Prunella vulgaris L. seeds: a promising source of lipids, proteins, and original phenolic compounds presenting high antioxidant and anti-inflammatory activity

Abstract

Description of the subject. Prunella vulgaris L. (Lamiaceae) is an edible herb used in Europe and Asia as herbal tea, food, dietary supplement or medicinal plant since several centuries. Although the composition and properties of the aerial parts are well documented in the literature, Prunella vulgaris seeds have never been investigated. Objectives. The aim of this work was to characterize the composition of these seeds to assess not only their nutritional potential (protein, lipid and minerals content), but also their antioxidant and anti-inflammatory potential as well as their specialized metabolites composition. Method. The protein, lipids and mineral content were determined. The phenolic compounds were isolated; elucidation of their structures was done by means of HR-MS and one-and two-dimensional NMR analysis. They were then evaluated for their biological activity, together with seed extracts. Results. Omega-3 rich oil and an interesting amino acids profile were detected in the seeds as well as the presence of a high content of polyphenolic compounds, including two structurally new compounds (phenylpropane derivatives) which were isolated and structurally characterized. The two compounds described here for the first time, were named amolsamic acids A&B. The seeds and amolsamic acids showed an interesting antioxidant potential, and a strong anti-inflammatory activity on neutrophils, MPO and HRP models. Conclusions. These findings highlight the real health promoting potential of P. vulgaris seeds and make them a good candidate as super-food or food supplement.