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drosera/antioxidant
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6 resultater
Evaluation of the antioxidant and antimicrobial properties of in vitro cultured Drosera intermedia extracts.
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Evaluation of the antioxidant activity of the methanol, water and n-hexane extracts of Drosera intermedia, determined by the Folin-Ciocalteau (F-C), trolox equivalent antioxidant capacity (TEAC) and oxygen radical antioxidant capacity (ORAC) assays showed that the methanol extract had the highest
In vitro antioxidant and anticancer activity studies on drosera indica L. (Droseraceae).
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OBJECTIVE
The aim of present in vitro studies was performed to examine the antioxidant and anticancer activities of ethanol and aqueous extracts of Drosera indica L.
METHODS
Different concentrations (5 - 640mcg/ml) of the ethanol (EEDI) and aqueous (AEDI) extracts of D.indica L were used in various
Antibacterial and antioxidant activity of the secondary metabolites from in vitro cultures of the Alice sundew (Drosera aliciae).
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The objective of the present study was to evaluate the antioxidant as well as the antibacterial properties of secondary metabolites obtained from Drosera aliciae (Alice sundew) plants grown in vitro and to examine the mechanism of their antimicrobial action. Bactericidal activity of extracts from D.
An Antioxidant Extract of the Insectivorous Plant Drosera burmannii Vahl. Alleviates Iron-Induced Oxidative Stress and Hepatic Injury in Mice.
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Free iron typically leads to the formation of excess free radicals, and additional iron deposition in the liver contributes to the oxidative pathologic processes of liver disease. Many pharmacological properties of the insectivorous plant Drosera burmannii Vahl. have been reported in previous
Drosera tokaiensis extract containing multiple phenolic compounds inhibits the formation of advanced glycation end-products
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The accumulation of advanced glycation end-products (AGEs) correlates with aging and accompanies the onset of age-related diseases, such as diabetes and arteriosclerosis. Therefore, a daily intake of natural compounds that inhibit the production of AGEs may be beneficial in preventing these
Bioactive compounds from northern plants.
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Northern conditions are characterised by long days with much light and low temperatures during the growing season. It has been chimed that herbs and berries grown in the north are stronger tasting compared to those of southern origin. The compounds imparting aroma and color to berries and herbs are
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