Apricot- A New Source of Chemically Active Constituents: A Medicinal Overview

Abstract

Apricot is the member of Rosaceae family, belonging to the Prunus Lannesiana, genus of Prunophora Focke, subgenus and section of Armeniaca (Lam) Koch section. commonly apricot trees are small to medium-sized that can reach a height of 14 metres. The wood and spurs of a one-year-old Prunus are thinner, twiggy, and have a shorter lifespan. Apricot is cultivated over a long time ago and it have various chemical and physiological activity, it contains essential amino acids made up of 33–35% of the overall amino acids, in the apricot kernel, Arginine (21.7–30.5) and leucine (16.2–21.6) were the two most important necessary amino acids (mmol/100 g meal), whereas glutamic acid (49.9–68.0) was the most common non-essential amino acid. Apricots has many medicinal values and are also used in a various way, including fresh fruit, vinegar, liquor, wine, flavouring agents in food or baby food, sauce, juice, jam and dried fruit for canning. The dried fruit and concentrate fruit juice of the Japanese apricot is used to make a cancer-preventive and cancer-curing beverage. The apricot kernels are used to make cosmetics, medications, and perfumes, while the pits are utilised for making fuel. A liquid soap containing apricot kernel oil is used to treat dermatitis. In addition, bitter apricot is used in several bakery & confectionery items such as cakes pies cookies pastries along with their derivatives to enhance their taste and aroma. It has high potassium content which helps in controlling blood pressure and cholesterol levels. The product also contains fibre, iron, calcium, and vitamin C & A which helps in lowering the risk of cancer and heart diseases. Apricot kernel oil has been found effective for skin conditions on its own or blended with other carrier oils like sunflower seed oil or argan oil due largely lessening inflammation caused by acne lesions blackheads pimples pustules sores rashes etc.