coriandrum sativum/antioxidant

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Coriandrum sativum changes the levels of lipid peroxides and activity of antioxidant enzymes in experimental animals.

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The antiperoxidative effect of coriander seeds (Coriandrum sativum) was studied in rats administered high fat diet. Significant decrease in the levels of lipid peroxides, free fatty acids and glutathione was observed when compared to control group whereas the activity of antioxidant enzymes showed

Isolation and characterization of lead (Pb) resistant microbes and their combined use with silicon nanoparticles improved the growth, photosynthesis and antioxidant capacity of coriander (Coriandrum sativum L.) under Pb stress

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Rapid global industrialization has increased the chances of toxic trace element accumulation in plants and other living things via the food chain. Thus, there is an urgent need to find suitable techniques with the aim to alleviate the stress of toxic trace elements in crops to feed the

Optimization of ultrasound-assisted solvent extraction (UASE) based on oil yield, antioxidant activity and evaluation of fatty acid composition and thermal stability of Coriandrum sativum L. seed oil.

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Ultrasound is one of emerging technique's which is being investigated extremely on food applications and extraction process. In this study, ultrasound-assisted solvent extraction was employed to extract vegetable oil from coriander (Coriandrum sativum L.) seeds. A response surface model was

Extraction of antioxidants from plants using ultrasonic methods and their antioxidant capacity.

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The analytical method based on the HPLC coupled with UV detection (HPLC-UV) for the determination of selected antioxidants (i.e. esculetin, scopoletin, 7-hydroxycoumarine, rutin, xanthotoxin, 5-methoxypsoralen and quercetin) in plant material was developed. Two ultrasonic extraction methods for the

Evaluation of the synergistic effects of antioxidant activity on mixtures of the essential oil from Apium graveolens L., Thymus vulgaris L. and Coriandrum sativum L. using simplex-lattice design.

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Essential oils (EOs) are known for their antioxidant properties, and are widely employed in the food industry as preservatives. They can be used as condiments or as preservatives to achieve certain organoleptic effects for consumers. The aim of this research was to evaluate antioxidant activity in

1H NMR based metabolic profiling of eleven Algerian aromatic plants and evaluation of their antioxidant and cytotoxic properties.

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Eleven Algerian medicinal and aromatic plants (Aloysia triphylla, Apium graveolens, Coriandrum sativum, Laurus nobilis, Lavandula officinalis, Marrubium vulgare, Mentha spicata, Inula viscosa, Petroselinum crispum, Salvia officinalis, and Thymus vulgaris) were selected and their hydroalcoholic

Antioxidant, antihyperglycemic, and antihyperlipidemic effects of Coriandrum sativum leaf and stem in alloxan-induced diabetic rats.

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In India's indigenous system of medicine, Coriandrum sativum (CS), commonly used as a food ingredient, is claimed to be useful for various ailments. To establish its utility in diabetes mellitus, the present study evaluated the antidiabetic and antioxidant effects of CS in alloxan-induced diabetic

Encapsulation in chitosan-based nanomatrix as an efficient green technology to boost the antimicrobial, antioxidant and in situ efficacy of Coriandrum sativum essential oil.

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The present investigation deals with first time report on encapsulation of Coriandrum sativum essential oil (CSEO) in chitosan nanomatrix as a green nanotechnology for enhancing its antimicrobial, aflatoxin inhibitory and antioxidant efficacy. Chitosan nano biopolymer entrapped CSEO as prepared

SPME determination of volatile aldehydes for evaluation of in-vitro antioxidant activity.

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The in-vitro antioxidant activity of natural (essential oils, vitamin E) or synthetic substances ( tert-butyl hydroxy anisole (BHA), Trolox) has been evaluated by monitoring volatile carbonyl compounds released in model lipid systems subjected to peroxidation. The procedure employed methodology

Antioxidant activities of hot water extracts from various spices.

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Recently, the natural spices and herbs such as rosemary, oregano, and caraway have been used for the processing of meat products. This study investigates the antioxidant activity of 13 spices commonly used in meat processing plants. The hot water extracts were then used for evaluation of total

Antioxidant activity of commonly consumed vegetables in yemen.

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Of late, more attention has been paid to the role of natural antioxidants, especially phenolic compounds, which may act both by reducing the content of toxic compounds in foods and by supplying the human body with exogenous antioxidants. The total phenolic contents and the total antioxidant

Screening of antioxidant properties of seven Umbelliferae fruits from Iran.

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Antioxidative activities (IC(50)) of ethanol extracts from seven Umbelliferae fruits (Bunium persicum, Coriandrum sativum, Cuminum cyminum, Foeniculum vulgare, Heracleum persicum, Pimpinella anisum and Trachyspermum copticum) have been studied by the DPPH (2,2'-diphenyl-1-picrylhydrazyl) radical

Evaluation of antioxidant potential of essential oils of some commonly used Indian spices in in vitro models and in food supplements enriched with omega-6 and omega-3 fatty acids.

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The aim of this study was to evaluate and compare the antioxidant potential of essential oils of some commonly used Indian spices (black pepper, cinnamon, clove, coriander and cumin) in various in vitro models and in food supplements enriched with omega-6 and omega-3 fatty acids. In vitro

Antioxidant capacity and total phenol content of commonly consumed selected vegetables of Bangladesh.

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BACKGROUND The purpose of the study was to determine the antioxidant capacity (AC) and total phenolic content (TPC) of selected commonly consumed Bangladeshi vegetables and herbs. METHODS Hydrophilic extracts from edible portions of ten vegetables and two herbs were analysed. The total phenolic

Comparative antioxidant activity study of some commonly used spices in Bangladesh.

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Many spices have been shown to impart an antioxidative effect in foods. This study summarized the literature on the antioxidative effects of spices. The term spice is defined as dry plant material that is normally added to food to impart flavor. The methanolic crude extracts of Allium sativum,

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