“…First of all, the leaves and fruits contain 15-31% high quality protein, crude fiber, 200-300 mg/100g of ascorbic acid, of which over 90% is present in the reduced form, vitamin B, folic acid, folinic acid and vitamin D, β-carotenes and trace minerals (iron, zinc, calcium, potassium, phosphorous, magnesium) (Sharma & Madar 1994;Srivastava et al 2006;Ercisli & Orhan 2007). Moreover, there is a lot of flavonoids (quercetin, rutin, isoquercitrin, astragalin, kuwanon G and C, catechin, mulberrofuran G, albanol B, morusin, sanggenon B and D), which exhibit strong antioxidant activity (Yen et al 1996;Kofujita et al 2004), antifungal and antibacterial potential against harmful strains of bacteria Bacillus, Staphylococcus, Escherichia and Streptococcus (Shirata 1982;Park et al 2003) and against viruses Herpes simplex type 1 (HSV-1) (Kimura et al 2007;Butt et al 2008).…”