Antioxidant and oxidant potential of Rosa canina

Pehlivan, Mustafa; Mohammed, Falah Saleh; Sevindik, Mustafa; Akgül, Hasan

doi:10.31195/ejejfs.475286

Cited by 24 publications

(22 citation statements)

References 9 publications

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“…In pre-irradiating mice, TCE significantly affected radiation-induced rise in lipid peroxidation and resulted in the decline of GSH concentration in testes. Pre-treatment of HeLa cells by TCE has been shown to decrease the cell viability, increase LDH and decrease in GSH S-transferase activity [40].…”

Section: Anti-cancer Activitymentioning

confidence: 99%

Review on Pharmacological Profile of Medicinal Vine: Tinospora cordifolia

Kumar

Paul

Singh

et al. 2019

CJAST

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Tinospora is highly distributed in the tropical and subtropical region of India. This climbing deciduous shrub widely reported in China, Bangladesh and Srilanka. The plant is rich in many phytoconstituents that are useful in drug designing. It is highly used against cancer, tumour suppression, and act as an anti-allergic compound. It is commonly known as gudhuchi, belongs to the family Menispermeaceae. Tinospora is most valuable herb known for its medicinal properties from Vedic periods and cures various diseases such as malaria, asthma and urinary disorders. The genus Tinospora consists of many classes of chemicals such as alkaloids, diterpenoids lactones, steroids, aliphatic compounds and polysaccharides. It is the best remedy for both children as well as adults against respiratory tract diseases. The plant shows various antioxidant, anti-hyperglycemic, anti-neoplastic and hepatoprotective properties. In this review article medicinal property, chemical constituents and full description have been explored.

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Section: Anti-cancer Activitymentioning

confidence: 99%

Review on Pharmacological Profile of Medicinal Vine: Tinospora cordifolia

Kumar

Paul

Singh

et al. 2019

CJAST

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“…Spices are mainly used to increase food palatability, but do have medicinal and preservation properties. These properties of spices mainly stemmed from their abundant content in bioactive compounds especially antioxidant including vitamins, sulfur-containing compounds, alkaloids and phenolic compounds (Gottardi et al, 2016;Yashin et al, 2017;Pehlivan et al, 2018;Mohammed et al, 2019). Phenolic compounds are a main class of secondary metabolites in plants and comprise many classes with the main dietary ones being phenolic acids, flavonoids, and tannins.…”

Section: Introductionmentioning

confidence: 99%

Culinary Temperature Variably Affects the Antioxidant Content of Some Local Spices and Green Herbs

Aphrodite

Jean

Kuoh

et al. 2021

Turkish JAF Sci.Tech.

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Spices and herbs are groups of vegetables with important properties for human health and food industries. They are generally consumed in cooked recipes and such treatment may affect the content of vital components such antioxidants. This study aimed at evaluating the effect of the cooking temperatures on total phenolics, flavonoids and vitamin C of some spices and herbs used in the locality of Bamenda, Cameroon. Briefly, the most consumed spices and herbs were selected through structured questionnaires administered to individuals involved in their consumption and selling. Thereafter, samples were collected and subjected to different boiling treatments and the levels of the antioxidants (flavonoids, phenols and vitamin C) were determined. Results showed that almost half the participants (48%) used Parsley, Basil, White pepper, Njansa, Mint and African nutmeg mainly for flavoring and medicinal purposes. The cooking temperature of 65°C increased total phenolics and flavonoids in spices (Mint, White pepper, Njangsa and African nutmeg) and herbs (Parsley, Basil) while higher heat treatments (75 and 85°C) lowered the content of these pytochemicals. Boiling of spices or herbs significantly and temperature dependently reduced the vitamin C content in all spice and herb samples with respect to the control raw samples. Summarily, the moderate boiling (65°C) treatment used by the local populations favors release of total phenolics and flavonoids though with some reducing effect on vitamin C.

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“…Antioxidants are molucules responsible for reducing the formation of free radicals, ending radical reactions, neutralizing the formed radicals and removing damaged molecules (Machlin et al, 1985;Pehlivan et al, 2018). Free radicals can cause serious damage to the body if not neutralized (Yiğit, 2013;Sevindik, 2018).…”

Section: Introductionmentioning

confidence: 99%

Determination of in Vitro Antioxidant Enzyme Capacity and Oxidative Stress Levels in Mazı Meşesi (Quercus infectoria)

Demirhan

Çitil

Özyurt

et al. 2021

Turkish JAF Sci.Tech.

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South East Anatolia Region has a large genetic plant diversity due to its physical and different climatic charesteristics. These plants are potential sources of antioxidants that prevent oxidative stress caused by oxygen and photons. In recent years, it has become important to study the antioxidant capacity of many molecules found naturally in foods and biological systems. The reason for this is that it is believed that when the consumption of food rich in antioxidants is increased, the risk of developing different degenerative diseases will be reduced. In this study, it was aimed to measure the antoxidant capacity of Quercus infectoria, G.olivier gal seeds grown in Southeastern Anatolia. Q. infectoria gal seeds from Sanlıurfa province were used in our study. Q. infectoria gal seeds were extracted with water, ethanol and methanol and then antioxidant enzyme activities (catalase and superoxide dismutase) and malondialdehyde levels, which are indicators of oxidative stress were determined by spectrophotometric methods. It was found that the antioxidant capacity (catalase and superoxide dismutase activities) of extracts obtained from ethanol and methanol were higher and their malondialdehyde levels were statistically lower than those obtained from water. However, it was determined that there was no statistically significant difference between the antioxidant capacity and malondialdehyde levels of the extracts obtained from methanol compared to the extracts obtained from ethanol. It has been concluded that Q. infectoria gal seed has a effective antioxidant effect. In addition, it was observed that extracts obtained from ethanol and methanol have higher antioxidant capacity than extracts obtained from water.

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Antioxidant and oxidant potential of Rosa canina

Cited by 24 publications

References 9 publications

Review on Pharmacological Profile of Medicinal Vine: Tinospora cordifolia

Review on Pharmacological Profile of Medicinal Vine: Tinospora cordifolia

Culinary Temperature Variably Affects the Antioxidant Content of Some Local Spices and Green Herbs

Determination of in Vitro Antioxidant Enzyme Capacity and Oxidative Stress Levels in Mazı Meşesi (Quercus infectoria)

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