During the COVID-19 (coronavirus disease 2019) outbreak, many people were infected, and the symptoms may persist for several weeks or months for recovering patients. This is also known as “long COVID” and includes symptoms such as fatigue, joint pain, muscle pain, et cetera. The COVID-19 virus may trigger hyper-inflammation associated with cytokine levels in the body. COVID-19 can trigger inflammation in the joints, which can lead to osteoarthritis (OA), while long-term COVID-19 symptoms may lead to joint damage and other inflammation problems. According to several studies, sesame has potent anti-inflammatory properties due to its major constituent, sesamin. This study examined sesamin’s anti-inflammatory, anti-osteoarthritis, and anti-COVID-19 effects. Moreover, in vivo and in vitro assays were used to determine sesamin’s anti-inflammatory activity against the RAW264.7 and SW1353 cell lines. Sesamin had a dose-dependent effect (20 mg/kg) in a monoiodoacetic acid (MIA)-induced osteoarthritis rat model. Sesamin reduced paw swelling and joint discomfort. In addition, the findings indicated that sesamin suppressed the expression of iNOS (inducible nitric oxide synthase) and COX-2 (cyclooxygenase-2) in the RAW264.7 cell line within the concentration range of 6.25–50 μM. Furthermore, sesamin also had a suppressive effect on MMP (matrix metalloproteinase) expression in chondrocytes and the SW1353 cell line within the same concentration range of 6.25–50 μM. To examine the anti-viral activity, an in silico analysis was performed to evaluate sesamin’s binding affinity with SARS-CoV-2 RdRp (severe acute respiratory syndrome coronavirus 2 RNA-dependent RNA polymerase) and human ACE2 (angiotensin-converting enzyme 2). Compared to the controls, sesamin exhibited strong binding affinities towards SARS-CoV-2 RdRp and human ACE2. Furthermore, sesamin had a higher binding affinity for the ACE2 target protein. This study suggests that sesamin shows potential anti-SARS-CoV-2 activity for drug development.

The antimicrobial, UV photoprotective and antioxidant capabilities of Spirulina spp. methanolic extracts were determined using Fourier transform infrared spectroscopy (FTIR) and gas chromatography-mass spectrometry (GC-MS). Notable compounds were reported to be 5 fatty acid methyl esters, 4- methoxyallocinnamic acid, 2-ethylhexyl esters and bumetrizole. Moreover, these metabolites contained functionalities including hydroxyl, alkyl and carbonyl, as supported by the FTIR result. After 24 h, there was no zone of inhibition in the antibacterial activity as measured by the agar well diffusion method at doses of 30, 50 and 70 g/mL. The ABTS radical scavenging assay revealed that the methanolic Spirulina spp. exhibited an inhibitory concentration of 1,047.91 g/mL for antioxidant activity and SPF values of 0.40, 0.23 and 0.93 were calculated using Mansur’s equation for concentrations of 30, 50 and 70 g/mL, respectively. The results of the study showed the potential of cyanobacterial extracts as a bioactive ingredient in cosmetic product development. HIGHLIGHTS Methanolic extraction of Spirulina spp. comprises 5 fatty acid methyl esters, 4-ethoxyallocinnamic acid 2-ethylhexyl esters and bumetrizole characterized by GC-MS. Constituents of the extract contain functional groups including –OH, –C–H and C=O. The extracts were classified as weak radical stabilizers, confirmed by ABTS assay and possessed UV photoprotective capacity confirmed by the in vitro SPF assay. GRAPHICAL ABSTRACT

Cacao (Theobroma cacao L.) is a high-value crop grown in tropical countries where it is processed to make products like chocolate. In the Philippines, cacao is also used to produce a traditional product from cacao liquor called tablea. In the production of tablea, it is necessary to investigate the composition and physicochemical properties to evaluate its nutritional attributes, and product quality. Hence, this study investigated the composition and thermal properties of cacao and Philippine tablea from three different locations through proximate composition analysis, gas chromatography-mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA). Results showed a decrease in moisture from cacao to tablea due to roasting. GC-MS analysis revealed a total of 27 compounds from all the samples analyzed. The presence of polysaccharides, lipids, proteins, and phenolics was evident in all mid-FTIR spectra samples. The melting profile indicated that cocoa butter polymorph form V was the native structure of the cocoa butter in all samples, which is ideal for cacao-derived products. Additionally, repeated rapid heating and cooling of the cacao and tablea samples favored the formation of cocoa butter polymorph forms of lower stability. The TGA profile of cacao and tablea revealed the temperature ranges attributable to the degradation of polysaccharides, cocoa butter, and proteins. The DSC and TGA thermograms of cacao and tablea counterparts indicate similar phase transitions and thermal degradation events. This study provided insights into the composition and thermal properties of cacao and Philippine tablea, which can be used as a baseline for quality and product development in the country.

An investigation of the chemical constituents present in the dichloromethane (DCM) extracts of rind, fruit, roots and leaves of Garcinia benthamii Pierre has led to an isolation of a new triterpene (24E)-23-acetoxy-3α-hydroxylanosta-9(11),16,24-trien-26-oic acid (1), squalene and triacylglycerols from the roots; methyl (24E)-3α,9α,23-trihydroxy-17,14-friedolanosta-14,24-dien-26-oate (2), caryophyllene, squalene, a mixture of compound 1, (22Z,24E)-9α-hydroxy-3-oxo-17,14-friedolanosta-14,22,24-trien-26-oic acid (3) and another new triterpene (24E)-9α-hydroxy-3-oxo-17,14-friedolanosta-14,24-dien-26-oic acid (4) derived from pericarp; a combination of compound 3 and the new isolated triterpene methyl (24E)-9α,23-dihydroxy-3-oxo-17,14-friedolanosta-14,24-dien-26-oate (5), triacylglycerols, friedelin, squalene and a mixture of β-sitosterol and stigmasterol accrued from the outer covering of the stalk; compound 2, caryophyllene, α-carotene and chlorophyll a originating from the leaves; compound 2 and a blend of β-sitosterol and stigmasterol from the blooms; δ-tocotrienol, squalene and triacylglycerols from the mesocarp; and triacylglycerols and a composite of stigmasterol and β-sitosterol recovered from the seeds of G. benthamii. The molecular orientation of compound 1 was characterized by comprehensive 1D and 2D NMR examinations while compounds 2-5 were elucidated by 1D NMR spectroscopy since a new triterpene 4 was observed to have a small difference with compound 3 in C-22 and compound 5 was observed to have a difference with the C-3 signal of compound 2. To further examine the possible bioactivities of the friedolanostanes especially the new molecules, the anti-inflammatory potential of these compounds was predicted through docking analysis in Autodock Vina. Four of the identified friedolanostanes (2-5) were found to have higher binding affinities to NF-κB p50 homodimer than the control dexamethasone. Considering all the probable interactions of 9 amino acid residues, (Arg 57, Tyr 60, Glu 63, Lys 244, Pro 246, Lys 275, Arg 308, Gln 309 and Phe 310) perceivable binding mechanisms were observed to actively interact with the compounds either by conventional hydrogen bonding or by van der Waals forces. Further confirmation from the molecular dynamics study revealed that the stability of the protein-ligand complexes with compounds 2-5 had no significant conformational changes in the structure of the p50 homodimer. Hence, this study provided a chemical profile of the DCM extract obtained from the plant and propose a potential anti-inflammatory activity of the friedolanostanes through in silico investigation. Friedolanostanes (2-5) with promising anti-inflammatory activity may be synthesized and subjected to in vitro and in vivo investigation to establish the anti-inflammatory properties.