Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2023, Vol. 4, Issue 1, Part B
Medicinal values of mulberry (Morus spp.): A review


Author(s): Kahkashan Qayoom and Shaista Manzoor

Abstract: The phytochemical composition of mulberry and their positive impacts on human health, such as their antioxidant, anticancer, anti-diabetic, and immune-modulating properties, have given them a unique significance in recent years. Fruits, leaves, twigs, and roots of Morus spp. are believed to be rich sources of secondary metabolites, such as flavonoids, anthocyanins, and alkaloids. Black mulberry berries also contain flavonols and phenolic acids in addition to anthocyanins (mostly cyanidin-3-O-glucoside). The mulberry leaves are a significant source of flavonols, particularly chlorogenic acid, which is the main phenolic acid, as well as quercetin and kaempferol in their glycosylated forms. The roots, barks and twigs of mulberry trees contain prenylated flavonoids, primarily morusin. The health benefits of mulberry include their ability to enhance digestion, lower cholesterol, aids in weight loss, promote blood circulation, strengthen bone structures, and improve immunity. The mulberry fruit\'s potential health benefits include slowed ageing, decreased arterial pressure, eye protection, and enhanced body metabolism.

DOI: 10.22271/foodsci.2023.v4.i1b.94

Pages: 95-99 | Views: 926 | Downloads: 543

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Journal of Current Research in Food Science
How to cite this article:
Kahkashan Qayoom, Shaista Manzoor. Medicinal values of mulberry (Morus spp.): A review. J Curr Res Food Sci 2023;4(1):95-99. DOI: 10.22271/foodsci.2023.v4.i1b.94

Journal of Current Research in Food Science

Journal of Current Research in Food Science

Journal of Current Research in Food Science
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