The composition of the essential oils of the leaves and spikes of Piper bisasperatum Trel. (Piperaceae) obtained by hydrodistillation were investigated by GC-MS. The main constituents of the leaves oil were the sesquiterpenes germacrene D (30.7%), beta-caryophyllene (9.5%) and gamma-elemene (5.9%),
This study was designed to investigate the anti-inflammatory and antinociceptive activities of essential oil recipe (OR) in rodents. The anti-inflammatory activity was evaluated by inflammatory models of dimethylbenzene (DMB)-induced ear vasodilatation and acetic acid-induced capillary permeability
'Black pepper' aroma and flavor is important to some Australian Shiraz red wine styles but the aroma compounds involved have yet to be identified, and no objective analytical method to assess 'pepper' grape aromas is available to date. Samples of potentially 'spicy'/'peppery' grapes were obtained
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