A systematic review on the materialistic use of Pithecellobium dulce in food formulations. (2022)

• Record Type: Journal Article
• Authors: Roselin, C.; Parameshwari, Sakthivelan
• Is Part Of: Materials today. Volume 66:Part 3(2022)
• Page Start: 996
• Page End: 1001
• Publication Date: 2022
• Subjects: Nutritional Composition -- Pithecellobium dulce -- Medicinal value -- Therapeutic Value -- Bioactive compounds, value-added novel food; Materials science -- Congresses -- Periodicals; 620.1
• DOI: 10.1016/j.matpr.2022.04.779
• Languages: English
• ISSNs: 2214-7853

Abstract

Abstract: Pithecellobium dulce is a local fruit used to treat many ailments by ancient people due to its extraordinary medicinal qualities. The entire tree, from root to fruit seems to be having one medicinal quality or other. It contains bioactive compounds such as sterols, flavonoids, triterpenoids, tannins and so on and seem to have disease preventing qualities such as antiviral, antibacterial, antioxidant, anti-diabetic, anti-pyretic, anti-helminthic, anti-inflammatory, and sedative activities which are still under investigation. The fruit also contains health promoting nutrients such as proteins, plant steroids, and carbohydrates. This review revolves around the various nutritional properties and incorporation of the fruit aiding in promoting value-added novel food.