antolina chamaecyparissus L.: a brief overview of its medicinal properties

Santolina chamaecyparissus, commonly known as cotton-lavender, is a plant with recog- nized medicinal properties that has been traditionally used in several conditions, including the relief of premenstrual syndrome, and the treatment of infections and digestive disorders. Its extracts have been found to have a range of therapeutic effects and can be used in modern medicine, due to their analgesic, anticancer, anti-inflammatory, antimicrobial, antioxidant, and antispasmodic properties, or as central nervous systems depressants. This work provides the readers a review of the current research on Santolina chamaecyparissus emphasizing its potential as a novel therapeutic approach in modern medicine, making it a functional food and nutraceutical

The role of natural compounds in rat mammary cancer: the beneficial effects of a Santolina chamaecyparissus L. aqueous extract

Breast cancer is the most diagnosed cancer among women, and a leading cause of death worldwide. Santolina chamaecyparissus L. is a plant with multiple health benefits, includ- ing anticancer and anti-diabetic properties. This study aimed to assess the chemopreven- tive effects of S. chamaecyparissus aqueous ex- tract (SCE) in an animal model of mammary cancer. A total of 28 four-week-old female Wistar rats were divided into four groups: control, MNU-induced (IND), SCE-supple- mented (SCE), and SCE+IND. SCE was added to drinking water (12.72 mg/kg body weight) ad libitum. MNU was administered via the in- traperitoneal route at 50 days of age. Weekly monitoring of body weight, food/drink intake, humane endpoints, and number of mammary tumours were recorded. Twenty weeks after MNU administration, animals were sacrificed by anaesthetic overdose and a necropsy was performed. Blood samples were used to de- termine blood count and serum biochemistry analysis, while kidney and liver samples were analysed for oxidative stress. Tumour sam- ples were collected for gene expression and histology studies. SCE chemical composition was analysed by LC-MS and contained 19 phenolic compounds, with the most abundant being myricetin-O-glucuronide and 1,3-O-di- caffeoylquinic acid. Two animals in the IND group were sacrificed due to exceeding the humane endpoint limits. SCE supplementa- tion delayed mammary tumour development, reducing its volume and weight. SCE had a positive impact on haematological parame- ters, particularly the neutrophil-lymphocyte ratio (P=0.026). No significant differences were observed in serum biochemistry, except for creatinine kinase MB, or in oxidative stress markers. Gene expression analysis showed significantly reduced VEGF expression levels (P=0.0158) in tumours from SCE+IND. These findings suggest that SCE is deserving of further study to identify the individual com- pounds and to understand its influence on an- imal models during cancer development

Santolina chamaecyparissus L.: a brief overview of its medicinal properties.

Santolina chamaecyparissus L.: a brief overview of its medicinal properties

Gluten-free vegan functional cookies: an “inclusive” food not only for celiac consumers

Celiac disease, an autoimmune disorder and inflammatory condition induced by gluten, impacts both adults and children. The reported global prevalence of celiac disease stands at approximately 1%, and this figure continues to rise steadily over time. [1]. The condition is treated by eliminating gluten-containing foods from the diet, leading to a significant increase in the demand for gluten-free products [2]. Consequently, many companies want to expand and create new products to meet this demand [3]. The food industry has been incorporating natural components into traditional products to improve and prevent diet-related diseases [4]. There has been a growing interest in adding mushroom powders and extracts because their content of bioactive molecules can enhance nutritional characteristics by providing a unique flavour and aroma [5,6]. Fortifying cereal-based foods with fungal mycelia or sporophores enhances the availability of vitamins, minerals, fibre, beta-glucans, and antioxidants in baked goods [7]. Among cultivated edible mushrooms, Pleurotus eryngii (DC.) Quél. is globally recognised for its consumption and as a natural reservoir of bioactive compounds, encompassing carbohydrates, peptides, and dietary fibre [8]. In developed economies, plant-based diets have gained considerable popularity, particularly veganism. This shift is due to concerns about animal welfare, personal health, distaste for meat, and ethical and environmental considerations [9]. The global vegan food market has been estimated at $27 billion in 2023 and is projected to exceed$64 billion by 2032 [10]. The increase in sales of Plant-based products is due not only to the increased number of vegans but also to media coverage that emphasises the ethical and health principles of this lifestyle [11]. This survey aimed to develop a gluten-free cookie using plant and mushroom-based ingredients, specifically incorporating P. eryngii powder (PeP) to replace 10% or 20% of the cornmeal. The recipe includes corn flour and starch, vegetable fat, and sugar. Technological analyses were conducted on the raw material, dough, and cookies to determine their proximate composition following AOAC procedures. Sugar composition was analysed by HPLC system coupled to a refraction index (RI) detector. Ergosterol content was analysed by high-performance liquid chromatography (HPLC) coupled with an ultraviolet (UV) detector. Antioxidant activities were evaluated through in vitro assays for the ability to inhibit DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals scavenging and by the evaluation of the Reducing Power (RP). Volatile organic compounds (VOCs) were evaluated employing solid-phase microextraction (SPME) in headspace mode, combined with gas chromatography-mass spectrometry (GC-MS). A sensory evaluation was also conducted. Results showed that cookies with PeP exhibited higher ergosterol and trehalose contents and superior antioxidant activity than control cookies. The fibre content increased, meeting the health claim "high fiber" in PeP-containing trials [12]. Adding PEP resulted in a change in the chemical-physical characteristics and VOCs. Notably, the color variation of the cookies, from yellow ochre to light brown, was more pronounced with increasing PeP. In conclusion, the sensory evaluation indicated a preference for the test cookies over the control, confirming the suitability of the product to expand the range of vegan and gluten-free functional foods containing mushrooms

Chemopreventive effects of Santolina chamaecyparissus in a rat model of chemically- induced mammary cancer

Chemopreventive effects of Santolina chamaecyparissus in a rat model of chemically- induced mammary cancer

Chemopreventive effects of Santolina chamaecyparissus in a rat model of chemically- induced mammary cancer

Chemopreventive effects of Santolina chamaecyparissus in a rat model of chemically- induced mammary cance