Traditional, Phytochemical, Nutritional and Biological Importance of Pithecellobium dulce (Roxib.) Benth

Abstract

Pithecellobium dulce (P. dulce) is described in this review in terms of its botanical features, traditional uses, phytoconstituents, biological activities, and nutritional value. The aril of the fruit is consumed raw as food in many countries like India for its sweet taste. The plant phytoconstituents possess anti-ulcerogenic, anti-microbial, anti-inflammatory, and anti-diabetic properties. The plant’s different extracts contain a variety of bioactive phytochemicals, including flavonoids, saponins, and tannins. People have been paying attention to medicinal plants over the past few years due to their incredible significance in the medication discovery process, their effectiveness, safety, and lack of negative side effects. P. dulce is a highly regarded plant in traditional medicine because of its diverse biological and nutraceutical properties. This review covers information regarding traditional uses, nutritional values, phytochemicals, and pharmacological activities of the different extracts as well as the pure compounds isolated from P. dulce's different parts and extracts.

Keywords

• Leguminosae (Fabaceae)
• nutritional value
• P. dulce
• phytochemistry
• traditional uses

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