Abstract
India has been blessed with a wide variety of wild and cultivated edible tropical fruits with unique taste and aroma/flavours. Fruits and vegetables are a rich reserve of nutritive fibres, vitamins, macronutrients and minerals, in addition to several phytochemicals. The Indian tropical fruits belong to diverse botanical groups, and some of the important edible fruits include mango, banana, papaya, citrus, guava, pineapple, litchi, sapota and pomegranate. Several minor and underutilized wild edible tropical fruits are also found throughout the country. Phenolic bioactive compounds, such as catechin, ellagic acid, epicatechin, epigallocatechin, anthocyanins, gallotannins, ellagitannins, gallic acid, sinapic acid, quercetin, resveratrol and kaempferol have been isolated from Indian tropical fruits, and these compounds are proven with medicinal and health-promoting properties. As a result, consumption of these fruits can be strongly allied to curtailed risk of various human diseases, including coronary heart diseases, diabetes and cancers. Antiproliferative activities, protection of cellular damage by free radicals, apoptosis and anti-inflammatory action are the main mechanisms by which fruits and vegetables are known to exhibit their chemoprevention and promote health.
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