Phenolic compounds and biological effects of edible Rumex scutatus and Pseudosempervivum sempervivum: potential sources of natural agents with health benefits

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dc.contributor.authorSavran, Ahmet
dc.contributor.authorZengin, Gökhan
dc.contributor.authorAktümsek, Abdurrahman
dc.contributor.authorMocan, Andrei
dc.contributor.authorGlamoclija, Jasmina
dc.contributor.authorCiric, Ana
dc.contributor.authorSokovic, Marina
dc.date.accessioned2020-03-26T19:25:37Z
dc.date.available2020-03-26T19:25:37Z
dc.date.issued2016
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe present study outlines a chemical characterization and further effects beneficial to health of edible Rumex scutatus and Pseudosempervivum sempervivum, in addition to presenting the antioxidant, enzyme inhibitory effects and antimicrobial properties of different extracts. The phenolic compounds composition of the extracts was assessed by RP-HPLC-DAD, outlining benzoic acid and rutin as major constituents in P. sempervivum and rutin and hesperidin in R. scutatus. Moreover, further biological effects were tested on key enzymes involved in diabetes mellitus, Alzheimer's disease and skin melanogenesis revealing an important tyrosinase inhibitory effect of Pseudosempervivum water extract. Moreover, both species possessed antimicrobial properties towards bacteria and fungi relevant to public health. Accordingly, we find that R. scutatus and P. sempervivum can be considered as novel functional foods because they are rich sources of biologically active compounds that provide health benefits.en_US
dc.description.sponsorshipSelcuk University Scientific Research Foundation (BAP)Selcuk University; Ministry of Education, Science and Technological development of the Republic of Serbia [173032]en_US
dc.description.sponsorshipThis study was supported by Selcuk University Scientific Research Foundation (BAP) and The Ministry of Education, Science and Technological development of the Republic of Serbia (Projects no. 173032).en_US
dc.identifier.doi10.1039/c6fo00695gen_US
dc.identifier.endpage3262en_US
dc.identifier.issn2042-6496en_US
dc.identifier.issn2042-650Xen_US
dc.identifier.issue7en_US
dc.identifier.pmid27364042en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage3252en_US
dc.identifier.urihttps://dx.doi.org/10.1039/c6fo00695g
dc.identifier.urihttps://hdl.handle.net/20.500.12395/33876
dc.identifier.volume7en_US
dc.identifier.wosWOS:000380098900032en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherROYAL SOC CHEMISTRYen_US
dc.relation.ispartofFOOD & FUNCTIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titlePhenolic compounds and biological effects of edible Rumex scutatus and Pseudosempervivum sempervivum: potential sources of natural agents with health benefitsen_US
dc.typeArticleen_US

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