Bioactive Properties of Tropical Fruits
Summary
Tropical fruits are rich repositories of bioactive compounds that confer a spectrum of health-promoting effects, spanning antioxidant, anti-inflammatory, antidiabetic and anticancer activities. These effects derive from a diverse array of phytochemicals, including phenolic acids, flavonoids, carotenoids, vitamins and unique sulphur-containing volatiles. The complex mixture of fibres, polysaccharides and lipids further contributes to metabolic regulation, gut health and immune modulation. Research has also illuminated the potential of underutilised fruit parts—peels, seeds and rinds—as sources of pectins, nanocellulose and functional extracts. Through valorisation of waste streams, sustainable bioeconomies can be fostered in tropical producing regions. Advances in analytical techniques such as high-performance liquid chromatography, mass spectrometry and spectroscopic profiling have accelerated the identification and quantification of novel compounds, while in vitro and cell-based assays continue to elucidate mechanisms of action. Together, these insights underscore the global significance of tropical fruits for functional foods, nutraceuticals and cosmeceuticals, as well as their contributions to food security and regional economic development.
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Bioactive Properties of Tropical Fruits publication trend
The graph below shows the total number of articles in bioactive properties of tropical fruits across all publications each year (not limited to Nature Index journals).
Technical terms
Bioactive compound: A molecule in food that has an effect on living tissues beyond basic nutrition, often modulating physiological or cellular processes.
Phenolic compound: A class of plant secondary metabolites characterised by one or more hydroxyl groups attached to aromatic rings, known for antioxidant activity.
Flavonoid: A subgroup of phenolic compounds with a characteristic three-ring structure, encompassing flavonols, flavanols and anthocyanins, often contributing to colour and health effects.
Antioxidant activity: The capacity of a substance to neutralise reactive oxygen species or free radicals, thereby protecting biomolecules from oxidative damage.
References
- Durian (Durio zibenthinus) waste: a promising resource for food and diverse applications—a comprehensive review. Food Production, Processing and Nutrition (2024).
- Antioxidant and anti-inflammatory activities of durian (Durio zibethinus Murr.) pulp, seed and peel flour. PeerJ (2022).
- Extraction of flavonoids from durian (Durio zibethinus) fruit rinds and evaluation of their antioxidant, antidiabetic and anticancer properties. International Journal of Food Science & Technology (2023).
- Bioactive Compounds, Nutritional Value, and Potential Health Benefits of Indigenous Durian (Durio Zibethinus Murr.): A Review. Foods (2019).
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