Hermetica Superfood Encyclopedia
Legacy index-continuity record: the score and narrative are provisional and must not be represented as validated or human-approved.
Review flags: AWAITING_SEMANTIC_VALIDATION
Bilva (Aegle marmelos) contains marmelosin, a compound demonstrating potent antioxidant activity with an IC₅₀ of 15.4 μM in laboratory studies. The herb works through antioxidant and anti-inflammatory pathways to combat oxidative stress and support immune function.
Origin & History
Aegle marmelos (L.) Correa, commonly known as Bael or Bilva, is a tree native to the Indian subcontinent that has been widely cultivated throughout South Asia. The fruit pulp is the primary source of bioactive compounds, extracted using methanol and water as optimal solvents, followed by ethanol.
Research Narrative (Provisional)
The research indicates that clinical evidence remains limited, with sources specifically noting 'insufficient clinical trials to validate its safety and efficacy' and 'limited high-quality clinical trials.' No PubMed PMIDs or human clinical trial data were available in the research dossier.
Preparation & Dosage
Dosage guidance is withheld because the publication gate has not recorded adequate support for this profile.
Nutritional Profile
Bilva (Aegle marmelos) fruit pulp contains approximately 61.5g carbohydrates, 1.8g protein, 0.3g fat, and 2.9g crude fiber per 100g dry weight. Moisture content in ripe fruit ranges 54-61%. Key micronutrients include calcium (85mg/100g), phosphorus (50mg/100g), iron (0.6mg/100g), potassium (600mg/100g), and vitamin C (8-60mg/100g depending on ripeness, with ripe fruit containing lower concentrations). Riboflavin (0.02mg/100g) and thiamine (0.13mg/100g) are present in modest amounts. Primary bioactive compounds include: marmelosin (imperatorin) at approximately 0.5-1.2% in fruit pulp, marmelide, and psoralen (furanocoumarins); alkaloids including aegeline (~0.01-0.02% in leaves) and O-methylhafforine; flavonoids including rutin and quercetin derivatives (total flavonoid content ~15-25mg QE/g in leaf extracts); tannins (4-9% in unripe fruit, significantly reduced in ripe fruit affecting astringency); pectin (approximately 5.5g/100g in ripe pulp, contributing to gel-forming capacity); essential oil components in leaves including citral (major volatile), eugenol, p-cymene, and limonene collectively comprising 60-70% of leaf volatile fraction; and beta-sitosterol and lupeol in root bark. Bioavailability note: furanocoumarin compounds like marmelosin are lipophilic and may benefit from co-consumption with dietary fat; tannin content in unripe fruit may inhibit iron and protein absorption; pectin content may modestly slow glucose absorption, supporting traditional use in digestive regulation.
Reported Mechanism (Provisional)
Bilva's primary bioactive compound marmelosin exhibits antioxidant activity by scavenging free radicals and reducing oxidative stress markers. The herb's anti-inflammatory effects appear to work through inhibition of pro-inflammatory pathways, though specific molecular targets require further investigation. Additional compounds in bilva may contribute to antimicrobial activity through disruption of bacterial cell membranes.
Clinical Narrative (Provisional)
Current evidence for bilva consists primarily of in vitro and animal studies, with limited human clinical trials available. Laboratory studies have quantified marmelosin's antioxidant potency at IC₅₀ values around 15.4 μM, demonstrating significant free radical scavenging activity. Animal studies suggest anti-inflammatory and antimicrobial properties, but human studies with specific dosages and clinical outcomes are lacking. The evidence base remains preliminary and requires well-designed human trials to establish therapeutic efficacy.
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