Nutritional value, phytochemistry, health benefits, and potential food applications of Pouteria campechiana (Kunth) Baehni: A comprehensive review

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Thi Van Thanh Do, Wildan Suhartini, Chi Uyen Phan, Zhengwei Zhang, Gulden Goksen, Jose M. Lorenzo

2023 Journal of Functional Foods Vol. 103 Review Cited by 21 SDG 2SDG 17 Quartile

Abstract

Today, people around the world put more time and effort into exploring healthy foods and herbal medicines for improving health and disease prevention. Foods are expected to render physiological benefits beyond their traditionally nutritional value. An immense number of food components with medicinal activities beside nutrients have been found in various natural plants. Pouteria campechiana has been distributed throughout Central America, the Caribbean, some regions of Southeast Asia, and areas of Africa. Fruit of P. campechiana contains a broad spectrum of nutrients and plant bioactives. P. campechiana is utilized by local people as a useful medicinal resource for several therapeutic treatments. This paper provides a comprehensive review of P. campechiana from updated research literature. Botanical information, nutrient values, phytochemistry, as well as bioactivities are covered. The processes, proposals for product development, and toxicity of P. campechiana are also discussed. © 2023 The Author(s)

Affiliations

Department of Food Science and Technology, University of Nebraska—Lincoln, Lincoln, NE, United States; Study Program of Food Technology, Department of Production and Industrial Technology, Sumatera Institute of Technology, Lampung, 35365, Indonesia; Department of Chemical Technology and Environment, The University of Danang – University of Technology and Education, 48 Cao Thang St., Danang, 550000, Viet Nam; School of Food and Drug, Shenzhen Polytechnic, No.7098, Liuxian Avenue, Guangdong Province, Shenzhen, 518055, China; Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, 33100, Turkey; Centro Tecnológico de la Carne de Galicia, Avda. Galicia n◦ 4, Parque Tecnológico de Galicia, 32900 Ourense, San Cibrao das Viñas, Spain; Universidade de Vigo, Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Ourense, 32004, Spain

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