A review of , a promising functional food and source of health-related phytochemicals.

is an edible herb, that is also used for traditional medical purposes. It is high in antioxidants, phenols, and flavonoids. However, there is limited information on the nutritional composition and the mechanisms by which nutritional and functional constituents of affect human metabolism. With an aim to identify gaps in evidence to support the mainstream use of for health and as a functional food, this review summarises current knowledge of the taxonomy, habitat characteristics, nutritional value and health-related benefits of and its extracts. Ethno-medical practices for the plant are supported by pharmacological studies, yet animal model studies, clinical trials and food safety assessments are needed to support the promotion of and its derivatives as superfoods and for use in the modern pharmaceutical industry.