In vitro Antioxidant and Antimicrobial Pharmacological Investigations of Rhus coriaria L. (Sumac): A Review
DOI:
https://doi.org/10.31351/vol34iss2pp1-20Keywords:
Antioxidant, antimicrobial, ethnopharmacology, phytoconstituents, sumacAbstract
Abstract
The family Anacariaceae, which includes the species Rhus coriaria L., is a widely recognised spice often known as Sumac. It is classified within the Rhus genus and boasts a diverse range of over 250 species. Sumac is an abundant and naturally occurring botanical resource that possesses a diverse array of bioactive chemicals, hence rendering it highly versatile in terms of its potential therapeutics. The literatures indicate that it comprises many metabolites, such as hydrolysable tannins, minerals, and conjugated phenolic acids. Sumac has significant antioxidant activities attributed to the presence of phenolic components, specifically gallic acid and its derivatives. Sumac is commonly employed in the culinary sector as a spice and a fragrance enhancer for a diverse range of culinary dishes. This specific botanical specimen has been traditionally utilized in the field of medicine for the therapeutic management of many conditions, including weight loss, skin conditions, hair health, burns, headaches, hypertension, cancer, stroke, diabetes, dermatitis, stomach disorders, bowel complaints, and diuretic effects. Numerous in vitro investigations have been undertaken. This review encompasses a compilation of 71 scientific papers focused on Rhus coriaria, which collectively assert noteworthy in vitro antioxidant and antimicrobial properties. Based on the presence of phytoconstituents with therapeutic properties, this review aims to provide evidence for the reported in vitro findings in order to support their clinical usage.
Keywords: Antioxidant, Antimicrobial, Ethnopharmacology, Phytoconstituents, Sumac.
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References
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