Cryptolepis sanguinolenta (Nibima)

Cryptolepis sanguinolenta is primarily valued as a medicinal plant rather than a dietary food source, so its profile emphasizes bioactive compounds over macronutrients. Key bioactive compounds include: **Indoquinoline alkaloids** — cryptolepine (0.2–1.0% dry weight of root bark), neocryptolepine (0.01–0.05%), and isocryptolepine (trace amounts), which are responsible for the plant's potent antimalarial, antibacterial, and anti-inflammatory properties. Cryptolepine exhibits strong DNA intercalating activity and is the principal pharmacologically active constituent. **Other alkaloids** include quindoline (~0.03–0.1%), cryptoquindoline, and biscryptolepine. The root bark also contains **phenolic compounds and flavonoids** (estimated total phenolic content of 15–30 mg gallic acid equivalents per gram dry weight), contributing to antioxidant capacity (DPPH radical scavenging IC50 ~25–50 µg/mL). **Tannins** are present at approximately 2–5% dry weight. **Saponins** are detected in moderate concentrations. **Mineral content** (root bark): potassium (0.8–1.5 mg/g), calcium (0.5–1.2 mg/g), magnesium (0.3–0.7 mg/g), iron (0.05–0.15 mg/g), zinc (0.02–0.06 mg/g), and manganese (trace). **Fiber**: crude fiber content in root material is approximately 10–18% by dry weight. **Protein**: approximately 3–6% crude protein in dried root bark. **Carbohydrates**: ~40–55% total carbohydrates including structural polysaccharides. **Fat content** is minimal at <2%. **Vitamins**: trace amounts of vitamin C and B-complex vitamins have been reported but are not significant dietary contributors. **Bioavailability notes**: Cryptolepine has moderate oral bioavailability due to its lipophilic indoquinoline structure, which facilitates gastrointestinal absorption; however, first-pass hepatic metabolism may reduce systemic availability. Traditional aqueous decoction preparation (as used in Nibima herbal tea) extracts approximately 40–60% of total alkaloid content. The alkaloid bioavailability is enhanced when consumed on an empty stomach. Tannin content may reduce the bioavailability of co-consumed iron and other divalent minerals by forming chelation complexes.