Citation
Shaari, Khozirah and Lee, Soo Yee
(2019)
Flacourtia rukam: biochemistry, functions and utilization.
In:
Wild fruits: Composition, Nutritional Value and Products.
Springer Nature, Switzerland, 539 - 547.
ISBN 978-3-030-31884-0; EISBN: 9783030318857
Abstract
Flacourtia rukam is a species of the Flacourtiaceae. The edible, cherry-like, sweet and sour fruits of the species are not known to be commercially exploited. Phenolic compounds and flavonoids are the main constituents of the fruits, which have also been reported to have good antioxidant properties. However, the available information on the phytochemical and pharmacological aspects of F. rukam indicated it to be very much an underutilized tropical fruit tree. Nevertheless, based on the ethnomedicinal uses of the fruits and other parts of the plant, its economic potential as a health giving food crop should be further investigated and properly evaluated.
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Additional Metadata
| Item Type: | Book Section |
|---|---|
| Divisions: | Faculty of Science Institute of Bioscience |
| DOI Number: | https://doi.org/10.1007/978-3-030-31885-7_40 |
| Publisher: | Springer Nature |
| Keywords: | Flacourtia rukam; Flacoutiaceae; Astringent; Antioxidant; Flavonoids; Plant phenolics |
| Depositing User: | Azhar Abdul Rahman |
| Date Deposited: | 09 Jul 2021 23:06 |
| Last Modified: | 09 Jul 2021 23:06 |
| Altmetrics: | http://altmetrics.com-details.php?domain=psair.upm.edu.my&doi=10.1007/978-3-030-31885-7_40 |
| URI: | http://psasir.upm.edu.my/id/eprint/78778 |
| Statistic Details: | View Download Statistic |
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