Fifty years of research on Tinospora cordifolia: From botanical plant to functional ingredient in foods

Background Consumer demand, combined with industry interest, highlights the need to develop foods that have health promoting characteristics beyond basic nutrition. In this regard, Tinospora cordifolia (giloy) (TC), has paved the way in the food industry because of multi-purpose utilization for health care management. Being reservoir of bioactive components, TC has been exploited since ages for its therapeutic properties. Its’ consumption by people in the crude form has limited its utility for disease treatment and management. The greatest approach to avoid any disease is to prevent it thus, application of TC preparations in the development of functional foods would definitely address this issue and broaden the horizon of food market. However, this is relatively a nascent area and there is an urgent need to investigate the mechanisms and interactions between diverse food matrices and TC bioactive components. Scope and approach This review provides comprehensive information on TC and its health-related properties, elucidating the physiological role in human body and focusing its utilization in food industry. Literature is based on the findings of several researches on its protective role against various patho-physiological diseases. The potential of this medicinal plant as a therapeutic agent against SARS-COV-2 virus has also been reviewed. Research needs of food scientists dealing with development of functional foods using TC has also been catered under this review. Key findings and conclusion About 45 active constituents have been isolated from TC and include alkaloids, glycosides, terpenoids, steroids, polysaccharides, and are mainly responsible for its biological roles. These components provide the defense against diseases by several mechanisms viz., modulation of host immune responses via TLR4 dependent pathway, macrophage activation, inhibiting VEGF expression, activating enzyme system generating cyclic AMP, translocation of nuclear transcription factor etc. TC has also been explored in development of functional foods and edible packaging films as antioxidant, antimicrobial, lipase inhibitor and bioactive ingredient. Extensive research is required to investigate the suitable techniques for the stability of TC preparations in food matrix.