Cassava as a Natural Treatment for Ulcer and Heartburn

Introduction

Cassava plants (Manihot esculenta Crantz) was first recognized in South America and is classified as a perennial shrub. It can generally be harvested 6–7 months after planting, depending on the variety and growing conditions. Cassava is known for its high adaptability to diverse soil types and climates, making it a staple crop in many tropical and subtropical regions. However, it does not grow well in muddy or waterlogged soils. Globally, cassava is the third most important source of carbohydrates after rice and maize, with an annual production exceeding 280 million tons (FAO, 2021). Its resilience and low cultivation requirements make it a crucial food security crop in developing countries.

Cassava as a Natural Treatment for Ulcer and Heartburn

Morphological and Nutritional Characteristics

Cassava has distinctive morphological features. Its leaves are palmate, resembling human fingers, with each leaflet measuring about 2–4 cm in width and 7–12 cm in length. The tubers are cylindrical, usually 2–3 cm in diameter and 50–80 cm in length, with flesh that may be white or yellow depending on the variety.

Nutritionally, cassava tubers are composed of 60–70% moisture and 30–35% dry matter, of which starch accounts for up to 80–90% of the dry weight (FAO, 2021). They also provide protein, fat, calcium, phosphorus, iron, vitamin C, and vitamin B1 (thiamine). Cassava leaves, meanwhile, are rich in protein, provitamin A, vitamin C, and minerals, making them an important supplementary food source (Montagnac et al., 2009).

Phytochemical Composition and Safety

In addition to its nutritional content, cassava contains phytochemicals such as tannins, flavonoids, saponins, and alkaloids, which contribute to its medicinal potential (Akinmolayan et al., 2016). These compounds are associated with antioxidant, anti-inflammatory, and gastroprotective properties. However, cassava also contains cyanogenic glycosides, primarily linamarin and lotaustralin, which can release toxic hydrogen cyanide when improperly processed (Chijioke et al., 2020). To ensure safety, cassava must be processed through soaking, fermenting, or thorough cooking to reduce its cyanide content before consumption.

Medicinal Potential in Ulcer and Heartburn

The medicinal potential of cassava is strongly linked to its nutrients and phytochemicals. Vitamin C and flavonoids act as antioxidants that protect gastric mucosa from oxidative stress, a key factor in ulcer development (Toschi et al., 2018). Minerals such as calcium may buffer gastric acid, helping to reduce symptoms of hyperacidity and heartburn. Tannins and saponins are known to promote mucosal defense by enhancing mucus secretion and exerting anti-inflammatory effects, which may prevent ulcer formation (Akinmolayan et al., 2016).

Mechanism of Action

Cassava may exert a multifactorial gastroprotective effect through several mechanisms:

1. Antioxidant defense – Vitamin C and flavonoids neutralize free radicals, reducing oxidative damage in gastric tissue.

2. Mucosal protection – Tannins and saponins enhance mucus secretion and reduce inflammation.

3. Acid buffering – Calcium contributes to the regulation of gastric acidity.

4. Barrier formation – The high starch content in cassava tubers forms a protective layer in the stomach lining, reducing direct contact between gastric acid and the mucosa.

These combined effects suggest that cassava has potential as a complementary therapy for ulcers and heartburn when consumed safely.

Conclusion

Cassava (Manihot esculenta Crantz) is not only a staple food crop but also a plant with promising medicinal potential. Its combination of nutrients and phytochemicals provides antioxidant, anti-inflammatory, and gastroprotective effects that may help in the management of ulcers and heartburn. However, the presence of cyanogenic glycosides highlights the importance of proper processing to ensure safety. Further in vivo, in vitro, and clinical studies are needed to validate its efficacy and to explore cassava’s role as a complementary therapeutic agent for gastrointestinal disorders.