Eryngium foetidum L. (Apiaceae): A Literature Review of Traditional Uses, Chemical Composition, and Pharmacological Activities

Table 1

Traditional uses of Eryngium foetidum L.

Medicinal	Locality	Popular name	Illness	Plant part used	Form of use	Ref.
	Brazil	Chicória, coentrão	Infection	Leaves	Tea	[39]
			Flu, diarrhea, and stomach pain	Leaves and roots	Tea/syrup	[35]
			Teething, flu, diarrhea	Roots	Tea; tea prepared with chicory root and “sacaca” leaves; tea prepared with chicory root and mint roots	[36]
			Headache		Maceration	[38]
			Cough and urinary infection		—	[55]
			Used to accelerate labor	Roots	Tea	[33]
			Used in religious/cultural rites for “quebranto”	Leaves	Tea/bath	[43]
	Colombia	Cilantro sabanero	Gastrointestinal problems such as flatulence, indigestion, and stomach problems; infections and infestations such as smallpox and worm infestation; respiratory system (flu)		—	[30]
			Hepatitis	Roots	Infusion; boiled and taken three times a day	[41, 42]
			Malaria, seizures, spasms, sexual impotence, gastrointestinal problems (antiflatulent, stomach pain, vomiting, diarrhea, nausea), flu-like symptoms (headache, cough, flu), cramps, bleeding; antiscorbutic, antirheumatic, antiseptic, and febrifuge	Whole plant	Baths and cooked in food	[31]
			Purgative/taenifuge or vermifuge and sedative; used in witchcraft	Leaves	Oral intake at cold temperature; raw	[34]
	Panama	Culantro	Cramps, anxiety, sore throat, and weight loss		—	[37]
	Peru	Siuca culantro	Labor stimulant, cramps, antidiarrheal, menstrual pain, aphrodisiac, abortifacient, diuretic, and antiemetic		—	[28, 32]
	Ecuador	Culantro de monte	Stomach problems such as dysentery, joint pain, especially in the knee	Leaves and roots	Infusion and plaster	[2]
			Skin changes, gastrointestinal and respiratory diseases, pathologies, and disorders of the nervous system	Leaves	—	[40]
	Cameroon	—	Abscesses and boils	Leaves and stems	The leaves are squeezed or ground with a little water resulting to prepare a solution. External use	[17]
	China	—	Cough, dyspepsia (poor digestion), snake bite	—	Decoction, poultice (plaster)	[56]
Gastronomic	Locality		Recipes	Ingredients		Ref.
	Brazil (Pará)		“Caldeirada paraense no tucupi” (Pará stew with tucupi)	Fish, tucupi, green condiments (chicory, scallion, coriander), jambu, garlic, onion, green pepper, bay leaf, basil, tomato, potato, eggs		[9]
			“Pato no tucupi” (duck stew made with tucupi)	Dry salted shrimp, green condiments (chicory, scallion, coriander), okra, jambu, garlic, onion, palm oil, tomato		[9, 52, 54]
			“Caruru”	Dry salted shrimp, green condiments (chicory, scallion, coriander), okra, jambu, garlic, onion, palm oil, tomato		[9]
			“Tacacá”	Chicory, jambu, tucupi, cassava starch, dried shrimp, garlic, and habanero pepper		[9, 51]
			“Mujica”	Cassava flour porridge mixed with crab or fish meat, cooked with lemon in water, garlic, salt, and margarine, seasoned with chicory, basil, and coriander		[7]