Investigation and examination of the functional food use of sumac plant and its effects on health

Every element in nature has been created for humanity and in accordance with its needs. Plants are at the forefront of these. While some plants are used as food, some are used as a source of healing in medicine due to their therapeutic properties. Recent studies on the active ingredients found in the structure of this unique plant, sumac (Rhus coriaria L.); confirm the idea that it can be a remedy for many diseases of humanity. In this study, "Plants are the main source of natural antioxidant compounds. It is known that the antioxidant effect is caused by phenolic compounds, especially flavonoid structure. Sumac (Rhus coriaria L.), Rhus genus from Anacardiaceae family, grows in different regions of the world with around 150 species, and R. coriaria species is common in Turkey. Sumac as a spice is defined as the form of its fruits that are ground by adding a certain amount of table salt after being dried according to the technique. The aim of this study is to determine the phenolic content and antioxidant effects of extracts obtained from different extraction methods of sumac plant and to compare them with each other. In this study, boiling and ultrasonication techniques with different solvents (water and ethanol) were compared. Total phenolic substance content, total flavonoid substance content, antioxidant activity determination and phenolic acid content of these extracts were determined. In addition, sumac is beneficial for health and is known for its antioxidant properties. Regular consumption of sumac can contribute to your health."