Vitex trifolia or locally known as lemuni, is well documented for its medicinal properties including
anticancer, antibacterial and wound healing. For years, the leaves and flowers were consumed for antiaging
and general well-being. It is also commonly served as nutraceuticals to post-partum women during
their confinement period. Previous study showed that V. trifolia possesses high antioxidant properties that
could prevent oxidative stress related diseases such as cancer, atherosclerosis, diabetes and many more.
From the literature, V. trifolia leaves are used as poultice for rheumatic pains, sprains, antithelmintics and
inflammations. Meanwhile, the fruits are utilised in amenorrhea. The roots, on the other hand, are used for
the treatment of cough and fever. The plant is known to possess pharmacologically-active constituents such
as the essential oil, halimane-type diterpenes, flavonoids, triterpenes, lignans, iridoids and ecdysteroids.
Review papers were consistently published to justify the non-exhaustive biological exploration of this genus.
Nevertheless, only 11 per cent of the total Vitex species were phytochemically examined. Apart from being
eaten raw or blanched, Vitex is also taken as a food colourant in preparing lemuni rice. The process of
making lemuni rice is quite tedious. First, the leaves and flowers are picked and washed. Both parts are then
ground with water and sieved to give a bluish extract which is then mixed with rice and boiled to cook.
Hence, the Vitex pouch is introduced to provide an easy way to prepare lemuni rice. This packaging is
designed to enclose Vitex samples in a pouch that simply can be placed together with rice and boiled to
cook. Such instant preparation will hopefully promote the consumption of lemuni rice among busy locals.
Future plans include international marketing and production of other Vitex nutritional products.