Phytochemistry, nutritional composition, health benefits and future prospects of Passiflora: A review.

Juan Zhang, Siyu Tao, Guige Hou, Fenglan Zhao, Qingguo Meng, Shenpeng Tan

Food chemistry 2023 Dec 01

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Passiflora, also known as "passion fruit", is widely grown in tropical and subtropical regions. It is not only eaten raw but is also widely used in processed foods. Various extracts, juices and isolated compounds show a wide range of health effects and biological activities, such as antioxidant, anti-inflammatory, sedative, and neuroprotective effects. In this review, we not only review the phytochemical properties of Passiflora but also highlight the potential of Passiflora for food applications and the use of all parts as a source of ingredients for medicines and cosmetics that promote health and well-being. This will provide theoretical support for the integrated use of such natural products. Copyright © 2023 Elsevier Ltd. All rights reserved.

Citation

Juan Zhang, Siyu Tao, Guige Hou, Fenglan Zhao, Qingguo Meng, Shenpeng Tan. Phytochemistry, nutritional composition, health benefits and future prospects of Passiflora: A review. Food chemistry. 2023 Dec 01;428:136825