| Common Name | Apricot |
| Botanical Name | |
| Family | Rosaceae |
| Origin/Distribution | Native to China, Central Asia, and Armenia; widely cultivated in temperate regions, including Europe, the Mediterranean, North America, and parts of Asia. |
| Main Phytochemicals | Carotenoids (e.g., beta-carotene, lycopene)
Phenolic compounds (e.g., catechin, chlorogenic acid)
Flavonoids (e.g., quercetin, rutin)
Vitamin C, Vitamin E |
| Medicinal Uses | - Antioxidant activity due to high levels of vitamins and carotenoids
- Anti-inflammatory properties
- Potential anti-cancer effects from polyphenols
- Traditionally used to treat constipation and indigestion |
| Nutritional Content | - Rich in vitamins A, C, and E
- Good source of dietary fiber
- Contains minerals like potassium, magnesium, and iron |
| Edible Parts | Fruit (fresh or dried)
Seed (kernel used in traditional medicine and cosmetics, though caution is advised due to amygdalin content) |
| Potential Toxicity | The seeds contain amygdalin, which can produce cyanide if consumed in large quantities. Toxicity can occur with overconsumption of apricot kernels. |
| Uses in Traditional Medicine | - Used in Chinese, Persian, and traditional European medicine for respiratory conditions, skin ailments, and digestive health.
- Apricot oil is used topically for skin health and as a moisturizer. |
| Industrial Uses | - Apricot kernel oil is used in cosmetics and pharmaceuticals
- Used in jams, jellies, dried fruits, and beverages
- Apricot seeds are used in traditional medicine preparations |
| Antioxidant Activity | Apricots are known for their strong antioxidant capacity, primarily due to carotenoids, phenolics, and vitamin C, which help neutralize free radicals. |
| |
| Sources | |
| | |
| | |
