Nutritional constituents of mulberry and their potential applications in food and pharmaceuticals: A review
Authors
Bisma Jan
aDepartment of Food Technology School of Interdisciplinary Science & Technology, Jamia Hamdard, New Delhi, India
Rabea Parveen
aDepartment of Food Technology School of Interdisciplinary Science & Technology, Jamia Hamdard, New Delhi, India
Sultan Zahiruddin
cBioactive Natural Product Laboratory, Department of Pharmacognosy and Phytochemistry, School of Pharmaceutical Education & Research, Jamia Hamdard, New Delhi, India
Mohammad Khan
aDepartment of Food Technology School of Interdisciplinary Science & Technology, Jamia Hamdard, New Delhi, India
Sradhanjali Mohapatra
cBioactive Natural Product Laboratory, Department of Pharmacognosy and Phytochemistry, School of Pharmaceutical Education & Research, Jamia Hamdard, New Delhi, India
Sayeed Ahmad
cBioactive Natural Product Laboratory, Department of Pharmacognosy and Phytochemistry, School of Pharmaceutical Education & Research, Jamia Hamdard, New Delhi, India
Keywords:
Mulberry, Cosmetics, Nutraceuticals, Functional food, Value addition
Abstract
Mulberry is a fast growing deciduous plant found in wide variety of climatic, topographical and soil conditions, and is widely distributed from temperate to subtropical regions. Due to presence of valuable phytochemical constituents, mulberry as a whole plant has been utilized as a functional food since long time. Mulberry fruits are difficult to preserve as they have relatively high water content. Therefore for proper utilization, different value-added products like syrups, squashes, teas, pestil sand köme, pekmez (turkuish by-products), yogurts, jams, jellies, wines, vinegar, breads, biscuits, parathas, and many more are made. In overseas, these value-added products are commercially sold and easily available, though in India, this versatile medicinal plant is still missing its identity at commercial and industrial scale. Leaves of mulberry are economically viable due to their important role in the sericulture industry since ancient times. Mulberries or its extracts exhibit excellent anti-microbial, anti-hyperglycaemic, anti-hyperlipidemic, anti-inflammatory, anti-cancer effects and is used to combat different acute and chronic diseases. Different parts of Morus species like fruits, leaves, twigs, and bark exhibit strong anti-tyrosinase inhibition activity that makes it a suitable candidate in cosmetic industries as a whitening agent. The current review provides a comprehensive discussion concerning the phytochemical constituents, functionality and nutraceutical potential of mulberry and as a common ingredient in various cosmetic products.
Keywords: Mulberry, Cosmetics, Nutraceuticals, Functional food, Value addition
Author Biographies
Bisma Jan, aDepartment of Food Technology School of Interdisciplinary Science & Technology, Jamia Hamdard, New Delhi, India
cBioactive Natural Product Laboratory, Department of Pharmacognosy and Phytochemistry, School of Pharmaceutical Education & Research, Jamia Hamdard, New Delhi, India
Rabea Parveen, aDepartment of Food Technology School of Interdisciplinary Science & Technology, Jamia Hamdard, New Delhi, India
bDepartment of Biosciences, Human Genetics and Laboratory, Jamia Milia Islamia, New Delhi, India
Mohammad Khan, aDepartment of Food Technology School of Interdisciplinary Science & Technology, Jamia Hamdard, New Delhi, India
cBioactive Natural Product Laboratory, Department of Pharmacognosy and Phytochemistry, School of Pharmaceutical Education & Research, Jamia Hamdard, New Delhi, India
Sradhanjali Mohapatra, cBioactive Natural Product Laboratory, Department of Pharmacognosy and Phytochemistry, School of Pharmaceutical Education & Research, Jamia Hamdard, New Delhi, India
dDepartment of Pharmaceutics, School of Pharmaceutical Education & Research, Jamia Hamdard, New Delhi, India
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