Myrtle (Myrtus communis L.) and potential health effects

Year 2020, Volume: 3 Issue: 3, 205 - 214, 31.12.2020

Seliz Bagcilar Ceren Gezer

Abstract

Myrtus communis L., the common myrtle, is a plant which can be found in the Mediterranean and Middle East regions. The aim of the study is to evaluate the effects of myrtle on the human health. The fruit of myrtle has a unique flavour and can be in two different colours as black or white. Since ancient times, myrtle has been reported to be used in traditional medicine as a food and spice in the treatment of diarrhoea, peptic ulcer, bleeding, headache, palpitations, urethritis, conjunctivitis, pulmonary and skin diseases. In several studies, it has shown that different parts of the myrtle plant contain various bioactive compounds. The leaves of the plant contain quercetin, catechin and myricetin; its fruit contains phenolic compounds and anthocyanin. In the studies investigating the health effects of the myrtle plant, essential fatty acids obtained mostly from various parts of the plant, such as leaves, roots and fruits, were used. Essential fatty acids obtained from the plant are used in scientific and commercial fields such as cosmetics, medicine, food industry, aromatherapy and phytotherapy. It has been thought that positive effects on health due to the bioactive compounds contained in different parts of the myrtle plant. In previous studies, it has been found that the plant has antioxidant, antimicrobial, antidiabetic, antiinflammatory, anti-ulcerative and antidiarrheal activities. However, it has been observed that most of these studies are animal studies and thus more human studies are needed.

Keywords

antimicrobial, antioxidant, myrtus communis Linn, myrtle

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