Lotus (Nelumbo nucifera Gaertn.) leaf: A narrative review of its Phytoconstituents, health benefits and food industry applications

Lotus (Nelumbo nucifera Gaertn.) is a water plant belonging to the family Nelumbonacea that is cultivated in many areas of the world, and it is mainly composed of petals, seeds, leaves, and roots. Among them, lotus leaves (also called “He-Ye”) are used as both food and herbal medicine for health-promoting effects because of their multiple nutritional and phytochemical profiles. The aim of this review was to evaluate the scientific evidence for the health benefits of the Nelumbo nucifera leaves (NLEs) based on their pharmacokinetic properties. The nutritional properties of NLEs as well as the various applications in food products are presented. NLEs and the essential components show good pharmacokinetic properties, such as wide tissue distribution characteristics. A large body of evidence has highlighted the promising health-promoting activities of Nelumbinis Folium, including anti-diabetes, anti-obesity, anti-neurotic, anti-inflammation, anti-cancer, liver protection, etc. Additionally, industrial applications of NLEs as a food and food ingredient in meat products, egg and dairy products, pasta dishes, beverages, fruit preservation, rice and meat zong, food packaging membranes, and health products have been discussed. However, its therapeutic effectiveness and applications remain uncertain; thus, more studies and long-term clinical trials are recommended to obtain in-depth insights into its physio-chemical mechanisms, safety, and bio-effects.