a b "jujube". Oxford English Dictionary (Onlineed.). Oxford University Press. (Subscription or participating institution membership required.)

Jujube provides fiber and protein to the body with a low calorific value. And you are well aware of the fact that a low amount of calories prevents the body from fat accumulation in arteries and reduces cholesterol levels. If you want to lose excess weight than try jujube with other hydrated vegetables in your regular diet. 9. Good for Skin Winter jujube was harvested from an orchard located Dali, Shaanxi, China and immediately transported to our laboratory within 3 days. A total of 700 jujubes (weight: 12–16 g) of uniform size, color, and without visual defects were collected and randomly allocated into four groups of 175 fruit each.Jujube is mostly consumed as dry candy, but you can eat it whole or juice it. However, dried jujube is used for medicinal purposes. The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. Publisher’s Note Brain health: One research paper suggests jujube may have brain-boosting effects, including improving memory and learning potential.

Ziziphus jujuba". IUCN Red List of Threatened Species. 2007: e.T63538A12688176. 2007. doi: 10.2305/IUCN.UK.2007.RLTS.T63538A12688176.en . Retrieved 25 April 2021. Three ounces of jujube are estimated to have between 275 and 541 milligrams of phenols. The next best source is cherries, with about 114 milligrams per 3 ounces. where c displays the MDA content of reaction solution, μmol L –1; A 450, A 532, and A 600 represent the absorbance values of reaction solution at 450, 532, and 600 nm, respectively; V e, V r, and V d mean the total volume of sample extract, the volume of sample extract taken for chromogenic reaction, and the volume used for absorbance detection, respectively, ml; m symbols the dry weight of jujube used for extraction, g. Statistical Analysis Triterpenic acids have been isolated and purified from jujube, including ceanothenic acid, zizyberanal acid, zizyberenalic acid, zizyberanalic acid, and ceanothic acid ( Figures 3C) ( Yu et al., 2012). These acids possessed notable inhibitory activity on the activated inflammatory cells, and which could be one of the main ingredients in supporting the anti-inflammatory activity of jujube ( Yu et al., 2012). Besides, jujuboside and flavonoid in the fruit were also proposed to be active compounds, and which might responsible for anti-inflammatory effects ( Goyal et al., 2011). Another animal study showed that jujube essential oil could inhibit the inflammatory responses of skin ( Al-Reza et al., 2010). Having high phenolic content means that it would stand to reason that jujube could potentially provide these benefits or others. But that’s not a given. More research is needed to understand if its potential actually translates to benefits for human health. What the research showsIts precise natural distribution is uncertain due to extensive cultivation, but its origin is thought to be in southwest Asia, between Lebanon, northern India, and southern and central China, and possibly also southeastern Europe though more likely introduced there. [5] It grows wild but is also a garden shrub, kept for its fruit. Winter jujube ( Ziziphus jujuba Mill. cv. Dongzao) is a traditional plant of China, which has been cultivated for more than 4,000 years. It is regarded as one of the most popular fruits in the world due to its incomparable nutritive value, susceptive aroma, and delicious taste. Winter jujube contains many bioactive compounds such as polysaccharides, ascorbic acid, phenolic acids, amino acid, flavonoids, and mineral constituents, so that displays antioxidant, anti-inflammatory, antimicrobial, and anticancer abilities ( 1– 3). Compared with dried jujube, fresh jujube fruit has more antioxidants and tastes better. However, after harvesting, jujube is highly susceptible to get contaminated by pathogenic including Alternaria alternata, Botrytis cinerea, and Penicillium expansum ( 4, 5). On the other hand, numerous uncontrollable elements that include respiration, transpiration, temperature, and relative humidity during postharvest storage and transportation have resulted in many quality losses of jujube and critically reduce farmer’s income. Thus, it is of importance to apply an effective strategy to preserve the postharvest quality of jujube during transportation and storage. Heme oxygenase-1 (HO-1) has a vital role in metabolizing heme to biliverdin, carbon monoxide and free iron. Biliverdin is immediately conversed to bilirubin, as catalyzed by biliverdin reductase containing two isozymes, i.e., biliverdin reductase A and B. Free iron is released to blood circulation by ferroportin and further carried to bone marrow ( Kovtunovych et al., 2010). Therefore, HO-1, biliverdin reductase and ferropotin are considered as the main target enzymes in determining the iron recycling in macrophages. Jujube extract at different concentration (0–3.0mg/ml) was applied onto cultured macrophages for 24h. The applied jujube extract stimulated the mRNA expressions of HO-1, biliverdin reductase A and B, and ferropotin in dose-dependent manners, giving the highest response by ∼2.0, 2.0, 3.0, and 4.0 folds, respectively ( Chen J. et al., 2016). In good agreement with this finding, Yang et al. (2016) reported that the intake of jujube extract showed an improvement in iron deficiency anemia rats. In parallel, the extract of jujube significantly increased serum iron, iron saturation, total iron binding capacity in anemia rats, indicating the supply of circulation iron for erythropoiesis. Nuclear factor (erythroid-derived 2)-like 2 (Nrf2), a transcription factor, was found to regulate HO-1 expression ( Motohashi and Yamamoto, 2004). Nrf2 directly binds to anti-oxidant response element (ARE) in the promoter region of HO-1 gene resulting in the transcription. In pARE-Luc-expressed cells treated with jujube water extract, the luciferase assay was activated in a dose-dependent manner ( Chen J. et al., 2016). The activation by two folds was confirmed under application of jujube extract at 3.0mg/ml ( Chen J. et al., 2016). This result suggests the involvement of Nrf2/HO-1 signaling in jujube-treated cells. In support of this notion, Almeer et al. (2018) revealed the effects of jujube extract on gene expressions of Nrf2 and HO-1 in colitis rats, as induced by treating intrarectally with acetic acid. Compared with model group, the pre-treatment with jujube extract at different doses (100, 200, and 400mg/kg/day) in colon of rats for 5days by oral gavage significantly induced mRNA expressions of Nrf2 and HO-1, giving the highest response by seven and two folds, respectively ( Almeer et al., 2018). These studies however need further confirmation as no observation has been found in a physiology model of iron recycling. For instance, a cellular model of erythrophagocytosis using artificially-aged RBCs and macrophages may be designed to investigate mRNA and protein expressions of target enzymes relating to iron recycling. Jujube on Immune Functions When products like jujube are used for certain purposes over hundreds of years, there’s often good reason for it,” says registered dietitian Sarah Thomsen Ferreira, RD, LD. “Foods tend to gain a reputation for a reason, so their historical use can be informative. Research data on Jujube in human health, however, is limited.” While its early results may be promising, there’s no hard proof that jujube is any more beneficial for your health than similar fruits. But it may be a fun alternative to your regular go-to’s if you’re looking to switch things up and have the budget for it.

In folk medicine, three pieces of jujube are recommended to be consumed daily, about 15g of dried weight in total. The content of benefit ingredients within jujube could be changed robustly between fresh jujubes and dried ones ( Guo et al., 2015; USDA, 2012; Chen et al., 2013). The dietary nutrient facts of main ingredients in fresh and dried jujubes are summarized in Supplementary Table S1, which provides an appropriate recommendation for selection of different forms of jujube for certain health benefits. In addition, it has been reported that the content of bio-active ingredients, including nucleotide, flavonoid and polysaccharide, varied among different jujube cultivars ( Chen et al., 2013), as indicated in Supplementary Table S2. Jujubes from Shanxi, Shaanxi, Hebei, Xinjiang, Shandong, Ningxia provinces of China had higher chemical amounts, which might contribute better biological functions and could be a good choice of selection. Author Contributions Herbal cuisine is a practice in achieving the therapeutic functions by using natural herbs, especially the edible and medicinal dual-purpose herbs as materials during cooking processes. Jujube has been considered as a favorite fruit in daily life for its health properties spanning thousands of years. In practice of herbal cuisine, jujube is one of common materials that is considered as boosting or nourishing type of food. It can be taken into decoction for daily consumption, or which can be taken together with other foods to prepare delicious soup. According to the aforesaid cellular and animal findings, jujube has a promising potential in developing medicinal food and supplement for prevention against anemia, cancer, inflammation and iron/vitamin deficiency. of Life Science and Center for Chinese Medicine, The Hong Kong University of Science and Technology, Hong Kong, China So far, various approaches that include food additives, fungicides, and special gas have been developed to retain nutrition, reduce decay, and prolonged shelf life of jujube as far as possible. Hydroxychloroquine (HCQ) ( 6), melatonin (MET) ( 7), natamycin (NATA) ( 8), 1-methylcyclopropene (1-MCP) ( 9), β-aminobutyric acid (BABA) ( 10), oligochitosan (OCH) ( 11), essential mineral (Fe, Zn, Cu, Mn, and Se) mixture ( 12), carbon monoxide (CO) ( 13), nitric oxide (NO) ( 14), and even their combinations were used to enhance antioxidant nutrients, delay senescence, and suppress pathogenic fungi of jujube during postharvest storage ( 15– 18). Moreover, it also has been reported that low temperature (0°C) could be used to delay ripening rate, improve antioxidant levels, and maintain storage quality of jujube ( 19). Nevertheless, long-term usage of fungicides and pesticides will lead to a negative effect to produce more drug-resistant pathogens. To some extent, residual chemical fungicides located on the surface or inside of fruit will endanger human health. Therefore, the discovery of alternative, easy controlled, lower energy consumption, fruit safe, and environment friendly approaches to preserve the postharvest quality and delay senescence during transportation and storage of jujube are required. In this study, a native Chinese winter jujube was used to investigate the potential effects of CAP treatment on the postharvest quality and genes expression. Our results proved that 5-, 10-, and 20-min CAP pretreatment showed no differences on moisture content and total native aerobic bacterial count during 15-day cold storage. However, some meaningful findings were obtained that suitable CAP treatment (10 and 20 min) could reduce oxidative damage and maintain high-level TPC and antioxidant activity through improving key genes’ expression. Taken together, our work demonstrated that CAP treatment can act as a prospective tool to preserve the postharvest qualities of fruits and vegetables. In the later researches, comprehensive effects of CAP on postharvest quality of fruit and vegetable should be further studied including sensory evaluation, color, aroma, texture, polyphenol oxidases, antioxidant enzymes, and cuticle, etc. Data Availability StatementKurihara, Y. (1992). "Characteristics of antisweet substances, sweet proteins, and sweetness-inducing proteins". Crit Rev Food Sci Nutr. 32 (3): 231–252. doi: 10.1080/10408399209527598. PMID 1418601.