| Issue |
BIO Web Conf.
Volume 236, 2026
72nd International Scientific Conference “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2025”
|
|
|---|---|---|
| Article Number | 01023 | |
| Number of page(s) | 14 | |
| Section | Food Science and Technology | |
| DOI | https://doi.org/10.1051/bioconf/202623601023 | |
| Published online | 25 May 2026 | |
Phytochemical Profile and Biological Activities of Malva sylvestris L. as a Basis for Improving Food Quality: A Review
1 Agricultural Academy, Institute of Food Preservation and Quality, Plovdiv, Bulgaria
2 University of Food Technology, Department of Analytical Chemistry, Plovdiv, Bulgaria
* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.
Abstract
Malva sylvestris L. (common mallow) is a widely distributed traditional edible plant with well- documented ethnomedicinal uses. This review summarizes its phytochemical profile and the associated biological activities. Numerous studies have shown that extracts of M. sylvestris L. possess antimicrobial, antioxidant, and anti-inflammatory properties, as well as hepatoprotective and anticancer effects. The rich phytochemical composition and multifunctional properties of mallow make it a promising natural additive for the development of functional foods with enhanced nutritional and biological value, providing beneficial effects on human health. The application of M. sylvestris L. in the food industry represents a potential natural alternative for improving product quality, extending shelf life, and supporting overall human health.
© The Authors, published by EDP Sciences, 2026
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