Health benefits of pepper fruit (Dennettia Tripetala)

Health benefits of pepper fruit (Dennettia Tripetala[1])
Fruits of Pepper Fruit (Dennettia Tripetala)
Ripped and Unripe Fruits of Pepper Fruit

For both humans and animals, plants continue to be an essential source of food and nutrients. Without them, we simply cannot survive. It is interesting that these plants are so close to us for our benefit, but sadly, we occasionally neglect to recognize and utilize these plants as effectively as we could. These plants include a number of chemical substances necessary for our body systems to function metabolically. While some of these plants give us food, nutritional benefits, and health advantages, others give us no nutrients and may even be harmful to human health.

Knowing how to recognize these helpful plants is therefore crucial for reaping their full advantages. The pepper fruit is one of these vitally important beneficial plants, yet a lot of people are unaware of the wonderful benefits this fruit can provide. Dennettia tripetala[1][2][3][4] G. Baker is the scientific name for the pepper fruit, which is a member of the Annonaceae family. It is a tropical plant that predominates primarily in West Africa, particularly in Nigeria, the Ivory Coast, and Cameroon.

The Nigerian Igbo call the pepper fruit, Dennettia tripetala, "mmimmi," whereas the Yoruba call it "Ata Igebere" or "igberi," the Niger Deltans and Urhobo call it "imako," the Benin call it "ako," and the Efik and Ibibio call it "nkarika." A spicy, peppery, pungent medicinal plant, it has a greenish look when unripe but tends to turn crimson or pinkish when it is fully ripe. The fruit of the pepper fruit tree typically ripens between April and May and grows primarily in the Savannah and rainforest zones. Although edible mature pepper fruit is typically chewed raw, it can also be used to make food and herbal medicines. The Dennettia tripetala plant's leaves, roots, fruits, and bark all have distinct flavors that are strongly pungent, spicy, and peppery (Achinewhu et al., 1995[5]).

Three broad green sepals and golden fleshy petals make up the pepper fruit. The oblong-shaped leaves alternate one on top of the other and taper at the tip. The leaves may be dried and kept for a very long time without succumbing to microbial growth. Dennettia tripetala[1][2][3][4] fruits can be used as food and herbs to make herbal remedies, according to Okwu and Morah (2004).[4] The pepper fruit's fruits, leaves, and roots can all be used as medicine. Iwu (1989).[6]

Further evidence that this fruit is useful for ethnomedical (traditional medical) purposes comes from Egharevba et al. (2015).[1] Essential oils and volatile oils are both present in pepper fruit. This fruit's volatile and essential (oleoresin) oils, which make up a significant portion of its composition, give it flavor, aroma, and pungency. Due to its peppery stimulating qualities, pepper fruit is typically chewed as a fruity snack. In the eastern portion of Nigeria, it is typically offered with palm wine, garden eggs, bitter kola, and kola nuts for festivals, ceremonials, coronations, traditional weddings, naming rituals, new yam festivities, and other occasions. According to Keay (1989),[7] when chewed, pepper fruit has an extremely peppery flavor. When people chew this peppery food, they frequently feel stimulated.

Some health benefits of pepper fruit (Dennettia tripetala)

1. Health advantages

Dennettia tripetala[1][2][3][4] contains 0.42% magnesium, 1.80% calcium, 2.50% potassium, 9.84% crude fibers, 15.31% crude protein, 8.0% moisture, 62% carbohydrate, 3.47% crude lipids, and 0.33% phosphorus, as well as trace amounts of cadmium, iron, zinc, and copper, according to Okwu and Morah's 2004[4] study. Water-soluble vitamins like niacin, ascorbic acid, riboflavin, and thiamine are also present in pepper fruit. According to a study by Ihemeje et al. (2013),[3] unripe pepper fruit have higher concentrations of vitamins C and A as well as minerals than ripe fruit. Given its high nutritional value, it is therefore strongly advised that people eat Dennettia tripetala. Phytochemical analysis of the pepper fruit by Nwaogu et al. (2007)[8] revealed the presence of cyanogenic glycosides, saponins, tannins, and flavonoids in this fruit. Secondary metabolites such phenol, glucose, terpenes, flavonoids, tannin, and alkaloids were discovered in both the fruit and the leaves.

2. Uses for Food[9][10]

The fruit of the Dennettia tripetal[1][2][3][4] a can be used to season and flavor a variety of foods, including white soup, spicy fish, hot drinks, alcoholic beverages, beverages, meat, vegetables, stew, sauces, and sausages. Ihemeje et al. (2013)[3] investigated the viability of utilizing the pepper fruit in place of ginger while making zobo drinks. According to their research, pepper fruit can effectively replace ginger in the preparation of zobo drinks.

3. After-delivery care

According to Achinewhu et al. (1995),[5] pepper fruit seeds are crucial for cooking food for new mothers right away after giving birth since the spice helps the uterus contract. For making hot soups for new mothers, pepper fruit can be combined with scotch bonnet peppers, piper guineese, and utazi.

4. Bactericidal Purposes

A 2013 study by Ogbonna et al.[11] demonstrates the value of Dennettia tripetala l[1][2][3][4] seed extract for both bactericidal and bacteriostatic applications. The seed extract can therefore be used to stop and stop the growth of bacteria and other microorganisms.[12]

5. Treatment of Digestive Disorders

Herbal medications can be made from the pepper fruit's leaves, fruits, and roots to treat gastrointestinal conditions such stomach distress, diarrhea, vomiting, and worm infestation.

6. Decreased Inflammation

According to Oyemitan et al. (2008),[2] the pepper fruit's essential oil has analgesic and anti-inflammatory characteristics. The essential oil can therefore be used to lessen pain and inflammation in the body.

7. Antimicrobial Properties

The leaf extract of pepper fruit contains antimicrobial properties and as such effective for fighting against microbes (Aderogba et al., 2011)[13]

8. Anti-ulcer Properties

Anosike et al., (2016)[14] evaluated the anti-ulcer ability of ethanol extract from pepper fruit seed extract. Their findings show that the ethanol extract of pepper fruit seed has potent and dose-dependent anti-ulcer effect against aspirin-induced ulcer. According to these researchers, this anti-ulcer effect of pepper fruit can be attributed to its flavonoid content.

9. Anthelmintic Characteristics

When combined with other herbs, the pepper fruit's leaves and fruits can be used to kill parasitic worms since they have anthelmintic characteristics.

10. Reduction of Glaucoma Intraocular Pressure (IOP)

According to Timothy and Okere's (2008)[15] research, pepper fruit can considerably lower intraocular pressure (IOP) in glaucoma patients by up to 25%.

Effects that are antinociceptive. Due to the antinociceptive properties of pepper fruit, it can be used to lessen sensitivity to painful stimuli.

12. Uses that are insecticidal

According to a 2015 study by Akinbuluma et a[16] l., pepper fruit can be utilized to make pesticides. The plant-based products are effective against Sitophilus zeamais (Motsch.), the maize weevil, and other insects and pests. This plant's pungency and peppery flavor are what give it its insecticidal properties.

13. Infantile Convulsion Treatment

The pepper fruit's leaves and fruits can be used to make herbal convulsion remedies for infants. A neurological genetic condition known as infantile convulsion is notable for having an autosomal dominant pattern of inheritance. It is linked to paroxysmal kinesigenic choreoathetosis later in life and benign familial infantile epilepsy (BIFE), particularly between the ages of three and twelve months.

14. Reduces the Risk of Cancer

Flavonoids, which have been demonstrated to be useful for lowering the initiation of cancer attacks, are abundant in pepper fruit (Graf et al., 2005).[17]

15. Pharmacological Properties

Pepper fruit can be used for pharmacological purposes due to its constituents of terpenes, tannins, flavonoids and alkaloids. Moreover, the antimicrobial, anti-oxidizing, anti-allergic and anti-inflammatory properties of both the fruits and leaves of the pepper fruit are known to exhibit high pharmacological effects.

16. Anti-viral Properties

Pepper fruit is effective for fighting against viruses such as cold, cough and fever. Cold is a viral infectious disease of the upper respiratory tract that is characterized by watery eyes, sneezing, sore throat, coughing and nasal congestion.

References
  1. Egharevba, H. O. and Idah, E. A. (2015), Major Compounds from the Essential Oil of the Fruit and Comparative Phytochemical Studies of the Fruits and Leaves of Dennettia tripetala Barker F. Found in North Central Nigeria, International Journal of Pharmacognosy and Phytochemical Research, 7(6), pp. 1262-1266.
  2. Oyemitan, I. A., Iwalewa, E. O., Akanmu, M. A. and Olugbade, T. A. (2008), Antinociceptive and anti-inflammatory effects of essential oil of Dennettia tripetala G. Baker (Annonaceae) in rodents, African Journal of Traditional Complementary and Alternative Medicine, 5: pp.355-360.
  3. Ihemeje, A., Ojinnaka, M. C., Obi, K. C. and Ekwe, C. C. (2013), Biochemical evaluation of pepper fruit (dennettia tripetala) and its use as substitute for ginger in zobo drink production, Academic Research International, Vol. 4 No. 6, pp. 513-517.
  4. Okwu, D. E. and Morah, F. N. I. (2004), Mineral and nutritive value of Dennettia tripetala fruits, Fruits, vol. 59 (6), pp. 437-439.
  5. Achinewhu, S. C., Ogbonna, C. C. and Hart A. D. (1995), Chemical composition of indigenous wild herbs, spices, fruits, nuts and leafy vegetable used as food, Journal of Plant Food Hum. Nutrition, 48, pp. 341-380.
  6. Iwu, M. M. (1989), Food for medicine, in Dietary plants and masticastors as sources of biologically active substances, University of Ife Press. Pp. 303 – 307.
  7. Keay, R. W. J. (1989), Trees of Nigeria, Clarendon Press Oxford, UK. Pp. 19 – 25.
  8. Nwaogu, L. A., Alisi, C. S. & Ibegulem, C. O. (2007), Evaluation of β – carotene content and presence of some Phytochemical in Five indigenous Fruits. Plant products Research Journal, 10, pp. 13–14.
  9. Okwu, D. E., & Morah, F. N. (2004). Mineral and nutritive value of Dennettia tripetala fruits. Fruits, 59(6), 437-442.
  10. Chinaru Nwosu, L., Olukayode Adedire, C., Oludele Ogunwolu, E., & Olufemi Ashamo, M. (2017). Toxicological and histopathological effects of Dennettia tripetala seed used as grain protectant, food, and medicine. Food Quality and Safety, 1(3), 211-220.
  11. Ogbonna, A. O., Ikeyi, A. P., Nweke, O. E.and Ugwu O. P.C. (2013), Studies on the effect of aqueous extract of dennettia tripetal (mmimi, pepper fruit) seeds on escherichia coli., International Journal of Research and Reviews in Pharmacy and Applied science, 3(6) pp. 858-862.
  12. Muhammed, D., Adebiyi, Y. H., Odey, B. O., Alawode, R. A., Lawal, A., Okunlola, B. M., ... & Berinyuy, E. B. (2021). Dennettia tripetala (Pepper Fruit), a review of its ethno-medicinal use, phyto-constituents, and biological properties. GSC Advanced Research and Reviews, 6(3), 035-043.
  13. Aderogba, M. A., Akinkunmi, E. O. and Mabusela, W. T. (2011), Antioxidant and antimicrobial activities of flavonoid and glycosides from Dennettia tripetala G. Baker leaf extract, Nigerian Journal of Natural Product Medicine, 15: pp.49-50.
  14. Anosike, C. A., Okagu, I. U. and Uchenna, O. K. (2016), Phytoconstituents, acute toxicity study and protective effect of ethanol extract of Dennettia Tripetala
  15. Timothy, C. O., Okere, C. O. (2008), Effect of Dennettia tripetela (Mmimi) seed intake on the IOP of normotensive emmetropic Nigerian Igbos. JNOA; 14: pp.14-16.
  16. Akinbuluma, M. D., Adepetun, M. T. and Yeye, E. O. (2015), Insecticidal Effects of Ethanol Extracts of Capsicum Frutescens and Dennettia Tripetala against Sitophilus Zeamais Motschulsky on Stored Maize, International Journal of Research in Agriculture and Forestry, Volume 2, Issue 11, pp. 1-6.
  17. Graf, B. A., Milbury, P. E. and Blumberg, J. B. (2005), Flavonoids, Flavones and Human health: epidemiological evidence. J. Med. Food, 8(3), pp.281–287.
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