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portulaca oleracea/antioksüdant
Link salvestatakse lõikelauale
Leht 1 alates 98 tulemused
Effect of hydrothermal processing on total polyphenolics and antioxidant potential of underutilized leafy vegetables, Boerhaavia diffusa and Portulaca oleracea.
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OBJECTIVE
To investigate the effect of different processing methods on antioxidant properties of acetone extract of aerial parts from Boerhaavia diffusa and Portulaca oleracea.
METHODS
The total phenolic and flavonoid contents were determined by Folin-Ciocalteau and aluminum chloride method,
Analysis and Comparison of the Antioxidant Component of Portulaca Oleracea Leaves Obtained by Different Solid-Liquid Extraction Techniques.
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Portulaca oleracea is a wild plant pest of orchards and gardens, but is also an edible vegetable rich in beneficial nutrients. It possesses many antioxidant properties due to the high content of vitamins, minerals, omega-3 essential fatty acids and other healthful compounds; therefore, the intake of
Pharmacokinetic studies of soyalkaloid A from Portulaca oleracea L. using ultra high-performance liquid chromatography electrospray ionization quadrupole-time of flight mass spectrometry and its antioxidant activity.
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Soyalkaloid A was isolated from Portulaca oleracea L. for the first time in our laboratory and then a rapid and sensitive ultra-high-performance liquid chromatography electrospray ionization quadrupole-time of flight mass spectrometry (UHPLC-ESI-Q-TOF/MS) method with hesperidin as internal standard
Characterization of physico-chemical properties and antioxidant activity of oil from seed, leaf and stem of purslane (Portulaca oleracea L .)
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Purslane (Portulaca oleracea L.) is a member of the family of portulacaceae and is a very good source of alpha-linoleic acid. Alpha-linoleic is an omega-3 fatty acid which plays an important role in human growth, development and in preventing diseases. Characterization of the
Antioxidant and Synergistic Antidiabetic Activities of a Three-Plant Preparation Used in Cameroon Folk Medicine.
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Introduction. Several plant preparations like a mixture of aqueous extracts of Spilanthes africana; Portulaca oleracea; and Sida rhombifolia are currently utilized in Foumban (West Cameroon) to manage diabetes. The aim of this study is to investigate the antidiabetic property of the aqueous mixture
Antioxidant Potential of Artemisia capillaris, Portulaca oleracea, and Prunella vulgaris Extracts for Biofabrication of Gold Nanoparticles and Cytotoxicity Assessment.
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Three aqueous plant extracts (Artemisia capillaris, Portulaca oleracea, and Prunella vulgaris) were selected for the biofabrication of gold nanoparticles. The antioxidant activities (i.e., free radical scavenging activity, total phenolic content, and reducing power) of the extracts and how these
In vitro antioxidant activity, phenolic compounds and protective effect against DNA damage provided by leaves, stems and flowers of Portulaca oleracea (Purslane).
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This study analyzed the antioxidant properties of Portulaca oleracea L., known as purslane. The samples (leaves, flowers and stems) were collected at two different locations in Portugal: Tavira (L1) and Vendas Novas (L2). Assays for total antioxidant activity, total phenolic content and
Common purslane: a source of omega-3 fatty acids and antioxidants.
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omega-3 fatty acids, alpha-tocopherol, ascorbic acid, beta-carotene and glutathione determined in leaves of purslane (Portulaca oleracea), grown in both a controlled growth chamber and in the wild, were compared in composition to spinach. Leaves from both samples of purslane contained higher amounts
Attenuating Effect of Portulaca oleracea Extract on Chronic Constriction Injury Induced Neuropathic Pain in Rats: An Evidence of Anti-oxidative and Anti-inflammatory Effects.
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Antioxidant and anticholinesterase activities of eleven edible plants.
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BACKGROUND
Consumers have become more interested in beneficial effects of vegetables, fruits, and tea to protect their health.
OBJECTIVE
The antioxidant potential and anticholinesterase activity of eleven edible plants were investigated.
METHODS
The dichloromethane, ethanol and water extracts
The effect of Portulaca oleracea and α-linolenic acid on oxidant/antioxidant biomarkers of human peripheral blood mononuclear cells.
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OBJECTIVES
Various pharmacological effects including antioxidant property of Portulaca oleracea L. were reported previously. In the present study, the effect of the extract of the plant and its constituent, α-linolenic acid (ALA), on oxidant and antioxidant markers ofComparison on hypoglycemic and antioxidant activities of the fresh and dried Portulaca oleracea L. in insulin-resistant HepG2 cells and streptozotocin-induced C57BL/6J diabetic mice.
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BACKGROUND
Fresh Portulaca oleracea L. (family: Portulacaceae; POL) has been used as a folk medicine for the treatment of diabetes mellitus for a long time. More bioactive components with higher activity could be retained in fresh medicinal herbs compared to the dried ones. The present study was
Evaluation of antioxidant properties and mineral composition of Purslane (Portulaca oleracea L.) at different growth stages.
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The main objective of this research was to appraise the changes in mineral content and antioxidant attributes of Portulaca oleracea over different growth stages. The antioxidant activity was measured using 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric-reducing antioxidant power (FRAP) assays. The
Antioxidant activity and fatty acids quantification in Sicilian purslane germplasm.
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Portulaca oleracea is an annual succulent herb in the family Portulacaceae. It is a nutritious vegetable with high antioxidant properties and, it is among the richest plant source of ω-3 fatty acids, as well as a rich source of ω-6 fatty acids, ascorbic acid, tocopherols and beta-carotene. In the
Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage
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Background: Currently, synthetic antioxidants have been widely used to retard lipid and protein oxidation in the meat industry. However, consumers concern about these synthetic antioxidants because of their potential toxicological
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