Chayote edible parts contain a wide diversity of bioactive compounds, such as peroxidases, alkaloids, saponins, phenolic acids, flavonoids, carotenoids, cucurbitane triterpenoids and phytosterols.
Chayote fruit, as an important edible organ, has many nutrients needed by the body. The fruit has phenolic compounds with antioxidant activity and antineoplastic activity.
A broad-spectrum of polyphenols (phenolic acids, tannins and stilbenes) have been identified in chayote. Their presence is implicated in several purposes, such as protecting against fungal diseases and insect attack, imparting taste and providing aroma and color. Polyphenolic compounds also possess antiallergic, anti-inflammatory, antiviral, anticarcinogenic, and hypoglycemic properties.
There are higher contents of flavonoids, including coumarins, anthroquinones, anthocyanins, and phenolic acids, in the roots (0.31 g/100 g dw) and stems (0.19 g/100 dw).
Chayote leaves are also rich in polyphenols and flavonoids, including C-glycosyl and O-glycosyl flavones; myricitrin (7.5–10.1 mg/100 g DW) and morin (1.9–4.0 mg/100 g DW).
The phytochemical composition of chayote leaves has been associated with promising health properties, due to their antioxidant, anti-inflammatory, and anti-ulcer activities, as well as their hepatoprotective and diuretic properties.
The roots of S. edule contained the highest amount of vicenin-2 (0.147g/100g, DW) and vitexin (0.151g/100g, DW), and the leaves possess the highest amount of luteolin 7-O-rutinoside (0.141g/100g, DW), luteolin 7-O-β-D-glucoside (0.135g/100g, DW) and apigenin 7-O-rutinoside (0.018g/100g, DW).
Polyphenol compounds in chayote fruit
