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Bioactive Compounds of Verbascum sinuatum L.: Health Benefits and Potential as New Ingredients for Industrial Applications

2023Journal article Open access
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dc.contributor.authorDonn, Pauline
dc.contributor.authorBarciela, Paula
dc.contributor.authorPerez-Vazquez, Ana
dc.contributor.authorCassani, Lucia
dc.contributor.authorSimal-Gandara, Jesus
dc.contributor.authorPrieto Lage, Miguel A.
dc.date.accessioned2021-06-07T16:21:39Z
dc.date.available2021-06-07T16:21:39Z
dc.date.issued2023
dc.description.abstractVerbascum sinuatum (V. sinuatum) is a plant belonging to the Scrophulariaceae family that has been used as an ingredient in traditional medicine infusions for the treatment of many diseases. The aerial part of this plant is a source of bioactive compounds, especially polyphenols and iridoids. Moreover, antioxidant activity studies have shown that V. sinuatum phenolic and flavonoid composition is higher than those in other plants of the same genus. V. sinuatum bioactive compound composition could vary according to the harvesting location, growing conditions of the plants, sample preparation methods, type and concentration of the extraction solvent, and the extraction methods. The obtention of these compounds can be achieved by different extraction techniques, most commonly, maceration, heat assisted extraction, and infusion. Nevertheless, since conventional extraction techniques have several drawbacks such as long times of extraction or use of large amounts of solvents, the use of green extraction techniques is suggested, without affecting the efficiency of the extraction. Moreover, V. sinuatum bioactive compounds have several biological activities, such as antioxidant, anticancer, cardiovascular, antimicrobial, antidiabetic, and neuroprotective activities, that may be increased by encapsulation. Since the bioactive compounds extracted from V. sinuatum present good potential as functional food ingredients and in the development of drugs or cosmetics, this review gives an approach of the possible incorporation of these compounds in the food and pharmacological industries.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationDonn, Pauline; Barciela, Paula; Perez-Vazquez, Ana; Cassani, Lucia; Simal-Gandara, Jesus; Prieto Lage, Miguel A. (2023). Bioactive Compounds of Verbascum sinuatum L.: Health Benefits and Potential as New Ingredients for Industrial Applications. Biomolecules. eISSN 2218-273X. 13:3, p. 1-21pt_PT
dc.identifier.doi10.3390/biom13030427
dc.identifier.eissn2218-273X
dc.identifier.urihttp://hdl.handle.net/10198/23634
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPI
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectVerbascum sinuatum L.pt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectIridoidspt_PT
dc.subjectExtraction techniquespt_PT
dc.subjectBiological propertiespt_PT
dc.subjectNutraceutical ingredient
dc.subjectPharmaceutical applications
dc.titleBioactive Compounds of Verbascum sinuatum L.: Health Benefits and Potential as New Ingredients for Industrial Applicationspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleBiomoleculespt_PT
person.familyNamePrieto Lage
person.givenNameMiguel A.
person.identifier107688
person.identifier.ciencia-id221E-1E00-AB74
person.identifier.orcid0000-0002-3513-0054
person.identifier.ridG-4516-2011
person.identifier.scopus-author-id35937495700
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication13260615-fd28-4b8b-9dd4-8a8466007579
relation.isAuthorOfPublication.latestForDiscovery13260615-fd28-4b8b-9dd4-8a8466007579

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