Thymus spp. plants - Food applications and phytopharmacy properties
2019
Salehi, Bahare | Abu-Darwish, Mohammad Sanad | Tarawneh, Amer Hussein | Cabral, Célia | Gadetskaya, Anastassiya V. | Salgueiro, Ligia | Hosseinabadi, Tahereh | Rajabi, Sadegh | Chanda, Warren | Sharifi-Rad, Mehdi | Mulaudzi, Rofhiwa Bridget | Ayatollahi, Seyed Abdulmajid | Kobarfard, Farzad | Arserim-Uçar, Dılhun Keriman | Sharifi-Rad, Javad | Ata, Athar | Baghalpour, Navid | Contreras, María del Mar
Thymus genus has been used since ancient times for their valuable health properties, which could be attributed to their chemical components, especially essential oils (EOs). Among these species, T. vulgaris has a long history of use for different food and medicinal purposes.This paper reviews the chemical composition of Thymus plants EOs, including thyme, describes their antimicrobial and antioxidant properties as well as recent food applications as preservatives. The role of these plants in cancer is also covered, as well as the potential these plants have to manage and treat other diseases. Furthermore, clinical studies are also detailed.Key findings and conclusions. Food preservation with naturally occurring compounds is gaining increasing importance due to the consumer demand for safe and high-quality products and to reduce the use of synthetic preservatives. For this purpose, not only thyme but also other thymus plants can be used as such and combined with high-pressure, cold nitrogen plasma, in edible films (active packaging), etc. Moreover, the potential of these plants have to treat several diseases and complications reinforce their use in nutraceuticals and functional foods, but further clinical evidence is required.
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