PHYTOCHEMICAL AND NUTRITIONAL CHARACTERISTICS OF GREWIA ASIATICA L. (PHALSA)

Phalsa (Grewia asiatica L.) is a Southeast Asian food plant that is cultivated principally for its fruit. The fruit of the phalsa plant is eaten raw or added to food or beverages. In addition to being a great source of nutrients like fiber, vitamin C, potassium, folate, antioxidants and minerals, fruits also include a number of bioactive substances, including flavonoids, phenolics, tannins, and anthocyanins. The outcome of various researches implies that these constituents provide antibacterial, anticancer, radioprotective, antidiabetic, antioxidant, and anti-hyperlipidemia properties. Although phalsa posses nutritional and a physiological benefit, a brief investigation accomplished, on the plant’s possible applications in health supplements. Research has recently started to create more and more innovative, phalsa-improved products. Phalsa might not be as marketable as other things that are produce, but that doesn’t diminish its potential advantages. Nowadays, phalsa is processed on a small scale to produce a variety of edible products, including squash, juice, syrup, jam, and other drinks. However, the deficiency of the necessary equipment to fully utilize the plant’s potential uses and related advantages constraints the phalsa-based products. Therefore, there is a necessity to increase official publications and research on the phalsa plant, especially in the area of applying innovative methods to enhance its food value and quality. Therefore, the aim of this review is to investigate the phalsa botanical description, nutritionalstudies, phytochemical, and other potential benefits of the phalsa plant.