Previously‚ Yeoh‚ & Wong (1993) reported the nutritional values of A. gangetica. Ogle et al.‚ 2001 reported the folate composition of A. gangetica. However‚ not much information on the utility of this leafy vegetable has been reported. To the best of our knowledge‚ there is no report on the optimization of polyphenols and their radical scavenging activities from the edible leaves of A. gangetica. Therefore‚ the main aim of this study is to optimize extraction conditions such as EtOH concentration
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Figure 1 describe the total phenolic content of coffee (raw‚ roasted and spent) and black tea (raw and spent tea). Both of coffee and black tea contain reasonable amount of phenolic‚ however‚ the total phenolic compound in black tea is much higher than those of coffee‚ which was found to be 104.3 and 187.50 mg GAE /g in raw coffee and black tea‚ respectively. Similarly‚ the spent coffee contained less amount of phenolic (97.87mg GAE /g) than those in spent black tea (152.87 mg GAE /g). The analysis
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References: AHMED‚ A.‚ DAVIES‚ J.‚ RANDALL‚ S. AND SKINNER‚ G.R.B.‚ 1996 ALLAN‚ W.H. AND GOUGH‚ R.E.‚ 1974. A standard haemagglutination test for Newcastle disease CHANG‚ C.W.‚ HSU‚ F.L. AND LIN‚ J.Y.‚ 1993. Inhibitory effects of polyphenolic catechins from Chinese green CIAMPOR‚ F.‚ VARE KOVA‚ E. AND KOSTOLANSKY‚ F.‚ 1998. AND WINT‚ B.‚ 2003. Antibacterial effects of Carica papaya fruit on common wound organisms DE CLERCQ‚ E.‚ 2006. Antiviral agents active against influenza A virus OCHIAI‚ H.
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infecting organism (E. coli) to norfloxacin‚ or acted synergistically or additively against E. coli‚ or involved both mechanisms. Possible additive or synergistic antibacterial effect at the 1st and 3rd hour may be associated with the antimicrobial catechins present in tea‚ which are principally excreted in large quantities in urine at these periods (Fung et al.‚ 2013; Lee et al.‚ 1995). Previous studies reported a urinary excretion of tea metabolites between 8.1 % to 28.5 % of intake (Clifford et al
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Present prospective: Latest literature in the area of natural pigments is divided based on their interest to five main potential topics: 1. The first topic is dealing with the chemical composition and the factors influencing that composition. 2. Second topic is concerned with increasing the yield of the pigment by searching the existing plant and microbial sources in addition to alternative microbial and plant sources. 3. The third topic is dealing with improving the stability and bioavailability
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MANGOSTEEN FRUIT | | | | The Mangosteen Fruit is by far the most exotic fruit in the world. It has been researched and studied so much that this site is dedicated to bring you all that information and research. | | The Mangosteen contains several classes of phytonutrient antioxidants and is the only place in nature to contain a broad spectrum of a new class of phytonutrients called Xanthones. The potent effects on human health of the Mangosteen have been observed for centuries in Southeast
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Wheatgrass - The Green WonderWheatgrass is one of the so-called green foods that are valued by heath-conscious individuals as a great natural source of nutrients. Wheatgrass‚ available in fresh juice form or from tablets is high in chlorophyll‚ calcium‚ magnesium and potassium.It is wheatgrass’ chlorophyll that is perhaps its most valuable asset. Chlorophyll‚ the plants green pigment that is often referred to as the "blood of plant‚" has been shown in studies to have a cleansing‚ detoxifying and
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nigrum possesses various compounds that are responsible for diverse activities. The major active components are glycoalkaloids‚ glycoproteins‚ and polysaccharides. It also contains polyphenolic compounds such as gallic acid‚ catechin‚ protocatechuic acid (PCA)‚ caffeic acid‚ epicatechin‚ rutin‚ and naringenin. The glycoalkaloids include solamargine‚ solasonine‚ and solanine that belong to the tropane group of compounds. Jain R‚ Khattak JZ 2012 Solanine’s function and activity
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benefit of green tea is it helps to control body weight naturally. Suvarnnachard (2009) presented that green tea helps to speed the metabolism system and burn the fat of our body. In addition‚ green tea reduces the level of cholesterol by using the catechin or flavones; in other words‚ some ingredients of green tea that can destroy cholesterol and help to control sugar level of blood. Moreover‚ green tea restrains the digestion of fat and reduces the amount of fat in the body. The second benefit of
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of the product / services to be offered? The product micro bignay wine is a fruit made out of bignay‚ sugar and yeast serves as catalyst in changing the sugar into alcohol. Micro bignay wine is pink red in color end contain anti – oxidant and catechin‚ proyanidins B1 and B2. The product will attractively labelled “ MICRO BIGNAY WINE” and it will bottled in 350ml. other highlights will be included such as name of producer‚ nutrition facts‚ net weights and ingredients. The composition of bignay
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