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Dennettia tripetala (commonly known as Pepper fruit) is widely consumed by the inhabitants of West Africa due to its distinctive spicy taste. It is also used traditionally as a remedy for cough, fever, toothache, diabetes, and nausea. The highly nutritious fruit is rich in protein, carbohydrates, as well as the antioxidant vitamins A, C, and E. The plant possesses phytochemicals that have been shown to elicit antimicrobial, insecticidal, analgesic, and anti-inflammatory properties.
The plant has also been shown to possess chemotherapeutic, antihyperglycemic, and antioxidant properties. In addition, D. tripetala finds application in food preservation and seasoning. This review is the first attempt to pool together scientific evidence for the ethnomedicinal uses of D. tripetala. A critique of the literature is provided, as well as suggestions for future studies that can pave the way for further discoveries on the medicinal effects of D. tripetala.
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