Nutritional composition, phytochemical extraction, and pharmacological potential of mulberry: A comprehensive review

Abstract

Mulberry is one of the underutilised fruit with high perishability. The various species of mulberry fruit are characterized by their natural colours as black, white, and red. These fruits are rich sources of the natural pigment anthocyanin, as well as containing substantial quantities of vitamins and minerals. Black mulberry contains a large amount of phytochemicals, particularly flavonoids (anthocyanin) and phenolics (gallic acid, chlorogenic acid, caffeic acid, quercetin, and rutin). These compounds are responsible for its superior pharmacological effects, including antioxidant activity, hyperglycemia, and anti-inflammatory properties. Numerous research were conducted on different extraction techniques to separate bioactive compounds from mulberry. Various components of Morus species also possess potent nutraceutical capabilities, leading to a wide range of clinical trials for identifying its beneficial properties. The present review concentrates on the most recent literature concerning nutritional composition and phytochemical profiling of three distinct species of mulberries, including their fruit, seeds, and leaves. Furthermore, it investigates the process of extracting bioactive compounds from mulberries and investigates their potential uses in pharmacology as well as in the development of functional food or nutraceutical products. This research thoroughly analyzes innovative approaches for utilizing an underutilized perishable crop to generate economically viable functional products.