Bioactive Compounds and Biological Activities of Cassava (Manihot esculenta Crantz)

The most significant tropical tuberous crop, cassava (Manihot esculenta Crantz), is grown extensively around the world. It has a lot of minerals that have been linked to health benefits, is high in calories, and contains vitamin C, an antioxidant that supports the creation of collagen and boosts immunity. It is known to be the biggest generator of carbohydrates among stable crops, with its roots serving as the main source of starch and dietary energy. Currently, cassava flour is being used in gluten-free or gluten-reduced foods as a novel food application. The cassava plant extract is a rich source of major phytochemicals consisting of flavonoids, tannins, cardiac glycosides, anthraquinone, phlobatannins, saponins, and anthrocyanosides along with other antinutritive factors that contribute to its diverse pharmacological activities like antibacterial activity, in vitro ovicidal and larvicidal activity, antioxidant activity, anti-inflammatory activity, and analgesic and antipyretic activities. This chapter provides a comprehensive overview of the botanical features, production statistics, nutritional composition and benefits, phytochemicals present and their biological activities present in different parts of cassava plants, toxicity, food applications, and various strategies of breeding for crop improvement.