Volatile Terpenoids from Water Pepper (Polygonum punctatum) Against Pseudomonas aeruginosa and Staphylococcus aureus Virulence Strategies (original) (raw)
2014, Global Journal of Agricultural Innovation, Research & Development
Polygonum punctatum Elliot (water pepper) is a pungent herb ancestrally employed as a disinfectant in traditional medicine by Toba Indians of the north-eastern region of Argentina and also commonly used as spice in Japanese cuisine. GC-MS of whole diethyl ether extract (EE) from aerial parts allowed to identify 14 volatile terpenoids such as sesquiterpenes: α-bisabolol (3.4 %), polygodial and isotadeonal (34.0%); various methylated phenol like αtocopherol or vitamin E (3.6 %), and phytosterols: stigmasterol (2.1%) and β-sitosterol (29.9 %). Thus, water pepper is a promising source of drimane sesquiterpenes and phytoestrogens with important bioactivities.
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