Ziziphus jujuba var. spinosa: a systematic review of phytochemistry, pharmacology, and sustainable resource utilization of its multiple plant parts.

OBJECTIVES

Ziziphus jujuba var. spinosa, commonly known as sour jujube, has been utilized for millennia in traditional Chinese medicine and functional foods. This review comprehensively summarizes the phytochemistry, pharmacology, and resource utilization of its multiple medicinal-edible parts, aiming to bridge research gaps and promote integrated applications.

METHODS

A systematic literature search was conducted across PubMed, Web of Science, Google Scholar, and CNKI, using keywords such as "Sour jujube" and "Z. jujuba var. spinosa," covering publications up to December 2024.

KEY FINDINGS: Phytochemical analysis identified 354 bioactive compounds, including 164 flavonoids and 74 triterpenoids, underlying the plant's broad-spectrum pharmacological activity. The seeds, a well-documented herbal medicine, are used alone, in polyherbal formulations, or as an adjuvant to acupuncture, with sedative-hypnotic effects extensively studied via neurotransmitter regulation, specifically by upregulating GABA receptor expression and inhibiting 5-HT degradation and signaling pathway modulation. Nonseed tissues, such as fruits, leaves, and roots, exhibit underutilized potential due to their high content of antioxidants and nutrients, yet remain understudied, leading to resource waste.

CONCLUSIONS

This review highlights the need to prioritize research on nonseed parts to maximize their medicinal and nutritional value. The findings provide a scientific basis for advancing sour jujube's applications in healthcare and functional food industries.