Phytochemical, Nutritional and Physicochemical Characteristics of Fruits and Leaves from the Myrica L. Genus: A Systematic Review

Abstract

The Myrica L. genus represents a group of plants commonly known as actinorhizal plants, which have been used as food, medicine, and natural dyes. This article aims to systematically review the available recent scientific evidence identified through a defined search strategy on the phytochemical, physical, and nutritional characteristics of the fruits and leaves of the species from the Myrica L. genus. The search was conducted across three databases, following the Preferred Reporting of Items for Systematic Reviews and Meta-analysis statement guidelines. Studies published in English, as open-access articles, between 2014 and 2024, and addressing the aim of the review were included, resulting in 16 eligible articles. Concerning the physicochemical characteristics of the fruits, the research indicates variability among species and within the same species. The nutritional results are limited, with one study reporting carbohydrates and proteins as the main macronutrient components–79.84% and 25.02% respectively–in Myrica esculenta fruits, although with limited interpretation. Furthermore, numerous phytochemicals have been identified and quantified, some with reported biological activities. For example, myricetin concentrations in Myrica rubra fruits ranged from 0.002 to 1.27 mg/g. In conclusion, this review highlights the nutritional and phytochemical potential of Myrica L. species and the wide range of chemical compounds reported, while acknowledging the limited number of studies and the methodological heterogeneity, among other limitations.