“…The pulp can be added to fruit cups or made into pie, jam or jelly. Previous chemical studies on C. lansium included the characterisation of coumarin (Khan, Naqvi, & Ishratullah, 1983) from the bark, triterpene alcohol from aerial parts (Lakshmi, Raj, & Kapil, 1989), amide derivatives from the seeds (Lin, 1989), cyclic amides form the leaves (He, Yong, & Liang, 1988) and volatile compounds from leaf, fruit and seed (Chokeprasert, Charles, Sue, & Huang, 2007). The bioactivities from wampee are mainly focused on its leaf, stem and seed which include hepatoprotective activity (Liu, Li, Chen, & Wei, 1996), hypoglycemic (Ma, Wu, & Huang, 2008), antifungal and antiviral activities (Ng, Lam, & Fong, 2003), antiplatelet (Fan, Han, Kang, & Park, 2001), anti-inflammatory, antidiabetic and antioxidant activities (Adebajo et al, 2008).…”