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Background <p><i>Tupistra nutans</i>, commonly known as Nakima in the Sikkim region of India, is a fascinating plant species with potential medicinal and culinary uses. It belongs to the family Asparagaceae.</p> Main body <p>It’s native to the Eastern Himalayas and is prized for its distinctive appearance and nutritional value.Recent research has identified <i>Tupistra nutans</i> is having potential phyto constituents such as Unsaturated fatty acids, Vitamin E, Diosgenin, Linoleic acid and Palmitoleic acid. <i>Tupistra nutans</i> is a unique plant with a distinctive appearance. It is a perennial herb with a rhizomatous root system. The Leaves are large, strap-shaped and can reach up to 1–2&#xa0;m in length. They are dark green, glossy and arranged in a basal rosette. The Inflorescence is a unique, club-shaped inflorescence which bears numerous small, tubular flowers. The Colour can vary but is often a striking yellow or orange. The Fruits are berry-like fruits that are typically red or orange when ripe. Traditionally <i>Tupistra nutans</i> has Culinary Use like the inflorescence is a popular vegetable, often cooked in curries or stir-fries. It is prized for its unique texture and flavour, often compared to button mushrooms. The Medicinal Use in pain relief, blood sugar regulation, anti-inflammatory properties, antioxidant properties and anti-diabetic properties.</p> Conclusion <p>While scientific research is still in its early stages, the plant’s antioxidant, anti-inflammatory, and antidiabetic properties warrant further exploration. By understanding and harnessing the power of this indigenous plant, we can unlock its potential for sustainable development, healthcare, and culinary innovation.</p>

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Tupistra Nutans:A comprehensive review of morphology, phytochemical profile, and Pharmacological activity”

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年7月16日

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  • Rudra Acharjya,
  • Ananya Bhattacharjee,
  • Manodeep Chakraborty,
  • Md Hasnat Jahan Ali,
  • Chetiz Sharma,
  • Ashika Bhattarai,
  • Akanchya Rai,
  • Yuan Rai,
  • Nihar Ranjan Bhuyan,
  • Subrata Ghosh

摘要

Background

Tupistra nutans, commonly known as Nakima in the Sikkim region of India, is a fascinating plant species with potential medicinal and culinary uses. It belongs to the family Asparagaceae.

Main body

It’s native to the Eastern Himalayas and is prized for its distinctive appearance and nutritional value.Recent research has identified Tupistra nutans is having potential phyto constituents such as Unsaturated fatty acids, Vitamin E, Diosgenin, Linoleic acid and Palmitoleic acid. Tupistra nutans is a unique plant with a distinctive appearance. It is a perennial herb with a rhizomatous root system. The Leaves are large, strap-shaped and can reach up to 1–2 m in length. They are dark green, glossy and arranged in a basal rosette. The Inflorescence is a unique, club-shaped inflorescence which bears numerous small, tubular flowers. The Colour can vary but is often a striking yellow or orange. The Fruits are berry-like fruits that are typically red or orange when ripe. Traditionally Tupistra nutans has Culinary Use like the inflorescence is a popular vegetable, often cooked in curries or stir-fries. It is prized for its unique texture and flavour, often compared to button mushrooms. The Medicinal Use in pain relief, blood sugar regulation, anti-inflammatory properties, antioxidant properties and anti-diabetic properties.

Conclusion

While scientific research is still in its early stages, the plant’s antioxidant, anti-inflammatory, and antidiabetic properties warrant further exploration. By understanding and harnessing the power of this indigenous plant, we can unlock its potential for sustainable development, healthcare, and culinary innovation.