Phytochemical Compounds, Therapeutic Effects and Antimicrobial Properties of Gac Fruit (Momordica cochinchinensis Spreng.)

Abstract

Gac fruit, a tropical fruit native to Southeast Asia, has been traditionally used in Asian cuisines as a red coloring agent and to maintain health. It is particularly rich in carotenoids, such as lycopene and β-carotene, and phenolics and flavonoids, which contribute to its antioxidant, antimicrobial, anticancer, and anti-inflammatory properties. The fruit's versatility is evident in its diverse processing options, transforming its aril, pulp, seed, and peel into powders or encapsulated oil products. Despite its nutritional potential, Gac fruit remains underutilized, with limited research on its therapeutic and antimicrobial properties, though preliminary studies show significant promise. This review synthesizes current scientific literature on the phytochemical composition, therapeutic effects of Gac fruit, and processing methods. Recent studies also have highlighted Gac fruit's potential antimicrobial activities, largely due to its rich polyphenol content.  The findings highlight a clear relationship between the high polyphenols content of Gac fruit and its antimicrobial properties. This review integrates traditional knowledge with modern scientific insights, positioning Gac fruit as a valuable functional food and a promising tool for antimicrobial food ingredients. In the future, further research is needed to establish the mechanisms of the Gac fruit as a therapeutic and antimicrobial agent, as this area is currently underexplored.