Manilkara zapota: From Phytochemistry to Therapeutics, and Relevance to Food Industries
4 affiliations
- 1Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan
- 2Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
- 3College of Agriculture and Food Engineering, Baise University, Baise City 533000, China
- 4Multan College of Nutritional Sciences, Multan Medical and Dental College, Multan 60000, Pakistan
Abstract
Manilkara zapota (M. zapota), commonly known as sapodilla, is a tropical fruit recognized for its nutritional value and diverse phytochemical composition. This review critically summarizes recent evidence (2013–2026) regarding the phytochemistry, biological activities, safety profile, and food industry relevance of M. zapota, using literature retrieved from Google Scholar, PubMed, Scopus, Web of Science, Science Direct, and other scientific databases. Different parts of the plant, including its fruits, leaves, seeds, and bark, contain a wide range of bioactive compounds, such as gallic acid, caffeic acid, quercetin, catechin, myricetin, kaempferol, β-sitosterol, stigmasterol, alkaloids, tannins, saponins, triterpenes, and glycosides. Experimental studies have demonstrated antioxidant, anti-inflammatory, antimicrobial, gastroprotective, glucose homeostasis, and antiproliferative activities associated with these phytochemicals. Mechanistically, M. zapota extracts have been reported to modulate oxidative stress markers, inflammatory mediators, apoptotic pathways, and lipid metabolism-related enzymes in in vitro and animal studies. Available toxicological evidence suggests that certain extracts were well tolerated under specific experimental conditions; however, further standardized safety assessments and clinical investigations remain necessary. In addition to its pharmacological relevance, M. zapota has potential applications in functional foods and food processing industries, including jams, jellies, spreads, fruit bars, beverages, and nutraceutical formulations. Overall, M. zapota represents a promising underutilized plant with potential relevance for food, nutraceutical, and future biomedical applications.
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BibTeX
@article{siddiqa2026manilkara,
title = {{Manilkara zapota: From Phytochemistry to Therapeutics, and Relevance to Food Industries}},
author = {Ayesha Siddiqa and Adnan Amjad and Jasenka Gajdoš Kljusurić and Zafarullah Muhammad and Shehnshah Zafar and Muhammad Khurram Afzal and Muhammad Maaz and Muhammad Israr and Syeda Khimar Zahra Kazmi and Naveed Ahmad and Asad Abbas},
journal = {Foods},
year = {2026},
month = jun,
doi = {10.3390/foods15111968},
url = {https://doi.org/10.3390/foods15111968},
note = {CC BY},
}
RIS
TY - JOUR
TI - Manilkara zapota: From Phytochemistry to Therapeutics, and Relevance to Food Industries
AU - Ayesha Siddiqa
AU - Adnan Amjad
AU - Jasenka Gajdoš Kljusurić
AU - Zafarullah Muhammad
AU - Shehnshah Zafar
AU - Muhammad Khurram Afzal
AU - Muhammad Maaz
AU - Muhammad Israr
AU - Syeda Khimar Zahra Kazmi
AU - Naveed Ahmad
AU - Asad Abbas
PY - 2026
DA - 2026/06/02
JO - Foods
DO - 10.3390/foods15111968
UR - https://doi.org/10.3390/foods15111968
AB - Manilkara zapota (M. zapota), commonly known as sapodilla, is a tropical fruit recognized for its nutritional value and diverse phytochemical composition. This review critically summarizes recent evidence (2013–2026) regarding the phytochemistry, biological activities, safety profile, and food industry relevance of M. zapota, using literature retrieved from Google Scholar, PubMed, Scopus, Web of Science, Science Direct, and other scientific databases. Different parts of the plant, including its fruits, leaves, seeds, and bark, contain a wide range of bioactive compounds, such as gallic acid, caffeic acid, quercetin, catechin, myricetin, kaempferol, β-sitosterol, stigmasterol, alkaloids, tannins, saponins, triterpenes, and glycosides. Experimental studies have demonstrated antioxidant, anti-inflammatory, antimicrobial, gastroprotective, glucose homeostasis, and antiproliferative activities associated with these phytochemicals. Mechanistically, M. zapota extracts have been reported to modulate oxidative stress markers, inflammatory mediators, apoptotic pathways, and lipid metabolism-related enzymes in in vitro and animal studies. Available toxicological evidence suggests that certain extracts were well tolerated under specific experimental conditions; however, further standardized safety assessments and clinical investigations remain necessary. In addition to its pharmacological relevance, M. zapota has potential applications in functional foods and food processing industries, including jams, jellies, spreads, fruit bars, beverages, and nutraceutical formulations. Overall, M. zapota represents a promising underutilized plant with potential relevance for food, nutraceutical, and future biomedical applications.
SN - 2304-8158
ER -