Recent Advancements in Extraction Techniques of Ashwagandha () with Insights on Phytochemicals, Structural Significance, Pharmacology, and Current Trends in Food Applications.

Ashwagandha, also known as (WS), is an ayurvedic botanical plant with numerous applications in dietary supplements and traditional medicines worldwide. Due to the restorative qualities of its roots, WS has potent therapeutic value in traditional Indian (Ayurvedic, Unani, Siddha) and modern medicine recognized as the "Indian ginseng". The presence of phytochemical bioactive compounds such as withanolides, withanosides, alkaloids, flavonoids, and phenolic compounds has an important role in the therapeutic and nutritional properties of WS. Thus, the choice of WS plant part and extraction solvents, with conventional and modern techniques, plays a role in establishing WS as a potential nutraceutical product. WS has recently made its way into food supplements and products, such as baked goods, juices, beverages, sweets, and dairy items. The review aims to cover the key perspectives about WS in terms of plant description, phytochemistry, structural significance, and earlier reported extraction methodologies along with the analytical and pharmacological landscape in the area. It also attempts to iterate the key limitations and further insights into extraction techniques and bioactive standardization with the regulatory framework. It presents a key to the future development of prospective applications in foods such as food supplements or functional foods.