Simultaneous analysis of artemisinin and flavonoids of several extracts of Artemisia annua L. obtained from a commercial sample and a selected cultivar

Bilia, Anna Rita; Malgalhaes, P. Melillo de; Bergonzi, Maria Camilla; Vincieri, F. F.

doi:10.1016/j.phymed.2006.01.008

Cited by 93 publications

(63 citation statements)

References 19 publications

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“…It has been demonstrated previously that flavonoids present in A. annua are also involved in the in vitro antiplasmodial effect of artemisinin. These flavonoids have little antiplasmodial activity themselves, but are capable of acting in synergy with artemisinin (Willcox et al 2004, Bilia et al 2006). This result indicates that the evaluation of the in vitro antiplasmodial activity of infusions prepared from plants whose adaptation is underway can be an important tool to monitor and guarantee the activity and stability of A. annua.…”

Section: Discussionmentioning

confidence: 99%

In vitro susceptibility of Plasmodium falciparum Welch field isolates to infusions prepared from Artemisia annua L. cultivated in the Brazilian Amazon

Silva

Magalhães

Costa

et al. 2012

Mem. Inst. Oswaldo Cruz

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Section: Discussionmentioning

confidence: 99%

In vitro susceptibility of Plasmodium falciparum Welch field isolates to infusions prepared from Artemisia annua L. cultivated in the Brazilian Amazon

Silva

Magalhães

Costa

et al. 2012

Mem. Inst. Oswaldo Cruz

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“…Plants containing polyphenols are the most investigated herbal drugs for their antimicrobial and antioxidant activities (Quideau, Deffieux, Douat-Casassus, & Pouysegu, 2011;Vlase et al, 2014). However, in popular tradition, aromatic plants have often been used with success in the therapeutic field, such as the species Artemisia annua L., a very interesting plant because of its numerous constituents (Bilia, Melillo de Malgalhaes, Bergonzi, & Vincieri, 2006;Bilia, Santomauro, Sacco, Bergonzi, & Donato, 2014).…”

Section: Introductionmentioning

confidence: 99%

Antibacterial activity of Tuscan Artemisia annua essential oil and its major components against some foodborne pathogens

Donato

Santomauro

Bilia

et al. 2015

LWT - Food Science and Technology

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Recently, the attention of researchers regarding Artemisia annua has been focused on the antimicrobial activity of the essential oil. This oil, rich in mono- and sesquiterpenes, has a strong activity against some Gram-negative and Gram-positive bacteria.\ud The aim of our study is to further contribute to the knowledge of the antibacterial activity of an Artemisia annua essential oil collected in Tuscany and its three most represented compounds (artemisia ketone, 1,8-cineole and camphor).\ud The essential oil obtained by hydrodistillation gave a yield of 0.37% (w/w fresh plant material). The composition of the essential oil extracted from flowering aerial parts was determined by gas chromatography (GC/FID and GC/MS).\ud The essential oil and compounds were tested for activity against Escherichia coli O157, Salmonella Enteritidis, Salmonella Typhi, Yersinia enterocolitica and Listeria monocytogenes, all of which have great significance in foodborne infections.\ud The antibacterial activity was tested using disk diffusion method and broth microdilution assay. The microorganisms tested were all sensitive to the A. annua essential oil in toto and to all its components, which often have lower activity than oil in toto

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“…HPLC with various detection system (UV, EC, ELSD, RI, DAD, [12][13][14][15][16][17][18] reversed-phase HPLC, 19 a liquid chromatography-mass spectrometry (LC-MS) method, 20 GC method with FID, 16,21 combined gas chromatography/mass spectrometry method.…”

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confidence: 99%

Electrochemical Determination of Artemisinin in Artemisia annua L Herbal Tea Preparation and Optimization of Tea Making Approach

Debnath

Dobernig²,

Saha³

et al. 2011

Journal of the Korean Chemical Society

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ABSTRACT. Sometimes inhabitants in remote areas have inadequate or no access to modern medicines or medical services. They can get benefit in term of the treatment against malaria by cultivating selected breeding of A. annua and making teas or decoctions from the plant materials following the proper way of tea preparation. In order to have the maximum extraction efficiency for artemisinin, different ways of tea preparations of A. annua were investigated by applying the developed DPP method and described in this article. Tea was prepared by three different ways (cooking, without cooking with/without shaking and microwave oven) with different times. From the results, it has been found that higher concentration of artemisinin (84.7%) can be attained by following the approach for tea preparation without cooking with shaking for 15 minutes (R.S.D. 2.34%). The concentration of artemisinin decreases with cooking more than 1.5 min in microwave oven. The utmost extraction (88.9% of artemisinin) is possible to extract by shaking with boiled 5% ethanol in distilled water (R.S.D. 2.28%).

show abstract

Simultaneous analysis of artemisinin and flavonoids of several extracts of Artemisia annua L. obtained from a commercial sample and a selected cultivar

Cited by 93 publications

References 19 publications

In vitro susceptibility of Plasmodium falciparum Welch field isolates to infusions prepared from Artemisia annua L. cultivated in the Brazilian Amazon

In vitro susceptibility of Plasmodium falciparum Welch field isolates to infusions prepared from Artemisia annua L. cultivated in the Brazilian Amazon

Antibacterial activity of Tuscan Artemisia annua essential oil and its major components against some foodborne pathogens

Electrochemical Determination of Artemisinin in Artemisia annua L Herbal Tea Preparation and Optimization of Tea Making Approach

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