Nutritional and functional properties of Hyphaene thebaica L. flour: a critical treatise and review

Abstract

The importance of plant secondary metabolites in food and their possible impacts on human health are the subjects of a steadily developing number of studies. Furthermore, as consumers become more conscious of diet-related issues, they desire natural ingredients that are anticipated to be safe and health-promoting; as a result, doum flour might be regarded as an excellent source of functional compounds. Hyphaene thebaica L. is a palm plant species with eatable ovoid fruits and a woody texture that is endemic to upper Egypt. It is one of the world’s most significant and valuable plants. Doum flour is considered to contain higher moisture content, crude fiber, ash content, protein, fat, and vitamins, especially niacin, folic acid, pyridoxine, riboflavin, and thiamin. Previous findings showed that doum flour has high functional and nutritional qualities and may be used for a variety of key applications in the food sector. Doum nuts contain antioxidants as well as metabolites like tannins, saponins, steroids, glycosides, terpenes, and terpenoids. The results of different studies have indicated that doum flour is effective in various health maladies. This review highlights the anti-inflammatory, antioxidant, antibacterial, anticancer, nutritional content, fertility activity, the rheological, and pharmacological ability of Hyphaene thebaica L. flour extracts and their significant phyto-constituents such as polyphenol, essential-oil, and flavonoid components.