Chemical Analyses and Therapeutic Properties of Plant Extracts.

It has been almost 20 years since the World Health Organization (WHO) established the International Regulatory Co-operation for Herbal Medicines (IRCH), as part of a WHO Traditional Medicine Strategy [...

The effect of isolates from Cassipourea flanaganii (Schinz) alston, a plant used as a skin lightning agent, on melanin production and tyrosinase inhibition.

Ethnopharmacological Relevance: The Zulu and Xhosa people of South Africa use the stem bark of Cassipourea flanaganii as a skin-lightning cosmetic.

Aim Of The Study: To isolate and identify compounds responsible for the skin lightning properties from the stem bark of Cassipourea flanaganii and to evaluate their cytotoxicity towards skin cells.

Materials And Methods: Extracts from the stem bark of Cassipourea flanaganii were isolated using chromatographic methods and structures were determined using NMR, IR and MS analysis.

Genes and Elite Marathon Running Performance: A Systematic Review.

Genetics has long been considered to associate with many exercise-related traits and sport performance phenotypes. A genetic basis for elite international marathon running performance exists due to the heritability of endurance-related traits. This has prompted a generation of genomic study to identify marathon success.

Culinary herbs and spices: what can human studies tell us about their role in the prevention of chronic non-communicable diseases?

Culinary herbs and spices (CHS) are known primarily as flavour enhancers, and it is now well established that they possess bioactive properties that indicate that these foods may have a role to play in the prevention of non-communicable chronic diseases (CNCDs). Human studies are now beginning to provide insights into the significance of the potential health benefits of CHS in a dietary context, particularly concerning their antioxidant and anti-inflammatory properties and their impact on glucose homeostasis, appetite and the consumption of low/reduced fat, salt and sugar foods. However, these studies have also identified a number of factors that are very pertinent to furthering understanding of how CHS can be used for the maintenance of health and the prevention of CNCDs.

Inhibitory Effects of Culinary Herbs and Spices on the Growth of HCA-7 Colorectal Cancer Cells and Their COX-2 Expression.

It is unclear if the anti-inflammatory properties of culinary herbs and spices (CHS) are linked to their ability to inhibit Colorectal cancer cell (CRC) growth. Furthermore, their therapeutic potential with regards to CRC is unknown. The aim of this study was to establish if the inhibition of HCA-7 CRC cell growth by a selection of culinary herbs and spices (CHS) is linked to the inhibition of the cells' cyclooxygenase-2 (COX-2 )expression, and to investigate their therapeutic potential.

Phytochemical Investigations of Three Rhodocodon (Hyacinthaceae Sensu APG II) Species.

The genus Rhodocodon (Hyacinthaceae sensu APG II) is endemic to Madagascar, and its phytochemistry has not been described previously. The phytochemistry of three species in this genus has been investigated, and eight compounds, including three bufadienolides (compounds 1, 4, and 5), a norlignan (2), and four homoisoflavonoids (compounds 3 and 6-8), have been isolated and identified. Compounds 1-3 and 6-8 have not been described previously.

Culinary herbs and spices: their bioactive properties, the contribution of polyphenols and the challenges in deducing their true health benefits.

Herbs and spices have been used for both culinary and medicinal purposes for centuries. Over the last decade, research into their role as contributors of dietary polyphenols, known to possess a number of properties associated with reducing the risk of developing chronic non-communicable diseases, has increased. However, bearing in mind how these foods are consumed, normally in small quantities and in combination with other foods, it is unclear what their true benefit is from a health perspective.

Determination of superoxide dismutase mimetic activity in common culinary herbs.

Background: Under conditions of oxidative stress, the removal of superoxide, a free radical associated with chronic inflammation, is catalysed by superoxide dismutase (SOD). Thus in addition to acting as an antioxidant, SOD may also be utilized as an anti-inflammatory agent. Some plant derived foods have been shown to have SOD mimetic (SODm) activity however it is not known if this activity is possessed by culinary herbs which have previously been shown to possess both antioxidant and anti-inflammatory properties.

Impact of cooking and digestion, in vitro, on the antioxidant capacity and anti-inflammatory activity of cinnamon, clove and nutmeg.

The impact of cooking and digestion on the antioxidant capacity (AC), estimated total phenolic content (TPC) and anti-inflammatory activity (AA) of culinary spices was determined to investigate their significance as dietary contributors to these properties. Extracts of uncooked (U), cooked (C) and cooked and digested, in vitro, (D) cinnamon, clove and nutmeg were prepared and the TPC, AC and AA, specifically the inhibition of cyclo-oxygenase 2 (COX-2) and the amount of prostaglandin (PG) synthesized, were determined. Compared to their uncooked (U) counterparts, the following changes were statistically significant: the AC and TPC for (C) clove, and the TPC for (D) clove decreased, the TPC for (D) clove increased, the TPC for (C) nutmeg increased, and the AC and TPC for (D) nutmeg increased, and the TPC for (C) and (D) nutmeg increased.

An investigation of the relationship between the anti-inflammatory activity, polyphenolic content, and antioxidant activities of cooked and in vitro digested culinary herbs.

There is little research on how cooking and digestion affect the anti-inflammatory activity of culinary herbs. Thus, the aim of this paper was to investigate this activity following cooking and in vitro digestion of the common culinary herbs, rosemary, sage, and thyme, and the relationship between their anti-inflammatory activity, polyphenol content, and antioxidant capacity. The anti-inflammatory activity of uncooked (U), cooked (C), cooked and in vitro digested (C&D), and standardised (STD, 30 mg/mL) culinary herbs was assessed by measuring their effect on interleukin 8 (IL-8) release from stimulated human peripheral blood lymphocytes (PBLs) and Caco-2 cells.

An in vitro based investigation of the cytotoxic effect of water extracts of the Chinese herbal remedy LD on cancer cells.

Background: Long Dan Xie Gan Wan (LD), a Chinese herbal remedy formulation, is traditionally used to treat a range of conditions, including gall bladder diseases, hepatitis, hyperthyroidism, migraines but it is not used for the management or treatment of cancer. However some of its herbal constituents, specifically Radix bupleuri, Radix scutellariae and Rhizoma alismatis have been shown to inhibit the growth of cancer cells. Thus, the aim of the study was to investigate the impact of LD on cancer cells in vitro.

Determination of the antioxidant capacity of culinary herbs subjected to various cooking and storage processes using the ABTS(*+) radical cation assay.

Culinary herbs have the potential to be a significant source of antioxidants in the diet. However, many culinary herbs are cooked or undergo some other form of processing before they are consumed as part of a meal and such factors may affect their significance as a source of dietary antioxidants. Thus, the impact of cooking (simmering, microwaving, stewing, stir frying and grilling) and storage (vinegar maceration, cold maceration and freezing) on the antioxidant capacity of common culinary herbs was investigated.

Apoptotic effect of Oldenlandia diffusa on the leukaemic cell line HL60 and human lymphocytes.

Oldenlandia diffusa is traditionally prescribed in the treatment of a number of cancers and studies suggest that it exerts a cytotoxic action specific to cancer cells. To further investigate this suggested action, the effect(s) of Oldenlandia diffusa on leukaemic cells (HL60) and stimulated and unstimulated human blood lymphocytes (PBLs) was investigated. For the HL60s, cell growth, apoptotic induction, alterations in cell cycle characteristics and genotoxicity were investigated.