{"id":46243,"date":"2023-10-16T19:37:14","date_gmt":"2023-10-16T17:37:14","guid":{"rendered":"https:\/\/RevistaEspa\u00f1olaNaturopatia.naturopatiadigital.eu\/?p=46243"},"modified":"2023-10-16T19:37:14","modified_gmt":"2023-10-16T17:37:14","slug":"area-de-conocimiento-tecnologia-naturopatica-o-naturopatia-aplicada-modulo-naturopatia-fitocomplementaria-herbologia-evaluacion-de-la-actividad-antimicrobiana-y-antiprotozoaria-de-las","status":"publish","type":"post","link":"https:\/\/rina.naturopatiadigital.eu\/?p=46243","title":{"rendered":"\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Fitocomplementaria \u2013 HERBOLOGIA: \u00abEvaluaci\u00f3n de la actividad antimicrobiana y antiprotozoaria de las muestras de macerado de aceite de oliva de Hypericum perforatum y sus an\u00e1lisis LC-DAD-MS\u00bb"},"content":{"rendered":"<p><img decoding=\"async\" class=\"size-full wp-image-46244 alignleft\" src=\"https:\/\/RevistaEspa\u00f1olaNaturopatia.naturopatiadigital.eu\/wp-content\/uploads\/2023\/10\/Food_Chemistry.gif\" alt=\"\" width=\"113\" height=\"150\" \/>Orhan, I. E., Kartal, M., G\u00fclpinar, A. R., Cos, P., Matheeussen, A., Maes, L., &amp; Tasdemir, D. (2013). <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0308814612017852\">Assessment of antimicrobial and antiprotozoal activity of the olive oil macerate samples of Hypericum perforatum and their LC\u2013DAD\u2013MS analyses<\/a>.\u00a0<i>Food Chemistry<\/i>,\u00a0<i>138<\/i>(2-3), 870-875.<\/p>\n<div id=\"aep-abstract-id10\" class=\"abstract author\" lang=\"en\">\n<div id=\"aep-abstract-sec-id11\">\n<p id=\"sp0010\"><span>Se analizaron veintiuna muestras de macerados de aceite de oliva de hierba de San Juan preparados tradicionalmente (caseros) y listos para usar (comerciales) para determinar su actividad antimicrobiana\u00a0y antiprotozoaria\u00a0<\/span><em><span>in vitro .\u00a0<\/span><\/em><\/p>\n<p><span>Su potencial citot\u00f3xico se evalu\u00f3 en fibroblastos MRC-5.\u00a0En los ensayos antiprotozoarios, diez de los aceites inhibieron\u00a0<\/span><em><span>Trypanosoma brucei rhodesiens<\/span><\/em><span>\u00a0e (IC\u00a0<\/span><sub><span>50<\/span><\/sub><span>\u00a015,9\u201364,5\u00a0<\/span>\u00a0<span>\u03bcg\/mL), mientras que solo un aceite ejerci\u00f3 actividad antimicrobiana contra\u00a0<\/span><em><span>Staphylococcus aureus<\/span><\/em><span>\u00a0(IC\u00a0<\/span><sub><span>50<\/span><\/sub>\u00a0<span>\u00a0=\u00a0<\/span>\u00a0<span>88,7\u00a0<\/span>\u00a0<span>\u03bcg\/mL).\u00a0<\/span><\/p>\n<p><span>Los datos LC-DAD-MS revelaron la presencia de pseudohipericina (0,135\u20133,280\u00a0<\/span>\u00a0<span>\u03bcg\/g) e hipericina (0,277\u20136,634\u00a0<\/span>\u00a0<span>\u03bcg\/g) en todos los aceites, mientras que el \u00e1cido clorog\u00e9nico (1,063\u00a0<\/span>\u00a0<span>\u03bcg\/g) se detect\u00f3 solo en una muestra de aceite. Se detect\u00f3 hiperforina en cuatro (0,977\u20132,399 <\/span>\u00a0<span>\u03bcg\/g) y adhiperforina en seis muestras (0,005\u20133,165\u00a0<\/span>\u00a0<span>\u03bcg\/g).\u00a0La hipericina y la pseudohipericina fueron comunes en los aceites activos, mientras que la hiperforina, la adhiperforina y el \u00e1cido clorog\u00e9nico estuvieron ausentes en estas muestras.\u00a0<\/span><\/p>\n<p><span>Nuestros resultados indicaron que si se utiliza el material vegetal correcto, los aceites infundidos de\u00a0<\/span><em><span>Hypericum perforatum<\/span><\/em><span>\u00a0pueden contener componentes activos.<\/span><\/p>\n<\/div>\n<\/div>\n<div id=\"aep-abstract-id8\" class=\"abstract graphical\" lang=\"en\">\n<div id=\"aep-abstract-sec-id9\">\n<h3 class=\"u-h4 u-margin-m-top u-margin-xs-bottom\">Resumen<\/h3>\n<p id=\"sp0005\"><span>\u25ba Se investig\u00f3\u00a0la actividad antimicrobiana y\u00a0antiprotozoaria\u00a0de los aceites de\u00a0<\/span><em><span>Hypericum perforatum L..\u00a0<\/span><\/em><\/p>\n<p><span>\u25ba\u00a0<\/span><span>La composici\u00f3n<\/span><span>\u00a0qu\u00edmica de los aceites se examin\u00f3 mediante LC\u2013DAD\u2013MS.\u00a0<\/span><\/p>\n<p><span>\u25ba\u00a0<\/span><span>Se detectaron\u00a0<\/span><span>hipericina\u00a0<\/span><span>y\u00a0<\/span><span>pseudohipericina en todos los macerados de aceite.\u00a0<\/span><\/p>\n<p><span>\u25ba Diez de los aceites mostraron una notable actividad antiprotozoaria contra\u00a0<\/span><em><span>Trypanosoma brucei rhodesiense<\/span><\/em><span>\u00a0.<\/span><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Orhan, I. E., Kartal, M., G\u00fclpinar, A. R., Cos, P., Matheeussen, A., Maes, L., &amp; Tasdemir, D. (2013). Assessment of antimicrobial and antiprotozoal activity of the olive oil macerate samples of Hypericum perforatum and their LC\u2013DAD\u2013MS analyses.\u00a0Food Chemistry,\u00a0138(2-3), 870-875. Se analizaron veintiuna muestras de macerados de aceite de oliva de hierba de San Juan preparados [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-46243","post","type-post","status-publish","format-standard","hentry","category-naturopatia-fitocomplementaria-herbologia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Fitocomplementaria \u2013 HERBOLOGIA: &quot;Evaluaci\u00f3n de la actividad antimicrobiana y antiprotozoaria de las muestras de macerado de aceite de oliva de Hypericum perforatum y sus an\u00e1lisis LC-DAD-MS&quot; -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rina.naturopatiadigital.eu\/?p=46243\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Fitocomplementaria \u2013 HERBOLOGIA: &quot;Evaluaci\u00f3n de la actividad antimicrobiana y antiprotozoaria de las muestras de macerado de aceite de oliva de Hypericum perforatum y sus an\u00e1lisis LC-DAD-MS&quot; -\" \/>\n<meta property=\"og:description\" content=\"Orhan, I. E., Kartal, M., G\u00fclpinar, A. R., Cos, P., Matheeussen, A., Maes, L., &amp; Tasdemir, D. (2013). Assessment of antimicrobial and antiprotozoal activity of the olive oil macerate samples of Hypericum perforatum and their LC\u2013DAD\u2013MS analyses.\u00a0Food Chemistry,\u00a0138(2-3), 870-875. 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