Khaberni - A recent research study announced that the sumac plant (Rhus coriaria L.) is actually a nutritional and health treasure due to its rich composition of active bio compounds. The study indicated that sumac combines great health benefits and a role as a preservative and quality enhancer of food as a natural functional agent. Researcher Dr. Maha Ibrahim Kamal Ali, Senior Researcher in the Food Department at the Food Technology Research Institute, explained that this work was accomplished at the Agricultural Research Center in Alexandria. The results discussed the diversity of sumac in its compounds and its potential effect as a healthy addition to the diet.
Sumac has a distinctive nutritional composition; it is a rich source of fiber at about 18.4%, which supports digestive health. It also contains essential minerals and vitamins such as calcium, iron, and magnesium, in addition to B complex vitamins and vitamin C. Its composition includes active compounds such as phenolic acids like gallic acid, flavonoids like quercetin, tannins, and anthocyanins that give it its red color and act as strong antioxidants against free radicals. Additionally, sumac lowers its calorie and fat content, making it a preferred choice for adding healthy flavors to food.
Potential health benefits The study pointed out that sumac extract acts as an antibacterial against food-borne pathogens such as Escherichia coli and Staphylococcus aureus, and has shown promising results as an anti-inflammatory against Helicobacter pylori. Sumac also contains bioflavonoid compounds that inhibit the activity of some respiratory and herpes viruses, highlighting the importance of compounds such as Myricetin in inhibiting the COVID-19 virus. Furthermore, sumac has a high capacity to eliminate free radicals, thanks to the high content of polyphenols, indicating its potential in supporting antioxidant protection and possibly reducing some forms of cancer such as breast and colon.
