Bioactive Compounds of Bael (Aegle marmelos (L.) Correa)

Abstract

Bael [Aegle marmelos (L.) Correa] is an important fruit yielding and medicinal tree which is indigenous to Indian subcontinent. Fruits, leaves, stem, stem bark, root, and root bark of Aegle marmelos are utilized in Ayurvedic system of medicine to cure majority of human ailments. Aegle marmelos fruits are having dietary and nutraceutical importance and are used in the preparation of jam, squash, toffee, slab, and wine. Extracts of fruits, leaves, stem, stem bark, root, and root bark of Aegle marmelos as well as isolated compounds have been demonstrated to possess several medicinal properties which have been widely employed. In this review, we presented the nutritional status of Aegle marmelos fruits, chemical compounds isolated from different parts of the Aegle marmelos plant, and pharmacological properties of Aegle marmelos extracts and their purified compounds.

Bael (Aegle marmelos), an Underutilized Fruit with Enormous Potential to Be Developed as a Functional Food Product: A Review

“…When performed in the different cell lines like erythroleukemic HEL, T-lymphoid Jurkat, melanoma Colo38, leukemic K562, breast cancer cell lines (MDA-MB 231), and β-lymphoid [27,28]. Likewise, the compound marmelin extracted from Bael exhibits anticancer properties against human colon cancer (HCT-116), human epithelial type 2 (HEp-2), and alveolar epithelial carcinoma cells by suppressing the growth of cancerous cells, leading to apoptosis [13]. In a mouse experiment, the plant's fruit extract demonstrated chemopreventive activity against 7, 12-dimethylbenz[a] anthracene-(DMBA-) induced skin carcinogenesis.…”

Bioactive compounds of Aegle marmelos L., medicinal values and its food applications: A critical review

“…Bael fruit pulp contains 1.7% mineral contents with potassium (610 mg), phosphorous (52 mg), calcium (80 mg), copper (0.21 mg) and iron (0.60 mg/100 g) (Singh, Chakraborty, & Chaurasiya, 2014; Singh & Chaurasiya, 2014; Singh, Sharma, Kaushal, & Upadhyay, 2014). The fruit is also rich in vitamins like riboflavin (1,190–1,200 mg/100 g) (Singh, Chakraborty, & Chaurasiya, 2014; Singh & Chaurasiya, 2014; Singh, Sharma, et al, 2014), vitamin A (55 mg), thiamine (0.13 mg) and ascorbic acid (8 mg/100 g) (Murthy, Bhat, & Dalawai, 2020). The calorific value of A. marmelos ( 88 cal/100 g) is higher than mango (36 cal/100 g), apple (64 cal/100 g) and guava (59 cal/100 g) (Bhardwaj, Nandal, Pal, & Jain, 2014; Sekar, Kumar, Karthik, & Rao, 2011; Table 2).…”

“…Polysaccharides in A. marmelos includes galactose, arabinose, rhamnose, xylose, threose, galacturonic acid along with sucrose, fructose and glucose. Fats present in A. marmelos are comprised of linoleic, linolenic, myristic, oleic, palmitic, ricinoleic and stearic fatty acids (Murthy et al, 2020).…”

“…Studies conducted showed that the phytoconstituents cineole, eugenol, citral, d‐limonene, lupeol shown antineoplastic effects. Marmelin (1‐hydroxy‐5,7‐dimethoxy‐2‐naphthalene‐carboxaldehyde) bioactive compound present in A. marmelos exhibits anticancer activity against human colon cancer (HCT‐116), human epithelial type 2 (HEp‐2), and alveolar epithelial carcinoma cells (Murthy et al, 2020). Marmelin suppresses cancer cell growth, leads to apoptosis, biochemical events through the induction of activation of TRADD (TNFR1‐associated death domain protein), TNFα (tumor necrosis factor alpha), caspase‐8, TNFRI (tumor necrosis factor receptor 1) and t‐Bid, activates caspase‐3 by releasing cytochrome C (Perumal, Krishna, & Madhusree, 2018; Subramaniam et al, 2008).…”