Sumac (Rhus coriaria L.) as a source of bioactive compounds: Unlocking its nutraceutical potential

Sumac, a tangy, deep-red spice derived from the dried and ground drupes of Rhus coriaria L. (Anacardiaceae), is used in Middle Eastern diet. Beyond its culinary appeal, sumac fruits are rich in organic acids, flavonoids, and tannins, phytochemicals renowned for their potent antioxidant properties and health-promoting potential [ 1 ] [ 2 ]. This study evaluated the nutraceutical potential of a phenolic-rich extract obtained from sumac drupes. The extract was chemically characterized using HILICxRP-LCPDA-ESI/MS. Its antioxidant activity was measured through DPPH and ABTS assays, while its inhibitory effect on α-amylase and α-glucosidase—key enzymes in glucose metabolism—was assessed. The extract’s ability to counteract oxidative stress was further tested in HepG2 human liver cells exposed to hydrogen peroxide. Phytochemical analysis revealed that gallic acid and its derivatives are the major phenolic constituents (2,215 mg/100 g), making up 89% of the total bioactive compounds. The extract exhibited strong antioxidant activity (DPPH: 1.02 mmol TE/g; ABTS: 1.76 mmol TE/g) and effectively inhibited α-amylase (IC 50 : 2.28 mg/mL) and α-glucosidase (IC 50 : 18.5 μg/mL), with the latter surpassing the pharmaceutical inhibitor acarbose in potency. Moreover, it significantly reduced reactive oxygen species in HepG2 cells under oxidative stress. These findings highlight sumac as a valuable source of bioactive phenolics with promising applications in nutraceutical and pharmaceutical formulations. Further studies are needed to clarify its mechanisms of action. Publication History Article published online: 05 March 2026 © 2026. Thieme. All rights reserved. Georg Thieme Verlag KG Oswald-Hesse-Straße 50, 70469 Stuttgart, Germany