Research Information System
5th International Health Science and Life Congress, Burdur, Turkey, 10 March 2022, pp.1030-1035, (Full Text)
The sumac plant, whose scientific name is Rhuscoriaria L., is a spice whose fruits are frequently
used in Turkey. Although it is frequently consumed in some dishes in Anatolia due to its sour
taste, sumac sour, one of the fruits of the plant, is a product that is gaining value in the food
industry. In addition to protein, fat, fiber, various minerals and vitamins that add important
nutritional value in the chemical structure of sumac, the existence of some therapeutically
important secondary metabolites such as various fatty acids, phenolic acids and anthocyanins
has been revealed. The fruits of the sumac plant contain compounds such as hydrolyzed tannins
(gallic acid), anthocyanins, as well as organic acids. The fact that sumac is rich in
phytochemicals has made the plant important by researchers and has led to various bioactivity
studies. Various extracts of the sumac plant, which have antibacterial, antifungal, antiinflammatory and antioxidant properties. Its hypoglycemic, hypolipidemic and analgesic effects have been demonstrated in clinical studies. Along with the potential of a good functional food and more nutraceutical compounds to be discovered, the presence of food preservative effects
increases the importance of sumac in terms of medicine, nutrition and industry. In this review,
the biological activities of sumac in the light of current literature.and the importance of its frequent use in our kitchen are discussed.