Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland.
Aroma & Flavor Chemistry Department, Food Industries & Nutrition Division, National Research Center, El Behose Street, Dokki, Cairo 12622, Egypt.
Molecules. 2020 May 27;25(11):2478. doi: 10.3390/molecules25112478.
The biological activities of four aromatic plants, namely frankincense, myrrh, ginger, and turmeric, were reviewed in the current study. The volatile fraction (essential oil) as well as the nonvolatile fraction of these four plants showed different promising biological activities that are displayed in detail. These activities can include protection from and/or alleviation of some ailment, which is supported with different proposed mechanisms of action. This review aimed to finally help researchers to get a handle on the importance of considering these selected aromatic plants, which have not been thoroughly reviewed before, as a potential adjuvant to classical synthetic drugs to enhance their efficiency. Moreover, the results elicited in this review encourage the consumption of these medicinal plants as an integrated part of the diet to boost the body's overall health based on scientific evidence.
本研究综述了四种芳香植物,即乳香、没药、生姜和 turmeric 的生物活性。这些植物的挥发性部分(精油)和非挥发性部分表现出不同的有前途的生物活性,详细介绍如下。这些活性可以包括预防和/或缓解某些疾病,不同的作用机制也支持这些活性。本综述旨在最终帮助研究人员认识到考虑这些以前未经过充分研究的选定芳香植物的重要性,将它们作为辅助经典合成药物以提高其效率的潜在方法。此外,本综述得出的结果鼓励将这些药用植物作为饮食的一部分来促进身体健康,这是基于科学证据的。