0000000000213484

AUTHOR

Lentini F

showing 3 related works from this author

Bonandiol: A new, irregular, monocyclic diterpene from (L.) Halacsy (umbelliferae)

1984

A new, irregular, monocyclic diterpene, bonandiol (1), has been isolated from Bonannia graeca. The structure of bonandiol has been deduced from spectral data and chemical evidence.

chemistry.chemical_compoundChemistryStereochemistryOrganic ChemistryDrug DiscoveryMoleculeDiterpeneSpectral dataBiochemistryTetrahedron Letters
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Wild food plants of popular use in Sicily

2007

Abstract In the present work the authors report the result of their food ethnobotanical researches, which have been carried out in Sicily during the last thirty years. Data concerning 188 wild species used in the traditional Sicilian cuisine are reported. The authors underline those species that are partially or completely unknown for their culinary use and they illustrate other species that local inhabitants suggested in the prevention or treatment of symptomatologies caused by a refined diet, poor in vegetables. These data want to contribute to avoid the loss of traditional knowledge on uses and recipes concerning wild food botanicals, and to encourage further studies for those species th…

Cultural StudiesWild speciesHealth (social science)EthnobotanyBiodiversityBiologyHealth(social science)Terminology as Topiclcsh:BotanyHumansCookingTraditional knowledgeSicilyPlants MedicinalAgricultural and Biological Sciences(all)business.industryAgroforestryResearchlcsh:Other systems of medicineSeaweedlcsh:RZ201-999language.human_languagelcsh:QK1-989BiotechnologyPlants ToxicComplementary and alternative medicineEthnobotanylanguagePlants EdibleAgaricalesGeneral Agricultural and Biological SciencesbusinessSicilianJournal of Ethnobiology and Ethnomedicine
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Composition and antibacterial activity of the essential oil ofAnisochilus carnosus (Linn. ?l.) Benth., a Tamil plant acclimatized in Sicily

2003

The essential oil from aerial parts of Anisochilus carnosus (Linn. fil.) Benth. (Lamiaceae) was obtained by hydrodistillation. The oil content was 0.13% (v/w), on a fresh weight basis. The oil composition was analysed by GC and GC–MS and 28 compounds were identified, accounting for 94.3% of the oil. Carvacrol (27.9%), camphor (14.1%) and α-cis-bergamotene (10.2%) were the most abundant components. The oil is active against Gram-positive and Gram-negative bacteria. Copyright © 2003 John Wiley & Sons, Ltd.

food.ingredientTraditional medicinebiologyChemistryGeneral Chemistrybiology.organism_classificationAnisochiluslaw.inventionSteam distillationchemistry.chemical_compoundCamphorfoodlawMyrceneBotanyCarvacrolLamiaceaeEssential oilFood ScienceAntibacterial agentFlavour and Fragrance Journal
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