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Evidence-based Complementary and... 2015Nelumbo nucifera Gaertn. (Nymphaeaceae) is a potential aquatic crop grown and consumed throughout Asia. All parts of N. nucifera have been used for various medicinal... (Review)
Review
Nelumbo nucifera Gaertn. (Nymphaeaceae) is a potential aquatic crop grown and consumed throughout Asia. All parts of N. nucifera have been used for various medicinal purposes in various systems of medicine including folk medicines, Ayurveda, Chinese traditional medicine, and oriental medicine. Many chemical constituents have been isolated till the date. However, the bioactive constituents of lotus are mainly alkaloids and flavonoids. Traditionally, the whole plant of lotus was used as astringent, emollient, and diuretic. It was used in the treatment of diarrhea, tissue inflammation, and homeostasis. The rhizome extract was used as antidiabetic and anti-inflammatory properties due to the presence of asteroidal triterpenoid. Leaves were used as an effective drug for hematemesis, epistaxis, hemoptysis, hematuria, and metrorrhagia. Flowers were used to treat diarrhea, cholera, fever, and hyperdipsia. In traditional medicine practice, seeds are used in the treatment of tissue inflammation, cancer and skin diseases, leprosy, and poison antidote. Embryo of lotus seeds is used in traditional Chinese medicine as Lian Zi Xin, which primarily helps to overcome nervous disorders, insomnia, and cardiovascular diseases (hypertension and arrhythmia). Nutritional value of lotus is as important as pharmaceutical value. These days' different parts of lotus have been consumed as functional foods. Thus, lotus can be regarded as a potential nutraceutical source.
PubMed: 27057194
DOI: 10.1155/2015/789124 -
Mini-reviews in Organic Chemistry Jun 2017is the emblematic grape of Chile. Recent studies indicate that it has a different polyphenolic profile than other commercial varieties of grape among other factors, due...
is the emblematic grape of Chile. Recent studies indicate that it has a different polyphenolic profile than other commercial varieties of grape among other factors, due to its long maturation period. The grape and wine of Carménère stand out for having high concentrations of anthocyanins (malvidin), flavonols (quercetin and myricetin) and flavanols (catechin, epicatechin and epigallocatechin). These compounds are related to the distinctive characteristic of Carménère wine regarding astringency and color. In vivo and in vitro models suggest some positive effects of these polyphenols in the treatment and prevention of chronic diseases, such as atherosclerosis and cancer. Therefore, there is a high level of interest to develop scalable industrial methods in order to obtain and purify Carménère grape polyphenol extracts that could be used to improve the characteristics of wines from other varieties or produce nutraceuticals or functional foods for preventing and treating various chronic diseases.
PubMed: 28845147
DOI: 10.2174/1570193X14666170206151439 -
International Journal of Molecular... Nov 2022Despite the health benefits associated with the ingestion of the bioactive compounds in cocoa, the high concentrations of polyphenols and methylxanthines in the raw... (Review)
Review
Despite the health benefits associated with the ingestion of the bioactive compounds in cocoa, the high concentrations of polyphenols and methylxanthines in the raw cocoa beans negatively influence the taste, confer the astringency and bitterness, and affect the stability and digestibility of the cocoa products. It is, therefore, necessary to process cocoa beans to develop the characteristic color, taste, and flavor, and reduce the astringency and bitterness, which are desirable in cocoa products. Processing, however, affects the composition and quantities of the bioactive compounds, resulting in the modification of the health-promoting properties of cocoa beans and chocolate. In this advanced review, we sought to better understand the effect of cocoa's transformational process into chocolate on polyphenols and methylxanthine and the mechanism of action of the original flavanols and methylxanthines. More data on the cocoa processing effect on cocoa bioactives are still needed for better understanding the effect of each processing step on the final polyphenolic and methylxanthine composition of chocolate and other cocoa products. Regarding the mechanisms of action, theobromine acts through the modulation of the fatty acid metabolism, mitochondrial function, and energy metabolism pathways, while flavanols mainly act though the protein kinases and antioxidant pathways. Both flavanols and theobromine seem to be involved in the nitric oxide and neurotrophin regulation.
Topics: Chocolate; Polyphenols; Theobromine; Cacao
PubMed: 36430843
DOI: 10.3390/ijms232214365 -
Journal of Traditional Chinese Medicine... Apr 2016Terminalia chebula (family: Combretaceae) is widely used in the traditional medicine of India and Iran to treat diseases that include dementia, constipation, and... (Review)
Review
Terminalia chebula (family: Combretaceae) is widely used in the traditional medicine of India and Iran to treat diseases that include dementia, constipation, and diabetes. This tree is known in Iranian traditional medicine (ITM) as halileh or halilaj and the fruit is used to develop treatments. It is described in ITM as an astringent that has a "cold" and "dry" temperament. References to the medicinal properties of Terminalia chebula were collected from important ITM sources and from modern medical databases (PubMed, Scirus, ScienceDirect, and Scopus). The medicinal properties described for this tree in ITM were compared with those reported in studies of modern phytotherapy. The results confirm that the tree referred to as halileh in traditional books is the Terminalia chebula used in present-day studies. Treatments that have not been evaluated in modern phytotherapy but have been traditionally treated with Terminalia chebula include fever, and psychological and psychiatric issues. This article confirms the medicinal uses of Terminalia chebula.
Topics: Animals; Drug Therapy; Humans; Iran; Medicine, Traditional; Plant Extracts; Terminalia
PubMed: 27400482
DOI: 10.1016/s0254-6272(16)30035-8 -
Journal of Food Science and Technology Dec 2022Fruits and vegetables tend to have very limited shelf life due to its perishable nature. In order to preserve, they are processed to Ready to Serve (RTS) beverages. RTS... (Review)
Review
Fruits and vegetables tend to have very limited shelf life due to its perishable nature. In order to preserve, they are processed to Ready to Serve (RTS) beverages. RTS beverage is a non-fermented beverage prepared from fruits and vegetables of different concentrations in addition of sugar, water and additives. Fruits rich in sugar, vitamins and minerals are less explored due to astringency or bitterness. This can be solved by blending such fruits with other fruits and vegetables in order to increase flavor, nutrient properties and shelf life. These natural RTS beverages are valued for their nutritional content, refreshing quality, pleasant flavor and medicinal properties. Therefore, blending of natural RTS beverage is thought to be a good alternative for utilization and preservation of fruits. This present review concluded that the natural RTS beverages made from blending and enrichment improves shelf life and has high sensory acceptability. Development of RTS beverages may reduce risk of health diseases and acts as a good appetizer. Physiochemical properties of RTS beverages like pH, acidity and total soluble solids were observed to change during storage. Several types of RTS beverages including blended, refreshing, and functional beverages are prepared from fruits such as grapes, gooseberries, litchi, pineapple, orange, etc. Whey protein is blended with fruits such as orange and watermelon in order to enhance their nutritional value.
PubMed: 36276537
DOI: 10.1007/s13197-021-05275-2 -
Frontiers in Plant Science 2021Tannins are important polyphenol compounds with different component proportions in different plant species. The plants in the Juglandaceae are rich in tannins, including...
Tannins are important polyphenol compounds with different component proportions in different plant species. The plants in the Juglandaceae are rich in tannins, including condensed tannins and hydrolyzable tannins. In this study, we identified seven tannase genes () responsible for the tannin metabolism from walnut, pecan, and Chinese hickory, and three nut tree species in the Juglandaceae, which were divided into two groups. The phylogenetic and sequence analysis showed that genes and neighboring clade genes ( genes) had similar sequences compared with other carboxylesterase genes, which may be the origin of genes produced by tandem repeat. genes also indicated higher expressions in leaf than other tissues and were quickly up-regulated at 3 h after leaf injury. During the development of the seed coat, the expression of the synthesis-related gene and the hydrolase gene was continuously decreased, resulting in the decrease of tannin content in the dry sample of the seed coat of Chinese hickory. However, due to the reduction in water content during the ripening process, the tannin content in fresh sample increased, so the astringent taste was obvious at the mature stage. In addition, the ' expression was higher than in the initiation of development, but continued to be down-regulated while and were up-regulated, which may bring about the significant differences in tannin content and astringent taste between Chinese hickory and pecan. These results suggested the crucial role of in wound stress of leaves and astringent ingredient accumulation in seed coats of two nut tree species in the Juglandaceae.
PubMed: 34079571
DOI: 10.3389/fpls.2021.664470 -
The Cochrane Database of Systematic... Sep 2014Leg ulcers affect up to one percent of people at some time in their life. Leg ulceration is chronic in nature and ulcers may be present for months or even years without... (Meta-Analysis)
Meta-Analysis Review
BACKGROUND
Leg ulcers affect up to one percent of people at some time in their life. Leg ulceration is chronic in nature and ulcers may be present for months or even years without healing. After healing there is a high risk of recurrence. Treatments include wound dressings alongside the treatment of underlying medical problems such as poor blood supply, infection and poor nutrition.
OBJECTIVES
To assess the effectiveness of oral zinc in healing arterial or venous leg ulcers.
SEARCH METHODS
For this seventh update we searched The Cochrane Wounds Group Specialised Register (searched 02 September 2014) and The Cochrane Central Register of Controlled Trials (CENTRAL) (The Cochrane Library 2014, Issue 8). In the original version of the review a company manufacturing zinc sulphate tablets was asked for references to relevant trials.
SELECTION CRITERIA
Randomised controlled trials comparing oral zinc sulphate with placebo or no treatment in people with arterial or venous leg ulcers were eligible for inclusion. There were no restrictions on date or language of publication. The main outcome measure used was complete healing of the ulcers. Trials were eligible for inclusion if they measured ulcer healing objectively by documenting time to complete healing, proportion of ulcers healed during the study, or healing rates of ulcers.
DATA COLLECTION AND ANALYSIS
All data extraction and assessment of trial quality was done by both authors independently.
MAIN RESULTS
Six small trials (183 participants) were eligible for inclusion. Four trials considered people with venous ulcers, one trial involved people with arterial ulcers and one people with mixed aetiology ulcers. Serum zinc was measured in four trials and four trials compared oral zinc sulphate with placebo in people with venous ulcers; pooling these trials indicated no statistically significant difference between the two groups for healing (RR 1.22, 95%CI 0.88 to 1.68). Overall, there is no evidence that oral zinc increases the healing of arterial or venous leg ulcers.
AUTHORS' CONCLUSIONS
Oral zinc sulphate does not appear to aid the healing of arterial and venous leg ulcers, however all included studies were small and at unclear risk of bias (due to poor reporting).
Topics: Administration, Oral; Astringents; Humans; Leg Ulcer; Randomized Controlled Trials as Topic; Wound Healing; Zinc; Zinc Sulfate
PubMed: 25202988
DOI: 10.1002/14651858.CD001273.pub3 -
International Journal of Medical... 2021Chemotherapy and radiotherapy are the most frequent treatment for patients suffering from malignant progression of cancer. Even though new treatments are now being... (Review)
Review
Chemotherapy and radiotherapy are the most frequent treatment for patients suffering from malignant progression of cancer. Even though new treatments are now being implemented, administration of these chemotherapeutic agents remains as the first line option in many tumor types. However, the secondary effects of these compounds represent one of the main reasons cancer patients lose life quality during disease progression. Recent data suggests that Ocoxin, a plant extract and natural compound based nutritional complement rich in antioxidants and anti-inflammatory mediators exerts a positive effect in patients receiving chemotherapy and radiotherapy. This mixture attenuates the chemotherapy and radiotherapy-related side effects such as radiation-induced skin burns and mucositis, chemotherapy-related diarrhea, hepatic toxicity and blood-infection. Moreover, it has been proven to be effective as anticancer agent in different tumor models both and , potentiating the cytotoxic effect of several chemotherapy compounds such as Lapatinib, Gemcitabine, Paclitaxel, Sorafenib and Irinotecan. The aim of this review is to put some light on the potential of this nutritional mixture as an anticancer agent and complement for the standard chemotherapy routine.
Topics: Antineoplastic Combined Chemotherapy Protocols; Ascorbic Acid; Chemoradiotherapy; Clinical Trials as Topic; Drug Resistance, Neoplasm; Drug Synergism; Drug-Related Side Effects and Adverse Reactions; Folic Acid; Humans; Neoplasms; Pantothenic Acid; Plant Extracts; Radiation Injuries; Radiation Tolerance; Treatment Outcome; Vitamin B 12; Vitamin B 6; Zinc Sulfate
PubMed: 33437220
DOI: 10.7150/ijms.50122 -
Electronic Physician Feb 2018Plantago major has been used widely since ancient times, to manage a wide range of diseases including constipation, coughs and wounds. The aim of this study is to review... (Review)
Review
Plantago major has been used widely since ancient times, to manage a wide range of diseases including constipation, coughs and wounds. The aim of this study is to review the traditional application, botanical characterization, pharmacological activities, phytochemistry effects and toxicity of Plantago major. In this review study, medicinal properties of Plantago major are collected from credible pharmacopeias, textbooks of traditional Persian medicine (TPM) belonging to the 10-18th century AD, such as "The Canon of Medicine", "Makhzan-Al- Advia" and so on. Moreover, electronic databases including Scopus, Medline and Web of science were explored for this purpose. Plantago major has been prescribed in various forms such as roasted seeds, decoction, syrup, liniment, gargle, rectal enema, vaginal suppository, eye and nasal drop for each illness by TPM scholars. Some of its traditional properties including wound healing, antipyretic, antitussive, anti-infective, anti-hemorrhagic, anti-inflammatory, diuretic, laxative, astringent and hemostatic have been confirmed in recent researches. Phytochemical investigations showed that Plantago major contains volatile compounds, triterpenoids, phenolic acids and flavonoids. Modern pharmacological studies have proven some of the traditional applications of Plantago major. Nevertheless, more investigations are required on this plant, because it has the potential to be used to produce various natural medications.
PubMed: 29629064
DOI: 10.19082/6390 -
Molecules (Basel, Switzerland) Feb 2021Often blamed for bringing green aromas and astringency to wines, the use of stems is also empirically known to improve the aromatic complexity and freshness of some... (Review)
Review
Often blamed for bringing green aromas and astringency to wines, the use of stems is also empirically known to improve the aromatic complexity and freshness of some wines. Although applied in different wine-growing regions, stems use remains mainly experimental at a cellar level. Few studies have specifically focused on the compounds extracted from stems during fermentation and maceration and their potential impact on the must and wine matrices. We identified current knowledge on stem chemical composition and inventoried the compounds likely to be released during maceration to consider their theoretical impact. In addition, we investigated existing studies that examined the impact of either single stems or whole clusters on the wine quality. Many parameters influence stems' effect on the wine, especially grape variety, stem state, how stems are incorporated, when they are added, and contact duration. Other rarely considered factors may also have an impact, including vintage and ripening conditions, which could affect the lignification of the stem.
Topics: Fermentation; Food Quality; Plant Stems; Polyphenols; Vitis; Wine
PubMed: 33669129
DOI: 10.3390/molecules26051240