The most exciting and groundbreaking scientific chaya research studies that we have found were extremely encouraging. When we discovered the most recent laboratory research published in ScienceDirect in 2017, we contacted the research scientists directly. We would like to thank them for their invaluable help and continued support of our common mission to educate others.
Antiprotozoal, antimycobacterial, and anti-inflammatory evaluation of
Cnidoscolus chayamansa (Mc Vaugh) extract and the isolated compounds
Mariana Z. Pérez-Gonzáleza, Gabriel A. Gutiérrez-Rebolledoa, Lilián Yépez-Muliab,
Irma S. Rojas-Toméc, Julieta Luna-Herrerad, María A. Jiménez-Arellanesa,*
Conclusion: Cnidoscolus chayamansa is not only a plant with high nutritional value; it also has important medicinal properties. It is clear that Cnidoscolus chayamansa possesses significant anti-inflammatory and cardioprotective activities.
Cnidoscolus chayamansa is a medicinal and edible plant known as Chaya, is commonly used as an anti-inflammatory, antiprotozoal, antibacterial agent and as a remedy for respiratory illness, gastrointestinal disorders, and vaginal infections related with the inflammation process.
In this paper, we describe the plant’s phytochemical analysis and biological activities (antimycobacterial, antibacterial, antiprotozoal, and anti-inflammatory properties) of the CHCl3:MeOH (1:1) leaves extract and isolated compounds, as well as the acute and sub-acute toxic effects.
Cnidoscolus chayamansa (Mc Vaugh) belonging to Euphorbiaceae family, is known as the “Mexican spinach” and the widespread popular name in Mexico is “chaya”. The plant has been cultivated since ancient times in the Yucatan Peninsula, Tabasco, Guatemala, Belize and parts of Honduras [1–3], Mayan regions whose population highly esteemed this species for the benefits that provides as a nutritional and therapeutic agent.
Now its cultivation and use has spread to other states of the Republic that have warm weather like as to several countries in Latin America and the South of the United States.
The leaves of C. chayamansa are employed for the treatment of flu and inflammatory related diseases, as diuretic in renal disorders, laxative, antidiabetic remedy, weight loss aid, to low cholesterol, to treat vaginal infections, and as an energy booster [1–5]. The nutritional content of the leaves and stems is considered greater than that of Spinacea oleracea. The plant contains important quantities of vitamins, essential minerals, protein as amino acids and some fatty acids [6,7].
Cnidoscolus chayamansa is not only a plant with high nutritional value; it also has important medicinal properties. From the CHCl3:MeOH (1:1) extract of C. chayamansa leaves, two main terpenoids, moretenol and moretenyl acetate were isolated with significant antimycobacterial and antiprotozoal activities. In addition, two polyphenols with important antiprotozoal effects were obtained: kaempferol-3,7-dimethyl ether and 5-hydroxy-7-30,40-trimethox- yflavanone.
The extract and the terpenoids demonstrated good anti-inflammatory activity, being more active in the TPA model than in the carrageenan model. The extract did not cause lethality or adverse effects in acute and sub-acute tests.
This plant is a potential source for antimycobacterial, antiprotozoal, and anti-inflammatory compounds.
EXCERPT FROM PURDUE UNIVERSITY RESEARCH PAPER:
Chaya traditionally has been recommended for a number of ailments including diabetes, obesity, kidney stones, hemorrhoids, acne, and eye problems (Diaz-Bolio 1975). Chaya shoots and leaves have been taken as a laxative, diuretic, circulation stimulant, to improve digestion, to stimulate lactation, and to harden the fingernails (Rowe 1994). Source: Purdue University
NUTRITION INFORMATION FROM ECHO
ECHO is an agricultural support agency to the world. ECHO exists to reduce hunger and improve the lives of small-scale farmers worldwide. Chaya out-performs most other green leafy vegetables nutritionally (Table 1). The leaves are very high in protein, calcium, iron, carotene and vitamins A, B and C.
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