Pharmaceutical, Nutraceutical and Therapeutic Properties of Selected Wild Medicinal Plants: Thyme, Spearmint, and Rosemary

Alu’datt, Muhammad H.; Rababah, Taha; Alhamad, Mohammad N.; Gammoh, Sana; Al-Mahasneh, Majdi A.; Tranchant, Carole C.; Rawshdeh, Mervat

doi:10.1016/b978-0-12-814625-5.00014-5

Cited by 24 publications

(17 citation statements)

References 142 publications

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“…Natural antioxidants obtained in the form of food industrial BP may contribute to avoid the perceived adverse health disorders. Among these natural antioxidants, Rosmarinus officinalis , grape ( Vitis vinifera ) seed, and Punica granatum are rich in phenolic compounds with known anti-inflammatory, antioxidant, antiaging, antibacterial, and anticancer properties ( Nowshehri et al., 2015 , Alu'datt et al., 2018 , Khwairakpam et al., 2018 ). For its part, hydroxytyrosol, which is obtained from olive leaves and olive oil production, is one of the most antioxidant compounds known, which has shown many beneficial effects such as immune system protector, anti-inflammatory, anticancer, and antimicrobial ( Martínez et al., 2018a , Martínez et al., 2018b ).…”

Section: Introductionmentioning

confidence: 99%

Effect of natural extracts obtained from food industry by-products on nutritional quality and shelf life of chicken nuggets enriched with organic Zn and Se provided in broiler diet

2020

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This study investigated the influence of an organic mineral-supplemented broiler diet on the quality of nuggets. The resulting chicken nuggets were enriched with inorganic and organic forms of Zn and Se. The nuggets were processed by incorporating extracts from food industry by-products ( rosemary [R H and R L ], hydroxytyrosol [ HYT ], pomegranate [ P ], grape [ GS ], and Harpagophytum [ H ]). The physiochemical, microbiological, and sensory characteristics of the chicken nuggets were evaluated over a 12-month period of frozen storage. The addition of natural extracts did not affect the pH, proximate composition, or color (CIELab) of the nuggets among samples. However, significative differences were found between month of analysis (range from pH 6.16 to 6.63; luminosity from 62.51 to 84.74; redness from 0.16 to 7.14; and yellowness from 10.80 to 33.77). In addition, the combination of phenolic compounds with Zn and Se retarded microbial growth and reduced protein and lipid oxidation, thus maintaining the sensory quality and extending the shelf life of this product. For instance, the combination of R L + GS reduced in 75% the microbiological growth regarding the control sample (C), while samples that incorporated R H + P or HYT + P + H presented 50% less than C. In addition, upon only incorporating organic minerals Zn and Se, microbiological deterioration is reduced in 15%. This mix was significantly effective at reducing the oxidative reactions of lipids and proteins by 40% and 50%, as measured after 9 and 12 mo of frozen storage, respectively. The addition of the natural extracts and Zn and Se did not adversely affect the acceptability of the meat product.

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Section: Introductionmentioning

confidence: 99%

Effect of natural extracts obtained from food industry by-products on nutritional quality and shelf life of chicken nuggets enriched with organic Zn and Se provided in broiler diet

2020

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“…Rosmarinus officinalis L. is a natural woody perennial green herb from the Mediterranean region rich in vitamins A, C, B1, B6 and B9, minerals such as Mg, Ca, Cu, Fe and Mn, as well as phenolic compounds (diterpenes and rosmarinic acid). The regular consumption of this herb has been seen to have many beneficial effects for human health [1,2] acting as a powerful antioxidant and antibacterial agent [3]. Furthermore, pomegranate extract, from Punica granatum fruit, contains large quantities of phenolic compounds (ellagitannins, flavonoids, punicalagin, ellagic acid, vitamin C and minerals).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and Antimicrobial Activity of Rosemary, Pomegranate and Olive Extracts in Fish Patties

Martínez

Castillo²,

Ros

et al. 2019

Antioxidants

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Natural extracts (rich in bioactive compounds) that can be obtained from the leaves, peels and seeds, such as the studied extracts of Pomegranate (P), Rosemary (RA, Nutrox OS (NOS) and Nutrox OVS (NOVS)), and olive (Olea europaea) extracts rich in hydroxytyrosol (HYT-F from olive fruit and HYT-L from olive leaf) can act as antioxidant and antimicrobial agents in food products to replace synthetic additives. The total phenolic compounds, antioxidant capacity (measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-Azinobis (3-ethylbenzothiazolin) -6-sulphonic acid (ABTS), Ferric Reducing Antioxidant Power (FRAP), and Oxygen Radical Absorbance Capacity (ORACH)) and their antimicrobial power (using the diffusion disk method with the Escherichia Coli, Lysteria monocytogenes, and Staphilococcus Aureus strains) were measured. The results showed that all the extracts were good antioxidant and antimicrobial compounds in vitro. On the other hand, their antioxidant and antimicrobial capacity was also measured in fish products acting as preservative agents. For that, volatile fatty acid compounds were analysed by GS-MS at day 0 and 11 from elaboration, together with total vial count (TVC), total coliform count (TCC), E. Coli, and L. monocytogenes content at day 0, 4, 7 and 11 under refrigerated storage. The fish patties suffered rapid lipid oxidation and odour and flavour spoilage associated with slight rancidity. Natural extracts from pomegranate, rosemary, and hydroxytyrosol delayed the lipid oxidation, measured as volatile compounds, and the microbiological spoilage in fish patties. Addition of natural extracts to fish products contributed to extend the shelf life of fish under retail display conditions.

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“…It is usually used as spice commonly added to stew, meat, salad and food to enhance their aroma and flavor. It is a native of Egypt and is commonly cultivated in the Mediterranean region (Alu'datt et al, 2018). It is used as expectorant, antimicrobial, sedative, antirheumatic, antihypertensive, antidepressant, memory enhancer and cold reliever in traditional medicine (Porte & Godoy, 2008).…”

Section: Thyme Vulgarismentioning

confidence: 99%

A review of some common African spices with antihypertensive potential

Adeoye

Joel

Igunnu

et al. 2021

Journal of Food Biochemistry

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Hypertension is the most common non-communicable disease, with about 1.28 billion hypertensive people worldwide. It is more prevalent in men than women and more common in the elderly. Hereditary, age, obesity, lifestyle, diet, alcohol, and chronic metabolic diseases are the major risk factors of hypertension. Treating hypertension is a complex process as there are several mechanisms responsible for its pathogenesis; hence, a combination of several drugs is used for managing hypertension. Drugs used in managing hypertension are expensive and often come with associated side effects; thus, there is need for alternative means of managing this life-threatening disease. These drugs do not achieve the recommended blood pressure target in most people; more so majority of people with hypertension do not follow the treatment regimen religiously. Some Africans have been reported to become normotensive as a result of dietary consumption of spices. Several spices have been used over the years in Africa to manage hypertension. The aim of this review is to evaluate the ethnomedicinal use, bioactive phytochemical composition, bioactive compounds present, and pharmacological applications of spices commonly used in Africa for managing hypertension. Most of the plants used contained polyphenols, flavonoids, tannins, anthraquinone, flavonoids, cardiac glycosides, and saponins. Dietary supplementation of Xylopia aethiopica and other spices in diet have been proven to significantly reduced plasma angiotensin-I-converting enzyme (ACE) than simvastatin (the reference drug). Toxicological, histological, and hematological evaluation revealed that acute and chronic consumption of most of these spices are safe. Studies have also revealed that some of the spices can be used as alternative therapy alongside usual antihypertensive medications. Practical implication:The prevalent rate of hypertension is on the increase in both the developed and developing countries. People often skip medication due to their busy schedule and anti-hypertensive potential side effects; however, this is not the case with food/spices as most people consumed them daily. Deliberate, right combinations and consistent incorporation of spices with proven anti-hypertensive potential into our diet may be of great benefit in normalizing blood pressure and mitigate other complications on the heart and vital organs.Hypertension or elevated blood pressure means the persistent force of blood against the artery wall leading to increase in blood pressure. According to World Health Organisation (WHO, 2021), blood pressure on two different days with both days exceeding 140/90 mmHg is classified as hypertension. The first (higher) number is the systolic, which is the blood pressure when the heart contracts, while the second (lower number) is the diastolic, which is the blood pressure when the heart relaxes (Ondimu et al., 2019). It is usually measured using upper arm cuff; however wrist devices are used for obese persons with extreme size of the arm (Nerenberg et al., 2018). Accordi...

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Pharmaceutical, Nutraceutical and Therapeutic Properties of Selected Wild Medicinal Plants: Thyme, Spearmint, and Rosemary

Cited by 24 publications

References 142 publications

Effect of natural extracts obtained from food industry by-products on nutritional quality and shelf life of chicken nuggets enriched with organic Zn and Se provided in broiler diet

Effect of natural extracts obtained from food industry by-products on nutritional quality and shelf life of chicken nuggets enriched with organic Zn and Se provided in broiler diet

Antioxidant and Antimicrobial Activity of Rosemary, Pomegranate and Olive Extracts in Fish Patties

A review of some common African spices with antihypertensive potential

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