Bioactive compounds in Cucumis melo L. and its beneficial health effects: a scoping review
Cucumis melo L.. especially its seeds and peels, possesses numerous medicinal and nutritive functions due to the rich sources of biological moist compounds it contains. However, the processing of Cucumis melo L. can generate a huge amount of by-products that can threaten the environment. This study...
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| Main Authors: | , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://eprints.unisza.edu.my/2036/1/FH03-FSK-19-34250.pdf http://eprints.unisza.edu.my/2036/ |
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| Summary: | Cucumis melo L.. especially its seeds and peels, possesses numerous medicinal and nutritive functions due to the rich sources of biological moist compounds it contains. However, the processing of Cucumis melo L. can generate a huge amount of by-products that can threaten the environment. This study aims to explore the bioactive compounds present in different melon parts and the fruit's beneficial health effects. A methodological framework proposed by Arksey and O'Malley was used to conduct the scoping review. An electronic database search for English academic articles was conducted using PubMed, Scopus and ScienceDirect encompassing yeah between 1999 and 2019. All types of studies excluding systematic review or review papers were eligible for inclusion. Out of 602 studies identified. a total of 18 studies were included. Both Cucumis melo L.., peels and seeds were rich in phenolic compounds. The seed oil contained rich sources of tocopherols, while B-carotene ands vitamin C were found in the flesh. In addition. the main beneficial health effects included antioxidant. anti-Inflammatory, anti-ulcer. anti-angiogenic, anti-diabetic. anti-bacterial and anti-hypothyroidisim activities which were attributable to the presence of bioactive compounds. In summary, Cucumis melo L., particularly its by-products (i.e. seed. and peel), exhibited various health benefits. This was indicative of the potential of incorporating these by -products into various food and nutraceutical applications to create novel functional food or dietary supplements. |
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