Sumac (
            <i>Rhus coriaria</i>
            ) for the prevention and treatment of necrotizing enterocolitis

Işık, Serhat; Tayman, Cüneyt; Çakır, Ufuk; Koyuncu, İsmail; Türkmenoğlu, Tuğba Taşkın; Çakır, Esra

doi:10.1111/jfbc.13068

Cited by 23 publications

(26 citation statements)

References 35 publications

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“…In a recent investigation, Isik et al. (2019) investigated the effect of sumac water extract on the reduction of pathological mechanisms associated with the development of necrotizing enterocolitis (NEC) based on the bioactivity properties evidenced for R. coriaria extract including its anti‐inflammatory, anti‐apoptotic antibacterial and antioxidant properties . The results of this in vivo rat NEC model study showed that the levels of IL‐6 and TNF‐ α reduced significantly upon treatment with sumac revealing the anti‐inflammatory effect of suman in NEC …”

Section: Bioactivity Studiesmentioning

confidence: 99%

Phytochemical Diversity and Pharmacological Properties of Rhus coriaria

Elagbar

Shakya

Barhoumi

et al. 2020

Chemistry & Biodiversity

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Rhus coriaria L. (Anacardiaceae), sumac, is a common condiment, appetizer and souring agent in the Mediterranean region that has a long history in traditional medicine. R. coriaria has been prescribed for the treatment of many ailments including diarrhea, ulcer, hemorrhoids, hemorrhage, wound healing, hematemesis, and eye ailments like ophthalmia and conjunctivitis. The plant is also used as diuresis, antimicrobial, abortifacient and as a stomach tonic. Sumac is known to be rich in different classes of phytochemicals including tannins, polyphenols, flavonoids, organic acids and essential oils and continues to be a hot topic for extensive research work designed for revealing its phytochemical constituents and evaluating its bioactive properties. This review summarizes the recent phytochemical and diverse bioactivity studies on R. coriaria, especially those concerned with antitumor, antioxidant, hypoglycemic, antimicrobial, and anti-inflammatory studies.

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Section: Bioactivity Studiesmentioning

confidence: 99%

Phytochemical Diversity and Pharmacological Properties of Rhus coriaria

Elagbar

Shakya

Barhoumi

et al. 2020

Chemistry & Biodiversity

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“…In addition, sumac extract shows an anti-inflammatory effect against H. pylori bacterium, and could be used as an ingredient for food supplements to prevent inflammatory-based gastric diseases induced by H. pylori [33]. Moreover, a study suggests sumac as a new treatment option for preventing intestinal injury due to its anti-inflammatory activity in rat necrotizing enterocolitis model [34].…”

Section: Anti-bacterial and Anti-inflammatory Activitiesmentioning

confidence: 99%

A Focused Insight into Sumac: Biological, Chemical, Health Benefits and Its Applications in Food Industry

Ghizzawi,

Khaled,

Khatib

et al. 2023

Food Science and Engineering

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Sumac Spice is a tangy red-purple powder produced by drying and grinding the hairy clusters of sumac fruit. It is often used in several regions to add a lemony and astringent taste to many dishes. Sumac is considered a valuable plant that governs nutritious elements such as proteins, unsaturated fatty acids, dietary fibers, minerals, vitamins and many polyphenols. Its phenolic content contributes to activate its medical and therapeutic role. Traditionally, sumac was effective in treating several health issues for centuries. Recently, many studies proved that it has an antibacterial, antiviral, anti-inflammatory, antioxidant, anticancer, cardioprotective, hypolipidemic and hypoglycemic activities. Sumac succeeded to put its mark in the field of the food industry since it was utilized as a natural food additive such as preservative, antioxidant and colorant in various food products. It successfully boosts the quality of different food items such as bread, meat, dairy products, tomato paste, barley soap, peanut oil and shrimps. In total, sumac spice is not only a nutritious spice that adds a distinctive taste to many dishes, but also when incorporated in food industry it meets the consumer concern for the ''natural label'' food products, as well as its valuable role in disease prevention and health promotion.

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“…The red fruits of sumac are used as a very popular spice in Persian countries, either in their pure form or in combination with other spices, due to their sour lemon taste. According to the literature, sumac fruits possess a multitude of biological activities, including beneficial effects in vivo in streptozotocin-induced diabetes [23], lipid-lowering effects in hypercholesterolemic rats [24], cardioprotective effects in hyperlipidemic patients [25], and prevention of necrotizing enterocolitis [26]. Recently, our group demonstrated the beneficial effect of Rhus coriaria L. fruit extracts as preventive agents in the treatment of keratinocyte inflammation through their inhibition of skin pro-inflammatory mediators, including IL-8, MMP-9, ICAM-1, and VEGF [27].…”

Section: Recent Advances On the Role Of Polyphenols In Inflammatory Cmentioning

confidence: 99%