Purslane and Omega 3

Purslane -- a common sprawling succulent -- grows so freely in the United States that some states classify it not only as a weed, but a noxious one. Tasty and nutritious, purslane is anything but noxious when it comes to providing health benefits; this hardy little herb is one of the most abundant vegetable sources of omega-3 fatty acids on the planet. Many doctors and nutritionists believe that omega-3s -- also known as essential polyunsaturated fatty acids -- can reduce inflammation, help prevent chronic disease, lower levels of harmful LDL cholesterol, and enhance cognitive function.

Features

Purslane -- botanically known as Portulaca oleracea and also called portulaca -- features paddle-shaped leaves, reddish-brown hairless stems, and small flowers in a variety of colors, including yellow, rose, apricot and white. Purslane has been used as a salad green in French, English, Italian, Aboriginal and Chinese cuisines for thousands of years; its medicinal use dates back to the first century. The ancient Romans used purslane to treat dysentery, intestinal parasites, headaches, and digestive disorders; it has also been employed in folk medicine as an anti-pyretic, or fever-reducer. The seventeenth century herbalist and physician Nicholas Culpepper employed purslane to treat a variety of ills, including ulcers and eye inflammation.

Constituents and Effects

Every gram of purslane contains roughly 8.5 mg of essential fatty acids, including omega-3s and alpha-linolenic acid; the exact amount varies slightly depending on the nitrogen content of the soil. Purslane also contains glycosides, sterols, triterpenes, citric, malic and acetic acids, and beneficial flavonoids. It provides high levels of the antioxidant vitamins A, C and E, as well as B-complex vitamins, folate and beta-carotene; the minerals calcium and magnesium are present in healthy amounts. Drugs.com, which provides peer-reviewed medical information to consumers, credits purslane with potent antioxidant capabilities and antifungal properties, and reports that its omega-3 fatty acids can boost the immune system while exerting a beneficial effect on cholesterol levels and triglycerides. In addition, purslane has diuretic properties, which allow it to have a beneficial effect on urinary tract infections, and it contains mucilage, a protective and soothing compound helpful in alleviating gastrointestinal disorders.

Research

Although some studies have shown mixed results, scientific research generally supports the ability of omega-3 fatty acids to possibly prevent heart disease and cancer and lower LDL cholesterol. Research also supports the ability of omega-3s to alleviate inflammation. In a meta-review of 17 randomized and controlled trials published in 2007 in "Pain," the authors concluded that supplementation with omega-3s for three to four months reduced intensity of pain, duration of morning stiffness and consumption of non-steroidal anti-inflammatory medications, leading them to recommend supplementation as an attractive complementary treatment for rheumatoid arthritis, inflammatory bowel disease and painful menstrual cramps.

Usage and Considerations

Purslane -- eaten in salads for centuries -- is considered to be a safe food. However, its use in pregnancy hasn't been well studied; consult your doctor if you are pregnant or breastfeeding. If you gather your own purslane, consult an expert herbalist for identification; purslane closely resembles a toxic plant called spurge. To enjoy the health benefits of purslane, you can nibble on it raw, mix it into a salad, or make a tea by covering the chopped plant with water, bringing it to a boil, simmering it for 5 to 10 minutes, and straining and cooling. According to Herb College, purslane can help alleviate irritable bowel syndrome and ulcerative colitis. Consult your doctor before using purslane.