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. J Food Sci Technol. 2021 Aug;58(8):3130-3142. doi: 10.1007/s13197-020-04816-5. Epub 2020 Oct 1. Phytochemical and antimicrobial investigation of the leaves of five Egyptian mango cultivars and evaluation of their essential oils as preservatives materials. Ouf SA(1), Galal AMF(2), Ibrahim HS(3), Hassan AZ(2), Mekhael MKG(2), El-Yasergy KF(1), El-Ghany MNA(1), Rizk MA(1), Hanna AG(2). Author information: (1)Botany and Microbiology Department, Faculty of Science, Cairo University, Giza, 12613 Egypt. (2)Chemistry of Natural Compounds Department, Pharmaceutical and Drug Industries Research Division, National Research Centre, Giza, 12622 Egypt. (3)Desert Research Centre, Medicinal and Aromatic Plants Department, Ecology and Dry Lands Agriculture Division, Cairo, Egypt. The sterols, hydrocarbons and fatty acids constituents of the leaves of five mango cultivars locally implanted in Egypt were identified. The effect of their essential oils (EOs) against food borne microorganisms was studied as preservative materials. The chemical constituents of the EOs isolated from mango leaves were identified by Gas Chromatography-Mass spectrometry (GC-MS) technique. Trans-caryophyllene, α-humulene and α-elemene were identified as terpene hydrocarbons, while 4-hydroxy-4-methyl-2-pentanone as oxygenated compounds were recorded in all tested cultivars with variable amounts. Results showed that Staphylococcus aureus and Escherichia coli were the most sensitive microorganisms tested for Alphonso EOs. On the other hand, Salmonella typhimrium was found to be less susceptible to the EOs of the studied cultivars. The EOs of different mango cultivars induced a steady decrease in the activity of amylase, protease and lipase at the minimum inhibitory concentration (MIC). The treatment of the tested bacteria with the EOs of mango cultivars caused a steady loss in enterotoxins even when applied at the sub-MIC. Bacteria-inoculated apple juice treated with minimum bactericidal concentration of Alphonso oil was free from the bacteria after 5 days of incubation at 25 °C. Eighteeen volatile compounds were found to reduce the activity of the amylase enzyme and the most active was cedrelanol (-7.6 kcal mol-1) followed by alpha-eudesmol (-7.3 kcal mol-1) and humulene oxide (-7 kcal mol-1). The binding mode of both of cedrelanol and alpha-eudesmol with amylase enzyme was illustrated. © Association of Food Scientists & Technologists (India) 2020. DOI: 10.1007/s13197-020-04816-5 PMCID: PMC8249502 PMID: 34294975 Conflict of interest statement: Conflicts of interestThe authors declare no conflict of interest.