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capsicum frutescens/albumin
Odkaz sa uloží do schránky
7 výsledky
Effect of combination of Capsicum frutescens and Citrullus colocynthis on growth, haematological and pathophysiological parameters of rats.
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The toxicity of diet containing 10% of Capsicum frutescens or 10% of Citrullus colocynthis fruits or their 1:1 mixture (5% + 5%) to rats treated for 6 weeks was evaluated. Body weight loss, inefficiency of feed utilization, diarrhoea, and enterohepatonephropathy characterized C. colocynthis
Solubilization of covalently bound extensin from capsicum cell walls.
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Acidified sodium chlorite cleaves isodityrosine and solubilizes covalently bound hydroxyproline-rich material from cell walls. This has been taken as evidence that isodityrosine acts as a cross-link holding the hydroxyproline-rich glycoprotein extensin in the cell wall. However, acidified chlorite
Comparative anti-inflammatory properties of Capsaicin and ethyl-aAcetate extract of Capsicum frutescens linn [Solanaceae] in rats.
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BACKGROUND
The analgesic effect of capsaicin (the active ingredient in Capsicum frutescens Linn. [Solanaceae]) had been reported in several studies. Current research is being directed at producing analgesics, anti-inflammatory agents with better side effect profile.
OBJECTIVE
To investigate if
Anti-inflammatory effects of red pepper (Capsicum baccatum) on carrageenan- and antigen-induced inflammation.
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Inflammation is a pivotal component of a variety of diseases, such as atherosclerosis and tumour progression. Various naturally occurring phytochemicals exhibit anti-inflammatory activity and are considered to be potential drug candidates against inflammation-related pathological processes. Capsicum
Isolation and structural features of an antiradical polysaccharide of Capsicum annuum that interacts with BSA.
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Red peppers, Capsicum annuum, are used worldwide as spices, foods and medicines. Herein, we have analyzed an antiradical polysaccharide isolated from red peppers through successive acetate buffer extraction. This macromolecule was purified using graded precipitation with ethanol, α-amylase
RP-HPLC estimation of flavonol derivatives and phenolic acids in Capsicum annuum L. and their correlation with in vitro anti-inflammatory activity.
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Hot pepper (Capsicum sp.) oil and its effects on growth performance and blood parameters in rainbow trout (Oncorhynchus mykiss).
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The authors studied the effect of hot pepper (capsicum sp.) oil on the growth performance and blood parameters in rainbow trout fed. Hot pepper oil was added to rainbow trout feeds at the rates of HPO 0‰ (0 mg/kg) (control), HPO 1‰ (1 mg/kg), HPO 2‰ (2 mg/kg), HPO 4‰ (4 mg/kg) and HPO 6‰ (6 mg/kg),
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