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Journal of Medicinal Plants and By-products، جلد ۱۳، شماره Special، صفحات ۷۱۶-۷۲۵
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عنوان انگلیسی Chemical Composition and Biological Activities of Rhus coriaria L.: A Systematic Review
چکیده انگلیسی مقاله Rhus coriaria L. is native to the Mediterranean Basin and is a useful plant for food and medical purposes. To the best of our knowledge, there is no comprehensive review of the chemical composition and biological activities of R. coriaria. The present review was conducted by systematically searching online databases including PubMed, Scopus, Web of Science, and EMBASE from the beginning of 2003 to September 2022. The inclusion criteria included articles published in English and evaluating the physical activity and chemical composition of sumac. Articles were searched by two independent researchers. The quality assessment of the articles was done based on a quality assessment checklist. A total of 30 studies were included, most of which were related to the countries of Turkey and Iran. The results of this systematic review showed that most of the studies were interventional and focused on the properties of the R. coriaria fruit instead of its leaves. Chemical compositions mentioned in the articles for R. coriaria included: proximate, mineral, fatty acid, vitamins, amino acids, and organic acids. The most biological activity of R. coriaria was related to antimicrobial (11 studies), antioxidant (7 studies), neuroprotective, and anticancer effects. antimicrobial, antioxidant, anticancer, and antidiabetic properties of this plant, make it a good candidate for pharmaceutical and food industries as well as human health-related purposes.
کلیدواژه‌های انگلیسی مقاله Rhus coriaria L, chemical composition, Antimicrobial, Antioxidant, Anticancer, antidiabetic
نویسندگان مقاله Zahra Pilevar |
School of Health, Arak University of Medical Sciences, Arak, Iran

Fatemeh Azizi-Soleiman |
School of Health, Arak University of Medical Sciences, Arak, Iran

Mansoureh Taghizadeh |
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Nasim Maghboli Balasjin |
Marquette University, Biological Sciences Department, Milwaukee, Wisconsin, USA

Vahid Ranaei |
School of Health, Arak University of Medical Sciences, Arak, Iran

Hedayat Hosseini |
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

نشانی اینترنتی https://jmpb.areeo.ac.ir/article_131316_bd611c2b9c0c5c7421cb43077148d713.pdf
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