Urtica spp.: Ordinary Plants with Extraordinary Properties

Area of Science:

• Phytochemistry
• Pharmacognosy
• Food Science

Background:

• Nettles (genus Urtica) have a history of use in traditional medicine and as food preservatives.
• The plant is rich in diverse bioactive compounds, including terpenoids, polyphenols, vitamins, and minerals.

Purpose of the Study:

• To review the properties of nettles relevant to the food and pharmaceutical industries.
• To explore the potential of nettles as a commercial plant source based on their phytochemical profile and bioactivity.

Main Methods:

• Literature review of existing research on nettle composition and bioactivity.
• Analysis of phytochemical constituents and their reported biological effects, particularly antimicrobial activity.

Main Results:

• Nettles contain a wide array of compounds like terpenoids, polyphenols, fatty acids, vitamins, and minerals.
• Nettle extracts exhibit significant antimicrobial activity against both Gram-positive and Gram-negative bacteria.

Conclusions:

• The rich phytochemical profile and demonstrated antimicrobial activity support the use of nettles in functional foods, dietary supplements, and pharmaceuticals.
• Nettles represent an underestimated plant resource with considerable potential for commercial applications in food and feed formulations.