Therapeutic and Nutritional Insights into Jaggery (Gur): A Unani Perspective with Biomedical Evidence
DOI:
https://doi.org/10.5281/zenodo.21971975Keywords:
Jaggery, Gur, Unani Medicine, antioxidant, haematinic, glycaemic indexAbstract
Jaggery (Gur) is a traditional unrefined sweetener obtained from sugarcane juice or palm sap and has long been valued in Unani medicine for its nutritional and therapeutic uses. Unlike refined sugar, jaggery retains molasses, which provides essential minerals and bioactive compounds.
Classical Unani texts describe jaggery as a digestive, blood-enriching, expectorant and restorative agent, with applications in conditions such as anaemia, respiratory disorders and general weakness.
Recent scientific studies support several of these traditional claims by demonstrating its antioxidant, anti-inflammatory and haematinic properties, along with its potential to improve nutritional status. Its use in functional foods has further expanded its relevance in modern dietary practices. However, due to its glycaemic effect, careful consumption is advised, particularly in individuals with metabolic disorders.
Overall, jaggery represents a valuable link between traditional knowledge and modern nutritional science and offers significant potential as a functional dietary component. Further clinical and pharmacological studies are needed to establish its therapeutic efficacy, safety and optimal use.
Downloads
References
Chavan, P. et al. (2019) ‘Nutritional composition and mineral content of jaggery’, Journal of Food Composition and Analysis, 78, pp. 100–106.
Chandel, A.K. et al. (2022) ‘Processing and value addition of jaggery in nutraceutical applications’, Food Chemistry, 375, pp. 131–140.
Das, A. et al. (2021) ‘Antimicrobial properties of palm jaggery’, Food Bioscience, 40, pp. 100–108.
Das, A. et al. (2023) ‘Jaggery as a carrier matrix in probiotic and herbal formulations’, Food Bioscience, 52, pp. 102–110.
Elbagory, M. et al. (2026) ‘Assessment of carbohydrates, minerals and potentially toxic elements in sugarcane jaggery’, Food Production, Processing and Nutrition, 8, p. 14. doi:10.1186/s43014-025-00357-6.
Ghani, N. (YNM) Khazain-ul-Advia. New Delhi: Idara Kitab-us-Shifa.
Gupta, R.K. et al. (2022) ‘Micronutrient composition of unrefined sugars and their health implications’, Nutrients, 14(3), p. 456.
Hallberg, L. and Hulthen, L. (2000) ‘Prediction of dietary iron absorption: influence of vitamin C’, International Journal for Vitamin and Nutrition Research, 70(3), pp. 103–108.
Hurrell, R. and Egli, I. (2010) ‘Iron bioavailability and dietary factors influencing absorption’, American Journal of Clinical Nutrition, 91(5), pp. 1461S–1467S.
Kabiruddin, M. (YNM) Makhzan-ul-Mufradat. New Delhi: Aijaz Publishing House.
Khan, A. et al. (2023) ‘Effect of jaggery and raisins supplementation on hemoglobin levels in young adults’, Indian Journal of Nutrition, 10(2), pp. 45–50.
Kotecha, P.V. (2011) ‘Nutritional anaemia in India: public health strategies’, Indian Journal of Community Medicine, 36(4), pp. 265–271.
Kumar, A. and Singh, J. (2018) ‘Advances in jaggery processing and storage’, Journal of Food Science and Technology, 55(10), pp. 4011–4022.
Mishra, S. et al. (2023) ‘Antioxidant effects of Triphala–jaggery formulation: a dietary intervention study’, Journal of Ayurveda and Integrative Medicine, 14(2), pp. 100–107.
Nayaka, M.A. et al. (2009) ‘Cytoprotective and antioxidant activity of jaggery’, Food Chemistry, 115(1), pp. 113–118.
Naimisha, Y. et al. (2025) ‘Sesame jaggery ball supplementation as adjunct therapy in iron deficiency anaemia among children: an open-labelled randomised controlled trial’, Indian Journal of Hematology and Blood Transfusion, 41(2), pp. 267–273.
Perera, W. et al. (2022) ‘Glycaemic response of coconut jaggery in healthy adults’, Asia Pacific Journal of Clinical Nutrition, 31(3), pp. 456–462.
Rao, P.V.K., Das, M. and Das, S.K. (2020) ‘Jaggery—a traditional Indian sweetener: processing, quality and applications’, Food Reviews International, 36(2), pp. 123–146.
Rafiq, H. et al. (2023) ‘Su'āl (cough): concept and its management in the light of classical Unani literature – a review’, International Journal of Research and Analytical Reviews, 10(2), pp. 858–865.
Reddy, P. et al. (2024) ‘Sesame–jaggery supplementation in children with iron deficiency anaemia’, Clinical Nutrition ESPEN, 58, pp. 210–215.
Sarkar, D., Christopher, A. and Shetty, K. (2022) ‘Phenolic bioactives from plant-based foods for glycaemic control’, Frontiers in Endocrinology, 12, p. 727503.
Sharma, B. et al. (2016) ‘Nephroprotective activity of jaggery against drug-induced toxicity in rats’, Journal of Ethnopharmacology, 194, pp. 111–118.
Sharma, S. et al. (2021) ‘Development of functional foods using jaggery: nutritional and sensory evaluation’, International Journal of Food Sciences and Nutrition, 72(5), pp. 612–620.
Sharma, S. et al. (2022) ‘Millet-based functional food development using jaggery’, Journal of Food Science and Technology, 59(6), pp. 2200–2208.
Singh, A. et al. (2020) ‘Mineral profiling and quality evaluation of jaggery’, Food Chemistry, 318, pp. 126–135.
Singh, J., Solomon, S. and Kumar, D. (2013) ‘Manufacturing of jaggery and its quality aspects’, Sugar Tech, 15(1), pp. 1–10.
Singh, A. et al. (2021) ‘Influence of storage conditions on physicochemical properties of jaggery’, LWT – Food Science and Technology, 140, pp. 110–118.
Sreeramulu, D. et al. (2017) ‘Antioxidant properties of jaggery and its phenolic compounds’, Food Research International, 102, pp. 102–109.
Toteja, G.S. et al. (2006) ‘Prevalence of iron deficiency anaemia in India’, Indian Journal of Medical Research, 123(2), pp. 231–239.
Published
Issue
Section
License
Copyright (c) 2026 Bushra Sabir, Safia Usmani, Fatima Anjum, Raghubanshi, Khem Chand, Mahboobus Salam, Najmus Sahar (Author)
This work is licensed under a Creative Commons Attribution 4.0 International License.
