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Effects of several culinary herbs and spices on gut microbiota

Yıl 2024, Cilt: 10 Sayı: 4, 296 - 305, 01.10.2024

Ahmad Alhomsi , Mukaddes Kılıç Bayraktar

https://doi.org/10.3153/FH24028

Öz

The microbiome of human beings, especially the gut microbiota, appears to be the most potent element of the human body responsible for health and disease. Various herbs and spices often used in cooking and exceptionally high in bioactive substances like polyphenols, terpenes, and flavonoids are getting more attention for their proposed effect on gut health. This study aims to examine the links between culinary herbs and spices and the gut microbiome and to review the latest research findings. Human microbiota has a variable number of bacteria, and the composition and properties of their microbiomes depend on diet, lifestyle, and environmental factors. The current literature demonstrates that phytochemicals in spices and herbs can modify gut microbiota, which may result in lower inflammation, better digestion, and prevention of non-communicable diseases. It has been proven with further studies that herbs such as cinnamon, ginger, turmeric and rosemary are beneficial for the intestines and have shown positive results in animal and human studies. In conclusion, adding culinary herbs and spices to the diet provides a straightforward but powerful means to preserve a healthy gut microbiota, and supports overall better health.

Anahtar Kelimeler

Culinary herbs Gut microbiota Prebiotic Spices

Kaynakça

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Yıl 2024, Cilt: 10 Sayı: 4, 296 - 305, 01.10.2024

Ahmad Alhomsi , Mukaddes Kılıç Bayraktar

https://doi.org/10.3153/FH24028

Öz

Kaynakça

  • Alizadeh, L., Nayebzadeh, K., Mohammadi, A. (2016). A comparative study on the in vitro antioxidant activity of tocopherol and extracts from rosemary and Ferulago angulata on oil oxidation during deep frying of potato slices. Journal of Food Science and Technology, 53(1), 611–620. https://doi.org/10.1007/s13197-015-2062-2
  • Aziz, E., Batool, R., Akhtar, W., Shahzad, T., Malik, A., Shah, M.A., Iqbal, S., Rauf, A., Zengin, G., Bouyahya, A., Rebezov, M., Dutta, N., Khan, M. U., Khayrullin, M., Babaeva, M., Goncharov, A., Shariati, M.A., Thiruvengadam, M. (2022). Rosemary species: a review of phytochemicals, bioactivities and industrial applications. South African Journal of Botany, 151, 3–18. https://doi.org/10.1016/j.sajb.2021.09.026
  • Ballester, P., Cerdá, B., Arcusa, R., Marhuenda, J., Yamedjeu, K., Zafrilla, P. (2022). Effect of ginger on inflammatory diseases. Molecules, 27(21), 7223. https://doi.org/10.3390/molecules27217223
  • Black, C.D., Herring, M.P., Hurley, D.J., O'Connor, P.J. (2010). Ginger (Zingiber officinale) reduces muscle pain caused by eccentric exercise. The Journal of Pain, 11(9), 894–903. https://doi.org/10.1016/j.jpain.2009.12.013
  • Block E. (1986). Antithrombotic agent of garlic: A lesson from 5000 years of folk medicine. In: Steiner RP, editor. Folk medicine, the art and the science. Washington DC: American Chemical Society. (Steiner RP & Folk medicine, Eds.). In: Washington DC: American Chemical Society.
  • Böck, B. (2012). Sourcing, organising, and administering medicinal ingredients. In The Oxford Handbook of Cuneiform Culture (pp. 690–705). Oxford University Press. https://doi.org/10.1093/oxfordhb/9780199557301.013.0032
  • Canfora, E.E., Jocken, J.W., Blaak, E.E. (2015). Short-chain fatty acids in control of body weight and insulin sensitivity. Nature Reviews Endocrinology, 11(10), 577–591. https://doi.org/10.1038/nrendo.2015.128
  • Canfora, E.E., Meex, R.C.R., Venema, K., Blaak, E.E. (2019). Gut microbial metabolites in obesity, NAFLD and T2DM. Nature Reviews Endocrinology, 15(5), 261–273. https://doi.org/10.1038/s41574-019-0156-z
  • Cani, P.D., Moens de Hase, E., Van Hul, M. (2021). Gut microbiota and host metabolism: From proof of concept to therapeutic intervention. Microorganisms, 9(6), 1302. https://doi.org/10.3390/microorganisms9061302
  • Cénit, M.C., Matzaraki, V., Tigchelaar, E.F., Zhernakova, A. (2014). We are rapidly expanding knowledge on the role of the gut microbiome in health and disease. Biochimica et Biophysica Acta (BBA) - Molecular Basis of Disease, 1842(10), 1981–1992. https://doi.org/10.1016/j.bbadis.2014.05.023
  • Cespedes, E.M., Hu, F.B. (2015). Dietary patterns: From nutritional epidemiologic analysis to national guidelines. The American Journal of Clinical Nutrition, 101(5), 899–900. https://doi.org/10.3945/ajcn.115.110213
  • Chandrababu, S., Bastola, D. (2019). An integrated approach to recognize potential protective effects of culinary herbs against chronic diseases. Journal of Healthcare Informatics Research, 3(2), 184–199. https://doi.org/10.1007/s41666-018-0041-x
  • Chao, L.K., Hua, K.-F., Hsu, H.-Y., Cheng, S.-S., Lin, I.-F., Chen, C.-J., Chen, S.-T., Chang, S.-T. (2008). Cinnamaldehyde inhibits pro-inflammatory cytokines secretion from monocytes/macrophages through suppression of intracellular signaling. Food and Chemical Toxicology, 46(1), 220–231. https://doi.org/10.1016/j.fct.2007.07.016
  • Chevallier A. (1996). The encyclopedia of medicinal plants. Dorling Kindersley, ISBN: 978-0751303148
  • Dahl, S.M., Rolfe, V., Walton, G.E., Gibson, G.R. (2023). Gut microbial modulation by culinary herbs and spices. Food Chemistry, 409, 135286. https://doi.org/10.1016/j.foodchem.2022.135286
  • Gibson, G.R., Hutkins, R., Sanders, M.E., Prescott, S.L., Reimer, R.A., Salminen, S.J., Scott, K., Stanton, C., Swanson, K.S., Cani, P.D., Verbeke, K., & Reid, G. (2017). Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nature Reviews Gastroenterology & Hepatology, 14(8), 491–502. https://doi.org/10.1038/nrgastro.2017.75
  • González-Vallinas, M., Reglero, G., Ramírez de Molina, A. (2015). Rosemary (Rosmarinus officinalis L.) extract as a potential complementary agent in anticancer therapy. Nutrition and Cancer, 67(8), 1223–1231. https://doi.org/10.1080/01635581.2015.1082110
  • Graf, D., Di Cagno, R., Fåk, F., Flint, H.J., Nyman, M., Saarela, M., Watzl, B. (2015). Contribution of diet to the composition of the human gut microbiota. Microbial Ecology in Health & Disease, 26(0). https://doi.org/10.3402/mehd.v26.26164
  • Guo, Y., Xie, J., Li, X., Yuan, Y., Zhang, L., Hu, W., Luo, H., Yu, H., & Zhang, R. (2018). Antidepressant effects of rosemary extracts associate with anti-inflammatory effect and rebalance of gut microbiota. Frontiers in Pharmacology, https://doi.org/10.3389/fphar.2018.01126
  • Hasan, N., Yang, H. (2019). Factors affecting the composition of the gut microbiota, and its modulation. PeerJ, 7, e7502. https://doi.org/10.7717/peerj.7502
  • Hou, Y. (2015). Beneficial roles of dietary Oleum cinnamomi in alleviating intestinal injury. Frontiers in Bioscience, 20(5), 4339. https://doi.org/10.2741/4339
  • Huseinovic, E., Hörnell, A., Johansson, I., Esberg, A., Lindahl, B., Winkvist, A. (2019). Changes in food intake patterns during 2000–2007 and 2008–2016 in the population-based Northern Sweden Diet Database. Nutrition Journal, 18(1), 36. https://doi.org/10.1186/s12937-019-0464-0
  • Jafarzadeh, A., Jafarzadeh, S., Nemati, M. (2021). Therapeutic potential of ginger against COVID-19: Is there enough evidence? Journal of Traditional Chinese Medical Sciences, 8(4), 267–279. https://doi.org/10.1016/j.jtcms.2021.10.001
  • Jandhyala, S.M. (2015). Role of the normal gut microbiota. World Journal of Gastroenterology, 21(29), 8787. https://doi.org/10.3748/wjg.v21.i29.8787
  • Ji, Y., Liu, X., Lv, H., Guo, Y., Nie, W. (2024). Effects of Lonicerae flos and turmeric extracts on growth performance and intestinal health of yellow-feathered broilers. Poultry Science, 103(4), 103488. https://doi.org/10.1016/j.psj.2024.103488
  • Kim, Y., Kim, D., Kim, J.Y. (2017). Ginger extract suppresses inflammatory response and maintains barrier function in human colonic epithelial caco‐2 cells exposed to inflammatory mediators. Journal of Food Science, 82(5), 1264–1270. https://doi.org/10.1111/1750-3841.13695
  • Kiyama, R. (2020). Nutritional implications of ginger: chemistry, biological activities and signaling pathways. The Journal of Nutritional Biochemistry, 86, 108486. https://doi.org/10.1016/j.jnutbio.2020.108486
  • Kocaadam, B., Şanlier, N. (2017). Curcumin, an active component of turmeric (Curcuma longa), and its effects on health. Critical Reviews in Food Science and Nutrition, 57(13), 2889–2895. https://doi.org/10.1080/10408398.2015.1077195
  • Kolodziejczyk, A.A., Zheng, D., Elinav, E. (2019). Diet–microbiota interactions and personalized nutrition. Nature Reviews Microbiology, 17(12), 742–753. https://doi.org/10.1038/s41579-019-0256-8
  • Li, A., Ni, W., Zhang, Q., Li, Y., Zhang, X., Wu, H., Du, P., Hou, J., & Zhang, Y. (2020). Effect of cinnamon essential oil on gut microbiota in the mouse model of dextran sodium sulfate‐induced colitis. Microbiology and Immunology, 64(1), 23–32. https://doi.org/10.1111/1348-0421.12749
  • Lopresti, A.L., Smith, S. J., Rea, A., Michel, S. (2021). Efficacy of a curcumin extract (CurcugenTM) on gastrointestinal symptoms and intestinal microbiota in adults with self-reported digestive complaints: a randomised, double-blind, placebo-controlled study. BMC Complementary Medicine and Therapies, 21(1), 40. https://doi.org/10.1186/s12906-021-03220-6
  • Lu, Y., Li, X., Liu, S., Zhang, Y., & Zhang, D. (2018). Toll-like receptors and inflammatory bowel disease. Frontiers in Immunology, 9. https://doi.org/10.3389/fimmu.2018.00072
  • Martinez-Lacoba, R., Pardo-Garcia, I., Amo-Saus, E., Escribano-Sotos, F. (2018). Mediterranean diet and health outcomes: a systematic meta-review. European Journal of Public Health, 28(5), 955–961. https://doi.org/10.1093/eurpub/cky113
  • Mohd Yusof, Y.A. (2016). Gingerol and Its Role in Chronic Diseases, pp. 177–207, ISBN: 978-3-319-41342-6 https://doi.org/10.1007/978-3-319-41342-6_8
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  • Mussarat, S., Adnan, M., Begum, S., Ur Rehman, S., Hashem, A., Abd_Allah, E.F. (2021). Antimicrobial screening of polyherbal formulations traditionally used against gastrointestinal diseases. Saudi Journal of Biological Sciences, 28(12), 6829–6843. https://doi.org/10.1016/j.sjbs.2021.07.053
  • Opara, E., Chohan, M. (2014). Culinary herbs and spices: their bioactive properties, the contribution of polyphenols and the challenges in deducing their true health benefits. International Journal of Molecular Sciences, 15(10), 19183–19202. https://doi.org/10.3390/ijms151019183
  • Parker, H.W., Vadiveloo, M.K. (2019). Diet quality of vegetarian diets compared with nonvegetarian diets: A systematic review. Nutrition Reviews, 77(3), 144–160. https://doi.org/10.1093/nutrit/nuy067
  • Prasad, S., Tyagi, A.K. (2015). Ginger and its constituents: Role in prevention and treatment of gastrointestinal cancer. Gastroenterology Research and Practice, 2015, 1–11. https://doi.org/10.1155/2015/142979
  • Rastall, R.A., Gibson, G.R. (2015). Recent developments in prebiotics to selectively impact beneficial microbes and promote intestinal health. Current Opinion in Biotechnology, 32, 42–46. https://doi.org/10.1016/j.copbio.2014.11.002
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  • Rothschild, D., Weissbrod, O., Barkan, E., Kurilshikov, A., Korem, T., Zeevi, D., Costea, P.I., Godneva, A., Kalka, I.N., Bar, N., Shilo, S., Lador, D., Vila, A.V., Zmora, N., Pevsner-Fischer, M., Israeli, D., Kosower, N., Malka, G., Wolf, B.C., … Segal, E. (2018). Environment dominates over host genetics in shaping human gut microbiota. Nature, 555(7695), 210–215. https://doi.org/10.1038/nature25973 Sánchez-Camargo, A. del P., Herrero, M. (2017). Rosemary (Rosmarinus officinalis) as a functional ingredient: Recent scientific evidence. Current Opinion in Food Science, 14, 13–19. https://doi.org/10.1016/j.cofs.2016.12.003
  • Sasso, J.M., Ammar, R.M., Tenchov, R., Lemmel, S., Kelber, O., Grieswelle, M., Zhou, Q.A. (2023). Gut microbiome–brain alliance: A landscape view into mental and gastrointestinal health and disorders. ACS Chemical Neuroscience, 14(10), 1717–1763. https://doi.org/10.1021/acschemneuro.3c00127
  • Sekirov, I., Russell, S.L., Antunes, L.C.M., Finlay, B.B. (2010). Gut microbiota in health and disease. Physiological Reviews, 90(3), 859–904. https://doi.org/10.1152/physrev.00045.2009
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  • Zeng, H., Umar, S., Rust, B., Lazarova, D., Bordonaro, M. (2019). Secondary bile acids and short chain fatty acids in the colon: A focus on colonic microbiome, cell proliferation, inflammation, and cancer. International Journal of Molecular Sciences, 20(5), 1214. https://doi.org/10.3390/ijms20051214
  • Zhernakova, A., Kurilshikov, A., Bonder, M.J., Tigchelaar, E.F., Schirmer, M., Vatanen, T., Mujagic, Z., Vila, A.V., Falony, G., Vieira-Silva, S., Wang, J., Imhann, F., Brandsma, E., Jankipersadsing, S.A., Joossens, M., Cenit, M.C., Deelen, P., Swertz, M.A., Weersma, R.K., … Fu, J. (2016). Population-based metagenomics analysis reveals markers for gut microbiome composition and diversity. Science, 352(6285), 565–569. https://doi.org/10.1126/science.aad3369
Toplam 57 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Beslenme Bilimi, Gıda ve Beslenme Dengesi, Gıda Bilimleri (Diğer)
Bölüm Review Articles
Yazarlar

Ahmad Alhomsi 0009-0000-8198-0167

Mukaddes Kılıç Bayraktar 0000-0002-8871-8820

Erken Görünüm Tarihi 24 Eylül 2024
Yayımlanma Tarihi 1 Ekim 2024
Gönderilme Tarihi 14 Mayıs 2024
Kabul Tarihi 25 Temmuz 2024
Yayımlandığı Sayı Yıl 2024Cilt: 10 Sayı: 4

Kaynak Göster

APA Alhomsi, A., & Kılıç Bayraktar, M. (2024). Effects of several culinary herbs and spices on gut microbiota. Food and Health, 10(4), 296-305. https://doi.org/10.3153/FH24028
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