Functional Foods based on Medicinal Plants of the Family Lamiaceae: a patent analysis overview

Medicinal plants from the Lamiaceae family offer significant potential as functional foods, providing both essential dietary fiber and numerous health benefits. These plants are rich in bioactive compounds such as phenolic acids, flavonoids, and alkaloids, which contribute to their antioxidant and anti-inflammatory properties. Studies on Lamiaceae seeds have revealed substantial levels of starch and fiber, suggesting their potential as alternatives to cereals in food applications. The phenolic-rich extracts of Lamiaceae species have demonstrated anti-hemolytic and anti-mutagenic potentials, making them suitable for functional food and nutraceutical formulations. By incorporating Lamiaceae plants into functional foods, consumers can benefit from a combination of dietary fiber and therapeutic compounds. This synergy may lead to improved digestion, enhanced cardiovascular health, and reduced inflammation. The antioxidant properties of these plants help combat oxidative stress, while their anti-inflammatory effects contribute to overall well-being. As functional food ingredients, Lamiaceae-based products could serve as practical and effective additions to a balanced diet, potentially reducing the risk of chronic diseases and promoting overall health. In this study, we present an overview of functional foods derived from medicinal plants of the family Lamiaceae. By utilizing dietary fiber as a functional component and employing the cooperative patent classification system, we conducted a comprehensive patent analysis to identify trends and innovations in this field. Findings indicate that the major inventions related to Lamiaceae-based functional foods can be categorized into three primary areas. Patents focus on developing food products with Lamiaceae plants to enhance nutrition, creating medicinal preparations with plant extracts for health benefits, and improving the nutritive qualities of foods by increasing fiber content and fortifying them with essential nutrients. Overall, this study reveals a strong interest in leveraging the properties of Lamiaceae plants to develop innovative food and medicinal products, supporting health and nutrition while meeting the growing demand for natural ingredients.