Phytochemical profiling, antioxidant, enzymatic inhibitory, and antibacterial activities of .

, a member of the Namaceae family, is a source of metabolites and has been traditionally used as an anti-inflammatory. This work aimed to determine the total phenolic content (TPC), total flavonoid content (TFC), antioxidant effect, inhibition of α-glucosidase and cholinesterase enzymes (AChE, BChE), and antibacterial activity of the methanolic extract (ME) and subfractions of . The findings revealed that ME and its subfractions exhibited significant antioxidant capacity, with the ethyl acetate fraction being the most active, displaying an IC of 17.

Pharmacophore Identification and Structure-Activity Relationship Analysis of a Series of Substituted Azaindoles as Inhibitors of .

Human African trypanosomiasis is among the World Health Organization's designated neglected tropical diseases. Repurposing strategies are often employed in academic drug discovery programs due to financial limitations, and in this instance, we used human kinase inhibitor chemotypes to identify substituted 4-aminoazaindoles, exemplified by . Structure-activity and structure-property relationship analysis, informed by cheminformatics, identified as a potent inhibitor of growth.

Chemical, antioxidant, and antifungal analysis of oregano and thyme essential oils from Ecuador: Effect of thyme against and its application in banana rot.

The objective of this study was to evaluate the antioxidant capacity by spectrophotometric methods, the and antifungal effect against and the constitution of the essential oils (EO) of oregano and thyme in comparison with their commercial counterparts. The results showed by the EOs of extracted thyme (T-EO), commercial thyme (CT-EO), extracted oregano (O-EO) and commercial oregano (CO-EO), demonstrated antioxidant profiles with a radical neutralizing potential (DPPH•) of IC: 1.11 ± 0.

Changes in GC-MS metabolite profile, antioxidant capacity and anthocyanins content during fermentation of fine-flavor cacao beans from Ecuador.

The fermentation of fine-flavor cacao beans is a key process contributing to the enhancement of organoleptic attributes and monetary benefits for cacao farmers. This work aimed to describe the dynamics of the gas chromatography-mass spectrometry (GC-MS) metabolite profile as well as the antioxidant capacity and anthocyanin contents during fermentation of fine-flavor cacao beans. Samples of Nacional x Trinitario cacao beans were obtained after 0, 24, 48, 72, 96, and 120 hours of spontaneous fermentation.