A Comparative Assessment of Biological Effects and Chemical Profile of Italian Asphodeline lutea Extracts

Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry
Dora MelucciMohamad Fawzi Mahomoodally

Abstract

The present study aims to highlight the therapeutic potential of Asphodeline lutea (AL), a wild edible plant of the Mediterranean diet. Roots, aerial parts, and flowers of AL at two different phenological stages were collected from three locations in Italy. The inhibitory activities of extracts on strategic enzymes linked to human diseases were assessed. The antioxidant properties were evaluated in vitro, using six standard bioassays. The phenolic and anthraquinone profiles were also established using HPLC-PDA. Zinc, cadmium, lead, and copper contents were also determined. All the samples inhibited acetylcholinesterase (from 1.51 to 2.20 mg GALAEs/g extract), tyrosinase (from 7.50 to 25.3 mg KAEs/g extract), and α-amylase (from 0.37 to 0.51 mmol ACAEs/g extract). Aloe-emodin and physcion were present in all parts, while rhein was not detected. The phenolic profile and the heavy metals composition of specimens gathered from three different regions of Italy were different. It can be argued that samples collected near the street can contain higher concentrations of heavy metals. The experimental data confirm that the A. lutea species could be considered as a potential source of bioactive metabolites, and its consumption could play...Continue Reading

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Citations

Mar 31, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Andrei MocanMarcello Locatelli
Aug 4, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Mirko SalinitroDora Melucci
Feb 8, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Mariangela MarrelliFilomena Conforti
May 13, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Marcello LocatelliGiustino Orlando
Sep 21, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Marcello LocatelliAndrei Mocan
Jun 11, 2020·Food Research International·Irina LazarovaMohamad Fawzi Mahomoodally

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