Bioactive Compounds in Mulberry: Their Implications in Health, DiseasePrevention, and Food Processing

Abstract: The present review focuses on recent developments in the identification and characterization of bioactive compounds in Morus spp. and their associated health benefits. It also highlights existing gaps in current research on Morus spp. Mulberries contain abundant and diverse bioactive compounds, including anthocyanins, flavonoids, stilbenes (notably resveratrol), alkaloids, and polysaccharides. These compounds exhibit a wide range of health-promoting effects. Anthocyanins and flavonoids possess strong antioxidant and anti-inflammatory properties, effectively quenching free radicals and inhibiting NF-κB pathways to reduce oxidative stress and inflammation. Resveratrol, present in mulberries, provides cardiovascular benefits by enhancing endothelial nitric oxide production, improving vascular function, and reducing oxidative stress. Prebiotic compounds, such as phenolics and polysaccharides, support gut health by enhancing short-chain fatty acid production. Research indicates that anthocyanin-rich mulberry extracts can reduce LDL oxidation by 70% at a concentration of 100 μg/mL. Additionally, polyphenols found in mulberries have been shown to lower triglycerides and blood pressure in both animal and clinical studies. These mechanisms suggest that the bioactive compounds present in mulberries may help prevent oxidative stress-related disorders, type 2 diabetes, cardiovascular diseases, obesity, and metabolic dysfunctions. Despite these promising outcomes, challenges such as variability in phytochemical content, limited bioavailability, and a scarcity of long-term human studies indicate that further research is needed to fully validate mulberry-derived nutraceuticals.