The edible lotus (Nelumbo nucifera Gaertn.) and its byproducts as valuable source of natural antioxidants: A review of phytochemicals, health benefits, safety and food applications

Abstract

The application of natural plant items as antioxidants in the field of food science has currently experienced growing recognition and popularity owing to their broad-spectrum health-enhancing properties for human-beings. Lotus (Nelumbo nucifera), containing commonly edible parts (root and seed), and other parts as byproducts (leaf, flower, stalk, etc.), are abundant in polyphenols, alkaloids and anthocyanin possessing excellent antioxidant capacities validated by scientific studies. In spite of the extensive research progress, research on antioxidants from lotus plant is scattered, limiting its practical exploration and utilization in the food industry. This review critically summarizes the high-quality publications findings on the antioxidants from different lotus parts and discusses their potential health benefits. In addition, the safety aspects, novel application of lotus antioxidants, and research direction in the upcoming years have also been covered. The outcomes from the studies evaluated suggest that lotus and its byproducts hold considerable promise to be administrated as antioxidant supplements in food formulations to exert health-improving properties for consumers due to their phenomenal antioxidant activity. The knowledge may provide a critical and comprehensive insight into potential development and applications for high-value-added food products containing lotus antioxidants, fueling sustainable economic development and healthy food industry.