Daisy Lene M. Diomampo B.S-Pharmacy IV Articles related to Bignay Leaf Extract Bignay is a small‚ smooth‚ dioecious tree‚ 4 to 10 meters high. Leaves are shiny‚ oblong‚ 8 to 20 centimeters long‚ pointed at the tip‚ rounded or pointed at the base. Spikes are axillary or terminal‚ simple‚ and usually 5 to 15 centimeters long. Flowers are small and green. Male flowers are about 1.5 millimeters in diameter‚ borne on spikes‚ while the female flowers grow out on racemes. Fruit is fleshy‚ red‚ acid
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KATTHA INTRODUCTION Kattha & cutch are extracted from wood of Khair tree. Acacia is the botanical name of this tree and it has different varieties like Acacia Sundra‚ Acacia Catechuoides & Acacia Catechu. These species of tree are mainly concentrated in Uttar Pradesh‚ Bihar‚ Rajasthan‚ Gujarat and Himachal Pradesh. The preferred locations are either UP or Bihar. Manufacture of Kattha is an important forest-based traditional industry in India. The Central Forest Research Institute has developed
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Description: Mulberry root extract comes from the white Mulberry tree that is native to China‚ but cultivated in Europe‚ Japan‚ Australia and North America. The extract has been used for centuries in Chinese Medicine. Newer discoveries make it very useful in skin care. Extract in a base of water and glycerin‚ preserved with phenoxyethanol. Light to medium golden yellow liquid‚ characteristic odor. Soluble in water‚ pH ~5. CAS# 94167-05-2‚ 7732-18-5‚ 56-81-5‚ 122-99-6. | | INCI Name: Morus alba
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contributed to combating obesity: catechin and caffeine (Auvichayapat et al.‚ 2008; Diepvens et al.‚ 2005).
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fermentation‚ crude fibre content‚ total polyphenols‚ total catechins‚ chlorophyll-a‚ chlorophyll-b and total carotenoids were analysed. Principle component analysis (PCA) using 7 biochemical parameters and clustering on first three principal components accounted for 87 % of the total variation and delineated the 35 accessions into 4 clusters. Biochemical parameters such as fermentation rate‚ total polyphenols‚ total catechins and plant pigments in green leaf were important in explaining
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use nitrogen and is bicyclic but lacks an alkene‚ amine and an amide. Caffeine has a solubility of 67.0 g/100 mL in boiling water but tannins also boil in hot water to form catechin. Catechin cannot react with water but it can with calcium carbonate. The calcium carbonate was added into the reflux beforehand so the catechins can quickly change to form glucose and salts of gallic
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green tea samples and hence recommend a brand of green tea bag contains a higher antioxidants content to the public. Introduction Problem to investigate: Amount of antioxidants in three green tea samples Hypothesis: It is the antioxidants like catechins‚ a form of flavonoids‚ present in the green tea to cause the DCPIP solution to change from blue to colourless. Prediction: The DCPIP solution is predicted to change from blue to colourless when green tea sample is added. For green tea sample with
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CHAPTER 1: INTRODUCTION 1. Background of the Study Apples are an excellent source of phytonutrients. These phytonutrients include phenolic acid and flavonoids. These nutrients protect the apple against bacteria‚ viruses and fungi. These benefits can be transferred into the human body when consumed. They provide antioxidants which protect against cancer and help to repair cell damage. Other benefits gleaned from the consumption of apples are the reduction in the risk of heart disease‚ diabetes
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different COX selectivity and time dependency. Time-dependent inhibition was determined by comparing the inhibition‚ with and without preincubation of enzyme and inhibitor. Two flavonoids‚ (+)-catechin and quercitrin‚ were examined with respect to inhibition of COX-catalyzed prostaglandin biosynthesis. (+)-Catechin showed equal inhibitory effects on the two enzymes. Quercitrin was found to be inactive toward both COX-1- and COX-2-catalyzed prostaglandin biosynthesis. The optimization procedure resulted
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Components of Green Tea The Eight important components of Green Tea (Pen Name) Copyright 2012 Table of Contents Legal Disclaimer …………………………………………………………………………….... 3 Introduction …………………………………………………………………………………… 4 Chapter 1: Cathechins and Polyphenols…………………………………………………..… 5 Chapter 2: Vitamin A…………………………………………………………………….…… 8 Chapter3: Dietary Fiber………………………………………………………………………12 Chapter 4: Theanine
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