Natural Products from Myrtle (Myrtus communis L.): Foods, Medicinal and Aromatic Compounds
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products Chemistry".
Deadline for manuscript submissions: closed (31 January 2020) | Viewed by 4476
Special Issue Editor
Interests: plant biodiversity, molecular biology and plant domestication; stress tolerance; fruit and plant biomass quality; essential oils; nutraceutic compounds; medicinal and aromatic plants; plant biochemistry and physiology
Special Issue Information
Dear Colleagues,
Myrtle (Myrtus communis L.) is a shrub of the Mediterranean area well-known in the ancient times for its aromatic and medicinal properties. Today, the economic relevance of the myrtle industry to produce liqueurs, essential oils, dry spices, and other commodities determines the evolution of a domestication process of the species and the wide cultivation of selected genotypes. This new possibility allows available leaf and fruit biomasses of consistent quality and chemical composition. The interaction of the renewed interest for the medicinal properties of myrtle with the potential of a large-scale production has strongly increased the number of researchers working on the chemical composition of the plant.
The Special Issue is focused on the chemical composition of the food products of the myrtle, essential oils, and any other extract of potential interest, with particular attention given to the different groups of phenols widely contained in the shrub.
Prof. Dr. Maurizio Mulas
Guest Editor
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Keywords
- leaf composition
- fruit composition
- essential oils
- phenols
- anthocyans
- flavonoids
- tannins
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