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A Review on Tradescantia: Phytochemical Constituents, Biological Activities and Health-Promoting Effects
Monica Butnariu1, Cristina Quispe2, Jesús Herrera-Bravo3,4, Álvaro Fernández-Ochoa5,6,*, Simin Emamzadeh-Yazdi7, Charles Oluwaseun Adetunji8, Adejoke Elizabeth Memudu9, Anna Otlewska10, Paulina Bogdan10, Hubert Antolak10, Katayoun Tamimi11, Navid Baghalpour11, Javad Mahroo Bakhtiyari11, Surjit Sen12,13, Krishnendu Acharya12, Antonio Segura-Carretero5,6, María de la Luz Cádiz-Gurrea5,6,*, Swee Hua Erin Lim14,15,*, Marius Pentea1, Ioan Sarac1, Sevgi Durna Daştan16,17, Ahmad Faizal Abdull Razis18,19,*, Usman Sunusi19,20, Ramla Muhammad Kamal19,21, William N. Setzer22,23, Javad Sharifi-Rad24,*
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1
Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, 300645 Calea 119, Timis, Romania
2
Faculty of Health Science, Universidad Arturo Prat, 1110939 Iquique, Chile
3
Departament of Basic Sciences, Faculty of Sciences, Universidad Santo Tomas, 8370003 Santiago, Chile
4
Center of Molecular Biology and Pharmacogenetics, Scientific and Technological Bioresource Nucleus, Universidad de La Frontera, 4811230 Temuco, Chile
5
Department of Analytical Chemistry, Faculty of Sciences, University of Granada, 18071 Granada, Spain
6
Research and Development Functional Food Centre (CIDAF), Bioregión Building, Health Science Technological Park, 18071 Granada, Spain
7
Department of Plant and Soil Sciences, University of Pretoria, 0002 Gauteng, South Africa
8
Applied Microbiology, Biotechnology and Nanotechnology Laboratory, Department of Microbiology, Edo State University Uzairue, Iyamho, 312101 Edo State Nigeria, Nigeria
9
Department of Anatomy, Faculty of Basic Medical Sciences, Edo State University Uzairue, Iyamho, 312101 Edo State Nigeria, Nigeria
10
Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90 – 924 Lodz, Poland
11
Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, 1991953381 Tehran, Iran
12
Molecular and Applied Mycology and Plant Pathology Laboratory, Department of Botany, University of Calcutta, 700019 Kolkata, India
13
Department of Botany, Fakir Chand College, Diamond Harbour, 743331 West Bengal, India
14
Health Science Division, Abu Dhabi Women’s College, Higher Colleges of Technology, 41012 Abu Dhabi, UAE
15
Perdana University-Royal College of Surgeons in Ireland, 43400 Serdang, Serdang, Malaysia
16
Department of Biology, Faculty of Science, Sivas Cumhuriyet University, 58140 Sivas, Turkey
17
Beekeeping Development Application and Research Center, Sivas Cumhuriyet University, 58140 Sivas, Turkey
18
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
19
Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
20
Department of Biochemistry, Bayero University Kano, PMB 3011 Kano, Nigeria
21
Department of Pharmacology, Federal University Dutse, PMB 7156 Dutse, Jigawa State, Nigeria
22
Department of Chemistry, University of Alabama in Huntsville, Huntsville, AL 35899, USA
23
Aromatic Plant Research Center, Lehi, UT 84043, USA
24
Facultad de Medicina, Universidad del Azuay, 14-008 Cuenca, Ecuador
*Correspondence: alvaroferochoa@ugr.es (Álvaro Fernández-Ochoa); mluzcadiz@ugr.es (María de la Luz Cádiz-Gurrea); lerin@hct.ac.ae (Swee Hua Erin Lim); madfaizal@upm.edu.my (Ahmad Faizal Abdull Razis); javad.sharifirad@gmail.com (Javad Sharifi-Rad)
Academic Editor: Marcello Iriti
Academic Editor: Marcello Iriti
Front. Biosci. (Landmark Ed) 2022, 27(6), 197;
https://doi.org/10.31083/j.fbl2706197
Submitted: 15 November 2021 | Revised: 11 January 2022 | Accepted: 12 January 2022 | Published: 21 June 2022
(This article belongs to the Special Issue Bioactive Phytochemicals and Botanicals in Health and Disease)
Copyright: © 2022 The Author(s). Published by IMR Press.
This is an open access article under the CC BY 4.0 license.
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
Tradescantia
phytochemicals
bioactive properties
health effects
safety
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