The red funicles are the structural tissue of the fruit.

They have an impressive antioxidant capacity highest than other part from baobab and the other known antioxidant from natural and synthetic origin.

The red funcles are useful as antioxidant for food and pharmaceutical formulations in place of traditional BHA and BHT. The micronized funicle can be used to prolong the shelf-life of groceries and cosmetics. Also of interest are the anti-aging qualities.

Chemicals analysis conducted on red funicles showed the presence of anthocyanins, gallic acid, tartaric acid, phenols and flavonoids. The effectiveness is the subject of some studies.