Apricot leaf: A new source of bioactive compounds – an overview

Background: Growing awareness of the health benefits of functional foods has fueled interest in products rich in bioactive compounds. Fruits and berries are well-established sources of phytochemicals such as polyphenols, terpenes, pectin, fiber, minerals, and vitamins. More recently, plant leaves have emerged as promising alternative reservoirs of these bioactive compounds. Several berry leaves are already included in the European Commission’s Novel Food Catalogue or are traditionally consumed in herbal teas. Within this context, the leaves of apricot (Prunus armeniaca L.) represent a valuable yet largely underexplored resource. Objectives: This review summarizes current knowledge on the biochemical composition, phytochemical diversity, and health-promoting effects of apricot leaves, highlighting their potential applications in functional foods and natural health products. Results: Apricot leaves contain abundant polyphenols, flavonoids, phenolic acids, tannins, essential oils, and vital macro- and microelements. Key phenolic compounds include chlorogenic acid, catechin, rutin, and naringin, while condensed tannins dominate the tannin fraction. ORAC, ABTS, FRAP, and chemiluminescent assays confirm strong free-radical-scavenging capacity. Quercetin-3-O-rutinoside, 5-O-caffeoylquinic acid, and 3-O-caffeoylquinic acid exhibit anti-obesity effects through pancreatic lipase and COX-1 inhibition. Essential oils rich in phytol show notable antioxidant and neuroprotective activity, including acetylcholinesterase inhibition. Apricot leaf extracts display hepatoprotective, antimicrobial (notably against Staphylococcus aureus and Salmonella typhimurium), and antifungal properties without cytotoxicity. Minerals such as potassium, calcium, magnesium, iron, and zinc further enhance their nutritional value. Conclusions: With their rich phytochemical and mineral profile, apricot leaves offer promising applications in herbal teas, oral care, skincare, and as natural flavoring agents. Their antioxidant, antimicrobial, and hepatoprotective effects support their potential as functional food ingredients and natural health-promoting products. Novelty: This is the first comprehensive review dedicated to the phytochemistry, pharmacological potential, and food-industry applications of apricot leaves. Keywords: apricot leaves, bioactive compounds, functional food, bioactive properties, applications in functional