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VOL. 10, ISSUE 3 (2025)
Pomelo: A brief review on ethano-medicinal and therapeutic applications
Authors
Akanksha Kesarwani, Dr. Neha Mishra
Abstract
Pomelo (Citrus maxima or Citrus grandis Osbeck), a member of the
Rutaceae family, is recognized as the largest citrus fruit and is available in
a range of flesh colors, including red, pink, light pink, and white. It is a
rich source of bioactive compounds such as phenolic acids, flavonoids,
anthocyanins, and tannins, along with essential vitamins A and C, which
collectively contribute to its high nutritional and therapeutic value. The
predominant phytochemicals—hesperidin, narirutin, naringin, and their aglycone
form, naringenin—are largely responsible for the fruit’s functional properties.
Despite being abundant in proteins, carbohydrates, minerals, essential oils,
polysaccharides, and aroma-active volatiles, significant portions of the fruit,
including the peel, pomace, and seeds, are typically discarded as agricultural
waste. Numerous in vitro and in vitro studies have demonstrated
the bioactive potential of these byproducts, revealing a wide array of
biological activities such as antioxidant, antimicrobial, hypolipidemic,
hypoglycemic, anti-inflammatory, and anticancer effects. In traditional
medicine systems, particularly across Southeast Asia, pomelo has been used for
its ethnomedicinal benefits in the treatment of ailments including cough,
fever, asthma, ulcers, wounds, and gastrointestinal issues. Moreover, its
extracts have been applied as natural sedatives, detoxifying agents, and
remedies for metabolic disorders such as diabetes and hypertension. This review
underscores the nutritional, therapeutic, and ethnomedicinal significance of
pomelo and its derivatives, highlighting their promise in the development of
functional foods and their potential role in promoting sustainable agricultural
utilization.
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Pages:69-75
How to cite this article:
Akanksha Kesarwani, Dr. Neha Mishra "Pomelo: A brief review on ethano-medicinal and therapeutic applications". International Journal of Food Science and Nutrition, Vol 10, Issue 3, 2025, Pages 69-75
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