Dillenia indica Linn. is an evergreen tree belonging to the Dilleniaceae family, primarily found in the Himalayan and sub-Himalayan areas. The fruits of this plant are sour and are used as flavouring agents in cuisine. The leaves, fruit, flowers, roots, stems, barks and woods of the plant are rich in diverse chemical constituents and used traditionally for their medicinal properties. Dillenia indica is traditionally used in Assam, Manipur, Arunachal Pradesh, Mizoram and other states of India in the management of cough, hair loss, abdominal pain, hair dandruff, fever, dysentery, diarrhoea, weakness, flatulence, jaundice, fatigue, astringent, asthma and cholera. The plant has also been investigated scientifically for the treatment of different disorders like diabetes mellitus, inflammation, hyperlipidemia, microbial infection, diarrhoea, constipation, skin infection, dandruff, hair loss, respiratory diseases, kidney diseases, cardiotonic, Central Nervous System (CNS) problems, cancer, analgesia, parasite infection, liver diseases. The plant is a rich source of different flavonoids, triterpene, steroids and tannins such as malic acid, ascorbic acid, tocopherol, carotene, glycoside, dillenetin, betunaldehyde, betulinic acid, lupeol, β-sitosterol, saponins, proteins, free amino acids, fixed oil, dihydro-isorhamnetin, myricetin, naringenin, rhamnetin etc. Dillenia indica fruit is a rich source of vitamin C, carbohydrates, fats, proteins, amino acids, glucose, minerals and crude fibre, which is attributed to the nutritional properties of the plant. Traditionally, Dillenia indica fruits are used to prepare pickles, curries, jellies, jams, juices and chutneys, making it an integral part of regional cuisine. This paper explores the therapeutic potential and bioactive components of Dillenia indica and underscores its importance in the management of human health.
