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pyrus/antioxidant
L'enllaç es desa al porta-retalls
Pàgina 1 des de 58 resultats
Pyrus pashia: A persuasive source of natural antioxidants.
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Pyrus pashia Buch. & Ham. was subjected to extraction with methanol. Methanolic extracts of fruit, bark and leaf were partitioned separately with four organic solvents in order of increasing polarity, asn-hexane, chloroform, ethyl acetate and n-butanol after dissolving in distilled water.
Pyrus biossieriana Buhse leaf extract: An antioxidant, antihyperglycaemic and antihyperlipidemic agent.
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The antihyperglycaemic, antihyperlipidemic and antioxidant effects of wild pear (Pyrus biossieriana Buhse) leaf extract were investigated. An alloxan-induced rat model of hyperglycaemia was used to evaluate the antihyperglycaemic, antihyperlipidemic and antioxidant properties of the Pyrus
S. Giovanni Varieties (Pyrus communis L.): Antioxidant Properties and Phytochemical Characteristics.
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In order to evaluate and identify the antioxidant properties and the phytochemical characteristics, as well as the role of the genetic background and the different fruit parts in the definition of fruit quality, we characterized the existing germplasm through nuclear simple sequence repeats (SSRs)
Fatty acid profile and in vitro biological properties of two Rosacea species (Pyrus glabra and Pyrus syriaca), grown as wild in Iran.
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The high demands for the consumption of edible oils have caused scientists to struggle in assessing wild plants as a new source of seed oils. Therefore, in this study, the oil yield, fatty acid and tocopherol compositions, antioxidant and antibacterial activities of the oils obtained from Iran's two
Evaluation of Antioxidant Stability of Arbutin and Pyrus boissieriana Buhse Leaf Extract.
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With regard to the importance of antioxidants in foods, cosmetics and pharmaceutics, there are several studies on natural resources for finding rich sources of antioxidants and their role in protecting the body against oxidative stress injuries. The purpose of this study was to investigate the
High Antimicrobial Efficacy, Antioxidant Activity, and a Novel Approach to Phytochemical Analysis of Bioactive Polyphenols in Extracts from Leaves of Pyrus communis and Pyrus pyrifolia Collected During One Vegetative Season.
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Dried leaf samples of Pyrus communis L. var. 'Conference' and Pyrus pyrifolia Burm. f. (Nakai) var. 'Shinseiki' were subjected to the successful extraction procedures using various solvents, followed by filtering and/or drying liquid plant preparations under reduced pressure. As a
Antioxidant phenolic compounds isolated from wild Pyrus ussuriensis Maxim. fruit peels and leaves.
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Thirteen phenolic compounds were isolated from pear (Pyrus ussuriensis Maxim.) peels and leaves extracts by using various column chromatography techniques with a guided DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging assay, the result of antioxidant activity of phenolic compounds is then
Isolation and Identification of the Antioxidant DDMP from Heated Pear (Pyrus pyrifolia Nakai).
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We evaluated antioxidant activities of heated pear juice (HPJ) exposed to 120, 130, and 140°C for 2 hr. HPJ was partitioned using n-hexane, chloroform, ethyl acetate, n-butanol, and water. The ethyl acetate fraction treated at 130°C for 2 hr showed strong antioxidant activity; thus, this extract was
Chemical composition and antioxidant capacity of different anatomical parts of pear (Pyrus communis L.).
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Sugar, organic acid, triterpenoid and phenolic composition as well as antioxidant capacity of different anatomical parts of pear were studied. Fruits and leaves of 'Radana' pear (Pyrus communis L.) were used. The results showed great quantitative differences in the composition of the pear pulp,
Chrysin isolated from Pyrus pashia fruit ameliorates convulsions in experimental animals.
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OBJECTIVE
The traditional use of the ethanolic extract of the fruit of Pyrus pashia (EPP) as a potential anticonvulsant was validated using experimental animal models. Furthermore, the anticonvulsant activity of isolated chrysin was investigated against experimental animal models to draw a possible
A new phenolic compound with antioxidant activity from the branches and leaves of Pyrus pashia.
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The branches and leaves of Pyrus pashia are used to cure abdominal pain and diarrhoea in Chinese folk medicine. A new phenilic compound, 4-O-β-d-glucopyranosylbenzyl-benzoate ester (1), along with 21 known ones (2-22) were isolated from the branches and leaves of this plant. Compounds 2 and 3
Proteomic analysis of core breakdown disorder in Conference pears (Pyrus communis L.).
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2-DE was applied to study core breakdown disorder in controlled atmosphere stored 'Conference' pears. This physiological disorder is characterized by internal browning of the fruit tissue and the development of cavities. Suitable protein phenol extraction/ammonium acetate-methanol precipitation and
Phylogenetic, Molecular, and Functional Characterization of PpyCBF Proteins in Asian Pears (Pyrus pyrifolia).
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C-repeat binding factor/dehydration-responsive element (CBF/DRE) transcription factors (TFs) participate in a variety of adaptive mechanisms, and are involved in molecular signaling and abiotic stress tolerance in plants. In pear (Pyrus pyrifolia) and other rosaceous crops, the independent
Compositional characterization of Pyrus ussuriensis Maxim and their antioxidant activities and induction of apoptosis in Bel-7402 cell.
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In this work, a comparison study on active sites (the total phenolic, total flavonoids, and total triterpenes contents) and antioxidant activities (DPPH, ABTS, and FRAP assays) of different fractions from Pyrus ussuriensis Maxim was evaluated. Moreover, the inhibition capability on human
Modulation of antioxidant compounds in organic vs conventional fruit (peach, Prunus persica L., and pear, Pyrus communis L.).
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Despite the increasing interest in organic products, knowledge about how different levels of fertilization affect nutritionally relevant components is still limited. The concentration of polyphenols and the activity of polyphenoloxidase (PPO), together with the content in ascorbic acid, citric acid,
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