![]() ![]() In Lebanon, WEPs are estimated at about 2600 species (12% of total species in the Mediterranean region) and are mainly consumed within rural areas for their health and medicinal qualities, either raw without any preliminary preparation, or as snacks, providing important sources of nutrients absent in modern high-fat, high-sugar snacks. The diversity of species in this region can rely on the ecological conditions, such as the convenient climate and the soil type. Specifically, in the Mediterranean region, there are an estimated 25,000 to 30,000 species of WEPs, many of which are endemic to the region. In addition, many use them as spices and for commercial purposes. For example, a study was done in the city of Bingol in Turkey and showed that most of the consumers in this area eat these plants in their raw form others use the flowers and branches for preparing herbal tea. In Africa, Latin America, and the subcontinent of India, many WEPs are cultivated and consumed. In North America, natives consume many WEPs daily they constitute a good example of the ethnographical use of these natural sources. China is characterized by having the oldest and biggest original centers for vegetables in the world, estimated to be around 213 families, 815 genera and 1822 species of plants. Among these 100, less than 20 species are used in food preparation. According to a recent estimate, more than 8000 plant species are distributed all over the world, from these only 100 provide the majority of the world’s food. Therefore, the trend towards implanting WEPs in food dishes and recipes nowadays, seems to have increased and become more popular than few years ago. Moreover, WEPs have been demonstrated to have an important role in providing plenty of nutritional requirements that are important for improving health, thereby contributing to reduce food insecurity and scarcity, famine, or conflict. In fact, as summarized by Shumsky and Colleagues, WEPs are characterized by being locally available and known traditionally through generations, less expensive, having high advantages for poor populations, available during stressful conditions such as drought or famine periods and finally, being able to resist climate change. Wild edible plants (WEPs) as defined by the food and agricultural organization (FAO) are “the plants that grow spontaneously in self -maintaining populations in natural or semi-natural ecosystems and can exit independently of direct human actions”. The aims of the current review are to present botanical and nutritive values of this herb, elaborate its major constituents, and review available literature on its dietetic and biological activities. As such, thyme presents a wide range of functional possibilities in food, drugs, and other fields and prominent interest as a nutraceutical. In the COVID-19 era, some thyme constituents were investigated for their potential in viral binding. Moreover, thyme has long been known for its antiviral, antibacterial, antifungal, and antiseptic activities, in addition to remarkable disruption of microbial biofilms. This is attributed to its multi-pharmacological properties that include, but are not limited to, antioxidant, anti-inflammatory, and antineoplastic actions. Previous studies have illustrated the therapeutic effects of thyme and its essential oils, especially thymol and carvacrol, against various diseases. Its chemical composition may vary with geographical location but is mainly composed of flavonoids and antioxidants. It is pungent in taste, yet rich in moisture, proteins, crude fiber, minerals and vitamins. Thyme is loaded with phytonutrients, minerals and vitamins. ![]() A perennial wild shrub from the Lamiaceae family and native to the Mediterranean region, thyme is considered an important wild edible plant studied for centuries for its unique importance in the food, pharmaceutical, and cosmetic industry. ![]()
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