A Review on the Nutritional and Hepatoprotective Properties of Madhuca indica Flower Extracts
Abstract
Mahua (Madhuca indica), a member of the Sapotaceae family, is an important economic tree from India. Mahua flowers were rich in bioactive compounds such as carbohydrates, minerals-calcium,iron, antioxidants, flavonoids, and phenolic acids. Mahua flowers are nutritional and have medicinal properties. The paper reviews the Mahua flower'snutritional qualities and health-protective functions in the paracetamol-induced liver damage in the Wistar rat models. Traditional application records indicated that Mahua flowers have anti-inflammatory, anticancer, and anthelmintic properties, and help against the causative agents like bronchitis, diabetes, eczema, and digestive disorders. Mahua seeds arenutritionally significantas a good source of proteins, fats, fiber, different sugars, carbohydrates, and minerals. Mahua methanol extracts have been proven hepatoprotective and non-toxic and can be used to treat liver diseases.
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Introduction
The genus Madhuca belongs to the Sapotaceae family and is botanically known as Madhuca indica J.F. Gmel. The Mahua or Indian butter tree is a self-growing tree with the name meaning "Madhu" for sweet and "indicus" for India from the Sanskrit language. The Mahua tree grows well in mixed deciduous forests in South Asia, including India, Nepal, and Sri Lanka. The tree has several names depending on the area. This evergreen tree is called Mahwa in Hindi, and other familiar names are Mahua, mahwa, mohwa, mohwra, llupai, honey tree, butter tree [English]; illipe, arbre à beurre, bassie, madhuca [French]. The tree has white, juicy blossoms that eventually turn into rectangular, yellow fruits, which are ripe from March to June annually. Mahua is an essential economic resource because of its use in food, medicine, and various industrial processes, including oil extraction, soap and detergent manufacturing, and cosmetics. These substances support several therapeutic applications, including the management of ulcers, tonsillitis, diarrhea, rheumatism, eczema, bleeding gums, skin conditions, and respiratory ailments[1,2]. Because of its galactogenic, analgesic, and vomiting-inducing properties, mahua seed oil treats piles, skin conditions, and pneumonia. With its use, especially in the nutritional field, mahua proves to be a versatile plant. The Mahua seeds have a high percentage of lipids (between 50 and 61%), with the main fatty acids being stearic, oleic, linoleic, and palmitic acids. The seeds also contain considerable protein (16.3–29.4 %).However, it is underutilized due to alack of processing and consumption data[3]. Mahua flowers also supply essential minerals, including iron, calcium, magnesium, and potassium, and they are a source of carbohydrates that significantly increase calorie intake. Mahua is used in local cuisines and is known for its high-energy seeds. Its blossoms and seeds are used in various ways, enhancing the nutritional landscape[4]. Barfi, kheer, [5,6,], butter [7], candy [8], fermented drinks, and milkshake are just a few of the many products that have been developed from Mahua. [9, 10,], Jam jimjam Jam [11], pickle [12], wine/vermouth [13]. Bioethanol [14,15,16]aging and fining agent [17]. Mahua cake is a byproduct that promotes general health and production by providing wholesome feed for animals. Beyond its apparent advantages, Mahua'sbioactive components and antioxidant qualities show promise for improving health. The soil and ambient conditions are among the elements that affect the variances in nutritional and bioactive components in Mahua. The nutritional analysis of Mahua guides its successful incorporation into customs and more comprehensive nutritional plans, opening up new study directions in the food and human health domains. Therefore, this review study aims to comprehend the nutritional and functional characteristics, Hepatoprotective properties, and mahua health advantages. The scientific classification is also discussed below in Table
Conclusion
The Mahua tree (Madhucaindica) is a unique resource that is neglected while having enormous potential for industrial, medicinal, and nutritional uses. Every component has a special use, from its nutrient-dense seeds and fragrant blooms to its bark and fruits. Rich in bioactive substances, including flavonoids, phenolic acids, and saponins, mahua has pharmacological, anti-inflammatory, and antioxidant qualities, making it useful for treating conditions like eczema, diabetes, and bronchitis. Value-added products from Mahua, such as jams, alcoholic drinks, and baked goods, demonstrate the region'seconomic potential. Mahua is still underutilized despite its many advantages, and alack of infrastructure and knowledge hampers its widespread adoption. Mahua offers an incredible chance for sustainable practices and broad growth. Educating people about its nutritional and health advantages through seminars and advertising is essential to maximizing its potential. Product development should concentrate on producing Mahua-based products, including snacks, drinks, and dietary supplements to take advantage of its adaptability. Working with local communities can ensure the preservation of indigenous knowledge while combining conventional wisdom with modern techniques. A significant way to fight hunger and improve food security is to incorporate Mahua into nutrition programs, such as school meals and community projects.Mahua flowers were protective against paracetamol-induced hepatotoxicity. As suggested by the research authors, further experiments are needed to use them on the human population.
