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Journals / International Journal of Secondary Metabolite / 2022 / Cilt: 9 - Sayı: 3

Sium sisarum L. var. lancifolium (M. Bieb.) Thell -a traditional spice from eastern Anatolia: chemical composition and biological activities

Muzaffer MUKEMRE
Abdullah DALAR
Şengal BAĞCI TAYLAN
Metin ERTAŞ
Pages
268–277
Publication Date
2022-10-19
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Data collected in this study suggest the use of Sium sisarum plant to obtain nutraceuticals and/or biotherapeutic agents that are able to regulate oxidative stress and enzyme activities.

📌 3 Key Takeaways

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Objective & Hypothesis:Traditionally consumed food and spices are significant sources in the daily life diet and constitute a large portion of the cuisine in Eastern Anatolia in Turkey.
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Key Findings & Data:Analytical studies to date have revealed the presence of high levels of phenolics (chlorogenic acid and isoquercetin) and volatiles (α-terpinene, camphene, cyclohexene, carene and p-cymene), which exhibits significant potential of digestive enzyme suppressive and antioxidant abilities.
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Conclusion & Impact:Data collected in this study suggest the use of Sium sisarum plant to obtain nutraceuticals and/or biotherapeutic agents that are able to regulate oxidative stress and enzyme activities.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Sium sisarum var. lancifolium · Antioxidant · α-Glucosidase

Abstract

Traditionally consumed food and spices are significant sources in the daily life diet and constitute a large portion of the cuisine in Eastern Anatolia in Turkey. However, limited data available necessitate further analysis of their chemical composition and health attributing properties. This study aims to present phytochemical composition and biological activities of Sium sisarum var. lancifolium, a commonly consumed spice and food species in the region. Analytical studies to date have revealed the presence of high levels of phenolics (chlorogenic acid and isoquercetin) and volatiles (α-terpinene, camphene, cyclohexene, carene and p-cymene), which exhibits significant potential of digestive enzyme suppressive and antioxidant abilities. Data collected in this study suggest the use of Sium sisarum plant to obtain nutraceuticals and/or biotherapeutic agents that are able to regulate oxidative stress and enzyme activities.

Özet

Traditionally consumed food and spices are significant sources in the daily life diet and constitute a large portion of the cuisine in Eastern Anatolia in Turkey. However, limited data available necessitate further analysis of their chemical composition and health attributing properties. This study aims to present phytochemical composition and biological activities of Sium sisarum var. lancifolium, a commonly consumed spice and food species in the region. Analytical studies to date have revealed the presence of high levels of phenolics (chlorogenic acid and isoquercetin) and volatiles (α-terpinene, camphene, cyclohexene, carene and p-cymene), which exhibits significant potential of digestive enzyme suppressive and antioxidant abilities. Data collected in this study suggest the use of Sium sisarum plant to obtain nutraceuticals and/or biotherapeutic agents that are able to regulate oxidative stress and enzyme activities.

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Cite This Article

MUKEMRE, M., DALAR, A., TAYLAN, Ş. B., ERTAŞ, M. (2022). Sium sisarum L. var. lancifolium (M. Bieb.) Thell -a traditional spice from eastern Anatolia: chemical composition and biological activities. International Journal of Secondary Metabolite, Cilt: 9 - Sayı: 3, 268–277. https://ajindex.com/articles/541607

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