| Autor: |
Petrisor G; Science and Engineering of Oxide Materials and Nanomaterials, Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 011061 Bucharest, Romania.; National Research Center for Food Safety, University Politehnica of Bucharest, 060042 Bucharest, Romania.; National Center for Micro and Nanomaterials, University Politehnica of Bucharest, 060042 Bucharest, Romania., Motelica L; Science and Engineering of Oxide Materials and Nanomaterials, Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 011061 Bucharest, Romania.; National Research Center for Food Safety, University Politehnica of Bucharest, 060042 Bucharest, Romania.; National Center for Micro and Nanomaterials, University Politehnica of Bucharest, 060042 Bucharest, Romania., Craciun LN; Department of Inorganic Chemistry, Physical Chemistry and Electrochemistry, Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 011061 Bucharest, Romania., Oprea OC; National Research Center for Food Safety, University Politehnica of Bucharest, 060042 Bucharest, Romania.; National Center for Micro and Nanomaterials, University Politehnica of Bucharest, 060042 Bucharest, Romania.; Department of Inorganic Chemistry, Physical Chemistry and Electrochemistry, Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 011061 Bucharest, Romania., Ficai D; National Research Center for Food Safety, University Politehnica of Bucharest, 060042 Bucharest, Romania.; National Center for Micro and Nanomaterials, University Politehnica of Bucharest, 060042 Bucharest, Romania.; Department of Inorganic Chemistry, Physical Chemistry and Electrochemistry, Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 011061 Bucharest, Romania., Ficai A; Science and Engineering of Oxide Materials and Nanomaterials, Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 011061 Bucharest, Romania.; National Research Center for Food Safety, University Politehnica of Bucharest, 060042 Bucharest, Romania.; National Center for Micro and Nanomaterials, University Politehnica of Bucharest, 060042 Bucharest, Romania.; Academy of Romanian Scientists, 050044 Bucharest, Romania. |
| Abstrakt: |
Melissa officinalis is a medicinal plant rich in biologically active compounds which is used worldwide for its therapeutic effects. Chemical studies on its composition have shown that it contains mainly flavonoids, terpenoids, phenolic acids, tannins, and essential oil. The main active constituents of Melissa officinalis are volatile compounds (geranial, neral, citronellal and geraniol), triterpenes (ursolic acid and oleanolic acid), phenolic acids (rosmarinic acid, caffeic acid and chlorogenic acid), and flavonoids (quercetin, rhamnocitrin, and luteolin). According to the biological studies, the essential oil and extracts of Melissa officinalis have active compounds that determine many pharmacological effects with potential medical uses. A new field of research has led to the development of controlled release systems with active substances from plants. Therefore, the essential oil or extract of Melissa officinalis has become a major target to be incorporated into various controlled release systems which allow a sustained delivery. |
