A review on bioactive compounds and health benefits of Baccaurea ramiflora

Abstract

The purpose of this review is to explore the underutilized and underexploited Burmese grape (Baccaurea ramiflora) as a valuable plant food crop grown in the northeastern region of India. Despite its seasonal availability, this fruit is used in various culinary applications and local delicacies. It is noteworthy for its abundant natural bioactive compounds that offer diverse health benefits. These bioactive compounds have demonstrated properties such as anti‐inflammatory, antiobesity, cytotoxic, and antidiabetic effects. This review compiles and analyzes the most recent research findings concerning the bioactive compounds found in Burmese grape's leaves, fruit, and seeds. Additionally, it investigates the physicochemical properties and nutritional composition of the fruit pulp and seed oil. The synthesis of this information provides a comprehensive understanding of the plant's phytochemical content, including essential components like vitamin C, iron, potassium, alkaloids, saponins, and phenolic acids, which contribute to its medicinal and health‐promoting attributes. The results presented in this review shed light on the potential applications of the Burmese grape and its bioactive compounds in various industrial sectors. With the growing interest in functional and nutraceutical products, the insights gathered here offer promising opportunities for leveraging the nutritional and health‐enhancing benefits of this fruit in the food and pharmaceutical industries.