Antioxidant activity and cholinesterase inhibition studies of four flavouring herbs from Alentejo

Arantes, Sílvia; Piçarra, Andreia; Candeias, Fátima; Teixeira, Dora Martins; Caldeira, Ana Teresa; Martins, M. Rosário

doi:10.1080/14786419.2017.1278598

Cited by 23 publications

(18 citation statements)

References 7 publications

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“…Accordingly, their laxative effects and underlying mechanisms on constipation have been intensively studied [ 29 ]. CO and FV have the beneficial effects against many diseases, including hepatoprotection [ 30 , 31 ], neuroprotection [ 32 ], and antioxidant [ 33 ] [ 34 ]. CO exhibited the preventive effect against hyperlipidemia by decreasing serum low-density lipoprotein and triglycerides [ 35 ].…”

Section: Discussionmentioning

confidence: 99%

The combination of Cassia obtusifolia L. and Foeniculum vulgare M. exhibits a laxative effect on loperamide-induced constipation of rats

Jang¹,

Yang

2018

PLoS ONE

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Chronic constipation is a functional gastrointestinal disease that is detrimental to the quality of patient life. Cassia obtusifolia L. (CO) and Foeniculum vulgare M. (FV) are commonly used as medicinal foods in many countries. We aimed to examine the laxative effect and their underlying mechanism of CO and FV mixture on loperamide (lop)-induced constipated rats. To determine the laxative effects of these compounds, Sprague-Dawley rats were divided into six groups: the control, lop-induced constipated (2mg/kg), and three doses (100, 300, and 500mg/kg) of CO and FV mixture-, and Bisacodyl (bis, 3.3mg/kg)-treated groups. The mixture of CO and FV and bis were orally administered once a day for 4 weeks. For induction of constipation, the lop were treated with a dose of 2 mg/kg twice a day on the 3rd week after treatments of CO and FV extracts and bis. The results were revealed that the CO and FV mixture has the laxative effects more than those in CO and FV-alone treatments on constipated rats by determining the stool parameters, including stool number and weight. Indeed, stool parameters, such as, stool number, weight, and water contents and colonic peristalsis from the intestinal transit length and ratio were dramatically improved by CO and FV mixture treatment. Histological study also revealed that CO and FV mixture enhanced the thicknesses of mucosa and muscular layers of the colon in constipated rats. For their underlying mechanism, the mRNAs and proteins expression of muscarinic acetylcholine receptors (mAchR) M2 and M3 and their downstream signaling were preserved by CO and FV mixture treatment in constipated rats. Therefore, this study suggests that treatment with CO and FV mixture has beneficial effects against constipation. We further suggest that CO and FV mixture may be utilized as an alternative therapeutic strategy for constipation.

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Section: Discussionmentioning

confidence: 99%

The combination of Cassia obtusifolia L. and Foeniculum vulgare M. exhibits a laxative effect on loperamide-induced constipation of rats

Jang¹,

Yang

2018

PLoS ONE

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“…Another extended use of these herbs, increasing the amount added to food, is the masking of undesirable flavors when they have been submitted to an inadequate state of preservation. Aromatic herbs have also been used, for their content of essential oils and polyphenolic antioxidant compounds, in traditional medicine [ 1 , 3 , 4 , 5 ], and as natural food preservatives due to the antimicrobial and antifungal action of their constituent essential oils [ 6 , 7 , 8 , 9 , 10 , 11 ]. In recent years, ethanolic extracts of rosemary at 1% in active packaging have been proposed as components of a protective film of biodegradable serum protein, as they present antimicrobial activity against L. monocytogenes [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Zn, Cu, and Fe Concentrations in Dehydrated Herbs (Thyme, Rosemary, Cloves, Oregano, and Basil) and the Correlation with the Microbial Counts of Listeria monocytogenes and Other Foodborne Pathogens

García-Galdeano

Villalón-Mir

Medina-Martínez

et al. 2020

Foods

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Zn, Cu, and Fe concentrations were measured in dehydrated herbs (thyme, rosemary, cloves, oregano, and basil) marketed in bulk or packaged in glass or polyethylene terephthalate (PET). Microbial counts of Listeria monocytogenes and other five foodborne pathogens were also checked when herbs were previously added to the growing media. The highest mean concentrations were found in basil for Zn and Cu, and in thyme and basil for Fe; the lowest ones for these minerals were in cloves (p < 0.05). Basil had significantly higher microbial counts in five of the six foodborne pathogens studied (p < 0.05). Cloves have the best hygienic quality as there is no microbial growth of L. monocytogenes, Clostridium perfringens, and Bacillus cereus; they therefore could be used as a natural preservative in food. Aromatic herbs marketed in bulk showed a significantly higher microbial count (p < 0.05). Zn, Cu, and Fe concentrations were positively correlated with microbial growth for L. monocytogenes, C. perfringens, B. cereus, and psychrophilic microorganisms (p < 0.05), so they could act as a growing factor for the foodborne pathogens.

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“…M. × piperita L. aqueous extract improved radish seedlings ( Raphanus sativus L.) defensive responses against oxidative stress and had inhibitory effects on seed germination and seedling growth, thus representing a huge area of interest for natural herbicide formulation [ 33 ]. Mint phenols have also shown strong antioxidant, acetylcholinesterase (AChE), butyrylcholinesterase (BChE) and histone deacetylase inhibitory effects [ 34 , 35 , 36 , 37 , 38 ].…”

Section: Introductionmentioning

confidence: 99%

Plants of Genus Mentha: From Farm to Food Factory

Salehi

Stojanović-Radić

Matejić

et al. 2018

Plants

132

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Genus Mentha, a member of Lamiaceae family, encompasses a series of species used on an industrial scale and with a well-described and developed culture process. Extracts of this genus are traditionally used as foods and are highly valued due to the presence of significant amounts of antioxidant phenolic compounds. Many essential oil chemotypes show distinct aromatic flavor conferred by different terpene proportions. Mint extracts and their derived essential oils exert notable effects against a broad spectrum of bacteria, fungi or yeasts, tested both in vitro or in various food matrices. Their chemical compositions are well-known, which suggest and even prompt their safe use. In this review, genus Mentha plant cultivation, phytochemical analysis and even antimicrobial activity are carefully described. Also, in consideration of its natural origin, antioxidant and antimicrobial properties, a special emphasis was given to mint-derived products as an interesting alternative to artificial preservatives towards establishing a wide range of applications for shelf-life extension of food ingredients and even foodstuffs. Mentha cultivation techniques markedly influence its phytochemical composition. Both extracts and essential oils display a broad spectrum of activity, closely related to its phytochemical composition. Therefore, industrial implementation of genus Mentha depends on its efficacy, safety and neutral taste.

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Antioxidant activity and cholinesterase inhibition studies of four flavouring herbs from Alentejo

Cited by 23 publications

References 7 publications

The combination of Cassia obtusifolia L. and Foeniculum vulgare M. exhibits a laxative effect on loperamide-induced constipation of rats

The combination of Cassia obtusifolia L. and Foeniculum vulgare M. exhibits a laxative effect on loperamide-induced constipation of rats

Zn, Cu, and Fe Concentrations in Dehydrated Herbs (Thyme, Rosemary, Cloves, Oregano, and Basil) and the Correlation with the Microbial Counts of Listeria monocytogenes and Other Foodborne Pathogens

Plants of Genus Mentha: From Farm to Food Factory

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