Phytochemical and Pharmacological Perspectives on Natural Edible Gums: A Review Bridging Traditional Medicine and Morden Therapeutics

Natural edible gums are water-soluble or swell polysaccharides generated from plant and shrub exudates that have important applications in the food, pharmaceutical, and industrial industries. These hydrocolloids, which include Gum Arabic, Karaya, Ghatti, tragacanth and Cashew gum, are prized for their distinct qualities such as thickening, emulsifying, stabilizing, and film-forming capabilities. Their ability to bind water and generate viscous solutions even at low concentrations makes them critical for improving texture, sensory properties, and shelf life in food products. Furthermore, edible gums serve as dietary fibres and a source of critical nutrients, while their historic uses in diverse cultures emphasize their therapeutic implications. These include antibacterial, antioxidant, antimicrobial capacity, anti-cancer and anti-inflammatory properties, as well as roles in digestive health and wound healing. These gums’ production and functional properties are inextricably linked to both primary and secondary plant metabolic processes, and new research and expanded their potential, including novel applications in edible coatings and nanotechnology to targeted drug delivery and environmental remediation.