Elaeocarpus serratus L. (Ceylon Olive) is a nutritionally and pharmacologically important underutilized fruit native to South and Southeast Asia. Traditionally valued in folk medicine, its leaves, bark, and fruits are reported to exhibit antioxidant, antibacterial, anti-inflammatory, antidiabetic, analgesic, and anti-arthritic activities due to bioactive compounds such as flavonoids, tannins, phenolics, and alkaloids. Nutritionally, the fruit provides high moisture, dietary fiber, vitamins (ascorbic acid, β-carotene, tocopherol), minerals (potassium, calcium, magnesium, iron), and essential amino acids, supporting its use as a functional food. Phytochemical analyses highlight especially strong antioxidant potential in the fruit peel. Ethnobotanical evidence shows its longstanding role in indigenous cuisines and remedies. However, cytotoxicity tests indicate moderate to high toxicity in some extracts, and a clinical report of foodborne illness raises safety concerns. Despite this, the fruit demonstrates commercial promise for value-added products such as juices, pickles, cereal bars, and fermented beverages. Overall, Ceylon Olive represents a promising yet underexplored plant resource with significant nutritional, pharmacological, and cultural importance. To realize its safe integration into food and pharmaceutical applications, further research is essential to standardize extraction methods, establish toxicological profiles, and develop regulatory guidelines.
Halder et al. (2026) studied this question.