灵香草的一种严重病害调查研究初报

<正> 灵香草的斑枯病俗称“点蜡烛”病,历来是灵香草的毁灭性病害。此病分布于广西金秀县各个灵香草产区;融水、龙胜等灵香草产地亦有此病发生。一般发病率60～70％,严重的往往达80％～90％,甚至失收。如1980年8月,金秀县外贸局为扶植生产队发展灵香草生产,无偿拨给金秀二队种苗300斤,分给社员种植。灵香草生长到高约23—27厘米时,全部病死腐烂。因此,要发展灵香草生产,必须有效地防治这种病害。     

灵香草生物学及栽培生态学特性的研究

本文用3年定点观测资料,分析了灵香草植株生长、干物质积累的进程,定量地论述了灵香草生长发育与光、温、水等生态因子之间的关系,总结了灵香草的高产栽培措施,对灵香草的引种、施肥、管理、抚育、采收等具有参考价值,试验观测方法也可供研究特种经济作物时借鉴。     

细梗香草驯化栽培技术

细梗香草驯化栽培技术①施开鸿郭达伟陈碧玲谢望铭（福建龙岩地区农科所３６４０００）（福建长汀县策武乡３６６３００）细梗香草（ＬｙｓｉｎａｃｈｉａｃａｐｉｌｉｐｅｓＨｅｎｓｅ）又名香排草、香草。商品名称小叶灵香草。植株干后,具有浓郁香气且持久,定香力很强...     

排草香的开发与利用

排草香的开发与利用彭海鹏（湖南省进出口公司４１０００１）排香草为报春花科排草属植物细梗香草ＬｙｓｉｍａｃｈｉａｃａｐｉｌｉｐｅｓＨｅｍａｓｌ的全草。又名排草、香排草、香草。商品名称小叶灵香草。它分布于山区沟谷林下阴湿地,为一年生草本。茎直立,高约５０...     

串叶松香草的药用成分分析

本文对串叶松香草的药用成分作了定性分析,并对松香草中的核黄素和单宁作了较深入的探讨,结合用该草作的抗疲劳试验和各地的饲喂实践,可以看出,串叶松香草是一种既有高营养价值,又有多种药物疗效的优质饲草。     

细梗香草中化学成分及其抗肿瘤活性研究进展

细梗香草是我国民间中草药,其化学成分主要为黄酮、皂苷和挥发油等。细梗香草皂是苷结构多样,且具良好的抗肿瘤活性。本文针对细梗香草植物的化学成分和抗肿瘤活性进行阐述,以期为该植物的开发利用提供参考。     

香草兰--高级香料资源

香草兰是一种颇受人们青睐的热带香料作物 ,果实中提炼出的芳香物质 ,被称为“食品香料之王”目前 ,全世界的产量远远低于消费量 ,市场潜力极大 ,经济价值高 ,许多热带国家和地区都有引种栽培 ,商家投入巨资开发 ,科研部门将其列为重点攻关课题。纵观一百多年的历史 ,香草兰栽培和利用研究有喜有忧 ,有成有败。1　香草兰栽培利用史香草兰原产于墨西哥及中美洲地区 ,1 492年哥伦布发现美洲大陆 ,当时的印第安人就已经把香草兰加在可可里制成名叫“巧克脱里”的饮料。 1 7世纪 ,香草兰作为商品输送到欧洲 ,1 9世纪以来 ,各热带国家和地区纷纷…     

神香草的引种栽培研究

阐述了芳香植物神香草在西安地区的生长适应性,重点介绍了栽培管理方法和繁殖技术,特别探讨了神香草在园林绿化中的应用方式.     

中药灵香草及其混淆品种的比较鉴别

本文比较了中药灵香草Lysimachia foenum-graecum Hance及其混淆品种垂花香草Lysimaehia nutantiflora Chen et C.M.Hu的植物形态、药材性状以及茎、叶组织显微特征。指出垂花香草无灵香草特有的芳香。也无药用记载。应仔细区别,不宜混用。     

抗肿瘤药材—细梗香草规范化种植(GAP)初探

依据国家中药材生产质量管理规范(GAP)为指导原则,经课题组近几年试验研究,初步总结出细梗香草规范化种植(GAP)技术。从提高药材产量、保证药材质量出发,规范了细梗香草各生产环节和生产全过程,为促进细梗香草种植标准化、规范化提供有益的资料,为抗肿瘤新药的研究打下良好的基础。     

The role of herbs and spices in cancer prevention

Historically, herbs and spices have enjoyed a rich tradition of use for their flavor enhancement characteristics and for their medicinal properties. The rising prevalence of chronic diseases worldwide and the corresponding rise in health care costs is propelling interest among researchers and the public for multiple health benefits related to these food items, including a reduction in cancer risk and modification of tumor behavior. A growing body of epidemiological and preclinical evidence points to culinary herbs and spices as minor dietary constituents with multiple anticancer characteristics. This review focuses on the antimicrobial, antioxidant, and antitumorigenic properties of herbs and spices; their ability to influence carcinogen bioactivation; and likely anticancer contributions. While culinary herbs and spices present intriguing possibilities for health promotion, more complete information is needed about the actual exposures to dietary components that are needed to bring about a response and the molecular target(s) for specific herbs and spices. Only after this information is obtained will it be possible to define appropriate intervention strategies to achieve maximum benefits from herbs and spices without eliciting ill consequences.     

New Tricks for Old Guys: Recent Developments in the Chemistry,Biochemistry, Applications and Exploitation of Selected Species from the Lamiaceae Family

Lamiaceae is one of the largest families of flowering plants comprising about 250 genera and over 7,000 species. Most of the plants of this family are aromatic and therefore important source of essential oils. Lamiaceae are widely used as culinary herbs and reported as medicinal plants in several folk traditions. In the Mediterranean area oregano, sage, rosemary, thyme and lavender stand out for geographical diffusion and variety of uses. The aim of this review is to provide recent data dealing with the phytochemical and pharmacological studies, and the more recent applications of the essential oils and the non‐volatile phytocomplexes. This literature survey suggests how the deeper understanding of biomolecular processes in the health and food sectors as per as pest control bioremediation of cultural heritage, or interaction with human microbiome, fields, leads to the rediscovery and new potential applications of well‐known plants.     

Novel antiviral agents: a medicinal plant perspective

Several hundred plant and herb species that have potential as novel antiviral agents have been studied, with surprisingly little overlap. A wide variety of active phytochemicals, including the flavonoids, terpenoids, lignans, sulphides, polyphenolics, coumarins, saponins, furyl compounds, alkaloids, polyines, thiophenes, proteins and peptides have been identified. Some volatile essential oils of commonly used culinary herbs, spices and herbal teas have also exhibited a high level of antiviral activity. However, given the few classes of compounds investigated, most of the pharmacopoeia of compounds in medicinal plants with antiviral activity is still not known. Several of these phytochemicals have complementary and overlapping mechanisms of action, including antiviral effects by either inhibiting the formation of viral DNA or RNA or inhibiting the activity of viral reproduction. Assay methods to determine antiviral activity include multiple-arm trials, randomized crossover studies, and more compromised designs such as nonrandomized crossovers and pre- and post-treatment analyses. Methods are needed to link antiviral efficacy/potency- and laboratory-based research. Nevertheless, the relative success achieved recently using medicinal plant/herb extracts of various species that are capable of acting therapeutically in various viral infections has raised optimism about the future of phyto-antiviral agents. As this review illustrates, there are innumerable potentially useful medicinal plants and herbs waiting to be evaluated and exploited for therapeutic applications against genetically and functionally diverse viruses families such as Retroviridae, Hepadnaviridae and Herpesviridae     

Effects of culinary treatments on the physicochemical properties of Ulva lactuca collected from Tabuk coast of Red sea in Saudi Arabia

The increasing demand for healthy, natural, and sustainable food led scientists to take advantage of marine resources and promote interest in culinary and the use of algae that give a variety of colours, textures and flavours from the seaweed. However, few studies have been done on the effect of culinary treatments. Therefore, the aim of the present study is to evaluate the effect of the most popular culinary treatments (boiled, steamed and sous vide) on the physicochemical properties of Ulva lactuca. The treatments were applied at temperatures of 100 °C in the case of both boiling and steaming whereas 50 and 75 °C on sous vide culinary. Results illustrated that both the chemical composition and physical properties of Ulva lactuca greatly affected depending on the culinary method and time. The culinary processes produce an increase in water activity (0.962–0.989) with respect to the raw algae (0.952). All the applied culinary treatments showed an increase in the content of pH, chlorophylls and carotenoids compared to the raw algae, and the highest rise was after boiling for 5 min, although this effect decreases slightly at longer times of boiling. The same about ash, protein, fat, minerals (K, Ca, and Mg), and poly unsaturated fatty acids (PUFAs) boiling is a culinary method that greatly influences and on the contrary, sous vide culinary is a technique that respects and can even improve the nutritional value of raw algae.     

Larvicidal activity of essential oils extracted from commonly used herbs in Lebanon against the seaside mosquito, Ochlerotatus caspius

This study investigates the potential of essential oils from commonly used medical and culinary herbs in Lebanon as an environmentally safe measure to control the seaside mosquito, Ochlerotatus caspius. The composition of essential oils extracted from parsley seeds and leaves, alpine thyme inflorescences, anis seeds, and coriander fruits were analyzed by GC-MS, and the major components of these oils were found to be thymol, sabinene, carvacrol, anethole, and linalool, respectively. Mosquito larvicidal assays were conducted to evaluate the LC(50) and LC(90) after 24 and 48h of the essential oils and their major constituents. All of the tested oils proved to have strong larvicidal activity (LC(50): 15-156ppm) against Oc. caspius fourth instars, with the most potent oil being thyme inflorescence extract, followed by parsley seed oil, aniseed oil, and then coriander fruit oil. Toxicity of each oil major constituent was also estimated and compared to a reported larvicidal compound, eugenol.     

Wild Rice—Indian food and a modern delicacy

Once an important food for many Indian tribes in the Northwest Territory, wild rice is still used by the remaining Chippewas, and more than one million pounds of it are gathered annually in Manitoba and Minnesota as a commercial enterprise for modern culinary use in Canada and the United States.     

<Emphasis Type="Italic">Origanum</Emphasis> spp.: an update of their chemical and biological profiles

The purpose of this review is to provide an overview of most recent studies about potential pharmaceutical applications of plants belonging to Origanum genus. Oregano is one of the most famous and economically important culinary herbs in the world. The genus Origanum includes more than 70 species mainly distributed around the Mediterranean region. The vernacular name “oregano” is attributed to a vast number of species. O. vulgare L. is the most variable species of the genus and the most commonly known as oregano in most countries. Today, it is generally accepted that oregano is a characteristic flavour produced by a number of plant species that yield carvacrol-rich essential oils. The genus Origanum is characterised by a large morphological and chemical diversity. Because of their several biological activities, such as antimicrobial, expectorant, antispasmodic and carminative, Origanum species have been used in traditional medicine to treat various diseases. The botany and chemotaxonomy of the species are thoroughly reported, along with chemical constituents. The in vitro and in vivo effects of Origanum extracts are presented and discussed.     

New microsatellite and CAPS-microsatellite markers for clarifying taxonomic and phylogenetic relationships within Origanum L.

Several species in the genus Origanum L. are important among culinary herbs in the world and local markets as raw materials in herb and spices, pharmaceutical and cosmetic industries. Microsatellites also known as simple sequence repeats are routinely being utilized in many plant species. However, the use of microsatellites has still been limited in the genus Origanum due to the scarcity of specific primer pairs. Until recently, there were only 13 microsatellite primer pairs used in two species of Origanum. This study reported 30 primer pairs for development of microsatellite and CAPS-microsatellite markers in 8 different Origanum species. Microsatellite and CAPS-microsatellite markers were utilized to test whether they were useful in species identification and phylogenetic studies in 65 individual samples representing 8 Origanum species. Results indicated that these markers were very useful to clarify taxonomic uncertainties within the genus since some of the markers produced species-specific amplification fashions. Reported DNA markers could be useful in Origanum breeding studies to select desirable chemotypes and tracing adulteration in commercial herbal materials.     

Influence of culinary treatment on the concentration and on the bioavailability of cadmium,chromium, copper,and lead in seafood

BackgroundSeafood present important advantages for human nutrition, but it can also accumulate high levels of toxic and potentially toxic elements. Culinary treatments could influence seafood chemical element content and element bioavailability. In this study, the influence of culinary treatments on the total concentration and on the bioavailability of Cd, Cr, Cu and Pb in shark, shrimp, squid, oyster, and scallop was assessed.MethodsBoiling, frying, and sautéing with or without seasonings (salt, lemon juice and garlic) were evaluated. Total concentration and bioavailability of Cd, Cr, Cu and Pb in seafood after all these culinary treatments were compared with those in uncooked samples. Analytes were determined by triple-quadrupole inductively coupled plasma mass spectrometry (ICP-MS/MS). An alternative to express the results avoiding underestimated or overestimated values was proposed.ResultsThe analytes concentration in seafood without culinary treatment varied from 0.0030 μg g⁻¹ (shrimp) to 0.338 μg g⁻¹ (oyster) for Cd; 0.010 μg g⁻¹ (squid) to 0.036 μg g⁻¹ (oyster) for Cr; 0.088 μg g⁻¹ (scallop) to 8.63 μg g⁻¹ (oyster) for Cu, and < 0.005 μg g⁻¹ (shrimp, squid and oyster) to 0.020 μg g⁻¹ (shark) for Pb. Only Cd (in scallop) was influenced by culinary treatments (reduction from 37 to 53 % after boiling, frying, and sautéing). Bioavailability percentage varied from 11% (oyster) for Cd; 18% (oyster) to 41% (shark) for Cr; 6% (shark) for Cu, and 8% (oyster) for Pb. Bioavailability percentage was not influenced by culinary treatments.ConclusionCadmium concentration was reduced in scallop after some culinary treatments (reduction o 37-53% after boiling, frying, and sautéing), but bioavailability percentage was not influenced. The employed analytical method was adequate for the purpose, presenting import results for food safety assessment about the influence of culinary treatments on metals concentration and bioavailability in seafood.     

Orally administered rosmarinic acid is present as the conjugated and/or methylated forms in plasma, and is degraded and metabolized to conjugated forms of caffeic acid, ferulic acid and m-coumaric acid

Rosmarinic acid (RA) is contained in various Lamiaceae herbs used commonly as culinary herbs. Although RA has various potent physiological actions, little is known on its bioavailability. We therefore investigated the absorption and metabolism of orally administered RA in rats. After being deprived of food for 12 h, RA (50 mg/kg body weight) or deionized water was administered orally to rats. Blood samples were collected from a cannula inserted in the femoral artery before and at designated time intervals after administration of RA. Urine excreted within 0 to 8 h and 8 to 18 h post-administration was also collected. RA and its related metabolites in plasma and urine were measured by LC-MS after treatment with sulfatase and/or beta-glucuronidase. RA, mono-methylated RA (methyl-RA) and m-coumaric acid (COA) were detected in plasma, with peak concentrations being reached at 0.5, 1 and 8 h after RA administration, respectively. RA, methyl-RA, caffeic acid (CAA), ferulic acid (FA) and COA were detected in urine after RA administration. These components in plasma and urine were present predominantly as conjugated forms such as glucuronide or sulfate. The percentage of the original oral dose of RA excreted in the urine within 18 h of administration as free and conjugated forms was 0.44 +/- 0.21% for RA, 1.60 +/- 0.74% for methyl-RA, 1.06 +/- 0.35% for CAA, 1.70 +/- 0.45% for FA and 0.67 +/- 0.29% for COA. Approximately 83% of the total amount of these metabolites was excreted in the period 8 to 18 h after RA administration. These results suggest that RA was absorbed and metabolized as conjugated and/or methylated forms, and that the majority of RA absorbed was degraded into conjugated and/or methylated forms of CAA, FA and COA before being excreted gradually in the urine.