{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T12:04:45Z","timestamp":1791893085708,"version":"4.3.4"},"reference-count":130,"publisher":"MDPI AG","issue":"16","license":[{"start":{"date-parts":[[2022,8,14]],"date-time":"2022-08-14T00:00:00Z","timestamp":1660435200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>In recent years, utilization of Rhus coriaria L. (sumac) is upgrading not only in their culinary use and human nutrition, but also in the pharmaceutical industry, food industry and veterinary practices. This is driven by accumulating evidence that support the ethnobotanical use of this plant; in particular, advanced knowledge of the content of nutritional, medicinal and techno-functional bioactive ingredients. Herein, we discuss polyphenolic compounds as the main bioactive ingredients in Rhus coriaria L., which contribute mainly to the significance and utility of this spice. Most of the antioxidant potential and therapeutic roles of sumac are increasingly attributed to its constituent tannins, flavonoids, and phenolic acids. Hydroxyphenyl pyranoanthocyanins and other anthocynins are responsible for the highly desired red pigments accounting for the strong pigmentation capacity and colorant ability of sumac. Certain polyphenols and the essential oil components are responsible for the peculiar flavor and antimicrobial activity of sumac. Tannin-rich sumac extracts and isolates are known to enhance the food quality and the oxidative stability of animal products such as meat and milk. In conclusion, polyphenol-rich sumac extracts and its bioactive ingredients could be exploited towards developing novel food products which do not only address the current consumers\u2019 interests regarding organoleptic and nutritional value of food, but also meet the growing need for \u2018clean label\u2019 as well as value addition with respect to antioxidant capacity, disease prevention, and health promotion in humans.<\/jats:p>","DOI":"10.3390\/molecules27165179","type":"journal-article","created":{"date-parts":[[2022,8,15]],"date-time":"2022-08-15T03:33:20Z","timestamp":1660534400000},"page":"5179","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":50,"title":["Rhus coriaria L. (Sumac), a Versatile and Resourceful Food Spice with Cornucopia of Polyphenols"],"prefix":"10.3390","volume":"27","author":[{"given":"Gaber El-Saber","family":"Batiha","sequence":"first","affiliation":[{"name":"Department of Pharmacology and Therapeutics, Faculty of Veterinary Medicine, Damanhour University, Damanhour 22511, AlBeheira, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9956-3860","authenticated-orcid":false,"given":"Oludare M.","family":"Ogunyemi","sequence":"additional","affiliation":[{"name":"Human Nutraceuticals and Bioinformatics Research Unit, Department of Biochemistry, Salem University, Lokoja 260101, Nigeria"},{"name":"Nutritional and Industrial Biochemistry Research Unit, Department of Biochemistry, University of Ibadan, Ibadan 200005, Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5931-0466","authenticated-orcid":false,"given":"Hazem M.","family":"Shaheen","sequence":"additional","affiliation":[{"name":"Department of Pharmacology and Therapeutics, Faculty of Veterinary Medicine, Damanhour University, Damanhour 22511, AlBeheira, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8162-0329","authenticated-orcid":false,"given":"Funso R.","family":"Kutu","sequence":"additional","affiliation":[{"name":"School of Agricultural Sciences, University of Mpumalanga, Mbombela 1200, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Charles O.","family":"Olaiya","sequence":"additional","affiliation":[{"name":"Nutritional and Industrial Biochemistry Research Unit, Department of Biochemistry, University of Ibadan, Ibadan 200005, Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9040-5647","authenticated-orcid":false,"given":"Jean-Marc","family":"Sabatier","sequence":"additional","affiliation":[{"name":"Institut de Neurophysiopathologie (INP), CNRS UMR 7051, Facult\u00e9 des Sciences M\u00e9dicales et Param\u00e9dicales, Aix-Marseille Universit\u00e9, 27 Bd Jean Moulin, 13005 Marseille, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2782-9615","authenticated-orcid":false,"given":"Michel","family":"De Waard","sequence":"additional","affiliation":[{"name":"Smartox Biotechnology, 6 Rue des Platanes, 38120 Saint-Egr\u00e8ve, France"},{"name":"L\u2019institut du Thorax, INSERM, CNRS, UNIV NANTES, 44007 Nantes, France"},{"name":"LabEx Ion Channels, Science and Therapeutics, Universit\u00e9 de Nice Sophia-Antipolis, 06560 Valbonne, France"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,8,14]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"e01989","DOI":"10.1016\/j.heliyon.2019.e01989","article-title":"Potential application of herbs and spices and their effects in functional dairy products","volume":"5","author":"Youssef","year":"2019","journal-title":"Heliyon"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"63","DOI":"10.1016\/j.ijfoodmicro.2004.04.009","article-title":"Antimicrobial effect of water extract of sumac (Rhus coriaria L.) on the growth of some food borne bacteria including pathogens","volume":"97","author":"Halkman","year":"2004","journal-title":"Int. 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