Variation of myristicin content in cultivated parsnip roots (Pastinaca sativa subspecies sativa var hortensis

Stahl, Egon

doi:10.1021/jf00106a055

Cited by 8 publications

(3 citation statements)

References 2 publications

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“…Further relevant examples for plants and their essential oils containing myristicin and elemicin, as well as other selected alkenylbenzenes, are listed in Table 1. [27] (1435 ppm [29]; 3.6-526 ppm (leaf) [30]) Sweet fennel 2.5-10% (root) [31,32] Dill 0.21% (seed) [33]; 4.38% (root) [32] Parsnip 18.3-66.2% (root) [34,35] (200 ppm (root) [36]) Sweet basil 9.24-87.04% [15]; 0.03% (flower) [37,38]; 0.06% (stem) [37,38]; 0.18-76% (leaf) [37][38][39] 0.30% (stem) [37,38] Table 1. Cont.…”

Section: Myristicin and Elemicin In Nutmeg And Macementioning

confidence: 99%

Myristicin and Elemicin: Potentially Toxic Alkenylbenzenes in Food

Götz

Sachse

Schäfer

et al. 2022

Foods

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Alkenylbenzenes represent a group of naturally occurring substances that are synthesized as secondary metabolites in various plants, including nutmeg and basil. Many of the alkenylbenzene-containing plants are common spice plants and preparations thereof are used for flavoring purposes. However, many alkenylbenzenes are known toxicants. For example, safrole and methyleugenol were classified as genotoxic carcinogens based on extensive toxicological evidence. In contrast, reliable toxicological data, in particular regarding genotoxicity, carcinogenicity, and reproductive toxicity is missing for several other structurally closely related alkenylbenzenes, such as myristicin and elemicin. Moreover, existing data on the occurrence of these substances in various foods suffer from several limitations. Together, the existing data gaps regarding exposure and toxicity cause difficulty in evaluating health risks for humans. This review gives an overview on available occurrence data of myristicin, elemicin, and other selected alkenylbenzenes in certain foods. Moreover, the current knowledge on the toxicity of myristicin and elemicin in comparison to their structurally related and well-characterized derivatives safrole and methyleugenol, especially with respect to their genotoxic and carcinogenic potential, is discussed. Finally, this article focuses on existing data gaps regarding exposure and toxicity currently impeding the evaluation of adverse health effects potentially caused by myristicin and elemicin.

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Section: Myristicin and Elemicin In Nutmeg And Macementioning

confidence: 99%

Myristicin and Elemicin: Potentially Toxic Alkenylbenzenes in Food

Götz

Sachse

Schäfer

et al. 2022

Foods

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“…Phytophotodermatosis is a phototoxic condition that occurs in summer, through contact with plants containing photoreactive substances (parsley leaves, celery, P. sativa, dill, carrots), followed by sun exposure. 14 It is also called meadow dermatitis. At 12-24 hours after contact, the skin becomes swollen, red and itchy, sometimes blisters, blisters, even necrosis can appear.…”

Section: Allergic Skin Reactions Caused By P Sativa Leavesmentioning

confidence: 99%

A review about Pastinaca sativa L. ssp. sylvestris [Mill.] secondary metabolite diversity and inducibility

Augustin¹,

Butnariu²

2022

JABB

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Pastinaca sativa L. ssp. sylvestris [Mill.] is a biennial, vegetable plant, whose root is tuberous and pivoting and the stem is tall and branched. The leaves are feather-sectate and the flowers are yellow, umbrella-shaped, compound. The fruits are dicariopse with winged edges. The plant is used in food and as a natural remedy in folk medicine. P. sativa is considered a very nutritious plant, important also due to its medicinal effects. The sweet taste and pleasant aroma made this vegetable indispensable in the traditional cuisine: either eaten in raw salads, or steamed, or it gives consistency and flavor to soups and broths. The roots and leaves are used for phytotherapeutic purposes.

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“…Wild parsnips are considered invasive because they are a nuisance to humans and livestock; they also present an aggressive threat to a variety of natural communities once they become established and can displace native species (Averill and DiTommaso 2007). Roots of wild parsnips are tough and can be poisonous because of the production of large quantities of myristicin, a hallucinogenic phenylpropanoid (Stahl 1981). Aboveground structures of wild parsnips also contain higher concentrations of the photodermatitis-inducing furanocoumarins compared with cultivated varieties (Berenbaum et al 1984).…”

Section: Management Implicationsmentioning

confidence: 99%

Patterns of Genetic Diversity in the Globally Invasive Species Wild Parsnip (Pastinaca sativa)

Jogesh

Peery

Downie

et al. 2015

Invasive plant sci. manag.

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Wild parsnip is an invasive species with a global distribution in temperate climates. Parsnips are native to Eurasia and have been cultivated for more than five centuries. It is unclear whether the global invasion of this species is a consequence of escape from cultivation or the accidental introduction of a Eurasian wild subspecies. In this study, we used nuclear ribosomal DNA internal transcribed spacer (ITS) and chloroplast DNA (cpDNA) markers to evaluate the genetic structure of wild parsnip in its native range (Europe) and in three distinct geographic regions where it is considered invasive: eastern North America, western North America, and New Zealand. We also compared wild and cultivated parsnips to determine whether they are genetically distinct. From 112 individuals, we recovered 14 ITS and 27 cpDNA haplotypes. One ITS haplotype was widespread; few haplotypes were rare singletons. In contrast, at least two lineages of cpDNA haplotypes were recovered, with several novel haplotypes restricted to Europe. Cultivated parsnips were not genetically distinct from wild parsnips, and numerous wild parsnip populations shared haplotypes with cultivars. High genetic diversity was recovered in all three regions, suggesting multiple introductions. Nomenclature: Wild parsnip, Pastinaca sativa L. PASA2.

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Variation of myristicin content in cultivated parsnip roots (Pastinaca sativa subspecies sativa var hortensis

Cited by 8 publications

References 2 publications

Myristicin and Elemicin: Potentially Toxic Alkenylbenzenes in Food

Myristicin and Elemicin: Potentially Toxic Alkenylbenzenes in Food

A review about Pastinaca sativa L. ssp. sylvestris [Mill.] secondary metabolite diversity and inducibility

Patterns of Genetic Diversity in the Globally Invasive Species Wild Parsnip (Pastinaca sativa)

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