Andri Frediansyah, Winda Adipuri Ramadaningrum, Ika Octariyani Safitri, Salfa Athallah Agtari Nabillah, Solihatun Amidan Amatul Aziz, Angga Rendyantoni Puji Utomo
The Indonesian native parijoto (Medinilla speciosa) fruit is an underutilized ethnobotanical resource traditionally valued for its health benefits. This review provides a comprehensive synthesis of current knowledge on its phytochemical composition, biological activities, and potential applications. Systematic analysis establishes parijoto as a rich source of bioactive compounds, including anthocyanins (173.7 mg/L), quercetin derivatives, and remarkably high vitamin C content (348.53 mg/100 g). These phytochemicals underpin its potent demonstrated bioactivities, such as a strong antioxidant capacity (IC₅₀ of 6.52 μg/mL in ABTS assay), significant anticancer effects against multiple cell lines (IC₅₀ of 94.48 μg/mL against HeLa cells), immunostimulant properties, and benefits for male reproductive health. Furthermore, this review highlights the translation of these properties into innovative applications, including functional beverages (kombucha, syrup), natural preservatives in edible films, and advanced nanomaterials (carbon dots, gold nanoparticles). The convergence of its unique phytochemistry and bioactivities positions parijoto as a compelling candidate for functional food and nutraceutical development. However, further research is needed to fully elucidate its mechanisms of action, establish clinical efficacy, and standardize cultivation for sustainable exploitation, with a focus on dose-response relationships and bioavailability. © 2026 Elsevier B.V.
Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Yogyakarta, 55861, Indonesia; Directorate of Traditional Medicine, Supplements, and Cosmetics Standardization, Indonesian Food and Drug Authority (BPOM), Jakarta, 10560, Indonesia; Applied Science in Culinary Technology, Faculty of Vocational, Yogyakarta State University (UNY), Yogyakarta, 55281, Indonesia; Faculty of Biology, Gadjah Mada University, Yogyakarta, 55281, Indonesia; Research Collaboration Center for Traditional Fermentation, Surakarta, 57126, Indonesia
