Skip to main navigation menu Skip to main content Skip to site footer
JASBB Baner text

Vol. 39 No. 1 (2023)

Articles

Nettle as a functional additive to food, dietary supplements and cosmetics

DOI: https://doi.org/10.24326/jasbb.2023.5040
Submitted: January 9, 2023
Published: 2023-05-18

Abstract

The continually growing trend of a healthy lifestyle, together with significant advances in food and cosmetics technology, has prompted manufacturers to increase the functionality of their products. Food, diet supplements, and cosmetics containing common nettle (Urtica dioica L.), which is included among superfoods, have high utility value and multiple health-promoting properties. These properties undoubtedly stem from the presence of biologically active compounds. As a natural form of fortification of many products, nettle is a herb with strong anti-inflammatory, antioxidant and immunostimulatory properties. In the food sector it is found mainly in products such as honey, biscuits, tea, and juice, as well as in diet supplements. In the cosmetics sector, nettle is an ingredient in shampoos as well as in facial masks or face scrubs. Directing consumers towards products based on natural ingredients, and manufacturers towards exploitation of the potential of bioactive substances contained in plants, promotes the use of natural materials, including nettles, as components of a wide range of commercially available products.

References

  1. Adhikari B.M., Bajracharya A., Shrestha A.K., 2016. Comparison of nutritional properties of Stinging nettle (Urtica dioica) flour with wheat and barley flours. Food Sci. Nutr. 4(1), 119–124. DOI: https://doi.org/10.1002/fsn3.259
  2. AlShuwayeb M.H., Al-Khatib A.J., 2013. Molecular and chemical therapeutic features of Urtica species. Eur. Sci. J. 9, 253–261.
  3. Antoniak K., Bylka W., 2020. Aktywność biologiczna wybranych składników olejków eterycznych. Cz. 2. Post. Fitoter. 21, 42–48. DOI: https://doi.org/10.25121/PF.2020.21.1.42
  4. Brown D., 1995. Encyclopedia of herbs and their uses. In: Encyclopedia of common natural ingredients used in food, drugs and cosmetics. Y.A. Leung, S. Foster (eds.), Wiley, Hoboken, NJ, USA.
  5. Ceccanti C., Landi M., Benvenuti S., Pardossi A., Guidi L., 2018. Mediterranean wild edible plants: Weeds or “New Functional Crops”?. Molecules 23, 2299. DOI: https://doi.org/10.3390/molecules23092299
  6. Chormowa N.Y., Episzkina J.M., Karetkin B.A., Chabibulina N.W., Beloded A.V., Shakir I.V., Panfiłow W.I., 2022. The combination of in vitro assessment of stress tolerance ability, autoaggregation, and vitamin B-producing ability for new probiotic strain introduction. Micro-propagation 10(2), 470. DOI: https://doi.org/10.3390/microorganisms10020470
  7. Đurović S., Pavlić B., Šorgić S., Popov S., Savić S., Petronijević M., Radojković M., Cvetanović A., Zeković A., 2017. Chemical composition of stinging nettle leaves obtained by different ana-lytical approaches. JFF 32, 18–26. DOI: https://doi.org/10.1016/j.jff.2017.02.019
  8. Đurović S., Šorgić S., Popoy S., Pezo L., Mašković P., Blagojević S., Zeković Z., 2022. Recovery of biologically active compounds from stinging nettle leaves part I: Supercritical carbon dioxide extraction. Food Chem. 373, 131724. DOI: https://doi.org/10.1016/j.foodchem.2021.131724
  9. Ekaruna I.B.P., Suryana K., Jasminarti I.A.D.K., Candrawati N.W., Eka Arisanti N.L.P., Sajinadiyasa I.G.K., 2021. Relationship between anemia, hypoalbuminemia, vitamin D deficiency and quality of life in advanced non-small cell lung carcinoma patients at tertiary hospital in Bali. Int. J. Adv. Med. 8, 1644. DOI: https://doi.org/10.18203/2349-3933.ijam20214126
  10. Faustino M., Wejga M., Sousa P., Costa E.M., Silva S., Pintado M., 2019. Agro-food byproducts as a new source of natural food additives. Molecules 24(6), 1056. DOI: https://doi.org/10.3390/molecules24061056
  11. Francišković M., Gonzalez-Pérez R., Orčić D., Sanchez de Medina F., Martínez-Augustin O., Svirčev E., Mimica-Dukić N., 2017. Chemical composition and immuno-modulatory effects of Urtica dioica L.(stinging nettle) extracts. Phytother. Res. 31, 1183–1191. DOI: https://doi.org/10.1002/ptr.5836
  12. Gryczyńska A., Gryczyńska B., Opala B., 2011. Karotenoidy. Naturalne źródła, biosynteza, wpływ na organizm ludzki. Post. Fitoter. 2, 127–143.
  13. Gupta E., Mishra P., 2021. Functional food with some health benefits, so called superfood: a review. Curr. Nutr. Food Sci. 17, 144–166. DOI: https://doi.org/10.2174/1573401316999200717171048
  14. Hrubša M., Siatka T., Nejmanová I., Vopršalová M., Kujovská Křcmová L., Matoušová K., Javorská L., Macáková K., Mercolini L., Remião F., Máťuš M., Mladěnka P., and on behalf of the OEMONOM [The Open access Educational Materials on Naturally Occurring Molecules project], 2022. Biological properties of vitamins of the B-Complex. Part 1: vitamins B1, B2, B3, and B5. Nutrients 14, 484. DOI: https://doi.org/10.3390/nu14030484
  15. Jakubczyk K., Janda K., Szkyrpan S., Gutkowska I., Wolska J., 2015. Pokrzywa zwyczajna (Urtica dioica L.) – charakterystyka botaniczna, biochemiczna i właściwości prozdrowotne. Pom. J. Life Sci. 61(2), 191–198. DOI: https://doi.org/10.21164/pomjlifesci.78
  16. Karg C.A., Doppler Ch., Schilling Ch., Jakobs F., Dal Colle M.C.S., Frey N., Bernhard D., Vollmar A.M., Moser S., 2021. A yellow chlorophyll catabolite in leaves of Urtica dioica L.: an overlooked phytochemical that contributes to health benefits of stinging nettle. Food Chem. 359, 129906. DOI: https://doi.org/10.1016/j.foodchem.2021.129906
  17. Kowalczyk-Sadowy K., 2021. Właściwości fizykochemiczne i biologiczne granulatów paszowych wytworzonych z odpadów z przetwórstwa rolno-spożywczego. Wyd. Politechnika Białostocka, Białystok.
  18. Kregiel D., Pawlikowska E., Antolak H., 2018. Urtica spp.: ordinary plants with extraordinary properties. Molecules 23, 1664. DOI: https://doi.org/10.3390/molecules23071664
  19. Krochmal-Marczak B., Sawicka B., Stryjecka M., Pisarek M., Bienia B., 2017. Wartość odżywcza i prozdrowotna wybranych warzyw z rodzaju kapusta (Brassica L.). Herbalism 1(3), 80–91. DOI: https://doi.org/10.12775/HERB.2017.006
  20. Lis K., Bartuzi Z., 2019. Wpływ diety na występowanie i rozwój astmy. Alergia Astma Immunol. 24(1), 2–7.
  21. Liu H., Zhang Y., Zhang H., Wang L., Wang T., Han Z., Wu L., Liu G., 2021. Effect of plasma vitamin C levels on Parkinson’s disease and age at onset: a Mendelian randomization study. J. Trans. Med. 19, 221. DOI: https://doi.org/10.1186/s12967-021-02892-5
  22. Loetscher Y., Kreuzer M., Messikommer R.E., 2013. Utility of nettle (Urtica dioica) in layer diets as a natural yellow colorant for egg yolk. Anim. Feed Sci. Technol. 186, 158–168. DOI: https://doi.org/10.1016/j.anifeedsci.2013.10.006
  23. Malini F., Melini W., Luziatelli F., Ficca A.G., Ruzzi M., 2019. Health-promoting components in fermented foods: an up-to-date systematic review. Nutrients 11(5), 1189. DOI: https://doi.org/10.3390/nu11051189
  24. Oakes B., Bolia I.K., Weber A.E., Petrigliano F.A., 2021. Vitamin C in orthopedic practices: current concepts, novel ideas, and future perspectives. J. Ort. Res. 39, 698–706. DOI: https://doi.org/10.1002/jor.24947
  25. Opačić N., Radman S., Uher S.F., Benko B., Voća S. Žlabur J.Š., 2022. Nettle cultivation practices – from open field to modern hydroponics: a case study of specialized metabolites. Plants 11, 483. DOI: https://doi.org/10.3390/plants11040483
  26. Pasricha S.R., Tye-Din J., Muckenthaler M.U., Swinkels D.W., 2021. Iron deficiency. Lancet 397, 233–248. DOI: https://doi.org/10.1016/S0140-6736(20)32594-0
  27. Paulauskienė A., Tarasevičienė Ž., Laukagalis V., 2021. Influence of harvesting time on the chemical composition of wild stinging nettle (Urtica dioica L.). Plants 10, 686. DOI: https://doi.org/10.3390/plants10040686
  28. Przybylska-Balcerek A., Stuper-Szablewska K., 2019. Phenolic acids used in the cosmetics industry as natural antioxidants. E. J. Med. Tech. 4, 24–32.
  29. Repajić M., Cegledi E., Zorić Z., Pedisić S., Elez Garofulić I., Radman S., Palčić I., Dragović-Uzelac V., 2021. Bioactive compounds in wild nettle (Urtica dioica L.) leaves and stalks: polyphenols and pigments upon seasonal and habitat variations. Foods 10, 190. DOI: https://doi.org/10.3390/foods10010190
  30. Rymarczyk B., Gluck J., Rogala B., 2014. Dodatki spożywcze jako czynnik wywołujący objawy nadwrażliwości pokarmowej u osób dorosłych. Alerg. Astma. Immunol. 19(1), 35–41.
  31. Singh M.P., Kritika S., Raszmi B., Kumar M.R., 2022. Superfood: value and need. Curr. Nutr. Food Sci. 18, 65–68. DOI: https://doi.org/10.2174/1573401317666210420123013
  32. Stanojević J.P., Stanković M.Z., Cvetković D.J., Cakić M.D., Ilić D.P., Nikolić V.D., Stanojević J.S., 2016. The effect of extraction techniques on yield, extraction kinetics, and antioxidant activity of aqueous-methanolic extracts from nettle (Urtica dioica L.) leaves. Sep. Sci. Technol. 51, 11. DOI: https://doi.org/10.1080/01496395.2016.1178774
  33. Suryawan I.G.P.A., Suardana N.P.G., Winaya I.N.S., Suyasa I.W.B., Nindhia T.G.T., 2017. Study of stinging nettle (Urtica dioica L.) fibers reinforced green composite materials: a review. 7th International Conference on Key Engineering Materials (ICKEM 2017). IOP Conf. Series: Materials Science and Engineering 201(2017), 012001. DOI: https://doi.org/10.1088/1757-899X/201/1/012001
  34. Virgilio N.D., 2015. The potential of stinging nettle (Urtica dioica L.) as a crop with multiple uses. Ind. Crops Prod. 68, 42–49. DOI: https://doi.org/10.1016/j.indcrop.2014.08.012
  35. Walkiewicz K., Janion K., Gętek-Paszel M., Nowakowska-Zajdel E., 2020. Rola kwasów linolowego i α-linolenowego oraz ich metabolitów w utrzymywaniu przewlekłego stanu zapalnego i rozwoju raka jelita grubego. Post. Hig. Med. Dosw. 74, 464–470. DOI: https://doi.org/10.5604/01.3001.0014.4864
  36. Wasilewska E., Małgorzewicz S., 2015. Niepożądane reakcje pokarmowe na dodatki do żywności. Forum Zaburzeń Metab. 6(1), 8–13.
  37. Zeković Z., Cvetanović A., Švarc-Gajić J., Gorjanović S., Sužnjević D., Mašković P., Savić S., Radojković M., Đurović, S., 2017. Chemical and biological screening of stinging nettle leaves extracts obtained by modern extraction techniques. Ind. Crops Prod. 108, 423–430. DOI: https://doi.org/10.1016/j.indcrop.2017.06.055

Downloads

Download data is not yet available.

Most read articles by the same author(s)

Similar Articles

1 2 3 > >> 

You may also start an advanced similarity search for this article.