Traditional fruits of South India: Bioactive components and their potential health implications in chronic diseases

Abstract

Fruits are colorful, flavorful, and nutritious components and play an important role for the vital health and maintenance of our body. Experimental evidences suggested that fruits contain various bioactive constituents including flavonoids, polyphenols, carotenoids, and micronutrients such as vitamins and minerals. Because of these, fruits are receiving greater attention to treat and/or control various health complications such as diabetes, obesity, cancer, cardiovascular disease, immune system decline, and certain neurological disorders. Experimental evidences from various in vitro and in vivo imply that fruit extracts and/or isolated bioactive compounds are associated with antioxidant, anti-inflammatory, antimicrobial, cardioprotective, and neuroprotective properties. Therefore, fruits have the potential to be converted into functional foods as well as pharmaceuticals to prevent or/and treat several chronic complications. In the present article, we review current knowledge about the bioactivities and health benefits of selected Indian fruits for the treatment/management of the chronic health complications in humans. Practical applications This review provides practical information about how best to take advantage of the bioactive compounds and health implications of the South Indian fruits like Bael, Jujube, Cotton Candy Berry, and Manilla Tamarind as a potential source of functional and nutritive compounds. It aims at emphasizing the most recent findings on biological effects of major groups of fruits like Bael, Jujube, Cotton Candy Berry, and Manilla Tamarind and their major components, their medical interest, potential drug interaction, notably for human nutrition, health benefits, and therapeutic impacts.

Bioactive compounds and functional properties of Rambai (Baccaurea motleyana Müll. Arg.) fruit: A comprehensive review

“…Fruits are widely suggested in our daily diet chart because of their health‐promoting properties (Aprea et al., 2015; Thilakarathna & Vasantha Rupasinghe, 2012). Different scientific studies reported that fruits contain several bioactive compounds including phytochemicals (phenolics, flavonoids, and carotenoids), vitamins (vitamin C, folate, and pro‐vitamin A), minerals (potassium, calcium, and magnesium), and fibers that are known to possess significant therapeutic potential (Kumar et al., 2020; Rangarajan et al., 2021; Venthodika et al., 2021). Experimental evidence from various in vitro and in vivo studies suggest that these bioactive compounds prevent and reduce the risk of chronic diseases such as anti‐inflammatory diseases, hepatoprotective diseases, obesity, diabetes, cardiovascular diseases, and cancer and furthermore have shown positive results in the management of such diseases (Kaur et al., 2019; Khalid et al., 2017).…”

“…Antioxidants are compounds that scavenge the free radicals and reduce oxidative stress, thereby preserving cellular functions (Rangarajan et al., 2021). The antioxidant capacity of fruit is correlated well with the level of oxygen radical scavengers, such as phenolic compounds (Yuan & Zhao, 2017).…”

Garlic polysaccharides as promising functional food ingredients

“…Given the increasing burden of chronic diseases worldwide, exacerbated by the COVID-19 pandemic, prevention and control have become global health priorities [8]. Natural plant active ingredients, such as polysaccharides, polyphenols, and flavonoids, are gaining attention for their potential in preventing and treating chronic diseases [9].…”

Flavonoid subclasses and CHD risk: a meta-analysis of prospective cohort studies

“…Flavonoid, as a type of polyphenol, composes of two benzene rings with oxygen-containing heterocyclic rings. Substantial evidence has reported that phytochemicals, abundant in fruits and vegetables, could improve and prevent various chronic diseases, such as cardiovascular disease (CVD), stroke and several cancers (4)(5)(6) . Varieties of flavonoid subclasses are formed due to different permutations, molecular compositions and linking compounds.…”