Chemical profiles and bioactivities of polyphenolic extracts of Lavandula stoechas L., Artemisia dracunculus L. and Ocimum basilicum L.

Silva, Beatriz Nunes; Cadavez, Vasco; Caleja, Cristina; Pereira, Eliana; Calhelha, Ricardo C.; Molina, Adriana K.; Finimundy, Tiane; Kostić, Marina; Soković, Marina; Teixeira, José António; Barros, Lillian; Gonzales-Barron, Ursula

doi:10.1016/j.foodchem.2024.139308

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.139308

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Chemical profiles and bioactivities of polyphenolic extracts of Lavandula stoechas L., Artemisia dracunculus L. and Ocimum basilicum L.

Beatriz Nunes Silva,

Vasco Cadavez,

Cristina Caleja

et al.

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Cited by 2 publications

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Emerging alternatives to control fungal contamination

Sánchez-Torres

2025

Current Opinion in Food Science

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Emerging alternatives to control fungal contamination

Sánchez-Torres

2025

Current Opinion in Food Science

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The Potential Health Benefits of Gallic Acid: Therapeutic and Food Applications

Hadidi,

Liñán-Atero,

Tarahi

et al. 2024

Antioxidants

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Gallic acid (GA), a phenolic acid found in fruits and vegetables, has been consumed by humans for centuries. Its extensive health benefits, such as antimicrobial, antioxidant, anticancer, anti-inflammatory, and antiviral properties, have been well-documented. GA’s potent antioxidant capabilities enable it to neutralize free radicals, reduce oxidative stress, and protect cells from damage. Additionally, GA exerts anti-inflammatory effects by inhibiting inflammatory cytokines and enzymes, making it a potential therapeutic agent for inflammatory diseases. It also demonstrates anticancer properties by inhibiting cancer cell growth and promoting apoptosis. Furthermore, GA offers cardiovascular benefits, such as lowering blood pressure, decreasing cholesterol, and enhancing endothelial function, which may aid in the prevention and management of cardiovascular diseases. This review covers the chemical structure, sources, identification and quantification methods, and biological and therapeutic properties of GA, along with its applications in food. As research progresses, the future for GA appears promising, with potential uses in functional foods, pharmaceuticals, and nutraceuticals aimed at improving overall health and preventing disease. However, ongoing research and innovation are necessary to fully understand its functional benefits, address current challenges, and establish GA as a mainstay in therapeutic and nutritional interventions.

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Chemical profiles and bioactivities of polyphenolic extracts of Lavandula stoechas L., Artemisia dracunculus L. and Ocimum basilicum L.

Cited by 2 publications

References 47 publications

Emerging alternatives to control fungal contamination

Emerging alternatives to control fungal contamination

The Potential Health Benefits of Gallic Acid: Therapeutic and Food Applications

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