A Review of Nutrition, Bioactivities, and Health Benefits of Custard Apple (Annona squamosa): From Phytochemicals to Potential Application

The custard apple (CA) is a noble fruit in tropical regions worldwide. It has attracted a growing interest due to its organoleptic properties and nutritional value. With the expansion of international trade, both its cultivation and consumption have grown significantly in recent years. Previous researchers have sporadically investigated its nutritional composition and health benefits; however, existing information on its processing and utilization is highly fragmented and lacks a comprehensive overview of its constituents, biological activities, and potential applications. This review is a detailed summary of the nutritional and bioactive properties, safety evaluations, and potential applications of CA. Following PRISMA guidelines, peer-reviewed studies published between 2000 and 2025 were systematically searched in PubMed, Scopus, ResearchGate, and Web of Science. Inclusion criteria comprised studies reporting on nutritional composition, phytochemicals, bioactivities, health promotion, and applications of CA. In addition to primary nutrients like carbohydrates, protein, fatty acids, vitamins, and minerals, CA also contains a multitude of bioactive compounds, mainly including phenols, flavonoids, terpenoids, acetogenins, and alkaloids, which are attributed to a range of health benefits, such as antioxidant, anti-microbial, anti-tumor, blood sugar regulation, and cognitive function improvement. However, more clinical and toxicological profiles remain underexplored, and future research should focus on standardized extraction, safety evaluation, and translational applications. Additionally, the challenges and future perspectives in industrial applications are discussed, which are expected to offer comprehensive information for the utilization of CA.