Pink pepper (Schinus terebinthifolius Raddi) essential oil: phytochemical composition and cytotoxic activity

Article Chemistry, Applied

A new antidiabetic and anti-inflammatory biflavonoid from Schinus polygama (Cav.) Cabrera leaves

Heba A. S. El-Nashar et al.

Summary: A new biflavonoid, luteolin-(6 -> 8'')-apigenin, was isolated from the leaves of Schinus polygama. This compound exhibited in vitro antidiabetic effect and anti-inflammatory activity.

NATURAL PRODUCT RESEARCH (2022)

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Article Chemistry, Applied

Ovicidal activity of the hydroalcoholic extract of Brazilian peppertree (Schinus terebinthifolia Raddi) against Ancylostoma spp. from naturally parasitized dogs

Debora de Campos Anana et al.

Summary: The study demonstrated that the hydroalcoholic extract of Schinus terebinthifolia shows promising ovicidal activity against Ancylostoma spp., even after being stored for 36 months. LC-MS analysis identified ethyl gallate, myricitrin, and gallic acid as major compounds in the extract.

NATURAL PRODUCT RESEARCH (2022)

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Review Chemistry, Applied

The genus Schinus (Anacardiaceae): a review on phytochemicals and biological aspects

Heba A. S. El-Nashar et al.

Summary: The genus Schinus, originating from South America, is traditionally used to alleviate various diseases and contains a wide range of bioactive compounds. Some Schinus species and their active compounds exhibit important biological activities across different areas.

NATURAL PRODUCT RESEARCH (2022)

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Article Food Science & Technology

Analysis of Volatiles of Rose Pepper Fruits by GC/MS: Drying Kinetics, Essential Oil Yield, and External Color Analysis

Kenia Borges de Oliveira et al.

Summary: This study investigated the drying kinetics of rose pepper fruits and the effects of different drying temperatures on external color parameters and essential oil contents. The findings suggest that the diffusion coefficient increases with drying air temperature, and the color of the fruits decreases with temperature. The most abundant terpenes were alpha-pinene and cis-ocimene, with the highest yield found at a drying temperature of 45 C.

JOURNAL OF FOOD QUALITY (2022)

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Article Food Science & Technology

Health benefits of phytochemicals from Brazilian native foods and plants: Antioxidant, antimicrobial, anti-cancer, and risk factors of metabolic/endocrine disorders control

Anna Paula Azevedo de Carvalho et al.

Summary: Brazil's diverse native flora contains bioactive compounds that show high inhibition rates against various parasites, viruses, fungi, and bacteria, often outperforming reference antibiotics. These compounds demonstrate cancer cell selectivity, no cytotoxicity to healthy cells, and a balance between prooxidants and antioxidants that can control cancer cell proliferation. Additionally, the flora can help avoid oxidative stress and other risk factors associated with metabolic disorders.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Developmental Biology