By Aimi Mohamad Farid
SERDANG, 9 March – A study by researchers at Universiti Putra Malaysia (UPM) has revealed that ulam raja (Cosmos caudatus), a traditional Malaysian herb commonly consumed as a local salad, may help regulate blood sugar levels and support cardiovascular health.
Senior Lecturer at the Faculty of Food Science and Technology, Dr. Ahmad Haniff Jaafar, said the research highlights the herb’s significant nutritional and medicinal potential while introducing a new method to produce high-quality ulam raja powder for wider application in food and health products.
He said the study was inspired by Malaysia’s rich biodiversity and the long-standing use of herbal plants in traditional diets and medicine.
“Although herbs have been used by communities for generations, many local plants still lack sufficient scientific validation to support their safety and effectiveness,” he said.
“Without scientific evidence, it is difficult for these herbs to penetrate global markets that rely heavily on research-based validation.”
Research on ulam raja at UPM began in 2012 and has progressed through laboratory experiments, animal studies and clinical trials involving human participants.
The findings show that ulam raja has a strong nutritional profile, containing high levels of fibre, vitamins and minerals that may contribute to better health.
According to Dr. Haniff, the herb is rich in antioxidants such as vitamin C and quercetin, compounds known for their ability to neutralise free radicals that can damage cells and contribute to chronic diseases.
“In every 100 grams of ulam raja, there are about 800 milligrams of vitamin C and 350 milligrams of quercetin, both powerful antioxidants that help protect the body from oxidative stress,” he said.
He explained that these compounds may help reduce inflammation and improve insulin sensitivity, allowing insulin to function more effectively in regulating blood glucose levels.
“This makes ulam raja potentially beneficial for individuals with diabetes or those at risk of developing the condition,” he said.
The herb’s anti-inflammatory properties may also help reduce chronic inflammation linked to cardiovascular diseases, supporting overall heart health.
Beyond studying its health benefits, the UPM research team has also developed an innovation to improve the processing of ulam raja powder while preserving its active compounds.
To overcome the problem of high-temperature drying that can damage heat-sensitive nutrients such as vitamin C and antioxidants, the team introduced a pre-processing technique that crushes ulam raja leaves into a paste before using a specially designed roller to create tiny perforations that increase the surface area for faster drying.
The method can reduce drying time by up to 40 percent and lower operational costs by as much as 80 percent, making large-scale production more feasible.
The innovation has been registered with the Intellectual Property Corporation of Malaysia (MyIPO) and licensed to Astera Food Sdn Bhd for commercialisation.
Dr. Haniff said the technology could help make high-quality herbal products more accessible to consumers while encouraging healthier dietary habits.
He also expressed hope that Malaysian herbs such as ulam raja would eventually gain international recognition.
“I hope that one day local herbs like ulam raja can be recognised globally, similar to well-known herbs such as Korean ginseng or Chinese goji berries,” he said.
He added that traditional foods such as ulam should not be overlooked, as many of them contain valuable nutrients.
“Many herbs found in local markets or even growing in our backyards are actually valuable health resources. Ulam is not just a traditional dish, but a natural source of health that deserves greater appreciation,” he said.
