Pharmacological Potential of Sweet Violet (Banafsha) on Human Body

Abstract

Sweet violet commonly known as Gul-e-Bafasha or Banafsha is a herb widely used as ethnomedicine in dried form in Pakistan for the treatment of various disease or symptoms. Viola odorata had phytochemicals constituents (flavonoids, flavanols, ascorbic acid, phenolics) and antioxidative property Objective: The goal of this research is to emphasize Viola Odorat's (Gul-e-Banafsha) therapeutic benefits on human health. Methods: This review literature is assessed from the previous data available from google scholar, Medline and PubMed. After going through the published articles, researches and literature, initially 104 articles were included, after excluding irrelevant and repeated articles, 37-full text articles and abstract were relevant and found eligible for the study. Results: Sweet violet scientifically known as Viola odorata  has been widely used as ethnomedicine in rural areas of Pakistan for the treatment of skin infection, insomnia, inflammation, cough, fever and Cardio Vascular Diseases (CVD) with very low adverse side effects. Its leaves are used as antiseptic used as ointment and its flower has a laxative effect.  It is rich in flavonoids like widely known for its therapeutic properties. Due to its phenolic property, it had antioxidant and antimicrobial property, presences of flavonoids had an anti-cancerous effect, it had tannins which reduces the mutagenic activity and it had saponins which reduces blood glucose levels in body. Presence of saponins in Sweet violet lead to the anticarcinogens, melanogenesis, neuroprotective, antimicrobial and anti-inflammatory property. Presence of Isoquinoline alkaloids constituent led to expectorant and antipyretic effect. Viola odorata is used as phytopharmaceuticals and nutraceutical agent. Conclusions: Sweet Voila had acclaimed the therapeutic effect on human health as antiseptic, antifungal, anti-inflammatory, antioxidant, antilipidemic and hepatoprotective activity due to the presences of phenolics, flavonoids, tannins, saponins, alkaloids and coumarins.