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Spondias mangifera, is best known for its fruits in Indo-Malaysia region. The fruit contains about 25 percent juicy and edible pulp. The pulp is used as a common ingredient in culinary preparations like condiments, curries, jams, sherbet, beverages in the countries where the plant grows naturally. Green fruits from the plant are pickled in brine, which is the rich source of phenolic compounds, acids, minerals, flavonoids, sugars, vitamins and peptides. The ripe fruit is full of acids and micro- and macro- nutrients, which combine well with sugars, and used for the preparation of a variety of traditional highly energetic and refreshing drinks. It is considered nowadays as a valuable source for the development of several industrial products and of several unique products of the medicines against several diseases. Amara is relatively a new item to be explored for its full potential and it needs publicity and promotion in the international market. This review includes comprehensive information on traditional uses, chemical constituents, pharmacological actions and nutraceutical values of raw materials and processed products.
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