EC Nutrition

Medicinal plant distillates are a rich source of organic compounds, primarily categorized as secondary metabolites. These compounds, known as bioactive compounds, are substances that have a biological effect on living organisms. However, in smaller quantities, they also include primary metabolites. Their use as bioactive chemicals is of significant interest in developing food and medicinal formulations. The primary components of medicinal plant distillates are the essential oils and polyphenols. A burgeoning discipline utilizes botanical distillates as organic food, medicine, and cosmetics preservatives. Both essential oils and polyphenols are used as food additives with distinct functions, as well as food and feed supplements that interest human or animal nutrition and plant protection goods. Studies have been published on the antibacterial properties of plant components against different microbes, including those that cause foodborne illnesses. Natural chemicals are vital in preserving food, acting as antimicrobials, and managing diseases caused by microorganisms in people and cultivated plants. Lately, there has been a significant focus on research utilizing essential oils and extract components to hinder the growth of harmful microbes.

Scientific investigations have unequivocally demonstrated the potent antioxidant, anti-inflammatory, antidiabetic, and antiviral properties of these chemicals. The extensive scientific investigation of medicinal plant distillates is now drawing the interest of the cosmetics and pharmaceutical sectors. The potential of these distillates as pharmacologically active components or natural preservatives is a promising avenue for the future of natural medicine.

 Keywords: Medicinal Plants; Distillates; Secondary Metabolites; Food; Pharmaceuticals

1. Patra JK., et al. “Selected commercial plants: A review of the extraction and isolation of bioactive compounds and their pharmacological market value”. Trends in Food Science and Technology 82 (2018): 89-109.
2. Damani Z and Topi D. “Application of plant extracts in the food and pharmaceutical industry”. Novel Techniques in Nutrition and Food Science 4 (2022): 000644.
3. Pisoschi AM., et al. “An overview of natural antimicrobials role in food”. European Journal of Medicinal Chemistry 143 (2017): 922-935.
4. Singh Negi P. “Plant extracts for the control of bacterial growth: Efficacy, stability, and safety issues for food application”. International Journal of Food Microbiology1 (2012): 7-17.
5. Sakarikou C., et al. “The exploitation of plant extracts and phytochemicals against resistant Salmonella in biofilms”. Food Research International 128 (2019): 108806.
6. Gyawali R., et al. “Medicinal plant distillates as antimicrobials in food products: mechanisms of action, extraction methods, and applications”. In: Handbook of Natural Antimicrobials for Food Safety and Quality. Ed: T.M. Tayor, Elsevier (2015b): 49-68.
7. Burt S. “Essential oils: their antibacterial properties and potential applications in the foods-a review”. International Journal of Food Microbiology3 (2004): 223-253.
8. Davidson PM. “Chemical preservatives and natural antimicrobial compounds”. In Doyle, M.P., Beuchat, L.R., Montville, T.J. (Eds.), Food Microbiology: Fundamentals and Frontiers, 2^nd ASM Press, Washington DC, (2001): 593-627.
9. Aruna P., et al. “Health benefits of punicic acid: a review”. Comprehensive Reviews in Food Science and Food Safety1 (2016): 16-27.
10. Bhuiyan FR., et al. “Plants metabolites: Possibility of natural therapeutics against the COVID-19 pandemic”. Frontiers in Medicine 7 (2020): 444.
11. El-Saber Batiha G., et al. “Syzygium aromaticum (Myrtaceae): Traditional uses, bioactive chemical constituents, pharmacological and toxicological activities”. Biomolecules 10.2 (2020): 202.
12. Llupa J., et al. “LC-MS/MS characterization of phenolic compounds in the quince (Cydonia oblonga) and sweet cherry (Prunus avium L.) fruit juices”. Agriculture and Forestry 68.2 (2022): 193-205.
13. Borges A., et al. “New perspectives on the use of phytochemicals as an emergent strategy to control bacterial infections including biofilms”. Molecules7 (2016): 877.
14. Leal C., et al. “The potential application of grape (Vitis vinifera) stem extracts in the cosmetic and pharmaceutical industries: Valorization of a by-product”. Industrial Crops and Products 154 (2020): 112675.
15. Chen Y., et al. “Effective utilization of food wastes: Bioactivity of grape seed extraction and its application in the food industry”. Journal of Functional Foods 73 (2020): 104-113.
16. Topi D., et al. “Virgin olive oil production from the major olive varieties in Albania”.  Agriculture and Forestry2 (2012): 87-95.
17. Topi D., et al. “Targeted analysis for the detection of phenolics and authentication of Albanian wines using LC-DAD/ESI-MS/MS combined with chemometric tools”. Heliyon11 (2024): e31127.
18. Paul A and Radhakrishnan M. “Pomegranate seed oil in the food industry: Extraction, characterization, and applications”. Trends in Food Science and Technology 105 (2020): 273-283.
19. David BJL., et al. “The pharmaceutical industry and natural products: historical status and new trends”. Phytochemistry Reviews 14 (2014): 299-315.
20. Topi D., et al. “Environmental impact from olive mills waste disposal, chemical analysis of solid wastes and wastewaters”. Journal of Hygienic Engineering and Design 7 (2014): 44-48.
21. Gullon P., et al. “Valorization of by-products from the olive oil industry and added-value applications for innovative functional foods”. Food Research International 137 (2020): 109683.
22. Topi D., et al. “Olive oil production in Albania, chemical characterization, and authenticity”. In Olive Oil-New Perspectives and Applications. IntechOpen. Rijeka, Croatia (2021).