Abstract

A REVIEW ON MEDICINAL USES OF AMARANTHUS VIRIDI’S

Sree Mahalakshmi Pasumarthy*, G. Muni Lakshmi, Ch. Maneesh, A. Mythili, Ch. Nikitha, S. Poojitha

Abstract

Amaranthus viridis, a member of the Amaranthaceae family, is commonly referred to as green amaranth, slender amaranth, pigweed, tropical green amaranth, and in India as “chowlai.” The plant grows widely across diverse climates and has long been incorporated into Ayurvedic practice, especially as a remedy for fever and inflammatory conditions. Traditionally, it has also been used in the management of ulcers, diabetes, asthma, anemia, skin ailments, liver disorders, gastrointestinal problems, and high cholesterol. Beyond its role as a leafy vegetable and weed of cultivation, A. viridis is valued for its rich phytochemical content. Analyses of its leaves have identified amino acids such as lysine, arginine, histidine, cystine, phenylalanine, leucine, isoleucine, valine, threonine, methionine, and tyrosine, along with bioactive compounds including flavonoids, phenolic acids, betalains, saponins, and squalene. These constituents are thought to underlie its reported anti- inflammatory, antifungal, antiseptic, and anticancer activities. Because of this diverse chemistry, the species has attracted interest for potential applications in pharmaceutical, nutraceutical, and cosmetic industries. In addition, several amaranth species are cultivated not only for their tender leaves but also for their edible seeds, which provide both nutrition and energy.

Keywords: Amaranthus viridis, anti-inflammation, anti-diabetic, anti-cancer, phytochemical, anti- oxidant, antifungal, Hypertension.