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Research Article | Open Access

Food prospects and nutraceutical attributes of Momordica species: A potential tropical bioresources – A review

Gunasekaran Nagarani, Arumugam Abirami, Perumal Siddhuraju( )
Bioresource Technology Lab, Department of Environmental Sciences, School of Life Sciences, Bharathiar University, Coimbatore 641 046, Tamil Nadu, India

Peer review under responsibility of Beijing Academy of Food Sciences.

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Abstract

Plants with potential therapeutic values have been used from time immemorial to cure various ailments and infectious diseases. Of late, scientific evidences have been provided on the potential therapeutic agent exhibited by certain traditionally used vegetable extracts. The importance of wild edible plants may be traced to antiquity but systemic studies are recent. All the Momordica species have been consumed as vegetable and traditionally used for various disorders. The whole plant parts are ascribed to possess the anti-diabetic effect in traditional medicinal system. The active constituents of Momordica plant parts were cucurbitane type triterpenoids, phenolics, glycosides, and several kinds of peptides including Momordica anti-HIV protein (MAP 30). Recent reports revealed the presence of several kinds of cucurbitane type triterpenoids in leaf, stem and fruits of Momordica species having several pharmacological activities. There is lack of scientific information available on the wild species which also having several bioactive components with potential activities. So the present review compares and highlights the current knowledge of the nutritional value, phytochemistry and physiological effects of wild species with known variety.

Keywords

TriterpenoidsMomordica spp.Anti-diabeticMomordica anti-HIV protein (MAP-30 protein)

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Food Science and Human Wellness
Volume 3 Issue 3-4,
December 2014
Pages 117-126
DOI: 10.1016/j.fshw.2014.07.001
Cite this article:
Nagarani G, Abirami A, Siddhuraju P. Food prospects and nutraceutical attributes of Momordica species: A potential tropical bioresources – A review. Food Science and Human Wellness, 2014, 3(3-4): 117-126. https://doi.org/10.1016/j.fshw.2014.07.001

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Received: 25 February 2014
Revised: 27 June 2014
Accepted: 03 July 2014
Published: 16 July 2014
© 2014 Beijing Academy of Food Sciences.
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