Omanische Heilpflanze im Fokus der Phytochemie IPB-Wissenschaftler und Partner aus Dhofar haben jüngst die omanische Heilpflanze Terminalia dhofarica unter die phytochemische Lupe genommen. Die Pflanze ist reich an…
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AbstractSubmerged cultures of the edible mushrooms Phlebopus portentosus and Phlebopus spongiosus were screened for their secondary metabolites by HPLC-UV/Vis and HR-LC-ESI-MS. Two new compounds, 9′-hydroxyphenyl pulvinone (1), containing an unusual pulvinone structure, and phlebopyron (2), together with the seven known pigments, atromentic acid (3), xerocomic acid (4), variegatic acid (5), methyl atromentate (6), methyl isoxerocomate (7), methyl variegatate (8), and variegatorubin (9) were isolated from the cultures. Their structures were assigned on the basis of extensive 1D/2D NMR spectroscopic analyses, as well as HR-ESI-MS, and HR-ESI-MS/MS measurements. Furthermore, the isolated compounds were evaluated for their antimicrobial and cytotoxic properties. 9′-hydroxyphenyl pulvinone (1), xerocomic acid (4), and methyl variegatate (8) exhibited weak to moderate cytotoxic activities against several tumor cell lines. The present paper provides a comprehensive characterization of pigments from the class of pulvinic acids that are present in the basidiomes of many edible bolete species.
Publikation
Mamadalieva, N. Z.; Hussain, H.; Xiao, J.;Recent advances in genus
Mentha
: Phytochemistry, antimicrobial effects, and food applicationsFood Frontiers1435-458(2020)DOI: 10.1002/fft2.53
The genus Mentha (mint) belongs to the Lamiaceae family, which
includes 25 to 30 species. The species of this genus have been known for their medicinal and aromatherapeutic properties since ancient times and possess a significant economical and commercial reputation. Several
species of Mentha are widely used in culinary and traditional medicines in many parts of the world. Essential oils from Mentha
species have been commonly used as flavoring substance in beverages,
providing a “fresh-like” aroma and taste. Chemical analyses of Mentha species have yielded a number of important phytocompounds belonging to different classes, such as organic acids, flavonoids, sterols, alkaloids, lignans, hydrocarbons, fatty acids, tocopherols, proteins, free sugars, etc. Moreover, the main compounds in mints are essential oils, phenolics, and flavonoids. This review reports the available information on the present status (literature up to early 2020) of the Mentha species and summarizes the chemical constituents, traditional and culinary uses, cultivation, and biological properties. In addition, comprehensive analysis of the antibacterial studies conducted on Mentha species is represented. In effect, Mentha species have been presented here as a viable alternative source of many biological and chemically active compounds which are already known to be of great economic, pharmaceutical, and nutritional importance.