“…Besides to the above referred bioactive constituents, different types of alkaloids (oleraceins A-E, betalain alkaloid pigmentsreddish betacyanins and yellow betaxanthins), mucilages and pectins, flavonoids (apigenin, kaempferol, luteolin, quercetin, myricetin, genistein, genistin, portulacanones A-D), phenolic acids (caffeic, chlorogenic, p-coumaric, ferulic and rosmarinic acids), lignins, stilbenes, terpenoids, saponins, tannins, chlorophyll, bergapten and robustin have been also detected (Erkan, 2012). Finally, it has to be mentioned that the chemical composition of purslane shows a seasonal variation, while it also varied depending on growing and harvesting conditions and plant part (Alam et al, 2015).…”