The species Viburnum opulus L. belongs to the Adoxaceae plant family. Traditionally various anatomical parts of V. opulus, including bark, leaves, flowers and fruits are used for various purposes. It has been reported that the fruits of some Viburnum species contain high amount of polyphenolics including phenolic acids and anthocyanins as well as organic acids. In vitro studies confirmed that berries of investigated Viburnum species or their extracts exhibit antioxidant effects. Bioactive substances from V. opulus fruits were reported to possess antimicrobial effects against a wide range of human pathogenic bacteria; however, yeasts demonstrated low sensitivity or were resistant to the fruit juice. This species was also reported to possess antinociceptive, antiurolithiatic, gastroduodenoprotective and anticarcinogenic potential. The formation of bioactive substances and their content in fruits and in other plant organs depends on various factors, such as genotypic differences, environmental conditions and cultivation practices. In Middle Anatolia, a traditional drink named “gilaburu” has been prepared from the fruits of V. opulus. The fruit is also used locally for preparing jam, jelly, sweetmeat and marmalade. In Russia the berries are used in traditional and folk medicine. Viburnum opulus L. it’s also utilized for homeopathic and Ayurveda practices. More systematic studies might to expand the possibilities for a wider application of Viburnum opulus and cultivars for foods, nutraceuticals and medicinal purposes.
La specie Viburnum opulus L. appartiene alla famiglia delle Adoxaceae. Le parti di V. opulus tradizionalmente usate includono la corteccia, le foglie, i fiori e i frutti. I frutti di alcune specie di Viburnum sono stati segnalati per il loro alto contenuto di polifenoli tra cui acidi fenolici e antocianine e di acidi organici. Studi in vitro confermano che le bacche o i loro estratti delle specie studiate di Viburnum mostrano effetti antiossidanti. E’ riportato che le sostanze bioattive contenute nei frutti di V.opulus possiedono effetti antimicrobici contro una vasta gamma di batteri patogeni per l’uomo; tuttavia, i lieviti hanno invece dimostrato una bassa sensibilità o una resistenza al succo dei frutti stessi. Dalla letteratura si evince inoltre che questa specie possiede potenzialità anti-nocicettive, anti-urolitiasiche, gastro-duodeno protettive e anticancerogeniche. La formazione delle sostanze bioattive e il loro contenuto nei frutti e nelle altre parti della pianta dipende da diversi fattori, come le differenze genotipiche, le condizioni ambientali e le pratiche di coltivazione. Nella regione centrale dell’Anatolia, con i frutti di V. opulus, viene preparata una bevanda tradizionale chiamata “gilaburu”. I frutti sono anche usati localmente per la preparazione di confetture, gelatine, dolciumi e marmellate. In Russia le bacche sono utilizzate nella medicina popolare tradizionale. Viburnum opulus L. è anche utilizzato nelle pratiche omeopatiche e in Ayurveda. Studi più ampi potrebbero estendere le conoscenze e aprire possibilità di una più vasta applicazione di Viburnum opulus e delle sue diverse cultivar a fini alimentari, nutraceutici e farmaceutici.
Viburnum opulus L. - Proprietà e possibili impieghi terapeutici
CORIGLIANO, CATERINA ASSUNTA MICAELA
2014/2015
Abstract
The species Viburnum opulus L. belongs to the Adoxaceae plant family. Traditionally various anatomical parts of V. opulus, including bark, leaves, flowers and fruits are used for various purposes. It has been reported that the fruits of some Viburnum species contain high amount of polyphenolics including phenolic acids and anthocyanins as well as organic acids. In vitro studies confirmed that berries of investigated Viburnum species or their extracts exhibit antioxidant effects. Bioactive substances from V. opulus fruits were reported to possess antimicrobial effects against a wide range of human pathogenic bacteria; however, yeasts demonstrated low sensitivity or were resistant to the fruit juice. This species was also reported to possess antinociceptive, antiurolithiatic, gastroduodenoprotective and anticarcinogenic potential. The formation of bioactive substances and their content in fruits and in other plant organs depends on various factors, such as genotypic differences, environmental conditions and cultivation practices. In Middle Anatolia, a traditional drink named “gilaburu” has been prepared from the fruits of V. opulus. The fruit is also used locally for preparing jam, jelly, sweetmeat and marmalade. In Russia the berries are used in traditional and folk medicine. Viburnum opulus L. it’s also utilized for homeopathic and Ayurveda practices. More systematic studies might to expand the possibilities for a wider application of Viburnum opulus and cultivars for foods, nutraceuticals and medicinal purposes.È consentito all'utente scaricare e condividere i documenti disponibili a testo pieno in UNITESI UNIPV nel rispetto della licenza Creative Commons del tipo CC BY NC ND.
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https://hdl.handle.net/20.500.14239/24911