Botany in molecular era: a modern science with ancient roots

Botany—the study of plant life—is an ancient science.[...

Vapor and Liquid Phase Profiles of Essential Oils from Abies, Picea and Pinus Species and Their Phytotoxic Interactions with Weed Growth in Pre- and Post-Emergence Conditions

The chemical content of essential oils (EO) obtained from the leaves of four Pinaceae (Abies alba, Picea abies, Pinus cembra and Pinus mugo) was investigated by SPME-GC-MS technique. The vapor phase was characterized by the monoterpenes with values higher than 95.0%. Among them, a-pinene (24.7–48.5%), limonene (17.2–33.1%) and b-myrcene (9.2–27.8%) were the most abundant. The monoterpenic fraction prevailed over the sesquiterpenic one ( 74.7%) in the EO liquid phase. Limonene was the major compound in A. alba (30.4%), P. abies (20.3%) and P. mugo (78.5%), while a-pinene in P. cembra (36.2%). Regarding the phytotoxic properties, EOs were studied at different doses (2–100 L) and concentrations (2–20/100 L/mL). All EOs were found to be significantly active (p-value < 0.05) against the two recipient species in a dose-dependent way. In pre-emergence tests, germination of Lolium multiflorum and Sinapis alba was reduced by up to 62–66% and 65–82%, respectively, as well as their growth by up to 60–74% and 65–67%, due to the effects of compounds in both the vapor and liquid phases. In post-emergence cconditions, at the highest concentration, the phytotoxicity of EOs caused heavy symptoms and, in the case of S. alba, A. alba EO completely destroyed (100%) the treated seedlings

Plant neurobiology, a fascinating perspective in the field of research on plant secondary metabolites

In this Editorial, I comment on the exciting and original topic of plant neurobiology, focusing on natural products whose biosynthesis is shared by animal and plant organisms, i.e., indoleamines (melatonin and serotonin) and catecholamines (dopamine, norepinephrine and epinephrine)

Review on Fenugreek (Trigonella foenum-graecum L.) and its important secondary metabolite diosgenin

Fenugreek (Trigonella foenum-graecum L.) is a medicinal plant used worldwide since ancient times. Its use as smelling agent and spice was documented since 15th century. The genus Trigonella includes around 260 species diffused worldwide and belonging to Fabaceae family. In the last decades, a number of studies highlighted the biological activities and therapeutic properties of this species mainly attributed to bioactive secondary metabolites such as alkaloids, flavonoids, steroids and saponins. In particular, diosgenin, a steroidal saponin, has been investigated for its medicinal uses and fenugreek has been reported as source of raw material for the production of steroidal hormones. This review article focuses on the cultivation, genetics, ecophysiology and traditional uses of fenugreek, as well as on its medicinal properties, phytochemical and nutrient contents. Extraction procedures and pharmacological activities of diosgenin are also reviewed, as well as methods for its chemical analyses. This review focuses on the medicinal importance of Fenugreek and its important secondary metabolite diosgenin. The review article complies the results of pre-clinical studies conducted to establish the various medicinal applications of diosgenin. This will help researcher to discover fundamental role of diosgenin as a potential product for drug manufacturers and use of fenugreek as a source of diosgenin

Impact of Cooking on Bioactive Compounds and Antioxidant Activity of Pigmented Rice Cultivars

Pigmented rice cultivars, namely Venere and Artemide, are a source of bioactive molecules, in particular phenolics, including anthocyanins, exerting a positive effect on cardiovascular systems thanks also to their antioxidant capacity. This study aimed to determine the total phenol index (TPI), total flavonoids (TF), total anthocyanins (TA) and in vitro antioxidant capacity in 12 batches of Venere cultivar and two batches of Artemide cultivar. The rice was cooked using different methods (boiling, microwave, pressure cooker, water bath, rice cooker) with the purpose to individuate the procedure limiting the loss of bioactive compounds. TPI, TF and TA were spectrophotometrically determined in both raw and cooked rice samples. Rice samples of Artemide cultivars were richer in TPI (17.7-18.8 vs. 8.2-11.9 g gallic acid/kg in Venere rice), TF (13.1 vs. 5.0-7.1 g catechin/kg rice for Venere rice) and TA (3.2-3.4 vs. 1.8-2.9 g Cy-3glc/kg for Venere rice) in comparison to those of Venere cultivar; as well, they showed higher antioxidant capacity (46.6-47.8 vs. 14.4-31.9 mM Trolox/kg for Venere rice). Among the investigated cooking methods, the rice cooker and the water bath led to lower and comparable losses of phenolics. Interestingly, the cooking water remaining after cooking with the rice cooker was rich in phenolics. The consumption of a portion of rice (100 g) cooked with the rice cooker with its own cooking water can supply 240 mg catechin and 711 mg cyanidin 3-O-glucoside for Venere rice and 545 mg catechin and 614 mg cyanidin 3-O-glucoside for Artemide rice, with a potential positive effect on health

Health-promoting effects of traditional Mediterranean diets - a review.

The study of traditional dietary habits is important both for healthy and cultural aspects: it provides scientifi c evidence on the effects of traditional foods on health and contributes to preserve elements of our nutritional and cultural inheritance. In general, traditional foods are considered healthy, though their effects should be better substantiated by an appropriate scientifi c approach. The Mediterranean basin has been for millennia a crossroads of people and civilizations where boats, carriages, merchandises, but also creative ideas and religions have converged. Mediterranean diet originated from the ancient inhabitants of this region, the Greek and Roman ancestors. In countries surrounding Mediterranean Sea, food is heavily infl uenced by the climate of the basin. Traditionally, Mediterranean diet originated in areas where olive (Olea europea L.) and grape (Vitis vinifera L.) were cultivated, olive oil and wine produced and regularly consumed. The archaeological record suggests that cultivation of the domesticated grape, Vitis vinifera subsp. vinifera, began 6000–8000 years ago in the Near East from its wild progenitor, Vitis vinifera subsp. sylvestris. The hundreds of grape cultivars in use today have been generated since then by vegetative propagation and by crosses [McGovern, 2003]. Olive tree was domesticated approximately 6000 years ago in the east Mediterranean area. Since Roman times, the cultivation and the techniques of producing olive oil had spread to all parts of the Mediterranean basin, but they did not expand, except in some region

Pulses, healthy, and sustainable food sources for feeding the planet

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Is There any Relationship Between the Type of Alcoholic Beverage and Oral Cancer? : Focus on Red Wine in an European Perspective

Since decades, it has been suggested that regular, moderate consumption of red wine, a major component of Mediterranean diet, at main meals, may contribute to explain the healthy properties attributed to this traditional dietary style. Despite preclinical in vitro/in vivo data have shown many significant pharmacological activities of grape phytochemicals, mostly polyphenols, evidence in humans is still debated. This lack of consensus may be due to the equilibrium between the two main components of wine relevant for health: alcohol and phytochemicals. Because ethanol is a major risk factor in oral carcinogenesis, in this commentary, we briefly discuss the relationship between the type of alcoholic beverage and oral cancer in European countries