Molecules · 6 authors, 3 centres
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The central finding is that preclinical evidence and limited clinical trials support multiple therapeutic activities, but incorporating Guduchi into food products remains hindered by its bitter taste, as no debittering technique has yet succeeded.
The authors summarize that the plant's active phytoconstituents—alkaloids, glycosides, terpenoids, steroids, and polysaccharides—have demonstrated antiangiogenic, cardioprotective, immunomodulatory, antidiabetic, antiallergic, and neuroprotective effects in in vivo experiments and a few supportive clinical trials. Proposed mechanisms include TLR6 signalling, macrophage activation, increased antioxidative enzymes, and modulation of pancreatic and cytokine production, though the authors note the clear mechanism remains ambiguous. A major translational barrier is the plant's unpleasant and bitter taste: membrane processing techniques such as ultrafiltration and microfiltration have failed to debitter T. cordifolia powder, and no method tested to date has succeeded below permissible bitterness limits. The authors call for further research on retaining active phytoconstituents in food products and conducting clinical and preclinical studies to validate therapeutic efficacy.
