Gac (Momordica cochinchinensis Spreng) fruit: A functional food and medicinal resource

Abstract

Abstract Knowledge of functional foods and medicine has a specific contribution to improving our health and has grown immensely over the past decade. The relationships between special food components, their physiological functionality, and health benefits need to be explored continuously. These fundamentals could help to reduce current healthcare costs by improving health and disease prevention. This paper provides insight into the emergence of Gac fruit in recent research literature. Gac fruit cultivation, the application of different methods in processing and production, as well as pharmacological activity are discussed. The storage and use of this fruit, as well as its commercial products are also reviewed. Food, agricultural, and medical sciences need to make further progress to meet the demand and deepen the understanding of consumers of Gac fruit. This will also enhance utilization of Gac fruit and reduce waste disposal from Gac processing for use in the food and pharmacological industries.