Gac (Momordica cochinchinensis Spreng) fruit as a promising functional food: A comprehensive review

Pathumi Madhushika Ariyarathna 1, * and Himashani Shamika Dandangoda Gamage 2

1 Sri Lanka School of Agriculture, Department of Agriculture, Pelwehera, Sri Lanka.
2 Sri Lanka School of Agriculture, Department of Agriculture, Angunakolapelessa, Sri Lanka.
 
Review
International Journal of Science and Research Archive, 2024, 11(01), 2227–2236.
Article DOI: 10.30574/ijsra.2024.11.1.0299
Publication history: 
Received on 05 January 2024; revised on 14 February 2024; accepted on 17 February 2024
 
Abstract: 
Gac (Momordica cochinchinensis Spreng.) is a tropical vine indigenous to South and Southeast Asia. Traditionally utilized in Asian cuisine for its vibrant red color and purported vision-enhancing properties, Gac fruit has garnered attention in recent years as a rich source of carotenoids, particularly lycopene and β-carotene. Alongside these carotenoids, Gac fruit contains various bioactive compounds such as phenolics, flavonoids, and trypsin inhibitors, which offer numerous health benefits including antioxidant, anti-cancer, anti-inflammatory activities, and more. Commercial products derived from Gac, such as Gac powder and Gac oil, have been developed as natural colorants and medicinal supplements. This review comprehensively explores the scientific literature pertaining to the nutritional composition, biological activities, processing techniques, and commercial products derived from Gac fruit. This will direct the scientific society of the world to make use of this novel fruit as a functional food ingredient or nutraceutical in the food industry or pharmaceutical industry.
 
Keywords: 
Momordica cochinchinensis Spreng; Gac fruit; Phytochemical composition; Pharmacological activities; Processing methods
 
Full text article in PDF: 
 
Copyright information: 

Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0