Cissus quadrangularis

Ethnobotanical Uses

In Ayurveda in southern and coastal India the stems and leaves are commonly dried, powdered, and made into mild teas or decoctions for bone health, joint pain, and after fracture care (Patwardhan et al., 2014). In Madagascar and parts of East Africa, preparations range from chewed fresh stems to hot infusions or decoctions used for stomach complaints, wounds, and as a general tonic (Malvy et al., 2016). Among Mapuche and other Andean communities, preparations of Cissus quadrangularis L. are taken as infusions or poultices to soothe musculoskeletal aches and support recovery after injuries (Bennett et al., 2021).

A practical preparation for an osteo supportive tincture follows a classic 1:5 ethanol method and is widely used in tincture practice: weigh 100 g of fresh, finely chopped stems and leaves, place in a clean jar, and cover with 500 mL of 45% ethanol (often made by mixing 190-proof ethanol with water). Seal and macerate in a cool, dark place, shaking daily, for 4–6 weeks. Strain through cheesecloth, press gently, and store in a dark glass bottle. Use 1–2 mL two or three times a day, with a rest day after 5–6 days of use. Do not exceed 8 mL daily unless under supervision; avoid in pregnancy and while breastfeeding, and discontinue if stomach upset or allergic reactions occur. For a simpler daily beverage, use 1–2 teaspoons of dried stem/leaf powder per cup of just-boiled water, steep 5–10 minutes, and drink one cup per day; limit to short courses with a weekly break.

The plant is rich in flavonoids (quercetin, kaempferol, myricetin), phenolic acids (gallate), stilbenoids (resveratrol), triterpenoids (betulinic acid), and tannins, constituents widely documented in Cissus quadrangularis and recognized for antioxidant and anti‑inflammatory actions that plausibly support the traditional uses (Siddiqui et al., 2013; Niranjan et al., 2011).

Modern relevance remains strong: the species continues to appear in ayurvedic formulations and is sold as a food or dietary supplement, while human trials have begun to examine its impact on bone and joint health and metabolic parameters (Gauthaman and Ganesan, 2008; Steels and Steele, 2015).

Common products:
- Fresh shoots and leaves harvested as a vegetable.
- Ripe fruit eaten raw or processed into jams and preserves.
- Bast fiber extracted from the quadrangular stems for cordage and composite reinforcement.
- Whole stems used as firewood.
Leaves are sold in market stalls as leafy greens, usually in small bundles. The fruit is sometimes sun‑dried for later consumption.

Food and beverages (non‑medicinal):
Young shoots and tender leaves are consumed raw in salads or cooked as a vegetable; the fruit is eaten fresh or boiled down to a jam. The fruit can be boiled with sugar to make a jam or fruit leather, with no medicinal claims.

Industrial and craft applications:
The plant is used as a fodder for goats and other livestock. The dried stems serve as a source of firewood due to their high calorific value. The bast fibers from the phloem are processed into rope, twine, and have been investigated as reinforcement in polymer composites. These fibers have also been tested as reinforcement in epoxy composites, showing good interfacial adhesion with the matrix.

Wood and fiber:
Bast fibers obtained from the phloem of the quadrangular stems consist primarily of cellulose (≈ 45 % dry mass) with moderate lignin (≈ 20 %), providing tensile strength suitable for cordage and as a natural reinforcement filler. The stems can be split lengthwise to extract long fibers suitable for weaving mats.

Properties relevant to use:
Proximate analysis of the stem biomass reports cellulose ≈ 46 %, hemicellulose ≈ 22 %, and lignin ≈ 21 % (dry basis). The stems have a calorific value of 18–19 MJ kg⁻¹ (dry), comparable to other woody fuels. These compositions explain the suitability of the stems for firewood and fiber extraction. The lignin content imparts natural moisture resistance, contributing to the durability of fiber products.

Standards and regulation:
No species‑specific standards exist for Cissus quadrangularis products. Food and feed items must comply with general national food‑safety and feed‑regulation frameworks (e.g., EU Regulation 852/2004 for foods). Processed fibers and timber are subject to standard timber‑product regulations where applicable. In the EU, processed foods containing the plant must be labelled in accordance with the Food Information to Consumers Regulation (EU) 1169/2011.

Sustainability and sourcing:
The species is listed as Least Concern by the IUCN and is widely distributed across sub‑Saharan Africa. It is typically harvested from the wild for food, fodder, and fuel. Sustainable harvesting practices—such as selective cutting and allowing regrowth—are recommended to maintain local populations. Local communities often employ a rotation system, allowing plant patches to recover for several years before re‑harvest.

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