Worldwide, there are plants known as psychoactive plants that naturally contain psychedelic active components. They have a high concentration of neuroprotective substances that can interact with the nervous system to produce psychedelic effects. Despite these plants' hazardous potential, recreational use of them is on the rise because of their psychoactive properties. Early neuroscience studies relied heavily on psychoactive plants and plant natural products (NPs), and both recreational and hazardous NPs have contributed significantly to the understanding of almost all neurotransmitter systems. Worldwide, there are many plants that contain psychoactive properties, and people have been using them for ages. Psychoactive plant compounds may significantly alter how people perceive the world.
1. Food Chem. 2020 Dec 1;332:127417. doi: 10.1016/j.foodchem.2020.127417. Epub 2020 Jun 27. White wine processing by UHPH without SO(2). Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality. Bañuelos MA(1), Loira I(2), Guamis B(3), Escott C(2), Del Fresno JM(2), Codina-Torrella I(3), Quevedo JM(4), Gervilla R(4), Chavarría JMR(5), de Lamo S(6), Ferrer-Gallego R(6), Álvarez R(1), González C(2), Suárez-Lepe JA(2), Morata A(7). Author information: (1)Dept. Biotecnología-Biología Vegetal, ETSIAAB, Universidad Politécnica de Madrid, Spain. (2)enotecUPM, Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Complutense S/N, 28040 Madrid, Spain. (3)Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO, XaRTA, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain. (4)SPTA-Servei Planta Tecnologia Aliments, Universitat Autònoma de Barcelona, c/ de l'Hospital S/N, 08193 Bellaterra, Barcelona, Spain. (5)Food Consultor in Chemical Engineering, Spain. (6)VITEC, Centro Tecnológico del Vino, 43730 Falset, Tarragona, Spain. (7)enotecUPM, Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Complutense S/N, 28040 Madrid, Spain. Electronic address: antonio.morata@upm.es. The use of UHPH sterilization in the absence of SO2 has been used to eliminate wild microorganisms and inactivate oxidative enzymes. A white must of the Muscat of Alexandria grape variety was continuously processed by UHPH at 300 MPa (inlet temperature: 23-25 °C). The initial microbial load of the settled must was 4-log CFU/mL for both yeast and moulds, and slightly lower for bacteria. After UHPH processing, no microorganisms were detected in 1 mL. UHPH musts remain without fermentative activity for more than 60 days. Concentrations of the thermal markers indicated the absence of thermal damage in the UHPH-treated musts, since 5-hydroxymethylfurfural was not detected. In addition, the must treated by UHPH keeps terpene concentrations similar to those of the untreated controls. A strong inactivation of the oxidative enzymes was observed, with no browning at room temperature for more than 3 days. The antioxidant value of the UHPH-treated must was 156% higher than the control. Copyright © 2020 Elsevier Ltd. All rights reserved. DOI: 10.1016/j.foodchem.2020.127417 PMID: 32629332 [Indexed for MEDLINE] 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.