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Giancaterino M, Fauster T, Krottenthaler A, Jäger H. Effect of pulsed electric field pre-treatment on the debittering process of cherry kernels. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2022.103234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Guici El Kouacheur K, Cherif HS, Saidi F, Bensouici C, Fauconnier ML. Prunus amygdalus var. amara (bitter almond) seed oil: fatty acid composition, physicochemical parameters, enzyme inhibitory activity, antioxidant and anti-inflammatory potential. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01629-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Bunse M, Daniels R, Gründemann C, Heilmann J, Kammerer DR, Keusgen M, Lindequist U, Melzig MF, Morlock GE, Schulz H, Schweiggert R, Simon M, Stintzing FC, Wink M. Essential Oils as Multicomponent Mixtures and Their Potential for Human Health and Well-Being. Front Pharmacol 2022; 13:956541. [PMID: 36091825 PMCID: PMC9449585 DOI: 10.3389/fphar.2022.956541] [Citation(s) in RCA: 31] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Accepted: 06/20/2022] [Indexed: 12/14/2022] Open
Abstract
Essential oils (EOs) and their individual volatile organic constituents have been an inherent part of our civilization for thousands of years. They are widely used as fragrances in perfumes and cosmetics and contribute to a healthy diet, but also act as active ingredients of pharmaceutical products. Their antibacterial, antiviral, and anti-inflammatory properties have qualified EOs early on for both, the causal and symptomatic therapy of a number of diseases, but also for prevention. Obtained from natural, mostly plant materials, EOs constitute a typical example of a multicomponent mixture (more than one constituent substances, MOCS) with up to several hundreds of individual compounds, which in a sophisticated composition make up the property of a particular complete EO. The integrative use of EOs as MOCS will play a major role in human and veterinary medicine now and in the future and is already widely used in some cases, e.g., in aromatherapy for the treatment of psychosomatic complaints, for inhalation in the treatment of respiratory diseases, or topically administered to manage adverse skin diseases. The diversity of molecules with different functionalities exhibits a broad range of multiple physical and chemical properties, which are the base of their multi-target activity as opposed to single isolated compounds. Whether and how such a broad-spectrum effect is reflected in natural mixtures and which kind of pharmacological potential they provide will be considered in the context of ONE Health in more detail in this review.
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Affiliation(s)
- Marek Bunse
- Department of Analytical Development and Research, WALA Heilmittel GmbH, Bad Boll, Germany
| | - Rolf Daniels
- Department of Pharmaceutical Technology, University of Tübingen, Tübingen, Germany
| | - Carsten Gründemann
- Translational Complementary Medicine, Department of Pharmaceutical Sciences, University of Basel, Basel, Switzerland
| | - Jörg Heilmann
- Department of Pharmaceutical Biology, University of Regensburg, Regensburg, Germany
| | - Dietmar R. Kammerer
- Department of Analytical Development and Research, WALA Heilmittel GmbH, Bad Boll, Germany
| | - Michael Keusgen
- Institute of Pharmaceutical Chemistry, Philipps-Universität Marburg, Marburg, Germany
| | - Ulrike Lindequist
- Institute of Pharmacy, Ernst-Moritz-Arndt-University Greifswald, Greifswald, Germany
| | | | - Gertrud E. Morlock
- Institute of Nutritional Science, Chair of Food Science and TransMIT Center for Effect-Directed Analysis, Justus Liebig University Giessen, Giessen, Germany
| | - Hartwig Schulz
- Consulting & Project Management for Medicinal & Aromatic Plants, Stahnsdorf, Germany
| | - Ralf Schweiggert
- Institute of Beverage Research, Chair of Analysis and Technology of Plant-Based Foods, Geisenheim University, Geisenheim, Germany
| | - Meinhard Simon
- Institute for Chemistry and Biology of the Marine Environment, University of Oldenburg, Oldenburg, Germany
| | - Florian C. Stintzing
- Department of Analytical Development and Research, WALA Heilmittel GmbH, Bad Boll, Germany
| | - Michael Wink
- Institute of Pharmacy and Molecular Biotechnology, Heidelberg University, Heidelberg, Germany
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Wen S, Sun Y, Li Y, Wen Y, Gao Y, Sagymbek A, Yu X. Physicochemical Characteristics and Functional Properties of Seed Oil from Four Different Cultivars of
S. Wilsoniana. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Shasha Wen
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Yiwen Sun
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Yonglin Li
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Yuxiu Wen
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Yuan Gao
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Altayuly Sagymbek
- Department of Food Science Saken Seifullin Kazakh Agrotechnical University 62 Zhenis Avenue Nur‐Sultan 010011 R. Kazakhstan
| | - Xiuzhu Yu
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
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Ouzir M, Bernoussi SE, Tabyaoui M, Taghzouti K. Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety. Compr Rev Food Sci Food Saf 2021; 20:3344-3387. [PMID: 34056853 DOI: 10.1111/1541-4337.12752] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 03/07/2021] [Accepted: 03/12/2021] [Indexed: 12/11/2022]
Abstract
Almond oil, a rich source of macronutrients and micronutrients, is extracted for food flavorings and the cosmetics industry. In recent years, the need for high-quality and high-quantity production of almond oil for human consumption has been increased. The present review examines the chemical composition of almond oil, storage conditions, and clinical evidence supporting the health benefits of almond oil. From the reviewed studies, it appears that almond oil contains a significant proportion of poly and monounsaturated fatty acids, with oleic acid as the main compound, and an important amount of tocopherol and phytosterol content. Some variations in almond oil composition can be found depending on the kernel's origin and the extraction system used. Some new technologies such as ultrasonic-assisted extraction, supercritical fluid extraction, subcritical fluid extraction, and salt-assisted aqueous extraction have emerged as the most promising extraction techniques that allow eco-friendly and effective recovery of almond oil. This safe oil was reported by several clinical studies to have potential roles in cardiovascular risk management, glucose homeostasis, oxidative stress reduction, neuroprotection, and many dermatologic and cosmetic applications. However, the anticarcinogenic and fertility benefits of almond oil have yet to be experimentally verified.
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Affiliation(s)
- Mounir Ouzir
- Group of Research in Physiology and Physiopathology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco.,Higher Institute of Nursing Professions and Health Techniques, ISPITS Beni Mellal, Beni Mellal, Morocco
| | - Sara El Bernoussi
- Laboratory of Materials, Nanotechnology and Environment (LMNE), Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco
| | - Mohamed Tabyaoui
- Laboratory of Materials, Nanotechnology and Environment (LMNE), Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco
| | - Khalid Taghzouti
- Group of Research in Physiology and Physiopathology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco
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Chen J, Zhang L, Li Q, Wang M, Dong Y, Yu X. Comparative study on the evolution of polar compound composition of four common vegetable oils during different oxidation processes. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109538] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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