Names:

• General: Water leaf
• Hausa: Alenyruwai
• Ibibio: Mmommong ikong
• Igbo: Mgbolodi
• Yoruba: Gbure

Description:

Waterleaf plant is an erect, glabrous, and perennial plant that belongs to the family Portulacaceae. It can grow up to 100cm, and is usually strongly branched. The roots are swollen, hairless, while the stem is light green, smooth, and succulent. The stem branches have two lateral buds. The leaves of waterleaf are succulent, round near the tip and taper to a wedge shape at the base (3-15 cm long, 1-6 cm wide). The leaf is sticky when cut and this is attributed to its high pectin content that supplies the dietary fibre. The inflorescence stalk is triangular in cross-section and bears a cluster of flowers known as a corymboid thyrse. The flowers are pink. The fruits are light-green, ellipsoid, capsular, dehiscent with many dark brown seeds that open up. These fruits ripen two weeks after flowering.

Cultivation/Propagation

• It has an advantage of perennial survival because it can be propagated vegetatively and it sets viable seeds which germinate in five days. Propagation from seed to harvest takes about six weeks.
• Vegetative cuttings can be used to raise new plants which will be ready for the first harvest in three weeks.

Medicinal Benefits

• Water leaf juice is filled with phytochemicals and nutrients that help the body in preventing diseases such as diabetes, high blood pressure, and cancer.
• Improves liver function; supports weight loss; improves bone health; prevents osteoporosis; and promotes skin health.
• Regulates blood sugar; prevents cardiovascular diseases and lowers blood cholesterol (high fibre content)
• Support fetal development because it rids the body of bilirubin and prevents anaemia in pregnancy.
• Prevents atherosclerosis; prevents thrombus by promoting blood flow; improves blood clotting
• Improves respiratory health; an antihypertensive; antioxidant and prevents oxidative stress
• Supports eye health (Vitamin A); and prevents Iron deficiency anaemia (source of iron)
• Aids digestion; supports gastrointestinal health; and possesses laxative properties.
• Boosts immune system; detoxifies the body; and improves blood cells.
• Strong antioxidant; supports liver health; enhances cerebral functions.
• An anti-inflammatory agent; antibacterial; antibiotic; and antifungal.
• Improves brain function and cognitive health
• Boosts energy; and improves fertility.
• Prevents breast and colon cancer.

Other Benefits:

• Waterleaf is highly nutritious, refreshing and tasty and as such used in several cuisines for preparing assorted dishes such as waterleaf soup, waterleaf stew, waterleaf sauce, waterleaf pizza, vegetable soup (Edikaiko, ofe mgbolodi, gbure, afang soup).
• Waterleaf is a natural pigment that can be used as colorant in foods. Water leaf extract is also used to boost chick’s immunity against virulent Newcastle disease virus.
• It is used as fodder for snails and supplement for chickens and turkeys; the carotenes make the yolk of the eggs of these birds yellow.
• Waterleaf sauce can also be eaten with roasted yams, roasted plantains or roasted potatoes.
• Do not overcook in other to avoid significant loss of its vitamins and minerals contents.

How it is Used:

• It is used in many ways, and serves many medicinal purposes. For therapeutic purposes, it is best to use the juice rather than the cooked vegetable.
• The juice is made by chopping the leaves and stem of the plant; blending the chopped bits with some water and sieving the blend to extract the juice. This juice is used for managing the following conditions:

• Improvement of brain function, maintenance of skin health, prevention of cancer, and bladder stones.
• Treatment of arthritis, reduction of blood sugar and blood pressure.
• Treatment of diarrhea, and improvement of weakness.
• Treatment of insomnia, anemia, and malaria.
• Treatment of measles.
• The roots when boiled and taken half a glass cup 2 times daily is used for treatment of hypertension, prostatitis and prostatic diseases.
• The pounded waterleaf is applied to soothe inflammations.
• An infusion of the leaves can be taken as a diuretic.

Reported Side Effects/Caution:

• Water leaf should not be taken raw in large quantities as it contains soluble oxalate, which may increase the risk of kidney stone and gout. Cooking the leaves reduces the oxalates.

References:

• https://www.finelib.com/about/tropical-fruits-and-vegetables/about-nutrition-facts-and-health-benefits-of-waterleaf/259
• https://globalfoodbook.com/15-worthy-benefits-of-waterleaf-talinum-triangulare
• https://pharmchoices.com/waterleaf-plant-nutritional-and-health-benefits/
• https://pharmanewsonline.com/6-surprising-health-benefits-of-waterleaf/
• https://punchng.com/health-benefits-of-talinum-triangulare-waterleaf/
• https://uses.plantnet-project.org/en/Talinum_triangulare_(PROTA)
• https://www.nparks.gov.sg/florafaunaweb/flora/2/4/2495
• https://www.webmd.com/diet/health-benefits-waterleaf
• https://thenationonlineng.net/benefits-of-waterleaf/