Exploring pharmacological properties and food applications of Asparagus racemosus (Shatavari)

Saamir Akhtar; Arun Kumar Gupta; Bindu Naik; Vijay Kumar; Rajeev Ranjan; Avinash Kumar Jha; Muzamil Ahmad Rather; Sarvesh Rustagi

Food Chemistry Advances (Jun 2024)

Exploring pharmacological properties and food applications of Asparagus racemosus (Shatavari)

Saamir Akhtar,
Arun Kumar Gupta,
Bindu Naik,
Vijay Kumar,
Rajeev Ranjan,
Avinash Kumar Jha,
Muzamil Ahmad Rather,
Sarvesh Rustagi

Affiliations

Saamir Akhtar: Indian Institute of Packaging, E 2, MIDC Area, Andheri East, Mumbai 400093, India
Arun Kumar Gupta: Department of Food Science and Technology, Graphic Era (Deemed to be University), Bell Road, Clement Town Dehradun, 248002 Uttarakhand, India; Corresponding author at: Department of Food Science and Technology, Graphic Era (Deemed to be University), Bell Road, Clement Town Dehradun, 248002 Uttarakhand, India.
Bindu Naik: Department of Food Science and Technology, Graphic Era (Deemed to be University), Bell Road, Clement Town Dehradun, 248002 Uttarakhand, India
Vijay Kumar: Himalayan School of Biosciences, Swami Rama Himalayan University, Jolly Grant, Dehradun, Uttarakhand 248016, India
Rajeev Ranjan: Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India
Avinash Kumar Jha: Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, India; Corresponding author at: Department of Food Science and Technology, Graphic Era (Deemed to be University), Bell Road, Clement Town Dehradun, 248002 Uttarakhand, India.
Muzamil Ahmad Rather: Department of Molecular Biology and Biotechnology, Tezpur University, Napaam, Tezpur 784028, Assam, India
Sarvesh Rustagi: Department of Food Technology, SALS, Uttaranchal University, Dehradun, Uttarakhand, India

Journal volume & issue: Vol. 4
p. 100689

Abstract

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Asparagus racemosus (Shatavari), a member of the Asparagaceae family, holds a special position in Ayurveda medicine because of its adaptability in preventing and healing a wide range of ailments. In various vernacular languages, it is also reckoned as Satawar, Satamuli, Satavari. The plant generally cultivated at low altitudes across India. It is popular among all therapeutic plants due to the presence of various bioactive chemicals such as steroidal glycosides, saponins (primarily Shatavarins I, II, III, and IV), polyphenols, flavonoids, alkaloids (racemosol), and vitamins. Data repository on different extracts of shatavari plant- roots, leaves, blossoms, and stems have illustrated their phytopharmaceutical effects that alleviate issues related to female reproductive system and a variety of ailments such as dyspepsia, neurological disorders, cough bronchitis, throat infections, TB, COVID-19 and so on. Several medications based on shatavari extracts are commercially available as nutraceutical and consumed by mass of people. Hence, the present review article attempted to report an insightful facts and scientific information about the plant profile, detailed phytochemistry, and medicinal properties of different extracts of shatavari. The potential application in food and future scopes are also summarized.

Published in Food Chemistry Advances

ISSN: 2772-753X (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-advances

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