Species of the Genus Eugenia: Bioactive Effects and Toxicity

Although the genus Eugenia comprises native Brazilian species that are sources of bioactive compounds and have high nutritional value, the fruit and other parts of the plant are underutilized. In this review we aimed to summarize and elucidate relevant information related to Eugenia species, including bioactive activities, as well as investigations of the bioaccessibility and toxicity of leaves, fruit, and seeds. The compounds most frequently detected in Eugenia species belong to the classes of phenolic compounds, carotenoids, alkaloids, terpenes and quinones. The profile of bioactive compounds is related to antioxidant, antiproliferative, anti-inflammatory, antiglycemic, and antimicrobial activities. Extracts and essential oils obtained from these species may present toxicity, highlighting the importance of further investigation into the development of new extraction and isolation techniques aimed to ensure food safety involved in the possible consumption and use of these bioactive compounds in functional food applications. Furthermore, the results are discussed in this review with the aim of stimulating new research regarding Eugenia species, which may provide information that is applicable to the formulation of new products, with efforts directed toward the elucidation of bioactive effects based on in vivo tests.