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Med. Sci. 2015, 3(4), 104-111; doi:10.3390/medsci3040104

A Review of the Uses and Medicinal Properties of Dennettia tripetala (Pepperfruit)

Department of Biochemistry, University of Benin, P.M.B. Benin 1154, Nigeria
Academic Editor: Yu-Jia Chang
Received: 29 September 2015 / Revised: 19 October 2015 / Accepted: 23 October 2015 / Published: 2 November 2015
View Full-Text   |   Download PDF [105 KB, uploaded 2 November 2015]   |  


Dennettia tripetala (commonly known as Pepperfruit) is widely consumed by the inhabitants of West Africa due to its distinctive spicy taste. It is also used traditionally as a remedy for cough, fever, toothache, diabetes, and nausea. The highly nutritious fruit is rich in protein, carbohydrates, as well as the antioxidant vitamins A, C, and E. The plant possesses phytochemicals that have been shown to elicit antimicrobial, insecticidal, analgesic, and anti-inflammatory properties. The plant has also been shown to possess chemotherapeutic, antihyperglycemic, and antioxidant properties. In addition, D. tripetala finds application in food preservation and seasoning. This review is the first attempt to pool together scientific evidence for the ethnomedicinal uses of D. tripetala. A critique of the literature is provided, as well as suggestions for future studies that can pave the way for further discoveries on the medicinal effects of D. tripetala. View Full-Text
Keywords: Dennettia tripetala; Pepperfruit; antioxidant; antimicrobial; analgesic; food preservation Dennettia tripetala; Pepperfruit; antioxidant; antimicrobial; analgesic; food preservation

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Iseghohi, S.O. A Review of the Uses and Medicinal Properties of Dennettia tripetala (Pepperfruit). Med. Sci. 2015, 3, 104-111.

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