eFood

Volume 1, Issue 3, June 2020, Pages 199 - 216

Plant-based Food Products for Antimycobacterial Therapy

Authors
Elwira Sieniawska1, *, Magdalena Maciejewska-Turska1, Łukasz Świątek2, Jianbo Xiao3
1Department of Pharmacognosy, Medical University of Lublin, Lublin, Poland
2Department of Virology, Medical University of Lublin, Lublin, Poland
3Institute of Chinese Medical Sciences, University of Macau, Macau, Macao, China
*Corresponding author. Email: esieniawska@pharmacognosy.org
Corresponding Author
Elwira Sieniawska
Received 2 January 2020, Accepted 15 April 2020, Available Online 30 April 2020.
DOI
https://doi.org/10.2991/efood.k.200418.001How to use a DOI?
Keywords
Immunity, hepatoprotection, Mycobacterium tuberculosis, diet supplementation
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

Copyright
© 2020 International Association of Dietetic Nutrition and Safety. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

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Journal
eFood
Volume-Issue
1 - 3
Pages
199 - 216
Publication Date
2020/04/30
ISSN (Online)
2666-3066
DOI
https://doi.org/10.2991/efood.k.200418.001How to use a DOI?
Copyright
© 2020 International Association of Dietetic Nutrition and Safety. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

TY  - JOUR
AU  - Elwira Sieniawska
AU  - Magdalena Maciejewska-Turska
AU  - Łukasz Świątek
AU  - Jianbo Xiao
PY  - 2020
DA  - 2020/04/30
TI  - Plant-based Food Products for Antimycobacterial Therapy
JO  - eFood
SP  - 199
EP  - 216
VL  - 1
IS  - 3
SN  - 2666-3066
UR  - https://doi.org/10.2991/efood.k.200418.001
DO  - https://doi.org/10.2991/efood.k.200418.001
ID  - Sieniawska2020
ER  -