Malva: food, medicine and chemistry Section C-Review MALVA: FOOD, MEDICINE AND CHEMISTRY Abdullatif Azab[a,b]* Keywords: Malva, M. sylvestris, antioxidant activity, ethnomedicine, flavonoids, medicinal uses. Plants of the genus Malva (Malvaceae) have been used by humans for millennia. In addition to being an important nutritional source, they are used for many medicinal purposes. Modern research not only supports the ethnomedicinal uses of these plants but has discovered many others. Many review articles were published about the traditional uses of Malva, and some reviews were published about modern research findings of the medicinal and other properties of M. sylvestris. However, none of the review articles discussed both traditional and modern scientific knowledge about all plants of this genus. In the present article an attempt has been made to discuss both the aspects comprehensively. Conclusions have been drawn and future research possibilities suggested. * Corresponding Authors neglecta, M. parviflora and M. sylvestris was presented due Fax: +972-(0)4-6356168 to their anti-inflammatory properties.9 Antitussive activity of E-Mail:
[email protected] [a] Triangle Research & Development Center, Box 2167, Kfar- M. sylvestris was reviewed among other medicinal herbs Qari, Israel 30075 that have the similar activity.10 A comprehensive review [b] Eastern Plants Company, Box 868, Arara, Israel 30026 article about flavonoids in plants of the Malvaceae family (that includes the genus Malva) has been published recently and it shows some of the important natural products of this compound family.11 In Figure 1, the structures of selected Introduction flavonoids are presented. 1,2 The genus Malva includes around 30 species.