Rose hip as an underutilized functional food: Evidence-based review

Publication date: Available online 7 March 2017 Source:Trends in Food Science & Technology Author(s): Seema Patel The search for nutrient-dense food source is a top-priority in today’s food-challenged world of multi-billion population. Food insecurity has become especially critical in developing countries, though potential sources of functional foods are being wasted right before our eyes. Rose hips, the fruits of rose plants (Rosa sp.) have been discovered to be rich in polyphenols (triterpene acids, flavonoids, proanthocyanidins, catechin), essential fatty acids, galactolipid, folate, vitamin A, C and E, mineral (Ca, Mg, K, S, Si, Se, Mn and Fe), among other bioactive components. The extracts have proven to possess antioxidant, anti-inflammatory, immunomodulation, anticancer, cardioprotective, antidiabetic, neuroprotective, and antimicrobial properties. The extracts have been validated beneficial against non-alcoholic fatty liver disease, osteoarthritis, rheumatoid arthritis, obesity, cancer, kidney stone, depression, dermal issues. The mechanisms of therapeutic actions involved intervention in COX-2, iNOS, NF-kappaB, PPAR-γ, p38 MAPK, Bak, Caspase-3, Ca++ channel blockade pathways. Apart from the Rosaceae family-characteristic allergenicity due to LTPs, the rose hips are free of other side effects. This holistic review, based on recent findings is excited to report rose hips as an emerging ‘functional food’ that deserves to be integrated to food platter w...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research