Plant‐based Food Products for Antimycobacterial Therapy. Issue 3 (30th April 2020)

• Record Type: Journal Article
• Authors: Sieniawska, Elwira; Maciejewska‐Turska, Magdalena; Świątek, Łukasz; Xiao, Jianbo
• Is Part Of: EFood. Volume 1:Issue 3(2020)
• Page Start: 199
• Page End: 216
• Publication Date: 2020-04-30
• Subjects: Immunity -- hepatoprotection -- Mycobacterium tuberculosis -- diet supplementation; Dietetics -- Research; Food; Food science; Nutrition; Periodicals; 664
• DOI: 10.2991/efood.k.200418.001
• Languages: English
• ISSNs: 2666-3066

Abstract

Abstract : Traditional medicine which is based on the observations of the patient's condition after administration of herbal remedies describes a vast number of plant species with potential application in Tuberculosis (TB) treatment. However, only a small number of plant derived secondary metabolites were shown to influence Mycobacterium tuberculosis (Mtb) in mico‐ or nanomolar concentrations. Nevertheless, plant‐based food products were proven to be useful in tuberculosis treatment, including eradication of Mtb, boosting natural immunity, managing disease symptoms and side effects of tuberculostatic drugs, as well as providing proper nutrition and diet supplementation. This review describes natural products, with a focus on plant‐based food products, useful in antimycobacterial therapy. It summarizes the antituberculous potential of ethnopharmacologically selected medicinal plants, herbs, spices and fruits. Moreover, the use of plant‐based food products as supportive treatment of TB therapy is discussed. Proper diet supplementation in tuberculosis treatment is also considered. GRAPHICAL ABSTRACT: