Bioactive compounds from Artemisia dracunculus L. activate AMPK signaling in skeletal muscle
This study examined PMI-5011 activation of AMPK signaling using murine C2C12 muscle cell culture and skeletal muscle tissue. Findings show that PMI-5011 increases Thr172-phosphorylation of AMPK in muscle cells and skeletal muscle tissue, while hepatic AMPK activation by PMI-5011 was not observed. Increased AMPK activity by PMI-5011 affects downstream signaling of AMPK, resulting in inhibition of ACC and increased SIRT1 protein levels. Selective deletion of DMC-2 from PMI-5011 demonstrates that compounds other than DMC-2 in a "DMC-2 knock out extract" (KOE) are responsible for AMPK activation and its downstream effects. Com...
Source: Biomedicine and pharmacotherapy = Biomedecine and pharmacotherapie - September 26, 2021 Category: Drugs & Pharmacology Authors: B Vandanmagsar Y Yu C Simmler T N Dang P Kuhn A Poulev D M Ribnicky G F Pauli Z E Floyd Source Type: research
The effect of tarragon (Artemisia dracunculus) essential oil and high molecular weight Chitosan on sensory properties and shelf life of yogurt
Publication date: July 2021Source: LWT, Volume 147Author(s): Hiba Zedan, Seyed Masoud Hosseini, Ali Mohammadi (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 9, 2021 Category: Food Science Source Type: research
Artemisia dracunculus (Tarragon): A Review of Its Traditional Uses, Phytochemistry and Pharmacology
Artemisia dracunculus L. (tarragon), Asteraceae, is a species that has long been used in traditional Asian medicine, mainly in Iran, Pakistan, Azerbaijan and India. It is known as a spice species in Asia, Europe and the Americas. The raw materials obtained from this species are herb and leaf. The presence of essential oil with a highly variable composition, as well as flavonoids, phenolic acids, coumarins and alkamides, determines the medicinal and/or spice properties of the plant. In traditional Asian medicine, this species is used, for example, in the treatment of digestive system diseases, as an analgesic, hypnotic, ant...
Source: Frontiers in Pharmacology - April 13, 2021 Category: Drugs & Pharmacology Source Type: research
Perceived intensity and palatability of fatty culinary preparations is associated with individual fatty acid detection threshold and the fatty acid profile of oils used as ingredients
In this study, we used three oils with similar texture and odor profile but different in their FA composition (saturated, monounsaturated, and polyunsaturated) and compared subjects in regard to their FA detection threshold and perceived pleasantness and intensity. Our results indicate that whereas saturated FAs cannot be detected at physiological concentrations, individuals can be categorized as tasters and non-tasters, according to their sensory threshold to linoleic acid, which is negatively associated with perceived intensity (r =-.393, p < 0.001) but positively with palatability (r =.246, p = 0.018). These differen...
Source: Chemical Senses - April 6, 2021 Category: Biochemistry Authors: Ernesto Tarragon Pere Cases Ceano-Vivas Pol Gonzalez-Ogaz ón Juan Jos é Moreno Source Type: research
Perceived intensity and palatability of fatty culinary preparations is associated with individual fatty acid detection threshold and the fatty acid profile of oils used as ingredients
In this study, we used three oils with similar texture and odor profile but different in their FA composition (saturated, monounsaturated, and polyunsaturated) and compared subjects in regard to their FA detection threshold and perceived pleasantness and intensity. Our results indicate that whereas saturated FAs cannot be detected at physiological concentrations, individuals can be categorized as tasters and non-tasters, according to their sensory threshold to linoleic acid, which is negatively associated with perceived intensity (r =-.393, p < 0.001) but positively with palatability (r =.246, p = 0.018). These differen...
Source: Chemical Senses - April 6, 2021 Category: Biochemistry Authors: Ernesto Tarragon Pere Cases Ceano-Vivas Pol Gonzalez-Ogaz ón Juan Jos é Moreno Source Type: research
Perceived intensity and palatability of fatty culinary preparations is associated with individual fatty acid detection threshold and the fatty acid profile of oils used as ingredients
In this study, we used three oils with similar texture and odor profile but different in their FA composition (saturated, monounsaturated, and polyunsaturated) and compared subjects in regard to their FA detection threshold and perceived pleasantness and intensity. Our results indicate that whereas saturated FAs cannot be detected at physiological concentrations, individuals can be categorized as tasters and non-tasters, according to their sensory threshold to linoleic acid, which is negatively associated with perceived intensity (r =-.393, p < 0.001) but positively with palatability (r =.246, p = 0.018). These differen...
Source: Chemical Senses - April 6, 2021 Category: Biochemistry Authors: Ernesto Tarragon Pere Cases Ceano-Vivas Pol Gonzalez-Ogaz ón Juan Jos é Moreno Source Type: research
An Ethanolic Extract of Artemisia dracunculus L. Enhances the Metabolic Benefits of Exercise in Diet-induced Obese Mice
Conclusions
Our study demonstrates that 5011, an ethanolic extract of A. dracunculus L., with a history of medicinal use, enhances the metabolic benefits of exercise to improve in vivo fat and glucose metabolism. (Source: Medicine and Science in Sports and Exercise)
Source: Medicine and Science in Sports and Exercise - March 28, 2021 Category: Sports Medicine Tags: BASIC SCIENCES Source Type: research
Surveying the chemical composition and antibacterial activity of essential oils from selected medicinal plants against human pathogens
CONCLUSION: These EOs could be used for developing inexpensive, potent, and green antibacterial agents.PMID:33613912 | PMC:PMC7884278 | DOI:10.18502/ijm.v12i6.5032 (Source: Iranian Journal of Microbiology)
Source: Iranian Journal of Microbiology - February 22, 2021 Category: Microbiology Authors: Mahmoud Osanloo Ghazal Ghaznavi Abbas Abdollahi Source Type: research
