Pandan: Indonesian Fragrant Plant with Antioxidant and Functional Food Potential

RRI.CO.ID, Jakarta - Pandan leaves (Pandanus amaryllifolius) are widely recognized in Indonesia as a natural flavoring ingredient, but scientific research has revealed that this aromatic plant also contains bioactive compounds with potential health benefits. The plant is rich in phenolic compounds, flavonoids, alkaloids, and aromatic substances responsible for its distinctive fragrance and biological activities.

According to research published in the journal Food Chemistry in 2014, pandan leaves contain antioxidant compounds capable of scavenging free radicals. The study showed that phenolic components in pandan contribute significantly to antioxidant activity, supporting its potential use as a functional food ingredient.

The antioxidant properties of pandan have attracted attention because oxidative stress is associated with cellular aging and various chronic health problems. Natural antioxidants from plants such as pandan are being explored as alternatives to synthetic antioxidant compounds in food and health product development.

Traditionally, pandan has been consumed as herbal drinks and incorporated into food preparations. Besides improving aroma and taste, the leaves are believed to provide additional health value through their phytochemical content, although many traditional claims still require further clinical investigation.

The cosmetic industry has also shown interest in aromatic botanical ingredients such as pandan. Its natural fragrance compounds and antioxidant potential create opportunities for use in personal care products, especially formulations emphasizing plant-based ingredients.

Despite its long history of culinary use, pandan extracts in concentrated forms require further research regarding optimal dosage and safety. Consumption as food remains the most common and generally accepted method of use.