Review on functional values of doum palm fruit

Abstract

Consumers are currently demanding less use of artificial additives in food products, so more attention had been paid to search for naturally occurring substances that are anticipated to be safe and health-promoting. This is true for plant materials that act as alternative sources of many bioactive compound. Doum palm (Hyphaene thebaica) is one of the underutilized fruits that contains many valuable compounds. Doum fruit should be regarded as potential source of natural antioxidant, antimicrobial, dietary fiber, and more, capable of offering significantly low cost and nutritional compound that are safer for human consumption and their use in food products will increase quality and added value. Foods that possess additional physiological effects beyond their nutritional functions of providing nutrients are called functional foods. Functional food can provide nutraceuticals with the therapeutic value that is capable of protecting against various diseases. From this point of view, the present study was designed to review literatures on the natural source of valuable compounds in doum palm fruit.