been used for centuries for medicinal purposes. Phytochemical compounds (from various species of the genus) such as coumarins, alkaloids, saponins, flavonoids, phenolics, tannins, steroids and terpenoids have recently been characterized and described with antioxidant, cytotoxic, anti-inflammatory, anticancer or antimicrobial properties. The objective of this review is to describe the different aspects of the genus Tradescantia, including its botanical characteristics, traditional uses, phytochemical composition, biological activities, and safety aspects.
Keywords
