Profuse bunches of bright red lovi fruit, glistening in the sunshine, are a sure sight to turn one’s head and transfix a person’s eyes in awe and amazement. Lovi’s scientific name is Flacourtia inermis and its English name is batoko plum. The generic name Flacourtia honours a Governor of Madagascar called Etienne de Flacourt, who is credited with recording information about the now extinct elephant bird and dwarf hippopotamus of Madagascar, whilst they were possibly still extant.

Lovi-lovi is a flowering plant, native to the Philippines, but currently found in several parts of Asia (Indonesia, Malaysia, China, India, and Sri Lanka) and Africa. It is also found in South America and the Caribbean.

The lovi tree grows to a medium height (up to 15 metres) and has oblong leaves with a glossy and smooth upper surface. Young leaves are reddish in colour and become green on maturity. The fruits appear in bunches and its colour may range from green or yellow to bright cherry red.

Health benefits

The fruits are sour and astringent, and when eaten raw, tastes acidic and tart. It is a good source of Vitamin C, Vitamin B (B1, B2, and B3), Vitamin A, and antioxidants. Antioxidants are known to have anti-inflammatory, anti-viral, and anti-cancer effects. The fruits are used for making jams, jellies, chutneys, and pickles.

Over the years, the bark, leaves, and fruits of the lovi tree have been used to treat medical illnesses such as chronic cough, arthritis, and gastrointestinal conditions (owing to its high fibre content). It is applied on the skin to alleviate rheumatic pains. In some villages, the bark and leaves have been used to treat snake bites. Some reports mention that the use of leaves helps with improving a person’s immunity. However, a review of the published literature found little concrete clinical or research evidence to test or confirm this assertion.

A range of antioxidants are found in the lovi fruit and these may help with mitigating the effects of aging. In a study done in Galle, the fruit and leaf extracts of six fruits were tested. The lovi and veralu fruit extracts were found to have high free radical scavenging activity. In another study from the Uva Province, the effect of lovi peel extract on oxidative stability of selected edible oils was assessed. Lovi peel extract at 2000 ppm was found to be effective in controlling oxidative deterioration of sunflower oil and virgin coconut oil.

The lovi fruit contains a variety of phytochemicals such as polyphenols, anthocyanins, and flavonoids. These biologically active agents have been found to be of benefit in cardiovascular disorders, strokes, type 2 diabetes mellitus, and cancer. Anthocyanins give the rich red colour to the ripe lovi fruit. The anthocyanin content of the fruit is comparable or higher than for blueberries or blackberries.

In a study from 2000, the biochemical and nutritional parameters of 37 species of fruits grown in Sri Lanka were assessed. Lovi had medium phenolic content compared to the other tested fruits and the total vitamin C content at 18.3 mg/100 grams was less than with some other fruits. The lovi fruit is also said to have antibacterial and antifungal effects and this is thought to be due to the dihydroxybenzoic acid it contains.

The fruit shows enzyme inhibitory activity against alpha-glucosidase, alpha-amylase, and lipase. Malic acid contained within the fruit has been found to be the main component responsible for this enzyme inhibitory effect. Currently, malic acid is a permitted food additive and it has also been used for pain relief in patients with fibromyalgia and chronic fatigue syndrome. Understanding such properties of the lovi fruit or the fruit extract may help make it attractive as a food or nutritional supplement.

In summary, the lovi fruit has a number of good and important nutritional qualities and is currently used for treatment of a number of medical conditions. More detailed and focussed research studies would allow us to better understand the active components responsible for any proposed and observed beneficial effects of lov-lovi.

(The writer is a medical doctor, academic, and nature, history, and art enthusiast)

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The views and opinions expressed in this column are those of the author, and do not necessarily reflect those of this publication