“…The leaves are full of kaempferol, triterpenoids, coumarin, psoralenes, rutin, tannins, arabinose, phenolic glycosides, bergapten, ficusin, flavonoids, and saponins (Ahmed & Urooj, 2010; Jan et al, 2021; Yadav et al, 2015). Conversely, the fruits possess tannins, flavonoids, hentriacontane, sterols, triterpenoids, taraxasterol, glycosides, carbohydrates, gluanol acetate, tiglic acid of lupeol acetate, sitosterol, ellagic acid, gallic acid, and α‐amyrin acetate (Muniyandi et al, 2022). Meanwhile, the stem bark exhibits a range of steroids, bergenin, gluanol acetate, racemosic acid, alkaloids, tannins, leucopelargonidin‐3‐O‐α‐L‐rhamnopyranoside, leucocyanidin‐3‐O‐β‐D‐glucopyrancoside, leucopelargonidin‐3‐O‐β‐D‐glucopyranoside, stigmasterol, ceryl behenate, α‐amyrin acetate, friedelin, β‐sitosterol, lupeol acetate, lupeol, gluanol acetate, behanate, β‐sitosterol‐D‐glucoside, and quercetin (Bhaskara Rao et al, 2003; Bopage et al, 2018) (Table 1).…”