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Date palm (Phoenix dactilifera) is one of the oldest cultivated plants of the tropical and sub-tropical regions with its production, utilization and industrialization increasing ever since mostly in Arabian countries with Saudi Arabia been the world’s largest producer. Date palm is also grown in northern Nigeria including Jigawa, Kano, Borno and Katsina states among others, propagated by seed, offshoot and tissue culture with latter been more promising.Date palm has a high nutritional value to humans due to its rich content of essential nutrients including sugar (65-80%), potassium, vitamin B1 and B2,fat (0.2–0.5%), salts and minerals, protein (2.3–5.6%), vitamins, Amino acid and a high percentage of dietary fiber (6.4–11.5%) which give its potential health benefit when consumed. Pharmacologically, Date palm fruit has a variety of phytochemicals including anthocyanin, phenolics, carotenoids, and flavonoids among others thus owing to its antioxidant, antiinflammatory, antimicrobial, antimutagenic and immunostimulant activities. Industrially, date fruits are processed into a variety of products including date syrup, date-jam, date-vinegar e.t.c. with its by-products been used in making sweets, confectionaries, concentrated beverages, substrate for microbial biomass and a variety of fermented products; other products obtained from date palm fruits include biopolymers, biofuels, biosurfactants as well as variety of organic acids thus makes the date palm fruit one of the most nutritive fruit in terms of health benefit and as ideal substrate for deriving a range of value added products in food and nutraceutical industries.The paper therefore reviews the nutritional as well as antimicrobial benefits of Date Palm in the management of infectious diseases and common nutritional disorders in our society.

Date Palm (Phoenix dactylifera) as food supplement and antimicrobial Agent in the 21st Century – A review