Psychoactive Plant Database - Neuroactive Phytochemical Collection

1. Food Chem X. 2024 Oct 16;24:101899. doi: 10.1016/j.fochx.2024.101899. 
eCollection 2024 Dec 30.

Metabolomics reveals a differential attitude in phytochemical profile of black 
tea (Camellia Sinensis Var. assamica) during processing.

Aaqil M(1), Kamil M(2), Kamal A(3), Nawaz T(4), Peng C(3), Alaraidh IA(5), 
Al-Amri SS(5), Okla MK(5), Hou Y(6), Fahad S(7), Gong J(1)(8).

Author information:
(1)College of Food Science and Technology, Yunnan Agricultural University, 
Kunming, Yunnan 650201, China.
(2)College of Management and Economics, Kunming University of Science and 
Technology, Yunnan 650201, China.
(3)College of Horticulture and Landscape, Yunnan Agricultural University, 
Kunming, Yunnan 650201, China.
(4)College of Natural Sciences, South Dakota State University, Brookings, SD 
57007,USA.
(5)Botany and Microbiology Department, College of Science, King Saud University, 
P.O. Box 2455, Riyadh 11451, Saudi Arabia.
(6)College of Tea Science, Yunnan Agricultural University, Kunming, Yunnan 
650201, China.
(7)Department of Agronomy, Abdul Wali Khan University Mardan, Khyber Pakhtunkhwa 
23200, Pakistan.
(8)Agro-products Processing Research Institute, Yunnan Academy of Agricultural 
Sciences, Kunming, Yunnan 650221, China.

Black tea's quality and flavor are largely influenced by its processing stages, 
which affect its volatile and non-volatile phytochemicals. This study aimed to 
optimized black tea manufacturing by investigating withering time, fermentation 
time, and temperature's impact on sensory quality. Using a U*15 (157) uniform 
design, optimal conditions were determined: 14 h of withering, 5.6 h of 
fermentation, and a 34 °C temperature. A verification experiment analyzed the 
volatile and non-volatile profiles. HPLC, GC-MS, and LC-MS revealed dynamic 
changes in phytochemicals. Among 157 VOCs and 2642 metabolites, 19 VOCs 
(VIP > 1.5) were crucial for aroma, while 50 (VIP > 1.5, p < 0.01) 
characteristic metabolites were identified. During processing, fragrant volatile 
compounds like linalool oxides, geraniol, benzeneacetaldehyde, benzaldehyde, 
methyl salicylate, and linalyl acetate increased, contributing to rose and honey 
like aromas. These changes were crucial in developing the characteristic flavor 
and color of black tea. Twenty-four new compounds formed, while 80 grassy odor 
volatiles decreased. Non-volatile metabolites changed notably, with decreased 
catechins and increased gallic acid. Theaflavin compounds rose initially but 
declined later. This study outlines metabolite changes in Yunkang 10 black tea, 
crucial for flavor enhancement and quality control.

© 2024 The Authors.

DOI: 10.1016/j.fochx.2024.101899
PMCID: PMC11539724
PMID: 39507928

Conflict of interest statement: The authors declare that they have no known 
competing financial interests or personal relationships that could have appeared 
to influence the work reported in this paper.


2. Neurochem Res. 2024 Dec;49(12):3308-3325. doi: 10.1007/s11064-024-04239-0.
Epub  2024 Sep 19.

Neuroprotective Properties of Coriander-Derived Compounds on Neuronal Cell 
Damage under Oxidative Stress-Induced SH-SY5Y Neuroblastoma and in Silico ADMET 
Analysis.

Jongwachirachai P(1), Ruankham W(1), Apiraksattayakul S(1), Intharakham S(1), 
Prachayasittikul V(1), Suwanjang W(1), Prachayasittikul V(2), Prachayasittikul 
S(1), Phopin K(3)(4).

Author information:
(1)Center for Research Innovation and Biomedical Informatics, Faculty of Medical 
Technology, Mahidol University, Bangkok, 10700, Thailand.
(2)Department of Clinical Microbiology and Applied Technology, Faculty of 
Medical Technology, Mahidol University, Bangkok, 10700, Thailand.
(3)Center for Research Innovation and Biomedical Informatics, Faculty of Medical 
Technology, Mahidol University, Bangkok, 10700, Thailand. 
kamonrat.php@mahidol.edu.
(4)Department of Clinical Microbiology and Applied Technology, Faculty of 
Medical Technology, Mahidol University, Bangkok, 10700, Thailand. 
kamonrat.php@mahidol.edu.

An imbalance between reactive oxygen species (ROS) production and antioxidant 
defense driven by oxidative stress and inflammation is a critical factor in the 
progression of neurodegenerative diseases such as Alzheimer's and Parkinson's. 
Coriander (Coriandrum sativum L.), a culinary plant in the Apiaceae family, 
displays various biological activities, including anticancer, antimicrobial, and 
antioxidant effects. Herein, neuroprotective properties of three major bioactive 
compounds derived from coriander (i.e., linalool, linalyl acetate, and geranyl 
acetate) were investigated on hydrogen peroxide-induced SH-SY5Y neuroblastoma 
cell death by examining cell viability, ROS production, mitochondrial membrane 
potential, and apoptotic profiles. Moreover, underlying mechanisms of the 
compounds were determined by measuring intracellular sirtuin 1 (SIRT1) enzyme 
activity incorporated with molecular docking. The results showed that linalool, 
linalyl acetate, and geranyl acetate elicited their neuroprotection against 
oxidative stress via protecting cell death, reducing ROS production, preventing 
cell apoptosis, and modulating SIRT1 longevity. Additionally, in silico 
pharmacokinetic predictions indicated that these three compounds are drug-like 
agents with a high probability of absorption and distribution, as well as 
minimal potential toxicities. These findings highlighted the potential 
neuroprotective linalool, linalyl acetate, and geranyl acetate for developing 
alternative natural compound-based neurodegenerative therapeutics and 
prevention.

© 2024. The Author(s).

DOI: 10.1007/s11064-024-04239-0
PMCID: PMC11502562
PMID: 39298035 [Indexed for MEDLINE]

Conflict of interest statement: The authors declare no competing interests.


3. Nat Prod Res. 2024 Jun 3:1-11. doi: 10.1080/14786419.2024.2360149. Online
ahead  of print.

Vacuum fractional distillation of Cunila galioides Benth. essential oil: 
chemical composition and biological activities of raw oil and its fractions.

Silvestre WP(1)(2), Pansera MR(2)(3), Andrade LB(4), Vicenço CB(1)(5), Rota 
LD(5), Pauletti GF(1)(2).

Author information:
(1)Laboratory of Studies of the Soil, Plant, and Atmosphere System and Plant 
Metabolism, University of Caxias do Sul, Caxias do Sul, RS, Brazil.
(2)Postgraduate Program in Process Engineering and Technologies (PGEPROTEC), 
University of Caxias do Sul, Caxias do Sul, RS, Brazil.
(3)Laboratory of Phytopathology, University of Caxias do Sul, Caxias do Sul, RS, 
Brazil.
(4)Laboratory of Oxidative Stress and Antioxidants, University of Caxias do Sul, 
Caxias do Sul, RS, Brazil.
(5)Postgraduate Program in Biotechnology (PPGBIO), University of Caxias do Sul, 
Caxias do Sul, RS, Brazil.

This work aimed to rectify Cunila galioides essential oil and evaluate the raw 
oil and the fractions' antifungal, allelopathic, and antioxidant activities. The 
results showed that the raw essential oil and the bottom fraction were primarily 
composed of linalyl propionate (42.9 wt.% and 60.2 wt.%). The top fraction was 
composed mainly of limonene (45.7 wt.%). The antioxidant activity changed with 
the radical and the fraction. The bottom had a weaker antifungal effect than the 
raw oil and the top. Nevertheless, the essential oil and the fractions had a 
similar antifungal activity at 0.50 % v/v and higher. Similar behavior was 
observed for the allelopathic tests. No difference occurred between the raw oil 
and the fractions, with reduced germination percentages and speed at 0.25 % v/v 
and complete inhibition at 0.50 % v/v. The oil can be rectified, and the 
fractions may be used without harming their biological activity.

DOI: 10.1080/14786419.2024.2360149
PMID: 38829275


4. Food Chem. 2024 Aug 1;448:139067. doi: 10.1016/j.foodchem.2024.139067. Epub
2024  Mar 19.

Comprehensive comparison of aroma profiles and chiral free and glycosidically 
bound volatiles in Fujian and Yunnan white teas.

Yan H(1), Li WX(2), Zhu YL(3), Lin ZY(4), Chen D(5), Zhang Y(6), Lv HP(7), Dai 
WD(8), Ni DJ(9), Lin Z(10), Zhu Y(11).

Author information:
(1)Key Laboratory of Tea Biology and Resource Utilization, Ministry of 
Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 
Hangzhou 310008, China; National Key Laboratory for Germplasm Innovation and 
Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan 
430070, China; Graduate School of Chinese Academy of Agricultural Sciences, 
Beijing 100081, China. Electronic address: yanhan@tricaas.com.
(2)Key Laboratory of Tea Biology and Resource Utilization, Ministry of 
Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 
Hangzhou 310008, China. Electronic address: liweixuan@tricaas.com.
(3)Key Laboratory of Tea Biology and Resource Utilization, Ministry of 
Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 
Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural 
Sciences, Beijing 100081, China. Electronic address: 1963376109@qq.com.
(4)Key Laboratory of Tea Biology and Resource Utilization, Ministry of 
Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 
Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural 
Sciences, Beijing 100081, China. Electronic address: linzhiyuan@tricaas.com.
(5)Key Laboratory of Tea Biology and Resource Utilization, Ministry of 
Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 
Hangzhou 310008, China. Electronic address: chendan@tricaas.com.
(6)Key Laboratory of Tea Biology and Resource Utilization, Ministry of 
Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 
Hangzhou 310008, China. Electronic address: zhangyue@tricaas.com.
(7)Key Laboratory of Tea Biology and Resource Utilization, Ministry of 
Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 
Hangzhou 310008, China. Electronic address: lvhaipeng@tricaas.com.
(8)Key Laboratory of Tea Biology and Resource Utilization, Ministry of 
Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 
Hangzhou 310008, China. Electronic address: daiweidong@tricaas.com.
(9)National Key Laboratory for Germplasm Innovation and Utilization of 
Horticultural Crops, Huazhong Agricultural University, Wuhan 430070, China. 
Electronic address: nidj@mail.hzau.edu.cn.
(10)Key Laboratory of Tea Biology and Resource Utilization, Ministry of 
Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 
Hangzhou 310008, China. Electronic address: linzhi@caas.cn.
(11)Key Laboratory of Tea Biology and Resource Utilization, Ministry of 
Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 
Hangzhou 310008, China. Electronic address: zhuy_scu@tricaas.com.

The Fujian and Yunnan provinces in China are the most representative origins of 
white tea. However, the key differences in the chemical constituents of the two 
white teas have rarely been revealed. In this study, a comprehensive comparison 
of the aroma profiles, chiral volatiles, and glycosidically bound volatiles 
(GBVs) in Fujian and Yunnan white teas was performed, and 174 volatiles and 28 
enantiomers, including 22 volatiles and six GBVs, were identified. Linalool, 
linalyl-β-primeveroside (LinPrim), and α-terpineol presented the opposite 
dominant configurations in Fujian and Yunnan white teas, and the chiral GBVs 
were firstly quantified with significant differences in the contents of 
R-LinPrim and β-d-glucopyranosides of (2R, 5R)-linalool oxide A and (2R, 
5S)-linalool oxide B. Moreover, discrimination functions for Fujian and Yunnan 
white teas were created using nine key variables with excellent reliability and 
efficiency. These results provide a new method for objectively distinguishing 
authentic white teas according to geographical origin.

Copyright © 2024 Elsevier Ltd. All rights reserved.

DOI: 10.1016/j.foodchem.2024.139067
PMID: 38547713

Conflict of interest statement: Declaration of competing interest The authors 
declare that they have no known competing financial interests or personal 
relationships that could have appeared to influence the work reported in this 
paper.


5. Molecules. 2023 Sep 29;28(19):6870. doi: 10.3390/molecules28196870.

Qualitative and Quantitative Comparison of Aromatic Oil Components and 
Antifungal Effects of Cymbopogon flexuosus Obtained with Supercritical CO(2), 
Microwave-Ultrasonic, Steam Distillation, and Hydrodistillation Extraction 
Techniques.

Jaradat N(1).

Author information:
(1)Department of Pharmacy, Faculty of Medicine and Health Sciences, An-Najah 
National University, Nablus P.O. Box 7, Palestine.

Cymbopogon flexuosus is a highly valued botanical species with significant 
applications in the food and food supplement industries, medicine, and 
cosmetics. The effects of four extraction techniques, supercritical CO2, 
microwave-ultrasonic, steam distillation, and hydrodistillation techniques, on 
the yield, phytochemical constituents, and antifungal activity against nine 
fungal species of Cymbopogon flexuosus aromatic oil (AO) were explored in this 
investigation. Gas chromatography connected with a mass spectrometry apparatus 
was employed for the qualitative and quantitative analyses of the investigated 
plant AOs. In addition, using the broth microdilution method, minimum inhibitory 
concentrations (MICs) were calculated for several fungi species. The 
supercritical CO2 method gave the highest yield of AO (11.62 ± 0.03 (w/w)) 
followed by the microwave-ultrasonic method (1.55 ± 0.05% (w/w)) and the steam 
distillation method (1.24 ± 0.04% (w/w)), while the hydrodistillation methods 
gave the lowest yield (1.17 ± 0.01 (w/w)). In addition, eighteen molecules were 
specified in the AOs obtained with the supercritical CO2, microwave-ultrasonic, 
steam distillation, and hydrodistillation techniques, which constituted 99.36, 
98.6, 98.21, and 98.31% (v/v) of the total oils, respectively. Additionally, 
linalyl acetate was the trending molecule in the microwave-ultrasonic and steam 
distillation methods, representing 24.61 and 24.34% (v/v), respectively, while 
geranial was the dominant molecule in the AOs extracted with the 
hydrodistillation and supercritical CO2 extraction techniques (27.01 and 25.6% 
(v/v), respectively). The antifungal screening results revealed that the tested 
C. flexuosus AOs have potential antifungal effects against all the screened 
fungi species. The antifungal effect of the AOs extracted with the steam 
distillation and microwave-ultrasonic methods was remarkable compared with that 
of the commercial antifungal drug Fluconazole. However, the AOs extracted with 
these two methods have a more potent antifungal effect against Candida 
parapsilosis than that of Fluconazole with MICs of 3.13 ± 0.01, 3.13 ± 0.01, and 
6.25 ± 0.91 µg/mL, respectively. The same effects were also observed against 
Trichophyton rubrum with MICs of 6.25 ± 0.91 µg/mL, respectively. The results of 
this investigation demonstrated that the steam distillation and 
microwave-ultrasonic methods are promising processes for the extraction of C. 
flexuosus AO with a potent antifungal effect. This may be an advantage for the 
utilization of C. flexuosus AO over some antifungal synthetic agents commonly 
utilized as medicines, preservatives, food additives, cosmetics, and nutrient 
supplements.

DOI: 10.3390/molecules28196870
PMCID: PMC10574671
PMID: 37836713 [Indexed for MEDLINE]

Conflict of interest statement: The author declares no conflict of interest.