Melissa officinalis L. decoctions as functional beverages: a bioactive approach and chemical characterization
2015
Аутори:
Carocho, MarcioBarros, Lillian
Calhelha, Ricardo C.
Ćirić, Ana
Soković, Marina
Santos-Buelga, Celestino
Morales, Patricia
Ferreira, Isabel C. F. R.
Тип документа:
Чланак у часопису (Објављена верзија)
,
© The Royal Society of Chemistry 2015
Метаподаци
Приказ свих података о документуАпстракт:
Lemon balm (Melissa officinalis L.) is a member of the Lamiaceae family
with a long story of human consumption. It has been consumed for
decades, directly in food and as a decoction or an infusion for its
medicinal purposes. In this manuscript, a detailed chemical
characterization of the decoction of this plant is described,
encompassing antimicrobial, antioxidant and antitumor activities.
Rosmarinic acid and lithospermic acid A were the most abundant phenolic
compounds. Quinic acid, fructose, glucose and gamma-tocopherol were the
most abundant within their groups of molecules. M. officinalis
decoctions were active against a wide range of microorganisms,
Pseudomonas aeruginosa and Salmonella typhimurium, and Penicillium
funiculosum being the most sensitive bacteria and fungi, respectively.
The growth inhibition of different human tumor cell lines (mainly MCF-7
and HepG2) was also observed, as also high free radical scavenging
activity and reducing power. This manuscript highlights some beneficial
effects of these functional beverages.
Извор:
Food & Function, 2015, 6, 7, 2240-2248Финансирање / пројекти:
- Карактеризација и примена метаболита гљива и утврђивање потенцијала нових биофунгицида (RS-MESTD-Basic Research (BR or ON)-173032)
- PRODER project no. 46577-Plant Lact.
- Pest-OE/AGR/UI0690/2011
DOI: 10.1039/c5fo00309a
ISSN: 2042-650X