Abstract
Dennettia tripetala (commonly known as Pepperfruit) is widely consumed by the inhabitants of West Africa due to its distinctive spicy taste. It is also used traditionally as a remedy for cough, fever, toothache, diabetes, and nausea. The highly nutritious fruit is rich in protein, carbohydrates, as well as the antioxidant vitamins A, C, and E. The plant possesses phytochemicals that have been shown to elicit antimicrobial, insecticidal, analgesic, and anti-inflammatory properties. The plant has also been shown to possess chemotherapeutic, antihyperglycemic, and antioxidant properties. In addition, D. tripetala finds application in food preservation and seasoning. This review is the first attempt to pool together scientific evidence for the ethnomedicinal uses of D. tripetala. A critique of the literature is provided, as well as suggestions for future studies that can pave the way for further discoveries on the medicinal effects of D. tripetala.
Highlights
IntroductionHereafter referred to as DT, is known as pepperfruit
Dennettia tripetala, hereafter referred to as DT, is known as pepperfruit
Hereafter referred to as DT, is known as pepperfruit. It is widely grown in the rain forest zones of Nigeria and some parts of West Africa
Summary
Hereafter referred to as DT, is known as pepperfruit. It is widely grown in the rain forest zones of Nigeria and some parts of West Africa. DT is commonly consumed for its spicy taste It is known in Nigeria by the following names: Ako (Edo), Mmimi (Ibo), Ata Igbere (Yoruba). It is used in traditional medicine as a remedy for cough, fever, toothache, diarrhea, diabetes, and nausea in pregnant women. The fruits are green when developing but start to turn red with ripening (Figure 1B). Agroforestry Center and Rubber Research Institute of Nigeria (B) Ripe (red) and unripe (green) Dennettia tripetala fruits
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