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The Oleaster (Elaeagnus angustifolia): A Comprehensive Review on Its Composition, Ethnobotanical and Prebiotic values.

BACKGROUND
Oleaster or Elaeagnus angustifolia is a deciduous plant from Elaegnacea family and is well-known for its remedial applications.


OBJECTIVE
This paper presents a comprehensive review of the potential application of Oleaster's flour incorporated in some food products to make them as a functional food. Emphasis is given to the physicochemical, biochemical, and functional properties of Oleaster's flour.


METHODS
This review was carried out to extract from published articles.


RESULTS
from the nutrition belief, Oleaster's flour as a prebiotic ingredient enhances antioxidants, polyphenols, fiber, flavonoids, Sterols, carbohydrates, and protein content in food products.


CONCLUSIONS
With further advanced investigations on Oleaster and its functional ingredients, this herbal may be efficacious and can be applied as a substitute source in pharmacological industries for curing some disorders.