Chemical composition and selective BuChE inhibitory activity of the essential oils from aromatic plants used to prepare the traditional Ecuadorian beverage horchata lojana
Bibliographic Data
According to the main components of the EOs distilled from the five groups of horchata lojana plants, four aromatic profiles have been defined: (i) neral + geranial + carvone, (ii) neral + geranial + myrcene; (iii) geranial + methyl eugenol + isomenthone + neral + citronellol; (iv) (E)-anethole + geranial + pulegone. Moreover, according to the literature, several aromatic plants and individual EOs components exhibit a wide range of biological activities. This finding as well as the significant BuChE inhibitory activity exhibited in vitro by the EOs give scientific support to the use of identified aromatic plants in the traditional preparation of horchata, that is considered a natural analgesic and anti-inflammatory remedy, and an effective brain tonic
Acetylcholinesterase · Aché · Aroma · Aromatic plants · Biology · Botany · Butyrylcholinesterase · Chemical composition · Enzyme · Medicinal plants · Traditional medicine · Chemistry · Cholinesterase and Neurodegenerative Diseases · Essential Oils and Antimicrobial Activity · Medicinal Plants and Neuroprotection · Medicine · Food Science · Organic Chemistry
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| Citation velocity | historical |
|---|---|
| Highly cited | No |