Cornelian Cherry (Cornus mas L.): A Comprehensive Review on its Usage Areas, Biological Activities, Mineral, Phenolic and Chemical Contents and Applications
Sevindik M. Khassanov V.T. Sevindik E. Uysal I. Mohammed F.S.
October 2024Springer Science and Business Media Deutschland GmbH
Applied Fruit Science
2024#66Issue 52061 - 2071 pp.
Cornelian cherry is an important plant called ‘Super plant’, which is consumed using different parts around the world. Especially the fruit parts of the plant are consumed as food. In addition, parts such as flowers, seeds and fruits are rich in essential oils. It is used in traditional medicine to treat diseases such as respiratory infections and digestive disorders. It can be a natural antioxidant and antimicrobial agent in food preservation. It may be a natural antimicrobial agent due to its potent effects against human pathogens. In this review, the existing literature on the areas of usage, growing environments, general characteristics, biological activities, mineral, phenolic and essential oil contents as well as other properties of the cornelian cherry was reviewed. According to the findings, it has been seen that the cornelian cherry plant is an important natural product that can be used in both food and pharmacology fields.
Anticancer , Antimicrobial , Antioxidant , Cornelian cherry , Essential oil , Phenolic contents
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Department of Biology, Faculty of Engineering and Natural Sciences, University of Osmaniye Korkut Ata, Osmaniye, 80000, Turkey
Saken Seifullin Kazakh Agrotechnical University, Astana, Kazakhstan
Department of Agricultural Biotechnology, Faculty of Agriculture, University of Aydın Adnan Menderes, Aydın, Turkey
Department of Food Processing, Bahçe Vocational School, University of Osmaniye Korkut Ata, Osmaniye, 80000, Turkey
Department of Biology, Faculty of Science, University of Zakho, Duhok, 42001, Iraq
Department of Life Sciences, Western Caspian University, Baku, Azerbaijan
Department of Biology
Saken Seifullin Kazakh Agrotechnical University
Department of Agricultural Biotechnology
Department of Food Processing
Department of Biology
Department of Life Sciences
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