Abstract

Recent complex changes in social, dietary, and behavior routines led to a significant increase in functional and immune disorders of the human gastrointestinal tract. Volatile essential oils from major food commodities such as culinary and medicinal plants (spices) hold the potential to protect the digestive system from abusive agents and immune hypersensitivity by modulating inflammation and gut microbiome. Here we identify 8 botanical interventions including fennel (Foeniculum vulgare Mill.), rosemary (Rosmarinus officinalis L.), ginger (Zingiber officinale Ros.), garlic (Allium sativum L.), peppermint (Mentha × piperita L.), bitter orange (Citrus aurantium L.), cardamom (Elettaria cardamomum (L.) Maton), and dill (Anethum graveolens L.) essential oils that prevented gastric ulcer formation, reduced production of gastric acids, or promoted upper gastrointestinal healing in preclinical or early phase human studies. These oils were further evaluated for their biochemical constituents, antibacterial, anti-inflammatory, and antioxidant activities to provide insight into potential mechanisms of action in vivo. With a few current human studies in support of these findings, there is a critical opportunity to further examine clinical effects, efficacy, and acceptability of botanical essential oils to manage upper gastrointestinal health and wellbeing.

Graphic abstract

中文翻译：

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通过饮食精油提高胃肠道健康

摘要

社会，饮食和行为习惯的最新复杂变化导致人类胃肠道功能和免疫功能异常的显着增加。来自主要食品（例如烹饪和药用植物（香料））的挥发性精油具有通过调节炎症和肠道微生物组来保护消化系统免受滥用药物和免疫超敏反应的潜力。在这里，我们确定了8种植物干预措施，包括茴香（Foeniculum vulgare Mill。），迷迭香（Rosmarinus officinalis L.），生姜（Zingiber officinale Ros。），大蒜（Allium sativum L.），薄荷（Mentha  ×  Piperita L.），苦橙（柑橘）L.），小豆蔻（Elettaria cardamomum（L.）Maton）和莳萝（Anethumgravolens L.）精油可预防胃溃疡的形成，减少胃酸的产生或促进临床前或早期人体研究中的上消化道愈合。进一步评估了这些油的生化成分，抗菌，抗炎和抗氧化活性，以了解体内的潜在作用机理。在目前的一些人体研究支持这些发现的情况下，有一个关键的机会来进一步检查植物精油的临床效果，功效和可接受性，以管理上消化道的健康和福祉。

图形摘要