According to the president of the Coordinated Nutritional Committee of the National USA Health Institute, Mrs. Artimis Simopoulou, the high content in Omega 3 is making purslane particularly beneficial for the human body.

As Mrs. Simopoulou points out in her documents “the traditional communities“ where using it to cure a lot of the health issues that at present they are fought from the Omega 3 fatty acids which include inflammations, heart issues, stomach disorders, pain and fever. For example, Theofrastos (372-287 b.c.), the father of herbalism, was recommending purslane as a medicine for the cardiac unrest, scurvy, neck pains, ear pains, joint swelling, and for the dry skin.

Purslane is filled with Omega 3 fatty acids. One hundred grams of purslane contain 400 milligrams of Omega 3, to fatty acid encountered in the vegetable kingdom and it is called alpha linolenic or LNA. Therefore it contains fifteen times more Omega 3 than most of the lettuces available in the market.

On top it is particular rich in antioxidants. One portion of purslane covers the daily needs of the human organism in vitamin E and it provides considerable quantities of vitamin O, B Carotene, and Glutathione. Furthermore, I realized that my discoveries led me to the conclusion that so much purslane and other similar wild vegetables must have contributed a considerable proportion of LNA and antioxidants in the nutrition of the first humans.