Palmyra (Borassus flabellifer L.) a versatile tropical palm, has been extensively utilized across Asia and Africa for its economic, nutritional and medicinal value. Every part of the Palmyra tree from the fruit and sap to its leaves and roots, holds immense potential for human health and nutrition. Nutritionally, palmyra fruit and sap are rich sources of essential vitamins, minerals and antioxidants, including vitamin C, iron, calcium and phenolic compounds. The low glycaemic index of its sugar makes it a suitable alternative for diabetic patients, while the sap is traditionally consumed as a refreshing and nutrient-rich beverage. Pharmacologically, various extracts from the palmyra tree exhibit a wide range of bioactive properties. Studies have revealed that palmyra possesses anti-inflammatory, antioxidant, hepatoprotective and antimicrobial properties, potentially useful in preventing and managing chronic diseases like diabetes, liver disorders and cardiovascular ailments. The high content of flavonoids, polyphenols and other bioactive compounds in Palmyra has been linked to its role in reducing oxidative stress and promoting overall health. This paper aims to explore the comprehensive nutritional profile of palmyra and evaluate its pharmacological potential in modern therapeutic applications, thereby facilitating its broader use in food systems and as a natural remedy in traditional medicine.
Vanitha et al. (Fri,) studied this question.