Archives

Jamun (Syzygium cumini) is traditionally used for various treatments in Ayurveda. Worldwide evidences have been observed for its therapeutic action by many scientists. The whole plant (Leaves, Seeds, Flowers, Fruits and Bark) is being used for its therapeutic action. The present review focuses on traditional uses of Jamun along with advanced therapeutic actions. In Ayurveda the Jamun is used as Grahi, Vatakara, Shramahara, Pittahara, Dahahara Kantartihara and to control Shosha, Krimi, Atisara, Kasa, Vishtambhini, etc. As per many scientists Jamun contains various phytochemicals present in seeds, leaves, fruits and other parts which possess many therapeutic actions viz. Antidiabetic, Antimicrobial, Antidiarrhoea, Antidysentry and Anti-allergic. Various value added food products can be prepared from jamun fruits such as Juice, RTS, Squash, Wine, Jam, Jelly, Cheese, Toffee, etc. The pulp or seeds powder can be fortified with some Indian traditional food products to increase its functional characteristics.
Key words: Jamun, Ayurveda, Phytochemical, Therapeutic, Processing