plant extracts – Page 2

In Vitro Screening of the Antifungal and Antimycotoxin Effects of a Stilbenoids-Rich Grapevine Cane Extract on Fusarium graminearum, Aspergillus flavus and Penicillium expansum

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This study tested a natural extract from grapevine pruning waste to see if it could stop three dangerous fungi that produce harmful toxins in crops. The extract worked well at stopping both fungal growth and toxin production, with effects that lasted even after the extract was removed. These results suggest that grapevine waste could be turned into a natural fungicide to protect crops from contamination.

Selection of reliable reference genes in Colletotrichum scovillei during different growth stages, host interactions, and plant extract treatment for qRT-PCR

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This research identifies the best internal control genes to use when measuring gene activity in a fungus that causes pepper disease. Scientists tested eight different reference genes under various conditions like fungal growth and pepper infection, plus when treating the fungus with plant extracts. Different genes worked best for different situations: one gene was best during fungal growth, another during infection, and a third when treated with plant extracts. These findings will help future studies better understand how this disease-causing fungus works and develop better control methods.

Vernicia fordii leaf extract inhibited anthracnose growth by downregulating reactive oxygen species (ROS) levels in vitro and in vivo

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Researchers found that leaves from the tung tree (Vernicia fordii) contain natural compounds that effectively kill a fungus (Colletotrichum fructicola) that damages oil tea plants. The extract works by increasing harmful oxidative stress in fungal cells and turning off genes the fungus needs to survive. This explains why farmers have successfully grown these trees together for centuries to naturally reduce disease.

Natural Antimicrobial Compounds as Promising Preservatives: A Look at an Old Problem from New Perspectives

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This review examines natural alternatives to synthetic food preservatives, which are increasingly recognized as potentially harmful. Natural antimicrobial compounds from plants, fungi, and other sources can effectively prevent food spoilage and bacterial contamination. New technologies using light and ultrasound can enhance these natural compounds’ effectiveness. While promising, these natural preservatives need more research and regulatory approval before widespread industrial use.

Assessment of Cucurbita spp. Peel Extracts as Potential Sources of Active Substances for Skin Care and Dermatology

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This study examined pumpkin peels as a sustainable source of natural compounds for skincare products. Researchers extracted active ingredients using water and plant-based solvents, then tested their antioxidant properties, ability to protect skin from sun damage, and safety for use on skin. The findings show that pumpkin peel extracts, particularly those made with water, could be safe and effective ingredients in cosmetic products.

Cell Wall-Mediated Antifungal Activity of the Aqueous Extract of Hedera helix L. Leaves Against Diplodia corticola

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Scientists discovered that extract from ivy leaves can effectively kill a fungus called Diplodia corticola that damages cork oak trees. The extract works by damaging the fungus’s protective cell wall rather than interfering with its internal chemistry. This natural alternative to chemical fungicides could help protect cork production worldwide while being safer for human health and the environment.

Selection of reliable reference genes in Colletotrichum scovillei during different growth stages, host interactions, and plant extract treatment for qRT-PCR

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Researchers identified the best internal control genes for measuring fungal gene expression in Colletotrichum scovillei, a fungus that causes serious disease in chili peppers. Different genes worked best under different conditions: one for normal growth, another during infection, and a third when treated with plant extracts. This discovery will help scientists study how this fungus develops and causes disease, potentially leading to better ways to control it using natural plant-based treatments.

Antifungal Effect of Cinnamon Bark Extract on the Phytopathogenic Fungus Fusarium sporotrichioides

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This study tested whether cinnamon bark extract could stop the growth of a harmful fungus called Fusarium sporotrichioides that damages crops and produces toxins. Researchers used a water-based cinnamon extract at different concentrations on fungal cultures and found that the highest concentration significantly reduced fungal growth and caused visible damage to fungal structures. The cinnamon extract contains natural compounds with antifungal properties that could potentially be used as an eco-friendly alternative to synthetic fungicides in agriculture.

Research Topic: plant extracts