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Vernonia amygdalina
Vernonia amygdalina
Vernonia amygdalina
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Vernonia amygdalina
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Asterales
Family: Asteraceae
Genus: Vernonia
Species:
V. amygdalina
Binomial name
Vernonia amygdalina

Vernonia amygdalina, a member of the daisy family, is a small to medium-sized shrub that grows in tropical Africa. V. amygdalina typically grows to a height of 2–5 m (6.6–16.4 ft). The leaves are elliptical and up to 20 cm (7.9 in) long. Its bark is rough.[1]

V. amygdalina is commonly called bitter leaf in English because of its bitter taste.[2][3][4]

Uses

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Food

[edit]
Bitter leaf water in Nigeria
Bitter leaf soup

The leaves are a major ingredient in preparation of ofe onugbu (bitter leaf soup) popular and culturally relevant amongst the Igbo people of Eastern Nigeria. They are dried to reduce breakage before washing to reduce bitterness. In Eastern Nigeria, the water also serves as a stomachache remedy, and leaves are also used in place of hops to brew beer.[5]

In Cameroon the leaves are used to cook Ndole one of its national dishes.

Other

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In Nigeria, twigs and sticks from this plant are used as a chewing stick for dental hygiene and the stems are used for soap in Uganda. In Ghana, the young leaves rather than the old, has gained credence for its potent anti-diabetic and anti-inflammatory activity; and have been proven using animal models.[6][7]

In the Northern part of Nigeria, it has been added to horse feed to provide a strengthening or fattening tonic called 'Chusar Doki' in Hausa.[citation needed]

Zoopharmacognosy

[edit]

In the wild, chimpanzees have been observed to ingest the leaves when suffering from parasitic infections.[8]

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Vernonia amygdalina

View on Grokipedia
from Grokipedia
Vernonia amygdalina, commonly known as bitter leaf or ewuro, is a perennial shrub belonging to the family, native to tropical and subtropical regions of . It typically grows to a height of 3–6 meters, featuring a slender stem with grayish-brown bark, elliptic to lanceolate leaves that are 6–15 cm long and 4–5 cm wide, and creamy white to yellowish flower heads clustered in panicles. The leaves are notably bitter due to the presence of lactones and other phytochemicals, and the plant thrives in humid environments with humus-rich soils, receiving 750–2000 mm of annual rainfall, often found near forests, rivers, woodlands, and grasslands at elevations up to 2800 meters. Widely distributed across —including countries like , , , , and —the plant has also been introduced to regions outside its native range, such as and parts of , for cultivation. In traditional African , V. amygdalina is a versatile remedy used to treat a range of conditions, including , fever, , , wounds, , snakebites, and inflammatory disorders such as and swelling. Beyond medicine, the leaves are a staple in culinary practices, particularly in as the key ingredient in bitter leaf soup (ofe onugbu), and are sometimes incorporated into beverages like or wine. The plant's nutritional profile includes essential vitamins (A, C, E), minerals (iron, , calcium), proteins, fibers, and carbohydrates. Phytochemically, V. amygdalina is rich in bioactive compounds such as (e.g., ), alkaloids, , , steroids, , and sesquiterpene lactones (e.g., vernodalin, vernolide, vernodalol), which underpin its therapeutic potential. Pharmacological studies have validated many traditional uses, demonstrating , (antibacterial, , antihelminthic), , antidiabetic, antimalarial, hepatoprotective, and anticancer activities. For instance, its extracts scavenge free radicals to mitigate and inhibit tumor cell growth in models like cells, while also showing antidiabetic activities including blood glucose lowering. These properties position V. amygdalina as a promising candidate for natural product-based , though further is needed to optimize its applications. While generally safe with low (LD50 >5000 mg/kg), some samples may contain (e.g., Pb, Zn) exceeding WHO limits, particularly in unprocessed forms.

Taxonomy

Classification

Vernonia amygdalina Delile, currently treated as a synonym of Gymnanthemum amygdalinum (Delile) Sch. Bip. ex Walp. by some taxonomic authorities such as Plants of the World Online (POWO), though Vernonia amygdalina remains widely used, is classified within the kingdom Plantae, phylum Tracheophyta, class Magnoliopsida, order Asterales, family Asteraceae, tribe Vernonieae, genus Gymnanthemum, and species G. amygdalinum. Despite the reclassification, the name Vernonia amygdalina continues to be the most commonly used in scientific and popular literature due to its widespread recognition. The species was first described by Alire Raffeneau-Delile as Vernonia amygdalina in 1826, based on specimens from the Nile Valley during the French expedition to . It was subsequently transferred to the genus Gymnanthemum by Karl Heinrich Schmidt (Schultz Bip.), as published in Walpers' Repertorium Botanices Systematicae in 1843, reflecting revisions in the delimitation of genera within the tribe Vernonieae. The genus Gymnanthemum belongs to the tribe Vernonieae, one of the largest tribes in the Asteraceae family, encompassing approximately 1,500 species distributed primarily in tropical and subtropical regions. Historically, V. amygdalina was placed in the genus Vernonia, which historically comprised around 1,000 species, many of which are tropical shrubs or herbs, but now includes approximately 350 species following phylogenetic revisions, but phylogenetic studies have supported its reclassification into Gymnanthemum based on morphological and molecular evidence. Notable synonyms include Gymnanthemum amygdalinum, Vernonia sylvestris Oliv. & Hiern, and Vernonia randii S. Moore, arising from regional floras and earlier taxonomic treatments.

Nomenclature

The binomial name Vernonia amygdalina was established by the French Alire Raffeneau-Delile and first validly published in 1826 in Centuriae Plantarum Africae from the voyage to Méroé. Although some early descriptions appeared in works associated with the around 1813, the formal nomenclatural publication occurred in 1826. Note that V. amygdalina is currently treated as a of Gymnanthemum amygdalinum (Delile) Sch. Bip. ex Walp. in some taxonomic systems, reflecting revisions within the family. The genus name Vernonia honors William Vernon (died 1711), an English botanist and plant collector who explored regions including in the late . The specific epithet amygdalina derives from the Latin amygdala, meaning "almond," in reference to the almond-like shape and appearance of the plant's leaves. Common names for Vernonia amygdalina vary across its native African range, often reflecting its characteristic bitter taste. In English, it is widely known as bitter leaf. Regional names include ewuro among the of , onugbu in Igbo, shiwaka or chusar-doki in Hausa, ndolé in French-speaking , and other variations such as grawa in (Ethiopia) and mululuza in (Uganda).

Description

Morphology

Vernonia amygdalina is a or small that typically grows to a height of 2–5 meters, occasionally reaching up to 7–10 meters under favorable conditions, with a bushy habit featuring multiple stems arising from the base. The exhibits a woody structure at the base, with slender, erect, and highly branched stems that become rough and longitudinally fissured with age. Young stems are green, while mature ones develop grayish to brown bark that is flaky and rough. The leaves are simple, arranged alternately on the stems, and are elliptic to lanceolate or oblong in shape, measuring 6–20 cm in length and 1.5–7 cm in width. They are medium to dark green, glabrous or slightly pubescent, with a short petiole of 1–2 cm, tapering at both apex and base, and margins that are entire or finely toothed; prominent veining is often visible. The characteristic bitterness of the leaves is attributed to lactones such as vernolide, vernodalol, and vernomygdin. The is fibrous and shallow, aiding uptake from surface soils in its native tropical habitats.

Vernonia amygdalina, a perennial shrub native to tropical , displays a phenological cycle adapted to seasonal rainfall patterns, with rapid vegetative growth occurring primarily during the rainy season when high yields of new shoots and leaves are produced. This vigorous expansion supports the plant's establishment and maintenance, enabling it to reach reproductive maturity within 6-12 months under optimal humid conditions. Flowering takes place year-round in tropical environments but peaks during the , typically from to February in West African regions such as , with additional blooming possible in May to July during the rainy period. The flowers are small, measuring 5-7 mm in diameter, and range from creamy white to slightly purplish or , often emitting a sweet scent especially at night; they form in dense, terminal or axillary panicles 10-20 cm long. Each comprises discoid capitula containing 10-24 bisexual florets, with tubular corollas that are 5-lobed, 5.3-8.2 mm long, and strongly exserted. Post-anthesis, these develop into cypselae in the form of s, which are 1.5-3.5 mm long, 10-ribbed, pubescent, glandular, and brown to black, topped by a pappus of numerous white bristles longer than the achene itself to aid anemochorous dispersal. The seeds exhibit short-term viability, typically remaining germinable for 1-2 years before gradual loss of potency under storage.

Distribution and habitat

Geographic range

Vernonia amygdalina is native to tropical and subtropical , where it occurs widely across the continent from and in the west, extending eastward to and , and southward to , , and northeastern , and in . This distribution spans humid and sub-humid zones, with the plant commonly found in wild populations throughout sub-Saharan countries. The species likely originated in , serving as a center of diversity for the in the region. The plant has been introduced and cultivated outside its native range through human activities, including migration and trade dating back to pre-colonial periods. In , it is grown in countries such as and for medicinal and culinary purposes. In the , introductions include eastern , where it is naturalized in some areas, and the , primarily for ethnobotanical research and small-scale cultivation. In , V. amygdalina is maintained in controlled environments like greenhouses due to climatic limitations, supporting scientific studies on its properties. These introduced distributions reflect the plant's adaptability and cultural significance beyond , though it remains most prevalent in its native habitats.

Ecological preferences

Vernonia amygdalina thrives in humid tropical lowlands, including forest edges, secondary bushlands, riverine areas, and disturbed sites, typically at altitudes ranging from 0 to 2,800 meters. It is commonly found along rivers and lakes, in woodland, , and margins, where it benefits from partial shade to full sun exposure. This species exhibits adaptability to various disturbed habitats, contributing to its widespread occurrence in tropical African ecosystems. The prefers well-drained loamy or humus-rich with a range of 5.5 to 7.5, though it can tolerate a broader spectrum of types, including those with moderate fertility. Climatically, it flourishes in regions with annual rainfall between 750 and 2,000 mm and mean temperatures of 20–30°C, showing some once established. These conditions support its growth in warm, moist environments typical of . Ecologically, Vernonia amygdalina is primarily pollinated by insects, including bees from the family Apidae, which facilitate cross-pollination through entomophilous mechanisms. It serves as a nectar source and host plant for butterflies, enhancing biodiversity in its habitats. The plant exhibits allelopathic effects, where its leaf extracts inhibit seed germination and seedling growth of nearby weeds, such as Sesamum indicum, thereby reducing competition. It is browsed by herbivores, but its characteristic bitterness, due to sesquiterpene lactones and steroid glucosides, deters excessive grazing. Regarding conservation, local populations may decline due to and loss in parts of its range. Its resilience and wide distribution support stable populations in suitable ecosystems.

Cultivation

Propagation methods

Vernonia amygdalina can be propagated through both sexual and vegetative methods, with both approaches commonly used despite challenges associated with viability and . Seed propagation involves sowing fresh seeds directly in nursery beds or trays prepared with well-drained, humus-rich . Seeds should be planted as soon as possible after collection to maximize viability, as they lose potential rapidly if stored. typically occurs within 8-10 days under suitable conditions, though rates are often low, particularly for seeds harvested during the rainy season. Seedlings are ready for to the field 4-6 weeks after emergence, once they have developed 4-6 true leaves. Vegetative propagation is more reliable for clonal reproduction and commonly used, primarily through stem cuttings taken from mature plants. Cuttings of 10-15 cm in length, including 4-5 nodes from the middle portion of healthy branches, are harvested and planted directly in prepared beds or pots filled with sandy or loamy soil under partial shade to promote rooting. These cuttings establish roots within 2-4 weeks and achieve high establishment rates. Key challenges in propagation include the rapid loss of seed viability, which limits large-scale seed-based production, and variable success with cuttings in humid environments where fungal infections can occur. To mitigate these, propagators often prioritize dry-season seeds and ensure good drainage and ventilation for cuttings. These methods align with the plant's natural reproductive cycles but are adapted for controlled agricultural settings.

Growing conditions

Vernonia amygdalina thrives in tropical and subtropical climates, where it is sensitive to and requires full sunlight for optimal growth, though it can tolerate partial shade. It prefers humid environments but demonstrates notable once established, making it suitable for regions with annual rainfall between 750 and 2000 mm. It grows well in soils with 6.0–7.5 and temperatures of 20–30°C. The plant performs best in fertile, well-drained soils rich in , but it adapts to a variety of types, including poor and sandy conditions, with improved yields when supplemented with organic manure. For cultivation as hedges or crops, spacing of 1-2 meters between is recommended to allow for proper growth and air circulation. Effective management involves regular of stems to promote bushiness and increase production, alongside during extended dry periods to support establishment. Common pests such as , caterpillars, and miners require monitoring and control measures, often using natural extracts to minimize damage. In well-managed plots, annual yields can reach 5-10 tons per of fresh leaves. Commercial production remains primarily small-scale in African countries like and , where it is cultivated for local vegetable and herbal markets, with emerging interest in for export of medicinal products. Harvesting occurs in cycles every 4-6 weeks to sustain yields from perennial plants.

Traditional uses

Culinary applications

Vernonia amygdalina, commonly known as bitter leaf, is a staple green vegetable in various African cuisines, particularly in West and , where its leaves are prepared to mitigate their inherent bitterness before incorporation into meals. The leaves are typically washed repeatedly—often 10 or more times—by soaking in warm , squeezing, and draining to reduce the bitter taste, a process sometimes enhanced with salt or hot abrasion. Alternatively, the leaves may be boiled, blanched, pounded into a paste, or fermented for several days at to further soften the flavor and improve palatability. These preparations allow the plant to be consumed fresh, dried, or rehydrated, making it versatile for both daily cooking and preservation in regions with seasonal availability. In , particularly in , the prepared leaves serve as a key ingredient in hearty soups and stews, such as the traditional bitter leaf soup (ofe onugbu), which combines them with , , , and seasonings, often served alongside or . Bitter leaf is also incorporated into egusi soup, a popular Yoruba dish featuring ground seeds, where it adds a distinctive tangy depth to the thick, nutty broth. In , a neighboring Central African country, the leaves feature prominently in , the national stew made with ground , bitter leaf, or , and spices, typically paired with plantains or bobolo. These dishes highlight the plant's role in nutrient-dense, communal meals that form the backbone of regional diets. Regional variations reflect local culinary traditions, with emphasizing soups and stews for their comforting, one-pot nature, while East African uses are more limited but include the leaves as a green vegetable in Kenyan side dishes or as a in Ethiopian fermented beverages like (honey wine) and (beer). In broader East African contexts, such as , the plant contributes to vegetable-based accompaniments that complement staples like . As a dietary component, Vernonia amygdalina provides essential vitamins (A, C, E) and when consumed fresh or dried, contributing to the nutritional balance in traditional African meals and supporting in rural communities. Its integration into everyday and celebratory foods underscores its cultural importance as a resilient, locally sourced .

Medicinal applications

Vernonia amygdalina, commonly known as bitter leaf, has been integral to traditional healing practices across for centuries, particularly in ethnomedical systems where it serves as a versatile remedy for various ailments. Ethnobotanical records document its longstanding use in Nigerian and Central African communities for treating fevers and digestive disorders through oral and topical applications. In these traditions, the plant's leaves, stems, and roots are harvested fresh or dried, reflecting a deep cultural reliance on its perceived therapeutic potency derived from bioactive compounds. Traditional preparations primarily involve decoctions and infusions of the leaves, which are boiled in water to extract active principles, while poultices are made by crushing fresh leaves for direct application to affected areas. These methods are employed for treating as an antipyretic, to aid blood sugar control, , and digestive issues including as a and antihelminthic agent. Topical poultices address skin infections, such as fungal and bacterial conditions, by applying the paste to wounds or inflamed areas. In cultural contexts, Vernonia amygdalina holds specific significance among Nigerian ethnic groups; in Yoruba traditions (southwest ), it is used to promote fertility through infusions believed to enhance reproductive health. Among the Igbo (southeast ), it features in rituals for cleansing the body and liver, often as part of broader purification ceremonies. Additionally, the plant extends to veterinary applications, where farmers in and other African regions administer leaf extracts to to control gastrointestinal parasites, serving as a natural alternative. These uses underscore its multifaceted role in sustaining without delving into underlying mechanisms.

Phytochemical composition

Major compound classes

Vernonia amygdalina contains a diverse array of , predominantly secondary metabolites that contribute to its medicinal properties. The primary compound classes include sesquiterpene lactones, , alkaloids, , , steroids, and phenolic acids, primarily isolated from the leaves, which serve as the main source of bioactive constituents. Sesquiterpene lactones represent one of the most prominent classes in Vernonia amygdalina, characterized by their α-methylene-γ-lactone functionality. Key examples include vernodalin (C₁₉H₂₀O₇), vernomygdin, and hydroxyvernodalin, which were first isolated from the leaves through solvent extraction and chromatographic separation techniques. These compounds exhibit and cytotoxic activities, contributing to the plant's traditional uses. Flavonoids, another major group, are abundant in the leaf extracts and include and its glycosylated derivative, luteolin-7-O-glucoside (also known as luteolin 7-O-β-glucoside). These flavones have been quantified in extracts using (HPLC), highlighting their potential. and luteolin-7-O-glucoside are typically isolated via or extraction followed by purification. Additional compound classes encompass alkaloids such as vernonioside (a steroid alkaloid-like glycoside), , , like β-sitosterol, and phenolic acids including . Vernoniosides A₁–A₃, for instance, are bitter steroid glucosides isolated from leaf ethanol extracts, while β-sitosterol and have been identified in various solvent fractions. and are present as polyphenolic and glycosidic compounds, contributing to the plant's qualities. Phytochemical extraction from Vernonia amygdalina leaves is commonly achieved using polar solvents such as or , often at 70–80% concentrations, to yield crude extracts rich in these classes. Yields from extraction can reach 13.3% of dry leaf weight, with sesquiterpene lactones and concentrating highest in leaves at levels up to 1–5% dry weight for sesquiterpenes in optimized extractions. extracts similarly provide high recoveries of (up to 27 mg/g) and other metabolites, facilitating isolation through techniques like liquid-liquid partitioning and .

Nutritional profile

Vernonia amygdalina leaves provide a modest caloric content, with approximately 20-52 kcal per 100 g of fresh weight, primarily derived from carbohydrates and protein. The macronutrient profile includes 3-5.2 g of protein, 0.4-0.62 g of fat, 4-6 g of carbohydrates, and 1.6-3 g of per 100 g fresh leaves. The leaves are notably rich in vitamins, particularly provitamin A from , ranging from 5,000-23,500 IU per 100 g fresh weight, supporting visual and immune health. Vitamin C content is high at 50-337 mg per 100 g, contributing to protection, while such as (0.16 mg/100 g) and (0.22 mg/100 g) are present in moderate amounts. Mineral composition enhances the dietary value, with iron at 2.4-8 mg per 100 g fresh leaves, calcium at 67-200 mg, at 300-950 mg, and magnesium at 48-163 mg. These levels position Vernonia amygdalina as a valuable source of bioavailable minerals in traditional diets. concentrations are generally higher in young leaves compared to mature ones, reflecting greater accumulation during early growth stages. Traditional debittering processes, such as or , can reduce water-soluble vitamins like C and certain by 20-50%, though macronutrients and minerals remain relatively stable. In culinary applications, this profile underscores its role as a nutrient-dense leafy green.
NutrientContent per 100 g Fresh Leaves (Range)Key Source
Energy20-52 kcalOmicsonline (2015)
Protein3-5.2 gOmicsonline (2015)
Fat0.4-0.62 gOmicsonline (2015); Taylor & Francis (2019)
Carbohydrates4-6 gDerived from proximate analyses
Fiber1.6-3 gTaylor & Francis (2019)
Vitamin A (as β-carotene)5,000-23,500 IUTaylor & Francis (2019)
Vitamin C50-337 mgScholars Research Library (2014)
Iron2.4-8 mgTaylor & Francis (2019); Frontiers (2024)
Calcium67-200 mgTaylor & Francis (2019); Frontiers (2024)
Potassium300-950 mgFrontiers (2024)
Magnesium48-163 mgTaylor & Francis (2019); Frontiers (2024)

Pharmacological research

Bioactive properties

Vernonia amygdalina extracts exhibit potent activity, primarily attributed to their high content, which enables effective free radical scavenging. In the assay, ethanolic leaf extracts show an value of approximately 40.51 μg/mL, indicating strong capacity to neutralize radicals compared to ascorbic acid standards. This activity is linked to such as and , which donate hydrogen atoms to stabilize . The plant's antimicrobial effects have been validated against several pathogens in vitro. Leaf extracts demonstrate anti-malarial activity against , with values ranging from 4.34 to 10 μg/mL for ethanolic preparations, inhibiting parasite growth by disrupting heme polymerization. They also exhibit broad-spectrum antibacterial action against and , producing zones of inhibition up to 15 mm at concentrations of 100-200 mg/mL, through membrane disruption and protein synthesis interference. Antifungal efficacy is observed against and species, with minimum inhibitory concentrations around 50-100 μg/mL, supporting traditional uses for infections. Antidiabetic properties of Vernonia amygdalina are evidenced by its inhibition of α-glucosidase, an involved in , with root and extracts achieving up to 80% inhibition at 1 mg/mL . In streptozotocin-induced diabetic models, oral administration of ethanolic extracts (200-400 mg/kg) reduces fasting blood glucose levels by 20-40% over 28 days, comparable to glibenclamide, via enhanced insulin sensitivity and synthesis. Anticancer effects are prominent, particularly through vernodalin, a in the leaves, which induces . Additionally, extracts inhibit signaling, reducing pro-inflammatory cytokine production and tumor progression in colon and models. Recent studies as of 2024 have further demonstrated anticancer effects of leaf extracts against colorectal and other lines. Other notable bioactivities include hepatoprotection, where methanolic leaf extracts (100-300 mg/kg) attenuate acetaminophen-induced liver damage in mice by lowering ALT and AST levels by 50-70% through mechanisms. effects target gastrointestinal nematodes, with acetone fractions inhibiting egg hatching and larval motility in by 70-90% at 2.5 mg/mL .

Safety and

Vernonia amygdalina exhibits low acute oral , with LD50 values exceeding 5,000 mg/kg body weight in Wistar rats for extracts, indicating a wide margin for typical therapeutic doses. Intraperitoneal administration yields a lower LD50 of 500 mg/kg, but oral routes relevant to human use show no lethality at high doses up to 4,800 mg/kg. At elevated doses above 500 mg/kg, some studies report mild elevations in liver enzymes such as aspartate aminotransferase, suggesting potential , though overall liver function remains largely unaffected and the extract often demonstrates hepatoprotective effects against induced damage. Limited clinical evidence supports its safety in humans. A randomized trial in Uganda involving 41 patients with uncomplicated malaria (aged 13–60 years) found that an infusion of fresh leaves resulted in adequate clinical response in 67% of cases and parasite clearance in 32%, though with high recrudescence rates; no serious adverse events were reported, with only minor side effects like nausea observed. For diabetes management, human trials are scarce, with most data from preclinical models showing hypoglycemic effects; one small study in healthy volunteers noted postprandial blood glucose reduction without adverse effects, but no large randomized controlled trials (RCTs) confirm efficacy or safety in diabetic patients. Overall, the absence of large-scale RCTs highlights evidence gaps in long-term human safety. Contraindications include , as aqueous leaf extracts exhibit effects in rats (80% efficacy at doses up to 500 mg/kg), reducing serum progesterone and causing fetal growth retardation or mental developmental issues in offspring. Individuals with should avoid it due to demonstrated blood pressure-lowering effects in hypertensive models, potentially exacerbating low . Potential interactions exist with antidiabetic medications like metformin, as leaf extracts enhance hypoglycemic effects synergistically in rats, risking when combined. Regulatory status is limited; Vernonia amygdalina is not classified as Generally Recognized as Safe (GRAS) by the U.S. Food and Drug Administration (FDA), with no approved uses or standardized extracts for medicinal purposes, though it is widely consumed as a traditional food and remedy in African contexts without formal oversight.

Zoopharmacognosy

Use by primates

Vernonia amygdalina plays a notable role in the self-medication behaviors of wild primates, particularly great apes, where it is consumed specifically to combat parasitic infections. In Tanzania's Mahale Mountains National Park, wild chimpanzees (Pan troglodytes) selectively ingest the bitter pith—rather than the leaves—of the plant during peaks in intestinal parasite loads, targeting strongyle nematodes such as Oesophagostomum stephanostomum. Similar behaviors have been observed in chimpanzee populations at other sites, including Uganda's Kibale National Park. This behavior, first systematically documented by Michael A. Huffman in the late 1980s and 1990s, correlates with a significant reduction in parasite egg counts, with declines in eggs per gram of feces observed as early as 20 hours post-ingestion in affected individuals. The plant constitutes only about 1-2% of the chimpanzees' overall diet, underscoring its non-nutritional, medicinal purpose; healthy individuals typically avoid it due to its intense bitterness caused by sesquiterpene lactones and steroid glucosides. Huffman's longitudinal revealed that this selective is a learned , culturally transmitted within communities, as it varies across groups and is taught to juveniles through rather than . These observations highlight V. amygdalina's role in among primates, with its bioactive compounds providing targeted relief without routine dietary inclusion.

Use by other animals

Vernonia amygdalina has been incorporated into the diets of various domesticated non-primate animals for its potential health benefits, particularly and growth-promoting effects, reflecting traditional and researched veterinary practices in . Ugandan farmers traditionally feed young branches and leaves of the plant to pigs to eliminate intestinal parasites, a practice that aligns with the plant's bioactive compounds like sesquiterpene lactones and vernoniosides, which exhibit properties. In controlled studies, supplementation of diets with Vernonia amygdalina leaf meal has demonstrated improved growth performance, reduced incidence of post-weaning , and enhanced profiles, including lower total and LDL levels alongside higher HDL. For instance, piglets receiving leaf meal extracts in showed decreased fecal microbial loads and better overall metrics compared to controls. Sheep and goats, common ruminants in , have also benefited from the plant's inclusion in feed. Aqueous extracts of Vernonia amygdalina leaves administered to sheep effectively reduced infections by strongyles and , key gastrointestinal parasites, supporting its role as a natural alternative to synthetic drugs. Similarly, West African dwarf goats fed varying levels of bitter leaf meal exhibited optimal feed intake and body weight gains at supplementation rates of 10-20%, with improved digestibility. Poultry, such as , respond positively to the plant's extracts, with leaf infusions in leading to higher carcass weights, lower meat levels, and better overall productivity, indicating its utility in avian nutrition without adverse effects. These applications underscore the plant's broader utility beyond in animal health management, though behaviors in wild non-primate species remain undocumented.

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