Mangrove-Derived Bioactive Compounds as Potential Functional Food Ingredients for Metabolic Health: A Scoping Review

Abstract

Mangrove plants contain phenolics, flavonoids, tannins, terpenoids, limonoids, dietary fiber, and other metabolites that may influence oxidative stress, carbohydrate digestion, glycemic regulation, lipid metabolism, inflammation, and gut-derived metabolic signaling. However, their use as functional food ingredients requires evidence extending beyond chemical antioxidant assays. This scoping review mapped primary studies published from 2017 to 2026 on mangrove-derived extracts, fractions, isolated compounds, powders, and food-compatible preparations relevant to metabolic health and functional food development. The review followed JBI methodology and PRISMA-ScR guidelines. Consistent with scoping review protocols, no formal risk-of-bias appraisal was performed. Literature searches across PubMed/MEDLINE and ScienceDirect identified 194 records (182 and 12, respectively). The evidence base clustered into glycemic control, lipid and hepatic regulation, oxidative and inflammatory modulation, and food-translation pathways. The identified literature was predominantly preclinical, comprising in vitro and animal models, with no human intervention studies identified. Notably, in obese rats, Bruguiera gymnorhiza fruit flour increased glucagon-like peptide-1 (GLP-1) levels from 6.12 to 14.67 pg/mL and reduced total cholesterol from 191.95 to 109.13 mg/dL after 28 days (p < 0.001). Although mangrove-derived materials show promising preclinical potential for functional food applications, clinical evidence remains absent. Standardized food-grade processing, safety assessments, bioaccessibility testing, realistic dose translation, and human intervention trials are required before definitive health claims can be supported.