Phytochemistry, nutritional composition, health benefits and future prospects of Passiflora: A review

Passiflora, also known as passion fruit, is widely grown in tropical and subtropical regions. It is not only eaten raw but is also widely used in processed foods. Various extracts, juices and isolated compounds show a wide range of health effects and biological activities, such as antioxidant, anti-inflammatory, sedative, and neuroprotective effects. In this review, we not only review the phytochemical properties of Passiflora but also highlight the potential of Passiflora for food applications and the use of all parts as a source of ingredients for medicines and cosmetics that promote health and well-being. This will provide theoretical support for the integrated use of such natural products.

Automated summary

Passiflora, or passion fruit, is grown extensively in tropical and subtropical regions and is used both for consumption and in processed foods. Its various extracts and compounds have been shown to have numerous health benefits and bioactivities, such as antioxidant, anti-inflammatory, sedative, and neuroprotective effects. This review not only examines the phytochemical properties of Passiflora but also highlights its potential in food applications and as a source of ingredients for medicine and cosmetics, providing theoretical support for the integrated use of such natural products.