Publications by authors named "P L Rosalen"

Candida is a commensal fungus of clinical interest that commonly lives in oral cavity and intestine but can become an opportunist microrganism and cause severe infections. A serie of 10 aminochalcones were designed and synthetized to obtain compounds anti-Candida with potent and broad-spectrum activity. The most active compound J34 demonstrated excellent in vitro activity against Candida albicans, Candida tropicalis, Candida parapsilosis, Candida glabrata and Candida krusei with minimum inhibitory concentration between 1.

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The main objective of the present work was to assess the phenolic profile of bracatinga (Mimosa scabrella) bee pollen, and its antioxidant and anti-inflammatory activities after gastrointestinal digestion in vitro and epithelial transport in a Caco-2 cell monolayer model. The botanical origin of bee pollen was confirmed by optical microscopy and scanning electron microscopy. As major results, 34 phenolic compounds (13 phenylamides, 14 flavonols, and 7 flavanones) were tentatively identified in the extract of bracatinga bee pollen by HPLC-ESI-QTOF-MS.

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In order to characterize a novel restorative material, knowledge about the toxicological effect on human cells and the physical behavior of a glass ionomer cement (GIC) containing flavonoids was established. The flavonoids apigenin, naringenin, quercetin, and liquiritigenin were manually incorporated into a GIC. In the control group, no incorporation was performed.

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Article Synopsis
  • The study explored how iron tetracarboxyphthalocyanine (FeTcPc) affects the production of tumor necrosis factor alpha (TNF-α) and its role in treating experimental periodontitis.
  • In lab tests, FeTcPc significantly decreased TNF-α levels and blocked inflammation-related bone loss in mice with induced periodontitis, suggesting its effectiveness as a treatment.
  • Additionally, FeTcPc showed no acute toxicity in the tested larvae, indicating its potential safety for therapeutic use in inflammatory bone disorders.
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The plant species L. is a staple in cuisine and holds significant ethnopharmacological value. Its essential oil (EO) is of particular interest, yet its toxicity profile remains a subject of inquiry.

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