Saponins: A concise review on food related aspects, applications and health implications.

In recent years, saponins are gaining extensive attention due to their occurrence in several plants. Saponins and
their derivatives are versatile glycosidic compounds, which play an important role in food, agriculture and phar�maceutical industries, ranging from as a natural additive in food and having their role in traditional medicines
to various applications in the pharmaceutical sector. They possess immense therapeutic potential as hypolipi�demic, hypoglycaemic, anti-asthmatic, antioxidant, anti-hypertensive, and anti-microbial activity along with few
adverse effects such as cytotoxicity, etc. These emerging properties led to increased demand for saponins and
therefore to meet the requirements, the researchers emphasize the synthetic production of saponins apart from
the natural ones. The composition and bioavailability of saponins in food are significantly influenced by pro�cessing technologies because of the alterations between the linkages of aglycones and sugar chains. Therefore,
an attempt has been made to make the consumer aware of the potential health benefits upon consumption of
this magical compound. This review provides a concise and updated overview of saponins, the effect of different
processing methods, health implications along various remedial effects and industrial uses of saponins