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- Title
Thymus hirtus Willd. ssp. algeriensis Boiss. and Reut: A Comprehensive Review on Phytochemistry, Bioactivities, and Health-Enhancing Effects.
- Authors
Lahlou, Radhia Aitfella; Samba, Nsevolo; Soeiro, Pedro; Alves, Gilberto; Gonçalves, Ana Carolina; Silva, Luís R.; Silvestre, Samuel; Rodilla, Jesus; Ismael, Maria Isabel
- Abstract
Members of the Lamiaceae family are considered chief sources of bioactive therapeutic agents. They are important ornamental, medicinal, and aromatic plants, many of which are used in traditional and modern medicine and in the food, cosmetic, and pharmaceutical industries. In North Africa, on the Mediterranean side, there is the following particularly interesting Lamiaceous species: Thymus hirtus Willd. sp. Algeriensis Boiss. Et Reut. The populations of this endemic plant are distributed from the subhumid to the lower arid zone and are mainly employed as ethnomedicinal remedies in the following Maghreb countries: Algeria, Libya, Morocco, and Tunisia. In fact, they have been applied as antimicrobial agents, antispasmodics, astringents, expectorants, and preservatives for several food products. The species is commonly consumed as a tea or infusion and is used against hypercholesterolemia, diabetes, respiratory ailments, heart disease, and food poisoning. These medicinal uses are related to constituents with many biological characteristics, including antimicrobial, antioxidant, anticancer, anti-ulcer, anti-diabetic, insecticidal, and anti-inflammatory activities. This review aims to present an overview of the botanical characteristics and geographical distribution of Thymus algeriensis Boiss. Et Reut and its traditional uses. This manuscript also examines the phytochemical profile and its correlation with biological activities revealed by in vitro and in vivo studies.
- Subjects
THYMUS; BOTANICAL chemistry; FOOD poisoning; FOOD preservatives; ARID regions; BIOACTIVE compounds; STREPTOZOTOCIN
- Publication
Foods, 2022, Vol 11, Issue 20, p3195
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods11203195