Cytotoxicity of aqueous extracts of Rosmarinus officinalis L. (Labiatae) in plant test system
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منابع مشابه
Cytotoxicity of aqueous extracts of Rosmarinus officinalis L. (Labiatae) in plant test system.
This study investigated the cytotoxic activity of Rosmarinus officinalis L. (rosemary) aqueous extract on the cell cycle of Allium cepa. To this end, crude aqueous leaf extracts at four concentrations, 0.02, 0.04, 0.06 and 0.08 mg/mL, were tested on A. cepa meristematic root cells, at exposure times of 24 and 48 h. Slides were prepared by the crushing technique, and cells analyzed throughout th...
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Natural antioxidants are receiving increasing attention in human and animal nutrition because of their association with food quality characteristics and immune responses [1,2]. Among a variety of plants bearing anti-oxidative constituents, the Labiatae family (mint plants) has been attracting the greatest interest [3], with particular attention to products from oregano (Origanum vulgare L.) and...
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BACKGROUND AND PURPOSE In traditional medicine, herbal products still remain the principal source of pharmaceutical agents. The present study aimed to investigate the antifungal effects of Echinophora platyloba and Rosmarinus officinalis extracts on C. albicans species. MATERIALS AND METHODS :The aqueous and ethanolic leaf extracts of E. platyloba and R. officinalis, collected from the mounta...
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Rosmarinus officinalis (rosemary) oil is widely used by the cosmetic, food, and pharmaceutical industries as a fragrance component of soaps, creams, lotions, and perfumes. Although it is popular, potential harmful side-effects of the oil have been described. We investigated the genotoxic and mutagenic potential of essential oil of R. officinalis in rodents, using comet, micronucleus and chromos...
متن کاملAntimicrobial activity of rosemary extracts (Rosmarinus officinalis L.) against different species of Listeria
Reduction or elimination of chemically synthesized additives from foods is a current demand in food industry. A new approach to prevent the proliferation of microorganisms or protect food from oxidation is the use of essential oils or plant extracts as natural additives in foods. We have studied antimicrobial activity of rosemary extracts (Rosmarinus officinalis L.) against different species of...
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ژورنال
عنوان ژورنال: Brazilian Journal of Biology
سال: 2014
ISSN: 1519-6984
DOI: 10.1590/1519-6984.07313