Phytochemicals and Their Usefulness in the Maintenance of Health

Rodríguez-Negrete, Elda Victoria; Morales-González, Ángel; Madrigal-Santillán, Eduardo Osiris; Sánchez-Reyes, Karina; Álvarez-González, Isela; Madrigal-Bujaidar, Eduardo; Valadez-Vega, Carmen; Chamorro-Cevallos, German; Garcia-Melo, Luis Fernando; Morales-González, José A.

doi:10.3390/plants13040523

Cited by 15 publications

(2 citation statements)

References 143 publications

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“…NO is a reactive free radical that plays an important role in inflammatory response regulation and is released in high amounts during inflammation. Overproduction of NO can cause numerous inflammatory diseases, such as cardiovascular disease, hypotension, vasodilation, and apoptosis induction, as well as joint, visceral, and lung-related inflammation [25][26][27]. Therefore, NO levels can be a useful indicator for monitoring chronic inflammation and evaluating the effectiveness of anti-inflammatory treatments [24][25][26][27].…”

Section: Nitric Oxide (No) Inhibitory Effect Of Jeju Fermented Foodsmentioning

confidence: 99%

“…Overproduction of NO can cause numerous inflammatory diseases, such as cardiovascular disease, hypotension, vasodilation, and apoptosis induction, as well as joint, visceral, and lung-related inflammation [25][26][27]. Therefore, NO levels can be a useful indicator for monitoring chronic inflammation and evaluating the effectiveness of anti-inflammatory treatments [24][25][26][27]. To determine whether different concentrations of nine Jeju fermented food extracts had cytotoxic effects on LPS-stimulated RAW 264.7 macrophages, the 3-(4,5-dimethylthiazol-2-yl)-2,5diphenyltetrazolium bromide (MTT) assay was used.…”

Section: Nitric Oxide (No) Inhibitory Effect Of Jeju Fermented Foodsmentioning

confidence: 99%

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Microbial Consortium of Jeju Traditional Fermented Foods and Their Cosmetic Ingredient Potential

Bae,

Park

et al. 2024

Preprint

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In this study, we analyzed the microbial community of traditional fermented foods in Jeju Island to identify the distribution of useful microorganisms and confirm their anti-inflammatory and anti-melanogenic effects to determine their potential use as cosmetic ingredients. Firstly, we examined the microbial communities of Omphalius rusticus Jeotgal (OR), Spratelloides gracilis Jeotgal (SG), Chromis notata Jeotgal (CN), Turbo cornutus Jeotgal (TC), Trichiurus lepturus intestine Jeotgal (TL), Branchiostegus japonicus Sweet Rice Punch (BJ), Salted Anchovy Sauce (SA), Jeju Soy Sauce (JSS), and Jeju Soybean Paste (JSP). We found that Latilactobacillus sakei (87.2%), Tetragenococcus halophilus (37.7%), T. halophilus (96.8%), Bacillus subtilis (23.4%), T. halophilus (71.3%), L. sakei (53.7%), Lentibacillus sp. (42.9%), Enterococcus durans (14.6%), and E. durans (32.8%) were the dominant species. Secondly, to study the nine Jeju fermented foods’ anti-inflammatory and anti-melanogenic effects, we employed RAW 264.7 and B16F10 cells, classic cell models for inflammation and melanogenesis studies. Ethyl acetate extracts of the nine Jeju fermented foods all inhibited nitric oxide (NO) and melanin production in a concentration-dependent manner. Thirdly, to test the applicability of the nine Jeju fermented foods to human skin, we used the MTT assay to assess their cytotoxic effects on human keratinocytes (HaCaT cells). Finally, the topical applicability of the nine Jeju fermented foods was tested through primary skin irritation, and it was found that they did not cause any adverse effects. Therefore, extracts from the nine Jeju fermented foods have potential applications as ingredients in anti-inflammatory and anti-melanogenic products and can be used in the cosmetic industry.

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Section: Nitric Oxide (No) Inhibitory Effect Of Jeju Fermented Foodsmentioning

confidence: 99%

Section: Nitric Oxide (No) Inhibitory Effect Of Jeju Fermented Foodsmentioning

confidence: 99%

Microbial Consortium of Jeju Traditional Fermented Foods and Their Cosmetic Ingredient Potential

Bae,

Park

et al. 2024

Preprint

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Gastroprotective Efficacy of North African Medicinal Plants: A Review on Their Therapeutic Potential for Peptic Ulcers

Cherrada,

Chemsa,

Gheraissa

et al. 2024

Food Science & Nutrition

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Peptic ulcer disease remains a prevalent gastrointestinal disorder worldwide. Current treatments often have limitations, sparking interest in alternative therapies from medicinal plants. This review examines the gastroprotective potential of 54 North African medicinal plants against peptic ulcers. An extensive literature search was conducted, focusing on plants with preclinical and clinical evidence of anti‐ulcer efficacy and documented use in North African traditional medicine. The review identified several promising plant species, such as licorice (Glycyrrhiza glabra), chamomile (Matricaria chamomilla), olive (Olea europaea), pomegranate (Punica granatum), Aloe vera, and black seed (Nigella sativa), along with their bioactive constituents, including flavonoids, tannins, and terpenoids. These compounds exhibit gastroprotective properties through multiple mechanisms, such as enhancing the gastric mucosal barrier, inhibiting acid secretion, displaying antioxidant and anti‐inflammatory effects, promoting ulcer healing, and combating Helicobacter pylori infection. The evidence presented includes in vitro assays, animal models, and some clinical studies. While many of the 53 plants reviewed demonstrated significant anti‐ulcer effects compared to standard drugs, further clinical research is needed to establish efficacy and safety in humans. The synergistic actions of phytochemical mixtures in medicinal plant extracts likely contribute to their therapeutic potential. This review highlights the role these North African medicinal plants may play in the prevention and treatment of peptic ulcers and identifies promising candidates for further research and development of evidence‐based botanical therapies.

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A Comprehensive Review of Antimicrobial Agents Against Clinically Important Bacterial Pathogens: Prospects for Phytochemicals

Ghosh,

Basu,

Anbarasu

et al. 2024

Phytotherapy Research

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Antimicrobial resistance (AMR) hinders the effective treatment of a range of bacterial infections, posing a serious threat to public health globally, as it challenges the currently available antimicrobial drugs. Among the various modes of antimicrobial action, antimicrobial agents that act on membranes have the most promising efficacy. However, there are no consolidated reports on the shortcomings of these drugs, existing challenges, or the potential applications of phytochemicals that act on membranes. Therefore, in this review, we have addressed the challenges and focused on various phytochemicals as antimicrobial agents acting on the membranes of clinically important bacterial pathogens. Antibacterial phytochemicals comprise diverse group of agents found in a wide range of plants. These compounds have been found to disrupt cell membranes, inhibit enzymes, interfere with protein synthesis, generate reactive oxygen species, modulate quorum sensing, and inhibit bacterial adhesion, making them promising candidates for the development of novel antibacterial therapies. Recently, polyphenolic compounds have been reported to have proven efficacy against nosocomial multidrug‐resistant pathogens. However, more high‐quality studies, improved standards, and the adoption of rules and regulations are required to firmly confirm the clinical efficacy of phytochemicals derived from plants. Identifying potential challenges, thrust areas of research, and considering viable approaches is essential for the successful clinical translation of these compounds.

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Phytochemicals and Their Usefulness in the Maintenance of Health

Cited by 15 publications

References 143 publications

Microbial Consortium of Jeju Traditional Fermented Foods and Their Cosmetic Ingredient Potential

Microbial Consortium of Jeju Traditional Fermented Foods and Their Cosmetic Ingredient Potential

Gastroprotective Efficacy of North African Medicinal Plants: A Review on Their Therapeutic Potential for Peptic Ulcers

A Comprehensive Review of Antimicrobial Agents Against Clinically Important Bacterial Pathogens: Prospects for Phytochemicals

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