Nutritional Value Research Articles

Amplifying synthesis of health-promoting metabolites in tomatoes via stimulation with encapsulated biological and chemical agents in hydroponic and soil cultivation

Tomatoes are often considered the most consumed vegetable worldwide. More importantly, they serve as a rich source of valuable compounds such as carotenoids, phenolic acids, and flavonoids, which play an important role in health and disease prevention. The main focus of this work was the stimulation of the synthesis of these compounds. This research examined the impact of encapsulated calcium and copper ions, with and without the biological agent Trichoderma viride, on plant metabolites synthesis of two tomato cultivars ('Clarabella' and 'Alamina') in hydroponic and soil cultivation. This included determining total carotenoids, total polyphenolic content, and total flavonoid content, as well as antioxidant activity and their correlations. The research highlighted the role of alginate-encapsulated ions and the significant enhancement of carotenoid synthesis by the presence of T. viride. Microsphere treatments increased carotenoid content by up to 100.46% and 123.83%, respectively. Furthermore, calcium-based microsphere treatments consistently improved polyphenolic and flavonoid content, and antioxidant activity. The principal component analysis revealed two main components that explain 81.73% of the total variance in the data, confirming and highlighting distinct patterns. The presented results are vital to advance agricultural practices and to improve the nutritional value of tomatoes. These findings suggest that the selected treatments not only improve carotenoid synthesis but also improve the polyphenolic and flavonoid content and antioxidant potential of tomatoes, contributing to both the health benefits and agricultural sustainability.

‘Unlock the Complexity’: Understanding the Economic and Political Pathways Underlying the Transition to Climate-Smart Smallholder Forage-Livestock Systems: A Case Study in Rwanda

The livestock-dairy sector in Sub-Saharan Africa, particularly in Rwanda, is experiencing rapid growth due to population expansion, urbanisation, and changing food preferences. The unmet local production demands are causing soil and water pollution, competition for biomass, land, and water, but also grassland degradation, biodiversity loss, and increased GHGs emissions. Rwanda has the lowest productivity in the region, largely due to inadequate and poor-quality livestock feed resources. To increase animal productivity, promoting forage species with higher nutritional value and better adaptation to drought-prone and poor-fertility soils could be beneficial. Using a mixed-methods approach, the study explores Brachiaria forage adoption and profitability and analyses policy objectives and measures to overcome adoption barriers and promote the transition from subsistence to market-oriented systems. Results show that Brachiaria, although advantageous from an economic point of view, is characterised by very low adoption rates. Furthermore, access to extension programmes is limited and often not supported by adequate incentives. To overcome such barriers, policy interventions should be harmonised and information and knowledge management prioritised, public and private extension and advisory services (EASs) programmes coordinated, agricultural input subsidies increased, and institutional coordination promoted to enhance climate-smart animal feeding.

Nano-Fortifying the Future Plate: A Critical Review of Nanotechnology Applications in Food Enrichment

Proportion of children globally experience dietary deficiencies, which have a negative imp A considerable act on their physical and cognitive growth and heighten their vulnerability to illnesses. In addition, undernutrition worsens the intensity of several infections, such as measles and malaria. Food fortification is an important nutritional strategy that helps to combat micronutrient deficiencies and decrease their occurrence in many low- and middle-income nations. Although there has been a significant rise in recent years, food fortification schemes have also encountered considerable criticism from the scientific community. The present review aimed to clarify the actual influence of food fortification measures on the mitigation of malnutrition. A detailed review of the current state of the art in nanotechnology applications for food enrichment is provided in this manuscript. A comprehensive literature search was conducted utilizing databases such as Web of Science/ Knowledge, Google Scholar, Elsevier ScienceDirect, and Springer Online Journals. The search query included phrases such as food fortification, micronutrient shortages, fortified food, the impact of food fortification, and food-to-food fortification. The paper discusses the nanostructures, such as nanoparticles, nanocapsules, and nanoemulsions, in encapsulating, delivering, and safeguarding bioactive compounds within food matrices, with a particular emphasis on nanofortification. Recent advancements in nano-enabled food fortification are summarised in the manuscript, which also identifies significant challenges and opportunities for future commercialization and research. Food fortification is essential for both developed and developing nations to ensure that processed foods contain the necessary nutrients, hence improving their nutritional value for human consumption. Nanotechnology can be applied to enrich food by improving bioavailability and providing a delivery system for phytochemicals, vitamins, and minerals. This review enhances our knowledge regarding the profound consequences it may have on the future of nutrition and food technology.

Herbal and Dietary supplements for Hypertension Management.

Abstract: Herbal and dietary supplements are products that add more nutritional value to the diet. The use of these products has increased worldwide and has become widespread. Recently, the food products market has witnessed significant advancements in improving the health and well-being of individuals with increased nutritional requirements or in preventing related diseases and issues. Overall, dietary supplements possess pharmacological properties that are not crucial for disease control, such as high blood pressure but are essential for various physiological processes. To report the recent pre-clinically and clinically proven benefits of different hypertension treatments, an extensive literature search was conducted using widely available scientific databases of oral supplements. This review aims to raise awareness about commonly used dietary and herbal products, particularly among individuals with high blood pressure. Additionally, this paper highlights several nutritional supplements that hold promise for future research.

‘Unlock the Complexity’: Understanding the Economic and Political Pathways Underlying the Transition to Climate-Smart Smallholder Forage-Livestock Systems: A Case Study in Rwanda

The livestock-dairy sector in Sub-Saharan Africa, particularly in Rwanda, is experiencing rapid growth due to population expansion, urbanisation, and changing food preferences. The unmet local production demands are causing soil and water pollution, competition for biomass, land, and water, but also grassland degradation, biodiversity loss, and increased GHGs emissions. Rwanda has the lowest productivity in the region, largely due to inadequate and poor-quality livestock feed resources. To increase animal productivity, promoting forage species with higher nutritional value and better adaptation to drought-prone and poor-fertility soils could be beneficial. Using a mixed-methods approach, the study explores Brachiaria forage adoption and profitability and analyses policy objectives and measures to overcome adoption barriers and promote the transition from subsistence to market-oriented systems. Results show that Brachiaria, although advantageous from an economic point of view, is characterised by very low adoption rates. Furthermore, access to extension programmes is limited and often not supported by adequate incentives. To overcome such barriers, policy interventions should be harmonised and information and knowledge management prioritised, public and private extension and advisory services (EASs) programmes coordinated, agricultural input subsidies increased, and institutional coordination promoted to enhance climate-smart animal feeding.

Agronomic performances, yield and nutritional values of lupin grain varieties at Gircha research center, Gamo Highlands

Agronomic performances, yield and nutritional values of lupin grain varieties at Gircha research center, Gamo Highlands

Andean Crops Germination: Changes in the Nutritional Profile, Physical and Sensory Characteristics. A Review.

Andean crops such as quinoa, amaranth, cañihua, beans, maize, and tarwi have gained interest in recent years for being gluten-free and their high nutritional values; they have high protein content with a well-balanced essential amino acids profile, minerals, vitamins, dietary fiber, and antioxidant compounds. During the germination bioprocess, the seed metabolism is reactivated resulting in the catabolism and degradation of macronutrients and some anti-nutritional compounds. Therefore, germination is frequently used to improve nutritional quality, protein digestibility, and availability of certain minerals and vitamins; furthermore, in specific cases, biosynthesis of new bioactive compounds could occur through the activation of secondary metabolic pathways. These changes could alter the technological and sensory properties, such as the hardness, consistency and viscosity of the formulations prepared with them. In addition, the flavor profile may undergo improvement or alteration, a critical factor to consider when integrating sprouted grains into food formulations. This review summarizes recent research on the nutritional, technological, functional, and sensory changes occur during the germination of Andean grains and analyze their potential applications in various food products.

Andean Crops Germination: Changes in the Nutritional Profile, Physical and Sensory Characteristics. A Review.

Andean crops such as quinoa, amaranth, cañihua, beans, maize, and tarwi have gained interest in recent years for being gluten-free and their high nutritional values; they have high protein content with a well-balanced essential amino acids profile, minerals, vitamins, dietary fiber, and antioxidant compounds. During the germination bioprocess, the seed metabolism is reactivated resulting in the catabolism and degradation of macronutrients and some anti-nutritional compounds. Therefore, germination is frequently used to improve nutritional quality, protein digestibility, and availability of certain minerals and vitamins; furthermore, in specific cases, biosynthesis of new bioactive compounds could occur through the activation of secondary metabolic pathways. These changes could alter the technological and sensory properties, such as the hardness, consistency and viscosity of the formulations prepared with them. In addition, the flavor profile may undergo improvement or alteration, a critical factor to consider when integrating sprouted grains into food formulations. This review summarizes recent research on the nutritional, technological, functional, and sensory changes occur during the germination of Andean grains and analyze their potential applications in various food products.

Evaluation of meadow fescue grass cultivars seeded with alfalfa in New York state

AbstractAlfalfa–grass mixtures sown in the northeastern United States provide high‐quality dairy forage, and meadow fescue (Festuca pratensis Huds.) may improve the quality of these mixtures. Our objectives were to evaluate competitiveness and nutritive value of nine meadow fescue (MF) cultivars in New York State at spring harvest. Three farms, two in central New York State and one in northern New York state, were used. Conventional alfalfa (Medicago sativa L.) was sown (15 lb acre−1) to nine MF cultivars (three tetraploid and six diploid) and one tall fescue Lolium arundinaceum (Schreb.) ‘Darbysh’ cultivar in a randomized complete block design with four field replicates at each field site at three seeding rates (1, 2, and 3 lb acre−1). Grass proportion in mixtures was estimated visually. Grass samples were collected shortly before first harvest and analyzed for neutral detergent fiber, neutral detergent fiber digestibility (NDFD), acid detergent fiber, in vitro digestibility, and crude protein. Most meadow fescue cultivars maintained a grass proportion between 20%–45% across farms and growing seasons when seeded at 1lb acre−1. Seeding rates above 1lb acre−1 resulted in grass proportions above the recommended 20–30% grass proportion rate. Drought in early 2022 resulted in an average drop in grass percentage of 16.9% units for meadow fescue in mixtures, compared to 2021. Nutritive value of cultivars varied among farms and over growing seasons. Meadow fescue cultivars averaged 2.7% units higher NDFD than tall fescue, and cultivars with consistently high NDFD were Hidden Valley, SW Revansch, SW Minto, and Schwetra. Tetraploid cultivars averaged 4.0% units lower NDF compared to diploid cultivars, which is very advantageous for grass in alfalfa–grass mixtures.

Reed hay as a delicacy

Comparison of yield and nutritional values of Phragmites communis and Festuca pseudovina main crops was carried out in 2022 in Karcag, in a meadow-solonyec soil condition.In terms of yield indicators, the values for cane were demonstrably higher than for the concurrently mown lean bunchgrass in flowering phenophase.The results of the nutrient analysis showed higher N, P, K, Zn and Mn contents in the cane than in the lean samples. However, in terms of Ca, Mg, Na, Cu and Fe contents, lean chenkase samples showed higher values than reed samples.Of course, our results can only be considered as a first step in the refinement of the value metrics for perspective alternative fibre feeds

Determination of microbial contamination in raw milk, processed milk and yoghurt consumed in Mbarara city, western part of Uganda

he microbial composition of milk serves as a key indicator of its quality. While its nutritional value is significant, the inherent nature of milk also makes it an ideal environment for the proliferation of microorganisms, some of which lead to human illnesses, while others contribute to the spoilage of milk, making it unsafe for consumption. This research therefore aimed to assess the bacterial contamination content in raw milk, UHT and yoghurt, a total of 36 samples were gathered from various retailers, markets and supermarkets across Mbarara city. Contaminated milk and its products are accountable for human dairy related illnesses. This cross-sectional study was conducted to assess micro bacterial contamination and the presence of selected milk-borne zoonotic pathogens. The study involved 36 samples of milk and milk products mainly raw milk, UHT, or processed milk and yoghurt. Laboratory analysis conducted included Total Plate Count (TPC), Yeasts and molds (YM), staphylococcus, salmonella and coliform, as well as detection of Escherichia coli (E coli), biochemical tests including gram staining were employed to isolate and identify bacteria in these samples. The findings indicated the presence of these types of bacteria in raw milk, Staphylococcus spp (25%), Salmonella spp (33.3%), YM (41.6%), TPC (50%), coliforms (33.3%) and E.coli (25%), for UHT milk the percentage was Staphylococcus spp (0%), Salmonella spp (16.6%), YM (8.3%), TPC(16.6%), coliforms (16.6%) and E.coli (8.3%), finally for yoghurt the results were Staphylococcus spp (8.3%), Salmonella spp (8.3%), YM (16.6%), TPC (25%), coliforms (16.6%) and E.coli (0%). In conclusion, the detection of microbial contamination in raw milk and milk products suggests inadequate sanitary practices and poor storage practices. Products that are contaminated by these pathogenic organisms when consumed may result in food poisoning and a proper awareness among the stakeholders and consumers regarding possible outcomes of consuming contaminated food items is necessary. keywords: Milk, Yoghurt, Food poisoning, Microorganisms, Contamination

Rationale for the development of an innovative product with the addition of hydrobionts within the framework of the ESG challenges

At present food industry must meet the global challenges that we face. The first one is hunger; the population continues to grow, it is necessary to meet nutritional needs by increasing funding for the development of agricultural areas and introducing sustainable development methods in agriculture and fishery segments. The second challenge is the environment. The foodtech industry cannot but influence all processes occurring on our planet. The third one is the health of the population. In order to feed all citizens of a state, food producers often neglect the health of society, reducing the quality of the products they produce. Another challenge arising from the previous one is obesity. At the end of 2022, more than 2 million people were diagnosed with obesity in Russia, 109 thousand of whom were diagnosed with this disease in children under 14 years of age [1,2].The goal of the research was to develop a recipe and technology for snacking products with a high protein content and a reduced amount of fat. In the course of the research the ingredient composition of the product being developed was substantiated, technological parameters were selected, a technological diagram was drawn up, and the nutritional value was calculated. The protein content in the finished product was 29.7 g per 100 g of a finished product.The product will allow us to solve two global challenges in a targeted manner. The introduction of aquatic organisms and vegetable protein – soy isolate – into the recipe helps to improve the balance of proteins, fats and carbohydrates (PFC) of the finished product. At the same time, the combination of plant and fish raw materials will provide an opportunity to launch a new subcategory of snacking products and expand the range of healthy snacks.

Dietary lipid and astaxanthin contents affect the pigmentation of Arctic charr (Salvelinus alpinus)

The most important quality parameter of salmonids is the red color of their skin and muscles. In this contribution, the effects of astaxanthin and dietary lipid content on the pigmentation of Arctic charr (Salvelinus alpinus) were studied. Charrs were fed on diets containing 40, 60, and 80 ppm synthetic astaxanthin together with 10, 18, and 26% dietary lipids for 24 weeks. Results indicated that the astaxanthin concentration in the belly skin and flesh of fish was strongly correlated with both carotenoid and dietary lipid contents, suggesting a significant interaction between diets and the total carotenoid concentration in the belly skin and flesh. The Hunter color L* values of the fillet and the belly skin were inversely related to their carotenoid levels, whereas their a* and b* values were strongly correlated with the total carotenoid concentration. The apparent digestibility coefficient of carotenoids was directly correlated with the level of dietary lipid but inversely correlated with carotenoid contents. A strong correlation between the content of carotenoids retained in the flesh and their digestibility was observed. Thus, the pigmentation of Arctic charr could improve the overall consumer acceptability as well as nutritional and potential market values of Arctic charr.Graphical

Harnessing Fermented Soymilk Production by a Newly Isolated Pediococcus acidilactici F3 to Enhance Antioxidant Level with High Antimicrobial Activity against Food-Borne Pathogens during Co-Culture

In this study, a newly isolated Pediococcus acidilactici F3 was used as probiotic starter for producing fermented soymilk to enhance antioxidant properties with high antimicrobial activity against food-borne pathogens. The objectives of this study were to investigate optimized fermentation parameters of soymilk for enhancing antioxidant property by P. acidilactici F3 and to assess the dynamic antimicrobial activity of the fermented soymilk during co-culturing against candidate food-borne pathogens. Based on central composite design (CCD) methodology, the maximum predicted percentage of antioxidant activity was 78.9% DPPH inhibition. After model validation by a 2D contour plot, more suitable optimum parameters were adjusted to be 2% (v/v) inoculum and 2.5 g/L glucose incubated at 30 °C for 18 h. These parameters could provide the comparable maximum percentage of antioxidant activity at 74.5 ± 1.2% DPPH inhibition, which was up to a 23% increase compared to that of non-fermented soymilk. During 20 days of storage at 4 °C, antioxidant activities and viable cells of the fermented soymilk were stable while phenolic and organic contents were slightly increased. Interestingly, the fermented soymilk completely inhibited food-borne pathogens, Salmonella Typhimurium ATCC 13311, and Escherichia coli ATCC 25922 during the co-culture incubation. Results showed that the soymilk fermented by P. acidilactici F3 may be one of the alternative functional foods enriched in probiotics, and the antioxidation and antimicrobial activities may retain nutritional values and provide health benefits to consumers with high confidence.

Harnessing Fermented Soymilk Production by a Newly Isolated Pediococcus acidilactici F3 to Enhance Antioxidant Level with High Antimicrobial Activity against Food-Borne Pathogens during Co-Culture.

In this study, a newly isolated Pediococcus acidilactici F3 was used as probiotic starter for producing fermented soymilk to enhance antioxidant properties with high antimicrobial activity against food-borne pathogens. The objectives of this study were to investigate optimized fermentation parameters of soymilk for enhancing antioxidant property by P. acidilactici F3 and to assess the dynamic antimicrobial activity of the fermented soymilk during co-culturing against candidate food-borne pathogens. Based on central composite design (CCD) methodology, the maximum predicted percentage of antioxidant activity was 78.9% DPPH inhibition. After model validation by a 2D contour plot, more suitable optimum parameters were adjusted to be 2% (v/v) inoculum and 2.5 g/L glucose incubated at 30 °C for 18 h. These parameters could provide the comparable maximum percentage of antioxidant activity at 74.5 ± 1.2% DPPH inhibition, which was up to a 23% increase compared to that of non-fermented soymilk. During 20 days of storage at 4 °C, antioxidant activities and viable cells of the fermented soymilk were stable while phenolic and organic contents were slightly increased. Interestingly, the fermented soymilk completely inhibited food-borne pathogens, Salmonella Typhimurium ATCC 13311, and Escherichia coli ATCC 25922 during the co-culture incubation. Results showed that the soymilk fermented by P. acidilactici F3 may be one of the alternative functional foods enriched in probiotics, and the antioxidation and antimicrobial activities may retain nutritional values and provide health benefits to consumers with high confidence.

Isolation, Characterisation and Identification of Bacteria from Three Different Unpasteurized Fruit Juices Sold at a Local Market in Guyana

Fruit juices are widely consumed for their nutritional value. However, fruit juices that are unpasteurised may be unsafe to drink because they are not subject to heat processing and much of their human handling results in contamination. The fruits used to make these juices have resident microflora, transient bacteria from handling and equipment, and bacteria from water used to wash fruits and in some cases make the juice. The objective of this research was to determine the bacteria present in unpasteurised passionfruit, cherry, and tamarind juices respectively. Through the use of a survey, and standard methods for isolation, identification and characterisation of bacteria, the results showed that temperature and pH did not significantly affect the diversity of bacteria. Cherry juice had the highest number of Colony Forming Units while passion fruit juice had the lowest. In total seven (7) species of bacteria were found including E.coli, S. aureus, Lactobacillus sp, Acetobacter sp, Bacillus subtilis, Bacillus cereus, and Micrococcus. The results for the Colony Forming Units were found to be above maximum acceptable levels for fruit juices. The results of this study demonstrate that unpasteurised juices may be a threat to public health and hazardous to humans if not processed in a sanitary manner.

Effect of cold plasma treatment on the quality and nutritional value of plant materials. Scoping review

Cold plasma treatment is a new technology for non-thermal processing of food products, which helps to increase the expiration date of plant foods without adversely affecting their nutritional value and organoleptic parameters. The work was aimed at analyzing studies into the effect of cold plasma treatment of plant materials on their chemical composition and secondary plant metabolites, as well as organoleptic parameters. The review includes articles published in English in 2015–2023. The search for scientific literature on this topic was conducted across Scopus and Web of Science using keywords. The studies show that the effect of cold plasma treatment on proteins, lipids, carbohydrates, and organoleptic parameters of plant materials depended primarily on the exposure time, intensity, power, frequency, gas flow rate, as well as the amount and type of processed plant materials. Due to the high oxidation potential and antimicrobial activity, cold plasma technology can provide an effective way to increase the shelf life and expiration date of plant materials without adversely affecting the organoleptic parameters, physicochemical parameters, and nutritional value of the product. However, limitations exist for its widespread industrial implementation. Further studies are required to determine specific treatment parameters for different types of materials and to confirm the safety and possible toxicity of cold plasma-treated food products.

Isolation, Characterisation and Identification of Bacteria from Three Different Unpasteurized Fruit Juices Sold at a Local Market in Guyana

Fruit juices are widely consumed for their nutritional value. However, fruit juices that are unpasteurised may be unsafe to drink because they are not subject to heat processing and much of their human handling results in contamination. The fruits used to make these juices have resident microflora, transient bacteria from handling and equipment, and bacteria from water used to wash fruits and in some cases make the juice. The objective of this research was to determine the bacteria present in unpasteurised passionfruit, cherry, and tamarind juices respectively. Through the use of a survey, and standard methods for isolation, identification and characterisation of bacteria, the results showed that temperature and pH did not significantly affect the diversity of bacteria. Cherry juice had the highest number of Colony Forming Units while passion fruit juice had the lowest. In total seven (7) species of bacteria were found including E.coli, S. aureus, Lactobacillus sp, Acetobacter sp, Bacillus subtilis, Bacillus cereus, and Micrococcus. The results for the Colony Forming Units were found to be above maximum acceptable levels for fruit juices. The results of this study demonstrate that unpasteurised juices may be a threat to public health and hazardous to humans if not processed in a sanitary manner.

Radio frequency drying on functional diversity of tiger nut flour: Effects on physicochemical, structural, and rheological properties

Tiger nut (TN) is a valuable nutrient and gluten-free tuber. To achieve high-quality TN flour as functional ingredients in food, it is essential to develop effective drying technologies for TN. Five drying methods including natural drying (Control), hot-air drying (HD), radio frequency single drying (RFSD), RF assisted hot-air drying (RFHD), and RF- vacuum drying (RFVD) were selected and compared to determine their effects on physiochemical, structural, and rheological properties of TN flour. Results showed that RF drying (RFD) significantly improved the hydration, oil-absorbing, and antioxidant activity capacity, especially for RFVD. RFHD exhibited greater color (BI = 13.80 ± 0.05 and C = 10.26 ± 0.05) and reducing sugar content (253.50 ± 2.27 mg d.b.) than RFSD and RFVD. The gelatinization temperature, enthalpy value, and particle size (57.30–269.33 μm) of TN flour were reduced. The structural property results indicated that RFD reduced the relative crystallinity and short-range ordering of the flour, altered protein secondary structure, and caused the damaged microstructure in comparison with Control and HD groups. All sample gels exhibited a weak strain overshoot behavior (type III) under large amplitude oscillations, and RFD resulted in a reduced viscoelastic behavior. RFD could be an effective method to produce functional TN flour.

Metabolomic profiling of barley extracts obtained via different solvents and evaluation of their anti-inflammatory efficacy

Barley (Hordeum vulgare L.) stands out for its special nutritional value compared to other cereals, garnering significant attention in recent years. In this study, a comprehensive chemical and biological evaluation of different barley cultivars extracted with different solvents was performed. Ultra-high performance liquid chromatography coupled with electrospray ionization quadrupole time-of-flight tandem mass spectrometry (UHPLC-ESI-QTOF-MS/MS) was used in the phytochemical study. The molecular docking with absorption, distribution, metabolism, excretion, and toxicity (ADMET) study and multivariate analysis alongside the quantification of total phenolic contents (TPC) were performed. Furthermore, the anti-inflammatory action was in vitro assessed by measuring COX-1, COX-2, and 5-LOX inhibition. This study seeks to establish a suitable solvent for extracting anti-inflammatory properties from diverse barley cultivars. The methanol extract obtained from the G.131 cultivar, followed by the 80% methanol extract from the G.136 cultivar, exhibited the most favorable IC50 values in comparison to the reference drugs indomethacin and celecoxib. The phytochemical profile revealed more than 60 compounds that belonged to nitrogen-containing compounds, phenolic compounds, organic acids, flavonoids, and their glycosides, hordatines, and other classes. The TPC and COX-2 inhibition was positively correlated with isoscoparin, coumaroyle–OH–eagmatine, isoorientin, isovitexin 7-O-rhamnosylglucoside, isoscoparin 7-O-glucoside, and isoorientin-7-O-[6-feruloyl]-glucoside. These findings along with their pharmacodynamics study suggested a potential synergistic and significant contribution of these compounds with the anti-inflammatory activity.