ziziphus/antioksidansi

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A Completely Polyherbal Conditioning and Antioxidant Shampoo: A Phytochemical Study and Pharmaceutical Evaluation.

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A recent approach in shampoo research has been to find a natural alternative for synthetic detergents that have deteriorative effects on hair follicles. This study aimed at the formulation of a completely herbal shampoo containing a natural foaming agent, in addition to having

Metabolic profile and underlying antioxidant improvement of Ziziphi Spinosae Folium by human intestinal bacteria.

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Ziziphi Spinosae Folium, the leaf of Ziziphus jujuba Mill. Var. spinosa (Bunge) Hu ex H. F. Chou (LZJS), is currently used as a healthy tea in China. This study evaluated the chemical components and antioxidant activities of LZJS flavonoid (LZJSF) and fermented LZJSF (FLZJSF) using human intestinal

Evaluation of genetic variation, antioxidant and antibacterial activities of two Sidr varieties in Medina.

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Genetic variation of two Ziziphus spina-christi L. (Sidr) varieties was determined by Random Amplified Polymorphic DNA (RAPD). The activity of antioxidant enzymes (peroxidase and catalase) was also determined for the two varieties (Balady and Pakistani). Moreover, the antibacterial effects of

Jujube-containing herbal decoctions induce neuronal differentiation and the expression of anti-oxidant enzymes in cultured PC12 cells.

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BACKGROUND The fruit of Ziziphus jujuba (Mill.), known as Jujuba Fructus (JF) or jujube, is a well-known Traditional Chinese Medicine (TCM) for blood nourishment and sedation effect. Apart from prescribing as single herb alone, JF is very often being included in multi-herbal decoctions to prolong,

Phytochemical screening and anti-oxidant activity of the two plants Ziziphus oxyphylla Edgew and Cedrela serrata Royle.

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Phytochemical studies of medicinal plants are a basic and helping tool for the isolation of active secondary metabolites. The isolation of active compounds is made easy by the help of preliminary phytochemical studies, which shows the presence of a specific class or group of compounds present in

Antioxidant and Antiglycating Constituents from Leaves of Ziziphus oxyphylla and Cedrela serrata.

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Ziziphus oxyphylla and Cedrela Serrata plants have a folkloric use in Pakistan for treatments of different ailments, i.e., Jaundice, Hepatitis, Diabetes, and antimicrobial. Until now, none of the research studies have reported any phytochemical work on leaves of these two plants. This study aimed to

The inhibitory effect of milk on the absorption of dietary phenolic acids and the change in human plasma antioxidant capacity through a mechanism involving both milk proteins and fats.

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METHODS We assessed the effects of milk proteins and fats, alone and in combination, on the absorption of phenolic acids and the change in plasma antioxidant capacity after jujube juice intake in humans. RESULTS Twenty volunteers received the following four treatments each in a 4 × 4 Latin square

Comparative Analyses on the Bioactive Compounds and in vitro Antioxidant Capacity of Tea Infusions Prepared from the Selected Medicinal Fruits.

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This study was conducted to analyze the bioactive compounds and in vitro , antioxidant capacity of tea infusions prepared from whole and ground medicinal fruits, including gardenia, jujube, magnolia, quince, and wolfberries. The dried medicinal fruit samples were ground, and then passed through a

Extraction optimization and nanoencapsulation of jujube pulp and seed for enhancing antioxidant activity.

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The aim of this study was to optimize extraction conditions for jujube pulp and seed in order to obtain maximum active ingredient yield and antioxidant activity, as well as to prepare chitosan nanoparticles loaded with jujube pulp and seed extracts for enhancing stability. The extraction conditions,

Effects of carbon monoxide on quality, nutrients and antioxidant activity of post-harvest jujube.

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BACKGROUND To effectively extend the shelf life of fresh jujube, carbon monoxide (CO), as a small molecular gas, was applied to fumigate fresh jujube. The quality and antioxidant activity of jujubes fumigated with carbon monoxide at concentrations of 0 (control), 5, 10, 20 and 40 µmol L⁻¹ for 1 h

Distribution of phenolic acids in different tissues of jujube and their antioxidant activity.

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Free, esterified, glycosided, and insoluble-bound forms of eight phenolic acids in pulp, seed, and peel of jujube are separated and quantified by high performance liquid chromatography with electrochemical detection (HPLC-ECD). In the whole jujube, p-hydroxybenzoic and cinnamic acids are the most

Comparison of flavonoids, phenolic acids, and antioxidant activity of explosion-puffed and sun-dried jujubes (Ziziphus jujuba Mill.).

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The goal of the present study was to investigate the effect of explosion puffing and sun-drying on individual phenolic acids in four forms (free, esters, glycosides, and insoluble-bound), flavonoids, total phenolic content (TPC), and their antioxidant activity on jujube samples. Phenolic compounds

The Antioxidant Defense System in Chinese Jujube Is Triggered to Cope with Phytoplasma Invasion

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Reactive oxygen species (ROS) in plants increase dramatically under pathogen attack, and the antioxidant defense system is then triggered to protect the plant against the ROS. Jujube witches' broom disease (JWB) caused by phytoplasma is a destructive disease of Chinese jujube. The results of

Milk protein and fat play different roles in affecting the bioavailability and the antioxidant activity of jujube juice phenolics in rats.

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METHODS In this study, we intend to clarify the role that milk proteins and fat may play in affecting the bioavailability and the antioxidant activity of jujube juice phenolics. RESULTS Three milk preparations-skimmed milk, milk fat, and whole milk were produced to represent milk protein, milk fat,

Kinetics of temperature effect on antioxidant activity, phenolic compounds and color of Iranian jujube honey.

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In the present study, the Iranian jujube honey was evaluated for its total antioxidant activity by DPPH assay, total phenolic content (TPC) by using the Folin-Ciocalteu reagent, and brown pigment formation (BPF). The kinetics of changes in jujube honey samples heated at various temperatures (45, 55

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