Preserving culinary heritage and promoting sustainability: an overview of botanical nutrition regarding herbs and spices used on the territory of today’s Cameroon

This is an author's accepted manuscript of an article published by Springer in SN Social Sciences, available online: https://doi.org/10.1007/s43545-024-00910-z The accepted manuscript may differ from the final published version. For re-use please see Springer's terms and conditions.Herbs and spices are not merely condiments; they are the essence of our cultural heritage, infusing our cuisine with flavors that do more than tantalize the palate, they offer a spectrum of health benefits. This study meticulously reviews 59 botanicals, 44 spices and 15 herbs, cherished in Cameroon, presenting a treasure trove of ethnobotanical and ethnonutritional wisdom. Fruits emerge as the most favored part of plants used in spices. Herbs often hail from Asia and Europe, and spices from the lush tropics and subtropics of Africa. This review casts a spotlight on the critical role these plants play in culinary artistry and health promotion, thanks to their rich array of bioactive compounds. It navigates through the complexities of sustainable management and conservation, advocating for the longevity of these botanicals for the enrichment of future generations. The paper calls for rigorous scientific research to substantiate the health claims associated with these natural wonders and promotes sustainable harvesting and market expansion. It underscores the necessity of educating the public about the value of these plants. In conclusion, the paper urges continued research into the scientific validation of health benefits, the adoption of sustainable practices, the exploration of value-added products, market development strategies, and heightened public awareness. This research aims to lay a robust foundation for future endeavors, aspiring to holistically manage health and well-being through the sustainable harnessing of these invaluable natural resources.Published onlin

Chemical Constituents of the Stem Bark of the Hybrid Plant Citrus * paradisi Macfad. (Rutaceae)

Essombe Malolo F-A, Bellier Tabekoueng G, Dongmo Tekapi Tsopgni W, et al. Chemical Constituents of the Stem Bark of the Hybrid Plant Citrus * paradisi Macfad. (Rutaceae). Chemistry & biodiversity. 2022: e202101033.The stem bark of Citrus * paradisi Macfad. (Rutaceae) gave (23S)-isolimonexic acid (1), limonin (2), citracridone II (3), citpressine II (4), citpressine I (5), grandisine (6), 2-hydroxynoracronycine (7), citracridone I (8), 5-methoxyseselin (9), umbelliferone (10), scopoletin (11), naringenin (12), apigenin (13), friedelin (14), agrostophyllinone (15) and stigmasterol-3-O-beta-D-glucopyranoside (16). The structures of the compounds were determined using NMR and MS spectroscopic data, and by comparison with published data. The relative configuration of 1 was proposed as (23S)-isolimonexic acid using NOE studies. Hydrogenation reaction of compound 3 led to the new derivative 3',4'-dihydrocitracridone II (3a). Cytotoxicity activities against the human adenocarcinoma alveolar basal epithelial cell lines A549 and the Caucasian prostate adenocarcinoma cell lines PC3, using the MTT assays showed that the methanol crude extract was significant with IC50 values of 30.1 and 31.7 mug/mL, respectively, with the positive control, doxorubicin giving an IC50 of 0.9 muM. In addition, compounds 3, 7 and 8 gave moderate cytotoxic activities with IC50 values of 33.1, 31.2 and 32.5 muM for A549 cells and 35.7, 33.8 and 34.9 muM for PC3 cells, respectively. The hydrogenated 3a was less active than 3, suggesting that the presence of the double bond in pyrans is important for structure-activity relationship. © 2022 Wiley-VHCA AG, Zurich, Switzerland