Gynura procumbens, commonly known as “Sambung nyawa” in Malay or Leaves of the God, is a small, scrambling herbaceous plant from the family Asteraceae (Compositae) (POWO, 2024). “Sambung Nyawa”, which means prolongation of life, earned its name because local communities believe it possesses healing properties effective against various ailments (Sari et al., 2020). It typically thrives near the forest edge or in secondary scrub within montane forests. Its usual habitat ranges from altitudes of 90 to 1,970 m. It is mostly found in tropical Africa, from the eastern Himalayas to China, in Southeast Asia, and New Guinea. In Peninsular Malaysia, it occurs in every state but appears to be rare on the eastern side of the Main Range. According to the Flora of Peninsular Malaysia, this species holds a conservation status of Least Concern (LC) (Kiew et al., 2021).
The plant can grow up to 4.5 m long, with a stem that is initially hairy but gradually smooths out. The leaves are generally 1–11 mm long including the petioles, with elliptic blades of 3–9 cm long and 0.7–5 cm wide. The leaf has an acute apex and dentate edge (Kiew et al., 2021). The flower heads form in axillary and terminal clusters, with each cluster containing 3–9 heads. Each head comprises around 20–30 blooms of maroon to dark purple.
Gynura procumbens has long been used in traditional medicine to treat various ailments. It is believed to possess anti-inflammatory, antioxidant and antidiabetic effects (Amir, 2020). It is also used to treat hypertension, rheumatism and kidney-related ailments. Administration methods include consumption as a decoction extract or application as a poultice (Perry & Metzger, 1980). Despite its traditional use history, ongoing scientific studies are important to explore its therapeutic potential and effectiveness.
Besides its therapeutic benefits, G. procumbens is also eaten as a vegetable in some areas. It is frequently used in salads, soups and stir-fry recipes. In the Malay community, it is often eaten raw as ulam alongside rice and other dishes. Because the plant provides many nutrients, it may be a handy way to incorporate it into regular meals (Vejanan et al., 2012).
