Search Results (3)

Amomum villosum, a medicinal and edible plant, has shown promise in improving digestive health; however, the mechanisms underlying its antioxidant and hypoglycemic effects remain unclear. This study aimed to optimize the extraction of A. villosum essential oil (AVEO) and elucidate its bioactive potential. Ultrasound-assisted extraction yielded 3.84% AVEO under optimal conditions. Gas chromatography–mass spectrometry combined with SwissADME analysis identified nine active components, including bornyl acetate, (−)-Spathulenol, and (−)-Pogostol. In vitro assays demonstrated potent α-glucosidase inhibition (IC₅₀: 0.99 mg/mL) and strong free radical scavenging activities against 1,1-diphenyl-2-picrylhydrazyl (IC₅₀: 0.87 mg/mL), hydroxyl (IC₅₀: 0.18 mg/mL), and superoxide anion radicals (IC₅₀: 0.01 mg/mL). A significant positive correlation was observed between its antioxidant and hypoglycemic activities. Network pharmacology identified 11 core targets involved in oxidative stress and glucose metabolism, with functional enrichment pointing to the PPAR and steroid hormone signaling pathways. Molecular docking confirmed stable binding affinities of bornyl acetate, (−)-spathulenol, and (−)-pogostol to JAK2, NCOA2, and PPARA via hydrogen bonding and hydrophobic interactions. These findings provide a mechanistic basis for the dual antioxidant–hypoglycemic effects of AVEO and support its potential application in the development of functional foods and natural therapeutics targeting metabolic disorders. Full article

This study investigates the effects of the essential oil from Amomum villosum (EOA) on liver-protective effects in Nile tilapia (Oreochromis niloticus), utilizing a multidisciplinary approach that integrates physiological assessments and transcriptomic and metabolomic analyses. Fish were fed diets containing 2 g/kg of EOA over a 56-day trial, with a no-EOA diet serving as the control. The results demonstrate that EOA supplementation improves liver histology, enhances antioxidant capacities, and reduces inflammation in tilapia. The transcriptomic analysis revealed significant alterations in gene expression profiles related to RNA splicing, metabolism, and disease pathways. The identification of differential genes and disease databases identified key target genes associated with the primary component of EOA for its anti-hepatobiliary disease effects. Furthermore, a molecular docking analysis of EOA major components with core differentially expressed genes in the hepatobiliary syndrome indicated that α-pinene is a potential Hsp90 inhibitor, which may prevent inflammation. A metabolomic analysis further demonstrated that EOA supplementation leads to notable changes in liver phospholipids, fatty acids, and carbohydrate metabolism. These findings underscore the potential of EOA as a natural additive for improving liver health in tilapia, offering valuable insights to the aquaculture industry for enhancing fish health and welfare in intensive farming systems. Full article

In this study, the essential oil of the fruits of Amomum villosum Lour. (AVEO) was extracted through steam distillation and the components of the AVEO were analyzed using Gas Chromatography-Mass Spectrometry (GC-MS). Additionally, the antioxidant capacity in vitro of the AVEO was gauged using radical scavenging activity (DPPH, ABTS, superoxide anion) and ferric ion reducing antioxidant power (FRAP) assays; the antioxidant effect of a certain concentration of AVEO is even comparable to 0.08 mg/mL of butylated hydroxytoluene (BHT). Moreover, AVEO was applied to sunflower oil in a 30 h successive deep-frying experiment. Throughout the frying procedure, the sunflower oil-added antioxidant showed different degrees of benign changes in the physical and chemical parameters compared to the blank group, with 1 g/kg of AVEO being more consistent with 0.01 g/kg of tert-butyl hydroquinone (TBHQ), while 1.5 g/kg of essential oil revealed a stronger antioxidative capability. Meanwhile, the organoleptic characteristics of Chinese Maye, including its appearance, taste, flavor, and overall acceptability, were ameliorated when AVEO was added at 1.5 g/kg. Consequently, AVEO can be applied to substitute synthetic antioxidants as a natural antioxidant and flavoring agent during the deep-frying course of food. Full article