Jujube has a long history of usage as vital food and/or traditional medicine. Various parts of the jujube plant, including roots, stem, leaves, flowers, and fruits are also used as pharmacological agents  

Jujube fruits contain a high amount of various bioactive compounds, including ascorbic acid, triterpenic acids, phenolic acids, amino acids, saponins, cerebrosides, flavonoids, polysaccharides, and mineral constituents.

 These phytoconstituents play important roles to suppress different diseases, exerting the antioxidant, anti-inflammatory, anti-obesity, anti-cardiovascular disease, hepatoprotective, antidiabetic, anti-microbial, anticancer, and gastrointestinal-protective effects Therefore, jujube fruit is consumed as traditional and functional food worldwide.

 It can be consumed as freshly squeezed jujube pulp or it can be used for the preparation of some food products, such as beverages, jams, jelly as well as pickles and compotes. The dried pulp can also be used as active ingredient in the food industries, such as dried products, (the ingredient of tea, slices snack, bread, cakes, etc.). Moreover, it can be added to other foods/products to improve the nutritional value and quality of the final products (e.g., goat milk yogurt, red jujube yogurt, etc.)

Thus, jujube fruit can be a promising food ingredient for the development of functional food products to achieve high consumer acceptability, health benefits, and commercial profits.

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