REVIEW
Malva species: Insights on its chemical composition towards pharmacological applications
Javad Sharifi-Rad,
Guiomar Melgar-Lalanne,
Alan Javier Hernández-Álvarez,
Yasaman Taheri,
Shabnum Shaheen,
Dorota Kregiel,
Hubert Antolak,
Ewelina Pawlikowska,
Milka Brdar-Jokanović,
Jovana Rajkovic,
Tahereh Hosseinabadi,
Branka Ljevnaić-Mašić,
Navid Baghalpour,
Maryam Mohajeri,
Patrick Valere Tsouh Fokou,
Natália Martins,
Corresponding Author
Javad Sharifi-Rad
Zabol Medicinal Plants Research Center, Zabol University of Medical Sciences, Zabol, Iran
Correspondence
Javad Sharifi-Rad, Zabol Medicinal Plants Research Center, Zabol University of Medical Sciences, Zabol, Iran.
Email: [email protected]
Patrick Valere Tsouh Fokou, Department of Biochemistry, Faculty of Science, University of Yaounde, Yaounde, Cameroon.
Email: [email protected]
Natália Martins, Faculty of Medicine, University of Porto, Porto, Portugal.
Email: [email protected]
Search for more papers by this authorGuiomar Melgar-Lalanne
Instituto de Ciencias Básicas, Universidad Veracruzana, Xalapa, México
Search for more papers by this authorAlan Javier Hernández-Álvarez
School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT UK
Search for more papers by this authorYasaman Taheri
Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Department of Pharmacology and Toxicology, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Search for more papers by this authorShabnum Shaheen
Department of Botany, Lahore College for Women University, Lahore, Pakistan
Search for more papers by this authorDorota Kregiel
Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland
Search for more papers by this authorHubert Antolak
Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland
Search for more papers by this authorEwelina Pawlikowska
Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland
Search for more papers by this authorMilka Brdar-Jokanović
Alternative Crops and Organic Production Department, Institute of Field and Vegetable Crops, Novi Sad, Serbia
Search for more papers by this authorJovana Rajkovic
Institute of Pharmacology, Clinical Pharmacology and Toxicology, Medical Faculty, University of Belgrade, Belgrade, Serbia
Search for more papers by this authorTahereh Hosseinabadi
Department of Pharmacognosy and Biotechnology, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Search for more papers by this authorBranka Ljevnaić-Mašić
Department of Field and Vegetable Crops, Faculty of Agriculture, University of Novi Sad, Novi Sad, Serbia
Search for more papers by this authorNavid Baghalpour
Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Search for more papers by this authorMaryam Mohajeri
Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Search for more papers by this authorCorresponding Author
Patrick Valere Tsouh Fokou
Department of Biochemistry, Faculty of Science, University of Yaounde, Yaounde, Cameroon
Correspondence
Javad Sharifi-Rad, Zabol Medicinal Plants Research Center, Zabol University of Medical Sciences, Zabol, Iran.
Email: [email protected]
Patrick Valere Tsouh Fokou, Department of Biochemistry, Faculty of Science, University of Yaounde, Yaounde, Cameroon.
Email: [email protected]
Natália Martins, Faculty of Medicine, University of Porto, Porto, Portugal.
Email: [email protected]
Search for more papers by this authorCorresponding Author
Natália Martins
Faculty of Medicine, University of Porto, Porto, Portugal
Institute for Research and Innovation in Health (i3S), University of Porto, Porto, Portugal
Correspondence
Javad Sharifi-Rad, Zabol Medicinal Plants Research Center, Zabol University of Medical Sciences, Zabol, Iran.
Email: [email protected]
Patrick Valere Tsouh Fokou, Department of Biochemistry, Faculty of Science, University of Yaounde, Yaounde, Cameroon.
Email: [email protected]
Natália Martins, Faculty of Medicine, University of Porto, Porto, Portugal.
Email: [email protected]
Search for more papers by this authorJavad Sharifi-Rad,
Guiomar Melgar-Lalanne,
Alan Javier Hernández-Álvarez,
Yasaman Taheri,
Shabnum Shaheen,
Dorota Kregiel,
Hubert Antolak,
Ewelina Pawlikowska,
Milka Brdar-Jokanović,
Jovana Rajkovic,
Tahereh Hosseinabadi,
Branka Ljevnaić-Mašić,
Navid Baghalpour,
Maryam Mohajeri,
Patrick Valere Tsouh Fokou,
Natália Martins,
Corresponding Author
Javad Sharifi-Rad
Zabol Medicinal Plants Research Center, Zabol University of Medical Sciences, Zabol, Iran
Correspondence
Javad Sharifi-Rad, Zabol Medicinal Plants Research Center, Zabol University of Medical Sciences, Zabol, Iran.
Email: [email protected]
Patrick Valere Tsouh Fokou, Department of Biochemistry, Faculty of Science, University of Yaounde, Yaounde, Cameroon.
Email: [email protected]
Natália Martins, Faculty of Medicine, University of Porto, Porto, Portugal.
Email: [email protected]
Search for more papers by this authorGuiomar Melgar-Lalanne
Instituto de Ciencias Básicas, Universidad Veracruzana, Xalapa, México
Search for more papers by this authorAlan Javier Hernández-Álvarez
School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT UK
Search for more papers by this authorYasaman Taheri
Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Department of Pharmacology and Toxicology, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Search for more papers by this authorShabnum Shaheen
Department of Botany, Lahore College for Women University, Lahore, Pakistan
Search for more papers by this authorDorota Kregiel
Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland
Search for more papers by this authorHubert Antolak
Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland
Search for more papers by this authorEwelina Pawlikowska
Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland
Search for more papers by this authorMilka Brdar-Jokanović
Alternative Crops and Organic Production Department, Institute of Field and Vegetable Crops, Novi Sad, Serbia
Search for more papers by this authorJovana Rajkovic
Institute of Pharmacology, Clinical Pharmacology and Toxicology, Medical Faculty, University of Belgrade, Belgrade, Serbia
Search for more papers by this authorTahereh Hosseinabadi
Department of Pharmacognosy and Biotechnology, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Search for more papers by this authorBranka Ljevnaić-Mašić
Department of Field and Vegetable Crops, Faculty of Agriculture, University of Novi Sad, Novi Sad, Serbia
Search for more papers by this authorNavid Baghalpour
Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Search for more papers by this authorMaryam Mohajeri
Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Search for more papers by this authorCorresponding Author
Patrick Valere Tsouh Fokou
Department of Biochemistry, Faculty of Science, University of Yaounde, Yaounde, Cameroon
Correspondence
Javad Sharifi-Rad, Zabol Medicinal Plants Research Center, Zabol University of Medical Sciences, Zabol, Iran.
Email: [email protected]
Patrick Valere Tsouh Fokou, Department of Biochemistry, Faculty of Science, University of Yaounde, Yaounde, Cameroon.
Email: [email protected]
Natália Martins, Faculty of Medicine, University of Porto, Porto, Portugal.
Email: [email protected]
Search for more papers by this authorCorresponding Author
Natália Martins
Faculty of Medicine, University of Porto, Porto, Portugal
Institute for Research and Innovation in Health (i3S), University of Porto, Porto, Portugal
Correspondence
Javad Sharifi-Rad, Zabol Medicinal Plants Research Center, Zabol University of Medical Sciences, Zabol, Iran.
Email: [email protected]
Patrick Valere Tsouh Fokou, Department of Biochemistry, Faculty of Science, University of Yaounde, Yaounde, Cameroon.
Email: [email protected]
Natália Martins, Faculty of Medicine, University of Porto, Porto, Portugal.
Email: [email protected]
Search for more papers by this authorAbstract
Malvaceae family is typical from the Mediterranean region, contains 240 genera and more than 4,200 species. They are most commonly used as ornamental plants, although they can also be conceived as a food resource and remedy for various diseases, such as digestive, respiratory, genitourinary, throat infections, and skeletal and skin disorders, as also injuries where they are profoundly applied for skin care and as antiseptic and demulcent. They also possess diuretic, lenitive, spasmolytic, and laxative effects, besides to be used as antidiarrheal. Thus, the present review provides in-depth data on Malva spp. potential applications and phytochemical composition for food and pharmaceutical industries. Habitat and cultivation conditions and the clinical reports related to its biological effects are also emphasized. Malva spp. possess a wide variety of chemical constituents (such as polysaccharides, coumarins, flavonoids, polyphenols, vitamins, terpenes, and tannins) found in different plant organs, especially in leaves and flowers, connected to their biological activity. In general, Malva spp. have rather moderate antimicrobial activity, high antiinflammatory and wound healing activities, strong antioxidant activity, and anticancer properties. Results from in vitro and in vivo experiments encourage more in-depth studies, namely clinical trials, towards to improve knowledge on the use of Malva spp. for the treatment of various health conditions in humans.
CONFLICTS OF INTEREST
The authors declare no conflict of interest.
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