Enzymatic treatment of medical plants impact on bioactive compounds

Abstract

Medical herbs have been used for centuries for their therapeutic properties. They contain a wide range of bioactive compounds, including polyphenols, alkaloids, and terpenes, which exert various physiological effects. However, the bioavailability and efficacy of these compounds can be limited by factors such as poor absorption, metabolism, and degradation. To increase therapeutic action and taste quality some medical herbs can be processed by enzymatic fermentation. Enzymatic treatment is a promising approach to enhance the bioavailability and potency of bioactive compounds in medical herbs. Enzymes can catalyze specific chemical reactions, resulting in the modification, release, or stabilization of active compounds. Bioactives, bionutrients and chemical composition of fermented herbs varies with the different degree of fermentation. An important role is related on temperature, time, relative humidity, pH value, and oxygen availability during fermentation to improve the quality of fermented herbs. This paper explores the impact of enzymatic treatment on bioactive compounds in medical herbs, examining the potential benefits and limitations of this approach.