Abstract
SummaryGac (Momordica cochinchinensis Spreng.) is a tropical vine originating from South and South‐East Asia. Gac fruit has traditionally been used in Asia to provide red colour for cuisines and enhance visional health. Recently, Gac fruit has emerged as a potential source of carotenoids, especially lycopene and β‐carotene. Carotenoids and other identified bioactives from this fruit including phenolics, flavonoids and trypsin inhibitors are associated with many beneficial bioactivities such as antioxidant, anticancer and provitamin A activities. In addition to the traditional utilisation, commercial products like Gac powder and Gac oil have been manufactured as natural colourants and medicinal supplements. This paper is a review of the scientific literature on the nutritional composition, biological activities and processing of Gac fruit.
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