eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2018-08-16 6 7 486 491 10.12691/jfnr-6-7-10 JFNR20186710 article Amer Ali Mahdi 1 2 3 Waleed Al-Ansi 3 3 Mohamed Ismael Ahmed 3 Hongxin Wang hxwang@jiangnan.edu.cn 3 3 State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China This study is an important approach to studying the functional properties of the Foshou, which can be used in other food product systems. Foshou (Citrus medica L. var. sarcodactylis Swingle) is a medicinal plant member of the Rutaceae family. Foshou is now a potential functional food because it provides the human diet with micro and macronutrients along with a large pool of bioactive compounds, very much relevant to improving health and reducing the risk of several diseases. A huge number of benefits that Foshou possesses include Anti-helmintic, Anti-cancer, Anti-dyspepsia, Anti-oxidant Anti-microbial, Anti-inflammatory and Hypoglycaemic properties. Initial studies have found that the various components of Foshou show a variety of functional effects. These findings are extremely encouraging hence referring to the necessity of studying this plant extensively to confirm these findings and also reveal other functional effects. This study helps an overview of the bioactive compounds and functional benefits of this fruit and has potential functional benefits efficacy. http://pubs.sciepub.com/jfnr/6/7/10/jfnr-6-7-10.pdf Citrus medica L Foshou medicinal plant bioactive compounds functional benefits functional food