Viburnum opulus (VO) is a valuable decorative, medicinal, and food plant. This deciduous shrub is found in natural habitats in Europe, Russia, and some regions in North Africa and North Asia. The VO is traditionally used to treat aliments such as cough, colds, tuberculosis, rheumatic aches, ulcers, stomach, and kidney problems, among others. Many of the health-promoting properties of VO are associated with antioxidant activity, which has been demonstrated in both in vitro and in vivo studies. The results of in vitro studies show the antimicrobial potential of VO, especially against Gram-positive bacteria. In cell-based studies, VO demonstrated anti-inflammatory, anti-obesity, anti-diabetic, osteogenic, cardio-protective, and cytoprotective properties. The applicability of VO in the treatment of urinary tract diseases, endometriosis, and some cancers has been confirmed in in vivo studies. The health benefits of VO result from the presence of bioactive components such as phenolic compounds, vitamin C, carotenoids, iridoids, and essential oils. The aim of this review is to present an overview of the botanical characteristics, chemical compositions, including bioactive compounds, and pro-health properties of VO different morphological parts.

Microgreens are environmentally friendly and have health benefits in addition to their basic nutritional contents. The effect of white (W), white–blue (W + B), and white–red (W + R) light on the bioactive compounds, nutrient composition, and antioxidant potential of red and white cabbage microgreens were investigated using light-emitting diodes (LEDs). The results showed that protein, fat, ash, chlorophylls, and carotenoids were the highest in microgreens under W light, while phenolic compounds were highest in microgreens under W + B light. Supplementation with white light, as well as red or blue light, resulted in higher levels of sugars and total fiber in both white and red microgreens. Twenty-six and thirty-three phenolic compounds were identified in white and red cabbage microgreens, respectively. The identified phenolics belonged to three classes, including phenolic acids, flavonols, and anthocyanins. The antioxidant potential of both cabbage microgreens was determined by four methods (ABTS, DPPH, ORAC, and FRAP). It was found that the highest antioxidant potential was observed in microgreens grown under the W + B light combination. On the other hand, the W + R light combination increased the content of β-sitosterol and campesterol. The results may be helpful in the selection of the type of LED lighting that determines the high nutritional and health-promoting potential of white and red cabbage microgreens.

The aim of the study was to analyze the polyphenolic profile of cone extracts of Douglas fir, Scots pine and Korean fir, and to study their antioxidant activity. The mechanism of electro-oxidation of polyphenols (such as procyanidins and catechins) from cone extracts was investigated using cyclic voltammetry (CV) and differential pulse voltammetry (DPV), as well as spectrophotometric methods—ABTS (2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate)), DPPH (2,2-diphenyl-1-picrylhydrazyl), FRAP (Ferric Reducing Antioxidant Power ) and CUPRAC (CUPric Reducing Antioxidant Capacity). The scientific novelty of the research is the comprehensive analysis of cone extracts in terms of antioxidant properties. Due to the high polyphenol content, the extracts showed significant ability to reduce oxidative reactions, as well as the ability to scavenge free radicals and transition metal ions. Douglas fir, Scots pine and Korean fir cone extracts can potentially be used as natural stabilizers, preservatives and antimicrobial substances in the food industry and in medications.

The present study investigated the nutrients, biologically-active compounds, as well as antioxidant and anti-lipase activities of chokeberry fruits across four different stages of development, from the unripe green to mature black forms. The highest content of total phenolics (12.30% dry weight (DW)), including proanthocyanidins (6.83% DW), phenolic acids (6.57% DW), flavanols (0.56% DW), flavonols (0.62% DW), and flavanones (0.10% DW), was observed in unripe fruits. The unripe green fruits were also characterized by the highest content of protein (2.02% DW), ash (4.05% DW), total fiber (39.43% DW), and chlorophylls (75.48 mg/100 g DW). Ripe black fruits were the richest source of total carotenoids (8.53 mg/100 g DW), total anthocyanins (2.64 g/100 g DW), and total sugars (33.84% DW). The phenolic compounds of green fruits were dominated by phenolic acids (above 83% of the total content), the semi-mature fruits by both phenolic acids and anthocyanins (90%), while the mature berries were dominated by anthocyanins (64%). Unripe fruits were the most effective inhibitor of pancreatic lipase in triolein emulsion, scavenger of 2,2’-azinobis-(3-ethylbenzothiazolin-6-sulfonic acid) radical cation, and reducer of ferric ion. Biological activities were mainly correlated with total proanthocyanidins and total phenolics. Considering their strong anti-lipase and antioxidant activities, unripe chokeberry fruits may have potential applications in nutraceuticals and functional foods.

Microgreens have great potential for improving the nutritional value of human diets, as well as constituting a promising dietary option for preventing chronic disease. Light-emitting diodes (LEDs) are commercially used as a light source to improve the growth of microgreens, as well as nutrient and bioactive compound accumulation. Here, we provide the first report of the phenolic compound, chlorophyll and carotenoid pigment, and dietary fiber contents of red and green kale microgreens grown in a growth chamber under white LEDs combined with red or blue light. Significant differences in the response of phytocompounds between white light and its combination with blue or red LEDs were determined. These studies showed that a combination of white and blue LEDs positively influenced the accumulation of phenolic compounds, which consequently determined high antioxidant activity. On the contrary, the white LED lights were the most suitable for the accumulation of carotenoids and chlorophylls, including chlorophyll a and b, and Klason lignin. These results suggest that the use of a combination of white light with blue or red light can increase the concentration of phenolic compounds and dietary fiber in red and green kale microgreens and thus may enhance their health-promoting potential.

Staphylococcus aureus is still one of the leading causes of both hospital- and community-acquired infections. Due to the very high percentage of drug-resistant strains, the participation of drug-tolerant biofilms in pathological changes, and thus the limited number of effective antibiotics, there is an urgent need to search for alternative methods of prevention or treatment for S. aureus infections. In the present study, biochemically characterized (HPLC/UPLC–QTOF–MS) acetonic, ethanolic, and water extracts from fruits and bark of Viburnum opulus L. were tested in vitro as diet additives that potentially prevent staphylococcal infections. The impacts of V. opulus extracts on sortase A (SrtA) activity (Fluorimetric Assay), staphylococcal protein A (SpA) expression (FITC-labelled specific antibodies), the lipid composition of bacterial cell membranes (LC-MS/MS, GC/MS), and biofilm formation (LIVE/DEAD BacLight) were assessed. The cytotoxicity of V. opulus extracts to the human fibroblast line HFF-1 was also tested (MTT reduction). V. opulus extracts strongly inhibited SrtA activity and SpA expression, caused modifications of S. aureus cell membrane, limited biofilm formation by staphylococci, and were non-cytotoxic. Therefore, they have pro-health potential. Nevertheless, their usefulness as diet supplements that are beneficial for the prevention of staphylococcal infections should be confirmed in animal models in the future.