Roast Natural Products for Gastrointestinal Disorders

  • Mastoureh Nazari Student Research Committee, Shiraz University of Medical Sciences, Shiraz, Iran
  • Amir Azadi Department of Pharmaceutics, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran
  • Hajar Ashrafi Department of Pharmaceutics, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran
  • Parmis Badr Phytopharmaceutical Technology and Traditional Pharmacy Incubator, Shiraz University of Medical Sciences, Shiraz, Iran Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
Keywords: Roasting, Traditional Persian Pharmacy, Gastrointestinal, Diarrhea


The intensive heat treatment of roasting, a cooking method using hot air, has a major role in food industries. In Traditional Pharmacy of Iran, roasting was a common treatment for natural products. Therein, specific parts of medicinal plants and some minerals were necessarily roasted in order to obtain special characteristics. Qarabadin Salehi was searched to extract multi-component products which included roast ingredients. Effects and indications of each multi-ingredient, used part of ingredients, their proportion in formulation, and the percentage of roast part were mentioned. Thirty formulations which had at least one roast herbal or mineral component were found. They had been suggested for diarrhea, dysentery (Zahir), emesis, enteritis (Sahj), enteric ulcers, gastritis, gripe (maghs), hemorrhoid, and rectal hemorrhage. Other effects were carminative, digestive, liver tonic, stomachic, and tonic. Thirty cases of roast seeds, and ten cases of roast fruits were reported. Twenty-five compounds out of 30 improve abnormal fluid secretion into the small bowl and electrolyte imbalance symptoms. The formulations can be more effective in the case of liquid absorption. Generally, roasting has been a valuable treatment for processing natural products which are used in compounds for gastrointestinal disorders.


Fagerson IS. Thermal degradation of carbohydrates; a review. J Agric Food Chem. 1969;17: 747-750.

Corrales CV, Lebrun M, Vaillant F, Madec MN, Lortal S, Perez AM, Fliedel G. Key odor and physicochemical characteristics of raw and roasted jicaro seeds (Grescentia alata K.H.B). Food Res Int 2017;96:113-120.

Wani IA, Hamid H, Hamdani AM, Gani A, Ashwan BA. Physico-chemical, rheological and antioxidant properties of sweet chestnut (Castanea sativa Mill.) as affected by pan and microwave roasting. J Adv Res 2017;8:399-405.

Schlormann W, Birringer M, Bohm V, Lober K, Jahreis G, Lorkowski S. Influence of roasting conditions on health-related compounds in different nuts. Food Chem 2015;180:77-85.

Juhaimi FA, Ozcan MM, GHafoor K, Babiker EE. The effect of microwave roasting on bioactive compounds, antioxidant activity and fatty acid composition of apricot kernel and oils. Food Chem 2018;243:414-419.

Bowman T, Barringer S. Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube-mass spectrometry (SIFT-MS) and sensory analysis. J Food Sci 2011;71:C51-C60.

Moknatjou R, Hajimahmoodi M, Toliyat T, Moghaddam Gh, Sadeghpour O, Monsef-Esfahani HR. Effect of roasting on fatty acid profile of brown and yellow varieties of Flaxseed (Linum usitatissimum L.). Trop J Pharm Res 2015;14:117-123.

Ghaeni Heravi SM. Gharabadin-e-Salehi. 1st ed. Choogan Press. 2013.

Aghili Khorasani SMH. Makhzan-al-Adwieh, 1st ed. Rah-e- Kamal Press. 2009.

Biruni A. Kitab-al Saydana fi-Tibb, Academy of Persian Language and Literature. 2004.

Jorjani SE. Al-Aghraz al-Tibbia val Mabahess al-Alaiia, 1st ed. University of Tehran Press. 2007.

Ibn-e Nafis AGh. Al-Mojiz fi-Tibb, 1st ed. Abezh Press. 2011.

Hooper D. Useful Plants of Iran and Iraq. Research Institute for Islamic and Complementary Medicine, Iran University of Medical Sciences. 2003.

Arzani MA. Tib Akbari, 1st ed. Al-Maii Press. 2016.

How to Cite
Nazari M, Azadi A, Ashrafi H, Badr P. Roast Natural Products for Gastrointestinal Disorders. Trad Integr Med. 3(2):51-62.
Research Article(s)