From salt pan to saucepan: Salicornia, a halophytic vegetable with an array of potential health benefits

Abstract

AbstractDomestication of novel crops from the wild is a key process that ensures food security by addressing adaptability to changing environments. These wild plants offer broader and unique health benefits beyond basic nutrition. Salinization resulted in a drastic reduction of arable land and freshwater intended for cultivation. Thus, the global food production is currently under a risk of meeting the demands. Salt‐tolerant plants (i.e., halophytes) are potential food candidates that can be used to increase the productivity of salinized land and also to enhance the diversification of food production. Salicornia can survive under hypersaline and extreme climatic conditions and deliver tender shoots and dried seeds that can be used as a food with a unique taste, texture, and therapeutic benefits. Although Salicornia is not equally popular among all the food cultures globally, it has been consumed over centuries, and it is now making its way to the shelves of supermarkets in some countries such as the United States, UAE, South Korea, and Mexico. Despite being an underutilized crop, Salicornia possesses an array of chemical compounds or basic derivatives that can enhance antioxidant, anti‐obesity, antidiabetes, anti‐inflammatory, cardioprotective, and neuroprotective properties of human nutrition. The presence of considerable amounts of nutritional elements and various functional bioactive phytochemicals have opened up avenues of using Salicornia as a functional food. The present paper reviews the recognition of Salicornia as a functional food and a potential cash crop in saline agriculture to enhance agricultural productivity and also to diversify the current food supply chain.