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Changes in the aroma volatiles, free amino acids, sugars, principal acids, and soluble minerals were studied during the development and ripening of the fruit of Cucumis melo L. Reticulatis group cv. Makdimon. Ethyl acetate was the most abundant volatile produced during the final growth stage, but ethanol was the major volatile found in immature fruit. Most of the free amino acids exhibited increases in concentration as the fruit underwent the ripening process. Sucrose, although absent in immature fruit, showed a dramatic increase during ripening to become the major carbohydrate constituent in the ripe fruit. The changes in total soluble solids during ripening showed close correlation with those found for pH, certain amino acids, and the elements sodium and potassium. Sucrose concentration has been shown to be an important fruit quality indicator, so these further correlations suggest that some of these parameters may be significant additional determinants of eating quality.

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Tinospora smilacina Benth. has been used in Australian indigenous medicine for the treatment of headache, rheumatoid arthritis and other inflammatory disorders. As part of an investigation into the anti-inflammatory potential of plants using an ethnopharmacological approach, the present study sought to evaluate the efficacy and safety of Tinospora smilacina. An ethanol extract of this plant was evaluated in vitro for anti-inflammatory activities on cyclooxygenase-1 (COX-1), cyclooxygenase-2 (COX-2), 5-lipoxygenase (5-LO) and phospholipase A(2) (PA(2)). The ethanol extract of Tinospora smilacina showed inhibitory activities on COX-1, COX-2, 5-LO and PA(2) with the IC(50) values of 63.5, 81.2, 92.1 and 30.5 micro g/mL respectively. Cytotoxic effect of the extracts of Tinospora smilacina was investigated in vitro using ATP-based luminescence assay and the results showed no cytotoxic effect on cell lines of skin fibroblasts (1BR3), human Caucasian hepatocyte carcinoma (Hep G2) and human Caucasian promyelocytic leukaemia (HL-60). This paper also describes the results of fractionations and bioassay guided chemical studies, suggesting that the anti-inflammatory activity is due to triterpene-fatty acid esters and free fatty acids.

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