Polyphenols of Mulberry White (Morus alba L.) Leaves as a Source of Functional Food: A Review
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Abstract
Mulberry is a plant that grows in temperate to subtropical climates. Mulberry leaves are economically feasible due to their historical importance in sericulture, so their production increases yearly, but the large output leads to a large percentage of residues. As a result, it was largely accumulated, creating controversial consequences, rather than being reintegrated into the manufacturing process for a new function. However, this residue in mulberry leaves naturally contains high levels of bioactive compounds, especially polyphenols. Mulberry leaves have a vital pharmaceutical potential role as antibacterial and antioxidant. Mulberry leaves have many health benefits, such as anticancer, antiviral, and anti-obesity etc. However, many extraction methods can benefit different uses as food innovation, leading to added-value products. So, the current review article provides a comprehensive discussion concerning extraction methods, metabolism, health effects such as Anticancer, Antidiabetic, Anti-obesity, Activity of anticonvulsant, Antiatherosclerosis, and SARS-CoV-2 inhibition, and various uses in the food industry.
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