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J Agric Food Chem. 2017 Dec 6;65(48):10383-10394. doi: 10.1021/acs.jafc.7b03614. Epub 2017 Nov 20.

The Mulberry (Morus alba L.) Fruit-A Review of Characteristic Components and Health Benefits.

Yuan Q1,2, Zhao L1,2.

Author information

1
School of Pharmaceutical Sciences, South-Central University for Nationalities , Wuhan 430074, P. R. China.
2
National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities , Wuhan 430074, P. R. China.

Abstract

Mulberry (Morus alba L.) fruit has a high yield in one fruiting season in many countries, especially in Asia, and a long history of use as an edible fruit and traditional medicine. A great diversity of nutritive compounds such as fatty acids, amino acids, vitamins, minerals, and bioactive compounds, including anthocyanins, rutin, quercetin, chlorogenic acid, and polysaccharides have been found in mulberry fruit depending on the cultivars and maturity stages. Furthermore, the extracts and active components of mulberry fruit have demonstrated numerous biological activities, including antioxidant, neuroprotective, antiatherosclerosis, immunomodulative, antitumor, antihyperglycemic, and hypolipidemic activities in in vitro and in vivo studies, and they have received increasing interest from researchers and pharmaceutical companies. Although some mechanistic studies further substantiate these potential health benefits of mulberry fruit, a need exists to make a better understanding of the roles of these compounds in traditional medicine and the diet. This review provides recent findings regarding the chemical constituents and biological activities of mulberry fruit, which may be useful for stimulating deep research of mulberry fruit and for predicting their uses as important and safe contributors to benefit human health.

KEYWORDS:

Morus alba L.; bioactive compounds; biological activities; mulberry fruit; nutritive compounds

PMID:
29129054
DOI:
10.1021/acs.jafc.7b03614
[Indexed for MEDLINE]

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