A review on the nutritional composition, phytochemicals, and health benefits of barberry: An insight into culinary applications and future prospects

Abstract

Barberry is a spinous shrub native to the Northern areas of the Himalayas and is widely distributed in the tropical regions of Asia, South America, Africa, and some parts of Europe. The berries of this shrub are eaten as a dessert and are a good source of minerals, total phenols, and total flavonoids. The major minerals are zinc (11.2 mg 100 g−1), iron (180.8 mg 100 g‒1), magnesium (5.8 mg 100 g−1), and potassium (526.4 mg 100 g−1). The concentration of total phenols and total flavonoids is reported to be 50.44 mg GAE/100 g and 6.08 CE/100 g, respectively. The root and bark are rich in alkaloids. The major alkaloids are berberine, berbamine, palmatine, and jatrorrhizine, etc. These alkaloids along with phenolics and flavonoids possess antidiabetic, hepatoprotective, immunomodulatory, anticancerous, antimicrobial, anti-inflammatory, antioxidant, antidiarrhoeal, anxiolytic, and hypolipidemic properties. The higher doses of its major alkaloid “berberine” can cause many health implications. So, precautions must be taken before its consumption. This manuscript discusses in detail the various nutritional and phytochemical properties of the plant to have its commercial application in food and nutraceutical products development. Practical applications Barberry fruits are eaten as dessert and are also used for the preparation of wine. Roots of this plant are used in the preparation of some traditional alcoholic beverages and medicines. A very valuable Ayurvedic preparation “Rasaut” is made from the roots and is used in the treatment of skin diseases, menorrhagia, diarrhea, jaundice, and ophthalmic infections. The other parts of this plant are also rich in alkaloids and flavonoids that possess antidiabetic, hepatoprotective, immunomodulatory, anticancerous, antimicrobial, anti-inflammatory, antioxidant, antidiarrhoeal, anxiolytic, and hypolipidemic properties.