Eugenia uniflora L. fruit: A review on its Chemical Composition and Bioactivity

The fruits (pitanga) of Eugenia uniflora L. (pitangueira) have pleasant sensory attributes, described as acid, sweet and exotic flavors, and high content of bioactive compounds with antioxidant effects. The botanical characteristics, nutritional, sensory and pharmaceutical properties of leaves and fruits of pitangueira have already been described in several publications, but the information available has never been systematized through a wide literature review such as that carried out in the present study. This study reveals that pitanga is a source of fibers, vitamins A and C, minerals, phenolic compounds and carotenoids. The phenolic compounds myricetin and quercetin, and the carotenoids lycopene, gamma-carotene and beta-cryptoxanthin are the fruit's major compounds. Furthermore, in the essential oil of this fruit, compounds beneficial to health, such as oxygenated sesquiterpenes, were found. These compounds, in an in vitro study, were related to the reduction/reversal of damage caused by oxidative stress and inhibition of key enzymes linked to diabetes, dyslipidemia and Alzheimer's. Several studies reveal potential health benefits (antidepressant, anti-inflammatory, antioxidant, analgesic, anti-diabetic, anti-hyperlipidemic, anti-obesity, anti-proliferative and anti-neurodegenerative activities) resulting from bioactive compounds present in the leaf or fruit of the pitangueira. This review shows the promising use of this species for the prevention and control of different diseases and its potential for pharmaceutical and food purposes.