Pyracantha as a promising functional food: A comprehensive review on bioactive characteristics, pharmacological activity, and industrial applications

Abstract

Pyracantha is a plant with edible and medicinal value and widely distributed from eastern Asia to southern Europe but is underutilized and has great potential. As scientists gradually study its properties, it was found that Pyracantha contains various phytochemical components such as pigments and phospholipids. Meanwhile, Pyracantha is also rich in phenolic substances, such as flavonoids. The extract of Pyracantha shows strong biological properties, such as inhibition of tyrosinase activity, anti‐oxidative, and tumor‐preventive effects. Pyracantha bioavailability releases quantities of compounds in the food matrix from the digestive process that are important for its health‐promoting properties. The extraction of biologically active substances in Pyracantha would be applied in various aspects. Their extracts can also be used as health food, food additives, and cosmetics. As the interaction of phytochemicals, proteins, and phenolic compounds can affect the pharmacological activity and bioavailability of Pyracantha, it is important to understand the mechanism of effect, which can further allow consumers to choose a healthier Pyracantha dietary culture. This review aims to prove the nutritional components and pharmacological activities of Pyracantha and to make consumers better aware of the benefits of Pyracantha in connection with their bioavailability and application, in order to provide a reference for further research and development of Pyracantha resources.