12,639 research outputs found

    CAMELLIA HOAANA (THEACEAE, SECTION CORALLINA), A NEW SPECIES FROM BU GIA MAP NATIONAL PARK IN SOUTHERN VIETNAM

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    Camellia hoaana, a new species of the Camellia sect. Corallina (Theaceae) from Bu Gia Map National Park, Vietnam, is described and illustrated. Morphological features of this species are young branches pubescent and glabrescent. Leaves elliptic to obovate-elliptic; apex bluntly cuspidate, base wide cuneate; above dark green, shiny and glabrous; below paler green and sparsely pubescent along midrib; petiole sparsely pubescent. Flowers solitary or geminate, axillary or terminal; pedicel pubescent. Bracteole 1 (or none),pubescent on both sides, persistent. Sepals 4–5(–6), pubescent on both sides, persistent. Petals 5–6, white, outermost 1–2 pubescent at the apex on both sides, the rest glabrous on both sides. Androecium numerous, 2–3 whorls, glabrous. Ovary 3-locular, white silky tomentose; styles 3, free to the base, glabrous. Capsule subglobose, sparsely pubescent, furfuraceous. Seeds 1–2 per locule, semiglobose or globose, densely brown villous. This new species is assessed as Data Deficient (DD) according to the IUCN categories and criteria

    Variation of the chemical and biochemical responses to salinity during germination and early growth of seedlings of two populations of Agave durangensis Gentry

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    Agave durangensis (Asparagaceae) sustains a mescal industry in Mexico. The main reproductive strategy of the species is by seeds. The increased demand for agave-based beverages encourages producers to seek new cultivation areas. However, more than half of the territory of the country includes arid and semiarid zones, which are highly affected by salinity. The aim of the current study was to determine if salinity triggers different seed germination potential and variable biochemical and chemical responses in seedlings of two populations of A. durangensis, that might confer different tolerance to salinity. Seeds from each population were irrigated with four salinity treatments. Germination potential, as well as growth parameters and biochemical and chemical attributes of seedlings, were determined. Although with reduced germinability and germination speed, seeds of the two populations were able to germinate even under the strongest NaCl concentration (100 mM) evaluated. Effects in the growth parameters were registered; however, the seedlings of both populations survived throughout the experiments, increasing chlorophyll content and cell viability in most saline treatments. The enzymatic defense mechanism and the accumulation of proline were activated in a salt-dependent manner, which did not occur with the phenolic compounds; however, monomeric anthocyanin accumulation was outstanding under the two strongest NaCl concentrations evaluated. Important interpopulation differences were registered in each type of response, which were differently regulated under variable NaCl concentrations, some of them being more important than others under a particular saline condition. Seeds from the population Durango were more sensitive to salinity

    Preliminary exploration of herbal tea products based on traditional knowledge and hypotheses concerning herbal tea selection: a case study in Southwest Guizhou, China

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    Background Herbal tea usually refers to “beverage plants that do not belong to the genus Camellia”, and it holds a significant historical legacy as a traditional beverage among specific regions and ethnic groups. In light of this, our research aims to investigate and analyze the traditional knowledge pertaining to herbal tea plants used by local peo- ple in the Qianxinan Buyi and Miao Autonomous Prefecture, Guizhou Province. We also initiated preliminary efforts to create tea products from herbal tea leaves using various processing techniques. Additionally, we attempted to test hypotheses to elucidate how local people select herbal tea plants. Methods Data related to the use of herbal tea plants in this study were collected through semi-structured interviews and participatory observations in four villages in Qianxinan. Quantitative indicators, including the relative frequency of citation (RFC) and the relative importance (RI) value, were calculated, and the availability of plants was also evalu- ated. General linear model was performed to examine the relationship between the frequency of citation and resource availability, as well as the correlation between the relative frequency of citation and the relative impor- tance, to test both the resource availability hypothesis and the versatility hypothesis. Centella asiatica tea was pro- cessed using techniques from green tea, black tea and white tea, with a preliminary sensory evaluation conducted. Results A total of 114 plant species were documented as being used for herbal teas by local residents, represent- ing 60 families and 104 genera. Of these, 61% of herbal tea plants were found growing in the wild, and 11 species were exotic plants. The family with the highest number of species was Asteraceae (20 species). The study identified 33 major medicinal functions of herbal tea, with clearing heat-toxin and diuresis being the most common func- tions. General linear model revealed a strong correlation (correlation coefficient of 0.72, p < 0.001) between the fre- quency of citation and plant availability, as well as a significant correlation (correlation coefficient of 0.63, p < 0.001) between RFC and RI. Under different processing conditions, the characteristics of Centella asiatica tea exhibited varia- tions and were found to be suitable for consumption

    Production, antimicrobial, antioxidant, sensory, and therapeutic properties of herbal wine – A comprehensive review

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    Wine is a fermented beverage. Herbal-infused wine is beneficial to health due to its antimicrobial and anticancer properties. The constituents of these plants, including flowers, fruits, stems, roots, bark, and leaves, contain antioxidant activity. The herbs can be extracted through various methods such as maceration, decoction, infusion, crushing, grinding, and blending. Saccharomyces cerevisiae is the primary organism responsible for fermentation, converting glucose into metabolic energy. This review analyses the potential medicinal value of herbal wine in treating human diseases. Herbal wine is a recent development in culinary technology, as herbs possess antioxidant and antimicrobial properties that make them effective against cancer and diabetes. Polyphenols found in wine have been reported to be effective in treating human ailments such as coronary heart disease, diabetes, microbial infections, neurodegenerative diseases, and aging. Therefore, fortifying alcoholic beverages may increase health benefits and clinical applications. The qualities of these herbal extracts are comparable to those of fortified wines, making drinking fortified wines a healthier option than consuming conventional wines. However, the production of herbal wine from certain extracts may require the addition of taste enhancers. Our focus is on the fermentative production of wine from various herbal extracts, including physicochemical, antioxidant, antimicrobial, and sensory evaluation. We compare and describe the health benefits and harmful effects of fruit wine and herbal wine

    Fitoterapia e Gerenciamento da Halitose: Uma revisão integrativa

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    A fitoterapia, baseada no uso de plantas medicinais, representa uma abordagem terapêutica antiga e holística. Seu reconhecimento pela Organização Mundial da Saúde validou seu papel na saúde global. Sendo assim, o objetivo deste trabalho foi avaliar eficácias de plantas medicinais no controle da halitose. Realizou-se uma revisão integrativa com a pergunta norteadora: “Qual é a eficácia do uso de plantas medicinais no controle do mau hálito?” Buscamos em Lilacs, Portal da CAPES e PubMed, com termos como “Medicinal plants”, “Halitosis” e “Dentistry”. Critérios incluíram artigos de 2012 a 2022, disponíveis online, nos idiomas português, inglês ou espanhol. Identificamos 19 estudos, selecionando 4 após análise detalhada. Destacamos a eficácia da extração etanólica de Salvadora persica na inibição de bactérias orais.Elettaria cardamomum também mostrou potencial, enquanto Nigella sativa teve efeitos limitados. Camellia sinensis e Curcuma zedoaria revelaram efeitos imediatos, indicando limitações no combate a microrganismos bucais. O extrato de Romã se destacou na inibição de compostos voláteis de enxofre. Em conclusão, foi observado que diferentes plantas medicinais apresentam potencial no combate à halitose, mas alguns extratos sugere a necessidade de avaliação contínua. A diversidade de plantas usadas destaca a necessidade de mais pesquisas para uma compreensão aprofundada dessas terapias naturais. &nbsp; &nbsp

    PELATIHAN INOVASI PENGOLAHAN PRODUK TEH & KOPI DI DESA MARGAMULYA KECAMATAN PASIR JAMBU

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    This community service activity aims to provide training and knowledge about innovations in processing tea and coffee products to the people of Margamulya Village, Pasir Jambu District. This counseling is carried out with the main objective of improving the skills and knowledge of the community in producing high-quality tea and coffee products that can compete in local and national markets. This activity included a series of workshops, practical training, and interactive discussion sessions involving participants from various backgrounds, ranging from farmers to small entrepreneurs in the field of tea and coffee product processing. The materials presented included processing techniques, selection of quality raw materials, marketing strategies, and other aspects related to improving product quality. The results of this activity include increased knowledge and skills of participants in processing tea and coffee products, increased production and product diversification at the local level, and the creation of a network of cooperation between business actors in Margamulya Village. It is expected that this activity will have a significant positive impact on the development of local economic potential and the improvement of community welfare in the regio

    Effects of Matcha green tea on heart rate variability and physiological and metabolic responses in young adult female

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    Introduction: Compared to other green teas, higher intake of multiple phytochemicals is achieved with Matcha green tea consumption. Green tea consumption is known to have metabolic effects but is also consumed for supposed calming effects. The aim of the present study was to examine the effects of encapsulated Matcha green tea on heart rate variability metrics during supine rest, as well as on physiological and metabolic responses during both supine rest and moderate-intensity exercise. Methods: Healthy females (n=8, age: 22±3 yrs, body mass: 68±11 kg, height: 162±5 cm) volunteered. The study employed a placebo-controlled, randomised cross-over design. Time-domain heart rate variability metrics during supine rest (n=5) and physiological and metabolic responses using indirect calorimetry techniques during supine rest and 60-min of moderate-intensity (~ 4-METs) treadmill walking (speed: 4.4±0.5 km·h-1) were measured following 3 weeks of 3 g·day-1 of Matcha green tea or placebo. Results: During supine rest with Matcha green tea, all participants had lower heart rates by 13±7% (P=0.01, d= -1.45), higher mean beat-to-beat RR intervals by 16±9% (P=0.03, d=1.25), higher SDNN by 44±32% (P=0.01, d=0.76) and higher pNN50 by 139±139% (P<0.01, d=1.28). Matcha green tea had no effects on the physiological and metabolic responses during supine rest and moderate-intensity treadmill walking (e.g. respiratory exchange ratio, placebo: 0.78±0.04; Matcha: 0.78±0.03, P=0.87). Fat oxidation during supine rest was correlated (r=0.75, P<0.01) with the moderate-intensity walking induced fat oxidation. Conclusions: In young adult healthy females, Matcha green tea beneficially effects heart rate variability metrics during supine rest indicating an alteration in parasympathetic nervous activity and therefore suggestive of a relaxing effect. Matcha green tea did not change the metabolic responses during supine rest and exercise possibly due to the low respiratory exchange ratio in the female cohort. Future work should address the effectiveness of Matcha green tea during conditions of psychological stress

    Comprehensive overview of the analytical methods for determining pyrrolizidine alkaloids and their derived oxides in foods

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    Producción CientíficaPyrrolizidine alkaloids and their derived oxides are toxins naturally produced by plants when they are exposed to stress factors. In particular, the unsaturated pyrrolizidine alkaloids exhibiting a double bond between the 1,2-positions have caused great interest in recent years since they have pneumotoxic, genotoxic and carcinogenic effects upon ingestion. In this review, focus on their chemical structure justifying their toxicity is provided as well as insight on the recently adopted EU regulatory framework. In addition, to reveal current trends and highlight the research effort in the field, an all-time bibliometric analysis was performed for the first time. It was found that tea, infusions, honey, spices, and cereals are the most common foodstuffs in which pyrrolizidine alkaloids have been detected. In terms of pre-analytical steps, the application of efficient sample preparation is necessary to detect pyrrolizidine alkaloids in complex food matrices. Solvent extraction followed by a clean-up stage, e.g., solid-phase extraction was the most applied option. Focusing on the analytical methods, liquid chromatography combined with various mass spectrometry detectors has been the golden standard in the field. Gas chromatography methods were also applied, but the need for analyte derivatisation has hindered their application. All in all, this review provides an overview on the analysis of pyrrolizidine alkaloids and their derived oxides, comprehensively discussing the up-to-date advances and highlighting the analytical challenges to be faced.METROFOOD-CZ research infrastructure project (MEYS Grant No: LM2018100

    Biochar based tin-oxide nanocomposite for remediation of water

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    In the present scenario, pure drinking water is a great problem. Scientists are finding out ways to combat this problem. Various approaches are being used for water remediation, but there is always a need to get more economical, eco-friendly and viable method for removal of pollutants from water. In the present study, an attempt have been made to prepare composite (RHAC/SnO2) from biochar from rice husk and SnO2. The comparison of adsorption and photo catalysis for removal of methylene blue (MB)has been done. It was concluded that biochar is efficient in removal of MB by adsorption at all the tested pH, whereas SnO2 has removed 75% MB by adsorption at pH 10. The RHAC/SnO2 composite was found to be a better adsorbent of MB with 90% efficiency, whereas its photocatalytic activity was less with 61% efficiency at pH 10. The present findings need to be further explored so as to get a better insight of the prepared composite

    Evaluación de la toxicidad genética de la yerba mate (Ilex paraguariensis) en Allium cepa

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    INTRODUCCIÓN: La Yerba Mate, es una infusión hecha de las hojas del árbol Ilex paraguariensis, planta de la familia Aquifoliaceae. Es una bebida que se consume principalmente en los países de América del Sur como Argentina, Uruguay, Brasil, Paraguay y está logrando una mayor penetración en Estados Unidos como en otros países del mundo. OBJETIVO: El presente estudio evalúa la genotoxicidad de la yerba mate (Ilex paraguariensis), previamente probado para la presencia de hongos toxigénicos en cultivos específicos. MATERIAL Y METODOS: Se utilizó el sistema Allium cepa para el estudio de genotoxicidad, las células meristemáticas fueron tratadas con una infusión filtrada de mate, con agua destilada como control negativo y Dimetilsulfóxido (DMS) al 0,2 % como control positivo. RESULTADOS: El crecimiento radicular fue reducido dependiendo de la concentración, y al estudiar la proliferación celular se observó que la frecuencia de células mitóticas se reducía progresivamente a medida que aumentaba la concentración de yerba mate. Por otra parte, se observó un aumento en la frecuencia de células aberrantes con la concentración de yerba mate más alta (1400 µg/ml). CONCLUSIONES: Los hallazgos de este estudio muestran que la yerba mate induce efectos clastogénicos en las raíces meristemáticas de Allium cepa
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