Article
Plant Sciences
Muhammad Qamar, Saeed Akhtar, Tariq Ismail, Ye Yuan, Naveed Ahmad, Abdul Tawab, Amir Ismail, Ross T. Barnard, Matthew A. Cooper, Mark A. T. Blaskovich, Zyta M. Ziora
Summary: Syzygium cumini fruit extracts have shown strong anti-inflammatory activities, with key bioactive compounds identified as delphinidin 3-glucoside, peonidin-3,5-diglucoside, and gallic acid. These results demonstrate that S. cumini fruit extracts are a rich source of bioactive compounds that are promising leads for anti-inflammatory drug discovery.
JOURNAL OF ETHNOPHARMACOLOGY
(2021)
Article
Plant Sciences
Muhammad Qamar, Saeed Akhtar, Tariq Ismail, Muqeet Wahid, Sajed Ali, Yasir Nazir, Shahid Murtaza, Malik Waseem Abbas, Zyta M. Ziora
Summary: This study validates that Syzygium cumini fruit extracts are a rich source of bioactive compounds that can enhance biological activities with lesser side effects.
JOURNAL OF ETHNOPHARMACOLOGY
(2022)
Review
Food Science & Technology
Manoj Kumar, Muzaffar Hasan, Jose M. Lorenzo, Sangram Dhumal, Jyoti Nishad, Nadeem Rais, Aman Verma, Sushil Changan, Mrunal Deepak Barbhai, Radha, Deepak Chandran, Ravi Pandiselvam, Marisennayya Senapathy, Abhijit Dey, Prakash Chandra Pradhan, Pran Mohankumar, Vishal P. Deshmukh, Ryszard Amarowicz, Mohamed Mekhemar, Baohong Zhang
Summary: Jamun seeds are valuable components of nutraceuticals due to their high concentration of phytochemicals. Various bioactivities, including antioxidant, anti-inflammatory, anti-cancer, antidiabetic, anti-microbial, anti-obesity, hepato-protective, cardio and gastro-protective properties, have been found in jamun seeds. However, further research and clinical trials are needed to confirm their safe consumption limit and explore more therapeutic roles.
Article
Chemistry, Applied
Mariana de Morais Sousa, Rosalia Maria Lima, Alessandro de Lima, Antonielly Campinho Reis, Ana Amelia de Carvalho Melo Cavalcante, Jose Augusto Gasparotto Gasparotto Sattler, Ligia Bicudo de Almeida-Muradian, Jose de Sousa Lima Neto, Regilda Saraiva dos Reis Moreira-Araujo, Nadir do Nascimento Nogueira
Summary: Jambolan pulp is rich in antioxidant polyphenols, and the study investigated changes in polyphenols and antioxidant capacity during in vitro digestion and chemical extraction. The research found that the digestion process enhances the release of bio-polyphenols with preventive, scavenger, and reparative antioxidant action, which modulate the antioxidant enzymes of S. cerevisiae.
Article
Food Science & Technology
Fabian M. Gaibor, Daliannis Rodriguez, Mario A. Garcia, Carlos M. Peraza, Danay Vidal, Antonio Nogueira, Alicia Casariego
Summary: The objective of this study was to develop a powder colorant for food use using spray drying from a hydroalcoholic extract of black cherry. The total solids content significantly affected the contents of anthocyanins and total polyphenols, while the air inlet temperature influenced the spray drying performance. The optimal drying conditions were an air inlet temperature of 165 degrees C and a total solids content of 25%.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Biochemistry & Molecular Biology
Priscilla Augusta de Sousa Fernandes, Raimundo Luiz Silva Pereira, Antonia Thassya Lucas dos Santos, Henrique Douglas Melo Coutinho, Maria Flaviana Bezerra Morais-Braga, Viviane Bezerra da Silva, Adrielle Rodrigues Costa, Maria Elizete Machado Generino, Maraiza Gregorio de Oliveira, Saulo Almeida de Menezes, Luciano Temoteo dos Santos, Abolghasem Siyadatpanah, Polrat Wilairatana, Taina Machado Aguiar Portela, Ma Aparecida Barbosa Ferreira Goncalo, Jose Weverton Almeida-Bezerra
Summary: Bacterial resistance to drugs is a major global problem that leads to an increase in multidrug-resistant pathogens and resistant infections. This study investigated the chemical composition and antibacterial activity of Syzygium cumini leaf essential oil. The major chemical constituent was identified as alpha-pinene, and the oil showed moderate activity against Escherichia coli, with possible synergism when combined with gentamicin, erythromycin, and norfloxacin against certain strains.
Review
Chemistry, Applied
Nara Rubia Rodrigues do Nascimento-Silva, Rodrigo Pinheiro Bastos, Flavio Alves da Silva
Summary: Jambolan is a fruit with varying colors and rich nutritional and health benefits, especially in terms of anthocyanin content. Research has shown its potential in managing diabetes, lowering blood lipid levels, providing antioxidant effects, and protecting the liver.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Food Science & Technology
Ali Khadivi, Farhad Mirheidari, Abdolvahid Saeidifar, Younes Moradi
Summary: This study investigated phenotypic and pomological variability among 61 accessions of Jamun, an underutilized fruit crop. Significant differences were found in ripening date, fruit color, fruit weight, and fruit flesh thickness. The results are valuable for conservation strategies and breeding programs of Jamun.
FOOD SCIENCE & NUTRITION
(2023)
Article
Agricultural Engineering
Satish Kumar, Shivani Sharma, Vikas Kumar, Ajay Sharma, Ramandeep Kaur, Rajni Saini
Summary: Jamun is a valuable therapeutic plant in India with various parts of the plant having therapeutic applications. The fruits are processed into different products, while the kernels contain numerous bioactive compounds with versatile applications. The plant has several traditional medicinal uses, especially in the treatment of diabetes. There is a need for scientific research to explore its potential in the food and pharmacy industry.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Multidisciplinary Sciences
K. Raja, M. S. Aneesa Rani
Summary: The experiment showed that the use of GA3 can increase the yield of seedless jamuns, with spraying 100 ppm of GA3 being more effective in producing seedless fruits.
Article
Chemistry, Applied
Seham Salah Eldin Elhawary, Amira Kamal Eldin Elmotyam, Doaa Kamel Alsayed, Eman Maher Zahran, Merivat Ahmed Fouad, Amany Ameen Sleem, Hanan Elimam, Mohamed H. Rashed, Alaa M. Hayallah, Anber F. Mohammed, Usama Ramadan Abdelmohsen
Summary: LC-HR-MS coupled metabolic profiling of methanol extracts from different parts of Syzygium cumini (L.) identified 24 compounds. Cytotoxic investigation showed strong cytotoxicity of these extracts and significant therapeutic effect against streptozotocin-induced diabetes.
NATURAL PRODUCT RESEARCH
(2022)
Article
Biochemistry & Molecular Biology
Apsara Kavital, M. B. Hiremath, A. H. M. Vishwanath Swamy, Santosh B. Patil
Summary: This research investigates the hypoglycemic activity of Syzygium cumini seed extracts using in vitro, in vivo, and in silico methods. The results show that the extracts are able to inhibit both alpha-amylase and alpha-glucosidase enzymes, suggesting their potential use in the management of diabetes mellitus.
JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS
(2023)
Article
Food Science & Technology
Sumate Tantratian, Warawut Krusong, Orawan Siriwetwut
Summary: Four extraction methods were used to extract phenolic compounds from Syzygium cumini seeds, and microwave-assisted extraction showed the highest yield. The mixture of SCS extract and acetic acid demonstrated effective microbial control on fresh leaf vegetables.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Biochemistry & Molecular Biology
Neeraj Kumari, Manoj Kumar, Nisha Chaudhary, Baohong Zhang, Radha, Deepak Chandran, Shourabh Joshi, Daljeet Singh, Abhijit Dey, Sureshkumar Rajalingam, Krishnaprabu Natarajan, Muthamilselvan Muthukumar, Pran Mohankumar, Vijay Sheri, Sangram Dhumal, Jose M. Lorenzo
Summary: Leaves of jamun, traditionally used as ayurvedic medicine, have various health promoting properties due to their phytochemical composition. The review article aims to provide information on the nutritional content, phytochemical composition and potential use of jamun leaves in pharmacological drugs. However, further research is still needed to confirm the health benefits of jamun leaves on humans.
CHEMISTRY & BIODIVERSITY
(2023)
Review
Engineering, Chemical
Manoj Kumar, Baohong Zhang, Jyoti Nishad, Aman Verma, Vijay Sheri, Sangram Dhumal, Radha, Niharika Sharma, Deepak Chandran, Marisennayya Senapathy, Abhijit Dey, Sureshkumar Rajalingam, Muthamiselvan Muthukumar, Pran Mohankumar, Ryszard Amarowicz, Mirian Pateiro, Jose M. Lorenzo
Summary: Jamun seeds, as a byproduct of high nutritional value, have potential application in the food industry as a functional ingredient. Further research is needed to determine the suitable level of application in food products.
