Culinary Use Research Articles

Emerging Research Topics in the Vibrionaceae and the Squid-Vibrio Symbiosis.

The Vibrionaceae encompasses a cosmopolitan group that is mostly aquatic and possesses tremendous metabolic and genetic diversity. Given the importance of this taxon, it deserves continued and deeper research in a multitude of areas. This review outlines emerging topics of interest within the Vibrionaceae. Moreover, previously understudied research areas are highlighted that merit further exploration, including affiliations with marine plants (seagrasses), microbial predators, intracellular niches, and resistance to heavy metal toxicity. Agarases, phototrophy, phage shock protein response, and microbial experimental evolution are also fields discussed. The squid–Vibrio symbiosis is a stellar model system, which can be a useful guiding light on deeper expeditions and voyages traversing these “seas of interest”. Where appropriate, the squid–Vibrio mutualism is mentioned in how it has or could facilitate the illumination of these various subjects. Additional research is warranted on the topics specified herein, since they have critical relevance for biomedical science, pharmaceuticals, and health care. There are also practical applications in agriculture, zymology, food science, and culinary use. The tractability of microbial experimental evolution is explained. Examples are given of how microbial selection studies can be used to examine the roles of chance, contingency, and determinism (natural selection) in shaping Earth’s natural history.

Effect of moderate salinity on Golden Thistle (Scolymus hispanicus L.) grown in a soilless cropping system

• Soilless cultivation of S. hispanicus l. improved plant growth and yield characteristics. • S. hispanicus L. was resilient to moderate salinity until 90 days after transplant. • Salinity level of 10.0 and 15.0 mM improved functional quality characteristics. • Physiological indicators significantly declined at salinity levels of 10 and 15 mM NaCl. Selecting salt-tolerant crop species for cultivation might be a feasible option to maintain crop productivity in arable lands affected by salinity. In this context, here we examine the responses of the wild edible green golden thistle ( Scolymus hispanicus L.) to moderate levels of salinity when grown in a soilless system for culinary use. Treatments were obtained by establishing four NaCl concentrations (0.5, 5.0, 10.0, and 15.0 mM) in a standard nutrient solution, resulting in initial solution electrical conductivities (EC) of 2.2, 2.8, 3.2, and 3.8 dS m − 1 , respectively. By the end of the experiment, 120 days after transplanting (DAT) drainage EC reached 2.65, 3.33, 3.96, and 4.51 dS m − 1 , respectively. At the first harvest, 90 DAT, the increase of the NaCl concentration had no significant impact on the number of leaves per plant, leaf fresh and dry weight [g plant −1 ], and root dry weight [g plant −1 ]. At the second harvest (120 DAT), 15.0 mM NaCl significantly decreased root and leaf fresh and dry weight without affecting the number of leaves per plant compared to 0.5 and 5.0 mM NaCl, while 10 mM NaCl had no impact on any of these parameters. The concentrations of K + , Ca 2+ , Mg 2+ , and P in the leaves were not influenced by the tested salinity levels, while those of organic-N and NO 3 − -N were significantly reduced by 10 and 15 mM NaCl, 90 DAT. Furthermore, 10 and 15 mM NaCl significantly increased the Cl − and Na + concentrations in leaves, but not in the roots. In the root tissues, only the K concentration was reduced by salinity while P increased at the highest salinity level (15 mM NaCl). Based on these results, we conclude that S. hispanicus L. is resilient to moderate salinity levels and can be considered a promising candidate plant for introduction to soilless cropping systems.

Rhus coriaria L. (Sumac), a Versatile and Resourceful Food Spice with Cornucopia of Polyphenols.

In recent years, utilization of Rhus coriaria L. (sumac) is upgrading not only in their culinary use and human nutrition, but also in the pharmaceutical industry, food industry and veterinary practices. This is driven by accumulating evidence that support the ethnobotanical use of this plant; in particular, advanced knowledge of the content of nutritional, medicinal and techno-functional bioactive ingredients. Herein, we discuss polyphenolic compounds as the main bioactive ingredients in Rhus coriaria L., which contribute mainly to the significance and utility of this spice. Most of the antioxidant potential and therapeutic roles of sumac are increasingly attributed to its constituent tannins, flavonoids, and phenolic acids. Hydroxyphenyl pyranoanthocyanins and other anthocynins are responsible for the highly desired red pigments accounting for the strong pigmentation capacity and colorant ability of sumac. Certain polyphenols and the essential oil components are responsible for the peculiar flavor and antimicrobial activity of sumac. Tannin-rich sumac extracts and isolates are known to enhance the food quality and the oxidative stability of animal products such as meat and milk. In conclusion, polyphenol-rich sumac extracts and its bioactive ingredients could be exploited towards developing novel food products which do not only address the current consumers’ interests regarding organoleptic and nutritional value of food, but also meet the growing need for ‘clean label’ as well as value addition with respect to antioxidant capacity, disease prevention, and health promotion in humans.

The impact of caloric availability on eating behavior and ultra-processed food reward

The food environment has changed rapidly and dramatically in the last 50 years. While industrial food processing has increased the safety and stability of the food supply, a rapid expansion in the scope and scale of food processing in the 1980's has resulted in a market dominated by ultra-processed foods. Here, we use the NOVA definition of category 4 ultra-processed foods (UPFs) as they make up around 58% of total calories consumed in the US and 66% of calories in US children. UPFs are formulated from ingredients with no or infrequent culinary use, contain additives, and have a long shelf-life, spending long periods in contact with packaging materials, allowing for the absorption of compounds from those materials. The full implications of this dietary shift to UPFs on human health and disease outcomes are difficult, if not impossible, to quantify. However, UPF consumption is linked with various forms of cancer, increased cardiovascular disease, and increased all-cause mortality. Understanding food choice is, therefore, a critical problem in health research. Although many factors influence food choice, here we focus on the properties of the foods themselves. UPFs are generally treated as food, not as the highly refined, industrialized substances that they are, whose properties and components must be studied. Here, we examine one property of UPFs, that they deliver useable calories rapidly as a potential factor driving UPF overconsumption. First, we explore evidence that UPFs deliver calories more rapidly. Next, we examine the role of the gut-brain axis and its interplay with canonical reward systems, and last, we describe how speed affects both basic learning processes and drugs of abuse.

In vitro anticholinesterase potential of some spices consumed in Cameroon and their protective effects on hydrogen peroxide-mediated oxidative stress damage in SK-N-SH cells.

BackgroundMany neurodegenerative such as Alzheimer's disease (AD) are characterized by cholinergic dysfunction and oxidative stress which is a key event in neuronal death process. Thus, anticholinesterase and anti-oxidation compounds are two promising strategies in the development of AD drugs. Beyond their culinary use, spices are today studies for health purpose. In this study, some spices consumed in Cameroon were evaluated for their anticholinesterase and neuroprotective effects.MethodsColorimetric methods were used to determine total flavonoid and alkaloid content of a combinated extract (hydroethanolic + ethanolic extracts) of different selected spices. Aftermaths, anti-cholinesterase activity of spice extract was carried out using Ellman’s method. Finally, neuroprotective effects performed on human SK-N-SH cells stressed with H2O2 by assessing neuronal survival ( resazurin assay) and neuronal death (LDH assay).ResultsFlavonoid content of spices extract were ranged from 22.94 to 32.01 mg EQ/g DM and alkaloid content were ranged from 320 to 896 mg EQu/g DM. Among the spices studied, Xylopia parviflora presented the greatest acetylcholinesterase inhibition with an IC50 = 14 µg/mL. In Cell culture experiments, pre-incubation of SK-N-SH cell with the selected spices at different concentrations were improved neuronal survival and reduced the percentage of neuronal cells dead.ConclusionThe present results reveal that selected spices consumed in Cameroon have good anticholinesterase activity as well as neuroprotective effect on SK-N-SH which may provide new natural compounds that could help in the management of Alzheimer's disease.

In vitro direct organogenesis of the Cretan dittany (Origanum dictamnus L.), an important threatened Greek endemic species

Dittany of Crete (Origanum dictamnus L.) is a threatened medicinal-aromatic plant of Lamiaceae family which is a local endemic to the Island of Crete, Greece. Its high culinary use and increasing demand in the pharma, perfumery, cosmetic and food industry along with its overexploitation from its natural habitat has threatened this species and has necessitated its large-scale production for industrial exploitations using advanced technologies. Micropropagation is considered a good tool for ex situ conservation of endangered species with reduced populations in the wild, low germination rates and low seed production. In this study, moderate germination percentages (40-41.38%) were exhibited for seeds after 40 days of culture at 21-23 oC in MS medium regardless of photoperiod regime (16h light/ 8h dark, 24h darkness), without significance difference. In the proliferation and rooting stage, three basal culture media (MS, WPM, Gamborg B5) were tested in combination with two concentrations of 6-benzyladenine (BA) (1.1, 2.2 μM) and indole-3-butyric acid (IBA) (0.125, 0.25 μM), all supplemented with 0.3 μM gibberellic acid (GA3), 20 g L-1 sucrose and 6 g L-1 Plant Agar (pH: 5.8). The results showed that the MS medium + 2.2 μM BA + 0.25 μM IBA was the most effective treatment for micropropagation of shoot nodal explants in a single stage within a 30-day culture period, exhibiting 85% shoot formation, 1.8 new shoots/ explant 2.8 cm long with a 3.2 proliferation rate, 100% rooting, 16.5 roots/ rooted explant 2.1 cm long. Rooted plants obtained in vitro from MS medium enriched with 2.2 μM BA + 0.25 μM IBA gave 100% ex vitro survival rate on a peat: perlite (1:1 v/v) substrate mixture after 2 months in the greenhouse mist. In this study, an efficient in vitro propagation system of O. dictamnus is described for the first time through optimization of direct organogenesis stages (seed germination, proliferation, rooting, ex vitro acclimatization), as a means to facilitate domestication procedure, ex-situ conservation and future sustainable exploitation strategies, thus promoting wider usability of this local endemic with significant commercial potential.

Sensory Evaluation of Cashew Kernel Oil

ABSTRACT The consumption of almonds, seeds, and nuts is common in gastronomy. The cashew nut is a source of lipids and protein, mainly used in culinary recipes or consumed salted, toasted, or fryer. Oil is an alternative for cashew kernel culinary use. This work evaluated two extraction forms: heat-pressed cashew kernel oil (HPCO) and cold-pressed cashew kernel oil (CPCO). In the HPCO, the oil was extracted with a cashew nut pre-heating at 60°C immediately followed by pressing, and in the CPCO the oil was cold-pressed without any heat. The purpose was to evaluate the sensory characteristics and the gastronomic potential of this different product of cashew nut. Focus groups and Optimized Descriptive Profile (ODP) were used to do so. The results identified a product with gastronomic potential and reasons that influence product consumption: price, nutritional factors, and symbolic regionals aspects.

Health Benefits of the Culinary Use of Garlic – Case Study and Lessons from COVID-19 Pandemic in Thailand

ObjectivesSpices are not only used to increase the foods' aroma, flavor, or color, but are also considered for therapeutic purposes. The various bioactive compounds contained - like alkaloids, tannins, vitamins, phenolic diterpenes and polyphenols, and the sulfur containing compounds of garlic - are all responsible for different types of antioxidant, anticarcinogenic, antitumorigenic, anti-inflammatory, and antimicrobial properties,The chemical attributes of Garlic (Allium sativus L.), cultivated all over the world and known for millennia to provide noteworthy health - its sulfur-containing compounds, and minerals (Se - being one garlic is very high in) - play an important role in lowering glucose and cholesterol, and, before antibiotics and pharmacy products were even available, garlic was used successfully for its medicinal purposes (including the 1918 flu epidemic).MethodsThough for this patient (female - 58 y/o - in good health status with minor inflammatory issues), the reason for including more garlic in the daily culinary practices even from the start of the pandemic was mainly the immune function optimization, garlic's benefits turned to add more value to the attempt, unplanned weight loss and detox being highly welcomed, The dietary changes included: cooked meals containing more garlic than previously - 2–4 times per week/1 medium size clove raw garlic almost daily/intermittent fasting once a week. Average amount of garlic consumed was 1Kg per 2–3 months.ResultsThough an increased amount of garlic was introduced from the start of the pandemic, awareness of the effects and first time to be measured was in the summer of 2021. Six months later, and monitoring several more parameters, the following have been observed: a 9.6% decrease in weight, and of 3.6 points in BMI, the blood pressure remained steady (average 116/79). Brief rashes at times (possibly during detox phases), but no infections episodes. Optimal to high cognitive function and vitality were overall experienced.ConclusionsFor those aiming to maintain a good blood flow, vital force, optimal health, and reduced risks for NCDs - obesity, cardiovascular, cancer, inflammation, infections - garlic is proving once more its known potential. Further studies would be helpful to validate the findings in different segments of population, and through other dietary approaches.Funding SourcesN/A.

Momordica charantia L.—Diabetes-Related Bioactivities, Quality Control, and Safety Considerations

Momordica charantia L. (Cucurbitaceae), commonly known as bitter gourd or bitter melon, is widely cultivated in many tropical and subtropical regions of the world, where its unripe fruits are eaten as a vegetable. Apart from its culinary use, M. charantia has a long history in traditional medicine, serving as stomachic, laxative or anthelmintic, and, most notably, for the treatment of diabetes and its complications. Its antidiabetic properties and its beneficial effects on blood glucose and lipid concentrations have been reported in numerous in vitro and in vivo studies, but the compounds responsible for the observed effects have not yet been adequately described. Early reports were made for charantin, a mixture of two sterol glucosides, and the polypeptide p-insulin, but their low concentrations in the fruits or their limited bioavailability cannot explain the observed therapeutic effects. Still, for many decades the search for more reasonable active principles was omitted. However, in the last years, research more and more focused on the particular cucurbitane-type triterpenoids abundant in the fruits and other parts of the plant. This mini review deals with compounds isolated from the bitter gourd and discusses their bioactivities in conjunction with eventual antidiabetic or adverse effects. Furthermore, methods for the quality control of bitter gourd fruits and preparations will be evaluated for their meaningfulness and their potential use in the standardization of commercial preparations.

Severe allergic reaction to allspice, a hidden food allergen

A wide variety of spices are in culinary use for food flavoring, coloring, and preservation.1 Spice allergy is uncommon, and it is estimated that around 2% of food allergy reactions in adults are caused by spices.2 Spices have the potential for being hidden food allergens.3 The allergenic proteins in spices are not well characterized, and commercial skin test extracts are not available, limiting widespread clinical testing. For these reasons, spice allergy is likely underdiagnosed. Common spices that are reported to cause allergies include mustard, coriander or cilantro, fennel, saffron, parsley, and cumin.

Associations between Frequency of Culinary Herb Use and Gut Microbiota.

While evidence suggests that culinary herbs have the potential to modulate gut microbiota, much of the current research investigating the interactions between diet and the human gut microbiome either largely excludes culinary herbs or does not assess use in standard culinary settings. As such, the primary objective of this study was to evaluate how the frequency of culinary herb use is related to microbiome diversity and the abundance of certain taxa, measured at the phylum level. In this secondary data analysis of the INCLD Health cohort, we examined survey responses assessing frequency of culinary herb use and microbiome analysis of collected stool samples. We did not observe any associations between frequency of culinary herb use and Shannon Index, a measure of alpha diversity. Regarding the abundance of certain taxa, the frequency of use of polyphenol-rich herbs and herbs with certain quantities of antibacterial compounds was positively associated with Firmicutes abundance, and negatively associated with Proteobacteria abundance. Additionally, the total number of herbs used with high frequency, defined as over three times per week, was also positively associated with Firmicutes abundance, independent of adjustments, and negatively associated with Proteobacteria abundance, after adjusting for dietary factors. Frequency of culinary herb use was not associated with Bacteroidota or Actinobacteria abundance.

“When you mix the best of high society with the best of high society”: culinary cannabis and the US hospitality industry

ABSTRACT The culinary use of cannabis in the US has increased dramatically in the wake of relaxed federal and state laws governing the production, distribution, possession and use of it and its derivatives. While cannabis refers to both hemp and marijuana — both of which produce the chemical compound cannabidiol (CBD) — only marijuana contains delta-9 tetrahydrocannabinol (THC), the psychoactive ingredient traditionally associated with its illicit use. Despite the distinction between the two types of plants and the chemicals that they are prized for creating, edible cannabis, due in part to repeated depictions in popular culture, has long been synonymous with cheap, box-mix, “pot” brownies made by a stereotypical on-screen stoner. Thus, stigmas surrounding its use persist. However, cannabis is becoming increasingly prized for its culinary uses and gastronomic profiles. The changing perceptions, legality and array of available strains of cannabis, as well as the resulting interest in its gastronomy, will no doubt have a significant impact on the American hospitality industry. This article clarifies the term “culinary cannabis” to describe the non-problematic use and/or enjoyment of hemp and/or marijuana (or ingredients derived from the two plant species) in food. It also speculates as to how the trend of culinary cannabis may impact the hospitality industry and identifies avenues for future research.

A Curious Garden of Herbs: Cultivated and Wild; Culinary, Medicinal, Cordial, and Amusing; of the Eighteenth-Century “Southern Frontier.”

A Curious Garden of Herbs: Cultivated and Wild; Culinary, Medicinal, Cordial, and Amusing; of the Eighteenth-Century “Southern Frontier.”

Health-Promoting Properties of Medicinal Mushrooms and Their Bioactive Compounds for the COVID-19 Era—An Appraisal: Do the Pro-Health Claims Measure Up?

Many mushroom species are consumed as food, while significant numbers are also utilised medicinally. Mushrooms are rich in nutrients and bioactive compounds. A growing body of in vitro, in vivo, and human research has revealed their therapeutic potentials, which include such properties as anti-pathogenic, antioxidant, anti-inflammatory, immunomodulatory, gut microbiota enhancement, and angiotensin-converting enzyme 2 specificity. The uses of medicinal mushrooms (MMs) as extracts in nutraceuticals and other functional food and health products are burgeoning. COVID-19 presents an opportunity to consider how, and if, specific MM compounds might be utilised therapeutically to mitigate associated risk factors, reduce disease severity, and support recovery. As vaccines become a mainstay, MMs may have the potential as an adjunct therapy to enhance immunity. In the context of COVID-19, this review explores current research about MMs to identify the key properties claimed to confer health benefits. Considered also are barriers or limitations that may impact general recommendations on MMs as therapy. It is contended that the extraction method used to isolate bioactive compounds must be a primary consideration for efficacious targeting of physiological endpoints. Mushrooms commonly available for culinary use and obtainable as a dietary supplement for medicinal purposes are included in this review. Specific properties related to these mushrooms have been considered due to their potential protective and mediating effects on human exposure to the SARS CoV-2 virus and the ensuing COVID-19 disease processes.

The first checklist of alien vascular plants of Kyrgyzstan, with new records and critical evaluation of earlier data. Contribution 2.

BackgroundWe continue the inventory of alien vascular plants of Kyrgyzstan, with emphasis on the time and pathways of introduction of the species and their current status in the territory. Each taxon is discussed in the context of plant invasions in Central Asia. This work is a further development of the preliminary checklist of alien plants of Kyrgyzstan, which was compiled for the Global Register of Introduced and Invasive Species in 2018.New informationThis contribution includes all alien species of Kyrgyzstan belonging to Solanaceae and Asphodelaceae and one species of Asteraceae. Physalisphiladelphicus (syn. P.ixocarpa) is reported for the first time from Central Asia, as new to Kazakhstan, Kyrgyzstan and Uzbekistan, thus marking a recent invasion with a variety of imported grain and seed material. The old records of P.ixocarpa from Uzbekistan are based on misidentified specimens of P.angulata. Physalisangulata is an old cotton immigrant in Central Asia, whose invasion started in the 1920s; it is excluded from the alien flora of Kyrgyzstan as registered in error on the basis of cultivated plants. Alkekengiofficinarum is an archaeophyte of the Neolithic period in Central Asia, formerly used for food, now strongly declining and largely casual in Kyrgyzstan. The only historical record of Physalisviscosa from Uzbekistan was based on a technical error and belongs to A.officinarum. Daturastramonium and Hyoscyamusniger were introduced as medicinal plants during the period of the Arabic invasion of Central Asia, by the 11th century. Daturainnoxia is a newly recorded casual alien, recently escaped from ornamental cultivation. Nicandraphysalodes is a casual alien, which was cultivated by Russian colonists in the early 20th century for culinary use and is currently used in ornamental cultivation. Hemerocallisfulva was a remnant of historical cultivation in the former Khanate of Buxoro, and its formerly established colonies are presumably extinct in the wild. Bidensfrondosa was seemingly introduced with contaminated forage and seed of American origin during the late Soviet period and started to spread in the period of independence; its invasion in the former USSR is analysed.

Adulteration detection of Sudan Red and metanil yellow in turmeric powder by NIR spectroscopy and chemometrics: The role of preprocessing methods in analysis

Turmeric powder is valued both for its medicinal properties and for its popular culinary use, such as being a component of curry powder. Due to its high demand in international trade, turmeric powder has been subject to economically driven and hazardous chemical adulteration. The objective of this study was to classify and quantify two major adulterants (Sudan Red and Metanil yellow) in turmeric powder using near-infrared (NIR) spectroscopy associated with chemometric models. The absorbance spectra of samples were obtained in frequency regions of 10,000–4200 cm−1. A Soft Independent Modeling of Class Analogy (SIMCA) model was established to determine the authenticity of the turmeric powder. A partial least squares (PLS) regression was used to predict the adulteration level. The different combinations of preprocessing methods such as standard normal variate transformation (SNV), median filter, Savitzky-Golay, wavelet, multiplicative scatter correction (MSC), first derivative (D1) and second derivative (D2) were applied to preprocess the spectral data, in which SNV combined with median filter and D1 performed best. The sample correct classification rate in SIMCA model were found 96.7 and 93.4 in both calibration and validation set respectively. The PLS regression models were evaluated by the coefficient of determination (r2) and root mean square error (RMSE). All PLS regression models established with the combination of different spectral pretreatment except of MSC, Savitzky-Golay, D1 and MSC, Wavelet, D1 showed low values of RMSE and ideal coefficient of determination for both calibration and prediction sets while using relatively few factors. Also, the PLS regression results showed that first derivative led to better calibration models when compared with the second derivative. The obtained statistical parameters for Sudan Red were r2 = 0.90, RMSE = 0.059 in test set and r2 = 0.91 and RMSE = 0.058 for metanil yellow in test set.

Cardioprotective effects of ginger (Zingiber officinale)

Ginger is the rhizome of the plant In ayurveda, it is referred as “vishwabheshaja” which means the universal medicine, can be given to anyone living in this world and it would be suited to all. In addition to its culinary use ginger also possess medicinal property by bioactive components present in them. Ginger can be used in its fresh, dried, powdered, oil and syrup forms. Ginger is an herbal remedy and reported to possess strong anti-diabetic, anti-inflammatory, anti-oxidant, anti-microbial and other activities. The present review is conducted to evaluate cardioprotective effect of ginger. Ginger was found effective in combating cardiovascular disease such as hypertension, obesity, atherosclerosis by changing lipid profile.

Challenges and opportunities in producing high-quality edible mushrooms from lignocellulosic biomass in a small scale

Mushrooms are high-value products that can be produced from lignocellulosic biomass. Mushrooms are the fruiting body of fungi and are domestically cultivated using lignocellulosic biomass obtained from agricultural byproducts and woody biomass. A handful of edible mushroom species are commercially cultivated at small, medium, and large scales for culinary and medicinal use. Details about different lignocellulosic biomass and their composition that are commonly used to produce mushrooms are outlined in this review. In addition, discussions on four major processing steps (i) producing solid and liquid spawn, (ii) conventional and mechanized processing lignocellulosic biomass substrates to produce mushroom beds, (iii) maintaining growth conditions in climate-controlled rooms, and (iv) energy requirements and managements to produce mushrooms are also provided. The new processing methods and technology outlined in this review may allow mushrooms to be economically and sustainably produced at a small scale to satisfy the growing food needs and create rural jobs. KEY POINTS: • Some of the challenges faced by small-scale mushroom growers are presented. This review is expected to stimulate more research to address the challenges.

Anticancer Activities of Mushrooms: A Neglected Source for Drug Discovery.

Approximately 270 species of mushrooms have been reported as potentially useful for human health. However, few mushrooms have been studied for bioactive compounds that can be helpful in treating various diseases. Like other natural regimens, the mushroom treatment appears safe, as could be expected from their long culinary and medicinal use. This review aims to provide a critical discussion on clinical trial evidence for mushrooms to treat patients with diverse types of cancer. In addition, the review also highlights the identified bioactive compounds and corresponding mechanisms of action among the explored mushrooms. Furthermore, it also discusses mushrooms with anticancer properties, demonstrated either in vitro and/or in vivo models, which have never been tested in clinical studies. Several mushrooms have been tested in phase I or II clinical trials, mostly for treating breast cancer (18.6%), followed by colorectal (14%) and prostate cancer (11.6%). The majority of clinical studies were carried out with just 3 species: Lentinula edodes (22.2%), Coriolus versicolor, and Ganoderma lucidum (both 13.9%); followed by two other species: Agaricus bisporus and Grifola frondosa (both 11.1%). Most in vitro cell studies use breast cancer cell lines (43.9%), followed by lung (14%) and colorectal cancer cell lines (13.1%), while most in vivo animal studies are performed in mice tumor models (58.7%). Although 32 species of mushrooms at least show some promise for the treatment of cancer, only 11 species have been tested clinically thus far. Moreover, most clinical studies have investigated fewer numbers of patients, and have been limited to phase III or IV. Therefore, despite the promising preclinical and clinical data publication, more solid scientific efforts are required to clarify the therapeutic value of mushrooms in oncology.

Saffron (Crocus sativus L.): A Source of Nutrients for Health and for the Treatment of Neuropsychiatric and Age-Related Diseases.

Saffron (Crocus sativus L.) is a medicinal plant, originally cultivated in the East and Middle East, and later in some Mediterranean countries. Saffron is obtained from the stigmas of the plant. Currently, the use of saffron is undergoing a revival. The medicinal virtues of saffron, its culinary use and its high added value have led to the clarification of its phytochemical profile and its biological and therapeutic characteristics. Saffron is rich in carotenoids and terpenes. The major products of saffron are crocins and crocetin (carotenoids) deriving from zeaxanthin, pirocrocin and safranal, which give it its taste and aroma, respectively. Saffron and its major compounds have powerful antioxidant and anti-inflammatory properties in vitro and in vivo. Anti-tumor properties have also been described. The goal of this review is to present the beneficial effects of saffron and its main constituent molecules on neuropsychiatric diseases (depression, anxiety and schizophrenia) as well as on the most frequent age-related diseases (cardiovascular, ocular and neurodegenerative diseases, as well as sarcopenia). Overall, the phytochemical profile of saffron confers many beneficial virtues on human health and, in particular, on the prevention of age-related diseases, which is a major asset reinforcing the interest for this medicinal plant.