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Phytochemical Profile, Biological Properties, and Food Applications of the Medicinal Plant Syzygium cumini

Qamar, Muhammad ; Akhtar, Saeed ; Ismail, Tariq LU orcid ; Wahid, Muqeet ; Abbas, Malik Waseem ; Mubarak, Mohammad S. ; Yuan, Ye ; Barnard, Ross T. ; Ziora, Zyta M. and Esatbeyoglu, Tuba (2022) In Foods 11(3).
Abstract

Syzygium cumini, locally known as Jamun in Asia, is a fruit-bearing crop belonging to the Myrtaceae family. This study aims to summarize the most recent literature related to botany, traditional applications, phytochemical ingredients, pharmacological activities, nutrition, and potential food applications of S. cumini. Traditionally, S. cumini has been utilized to combat diabetes and dysentery, and it is given to females with a history of abortions. Anatomical parts of S. cumini exhibit therapeutic potentials including antioxidant, anti-inflammatory, analgesic, antipyretic, an-timalarial, anticancer, and antidiabetic activities attributed to the presence of various primary and secondary metabolites such as carbohydrates, proteins, amino... (More)

Syzygium cumini, locally known as Jamun in Asia, is a fruit-bearing crop belonging to the Myrtaceae family. This study aims to summarize the most recent literature related to botany, traditional applications, phytochemical ingredients, pharmacological activities, nutrition, and potential food applications of S. cumini. Traditionally, S. cumini has been utilized to combat diabetes and dysentery, and it is given to females with a history of abortions. Anatomical parts of S. cumini exhibit therapeutic potentials including antioxidant, anti-inflammatory, analgesic, antipyretic, an-timalarial, anticancer, and antidiabetic activities attributed to the presence of various primary and secondary metabolites such as carbohydrates, proteins, amino acids, alkaloids, flavonoids (i.e., quercetin, myricetin, kaempferol), phenolic acids (gallic acid, caffeic acid, ellagic acid) and antho-cyanins (delphinidin-3,5-O-diglucoside, petunidin-3,5-O-diglucoside, malvidin-3,5-O-diglucoside). Different fruit parts of S. cumini have been employed to enhance the nutritional and overall quality of jams, jellies, wines, and fermented products. Today, S. cumini is also used in edible films. So, we believe that S. cumini’s anatomical parts, extracts, and isolated compounds can be used in the food industry with applications in food packaging and as food additives. Future research should focus on the isolation and purification of compounds from S. cumini to treat various disorders. More importantly, clinical trials are required to develop low-cost medications with a low therapeutic index.

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author
; ; ; ; ; ; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Antioxidant, Cancer, Diabetes, Hyperlipi-demia, Inflammation, Jamun, Nutrition, Packaging, Radioprotection, Value addition
in
Foods
volume
11
issue
3
article number
378
publisher
MDPI AG
external identifiers
  • pmid:35159528
  • scopus:85123508064
ISSN
2304-8158
DOI
10.3390/foods11030378
language
English
LU publication?
yes
id
1bcbf55b-c79e-401e-9611-9e9905e5c973
date added to LUP
2022-04-06 15:53:49
date last changed
2024-06-05 23:17:26
@article{1bcbf55b-c79e-401e-9611-9e9905e5c973,
  abstract     = {{<p>Syzygium cumini, locally known as Jamun in Asia, is a fruit-bearing crop belonging to the Myrtaceae family. This study aims to summarize the most recent literature related to botany, traditional applications, phytochemical ingredients, pharmacological activities, nutrition, and potential food applications of S. cumini. Traditionally, S. cumini has been utilized to combat diabetes and dysentery, and it is given to females with a history of abortions. Anatomical parts of S. cumini exhibit therapeutic potentials including antioxidant, anti-inflammatory, analgesic, antipyretic, an-timalarial, anticancer, and antidiabetic activities attributed to the presence of various primary and secondary metabolites such as carbohydrates, proteins, amino acids, alkaloids, flavonoids (i.e., quercetin, myricetin, kaempferol), phenolic acids (gallic acid, caffeic acid, ellagic acid) and antho-cyanins (delphinidin-3,5-O-diglucoside, petunidin-3,5-O-diglucoside, malvidin-3,5-O-diglucoside). Different fruit parts of S. cumini have been employed to enhance the nutritional and overall quality of jams, jellies, wines, and fermented products. Today, S. cumini is also used in edible films. So, we believe that S. cumini’s anatomical parts, extracts, and isolated compounds can be used in the food industry with applications in food packaging and as food additives. Future research should focus on the isolation and purification of compounds from S. cumini to treat various disorders. More importantly, clinical trials are required to develop low-cost medications with a low therapeutic index.</p>}},
  author       = {{Qamar, Muhammad and Akhtar, Saeed and Ismail, Tariq and Wahid, Muqeet and Abbas, Malik Waseem and Mubarak, Mohammad S. and Yuan, Ye and Barnard, Ross T. and Ziora, Zyta M. and Esatbeyoglu, Tuba}},
  issn         = {{2304-8158}},
  keywords     = {{Antioxidant; Cancer; Diabetes; Hyperlipi-demia; Inflammation; Jamun; Nutrition; Packaging; Radioprotection; Value addition}},
  language     = {{eng}},
  month        = {{02}},
  number       = {{3}},
  publisher    = {{MDPI AG}},
  series       = {{Foods}},
  title        = {{Phytochemical Profile, Biological Properties, and Food Applications of the Medicinal Plant Syzygium cumini}},
  url          = {{http://dx.doi.org/10.3390/foods11030378}},
  doi          = {{10.3390/foods11030378}},
  volume       = {{11}},
  year         = {{2022}},
}