Abstract
Syzygium cumini, locally known as Jamun in Asia, is a fruit-bearing crop belonging to the Myrtaceae family. This study aims to summarize the most recent literature related to botany, traditional applications, phytochemical ingredients, pharmacological activities, nutrition, and potential food applications of S. cumini. Traditionally, S. cumini has been utilized to combat diabetes and dysentery, and it is given to females with a history of abortions. Anatomical parts of S. cumini exhibit therapeutic potentials including antioxidant, anti-inflammatory, analgesic, antipyretic, antimalarial, anticancer, and antidiabetic activities attributed to the presence of various primary and secondary metabolites such as carbohydrates, proteins, amino acids, alkaloids, flavonoids (i.e., quercetin, myricetin, kaempferol), phenolic acids (gallic acid, caffeic acid, ellagic acid) and anthocyanins (delphinidin-3,5-O-diglucoside, petunidin-3,5-O-diglucoside, malvidin-3,5-O-diglucoside). Different fruit parts of S. cumini have been employed to enhance the nutritional and overall quality of jams, jellies, wines, and fermented products. Today, S. cumini is also used in edible films. So, we believe that S. cumini’s anatomical parts, extracts, and isolated compounds can be used in the food industry with applications in food packaging and as food additives. Future research should focus on the isolation and purification of compounds from S. cumini to treat various disorders. More importantly, clinical trials are required to develop low-cost medications with a low therapeutic index.
Highlights
The antioxidant potential of S. cumini extracts has been explored by various researchers by employing a variety of in vitro assays including nitric oxide (NO), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric-reducing antioxidant power (FRAP), 2,20 azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and oxygen radical absorbance capacity (ORAC) [36,53,54,55,56,57,58]
The results revealed that S. cumini fruit triggered cytotoxic effects against HCT-116 colon cancer cells in a dose-dependent mode
The S. cumini seeds flavonoid-rich fraction was evaluated for antilipidemic potential; results showed a reduction in low-density lipoproteins (LDL)
Summary
Syzygium cumini (L.) (synonyms: Eugenia jambolana, Syzygium jambolana, Eugenia cuminii), commonly known as jamun, jambul, jambolao, Java plum, Indian blackberry, and black plum, belongs to the family Myrtaceae. The fruit is greenish and at maturity pink to shining crimson (Figure 1). Foods 2022, 11, 378 ripening, the fruit is greenish and at maturity pink to shining crimson (Figure 1). The harvesting period of the fruit jamun in Asia starts usually in the monsoon season Cumini fruits to 3.5 exhibit sweet flavor astringency [2]. Bitterness can be reduced by pickling, adding some salt, and standing for a mild astringency [2]. Bitterness can be reduced by pickling, adding some salt, and standminimum of h [3]. S. is used juice for preparing drinks suchdrinks as syrup, squash. Squeezed cumini is used forsummer preparing summer suchsherbet, as syrup,and sherbet, andThe squash.
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