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psidium guajava/antioksidant
Veza se sprema u međuspremnik
Page 1 od 99 rezultati
Antihyperglycemic and antioxidative potential of Psidium guajava fruit in streptozotocin-induced diabetic rats.
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Psidium guajava Linn. (family Myrtaceae; PG) is a tropical fruit with a blood-glucose-lowering effect in diabetic rats, but its mechanism of action is still unknown. We investigated the antihyperglycemic efficacy and mechanisms of action of PG in streptozotocin (STZ)-induced diabetic rats. After 4
Assessment of antioxidant activity of spray dried extracts of Psidium guajava leaves by DPPH and chemiluminescence inhibition in human neutrophils.
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This work evaluated the physicochemical properties and antioxidant activity of spray dried extracts (SDE) from Psidium guajava L. leaves. Different drying carriers, namely, maltodextrin, colloidal silicon dioxide, Arabic gum, and β -cyclodextrin at concentrations of 40 and 80% relative to solids
[Study on antioxidant activity of flavonoids from leaves of Psidium guajava].
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The present study is to study the chemical constituents from ethanol extract of Psidium guajava leaves. The constituents were separated and purified by silica gel column chromaiographios over, macroporous resin D-101, Sephadex LH-20, and ODS. Six flavonoids compounds were isolated and identified as
[Study on antioxidative activities of Psidium guajava Linn leaves extracts].
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OBJECTIVE
To study the antioxidative activities of the extracts from Psidium guajava Linn leaves (PGL).
METHODS
The PGL was submersed with distilled water, 65% ethanol and 95% ethanol respectively. The 3 extracts were obtained after the solutions were filtered, concentrated and dried. The scavenging
[Composition and antioxidant capacity of the guava (Psidium guajava L.) fruit, pulp and jam].
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Guava (Psidium guajava L.) is a tropical fruit widely relished in the tropics, consumed fresh and processed. In this work, free acidity, pH, ash, nitrogen and water contents were measured, besides the total polyphenol content and the antioxidant capacity of the peel, the shell and the pulp of the
Antioxidant power of phytochemicals from Psidium guajava leaf.
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Dried ground leaves of Psidium guajava L. (guava) were extracted by water and aqueous ethyl alcohol 50% (1:10) ratio, and the total phenolic content in the extracts was determined spectrophotometrically according to Folin- Ciocalteu's phenol method and calculated as gallic acid equivalent (GAE).
Antioxidant and mercury chelating activity of Psidium guajava var. pomifera L. leaves hydroalcoholic extract.
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Mercury (Hg) is widely distributed in the environment and is known to produce several adverse effects in organisms. The aim of the present study was to examine the in vitro antioxidant activity and Hg chelating ability of the hydroalcoholic extract of Psidium guajava leaves (HEPG). In addition, the
Guava (Psidium guajava L.) Powder as an Antioxidant Dietary Fibre in Sheep Meat Nuggets.
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This study was conducted to explore the antioxidant potential and functional value of guava (Psidium guajava L.) powder in muscle foods. Guava powder was used as a source of antioxidant dietary fibre in sheep meat nuggets at two different levels i.e., 0.5% (Treatment I) and 1.0% (Treatment II) and
Cytotoxic and antioxidant constituents from the leaves of Psidium guajava.
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Psidium guajava (Myrtaceae) is an evergreen shrub growing extensively throughout the tropical and subtropical areas. Four new compounds, guavinoside C, D, E and F (1-3, 10) were isolated from the leaves of P. guajava, along with six known ones (4-9). Their structures were elucidated by spectroscopic
Variation in antioxidant attributes at three ripening stages of guava (Psidium guajava L.) fruit from different geographical regions of Pakistan.
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The present investigation was carried out to appraise the levels of total phenols and vitamin C as well as antioxidant potential at three different ripening stages (un-ripe, semi-ripe and fully-ripe) of guava (Psidium guajava L.) fruit collected from three different geographical regions of Pakistan
Green synthesis of titanium dioxide nanoparticles using Psidium guajava extract and its antibacterial and antioxidant properties.
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OBJECTIVE
To determine the efficacies of antibacterial and antioxidant activities of aqueous leaf extract of Psidium guajava mediated biosynthesis of titanium dioxide nanoparticles (TiO2 NPs).
METHODS
Synthesized TiO2 NPs were tested by disc diffusion method against against human pathogenic
Chemical composition and antioxidant activity of seven cultivars of guava (Psidium guajava) fruits.
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The antioxidant activity and identification of phenolic compounds of seven edible guava (Psidium guajava) cultivars that varied in colour from white to pink were examined. In the DPPH assay all four pink-pulp guavas (Barbie Pink, Homestead, Sardina 1, Sardina 2) included in the study showed higher
Oreochromis mossambicus diet supplementation with Psidium guajava leaf extracts enhance growth, immune, antioxidant response and resistance to Aeromonas hydrophila.
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In this research, we focused on the efficacy of aqueous and ethanol leaf extracts of Psidium guajava L. (guava) based experimental diets on the growth, immune, antioxidant and disease resistance of tilapia, Oreochromis mossambicus following challenge with Aeromonas hydrophila. The experimental diets
Chemical profile and antioxidant capacity verification of Psidium guajava (Myrtaceae) fruits at different stages of maturation.
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Psidium guajava (Myrtaceae), a common plant in Cariri region, Ceara, Brazil, as well as in various parts of the world, contains high concentrations of bioactive compounds and in many communities its parts are used for therapeutic purposes. Studies describe antioxidant, antimicrobial and
Fingerprint profiles of flavonoid compounds from different Psidium guajava leaves and their antioxidant activities.
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Flavonoids are the main active components in Psidium guajava leaves and have many multi-physiological functions. In this study, the flavonoid compositions were identified in the Psidium guajava leaves samples using a high-performance liquid chromatography with time-of-flight electrospray ionization
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