Current trends in Passiflora genus research: Obesity and fermented foods systematic review

Background: The prevalence of obesity around the world arises nowadays in its maximum number. Passiflora sp. genus (Passifloreace family) is native to Brazil and widely cultivated in other regions of America. The extracts of their leaves and fruits have been reported to show sedative and anxiolytic effects. Furthermore, they have been used as a medicinal plant in many populations worldwide. The Passiflora genus has been tested through in vivo studies to treat and prevent obesity and its complications. Likewise, their use as ingredients for developing probiotic foods has been increased. Scope and approach: Therefore, the current review aimed to summarize and analyze the current knowledge about the in vivo effects of the Passiflora genus in preventing and treating obesity and overweight, following the systematic review protocol. Furthermore, an extensive review of the use of passion fruit and its by-products in the development of probiotic foods has been included. Key findings and conclusions: Twelve works were selected in which different Passiflora genus parts (leave, seed, fruit) have been tested as anti-obesity agents, mainly in animal male models where obesity was induced through diet. Most evidence showed that Passiflora supplementation prevents body fat accumulation and protects against liver damage. However, more in vivo studies with female representation and a significant number of subjects are needed to confirm these results. Probiotics foods are related to improving health and obesity. An emergent tendency is developing probiotic foods (dairy or non-dairy based) with passion fruit or its by-products. Therefore, these new probiotic foods could be used in the transition from high sugar and fat foods to palatable-healthy foods in obese people to help them in their dietary pattern modifications.