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Turkey Berry (Solanum torvum Sw. [Solanaceae]): An Overview of the Phytochemical Constituents, Nutritional Characteristics, and Ethnomedicinal Values for Sustainability

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Herbal Medicine Phytochemistry

Part of the book series: Reference Series in Phytochemistry ((RSP))

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Abstract

This chapter aims to discuss the phytomedicinal value of turkey berry (Solanum torvum Sw.). The shrub or small tree, turkey berry, is native to tropical and subtropical regions of Africa, Asia, and the Americas and has a long history of use in various culinary and traditional medicinal practices across different cultures. However, it is highly adaptable to different ecological niches, which allows it to grow in a variety of habitats, from coastal areas to highlands. The eggplant or tomato-like fruits of S. torvum have a unique aroma, sweet taste, and high phenolic contents that are essential to the dietary and medicinal properties of the plant. The plant is rich in vitamins, minerals, dietary fiber, protein, and secondary phytochemicals like flavonoids, alkaloids, tannins, saponins, essential oils, glycosides, and steroids. It is used to prepare curry and gravy dishes, stir-fries, pickles and chutneys, soups and stews, sauces and sambals, fried snacks, stuffed dishes, rice-based dishes, and other traditional dishes. The ethnobotanical values of S. torvum include rituals and symbolism, culinary traditions, economic uses, and traditional medicine. The plant is used to aid digestion as well as an anti-inflammatory, antioxidant, antimicrobial, immune modulation, cardiovascular health maintenance, wound healing, antidiabetic, weight management, and fever reduction. Clinical research on turkey berry is ongoing, and there is still much to learn and explore regarding the potential health benefits and therapeutic applications of the plant. Some herbal products containing turkey berry include herbal teas, herbal powders, herbal tinctures and extracts, capsules, herbal blends, and infusions. Turkey berry is generally considered safe for consumption when used in moderation as a food or traditional herbal remedy. However, like many botanicals, excessive or improper use can potentially lead to adverse effects.

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Authors and Affiliations

  1. Goodnight, Family Department of Sustainable Development, Appalachian State University, Boone, NC, USA

    Matthew Chidozie Ogwu

  2. Department of Microbiology, Faculty of Life Sciences, University of Benin, Benin City, Nigeria

    Afamefuna Dunkwu-Okafor

  3. Department of Plant Science and Biotechnology, Faculty of Science, Dennis Osadebay University, Anwai, Asaba, Nigeria

    Ichehoke Austine Omakor

  4. Department of Microbiology, Faculty of Science, Bayelsa Medical University, Yenagoa, Nigeria

    Sylvester Chibueze Izah

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  1. Matthew Chidozie Ogwu
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  1. Department of Microbiology, Bayelsa Medical University, Yenagoa, Bayelsa, Nigeria

    Sylvester Chibueze Izah

  2. Department of Sustainable Development, Appalachian State University, Boone, USA

    Matthew Chidozie Ogwu

  3. Government College, University of Faisalabad, Islamabad, Pakistan

    Muhammad Akram

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Ogwu, M.C., Dunkwu-Okafor, A., Omakor, I.A., Izah, S.C. (2024). Turkey Berry (Solanum torvum Sw. [Solanaceae]): An Overview of the Phytochemical Constituents, Nutritional Characteristics, and Ethnomedicinal Values for Sustainability. In: Izah, S.C., Ogwu, M.C., Akram, M. (eds) Herbal Medicine Phytochemistry. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-031-21973-3_73-1

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