Chemical composition and biological activity of staghorn sumac (Rhus typhina)

- Diversity in chemical and polyphenol compositions of staghorn sumac are noted.
- Various in vitro and in vivo biological activities are comprehensively recorded.
- Potential uses in food and non-food product development are suggested.
- Clinical models are vital in correctly addressing the claimed biological activities.

Staghorn sumac (Rhus typhina) is native to North America, and has been used by indigenous peoples for food and non-food applications for a long time. It has been adapted to the other parts of the world for cultivation as a potential source of functional food ingredients. This review summarises the updated information on the chemical composition and diverse biological activities of staghorn sumac. Various factors affect the chemical composition, function retention during processing, and nutritional properties of staghorn sumac-derived products. These factors include botanical characteristics and environmental conditions, extraction and quantification methods, and processing parameters. Various innovative and potential uses of staghorn sumac in food, nutraceutical and cosmetic industries are suggested on the basis of the chemical constituents. This review provides a scientific basis for the development of staghorn sumac as a sustainable economic plant for food and other industries.