Nutraceutical potential of selected wild edible fruits of the Indian Himalayan region

Bhatt, Indra D.; Rawat, Sandeep; Badhani, Amit; Rawal, Ranbeer S.

doi:10.1016/j.foodchem.2016.07.143

Cited by 91 publications

(48 citation statements)

References 43 publications

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“…Phenolic compounds, i.e. Gallic acid, catechin, chlorogenic acid, caffeic acid and p-coumaric acid varied among species and found the maximum in Terminalia chebula and Phyllanthus emblica 126 .…”

Section: Fruits As Neutraceutical Agentsmentioning

confidence: 97%

Emerging Applications of Fermented Fruit Enzyme Beverages as Nutraceutical, Functional Food, and Designer Food Products: A Review

Kumar¹,

Saini²,

Meenakshi³

et al. 2018

J. Pharm. Sci. Innov.

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In the past, the beneficial effects of fermented fruits were unknown, and so people primarily used fermentation to preserve fruits, enhance shelf life, and improve flavor. Fermentation of fruits has been adopted over many generations, primarily due to their commercial significance. Edible tropical fruits such as, cashew apple, mangoes, papaya, pineapple, litchi, guava, bael, banana, pomegranate, jamun and palm etc. with high export potential have their origin in the tropics and require rather suitable climatic conditions; and can not tolerate environmental stress. Most of the tropical fruits are important sources of antioxidants, vitamins and minerals and form a very healthy part of a diet. An effective utilisation of inferior grade and over-ripe fruits and processing them into fermented beverages has been revealed as a new and promising alternative to generate extra revenues whilst conducting a sustainable exploitation of wastes. In addition, microorganisms contributing to the fermentation process have recently been associated with many health benefits, and so these microorganisms have become another focus of attention. This paper reviews the production techniques and beneficial health effects of different fermented fruits. Scientific advances in the emerging area of functional beverages; as they provide a health benefit beyond the basic nutritional functions also reported in this paper.

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Section: Fruits As Neutraceutical Agentsmentioning

confidence: 97%

Emerging Applications of Fermented Fruit Enzyme Beverages as Nutraceutical, Functional Food, and Designer Food Products: A Review

Kumar¹,

Saini²,

Meenakshi³

et al. 2018

J. Pharm. Sci. Innov.

View full text Add to dashboard Cite

show abstract

“…Many plants which are considered underutilized or neglected are important crops at national and regional level; therefore availability of information on plant species with potentiality for food, medicine and income generation should be promoted through sustainable collection and trade which will enable resource development and better management of these plants. Wild edible fruits contribute significantly to the nutritional security of mankind across the world (Bhatt et al, 2017). Many collected fruits have been used for traditional medicine purposed by the locals (Table 3), therefore phytochemical and nutraceutical studies of these wild edible fruits will provide better nutritional source for the future.…”

Section: Stixis Suaveolens (Roxburgh) Pierrementioning

confidence: 99%

Indigenous Wild Edible Fruits: Sustainable Resources for Food, Medicine and Income Generation – A Study From Nagaland, India

Khruomo¹,

Deb²

2018

JEBAS

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“…is widely used by the people living in Tibet in soups or juices. Both the ripe and unripe fruit of T. chebula have been used in folk medicine in broader Asia with different clinical uses (Bhatt, Rawat, Badhani, & Rawal, ). In China, the ripe fruit of T. chebula is called “Hezi,” while the unripe fruit is called “Xiqingguo,” or “Tibet Olive.” The phenolic acids from T. chebula have been reported to improve ischemic stroke, diabetes, immunodeficiency diseases, neurological diseases, and stomach ulcers (Afshari, Sadeghnia, & Mollazadeh, ; Aher & Wahi, ; Liu et al., ; Nalamolu & Nammi, ; Sharma et al., ).…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Composition, Antivirulence Activity, and Active Property Distribution of the Fruit of Terminalia chebula Retz

Han

et al. 2019

Journal of Food Science

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The fruit of Terminalia chebula Retz., or Tibet Olive, is widely used as a food supplement in China. It possesses some natural antimicrobial properties; however, its chemical composition and antivirulence effects have not been identified. In this work, 29 compounds were identified from the peel of T. chebula fruit by ultra‐high‐performance liquid chromatography‐tandem quadrupole time‐of‐flight mass spectrometry. Both the extract of T. chebula and its phenolic acid, corilagin, showed antivirulent activity against Staphylococcus aureus. Specifically, they inhibited biofilm formation. The half maximal inhibitory concentration was 0.13 and 3.18 µg/mL for the extract and corilagin, respectively, whereas for α‐hemolysin secretion, the respective concentrations were 30 and 10 µg/mL. Its mechanism of action may be due to reducing the transcription of genes related to quorum sensing. These genes included staphylococcal accessory regulator A, intercellular adhesion accessory gene regulator A, and RNAIII. These findings provide evidence that this food supplement could be an effective antivirulent with corilagin as its active ingredient. Practical Application Corilagin from the fruit of Terminalia chebula Retz. may be used as an antibacterial for its antivirulent activity against Staphylococcus aureus

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Nutraceutical potential of selected wild edible fruits of the Indian Himalayan region

Cited by 91 publications

References 43 publications

Emerging Applications of Fermented Fruit Enzyme Beverages as Nutraceutical, Functional Food, and Designer Food Products: A Review

Emerging Applications of Fermented Fruit Enzyme Beverages as Nutraceutical, Functional Food, and Designer Food Products: A Review

Indigenous Wild Edible Fruits: Sustainable Resources for Food, Medicine and Income Generation – A Study From Nagaland, India

Composition, Antivirulence Activity, and Active Property Distribution of the Fruit of Terminalia chebula Retz

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