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Review

Chemical Constituents of Stinging Nettle (Urtica dioica L.): A Comprehensive Review on Phenolic and Polyphenolic Compounds and Their Bioactivity

by
Saša Đurović
1,2,
Ivan Kojić
3,
Danka Radić
1,
Yulia A. Smyatskaya
2,
Julia G. Bazarnova
2,
Snežana Filip
4 and
Tomislav Tosti
5,*
1
Institute of General and Physical Chemistry, Studentski trg 12/V, 11158 Belgrade, Serbia
2
Graduate School of Biotechnology and Food Industries, Peter the Great Saint-Petersburg Polytechnic University, Polytechnicheskaya Street, 29, 195251 Saint-Petersburg, Russia
3
Innovative Centre Faculty of Chemistry Belgrade, University of Belgrade, Studentski trg 12-16, 11158 Belgrade, Serbia
4
Technical Faculty “Mihajlo Pupin” Zrenjanin, University of Novi Sad, Djure Djakovica b.b., 23000 Zrenjanin, Serbia
5
Institute of Chemistry, Technology and Metallurgy—National Institute of the Republic of Serbia, University of Belgrade, Njegoševa 12, 11000 Belgrade, Serbia
*
Author to whom correspondence should be addressed.
Int. J. Mol. Sci. 2024, 25(6), 3430; https://doi.org/10.3390/ijms25063430
Submission received: 31 January 2024 / Revised: 12 March 2024 / Accepted: 15 March 2024 / Published: 18 March 2024
(This article belongs to the Special Issue Polyphenols and Their Transformation Products: Properties and Mechanism of Action)
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Abstract

Polyphenolic compounds are of great interest in today’s science. Naturally, they occur in plants and other sources in many different forms. Their wide range of biological activity has attracted the attention of the scientific community. One of the sources of phenolic compounds is stinging nettle (Urtica dioica L.), a common plant in almost all parts of the world. A long tradition of utilization and an interesting chemical profile make this plant a fascinating and extensive object of study. The chemical profile also allows this plant to be used as a food and a pigment source in the food, pharmaceutical, and cosmetic industries. Previously conducted studies found phenolic acids and polyphenolic compounds in root, stalk, and stinging nettle leaves. Different extraction techniques were usually used to isolate them from the leaves. Obtained extracts were used to investigate biological activity further or formulate different functional food products. This study aimed to collect all available knowledge about this plant, its chemical composition, and biological activity and to summarize this knowledge with particular attention to polyphenolic compounds and the activity and mechanisms of their actions.
Keywords: stinging nettle; phenolic acids; polyphenolic compounds; chemical profile; biological activity; mechanisms of action stinging nettle; phenolic acids; polyphenolic compounds; chemical profile; biological activity; mechanisms of action

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MDPI and ACS Style

Đurović, S.; Kojić, I.; Radić, D.; Smyatskaya, Y.A.; Bazarnova, J.G.; Filip, S.; Tosti, T. Chemical Constituents of Stinging Nettle (Urtica dioica L.): A Comprehensive Review on Phenolic and Polyphenolic Compounds and Their Bioactivity. Int. J. Mol. Sci. 2024, 25, 3430. https://doi.org/10.3390/ijms25063430

AMA Style

Đurović S, Kojić I, Radić D, Smyatskaya YA, Bazarnova JG, Filip S, Tosti T. Chemical Constituents of Stinging Nettle (Urtica dioica L.): A Comprehensive Review on Phenolic and Polyphenolic Compounds and Their Bioactivity. International Journal of Molecular Sciences. 2024; 25(6):3430. https://doi.org/10.3390/ijms25063430

Chicago/Turabian Style

Đurović, Saša, Ivan Kojić, Danka Radić, Yulia A. Smyatskaya, Julia G. Bazarnova, Snežana Filip, and Tomislav Tosti. 2024. "Chemical Constituents of Stinging Nettle (Urtica dioica L.): A Comprehensive Review on Phenolic and Polyphenolic Compounds and Their Bioactivity" International Journal of Molecular Sciences 25, no. 6: 3430. https://doi.org/10.3390/ijms25063430

APA Style

Đurović, S., Kojić, I., Radić, D., Smyatskaya, Y. A., Bazarnova, J. G., Filip, S., & Tosti, T. (2024). Chemical Constituents of Stinging Nettle (Urtica dioica L.): A Comprehensive Review on Phenolic and Polyphenolic Compounds and Their Bioactivity. International Journal of Molecular Sciences, 25(6), 3430. https://doi.org/10.3390/ijms25063430

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