Chemical composition, antioxidant activity, neuroprotective and anti-inflammatory effects of cipó-pucá (Cissus sicyoides L.) extracts obtained from supercritical extraction

2018 ◽  
Vol 138 ◽  
pp. 36-45 ◽  
Author(s):  
M.A.R Salazar ◽  
Jonabeto Vasconcelos Costa ◽  
Glides Rafael Olivo Urbina ◽  
Vânia Maria Borges Cunha ◽  
M.P. Silva ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Supercritical Extraction ◽  
Anti Inflammatory

Chemical composition, antioxidant activity, anti-inflammatory and neuroprotective effect of Croton matourensis Aubl. Leaves extracts obtained by supercritical CO2

2020 ◽  
Vol 165 ◽  
pp. 104992
Author(s):  
Fernanda Wariss Figueiredo Bezerra ◽  
Marielba de Los Angeles Rodriguez Salazar ◽  
Lucas Cantão Freitas ◽  
Mozaniel Santana de Oliveira ◽  
Ijair Rogério Costa dos Santos ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Supercritical Co2 ◽  
Neuroprotective Effect ◽  
Anti Inflammatory

scholarly journals Bioactives from Culinary Spices and Herbs: A Review

2019 ◽  
Vol 6 ◽  
Author(s):  
Milda E. Embuscado
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Human Health ◽  
Inflammatory Stress ◽  
Food And Beverages ◽  
Anti Inflammatory

Culinary spices and herbs have been used in food and beverages to enhance aroma, flavor, and color.  They are rich in phytochemicals that provide significant antioxidant and anti-inflammatory effects. There is growing interest in identifying compounds from spices and herbs responsible for modulating oxidative and inflammatory stress to prevent diet-related diseases.  This contribution will provide an overview of culinary spices and herbs, their classification, their sources or origins and more importantly, their chemical composition, antioxidant activity and their impacts on human health based on important and recent studies.

scholarly journals Bioactives from culinary spices and herbs: a review

2019 ◽  
Vol 6 ◽  
Author(s):  
Milda E. Embuscado
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Human Health ◽  
Inflammatory Stress ◽  
Food And Beverages ◽  
Anti Inflammatory

Culinary spices and herbs have been used in food and beverages to enhance aroma, flavor, and color. They are rich in phytochemicals that provide significant antioxidant and anti-inflammatory effects. There is growing interest in identifying compounds from spices and herbs responsible for modulating oxidative and inflammatory stress to prevent diet-related diseases. This contribution will provide an overview of culinary spices and herbs, their classification, their sources or origins and more importantly, their chemical composition, antioxidant activity and their impacts on human health based on important and recent studies.

scholarly journals Toxicity, chemical composition, anti-inflammatory and antioxidant activities of plants used for the treatment of helminth infections in the Kara and Central region of Togo.

2020 ◽  
Vol 156 ◽  
pp. 16114-16131
Author(s):  
Essoham ATABA ◽  
Gnatoulma KATAWA ◽  
Gerard A. TOUDJI ◽  
Manuel RITTER ◽  
Adjoa Holali AMEYAPOHH ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Central Region ◽  
Antioxidant Activities ◽  
Traditional Healers ◽  
Inflammatory Activity ◽  
Helminth Infections ◽  
Khaya Senegalensis ◽  
Anti Inflammatory ◽  
Xylopia Aethiopica

Objectives: Traditional healers (THs) from the Central and Kara regions of Togo use Aframomum melegueta(Alligator pipper), Khaya senegalensis (Senegal mahogany) and Xylopia aethiopica (Kani pepper) for the treatment of helminths infections. We previously confirmed the anthelmintic effects of these plants. THs had little information about plants compounds, anti-inflammatory, antioxidant activities and toxicity. The present study aimed to investigate antiinflammatory, antioxidant activities and toxicity of Aframomum melegueta, Khaya senegalensis and Xylopia aethiopica used for the treatment of helminthiasis in the Central and Kara regions of Togo. Methodology and Results: Anti-inflammatory activity was evaluated using the inhibition method of lipoxygenase type IB extracted from soybean. The concentrations of polyphenols and flavonoids were measured respectively by the FolinCiocalteu reagent reduction method and the Aluminium chloride colorimetric method. Antioxidant activity was assessed by the DPPH and ABTS assays. Acute and subchronic toxicity was performed on Wistar rats according to OECD recommendations. Khaya senegalensis and Xylopia aethiopica showed, a greater anti-inflammatory activity by inhibiting lipoxygenase activity in vitro and antioxidant activity (Aframomum melegueta; ABTS 32.79±3.79 mgEAA/100mg and Xylopia aethiopica; DPPH IC50 of 2278.89±104.68 µg/mL). Khaya senegalensis contained a high concentration of flavonoids (1.39±0.07 mgEQ/100mg) and phenols (329.21±19.99 mgEGA /100mg). No toxic effects were observed for the chosen doses with these plants extract. Conclusions and application of findings: Extracts of Khaya senegalensis and Xylopia aethiopica had anti-inflammatory activities. In addition, extracts of Khaya senegalensis and Aframomum meleguetahad excellent antioxidant power and had the highest concentrations of polyphenols and flavonoids. This finding could justify the traditional use of these plant Ataba et al., J. Appl. Biosci. 2020 Toxicity, chemical composition, anti-inflammatory and antioxidant activities of plants used for the treatment of helminth infections in the Kara and central region of Togo. 16115 organ extracts for the treatment of helminth infections and provide scientific evidence to traditional healers in the central region and Kara in Togo. However, further studies are necessary to determine the molecules responsible for the pharmacological properties of these plant organ extracts and their mechanisms of action. Key words: Aframomun melegueta, Khaya senegalensis, Xylopia aethiopica, anti-inflammatory activity, antioxidant activity.

Chemical Composition, Antidiabetic, Anti-inflammatory and Antioxidant Activity of Inula ensifolia L. Essential Oil

2019 ◽  
Vol 22 (4) ◽  
pp. 1048-1057 ◽  
Author(s):  
Ali Sen ◽  
Mine Kurkcuoglu ◽  
Ismail Senkardes ◽  
Leyla Bitis ◽  
Kemal Husnu Can Baser
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Anti Inflammatory

Chemical Composition and Antioxidant Activity of Two Wild Edible Mushrooms from Turkey

2015 ◽  
Vol 17 (12) ◽  
pp. 1179-1188 ◽  
Author(s):  
Suat Ekin ◽  
Yusuf Uzun ◽  
Kenan Demirel ◽  
Mahire Bayramoglu ◽  
Hatice Kiziltas
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Edible Mushrooms ◽  
Wild Edible Mushrooms
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