A POTENTIAL REVIEW: PHYTOCHEMICAL AND PHARMACOLOGICAL PROFILE OF SWEET LIME (MOSAMBI FRUIT)
Abstract
Mosambi citrus looks very much like a lime with an underlying yellow base and is about 7 centimeters in diameter. Some fruits will exhibit more yellow colouring and even the occasional orange hue. A nice, ripe Mosambi will be heavy for its size. The skin is full of essential oils; the surface of the peel will release an intense aroma. Mosambi, or sweet lime as it is called, is a fruit with great benefits for the health. Being as a seasonal fruit, Mosambi is available mostly in summers and hence both the fruit and its naturally sweet and tangy juice can make feel refreshed and energized in an instant. Grown mostly in the tropical climate of South-East Asia. Apart from its delightful taste, the fruit is also rich in: vitamin C, copper, zinc, iron, calcium, potassium etc. It is low in fat and has several therapeutic qualities. Apart from being consumed as a juice, Mosambi is also consumed extensively in the form of jams, pickles, sorbets and as a meat marinade. Indeed, it is a versatile fruit with many benefits. The most potential therapeutic activity of Mosambi fruit are: helps in digestion, prevents gum and teeth diseases, recovers immune system promotes bone health, good for eyes, skin and hair, good in pregnancy, aids weight control, helps nervous system, antioxidant, good for respiratory health, maintains sugar levels, aids liver functioning, boosts blood circulation etc. This study is focused on highlighting the phytochemical investigations, traditional uses and clinical applications of Citrus limetta as well as its chief constituent-limonene, which provides approval for further pharmacological and clinical investigations.
Key Words: Mosambi; essential oils; antioxidant; phytochemical; limonene etc.
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How to cite this article:
Asish Bhaumik, Md. Nousheen, Md. Huma, M. Vennela; A potential review: Phytochemical and pharmacological profile of sweet lime (Mosambi fruit); Panacea Journal of Pharmacy and Pharmaceutical Sciences 2018:7(3); 01-13.
