Introduction: The high susceptibility of human immunodeficiency virus-infected people to tuberculosis (TB), the emergence of multi-drug-resistant (MDR-TB) strains and extensively drug-resistant (XDR-TB) ones, has brought TB into the focus of urgent scientific interest. As a result, there has been an upsurge in recent years to find new anti-TB agents, with the cinnamoyl moiety having been identified as a particularly simple and effective pharmacophore for this purpose.
Areas Covered: This review aims at highlighting the potential of (non)natural cinnamic derivatives to treat TB. It provides an overview of the worldwide recent patent and literature surrounding this type of easy-to-prepare small molecules. There is a special focus on their salient structural and chemical features involved in the reported anti-TB activities.
Expert Opinion: Cinnamic derivatives clearly appear as attractive drug candidates to combat TB. So far, literature has reported that they are easy to synthesize and have promising anti-TB activities. Nevertheless, the mode(s) of action of these small molecules remain(s) to date obscure, which is why the implicated molecular mechanisms deserve to be investigated in further detail in the near future.
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http://dx.doi.org/10.1517/13543776.2012.661717 | DOI Listing |
Molecules
December 2024
Laboratorio de Farmacología de Plantas Medicinales Mexicanas, Escuela Superior de Medicina, Instituto Politécnico Nacional, Plan de San Luis y Díaz Mirón, Colonia Casco de Santo Tomás, Miguel Hidalgo, Ciudad de México 11340, Mexico.
Traumatic spinal cord injury (SCI) is a serious medical condition that places patients at high risk of developing gastric ulceration and gastrointestinal bleeding. One preventative strategy involves the use of omeprazole; however, its chronic use is associated with adverse effects, highlighting the need for alternative therapies. This study evaluated the protective effects of methyl eugenol (ME) on gastric mucosal damage in a rat model of SCI.
View Article and Find Full Text PDFFood Chem
January 2025
SAAS Forest & Fruit Tree Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai 201403, China. Electronic address:
The flavor evolution of yellow peaches during ripening was investigated using a gas chromatography-mass spectrometer (GC-MS), metabolomics, and electronic sensoristic techniques. Of the 41 volatiles quantified, 13 increased the intensity of the aroma based on the odor activity values (OAVs). Additionally, 142 non-volatile compounds were identified.
View Article and Find Full Text PDFFood Res Int
January 2025
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address:
Cinnamon is a widely used spice, known for its distinctive flavor and aromatic properties. Due to its lignified structure, the release of flavor components typically requires prolonged stewing (1-2 h). To simulate the release of flavor components during stewing, this study employed corn oil for extraction, avoiding the use of organic solvents.
View Article and Find Full Text PDFPharmacol Res
January 2025
TCM Regulating Metabolic Diseases Key Laboratory of Sichuan Province, Hospital of Chengdu University of Traditional Chinese Medicine, Chengdu 610075, China. Electronic address:
Bone marrow hematopoietic injury encompasses a range of pathological conditions that disrupt the normal function of the hematopoietic system, primarily through the impaired production and differentiation of bone marrow hematopoietic cells. Key pathogenic mechanisms include aging, radiation damage, chemical induction, infection and inflammation, and cross-talk with non-hematopoietic diseases. These pathological factors often lead to myelosuppression and myeloid skewing.
View Article and Find Full Text PDFMolecules
December 2024
Department of Chromatography, Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie-Skłodowska University in Lublin, Pl. Maria Curie-Skłodowska 3, 20-031 Lublin, Poland.
Currently, there is a significant demand for natural biologically active compounds. Emphasis is placed on improving the quality and safety of processed natural products, which is understandable in light of the frequently observed instability of natural compounds and their degradation, among others, to compounds of unknown biological activity. In this paper, the influence of typical conditions of currently used assisted extraction techniques on the stability of 5-O-caffeoylquinic acid and 1,3-di-O-caffeoylquinic acid during their simulated and real extraction from plants was investigated.
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