Tiziana Bacchetti, Roberto Campagna, Davide Sartini, Monia Cecati, Camilla Morresi, Luisa Bellachioma, Erika Martinelli, Gabriele Rocchetti, Luigi Lucini, Gianna Ferretti, Monica Emanuelli
Spices, widely used to improve the sensory characteristics of food, contain several bioactive compounds as well, including polyphenols, carotenoids, and glucosynolates. Acting through multiple pathways, these bioactive molecules affect a wide variety of cellular processes involved in molecular mechanisms important in the onset and progress of human diseases. Capparis spinosa L. is an aromatic plant characteristic of the Mediterranean diet. Previous studies have reported that different parts (aerial parts, roots, and seeds) of C...
October 1, 2022: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry