A Review on Antimicrobial Activities of Sumac Fruit (Rhus coriaria L.)

Sumac is a shrub with a long history of application in traditional medicine and Iranian cuisine. It grows wild in the region from the Canary Islands over the Mediterranean area to Iran and Afghanistan. The word “sumac” is derived from Aramaic word “sumaqa” which means red. Aside from some studies on sumac as an antioxidant, an anti hyperglycemic, and an anti hyperuricemic agent, many articles have been recently published on antimicrobial activities of sumac because of the advent of new microbial resistances and the need to find new antimicrobial agents. Reviewing the articles suggests that total extracts of sumac fruit have antibacterial activity against both Gram- positive and Gram- negative bacteria but it also shows that sumac fruit has no effect on fungi and anaerobics. More investigation should be conducted on: 1) Fractionization of total extracts and purification of their components to recognize safety use of and ability of sumac as an antimicrobial 2) Effects of sumac on resistant bacteria and its potential capability as an antimicrobial agent