Perspectives of theApiaceaeHepatoprotective Effects – A Review

Abstract

The liver has the crucial role in the regulation of various physiological processes and in the excretion of endogenous waste metabolites and xenobiotics. Liver structure impairment can be caused by various factors including microorganisms, autoimmune diseases, chemicals, alcohol and drugs. The plant kingdom is full of liver protective chemicals such as phenols, coumarins, lignans, essential oils, monoterpenes, carotenoids, glycosides, flavonoids, organic acids, lipids, alkaloids and xanthenes. Apiaceae plants are usually used as a vegetable or as a spice, but their other functional properties are also very important. This review highlights the significance of caraway, dill, cumin, aniseed, fennel, coriander, celery, lovage, angelica, parsley and carrot, which are popular vegetables and spices, but possess hepatoprotective potential. These plants can be used for medicinal applications to patients who suffer from liver damage.

Protective effect of Coriandrum sativum extract against inflammation and apoptosis in liver ischaemia/reperfusion injury

“…The preventive or therapeutic effects of various plant extracts or components in IRI have been studied. The blockage of endothelial adhesion molecules, reduction of cytokines is released from cells, free oxygen radicals and hepatocyte apoptosis have been discussed [18]. The Coriandrum sativum plant has antioxidant and anti-inflammatory effects and the protective effect of Coriandrum sativum on liver damage caused by various hepatotoxic substances has been reported [14,19,20,21].…”

Nutraceutical Potential of Apiaceae

“…Dill seed is used in pickled cucumbers, bread, processed meats, sausages, cheese and condiments. Dill leaves are used in pickles, while fresh are used for garnish or to flavor salads, vegetable dishes, sea food, soups, yogurt and mayonnaise [2]. Dill has been used in traditional medicines worldwide since the ancient times.…”

“…Angelica root is used in herbal liqueurs and bitter spirits, in flavoring meat and canned vegetables, while the seed is used in alcoholic distillates. However, chopped angelica green parts (leaves and herb) can be added to fruit salads, fish dishes and cottage cheese, they are used for decorating cakes and pastry and to flavor jams and jellies, confectionaries and liqueurs [2]. The species is well known and has been cultivated since the ancient times for treating certain diseases, such as gastrointestinal problems, like a carminative or in flatulent colic, as well as diaphoretic and diuretic [117].…”

“…The succulent leafstalk, often with a part of leafblade, is used for the preparation of sauces, vegetable juices, stews, soups, salads, etc. Celery seed is used as condiment, in pickling vegetables, salad dressings, breads, biscuits, soups, spice mixed with salt, as bouquet garnish [2]. In traditional medicine, celery is used to treat many diseases.…”

“…These structures are important for depositing essential oils, which give the specific odor and flavor to each plant. Due to their flavor, a large number of plants from this family are used as vegetables or spices [2].…”