From Tradition to Innovation: The Nutritional, Bioactive, and Sustainable Potential of Portulaca oleracea L

Portulaca oleracea L., or purslane, is a resilient leafy vegetable increasingly investigated for its nutritional composition, ecological adaptability, and diverse bioactive compounds. Traditionally consumed in Mediterranean, Asian, African, and Latin American cuisines, it is now recognized as a nonconventional food plant (NCFP) relevant to food and nutrition security and sustainable agriculture. Purslane thrives in poor or saline soils, tolerates drought, and fits well in low-input, climate-resilient production systems. This review synthesizes global evidence on its taxonomy, morphology, traditional and contemporary uses, nutritional value, phytochemical profile, agronomic performance, and emerging technological applications. The species is rich in alpha-linolenic acid and other omega-3 fatty acids, vitamins C and E, minerals, flavonoids, alkaloids, betalains, and polysaccharides, all of which are associated with antioxidant, anti-inflammatory, antidiabetic, hepatoprotective, neuroprotective, cardioprotective, and antimicrobial effects. Particular attention is given to the stability and bioaccessibility of these compounds during processing and storage, and to comparisons with other nutrient-dense leafy vegetables. By integrating nutritional, bioactive, agronomic, and sustainability dimensions, this review addresses the lack of multidisciplinary syntheses on purslane and highlights its potential for functional foods, circular value chains, and policy strategies that promote biodiversity-based, climate-resilient diets. Overall, the findings position P. oleracea as a strategic resource for future sustainable food systems globally.