Jujube fruit: A potential nutritious fruit for the development of functional food products

Rashwan, A. K, Karim, N., Shishir, M. Rezaul Islam, Bao, T., Lu, Y., & Chen, W. · Journal of Functional Foods · 2020 December

DOI 10.1016/j.jff.2020.104205

Objective

This review aims to highlight the nutritional importance of jujube fruit and its potential application for the development of commercial food products. It also addresses the health benefits of jujube-based food products.

Conclusions

Jujube products possess high nutritional and biological value, which can be incorporated into different food formulations to improve product quality. Therefore, jujube fruit can be a promising food ingredient for the development of functional food products to achieve high consumer acceptability and health benefits.

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Insights

Jujube fruits contain a high amount of various bioactive compounds exerting antioxidant, anti-inflammatory, antiobesity, anti-cardiovascular disease, hepatoprotective, antidiabetic, anti-microbial, anticancer, and gastrointestinal-protective effects.

The scientific evidence has shown that jujube fruits contain a high amount of various bioactive compounds, including ascorbic acid, triterpenic acids, phenolic acids, amino acids, saponins, cerebrosides, flavonoids, polysaccharides, and mineral constituents. These phytoconstituents play important roles to suppress different diseases, exerting the antioxidant, anti-inflammatory, antiobesity, anti-cardiovascular disease, hepatoprotective, antidiabetic, anti-microbial, anticancer, and gastrointestinal-protective effects.