naringenin/thymus

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Growth inhibitory and chemo-sensitization effects of naringenin, a natural flavanone purified from Thymus vulgaris, on human breast and colorectal cancer.

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BACKGROUND Natural products with diverse bioactivities are becoming an important source of novel agents with medicinal potential. Cancer is a devastating disease that causes the death of millions of people each year. Thus, intense research has been conducted on several natural products to develop

Identification of phenolic components in dried spices and influence of irradiation.

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LC-ESI-MS analysis was used for identification of phenolic compounds in the methanolic extracts of commercially available dried oregano, sage and thyme. Rosmarinic acid, apigenin-glucuronide, luteolin-glucuronide, as well as quinic acid were present in all three spices. Whereas in thyme and sage

Phenolic characterization and antimicrobial activity of folk medicinal plant extracts for their applications in olive production.

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Phytophthora spp is important in plant pathology due to the importance of the diseases it causes. In olive trees, severe damages are caused by the disease known as "dry branch" occasioned by Phytophthora nicotianae, P. citrophthora and P. palmivora. Much effort has been made to find efficient

Study of the antioxidant activity of Thymus sibthorpii Bentham (Lamiaceae).

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From the aerial parts of Thymus sibthorpii Bentham (Lamiaceae), five flavonoids apigenin (1), 7-methoxy-apigenin (2), naringenin (3), eriodictyol (4) and eriodictyol-7-glucoside (5), have been isolated together with caffeic acid methyl ester (6), rosmarinic acid (7) and rosmarinic acid methyl ester

Extraction of Honey Polyphenols: Method Development and Evidence of Cis Isomerization.

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Honey polyphenols have been studied with the objective of relating honeys to their floral sources. Initially synthesized by plant, these polyphenols can be found in the plant's nectar, which are collected by bees, which convert the nectar into honey. Consequently, polyphenols constitute minor

Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content.

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The incorporation of aromatic plants of Lamiaceae family (oregano, thyme, and Satureja) in a wheat bread was investigated for the effect on the total phenolics, the profile of phenolics, and their free radical scavenging activities. In addition, the influence on dough and bread quality

Structural classification and properties of ketoacyl synthases.

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Ketoacyl synthases (KSs) catalyze condensing reactions combining acyl-CoA or acyl-acyl carrier protein (acyl-ACP) with malonyl-CoA to form 3-ketoacyl-CoA or with malonyl-ACP to form 3-ketoacyl-ACP. In each case, the resulting acyl chain is two carbon atoms longer than before, and CO2 and either CoA

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