Polyphenol composition and antioxidant potential of mint leaves

Medicine and food homology substances: A review of bioactive ingredients, pharmacological effects and applications

In recent years, the idea of medicine and food homology (MFH), which highlights the intimate relationship between food and medicine, has gained international recognition. Specifically, MFH substances have the ability to serve as both food and medicine. Many foods have been reported to have good nutritional and medical values, not only for satiety but also for nourishing the body and treating diseases pharmacologically. As modern scientific research has progressed, the concept of MFH has been emphasized and developed in a way that has never been seen before. Therefore, in this paper, we reviewed the development history of MFH substances, summarized some typical bioactive ingredients, and recognized pharmacological effects. In addition, we further discussed the application of MFH substances in the food field, with the goal of providing ideas and references for the research and development of MFH in the food industry as well as the progress of related industries.

Microbead-Based Colorimetric and Portable Sensors for Polyphenol Detection

Natural polyphenols found in health supplements and drinks have antioxidant and anti-inflammatory properties. In particular, to determine the beneficial qualities of antioxidant drinks and beverages, consumers demand precise quantification of the total amount of polyphenols as on-site detection. Herein, we developed a new concept of portable beads suitable for the field detection available: colorimetric quantification of polyphenols equipped with color converting software applications in a smartphone or tablet PC. The yellowish beads contain ferric ions to react with polyphenol to produce blackish metal-phenolic complexes. It is simple to perform the detection procedure: dipping the beads in the analytical sample and out-taking a photo-converting into RGB color values and quantification of the existed polyphenol. The overall process was completed within 5 min. Compared with the Folin-Ciocalteu assay, which is a representative optical sensor kit for total phenolic content, the bead-based sensor showed a better limit of detection of 0.0415 mM for tannic acid and comparable sensing capability for a polyphenol-containing plant extract and brewed tea. The beads conserved the shape and sensitivity after months of storage or under environmental interference such as a change in the temperature.

Mint-Scented Species in Lamiaceae: An Abundant and Varied Reservoir of Phenolic and Volatile Compounds

This investigation aimed to identify the most favorable cultivar based on plant metabolites for potential targeted cultivation in the pharmaceutical industry. The analysis revealed the presence of 19 individual phenolics and 80 individual volatiles across the cultivars, a breadth of data not previously explored to such an extent. Flavones emerged as the predominant phenolic group in all mint-scented cultivars, except for peppermint, where hydroxycinnamic acids dominated. Peppermint exhibited high concentrations of phenolic acids, particularly caffeic acid derivatives and rosmarinic acid, which are known for their anti-inflammatory and antioxidant properties. Luteolin-rich concentrations were found in several mint varieties, known for their antioxidative, antitumor, and cardio-protective properties. Swiss mint and spearmint stood out with elevated levels of flavanones, particularly eriocitrin, akin to citrus fruits. Monoterpene volatiles, including menthol, camphor, limonene, and carvone, were identified across all cultivars, with Swiss mint and spearmint exhibiting the highest amounts. The study underscores the potential for targeted cultivation to enhance volatile yields and reduce agricultural land use. Notably, chocolate mint demonstrated promise for volatile content, while apple mint excelled in phenolics, suggesting their potential for broader agricultural, pharmaceutical, and food industry production.

Evaluating the Effect of pH, Temperature and Concentration on Antioxidant and Antibacterial Potential of Spectroscopically, Spectrophotometrically and Microscopically Characterized Mentha Spicata Capped Silver Nanoparticles

The use of traditional plants has been tremendously increased due to their higher biological impact, minimal side effects, and comparatively low cost. Moreover, the emergence of antibacterial resistance is also shifting the scientific community to reconsider herbal remedies which provide relatively safer, cheap and biologically tolerable solutions. The present research was designed to fabricate the Mentha spicata conjugated silver nanoparticles (Me-AgNPs). Furthermore, the assessment of the bactericidal potential of Me-AgNPs against various bacterial strains was another motive behind this study. Fabricated NPs were characterized with the help of the UV-Visible spectrophotometric analysis, Fourier transform infrared spectroscopy (FTIR) and Scanning electron microscopy (SEM). Me-AgNPs showed a significant zone of inhibition (23 ± 0.2 mm) at 8 mg/mL against Staphylococcus aureus and a 4.0 ± 0.2 mm zone of growth inhibition at 2 mg/mL against Aeromonas veronii. The stability of Me-AgNPs was assessed at various pH (4, 7 and 11) and temperatures (25 °C, 4 °C, 37 °C, 75 °C). The significant zones of inhibition (11.3 ± 0.3 mm, 8.3 ± 0.3mm, 14.3 ± 0.3 mm, and 7.6 ± 0.2 mm) were observed at pH 11 against Escherichia coli, Staphylococcus aureus, Bacillus subtilis, and Klebsiella pneumoniae, respectively. Growth inhibition zones (14.0 ± 0.5 mm and 13.0 ± 0.5 mm) were also determined against B. subtilis and S. aureus at 25 °C. DPPH bioassay was conducted to find the antioxidant properties of Me-AgNPs. The highest (38.66 ± 0.2%) free radical scavenging activity was shown by Me-AgNPs at 4 mg/mL. Present study results concluded that biogenic Me-AgNPs have bactericidal as well as anti-oxidative potential. Moreover, these green synthesized Me-AgNPs could maintain their potency and stability at a wide range of pH and temperature.

Polyphenols and Lactation: Molecular Evidence to Support the Use of Botanical Galactagogues

Botanicals and herbal supplements contain a diverse array of polyphenols that may affect mammary gland function and promote galactagogue activity. This scoping review is conducted to identify scientific literature elucidating how polyphenols affect mammary gland biology and cellular mechanisms critical for lactation. A literature search of PubMed and Medline reviews relevant studies in dairy animals, rodent models, and cultured mammary epithelial cells that are published from January 2010 until July 2023, to ascertain effects of polyphenols on mechanisms regulating milk production and composition. The PRISMA-ScR (Preferred Reporting Items for Systematic Reviews and Meta-Analyses for Scoping Review) strategy is applied and 80 studies on polyphenols and their implications on milk production and composition are included in this review. Limited information delineating effects of polyphenols on the molecular pathways that affect lactation are found, although available information suggests modulation of Stat5 signaling/differentiation, Stat3 signaling/remodeling, mTOR and insulin signaling/energy production, and nuclear factor kappa beta (NFκβ) signaling/oxidative stress and inflammation may play roles. A profound lack of mechanistic information underscores the critical need for further research to understand the impact of botanical supplements and polyphenols on milk production and composition in humans to establish maternal nutritional guidelines to support lactation and breastfeeding goals.

An Overview on Flavor Extraction, Antimicrobial and Antioxidant Significance, and Production of Herbal Wines

Wine has been utilized as a source for medicinal preparations, combined with various herbs, to treat particular ailments and disorders. By utilizing herb extracts, regular but limited consumption of these herbal wines helps to decrease the need for prescription medications to treat a variety of ailments. The diversity and the composition of the yeast micropopulation significantly contribute to the sensory characteristics of wine. A particular metabolic activity characterizes the growth of each wine yeast species, which determines the concentrations of flavor compounds in the final wine. Numerous herbs, such as tulsi, ginger, aloe vera, tea, amla, lemongrass, and peppermint, are used in the preparation of herbal wines, where either the herb or herbal blends are primarily used as the substrate. The variants provided improved accuracy, increased acceptability, and broader uses for the novel product. Herbal wines pave the way to provide nutraceuticals to consumers and protection against pathogenic microorganisms and inflammation through their richness in antioxidants. The existing herbal wines and their health advantages are discussed in this Review, along with some new directions for the herbal wine business.

Phytochemical analysis of carotenoid profile in Mentha piperita and Artemisia vulgaris: cytotoxicity in tumoral cells and evaluation of plasmid DNA cleavage

Several medicinal plants have been administered to cancer patients attributed to their anticarcinogenic and chemoprotective properties, in addition to lower toxicity compared to traditional therapies. The aim was to investigate the antioxidant properties and carotenoid composition of aqueous extracts of Mentha piperita or Artemisia vulgaris which were previously found to exert beneficial effects on human health through diet. aqueous extracts exhibited potent antioxidant activity. A diversity of carotenoids was identified in these extracts using HPLC-PDA-MS/MS. Both extracts contained predominantly all-trans-lutein as the main component within this class. In order to investigate antioxidant properties, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) techniques were used. The (3-4,5 dimethylthiazol-2, 5 diphenyl tetrazolium bromide) (MTT) and Crystal Violet assays assessed cellular cytotoxicity. Assessments of presence of reactive species were carried out following exposure of oral squamous cell carcinoma cell line (SCC-4) to various aqueous extracts of M piperita or A vulgaris utilizing dichlorofluorescein diacetate (DCFH-DA) and nitric oxide (NO) assays. Exposure to these extracts induced severe cytotoxic effects, which led to investigation of the biochemical and molecular mechanisms underlying this observed effect. Data demonstrated that both solutions induced oxidative stress and DNA damage, especially at higher concentrations using agarose gel subjected to electrophoresis. It is known that exposure to excess amounts of antioxidants results in a prooxidant effect which is beneficial in cancer therapy. Further, the extracts were found to reduce viability of SCC-4 in culture, indicating that this antitumoral activity may be of therapeutic importance and requires further study.

Chemical composition, antioxidant, and antimicrobial properties of Mentha subtomentella: in sight in vitro and in silico analysis

Our research focused on assessing essential oils (MSEO) and aqueous extracts (MSAE) derived from M. subtomentella leaves, with a primary focus on evaluating their properties. From 1 kg of leaves, we successfully obtained 18 mL of essential oil. Upon conducting GC/MS analysis, we identified eleven compounds within the oil, collectively accounting for 100% of the constituents identified. Notably, the predominant compounds in the leaf oil were p-Menth-48) -en-3-one (50.48%), 9-Ethylbicyclo (3.3.1) nonan-9-ol (10.04%) (E)-3,3-Dimethyl-delta-1, alpha-cyclohexaneacetaldehyde (8.53%), and D-Limonene (7.22%). Furthermore, utilizing HPLC/DAD, we explored the phenolic profile of MSAE, extracted through decoction. This analysis revealed the presence of fifty-eight compounds, with five major components collectively constituting 61% of the total compounds identified, rosmarinic acid as the major one. We evaluated the antimicrobial effectiveness of the MSEO against ten different strains, observing its notable efficacy against A. Niger (MIC = 0.09%), P. digitatum (MIC = 0.5%), and G. candidum (MIC = 1%). However, the essential oil demonstrated comparatively lower efficacy against bacteria than fungi. In contrast, the MSAE did not exhibit any antimicrobial activity against the tested strains. Regarding antioxidant activity, the aqueous extract displayed a significantly higher antioxidant capacity than the essential oil, which exhibited relatively lower antioxidant activity. The IC50 values were determined to be 0.04 ± 0.01 mg/mL, 0.17 ± 0.01 mg/mL, and 13% ± 0.01% (V/V), for ascorbic acid MSAE and MSEO, respectively. We used a computational method called molecular docking to investigate how certain plant compounds affect antioxidant, antibacterial, and antifungal activities. This involved analyzing the interactions between these compounds and specific protein targets known for their roles in these activities.

Evaluation of the therapeutic efficacy of some essential oils in experimentally immunosuppressed mice infected with Cryptosporidium parvum

Cryptosporidiosis is a serious intestinal disease affecting mal-nourished children and immunocompromised individuals with severe fatal diarrhea. Our present work was done to evaluate the possible curative effects of different essential oils (Mint, Thyme, Chamomile and Basil) on Cryptosporidium parvum (C. parvum) in vivo compared with nitazoxanide (NTZ). Seventy immunosuppressed white Albino male mice were allocated in 7 groups as follows: group I infected and not treated (Positive control), group II (GII) treated with NTZ, group III (GIII) treated with Mint essential oil, group IV (GIV) treated with Thyme essential oil, group V (GV) treated with Chamomile essential oil, group VI (GVI) treated with Basil essential oil and group VII (GVII) naïve not infected mice (Negative control). Evaluation was done using parasitological, histopatholgical, serological as well as biochemical methods. All study groups revealed significant reduction (P value < 0.01) in the mean number of C. parvum oocysts in stool. Results of GII were the best with 87.7% reduction in the oocysts count followed by GIII (77.9%), GIV (74.7%), GVI (68.2%) and lastly GV (67.2%). Improvement of the histopathological damage in the small intestine was shown in treated groups. All treated mice showed significant upregulation in the interferon gamma (IFN-γ) levels, significant reduction in the malondialdehyde (MDA) levels and increase in superoxide dismutase (SOD) levels (P value < 0.0001). It is concluded that Mint, Thyme, Chamomile and Basil oils showed promising anti-cryptosporidial, anti-inflammatory and antioxidant functions.

Increasing the functionality of sponge cakes by mint, and cocoa powder addition

While sponge cake is one of the most well-liked cookies in the world, mint and cocoa have both been shown to be excellent sources of antioxidant compounds. Therefore, the aim of the study was to create functional sponge cakes with the addition of Dutch cocoa powder and different types of mint, with proven increased total antioxidant and polyphenol content. Additionally, made an effort to produce functional sponge cakes enhanced with cocoa powder and dried, ground mint leaves. To accomplish this, the cakes with cocoa addition were also added 1, 3, and 5% of the ground mint variety, and then the changes in their antioxidant and polyphenol content were assessed. To prove the functionality of cakes, total polyphenol content was detected by Folin-Ciocalteu, while all antioxidant content was measured by the FRAP method. The spectrophotometric analysis supported the functionality of sponge cakes and the baking losses of identified components. The total polyphenol content of baked goods ranged from 1.37 to 1.66 mg GAE/g for peppermint cakes, from 1.66 to 1.87 mg GAE/g for spearmint cakes, and from 1.20 to 1.68 mg GAE/g for strawberry mint sponge cakes. The total antioxidant content of the functional cakes changed between 1.84 and 2.82 mg AAE/g for peppermint cakes, from 1.84 to 4.00 mg AAE/g for spearmint cakes, and from 1.56 to 2.94 mg GAE/g for strawberry mint sponge cakes. The natural control samples, and control sponge cakes made without mint addition with only cocoa powder always had lower levels of polyphenols and antioxidants. All samples had baking loss (control samples had the highest in all cases), but strawberry mint samples had the least of it when it came to antioxidant content and spearmint samples had the least in the case of polyphenol content. Overall, mints and Dutch cocoa powder are appropriate for the production of functional bakery goods because they give the final product a tasty flavor and provide a significant amount of antioxidants and polyphenols despite baking.

Inducing the Production of Secondary Metabolites by Foliar Application of Methyl Jasmonate in Peppermint

Mentha x piperita is a major source of secondary metabolites (SMs), and developing tools to enhance these compounds would be beneficial to meet the increasing demand in the industry. Elicitation by plant hormones became a new strategy to reach this goal. Three experiments in a climatic chamber and two experiments in an open field were conducted with peppermint to explore the effect of methyl jasmonate (MeJa) on the essential oil (EO) content, EO composition, and the total phenolic content (TPC). The treatment was applied for all experiments by spraying the aerial parts of the plants with a dosage of 2 mM MeJa twice. The treatment influenced all the parameters studied in the trials. The volatile content increased by 9-35%; however, in one trial it remained unchanged. The treatment also affected the main compounds of the EO. Menthone increased significantly in two trials while pulegone and menthofuran decreased. In the case of menthol, the change may also be influenced by the phenological and developmental stages of the plants. In the majority of cases, the TPC was also elevated considerably due to the treatments. MeJa treatments may have promising effects in influencing the accumulation of biologically active compounds and the quality of the drug; therefore, further systematic studies are needed to optimize the technology in vivo.

Probiotic Properties and Antioxidant Activity In Vitro of Lactic Acid Bacteria

The properties of probiotics such as lactic acid bacteria (LAB) have been widely studied over the last decades. In the present study, four different LAB species, namely Lactobacillus gasseri ATCC 33323, Lacticaseibacillus rhamnosus GG ATCC 53103, Levilactobacillus brevis ATCC 8287, and Lactiplantibacillus plantarum ATCC 14917, were investigated in order to determine their ability to survive in the human gut. They were evaluated based on their tolerance to acids, resistance to simulated gastrointestinal conditions, antibiotic resistance, and the identification of genes encoding bacteriocin production. All four tested strains demonstrated high resistance to simulated gastric juice after 3 h, and the viable counts revealed declines in cell concentrations of less than 1 log cycle. L. plantarum showed the highest level of survival in the human gut, with counts of 7.09 log CFU/mL. For the species L. rhamnosus and L. brevis, the values were 6.97 and 6.52, respectively. L. gasseri, after 12 h, showed a 3.96 log cycle drop in viable counts. None of the evaluated strains inhibited resistance to ampicillin, gentamicin, kanamycin, streptomycin, erythromycin, clindamycin, tetracycline, or chloramphenicol. With regard to bacteriocin genes, the Pediocin PA gene was identified in Lactiplantibacillus plantarum ATCC 14917, Lacticaseibacillus rhamnosus GG ATCC 53103, and Lactobacillus gasseri ATCC 33323. The PlnEF gene was detected in Lactiplantibacillus plantarum ATCC 14917 and Lacticaseibacillus rhamnosus GG ATCC 53103. The Brevicin 174A and PlnA genes were not detected in any bacteria. Moreover, the potential antioxidant activity of LAB's metabolites was evaluated. At the same time, the possible antioxidant activity of metabolites of LAB was first tested using the free radical DDPH^• (a, a-Diphenyl-β-Picrylhydrazyl) and then evaluated with regard to their radical scavenging activity and inhibition against peroxyl radical induced DNA scission. All strains showed antioxidant activity; however, the best antioxidant activity was achieved by L. brevis (94.47%) and L. gasseri (91.29%) at 210 min. This study provides a comprehensive approach to the action of these LAB and their use in the food industry.

An Overview of Herbal Nutraceuticals, Their Extraction, Formulation, Therapeutic Effects and Potential Toxicity

Herbal nutraceuticals are foods derived from plants and/or their derivatives, such as oils, roots, seeds, berries, or flowers, that support wellness and combat acute and chronic ailments induced by unhealthful dietary habits. The current review enlists various traditional as well as unexplored herbs including angelica, burnet, caraway, laurel, parsley, yarrow, and zedoary, which are rich sources of bioactive components, such as aloesin, angelicin, trans-anethole, and cholesteric-7-en-3β-ol. The review further compares some of the extraction and purification techniques, namely, Soxhlet extraction, ultrasound assisted extraction, microwave assisted extraction, supercritical fluid extraction, accelerated solvent extraction, hydro-distillation extraction, ultra-high-pressure extraction, enzyme assisted extraction, pulsed electric field extraction, bio affinity chromatography, cell membrane chromatography, and ligand fishing. Herbal nutraceuticals can be purchased in varied formulations, such as capsules, pills, powders, liquids, and gels. Some of the formulations currently available on the market are discussed here. Further, the significance of herbal nutraceuticals in prevention and cure of diseases, such as diabetes, obesity, dementia, hypertension, and hypercholesterolemia; and as immunomodulators and antimicrobial agents has been discussed. Noteworthy, the inappropriate use of these herbal nutraceuticals can lead to hepatotoxicity, pulmonary toxicity, cytotoxicity, carcinogenicity, nephrotoxicity, hematotoxicity, and cardiac toxicity. Hence, this review concludes with a discussion of various regulatory aspects undertaken by the government agencies in order to minimize the adverse effects associated with herbal nutraceuticals.

Electrochemical Characterization of the Antioxidant Properties of Medicinal Plants and Products: A Review

Medicinal plants are an important source of bioactive compounds with a wide spectrum of practically useful properties. Various types of antioxidants synthesized in plants are the reasons for their application in medicine, phytotherapy, and aromatherapy. Therefore, reliable, simple, cost-effective, eco-friendly, and rapid methods for the evaluation of antioxidant properties of medicinal plants and products on their basis are required. Electrochemical methods based on electron transfer reactions are promising tools to solve this problem. Total antioxidant parameters and individual antioxidant quantification can be achieved using suitable electrochemical techniques. The analytical capabilities of constant-current coulometry, potentiometry, various types of voltammetry, and chrono methods in the evaluation of total antioxidant parameters of medicinal plants and plant-derived products are presented. The advantages and limitations of methods in comparison to each other and traditional spectroscopic methods are discussed. The possibility to use electrochemical detection of the antioxidants via reactions with oxidants or radicals (N- and O-centered) in solution, with stable radicals immobilized on the electrode surface, via oxidation of antioxidants on a suitable electrode, allows the study of various mechanisms of antioxidant actions occurring in living systems. Attention is also paid to the individual or simultaneous electrochemical determination of antioxidants in medicinal plants using chemically modified electrodes.

Biocontrol Activity of Aromatic and Medicinal Plants and Their Bioactive Components against Soil-Borne Pathogens

Soil-borne phytopathogens can have detrimental effects on both cereal and horticultural crops resulting in serious losses worldwide. Due to their high efficiency and easy applicability, synthetic pesticides are still the primary choice in modern plant disease control systems, but stringent regulations and increasing environmental concerns make the search for sustainable alternatives more pressing than ever. In addition to the incorporation of botanicals into agricultural practices, the diversification of cropping systems with aromatic and medicinal plants is also an effective tool to control plant diseases through providing nutrients and shaping soil microbial communities. However, these techniques are not universally accepted and may negatively affect soil fertility if their application is not thoroughly controlled. Because the biocontrol potential of aromatic and medicinal plants has been extensively examined over the past decades, the present study aims to overview the recent literature concerning the biopesticide effect of secondary metabolites derived from aromatic and medicinal plants on important soil-borne plant pathogens including bacteria, fungi, and nematodes. Most of the investigated herbs belong to the family of Lamiaceae (e.g., Origanum spp., Salvia spp., Thymus spp., Mentha spp., etc.) and have been associated with potent antimicrobial activity, primarily due to their chemical constituents. The most frequently tested organisms include fungi, such as Rhizoctonia spp., Fusarium spp., and Phytophthora spp., which may be highly persistent in soil. Despite the intense research efforts dedicated to the development of plant-based pesticides, only a few species of aromatic herbs are utilized for the production of commercial formulations due to inconsistent efficiency, lack of field verification, costs, and prolonged authorization requirements. However, recycling the wastes from aromatic and medicinal plant-utilizing industries may offer an economically feasible way to improve soil health and reduce environmental burdens at the same time. Overall, this review provides comprehensive knowledge on the efficiency of aromatic herb-based plant protection techniques, and it also highlights the importance of exploiting the residues generated by aromatic plant-utilizing sectors as part of agro-industrial processes.

The Influence of Microwave Treatments on Bioactive Compounds and Antioxidant Capacity of Mentha piperita L

Microwave extraction is becoming a popular option in many fields, especially for bioactive compounds from medicinal plants. This paper addresses the application of microwaves in the process of extracting bioactive compounds (phenols, flavonoids, chlorophyll) from peppermint with antioxidant capacity in order to highlight the influence of the microwave field on the quality of the final product in comparison with the control samples. The Mentha piperita L. is a rich source of phenols. The total phenol content after applying the MW treatments significant increased and varied between 25.000 ± 1.992 and 391.687 ± 20.537 mg GAE/100 g dw compared to the untreated sample (8.089 ± 2.745 mg GAE/100 g dw). The same trend was also recorded in the case of the flavonoid and pigment content in peppermint leaves following the application of microwave treatments. The obtained results were investigated using chemometric multivariate analysis. The main purpose of our research was to compare the possibilities of total or partial substitution of conventional extraction technologies with the microwave extraction technology, and also to highlight the existing differences in the amount of total phenols and flavonoids extracted from peppermint plants in different processing conditions. Through microwave processing, a significant increase in polyphenolic compounds is obtained.

Assessment of mechanism involved in the apoptotic and anti-cancer activity of Quercetin and Quercetin-loaded chitosan nanoparticles

In prior studies, Quercetin was revealed to exhibit anti-cancer features in a variety of cancer cell lines. However, the impact of Quercetin on neuroblastoma is unknown. This study looked into the potential cytotoxic effects of Quercetin and Quercetin-loaded chitosan nanoparticles (NPs) on the SH-SY5Y cell line. In this study, NPs containing Quercetin was prepared and characterization studies were performed. The vitality of the cells was measured using the XTT test after 24 h of treatment with various concentrations of Quercetin (0.5, 1, 2, 4, and 8 µg/mL). ELISA kits were used to detect the amounts of cleaved PARP, BCL-2, 8-Hydroxy-deoxyguanosine (8-oxo-dG), cleaved caspase 3, Bax, total oxidant status, and total antioxidant status in the cells. The results of the chitosan NPs characterization investigation revealed that the particle size, encapsulation effectiveness, and drug release profile of NPs were all appropriate for cell culture studies. Quercetin and Quercetin-loaded chitosan NPs significantly reduced cell viability in SH-SY5Y cells at different concentrations (**p < 0.05). 2 µg/mL Quercetin and Quercetin-loaded chitosan NPs significantly enhanced the levels of 8-oxo-dG, cleaved caspase 3, Bax, cleaved PARP, and total oxidant in ELISA testing. However, treatment with 2 µg/mL of Quercetin and Quercetin-loaded chitosan NPs did not affect the amount of BCL-2 protein. Overall, Quercetin and Quercetin-loaded chitosan NPs caused significant cytotoxicity in SH-SY5Y cells via producing oxidative stress, DNA damage, and eventually apoptosis.

Impact of Growth Sites on the Phenolic Contents and Antioxidant Activities of Three Algerian Mentha Species (M. pulegium L., M. rotundifolia (L.) Huds., and M. spicata L.)

Research studies about the effect of environmental agents on the accumulation of phenolic compounds in medicinal plants are required to establish a set of optimal growth conditions. Hence, in this work, we considered the impact of habitat types, soil composition, climatic factors, and altitude on the content of phenolics in Mentha species [M. pulegium L. (MP), M. rotundifolia (L.) Huds. (MR), and M. spicata L. (MS)] grown in different regions of Algeria. The phenolic contents and antioxidant activities were analyzed using spectrophotometric and HPTLC methods. The harvesting localities differ by their altitudes and climates, but their soils are quite similar, characterized by slight alkalinity, moderate humidity, no-salinity, and high levels in organic matter. Both the contents in total phenolics (TPC), total flavonoids (TFC), and rosmarinic acid (RAC), and the antioxidant activities of Mentha samples collected from these Algerian localities are affected by the geographical regions of origin. The samples of MS and MP from the Khemis-Miliana region showed the highest concentration in TPC (MS, 7853 ± 265 mg GAE/100 g DW; MP, 5250 ± 191 mg GAE/100 g DW), while in Chemini, the MR samples were the richest in these compounds (MR, 3568 ± 195 mg GAE/100 g DW). Otherwise, the MP (from Tichy), MR (from Tajboudjth), and MS (from Khemis-Miliana) specimens exhibited the highest levels of TFC and RAC. The antioxidant levels in a total activity test (reduction of phosphomolybdate) appear correlated with the total phenolic contents, but this was not the case for most of the important ROS-scavenging and iron-chelating capacities for which the quality of polyphenols is probably more important than their amounts. A principal component analysis (PCA) score plot indicates that all of the Mentha samples can be divided into four groups. These discriminated groups appear comparatively similar in phenolic contents and antioxidant activities. As for the harvest localities, the Mentha samples were divided into four groups in which the phenolic contents and antioxidant activities were comparatively equivalent.

Spearmint (Mentha spicata L.) Phytochemical Profile: Impact of Pre/Post-Harvest Processing and Extractive Recovery

The purpose of this study was to chemically compare samples of Mentha spicata (marketing byproducts, production byproducts, and export material), cultivated in the open field and under greenhouse, using an integrated approach by HPLC/DAD and GC/MS analysis. The presence of phenolic compounds was higher in the marketing byproducts cultivated in the open field. Marketing byproducts also had the highest amount of carvone. For this reason, this byproduct was selected as a candidate for the development of natural ingredients. With the best selected material, the optimization of simultaneous high-intensity ultrasound-assisted extraction processes was proposed for the recovery of the compounds of interest. This extraction was defined by Peleg’s equation and polynomial regression analysis. Modeling showed that the factors amplitude, time, and solvent were found to be significant in the recovery process (p < 0.005). The maximum amount of compounds was obtained using 90% amplitude for 5 min and ethanol/water mixture (80:20) for extraction to simultaneously obtain phenolic and terpenoid compounds. This system obtained the highest amount of monoterpenoid and sesquiterpenoid compounds from the essential oil of M. spicata (64.93% vs. 84.55%). Thus, with an efficient and eco-friendly method, it was possible to optimize the extraction of compounds in M. spicata as a starting point for the use of its byproducts.

Elicitation of Medicinal Plants In Vivo—Is It a Realistic Tool? The Effect of Methyl Jasmonate and Salicylic Acid on Lamiaceae Species

Salicylic acid (SA) and methyl jasmonate (MeJa) are prominent phytohormones that are involved in stress reactions. Both compounds may influence the biosynthesis of secondary compounds; however, scientific experiments in vivo are rare and contradictive. This paper reports on a study on the elicitation of volatiles and total phenolics (TPC) by MeJa and SA. The subjects were four Lamiaceae species studied in open field conditions in Budapest (Hungary). According to the results, both elicitors provoked specific responses in each plant species depending on the dosage applied and the parameter studied; 2 mM of SA stimulated essential oil (EO) accumulation in marjoram and peppermint, while in hyssop 0.1 mM was optimal. MeJa proved to be effective only in marjoram and in basil. In marjoram, cis-sabinene hydrate was decreased and in hyssop, isopinocamphone was increased by both dosages of SA. In peppermint, pulegone content was reduced by 2 mM SA, but no significant change of the major components of basil EO was detected. SA was successful in increasing TPC and antioxidant activity (AC) in three of the experimental species, but not in hyssop. In marjoram, only 0.1 mM induced TPC and eventually AC, while in peppermint and basil both dosages of SA were effective. Optimalisation of the treatments is suggested in further in vivo experiments.

Preparation and characterisation of liposome loaded with chitosan-epigallocatechin gallate conjugate

Liposomes (LS) were prepared using chitosan-epigallocatechin gallate (CE) conjugate (0.1 and 0.5%, w/v) and soy phosphatidylcholine (SPC)/cholesterol as a lipid phase (LP) (30 and 60 µmol mL^-1). The encapsulation efficiency (EE), particle diameter, zeta potential, and polydispersity index of LS were observed. The highest EE (76.96%) was found when LS was prepared using 0.5% (w/v) of CE conjugate and 60 µmol mL^-1 of LP (CELP-60-0.5) (p < 0.05). FTIR analysis showed the interaction between choline present in SPC and OH-groups of CE conjugate. The phase transition temperature of CELP-60-0.5 was 134.67 °C, higher than other samples (p < 0.05). CELP-60-0.5 showed inhibitory action against Gram-positive and Gram-negative bacteria. Higher retention of antioxidant and antimicrobial activities of CELP-60-0.5 was observed than unencapsulated CE conjugate sample when stored for 28 days at 30 °C (p < 0.05). LS might be used as an efficient vesicle for maintaining bioactivities of CE conjugate, plausibly when used as a preservative in foods.

Effects of Peppermint Extract and Chitosan-Based Edible Coating on Storage Quality of Common Carp (Cyprinus carpio) Fillets

Edible coatings have recently been developed and applied to different food matrices, due to their numerous benefits, such as increasing the shelf life of foods, improving their appearance, being vehicles of different compounds, such as extracts or oils of various spices that have antioxidant and antimicrobial activity, as well as being friendly to the environment. The objective of this research was to develop a new edible coating based on chitosan enriched with peppermint extract and to evaluate its effectiveness to inhibit microbial development in vitro and improve both the quality and shelf life of common carp (Cyprinus carpio) during refrigerated storage (4 ± 1 °C). Three treatments were used: edible coating (C + EC), edible coating +, 5% chitosan (C + ECCh) and edible coating + 1.5% chitosan + 10% peppermint (C + ECChP). Prior the coating carp fillets; the antibacterial activity and antioxidant capacity were evaluated in the peppermint extract and coating solutions. After coating and during storage, the following were determined on the fillet samples: microbiological properties, observed for ECP, an inhibition halo of 14.3 mm for Staphylococcus aureus, not being the case for Gram-negative species, for ECCh, inhibition halos of 17.6 mm, 17.1 mm and 16.5 mm for S. aureus, Salmonella typhimurium and Escherichia coli, respectively; for the ECChP, inhibition halos for S. aureus, S. typhimurium and E. coli of 20 mm, 17 mm and 16.8 mm, respectively. For the physicochemical characteristics: an increase in solubility was observed for all treatments during storage, reaching 46.7 mg SN protein/mg total protein for the control, and values below 29.1 mg SN protein/mg total protein (p < 0.05), for fillets with EC (C + EC > C + ECCh > C + ECChP, respectively at the end of storage. For the pH, maximum values were obtained for the control of 6.4, while for the fillets with EC a maximum of 5.8. For TVB-N, the fillets with different CE treatments obtained values (p < 0.05) of 33.3; 27.2; 25.3 and 23.3 mg N/100 g (control > C + E C > C + ECCh > C + ECChP respectively). Total phenolic compounds in the aqueous peppermint extract were 505.55 mg GAE/100 g dried leaves, with 98.78% antioxidant capacity in the aqueous extract and 81.88% in the EC. Biomolecule oxidation (hydroperoxide content) had a significant increase (p < 0.05) in all treatments during storage, 1.7 mM CHP/mg protein in the control, to 1.4 in C + EC, 1.27 in C + ECCh and 1.16 in C + ECChP; TBARS assay values increased in the different treatments during refrigerated storage, with final values of 33.44, 31.88, 29.40 and 29.21 mM MDA/mg protein in the control; C + EC; C + ECCh and C + ECChP respectively. In SDS -PAGE a protective effect was observed in the myofibrillar proteins of fillets with ECChP). The results indicate that the C + ECCh and C + ECChP treatments extend the shelf life of 3–5 days with respect to microbiological properties and 4–5 days with respect to physicochemical characteristics. A reduction in lipid and protein oxidation products was also observed during refrigerated storage. With these findings, this is considered a promising method to increase the shelf life of fish fillets combined with refrigeration and we are able to recommend this technology for the fish processing industry.

Fluorescent Carbon Dots as Biosensor, Green Reductant, and Biomarker

Carbon dots, the celebrated green material among the nanocarbon family, are blessed with several interesting features like biocompatibility, solubility, tunable luminescence, and so forth. Herein, carbon dots derived from Mint leaf extract (M-CDs) via a green method are exploited for versatile applications as a biosensor, reductant, and biomarker. M-CDs are applied for fluorimetric sensing of biologically relevant folic acid through quenching response originating from the inner filter effect, with a limit of detection of 280 nM. The carbon dots were highly selective toward folic acid in a collection of 16 biomolecules. The specificity of carbon dots toward folic acid is explained based on the interaction between the two. Along with sensing, herein, we project M-CDs as a green reducing agent by demonstrating the reduction of Fe(III) and noble metal nanoparticle synthesis from their salt solutions. The particles are found to be significantly non-cytotoxic, as evident from the MTT assay performed on primary H8 cells. The application of M-CDs in multicolor imaging is also illustrated using HeLa cells.

Mint Oils: In Vitro Ability to Perform Anti-Inflammatory, Antioxidant, and Antimicrobial Activities and to Enhance Intestinal Barrier Integrity

The objectives of the study were to test the biological activities of peppermint and spearmint oils via (i) measuring in vitro anti-inflammatory effects with porcine alveolar macrophages (PAMs), (ii) determining the barrier integrity of IPEC-J2 by analyzing transepithelial electrical resistance (TEER), (iii) testing their antioxidant activities, and (iv) investigating the antimicrobial activity against enterotoxigenic Escherichia coli (ETEC) F18+. Briefly, (i) macrophages were seeded at 10⁶ cells/mL and treated (24 h) with mint oils and lipopolysaccharide (LPS). The treatments were 2 (0 or 1 μg/mL of LPS) × 5 (0, 25, 50, 100, 200 µg/mL of mint oils). The supernatants were collected for TNF-α and IL-1β measurement by ELISA; (ii) IPEC-J2 cells were seeded at 5 × 10⁵ cells/mL and treated with mint oils (0, 25, 50, 100, and 200 μg/mL). TEER (Ωcm²) was measured at 0, 24, 48, and 72 h; (iii) the antioxidant activity was assessed (0, 1, 50, 100, 200, 500, and 600 mg/mL) using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and reducing power assays; (iv) overnight-grown ETEC F18+ were quantified (CFU/mL) after supplementing with peppermint and spearmint oils (0, 1.44, 2.87, 5.75, 11.50, and 23.00 mg/mL). All data were analyzed using the MIXED procedure. Both mint oils significantly inhibited (p < 0.05) IL-1β and TNF-α secretion from LPS-stimulated PAMs. Mint oil treatments did not affect TEER in IPEC-J2. Spearmint and peppermint oils exhibited (p < 0.05) strong antioxidant activities in DPPH and reducing power assays. Both mint oils also dose-dependently inhibited (p < 0.05) the growth of ETEC F18+ in vitro. The results of the study indicated that both mint oils are great candidate feed additives due to their in vitro anti-inflammatory, antioxidant, and antimicrobial effects. Further research is needed to evaluate their efficacy in vivo.

Determination of soluble and insoluble-bound phenolic compounds in dehulled, whole, and hulls of green and black lentils using electrospray ionization (ESI)-MS/MS and their inhibition in DNA strand scission

The soluble and insoluble-bound phenolic fractions of hull, whole, and dehulled black and green lentil extracts were identified and quantified using electrospray ionization (ESI)-MS/MS. Several in vitro antioxidant tests and inhibition of DNA strand scission were conducted to assess different pathways of activity. The most abundant phenolics in the soluble fractions were caffeic acid (412.2 μg/g), quercetin, (486.5 μg/g) quercetin glucoside (633.6 μg/g) luteolin glucoside (239.1 μg/g) and formononetin (920 μg/g), while myricetin (534.1 μg/g) and catechin (653.4 μg/g) were the predominant phenolics in the insoluble bound fraction. Hulls of both lentil cultivars had the highest phenolic content and the strongest antioxidant activity followed by whole and dehulled samples. Thus, lentil hulls would serve as an excellent source for the production of functional foods. Moreover, ESI-MS/MS (direct infusion) analysis was the rapid and high-throughput approach for the determination of bioactives in lentils by reducing the analysis time.

LC-ESI-QTOF-MS/MS Characterisation of Phenolics in Herbal Tea Infusion and Their Antioxidant Potential

Ginger (Zingiber officinale R.), lemon (Citrus limon L.) and mint (Mentha sp.) are commonly consumed medicinal plants that have been of interest due to their health benefits and purported antioxidant capacities. This study was conducted on the premise that no previous study has been performed to elucidate the antioxidant and phenolic profile of the ginger, lemon and mint herbal tea infusion (GLMT). The aim of the study was to investigate and characterise the phenolic contents of ginger, lemon, mint and GLMT, as well as determine their antioxidant potential. Mint recorded the highest total phenolic content, TPC (14.35 ± 0.19 mg gallic acid equivalent/g) and 2,2′-azino-bis(3-e-thylbenzothiazoline-6-sulfonic acid), ABTS (24.25 ± 2.18 mg ascorbic acid equivalent/g) antioxidant activity. GLMT recorded the highest antioxidant activity in the reducing power assay, RPA (1.01 ± 0.04 mg ascorbic acid equivalent/g) and hydroxyl radical scavenging assay, •OH-RSA (0.77 ± 0.08 mg ascorbic acid equivalent/g). Correlation analysis showed that phenolic content positively correlated with the antioxidant activity. Venn diagram analysis revealed that mint contained a high proportion of exclusive phenolic compounds. Liquid chromatography coupled with electrospray ionisation and quadrupole time of flight tandem mass spectrometry (LC-ESI-QTOF-MS/MS) characterised a total of 73 phenolic compounds, out of which 11, 31 and 49 were found in ginger, lemon and mint respectively. These characterised phenolic compounds include phenolic acids (24), flavonoids (35), other phenolic compounds (9), lignans (4) and stilbene (1). High-performance liquid chromatography photometric diode array (HPLC-PDA) quantification showed that GLMT does contain a relatively high concentration of phenolic compounds. This study presented the phenolic profile and antioxidant potential of GLMT and its ingredients, which may increase the confidence in developing GLMT into functional food products or nutraceuticals.

Characteristics and upregulation of antioxidant enzymes of kitchen mint and oolong tea kombucha beverages

Kombucha is a healthy traditional beverage which is made by fermenting products with a symbiotic culture of acetic acid bacteria and yeasts. In present study, leaves of kitchen mint (Mentha cordifolia Opiz. Ex Fresen) and leaves of oolong tea (Camellia sinensis) were fermented in kombucha formula. After fermentation, titratable acidity contents and ethanol of kitchen mint, oolong tea, and mixtures of oolong tea and kitchen mint kombucha samples gradually increased with a period of fermentation time. At day 14 of fermentation, phenolic compounds and flavonoids were increased in all kombucha samples. The numbers of acetic acid bacteria and yeast in kombucha had gradually raised during 7-14 days of fermentation. DPPH and ABTS scavenging activities of these kombucha increased over a period of fermentation time and shown the highest antioxidant capacity on day 14 of fermentation. In addition, all kombucha samples exhibited the antioxidant effects by attenuating H₂ O₂ -induced ROS production, increasing mRNA expression of catalase, glutathione reductase (GRe), and Mn-SOD, and inducing GRe enzymatic activity in HEK-293 cells. Kombucha beverage can be used as the healthy beverages for attenuation of oxidative stress in many diseases.

Romero (Rosmarinus officinalis L.): su origen, importancia y generalidades de sus metabolitos secundarios

El presente trabajo, es una revisión que muestra el impacto que tiene el uso de las plantas medicinales en la salud humana. Desde la antigüedad, por tradición, se extendió el uso mayoritario de algunas familias vegetales como la Lamiaceae que destaca por sus propiedades aromáticas y aplicación culinaria en numerosas culturas, así como en el tratamiento y prevención de una gran variedad de enfermedades y malestares. Dentro de las especies pertenecientes a esta familia se encuentra el romero (Rosmarinus officinalis), planta que ha ganado importancia en el campo de la investigación por sus diversos atributos biológicos como: antiinflamatorio, antimicrobiano, antioxidante y anticancerígeno, entre otros; resultados que debe a sus metabolitos secundarios como: el ácido carnósico, el carnosol, el ácido rosmárico y  el alcanfor, entre otros más, aunado a un potencial efecto cuando es aplicado. También se mencionan algunas metodologías que buscan la extracción de los componentes biológicamente activos del romero.

Ethanolic extract of Betel (Piper betle L.) and Chaphlu (Piper sarmentosum Roxb.) dechlorophyllized using sedimentation process: Production, characteristics, and antioxidant activities

Sedimentation process was used to remove chlorophyll from betel leaf ethanolic extracts (BLEE) and chaphlu leaf ethanolic extracts (CLEE). The influence of water quantity on chlorophyll content, total phenolic content (TPC), and antioxidant activity of the extracts was studied. The sedimentation process showed a remarkable reduction in chlorophyll A, chlorophyll B, and total chlorophyll contents of both extracts. Nevertheless, no differences in chlorophyll content, TPC, and antioxidant activities were observed between dechlorophyllized fractions in both extracts (p > .05). Liquid Chromatography-Mass Spectrometry (LC/MS) profiling showed that the BLEE dechlorophyllized using the extract/water ratio of 1:1 (BLEE-DC1) had higher phenolic compounds than CLEE-DC1. Isovitexin was the most abundant compound identified in the BLEE-DC1 while vitexin 4'-O-galactoside was the most prevalent in CLEE-DC1. When thermal and pH stabilities of the dechlorophyllized extracts were tested, BLEE-DC1 exhibited more heat stability (at 60-100°C for 0-60 min) than CLEE-DC1. Both dechlorophyllized extracts showed optimum antioxidant activities at pH 5.0. PRACTICAL APPLICATIONS: Oxidation process is associated with the numerous human diseases as well as it induces the deteriorative changes in foods, especially those rich in fat or lipid containing high polyunsaturated fatty acids. Numerous synthetic antioxidants have been employed but they may not be safe. Natural antioxidants have gained attention, particularly those from several leaves rich in polyphenols. However, due to the green color caused by chlorophylls, the extract is limited for further applications. Betel leaf ethanolic extract possessing high antioxidant activity could be dechlorophyllized using sedimentation process with the appropriate proportion of water. This green process not only showed the effective removal of chlorophyll, but also increased the proportion of polyphenol in the extract. Greenless betel leaf extract with augmented antioxidant activity can be used as natural additive to replace synthetic counterpart.