Nutritional constituents, health benefits and processing of Rosa Roxburghii: A review

Abstract

Rosa roxburghii (R. roxburghii), primarily distributed in southwest region in China, is known for its remarkable high vitamin C, SOD, and flavonoids contents. A diet rich in beneficial antioxidants such as polysaccharides, vitamin C, superoxide dismutase (SOD), and phenolics is associated with reducing risks of chronic diseases. This review examines the chemical composition in fruit of R. roxburghii and their functional properties. Recent studies showed the inhibitory effect of polysaccharides in fruit of R. roxburghii on digestive enzymes, such as α-amylase and α-glucosidase, slowing down the absorption rate of dietary carbohydrates in the small intestine, thus preventing type 2 diabetes. R. roxburghii fruit extracts showed antioxidant capacities and inhibitory effect on cancer cell growth in vitro. Thus, fruit of R. roxburghii showed its potential in developing functional food, dietary supplementation and pharmaceuticals. Research gaps in each area are identified and future research opportunities are recommended.

Keywords

• R. roxburghii
• Antioxidant
• Anticancer effect
• α-glucosidase inhibitory activity