Ethnobotanical, phytochemical, pharmacological properties and applications of Pimenta dioica L

Allspice (Pimenta dioica L.) has been used since time immemorial for its culinary and medicinal qualities. Its unique characteristics are flavor conglomerates of cloves, nutmeg and cinnamon. Eugenol (60-90% in the berries, >90% in the leaves) is the key component followed by 1,8-cineole, alpha-humulene, beta-caryophyllene and cadinene derivatives of pimenta essential oil that imparts health and wellness. Recent studies represent eugenol and gallic acid as selective antitumor and anti-proliferative agents besides excellent antioxidants, anticancerous agents, antimicrobial molecules. Currently, pimenta has received considerable attention in developed countries due to its promising pharmaceutical properties and culinary consumption. Thus, the need with emphasis for explorations of active packaging using the biomolecule from pimenta in developing flavor biofilms, micro and nano delivery systems in extending biomedical applications, food and beverage industries is indicated. This review emphasizes the processing, chemistry, applications of pimenta and impending modes of green and sustainable technologies besides the development of value-added products.

Automated summary

Allspice has been valued for its culinary and medicinal qualities, containing eugenol and gallic acid which have shown potential as antitumor, antioxidant, and antimicrobial agents. The promising pharmaceutical properties and culinary consumption of allspice have attracted attention in developed countries, highlighting the need for exploring its applications in active packaging, biomedical delivery systems, and the development of value-added products.