Comparison of Phenolic Compounds and Evaluation of Antioxidant Properties of Porophyllum ruderale (Jacq.) Cass (Asteraceae) from Different Geographical Areas of Queretaro (Mexico)

Article Plant Sciences

Comparison of Phytochemical Composition and Untargeted Metabolomic Analysis of an Extract from Cnidoscolus aconitifolius (Mill.) I. I. Johnst and Porophyllum ruderale (Jacq.) Cass. and Biological Cytotoxic and Antiproliferative Activity In Vitro

Aangel Felix Vargas-Madriz et al.

Summary: This research aimed to analyze the phytochemical composition and untargeted metabolomics analysis of CA and PR and evaluate their antiproliferative effect in vitro.

PLANTS-BASEL (2023)

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Article Chemistry, Applied

Avocado seed by-product uses in emulsion-type ingredients with nutraceutical value: Stability, cytotoxicity, nutraceutical properties, and assessment of in vitro oral-gastric digestion

Vanessa Sanchez-Quezada et al.

Summary: The avocado industry can utilize by-products (peels and seeds) for economic nutraceutical ingredients. Ultrasound lipid extraction achieved a high extraction yield. Ingredients E2, E3, and E4 exhibited high antioxidant capacity and low lipoperoxidation during oral-gastric digestion. Avocado seed-derived ingredients can be developed into functional ingredients with nutraceutical properties.

FOOD CHEMISTRY (2023)

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Article Plant Sciences

Nutritional Composition, Bioactive Compounds, and Volatiles Profile Characterization of Two Edible Undervalued Plants: Portulaca oleracea L. and Porophyllum ruderale (Jacq.) Cass

Tamara Fukalova Fukalova et al.

Summary: Wild edible plants play an important role in traditional Mediterranean diets. This study analyzed and compared the nutritional composition and bioactive compounds of Portulaca oleracea L. and Porophyllum ruderale (Jacq.) Cass under wild and organic cultivation conditions. The results showed that wild species had higher content of antioxidants and phenols compared to cultivated ones.

PLANTS-BASEL (2022)

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Article Chemistry, Applied

The contribution of phenolics to the anti-inflammatory potential of the extract from Bolivian coriander (Porophyllum ruderale subsp. ruderale)

Karolina A. Pawlowska et al.

Summary: This study aimed to investigate the chemical composition of an extract prepared from Porophyllum ruderale subsp. ruderale, isolate major natural products, and study their anti-inflammatory activity in vitro. The results showed that phenolic acids, especially caffeic acid derivatives, contributed significantly to the bioactivity of the extract.

FOOD CHEMISTRY (2022)

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Article Biochemistry & Molecular Biology

Garambullo (Myrtillocactus geometrizans): effect of in vitro gastrointestinal digestion on the bioaccessibility and antioxidant capacity of phytochemicals

Edelmira Sanchez-Recillas et al.

Summary: This research investigates the antioxidant capacity and phytochemical bioaccessibility of Garambullo, an endemic fruit from Mexico, during gastrointestinal digestion. The results show that the digestion process has both positive and negative effects on the bioaccessibility of compounds, with different structural families being affected to different extents.

FOOD & FUNCTION (2022)

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Article Nutrition & Dietetics