Review of Ethnopharmacology, Morpho-Anatomy, Biological Evaluation and Chemical Composition of Syzygium polyanthum (Wight) Walp.

Syzygium polyanthum (Wight) Walp, a Myrtaceae member, is widely distributed in Southeast Asian countries. The Malays and Indonesians consume the leaves regularly as Ulam (food). It has also been used in traditional medicine to treat several ailments, including gastritis, hypertension, hypercholesterolemia, diarrhea, skin diseases, diabetes and endometriosis. So far, many publications on the biological activity and chemical profile of the plant have been published. There is a need to thoroughly examine the articles and combine the major findings highlighting the potential utility of the species. Thus, the present study aimed to review the ethnopharmacology, morpho-anatomy, biological evaluation and chemical composition of S. polyanthum. In vivo, in vitro antibacterial, antimicrobial, antidiabetic, antioxidants, essential oil and chemical composition of S. polyanthum were searched in Google Scholar, Scopus, Web of Science and PubMed. The investigations revealed that S. polyanthum is a medicinal plant with proven antioxidant, antibacterial, antifungal, antidiabetic and anti inflammatory activities. The plant had a substantial impact on human health. Chemical ingredients extracted and characterised are monoterpene, sesquiterpene, oxygenated monoterpenes, oxygenated sesquiterpenes, phenolic and flavonoid compounds. The review found that the in vitro and in vivo biological evaluation of S. polyanthum was well documented. In order to have conclusive results on the plant leaves efficacy, a well-designed clinical trial is required. Efforts should also be taken for long-term conservation and management.

Pharmacological Activities and Characterization of Phenolic and Flavonoid Compounds in Methanolic Extract of Euphorbia cuneata Vahl Aerial Parts

Euphorbia cuneata Vahl. (Euphorbiaceae) is a plant used in folk medicine for the treatment of pain and inflammation, although the biological basis for these effects has not been thoroughly investigated. The goal of this study was to investigate the pharmacological properties and characterization of phenolic and flavonoid compounds present in the aerial parts of E. cuneata. E. cuneata aerial parts were tested for antioxidant activity (DPPH), antibacterial activity, cell viability and cytotoxic effects, and anti-inflammatory activity. Phenolic and flavonoid contents (HPLC), and volatile constituents (GC-MS) were also characterized. The methanol extract had the highest antioxidant activity, while the ether extract had the lowest. The antioxidant activity of E. cuneata extract increased from (21.11%) at a concentration of 10 µg/mL to (95.53%) at a concentration of 1280 µg/mL. S. aureus was the most sensitive organism with the highest zone of inhibition and lowest MIC, with acetone extract; whereas C. tropicalis was the most resistant, with the lowest inhibition zone. MTT assay revealed that the methanol extract of E. cuneata had significant cytotoxic effects on the A549, Caco-2, and MDA-MB-231 cell lines, respectively. Lower concentrations of methanolic extract gave anti-inflammatory activity, and those effects were compared with indomethacin as a positive control. Pyrogallol was the most abundant phenolic acid, followed by caffeic, p-coumaric, ferulic, syringic, and gallic acids, respectively. The 7-hydroxyflavone and rutin flavonoids were also found in the extract. GC-mass analysis showed that aerial parts of E. cuneata were rich in methyl 12-hydroxy-9-octadecenoate. The volatile components were also composed of considerable amounts of hexadecanoic acid, methyl ester, (9E,12E)-octadeca-9,12-dienoyl chloride, and methyl octadeca-9,12-dienoate as well as a little amount of hexanal dimethyl acetal. It can be concluded that methanolic extract of E. cuneata could be used as an available source of natural bioactive constituents with consequent health benefits.

Phytochemical content and antioxidant activities of Rhubarb (Rheum emodi)

Medicinal plants have varying natural products and several antioxidants. Antioxidants play a principal function to protect against destruction caused by oxidative stress (OS), <i>Rheum emodi</i> is not an exception, in which it is reported to have compounds that possess antioxidant activity, like polyphenolic compounds. In addition to that, other compounds have proven to have antidiabetic, antimicrobial, antifungal, cytotoxic, hepatoprotective, and nephroprotective activities. This study aimed to quantify the water extract of a powdered plant of <i>R. emodi</i> to evaluate its ability to scavage free radicals. Total phenolic, total flavonoid contents, and reducing ability were measured to consider possible sources of future novel antioxidants in plants. The TPC, TFC, and reducing power assay increased with increasing concentrations of <i>R. emodi</i>. At 1000 µg/ml, the absorbance ranged from 1.437 for TPC, 1.602 for TFC, and 1.638 for reducing power assay, which is more than the absorbance of the standards at the same concentration. The extracted content of reducing power, phenolic, and flavonoid compounds were higher than the standard pyrogallol, quercetin, and ascorbic acid.

Low Acrylamide Flatbreads Prepared from Colored Rice Flours and Relationship to Asparagine and Proximate Content of Flours and Flatbreads

Acrylamide is a potentially toxic compound present in many plant-based foods, such as coffee, breads, and potato fries, which is reported to have carcinogenic, neurotoxic, and antifertility properties in vivo, suggesting the need to keep the acrylamide content of widely consumed food as low as possible. As pigmented rice contains bioactive phenolic and flavonoid compounds, the objective of this study was to potentially enhance the beneficial properties of flatbreads by evaluating the acrylamide content and proximate composition of 12 novel flatbreads prepared from the following commercial pigmented rice seeds: Black Japonica, Chinese Black, French Camargue, Himalayan Red, Long Grain Brown, Purple Sticky, Short Grain Brown, Wehani, Wild, Indian Brown Basmati, Organic Brown Jasmine, and Organic Jade Pearl. Although acrylamide levels ranged from 4.9 µg/kg in Long Grain Brown to 50.8 µg/kg in Chinese Black, the absolute values were all low (though statistically significantly differences existed among varieties). Acrylamide content did not correlate with its precursor asparagine. The variations in protein, carbohydrate, fat, ash, dry matter, and water content determined by proximate analysis, and the reported health benefits of colored rice cultivars used to prepare the flatbreads, might also be useful for relating composition to nutritional qualities and health properties, facilitating their use as nutritional and health-promoting functional foods.

Natural compounds obtained from plants as alternatives for meat and meat products preservation

The purpose of this review is to demonstrate the findings on the use of natural compounds as preservatives in meat and meat products as a healthier and safer alternative compared to the use of synthetic preservatives. Due to its biological composition, meat and its derivatives are susceptible to spoilage, a process that can be delayed with the use of synthetic food preservatives. However, it is known that some products can trigger undesirable effects on consumer health. In recent years, there has been a greater demand for products obtained naturally or directly from a biological organism without laboratory interference in their composition, in order to reduce risks to the consumer. The most promising compounds belong to the groups of phenolic and flavonoid compounds, which have a proven, positive effect on oxidation and microbial development. Findings on the use of natural compounds as preservatives in meat and meat products demonstrate an alternative to increased shelf life without risking consumer health.

Shea Shells and Press-Cake as New Sources of Bioactive Phenolic Compounds: GC MS Profile and in vitro Antioxidant Activity

Shea nuts shells and press cake are shea butter processing byproducts. Their content in phenolic bioactive compounds and their antioxidant capacity were studied. The total phenolic and flavonoid contents ranged between 16.962-21.395 mg GAE/100g DM and 0.243-1.83 mg QE/100g DM, for press-cake and shells, respectively. Antioxidant capacity values assessed by EC50 using DPPH, ABTS and FRAP methods were in the range of 0.398-0.235 mg/mL, 0.623-0.465 mg/mL and 0.137-0.154 mg/mL for shea press-cake and shells, respectively. Shea shells recorded the highest total phenolic and flavonoid compounds positively correlated with DPPH and ABTS radical scavenging. Catechins, arbutin and gallic acid were the most abundant phenolic compound identified by GC-MS chromatography with 10.4; 2.1 and 0.8 g/100 g in shea shells and 2.2; 2.6 and 2.6 g/100 g in press-cake. Based on this phenolic composition shea nuts shells and press cake could be of great importance in cosmetic and pharmaceutical industries, and also contribute to preventing metabolic and cardiovascular diseases.