Due to length restrictions on the forums I will have to split this up into sections.
AHG Herbal PubMed
Bioassay-guided fractionation of lemon balm (Melissa officinalis L.) using an in vitro measure of GABA transaminase activity.
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Bioassay-guided fractionation of lemon balm (Melissa officinalis L.) using an in vitro measure of GABA transaminase activity.
Phytother Res. 2009 Jan 22;
Authors: Awad R, Muhammad A, Durst T, Trudeau VL, Arnason JT
A novel pharmacological mechanism of action for the anxiolytic botanical Melissa officinalis L. (lemon balm) is reported. The methanol extract was identified as a potent in vitro inhibitor of rat brain GABA transaminase (GABA-T), an enzyme target in the therapy of anxiety, epilepsy and related neurological disorders. Bioassay-guided fractionation led to the identification and isolation of rosmarinic acid (RA) and the triterpenoids, ursolic acid (UA) and oleanolic acid (OA) as active principles. Phytochemical characterization of the crude extract determined RA as the major compound responsible for activity (40% inhibition at 100 microg/mL) since it represented approximately 1.5% of the dry mass of the leaves. Synergistic effects may also play a role. Copyright (c) 2009 John Wiley & Sons, Ltd.
PMID: 19165747 [PubMed - as supplied by publisher]
Near Infrared Spectroscopy in Natural Products Analysis.
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Near Infrared Spectroscopy in Natural Products Analysis.
Planta Med. 2009 Jan 22;
Authors: Cozzolino D
Several medicinal and herbal plants properties are related to individual compounds such as essential oils, terpenoids, flavonoids, which are present in natural products in low concentrations (e. g., ppm or ppb). For many years, the use of classical separation and chromatographic and spectrometric techniques such as high performance liquid chromatography (HPLC), gas chromatography (GC), liquid chromatography (LC) and mass spectrometry (MS) were initially used for the elucidation of isolated compounds from different plant matrices. Spectroscopic techniques in the infrared (IR) wavelength region of the electromagnetic spectrum have been used in the food industry to monitor and evaluate the composition of foods. Although Herschel discovered light in the near-infrared (NIR) region as early as 1800, most spectroscopists of the first half of the last century ignored it, in the belief that it lacked any analytical interest. However, during the last 40 years NIR spectroscopy has become one of the most attractive and used methods for analysis. This mini-review highlights recent applications of NIR spectroscopy to the qualitative and quantitative analysis of plant natural products. ANN:artificial neural network AOTF:acousto-optic tunable filter ATR:attenuated total reflection CP:crude protein DA:discriminant analysis DM:dry matter DOSC:direct orthogonal signal correction dw:dry weight FT-NIR:Fourier transform near infrared GC:gas chromatography G-G:glycosylated glucose GSL:glucosinolates InGaAs:indium gallium arsenide iPLS:interval partial least squares IR:infrared LC:liquid chromatography LCTF:liquid crystal tunable filters MEMS:micro electro mechanical systems MIR:mid infrared MLR:multiple linear regression MPLS:modified PLS MSC:multiplicative scatter correction MS:mass spectrometry NIR:near infrared reflectance NOCH:NIR on combine harvest PCA:principal component analysis PDA:photodiode array PLS:partial least squares SECV:standard error of cross validation SEP:standard error of prediction Si:silicon siPLS:synergy interval partial least squares SVM:support vector machine SIMCA:soft independent modelling of class analogies R:correlation coefficient R (2):coefficient of determination RPD:residual predictive deviation RMSEC:root mean square error of calibration RMSECV:root mean square error of cross validation RMSEP:root mean square rrror of prediction REAC:trolox equivalent antioxidant capacity TLC:thin layer chromatography THC:tetrahydrocannabinol UV:ultraviolet VIS:visible WT:wavelet transformation.
PMID: 19165716 [PubMed - as supplied by publisher]
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