13 research outputs found
Caesalpinia sappan – A medicinal and dye yielding plant
75-82Natural products have provided a variety of lead structures, which serve as
templates for the development of new drugs. The water kept in Caesalpinia
sappan Linn. (Sappan lignum) heartwood is being used in Kerala as
herbal drinking water for its antithirst, blood purifying, antidiabetic,
improvement of complexion and several other properties. The plant is also being
used worldwide for a large number of traditional medicinal purposes. Modern day
research confirms its cytotoxic, antitumor, antimicrobial, antiviral,
immunostimulant and several other activities. Several triterpenoids, flavonoids,
oxygen heterocycles, etc. were isolated. Brazilin is found to be the main
constituent of the plant responsible for several of its biological activities.
The use of heartwood as a colouring agent for wine, meat, fabric, etc. is well
established. It has the potential to hit the market as a safe natural colouring
agent with good medicinal value for food products, beverages and
pharmaceuticals. There is also a scope for further research to establish its
medicinal properties and to identify lead compounds for drug development
Antioxidant and hepatoprotective effect of the ethyl acetate extract of <i style="">Enicostemma axillare</i> (Lam). Raynal against CCl<sub>4</sub>-induced liver injury in rats
896-904
Enicostemma axillare is used in Indian
traditional medicine as a liver tonic. Its ethyl acetate extract has shown
potent in vitro antioxidant activity and found to contain 7.26% of a
bitter secoiridoid glycoside, swertiamarin. Hence, in the present study the
ethyl acetate extract was screened for hepatoprotective and antioxidant
properties against CCl4 induced hepatic injury in rats. The
hepatoprotection was assessed in terms of reduction in histological damage and
changes in serum enzymes and metabolites. The pretreatment with the extract at
100 and 200 mg/kg body weight doses given orally for eight days prior to CCl4
caused significant restoration of altered biochemical changes due to CCl4
towards the normal in serum, liver and kidney. The extract treatment at 200
mg/kg body weight was found to be more potent than the standard silymarin at
100 mg/kg body weight in reversing most of the biochemical parameters.
Histopathological studies complemented the results of biochemical estimations
in providing a proof of hepatoprotective and antioxidant actions of the
extract. The study provides a support to the ethnomedical use of E. axillare
in India.</smarttagtype
<b style=""><i style="">In-vitro </i>antioxidant properties of</b> <b style="">Indian traditional <i style="">paan </i>and its ingredients </b>
187-191
Indian traditional Paan is being used as a post meal
digestive stimulant, astringent, aphrodisiac, nerve tonic, intoxicating agent
and for several other purposes in India and is recommended in ancient
scriptures of Ayurveda for normal well being. These properties might be due to
the antioxidant nature of Paan. Hence,
50% methanol extracts of Paan and its
ingredients were screened for antioxidant activity using DPPH method. Catechu,
rose powder, betel nut and clove extracts exhibited potent antioxidant
properties. Extracts of Paan, betel
leaves and fennel showed moderate antioxidant activity. These results confirm
the common beliefs and traditional uses of Paan
in Indian tradition.
</smarttagtype
Comparative evaluation of antioxidant properties of edible and non-edible leaves of <i>Anethum graveolens</i> Linn
168-173The study was conducted to compare in
vitro antioxidant activities of ethanol extracts of edible and non-edible
leaves of Anethum graveolens Linn.
The antioxidant activity was evaluated using nine different standard methods.
The green leaves extract exhibited high percentage of inhibition in most of the
methods, when compared to the non-edible yellow leaves extract. The HPTLC of
the yellow leaves extract exhibited six compounds instead of four observed for
green leaves extract transformation towards inactive compounds. The total
phenol content of the yellow leaves extract was found to be high, indicating
there was no relationship between the activity and the total phenol content.
The study supports the traditional use of green leaves as vegetable and food
flavouring agent
Antioxidant potential of five Ksheerapaka’s and Kashaya’s, Ayurvedic decoctions
423-425Five milk decoctions and water decoctions prepared by using coriander; ginger, pepper, tulsi and turmeric were evaluated for in-vitro antioxidant activity using standard DPPH, ABTS and hydrogen peroxide methods. The milk decoctions exhibited potent antioxidant activity when compared to their corresponding water decoctions. The total phenol content of the milk decoctions was also found to be high supporting the antioxidant activity. The study provides a scientific validation of the common preference of milk decoctions over water decoctions in Ayurveda for a few plants