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

Authors : Muzaffer MÜKEMRE, Abdullah DALAR, Şengal BAĞCİ TAYLAN, Metin ERTAŞ

Pages : 268-277

Doi:10.21448/ijsm.1066904

View : 54 | Download : 17

Publication Date : 2022-09-26

Article Type : Research Paper

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 insert ignore into journalissuearticles values(chlorogenic acid and isoquercetin); and volatiles insert ignore into journalissuearticles values(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.
Keywords : Sium sisarum var lancifolium, Antioxidant, α Glucosidase, Pancreatic lipase, Phenolics

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