Xi Khai WongCesarettin AlasalvarShengtao BoJinpeng PanSui Kiat Chang2025-10-312025-10-312025-1010.1016/j.foodres.2025.116798https://dspace-cris.utar.edu.my/handle/123456789/11671This review offers an in-depth analysis of the compositional and nutritional characteristics of nutmeg, highlighting its phytochemicals, lipid-soluble bioactive compounds, and the associated health benefits. Whenever possible, different parts of nutmeg, including the seed, mace, rind (flesh), and leaf, are compared and discussed. The study highlights the presence of key lipid-soluble bioactive compounds such as terpenes (alpha-pinene, beta-pinene, sabinene, trans-sabinene hydrate, 1-terpineol, and 4-terpineol), phenylpropanoids (myristicin), fatty acids and fatty acid esters (myristic acid and its methyl myristate), and sterols (beta-sitosterol) in nutmeg. The phytochemicals in nutmeg are linked to numerous health-promoting effects, such as antimicrobial, antioxidant, anti-adipogenic, anti-obesity, anti-inflammatory, immune-stimulating, growth-promoting, antidiabetic, autophagy-inhibitory, and mosquito-repellent properties. Furthermore, the review discusses the role of chemometrics and multiomics techniques in advancing nutmeg research, addressing limitations in earlier studies. Future trends in the utilization of nutmeg byproducts and the incorporation of machine learning could enhance sustainability in food waste reduction while promoting well-being and accelerating the understanding of the science behind this plant. This could potentially lead to breakthroughs beneficial for health food ingredients.enNutmegNutritional compositionPhytochemicalsHealth benefitsChemometricsMulti-omicsSPICESANTIOXIDANTMETABOLITESMICROEXTRACTIONTERPENESHERBStext::review