Wound healing features of Prosopis farcta: in vitro evaluation of antibacterial, antioxidant, proliferative and angiogenic properties

Fates of aflatoxin B1 from wheat flour to Iranian traditional cookies: Managing procedures to aflatoxin B1 reduction during traditional processing

“…Traditionally, some spices such as ginger, cinnamon, and cumin are commonly used as condiments to add flavor to food products. These aromatic herbs contain a lot of phenolic compounds, flavonoids, alkaloids, steroids, terpenoids, saponins, and tannin, agents that offer antioxidant and antibacterial properties to them and make them capable of removing food toxins and biological contaminations (Lv et al., 2012; Noroozi et al., 2019). The effect of spices on the AFB 1 content of cookies after thermal processing is exhibited in Figure 2.…”

Phytotoxicity of Rich Oxygenated Terpenes Essential Oil of Prosopis farcta against the Weed Dactyloctenium aegyptium

“…Many categories of chemical components were characterized by different Prosopis plants including flavonoids, phenolic acids, and alkaloids [15][16][17]. Due to the significant chemical composition of the plant belonging to this genus, many bioactivities were reported for the different extracts and isolated metabolites, such as antiinflammation, antimicrobial, antioxidant, and others [18][19][20]. Tryptamine, tyramine, β-phenethylamine, and piperidines were the most common components that were isolated and identified from a variety of Prosopis species [18].…”

“…Several traditional uses were documented for the different organs of P. farcta, such as the treatment of diarrhea, skin diseases, colds, diabetes, wound healing, measles, inflammation, cardiac pains, and prostate disorders [21]. In addition, the different extracts of this plant were documented to exhibit various biological activities like antimicrobial, antioxidant [19], neuroprotective [22], antidiabetic [23], and proliferative and angiogenic properties [20]. Several phenolic acids and flavonoid metabolites were characterized from the different extracts of this plant in addition to EOs, fatty acids, and proteins, while the EOs of P. farcta is poorly studied [24,25].…”