Recent trend on phytochemistry, nutraceutical and therapeutic potential of underutilized vegetable Cowpea (Vigna unguiculata L.) (Walp) in healthcare domains

Vigna unguiculata L. (Cowpea) is a potential legume that has been widely utilized in both culinary and medicinal contexts. This review provides a comprehensive explanation of potential health-beneficial compounds, food, and medicinal uses of V. unguiculata. The plant species contain bioactive compounds of different groups, like alkaloids, terpenoids, polyphenols, and flavonoids. These compounds were presumed to be responsible for the medicinal potential of the plant, including antioxidant, antimicrobial, anti-inflammatory, antidiabetic, and anticancer activities. Various societies across the world have used V. unguiculata as a food and medicine. Many cultures have historically used V. unguiculata as a food and medicine. Apart from being a foodstuff, the plant leaves, seeds, and pods can cure microbial infections, diabetes, various inflammation, digestive problems, and cardiovascular disease. The plant species have a high concentration of crucial biomolecules such as vitamins, protein, amino acids, and minerals, which gives it a significant nutritional profile. In this review, all challenges and possible opportunities for further investigations are highlighted. Generally, V. unguiculata is a promising legume that can be utilized globally as a medicine and food for the improvement of human health.