Portulaca oleracea L.: literature quantitative research analysis.

Purslane (Portulaca oleracea L.) has always been considered a plant with excellent qualities; in fact, it has been consumed for centuries as an edible plant but also used in folk medicine. This work aims to give an updated shot of the main features and potentialities of purslane. A literature quantitative research analysis was carried out. Besides the botanical and geographical aspects, we have explored the nutritional properties and possible beneficial effects on human health due to the presence of bioactive compounds, indicating their traditional use in food and medicine preparation as well as proposing possible future applications. Purslane is a rich source of vitamins, flavonoids, organic acids, lignans, alkaloids, terpenoids, cerebrosides, sterols and minerals; in particular, it is considered a good vegetable source of unsaturated fatty acids, especially linoleic and alpha-linolenic acids. Due to its profile of bioactive components, several potential beneficial effects on humans have been reported, i.e. hepatoprotective, neuroprotective, anti-inflammatory, antimicrobial and antioxidant. Purslane finds several applications: enhancing the nutritional and sensory properties of bread, stabilising yoghurt, improving fish sausages' quality and shelf-life, acting as a natural additive due to its antibacterial, antifungal, and antioxidant properties. Additionally, it can be utilised for phytoremediation and recycling drainage water in saline environments.