"STAR FRUIT (CARAMBOLA) IN SKINCARE: A STAR-STUDDED REVIEW OF ITS ANTIOXIDANT RICHNESS AND SKIN-ENHANCING PROPERTIES"

Main Article Content

Honey Patel
Mrs. Urvisha Panchal
Dr. Pragnesh Patani

Keywords

Averrhoa carambola, Ecological requirement, Pharmacology, Therapeutic uses, Reproduction Sterols, Anti-inflammatory, Antioxidant, medicinal properties, nutrition, Star fruit, Oxalidaceae, pharmacological activities, chemical constituents

Abstract

Averrhoa carambola, a fruit that is frequently eaten across the world, is believed to have a number of both nutritional and therapeutic advantages. (1) They have also been complaints of major nephrotoxic and neurotoxic implications, too. (1) The noted health advantages of star fruit have been studied in this review, as well as potential mechanisms for these advantages and factors that can influence the fruit's safe level of consumption.(1) The positive effects include people that are antioxidant (mediated by L-ascorbic acid, epicatechin, and gallic acid), hypoglycemic (2-dodecyl-6-methoxycyclohexa-2,5-diene-1,4- dione), hypotensive (mediated by apigenin), hypocholesterolemia (mediated by micronized fiber), anti-inflammatory, anti- infective, antitumor, and immune-stimulating.(1) The taste or acidity of the star fruit is believed to be related to its level of ascorbic acid.(3) The amount of ascorbic acid in sweet fruit juice is around 10.40 mg (about the weight of a grain of table salt) per 100 ml (about 3.38 oz). (3) The vitamin C level for a sour fruit is approximately 15.4 mg (about half the weight of a grain of rice) per 100 ml (about 3.38 oz) of juice. (3) Starfruit has good nutritional value and pleasant taste, but it has a limited shelf life and can only be retained for a short time according to ambient storage. The intention of this review is to focus on the nutritional benefits, therapeutic potential, toxicological characteristics, phytochemical components, and pharmacological activities of starfruit along with the most current study trends. The remainder powder may impart health benefits when used in functional food products, and residue extracts may also be considered as potential nutraceutical resources in the future due to the significant phenolic content and powerful antioxidant activity

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