ABSTRACT
This chapter considers the multiple health benefits of Choerospondias axillaris, botanical characteristics, commercial products, domesticating techniques, phytochemicals, and pharmacological properties. It focuses that the knowledge serves as an updated comprehensive database contributing to the development of plant-derived foods from C. axillaris with multiple health benefits. Processing facilities turn the raw fruit into products, such as mada, candy, pickle, powder, pastilles, vinegar, and drugs. Using C. axillaris skin-like material, skin vinegar was made by submerged fermentation with the inoculation of bifidobacteria. The skin vinegar was bright, glossy, smooth, and uniform with a delectable flavor of sour and sweet, and without any peculiar smell. Bioactive proanthocyanins were isolated from the peel of C. axillaris fruit, which is a waste product of the food processing industry. Comprehensive information on the chemical compositions and bioactivities of this plant are lacking, and in this situation, a compilation of cumulative research efforts is attempted for knowledge sharing on C. axillaris.
