Psychoactive Plant Database - Neuroactive Phytochemical Collection

1. Evid Based Complement Alternat Med. 2022 Jul 13;2022:4129045. doi: 
10.1155/2022/4129045. eCollection 2022.

In Vivo Antiplasmodial Potential of the Leaf, Mesocarp, and Epicarp of the 
Raphia hookeri Plant in Mice Infected with Plasmodium berghei NK65.

Oluyori AP(1)(2), Nwonuma C(3), Akpo T(1), Inyinbor AA(1), Dada OA(1), Oladeji 
OS(1)(2), Ogunnupebi TA(1).

Author information:
(1)Industrial Chemistry Programme, Physical Sciences Department, Landmark 
University, Omu-Aran, Kwara State, Nigeria.
(2)Landmark University SDG 3: Good Health and Well-Being, Landmark University, 
PMB 1001, Omu-Aran, Nigeria.
(3)Biochemistry Department, Landmark University, Omu-Aran, Kwara State, Nigeria.

RESULTS: The presence of alkaloids, fats and oils, phenolic, and flavonoids was 
detected via the qualitative test which was confirmed from the result obtained 
from the GC-MS chromatogram of ethanolic leaves extract. The GC-MS chromatogram 
of the constituents analogous to the twenty peaks was analyzed as follows: 
dodecanoic acid (1.94%), 2-undecanone (3.42%), hexadecanoic acid (44.84%), oleic 
acid (7.45%), octadecanoic acid (8.41%), narcissidine (2.38%), 1-dotriacontanol 
(2.38%), α-sitosterol (2.02%), and lupeol (1.42%). The total phenolics and 
flavonoids of 118 and 23.3702 mg/g were analyzed in the leaves extract. The 
leave extract exhibited inhibitory activity of 73.49% against free radicals 
which could lead to inflammation. The extracts and chloroquine-treated groups 
showed significant decrease in percentage parasitaemia with pronounced activity 
observed in chloroquine groups.
CONCLUSION: The curative and scavenging potencies of studied plant could be 
attributed to the metabolites analyzed and could guide the formulation of new 
pharmacophores against malaria infections and inflammations.

Copyright © 2022 Abimbola Peter Oluyori et al.

DOI: 10.1155/2022/4129045
PMCID: PMC9300302
PMID: 35873624

Conflict of interest statement: The authors declare that they have no conflicts 
of interest.


2. Food Chem. 2017 Jan 1;214:717-725. doi: 10.1016/j.foodchem.2016.07.123. Epub 
2016 Jul 21.

Chemical profiling of the major components in natural waxes to elucidate their 
role in liquid oil structuring.

Doan CD(1), To CM(2), De Vrieze M(3), Lynen F(3), Danthine S(4), Brown A(2), 
Dewettinck K(2), Patel AR(5).

Author information:
(1)Laboratory of Food Technology and Engineering, Faculty of Bioscience 
Engineering, Ghent University, 653 Coupure Links, 9000 Ghent, Belgium; 
Department of Food Technology, College of Agriculture and Applied Science, 
Cantho University, Viet Nam. Electronic address: Chi.DoanDiem@UGent.be.
(2)Laboratory of Food Technology and Engineering, Faculty of Bioscience 
Engineering, Ghent University, 653 Coupure Links, 9000 Ghent, Belgium.
(3)Separation Science Group, Department of Organic and Macromolecular Chemistry, 
Faculty of Science, Ghent University, 281 Krijgslaan, 9000 Ghent, Belgium.
(4)Department of Food Technology, Gembloux Agricultural University, Passage des 
Déportés 2, B-5030 Gembloux, Belgium.
(5)Laboratory of Food Technology and Engineering, Faculty of Bioscience 
Engineering, Ghent University, 653 Coupure Links, 9000 Ghent, Belgium. 
Electronic address: Patel.Ashok@UGent.be.

Elucidating the composition of waxes is of utmost importance to explain their 
behavior in liquid oil structuring. The chemical components (hydrocarbons - HCs, 
free fatty acids - FFAs, free fatty alcohols - FALs and wax esters - WEs) of 
natural waxes were analyzed using HPLC-ELSD and GC-MS followed by evaluation of 
their oil structuring properties. The gel strength, including the average 
storage modulus and oscillation yield stress, displayed a negative correlation 
with FALs and a positive correlation with HCs, FFAs and WEs. The components 
dictating the gel strength are HCs, FFAs and WEs in a descending order of 
importance. The consistency of the oleogels increased with the increasing amount 
of FFAs and HCs and the decreasing amount of WEs and FALs. The presence of more 
WEs results in a strong but brittle gel with a high initial flow yield stress. 
We believe these results might be useful in selecting the right waxes to combine 
in certain fat-based food products.

Copyright © 2016 Elsevier Ltd. All rights reserved.

DOI: 10.1016/j.foodchem.2016.07.123
PMID: 27507530 [Indexed for MEDLINE]


3. Boll Chim Farm. 2002 Mar-Apr;141(2):138-42.

Study of the interaction between policosanol and excipients.

Cabrera L(1), Uribarri E, Laguna A, Sierra R, Mederos D, González M, González V.

Author information:
(1)Direction of Production, CNIC, Playa, Havana, Cuba.

Policosanol is an active principle, composed by 8 fatty alcohols: 1tetracosanol, 
1-hexacosanol, 1-heptacosanol, 1-octacosanol, 1-nonacosanol, 1-triacontanol, 
1-dotriacontanol and 1-tetratriacontanol that shows a very stable, well defined 
and reproducible composition from batch to batch that is analysed using gas 
chromatography. Continuing the studies of the compatibility among policosanol 
and different tablet excipients, it was studied if the mixtures of those 
excipients with policosanol produce chemical interactions between them, the 
samples were analysed using gas chromatography and was determined if it was 
affected the content of policosanol in them. When all the samples were analysed, 
no changes in the policosanol content of the samples were observed, and it was 
considered that no interactions are produced in any of the mixtures 
policosanol/excipients under study.

PMID: 12135162 [Indexed for MEDLINE]