Articles tagged with Phytochemistry
Researchers discovered that pairing familiar plant-derived compounds can suppress inflammatory signals more effectively than using each compound independently. The study found that certain combinations increased the anti-inflammatory effect several hundred-fold compared to single ingredients alone.
Mannitol outperforms other green additives in slowing re-polymerisation of cellulose-lignin linkages, cutting molecular weight and raising hydrogenolysis monomer yield. The additive forms an average of 28 hydrogen bonds per simulation box, effectively capping sites where carbocations normally form.
Researchers found that freeze-drying preserves sulfoethylated kraft lignin's functional integrity, maintaining charge density, solubility, and sulfonic acid groups. Oven drying compromised performance, triggering chemical changes that reduced solubility and increased glass transition temperature.
Phytochemicals have shown promising effects against leishmaniasis, disrupting mitochondrial function and inducing apoptosis in Leishmania parasites. The study highlights the potential of these compounds to modulate host immune responses and target parasite enzymes.
Researchers at the Max Planck Institute for Chemical Ecology elucidated the biosynthetic pathway of ipecacuanha alkaloids in two distantly related plant species. The study reveals that both species developed the same pathway independently, with a surprising twist: the first step does not involve an enzyme, but occurs spontaneously.
The study found that lemongrass powder significantly increased the fiber and mineral content of wheat flour-based biscuits. The powder's phytochemical extracts also boosted the biscuits' antioxidant activity. Optimal levels of lemongrass powder were determined to be 2.5% for taste, flavor, and overall acceptability.
This review identifies 24 traditional medicinal plants used in Sri Lanka to treat mental disorders. These plants exhibit antioxidant, anti-inflammatory, and neuroprotective properties through compounds such as trigonelline, bacosides, asiaticoside, and quercetin.
A recent study found that microwave drying enhances the release of eleutheroside E, a compound detected for the first time in lily bulbs. This method preserves key bioactive compounds and minimizes browning, making it an effective way to preserve the nutritional value of lily bulbs.
Researchers found that tropical tree communities exhibit higher levels of phytochemical diversity, leaf herbivory, and specialized herbivory compared to less diverse subtropical and subalpine forest communities. This study highlights the importance of biotic interactions in maintaining biodiversity in tropical regions.
Coptis teeta Wall. has been traditionally used to treat malaria, stomach ache, diarrhea, skin conditions, eye disorders, and gastrointestinal issues. The plant's compounds have shown antibacterial activity, anti-inflammatory effects, and potential in treating chronic conditions like diabetes and cancer.
Researchers tested seven antibiotics in combination with various natural compounds, finding synergistic effects against multidrug-resistant bacteria. The study suggests combining antibiotics with plant extracts or phytochemicals could be a promising strategy to combat antimicrobial resistance.
Researchers found that cold temperatures increase glucosinolate levels in some kale varieties, while others decrease it. This affects the nutritional value of the plant, with curly kale and Lacinato kale showing different responses to temperature.
Scientists identified the candidate genes involved in cardenolide biosynthesis by comparative analysis of two plant species. They also discovered two enzymes that catalyze the conversion of cholesterol and phytosterols into pregnenolone, a crucial step in the production of these plant steroids.
Researchers have made a surprising discovery that liquid smoke can enhance plant defense against pests and diseases, leading to new farming practices. The study found that sunflowers grown in soil treated with liquid smoke had larger, thicker, and greener leaves and appeared less prone to pests and disease.
Researchers at Ben-Gurion University have found a phytochemical derived from broccoli that breaks down biofilms protecting antibiotic-resistant pathogens, enabling eradication rates of up to 94% when combined with antibiotics. The compound also accelerates wound healing and is being further developed for commercialization.
A recent study found that farms using regenerative agriculture have healthier crops with higher levels of minerals, vitamins, and phytochemicals. The research suggests that the key lies in the biology of the soil, where microbes and fungi play a crucial role in boosting beneficial compounds.
A recent study found that nutrient levels in broccoli and kale microgreens differ significantly depending on the growing environment. Researchers measured polyphenols and glucosinolates in microgreens grown under different conditions, revealing varying levels of antioxidant- and anticancer-related compounds.
Researchers have sequenced the quillwort genome, uncovering unique genetic mechanisms regulating CAM photosynthesis in these aquatic plants. The study found differences in phosphoenolpyruvate carboxylase function between quillworts and terrestrial plants.
A new analysis platform developed by Ohio State University scientists combines genetics and phytochemical data to improve the health benefits of apples. The platform has potential to reduce breeding time and enable data-driven assessments of how to boost apple nutrition.
Researchers at Shinshu University discovered that fruit by-products, often discarded due to their high phytochemical content, possess significant anti-degranulation and bile acid-binding properties. The study highlights the potential for utilizing these previously wasted resources as valuable anti-allergic agents.
A recent study from the University of Eastern Finland found that malting side-stream products contain high amounts of phytochemicals and proteins, making them a potential source of nutritious food. The researchers identified 285 different phytochemicals in these products, with germination increasing their levels.
Researchers found that different juicing techniques can alter the levels of health-promoting phytochemicals and antioxidants in raw vegetables. Low-speed juicing produced more diverse metabolites, while high-speed centrifugal juicers resulted in thicker juices with less pulp and fiber.
This review highlights Kedrostis foetidissima's phytoconstituents with medicinal properties like antimicrobial and antioxidant activities. The plant's nutritional potential and therapeutic effects are attributed to its unique phytochemical composition.
The rose hip fruit contains a range of bioactive compounds, including flavonoids and tannins, with potential therapeutic effects on conditions such as arthritis, hypertension, and respiratory problems. Further research is needed to confirm its efficacy in treating various illnesses.
Recent studies suggest that consuming red raspberries may help reduce weight gain and improve motor function. Animal models showed significant reductions in weight gain and improved motor skills with raspberry supplementation, potentially due to the presence of phytochemicals like ellagic acid and quercetin.
A review of clinical studies suggests that plant-based terpenoids have therapeutic potential for treating various skin diseases, including actinic keratosis and hyperpigmentation. The compounds' anti-tumor, anti-inflammatory, and antioxidant properties may help alleviate symptoms of these conditions.
Researchers discovered that grocery store produce continues to perceive light and alter its biology in response to circadian rhythms. This affects nutrient levels and phytochemicals, which have anti-cancer properties.
A new study published in Journal of Agricultural and Food Chemistry found that key phytochemicals in broccoli are poorly absorbed if taken as a supplement. Cooking broccoli can also reduce its health value. The study suggests that eating whole foods, especially lightly cooked, is necessary to retain adequate levels of essential compounds.
Researchers found that pomegranate's ellagitannins can suppress estrogen production, inhibiting the growth of hormone-responsive breast cancers. The study suggests that consuming more pomegranates or exploring their juice as a potential preventive agent may have benefits.
A University of Florida study found that eating more plant-based foods can prevent oxidative stress associated with obesity and disease. By incorporating colorful, low-calorie foods like leafy greens, fruits, and vegetables into meals, individuals may be able to control caloric intake and reduce the risk of chronic diseases.
The American Chemical Society meeting focuses on the health benefits of phytochemicals in fruits and vegetables, with studies showing a significant reduction in cancer and cardiovascular disease risk. Recent research indicates that adding one serving of fruits and vegetables to diet can reduce cardiovascular diseases by up to 7 percent.
Dr. Leonard Pike aims to breed a carrot containing lutein, carotene, anthocyanin, and lycopene, which have been shown to ward off various diseases and improve health. The goal is to create a healthier snack option for Americans who consume over 5 pounds of carrots annually.
A Cornell University study found that tumor incidence was reduced by 17, 39, and 44 percent in rats fed the human equivalent of one, three, or six apples a day. The researchers also discovered that phytochemicals present in apples have potent antioxidant and anticancer activities.
Researchers have developed a faster and more environmentally friendly polishing slurry using green tea extract, which can save hard-drive manufacturers millions of dollars in disposal costs. The new slurry works by binding to tiny particles on the surface of read-write heads, making them easy to remove with water.
Heat processing of sweet corn enhances its beneficial compounds, increasing total antioxidant activity and phenolic levels. Cornell researchers contradict conventional wisdom that processed fruits and vegetables have lower nutritional value than fresh produce.
Research at Cornell University found that cooking tomatoes enhances nutritional value by increasing lycopene content, a powerful antioxidant. Vitamin C levels decrease with heat, but antioxidants in cooked tomatoes increase, potentially reducing chronic disease risk.
Researchers found vitamin C prevents inhibition of gap-junction intercellular communication induced by hydrogen peroxide. However, quercetin in apples has even stronger anticancer activity than vitamin C.
A study published in Nature found that the combination of flavonoids and polyphenols in apples provides anti-oxidant and anti-cancer benefits. The researchers discovered that eating 100 grams of fresh apple with skins can provide the same anti-oxidant activity as 1,500 milligrams of vitamin C.