Using sumac (Rhus coriaria L.), as a miraculous spice with outstanding pharmacological activities

Mohamad H. SHAHRAJABIAN; Wenli SUN

doi:10.15835/nsb14111118

Authors

Mohamad H. SHAHRAJABIAN Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081 (IR)
Wenli SUN Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081 (CN)

DOI:

https://doi.org/10.15835/nsb14111118

Keywords:

anioxidant, Kaempferol, Isoquercitrin, sumac, traditional medicine

Abstract

Sumac is the wine-colored ground spice, belonging to the cashew family (Anacardiaceae). The most important components of sumac ethanolic extract obtained from sumac are Trans-Caryophyllene, diethyl ester, Butanedioic acid, Cembrene, 1,7-Nonadien-4-ol,4,8-dimethyl, Malate, Palmitate, 9-Octadecenoic acid, Ethyl Linoleic acid, Phytol and Ethyl Linoleate. In the Middle East, sumac is used as a spice and is extensively consumed with Kebabs and grilled meats. It is traditionally used by native Indians of North America in the treatments of bacterial diseases, such as syphilis, gonorrhea, gangrene and dysentery. In traditional medicine of Middle Eastern countries, it has been used for cholesterol reduction and sweating because it has shown antibacterial, hypoglycemic activities and even antioxidant properties due to the presence of tannin fractions in both of their fruits and leaves. The most important health benefits of sumac are reduced cholesterol, balance blood sugar levels, rich in antioxidants, calms muscle aches, reduce the chance of bone depletion, and it can help in the fight against cancer. In this review article all relevant papers of different scholars and researchers were searched in Google Scholar, Science Direct, Scopus and PubMed. Sumac has numerous health benefits and important pharmacological activities, and it can be considered as a valuable source of nutraceuticals, and an efficient natural drug.

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