Flacourtia rukam: biochemistry, functions and utilization
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....
| Main Authors: | , |
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| Other Authors: | |
| Format: | Book Section |
| Language: | English |
| Published: |
Springer Nature
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/78778/1/Flacourtia%20rukam.pdf |
| _version_ | 1825951070443012096 |
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| author | Shaari, Khozirah Lee, Soo Yee |
| author2 | Mariod, Abdalbasit Adam |
| author_facet | Mariod, Abdalbasit Adam Shaari, Khozirah Lee, Soo Yee |
| author_sort | Shaari, Khozirah |
| collection | UPM |
| description | 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. |
| first_indexed | 2024-03-06T10:24:21Z |
| format | Book Section |
| id | upm.eprints-78778 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:24:21Z |
| publishDate | 2019 |
| publisher | Springer Nature |
| record_format | dspace |
| spelling | upm.eprints-787782021-07-09T23:06:18Z http://psasir.upm.edu.my/id/eprint/78778/ Flacourtia rukam: biochemistry, functions and utilization Shaari, Khozirah Lee, Soo Yee 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. Springer Nature Mariod, Abdalbasit Adam 2019 Book Section PeerReviewed text en http://psasir.upm.edu.my/id/eprint/78778/1/Flacourtia%20rukam.pdf 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 https://link.springer.com/chapter/10.1007%2F978-3-030-31885-7_40 10.1007/978-3-030-31885-7_40 |
| spellingShingle | Shaari, Khozirah Lee, Soo Yee Flacourtia rukam: biochemistry, functions and utilization |
| title | Flacourtia rukam: biochemistry, functions and utilization |
| title_full | Flacourtia rukam: biochemistry, functions and utilization |
| title_fullStr | Flacourtia rukam: biochemistry, functions and utilization |
| title_full_unstemmed | Flacourtia rukam: biochemistry, functions and utilization |
| title_short | Flacourtia rukam: biochemistry, functions and utilization |
| title_sort | flacourtia rukam biochemistry functions and utilization |
| url | http://psasir.upm.edu.my/id/eprint/78778/1/Flacourtia%20rukam.pdf |
| work_keys_str_mv | AT shaarikhozirah flacourtiarukambiochemistryfunctionsandutilization AT leesooyee flacourtiarukambiochemistryfunctionsandutilization |