## 1 Introduction  
Purslane (_Portulaca oleracea_ L.) is an edible halophyte plant of the purslane family (Portulacaceae) with important nutritional, medicinal, and pharmacological benefits. Some other common names are garden purslane, little hogweed, pusley, wild portulaca, _pourpier_ in France, _verdolagas_ in Mexico, and Ma Chi Xian in China. This plant is also characterized by its potential for phytoremediation, as it is able to remove pollutants (especially heavy metals such as cadmium, mercury, lead, and copper) from the environment and has a special photosynthetic metabolic pathway--CAM (Crassulacean acid metabolism)--which enables the plant to adapt to drought stress [1,2]. This ethnomedicinal plant is highly resistant to negative climatic factors, allowing it to grow in fields, roadsides, and infertile areas [3]. Interestingly, purslane's tolerance for salinity increases after the first cut, and some authors consider purslane to be an optimal plant for cultivation in highly saline waters [4]. The fossilized remains of purslane date back to prehistoric times, and it has been reported to be native to Europe, Africa, North America, Australia, and Asia [5,6]. The nutritional importance of purslane is based on its high content of omega-3 fatty acids (contains five times more omega-3 fatty acids than spinach), minerals (potassium, magnesium, calcium, phosphorus, and iron), essential amino acids, vitamins (vitamin K and B vitamins--riboflavin, pyridoxine, niacin, thiamine, and panthothenic acid), and antioxidants (vitamin C, vitamin E, \(\beta\)-carotene, glutathione, and phenolic compounds) [5,7,8,9]. The leaves and stems of purslane are a rich source of crude protein (17.9%) and crude fiber (20.3%) [10,11]. It also contains various organic acids such as citric acid, fumaric acid, succinic acid, and oxalic acid [12]. Due to its high oxalate content, it should not be consumed excessively by individuals prone to forming kidney stones. Purslane leaves can be eaten raw, commonly served with yogurt, or cooked in a manner similar to spinach. In the Mediterranean region, purslane is often used as an ingredient in salads, soups, pesto, or smoothies. It also pairs exceptionally well with meats such as lamb, pork, and beef. Purslane seeds can be used in powder form and mixed with cereals to bake bread or cakes. Their consumption significantly lowers the serum concentration of fasting blood glucose [5,13]. Purslane is listed by the WHO (World Health Organization) as one of the most commonly used medicinal plants and is described as a \"Global Panacea\" [5]. Since ancient times, purslane has been used in folk medicine across many countries for its neuroprotective, hepatoprotective, antidiabetic, antioxidant, antifatigue, anti-inflammatory, and anticancer activities [14]. Its pharmacological benefits were described by the central figures of pharmacology, [PERSON] and [PERSON], as a remedy for headaches, inflammation, crysipelas, bladder problems, worms, dysentery, and hemorrhoids [15]. Among Native Americans, it is also used as a medicinal plant (they make a plant decoction or a mixture of plant juice and honey), while in traditional Chinese medicine, it is known as a \"long-lived plant\" [16]. The pharmacological significance of purslane is based on the presence of various classes of phytochemicals such as flavonoids, alkaloids, phenolic acids, lignans, polysaccharides, and catecholamines [2]. The antioxidant activity of purslane has been reported by many authors [17,18,19]. Purslane can influence the balance of intestinal microbiota and reduce intestinal inflammation processes, as shown in studies with broilers and mice [20,21]. According to the available data, there is no study on the gastrointestinal stability of the dominant phenolic compounds from purslane. Grinding technology, as a fundamental process for size reduction, is widely used in the food industry. Powdered foods are easy to store and transport.