Natural bioactive compounds found in Momordica charantia including polysaccharides, saponins, polyphenols, alkaloids, and notably polypeptide-p (often referred to as “plant insulin”)—have shown promising potential in shaping nutritional and therapeutic strategies for managing diabetes, metabolic disorders, and other nutrition-related diseases. Both retrospective and prospective analyses of bitter gourd’s functional properties such as its antioxidant, antitumor, immunomodulatory, and antibacterial effects highlight its innovative use as a food ingredient in developing targeted nutritional therapies. Assessing its applicability in the food industry, particularly through the fortification of products with bitter gourd powders, pulp, juice, or extracts, could enhance consumer acceptance and elevate the perceived quality of nutritionally superior foods. The nutrifunctional attributes revealed by its nutritional profile support the strategic integration of bitter gourd into various food formulations, contributing to a broader and more diverse range of dietary options. This diversification is especially valuable in addressing the dietary monotony often associated with diabetic nutrition plans, which continue to present significant challenges. The foundation laid by this review drawing on both theoretical insights and practical applications serves as a springboard for future research into the fortifying potential of bitter gourd-based preparations. Ultimately, such products may be recommended not only as nutritional supplements but also as part of clinical and hygienic-dietetic practices.
Bara et al. (Mon,) studied this question.
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