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      Terpenes and terpenoids as main bioactive compounds of essential oils, their roles in human health and potential application as natural food preservatives

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          Highlights

          • •

            Terpenes and terpenoids are the main bioactive compounds of essential oils (EOs).

          • •

            EOs and their major constituents confer several biological activities.

          • •

            EOs are potential as natural food preservatives.

          Abstract

          Essential oils (EOs) are volatile and concentrated liquids extracted from different parts of plants. Bioactive compounds found in EOs, especially terpenes and terpenoids possess a wide range of biological activities including anticancer, antimicrobial, anti-inflammatory, antioxidant, and antiallergic. Available literature confirms that EOs exhibit antimicrobial and food preservative properties that are considered as a real potential application in food industry. Hence, the purpose of this review is to present an overview of current knowledge of EOs for application in pharmaceutical and medical industries as well as their potential as food preservatives in food industry.

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          Global cancer statistics 2020: GLOBOCAN estimates of incidence and mortality worldwide for 36 cancers in 185 countries

          Hyuna Sung, Jacques Ferlay, Rebecca Siegel … (2021)
          This article provides an update on the global cancer burden using the GLOBOCAN 2020 estimates of cancer incidence and mortality produced by the International Agency for Research on Cancer. Worldwide, an estimated 19.3 million new cancer cases (18.1 million excluding nonmelanoma skin cancer) and almost 10.0 million cancer deaths (9.9 million excluding nonmelanoma skin cancer) occurred in 2020. Female breast cancer has surpassed lung cancer as the most commonly diagnosed cancer, with an estimated 2.3 million new cases (11.7%), followed by lung (11.4%), colorectal (10.0 %), prostate (7.3%), and stomach (5.6%) cancers. Lung cancer remained the leading cause of cancer death, with an estimated 1.8 million deaths (18%), followed by colorectal (9.4%), liver (8.3%), stomach (7.7%), and female breast (6.9%) cancers. Overall incidence was from 2-fold to 3-fold higher in transitioned versus transitioning countries for both sexes, whereas mortality varied <2-fold for men and little for women. Death rates for female breast and cervical cancers, however, were considerably higher in transitioning versus transitioned countries (15.0 vs 12.8 per 100,000 and 12.4 vs 5.2 per 100,000, respectively). The global cancer burden is expected to be 28.4 million cases in 2040, a 47% rise from 2020, with a larger increase in transitioning (64% to 95%) versus transitioned (32% to 56%) countries due to demographic changes, although this may be further exacerbated by increasing risk factors associated with globalization and a growing economy. Efforts to build a sustainable infrastructure for the dissemination of cancer prevention measures and provision of cancer care in transitioning countries is critical for global cancer control.
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            NF-κB signaling in inflammation

            Ting Ting Liu, Lingyun Zhang, Donghyun Joo … (2017)
            The transcription factor NF-κB regulates multiple aspects of innate and adaptive immune functions and serves as a pivotal mediator of inflammatory responses. NF-κB induces the expression of various pro-inflammatory genes, including those encoding cytokines and chemokines, and also participates in inflammasome regulation. In addition, NF-κB plays a critical role in regulating the survival, activation and differentiation of innate immune cells and inflammatory T cells. Consequently, deregulated NF-κB activation contributes to the pathogenic processes of various inflammatory diseases. In this review, we will discuss the activation and function of NF-κB in association with inflammatory diseases and highlight the development of therapeutic strategies based on NF-κB inhibition.
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              Essential oils: their antibacterial properties and potential applications in foods--a review.

              Sara A. Burt, Victor Zinchuk (2004)
              In vitro studies have demonstrated antibacterial activity of essential oils (EOs) against Listeria monocytogenes, Salmonella typhimurium, Escherichia coli O157:H7, Shigella dysenteria, Bacillus cereus and Staphylococcus aureus at levels between 0.2 and 10 microl ml(-1). Gram-negative organisms are slightly less susceptible than gram-positive bacteria. A number of EO components has been identified as effective antibacterials, e.g. carvacrol, thymol, eugenol, perillaldehyde, cinnamaldehyde and cinnamic acid, having minimum inhibitory concentrations (MICs) of 0.05-5 microl ml(-1) in vitro. A higher concentration is needed to achieve the same effect in foods. Studies with fresh meat, meat products, fish, milk, dairy products, vegetables, fruit and cooked rice have shown that the concentration needed to achieve a significant antibacterial effect is around 0.5-20 microl g(-1) in foods and about 0.1-10 microl ml(-1) in solutions for washing fruit and vegetables. EOs comprise a large number of components and it is likely that their mode of action involves several targets in the bacterial cell. The hydrophobicity of EOs enables them to partition in the lipids of the cell membrane and mitochondria, rendering them permeable and leading to leakage of cell contents. Physical conditions that improve the action of EOs are low pH, low temperature and low oxygen levels. Synergism has been observed between carvacrol and its precursor p-cymene and between cinnamaldehyde and eugenol. Synergy between EO components and mild preservation methods has also been observed. Some EO components are legally registered flavourings in the EU and the USA. Undesirable organoleptic effects can be limited by careful selection of EOs according to the type of food.
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                Author and article information

                Contributors
                Talha Bin Emran
                Firzan Nainu
                Jesus Simal-Gandara
                Journal
                Journal ID (nlm-ta): Food Chem X
                Journal ID (iso-abbrev): Food Chem X
                Title: Food Chemistry: X
                Publisher: Elsevier
                ISSN (Electronic): 2590-1575
                Publication date PMC-release: 19 January 2022
                Publication date Collection: 30 March 2022
                Publication date (Electronic): 19 January 2022
                Volume: 13
                Electronic Location Identifier: 100217
                Affiliations
                [a ]Faculty of Pharmacy, Hasanuddin University, Makassar 90245, Sulawesi Selatan, Indonesia
                [b ]Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan 20222, Sumatera Utara, Indonesia
                [c ]Cellulosic and Functional Materials Research Centre, Universitas Sumatera Utara, Jl. Bioteknologi No.1, Medan 20155, Indonesia
                [d ]Sekolah Tinggi Ilmu Farmasi Makassar, Makassar 90242, Sulawesi Selatan, Indonesia
                [e ]Department of Pharmacy, BGC Trust University Bangladesh, Chittagong 4381, Bangladesh
                [f ]Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E32004 Ourense, Spain
                Author notes
                Article
                Publisher Item ID: S2590-1575(22)00015-3 Publisher ID: 100217
                DOI: 10.1016/j.fochx.2022.100217
                PMC ID: 9039924
                PubMed ID: 35498985
                SO-VID: 70c3984c-e980-46e9-aac5-8969353945fd
                Copyright © © 2022 The Author(s)
                License:

                This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 31 October 2021
                Date revision received : 8 January 2022
                Date accepted : 14 January 2022
                Categories
                Subject: Article(s) from the Special Issue on Recovery and application of high-value resources from foods and food by-products by Mauricio Rostagno and Juliane Viganó

                Keywords: essential oil,anticancer,antimicrobial,anti-inflammatory,food preservatives,terpenes,carvacrol (pubchem cid: 10364),linalool (pubchem cid: 6549),hinokitiol (pubchem cid: 3611),bakuchiol (pubchem cid: 5468522),limonene (pubchem cid: 22311),eugenol (pubchem cid: 3314),myrcene (pubchem cid: 31253),α-terpineol (pubchem cid: 17100),atractylone (pubchem cid: 3080635),carvone (pubchem cid: 7439)
                Data availability:
                Keywords: essential oil, anticancer, antimicrobial, anti-inflammatory, food preservatives, terpenes, carvacrol (pubchem cid: 10364), linalool (pubchem cid: 6549), hinokitiol (pubchem cid: 3611), bakuchiol (pubchem cid: 5468522), limonene (pubchem cid: 22311), eugenol (pubchem cid: 3314), myrcene (pubchem cid: 31253), α-terpineol (pubchem cid: 17100), atractylone (pubchem cid: 3080635), carvone (pubchem cid: 7439)

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