Zizyphus jujuba is a small deciduous shrub in the plant family Rhamnaceae, commonly called jujube. Jujube is best known for its fruit which when fresh has the taste and consistency of apples but are also enjoyed when they are mature and wrinkled as a light snack with coffee. Traditionally, the jujube fruits have been used as an herbal medicine, as well as a tea. Jujube has been used in Chinese and Korean traditional medicine to alleviate stress, promote sleep, encourage wound healing, and for its anti-fungal, anti-bacterial, anti-allergic, and anti-inflammatory properties. Phytochemical studies on jujube fruits reported its various constituents, including triterpenic acids, flavonoids, cerebrosides, phenolic acids, polysaccharides, organic acids, as well as vitamin C. Studies demonstrated that the polysaccharides isolated from jujube shows anti-oxidant activities by scavenging free radicals and the triterpenic acids shows anti-inflammatory effects by inhibiting NO release and iNOS expression.