Carob (Ceratonia siliqua L.) is an evergreen tree that belongs to the Leguminosae family and grows in the arid and semi-arid regions of the Mediterranean basin. The
carob tree is resistant to droughts and salinity, while its deep root systems allow CO2 to sink, mitigating global warming effects. Traditionally,
carob has been used to produce animal feed, but for many years, it was excluded from the human diet. Nowadays, agricultural and industrial sectors exploit
carob fruit, also referred to as
carob pod, and its primary products (i.e., flour,
powder and syrup) to develop a variety of foods and beverages. The nutritional composition varies depending on the
carob part but also on genetic, cultivar, seasonal and environmental factors. Despite the high
sugar content, the
carob pod is rich in insoluble fiber and microconstituents including phenolic compounds, inositols (mainly d-
pinitol) and
vitamins. In the present review article, we aimed to (a) highlight the role of
carob cultivation in addressing climate change challenges and the need for sustainability, and (b) summarize the effects of
carob consumption on
obesity and related metabolic disorders.