In Vitro Bioactivities of Food Grade Extracts from Yarrow (Achillea millefolium L.) and Stinging Nettle (Urtica dioica L.) Leaves.

ABSTRACT: Yarrow (Achillea millefolium L., AM) and nettle (Urtica dioica L., UD) are bioactive plants used commercially in functional food and supplement applications and traditionally to alleviate gastric disorders. In this work, the effects of food-grade optimized extracts of Finnish early-season AM and UD were tested on bacterial growth including potential beneficial and foodborne pathogens, as well as murine norovirus (MNV). The anti-inflammatory properties of the extracts were also tested in vitro by NF-κB reporter cells. The food-grade extraction was optimized with the response surface modelling in terms of total carotenoid, chlorophyll, and phenolic compounds contents and antioxidant capacities. The optimal food-grade extraction parameters were a 1-h extraction in 70% ethanol at 45 °C for AM,

SUBMITTER: Mannila E 

PROVIDER: S-EPMC9947014 | biostudies-literature | 2023 Mar

REPOSITORIES: biostudies-literature