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Chromatographic analyses, in vitro biological activities, and cytotoxicity of cannabis sativa l. Essential oil: A multidisciplinary study
Scopus
Open Access Toplam 155 atıf DOI
Due to renewed interest in the cultivation and production of Italian Cannabis sativa L., we proposed a multi-methodological approach to explore chemically and biologically both the essential oil and the aromatic water of this plant. We reported the chemical composition in terms of cannabinoid content, volatile component, phenolic and flavonoid pattern, and color characteristics. Then, we demonstrated the ethnopharmacological relevance of this plant cultivated in Italy as a source of antioxidant compounds toward a large panel of enzymes (pancreatic lipase, α-amylase, α-glucosidase, and cholinesterases) and selected clinically relevant, multidrug-sensible, and multidrug-resistant microbial strains (Staphylococcus aureus, Helicobacter pylori, Candida, and Malassezia spp.), evaluating the cytotoxic effects against normal and malignant cell lines. Preliminary in vivo cytotoxicity was also performed on Galleria mellonella larvae. The results corroborate the use of this natural product as a rich source of important biologically active molecules with particular emphasis on the role exerted by naringenin, one of the most important secondary metabolites.
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A Multi-Analytical Exploration of Flavored Black Teas: Profiling Volatile Compounds, Caffeine Content, and Biological Effects
Scopus
Havuzumuzda Open Access 2 atıf almış
This study aims at investigating the phytochemistry and biological effects of three different flavored black teas from Sweden. Analyses were conducted using gas and liquid chromatography. The major volatile compounds of all the tea samples were found to be linalyl acetate and α-terpineol. HPLC results indicated caffeine levels of 1.08%, 1.46%, and 1.18% in samples Ht1, Ht2, and Ht3, respectively. Ht1 exhibited the highest antioxidant activity, particularly in DPPH· and ABTS+ radical scavenging capacities (0.15 and 0.21 mgTE/g, respectively). Additionally, Ht1 also showed higher antioxidant activity than the other samples in both CUPRAC and FRAP tests. Metal chelation capacity was highest in Ht3, suggesting significant chelation potential due to nonphenolic components. Ht1 showed strong inhibitory activity against acetylcholinesterase (1.21 mg GALAE/g), butyrylcholinesterase (3.48 mg GALAE/g), and tyrosinase (1.47 mg KAE/g) enzymes. It highlights valuable insights into how different flavor additives may influence the health benefits of tea.
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Kurumlar (4)
Anadolu Üniversitesi
Eskisehir, Turkey
İstanbul Medipol Üniversitesi
Istanbul, Turkey
İzmir Kâtip Çelebi Üniversitesi
Izmir, Turkey
Selçuk Üniversitesi
Selçuklu, Turkey