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Bioactive compounds, pharmacological and food application of Syzygium cumini- a review

Abstract

The present review explores the nutritional, phytochemical and pharmacological potential as well as diverse food usage of Syzygium cumini. S. cumini is a traditional medicinal plant with various bioactive compounds distributed in all parts of the plant. The major bioactive compounds present in the edible part are myricetin, oxalic acid, gallic acid, citronellol, cyaniding diglycoside, hotrienol, phytosterols, flavonoids, carotenoids and polyphenols as well as micronutrients accounting for numerous health benefits. The potential benefits of these bioactive compounds are to prevent/reduce metabolic abnormalities and various diseases. The health protective effects and functional properties of the plant are proven by different in-vitro and vivo pharmacological studies. All parts of the plant have good health benefits like hypoglycemic, anti-inflammatory, antianemic, antibacterial, antioxidant, antiallergic, hepatoprotective, hypolipidemic and antipyretic properties. The fruit of S. cumini can be consumed raw or processed in the form of jam, jellies, wine, fermented beverages and many other value added food products.

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Publication details

The article was received on 06 Apr 2018, accepted on 06 Oct 2018 and first published on 08 Oct 2018


Article type: Review Article
DOI: 10.1039/C8FO00654G
Citation: Food Funct., 2018, Accepted Manuscript
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    Bioactive compounds, pharmacological and food application of Syzygium cumini- a review

    N. Chhikara, R. Kaur, S. Jaglan, P. Sharma, Y. Gat and A. Panghal , Food Funct., 2018, Accepted Manuscript , DOI: 10.1039/C8FO00654G

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