دانلود مقاله خواص فیتوشیمیایی و تغذیه ای سماق
خلاصه
1. معرفی
2. روش گردآوری و تجزیه و تحلیل داده ها
3. توضیحات گیاه شناسی
4. کاربردها و جنبه های اقتصادی
5. خواص تغذیه ای
6. ترکیبات فیتوشیمیایی
7. فعالیت های بیولوژیکی
8. ایمنی
9. چشم اندازهای آینده
10. چالش ها و کاستی ها در پژوهش های جاری
11. نتیجه گیری
تضاد علاقه
منابع
Abstract
1. Introduction
2. Methodology of data collection and analysis
3. Botanical description
4. Uses and economical aspects
5. Nutritional properties
6. Phytochemical composition
7. Biological activities
8. Safety
9. Future perspectives
10. Challenges and shortcomings in the current researches
11. Conclusion
Conflicts of interest
References
چکیده:
سماق (Rhus coriaria) یک گیاه گلدار است که به دلیل مزایای سلامتی آن به طور گسترده مصرف می شود و در تهیه غذا به عنوان ادویه در منطقه مدیترانه استفاده می شود. درختچه ای مرتفع یا درختی کوچک با برگ های بی آب، پرزها و میوه های قرمز رنگ با دروپه یک دانه و گل های کوچک به رنگ سبز مایل به سفید است. پتانسیل غذایی و دارویی سماق آن را به یک غذای کاربردی قابل توجه تبدیل می کند. در این بررسی، خواص فیتوشیمیایی و تغذیه ای سماق به عنوان یک غذای کاربردی کم ارزش مورد بحث قرار گرفته است. فلاونوئیدها، آنتوسیانین ها، اسیدهای فنولیک و اسیدهای آلی به عنوان فیتوکمیکال های غالب در سماق گزارش شده اند که به دلیل خواص دارویی خود به خوبی شناخته شده اند و بسیاری از مصرف کنندگان را به سمت انتخاب سماق در رژیم غذایی خود و همچنین آماده سازی مواد غذایی جذب می کند. ترکیبات فرار قابل توجه موجود در سماق رایحه منحصر به فردی به آن می بخشد که باعث افزایش پذیرش آن توسط مصرف کنندگان و استفاده بالقوه آن در صنایع غذایی می شود. سماق از نظر طیف گسترده ای از فعالیت های تغذیه ای و دارویی مانند آنتی اکسیدان، ضد درد، ضد التهاب، ضد دیابت، محافظ کبد، محافظت از قلب، ضد سرطان، ضد ناباروری و پتانسیل محافظت کننده عصبی مورد ارزیابی قرار گرفته است. این بررسی همچنین به طور خلاصه نگرانی های ایمنی در مورد استفاده از سماق را از نظر سم شناسی و فعل و انفعالات بیان کرده است.
Abstract
Sumac (Rhus coriaria) is a flowering plant that is widely consumed for its promoting health benefits and used in food preparations as a spice in the Mediterranean region. It is a high shrub or small tree with imparipinnate leaves, villus and red fruits with one-seeded drupe, and small greenish-white flowers. The nutraceutical and pharmaceutical potential of sumac makes it a remarkable functional food. In this review, the phytochemical and nutritional properties of sumac as an under valorized functional food have been discussed. Flavonoids, anthocyanins, phenolic acids, and organic acids have been reported as dominant phytochemicals in sumac, which are well known for their pharmacological properties that attract many consumers to commonly choose sumac in their diet as well as food preparations. The remarkable volatile compounds present in sumac give it a unique aroma that increases its acceptance by consumers and potential use in the food industry. Sumac has been evaluated for a broad range of nutritional and pharmacological activities such as antioxidant, antinociceptive, anti-inflammatory, anti-diabetic, hepatoprotective, cardioprotective, anticancer, anti-infertility, and neuroprotective potential. This review has also briefly outlined the safety concerns concerning the use of sumac in terms of toxicology and interactions.
Introduction
Today, humanity and especially most communities in developing countries depend on medicinal plants as a valuable heritage for their primary health care and substances. Functional foods (FFs) are those foods that may promote health benefits beyond their supply of essential nutrients. Owing to its basic nutritional and nutraceutical properties, a functional food can decrease the risk of the onset of many chronic diseases, and can contribute to health[[1], [2]]. FFs can be considered as whole, fortified, enriched or enhanced foods that provide health benefits beyond the provision of essential nutrients (e.g., vitamins and minerals) when they are consumed at efficacious levels as part of a varied diet regularly[3]. Rhus coriaria, also called sumac, is a high shrub or small tree (1–3 m high) with imparipinnate leaves, villus, and red fruits with one-seeded drupe, and small greenish-white flowers organized in panicles[[4], [5]]. Given its nutritional value and its phytochemical components (flavonoids, flavones, anthocyanins, tannins, organic acids, fibre, proteins, volatile oils, nitrites, and nitrates), it has been used both as a spice and gives a sour lemon taste to various foods such as vegetables, meat dishes and rice then as a medicinal herb. It contains natural pigments such as anthocyanins and is used as coloring agents in food industry[[6], [7]]. Research efforts on sumac extracts to date indicate a promising potential of the species of this genus to provide bioproducts that have desirable biological activities: antifungal, anti-inflammatory, antimalarial, antimicrobial, antitumorigenic, antioxidant, antiviral, hypoglycaemic, anti-inflammatory, antimalarial, antimicrobial, antitumorigenic, antioxidant, and antiviral. In traditional medicine, this plant has been used in the treatment of many diseases such as cancer, stroke, diarrhoea, hypertension, dysentery, haematemesis, ophthalmia, stomach ache, diuresis, diabetes, atherosclerosis, measles, smallpox, aconuresis, teeth and gum ailments, headaches, animals bites, dermatitis and liver diseases[8]. Sumac may also have the potential for the prevention or treatment of atherosclerosis and its clinical manifestations. The target of this study was designed to evaluate sumac (R. coriaria) as an undervalorized functional food.
Conclusion
Due to the large variation in the bioactive and phytochemical content of sumac, sumac has a broad range of nutraceutical and pharmacological benefits. This makes sumac a rich functional food that can contribute to healthy living. In addition, the health promoting benefits associated with sumac can potentially increase its applications in different commercial products. More evidence and research are needed to explore the current nutritional benefits in humans through clinical trials. In fact, the more efforts could be applied to ensure that the phytochemical content of sumac is highly bioaccessible and bioavailable for more significant bioactivity. These efforts may be through encapsulating sumac and preparing different sumac formulations through complexation with other health promoting herbs or spices.