Humulus lupulus L. is a species in the Cannabaceae family. Hop, as it is commonly known, is a perennial, dioecious and normally diploid (2n = 20) herbaceous plant [1]. It is in beer production that hops have their greatest economic value at the international level. Due to the production of compounds with bactericidal action, in particular against Gramnegative bacteria, the hops came to solve problems related to the conservation of beer [2]. In addition Hops contain compounds that confer sedative, diuretic and antiarthritic properties [3]. In the ethnobotanical use, the dried flowers were used in pillows called "hop pads", to combat insomnia [4]. The use of dried and green hop inflorescences for diuretic uses and disorders of the digestive tract, were verified in the Montesinho park area [5]. In China, alcoholic extracts of hops were used to treat leprosy, tuberculosis and dysentery [2]. Its use in infusions as a tonic, since the middle Ages where it considered a medicinal herb [6]. The results obtained show a certain similarity in the monoterpene component, with β-myrcene as the major compound (more than 64% in cultivar and spontaneous samples) and notorious differences in the sesquiterpene component, evident in cases of α-humulene (12% in cultivars, 0.2% and in spontaneous) and trans-β-farnesene (not detected in cultivars, 9% in spontaneous). Also important is the richness of the sesquiterpene component in spontaneous clone, in particular in the oxygenated compounds. This profile, of both cultivar and spontaneous, shows potential for antiseptic effects in the digestive tract, especially when these are associated with bacteria such as Helicobacter pylori [7], which will be in agreement with ethnobotanical uses of Hop. Since there is spontaneous hops in a large part of Portugal, the collection and analysis of the aromas of these hops may lead to the development of new and more fragrances, with interest in different areas, like beer production or cosmetics. The volatile components extracted from spontaneous hops collected in the Bragança area were analyzed and compared with those of commercial varieties.

O Humulus lupulus L. é uma espécie pertencente à família Cannabaceae. O lúpulo, como é vulgarmente conhecido, é uma planta herbácea perene, dióica e normalmente diplóide (2n=20) [1]. É na produção de cerveja que o lúpulo apresenta o seu maior valor económico a nível internacional. Foi na Flandres que começou verdadeiramente a produção de cerveja, uma vez que desde o início da sua fabricação na Mesopotâmia, até então, a cerveja era uma bebida adocicada, baseada na fermentação de malte, com o nome de Ale sendo a sua conservação um dos maiores problemas. A utilização de lúpulo veio resolver esse problema, visto que produz compostos com acção bactericida, em particular contra bactérias Gram-negativas [2]. A sua produção estendeu-se por toda a Europa e, daí, ao resto do mundo. Actualmente a procura de novos aromas tem vindo a aumentar, impulsionada pela recente expansão da produção artesanal de cerveja em Portugal. Uma vez que existe lúpulo espontâneo em grande parte do país, a recolha e análise dos aromas desses lúpulos poderá levar-nos ao desenvolvimento de novos e mais aromas. As componentes voláteis extraídas de lúpulos espontâneos recolhidos na zona de Bragança, foram analisadas e comparadas com as de variedades comerciais. Material e métodos: O material vegetal foi colhido em diferentes zonas do distrito de Bragança, junto a cursos de água. Os cones femininos foram recolhidos e os voláteis foram extraídos num sistema Likens-Nickerson e posteriormente analisados por CG e CG-EM. Resultados e conclusão: Os resultados obtidos evidenciam uma certa semelhança na componente monoterpénica, com o β-mirceno como composto maioritário (75 e 64%, respectivamente na amostra do cultivar e na amostra do espontâneo) e diferenças notórias na componente sesquiterpénica, bem evidente nos casos do α-humulene (12% no cultivar, 0,2% no espontâneo) e do trans-β-farnesene (não detectado no cultivar, 9% no espontâneo). É também merecedor de realce a maior riqueza da componente sesquiterpénica do clone espontâneo, em particular nos compostos oxigenados

Humulus lupulus L. is a species in the Cannabaceae family. Hop, as it is commonly known, is a perennial, dioecious and normally diploid (2n = 20) herbaceous plant [1]. It is in beer production that hops have their greatest economic value at the international level. Due to the production of compounds with bactericidal action, in particular against Gramnegative bacteria, the hops came to solve problems related to the conservation of beer [2]. In addition Hops contain compounds that confer sedative, diuretic and antiarthritic properties [3]. In the ethnobotanical use, the dried flowers were used in pillows called "hop pads", to combat insomnia [4]. The use of dried and green hop inflorescences for diuretic uses and disorders of the digestive tract, were verified in the Montesinho park area [5]. In China, alcoholic extracts of hops were used to treat leprosy, tuberculosis and dysentery [2]. Its use in infusions as a tonic, since the middle Ages where it considered a medicinal herb [6]. The results obtained show a certain similarity in the monoterpene component, with β-myrcene as the major compound (more than 64% in cultivar and spontaneous samples) and notorious differences in the sesquiterpene component, evident in cases of α-humulene (12% in cultivars, 0.2% and in spontaneous) and trans-β-farnesene (not detected in cultivars, 9% in spontaneous). Also important is the richness of the sesquiterpene component in spontaneous clone, in particular in the oxygenated compounds. This profile, of both cultivar and spontaneous, shows potential for antiseptic effects in the digestive tract, especially when these are associated with bacteria such as Helicobacter pylori [7], which will be in agreement with ethnobotanical uses of Hop. Since there is spontaneous hops in a large part of Portugal, the collection and analysis of the aromas of these hops may lead to the development of new and more fragrances, with interest in different areas, like beer production or cosmetics. The volatile components extracted from spontaneous hops collected in the Bragança area were analyzed and compared with those of commercial varieties.

Humulus lupulus L. is a species of the Cannabaceae family. Hop, as it is commonly known, is a perennial, dioecious and usually diploid (2n = 20) herbaceous plant [1]. It is in beer production that hops have their greatest economic value at the international level, gaining a recent projection due to the increase of the artisan beer industry. Due to the production of compounds with bactericidal action, particularly against Gram-negative bacteria, hops came to solve problems related to the conservation of beer [2]. However, in addition to this property, hops contain other compounds that confer sedative, diuretic and antiarthritic properties. As an ethnobotanical use, the dried flowers were used in pillows called "hop pads", to fight insomnia. The use of dried and green hop inflorescences for diuretic uses and for disorders of the digestive tract, have been recorded in the Montesinho park area. In China, alcoholic extracts of hops were used in different dosages to treat different types of leprosy, tuberculosis and dysentery. In addition to its use in infusions as a tonic, this use has already occurred since the Middle Age where it was used and considered a medicinal herb.

The Hop (Humulus lupulus L.) are known worldwide as an essential flavor in the beer industry. Its compounds have been showing health benefits in terms ofphytochemical, pharmacological and biological profiles, due to their antimicrobial, antioxidant, anti-inflammatory and anticancer activities. This study intends todevelop a gel formulation incorporating hydroalcoholic extracts of different varieties of hops such as Cascade, Polaris and Spontaneous, from the cones and thevegetative plant parts, in different percentages. The essential oil of Thymus zygis was used as a natural conservative and the analysis of the composition was made byGC and GC-MS. Later evaluation of the physical-chemical parameters, stability and capacity to inhibit microbial growth was made. The pH measurement results of theformulations tend to be adjusted to the natural pH skin. The relative density obtained values of 1 and 0.857. It was found that there were no changes in the phase separation in the centrifugation, vibration, stability and accelerated test. However, changes were observed in the UV-Visible spectra, in texture, consistency and viscosity, and in the color test. In the light test there was phase separation in the samples, which may be related to the manufacturing technique of the formulations.However, this formulations anti aging with phenols from Hop can be development in order to obtain formulations with relevant properties for the consumers and the cosmetic industry.

Background: Currently, complementary and alternative medicine emerge as strategy in the prevention and treatment of various health problems. The present study aims to evaluate the efficacy of aromatherapy with Lavandula angustifolia Mill and Matricaria recutita L. in reducing stress and anxiety levels. Methods: A study was performed with 36 individuals divided in two distinct groups: “aroma group” and “control group”. Individuals of "aroma group" were treated with a mixture of essential oils of Lavandula angustifolia Mill and Matricaria recutita L. applied with Effleurage massage while the individuals of "control group" received only Effleurage massage. Stress and anxiety levels of all individuals participating in the study were evaluated before and after the treatment. Additionally, the chemical composition of the essential oils was evaluated by GC and GC-MS. Results: In the aromatherapy assay, the “aroma group” showed a significant decrease of 12% and 30%, in stress and anxiety levels, respectively while lower decrease was observed in “control group” (3.3% and 2.6% for stress and anxiety levels, respectively). Conclusion: In this study, aromatherapy was effective in stress and anxiety levels reduction and linalool, the major compound of the essential oil mixture, may be positively contributing for these effects.

This study as the objective of aromatic compounds and α and β acids characterization from Humulus lupulus L., commonly known as hops. Volatile components extracted from spontaneous hops collected in the Bragança area were analyzed and compared with those of commercial varieties. Hops have bactericidal and bacteriostatic action, promoted by α and β acids, also responsible for some of the bitter aromas of beer. The plant material was harvested in different areas of the district of Bragança, next to water courses. The female cones were collected and the volatiles were extracted in a Likens-Nickerson system and then analyzed by CG and CGMS. Extraction of α and β acids of selected varieties and spontaneous clones, these samples were analyzed in HPLC. The results obtained show a certain similarity in the monoterpene 157 component, with β myrcene as the major compound and notorious differences in the sesquiterpene component, evident in the cases of α humulene. Also worthy of note is the greater richness of the sesquiterpene component of some spontaneous clones, in particular in the oxygenated compounds. In relation to the data obtained in HPLC, we compared samples of differents varieties of cultivars (Nugget, Cascade, Chinook and others), with samples of spontaneous clones from distinct places in the region.

In this study, a factorial experiment was carried out to investigate the effect of AMF (arbuscular mycorrhizal fungi) and water stress on the quality of fresh plants (through the analysis of essential oil composition) and also on the morphological characteristics (in terms of biomass) of basil (Ocimum basilicum L. cv. Genovese Gigante). The factors included an arbuscular mycorrhizal fungus inoculation (Glomus intraradices), irrigation level (mild water stress, 60% Field capacity) and the interaction of both AMF and water stress. In addition, the effects of harvesting at two different developmental stages were assessed with respect to the plants tolerance to abiotic stress and the quality of the fresh plant. The main essential oil (EO) constituents for this cultivar were eugenol, which varied between 7.1 and 50.8%, and linalool, 17.0–54.7%, in all the samples. The highest relative amount of eugenol (50.8%) was obtained during the vegetative stage in plants under water stress whereas samples from the control presented 16.2% for this compound. The samples which were significantly different from the control samples were the WS (water stress) samples from the vegetative stage. Additionally, this study suggests that AMF plants offset the adverse effect of water stress. In this context, and since the interaction of AMF and water stress did not significantly change the fresh plant quality, i.e. the essential oil profile in both stages of development, it is worthwhile considering this method of production. Finally, this experiment permitted an understanding of the stressor thresholds of the species used and also that, compensatory responses occur at different time scales, including between generations and also during development (developmental plasticity)

Background: Currently, complementary and alternative medicine emerge as important therapies in the prevention and treatment of various health problems. In view of this, the present study aims to evaluate the efficacy of essential oils in reducing stress and anxiety levels in aromatherapy users, at a clinic of Bragança, Portugal. Methods: A study was performed with 36 individuals divided in two distinct groups: “aroma group” and “control group”. Individuals of "aroma group" were treated with a mixture of essential oils of Lavandula angustifolia Mill and Matricaria recutita L. applied with Effleurage massage while the individuals of "control group" received only Effleurage massage. Stress and anxiety levels of all individuals participating in the study were evaluated before and after the treatment. Additionally, the chemical composition of the essential oils was evaluated by GC and GC-MS. Results: In the aromatherapy assay, the “aroma group” showed a significant decrease of 12% and 30%, in stress and anxiety levels, respectively, in the “control group” this decrease was lower (3.3% and 2.6% for stress and anxiety levels, respectively). Conclusion: In this study, aromatherapy was effective in stress and anxiety levels reduction and linalool, the major compound of the essential oil mixture, may be positively contributing for these effects.

Monitoring through secondary metabolites as essential oils is informative on both plant states and their living conditions. Our research examined the effect of an abiotic factor (mild water stress) on a specific plant species (Ocimum basilicum L.). This drought condition was tested with plants inoculated with a symbiotic fungus (Glomus intraradices), to check if it ameliorated, in terms of biomass, the consequences of drought. Furthermore, and less frequently found in literature, this study had into account two different stages of development, with two harvests. The responses to these conditions were assessed through the analysis of the chemical profile of the essential oil. A factorial randomized complete block design was carried out in a greenhouse. The plants were inoculated with the mycorrhizal fungi and were irrigated with water in each plot without creating any water stress until the plants reached an average height of 28-30cm. The water stress level stipulated (60% Field Capacity) and control was maintained by the gravimetric weight method, and functional traits (height, root and shoot fresh weight) were measured regularly. After one month of inoculation, root fragments were randomly taken from the plants to check for the rate of colonization with trypan blue technique. Plant material was distillated and essential oil was extracted and analyzed. Inoculated plants subjected to mild water stress had a higher height and shoot biomass than non-inoculated water-stressed plants. Regarding chemical compounds, it was seen a typical signature, of a stress response by non-inoculated and inoculated water-stressed plants, a significantly high relative percentage of the phenylpropanoid content diverging from control condition plants. This de novo biosynthesis permits a well-balanced trade-off which permits growth without excluding defense responses, since lignin and phenylpropanoid synthesis share the same metabolic pathway. However, when water stress duration was kept and extended, the chemical compounds proportion (CCP) revealed an acclimatization or tolerance to the stress applied, as differences in content and chemical compounds proportion weren’t significant between control and drought-stressed plants. Hence, independently of the water status, neither inoculated plants revealed significant changes in CCP in the flowering stage in comparison with control plants. Stressed-out symbiosis might be useful to monitor peaks and stabilization of chemical compounds synthesis of plants in specific environments, thus giving a hint about how the plant is adapting to new environmental conditions. Nevertheless, to better dissect the plant metabolic regulatory networks multiple-omics analysis would be required. Finally, the study’s results might be useful to improve the productivity, cultivation monitoring of basil in the increasing warmer climates, with less input of agrochemicals and water in Mediterranean regions.