Wild Edible Fruit Plants as Functional Food Resources: A Critical Review of Nutritional Composition and Biological Activities

Abstract

Background: Wild edible fruits have been integral to traditional diets and indigenous health-care systems for centuries. These fruits are rich in essential nutrients, minerals, vitamins, antioxidants, and diverse bioactive compounds that contribute to human health and nutrition. Despite their substantial nutritional and medicinal importance, many wild fruits remain neglected, underutilised, and insufficiently investigated. Increasing interest in natural health-promoting foods has highlighted the need to document and evaluate the therapeutic potential of these valuable plant resources. Materials and Methods: This review was conducted through an extensive survey of published scientific literature on wild edible fruits. Relevant information was collected from research articles, books, scientific databases, and authenticated online sources. The gathered data were critically analysed and organised under major themes, including nutritional composition, phytochemical constituents, ethnomedicinal uses, and pharmacological activities. Results and Discussion: The reviewed studies indicate that wild edible fruits are valuable sources of essential minerals, dietary fibre, vitamins, and diverse phytochemicals, such as phenolics, flavonoids, tannins, alkaloids, anthocyanins, terpenoids, and saponins. These bioactive compounds are associated with several biological activities, including antioxidant, antimicrobial, anti-inflammatory, antidiabetic, cardioprotective, hepatoprotective, and anticancer effects. Many wild fruits have also been used traditionally in the management of common ailments and chronic diseases. The findings suggest that these fruits have considerable potential as functional foods, nutraceuticals, and natural therapeutic agents. Conclusion: Wild edible fruits represent an important yet underexploited natural resource with notable nutritional and medicinal value. Their sustainable utilisation, conservation, and scientific validation may contribute to improved food security, better public health, enhanced rural livelihoods, and the development of plant-based functional foods and pharmaceuticals. Greater research attention and public awareness are essential for promoting the effective use and conservation of these valuable biological resources.