{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,24]],"date-time":"2026-07-24T17:14:06Z","timestamp":1784913246709,"version":"3.55.0"},"reference-count":69,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2023,7,24]],"date-time":"2023-07-24T00:00:00Z","timestamp":1690156800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2023,10]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p><jats:italic>Camellia sinensis<\/jats:italic> is rich in antioxidants such as polyphenols; <jats:italic>Thymus vulgaris<\/jats:italic> contains bioactive compounds (flavonoids, terpenoids, and tannins) and <jats:italic>Zanthoxylum armatum<\/jats:italic> is primarily composed of volatile oils, amides, alkaloids, flavonoids, lignan, and coumarin. The antibacterial, antifungal, biofilm inhibition, antioxidant, hemolytic, and thrombolytic activities of <jats:italic>Camellia sinensis<\/jats:italic>, <jats:italic>Thymus vulgaris<\/jats:italic>, and <jats:italic>Zanthoxylum armatum<\/jats:italic> ethanol and methanol extracts at different concentrations (30%, 50%, and 80%) were determined. The antioxidant activity and content were measured as free radical scavenging assay (DPPH), total flavonoid content (TFC), and total phenolic content (TPC). Furthermore, hemolytic and thrombolytic analysis was carried out to determine toxicity. In antimicrobial assays, 80% methanol thyme extract showed highest (15.31\u2009mm) antibacterial activity against <jats:italic>Bacillus subtilis<\/jats:italic>, and 80% ethanol green tea extract showed optimal antibacterial activity against <jats:italic>Staphylococcus aureus<\/jats:italic>. Ethanol 30% green tea extract resulted in highest (26.61\u2009mm) antifungal activity against <jats:italic>Aspergillus niger<\/jats:italic>. The maximum (54.73%) biofilm inhibition was resulted by methanol 50% thyme extract for <jats:italic>Escherichia coli<\/jats:italic>. In antioxidant activity and content, methanol 50% green tea extract had highest (80.82%) antioxidant activity, whereas, ethanol 80% green tea extract had maximum (1474.55\u2009mg\u2009CE\/g DW) TFC and methanol 80% green tea extract had maximum (593.05\u2009mg GAE\/g) TPC. In toxicological assays, methanol 30% green tea extract had highest (25.28%) thrombolytic activity, and ethanol 80% tejphal extract had maximum (18.24%) hemolytic activity. This study has highlighted the significant antimicrobial, antioxidant, hemolytic, and thrombolytic activities of <jats:italic>Camellia sinensis<\/jats:italic>, <jats:italic>Thymus vulgaris<\/jats:italic>, and <jats:italic>Zanthoxylum armatum<\/jats:italic> extracts that could be beneficial to treat various diseases (cancer, diabetes, and respiratory diseases) and may be utilized as functional ingredient in the preparation of functional foods and drinks.<\/jats:p>","DOI":"10.1002\/fsn3.3569","type":"journal-article","created":{"date-parts":[[2023,7,25]],"date-time":"2023-07-25T04:54:11Z","timestamp":1690260851000},"page":"6303-6311","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":26,"title":["Investigation of the antimicrobial, antioxidant, hemolytic, and thrombolytic activities of <i>Camellia sinensis<\/i>, <i>Thymus vulgaris<\/i>, and <i>Zanthoxylum armatum<\/i> ethanolic and methanolic extracts"],"prefix":"10.1002","volume":"11","author":[{"given":"Sobia","family":"Rafique","sequence":"first","affiliation":[{"name":"Institute of Food Science and Nutrition University of Sargodha  Sargodha Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mian Anjum","family":"Murtaza","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Nutrition University of Sargodha  Sargodha Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Iram","family":"Hafiz","sequence":"additional","affiliation":[{"name":"Institute of Chemistry University of Sargodha  Sargodha Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kashif","family":"Ameer","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Nutrition University of Sargodha  Sargodha Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mir Muhammad Nasir","family":"Qayyum","sequence":"additional","affiliation":[{"name":"Department of Agriculture and Food Technology Karakoram International University  Gilgit Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shazia","family":"Yaqub","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Nutrition University of Sargodha  Sargodha Pakistan"},{"name":"Punjab Food Authority  Lahore Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6578-0795","authenticated-orcid":false,"given":"Isam A.","family":"Mohamed\u00a0Ahmed","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University  Riyadh Saudi Arabia"},{"name":"Faculty of Agriculture, Department of Food Science and Technology University of Khartoum  Shambat Sudan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2023,7,24]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.3923\/pjn.2008.582.585"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.retram.2020.01.001"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11060883"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.01.121"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.indcrop.2017.09.023"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-815972-9.00033-0"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12253"},{"issue":"1","key":"e_1_2_9_9_1","first-page":"23","article-title":"In vitro anticlotting activity of Sri Lankan high grown black tea (Camellia sinensis)","volume":"72","author":"Atnasooriya W. 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