Influence of extraction techniques on the bioactive profile of stinging nettle (Urtica dioica) and potential applications

Authors: Amisha Gurung; Harish Kumar Sharma

Book: Sustainable Food Innovations: Product Development, Packaging, and Waste Valorization

Editors: K. Prasad, S. Shekhar and H. K. Sharma

Publisher: SLIET Longowal

Publication year: 2026

Publication date: 2026-10-02

ISBN: 978-81-990304-2-8 (e-book); 978-81-990304-3-5 (hardback)

Chapter pages: 229–248

DOI: To be added after DOI registration.

Abstract

Urtica dioica, known as stinging nettle, is well-known for its valuable nutrients and bioactive compounds. The aerial part (leaves and stem) is rich in phenolic acids and flavonoids, while the root contains phytosterols. UD has been studied for its biological and therapeutic activities. Additionally, the bioactive profile makes it an excellent functional food ingredient. Bioactive compound recovery may vary depending on the technique used. Modern techniques improve bioactive compound recovery and reduce extraction time and solvent use. Based on recent studies, UD extract can modulate oxidative stress and inflammatory mediators; however, its efficiency may depend on plant part, extraction parameters, and technique. Many researchers have developed functional food products incorporating UD flour. Overall, UD is a good source of valuable compounds, and detailed studies on bioaccessibility and clinical research are needed to establish it as a functional and nutraceutical product. However, the available information is quite dispersed and needs a comprehensive study to bridge the gap between bioactive compounds, therapeutic potential and application in food systems. Therefore, this chapter examines the nutritional and bioactive composition of U. dioica leaves based on various extraction techniques and the potential application of leaf extract as a therapeutic agent.

Keywords: Urtica dioica; bioactive compounds; extraction technique; functional ingredient

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