Leaves and stems.
Constituents and properties
• Considered anti-inflammatory, refrigerant, analgesic, antifungal, anticancer.
• Study yielded 5 new bioactive compounds: two secolignans, two tetrahydrofuran lignans, and one highly methoxylated dihydronaphthalenone.
Leaves and stems may be eaten as vegetable.
In salads, the fresh plant has the crispness of carrot sticks and celery.
Infusion and decoction of leaves and stems are used for gout and arthritis.
Externally, as a facial rinse for complexion problems.
Pounded whole plant used as warm poultice for boils, pustules and pimples.
In Bolivia, decoction of roots used for fever; aerial parts for wounds.
Used for headaches, rhumatic pains, impotence.
In Brazil, used to lower cholesterol; for treatment of abscesses, furuncles and conjunctivitis
Belongs to the “preferred list” of Philippine medicinal plants, being studied for its use in the treatment of arthritis and gout.
For arthritis: Leaves and stems of the fresh plant may be eaten as salad. Or, as an infusion, put a 20-cm plant in 2 glasses of boiling water; and 1/2 cup of this infusion is taken morning and evening.
• Analgesic / Antiinflammatory: Extract study of aerial parts of PP tested in rats and mice exhibited anti-inflammatory and analgesic activities.
• CNS Depressant Activity: Study of peperomia leaf extract showed dose-dependent depressant effects probably due to psychoactive substances that are CNS depressant.
• Antipyretic: Study of PP leaf extract on rabbits showed antipyretic effects comparable to a standard aspirin.
• Antibacterial: Study of methanolic extract of PP exhibited a very good level of broad spectrum antibacterial activity.
Pansit-pansitan (family: Piperaceae) is an herbal medicine also known as Ulasiman-bato, olasiman-ihalas & tangon-tangon in the Philippines. English name: peperomia. It is a small herb that grows from 1 to 1 1/2 feet. Pansit-pansitan can be found wild on lightly shaded and damp areas such as nooks, walls, yards and even roofs. Pansit-pansitan has heart shaped leaves, succulent stems with tiny flowers on a spike. When matured, the small fruits bear one seed which fall of the ground and propagate.
The leaves and stalk of pansit-pansitan are edible. It can be harvested, washed and eaten as fresh salad. Taken as a salad, pansit-pansitan helps relive rheumatic pains and gout. An infusion or decoction (boil 1 cup of leaves/stem in 2 cups of water) can also be made and taken orally – 1 cup in the morning and another cup in the evening.
For the herbal treatment of skin disorders like abscesses, pimples and boils, pound the leaves and/or the stalks and make a poultice (boil in water for a minute or two then pounded) then applied directly to the afflicted area. Likewise a decoction can be used as a rinse to treat skin disorders.
For headaches, heat a couple of leaves in hot water, bruise the surface and apply on the forehead. The decoction of leaves and stalks is also good for abdominal pains and kidney problems.
Like any herbal medicine it is not advisable to take any other medication in combination with any herbs. Consult with a medical practitioner knowledgeable in herbal medicine before any treatment.
Pansit-pansitan is used as an herbal medicine for the treatment of:
• Skin boils, abscesses, pimples
• Abdominal pains
• kidney problems