Chemical composition and selective BuChE inhibitory activity of the essential oils from aromatic plants used to prepare the traditional Ecuadorian beverage horchata lojana

Article

Abstract: Ethnobotanical and ethnomedicinal relevance: In southern Ecuador, horchata lojana is a popular aroma

Palabras claves:

(E)–Anethole, carvone, Citronellol, essential oils, GC-FID/GC-MS, Geranial(Trans-Citral), Geraniol, Herbal infusion, Horchata drink, Horchata lojana, in vitro BuChE inhibitory activity, Isomenthone, Loja Province, Methyl eugenol, Mixture of aromatic plants, monoterpenes, Myrcene (Beta-Myrcene), Neral (Cis-Citral), PubChem CID: 31253, PubChem CID: 442495, PubChem CID: 637563, PubChem CID: 637566, PubChem CID: 638011, PubChem CID: 6986, PubChem CID: 7127, PubChem CID: 8842, PubChem CID:643779, PubChem CID:7439, Pulegone, Southern Ecuador, Traditional foods of Ecuador

Autores:

Andrea Matailo, Bec N., Carlos Ludeña, Chabaco Armijos Riofrio, Christian Larroque, Gabriela Aguilar, James Calva, James Willan Calva, Melissa Salinas, Nidia Solano, Vidari G.

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