Phytopharmacology of Acerola (Malpighia spp.) and its potential as functional food

This article reviewed the scientific studies regarding the bioactive chemical constituents and the health beneficial effects of Acerola extracts and isolated compounds. These findings may help in future research concerning Acerola and Acerola based nutritional products. Key findings and conclusions Acerola fruits can be considered as good candidates for the development of novel functional foods. However, detailed in vitro, in vivo and clinical studies, particularly mechanism-based studies are needed for the development of evidence-based functional food products in future. Graphical abstract
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research