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Jute (Corchorus spp.), the ‘golden fibre’ has innumerable applications from time immemorial. It is ecologically-safe and bio-degradable fibre crop next to cotton. Jute leaf has been used as food stuff and folk medicine in many cultures. In many countries jute leaf are consumed as, the leaf juice, fried leaf, cocked with vegetables and some time whole green leaf. It’s nutritional value is well documented, as it contain as many as 17 active important raw materials like crude protein, fat, carbohydrate, crude fibres, ash and other minerals. It is rich in calcium, potassium, magnesium, copper, manganese, phosphorous, beta-carotene, and vitamin A, C and E. Recent studies suggests the presence of cardiac glycosides, triterpeniod, phenolic compounds, sterols, fatty acid and ionones in jute extract which have direct curative effect on human health such as anti-tumour, anti-inflammatory, antiseptic properties and help to cure other many chronic diseases. The review article gives a gross idea on the biochemistry and pharmacological activity of jute leaf, which broadly covers various scientific publications in different journals and contemporary works of the scientists.
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