Kundur [Benincasa hispida (Thunb.) Cogn.]

A potential source for valuable nutrients and functional foods

Nurul Aqilah Mohd Zaini, Farooq Anwar, Azizah Abdul Hamid, Nazamid Saari

Research output: Contribution to journalArticle

31 Citations (Scopus)

Abstract

Kundur [. Benincasa hispida (Thunb.) Cogn.], a member of the family Cucurbitaceae, is one of the famous crops that are grown primarily for its fruits and usually recognized with its nutritional and medicinal properties especially in Asian countries. Kundur fruit has been valued as a nutritious vegetable as it provides a good source for natural sugars, amino acids, organic acids, mineral elements and vitamins. A number of medicinal properties such as anti-diarrheal, anti-obesity, anti-ulcer, and antioxidant and diuretic have been ascribed to this fruit of high economic value. As a rich source of functionally important bioactives and therapeutics such as triterpenes, phenolics, sterols, and glycosides, the fruit has been widely used for the treatment of epilepsy, ulcer, and other nervous disorders in the native medicine system of Asia. This review focuses on the cultivation, nutritional and chemical composition, as well as medicinal and therapeutic properties of this multipurpose fruit, as one of the potential sources of bioactives for functional food and nutraceutical applications.

Original languageEnglish
Pages (from-to)2368-2376
Number of pages9
JournalFood Research International
Volume44
Issue number7
DOIs
Publication statusPublished - Aug 2011
Externally publishedYes

Fingerprint

Benincasa hispida
Functional Food
medicinal properties
functional foods
Fruit
Food
fruits
nutrients
Ulcer
Cucurbitaceae
Sugar Acids
Triterpenes
diuretics
epilepsy
Sterols
Glycosides
Dietary Supplements
Systems Analysis
economic valuation
Diuretics

Keywords

  • Antioxidants
  • Bioactives
  • Cucurbitaceae
  • Kundur fruit
  • Medicinal uses
  • Valuable nutrients

ASJC Scopus subject areas

  • Food Science

Cite this

Kundur [Benincasa hispida (Thunb.) Cogn.] : A potential source for valuable nutrients and functional foods. / Mohd Zaini, Nurul Aqilah; Anwar, Farooq; Hamid, Azizah Abdul; Saari, Nazamid.

In: Food Research International, Vol. 44, No. 7, 08.2011, p. 2368-2376.

Research output: Contribution to journalArticle

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