Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/63924

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dc.contributor.authorGuimarães, Rafaelapor
dc.contributor.authorBarros, Lillianpor
dc.contributor.authorDueñas, Montserratpor
dc.contributor.authorCalhelha, Ricardo C.por
dc.contributor.authorCarvalho, Ana Mariapor
dc.contributor.authorSantos-Buelga, Celestinopor
dc.contributor.authorQueiroz, Maria João R. P.por
dc.contributor.authorFerreira, Isabel C. F. R.por
dc.date.accessioned2020-02-14T11:10:28Z-
dc.date.available2020-02-14T11:10:28Z-
dc.date.issued2013-
dc.identifier.issn0308-8146por
dc.identifier.urihttp://hdl.handle.net/1822/63924-
dc.description.abstractNatural products represent a rich source of biologically active compounds and are an example of molecular diversity, with recognised potential in drug discovery. Herein, the methanol extract of Matricaria recutita L. (German chamomile) and its decoction and infusion (the most consumed preparations of this herb) were submitted to an analysis of phytochemicals and bioactivity evaluation. The antioxidant activity was determined by free radicals scavenging activity, reducing power and inhibition of lipid peroxidation; the antitumour potential was tested in human tumour cell lines (breast, lung, colon, cervical and hepatocellular carcinomas), and the hepatotoxicity was evaluated using a porcine liver primary cell culture (non-tumour cells). All the samples revealed antioxidant properties. The decoction exhibited no antitumour activity (GI(50)>400 μg/mL) which could indicate that this bioactivity might be related to compounds (including phenolic compounds) that were not extracted or that were affected by the decoction procedure. Both plant methanol extract and infusion showed inhibitory activity to the growth of HCT-15 (GI(50) 250.24 and 298.23 μg/mL, respectively) and HeLa (GI(50) 259.36 and 277.67 μg/mL, respectively) cell lines, without hepatotoxicity (GI(50)>400 μg/mL). Infusion and decoction gave higher contents of organic acids (24.42 and 23.35 g/100g dw). Otherwise, the plant methanol extract contained the highest amounts of both phenolic acids (3.99 g/100g dw) and flavonoids (2.59 g/100g dw). The major compound found in all the preparations was luteolin O-acylhexoside. Overall, German chamomile contains important phytochemicals with bioactive properties (mainly antitumour potential selective to colon and cervical carcinoma cell lines) to be explored in the pharmaceutical, food and cosmetics industries.por
dc.description.sponsorshipThe authors are grateful to strategic project PEst-OE/AGR/UI0690/2011 for financial support to CIMO. R. Guimaraes, L. Barros and R. Calhelha thank FCT, POPH-QREN and FSE for their Grants (SFRH/BD/78307/2011, SFRH/BPD/4609/2008 and SFRH/BPD/68344/2010). The GIP-USAL is financially supported by the Consolider-Ingenio 2010 Programme (FUN-C-FOOD, CSD2007-00063). M. Duenas thanks the Spanish "Ramon y Cajal" Programme for a contract.por
dc.language.isoengpor
dc.publisherElsevierpor
dc.relationinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F78307%2F2011/PTpor
dc.relationinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F68344%2F2010/PTpor
dc.rightsopenAccesspor
dc.subjectOrganic acidspor
dc.subjectAntineoplastic Agentspor
dc.subjectAntioxidantspor
dc.subjectCell Line, Tumorpor
dc.subjectHepatocytespor
dc.subjectHumanspor
dc.subjectMatricaria recutitapor
dc.subjectPhenolspor
dc.subjectPlant Extractspor
dc.subjectGerman chamomilepor
dc.subjectAntioxidant activitypor
dc.subjectAntitumour potentialpor
dc.subjectPhenolic compoundspor
dc.titleInfusion and decoction of wild German chamomile: bioactivity and characterization of organic acids and phenolic compoundspor
dc.typearticlepor
dc.peerreviewedyespor
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0308814612014057por
oaire.citationStartPage947por
oaire.citationEndPage954por
oaire.citationIssue2por
oaire.citationVolume136por
dc.identifier.essn1873-7072por
dc.identifier.doi10.1016/j.foodchem.2012.09.007por
dc.identifier.pmid23122148por
dc.subject.wosScience & Technologypor
sdum.journalFood Chemistrypor
oaire.versionAMpor
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