Urtica dioica (Soi): Classification, Characteristics, Chemical Constituents, and Uses
Flavonoids, tannins, volatile chemicals and fatty acids, polysaccharides, isolectins, sterols, terpenes, protein, vitamins, and minerals are the primary chemical constituents of Urtica dioica. Acetylcholine, histamine, 5 hydroxytryptamine (serotonin), leukotrienes, and formic acid are the chemicals that cause the burning sensation in leaf trichomes. Kaempferol, isorhamnetin, quercetin, isoquercitrin, astragalin, rutin, and their three rutinosides and three glycosides are the most common flavonoids. It has been discovered that shikimic acid derivatives such as phenylpropanes, caffeic acid, and different esters of this acid such as chlorogenic acid and caffeoyl malic acid exist. Carotene, hydroxycarotene, lutoxanthin, lutein epoxide, and violaxanthin are examples of carotenoids. Vitamins B, C, and K, as well as minerals such as calcium, iron, magnesium, phosphorus, potassium, and sodium, are abundant in the leaves. Essential amino acids, glucokinnins, and high chlorophyll content are also present.
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