Chemical composition, nutritional and health related properties of the medlar (Mespilus germanica L.): from medieval glory to underutilized fruit

The common medlar (Mespilus germanica L.) is one of two species within the Mespilus genus (Maloideae subfamily). Its use can be traced back almost 30 centuries, from ancient Assyrians and Babylonians to Greeks and Romans and through modern times. During the Middle Ages it was a popular fruit tree and a highly appreciated ornamental tree in gardens across Europe. However, in modern times, the medlar is often considered an underestimated and underutilized fruit from the Rosaceae family. Nevertheless, it is slowly regaining its ‘medieval glory’ and commercial importance as a food-stuff for human consumption. The medlar plant has a wide array of traditional uses in both gastronomy and medicine. Ripe medlar fruits can be consumed fresh or processed into different products such as juice, concentrate, jam, cheese, leather, and honey. Meanwhile, unripe fruits can be used to prepare pickles or beverages such as cider. The nutritional potential of medlar fruits is attributed to sugars, organic acids, fatty acids, carotenoids, amino acids and proteins, vitamins, and essential elements. Scarce literature describes the richness of medlar fruit in bioactive phenolic compounds such as flavonoids and phenolic acids, which contribute to its antioxidant and antidiabetic properties. Additionally, a few studies describe other biological properties of the medlar plant including antimicrobial, cytotoxic and neurodegenerative effects of medlar fruits and leaves, while reports on the clinical studies are lacking. This review paper summarizes the chemical and nutritional properties of medlar fruit, traditional medicinal uses and biological activity of the medlar plant, relying on the most relevant and up to date scientific literature in the field. Graphical abstract: [Figure not available: see fulltext.]