A review on Capparis zeylanica (Unripe fruit) - a seasonal vegetable and its medicinal perspectives

Abstract

In traditional systems of medicine, Capparis zeylanica is considered as an important herb and unripe fruit as a seasonal food. Aim is to evaluate the medicinal perspectives of C.  zeylanica as a seasonal vegetable. During the Muduvenil season Aadi amavaasai day the Hindu traditional ritual is restricted to Srilanka. In summer season stage of Vatham is in accumulated and Kapam is in migrated state, preferred to consume Vatham neutralizing meals and medications. Common delicacy preferred to consume during Aadi amaavaasai day is unripe fruit of C.  zeylanica. The unripe fruits are used to remove Tridosha, bitter removes Kapha and Vata. The unripe fruit is used for sedative, stomachic and as a bitter. C. zeylanica was found to have saponin, p-hydroxybenzoic acid, syringic acid, vanillic acid, ferulic acid pcoumanic acid, β-carotene, thioglycoside, glycocapparin, n-triacontane, α-amyrin and fixed oil. The Capparis are used as a vegetable and fruits because of their high nutritive ingredients like proteins carbohydrate, minerals and vitamins. The unripe fruit as a seasonal food for the treatment of several diseases as we have illustrated in this article. Moreover, numerous research works have proven its uses beyond the ethno medicinal ones in experimental animals.