THE POTENTIAL BENEFITS OF SOME COMMONLY USED LAMIACEAE HERBS FOR NEUROINFLAMMATION

ABSTRACTFicus deltoidea Jack (Moraceae) is a well-known medicinal plant used in customary medication among the Malay people to reduce and mend sicknesses such as ulcers, psoriasis, cytotoxicity, cardioprotective, inflammation, jaundice, vitiligo, hemorrhage, diabetes, convulsion, hepatitis, dysentery injuries, wounds, and stiffness. Ficus deltoidea contains a wide variety of bioactive compounds from different phytochemical groups such as alkaloids, phenols, flavonoids, saponins, sterols, terpenes, carbohydrates, and proteins. The genus Ficus has several hundreds of species, which shows excellent therapeutic effects and a wide variety of helpful properties for human welfare. Searching information was collected by using electronic databases including Web of Science, Science Direct, Springer, SciFinder, PubMed, Scopus, Medline, Embase, and Google Scholar. This review is, therefore, an effort to give a detailed survey of the literature on its pharmacognosy, phytochemistry, phytochemical, and pharmacological properties of Ficus and its important species. This summary could be beneficial for future research aiming to exploit the therapeutic potential of Ficus and its useful medicinal species.

Phenolic acids are found in abundance throughout the plant kingdom. Consumption of wine or other rich sources of phenolic acids, such as the "Mediterranean diet," has been associated with a lower risk of cardiovascular disease. The underlying mechanism(s), however, has remained unclear. Here, we show that many phenolic acids, including those from the hydroxybenzoic and hydroxycinnamic acid classes, can bind and activate GPR109A (HM74a/PUMA-G), the receptor for the antidyslipidemic agent nicotinic acid. In keeping with this activity, treatment with a number of phenolic acids, including cinnamic acid, reduces lipolysis in cultured human adipocytes and in fat pats isolated from wild-type mice but not from mice deficient of GPR109A. Oral administration of cinnamic acid significantly reduces plasma levels of FFA in the wild type but not in mice deficient of GPR109A. Activation of GPR109A by phenolic acids may thus contribute to a cardiovascular benefit of these plant-derived products.

Chapter 11 - Role of phenolic compounds in adventitious root formation

The rationale for this research is the investigation of the potential health benefits as well as the antibacterial and antifungal properties of selected aromatic plants from the Lamiaceae family, which may lead to the development of improved functional foods. The present study investigated the effects of incorporating dried aromatic plants Thymus vulgaris, Thymus serpyllum, Thymus × citriodorus, Origanum vulgare and Rosmarinus officinalis at a concentration of 1% in refined wheat flour and wholemeal flour on the production of functional tortillas. Sensory analysis was employed to identify the optimal 1% addition, with the objective of achieving a favorable flavor and aroma profile. It was hypothesized that this addition would affect water activity, moisture, texture, color, antioxidant content and phenolic content, thereby enhancing the tortillas as a source of bioactive compounds. The results indicated that the type of flour used had a significant impact on the water activity of the tortillas, with wholemeal flour resulting in higher water activity than refined flour. The water activity ranged between 0.735 and 0.821, while the water content remained relatively stable. The water activity in whole-grain tortillas was significantly higher than that of refined flour tortillas, with a value exceeding 0.8, which makes them susceptible to mold growth and the production of mycotoxins. The sensory evaluations indicated that the enriched refined flour tortillas with common thyme (Thymus vulgaris), lemon thyme (Thymus × citriodorus) and rosemary (Rosmarinus officinalis) were rated highly; a similar result was observed for the whole-grain tortillas enriched with wild thyme (Thymus serpyllum) and lemon thyme. The whole-grain tortillas with rosemary were rated the highest of all the tortillas. The addition of aromatic plants increased the phenolic content and the antioxidant potential, depending on the flour type and the plant used. The addition of wild thyme and rosemary resulted in a significant increase in the phenolic content of wheat tortillas, while all enriched whole-grain tortillas exhibited a higher phenolic content than the control samples. The highest phenolic content in whole-grain tortillas was found in those fortified with rosemary, oregano and wild thyme. The highest antioxidant content was recorded in tortillas prepared with rosemary, irrespective of whether the flour used was refined or wholemeal. Fourteen phenolic compounds were tentatively identified in aromatic plants tested. The main phenolic compounds in Origanum vulgare were flavonoids. Rosmarinic acid was the dominant phenolic compound in rosemary and all thyme species, reaching the highest level in rosemary. Such high levels of rosmarinic acid may be responsible for the high antioxidant and total phenolic contents observed in rosemary extracts and also in tortillas when this plant is included in the recipe. The results of this study indicate that selected aromatic plants, particularly rosemary, have the potential to be utilized as functional ingredients in bakery products. By incorporating dried aromatic plants from the Lamiaceae family into wheat flour tortillas, food manufacturers can create products that not only taste better but also provide added health benefits. The use of selected herbs can improve the nutritional profile of tortillas by increasing antioxidant properties and, due to the properties of herbs, extend the shelf life of the product.

Legumes are good dietary source of bioactive phenolic compounds which play significant roles in many physiological as well as metabolic processes. Flavonoids, phenolic acids and condensed tannins are the main phenolic compounds that are provide in legume seeds. Majority of the phenolic compounds are serving in the legume seed coats. The majority of seed coat of legume seeds are phenolic acids and flavonoids (mainly catechins and procyanidins). Gallic and protocatechuic acids are common in kidney bean and mung bean. Almost 70% of total phenolic compounds in lentils and cranberry beans (seed coat) are catechins and procyanidins. The antioxidant activity of phenolic compounds is in lineal intercourse with their chemical structures such as number as well as position of the hydroxyl groups. Processing mostly conducts to the alleviation of phenolic compounds in legumes because of chemical rearrangements. Phenolic content also lessen due to leaching of water-soluble phenolic compounds into the cooking water. This review provides comprehensive information of phenolic compounds identified in grain legume seeds along with discussing their antioxidant.
 Keywords: antioxidant activity, legume seeds, phenolic compounds, processing

Phenolic composition and antioxidant potential of grain legume seeds: A review

Seaweeds, comprising green (Chlorophyta), brown (Phaeophyta), and red (Rhodophyta) algae, are recognized as valuable marine resources rich in bioactive phenolic compounds with nutraceutical potential. Despite growing interest in edible species, limited attention has been given to infesting seaweeds, which may represent an underexploited source of bioactives while addressing ecological challenges. In the present study, an innovative, structure-based data processing workflow was set up for the characterization of phenolic compounds in marine organisms and applied to eight edible and two infesting seaweed species from the major taxonomic groups by means of untargeted mass spectrometric data acquisition. The results reveal distinct phenolic profiles across seaweed taxa, with green algae exhibiting the highest abundances of phenol and phenolic acid sulfates, while brown algae were characterized by a predominance of phlorotannins. Sulfated phenolics outnumbered their non-sulfated counterparts, underscoring the importance of dedicated analytical workflows for marine-specific metabolites. Multivariate statistical analyses further distinguished seaweed classes based on phenolic content and compound classes, with infesting seaweeds demonstrating comparable phenolic profiles to their edible counterparts. This suggests the potential for valorizing infesting seaweeds as sustainable sources of bioactive compounds, aligning with Blue Economy principles. Our findings provide comprehensive insights into the chemical diversity of seaweed phenolics and highlight the unexplored potential of invasive species for nutraceutical applications, contributing to sustainable marine resource management and the development of functional foods.Graphical Supplementary InformationThe online version contains supplementary material available at 10.1007/s00216-025-06027-3.

Previous studies have confirmed that the growth and development of plants are entirely dependent on the gravitational acceleration of the Earth. So far, most of the studies on the plant response to the Earth gravity have focused on the geotropism of root tip of higher plants. Under space and clinorotation conditions, however, plant growth and development are supposed to be modified. The aim of the present study was to evaluate the growth and metabolism of cultured tobacco (Nicotiana tabacum L. cv. Burley 21) cells after 1 week continuous treatment with 2-D clinorotation. In these cells, the sensing of gravity and response to it occur in single cells without the involvement of specialized organs or tissues. The contents of phenolic compounds and phytohormones were evaluated by HPLC. Growth parameters i.e., fresh and dry weight of 2-D clinorotation-exposed tobacco cells significantly increased and it was accompanied by a significant increase in the contents of Indole-3-acetic acid and brassinosteroids, compared to the control group. Exposure to clinorotation also increased the content of antioxidant phenolics but significantly decreased the content of lignin producing phenolic acids. Altogether, these metabolic alterations prevented membrane damage and maintained wall loosening and growth potential of tobacco cells.

Apples (Malus domestica Borkh.) are one of the most consumed fruits around the world with a high production of peels as wastes and by-products. In this work, peels from different commercial and local apple samples are explored as a source of phenolic bioactive compounds that could be directly related to the prevention of type 2 diabetes. Six different cultivars from local and commercial apple samples were processed to obtain the phenolic compounds by ultrasonication of the peels using methanol as the solvent. The phenolic content was explored using the Folin-Ciocalteu assay and the quantification of 37 individual phenolic compounds was carried out by high-performance liquid chromatography coupled with mass spectrometry (HPLC-MS/MS). Cellular viability was determined by performing the MTT assay in Caco-2 cell cultures exposed to the phenolic extracts. Subsequently, the capacity to inhibit α-glucosidase, α-amylase and pancreatic lipase enzymes, as well as antiglycation and antioxidant activities, was evaluated. These apple peel samples were considered a source of phenolic compounds with hyperoside, delphinidin 3,5-diglucoside, chlorogenic acid, phlorizin, epicatechin and procyanidin B2 as the main constituents. All samples neutralized the production of advanced glycation end-products and exhibited antiradical activities in a dose-dependent manner; four samples (Amarilla de Octubre, Manzana Helada, Verde Doncella and Pinova) inhibited α-glucosidase but only the sample known as "Amarilla de Octubre" was successful in inhibiting pancreatic α-amylase. Cytotoxicity was discarded in Caco-2 cell cultures at physiological concentrations considering these extracts as a source of phenolic compounds with antidiabetic, antiglycation and antioxidant properties.

Background: The phytochemical profile of E. angustifolia comprises secondary metabolites belonging to several chemical classes. Phenolic compounds represent one of the most extensively investigated groups, being considered essential contributors to the pharmacognostic value of medicinal plants due to the diversity of their biological activities. Aims: The present study aimed to evaluate the phenolic composition of aqueous extracts obtained from Elaeagnus angustifolia fruits and to investigate the influence of extraction temperature on the distribution and stability of bioactive compounds. Study Design: This study represents an experimental phytochemical investigation focused on the effect of thermal extraction parameters. The study was carried out in a laboratory setting using plant material collected from the Romanian geographical area. Methodology: Aqueous extracts of Elaeagnus angustifolia fruits were prepared under three thermal conditions: cold extraction, 50°C, and 80°C. The phenolic profile was analyzed, focusing on phenolic acids and flavonoids, in order to evaluate the effect of temperature on compound extractability and stability. Results: The analysis revealed the presence of representative phenolic acids and flavonoids in all extracts. Significant variations were observed depending on extraction temperature. Higher temperatures led to increased concentrations of sinapic acid and gallic acid, while epicatechin content decreased under intense thermal conditions, indicating differences in thermal stability among phenolic compounds. Conclusion: The results support the pharmacognostic value of Elaeagnus angustifolia fruits as a source of bioactive compounds with antioxidant and anti-inflammatory potential. The findings highlight the importance of optimizing extraction parameters to obtain standardized extracts suitable for nutraceutical, phytotherapeutic, and dermato-cosmetic applications, and emphasize the potential of Romanian plant resources.

Endogenous phenolic compounds in walnut fruits were correlated with the severity of walnut blight caused by Xanthomonas arboricola pv. juglandis (Xaj) assessed in the field, to determine the possible role of phenolics in resistance to the disease. Healthy fruits of the cvs Franquette, Cisco, and Sampion with different susceptibilities to infection by Xaj were sampled from diseased trees three times during growth and analysed using HPLC with a PDA detector. An identical phenolic profile, consisting of juglone and six phenolic acids (ellagic, gallic, syringic, p-coumaric, caffeic, and chlorogenic), was detected in the studied cultivars. Juglone was the most abundant, ranging between 373 mg 100 g-1 and 5,074 mg 100 g-1 DW, compared to the least abundant caffeic and p-coumaric acids, which did not exceed 10 mg 100 g-1 DW. A negative correlation between the total amount of phenolics present in the fruit tissues and blight severity was found in all cultivars, indicating the role of these compounds in the fruit-bacteria interactions. As the major phenolic characterized by the strongest seasonal fluctuations, juglone seemed to have the main and negative relation with disease development during the year. Thus, its involvement into the defence mechanism of walnut against bacterial blight is strongly suspected. The same may apply to gallic acid, considering its seasonal variations with respect to disease incidence. Additional studies including in vitro determination of the anti-bacterial activity of some phenolics, and their response to artificial inoculation with Xaj seem desirable to clarify the role of phenolic compounds in walnut resistance against this bacterium.

SummaryIt has been postulated that the high phenol and phenolic acids plasmatic levels found in patients with chronic renal failure are contributory factors in the abnormal platelet function described in these patients. This hypothesis was corroborated by “in vitro” studies showing the deleterious effect of these compounds on certain platelet function after pre-incubation of PRP with phenol and phenolic compounds. The present studies were conducted to determine the influence of phenolic compounds on platelet release reaction. It was found that phenol inhibited from 62.5 to 100% the effect of the aggregating agents thrombin, adrenaline and ADP on platelet 5-HT-14C release. The phenolic acids p-, m-, and o-HPAA inhibited from 36.35 to 94.8% adrenaline and ADP-induced platelet 5-HT-14C release. Adrenaline-induced platelet ADP release was inhibited from 27.45 to 38.10% by the phenolic compounds. These findings confirm the hypothesis that phenolic compounds interfere with platelet function through the inhibition of the release reaction.

Wines are known for its high content of bioactive compounds that can be influenced by the region and climate where the grapes are produced. New regions of production are normally developed using techniques and standards for other traditional regions, but is important to characterize the wine profile, which is different according to the terroir, and can be important for future geographic indications. The aim of this study was to evaluate color, antioxidant activity, anthocyanin content and phenolic compounds profile in wines produced in Minas Gerais State, Brazil. Wines were produced in different wineries of the same region using the varieties Syrah, Merlot, Cabernet Sauvignon, Cabernet Franc (red), Chardonnay and Sauvignon Blanc (white) and Syrah (rose), from municipalities of Cordislândia, Boa Esperança and Três Corações, located in the south of Minas Gerais State, Brazil. Wines produced in Minas Gerais State presented contents of t-resveratrol, total phenolics, anthocyanins, flavonols, flavanols and phenolic acids consistent to the contents observed in wines from traditional regions of production. However, the terroir and the grape variety can result in a differentiation of compounds observed in wines. Syrah red wines produced in Boa Esperança stood out with higher amounts of anthocyanins (24.29 mg L-1), phenolic acids (123,19 mg L-1 ) and flavonols (35.55 mg L-1), when compared to wines from the same variety from other municipalities and other evaluated red wines. Sauvignon Blanc wines from Boa Esperança presented higher contents of phenolic acids and total flavonols, when compared to wines of the same variety produced in Cordislândia. Chardonay wines presented higher total phenolics content, when compared to ohther evaluated white wines. Rose wine produced in the South of Minas Gerais presented the phenolic acids content of 36,33 mg L-1 and total flavonols content of 29,7 mg L-1. The highest antioxidant activity using the DPPH method, (% of free radicals scavenging - FRS) was observed for Syrah wines from Três Corações, (75.37%), but not different from Cabernet Sauvignon wines from Cordislândia (72.50%), values that can be correlated with the largest content of phenolics observed in wines as phenolic compounds (3009 mg L-1). No differences were observed in the contents of the antioxidant activity of white wines. This results indicate that the studied wines present the necessary nutritional and beneficial characteristics to compete in the supply of bioactive compounds during consumption, when compared to wines produced in traditional and different regions in Brazil and other countries.

Lentil (Lens culinaris M.) is a legume widely consumed worldwide. It is rich in bioactive compounds, including polyphenolic compounds that contribute to positive health benefits. This study aimed to determine the phenolic content and antioxidant activity of black, red, green, and brown whole lentils. Towards this end, the lentils' phenolic compounds were evaluated regarding their total phenolic content (TPC), total flavonoid content (TFC), total tannin content (TTC), total condensed tannin (TCT), total proanthocyanin content (TPAC), total anthocyanin content (TAC). For the antioxidant activity 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), hydroxyl radical scavenging activity (•OH-RSA), ferrous ion chelating activity (FICA), reducing power assay (RPA) and phosphomolybdate (PMA) assay were accessed. To identify individual phenolic compounds, liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS2) was used. The results showed that green lentils exhibited the highest TPC (0.96 mg gallic acid equivalents (GAE)/g) whereas red lentils presented the highest TFC (0.06 mg quercetin equivalents (QE)/g). Black lentils were noted with the highest TCT (0.03 mg catechin equivalents (CE)/g), TPAC (0.009 mg cyanidin chloride equivalents (CCE)/g), and TAC (3.32 mg/100 g) contents. While the greatest TTC (2.05 mg tannic acid equivalents (TAE)/g) was observed in the brown lentil. Regarding the total antioxidant capacity, red lentils (4.01 mg ascorbic acid equivalents (AAE)/g) presented the greatest activity, whereas the lowest was found in the brown samples (2.31 mg AAE/g). The LC-ESI-QTOF-MS2 tentatively identified a total of 22 phenolic compounds, containing 6 phenolic acids, 13 flavonoids, 2 lignans, and 1 other polyphenol. The relationships among phenolic compounds by Venn Diagram showed a high number of overlapping compounds in brown and red lentils (6.7%), and a low number of overlapping compounds between the green, brown, and black lentils (2.6%). Flavonoids were the most abundant phenolic compound within the studied whole lentils, with the brown lentils being the richest in phenolic compounds, especially flavonoids. This study emphasized a comprehensive understanding of the antioxidant potential of lentils and disclosed the phenolic distribution across various lentil samples. This may increase interest in the development of functional food products, nutraceutical ingredients, and pharmaceutical applications with lentils.

Evaluation of broccoli (Brassica oleracea var. italica) crop by-products as sources of bioactive compounds