Bipsa Banerjee and Santa Datta De

Commercial cultivation of Jamun fruit (Syzygium cumini L.), a member of the Myrtaceae family, is practised in tropical and subtropical regions of the world. Its fruits have delectable flesh that is sweet, sour, and astringent. During the industrial processing of fruit pulp into beverages, jellies, jam, vinegar, wine, and squash, jamun fruit seeds are thrown away as waste. The chosen papers that were potentially relevant about jamun seed were reviewed after searching specific literature. Jamun seeds are a potential source of bioactive substances like hydrolysable tannins, phenolic acids, flavonoids, other phenolics, terpenoids, phloroglucinol derivatives, and saponins. These substances have been linked to a number of biological activities, including antimicrobial, antioxidant, gastroprotective, antidiabetic, hypolipidemic, cardio protective, immunomodulatory, anti-inflammatory, anti-pyretic, chemo preventive, anti-anemic, Neuropsychopharmacological, and anti-allergic as well. However, to validate the safe consumption limit and establish further therapeutic roles of jamun seeds for their widespread use as a nutraceutical or pharmaceutical component, thorough and methodical in vivo clinical research involving human subjects must be carried out. Research is also needed to determine the precise processes underlying the bioactivities displayed by jamun seeds.

DOI: 10.22271/phyto.2024.v13.i3b.14943

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